My Feasts

Red Snapper In Sweet & Sour Sauce

2009-11-04T01:00:00.001-05:00

Fish with sweet & sour sauce is wildly popular in most Malaysian restaurants. It is almost always made with seafood ( there are variations made with boneless chicken). I had this dish made with crabs a few days ago at Green View Restaurant in Petaling Jaya. Steaming the fish would be another option is you are not inclined to heat a wok full of oil.

I have used red snapper for this recipe but any firm fleshed fish would work here. Black pomfret is popular fish of choice for this dish in Malaysia. Don't be alarmed by the use of ketchup/tomato sauce in this recipe. It is an essential ingredient for sweet sour sauce.

Red Snapper In Sweet & Sour Sauce
Fish:
1 whole red snapper
1/4 cup corn flour
salt
oil - for shallow frying

Sauce:
2 tb ketchup/tomato sauce
3 tsp white vinegar
1 tsp sugar
salt to taste
2 cloves garlic - sliced
2 tb julienned ginger
1 tb hoisin sauce
1/2 cup water
2 scallion - julienned
1 1/2 tb vegetable oil
1/2 red bell pepper - julienned

Clean fish and pat dry. Sprinkle salt and lightly dust whole fish with corn flour.
Heat oil in a large saute pan and shallow fry fish on both sides until golden brown.
Remove fish from pan/wok and set on a platter.

Heat oil for sauce and saute sliced garlic and ginger until golden brown. Pour in water, hoisin sauce, tomato sauce/ketchup, sugar and vinegar. Adjust seasonings and add salt as needed. Add in julienned red pepper and cook on high heat for 3 to 5 minutes or until mixture thickens. Pour sauce over fish and scatter scallions. Serve immediately. This dish goes well with steamed rice, tofu with garlic chives and bok choy with shiitake mushrooms.

Scallops With Hot & Sour Sauce

2009-10-28T17:05:00.002-05:00

It has been wonderful being home in Malaysia. I am trying not to let the daily evening downpour dampen my spirits or stop me from heading to my favourite haunts. I have not stepped into the kitchen yet but that will change soon. I have been getting requests for some specialty dishes of mine - maybe one of these days. I have been enjoying some of my favourite treats here that I have missed terribly in New York. Although there are some decent Malaysian and Indian restaurants in New York, nothing really beats the taste of home :)

I made this recipe a few months back in an attempt not to leave this blog flailing while on vacay :) You have probably seen similar recipes featuring steak instead of scallops. This recipe comes together quickly once you have the ingredients prepped.

Scallops With Hot & Sour Sauce
1 lb scallops
2 Tb soy sauce
1 Tb fish sauce
4 Tb lime juice
1 tsp sugar
4 small shallots - finely minced
2 small chillies - chopped
1/4 cup Tb chopped cilantro
1/4 chopped fresh mint

Pat scallops dry with kitchen paper and sprinkle some salt over it. Heat saute pan on medium heat and brown scallops a minute on each side, place on a platter.
Mix the rest of the ingredients in a bowl and adjust seasonings. Pour over sauteed scallops and serve immediately. Serves 4.

Roasted Cashews With Kolanji (wild black onion seeds)

2009-10-11T12:34:00.005-05:00

Kolanji seeds look similar to black sesame seeds at first glance. It is wild black onion seeds (Nigella Indica) and is used as a spice in Indian cuisine. It is well known as a digestive aid and has numerous health benefits. The oil block the growth of pancreatic cancer and the seeds are also beneficial to treat ailments such as ashtma, bronchitis and rheumatism. Kolanji seeds are widely available at Indian grocery stores and online.

Any nuts of your choice works for this recipe. If using mixed nuts, keep in mind that different nuts have various levels of fat content and therefore will roast at different rates. Once roasted, let cool completely and store in an airtight container. The roasted nuts will keep for at least two weeks and are great served with drinks.

Roasted Cashews With Kolanji Seeds
1/2 lb raw cashews
2 tb olive oil
1/4 tsp salt
1/2 kolanji seeds - lightly crushed
1/2 tsp smoked paprika (optional)
1 tsp hot chili powder

Preheat oven to 325 degrees. Mix oil, paprika, salt, crushed kolanji seeds and hot chili powder in a bowl. Add in raw cashews and mix well. Place nuts on a baking sheet in the middle of the oven and bake for 7 to 10 minutes or until nuts turn golden brown. Cool completely before storing in a airtight container.

Plaintain & Spinach Kofta in Yogurt Sauce

2009-09-28T17:00:00.000-05:00

Koftas are Indian meatballs, often simmered in an aromatic sauce. There are also different varieties of vegetable koftas that can be served in a similar manner. To make the latter version, vegetables are often steamed or boiled and then mashed with a variety of spices. The balls are deep fried, simmered in sauce and served with as a side dish with rice or naan/chapati..

I found deep frying koftas a bit daunting and decided to shallow fry it instead. Green plaintains can be substituted with potatoes. Green plaintains are not as sweet as ripe plaintains and works well in savoury dishes. The curry leaves are optional and this dish will still taste wonderful without it.

Plaintain & Spinach Kofta in Yogurt Sauce
Kofta
3 medium green plaintain - peeled and steamed
100 gm chopped spinach - steamed
2 red chillies - minced
2 medium shallots - minced
1/2 tsp turmeric powder
1 tb finely minced ginger
2 cloves garlic - minced
1 tsp salt
pinch of ground nutmeg
1 tb minced cilantro
1 tap garam masala
6 tb besan/chickpea flour
2/3 tb water
vegetable oil for shallow frying kofta

Yogurt Sauce
1 cup yogurt
2 tb besan/chickpea flour
1/4 tsp turmeric powder
1 1/2 tsp black mustard seeds
salt to taste
1 tb oil
4 curry leaves
3 dried chillies
1 tsp chilli powder
1/2 cup water- add slowly to sauce as it thickens
3 cloves garlic - minced
1 medium shallot - minced

Kofta
Mash peeled and steamed plantain in a large bowl. Add salt, garam masala, turmeric, minced ginger, minced garlic, chopped chillies, minced cilantro, nutmeg, and besan/chickpea flour. Sprinkle water over mixture, adding enough to form little balls (1 tablespoon at a time). Lightly oiling your hands will make this procedure a little easier as the the mixture will be a bit sticky.

