World Food Diary

Fajita Steak and Blue Cheese Salad

2011-04-26T18:32:00.000-07:00

Fajita flavoured steak with rich creamy blue cheese and mushrooms. Serve on a bed of green salad.

Ingredients

4 sirloin steaks, cut into strips
300g button mushrooms, halved
3 tbsp oil
1 sachet Discovery Fajita Seasoning Mix
150g blue cheese, cubed
1 x 145g watercress, spinach and rocket salad

Method

Coat steak and mushrooms in oil and Fajita Seasoning Mix.
Heat a heavy based frying pan until very hot.
Add steak and mushrooms and fry over high heat for about 2 minutes or until browned and cooked to your taste.
Add cheese, quickly stir and serve immediately with watercress salad.

King Prawn Fajitas

2011-04-25T18:34:00.000-07:00

A fresh take on making Fajitas using king prawns and a crunchy coleslaw.

Ingredients

500g raw peeled King prawns
1 large onion, sliced
1 red and 1 orange pepper, sliced
2 tbsp oil
1 sachet Discovery Fajita Seasoning Mix

To serve:

Discovery Chilli and Jalapeño Tortillas,
Discovery Salsa, shredded Iceberg, coleslaw

Method

Coat prawns, onion and peppers in oil and seasoning.
Heat a heavy based frying pan until very hot.
Add prawns and vegetables and cook over high heat for just cooked and browned.
Serve with warm Tortillas, Salsa, lettuce and coleslaw

Enchiladas

2011-04-25T18:32:00.000-07:00

Enchiladas are one of Mexico's definitive dishes. The name covers a type of dish, and literally means 'filled with chilli'. This is a classic recipe, but try filled with beans, cheese, chicken or roasted vegetables. Just roll up in a tortilla, smother with sauce, top with cheese & bake in the oven.

Ingredients

1 tbsp oil
350g lean minced beef
1 jar Discovery Chilli Season & Sauce
1 pack Discovery Flour Tortillas
1 jar Discovery Enchilada Season & Sauce
50g Cheddar cheese, grated

Method

Preheat oven to 200°C. Heat oil and fry mince with seasoning from both caps until browned.
Add sauce and 200ml water, bring to the boil and simmer for 20-25 minutes until mince is tender and thick.
Fill tortillas with chilli, roll up pancake-style and arrange in a large ovenproof dish.
Pour Enchilada sauce over tortillas, sprinkle with cheese and cook in a preheated oven for 20-25 minutes or until browned and bubbling.
Serve immediately.

Chipotle Prawns

2011-04-25T18:29:00.000-07:00

Mexico is surrounded by 6,300 miles of coastline so, unsurprisingly, fish and seafood are used in abundance. This creamy, lightly spiced dish is simplicity itself to make served with rice and a crisp green salad.

Ingredients

400g raw peeled king prawns
2 tbsp Discovery Chipotle Paste, or to taste
1 tbsp oil
Splash of brandy (optional)
284ml double cream
To serve: rice and a green salad

Method

Coat prawns in chipotle paste and oil.
Heat a large frying pan until very hot, add prawns and fry over high heat until well browned and nearly cooked.
Add a splash of brandy, if using, flame the pan, then pour in the cream.
Bring to the boil and simmer until lightly thickened.
Serve over rice with a crisp green salad

Cajun Chicken

2011-04-25T18:26:00.000-07:00

The Cajun culture is synonymous with the love of food and being surrounded by family. The flavours are deep and the vegetables commonly used are onions, peppers and celery with hints of thyme and oregano. This is one meal that creates

Ingredients

1 jar of Discovery Cajun Season & Sauce
350g thinly sliced chicken breast
2 tbsp oil
To serve: Discovery Tortillas, rice or pasta, and Discovery Soured Cream and chopped fresh coriander

Method

Sprinkle the seasoning over 350g thinly sliced chicken breast and mix with 2 tbsp. oil.
Heat a heavy based frying pan until VERY hot, then add the chicken and stir fry until well browned and fully cooked.
Empty contents of the jar into the pan with the cooked meat.
Stir and bring to the boil for one minute only.
Serve immediately with tortillas, rice or pasta, and Discovery Soured Cream and chopped fresh coriander.

