cod fish recipes: August 2010

Korean ice cold soy milk noodles - Kongguksu

Kongguksu is an interesting bowl of noodle soup. It is icy cold great for the warm weather. It has an unsual cold soy milk broth with added nuts for more flavour. The broth is mild, nutty, delicious and healthy. If you like strong flavoured noodle soup this recipe is not for you.This soy milk broth is not the normal soy milk. Soaked soy beans are boiled then blended with water to a creamy thick

Badam Halwa

Ingredients:

Badam/almonds - 2cups
Milk - 2cups
Sugar - 11/2cups (Increase according to your taste)
Pinch of saffron
1/4 cup Ghee
Pinch of yellow food color(optional)

Method:

Soak almonds in hot water for 15 minutes.Remove the skin and grind into a coarse paste with milk.Soak saffron threads in 2tbsp of milk.
Heat 1tbsp of ghee in a thick bottomed pan.Add pureed badam ,sugar and soaked saffron with milk and stir it continuously .Add the rest of ghee and food color.Keep stirring them till halwa becomes thick.Pour the halwa
into a greased dish.Allow to cool.Garnish with almonds.

Nara by E.S. Posthumus

Hakka steamed dumpliings 客家茶粿

Chinese name: Hakka chai guo 客家茶粿 or Hakka chai bao 客家菜包 In Brunei we called these dumplings chai kuih. I remembered in our family we used to have them for breakfast nearly every weekend, we buy them from the kuih lady in the market. Eventually we learnt how to make them and have them as and when we feel like making some. I have never seen these dumplings in UK restaurants, the only way I can

Walnut schnecken

I found recipe for schnecken in "How to be a domestic goddess" by Nigella Lawson. I have changed ingredients for filling. I love eat schnecken for the evening snack with hot chocolate.

Ingredients for dough:

500g plain flour
50g caster sugar
1/2 teaspoon salt
7g easy blend yeast
75g unsalted butter
150ml milk
2 large eggs

Ingredients for filling:

200g chopped or grated walnuts
Caster

Nyonya kuih lapis - nine layers cake 九層糕

This colourful steamed cake is a Chinese Nyonya fusion, soft and slightly chewy. I love this since I was a kid. I like to peel the layers one by one and eat it that way.This cake is more like a pudding than a western cake. It is normally called nine layers cake due to the number of layers. It is not essential to have nine layers but that has been a tradition passed down from generation to

Unakka Chemmeen chamanthi podi(Dried Shrimps chutney Powder)

Ingredients:

Dried Shrimps/Unakka Chemmeen - 1cup

Grated coconut - 2 - 21/2cups

Shallots,chopped - 3/4cup

Curry leaves - 5strands

Red chilli - 10

Ginger ,chopped - 3tbsp

Tamarind - lemon sized ball

Salt

Method

Dry roast the prawns in a pan.Remove from pan when they are crispy.Dry roast coconut ,Chopped ginger and shallots for 5 minutes.Add red chillies and curry leaves when they become light brown.when the coconut turns brown add tamarind,salt and roasted dry prawns.Saute for another 2 minutes and switch off the stove.Let them cool.Grind into powder in a mixer.Store it in an airtight container.

Chongqing hot & sour noodles 重慶酸辣粉

重慶酸辣粉 Chongqing suan la fenChongqing hot and sour noodle soup is one of the world favourite Chinese noodles, popular not only in Chongqing but also in Sichuan. I love it, it's spicy, salty, sour, garlicy and the noodles are soft and slippery. A bowl of red hot slurping goodness. This noodle soup can be a fast food, can prepare in minutes if all the components/ingredients are prepared in advance.A

"Ewunia Torte" (Torte with chocolate, halva and meringue filling)

This is expensive and hard cake to make. You will need to be patient and reserve half a day in kitchen. But trust me...taste of this torte is worth every money!

Lets start!

1. Polish Sponge cake:

6 large eggs

1 1 / 3 cup of powdered sugar (sifted)

1 teaspoon of vanilla extract

1 cup and 2 tablespoons of cake flour - (sifted),

a pinch of salt

1. Preheat oven to

Pierogi with blueberries (Polish dumplings)

My best Summer dinner! There is nothing better than fresh pierogi with blueberries. Sweet temptation!