Heat oil in a pan deep enough to shallow fry kofta until golden brown. Place fried koftas on a plate lined with kitchen paper.

Yogurt Sauce
Lightly toast besan flour in a saute pan on low heat until the flour starts to brown ever so lightly. Set flour aside and proceed with recipe.

Mix yogurt, salt, chilli powder and besan flour into a paste and set aside. Use leftover oil to a to saute minced shallots, garlic, curry leaves, dried chilies and black mustard seeds on medium heat. Stir constantly. Once black mustard seeds starts to pop, add yogurt paste and stir well. Once the mixture starts to thicken, pour in water . Add fried kofta to sauce and adjust seasonings. Serve with steamed rice or naan/chapati.

Spicy Bitter Gourd

2009-09-08T17:00:00.002-05:00

Bitter melon or bitter gourd has been traditionally used in Chinese and Ayurveda medicine for detoxing and to help treat type 2 diabetes among other things. The seeds and pith are discarded and the flesh is cooked in a variety of ways. The melon you see above is of the Chinese variety. Karela is a smaller Indian variety that matches the bitterness of the above melon.

The Indian variety of bitter gourd often showed up in my mother's weekly rotation of dishes. She would thinly slice the melons and soak it in turmeric and a handful of salt to draw out some of the bitterness. After soaking it for at least an hour, the sliced melons will be rinsed and drained before using in a variety of recipes. My personal childhood favourite was deep fried sliced masala bitter melon with a side of ketchup for dipping ( known as tomato sauce in Malaysia). My three older brothers did not partake in this little feast of mine which made me happier - more for me!!! I know, I was a peculiar child :)

The recipe below is made using this chilli paste that I have stashed in the freezer for an emergency like this one ;) Feel free to substitute with any chilli paste that you can get your hands on.

Spicy Bitter Gourd
1 bitter gourd
2 tb vegetable oil
1 1/2 tb sambal paste
1/2 cup water
salt
2 tsp sugar
1/2 tb fresh lemon juice/tamarind juice

Cut bitter gourd in half and scoop out seeds and pith. Cut into half moon around 1/4 inch thick. Place in a bowl , sprinkle 1/2 tb salt , mix well and leave in the bowl for one hour.

Rinse gourd well after one hour and drain well. Heat vegetable oil in a saute pan or a wok and saute sambal paste for 5 minutes on medium heat or until the oil separates. Add drained gourd pieces and stir well for at least 3 minutes. Pour in water, sugar and lime juice. Cover and cook until water evaporates. Taste and add salt as needed. Take off heat and serve as a side dish along with steamed rice. Makes 4/5 servings.

Peaches , cuke & feta salad

2009-09-01T18:00:00.003-05:00

Jersey peaches are in season. I have been having peaches almost everyday. They are great enjoyed just on their own, baked into pies , jams, and my personal fave - peach chutney that I make every year without fail.

When buying peaches make sure that they are not rock hard and personally, I like to take a whiff of a peach -if it smells like a ripe peach - it makes it in the basket. Try not to squeeze the fruit - it will bruise easily.

I really enjoy fruits in my salads and since I had some extra peaches in the fridge I decided that I would toss it in the salad. The dressing is simple, straightforward and not too strong and really lets the peaches shine.

Feta cheese is aged cheese that is salted and cured in a brine solution. It can be made from cow's milk or goat's milk. It is crumbly and great cut into blocks for salads. Feta can be soft, medium soft or hard. The taste of feta ranges from salty, mild to sharp. Store it in its brine until ready to use.

Peaches, cuke & feta salad
1 English cucumber
1 cup feta cheese - cubed
2 peaches - peeled and cubed
2 tb chopped chives
salt and black pepper
1 cup pitted olives

Dressing:
3 tb red wine vinegar
1/4 cup olive oil
salt and pepper

Matar Paneer - Indian Cheese & Peas in Tomato Sauce

2009-08-25T18:21:00.028-05:00

Matar paneer must be one of the well known vegetarian dishes found in Indian restaurants in the US. Browned cubes of creamy cheese are stewed in an aromatic mix of herbs , spices and simmered gently to perfection. This dish is wonderful made ahead as it holds up remarkably well.

Paneer is fresh cheese made by curdling whole milk with an acid and pressed into blocks. It is often used in curries since it absorbs flavors very readily. When sliced into cubes and deep fried, the cheese holds its shape very well. It can also be crumbled into a curry, taking advantage of the cheese's naturally crumbly nature. The non-melting cheese also appears in desserts and as a filling for stuffing.

Tofu is an acceptable substitute here. Some variations of this recipe includes cream, yogurt or whey to add richness. I have added two tablespoons of chopped cashews in the masala instead to add some richness.

Matar Paneer
Most paneer comes in 400 gm blocks.

1 block paneer ( 400 gm)
4 tb olive oil
2 cups green peas ( I used frozen peas)
1 tsp garam masala
1 tb chopped mint
1 tb chopped cilantro
1 1/2 cup pureed tomatoes

Masala:
1 medium onion - chopped
2 green chillies
1/2 cup water
1 tsp turmeric powder
1 tb coriander powder
5 cloves garlic - peeled
1 tb chopped ginger
2 tb chopped cashew nuts (optional)
1 tsp hot chili powder

Puree all ingredients in a blender and set aside.

