Red Curry/Sambal Banana Cake

Although these summer months bring us juicy sweet fruits and enjoyable arrays of berries, the banana is still hanging gloriously. on my kitchen counter. The bananas are always the loser at the race to the finish line of comsumption, therefore, giving me a chance to give these losers their dignity back by making into something delicious.  Looking at the title of the cake, you must have thought that i have 'gone banana', an expression that the effects of bananas on the brain. To top matter worse, adding in red curry/sambal to the banana cake.!!!! - crazy yes but a very delicious cake is borned.

Ingredients:

2 large eggs
1/3 cup buttermilk/yogurt/sour cream
1/2 cup vegetable oil
1 cup mashed banana(about 2 - 3 riped bananas)
1/2 cup sugar
2 tbsp red curry paste/sambal paste(Follow this Garam Assam Paste)
1 1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt





Method:

Preheat oven to 350 degrees F.

Line the base of 2 loaf pans ( 3 inch by 7 inch) and grease well.

In a large bowl sift together the flour, cornstarch, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the eggs, buttermilk/yogurt/sour cream,. oil, mashed banana , red curry/sambal and sugar.

Add the dry ingredients. Stir mixture for a count of 10. Do not overmix.

Pour into prepared loaf pans and bake in preheated oven for 35 - 40 minutes. Check for doneness.

Remove from oven and let cool in pan for 10 minutes before turning out into rack to cool.

Nasi Biryani

I have cooked nasi biryani many times and somehow, this chinese lady is not getting it right.  My nasi biryani did not have the indian or malay umph and more often than not, the rice was not totally cooked through according the method provided in most recipes, and i have to resolve by using the microwave to finish the cooking.  But, nowadays, cooking nasi biryani is no more a problem, thanks to Vivien Tan, one of my readers who have become a dear friend, send me a few packets of 'SHAN"  brand for  biryani .  I followed the instructions on the back of the packet and my biryani rice have always been cooked through and the nasi was spicy, with all the umphs.  I find the taste to be slightly too salty so i reduced the amount of salt recommended to 1 tablespoon, when i was cooking the rice.  Thank you Vivien for sending me the Shan premixed, they are available now here in our indian stores.

Ingredients:

1 1/2 lbs chicken pieces
1 1/3 lb basmati rice - soaked for 30 minutes and drained
1 tbsp tamarind pulp - soaked in 1 cup water for 30 minutes, Then press and sieve the juice.
2 - 3 medium onion - sliced(about 1/2 lb)
2 tbsp grated ginger
2 tbsp chopped garlic
1 cup cooking oil
1 packet 'Shan' Malay Chicken Biryani
Rasins
Fried shallots
Toasted cashew nuts
Cilantro for garnishing

Method:


Marinate chicken pieces with ginger, garlic and 2 tbsp of Shan Malay Chicken Biryani mix for 1 hour.

Heat oil and brown the marinated chicken pieces. Remove and set aside.

Sweat the chopped onions, then add in browned chicken pieces,  the rest of the Shan Malay Chicken Biryani mix, tamarind juice and 1 cup water.  Continue to cook and stir until sauce is thickened. Set aside.

Boil 10 cups of water with 1 tbsp salt and add in the soaked rice.  Boil until the rice is three-quarter tender.  Drain the liquid.

Assembling the Biryani:

Spread the cooked chicken pieces and the drained rice in layers into the rice cooker.

Top with raisins, then cover and press the cook function and cook until rice is cooked through.

Slightly mix the rice and chicken pieces and garnish with cashew nuts and fried shallots before serving.

Serves

Thai Green Curry

This Green Curry recipe features chicken but could also be prepared with beef, pork or fish. If sweet basil leaves are not available, you may substitute European basil, or leave it out altogether. I have included the recipe for the Green Curry Paste but the ready-mixed paste is just as good. I like the brand - Mae Ploy.



