Wednesday, June 29, 2011
2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
Put in sugar and vanila in a large stockpot with water and bring it to a boil.
Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.
Serve at room temperature, or refrigerate for an hour and serve chilled.
Tuesday, June 21, 2011
1 1/2 pounds boned, skinned chicken breasts, rinsed
2 1/2 quarts fat-skimmed chicken broth
1/3 cup peeled garlic cloves
1 cup sliced shallots
1/4 cup salted, roasted macadamia nuts or blanched almonds
6 thin slices (the size of a quarter) fresh galangal or fresh ginger
1 teaspoon ground turmeric
1 tablespoon cooking oil
1 stalk (12 to 15 in.) fresh lemon grass or 3 strips (1/2 by 4 in.)
lemon peel, yellow part only
4 to 6 ounces dried bean thread noodles (saifun)
Salt and pepper to taste
3 cups finely shredded cabbage
3 cups bean sprouts, rinsed and drained
1 cup thinly sliced green onions, including tops
1 cup diced Roma tomatoes
1 cup chopped fresh cilantro
4 hard-cooked large eggs, shelled and cut into wedges
2 cups potato chips or shrimp chips (optional)
1/2 cup fried shallots
Chili sambal, Asian red chili paste, or minced fresh hot chilies
In a food processor, combine garlic, sliced shallots, macadamia nuts, galangal, and turmeric. Whirl mixture to a paste, scraping container sides as needed. (Or chop ingredients with a knife, then whirl in a blender to a paste.)
In a 5- to 6-quart pan over high heat, stir the paste and the oil until mixture barely begins to brown, about 3 minutes. Stir in broth, cover, and bring to a boil.
Meanwhile, trim stem end and any tough leaves off lemon grass and pull off coarse outer layer. Crush stalk with the back of a knife, then cut into 3-inch pieces. Add to broth.
Add chicken breasts to broth. Cover, bring to a boil, then reduce heat to low and simmer until the breasts are no longer pink in center of thickest part (cut to test), 15 to 20 minutes.
Lift out chicken and let cool at least 10 minutes. Skim fat from broth.
In a bowl, pour 5 cups hot water over bean thread noodles. Let stand until the noodles are tender to bite, about 5 minutes; drain. Snip through noodles with scissors to make shorter strands.
Season broth with salt and pepper to taste. Return to a boil over high heat.
Tear the chicken into shreds. In individual small bowls, mound shredded chicken, bean thread noodles, cabbage, bean sprouts, green onions, tomatoes, cilantro, egg wedges, fried shallots, lime wedges, and chili sambal. Pour hot broth into a tureen or pitcher.
Friday, June 17, 2011
250 g young jackfruit, chopped into 2 cm cubes
150 g beef meat or 2 beef bones to make the broth
150 g long beans, cut into 4-5 cm (optional)
250 ml thick coconut milk
250 ml water
2 turmeric leafs - optional
2 fresh kaffir lime leaves
1 stalk Lemon grass (Sereh/Serai), chopped
Spice Paste :
5 red chillies, seeded
2 bird’s eyes chillies, optional
2 cloves of garlic
2 cm fresh turmeric or 1 teaspoon turmeric powder
2 Candlenuts (Kemiri)
1 cm ginger
1 cm galangal or 1/2 teaspoon of Galangal powder
Boil the meat or bones with 250 ml water to make the broth.
Grind or blend the spice paste. Then sauté until it's fragrant and adds kaffir lime leaves, lemon grass and turmeric leaf (if you have it). Then bring it to the broth and add the coconut milk.
When it's boiling, put inside all the vegetables. Continue cooking until the vegetables well-cooked.
Serve with steamed rice.
Friday, June 10, 2011
2 handfuls of papaya buds,
1 bunch of papaya leaves, sliced
1.5 cm of ginger*
10 green chilies*
*cut into small pieces and grind
3 bunches of morning glory, cleaned and cut
2 bunches of daun melinjo, cleaned and shred
3 turmeric leaves, cleaned, sliced to small pieces
3 pandan leaves, cleaned, sliced to small pieces
4 leeks, sliced thin (used only the white part)
3 lemongrass, use only the white part, bruised with pestle
5 Kaffir lime leaves, sliced thinly
Sugar, salt, pepper to taste
1.5 tbs vegetable oil
Clean papaya buds, remove the stalk and take only the buds / flowers part.
Grind ginger smoothly with mortar & pestle, add in shallot and green chilies, and grind again.
Boil 600 ml of water in a saucepan, add in papaya buds, stir for 1 minute, and take out the saucepan from the heat, then drain the papaya buds. Repeat this step once or twice more, to reduce the bitterness of papaya buds. Afterward, set aside.
Heat the vegetable oil in a wok, add the green chilies mixture and stir until fragrant.
Add in morning glory, daun melinjo, turmeric leaves, pandan leaves, leeks, lemongrass and lime leaves. Stir for 2-3 minutes. Add salt, sugar and pepper to taste.
Cook until the vegetables are done but still crunchy, that's approximately about 3–4 minutes. Then stir again, till the papaya buds well mixed.
Serve with steamed rice.