cod fish recipes: 2010

Pickled (fermented) chopped chilli 剁椒

Duò jiāo 剁椒 is a pickled/fermented chopped chilli popular in Hunan and Sichuan. It does not contain any vinegar but lactic acid is produced during fermentation. This pickle is easy to make at home and ready to eat after few days but if you like it tastes sour best keep it for 2 - 3 weeks before use. This pickled/fermented chilli is a popular ingredient for steamed fish especially fish head. Take

Pandan coconut pound cake with frosting

Life have been a bit hectic lately and I had neglected the blog for a while.

To welcome me back I presented you with a sweet treat. It's a pandan and coconut pound cake with butter frosting. This recipe is something I made up with ingredients I thought nice together.

Cake

Ingredients:
50ml pandan juice (extracted from 10 - 12 pandan leaves + 2-3 tbsp water)
4 medium size eggs
200g plain

Vegetable Kurma

Ingredients:

Potato,cubed - 1/2cup
Carrot,cubed-1/2cup
Cauliflower florets - 1/2cup
Green peas - 1/2cup
Green beans - 1/4cup
1 big onion ,chopped
1/4tsp cumin seeds
2tsp ginger-garlic paste
3 cloves
2 cardmom
1 big piece of cinnamon.
3 green chillies
1/4tsp turmeric powder
2tsp coriander powder
1/4cup chopped coriander leaves
1tbsp Vegetable oil

For grinding
Grated coconut - 3tbsp
Cashews - 10
Poppy seeds -1tsp
Fennel seeds - 1/2tsp

Method:

Soak cashews and poppy seeds in water for 10minutes.
Heat oil in a pan.Splutter cumin seeds.Add whole spices and curry leaves, saute well.Add onion,ginger-garlic paste and green chillies.Saute it well till onion turns light brown.Add turmeric and coriander powder and mix well.Put all the veggies and saute for 2-3 minutes.Add enough water and salt to this.Cover and cook it.Mean while grind coconut,soaked cashews and poppy seeds and fennel seeds.Add this to the cooked veggies.Add more water if required.Cook it for another 5 minutes.Garnish with coriander leaves.This kurma goes well with chapati , poori ,appam etc.

How to build a cat tree?

Cats are very playful animals, and as you may have noticed they love to climb all kinds of surfaces but rarely find suitable places to play.

Cat trees are specially crafted materials made for cats to climb and to play with. Even though you can purchase a cat tree online, it is probably not the best cost effective option as it is not so hard to make one! you only need to have good plans to work with and some spare time.

Good plans are needed because many people have built cat trees in the past and observed how cats interacted with it and then modified the trees to optimize them with the cat behavior so that the cat likes it best. By following a plan, you benefit from the experience of other skillful builders who have already gone through the process of building a cat tree over and over.

Until recently good plans where scarce in the internet and one could hardly find anything worth working with. Luckily a cat tree maker has released now a package containing plenty of plans backed with tutorials and construction guideline.

How to stop your cat from peeing outside the litter box?

Okay this is not a recipe but I include it because I feel I absolutely need to share with you this amazing solution to the problem of cats peeing outside the litter box.

Many of you have had annoying and unnecessary trouble with their cat peeing everywhere in the house except their litter box and e-mailed me asking for solutions, now at last, a working solution is available!

This amazing and new method is provided by a friend of mine in the form of a loadable pdf special report, and you can get it Here! (see edit note)

Edit: For some reason I found that including the link to this resources impacts negatively my google rankings. until I fix that, you can subscribe to the mailing list and I will send you the link there very soon! Sorry.

Pal Payasam - My 150th post!

Ingredients

Unakkalari /payasam rice - 1/2cup

Whole milk - 1L

Water - 2cups

Sugar - 3/4cup

Cardmom -2

Payasam rice/Unakkalari

Method:

Mix together milk and water .Boil it in a thick bottomed vessel on medium heat till the milk reduces to half.Wash the rice and add to the boiling milk .Stir it continuously till rice is done.Add sugar and crushed cardmom to this.Cook for 10 more minutes.Switch off stove.Serve hot or chilled.

Koonthal/Squid Roast

Ingredients:

Koonthal/kanava/Squid - 1/2kg
Onion -1,big
Tomato - 1,medium
Ginger,chopped - 1tsp
Garlic,chopped - 1tsp
Green chillies - 2
Kashmiri chilli powder - 1tsp+ 2tsp
Pepper powder - 1/4tsp
Turmeric powder - 1/4tsp
Garam masala - 1/4tsp
Curry leaves
Oil

Method:

Wash,clean and cut the squid into rings.
Marinate this with 1tsp kashmiri chilli powder,turmeric powder and salt.Keep aside for 1/2an hour.Cook the squid with enough water ,till its done.
In pan add oil.Add sliced onion,ginger,garlic and green chillies.Saute well till the onion become light brown.Add chopped tomato and cook it till it become soft.Add curry leaves and all masala powders , saute it for 2-3 minutes.Add cooked squid ,mix well and roast it for 7-10 minutes on medium flame.Add more oil if there is a need.Serve hot with rice or roti.