Ingredients for dough:

2 cups of flour

very warm water (about half a cup)

bigger pinch of salt

2 tablespoons of olive oil

Ingredients for filling:

Blueberries (approximately 400 g)

Flour (approximately 1 tablespoon)

For serving:

Double or sour

Palada Pradhaman for 1st Blog Anniversary + Onam

Today, 23rd of August, Sree's Recipes is becoming 1 year old! :-) Looking back, its been an amazing journey so far. I started this as a time pass, but now this blog and interacting with all of you is part of my life. I sincerely thank each of you for your support, encouragement and above all the inspiration to continue my experiments. I have learned a lot from each of you and I thank you for it.

It is such a wonderful coincidence that the 1st anniversary is also the Thiruvonam day! I wish each of you a very Happy Onam. To all my blogger friends out there, many more happy blogging days and wonderful recipes ahead!

Ingredients:

Rice ada -200g
Milk - 2L
Sugar -500g
Ghee - 2tbsp
Cardmom -4
Fried Cashews and raisins

Method:

Wash the ada in cold water.Boil some water and pour this over the washed ada.Close it for 15 minutes.
Boil 2L milk with 1/2L of water and add the soaked ada.Cook in gentle fire stirring all the time till the ada becomes very soft and the color of the milk changes to pink.add sugar and continue stirring for 3 minutes.To this add Ghee and cardmom powder and stir for 2 minutes on low flame.Switch off the flame and add fried cashews and raisins .Keep it aside for sometime.Serve hot or chilled.

Cha Traop Dot - Cambodian aubergine with pork and prawn

This is yet another lovely aubergine (eggplant) recipe. This is a Cambodian recipe. I don't know much about Cambodian cooking. I got this recipe from a friend.I like the way the aubergine is first chargrilled whole then shredded, the aubergine is sweet and has lovely smoky flavour. I don't have a charcoal grill. I chargrilled the aubergine with direct flame.Here is what I did.Chargrill the

Nurukku upperi

Ingredients:

Raw plantain - 2
Turmeric powder - 1/2tsp
Oil for frying
Salt

Method:

Peel the skin of plantain and put into water mixed with turmeric powder for 20 minutes.This will remove the stickiness of banana .
Heat enough oil in a pan.Drain the banana and cut into quarter pieces.Slice evenly and it should not be too thick or too thin.
Put the banana into hot oil.Heat should be medium-low.Fry it till you get a nice golden color.
Remove the excess oil by spreading on a paper tissue.Sprinkle some salt to the upperi.Mix well and let it cool.store it in an airtight container.

Check out Sarkara varatti here

Pineapple Munthiri(Grapes) Pachadi

Ingredients:

Well ripened Pineapple(finely chopped) - 2cups
Black/red grapes - 15
Curd - 1/2cup
Turmeric powder - 1/2tsp
Sugar - 1tsp
salt

For grinding

Grated coconut - 3/4cup
Cumin seeds - 1/4tsp
Mustard seeds - 1/2tsp
Green chillies - 3

For seasoning

Coconut oil - 1tbsp
Mustard seeds - 1/2tsp
Red chilli - 2
Curry leaves - 2strands

Method:

Cook the finely chopped pineapple with 1/2 cup of water, turmeric powder and a pinch of salt.Cover and Cook it till the pineapple become soft and mushy.Add grapes and cook it on low flame for 5 minutes.Do not overcook it.Add the ground coconut mixture to this.Boil it for another 5 minutes.Add curd and mix well.Add 1tsp of sugar for sweetness.Mix everything well and switch off the stove.
In a small pan heat oil and splutter mustard seeds.Add red chillies and curry leaves.Pour this over to the curry and cover it.Let it rest for another 2 hours.Serve with rice.