Ingredients:

For the Curry Paste:
4-6 jalapeno or 1/2 cup of thai green chillies
2 tbsp. chopped shallots
2 tsp. grated galangal
1 tsp. zest of one lime
2 tsp. chopped garlic
2 tbsp. chopped ginger
2 tbsp. grated lemongrass
1/2 tsp. cumin seeds - toasted
1/2 tsp. coriander seeds - toasted
1/2 tsp Salt
Ingredients for the curry:
2 cups sliced vegetables (eggplant, potato, broccoli, green or red peppers, etc.)
3/4 cup sliced Onion
1/2 lb chicken pieces - bite-sizes
1 tsp brown/palm sugar
2 tbsp. fish sauce
6 kaffir lime Leaves
4 stems of thai basil
1 can 400 ml coconut milk - Savoy brand
1 cup of water

Method:

If you wish to pound in the traditionally way, put Curry Paste ingredients in mortar. Pound with pestle until everything is mixed and ground thoroughly. Make sure there are no seeds left uncrushed. I do not own a mortar and pestle so i use the food processor, but if you have to use the blender, add in 1/2 cup oil to fasilitate movement for blending.

Green Curry:

Pour coconut milk into saucepan/wok and turn on medium heat. Stir until oil appears on the top.

Add green curry paste and chicken and stir until almost done.

Add vegetables, fish sauce, water, sugar and turn heat up and stir a little.

When everything is cooked, put in thai basil and kaffir lime leaves.

Serve with Jasmine Rice or Sticky Rice

Serves

Fish in Coconut Milk Sauce/Sothy

I remembered that this dish is called Sothy but everytime i asked my indian friends, they seemed to blink and i feel silly for asking. So, everytime i make this dish, i will say it is coconut milk curry and would not dare to say that it is called Sothy. I was very delighted, when i searched in the net and found this statement "Kiri hodi: a Sri Lankan curry sauce, made with coconut milk, onions andturmeric. Also called pol kiri and sothy. Kiri is a Sri Lankan word for coconut." The blink i get must be from indians who are not Sri Lankan.

Ingredients:

4 pieces spanish mackeral steak

1 x 400 ml can coconut cream

2 slices ginger slices - julienned

1/2 tsp tumeric powder

1 tomato (optional)

Green or red pepper(optional)

salt and lime juice to taste

Fried shallots and cilantro for garnishing

Method:

Put all the ingredients to cook and the dish is done when the fish steaks are cooked.

Adjust the taste with salt and lime juice.

Serve with fried shallots and cilantro.

Serves

Laksa Lemak

Yesterday we had our first frost of the season. The snow might have come early morning as when i woke up, i was greeted with snow covered everything and it must be heavy and wet, cos it broke the trellis of my clematis. Well, this was expected and when it shopped snowing, time to shovel the driveway - what a chore? How i wish i was in Malaysia then? To compensate and soothe my homesickness for the tropics, i cooked this Laksa Lemak. I have not eaten this before and only knew about it when a May Leng, went home to Penang and send me a few packets. Thank you May Leng for introducing me to this Laksa. Without your kindness, i would never have known that Hup Loong has such a delicious product.

Ingredients:

1 packet thick vermicelli/mei fun/beehoon

Garnishings:

Mint
Sliced Onions
Sliced Pineapple
Slice Red Chilly/Pepper
Sliced cucumber
Sliced Kaffir lime leaves/daun kesum
Lime wedges
Sambal Belacan to kick up an extra knotch

Laksa Gravy:

1 packet Hup Loong Rempah Laksa Lemak
450 g ground onions - about 2 big onions
1 can sardine - oval shaped can
1 can funa flakes
15 tbsp/225 ml cooking oil
2 x 400 ml cans coconut milk
1200 ml water

Method:

Boil thick noodles in a large pot of water until soft. Drain and run through cold water to remove the starch. Drain well.

To prepare the gravy:

Fry the laksa lemak spices and ground onions with cooking oil. When the flavor is detected, add in the water and cook for 30 minutes.

Add in coconut milk , mashed sardines and tuna. Bring mixture back to the boil and adjust taste with salt and a dash of fish sauce. if desired, add in a little lime juice.

To assemble:

Put noodles at the bottom of a big bowl and spoon hot gravy over it. Top with all the garnishings and enjoy with sambal belacan and a squeeze from the lime wedge.





