6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
Prep 30 m
Cook 45 m
Ready In 1 h 15 m
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Directions
Prep:2min ›
Cook:10min ›
Extra time:12min ›
Ready in:24min
Add 1 tbsp ghee in a wok with a thick
bottom, when its hot add the raisins and de-skinned and crushed
cardamoms, once the raisins become plump, Add the semolina and roast in
the ghee along with the raisins and cardamom till the rava gets a faint
pink color. Keep aside.
Now in the same wok, add 3 cups of water,
add the color and let it boil. When it comes to boiling point, add the
semolina slowly, constantly stirring, and mix well. Allow the semolina
to be cooked at medium heat. The trick is that the semolina has to cook
well. Keep covered and cook for a while.
When it is fully cooked, add the sugar and
stir well. The sugar makes it watery, so stir well. When the sugar is
fully dissolved, add the remaining ghee. Keep stirring until the
semolina starts leaving the sides of the pan. Your Kesari/Sheera/Sojji
is ready. Check the close up snap of the Kesari, it shows how moist and
well cooked it is. Serve warm, dunk in with a spoon and enjoy it.
Tip
“Kesari wouldn’t be Kesari if there is no ghee”. But this
recipe doesn’t have as much ghee and still tastes good. Here is a
no-fail recipe, if followed properly as per the measurements given here
and the procedure followed here. Make this Kesari and enjoy the
compliments.
Roasted Vermicelli [semiya ] - ¾ cup Ghee – 2 tbsp Cardamom – 3 Saffron – 7-8 strands Milk – 1 +1/4 cup Water – 1 to 1 ½ cup [approx ] Sugar – ¼ cup Condensed milk – ¼ cup Cashew nut – 8 broken Almonds – 4 break into small pieces Raisins – 10
Method
Heat pan on stove, add ghee and roast cashew and almond till golden brown. Make sure that flame is low . Add raisins and wait till it puff up. Transfer into separate plate [ only dry nuts ] Use the same ghee to roast vermicelli for just 2 minutes.
Though I used roasted vermicelli, I roasted again in ghee for best flavor. Another important thing is, use store bought roasted vermicelli. Because if we roast at home, it will get roasted only outside not from inside. So if you cook you may get your kheer become thick once it cooled down or if refridgerated. Because of the starch in the vermicelli. But in the store bought vermicelli, since it is roasted from inside out, it wont release any starch. So the consistency will remain same till you finish J
After roasting for 2 minutes add 1 cup milk and ½ cup water [reserve remaining water and milk for later use ] . Cook for 5 minutes. After five minutes, add saffron and cardamom. Remember to crush cardamom seeds so that it will release flavor. Cook for another 5-6 minutes till vermicelli become soft and well cooked. Now add condensed milk,sugar,remaining water and milk. Mix well and let it to cook for 2 more minutes. Finally add fried dry nuts and raisins. That’s all. Your delicious vermicelli kheer or semiya payaasam is ready to serve.
You could either serve warm or chilled. My style is chilled kheer with a scoop of ice cream on top.
Ingredients: 3 medium apples, peeled, cored, and chopped 2 large mangoes, peeled and chopped 1 1/2 cups granulated sugar 1 cup finely chopped onion 1/2 cup (125ml) white vinegar 1 tablespoon(15ml) lemon juice 2 teaspoons curry powder 1/2 teaspoons each:ground nutmeg and salt 1/3 teaspoon cloves
Directions: 1. Combine apples, mangoes, onion, and vinegar in a large stainless steel saucepan.Bring to a boil over high heat, reduce heat, and boile gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
2. Add sugar, lemon juice, curry powder, cloves, cinnamon, and salt. Boil gently for 5 minutes
This sauce can be used with several things: a dipping sauce, marinate sauce for chicken dish. Either way, you will have fun thinking up of different ways to use this.