Kerala Parippu Curry

Ingredients:

Split moong dal/cherupayar parippu - 1/2cup

Turmeric powder -1/2tsp

Grated Coconut - 1/2cup

Cumin seeds - 1/4tsp

Garlic - 2

Green chilli - 2

Ghee - 2tsp

Curry leaves

Method:

Pressure cook the dal with enough water,turmeric powder and salt.Make a paste of coconut,cumin,garlic and green chillies.Add this to the cooked dal.Add more water if necessary.Cook on low medium till its done.Add ghee and curry leaves.Serve with rice and pappadam.

A plateful of Malay goodness

My dinner last night,- sambal tumis telur, cut into halves- nasi minyak serai (lemongrass oily rice) with crispy shallot- keropok (prawn crackers)- cucumber slicesHere is the recipe for the rice. I use 50:50 basmati and red rice. This red rice is Thai, bought from oriental supermarket.Nasi Minyak Serai (Lemongrass Oily Rice)Ingredients: (enough for 4), cup size 250ml1 cup basmati rice1 cup red

Mexican Pizza

Mexican PizzaA Tex-Mex pizza featuring a whole wheat crust, lean meat, poblano peppers, and veggies.

Sambal Tumis Telur (sambal eggs)

Born and breed in Brunei Malay food and cooking play an important part in my foodie life. Authentic Malay food is not easy to find in the Western world. I am so glad I have learnt enough to cook myself some decent Malay food before hopping on a plane over here to England many years ago. Clearing the cupboard yesterday I found a jar of sambal tumis I made a while ago. Sambal tumis is very

Inji/Ginger Curry (Kannur style)

This is one of the usual curries in my home.Very good for health and digestion.Simple too.You can prepare this in 10 minutes!!

In southern part of Kerala there is another curry called 'Puli Inji', that is sometimes called Inji Curry which is entirely different from this preparation. Its an essential part of Kerala Sadya.

Here goes my mom's Inji curry Recipe..

Ingredients:

Inji/Ginger(chopped) - 3tbsp
Grated coconut - 1/2cup
Green chillies-2
Mustard seeds -3/4tsp
Curd -1cup
Coconut oil -1tsp
Red chillies - 2
Mustard seeds - 1/2tsp
Curry leaves - 2strands
Salt

Method:

Grind together coconut,ginger,green chillies and mustard seeds.Beat the curd well.Add the coconut mixture to this.Mix well.In a small pan heat oil and splutter the mustard seeds.Add red chillies and curry leaves to this.
Add this seasoning to the curry.Serve with rice.

Sesame, spring onion and chicken flavoured crackers 芝麻蔥香雞汁餅

This morning I suddenly have a craving for some Pop Pan spring onion crackers, I was too lazy to go down to the shop. I thought of making something similar. I had a tub of chicken stock jelly with fat collected from roasting a chicken. Thought it might be a good idea to use that to flavour these crackers. No sure how this concoction would turn up I just mixed the dough, rolled it out and baked

Vanilla sugar

Why not to make your own vanilla sugar. Perfect for desserts, milk, cakes, It is absolutely easy recipe.

1 Vanilla Pod (cut it little bit)
Caster sugar (amount depends from size of jar)

Put vanilla and sugar to jar. Keep it close for one week. Shake it once a day.

Oil full of herbs and chillies flavour.

This is my second idea for different oil. Beautiful herbs flavour with spicy taste. If you are looking for garlic oil, you will find it here.

3 Bird Eye Chillies (red will look so pretty)
extra virgin olive oil (my favourite is Flippo Berio)
fresh sweet basil leafs
fresh coriander

1. Prepare bottle.
2. Clean chillies (use gloves!!!). Each chilly cut little bit (it will helps get better

Garlic oil

I love olive oil. I am using it very often in my kitchen. Today I would like to present my garlic taste oil. It is so simple to do it. It will give you lovely garlic aroma in your pastas or salads.

