Tag Archives: coconut milk

Pinhead or steel cut oats for Brekkers

The Sangeeta version.

 

A bowl of slow cooked pinhead oats, lavished with thick coconut milk, bananas, pomegranate and some macadamia nuts !

Delicious !!

My mantra is soak everything for at least 7 hours !

Pix off the net, with thanks …

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Mona’s Fish Curry with Raw Mango

My sister in law is visiting, she is one of those gifted people, intuitive and instinctive around food (like Syl, Jen and Kalpana) and everything she makes is simple and superlative.

This is her South Indian fish curry, whipped up in no time.

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  • 1 kg mackerel   (aka tenggiri, batang … ), cleaned, sliced and each slice quartered
  • 4 or 5 Kashmiri dry red chilies                      )
  • 1/2 tsp methi (fenugreek)                              ) roast and
  • 1/2 tsp black mustard seeds                          ) grind to a fine
  • 1 heaped tsp jeera (cumin seeds)                ) powder
  • 2 heaped tsp coriander powder
  • 1 big onion, sliced
  • a sprig of curry leaves
  • 2 fresh green chilies, sliced
  • 2 tsp ginger, in thin strips
  • 2 tsp garlic, in thin strips
  • 3 to 4 tomatoes, pureed
  • a pinch of haldi (turmeric powder)
  • 1 tsp tamarind paste in half cup water
  • 1 green mango, skinned, cubed
  • coconut milk
  • salt

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  1. In hot oil, fry the sliced onion, curry leaves and green chilies to a light brown.
  2. Add the ginger and garlic, continue frying.
  3. Add pureed tomatoes with the pinch of haldi, continue frying.
  4. Add the roasted powdered mixture and the coriander powder.
  5. Continue frying well on a low fire, ensuring the paste does not turn a dark brown.
  6. Add the diced mango, the fish, the tamarind paste/water and bring to a boil; immediately lower the flame and simmer for about 10 minutes or till the fish is just done.
  7. Add the coconut milk and salt and simmer another 5 minutes.

Thanks Mona, it was like old times and the curry brought back memories.

 

A Celebratory Lunch with Friends & Family

They say a happy cook is the secret to a great meal …

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And what came out of that kitchen ?

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SONY DSCStarting with champagne and not necessarily in this order …

  • Vietnamese Beef Noodle Soup
  • A chili relish to spice it up
  • Indonesian Balado
  • Indonesian fried chicken, tempe and tahu
  • Lots and lots of basil and mint
  • White rice
  • Krupuk Udang (prawn crackers)
  • Dessert : Candil
  • Fruit : Mangosteens

The Vietnamese Beef Noodle Soup

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  • 3 or 4 star anise
  • 2 sticks cinnamon
  • 2 pods garlic
  • 2 medium sized onions
  • 1 kg sliced beef
  • 2 litres water
  • Salt and pepper
  • 1 packet meat balls (optional)
  • a slice of ginger

Boil all of the above, together, simmer on a medium flame. This is the base for the soup, none of the ingredients need to be removed.

If using glass noodles, immerse in boiling water and leave be for about a half hour. Drain before serving with the soup.

Serve separately as topping and garnish :

  • mint sprigs
  • Thai basil
  • coriander sprigs
  • strips of red capsicum
  • bean sprouts
  • spring onion, chopped

The chili relish

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  • Garlic, chopped fine
  • Chili padi (green and red), sliced (these are the local ‘fire’ chilies)
  • Fish sauce
  • Lemon juice

Proportions to taste – to suit your palate.

The Balado, with Brinjal

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A popular sambal or relish in Indonesia, the word balado means ‘with chilies’. This version is made with brinjals.

  •  2 long eggplants, sliced into 3 cm thick pieces

Soak these in salted water for about 10 minutes, half cook/fry in a little oil and keep aside.

For the milder ‘spice’ version, blend together the following (you can make it as spicy as you wish by increasing the quantity of the ingredients, especially the chilies) :

  • 2 chilies (mix the bird’s eye and the red chilies)
  • 8 cloves garlic
  • 6 shallots

 Fry the blended mixture and add to it

  • pounded lemon grass
  • 2 small tomatoes, sliced
  • 1 bay leaf
  • salt

Fry till most of the liquid has evaporated. Serve ladled on top of the brinjal and garnish with basil.

