Ingredients
500gm glutinous rice (wash and soak with water)
A
1 1/2 cup thick coconut milk
3/4 cup sugar
1 1/2 tsp salt
B
4 ripe mangoes (water lily)
Thick Santan Topping
3 cups thick coconut milk
3 tblsp rice flour
3/4 tsp salt
Method
Do not oversoak rice!
After 4 hours, drain water from rice and wash 3x to remove traces of alum.
Place a can can cloth or net indise steamer and steam rice for 45 mins or until soft and grain can be pressed without feeling and hard core.
While still hot, transfer into bowl and add in the rest of ingredient A. Stir continuously until well blended.
Cover for 15 mins, after that uncover and place a plastic bag into your hands to mix the rice (massage). Cover again for 15 mins , uncover and mix again with hands. This will make the pulut glossy.
For the Santan topping, cook until warm and lightly thickened. Do not boil. Serve pulut with mangoes.
Saturday, May 7, 2011
Deep Fried Seabass with Kimao Sauce (Pla Krapao Kimao)
Ingredient
2 Tilapia / Grouper (wash n score) rub with salt and pepper
B)
175 gm garlic (peeled)
80 gm chilli padi (red n green)
C)
1 tblsp sweet soya sauce (ABC/Habla)
1 Tblsp fish sauce
1 tblsp light soya sauce/normal soys sauce
1 tblsp sugar
D)
6 pcs of kaffir lime leaves
20gm basil leaves
Method
1 Coat fish with cornflour before deep frying.
2 Deep fry fish and drain n set aside for later use.
3 Place (B) ingredient garlic n chilies in food processor and minced. (not blend)
4 Heat up cooking oil in pan and fragrant garlic mixture until aromatic and garlic turns light brown. Add in ingredient C. Pour over fish.
5 Put in 1/2 of ingredient D into kimao sauce, mix lightly and switch fire off.
6 The other 1/2 ingredient D, heat about 1/2 cup oil, when hot, fry leaves until crispy. Do not burn or oveercook otherwise it will be bitter.
Sprinkle on top of fish with kimao sauce.
2 Tilapia / Grouper (wash n score) rub with salt and pepper
B)
175 gm garlic (peeled)
80 gm chilli padi (red n green)
C)
1 tblsp sweet soya sauce (ABC/Habla)
1 Tblsp fish sauce
1 tblsp light soya sauce/normal soys sauce
1 tblsp sugar
D)
6 pcs of kaffir lime leaves
20gm basil leaves
Method
1 Coat fish with cornflour before deep frying.
2 Deep fry fish and drain n set aside for later use.
3 Place (B) ingredient garlic n chilies in food processor and minced. (not blend)
4 Heat up cooking oil in pan and fragrant garlic mixture until aromatic and garlic turns light brown. Add in ingredient C. Pour over fish.
5 Put in 1/2 of ingredient D into kimao sauce, mix lightly and switch fire off.
6 The other 1/2 ingredient D, heat about 1/2 cup oil, when hot, fry leaves until crispy. Do not burn or oveercook otherwise it will be bitter.
Sprinkle on top of fish with kimao sauce.
Friday, May 6, 2011
Pistachio and Cranberry Bark
Pistachio and Cranberry Bark
1 1/2 cups raw, unsalted pistachios
1 1/2 cups dried cranberries
1 1/4 pounds white chocolate, chopped
Preheat oven to 350 degrees.
Bake the pistachios for about 10 minutes,
stirring occasionally.
Do not overcook or you'll lose
the bright greeness.
Remove from oven and set aside to cool.
Steam the cranberries for about 4 minutes.
Then drain, blot dry, and cool.
Melt the white chocolate over simmering water,
stirring occasionally.
Reserve a few tablespoons of bright green pistachio pieces
and cranberry red ruby pieces .
Fold the rest into the chocolate
and pour the mixture onto a large baking sheet (10 x 14)
lined with parchment paper.
Spread out evenly.
Scatter the reserved red and green colors
over top.
Refrigerate until hardened.
Break bark into pieces.
1 1/2 cups raw, unsalted pistachios
1 1/2 cups dried cranberries
1 1/4 pounds white chocolate, chopped
Preheat oven to 350 degrees.
Bake the pistachios for about 10 minutes,
stirring occasionally.
Do not overcook or you'll lose
the bright greeness.
Remove from oven and set aside to cool.
Steam the cranberries for about 4 minutes.
Then drain, blot dry, and cool.
Melt the white chocolate over simmering water,
stirring occasionally.
Reserve a few tablespoons of bright green pistachio pieces
and cranberry red ruby pieces .
Fold the rest into the chocolate
and pour the mixture onto a large baking sheet (10 x 14)
lined with parchment paper.
Spread out evenly.
Scatter the reserved red and green colors
over top.
Refrigerate until hardened.
Break bark into pieces.
Salmon And Leek Parcels
Ingredients
4 leeks , trimmed and finely chopped
25g butter
100g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets
Salmon & leek parcels
Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite
Recipe uploaded byGood Food
48 ratings
Recipe by Good Food
Subscribe to Good Food magazine - 3 issues for £3
Tested
Leave a comment or rate this recipe
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 35 mins
Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.