Saute ingredients:
1/2 medium onion - chopped fine
1 tsp black mustard seeds
1 tsp whole cumin seeds
3 whole cardamom pods
1 cinnamon stick
salt to taste

Cube paneer to bite sized pieces. Heat 4 tb olive oil to medium heat (or ghee /clarified butter) if you want to make this decadent) in a sauce pan and brown paneer cubes. Set on a plate lined with some kitchen paper to drain some of the oil.

Using oil left in the pan, saute chopped onion until it starts to turn colour. Add black mustard seeds, cumin seeds, cinnamon stick and whole cardamom pods. Once the seeds start to pop, pour in the masala mixture into the pan. Stir well for 5 minutes then pour in pureed tomatoes, add salt and stir well. Cook covered for 10-15 minutes on medium low heat, stir occasionally. Add frozen peas and cook for another 5 minutes. Adjust seasonings. Add a few tablespoons of water if mixture looks dry. The gravy should be thick ( if not simmer with lid off for another 5 minutes ). Add fried paneer cubes, chopped fresh herbs and garam masala, stir well. Take off heat and serve with rice or naan. Makes 4/5 servings.

Pancakes with Homemade Blueberry Sauce

2009-08-23T07:00:00.001-05:00

I was craving pancakes for breakfast yesterday and a quick peek in the pantry showed that I had all the ingredients to make pancakes from scratch. Powdered buttermilk is a lifesaver - I don't have run to the store every time I need half a cup of it for some recipe and then leave the rest of the carton to languish at the back on the fridge only to pour it into the sink weeks later. I have heard that buttermilk keeps well in the freezer - have any of you tried it? Does it work?

I carefully measured all ingredients and made the batter. As I waited for the cast iron skillet to heat up I realized that I did not have any maple syrup for the pancakes. What I did have was a few pints of Jersey blueberries that were destined to be blueberry and ginger jam. I placed some blueberries, sugar, lemon juice and some of its zest in a pot, bring it all to a gentle simmer until the mixture started to thicken a bit. The leftovers will keep well in the fridge for at least a week. Try swirling some in your daily oatmeal breakfast or pour it over some cool and creamy vanilla ice cream - you'd love it :)

Quick Blueberry Sauce
2 1/2 cups fresh/ frozen blueberries
3/4 cup sugar
1/3 cup water
lemon zest
1/2 tb fresh lemon juice

Combine all ingredients and bring to a gentle simmer until thick for around 10 minutes.
Cool and refrigerate leftovers. Try swirling some leftovers in oatmeal porridge or pour over ice cream .

Cherry tomato salad with basil vinaigrette

2009-08-20T09:02:00.006-05:00

I was cautiously happy when my tomato plants were laden with flowers and kept my fingers crossed. Then there were horror stories of fungus and blight outbreak that have cost tomato farmers thousands of dollars upstate New York. I waited patiently and am happy (and a bit guiltily) to report that they all made it - my Sweet 100 and Roma variety. The Sweet 100 just will not quit and we have been lucky enough to feast on them on daily basis. I even had enough to offer a little bag of these beauties to a colleague - he promptly made a fresh tomato salad with balsamic vinegar dressing for dinner last night to the delight of his significant other!

I have another large bowl of tomatoes waiting for me on the counter right now and hope to make a jam/chutney of some kind.... Here are some delectable recipes from other bloggers.

Tomato Jam from Todd & Diane
Smoked Tomato Salsa from Shauna
Portuguese Tomato Jam from David
Cuke & Tomato Salad from Kalyn

Basil Vinaigrette - adapted from Food & Wine
The original recipe recommends this as a dressing for panzanella, pasta, grilled fish or chicken.

1/4 olive oil
1 cup packed basil leaves - washed and dried
1 garlic clove
2 tb white balsamic vinegar
salt and pepper to taste

Place all ingredients into a food processor. Process until smooth. Adjust seasonings. This is a thickish vinaigrette and keeps well in the fridge minus the oxidation. Bonus!!

Kosambri - Carrot and lentil salad

2009-08-05T06:00:00.001-05:00

I was inspired to make this salad when I came home from our local farmer's market. Boil the lentils while grating the tender and sweet carrots and it will all come together in no time at all.
Moong dhal is a variety of quick cooking legume. It is also known as split peas and is sold whole, split, with green husk or without husk (bean will be pale yellow). It is used in both sweet and savoury dishes. The regular, smaller bean sprouts are made from moong bean. This is a great side dish that goes well with curries.

Kosambri
Frozen grated coconut can be found in oriental grocery store. Sweetened coconut will not work here.
1/2 dried moong dal
5 medium sized carrots
3 tb freshly grated coconut
3/4 cup cilantro leaves - washed, dried and chopped
1 tb vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
4 curry leaves
4 dried chillies
3 tb fresh lemon juice
2 medium sized shallots - thinly sliced
salt to taste

Wash and boil moong dal in a large pot with 5 cups of water. Cook until dal is done but still firm enough to hold its shape. Drain and set aside. Grate peeled carrots and set aside.

Heat oil on medium heat and saute dried chillies, mustard seeds, whole cumin seeds, sliced shallots. Turn off the heat when the spices start to pop. Pour the sauteed ingredients to grated carrots. Mix in lemon juice, cilantro, chopped shallots, grated coconut and salt to taste. Serves 4/5. This salad is best served at room temperature.