Serves

Rendang Minangkabau

More beef recipes and this type of rendang has been a craving since the 50's. As you all already know that i grew up in Seremban and the State is Negeri Sembilan. This state's is populated with Minangkabau - read about them in Wikipedia. This rendang is one of their cuisine which is so delicious, words cannot describe how good it is until you have tried it. In the good old days, there was a coffee shop besides the Plaza Theater and in this coffee shop was a Malay Food Stall which has the best Rendang. My classmate's family, ran this coffeeshop and i think it was called 'Kui Heng"(spelling?) Help!! any oldies from Seremban. This rendang has no spices but lots of aromatic herbs/leaves like tumeric leaves, kaffir lime leaves, lemongrass, galangal, ginger, shallots and garlic, tumeric , chilly api and lots of coconut to make 'kerisek' and milk for cooking the beef in. When i was in Malaysia last, I made a batch of premixed with all the aromatics that was required and that was how i was able to make the rendang that i craved for. So sad, only one batch, have been looking for tumeric leaves with no success.

Have a look at this other rendang Kampong Johnson's Rendang



Ingredients:

A

2 lbs beef
2 cans coconut cream - 400 ml can
1 piece Asam keping
2 - 3 pieces tumeric leaves - tear up

B

Ingredients to be ground:

1/2 cup bird's eye chilies/chilly api
1 inch knob galangal, peeled
1 inch knob ginger, peeled
1 inch knob turmeric, peeled
2 stalks lemon grass (used only the bottom
white tender part)
1 lb shallots, peeled
1 whole bulb garlic, peeled


C

4 - 5 pieces kaffir lime leaves
1/2 cup Kerisek
2 teaspoons salt or to taste

Method:

To prepare the kerisik.

The best is of course, to get freshly grated coconut.

Spread this on plate in a thin layer and microwave it on high for 3 mins, stir and microwave again for 1 min. Repeat until the coconut is totally dry and starts to brown a little.

Or,

Use dessicated coconut in a can.

Transfer dessicated coconut into a heated wok (no oil, no water) and over a SLOW fire, fry until it is fragrant and browned. Keep stirring ALL the time. If you undercook, it won't release it's oil when pounded. If it's overcooked, it will taste burnt. This is a slow process and you will just have to be patient. I would say the color of the kerisik when it's ready is close to the color of the skin of toasted almonds (the regular almonds, not the small dark almonds).

While browned coconut is still hot, pound it until it is very fine and oil is released. A food processor won't do the job. You can either pound it in a (granite) mortar & pestle or use a spice mill. The paste will look smooth but not smooth to the touch and should feel only slightly gritty. Set it aside. You will know you have made perfect kerisik when after sitting for a while, the oil rises to the surface and the coconut paste 'sets' at the bottom. When you insert a spoon to scoop it out, it seems that the coconut paste has hardened but it's not. If you drop it by the spoonful, it will for about 2 seconds hold it's shape and then spread. This kerisik, if you care to taste it at this point, doesn't taste good - bland and just very slightly bitterish. It is however, very fragrant.

Kerisik keeps well refrigerated in an air-tight container - I'd say about a month or so. You will need to let it come to room temperature before using it, or it will break your spoon trying to scoop it out! I have also freezed kerisik successfully.

To cook the Rendang


Cut beef into 1/2 inch thick slices with the grain. Set aside.

Into pressure cooker, put ingredients A and B. Add enough water so that it is above the meat. Close the lid and pressurized for 15 - 20 minutes.

Remove lid when pressure is released totally.

Check meat to see if it is tender enough.

Return pot to the fire , add kerisik, kaffir lime leaves and continue simmering, stirring all the time, until meat is tender and gravy thick.

Stir in salt to taste.

Serves

Sambal Shrimp with Petai

You should see the grin on my face when i saw frozen petai in the asian store as i have not eaten this for quite awhile and i like it.

Petai beans or seeds look like broad beans.

