Tom-blackwell's Kitchen

Gaeng khiao wan kai (green chicken curry)

tomblackwell — Thu, 29 Oct 2009 08:07:07 +0000

The Thai name of this dish literally means "sweet and sour chicken 
curry". There is a very similar recipe for a red curry (Gaeng phed kai) 
shall also post. 

As always, the quantities are up to you. 

Curry Paste 
----------- 

15-30           fresh phrik ki nu (birdseye chillies) 
10 cloves       garlic, chopped 
1 teaspoon      chopped galangal 
1 tablespoon    thinly sliced lemon grass 
half teaspoon   zest of "kaffir" lime (ordinary lime will do) 
1 teaspoon      chopped coriander (cilantro) root 
5               white pepper corns 
1 tablespoon    roasted coriander seeds 
1 teaspoon      roasted cumin seeds 
a dash          fish sauce 
1-2 teaspoon    fermented shrimp paste (kapi) 

mix in a moratar and pestle or food processor. Will keep about a month 
in a fridge. You can buy commercial green curry paste (Mae Ploy brand is 
quite good), but as far as I am aware all commercial pastes contain MSG 
and preservatives. 

The curry 
--------- 

6 ounces        chicken (in smallish bite sized pieces) 
half a cup of   coconut milk 
4 ounces        Thai eggplant (these are small round eggplants) 
2               kaffir lime leaves (or a little lime zest) 
1 tablespoon    sweet basil 
2 tablespoon    fish sauce 
1 tablespoon    palm sugar 

oil for cooking 
1-3 tablespoons of the green curry paste 

method 
------ 

cut the chicken up, then briefly fry the curry paste until fragrant, 
reduce the heat, add the coconut milk slowly, and continue to stir 
whilst cooking until a thin film of oil apppears on the surface. 

add the chicken and other ingredients except the eggplant. Bring to a 
boil and cook until the chicken begins to change colour. Adjust the 
flavors to suit yourself. When it is at a boil again add the eggplant 
and continue till the chicken is cooked through. 

Serve over rice, or in a serving bowl with other Thai dishes.

Chicken Couscous

tomblackwell — Thu, 29 Oct 2009 08:03:45 +0000

4 broiler-fryer chicken drumsticks, skinned 4 broiler-fryer chicken thighs, skinned Lime Sauce (recipe follows) 2 tablespoons olive oil 1 medium onion, chopped 5 cloves garlic, minced 3 cups chicken broth, warmed 2 tablespoons lime juice 3 carrots, sliced across 2 ribs celery, sliced across 1 (15-ounce) garbanzo beans, drained well 1 (14-ounce) artichoke hearts, drained well Raisin Couscous (recipe follows)

Spread Lime Sauce over chicken drumsticks and thighs and set aside about 15 minutes.
In large Dutch oven, pour olive oil and heat to medium high temperature. Add chicken and cook about 5 minutes. Turn chicken; add onion and garlic stirring as chicken continues to brown, about 5 minutes. Pour chicken broth and lime juice over chicken; stir to loosen pan drippings. Add carrots and bring to a boil. Cover, reduce heat to low and simmer until chicken is tender, about 20 minutes.
Add celery and bring to a boil over high temperature. Stir in garbanzo beans and gently place artichoke hearts across the top. Cover, reduce heat to low and simmer 5 minutes more. With slotted spoon, remove chicken and vegetables to warm serving bowl. Skim off any fat in pan, boil juices about 5 minutes and pour into gravy boat with spout.
To serve, mound Raisin Couscous, top with chicken and vegetables and pour juice over all.

Makes 4 servings.

Lime Sauce: In small bowl, mix together 1 tablespoon fresh lime juice, 1 teaspoon coriander, 1 teaspoon salt and 1/2 teaspoon each of ground cinnamon, ginger, tumeric and pepper.

Raisin Couscous: In small saucepan, mix together 1 3/4 cups chicken broth, 1/3 cup raisins, 2 tablespoons butter, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg. Boil 2 minutes over high heat. Stir in 1 cup couscous, cover and remove from heat. Let stand 5 minutes, fluff with fork and serve immediately.

Yassa

tomblackwell — Thu, 29 Oct 2009 08:01:53 +0000

-5 lbs chicken pieces, skinned and washed
-1 1/4 cup of lemon juice
-1/2 cup white wine vinegar
-1/2 cup peanut oil
-3 onions, sliced
-2 sprigs of thyme
-red pepper, to taste
-2 cups water
-4 bay leaves.

Mix the lemon juice, the vinegar, half the oil, the onions and pour on
the chicken pieces in a bowl. Marinate overnight, or longer. Remove the
chicken and the onions from the marinade. Brown the chicken on both
sides. Fry the onions in the remaining oil for a few minutes. Add the
marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat
for about 10'. Return the chicken to the sauce and cook until done, about
half an hour.