Ingredients: Tomato: 3 large red chili powder : 1 tsp or adjust according
to your taste turmeric powder:1/4 tsp For tempering : Oil: 1
tsp mustard seeds: 1 tsp curry leaves:few asafoetida : a
pinch(optional)
Method:
wash and blanch whole tomatoes in boiling water for 3-5 min
pull out ,let cool and peel off the skin
cube into large chunks and puree until smooth . keep aside.
If your tomatoes are a little sweet add a tiny bit of tamarind while making
the puree.
heat oil in a pan and add the mustard seeds ,let crackle
add the red chili powder and turmeric cook for few minutes.
Ingredients : 1 cup urad dal 2 cups rice (Ratio 1:2) 1/2 cup cooked
rice fenugreek seeds-1tbs
Method:
Start by rinsing the dal and rice in cold water .
add the fenugreek seeds to urad dal and soak both the dal and rice for a
minimum of 4 hrs.
first blend the soaked urad dal into a thick paste adding very little water
.
next add the rice to the blender and also dump in the cooked rice .make a
thick paste of this too
add the rice paste to the dal paste and add desired amount of salt
mix with clean hands until everything is incorporated well.
keep in a warm place overnight for the fermentation to take place
once fermented the batter should rise significantly ,if this fails to happen
then the temperature is too low ,leave the batter in this case in a much warmer
place until the fermentation takes place
once the batter is ready ,pour into idli molds and steam cook for 12-15 min
serve steaming hot with your favorite condiment
Notes:
Always make a thick batter ,if desired water can be added in later stage to
dilute the paste .
mix with hands,the warmth from our hand is supposed to promote the
fermentation process .
The batter should rise to get soft and spongy idlis, so have patience and if
you live in a very cold place try keeping the batter in the oven after
preheating for 2 minutes and turning it off.
Prep Time: Inactive (4 hrs soaking + 8 hrs fermenting); Active (5 minutes grinding) Cook Time: 2-3 mins per appam Serves: 4-6
Ingredients:
Raw Ponni Rice – 2 cups, washed and soaked for 4-5 hours Cooked Rice – 1 cup Fresh Shredded Coconut – 1 cup Salt – 1 tsp Water – 1/2 cup, warm Yeast – 1/4 tsp Sugar – 1 Tbsp + 4 Tbsp Water – 1 cup + 1/2 cup (divided)
Method:
1. Mix Yeast and 1 Tbsp Sugar into Warm Water. Cover and set aside until foamy. 2. In a blender, grind Cooked Rice and Coconut using the Yeast Water. 3. Add raw soaked rice and salt to the blender and continue to grind using additional 1 cup of water (little at at time). Batter should be absolutely smooth. 4. Remove batter into a large container with a lid and keep it in a warm place to ferment for about 8 hours. 5. Add additional 4 Tbsp Sugar and 1/2 cup water and mix well. 7. Heat Appam Chetty or non-stick skillet until water droplets sprinkled on evaporate immediately. 8. Pour a ladle full of batter into the center of the skillet. 9. Pick up the skillet and twirl it around so that the batter swirls all the way to the edges of the pan. 10. Cover the skillet and allow the appam to cook for approx 2 minutes. 11. When edges are brown, gently lift the appam from one side and move the skillet so that the appam moves freely. 12. Slide appam off the skillet onto a plate and serve immediately.