Grilled Tofu & Asparagus with Nori Dressing

2009-06-15T10:02:00.007-05:00

I often make grilled tofu especially in the warmer months. The key to grilling tofu is using extra firm tofu and lightly oiling the grill or a grill pan prior to cooking as tofu blocks tend to stick . I usually marinate tofu with an array of dressing for a few hours prior to grilling to ensure a flavourful dish as tofu in itself is rather bland.

Miso paste is fermented soy bean paste that is rich in nutrients and is widely used in Japanese cooking ( there are also rice and barley varieties of miso). Miso can be used for soups, stocks and grilling. Common varieties are Shiromiso ( white) and Akamiso ( red miso).

I have used blue agave syrup for this recipe. I have been experimenting with different sweeteners and have been using this in different recipes ( you could use honey instead).

Grilled Tofu & Asparagus with Nori Dressing - adapted from Food & Wine Magazine
1/4 cup rice vinegar
3 tb miso paste
2 tb soy sauce
1 tb tahini paste
1 tb agave syrup
2 tsp mirin
1/8 tsp Chinese 5 spice powder
1 lb extra from tofu, cut into 4 blocks
vegetable oil
3 sheets of nori
1/2 cup water
2 tb agave syrup
1 tb fresh lemon juice
1/2 tsp chilli paste
salt and freshly ground black pepper to taste

Garnish:
2 tsp toasted sesame seeds
1/4 cup fresh cilantro
1 scallion - thinly sliced

Asparagus:
1 lb asparagus
1 tsp sesame oil
a pinch of salt

Cut tofu block in 4 blocks . Mix 2 tb rice vinegar, 2 tb miso paste, 1 1/2 tb soy sauce, tahini paste, agave 1 tb agave syrup, mirin and Chinese 5 spice powder until well combined. Pour over tofu and marinate for at least one hour before grilling.

Using a blender, puree nori sheets ( crumbled), 1/4 cup vegetable oil, water, 1 tb agave syrup, lemon juice, chilli paste, 2 tb rice vinegar, 1 tb miso paste and 1 tb soy sauce. Adjust seasonings with salt and ground black pepper. Place in the fridge until ready to use.

Toss asparagus with sesame oil, salt and pepper and set aside.

Brush grill with vegetable oil and preheat. When grill is hot enough ( after heating it for around 10 minutes) -remove tofu from marinade and place on grill. Do the same with the asparagus. Turn tofu once while grilling. Grill asparagus and tofu for 7 minutes.

Serve tofu with grilled asparagus with drizzled nori dressing. Scatter toasted sesame seeds and cilantro over salad. Serves 4.

Fudge Chocolate Sandwiches With Strawberry Ice Cream

2009-06-09T06:00:00.003-05:00

I took my little ice cream maker out of storage and it is now sitting on my counter. It will remain in its current spot for the next couple of months while I sort out some of the recipes that I am eager to try out. If you are interested in getting the ins and outs of making ice cream , go here.
Trust me on this one, his recipes are marvelous!

This ice cream recipe in a no custard ice cream. Non-custard style ice cream is made without eggs and does not call for the careful cooking that the custard style ice cream requires. Even though the non-custard style ice cream is not as smooth, it can still have a wonderfully rich flavor. It contains less fat than the custard style and there are lighter versions that can be made using ingredients, such as half & half, whole milk, low fat milk, and yogurt, rather than heavy cream. These recipes will not produce ice cream as rich and smooth as the custard style but is will still taste wonderful.

The rich chocolate cookies are delicious on its own or assembled as ice cream sandwiches. The cookies will be soft - it is vital to cool it on the baking sheet prior to removing it. I used a small ice cream scoop for the cookies, a teaspoon will work well. You may be tempted to make the cookies bigger...don't as it will spread quite a bit while baking.

Once the cookies are cooled, I assembled little ice cream sandwiches and individually wrapped them in wax paper . I had to work quickly and froze the sandwiches as I went along.

Strawberry Ice Cream - Emily Luchetti
This recipe requires an ice cream maker.

3/4 cup pureed strawberries
1/4 cup chopped strawberries
2 cups heavy cream
1 1/3 cup whole milk
pinch of salt
1/3 cup sugar
1/2 tsp pure vanilla extract

Heat milk, cream, salt and sugar in a large pot. Turn off the heat when milk comes to a simmer. Cool milk for at least 4 hours or overnight. Process the cooled milk and pureed strawberries in an ice cream maker according to manufacturer's instructions. Fold in chopped strawberries in the end and freeze for at least 4 hours before serving.

Fudge Cookies - Emily Luchetti

4 tb unsalted butter
12 oz bittersweet chocolate - chopped
1/3 cup all purpose flour
1/4 tsp baking powder
a pinch of salt
3 large eggs
3/4 cup granulated sugar
2 tsp pure vanilla extract

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Melt chocolate and butter in a double boiler. Cool to room temperature.
Sift dry ingredients together. Using a mixer, whip eggs, sugar and vanilla until mixture is thick and pale. Pour in cooled melted chocolate to egg mixture and mix well using a spatula. Stir in sifted dry ingredients and let batter rest for 30 minutes in the fridge before baking.

Place cookie batter on a baking sheet using a teaspoon or a small ice cream scoop, this way all the cookies will be the same size and will make neat little sandwiches. Place cookies 2 inches apart on a cookie sheet and bake for 10 minutes. The tops will looked cracked. Cool cookies on sheet and remove cookies from the baking sheet using a spatula.

To assemble ice cream sandwiches
Place a scoop of ice cream on a cookie , top with another cookie and press down gently on sandwiches. Serve immediately or freeze. Cookies can also be assembled a day ahead, wrapped individually in waxed paper and frozen.

Strawberry & Blue Cheese Salad With Whole Grain Mustard Dressing

2009-06-02T05:46:00.000-05:00

Strawberries are everywhere this time of the year and we have been enjoying them almost daily in sweet and savoury dishes.