All In One Prawn Fajitas

2011-04-25T18:24:00.000-07:00

We created our All in One Fajitas recipe to help fajita-making even more convenient. Rather than frying off the ingredients separately, you cook the prawns and then add the veggies. You get the same great fajita flavour in half the time! Experiment with steak, chicken and any of your favourite vegetables.

Ingredients

450g raw peeled King prawns
2 tbsp oil
1 sachet Discovery Seasoning Mix
1 onion, sliced
1 green and 1 red pepper, sliced
To serve: 1 pack Discovery Tortillas, Discovery Salsa, Soured Cream, Guacamole and sliced Jalapeños

Method

Coat prawns in oil and Seasoning Mix.
Heat a heavy based frying pan until very hot and add prawns.
Fry for about 1 minute until well browned.
Add onion and peppers and cook for a further 2 minutes or until the prawns are cooked.
Serve with warm Tortillas, Salsa, Soured cream, Guacamole and Jalapeños, roll up and enjoy

All in One Chicken Fajitas

2011-04-25T18:22:00.000-07:00

We created our All in One Fajitas recipe to help fajita-making become even more convenient. Rather than frying off the ingredients separately, you cook the chicken first for 3 minutes and then add the vegetables.

Ingredients

450g boneless chicken, cut into thin strips
2 tbsp oil
1 sachet Discovery Fajita Seasoning Mix
1 onion sliced
1 green pepper and 1 red pepper sliced
1 pack Discovery soft flour Tortillas

To Serve:

Discovery Salsa
Discovery Soured Cream Topping
Discovery Guacamole
Discovery sliced Jalapeños

Method

Coat chicken in oil and seasoning mix.
Heat a heavy based frying pan until very hot and add chicken.
Fry for about 3 minutes until well browned.
Add onion and peppers and cook for a further 2 minutes or until the meat is cooked.
Serve with warm Tortillas, Salsa, Soured Cream, Guacamole and Jalapeños, roll up and enjoy!

Fruit and Cinnamon Quesadilla

2011-04-25T18:19:00.000-07:00

Ingredients

1 Mission Light or Fat Free Flour Tortilla
2 Tbsp. fat free Cream Cheese
1/3 cup Strawberries thinly sliced
1 Tbsp. Sugar
a dash of Cinnamon

Method

Spread cream cheese over tortilla; top with strawberries and sugar. Sprinkle with a dash of cinnamon; fold in half. Cook in a nonstick skillet coated with cooking spray for 2 minutes on each side.

Gobi Butter Masala - Cauliflower - Butter Chicken Style

2011-04-22T18:38:00.000-07:00

Gobi Butter Masala - Cauliflower Butter Chicken Style

Serves : 3- 4

Ingredients

For cauliflower

1/2 medium size head of cauliflower, split into small florets (about 500g)
1 tsp red chilly powder (adjust to tolerance)
1 tbsp ginger garlic paste
1 tsp garam masala
1 tbsp butter
1/2 cup water
Salt to taste

For masala

3 tbsp butter
1 red onion (large, finely cubed)
3 tomatoes (medium, red, ripe)
2 tbsp tomato paste
2 tsp ginger garlic paste/ 2 cloves garlic with 1/2 inch cube ginger
1 tsp garam masala
1 tsp red chilly powder
1 tbsp crushed cashew nuts/almond
1 tbsp coriander powder
1/2 tsp turmeric powder
2 tbsp heavy cream/thick cream
1 tsp dried fenugreek leaves/kasuri methi*
1/2 cup water
1 bay leaf
1 green cardamom, cracked
1/2 black cardamom / badi elachi (optional) **
1/2 tsp black cumin seeds ***
1 stick cinnamon (2 inch)
2 whole cloves
Salt to taste

Note

Dried fenugreek leaves have a distinct aroma and flavor that is often used in curries as a finishing touch. If you enjoy Indian food I would highly recommend buying fenugreek leaves.
Black cardamom called badi elachi in hindi adds a great smoky flavor, but you can easily skip it if you don't have it.
The regular cumin is the white cumin called jeera in hindi. Black cumin, shahi jeera/kala jeera in hindi is darker and has a sweet lemony kind of flavor. I particularly like to use black cumin in curries with nuts and cream. Substitute it with 1 tsp roasted white cumin if you don't have it.