Heci Cake

Ingredients:
125 g small shrimp wet
125 g bean sprouts
250 gr rice flour
2 tablespoons finely chopped chives
2 tsp coriander
2 cloves garlic
kencur pm
little salt
1 tsp whiting
oil for frying

For the sauce:
6 pcs chili sauce
a little sugar
2 cloves garlic
125 cc water shrimp
vinegar to taste
3 tablespoons soy sauce
2 tablespoons chopped celery

Directions:

Rinse shrimp, discard the head, set aside.
Blend the coriander, garlic, kencur, salt, and whiting. Combine with rice flour and pour a few tablespoons of water until the dough is fried bananas. Enter the bean sprouts and chives and stir well.
Heat oil in a skillet. 2-3 Provide a flat ladle. If the oil is hot, dip the flat ladle into it. Pour + / - heci tablespoon dough, give them wet tail 3-4, and enter into the hot oil. If the dough heci already half done, lift and remove it from the ladle. Fry continues to mature, do the same until the dough runs out. Remove, cut into four. Eaten while warm with the sauce.
Make sauce: ulek smooth cayenne pepper, sugar, and garlic. Pour water shrimp, vinegar, and soy sauce. Enter the celery leaves. Kuah heci should taste spicy and slightly sour fresh

Recipe created for approximately 15 pieces.

Gujia

Wishing you all a very happy Diwali :)

Ingredients:

For Crust

All purpose flour/maida- 1cup

Rava - 1tbsp

Oil -2tbsp

Warm water- as required

For Filling

Milk powder - 1cup

Whipping cream -1/2cup

Dessicated coconut - 1/2cup

Almonds,sliced - 1/4cup

Sugar - 2tbsp

Cardmom powder - 1/2tsp

For Garnishing

Sugar - 1/2cup

Water - 1/4cup

Sliced almonds &pistachios - as reqd

Method:

Crust

In a bowl mix together maida,rava and oil.Add enough water to make a smooth dough.cover and keep it aside.

Filling

Heat a pan ,add whipping cream and milk powder.Cook on medium heat until the mixture starts leaving the sides.Switch off the heat and add coconut,almonds,sugar and cardmom powder.Mix well.Keep aside.

Mix 2tbsp of water with 1tbsp of maida to make a paste.set aside.

Making the Gujias

Knead the dough and divide into 20 equal sized balls.Roll each ball into about 4-inch diameter.

Dip your finger in the flour paste and spread it around the rim of the rolled dough,but just on the half the circle.

Put the filling in the center and fold it into a semi circle.Press the edges together with your fingers.Make sure the edges are completely sealed.Deep fry them in hot oil.

Garnishing

Boil the sugar and water on medium heat until the syrup is one thread consistency

Dip the gijias into the syrup and coat well.Place the gujias on a wire rack.Garnish the gujias with sliced almonds and pistachios while they are still moist with syrup.

Recipe Courtesy - manjulaskitchen.com

Recipes Saksang

Ingredients recipe:
1 kg beef, cut into small pieces origin
3 bay leaves orange
Salt
Ajinomoto
Spices Cooking oil for sauteing

The boxed recipe ingredients:
500 gr grated coconut
100 gr coriander finely

Materials mashed / Blender:
6 cloves Shallots
6 cloves garlic
Curling Chilli 10 seeds (optional)
5 seeds cayenne pepper (to taste)
4 Trunk Serai
2 segment Ginger
1 vertebra galangal / Laos
1 vertebra Turmeric
Citrus Leaf and Leaf Greetings

How to Make it:

Toasted coconut and coriander until brownish color, having brown and fragrant, immediately mash until smooth and remove the oil ...
Saute seasoning blender results, bay leaves and lime leaves until fragrant, then enter the meat.
Stir until smooth, then add two cups of water
Cover skillet / pan over medium heat, once the water is reduced, add the coconut-coriander collision stir until flavors, then enter and Ajinomoto salt to taste, let stand until the water dries up and ready to eat meat.

Note: Usually, they wear hobo org for pork, beef pake here. Can also meat goat / sheep, more delicious.

Kanji Rumbu

Ingredients:
- 1 / 4 kg of rice (wash and soak),
- 1 / 2 chicken wash out,
- 250 gr boiled shrimp,
- Fried Onions,
- Salt secukup it.

Seasonings:
1 tablespoon coriander,
1 teaspoon pepper,
1 teaspoon anise,
3 pieces of sensitive,
seruas finger cinnamon,
8 red onions,
1 / 2 knuckle of ginger,
1 / 2 nutmeg fruit.

all ingredients mashed and wrapped with thin cloth.