Since they are quite perishable, strawberries should not be washed until right before eating or using in a recipe. Do not remove their caps and stems until after you have gently washed the berries under cold running water and patted them dry. This will prevent them from absorbing excess water, which can degrade strawberries' texture and flavor.

Despite their perishable nature, strawberries do appear to hold up well in fruit salad if properly stored and chilled. This is good news for those of us who are pressed for time but love fresh fruit salad. And who doesn't since its a perfect addition to any meal and makes a great snack or dessert?

Strawberry & Blue Cheese Salad with Whole Grain Mustard Dressing
1/4 cup white balsamic vinegar
1 tsp whole grain mustard
1 tsp honey
salt and pepper to taste
1 cup strawberries - washed and halved
4 prosciutto slices
1/2 cup blue cheese - crumbled
tender lettuce leaves

Place vinegar, whole grain mustard , olive oil and honey in a bowl. Whisk well and season with some salt and pepper.
Wash and halve strawberries and toss with lettuce and dressing. Place prosciutto and chunks of creamy blue cheese on salad. Serves 4.

Katirikkai Pirattal - Spicy Eggplant

2009-05-19T06:00:00.001-05:00

There are variety of pirattal recipes out there. Pirattal dishes are dry curried dishes cooked with very little (if any) liquid and tends to keep longer. It could be either vegetarian and non vegetarian dishes. I was taking stock of my pantry and chanced on a few jars of tomatoes that I had canned last summer. I have been enjoying them in various dishes all winter and have yet to buy canned tomatoes from the store :) Can't wait to do it again this year!

I have used small purple eggplants (of the Chu Chu hybrid which is also known as Indian eggplant) for this recipe. Japanese eggplant would make a fine substitute. Both of the varieties are delicate and sweet, in this case the Japanese variety would be sweeter. Frying the cut eggplants helps hold its shape.

If using fresh tomatoes, score the bottom of tomatoes and plunge into hot water for a minute. The skin will easily slip off then proceed with the recipe.

Spicy Eggplant
6 small eggplants - washed and quartered
1 cup tomato - pureed
2 tb minced ginger
4 garlic cloves - minced
4 tb vegetable oil
1 tsp black mustard seeds
1/2 tsp cumin seeds
4 small shallots - minced
salt to taste
1 tsp chilli powder/cayenne powder
1/4 tsp turmeric powder
1 tb coriander powder
3 curry leaves - optional
3 green chillies

Wash and quarter eggplants.
Heat 2/4 tablespoons of vegetable oil and saute eggplant quarters in a single layer until brown on all sides and set aside

While eggplant is browning, puree tomatoes with minced ginger and garlic.

Using the same saute pan that you used to brown eggplant, heat 2 tablespoons of oil on medium heat and saute minced shallots, curry leaves, whole green chillies, cumin seeds and black mustard seeds. Once the spices start to pop, add in coriander powder, chilli powder, turmeric powder and a pinch of salt and saute for a few seconds. Pour in pureed tomatoes and stir well. Adjust seasonings and add in cooked eggplants. Stir gently and cook covered on medium heat until the mixture looks dry - this could take around 6 to 8 minutes. Serve with hot steamed rice or roti. This side dish serves 4/5.

Mango & Passion Fruit Mess

2009-05-13T19:00:00.000-05:00

I was at our local grocery store and saw that passion fruits were in season. This subtropical fruit is native to South America. The passion fruit is round to oval, yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds. The fruit can be eaten raw, made into juice, cocktails and desserts.

I recently came across this recipe in one of my favourite magazine and it is a nice twist to the more traditional rendition of the Eton Mess. Strawberries are usually the fruit of choice for this dessert . This version is a quick way to enjoy dessert especially with the help of Trader Joe's Vanilla Meringues. Whip, crush , chop, puree and you have dessert :)

Are you inclined to make this but not in the mood to whip up a batch of meringues? What is your favourite quick dessert? Leave a comment and I will pick one lucky person to send a batch of vanilla meringues ( Trader Joe's finest) .

Mango & Passion Fruit Mess - Delicious magazine
2 ripe mangoes
300 ml cream
1 tsp pure vanilla extract
2 tbs confectioner's sugar- sifted
6 medium meringues - crushed
4 passion fruits - pulp

Peel and chop one mango and set aside. Peel and puree the other mango in a blender till smooth and set aside.

Whip cream with pure vanilla extract and confectioner's sugar until thick and then add the crushed meringues.

To assemble:
Layer mango puree, crushed meringue and cream mixture and top with chopped mango and passion fruit pulp in a glass. Serve immediately. Serves 4.

Blood Orange Olive Oil Cake

2009-05-04T06:00:00.000-05:00

It seems to be the tail end of blood orange season around here. The season usually kicks off with a blood orange costing around $1.99 ( at Whole Foods). Now it is 50 cents each at my local A & P. I could not resist the crimson fleshed beauties and knew exactly what I will be making with it once I returned home. I had came across this olive oil cake in the dining section of the New York Times and have been wanting to give it a try.

I adore stir and pour recipes for cakes. Don't get me wrong, I lurve my Kitchen Aid mixer but sometimes I just want a bowl and a sturdy whisk for my cake. Don't be fooled by the simplicity of this cake. The flavours seem to really come together the next day. The leftovers made my dear friend RR very happy! You could also give this Semolina Cake topped with Candied Blood Orange Slices a try!

Blood Orange and Olive Oil Cake - NT Times
I used a light tasting olive oil for this recipe.

3 blood oranges
1 cup granulated sugar
plain yogurt
3 large eggs
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking powder
1/4 tsp salt
2/3 cup olive oil

Grease 9 by5 loaf pan and set aside. Preheat oven to 350 degrees. Sift flour, salt, baking powder, baking soda and set aside.