Fresh Chlada Fakya

tomblackwell — Thu, 29 Oct 2009 07:54:26 +0000

Ingredients

1/4 melon, cubed

2 apples, cubed

2 bananas, sliced

5 oranges, peeled, seeded and chopped

3/4 cup orange juice

1/4 cup lemon juice

2 tbsp. sugar

1 tsp. vanilla

1/2 tsp. cinnamonInstructions
Mix all the ingredients. Chill before serving

Delicous L’Ham El HLou

tomblackwell — Thu, 29 Oct 2009 07:51:54 +0000

Ingredients:
0.5 Kg of Lamb (or Beef)
0.25 of Dry Prunes
1/4 pound of Raisins
1/2 cup of Oil or 1/2 cup of Butter
1 Onion
1 cup of sugar
1 table spoon of Cinnamon
a dash of salt
a table spoon of Orange Blossom Water (Mzhar) optional
Preparation:

Soak the prunes and the raisins in water for 15 to 20 minutes to wash
Cut the meat in small chunks
Cut the onion in small pieces
Brown the meat, the Onion, the Cinnamon, the salt, the butter/Oil.
Add water and bring to a boil.
Add the prunes, the raisins, and the sugar. (add Mzhar — Optional)
Cover and let simmer for about 20 minutes (it might take longer)
Once the meat is tender and the prunes are inflated uncover to reduce sauce.

Coconut Milky Rice – Nasi Lemak Malaysia

tomblackwell — Thu, 29 Oct 2009 07:04:31 +0000

Ingredients :

1. 1 Kg beras (Rice)
2. 250 ml santan ( Coconut Milk )
3. 5 siung bawang putih, cincang halus (Garlic-Slice It)
4. 40 gram jahe (Ginger), cincang halus
5. 1lembar daun pandan (Pandanus Leave)
6. 3 sendok the garam
7. Air untuk merebus

Bahan sambal lemak:

1. 100 gram bawang merah (Onion)
2. 50 gram bawng putih (Garlic)
3. 100 gram cabe merah (
4. 100 gram cabe merah kering
5. 20 gram lengkuas (Curcuma)
6. 10 gram daun pandan
7. 1 sendok teh garam
8. 1 sendok teh gula pasir
9. Minyak untuk menumis

Pelengkap:

1. Ayam goreng
2. Ikan teri goreng

Cara Membuat Resep Masakan Nasi Lemak Malaysia:

1. Nasi lemak : Cuci bersih beras, tiriskan, campur dengan santan cair. Masukkan bawang putih, jahe, daun pandan dan garam, aduk. Tuangkan air. Masak hingga beras setengah matang dan air terserap habis, angkat, kukus hingga tanak.
2. Sambal Lemak: Masukkan semua bahan dalam blender, haluskan, lalu tumis dengan minyak panas. Angkat.
3. Diatas piring, tata nasi lemak dengan sambal, ayam goreng, ikan teri goreng, kacang tanah dan irisan telur rebus. Sajikan.

Ayam Rica-Rica – Manado

tomblackwell — Thu, 29 Oct 2009 06:42:43 +0000

Ingredients:
1 Kg Daging Ayam dipotong sedang
7 buah bawang merah, iris halus
1 lembar daun pandan
2 batang serai, dimemarkan
3 lembar daun jeruk
50 ml minyak goreng
100 ml air
1 buah jeruk nipis, ambil airnya —> aku cuma pakai 1/2 buah

Bumbu yang dihaluskan:
12 cabai merah —> aku cuma pakai 5
10 buah cabai rawit merah —> aku cuma pakai 5
7 siung bawang putih
4 cm jahe

Directions:
Tumis bawang merah, serai dan daun pandan hingga bawang kecoklatan .
Masukkan bumbu yang dihaluskan dan daun jeruk, masak hingga harum.
Masukkan ayam, aduk hingga ayam berubah warna dan kaku.
Tambahkan air, masak dengan api kecil dan diungkep hingga airnya agak mengering sambil sesekali diaduk-aduk.
Angkat, masukkan air jeruk, aduk rata.

Gulai Ayam – Spicy Chicken Curry

tomblackwell — Thu, 29 Oct 2009 06:37:02 +0000

1 Kg ekor,

1/2 ons Cabe hijau di haluskan dan di tambah jaruk nipis 1/2 sdt

Lengkuas 1 ibu jari, memarkan

Daun jeruk 3 lembar

Daun salam 2 lembar

Daun kunyit 1 lbr

Margarin 4 sdm untuk menumis

Jeruk nipis 1 butir, peras airnya untuk bumbun dan ulek cabe hijau

Air 500 ml

Bumbu yang dihaluskan :

Bawang merah 10 buah

Bawang putih 4 siung

Jahe 1 ruas jari

Kemiri 5 butir

Air jeruk nipis 1 sdm

Royco rasa ayam 1 sdm

Garam secukupnya

Cara membuat :

Tumis semua bumbu yang dihaluskan bersama daun salam, daun jeruk, lengkuas, daun kunyit hingga harum lalu masukkan ayam dan tambahkan air.