Method

For the cauliflower, wash and separate the cauliflower into small florets and add all the ingredients except water and butter.
Heat the butter and add the florets. Once the floret starts to brown add water and let the them cook covered for about 5-7 minutes. You just want the florets to be tender and not mushy.
For the masala, heat the butter in a wok. Add the cinnamon stick, cloves, green cardamom, black cardamom, bay leaf and black cumin.
Add finely chopped onions and let it cook.
Once they are lightly golden, add the ginger garlic paste.
Tip in the turmeric, red chilly powder, cashew nuts, coriander powder, tomatoes and tomato paste. Let the tomatoes completely cook till they form a paste.
Add water and let it come to a boil. Switch off the gas and grind the mixture to a smooth sauce. Oh wait - you should remove that bay leaf before you grind, everything else stays.
Add back the sauce to the wok and let it come to a boil.
Add the cauliflower (along with the water) and let it cook for 5 minutes. Mix in the cream and crushed kasuri methi and cook for another 5 minutes.
Garnish with more cream and some coriander to perk it up. Serve with cumin rice, butter naan or roti.

Mango Chutney

2011-04-22T18:29:00.000-07:00

Chutney’s form an inevitable part of Indian’s daily meal whether its breakfast, lunch or dinner. They come in all forms and differ in taste and texture depending on the ingredients used and cooking method. Chutneys can be made with fruits, herbs, vegetables or combination of them. Unlike pickles (which is another great condiment to have), chutney are much easier to make and generally made fresh and last for few days to weeks. Three important elements for most chutney is sweet, sour and spicy (others are salty and spicy). It is this balance of flavors that I think has made Indian chutneys worldwide phenomena. The sweet element is often introduced by using fruits like mango in our case, dry fruits, jaggery or other types of sugar. The sourness comes from adding vinegar, tamarind, lemon or lime. The spicy element is added by using fresh or dry chilies, or powder. Other spices like cumin, fennel, black peppercorns and cinnamon are often used in chutneys for flavoring.

Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinate, use with steak or chicken or just dip your fries in it. Or well if you are like me spread it on baguette with some roast chicken and lettuce. Other great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.

Thank you Bee for letting me share your gorgeous space and suggesting mango chutney, a must have for every fridge.

Mango Chutney Recipe
Yields about 340 g

Ingredients

1 ripe but firm green mango (450 -500 g)
1 sticks cinnamon (about 2 inch)
2 whole cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods, cracked
1 tsp ginger, grated
2-3 whole dry red chilies
1 clove garlic, crushed
3/4 cup demerara sugar (if you have access to Indian jaggery use 3/4 cup- 1 cup powdered jaggery depending on the sweetness)
1/2 cup vinegar
3/4 cup water
1 tsp salt

Method:
Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch. If you are looking for smooth, cut them all in same size.
Using a piece of thin muslin cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.
Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.
Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

Chicken Curry with Potatoes

2011-04-22T18:19:00.000-07:00

Chicken Curry with Potatoes Recipe

Ingredients:

1 pack instant curry paste (8 oz or 250 grams)
8 oz peeled potatoes
4 chicken leg quarters (4 drumsticks and 4 thighs or 2 lbs chicken)
3 shallots (peeled and sliced thinly)
2 lemongrass (use the white parts only, pounded)
1 tablespoon oil
2 cups water/500 ml (use less water if you want thicker curry or more if you want more curry sauce)
1/2 cup coconut milk (100 ml)
Some curry leaves (optional)

