Malaisia õhtusöök - Seafood Laksa

Ingredients
6 Cups Chicken Stock
2 Can of 400ml Coconut Milk
2 Stalk Lemongrass, bruised
4 -5 g Curry Leaves
2 Pandanus/Pandan Leaves, knotted
2 Packs (2 x 90 g) Tofu Puffs, halved
4 to 5 Tbsp Peanut or Vegetable Oil
Sea Salt to taste 

Spice Paste
25 g Dried Chilies, cut into ½ inch in length and soaked in hot water, drained
4 Fresh Red Chilies, seeded
2 tsp Roasted Shrimp Paste (Belachan)
4 Candlenuts
10 g Fresh Turmeric
15 g Galangal
8 (about 140 g) Shallots, peeled 

Accompaniments
200 g Chicken Breast, cooked and shredded
250 g Prawns, cooked and shelled
200 g Cockles or Blood Clams, cooked and shelled
120 g Dried Yellow Noodles, cooked or Fresh Yellow Noodles, scalded
250 g Rice Vermicelli, cooked and drained
300 g Bean Sprouts, scalded
120 g Long Beans, cut into 1 inch in length, cooked and drained
8 Hard boiled Eggs, halved
Some Laksa Leaves, chopped (optional)

Method

Grind the spice paste ingredients in a blender or food processor.

In a large stockpot over low heat, add the oil and cook the spice paste until fragrant, stirring continuously. Then mix in the curry leaves, lemongrass, pandan leaves and continue to stir the paste for another minute.

Pour in the coconut milk and water into the spice paste mixture. Bring the mixture to a boil, lower the heat and simmer for about 35 – 40 minutes.

Then add the tofu puffs and let it cook for another 2 – 3 minutes. Season the soup with sea salt.

To serve, place some noodles or vermicelli into a large bowl. Then top it with some bean sprouts, long beans, chicken, prawns, eggs, and cockles, if using. Then ladle the hot soup with a few tofu puffs onto the bowl and sprinkle with some laksa leaves, if desired.

Allikas: Internet

Malaisia õhtusöök Katre juures

Flatbread- Malaysian Roti Canai

Ingredients

1-1/2 cups (10oz or about 300 gms) all purpose flour

1/2 cup ghee (clarified butter)

1/2 cup water, give or take few tbsp.

salt to taste

Method - for making the dough

Sift the flour and salt into a medium bowl. Add 1/4 cups of ghee into a hole made in the dough.Mix well and gradually add enough water to bind the dough. Next knead the dough on a greased counter top for 5-8 minutes.Place it back in the bowl and let it rest for at least 2 hours. This helps the dough to stretch well.

Take a small ball from the dough.On a very well greased counter top, place the dough and using a rolling pin,

roll the dough as much as you can. Then slowly using your hands, pull at one end of the dough. You can rest one hand in the middle of the dough and using another hand pull at the ends. Be gentle to avoid the dough getting torn (not that it really matters that much ). Slowly do this at all the ends, until you can see through the dough. 

Now fold one end of the dough, by bringing the top end to the middle. Repeat with the bottom end. Now bring the right end and then the left. Now slowly using your hands, stretch the dough a bit on all the ends.

In a greased skillet, cook the prata for 1-2 minutes until browned turn and then repeat.

For making spirals/ round shapes- take a small ball of dough and using a rolling pin roll it as much as you can until they are see through (same as first method). Now start with the longer end. Start pleating the dough. Do this until you reach the end.

Hold both ends of this dough rope. Slowly twist and turn it in the air, lightly. It will start stretching between your hands. Make it as long as you can.  Now slowly circle the dough, starting from one end, until you reach the other end. BTW keep your hands greased throughout this process. The dough should not stick anywhere

 

Once twisted completely, press it lightly with your hand to make a flatbread. Using a rolling pin, roll the dough as much as you can and to desirable thickness. Cook in a skillet greased with ghee for 1-2 minutes until browned.Turn and repeat. 