Method:

Rice fried until yellow and rough ground.
Boiled chicken and rice, until chicken is tender and rice is done.
Tender chicken cut into dice.
Input into the stew porridge that has been wrapped spices, salt.
Once cooked serve with diced chicken sow,
boiled shrimp, and fried onions.

Dalca Recipe

Ingredients:
1 chicken, cut into 10 sections
1 liter of water
50 grams of green beans, hard boiled
1 carrot, cut into pieces
100 grams squash, peeled, cut into pieces
100 grams of cabbage, cut into pieces
750 ml thick coconut milk from 1 coconut
1 stalk lemongrass, crushed
2 bay leaves
2 segment finger galangal, smashed
2 pieces of red chili, sliced oblique
2 tablespoons cooking oil
Salt to taste

Spices:
3 cloves garlic
5 red onions
3 pieces of red chilli
½ teaspoon coriander grains
2 cm turmeric
2 cm ginger

How to Make Recipes Dalca:
Boil chicken until done. Lift
Heat the cooking oil, saute ground spices, lemon grass, bay leaves, galangal until fragrant. Lift fragrant. Lift
Enter stir spices into the chicken stew. Add green beans, pumpkin, carrots and cabbage
Pour coconut milk and cook until boiling, stirring constantly-stirring. Add salt and pepper slices. Cook until done. Remove and serve

For 10 servings

Green Peas Masala

Ingredients:

Dried green peas -1cup
Onion - 1,big
Tomato - 1.medium
Ginger-garlic paste - 2tsp
Green chillies - 2
Turmeric powder - 1/4tsp
Chilli powder - 1/2tsp
Coriander powder - 2tsp
Meat masala powder - 1/2tsp(i used Eastern meat masala)
Garam masala powder - 1/2tsp
Thin coconut milk - 3/4cup
Thick coconut milk - 1/2cup
Curry leaves - handful
Mustard seeds - 1/2tsp

Method:

Soak green peas in water overnight.Pressure cook it by adding salt and enough water.
Heat oil in a pan.Splutter mustard.Saute curry leaves,finely chopped onion and green chillies.
Add ginger-garlic paste and saute well till the onion become light brown color.Add sliced tomato and cook it till it become mushy.Add all spice powders and saute well for 2-3 minutes on low flames.You can can add 2-3 tbsp of water in this stage.Add well cooked green peas and mix it.Pour thin coconut milk and boil it for 5 minutes.Reduce the flame and add thick coconut milk.Cook for 2-3 minutes.Adjust the salt.Serve with chapthi,appam,idiyappam etc.

Sega Lengko

Rice is originally from Cirebon. very suitable for people who do not have much time for cooking, the material used is very simple and contain high nutrition, suitable for vegetarians, because it is only vegetables.

Ingredients:
White rice
Boiled bean sprouts
Tempe cut in small squares, then fried
Tofu cut in small squares, then fried
Cucumber cut small squares or to taste
Roasted peanut
Small chilli
Large red chilli
Garlic to taste
Tamarind water to taste
Palm sugar in a comb, to taste
Leek Leaves
Sweet soy sauce to taste

Supplementary:
cucumber, cut into pieces according to taste
crackers

Method:
Peanut sauce: garlic puree, salt along with cayenne pepper and red pepper.
After that add the brown sugar and roasted peanuts, tamarind water enter.

Sega Lengko:
put white rice put on the plate.
Sprinkle bean sprouts
Add slices of fried tempeh
Add to this fried tofu
Add cucumber
Sprinkle with peanut sauce, then flush with sweet soy sauce. Serve.

Es Goyobod

Ice mixed it feels as unique name, a hallmark of dough hunkue or kanji cut. It was a chewy tasty when combined with avocado and coconut just became more comfortable. Deh really fit to serve as dessert during Lent open, the whole family would love!

Presented To: 6 People

Recipe Ingredients:
100ml sugar syrup
4 tablespoons chinese girlfriend, boiled
100 grams of avocado, dredging meat
150 grams of young coconut meat, rake smooth
200ml coconut milk
Sweetened condensed milk 100ml NESTLE ® stamp Miss Ice shaved

Hunkue dough recipe Ingredients:
100 grams of flour hunkue
600 ml thin coconut milk

How to prepare:

How to Make Hunkue:

Make dough hunkue than 100 grams of flour with 600 ml of coconut milk hunkue thin, heat over low heat until thickened stirring evenly.
Pour batter into molds and chill.
Cut hunkue already cold.

Ice Goyobod Presentation:

Pour syrup in a glass serving, fill with pieces hunkue, chinese girlfriend, avocado and coconut.
Pour the coconut milk, give bread and shaved ice.
Give sweetened condensed milk.
Serve.