Petai has earned its nickname 'stink bean' because its strong smell is very pervasive. It lingers in the mouth and body, like asparagus, it contains certain amino acid that give a strong smell to ones urine, an effect that can be noticed up to two days after consumption. And like other beans, their complex carborhydrates can also cause strong-smelling flatulence. Surprisingly, the frozen ones are not so potent and the texture is still crunchy.



Ingredients:

1/2 lb shrimps - deveined.

1 pkt of frozen petai

1 pkt of Delima's Assam Seafood Paste - available online from Mytasteofasia.com

2 tbsp oil

Method:

Heat oil and add the pkt of Delima's Assam Seafood Paste and saute until fragrant.

Add shrimp and cook until shrimps are 3/4 cooked.

Add petai and finish cooking until the shrimps are totally cooked and the petai are heated through.

Adjust to your taste by adding salt, sugar or assam juice.

Serve hot with white rice

Serves

Spicy Chilly Shrimp

Time for some easy cooking, no fuss, no muss, just open the packet of curry mix and add in all the other ingredients and it is ready to serve as soon as the prawns are cooked.

Ingredients:

1 lb med to large-sized prawns or shrimp, un-shelled - mix with 1/2 tsp of salt and pepper.
4 tbsp peanut or vegetable oil
1 small onion, sliced
2 ripe tomatoes, quartered or sliced
1 packet Claypot Nyonya Fish Curry Mix (available online from Mytasteofasia.com )

1/2 lime

Garnish with cilantro/thai basil

Method:

Heat oil and add in the fish curry mix, saute until fragrant.

Add in the onions, stir until they are soft.

Add in the prawns and tomatoes. Cover and cook until prawns are cooked.

Stir in the coconut powder and adjust the taste by adding more salt or sugar.

Squeeze 1/2 a lime before serving.

Serves

Spicy Chang/Nasi Kunyit/Sambal Hae Bee

The 5th day of the 5th Moon this year will be June 8th and of course, the 'Chang' festival. Yes, i just found it to be so and it is too late to make any 'chang' for my friends - sorry. In desperation, have to scratch this old brain as to what should done to keep up with tradition. Viola, found a bag of frozen 'nasi kunyit' and 'sambal hae bee' and this is the product of the find.

Posted are the recipes for 'Nasi kunyit' and 'Sambal Hae Bee/dried prawns'


Ingredients:

Nasi Kunyit:

500g glutinous rice
1 1/2 tbsp turmeric powder
2 pieces dried tamarind skin (asam keping) or 1 tbsp lime juice
1 can 400 ml coconut cream
1 tsp salt
1 tsp white peppercorns
2 pandan leaves, knotted

Method

Wash and soak glutinous rice in water. Add turmeric powder and dried tamarind skin or lime juice for several hours or preferably overnight.

Remove the cream from the can of coconut milk.

Put rice in a steaming tray and add thin coconut milk. Make steam holes in the rice , add peppercorns and pandan leaves.

Steam rice over high heat until nearly cooked for 20 minutes.

Combine salt with thick coconut milk.

Remove rice from steamer. Stir in thick coconut milk and continue to steam for another 8 to 10 minutes.

Sambal Hae Bee/Dried Prawns

250g dried prawns, soaked and pounded finely
2 tbsp tamarind pulp combined with 100ml water (squeeze, then strain the tamarind juice)

Oil for frying

Spice ingredients – to be blended

3 stalks lemongrass(grate the white parts with a microplane)

4 candlenuts (buah keras)
1 inch piece fresh turmeric (ground/powdered turmeric can be used)
1 inch square piece belacan /shrimp paste 8 fresh red chillies
10 dried chillies, soaked and seeded
10 pips garlic
1 cup shallots

Seasoning

Sugar and salt to taste

Method:

Heat a little oil in a large microwaveable bowl for 1 minute, add blended spice ingredients and microwave on high until fragrant(3 minutes at the time, stir)

When the spices are fragrant, add dried prawns and continue to microwave for another 2 minutes.

Mix in tamarind juice and microwave until dried prawns are almost dry. (Keep stirring to distribute the heat as the microwave will cook the outer ring of bowl more).

Adjust seasoning to taste.

Leave to cool completely.

To wrap dumplings:

Soak bamboo leaves in cold water.

