Palembang Fish in Coconut Milk
1 lb Sea bass or other similar fish, cleaned, with tail and head intact (Dan's note: I've used salmon fillets too)
5 tbsp peanut or corn oil
1 tsp dried red hot chili
1 tsp coriander
1/4 tsp ground cumin
1 tsp salt
1/2 tsp sugar
1/4 tsp turmeric
2 kemiri nuts, crushed
1/4 tsp shrimp sauce/paste
1 1/2 c. coconut milk
1/4 c. sliced onion
2 cloves garlic, sliced
1 c. sliced red/green peppers
1/2 c. fresh/canned pineapple cubes
1 salam (bay) leaf
1 piece of laos (galangal)
Fry the fish in 1/4 c. oil over medium heat for about 3 minutes on each side, or until crisp/brown. Remove and set aside.
In the blender, prepare a sauce of chili, coriander, cumin, salt, sugar, turmeric, kemiri, shrimp paste, and 1/2 c. coconut milk. Fry the paste in the remaining 1 tbsp oil for one minute.
Add onion, garlic, peppers, pineapple, salam, laos, and the rest of the coconut milk. Cook for 3 minutes, stirring well.
Add the fried fish to the sauce and cook, basting frequently, for 5 minutes. Sauce will thicken.
Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo
Showing posts with label favorite. Show all posts
Showing posts with label favorite. Show all posts
Saturday, July 2, 2011
Monday, November 17, 2008
Gobhi Matar Rasedar
(Cauliflower, peas, and potatoes in a soupy sauce)
1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)
Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It'll be very dry, don't worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.
Source: Classic Indian Cooking by Julie Sahni, pg. 256-258
1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)
Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It'll be very dry, don't worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.
Source: Classic Indian Cooking by Julie Sahni, pg. 256-258
Monday, June 30, 2008
Watermelon and Tomato Salad
Watermelon and tomato are two fruits that complement each another in an unusual way. When you cut up and combine them, their distinctions become a little blurry and each masquerades as the other. The tomato’s acidity becomes tamed, as does the melon’s sweetness; their juices mingle, and even their flesh seems to meld.
Yield 4 servings
Time 15 minutes
Mark Bittman
There’s crunch in this salad, from an unusual source: the seeds, in limited quantities at least, are not only tolerable but an asset.
Ingredients
* 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
* 1 1/2 cups cherry or grape tomatoes, cut in half
* 1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
* 1/2 cup minced scallions
* Salt
* 2 tablespoons extra virgin olive oil
* 2 tablespoons sherry vinegar
* Pinch cayenne
* 1/2 cup cilantro or parsley, roughly chopped
Method
* 1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
* 2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.
Source: The New York Times
http://bitten.blogs.nytimes.com/2008/06/20/recipe-of-the-day-watermelon-and-tomato-salad/
Dan's note: feta cheese works, as does balsamic vinegar instead of sherry. It'll make a pretty watery, soupy salad- people might not want to eat it. Maybe you can drain it or something. It's very tasty, though!
Yield 4 servings
Time 15 minutes
Mark Bittman
There’s crunch in this salad, from an unusual source: the seeds, in limited quantities at least, are not only tolerable but an asset.
Ingredients
* 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut over a bowl to catch the juice and reserve it)
* 1 1/2 cups cherry or grape tomatoes, cut in half
* 1/2 cup finely diced or crumbled Stilton, Gorgonzola, Roquefort or Maytag blue cheese
* 1/2 cup minced scallions
* Salt
* 2 tablespoons extra virgin olive oil
* 2 tablespoons sherry vinegar
* Pinch cayenne
* 1/2 cup cilantro or parsley, roughly chopped
Method
* 1. Combine the watermelon, tomato, cheese, scallions and salt in a bowl.
* 2. Whisk or blend together about 2 tablespoons of the watermelon juice, oil, vinegar and cayenne. To serve, dress the salad with this mixture and garnish with cilantro. Do not refrigerate and serve within 30 minutes.