Tips:

In addition to wheat flour can be used hunkue sago palm to get a nice chewy taste.
Coconut milk used is coconut milk squeezed from grated coconut cooked with water instead of boiled coconut milk, so it's more savory

Nutrition Information:
Calories: 258 kaloi
Protein: 2.77 grams
Fat: 7.79 grams
Fiber: 2.3 grams
Carbohydrates: 45.17 grams

Serabi Oncom

Ingredients:

Basic dough recipe pancake 1
Oncom 150 grams, mashed, roasted
2 pieces red pepper, thinly sliced length
50 ml of coconut milk 1 / 2 coconut
2 tablespoons cooking oil
Margarine to taste

Seasonings:

3 cloves garlic
5 grains of red onion
1 red chili fruit
Cayenne pepper to taste
Kencur 1 / 2 cm
1 teaspoon granulated sugar
Salt to taste

Make It:

Heat oil and sauté ground spices and red chili until fragrant.
Add oncom and stir well.
Pour coconut milk and cook until slightly dry. Remove and allow to steam heat is lost.
Heat a pancake molds (small pan of clay), rubbed with margarine until blended.
Pour a small ladle of batter.
Add oncom on the surface of the pancake and cook until done. Lift, do it until the dough runs out. Serve.

For 10 pieces

Nasi Timbel

Ingredients:

Cold Rice 150 gr
1 piece of chicken fillets, halved
100 grams of beef, boiled and crushed
Third eye Javanese tamarind
banana leaves for wrapping

Spices:
4 red onions
1 / 2 tsp cumin
1 / 2 tsp coriander
salt and pepper to taste

Method:

Mix the ground spices, tamarind Java, filet of chicken, and beef. Let the spices infuse for 1 hour. Fried fillet and meat until done.
Wrap the rice in banana leaves and steamed until hot.
Serve rice with chicken and fried beef with tamarind vegetables, fresh vegetables and sambal plow.

Cherupayar /Green Gram Thoran

Ingredients:

Cherupayar/Green gram - 1cup

Garlic pods -4

Green chillies - 2

Turmeric powder - a pinch

Grated coconut - 1/2cup

Mustard seeds - 1/2tsp

Curry leaves

Oil

Method:

Wash and soak green gram overnight.Cook this with salt and less water, in a pressure cooker for 1whistle .Crush the garlic.Add grated coconut to this and pulse it 2-3 times.

Heat oil in a pan .Splutter mustard and curry leaves.Add coconut mixture and turmeric powder ,saute it for 2-3 minutes.Add the cooked green gram and stir fry it on low flame till all the water is evaporated. Serve with rice.

Pazham Nirachathu/Stuffed Plantains

Ingredients:

Ripe Plantain/Nenthrapazham - 3

For filling

Grated Coconut - 5tbsp
Cashews,chopped - 8
Raisins- 1tbsp
Sugar - 2tbsp
Ghee - 1tsp or more
Cardmom - 2
Egg - 1(optional)

For covering

Maida - 1/2cup
Sugar - 2tbsp or more
Salt - a pinch
Water

Method:

Heat ghee in a pan and stir fry cashews and raisins.keep aside .Add grated coconut and sugar in the same pan,saute well for 2-3 minutes.If you like to use egg in the filling scramble it andvmix to this coconut mixture.Add cardmom powder and mix well.Switch off the stove and let them cool.

Peel the plantain, and make 1 slit legthwise.Remove the black seeds and fill with coconut-sugar mixture.
Mix together maida,sugar and salt.add water to this and make a thick batter out of it.
Heat oil in a pan .Dip the stuffed plantain in maida batter and deep fry them till they turn golden color.
Cut into small pieces and serve as a snack.

Spinach Cutlet

Ingredients:

Spinach (cleaned and chopped finely) - 1cup

Potato(boiled) - 2

Channa Dal - 2tbsp

Green chillies - 3

Coriander leaves (chopped finely) - 1/4cup

Garam masala powder - 1/2tsp

Chilli powder - 1/2tsp

All purpose flour/Maida - 4tbsp

Bread Crumbs - as required

Oil for frying

Method:

Cook the dal with enough water,drain and crush them.Boil the potatoes and mash them.

In a bowl mix together finely chopped spinach ,green chillies and coriander leaves.Add chilli powder and garam masala powder to this.Add mashed potatos and crushed dal to this and mix everything well.Adjust the salt.

Make thick paste of maida with little water.Heat oil in a pan.

Make medium balls using the potato-spinach mixture and make desired shape.Dip each one into maida batter and then in the bread crumbs.Deep fry in hot oil.Serve hot .

Rendang Daging (Beef rendang)

Beef rendang is probably one of the most popular Malay curry. I haven't met anyone who does not like this fragrant spicy dried beef curry. Nearly every Malay festive celebrations, there is always rendang of some sort, beef, chicken, lamb, dried or wet rendang.