4 leeks , trimmed and finely chopped
25g butter
100g full-fat crème fraîche or cream cheese
6 sheets filo pastry
2 skinless salmon fillets
Salmon & leek parcels
Much easier than it looks, once you have mastered this salmon in filo recipe it will be a dinner party favourite
Recipe uploaded byGood Food
48 ratings
Recipe by Good Food
Subscribe to Good Food magazine - 3 issues for £3
Tested
Leave a comment or rate this recipe
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 15 mins
Cook 35 mins
Heat oven to 200C/fan 180C/gas 6. Put the leeks into a large saucepan with 3 tbsp water and a couple of knobs of butter. Cover, then cook for 10 mins until tender. Remove from the pan, allow to cool, then mix with the crème fraîche and some seasoning.
To assemble the parcels, brush a sheet of pastry with melted butter, then lay 2 more sheets on top, brushing butter between each layer. Place a salmon fillet in the centre, season, then spoon over half the leek mix. Fold the ends over the top, pull up the sides and scrunch together to enclose. Repeat.
Brush both the parcels with melted butter. Put onto a lightly greased baking sheet, then cook for 20-25 mins until browned and crisp. Delicious served with a green salad.
Ultimate Fish Cake (Angela Nielsen)
Ingredients
FOR THE TARTARE-STYLE SAUCE
125ml mayonnaise
1 rounded tbsp capers , roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot , very finely chopped
1 tsp flatleaf parsley , finely chopped
FOR THE FISH CAKES
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemons zest
1 tbsp fresh white flatleaf parsley , chopped
1 tbsp snipped chives
1 egg
flour , for shaping
85g fresh white breadcrumbs , preferably a day or two old
3-4 tbsp vegetable or sunflower oil , for shallow frying
lemon wedges and watercress , to serve
Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix (see pic 1). You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick (pic 2). One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated (pic 3). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and watercress.
FOR THE TARTARE-STYLE SAUCE
125ml mayonnaise
1 rounded tbsp capers , roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot , very finely chopped
1 tsp flatleaf parsley , finely chopped
FOR THE FISH CAKES
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemons zest
1 tbsp fresh white flatleaf parsley , chopped
1 tbsp snipped chives
1 egg
flour , for shaping
85g fresh white breadcrumbs , preferably a day or two old
3-4 tbsp vegetable or sunflower oil , for shallow frying
lemon wedges and watercress , to serve
Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pince of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two. Tip them back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 rounded tbsp of the sauce, then the lemon zest, parsley and chives. Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix (see pic 1). You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick (pic 2). One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated (pic 3). Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste), lemon wedges for squeezing over and watercress.
Spinach Salad With Strwberries and Mandarin Orange
You will need
Spinach (I use bagged, organic)
Small can of Mandarin Oranges, drained
Fresh strawberries sliced
Chopped almonds, or whatever kind of nut you like
Poppy seeds (optional)
Arrange your spinach in a bowl and add the oranges, sliced strawberries, and almonds.
For the dressing
1/3 cup fresh squeezed orange juice
1/4 cup olive oil or whatever your favorite oil is
2 tsp champagne vinegar (you could use rice wine)
2 tsp vanilla yogurt (this gives the dressing body)
2 tsp honey
Fat teaspoon of Dijon mustard
salt and pepper to taste
1/2 tsp poppy seeds (optional)
*Whisk the dressing until well incorporated and dress your salad
You might also like:
Spinach (I use bagged, organic)
Small can of Mandarin Oranges, drained
Fresh strawberries sliced
Chopped almonds, or whatever kind of nut you like
Poppy seeds (optional)
Arrange your spinach in a bowl and add the oranges, sliced strawberries, and almonds.
For the dressing
1/3 cup fresh squeezed orange juice
1/4 cup olive oil or whatever your favorite oil is
2 tsp champagne vinegar (you could use rice wine)
2 tsp vanilla yogurt (this gives the dressing body)
2 tsp honey
Fat teaspoon of Dijon mustard
salt and pepper to taste
1/2 tsp poppy seeds (optional)
*Whisk the dressing until well incorporated and dress your salad
You might also like:
Yam with pecans
4 pounds yams (red-skinned sweet potatoes), peeled, cut into 1/4-inch-thick rounds
1/2 cup pure maple syrup (I used about 1/4 cup)
8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces
1/3 cup all purpose flour (Omit this for a Gluten Free version)
1/3 cup (packed) golden brown sugar
1/2 cup coarsely chopped pecans
PreparationPreheat oven to 400°F.
Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.
Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.
Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.
Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. (You can rewarm, uncovered, in 375°F oven 20 minutes.)
1/2 cup pure maple syrup (I used about 1/4 cup)
8 tablespoons (1 stick) chilled butter, cut into 1/2-inch pieces
1/3 cup all purpose flour (Omit this for a Gluten Free version)
1/3 cup (packed) golden brown sugar
1/2 cup coarsely chopped pecans
PreparationPreheat oven to 400°F.
Butter 13 x 9 x 2-inch glass baking dish. Bring large pot of salted water to boil. Add yams. Cook until water returns to simmer, about 4 minutes. Drain. Rinse under cold water.
Arrange yams in prepared dish, overlapping slightly. Season with salt. Pour syrup over yams. Dot with 3 tablespoons butter. Cover and bake until yams are almost tender, about 25 minutes.
Mix flour and brown sugar in medium bowl. Add remaining 5 tablespoons butter. Rub in with fingers until mixture resembles coarse meal. Mix in pecans.
Sprinkle pecan mixture atop yams. Bake yams until tender, about 20 minutes. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature. (You can rewarm, uncovered, in 375°F oven 20 minutes.)
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