500 grams Chicken
2 tbsp cashew or Poppy seeds
2 number chopped gr chillies
1 cup Coconut grated
2 tbsp Cooking Oil
1 bunch coriander leaves
1 tbsp Coriander Powder
1 tsp Cumin Seed Powder
1 cup curd
1 springs curry leaves
2 number finely chopped Onion
3 piece Garam Masala
1 tsp Ginger garlic paste
1 tsp paste Garlic
1.5 tsp pepper pdr
1 to taste Salt
1 pinch turmeric
1.5 cup Yogurt
Directions
In a big frying pan heat oil, add garam masala,mustard ,cumin then fry the onions until they turn golden brown. Now add the garlic paste and ginger paste.curry leaves chopped chilli After a few minutes add the coconut and cashew or poppy seed paste , stir and then add the yogurt, ,cumin pdr, coriander powder. add the chicken pieces and cook in the gravy add pepper pdr add cream if you desire and serve hot with chopped coriander as garnish
Ingredients: (Serves 2-3) 350 gms boneless chicken 2 small potatoes 1 inch ginger piece 3-4 cloves of garlic chopped 1 large onion 1 green chilli 1/2 cup of Yogurt + 1/2 cup of water 1/2 tsp red chilli pwd 1/2 tsp turmeric 2 tsp Salt 1/2 tsp coriander pwd 1/2 tbsp Tomato paste 2 tbsp oil for cooking 1 tsp cumin seeds 1/2 tsp garam masala Pinch of Kasoori methi (Dried fenugreek leaves) Garnish with cilantro leaves
Method: 1. Fry cumin seeds in hot oil 2. Add onions, ginger, garlic, green chilli and fry for 2-3 mins 3. Mix yogurt, water and spices to make sauce. 4. Once onions start turning golden brown, add chicken and let it get white (sealing in the juices). Usually takes 2-3 mins 5. Next, add potatoes. fry for 2 mins. 6. Add tomato paste. Mix it well. 7. Add yogurt sauce. 8. Everything will be done in about 4-5 mins. (Cooking time depends on cut of the chicken. Make sure potatoes are cooked as well.) 9. Once chicken is cooked, add garam masala and dried fenugreek leaves. Garnish with cilantro leaves and serve with roti, rice or naan
5 potatoes, boiled and mashed 3 bread slices, soaked and squeezed 1 bowl of green peas, blended in a mixer-grinder once 1 bowl of grated carrots Coriander leaves Salt to taste Juice of 1 lemon 1 tsp jeera powder (cumin powder) 1 tsp garam masala 2-3 green chillies, finely chopped Oil for deep frying
½ tsp haldi (turmeric powder) 10-12 black pepper corns 8 cloves 6 dried red chillies 1 tsp khus khus (poppy seeds) 1 tsp jeera (cumin seeds) 1 tbsp of imli (tamarind paste) 1 tbsp red wine vinegar ¼ inch ginger and 6 cloves of garlic, finely chopped 10-12 fresh red chillies 1 ½ large onion finely chopped 10-12 curry leaves 2-3 dalchini (sticks of cinnamon) 4 tbsp of vegetable oil 1 tsp black mustard seeds Salt to taste 1 inch piece of jaggery 750 gm of raw chicken 1 ½ cups of water
In a large bowl, mix the spices and the yogurt together.
Coat the chicken breasts with the marinade.
Refrigerate the chicken in the marinade for at least half an hour.
Add two tablespoons of vegetable oil in a pan and keep it on medium heat. Add the cumin seeds and once it begins to sizzle, add the chopped ginger, garlic, and onion.
Saute the onions for about ten minutes until they are a translucent, golden brown colour.
Mix in the fresh tomatoes and gently increase the heat to medium-high. Add the salt and canned tomato sauce; mix well.
Add the ground cumin, cayenne pepper, and coriander powder. Stir and lower the heat again.
Place the chicken breasts on a foil-lined cookie sheet. Pop it in the oven at 375F for fifteen minutes. Then, broil the chicken for five minutes, for a crispy texture.
Chop the chicken into bite sized pieces. Add the most undercooked chicken into the sauce first to allow it to cook through. Add the rest of the chicken and stir.
Pour ¼ cup of heavy whipping cream for a creamy texture. Turn off the heat.
Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.
Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.
2.
For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.
3.
Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.
Variation
Mint and Chip Cheesecake:
Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.
Variation
Honey-Nut Cheesecake:
Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.
Variation
Turtle Cheesecake:
Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.
Variation
Chocolate Bar Cheesecake:
Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.