Preparing blood oranges : Grate zest from 2 blood oranges and place in a bowl with granulated sugar. Mix well with a whisk.

Cut 2 oranges into segments ( remove the skin first) and chop into 1/4 inch pieces.

Juice the remaining orange and combine with yogurt to make it 2/3 cup of orange-yogurt liquid.

To make cake :
Mix orange-yogurt liquid and orange zest scented granulated sugar in a large bowl. Whisk in 3 large eggs until well combined. Whisk in dry ingredients to wet ingredients. Fold in olive oil a little at a time using a spatula. Lastly fold in chopped orange pieces.

Pour in prepared pan and bake in the middle of the oven for 55 minutes or until a cake tester comes out clean.

Sauteed Asparagus & Chickpeas With Bowtie Pasta

2009-04-23T06:00:00.003-05:00

This is recipe was inspired by bunches of tender spring asparagus that are in grocery stores right now. Asparagus will be available from now till early summer. Look for firm spears with tight crowns and uniform in diameter to ensure uniform cooking time. You could substitute bowtie pasta with any other pasta shapes. Penne or orechiette would work well here. The asparagus can be blanched if you wish before proceeding with the recipe. In order to save time ( and dirtying yet another pot) I used a saute pan. Just pour in stock and cook the asparagus for 5 minutes ( or longer if you prefer ) before adding the rest of the ingredients.

Sauteed Asparagus & Chickpeas With Bowtie Pasta
1 bunch asparagus ( medium)
1/4 cup cubed pancetta ( optional)
1 1/2 cup cooked chickpeas ( 15 oz can)
1/4 cup grated Parmesan cheese
1/4 cup chicken stock ( or vegetable stock)
2 cloves garlic - minced
salt and freshly ground pepper to taste
1/4 cup chopped basil
8 0z dried bowtie pasta -( 2 oz per serving)
1 tb olive oil

Wash and trim asparagus. Cut asparagus 2 inches in an angle and set aside.

Bring a large pot of salted water to boil and cook bowtie pasta ( or pasta of your choice) according to instructions on the box. Drain ( save some of the pasta water) cooked pasta and set aside.

Using a large pan saute cubed pancetta on medium heat until lightly browned. Remove pancetta with slotted spoon and set aside. Pour olive oil to the pan and saute minced garlic until golden. Add in cut asparagus, stock, salt, black pepper and cooked chickpeas. Cook until asparagus is cooked but still firm. The vegetable will cook quickly - I cooked mine for around 5 minutes.

Add cooked pasta, browned pancetta and chopped basil to the pan and stir. Serve pasta sprinkled with grated Parmesan cheese. Makes 3 to 4 servings.

Moo Ping - Skewered Marinated Pork with lemon Sauce

2009-04-18T07:00:00.002-05:00

The grilling season has officially begun in our neighbourhood. The air has been filled with the tantalizing aroma of bbq for the past few days. Fear not if you do not own a bbq or live in apartment as this dish can be easily prepared using a stove top grill pan. The key here is to cube the meat approximately the same size and to allow enough time for it to marinate. This will ensure flavourful and succulent grilled meat everytime. I have suggested at least 2 hours in this recipe but usually I leave it overnight in the fridge. I have used pork for this recipe but I am sure that cubes of tofu or chicken will work here too.

The accompanying flavourful and spicy sauce can be made ahead. The flavour only gets better as it sits in the fridge. I have used cili padi/bird's eye chillies here as I was craving for some kick in my sauce. Cili padi/bird's eye chili is small and often resembles little padi rice hence the Malay name - cili padi. Use it sparingly as it is extremely spicy!

Grilled Meat
1lb lean meat cut into cubes- 3/4 inch cubes
1 tb finley chopped cilantro
2 tb fish sauce
1 1/2 tb brown sugar
1 tb light soy sauce
2 cloves garlic, finely minced
1/2 cup vegetable oil
1/2 tb chili flakes- optional
12 satay skewers

Mix the marinade until all ingredients are dissolved and add in the cubed pork. Let the meat marinate for at least 2 hrs in the fridge. Heat the grill on medium high heat and cook skewers until meat is cooked through - 2 to3 minutes.

Sauce
1 tb fish sauce
2 tb fresh lemon juice
1 tb light soy sauce
1 tsp chilli flakes/ birds eye chillis
1 tb brown sugar
1 tb chopped cilantro

Make sauce while meat is marinating. Mix all ingredients in a small bowl . Refrigerate until ready to use. This sauce can be made ahead.

Jam Crumb Cake

2009-04-14T07:00:00.000-05:00

It is wonderful to have all the ingredients on hand when one has the urge to bake a cake. This is where a well stocked pantry is truly a wonderful thing. Flour, sugar, eggs, baking powder, a dash cinnamon, couple sticks of butter, a cup of whole milk and some sweet jam is all you need to make this aromatic crumb cake. No creaming is required, it is a cake of rather low commitment with gratifying results. Just a large bowl and a wooden spoon or a sturdy whisk will do the trick. Blend sifted dry ingredients with the liquid, swirl in some of your favourite delectable jam that you have tucked away in the fridge and sprinkle the cinnamon scented crumbs generously over the batter and bake. Nothing could be simpler :)

Jam Crumb Cake - Gourmet

Cake
1 cup all purpose flour
1/2 cup sugar
1 3/4 tsp baking powder
1/4 tsp salt
3/4 stick unsalted butter - melted and cooled
1/2 cup whole milk
1 large egg
1/2 cup of jam of your choice ( I used lingonberry jam)

Crumb Topping
3/4 stick unsalted butter, melted and cooled
1/4 cup packed brown sugar
1/4 cup sugar
3/4 tsp cinnamon powder
a pinch of salt
1 cup plus 2 tb all purpose flour

To make cake:
Preheat oven to 400 degrees (place rack in the middle of the oven). Butter and flour 9 inch round cake pan or a spring form pan( I prefer the latter).