Method:

Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then debone the chicken.
Heat up a deep pot and add the oil. Saute the sliced shallots until aromatic or light brown in color. Add the curry paste into the pot and stir until aromatic. Add the chicken meat and lemongrass. Stir for 1 minute before adding the water.
Cover the pot and lower the heat to medium. Bring the curry chicken to boil and then lower the heat, add the potatoes and simmer for 20 minutes or so or until the chicken become tender. Add the coconut milk and bring it to boil. Serve hot.
Alternatively, you can leave the chicken overnight before adding the coconut milk the next day. This cooking method ensures that the chicken meat is really tender and aromatic as the flavor develops overnight. Serve the chicken curry the next day if you use this method.

Cook’s Note:

Malaysian curries taste different compared to Thai curries. First of all, we don’t use fish sauce and sugar in Malaysian curries. Also, Malaysian curries are not as rich and milky as we use much less coconut milk, so the tastes of the various spices really shine through. Hence, Malaysian curries are more spice-laden and aromatic in my opinion. According to my Indian friends, Malaysian curry is closest in taste to Indian curry.

Shrimp and Green Beans Curry Recipe

2011-04-22T18:11:00.000-07:00

Shrimp and Green Beans Curry Recipe

Ingredients:

1/2 lb. shrimps
2 shallots (sliced)
4 tablespoons red curry paste
1 cup of water
1 small can of coconut milk (5.6 oz size)
Salt to taste / fish sauce to taste
4 kaffir lime leaves (cut into tiny and thin strips)
8-10 green beans (cut into 3-inch strips)
3 bird’s eyes chilies (pounded)

Method:

Heat up your wok with some cooking oil. Stir-fry the sliced shallots until fragant; add in the red curry paste, shrimps and quickly stir before adding the coconut milk and water. Bring to boil and add in the green beans, kaffir lime leaves, bird’s eye chilies, and salt (or fish sauce) to taste. Cook for another 1 minute. Serve hot with steamed white rice.

Notes:

I like my shrimps with the shells on (but without the heads) when I cook curry. If you prefer your shrimps shelled and deveined, this recipe will work just fine.

Green Curry Recipe

2011-04-22T18:03:00.000-07:00

I have many favorite Thai dishes that I like to cook regularly. For example, spicy basil chicken (gai pad gapao), stir fried ginger curry chicken (gai pad prik pao), sweet and sour soup (tom yum), green papaya salad (som tum) and of course curry. Today, I’d like to share the most popular curry in Thailand with you, green curry. Most people use Thai eggplant in green curry. However, gourd, pumpkin and bamboo shoot are commonly used in green curry, too. I don’t make my own green curry paste because I’m already satisfied with the brand I use. Mae Ploy is the brand I trust when It comes to high quality ingredients.

Recipe: Green Curry

Ingredients:

1/2 lb. chicken breast tender, cut into bite-sized chunks
2 tbs. green curry paste, Mae Ploy brand
1 cup coconut milk, Mae Ploy brand
1 cup bamboo shoot, Buddha brand
3 kaffir lime leaves, split and thinly sliced
2 mini peppers, sliced
1/4 cup Thai basil leaves
1 ts. fish sauce
1 tbs. palm sugar
1 tbs. vegetable oil

Method:

Saute the green curry paste with oil over medium heat until fragrant, add 1/2 cup of coconut milk and stir until the oil surfaces.
Add the chicken and kaffir lime leaves, continue cooking until the chicken is almost done.
Add the remaining coconut milk, palm sugar and fish sauce. Bring to a boil.
Add the bamboo shoots, cook for 5 minutes or until the bamboo shoots are softened.
Add the basil, stir and remove from the heat.