Variation
Fruit-topped Cheesecake:
In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
1 pack of ladyfingers
300 ml whipped cream
250 ml mascarpone cheese, at room temperature
3 egg whites
3 egg yolks
1/3 cup granulated sugar
2 cups brewed coffee
1 tbsp dark rum or white
Procedure:
Add the egg yolks to a bowl. Put the bowl over a pot of soft boiling water and add in the sugar. Whisk it continuously for about 6 minutes until the mixture becomes pale and thick. Turn off the heat, and set it aside to cool.
In separate bowl, beat the whipped cream until you get stiff peaks. Add in the mascarpone and egg yolks. If the egg yolk mixture has become too thick from sitting, add a little milk and whisk it again. Using a spatula, gently fold it together until it’s just just combined.
In a separate bowl, beat the egg whites, using an electric mixer or wire whisk, until soft peaks form.Gently fold the egg whites into the mascarpone mixture until it’s incorporated.
Combine the brewed coffee with a tablespoon of rum and stir it. Dip the ladyfingers in, one at a time, for about 1 or 2 seconds. Transfer them to the bottom of a 8 inch square baking dish. Repeat this process until the bottom is fully covered with ladyfingers. Put 1/2 of the cream mixture over the top, and smooth it out the top using a spatula. Repeat the same procedure for the next layer.
Dust the top with cocoa powder. Cover it with plastic wrap, and allow it to chill in the fridge for at least 6-8 hours or until set.
Vanilla: 600ml thickened whipping cream 200ml sweetened condensed milk 1 ¼ tsp vanilla extract, it's cheaper than vanilla beans and still gives great results 80g icing sugar (normal sugar won't dissolve properly unless you heat the mixture) 1 litre freezer container Freeze for at least 8 hours and remove from freezer 10 minutes before serving.
Chocolate: Add 2 ½ tbs of cocoa powder to vanilla recipe
Triple Choc Chip: Add Dark and White choc chips to chocolate recipe
Prepare the broth by adding Drumbsticks and water (1 litre) into a pot. Allow it to boil.
Heat oil in a pot and fry prawns skin/head until cooked. Add the rest of the water (1 litre) into the pot together with the Vietnamese Coriander. Allow broth to boil.
Toast belacan on a dry pan until fragrant.
Blend all the ingredients listed in (A) except coconut milk.
Heat pan with some oil at medium to high heat. Then, add blended ingredients and cook until fragrant.
Add drumbstick and prawn broths to the pan with cooked blended ingredients.
Stir well.
Add salt to taste and allow broth to simmer at medium to high heat for 10-15 minutes.
Add coconut milk. Allow broth to boil at high heat and then add tofu puffs and fish balls.
Once broth boils, it is ready!
Blanch prawns, tofu puffs and noodles.
Serve by placing noodles into a bowl, add broth and garnish with tofu puffs, fishballs, slices of cucumber, vietnamese coriander, prawns and hard boiled egg.
Enjoy!
Sambal for Nyonya Laksa
Heat pan with some oil at medium to high heat. Then, add cili boh to pan.
Cook until oil separates from the chili paste and add belacan.
Add 2 tablespoons of water. When required, add sugar and salt to taste.
250 gms fish washed, sliced
1 cup coriander leaves chopped
2 tomatoes finely chopped
8 cloves garlic
2 green chillies chopped
1 tsp methi seeds
1 tsp coriander powder
A pinch turmeric powder
Salt To Taste
oil as required.
How to make indian fish curry:
Marinate the fish in salt and turmeric powder for 15 minutes.
Shallow fry the fish pieces, drain and keep aside.
Grind the coriander leaves, garlic and green chillies.
Heat oil, add masala paste and fry till the oil separates out.
Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top.
Add about 1 cup water. Bring the gravy to a boil.
Add the fish slices and cook for 10 minutes.
Serve fish curry hot.