Masak hingga ayam lunak dan air agak mengering

Hidangkan dengan nasi hangat

Rendang – Indonesian Recipes

tomblackwell — Tue, 27 Oct 2009 12:43:27 +0000

Rendang Padang
Sumber: ibu ibu DI

Bahan:
1 ½ kilo daging sapi
12 gelas santan dari 3 butir kelapa
2 biji asam kandis
1 batang serai, memarkan
1 lembar daun kunyit
2 lembar daun jeruk purut
Garam secukupnya

Haluskan:
1 ons cabe merah
15 buah bawang merah
6 siung bawang putih
5 buah kemiri
2 cm jahe
3 cm laos (yang ini tidak perlu dihaluskan, cukup di keprak saja)

Cara membuat:
~ Daging dipotong2 sesuai selera.
~ Dalam wajan: rebus santan dengan bumbu-bumbu yang dihaluskan plus daun-daun dan asam kandis.
~ Aduk terus sampai mengental agar santannya tidak pecah. Kalau sudah mulai keluar minyak masukan potongan-potongan daging
~ Aduk terus dan dimasak dengan api sedang. Kalau mau dihitamkan kecilkan apinya. (In)

Tips :
- Sedikit tambahan untuk resep tsb (supaya lebih enak,boleh di test):
* 1kg daging, kelapanya 3 butir dibuat santan kental, jadi kalau 1,5 kg sebaiknya 5 butir kelapa.
* Ditambah 3 lembar daun salam, juga untuk serai ditambah jadi 2 batang, daun jeruk ditambah menjadi 4 lembar
* Ditambah 2 sdm kelapa parut sangrai yang sudah digiling halus (sampai keluar minyak)
* Sedikit gula, bila suka
* Kalau ingin rasanya lebih sarat bumbu, cabe, bawang putih & merahnya boleh ditambah lagi
* Supaya lebih meresap bumbunya, sebaiknya daging diungkep dulu bersama dengan semua bumbu & daun, setelah air dagingnya kering baru masukan santan, diaduk terus sampai mendidih. Kecilkan api, masak sampai bermiyak (hitam) dengan sekali-sekali diaduk agar tidak lengket & matangnya merata. (Dew)

- Kebetulan kalau bikin rendang saya juga memasukkan sedikit asam kandis, tetapi rasanya tidak menjadi asam sama sekali kok (kali kalah sama rasa bumbu dan santannya), soalnya paling asam kandisnya 2 atau 3 biji. Kata orang sih, asam juga dapat berfungsi sebagai pengawet alami? (bener nggak sih). (An)

- Kadang ada orang yang bilang kenapa kalau masak rendang tidak bisa hitam seperti rendangnya orang Minang. Ibuku bilang, supaya rendang bisa hitam, kuncinya jangan pakai kunyit. Kalau pakai kunyit, biar masaknya lama dengan api kecil pun, rendang tetap kelihatan merah (seperti kalio).

- Supaya dedaknya banyak, santan juga harus banyak. Memeras santan untuk rendang, perasan pertama sebaiknya jangan ditambahkan air dulu.Peras kelapa dengan menggunakan kain/serbet khusus, supaya patinya keluar.

- Resep keluargaku, takaran utamanya :
1 kg daging, 4 butir kelapa (kalau di Batam = 2kg), 1 ons cabe giling. Ukuran potongan daging yang pas utk rendang, 1 kg = 25-30 potong, potong sesuai seratnya supaya tidak cepat hancur waktu dimasak.

- Kalau jenis dagingnya yang cepat empuk, jangan terlalu cepat dimasukkan, cukup di aduk dengan bumbu supaya meresap lebih dahulu dan didiamkan k/l 1/2 jam, baru masukkan setelah santan yang telah dijerang keluar minyaknya. (Ir)

How To learn Cooking Simply!

tomblackwell — Tue, 27 Oct 2009 11:54:27 +0000

First thing you should do if you want to cook simply, is changing your way of thingking which make cook much harder than it should be. Don’t be affraid to try. cooking isn’t bitting. Then, start with simple motivation, simple recipes.
One thing you got to remember is your first creations are made for yourself, to enjoying your self, not anyone else.
No matter what made you decide to cook, just make it for yourself first.
Sometimes, people who cook for first always complain about the detail. Nor the material or the cookwear, about the time,etc. Please don’t bother it! Cooking should be joyfull, not making stress. Just do what you can do, use what you have, folow the recipe as far as you can.
when you finnished, you already become a real chef for your own.