Seafood Curry Recipe (Malaysian Indian-Style)

2011-04-22T17:57:00.000-07:00

Malaysian Indian-Style Seafood Curry

Ingredients:

1 pack seafood curry paste
6 large prawns
6 squids
6 scallops
1/2 lb. seabass fillet (cut into small cubes/pieces)
1 tomato (cut into wedges)
2 tablespoons coconut milk
1 tablespoon tamarind pulp (soaked in 4 tablespoons water and extract the juice)
2 shallots (peeled and sliced)
1 1/2 cups water
1 tablespoon oil
Salt to taste
1 sprig curry leaves (optional)

Method:

Heat up a pot and saute the shallots until aromatic. Add the curry paste into the pot and do a few quick stirs. Add 1 1/2 cups water and bring it to boil. Then add the seafood, cover the pot until cooked. Add the coconut milk and salt to taste. Serve hot.

Thai Yellow Curry with Seafood Recipe

2011-04-22T17:52:00.000-07:00

This dish is so simple to create and takes no more than 30 minutes, but it’s bursting with vivid and intense flavors. The zucchini is simply healthy and adds the much needed vitamins; plus this recipe just goes so well with steamed white rice. This is my absolute favorite Thai dish.

Thai Yellow Curry with Seafood Recipe

Ingredients:

4 scallops
6 tiger prawns (peeled, deveined, but leave the tails on)
12-15 mussels and clams
1 small zucchini (cut into slices)
2 tablespoons of Thai yellow curry paste
1 small can of coconut milk (5.6 oz size)
Fish sauce to taste
Palm sugar to taste
Curry leaves/basil leaves/kaffir lime leaves (optional but would be nice)

Method:

Heat up some oil in the wok and add in the curry paste. Stir it until you smell the aroma. Add in all the shellfish and zucchini to give them a quick stir. Add in the coconut milk. Cover the wok and bring it to boil or until all shells are open. Add fish sauce and palm sugar to taste (this dish should taste creamy, salty, and sweet). Add some curry leaves/basil leaves/kaffir lime leaves if you have them handy. If the curry is too thick, add some water. Serve hot with plain white steamed rice.

Cook’s note:

For the yellow curry paste, Rasa Malaysia recommends Maesri brand.

Thai Red Curry

2011-04-22T17:47:00.000-07:00

Recipe: Thai Red Curry

Ingredients:

4 oz. boneless and skinless chicken breast (cut into small cubes)
4 oz. big scallops
2 long beans (cut into 2-inch lengths)
Some thickly sliced carrot
1 kaffir lime leave (cut into fine thin strips)
1 tablespoon oil
1 1/2 tablespoon red curry paste ( I used Mae Ploy red curry paste)
2 teaspoons palm sugar
1/4 teaspoon fish sauce
80 ml. coconut milk
1/4 cup water

Method:

Heat up a small pot with the cooking oil. Saute the red curry paste until aromatic. Add the scallops and chicken into the pot and stir well with the curry paste. Add coconut milk, water, long beans, carrots, kaffir lime leaves, and bring the curry to boil. Add fish sauce, palm sugar, and stir-continuously for 1o seconds or so, dish out and serve immediately with steamed jasmine rice.

Chinese Chicken Salad

2011-04-21T18:40:00.000-07:00

INGREDIENTS

1 head cabbage-chopped
2 chicken breasts-cooked and choped
2 pkg. chicken flavored ramen noodles
10 oz. pkg. frozen peas and carrots
1 pkg. sliced almonds

DRESSING
(shake together)

1/3 cup sugar
1/2 cup oil
7 tbl. rice vinegar
1/4 tbl.pepper
1 or 2 envelopes ramen seasoning (from ramon noodles package)

Method:
Combine all ingredients except ramon noodles.
Toss and add dressing.
add ramon noodles (uncooked) about 20 min. before serving.

Chickpea and Tahini Dip – Hummus bi Tahini

2011-04-21T18:29:00.000-07:00

INGREDIENTS

1 15-oz. can chickpeas
3 tbsp. tahini
1 clove garlic, peeled
juice of 2 lemons (about 6 tbsp.)
1/2 tsp. salt
parsley sprigs for garnish
olive oil

Method:

Reserving the liquid from the chickpeas, combine chickpeas, tahini, garlic, lemon juice, and salt in a blender or food processor. Add a little of the reserved chickpea liquid and process until mixture is a smooth paste. Add more liquid if necessary.
Divide hummus among four small plates or serve in one dish. Garnish with parsley and sprinkle with a few drops of olive oil. Serve with pita bread.