Cook bamboo leaves in hot boiling water for 10 minutes.

Cool, then wipe dry.

Take 1 broad or two leaves and fold from the centre to form a cone.

Take a fistful of nasi kunyit and line the sides.

Put 2 - 3 tbsp of sambal hae bee over rice and cover neatly with more nasi kunyit.

Fold bamboo leaf over.

Tie tightly with string .

Tie dumplings in groups of ten and steam for 1/2 hour.

Serves

Kampong Johnson's Rendang

In 1966, October, President Johnson visited Malaysia and he visited this Kampong in Negeri Sembilan which changed it's name to Kampong Johnson in honor of his visit. A feast was cooked by the Kampong Folks and the most memorable dish was the Rendang with Jackfruit. Negeri Sembilan's rendang differs from the other states of Malaysia as it is cooked with Green Thai bird chillies instead of red dried chillies and aromatics like ginger, galangal, fresh tumeric, fresh tumeric leaves, lemon grass and kaffir lime leaves . It has no spices.

As the hot topic these days is the President, it makes me think of this dish which was so delectable and although i do not have all the aromatics but do have a packet of instant rendang mix which was not quite the same but did bring back fond memories of President Johnson's visit that day.

Ingredients:

500 - 600 gm beef - cut into 1/2 inch slices

1 can Jackfruit - drained

1 packet ChanHong Instant Rendang Mix(available online here http://mytasteofasia.com/)

1 400 ml can of coconut milk (70% saturated fat)

1 stalk lemon grass - crushed (optional)

4 - 5 kaffir lime leaves(optional)

2 tbsp kerisik

3 tbsp cooking oil

Method:

Using the pressure cooker, heat cooking oil and add in the contents of the packet of ChanHong Instant Rendang Mix and saute until fragrant.

Add in beef slices, lemon grass and coconut milk.

Add enough water to cover the beef.

Close the pressure cooker and cook on high for 10 - 15 minutes depending on the type and quality of beef used.

Release pressure and open the lid, add in kaffir lime leaves and kerisik and cook until sauce is thickened.

Add in the jackfruit and cook until it is cooked through.

Add salt to adjust taste.

Rendang is ready to be eaten.

Enjoy

Serves

Stir Fry Prawns Delimas

As suggested in the cooking instructions at the back of the packet of 'Stir Fry Sauce Delimas' to cook this sauce with prawns and so i did. I added 100 ml of thick coconut milk and this is fantastically delicious with hot white rice. This dish was ready to serve in less than 10 minutes.



Ingredients:

1 lb of prawns

1 packet 'Delimas Stir Fry Sauce' (available online here http://mytasteofasia.com/)

1/2 cup of sliced red pepper

1/4 cup of sliced carrot

100 ml thick coconut milk

2 tbsp cooking oil

salt to taste

Lime wedges

Thai basil (optional)

Method:

Heat 2 tbsp cooking oil and add in the packet of Delimas Stir Fry Sauce, stir to heat through.

Add in the carrots and prawns. Saute until prawns are cooked.

Add in the red peppers and lastly the coconut milk.

Add salt to taste.

Garnish with thai basil.

Squeeze lime over prawns and serve with hot white rice.

Serves

Assam Fish Delimas

Last summer, our neighbor's peach tree had so many fruits that after giving me a huge basket full of peaches, there were still more left for the birds. The firmer peaches were sour as they are not ready for the table, so i added some to the assam fish and they were so good, giving this dish a new twist.


Ingredients:

1 lb Spanish mackeral steaks

4 unripe peaches

2 tomatoes

4 ozs okra(i use the frozen ones)

1 packet DELIMAS - Assam Seafood (This is available online from http://mytasteofasia.com/)

Method:

In a microwave-safe bowl, stir the packet of DELIMAS - Assam Seafood with a cup of water.

Put in the fish steaks, cover and cook on high for 4 - 5 minutes.

Add in the peaches - cook for 1 minute (the peaches should be fork tender - if not continue to cook further).

Add in the frozen okra and tomatoes. Cook for 1 minute to warm up the vegetables.

Enjoy with white rice

Serves