Archive for the ‘Tumeric’ Category

* Fish Otak-Otak

Posted on February 16th, 2014 by Linda. Filed under Appetizer, Cooking Method, Course, Cuisine, Fish, Grill, Kaffir lime leaves, Malaysian, Nyonya, Snack, Steam, Street Foods, Tumeric.


I got this recipe from my grandmother, whom I only recently found out is part Indonesian.   That’s the grandmother who made curry powder as a trade.  My grandfather’s mother, Ah Chor, used to wear sarong kebayas, and cooked great curries.  I don’t have ancestry proof for sure, but I can swear my family is probably part Nyonya.  My grandmother’s recipe was from the 1970’s and it was written in the economies of those days.  Instead of oz ad grams, it was 10 cents of this, 5 cents of that.

Chef’s tip: Daun Kadok (wild betelnut leaves) grows wild in Malaysia.  It is getting harder and harder to find them.  When we were growing up, we would stop the car mid traffic if we spotted a bunch of daun kadok and jump out of the car to pick them.  I guess that’s what you call “foraging”? It gives a minty, distinctively otak-otak flavor to the dish.

 

6 pieces banana leaves, spine removed, blanched, 5 X 8 inches, long edge along the grain
Sharp toothpicks or staple

Spice paste:

3 dried long Asian chilies, rehydrated in water or fresh Fresno chilies, seeded
1 stalk lemon grass, white parts only, sliced thinly
3 slices fresh galangal, peeled
4 medium shallots, sliced
2 cloves garlic
1 piece fresh turmeric, about 1 Tablespoon
3 candlenuts
1 Tablespoon belachan

Custard:

1/4 cup coconut milk
1 egg
2 Tablespoons rice flour
1 teaspoon kosher salt, to taste
1/4 teaspoon white pepper, to taste
1 teaspoon sugar

1 lb white fish fillet (turbot, mackerel, cod..)
3 pieces of kaffir lime leaves, chiffonade

2 cups wild betel leaves (daun kadok, la lot), optional

 

Prepare the banana leaves: Bring a big pot of water to boil, with steamer rack.  Removed spine of banana leaves.  Blanched leaves in hot water.  Pat dry.  Set aside.

In a food processor or blender, grind chilies, lemongrass and galangal till fine.  Add remaining spice paste ingredients and process till smooth.   Next add custard ingredients and pulse to mix.

Filet fish and give it a few rough chops to cut into small pieces, transfer to a bowl.  Pour in the spice mix, kaffir and betelnut leaves and toss to combine.  On a work surface, place a sheet of banana leaf.   Place 3 Tablespoons of the fish mixture along the middle part of the leave, leaving about 1.5 inch on the left and right edge.  Fold the two long edge of the leave over the fish mixture and secure edge with a toothpick.

Heat a grill pan and grill for 15 mins, or place in 450F oven and  bake 10-12  mins.  You can also steam 10 minutes over medium boiling water.

Serves: 8

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* Malaysian Grilled Chicken Wings

Posted on February 16th, 2014 by Linda. Filed under Appetizer, Chicken, Cooking Method, Course, Cuisine, Ginger, Grill, Malaysian, Singaporean, Street Foods, Tumeric.


Nothing is as satisfying as sitting in a night market food stall, and eating these finger-lickin’ grilled chicken wings.

 

8 pieces chicken wings, drumettes separated from wing and tips

Marinade:
3 cloves garlic
5 shallots
1/2 teaspoon turmeric powder1 teaspoon sand ginger powder
2 Tablespoons ginger juice
1 teaspoon sesame oil
1 Tablespoon palm sugar
1 Tablespoon kicap manis
2 Tablespoon fish sauce
1/4 teaspoon white pepper

! stalk lemongrass, green parts, for basting brush

 

Preparing the spice paste
In a mortar and pestle, pound ginger and garlic.  Pass the paste through a cheesecloth and squeeze out juice.  Discard solids.  Add remaining marinade ingredients.  Add chicken pieces and marinade overnight.  If there is some marinade leftover, bring marinade to boil with 1/4 cup water, and reserve as basting liquid.  Make a basting brush out of a lemongrass stalk, bu making several 3 inch cuts into the thicker end.  Add any reserve basting liquid to a bowl of water and some oil

 Grilling the chicken
Heat and oil a grillpan, then transfer chicken to the grillpan and grill chicken, turning every 5 minutes until skin is nicely charred in spots, 20 minutes. Turn and baste the chicken often so it creates a nice even browning till wings are slightly charred.

If using , broiler, broil abut 5 inches from the element, about 15 minutes, then naste, then continue broiling till wings are slightly charred.

 

Serves: 8

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* Chicken Curry

Posted on February 15th, 2009 by Linda. Filed under Belachan, Chicken, Chili Peppers, Coconut, Cuisine, Curry, Curry leaves, Entree, Lemongrass, Peppers, Shallots, Tumeric.


This is a classic chicken curry, Chinese Malaysian-style.  It goes really well with tumeric sticky rice.

Chef’s tip: Curry powder is commonly used in Malaysia, the concoction is similar to Sri Lankan curry powder.  Here’s a recipe to make your own curry powder.

Ingredients
6 pieces chicken legs with thighs, bones and skin on
2 tablespoons curry powder

3 small Russet potatoes, peeled, cut into 2-inch wedges
2 cups canola oil

Spice paste:
5 red jalapeno chilies, seeded
8 shallots
3 stalks lemon grass
1 inch galangal
1 inch fresh turmeric / 1 teaspoon turmeric powder
1 tablespoon roasted belacan
5 candlenuts

Sauce:
¼ cup canola oil
5 sprigs curry leaves
1 cup water
3 cups coconut milk, reserve 1 cup of the cream
2 tablespoons kosher salt, to taste

Marinating the chicken:
1.    Rub the curry powder over the chicken
Preparing the potatoes
2.    Peel the potatoes and cut each into 4 pieces. Pat dry.
3.    Heat a skillet with about 2-inch of oil.  Fry the potatoes till it is golden on the outside.  Remove and set aside.  The potatoes need not be cooked through.
Preparing the spice paste
4.    Roughly chop up all the spice paste ingredients (except lemongrass and galangal that needs to be finely chopped).
5.    Place all spice paste ingredients in a food processor and grind into a fine paste.
Cooking the curry
6.    Heat about ¼ cup of oil in a pot on medium high.  Add the spice paste and curry leaves fry till fragrant and red, about 5 minutes.
7.    Add the marinated chicken and fry for about 3 minutes.
8.    Add 1 cup water and 2 cups of coconut milk and salt.  Simmer for about 10 minutes
9.    Add the fried potatoes and reserved 1 cup coconut milk, and simmer uncovered until chicken is tender and gravy has thicken, about 30 minutes-45 minutes.  Let sit for 15 minutes before serving.

Serves: 6

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