1 garlic
extra virgin olive oil (my favourite is Flippo Berio)

1. Prepare bottle.
2. Clean garlic. Each cloves cut little bit (it will helps get better flavour).
3. Put garlic to bottle and pour oil

Xinjiang chicken stew 新疆大盤雞

Xinjiang da pun ji 新疆大盤雞, translated as Xinjiang big plate/bowlful of chicken. Xinjiang is the North West part of China, Muslims majority. I found this chicken stew recipe a while ago, very similar to Sichuan spicy flavour which I like a lot. What special is no water is needed just plenty of beer to stew the chicken. I just got to try this recipe. Here is a big wokful of this stew, colourful and

Banana Ice Cream with Almonds and Chocolate

Ingredients:

Ripe Banana - 4
Whipped Cream - 11/2cup
Condensed Milk -1tin
Milk Chocolate pieces - 1/2cup
Almonds (sliced)- 1/2cup
Lemon Juice -juice of 1 lemon

Method:
Puree the banana using a blender.Add lemon juice and mix well.Pour condensed milk and combine well.
Add whipped cream and mix gently using a whisk.Pour this to a glass dish & Cover it.Place in the freezer for 4hours.After 4 hours take the dish and mix almonds and chocolate pieces.Return dish to the freezer.
Freeze for another 8hours.Serve the ice cream with sliced bananas.Enjoy!

Mambazha Pulisseri

Ingredients:

Ripe Mango - 1 big
Grated coconut -1/2cup
Cumin seeds -1/2tsp
green chilli - 2
Turmeric powder - 1/4tsp
Curd - 1cup
Sugar - 1/2 - 1tsp
Coconut oil- 1tsp
Mustard seeds-1/2tsp
Fenugreek seeds - 1/2tsp
Red chillies - 2
Curry leaves -2 strands
Salt

Method:

Remove the skin of the mango and cut into big pieces.Boil the mangoes with turmeric powder,green chillies and salt.Cook it till the mango become tender.Grind coconut with cumin seeds to a fine paste and add this to the boiling mango.Bring this to boil and switch off the flame.
Blend the curd to make it smooth and add this to the curry.Add sugar to this curry if you like.Adjust the flavor until the right balance of sweetness and sourness is reached.
In a small pan heat oil and splutter mustard seeds and fenugreek seeds.Add red chillies and curry leaves.
Add this to the mango curry and cover it for 5 minutes.After that mix well and serve with hot rice.

NeyPathal/Ney Pathiri/Deep Fried Pathiri

Ingredients:

Parboiled rice/Puzhukkalari - 2cups

Grated coconut - 1cup

Shallot - 4

Fennel Seeds - 1tbsp

Rice flour -1/2 cup

Salt

Method:

Wash and soak the rice overnight.Grind it along with 1/2 cup of water until to get a coarse mixture.(Do not add too much of water.If you can grind the rice with less water you need to add less rice powder only).

Crush together coconut,shallot and fennel seeds. Add this to the rice mixture.add salt too.

Mix everything well.Add enough rice powder and make it a smooth dough.

Take a lemon size ball and flatten it using your fingers by placing it on a plastic sheet.It should not be too thin.You can see the shape and width of the pathiri in the picture.Heat oil in a pan.

Hold the plastic sheet in one hand and remove the pathiri using the other hand and carefully put into hot oil.

After sometimes it will float on top and puff up.Flip it over and fry both sides until golden brown color.

Serve with Malabar chicken curry or any non-veg Curry.

Recipe Courtesy - My Mom

Fermented beancurd flavoured chicken nuggets with basil 腐乳鹽酥雞

Fu Ru Yen Shu Ji 腐乳鹽酥雞. This recipe is a delight from Taiwan, though not super healthy it's finger licking good. I have made this several times. Chicken has lovely flavour, the coating will stay crunchy for quite long time and the fried basil chips so crunchy they melt in the mouth. The recipe is easy as long as you have some fermented beancurd and some fresh basil.Here is the recipe if you like

Nellika Achar/Indian Gooseberry Pickle

Ingredients:

Nellikka/gooseberry - 1/4kg

Kashmiri chilli powder - 4tbsp

Chopped Garlic - 1tbsp

Chopped Ginger - 1tbsp

Asafoetida powder - 1/4tsp

Fenugreek powder - 1/4tsp

Sesame oil - 1/4cup

Vinegar - 2tbsp

Mustard seeds -1tsp

Curry leaves

Salt

Method:

Boil gooseberries with enough water till it become tender.