Source: The New York Times
http://bitten.blogs.nytimes.com/2008/06/20/recipe-of-the-day-watermelon-and-tomato-salad/
Dan's note: feta cheese works, as does balsamic vinegar instead of sherry. It'll make a pretty watery, soupy salad- people might not want to eat it. Maybe you can drain it or something. It's very tasty, though!
Thursday, May 22, 2008
Three-cup Chicken
Three-Cup Chicken
This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
1/3 cup sesame oil
20 garlic cloves, minced (yes, twenty!)
10 slices thin fresh ginger
2 serrano peppers, thinly sliced with seeds
2 lbs chicken breasts or chicken thigh pieces, cut up into bite-size pieces
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
2 cups Thai basil
1 cup of 1-inch sections scallions
1. Heat up the sesame oil in a wok or a large skillet on high heat.
2. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it's white in color, about 5 minutes.
4. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5. Bring to a boil, then turn down the heat to medium.
6. Let cook, uncovered, until sauce thickens, about 30 minutes.
7. Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8. Serve over steamed rice.
Dan's notes: also works with tofu and tempeh (particularly good with tempeh). Maybe a little too sweet. Reduce the sugar a bit and it's great. Fast too.
This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant. I begged the chef for this recipe and he very reluctantly gave it to me! I just made it for dinner tonight and couldn't wait to post this to share it with all of you!
1/3 cup sesame oil
20 garlic cloves, minced (yes, twenty!)
10 slices thin fresh ginger
2 serrano peppers, thinly sliced with seeds
2 lbs chicken breasts or chicken thigh pieces, cut up into bite-size pieces
1/3 cup soy sauce
1/3 cup rice wine
3 tablespoons sugar
2 cups Thai basil
1 cup of 1-inch sections scallions
1. Heat up the sesame oil in a wok or a large skillet on high heat.
2. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it's white in color, about 5 minutes.
4. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5. Bring to a boil, then turn down the heat to medium.
6. Let cook, uncovered, until sauce thickens, about 30 minutes.
7. Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8. Serve over steamed rice.
Dan's notes: also works with tofu and tempeh (particularly good with tempeh). Maybe a little too sweet. Reduce the sugar a bit and it's great. Fast too.
Gulai Masin Ikan
Yellow Fish Curry
(Gulai Masin Ikan)
SERVES 4-6
This dish epitomizes the cuisine of Indonesia: earthy, wild, lush and vibrant. This recipe can also be made with mackerel, perch, or squid.
1 stalk lemongrass
5 shallots, peeled and chopped
2 cloves garlic, peeled and chopped
1" piece ginger, peeled and chopped
1/2" piece fresh or frozen and thawed
turmeric, peeled and chopped
3 shelled candlenuts, chopped
2 tbsp. peanut oil
2 1/2 cups unsweetened coconut milk
20 green bird's-eye chiles, stemmed
1 1 1/2-2-lb. whole red snapper, cleaned
2-3 kaffir lime leaves
Salt
1. Bruise lemongrass with dull side of cleaver or large kitchen knife, tie it into a knot, and set aside. Crush together shallots, garlic, ginger, turmeric, and candlenuts with a mortar and pestle to a smooth paste and set aside.
2. Heat oil in a wok or medium wide pot over medium heat. Add shallot paste and cook, stirring frequently, for 2-3 minutes. Add coconut milk and chiles and bring to a simmer. Add fish, lime leaves, and lemongrass and cook, gently stirring and occasionally basting fish with sauce, until fish is cooked through, about 15 minutes. Season to taste with salt. Remove and discard lemongrass and lime leaves just before serving. Serve at room temperature, with Steamed White Rice, if you like.
First published in Saveur, March 2002
Dan's notes: This is great! And easy! (once you clean the fish...) the chiles are awesome; actually do put 20 chiles in, because once you cook them in the coconut milk and stuff, the flavor is just right, and then when you eat one, it's fiery but not painful.
(Gulai Masin Ikan)
SERVES 4-6
This dish epitomizes the cuisine of Indonesia: earthy, wild, lush and vibrant. This recipe can also be made with mackerel, perch, or squid.