Lebanese Maamoul

2011-04-21T18:23:00.000-07:00

Preparation time: 30 to 35 minutes
Baking time: 15 to 25 minutes
Makes about 2 dozen pastries

Filling:

1 c. ground walnuts, pistachios, or almonds
1/3 c. sugar
1 tsp. melted butter
1 tsp. orange blossom water, rose water, or cinnamon (optional)

Dough:

2/3 c. butter, melted and slightly cooled
3 tbsp. sugar
2 c. all-purpose flour
about 1/3 c. lukewarm milk
powdered sugar for sprinkling

Method:

Preheat oven to 350°F. In a medium bowl, combine all filling ingredients and mix well. To make dough, combine butter and sugar in another mixing bowl and mix well. Add flour and mix with hands. Gradually add milk. Remove dough from bowl and continue kneading on a clean work surface until dough is soft. Place a walnut-sized ball of dough in the palm of your hand. Press the center of the ball to form a deep hollow. Place about 1 tsp. of filling into the hollow and pinch tightly to close. Gently roll into a ball and flatten slightly. Repeat with remaining dough and filling. Place filled pastries on an ungreased cookie sheet. Bake for 15 to 25 minutes, or until bottoms are a golden brown. Remove from oven. Sprinkle with powdered sugar while still warm and allow to cool on cookie sheet

Lebanese Fish and Rice Stew – Sayadieh

2011-04-21T18:18:00.000-07:00

INGREDIENTS

2 tbsp. vegetable oil
2 tbsp. pine nuts
6 c. water
1 onion, peeled and quartered
2 lb. fish fillets, fresh or frozen (thawed)
1 c. long-grain converted rice*
1/2 tsp. cumin
1/2 tsp. salt juice of 1 lemon (about 3 tbsp.)
fresh parsley sprigs for garnish

Method:

In a small skillet, heat 1 tbsp. oil over medium-high heat. Saute pine nuts, stirring constantly, for about 2 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels.
In a large kettle, bring 6 c. water to a boil over high heat. Carefully add onion and boil 15 to 20 minutes, or until soft. Remove onion with a slotted spoon and drain in a colander. Save cooking water.
Place onion in a bowl and mash with a potato masher, or place in a blender and blend until onion has a pastelike consistency.
Add fish and onion to onion cooking water and bring water back to a boil over high heat. Reduce heat, cover pan, and simmer for about 10 to 15 minutes, or until fish is tender. Remove fish with slotted spoon. Save cooking water.
In a large saucepan, heat remaining 1 tbsp. of oil over medium-high heat. Add rice and cumin and cook, stirring constantly, for 3 minutes. Add salt and 2 c. of the fish cooking water. Cover pan and cook rice on low heat about 20 minutes, or until rice is fluffy and liquid is absorbed.
Add lemon juice to remaining fish broth and reheat slowly over medium-high heat.
Arrange rice on a deep serving platter and place fish on rice. Pour hot broth over fish. Garnish with pine nuts and parsley.

Lebanese Ful Medames

2011-04-21T18:09:00.000-07:00

Preparation and cooking time: 35 to 45 minutes Serves 4

INGREDIENTS

4 eggs
2 15-oz. cans of field beans, undrained
2 cloves garlic, peeled and finely chopped
2 tbsp. olive oil
juice of 1 lemon (about 3 tbsp.)
1 tsp. salt
4 tbsp. chopped parsley
2 chopped scallions
lemon wedges

Method:

Place eggs in a medium saucepan and cover with cold water. Place over medium heat until water boils, reduce heat, and simmer for 15 minutes. Drain water from saucepan and run cold water over eggs until they are cool. Peel cooked eggs, cut into quarters, and set aside.
In a large saucepan, combine beans and their liquid with garlic, olive oil, lemon juice, and salt. Mix well. Simmer over medium heat, stirring occasionally, for about 10 to 15 minutes, or until heated through.
Pour beans into individual bowls. Garnish with hard-cooked eggs, parsley, scallions, and lemon wedges, and serve with pita bread.