Preparing the rempah or spice paste is important to give maximum flavour. Usiing a mini blender it only takes less than a minute to

Gothambu Puttu/Wheat Puttu

Ingredients:

Wheat flour/Atta - 1cup
Grated Coconut - 1/2cup
Water
Salt

Method:

Dry roast Wheat flour for 10 minutes on low flame.Keep aside.
Add salt to the roasted flour and mix well.Add water little by little to the flour and mix well until you get a crumby texture.The flour should be wet enough for steaming.Let it sit for 10 minutes.
Layer the puttu maker with some grated coconut first,then the flour and then the grated coconut again.Steam for 4-5 minutes.Serve hot with pappad,sugar, banana or Kadala Curry.

Tips

Before Steaming the flour,pulse it 2-3 times in a mixer.This will remove the lumps and u get very soft puttu.

Fish Molee/Fish Molly

Ingredients:
For marination

Fish(Pomfret,Pearl spot or King Fish) - 1/2kg
Pepper powder - 1tsp
Turmeric powder -1/4tsp
Salt

For the gravy
Cloves - 3
Cardmom - 2
Cinnamon - 1stick
Ginger ,crushed - 1tsp
Garlic,crushed - 1tsp
Green chilli - 2
Onion,Sliced - 2
Tomato - 1,big
Thin Coconut milk - 1cup
Thick Coconut milk - 3/4cup
Coconut oil - 2tbsp
Mustard seeds - 1/2tsp
Curry leaves - 2strands

Method:
Clean the fish and cut into medium pieces.Marinate with pepper powder,turmeric and salt for 30 minutes.Heat 1tbsp of oil in a non stick pan and shallow fry the fish till its half done.Remove fish from the pan and keep aside.

Pour the remaining 1tbsp of oil in the same pan and splutter the mustard seeds and curry leaves.Saute cardmom cloves and cinnamon.
Add crushed ginger and garlic and saute it well .Add sliced onion and green chillies.Saute well till the onion become translucent.Add thin coconut milk and brings to boil.Add the fried fish pieces and simmer for 15 minutes.Pour the thick coconut milk and sliced tomatoes and cook for another 10 minutes.Serve with appam

Seruwit

Recipe Ingredients:
- Fish (Fried or Grilled Can. Patin fish fish, carp and Baung. Fish May be others as well, depending on taste. But the suggestion I am, a fish that I have mentioned is what bad)
- Sambal Paste
- Grilled Eggplant purple Limau-Key (can be replaced Kedondong forest)
- Fill Cucumbers
- Tempoyak
- Salt (if less salty)
- Sufficient water

Vegetable stew:
Boil-Cassava Leaves (can be replaced Papaya leaves, kale or bayem)

Raw fresh vegetable:
- Cucumber
- Jengkol (Can be replaced Petai)
- Cashew leaf buds
- Long Beans
- Jinar (Similar Ginger)
- Carrots
- Basil

How to mix:
All Material harpoon in hand in one container. Mixed with clean hands.

Kovakka Mezhukkupuratti/Ivy gourd Stir Fry

Ingredients:

Kovakka/Ivy gourd - 250g
Turmeric powder - 1/4tsp
Chilli powder - 3/4tsp
Onion(sliced) - 1,medium
Curry leaves - 1strand
Oil - 2tsp
Salt

Method:

Wash and cut kovakka into lengthwise.Cook it with turmeric ,chilli powder ,salt and little water.
Heat oil in a non stick pan and add onion and curry leaves.Saute well till the onion become translucent.
Add the cooked kovakka and stir fry on low flame till its done.

Vegetable Ganemu

Sayur Ganemu / Vegetable Ganemu

Recipe Ingredients:
Ecer coconut milk 500 ml and 200 ml thick coconut milk, from 1 coconut
2 bay leaves
2 pieces of red chillies, split lengthwise
1 tomato, split 6
300 g young leaves melinjo, quotation-quotation

Spices that are:
5 pieces of red onion
2 cloves garlic
1 / 2 tsp roasted shrimp paste
2 cm galangal
15 walnut
salt to taste

Directions:
Bring to a boil thin coconut milk, and enter the spices, bay leaves, red pepper and tomato. Stir until the smell out.
Enter melinjo leaf. After wilting, pour the thick coconut milk, cook briefly, remove from heat.
Serve with hot white rice. Good luck.