1 stalk lemongrass
5 shallots, peeled and chopped
2 cloves garlic, peeled and chopped
1" piece ginger, peeled and chopped
1/2" piece fresh or frozen and thawed
turmeric, peeled and chopped
3 shelled candlenuts, chopped
2 tbsp. peanut oil
2 1/2 cups unsweetened coconut milk
20 green bird's-eye chiles, stemmed
1 1 1/2-2-lb. whole red snapper, cleaned
2-3 kaffir lime leaves
Salt
1. Bruise lemongrass with dull side of cleaver or large kitchen knife, tie it into a knot, and set aside. Crush together shallots, garlic, ginger, turmeric, and candlenuts with a mortar and pestle to a smooth paste and set aside.
2. Heat oil in a wok or medium wide pot over medium heat. Add shallot paste and cook, stirring frequently, for 2-3 minutes. Add coconut milk and chiles and bring to a simmer. Add fish, lime leaves, and lemongrass and cook, gently stirring and occasionally basting fish with sauce, until fish is cooked through, about 15 minutes. Season to taste with salt. Remove and discard lemongrass and lime leaves just before serving. Serve at room temperature, with Steamed White Rice, if you like.
First published in Saveur, March 2002
Dan's notes: This is great! And easy! (once you clean the fish...) the chiles are awesome; actually do put 20 chiles in, because once you cook them in the coconut milk and stuff, the flavor is just right, and then when you eat one, it's fiery but not painful.
Kale and White Bean Soup with Sun-dried tomatoes and Saffron
Kale and White Bean Soup with Sun-dried tomatoes and Saffron
from Farmer John's Cookbook by John Peterson
3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground fennel seeds
1 1/2 cups chopped onion
1 medium potato, diced
1 small carrot, chopped
1 small parsnip, chopped
1 1/2 cups peeled, chopped fresh tomatoes or canned tomatoes (Dan's note: I didn't peel them and it turned out okay)
6 cups vegetable or chicken stock
2 bay leaves
1 tbsp fresh oregano or 1 tsp dried oregano
6-7 large leaves kale, chopped (3-4 cups)
3/4 cups rinsed, drained white beans
1/2 cup sun-dried tomatoes, chopped, drained
pinch saffron
salt and pepper
1. Heat olive oil in a large pot on medium-high. Add garlic and fennel seeds, cook 1 minute. Add onion, cook 2 minutes. Add potato, carrot, and parsnip, cook for 5 more minutes. You should be stirring constantly this whole time.
2. Add tomatoes, stock, bay leaves, oregano, and boil, then reduce to a simmer.
3. Add kale, beans, sun-dried tomatoes, simmer until tender, 15-20 minutes. Remove from heat, add saffron, salt, and pepper.
Dan's note: I liked it a lot; it might be a little tasteless. Add the kale as soon as possible, it takes a while to cook.
from Farmer John's Cookbook by John Peterson
3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground fennel seeds
1 1/2 cups chopped onion
1 medium potato, diced
1 small carrot, chopped
1 small parsnip, chopped
1 1/2 cups peeled, chopped fresh tomatoes or canned tomatoes (Dan's note: I didn't peel them and it turned out okay)
6 cups vegetable or chicken stock
2 bay leaves
1 tbsp fresh oregano or 1 tsp dried oregano
6-7 large leaves kale, chopped (3-4 cups)
3/4 cups rinsed, drained white beans
1/2 cup sun-dried tomatoes, chopped, drained
pinch saffron
salt and pepper
1. Heat olive oil in a large pot on medium-high. Add garlic and fennel seeds, cook 1 minute. Add onion, cook 2 minutes. Add potato, carrot, and parsnip, cook for 5 more minutes. You should be stirring constantly this whole time.
2. Add tomatoes, stock, bay leaves, oregano, and boil, then reduce to a simmer.
3. Add kale, beans, sun-dried tomatoes, simmer until tender, 15-20 minutes. Remove from heat, add saffron, salt, and pepper.