Tamarind - Indian gooseberry size, soak in 1/2 cup warm water for 10 mts, extract juice
Tomato - 1, small, crushed (optional)
Turmeric powder - 1/4 tsp
Jaggery - 1 tsp
Curry leaves - 6
Coriander leaves with stalks - finely chopped (1/4 cup)
Cumin seeds - 1/2 tsp, freshly hand pounded in a mortar pestle
Garlic cloves - 2-3, crushed (optional)
Black pepper corns - 1/2 tsp, freshly crushed
Salt to taste
For tempering:
Oil or ghee - 1 1/2 tsps
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chilli - 1, tear and de-seed
Asafoetida - 1/2 tsp
Curry leaves - 1 sprig
Method
In a vessel, add water, tamarind extract, turmeric powder, asafoetida (1/4 tsp), crushed tomato, jaggery, half of the chopped coriander leaves with stalks, salt and curry leaves. Bring to a boil and cook on high flame for 2 mts and medium high flame for 7 mts.
Add crushed cumin seeds and black pepper corns and bring to a boil for a little less than a minute.
While the rasam is simmering, heat ghee or oil in a small vessel for tempering. Once it turns hot, add mustard seeds and allow to crackle. Immediately add cumin seeds, red chili, curry leaves and asafoetida and turn off flame.
Add this tempering to the boiling rasam and turn off flame. Add remaining fresh coriander leaves, place lid and allow the flavors to meld for at least 30 mts to an hour.
Serve warm with hot rice and papad.
Tips
Taste the tamarind water for sourness. Adjust water accordingly. If its too sour, add more water.
At Step 2, you can add spices of your choice.
You can add 2 crushed garlic cloves also along with cumin and black pepper corns. Garlic gives a wonderful flavor to the rasam.
You can add a heaped tbsp of cooked tur dal.
If tomato is not on hand, you can omit it.
Vegans can omit ghee and use oil. The tempering is good with oil too.
Wouldn't you say that the Japanese have already thought of everything? Well, they did. They even made a special rice for sushi, they call it "shari", some folks simply call it "sushi rice". And they even took the time and effort to make it round, so that you can find it easily in the supermarket. Here is how a bag of sushi rice should look like.
Measuring and preparing the rice
Wash the rice (1 cup = 3 rolls) with running water for 1-2 minutes until there is no more starch coming out of it. After you are done washing, take the rice and place it gently in a pot, add a little bit more water than rice ( the ratio is about 1.15:1 in favor of the water). Don't put too much water, or you'll get dough instead of rice.
Cooking the rice
The rice should be cooked on high heat at first, stir every minute or two, until the water boils. Then, lower the heat to minimum and cover the pot. Stop stirring, the rice will handle itself from now. Why? That is just the Japanese way...
After 6-8 min, check the water level - If there is no more water, only bigger grains of rice in the pot, that means the rice is ready. If not, check back every minute, making sure not to burn the rice at the bottom.
Taking out the rice
There are a few important issues to keep in mind while taking the rice out of the pot. You think I'm kidding right? Well I'm not. First, use only a wooden spoon to handle the cooked rice. A metal spoon will damage the rice, and can also react with the vinegar we'll add later. Second, don't scrape the rice out from the bottom of the pot. If it comes out easily, good, if not - leave it be. The rice at the bottom is dry and burned so it won't taste so good. Use a wooden or plastic bowl to put the rice in to chill.
Seasoning the rice
In order for the rice to taste like sushi rice (and not like ordinary rice), you need to add rice vinegar to it right after it is taken out of the pot.
How is this done?
For 3 cups of (uncooked) rice, use ½ cup of rice vinegar, 2 tablespoons of sugar and 2 teaspoons of salt. Use only rice vinegar! Any other kind of vinegar will taste bad. -Alternatively, you could useSushi rice seasoning powder.
Mix together in a small pot, on medium heat until all solids are mixed in.
Pour mixture on rice and stir well.