Red Sugar Bowl Snacks

Kue Mangkuk Gula Merah / Red Sugar Bowl Snacks

Ingredients:
225 gr brown sugar
50 g sugar
225 ml water
2 pandan leaves LBR
5 bay leaves orange
250 gr rice flour
25 gr sago flour farmer
1 teaspoon instant yeast
¼ teaspoon vanilla powder
½ teaspoon salt
250 ml thin coconut milk from ½ coconut

Complementary (stirred and steamed until cooked):
100 gr young coconut, grated coarse.
¼ teaspoon salt
1 pandan leaf LBR

Directions:
1. Boil brown sugar, granulated sugar water, pandan leaves and lime leaves until dissolved. Strain and chill
2. Mix the rice flour, sago flour and instant yeast. Stir until blended. Add cooked sugar little by little while diuleni until exhausted
3. Add vanilla, salt, and coconut milk little by little while dikeplok-keplok during 20min
4. Let stand 3 hours. Heat the mold in the steamer for 10 minutes. Pour the batter as high as printed.
5. Steam for 20 minutes over high heat. Remove and let cool.
6. Serve with a complement.

Nasil Langgi / Langgi Rice

Langgi Rice Recipe Ingredients:
* 500 grams of rice, washed, drained
* 450 ml coconut milk from half coconut
* 3 cm galangal
* 1 stalk lemongrass, crushed

Subtle Seasonings Recipes Rice Langgi:
* 2 cloves garlic
* 5 pieces of red onion
* 1 teaspoon coriander, toasted
* 1 / 2 teaspoon salt

Complementary Rice Recipe Langgi:
* Hot meat
* Dry tempe
* Basil leaves
* Serundeng coconut
* Cucumber slices
* Chilli fried shrimp
* Sliced omelet

How to Make Rice Langgi:
#Steamed rice half cooked (25 minutes). Boil coconut milk with spices, ginger, lemongrass, and salt, add half-cooked rice, and cook until milk is absorbed exhausted. Steam cooked.

#Scorching flesh, mashed 1 teaspoon coriander, 1 / 2 teaspoon cumin, 5 pieces of onion, 1 clove garlic, stir in 3 tablespoons of oil until fragrant and dry.

#Add 1 stalk lemongrass and ginger are crushed 1 cm, 2 bay leaves, 500 grams beef cut into pieces and stir well. Add 750 ml of coconut milk 1 / 2 coconut, 1 teaspoon salt, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the milk runs out and the flesh soft.

#Dried tempe: with 3 tablespoons oil, saute chopped: 2 red chillies, 5 pieces of onion and 2 cloves garlic, 1 / 2 shrimp, 2 bay leaves, 1 cm of crushed ginger until fragrant and soft. Enter a 250 gram piece of fried tempe dry and stir well. Add 250 ml of water, 1 teaspoon salt, 1 teaspoon soy sauce, 1 teaspoon of sour water, and a little sugar. Cook over low heat until the water runs out.

# Serundeng coconut: grated coarse 1 / 2 medium coconut. Grind: 1 tsp coriander seeds, 5 pieces of onion, 2 cloves garlic, 1 / 2 teaspoon salt, 1 teaspoon tamarind water, mix it with grated coconut until smooth. Add the crushed ginger 1 cm, 2 bay leaves, lemon grass and a sheet. Mix in coconut and spices, roasted and stir over medium heat, until slightly dry and brown. Put 1 tablespoon chopped palm sugar and stir well. Adopted after the sugar is dissolved.

# Chilli Fried Shrimp: with 3 tablespoons oil, saute chopped: 10 red chili without beans, 5 pieces of onion, 2 cloves garlic, crushed 1 cm of ginger, and 2 bay leaves until fragrant and soft. Put 250 grams of peeled shrimp, and stir well. Add 1 / 2 teaspoon salt, and cook until done, remove from heat.

Sate Bulayak

Ingredient:
- Ato beef chicken meat, can be added to the gut.
- Lime juice
- Roasted peanuts, finely ground. set aside
- Thick coconut milk from 1 coconut

Seasoning :
- 15 pcs red chili (for those who do not like spicy, though not a big chili dressing pedes)
- Red onion 6 cloves
- 4 cloves garlic
- Hazelnut 2 btr
- 1 tsp pepper
- Salt to taste

All the spices mashed

Method :
Soak the meat and innards with salt n lemon juice
kecil2 pieces of meat and offal n stick,
steamed briefly, coat with some seasoning, then baked until cooked.

saute remaining ingredients, put peanuts, pour coconut milk, stir until fragrant and cooked.

Paal Paniyaram - Chettinad Special

Ingredients:

Raw rice - 1/2cup
Urad dal - 1/2cup
Salt - a pinch
Coconut - 1
Sugar - 5tbsp
Cardmom - 2
Oil for frying

Method:

1 Soak rice and urad dal for 3hrs.Grind it with salt to a smooth paste(like idly batter).
2 Extract coconut milk from coconut and add sugar ,cardmom powder and mix it well.
3 Heat oil in a pan and fry 1tsp of the batter.It should form round balls.
4 Add the fried balls into coconut milk.Soak it for 15 minutes and then serve.