Sift together flour, salt, sugar and baking powder, set aside.
In a large bowl whisk together butter, milk and egg . Pour in sifted dry ingredients and mix until just combined. Pour batter into a pan and swirl jam with a spoon over the batter.

For crumb topping and final assembly:
Mix all ingredients together ( should resemble large crumbs) and sprinkle over the cake batter. Bake for 30 to 40 minutes or until the cake tester comes out clean. Cool on a rack. Makes 6 servings.

Beet & Sweet Potato Cakes

2009-04-11T06:00:00.000-05:00

I found a bunch of beets hiding behind blocks of butter ( we have been taking advantage of a recent butter sale at our grocery store). I debated my recipe options and decided to make some beet and sweet potato cakes. You could make it with just one kind of potato. The potatoes and beets were grated raw and lightly mixed with an egg white, salt, pepper and a handful of rice flour. The whole grating business has the potential to be rather labour intensive but a food processor could change all that :) The trick to making these little cakes crispy is squeezing out as much liquid as you can prior to adding rice flour to the mixture. I saw a similar recipe in Donna Hay magazine and have been wanting to put my own twist to it ( as always!). These little cakes were shallow fried and it turned out crispy and sweet.

Some call these little cakes latkes or rosti....I call it delicious!

Beet & Sweet Potato Cakes
100 g beet - peeled
100 sweet potato peeled
1 large potato - peeled
1/4 cup rice flour
1 egg white - lightly beaten
1/2 tsp salt
freshly ground black pepper
vegetable oil - to shallow fry
sour cream
chopped chives

Grate sweet potatoes, beets and potatoes and place in a bowl. Squeeze out as much liquid as you can from the mixture. Add in salt, freshly ground pepper, lightly beaten egg and rice flour to the grated mixture and mix with a light hand .

Heat oil in a non stick pan or well seasoned cast iron pan on medium heat. Place tablespoons of beet mixture in pan and flatten a bit. Cook each side for one minute each. Serve hot. I served it a dollop of sour cream and some chopped chives.

Long Beans With Tofu In Red Curry Sauce

2009-03-30T15:00:00.002-05:00

I always seem to have a batch of this spice paste on hand. I usually make a large batch of it on weekends and store it the freezer. This is to ensure that whenever the craving for something spicy hits, all I have to do is reach in the freezer for a fix! I have been using this paste for stir fries and the following recipe is one that I have already made a few times in the past few weeks .

This versatile Thai red curry paste is easier to make than you think. Galangal ( also known as blue ginger), kaffir lime leaves and lemongrass makes it an aromatic spice mix. You could also use fresh red chillies if you are able to find them. I have always used dried chillies in making my spice paste. A large packet of dried chillies always seem to find its way into my suitcase every time I return from Malaysia :)

Thai Red Curry Paste
You could omit the shrimp paste to make this vegetarian.

3 medium sized shallots
9 dried chillies - soaked in warm water for 30 minutes
1 tsp coriander seeds
1/2 tsp cumin seeds
2 cloves garlic
1 lemongrass stalks
1 kaffir lime leaf or zest of one lime
1 inch galangal ( optional)/1 inch ginger
2 tsp shrimp paste
1 tsp salt
1 Tb oil
1 tsp sugar - optional

Blend all ingredients into a paste in a mortar and pestle. If using a blender, added 1/3 cup of water to keep the blades running. Use as needed and freeze the rest. The following recipe only needs 1 tablespoon of the spicy paste.

Long Beans With Tofu In Red Curry Sauce
The tofu that I have used here comes in a block. Shallow fry it, cool before thickly slicing the block.

2 Tb vegetable oil plus oil for frying tofu
10 oz firm tofu ( fried and sliced thickly)
1 Tb red curry paste
8 oz long beans - cut into 2 inches ( around 2 cups)
1/4 cup vegetable broth
1 tsp sugar
1 Tb roasted nuts - roughly chopped
1 kaffir lime leaf - thinly sliced or grated zest of 1 lime.
salt to taste

Heat 2 tablespoons of vegetable oil on medium high heat and saute minced garlic . The garlic will immediately turn golden brown, add in curry paste and stir well. Add the rest of the ingredients to the spice paste mix. Saute until vegetables are cooked to your preference. I like my vegetables to be half cooked and this usually takes around 2 minutes. Stir briefly, adjust seasonings and serve with steamed rice. Makes 4 generous servings.

Traditional Madeleine

2009-03-27T11:55:00.004-05:00

Madelelines are plump little tea cakes made famous by Proust in Remembrance Of Things Past where he enjoys his treats dipped in tea. Is it a cake or a cookie? Traditional madeleines are a bit on the dry side. The batter has little fat, in this case just 6 tablespoons of melted butter and 2 large eggs. Flour and melted butter are gently folded into blended sugar and eggs mixture to avoid gluten from developing. Let batter rest in the fridge for 1 1/2 half and then bake using scallop shaped madeleine tin.

The lemon scented buttery tea cakes are wonderful warm from the oven, with a light dusting of confectioner's sugar. They are great to have on hand so that you are not caught off guard when the craving hits for a little sweet something.

Traditional Madeleines - Dorie Greenspan
2/3 cup all purpose flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
grated zest of 1 lemon
2 large eggs - room temperature
2 tsp pure vanilla extract
3/4 stick of butter / 6 tb of unsalted butter , melted and cooled

Whisk together flour, salt and baking powder and set aside.