Chicken Satay

4 chicken legs and thighs or 4 chicken breasts (deboned) 

Spice paste
1 teaspoon coriander seeds
2 stalks lemongrass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 spoons Kecap Manis (ABC brand from Indonesia recommended)
1 spoon Oyster Sauce (Lee Kam Kee brand recommended)
1 cucumber (skin peeled and cut into small pieces)

1. Cut the chicken meat into small cubes.

2. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours.

3. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

 

Malaysian Satay Peanut Sauce Recipe

Ingredients:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:

Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.

Singapore sling

Kogu maailmas tuntud segujook, millest on liikumas hulgaliselt erinevaid retsepte. Mõõtühikuks on siin Imperial-süsteemi vedelike mõõtmise unts, mis detsimaalsüsteemis tähendab 30 ml ehk 2 supilusikatäit.
1 portsjoni jaoks võtta:

• purustatud jääd
• 2 mõõtu dzhinni
• 1 mõõt Cherry Brandy’t
• 1 mõõt sidrunimahla
• maitse järgi soodavett
• 1 apelsiniviil
• 1 sidruniviil
• 1 kokteilikirss
• 1 mündioksake

Pane jäätükid tugeva käteräti vahele ning purusta taignarulli või potipõhjaga. Täida kokteilisheiker poolest saadik jääga. Mõõda alkohoolsed joogid anumasse, sule see ja raputa läbi. Kurna jook kõrgesse klaasi jääpuru peale. Kalla peale soodavett. Torgi puuviljaviilud ja kirss kokteilitiku otsa ning aseta põigiti klaasi peale, kaunista mündiga.

Allikas: Internet

Guatemala Dinner

Curtido De Repollo (kapsasalat)

1 head green cabbage
1 cup apple cider vinegar or 1 cup distilled white vinegar
1/2 cup water
1 medium onion
2 large carrots
1 teaspoon salt
2 teaspoons olive oil
1 1/2 teaspoons oregano
1 teaspoon cayenne pepper
1 teaspoon cumin
1 teaspoon brown sugar (optional)

Directions:
1. Using a hand-grater or the grater attachment of your food processor, shred cabbage, carrots and onion.
2. Combine all ingredients in a large mixing bowl.
3. Use the back of a wooden spoon to press all the ingredients down so they are submerged in liquid.
4. Allow to rest at room temperature or in the refrigerator before serving, ideally for at least 4-6 hours.
5. Serve with pupusas, or as a topping for fish, quesadillas, or other dishes.

 

Frijoles Negros Volteados (Fried Black Bean Paste)

Ingredients

• 2 cups black bean puree (canned refried black beans)
• 1 Tablespoon oil
  

Procedure

1. Heat oil over moderate heat in a skillet.
2. Add bean puree and mix well with a wooden spoon.
3. Stir until the puree thickens and the liquid evaporates.
4. Continue until mix begins to come away from skillet and can be formed by shaking the skillet to give a sausage shape.
5. Serve warm with tortillas, cheese, sour cream, or bread.
   

 

Arroz Guatemalteco (Guatemalan-Style Rice)

Ingredients

1. 2 cups long grain rice
2. 2 Tablespoons oil
3. 1 cup mixed vegetables (carrots, celery, sweet red peppers, green peas), finely chopped
4. Salt and pepper, to taste
5. 4 cups chicken stock

Procedure

1. Heat the oil in a heavy saucepan and add rice.
2. Sauté lightly until the rice has absorbed the oil, being careful not to let it change color.
3. Add the mixed vegetables, salt, pepper, and chicken stock.
4. Bring to a boil, cover, and reduce heat to low.
5. Cool for about 20 minutes until rice is tender and the liquid has been absorbed.
   

Spiced Coconut Coffee

2 tablespoons ground guatemalan coffee beans (shade grown prefered)
1/2 teaspoon crushed red pepper flakes
2 whole cloves
0.5 (3 inch) cinnamon sticks
2 cups water
1/2 cup coconut milk
2 tablespoons honey