Let the rice cool down for a few minutes until it reaches room temperature. Don't put the rice in the fridge to make it cool faster - that will damage the rice. You can however use a fan, A/C or put it by the window.
Important tip - Some people prefer their sushi rice less seasoned. Also, there might be differences in strength and flavour between different brands of rice vinegar. If it's the first time you are making sushi rice, and you are not sure, prepare the amount of seasoning described above, but only use half of it. Mix it with the rice and taste. Trust your own senses if you like to use the full amount or not.
How to make simple and delicious sushi Basic ingredients needed: sushi wrapper, cucumber, avocado, wasabi, ginger, salmon, yellow fin tuna, cooked shrimp, mayo, shicimi, ponzu sauce, eel sauce. 1. 2 cups of short grain sushi rice, 2 cups of water, wash and rinse for a couple of times and soak the rice for 1 hour. 2. Use the rice cooker or a pot of water over medium heat to cook the rice. Bring to boil, turn to low heat for 10 minutes and turn off the heat, cover and sit for another 15 minutes until the rice cooked. 3. Making rice vinegar: 1/3 cup of rice vinegar, 2 TBS of white sugar, 1/2 tsp of salt, 1 tsp of dashi. 4. Pour the vinegar mixture on rice and stir well. 5. Let rice cool down for a few minutes until within the room temperature.
You can make: cucumber roll, avocado roll, salmon cucumber roll, salmon avocado roll, tuna cucumber roll, tuna avocado roll, shrimp cucumber roll, shrimp avocado roll. You can also add spicy mayo and drizzle eel sauce. Enjoy.
Ingredients 450g Chicken/Beef 3 Kaffir Lime Leaves 150ml of Coconut Milk 50g of kerisik * Salt to taste Oil To blend (A):
10 Red Chilies (seeds removed) 3 Lemon Grass 4cm of Galangal 2 Shallots 4 cloves of Garlic
Steps to Prepare
Blend the ingredients listed in (A). Heat up pan with oil at medium to high heat and cook the blended chili paste until fragrant. Add kerisik to the pan. Mix evenly. Then, add chicken and stir fry at medium heat for 3-5 minutes. After that, add coconut milk to the dish. Water may be added for Rendang that has more gravy. Add salt to taste. Slice kaffir lime leaves to add to the dish. Mix well and serve.
1 (1/2 inch) piece fresh ginger, peeled and thinly sliced
salt to taste
1 whole bay leaf
2 cups long grain rice, rinsed and drained
For the garnish:
4 eggs
1 cucumber
1 cup oil for frying
1 cup raw peanuts
1 (4 ounce) package white anchovies, washed
For the sauce:
2 tablespoons vegetable oil
1 medium onion, sliced
3 cloves garlic, thinly sliced
3 shallots, thinly sliced
2 teaspoons chile paste
1 (4 ounce) package white anchovies, washed
salt to taste
3 tablespoons white sugar
1/4 cup tamarind juice
Directions
In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.
150g long-grain or basmati rice, washed and drained
400ml chicken stock
1/2 teaspoon turmeric powder
1 good knob butter
2 cloves garlic, chopped
1 big onion, sliced
1 thin slice root ginger
1 heaping dessertspoon curry powder
2 cloves
1 small cinnamon stick
2 chicken drumsticks
1/2 teaspoon salt
handful chopped fresh coriander
Method Prep:10min › Cook:40min › Ready in:50min
Cook the rice in a rice cooker with the chicken stock and turmeric powder. (Cook without turmeric powder if you prefer white rice.)
Heat the butter in a pot. Add the garlic, onion, ginger, curry powder, cloves and cinnamon. Fry until fragrant. Add the salt and chicken drumsticks. Stir well and cover the pot. Allow the chicken to cook over low heat for 30 minutes.
Serve the rice with the chicken leg on top and, if available, cucumber achar, chutney or a salad on the side. Garnish with fresh coriander if desired.