GRILLED COCONUT CHICKEN WITH LEMON BASIL RECIPE

2011-04-20T22:27:00.000-07:00

GRILLED COCONUT CHICKEN WITH LEMON BASIL RECIPE (Ayam Panggang Sulawesi)
Inspired by James Oseland’s “CRADLE OF FLAVOR”
INGREDIENTS FOR THE FLAVORING PASTE:

8 shallots, coarsely chopped
5 cloves of garlic, coarsely chopped
3 to 4 red Thai chilies (use according to your taste), coarsely chopped
4 tablespoon peanut oil
2 stalks of lemongrass cut into 2 inch long pieces
8 whole kaffir lime leaves
6 candlenuts (I found them in my Asian grocers) or unsalted macadamia nuts
1 piece of fresh turmeric root, peeled & ground, 2 tsp.
3 ½ teaspoons fresh grated ginger
1 ½ cups of unsweetened coconut milk
1/2 cup loosely packed fresh lemon basil (Thai basil can be used as an alternate)
¾ teaspoon salt
3 tablespoons fresh lime juice
Cut up chicken

Method:

To make the flavoring paste, place the shallots, garlic, red chilies, green chilies, candlenuts, turmeric, and ginger in a small food processor. Pulse until you have a smooth paste.
Heat the 4 tbsp of oil in a large skillet (non-stick) over medium-low heat. When you add the paste in the oil, it should sizzle. Sauté constant until the shallots & garlic no longer smell raw & the paste begins to separate from the oil, Sauté for about 5 minutes. Now add the lemongrass, kaffir lime leaves, & basil, then Sauté some more for 3 minutes until the lemony aroma arises.
Add the coconut milk and salt and stir well to combine with the flavoring paste. Raise the heat slightly and let the coconut milk come to a steady, gentle simmer, stirring occasionally, for about 10 minutes. Taste the broth. It should be spicy and rich.
While the broth continues to simmer, rinse the chicken under cold running water and pat it dry. Poke the chicken flesh with a fork.
Add the chicken to the coconut milk broth and cook in a steady simmer. Stirring every 5 minutes to prevent from burning and until the chicken is 3/4^th cooked for about 30 – 40 minutes. Chicken should be tender and all the way cooked but not mushy or falling off the bones. You can transfer the chicken pieces to another dish. And for the Coconut broth, it should have a thick consistency, so let it cook and thicken some more.
I grilled the chicken on my outdoor gas grill at medium-high heat. I grilled for 5 minutes on both sides of the chicken, until the attractive grill marks form!
Menu suggestions: Lemongrass coconut rice & Javanese Carrots & Cucumbers Salad!

Malaysian Banana Pancakes with Lemon Coconut Curd

2011-04-20T22:22:00.000-07:00

Malaysian Banana Pancakes with Lemon Coconut Curd
Makes approximately 7 pancakes

Ingredients:

For the lemon & coconut curd:
1/4 cup freshly squeezed lemon juice (approximately the juice of 1 lemon)
2 tsp finely grated lemon zest (approximately the zest of 1 lemon)
1/3 cup (70g) sugar
3 egg yolks
1/4 cup (60g) unsalted butter, cubed
4 tbsp coconut milk

For the pancakes:

1 egg
30g (approx 1/8 cup) sugar
60g (approx 1/2 cup) self-raising flour
a pinch of salt
1/4 cup coconut milk (can be replaced with regular milk if unavailable)
2 large ripe bananas, mashed
Butter, for frying
Optional: vanilla ice cream to serve

Method:

