Showing Tag: "chillies" (Show all posts)

Faux Budu (Vegetarian Fishy sauce)

Posted by Kroocrew on Saturday, April 30, 2011, In : Timor Leste 


All Rights Reserved © used with the kind permission of Sseme (Flickr ID)

Budu is a specific Malay fermented fish sauce and its use has moved into many of the surrounding countries. This recipe approximates the flavour of Budu with the use of seaweed and various acidic ingredients.




Ingredients
  • 500 grams fresh seaweed
  • 10 *bilimbe (*Averrhoa bilimbi NOT carambola), quartered
  • 5 Chinese onions, halved
  • 100 milliliters tamarind extract
  • 10 hot chilies, halved (modify number of chilies according to desire...

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Cabbage Raita (Pattar Gobi ka Raita)

Posted by Kroocrew on Tuesday, November 2, 2010, In : India 



Ingredients
  • 480 ml (2 cups) shredded cabbage parboiled
  • 120 ml (1/2 cup) grated coconut
  • 480 ml (2 cups) plain yoghurt
  • Salt to taste
  • 1 tsp. ghee
  • 1 tsp. mustard seeds
  • 5-6 curry leaves
  • 2 whole red chillies-broken up into small pieces.
Method:
  1. Mix yogurt, salt, cabbage. Place in a serving bowl.
  2. Heat oil in a small pan and add mustard seeds, curry leaves. When seeds splutter, add red chillies. Stir for a few seconds.
  3. Pour over the raita. Serve chilled

More Raita recipes?

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Bredu Leite Cocu (Coconut base stew)

Posted by Kroocrew on Sunday, August 8, 2010, In : Malacca Cristang 






Ref: www.celines-cuisine.com by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)


Ingredients

  • 600g cabbage, cut into 5cm pieces or water convolvulus
  • 100g small prawns, shelled
  • 200g sweet potato, cut into 2.5cm cubes
  • 250ml thick coconut milk
  • 600ml thin coconut milk
  • 5 Tablespoons oil

Spice paste:
  • 5 fresh chillies ;
  • 100g small red onions, peeled and sliced
  • 20g belachan (shrimp paste, lightly toasted ).
  • Pound these together

Seasoning:
  • 1 Tablespoon sugar
  • ½ teaspoon salt
 
Method

  1. He...

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Potato Roll (Alu Chop)

Posted by Kroocrew on Tuesday, August 3, 2010, In : Bangladesh 



Ingredients:
  • 3 Potatoes, peeled and cut into small cubes
  • 2 Tomatoes, in cubes
  • 1 Onion, chopped
  • 200 gm Green Peas
  • 2 garlic cloves, chopped
  • Piece of Ginger, chopped very fine
  • 2 Chillies, chopped
  • 1/2 tsp Turmeric
  • 1 White Bread, sliced without crust

Method:
  1. Fry the onions, the garlic and the chillies for 5 minutes.
  2. Add the potatoes and fry 3 minutes more.
  3. Add the green peas, tomatoes, turmeric and ginger and 1/2 cup of water and simmer for fifteen minutes.
  4. Dip the slices of bread shortly in water and caref...

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Basa Genep (Basic Balinese Spice Mix)

Posted by Kroocrew on Sunday, May 30, 2010, In : Indonesia 






Ingredients:
  • 1 tsp Whole black pepper
  • 3 Cloves garlic
  • 1/2 md Onion
  • 3 Lombok chilles
  • 1 tsp Sesame seeds
  • 1/4 tsp Freshly ground nutmeg
  • 1/2 tsp Terasi [ blachan; fermented
  • 3 Ground candlenuts
  • 1 tsp Ground coriander
  • 1 Tbsp Turmeric [ use fresh if
  • 5 tsp Galangal [ laos; use fresh
  • 2 tsp Lesser galangal [ kencur]
  • 1 Tbsp Grated ginger
  • 60 ml (1/4 cup) Water

Method:
  1. Grind whole seeds in pestle and mortar, then blend all together using a food processor if you like.
  2. It should be golden yellow and thick paste like.

The ...
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Acar Kunyit Ikan Belanak (Pickled Fish)

Posted by Kroocrew on Thursday, May 20, 2010, In : Malaysian (Malay) 


Image pending




Ingredients:
  • 1kg ikan belanak (mugilidae) blue-spot mullet, atau, blue-tail mullet
  • 200g young ginger
  • 100g garlic
  • 3 red chillies
  • 3 green chillies
  • 5 cm (2 in) fresh turmeric
  • 100ml vinegar
  • salt and sugar to taste
  • oil for frying
Method
  1. Scale and clean fish, season with salt, dry and fry in very hot oil till golden brown. Drain.
  2. Slice ginger and garlic.
  3. Remove seeds and cut chillies into quarters.
  4. Pound turmeric and fry in four tbsp oil until colour is absorbed into oil. Fry sliced ginger and garl...

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Spicy Singapore Fried Rice 新加坡炒飯

Posted by Kroocrew on Tuesday, May 11, 2010, In : Singapore 




This recipe doesn't call for pre-cooked and cooled rice which is the most common requirement for fried rice dishes. It uses the Japanese trick of adding vinegar to the hot cooked rice then drying the surface of the grains for use subsequently.




Ingredients:
  • 1 cup long grained rice (Will yield about 2 cups approx. cooked)
  • 2 cloves of garlic – chopped fine
  • 1/2 onion chopped
  • 8 -10 Whole Dry Red Chillies
  • 1 teaspoon freshly ground black peppercorn
  • 1 teaspoon very thinly sliced ginger
  • 4 tablespoons oil ...

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