The Herbs

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The Chicken (Ayam Penyet), Tempe and Tahu

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1 kg chicken legs

Blend together the following :

  • 2 tbsp coriander seeds
  • 1 whole garlic pod
  • 8 shallots
  • 2″ fresh turmeric (kunyit)
  • 4 candlenuts (kemiri)

Mix this blended paste with

  • 3 bay leaves (daun salam)
  • 3 stalks lemon grass, pounded
  • 4 kaffir lime leaves
  • 1 slice ginger
  • the chicken legs
  • 500 ml water
  • Salt

Mix well, rubbing into the chicken, then cook, bringing to a boil and simmering for a half hour. Cool and refrigerate overnight.

For a medium-hot chili sambal, fry

  • 5 green chili padi
  • 2 big green chilis
  • 5 big red chilis
  • 5 pods garlic
  • 5 shallots
  • 1 big tomato
  • 1 tsp shrimp paste (belachan), optional

Roughly pound this mixture, add salt, keep aside.

Before serving, take out the chicken pieces and deep fry. Add cubes of tempe and tahu to the marinade and fry them.

Serve together with the chicken, chili sambal, cucumber and lettuce.

Prawn Crackers

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And the Dessert : Candil

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A kind of a porridge with glutinuous rice flour dumplings (candil) in a sauce of coconut milk and gula melaka or palm sugar.

For the Candil

  • 250 g white glutinous rice flour (tepung ketan)
  • 175 ml warm to hot water
  • 1/2 teaspoon salt

Mix the rice flour, salt and water, knead to a dough. Form little balls, keep aside.

For the Porridge

  • 900 ml water
  • 300 to 400 gms gula melaka or palm sugar
  • 4 pandan leaves

Mix all these in a pan, bring to a boil. Add the candil balls and cook till they float on the surface of the liquid. Remove from the heat, keep aside.

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For the Coconut Milk Sauce

  • 200 g rice flour
  • 200 ml coconut milk
  • 200 ml water
  • 2 pandan leaves

 Mix the rice flour, water and coconut milk and cook on a slow flame to a thick sauce, ensuring no lumps form. Then bring to a boil with the pandan leaves added, cook to a nice consistency and remove from the heat, keep aside.

To serve, ladle the coconut milk sauce into the dish, top with the candils and garnish with coconut milk.

Mangosteens

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As always, thank you Veron !

Photographs : Anita Thomas

Elizabeth’s & David’s Biryani in a Rice Cooker

Elizabeth kindly shared her biryani recipe – most interesting as the rice was cooked in coconut milk instead of water. It was utterly delish and needed no accompaniment other than a raita … perhaps not even that !

mint-leaves Pusa-Sella-Basmati-Rice

CoconutMilk saffron_strands

coriander

  • 2 cups basmati rice, cleaned
  • 2 ½ cups coconut milk ( use the ‘first’ milk and add water to dilute, or 1 to 1 1/2 cups of concentrate diluted to the specified amount)
  • 1 kg chicken, in pieces, skinned, cleaned
  • 3 to 4 tbsp ghee
  • ½ tsp turmeric powder / haldi
  • 1 tbsp chili powder
  • 1 stick cinnamon, broken into pieces
  • 3 star anise
  • 5 cloves
  • 3 bay leaves
  • 4 green chilies, seeded, slit
  • 4 big onions, sliced thin, separated
  • 2 tomatoes, chopped fine
  • 4 tbsp ginger garlic paste (from a 3” piece of ginger & 10 cloves garlic)
  • Handful mint leaves, chopped
  • Handful coriander leaves, chopped
  • 1 tbsp lemon juice (optional)
  • pinch of saffron (optional) in 1 tbsp water, kept aside
  • big onions, sliced thin and fried crisp                    )
  • chopped coriander                                                        )      for garnish
  • hard boiled eggs                                                             )
  1. Place rice in the rice cooker, add the coconut milk and set it aside to soak for 20 minutes.
  2. Heat ghee, add cinnamon, star anise, cloves and bay leaves, sauté for a minute.
  3. Add onions, green chili and a dash of salt, sauté till half cooked.
  4. Add ginger garlic paste, sauté 2 minutes, then add the tomatoes, mint, coriander and sauté all till soft.
  5. Add turmeric and chili powders, salt, continue sautéing for 2 minutes.
  6. Add the chicken, sauté for 3 minutes, then add half a cup of water and cook the chicken till half done, gravy thick.
  7. Add this mixture to rice, mix well, taste for salt. Cook till done.
  8. Sprinkle the saffron mixture and lime juice, fluff up the rice.
  9. Garnish and serve.

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All images borrowed from the net.

Elizabeth, David, thank you for this !