Prepare the lemon and coconut curd first; place lemon juice, zest and sugar in a medium saucepan. Place on medium heat and stir until the sugar dissolves completely.
Whisk egg yolks in a medium heatproof bowl until frothy and then gradually add the hot lemon mixture, whisking continuously to combine. Strain the mixture through a fine mesh sieve.
Return to the heatproof bowl and place over a saucepan of simmering water. Cook, stirring continuously, until the mixture coats the back of a wooden spoon. Do not allow the mixture to boil.
Remove from the heat and add the butter cubes, one at a time, whisking until fully combined. Finally, add the coconut milk, whisk to combine and set aside to cool.
For the pancakes, whisk eggs and sugar until light and frothy in a large mixing bowl.
Sift flour and salt and fold into beaten eggs, along with the coconut milk. Add in mashed banana and mix until combined well.
Heat a small frying pan with a small pat of butter. Pour in two tablespoons of batter at a time, turning the pan so that the batter forms a thin layer (or you can spread it out with the back of a spoon as the mixture is quite thick). Cook until lightly browned on both sides. You can use a paper towel to dab off any extra grease on the pancakes. Stack pancakes on a plate to keep them warm while you are cooking the rest of the batter.
Serve pancakes warm with the lemon and coconut curd and (optionally) a scoop of vanilla ice cream. Pancakes can also be served with slices of fresh banana or lemon.

Sambal Udang (Prawn Sambal)

2011-04-20T22:18:00.000-07:00

There are many variations of sambal udang (prawn sambal), but the basic ingredients are more or less the same. This version is our family’s sambal udang recipe, passed down to us from my late mother. She would always add some thinly sliced kaffir lime leaves to perfume the dish with its aroma. Every bite is bursting with the briny flavor of the prawn, follows by the complex flavor of the fiery sambal, and ends with a citrusy note of the kaffir lime leaves.

Sambal Udang Recipe (Prawn Sambal)

Ingredients:
3 tablespoons oil
600g (1.5 lbs) prawn/shrimp, shelled and deveined
2 cups water
2 tablespoons tamarind pulp, mixed with 1/2 cup water and strained
3 kaffir lime leaves, sliced thinly
2 teaspoons salt or to taste
1 teaspoons sugar or to taste

Spice Paste
10 dry red chilies, deseeded
10 shallots, peeled
30g (1 oz) belacan

Method:

Pound the spice paste using a mortar and pestle or grind with a food processor. Set aside.
Heat up the cooking oil in a wok. Add the spice paste and stir-fry until aromatic.
Add the prawn and continue to stir-fry for about 2-3 minutes.
Add in the water, tamarind juice and bring it to a quick boil. Add in the kaffir lime leaves, salt, and sugar. Dish out and serve immediately.

Zinger Wrap

2011-04-20T19:05:00.000-07:00

This zinger wrap recipe is from the famous American fast food restaurant chain, and now you can enjoy cooking this zinger wrap at home, knowing that you have made a healtheir zinger wrap than stop bought. This Zinger wrap recipe uses cornflakes/potato chips to give a cranchy chicken bite.

INGREDIENTS

Chicken boneless 200 gm
Potato chips (or cornflakes) crushed 1 cup
Egg white 1
Roti (chappati) 1
Tomato ketchup 1 tbsp
Mayonnaise 1 tbsp
Lemon juice 1 tbsp
Ginger garlic paste 1/2 tsp
Red chilli flakes 1/2 tsp
Black pepper 1/2 tsp
Flour 2 tbsp
Oil for frying
Lettuce leaves as required
Salt as required

COOKING DIRECTIONS

Marinate chicken with salt, black pepper, red chilli, lemon juice, garlic ginger paste for 30 minutes.
Whisk egg whites till soft peaks form.
Heat oil in a deep frying pan.
Add flour into the chicken and mix.
Now coat each chicken piece one at a time, first in egg white and then into the potato/chapapati flakes.
Fry each chicken piece till golden brown.
Wrap each chicken piece in a chappati (roti), filling in with mayonnaise, tomato ketchup and lettuce.