Allow to cool and cut into 4-5 pieces.Do not discard the boiled water.

Heat oil in a pan.Splutter mustard seeds.

Add chopped ginger,garlic,curry leaves and spice powders.( you can use the normal chilli powder instead of Kashmiri chilli ,if you want the pickle very spicy)

Add gooseberries and saute for 2 minutes.

Add the boiled water and allow it to boil.

Once it starts to boil,switch off the heat.

Allow to cool and add 2tbsp of vinegar.

Store the pickle in a clean and dry bottle.

This can be stored for a month or more,if refrigerated :)

Boiled chewy sweet potato chunks 地瓜圓

Has anyone tried something like this in Taiwan or Taiwanese restaurant? This is a bowl of chewy sweet potato chunks called 'dee kwa yuan 地瓜圓' or 'fun shu yuan 番薯圓', a popular Taiwanese dessert. These chunks are similar to Cantonese glutinous rice balls 'tang yuan 湯圓' but much chewier. The first time I made this dessert following a recipe I found on the internet, it was far too chewy for my taste

Stuffed pancakes with garlic chives 韭菜盒子

A simple dough and some tasty garlic chives filling make really good stuffed pancakes or pasties. This is a classic Chinese snack called jiu chai hur zi 韭菜盒子. In Chinese it means garlic chive box, box being the pastry. This snack is one I like to make for weekend brunch, simple and filling. What is garlic chive or jiu chai 韭菜? It's a vegetable similar to spring onion (scallion) but the green '

Vendakka/Okra Pachadi

Ingredients:

Vendakka/Okra - 6

Grated Coconut -1/2cup

Shallot - 2-3

Cumin seeds -1/2tsp

Green chillies -2

Curd - 3/4-1cup

Mustard seeds

Curry leaves

Dried red chillies

Coconut oil

Salt

Method:

Cut the okra in small round pieces.Grind together coconut,cumin , shallot,green chillies and salt .Mix this with curd and keep aside.Heat oil in a pan and add the okra pieces.Fry it till it become dark brown color.Add this to the curd-cocnut mixture.Heat oil in the same pan and splutter the mustard .Add red chillies and curry leaves.Mix it well and serve with rice.

Fried Fish Masala Rice

Now this one is a real 'Nadan' (Authentic) recipe! We all are used to having fried fish with rice. But this is a bit different though there is Fried Fish and there is Rice. :-)

Now, lets see how to make this 'Fried Fish Masala Rice'...

Ingredients:

For Marination

King Fish - 500g

Turmeric Powder-1/4tsp

Red Chilli Powder-1tbsp

For the Masala

Onion -3

Ginger - 11/2tbsp

Garlic - 11/2tbsp

Green chillies - 3

Turmeric Powder - 1/4tsp

Red chilli powder - 1/2tsp

Coriander powder - 1tsp

Garam masala powder -1tsp

Lemon Juice - 1tsp

Pepper powder-1/4tsp

Coriander leaves- 1/4 cup

Mint leaves - 1/4cup

Oil -1/2cup
Basmati Rice - 2cups

Method:

Step 1

Marinate the fish with salt,turmeric and chilli powder.Keep it aside for 1/2 an hr.

Heat oil in a pan.Fry the fish in medium flame till the fish turns golden brown color.Allow to cool.Make them into small pieces with your hands.

Step 2

Cook the rice with 4 cups of water.Rice should not become too soft,the rice grains should be separate

after cooking.

Step 3.

Heat the same oil that was used for frying the fish. - This gives an extra flavor to the rice .

Now, add chopped ginger,garlic and green chillies.Saute for 2 minutes.Add chopped onion.Saute well.Add all the masala powders and mint leaves.Saute well for 1minute.Add fish pieces.Mix well.

Add the cooked rice little by little.Add lemon juice to this.Mix well.Serve hot.

Recipe Courtsey - Lakshmi Nair