Dan's note: I liked it a lot; it might be a little tasteless. Add the kale as soon as possible, it takes a while to cook.
Garam masala tofu scramble
Garam Masala Tofu Scramble
Source: http://www.101cookbooks.com/archives/garam-masala-tofu-scramble-recipe.html
Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon. On the tofu front, I actually like to use a firmer tofu which lends more structure in the end, softer water-packed work as well but lend a looser, and in some cases creamier texture.
a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm organic tofu, crumbled
1/4 cup chopped cilantro
1/3 cup pistachios, chopped
Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.
Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro and pistachios. Taste and add more salt if needed.
Serves 4.
Dan's note: it doesn't say where to add the fennel. I added it after the onion. Crumbled tofu: a good idea!
Source: http://www.101cookbooks.com/archives/garam-masala-tofu-scramble-recipe.html
Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon. On the tofu front, I actually like to use a firmer tofu which lends more structure in the end, softer water-packed work as well but lend a looser, and in some cases creamier texture.
a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm organic tofu, crumbled
1/4 cup chopped cilantro
1/3 cup pistachios, chopped
Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.
Stir in onions and salt and cook until the onions soften, just a minute or two. Now it's up to you in regards to how long you'd like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro and pistachios. Taste and add more salt if needed.
Serves 4.
Dan's note: it doesn't say where to add the fennel. I added it after the onion. Crumbled tofu: a good idea!
Chopped black bean-avocado salad
Chopped Black Bean-Avocado Salad
2 Tbsp. lemon juice
1 Tbsp. whole-grain mustard
2 Tbsp. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)
Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.
Serves 4.
Dan's notes: I used a can of corn and a red pepper, it was great. When I used frozen corn and a green pepper, it was noticeably worse. You might want to make a little more dressing.
2 Tbsp. lemon juice
1 Tbsp. whole-grain mustard
2 Tbsp. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)
Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.
Serves 4.
Dan's notes: I used a can of corn and a red pepper, it was great. When I used frozen corn and a green pepper, it was noticeably worse. You might want to make a little more dressing.
Baked beet and carrot burgers
Baked beet and carrot burgers
From Farmer John's Cookbook by John Peterson
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (~2 beets)
2 cups grated carrots (~4 carrots)
1 onion, minced
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup chopped parsley
3 tbsp flour
2 tbsp soy sauce/tamari
1 clove garlic, minced
1/8-1/4 tsp cayenne pepper
1. Preheat oven to 350, grease a baking sheet.
2. Toast the sesame seeds and the sunflower seeds (skillet, 3-5 minutes), separately. Put them in a bowl.
3. Combine beets, carrots, onion in a big bowl, then stir in sesame and sunflower seeds, eggs, rice, cheese, oil, flour, parsley, soy sauce, garlic, and cayenne, mix.
4. Shape into 10-12 patties on the baking sheet, bake for about 20 minutes, turn them if you want.
Dan's note: these are great! The seeds are the most important. Make sure to flip them halfway through baking.
From Farmer John's Cookbook by John Peterson
1/2 cup sesame seeds
1 cup sunflower seeds
2 cups peeled, grated beets (~2 beets)
2 cups grated carrots (~4 carrots)
1 onion, minced
2 eggs, lightly beaten
1 cup cooked brown rice
1 cup grated cheddar cheese
1/2 cup vegetable oil
1/2 cup chopped parsley
3 tbsp flour
2 tbsp soy sauce/tamari
1 clove garlic, minced
1/8-1/4 tsp cayenne pepper
1. Preheat oven to 350, grease a baking sheet.
2. Toast the sesame seeds and the sunflower seeds (skillet, 3-5 minutes), separately. Put them in a bowl.
3. Combine beets, carrots, onion in a big bowl, then stir in sesame and sunflower seeds, eggs, rice, cheese, oil, flour, parsley, soy sauce, garlic, and cayenne, mix.
4. Shape into 10-12 patties on the baking sheet, bake for about 20 minutes, turn them if you want.
Dan's note: these are great! The seeds are the most important. Make sure to flip them halfway through baking.
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