Using an electric mixer, blend sugar and grated orange zest ( this is done to release the oils in the zest). Add in two eggs and mix on medium high speed until mixture is pale and thick. Beat in vanilla extract, salt and gentle fold in dry ingredients and melted butter.

Press cling wrap directly on the surface batter and set it in the fridge for up to 2 days. I let mine sit for an hour and a half .

Preheat oven to 400 degrees. Butter and flour the madeleine tin and place batter in equally. The batter will not be pourable and will be thick, so you will have to spoon it in. I used a large madeleine tin and it made 12 little cakes. Traditionally the baked madeleines should have a little hump on the plump side unlike mine. Not really sure what happened but it was delicious all the same!

Arborio rice chocolate pudding

2009-03-25T07:00:00.002-05:00

It is hard to continue with hibernation when it is a clear and bright day (albeit a bit chilly). We got all bundled up and headed out for a little hike. We went up Guard Hill which is located in our old neighbourhood of Bedford Hills.

I was in the mood for some rice pudding as we headed home. I usually make this but this time decided to make a bit more decadent with some dark chocolate chocolate and a splash of Bailey's. I have used Arborio rice for this recipe. It is Italian short grain rice that is commonly used to make risoto. When cooked the pearly grains become creamy and firm, a perfect candidate for chocolate rice pudding.

Chocolate Rice Pudding
2 tb unsweetened cocoa powder
1/2 cup granulated sugar
1 tsp salt or to taste
4 cups whole milk
1/4 cup arborio rice
2 Tb Baileys - optional
1 tb vanilla extract
1 oz bittersweet chocolate - finely chopped

In a medium saucepan, combine milk, rice, sugar, salt, vanilla extract and cocoa powder. I used a whisk to incorporate the cocoa powder and milk. Bring milk to a boil and reduce to a gentle simmer. At this juncture it will look as if you have too much milk and not much rice. The pudding will thicken up as if cooks further.

Stir rice and milk mixture frequently for 35 to 45 minutes to prevent scorching. Once the rice is cooked and mixture thickened, remove saucepan from heat. Pour Bailey's ( if using),chopped chocolate and stir well.

Serve warm if you wish. If you intend to cool the rice pudding, place cling wrap directly onto the surface of the pudding. This is to prevent a "skin' from forming on the surface of pudding. Makes 4 to 6 servings. I have entered this recipe in an event called "For the Love of Chocolate".

Vegetarian French Onion Soup With Cheesy Toasts

2009-03-23T08:00:00.000-05:00

This is what I made a few days ago when winter simply refuses to pack up and head out. Spring Equinox was last week and vibrant crocuses are slowly peeking out here and there. But the weather is still on the chilly side. All I wanted for a meal was a big bowl of comforting soup with a cheese toast ( or two!) that slowly soaks up the savoury soup. Nothing could be simpler and satisfying on a cold day than having a big saute pan of onions slowly caramelizing to perfection.

French onion soup is traditionally made with beef stock and since I do not consume beef I have used vegetable stock instead. You could also give these other soup recipes a try - carrot soup with Pernod, roasted parsnip soup with lemongrass, beet and ginger soup and roasted cauliflower and charred poblano soup.

French Onion Soup - Julia Child
3 Tb unsalted butter
1 Tb olive oil
6 cups yellow onions - sliced
1 tsp salt
1 tsp sugar
3 Tb all purpose flour
7 cups vegetable broth
1 cup red wine
1 bay leaf
1/2 tsp sage
pepper to taste

I used a large heavy bottomed saute pan to melt 3 tablespoons of unsalted butter combined with 1 tablespoon of olive oil on medium heat. Add in sliced onion and stir until the onions are coated with the butter and oil. Put the lid on the saute pan and cook onions on low heat for 15 minutes. Stir occasionally. Onions will be translucent.

Remove the lid and and raise heat to medium high heat. Sprinkle sugar and salt over the onions. The sugar will help onions caramelize. Cook for half and hour or until onions turn deep golden brown.

Lower pan from heat and stir in flour. Cook slowly for 3 minutes. Mixture will be pasty. Whisk in 1 cup of vegetable stock. Pour in rest of the stock, bay leaf, sage and wine. Bring soup to a gentle boil and reduce heat to a simmer. Simmer for 30 to 40 minutes. Season with salt and pepper. Serve with Swiss cheese toasts.

Banana bread with dark chocolate chunks

2009-03-13T13:00:00.001-05:00

I have been baking this banana bread for years. It is a no fail recipe from Joy of Cooking. This banana bread is wonderfully moist with a tight crumb and not too sweet. And almost always tastes better the next day. I like to enjoy thick slices of day old banana bread slathered with smooth and sweet peanut butter.

I had purposely over ripened 4 bananas on the counter and then froze them whole as I initially had intended to make banana fritters. It was drizzling gently outside when I pulled the bananas out of the freezer and I longed to have something simple, familiar and delicious baking in the oven. The fritters will have to wait for another time. As for the loaf- it did not make the next day - it had places to go and people to please ;)

Banana bread with dark chocolate chunks - adapted from Joy of Cooking
1 3/4 cup all purpose flour
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup unsalted butter - room temperature
2/3 cup sugar
2 eggs
1 1/2 cup ripe mashed banana
1/2 cup chopped dark chocolate

Preheat oven to 350 degrees. Flour and butter in a loaf pan ( I used a 9 by 3 inch loaf pan)
Sift all dry ingredients and set aside.

Beat melted butter and sugar until creamy. Add in two eggs and beat until batter is light and pale. Pour in sifted ingredients and banana pulp in three stages. Lastly stir in chopped dark chocolate or chocolate chips. Bake in the preheated oven for 50 minutes to 1 hour. Cool before serving.