Bubur Pedas

Spices I:
2 cm temu mangga
2 cm in key appointments
2 cm lempuyang
2 cm black temu
2 tsp lemon grass
1 cm turmeric
500 gr rice
750 ml coconut milk from 1 large
100 gr green beans, soaked in hot water until the bloom
100 g sweet corn, comb
100 grams of cassava, peeled, diced
100 g sweet potatoes, peeled, diced

Spices II:1 / 4 tsp white cumin1 / 4 tsp sweet cumin1 tsp coriander
Seasonings III:2 pieces of turmeric leaf, finely sliced2 pieces of young guava leaves, thinly sliced2 pieces of noni leaf, finely sliced2 leaves pace, thinly sliced2 leaves cup, thinly slicedBay leaves 2 oranges, thinly sliced

Method:1. Rinse and spices I, put it in a frying pan, put rice, mango retrieval, key retrieval, lempuyang, black meeting, turmeric, and ginger, to dry. Separate spices and rice, and seasonings and mash coarse puree of rice.2. Roasted spices II until fragrant, puree.3. Boil coconut milk, rice and seasonings II insert, cook until the rice is in bloom. Enter corn, green beans, cassava, and sweet potatoes, and cook until cooked.4. Finally, add the various leaves (seasoning III) that have been sliced and stir well.
Reserving For 10 persons

Colo-colo

Ingredients for sauce:
- 100cc soy sauce
- 2 pcs lemon, water taken
- 3 tablespoons boiled water
- 2 tablespoons butter, melted
- 1 / 2 tsp fine salt
- 1 tbsp blondo, mix them together
- 20 pcs chili, diiri 1 / 2 cm's
- 6 pcs red onion, sliced

Ingredients for salad:
- 3 bay leaves cabbage, cut into 4 × 5 cm
- 100 gr short bean sprouts
- 1 pc eggplant, thinly sliced 1 / 2 cm's
- 1 bunch long beans, cut into pieces 8 cm
- 4 pcs tomatoes, chopped sesua taste
- 1 / 2 btr coconuts rather young, cut into pieces 1x1x10 cm

Colo-colo Cooking Method:
1. For the sauce: Mix together all ingredients for the sauce, then place in bowl.
2. Arrange all ingredients for the salad on a plate or winnowing tray with sauces, serve.

Chikoo/Sapota Milkshake

Ingredients:

chikoo/Sapota - 6
Frozen Milk - 1/2L
Sugar - 4tbsp

Method:

Remove the skin and seeds of the fruit and cut into pieces.Blend it with sugar.Add chilled milk and blend for few seconds.Serve immediately.

Gulee Itik

Ingredients:
   1. 1 whole duck
   2. 3 liters of water
   3. ¼ kg green chili
   4. 3 liters of coconut milk
   5. 10 cloves garlic
   6. 10 cloves shallots
   7. 1 tablespoon hazelnut
   8. 1 tablespoon turmeric
   9. 1 ounce ginger
  10. 1 ounce galangal
  11. 7 bay leaves
  12. 10 sheets turmeric leaf

Method :

   1. Boil ducks until half-tender, about 1 hour
   2. put coconut milk in a saucepan, bring to a boil while stirring.
   3. Blend all ingredients except green peppers are pounded rough.
   4. Enter spices along with half-soft duck into the boiling coconut milk.
   5. After the spices seep into the meat, insert the green chillies collision.
   6. Insert gently until the duck meat terlumuri green chillies and coconut milk mongering. Remove and serve. To 5 servings.

Indian Rice Recipes: Ghee Rice Recipe

Indian Rice Recipes: Ghee Rice Recipe

Indian Rice Recipes: Ghee Rice Recipe

Ghee rice is a delicious Indian rice dish made with Ghee, the Indian Clarified Butter and spices to give the rice flavor and aroma. As a side dish you can use a non-vegetarian side like Butter Chicken or vegetarian side dish like Vegetable Korma.

Ingredients for Ghee Rice Recipe
Rice – 2 cups (jeera samba rice or basmati rice or sona masuri rice)
Green chilly – 10 nos
Tomato – 2 nos (medium, chopped finely)
Onion – 2 medium sized made into paste
Ginger Garlic paste – 4 tbsp
Beans – 1/4 cup
Carrot – 1/4 cup
Peas – 1 cup
Clove – 6 nos
Cinnamon – 1 stick
Bay leaf – 1 no
Star anise – 1 no
Cardamom – 3 nos
Kasturi Methi – 1 tsp
Cashew nut – 8 nos
Ghee – 3 tbsp
Oil – 4 tbsp
Coconut milk – 2 cups
Water – 1 cup
Salt to taste
Cooking time: 45 minutes
Serving: 3 to 4 people

Cooking Method for Ghee Rice Recipe

Take a rice cooker on medium heat and add ghee and oil.
After a couple of minutes add cloves, cinnamon, bay leaf, star anise and cardamom.
Then add onion paste. Stir the mixture and sauté till the raw smell of onion vanishes.
Add ginger-garlic paste and cook till the raw smell goes.
Then put green chilly, cashew nuts and cook for 3 more minutes.
Add tomato, peas, carrot and beans with 1 tsp of salt. Cook till tomatoes are mushy.
At this point add coconut milk and water. Bring the contents to boil.
Then add some more salt to taste and put rice.
Close the lid and cook till 1 or 2 whistles or 15 minutes on low heat.

The Ghee Rice is now ready to be served. Serve Ghee Rice with a side dish like Vegetable Korma or with any non-vegetarian gravy like Butter Chicken.

Copycat fried 'dace' fish with black beans 自制豆豉魚

I was talking with Josh of Cooking The Book the other day about canned fried dace with black bean 'dou si lian yue 豆豉鯪魚' and how difficult to find them these days due to limited import because of suspected contaminated fish used for manufacturing. I have a craving since for this salty chewy leathery fish with yummy black beans.

Couple of days ago I was shopping in Lidl and they had frozen

Malabar Fish Curry/Fish Curry with Coconut

Fish (any type) - 1/4kg(5-6 pieces)

Turmeric powder - 1/4tsp

Chilli powder - 2tsp

Ginger(Chopped) - 1tsp

Tomato - 1,medium

Tamarind - a small piece, soaked in water

shallot - 3(optional)

Curry leaves - 2strands

Coconut oil - 1tsp

For Grinding

Grated Coconut - 3/4 to 1cup

Cumin seeds - 1/4tsp

Turmeric powder - 1/4tsp

Method:

1 Marinate the fish with turmeric,chilli powder and salt for 30 minutes.

2 Grind together coconut,cumin and turmeric powder with little water to smooth paste.

3 Heat a clay pot and add ginger,shallot, sliced tomato and the ground coconut paste.

4 Add water and boil it.

5 Add the marinated fish.cover and cook it on low flame till the fish pieces are done and the gravy becomes thick.

6 Add 2tbsp of tamarind water and boil it.Adjust the salt.

7 Switch off the stove.Add curry leaves and pour 1tsp of coconut oil on top of it.

8 Serve with rice.

Kumbilappam/Vazhanayila Appam/Chakka Appam/Steamed Jackfruit Dumplings

Kumbilappam made with Vazhanayila

Kumbilappam is another authentic dish from Kerala.The main ingredient of this recipe is Chakka pazham(Jackfruit). Jackfruit, jaggery ,rice flour and some fresh coconut are mixed together to prepare the dough. It is then wrapped in Vazhanayila (this aromatic leaf gives a special flavour to the appam) in Kumbil(Cone) shape. That's why the name kumbilappam! The flavour of jackfruit and aroma of the leaves together gives a great taste to this dish.

Here goes my mom-in-law's recipe for kumbilappam.

Ingredients:

Ripe Jackfruit Bulbs(chopped finely) - 2cups

Jaggery(scraped) - 1 cup(adjust according to your taste)

Freshly grated coconut - 1cup

Rice flour (roasted) - 2cups.

Cardmom (powdered) - 1/2tsp(optional )
Vazhana Ela or Banana leaves - as required.

Method:

1 Melt jaggery in 1/2 cup of water.Remove the impurities.

2 Make a smooth paste of jackfruit pieces without adding any water.

3.In a big bowl add jackfruit paste,jaggery syrup and coconut.Mix well with your hands.

4.Add rice flour little by little and make a smooth dough.It should not be too thick or too loose.

5.Now take the leaf(Vazhana leaf or banana leaf) and make cones with it and fill the dough inside.

6 Bend the top of the leaves and press inside to cover the top.Use toothpicks to keep the leaves closed.

7Steam it around 30-45 minutes or till its done.

Here is some pics of kumbilappam that i made with banana leaves.

Notes

1 You can prepare this appam with Chakka varatti /jackfruit jam as well.Add some rice flour and grated coconut to the chakka varatti.Rest of the method is same as above.
2 If jackfruit is not available ,try this recipe with small bananas.

Masala chicken fry

Ingredients:

Chicken -1/2kg

Coconut oil - 2to 3tbsp

Coriander powder - 11/2tbsp

Turmeric powder -1/2tsp

Garam masala - 1/2tsp

Chilli powder -1tsp

Pepper powder -1tsp

Ginger-garlic paste - 1tbsp

Curry leaves- a handful

Salt

Method:

Mix the chicken with all the ingredients above, except coconut oil.Heat a pan and cook the chicken with little water .Cook it till all the water has evaporated and add oil to this. Reduce the flame to medium -low and fry the chicken till it is brown.Serve hot.

Recipe Courtesy - Vanitha Pachakam Magazine