Monday, 31 May 2010

Chicken Kebab



Chicken Kebab 



500g minced chicken breasts 
4 Arab-style breads or flatbreads 
1 lemon, cut into wedges, to serve 

For the marinade 
A thumb-sized piece of fresh ginger, peeled and finely grated 
1 tbsp hot paprika 
1 tsp turmeric 
1 tsp ground coriander 
3 tbsps olive oil 
Salt and freshly ground black pepper 


Mix all the marinade ingredients in a bowl with a good pinch of salt and pepper. 
Mix in the chicken into the marinade, then cover the bowl with clingfilm and refrigerate for at least 30 minutes. 

When you're ready to cook, get a griddle pan on a medium heat. Once it's really hot, add your skewered marinated chicken and cook for 5 to 7 minutes, turning occasionally, until cooked through and golden. 

While that's happening, warm your breads through in another the oven for about 30 seconds per side. 

Cut your breads in half, then slit them open with a knife. Dollop a spoonful of harissa and yoghurt into the pockets and top with the chicken kebab. 



 

Wednesday, 26 May 2010

Chocolate and Green Tea Cake




Chocolate and Green Tea Cake 


2 cups flour 
1 tablespoon baking powder 
Pinch of salt 
4 large eggs 
1 cup white sugar 
1 cup milk 
225g butter, melted 
1 tsp vanilla extract 
2 tbsp cocoa powder 
2 tbsp green tea powder 


Preheat oven to 175C. Butter a 9" round cake pan. Line with parchment paper. 

Sift together flour, baking powder and salt. Set aside. 

In the bowl of a stand mixer, combine eggs and sugar. On medium speed, beat until the mixture is light and creamy. Add milk, butter, and vanilla extract and beat until well combined. 

On low speed, add the flour mixture and mix until the flour is just incorporated. 

Divide batter into 2 equal portions. Add green tea powder into one portion. Add cocoa powder into another and mix well. 

Scoop 1/4 cup of green tea batter into the middle of the cake pan. Then scoop 1/4 cup of cocoa batter and pour it in the center (right on top) of the plain batter. Continue to alternate between the plain and cocoa batters (always pouring it in the center right on top of the previous batter) until you use up the batters. 

Bake until a cake tester comes out clean, about 40 minutes. 





Thursday, 20 May 2010

Smoked Fish Roe in Coconut Milk Gravy




 


Smoked Fish Roe in Coconut Milk Gravy 


300g smoked Cod roe 
6 bird's eye chillies 
1 small knob of fresh turmeric 
4 shallots, sliced 
1 garlic clove, sliced 
2 pcs asam gelugor 
1 lemongrass 
2 cups water 
1 cup thick coconut cream 
salt 


In a food processor, blend together chillies and turmeric. 

In a pot, add in all the ingredients except the coconut cream. Boil over medium heat. 
Add in the coconut cream and stir over low heat, letting the gravy to simmer gently. Continue to stir until gravy thickens.




Tuesday, 11 May 2010

Siamese Laksa



Siamese Laksa 

taken from Zakiah Hanum's "Family Delights of the North" 

600g rice noodle 

600g spanish mackerel 
3 pcs assam gelugor 
6 cups water 

1 cup coconut cream 
1 cup water 
6 dried chillies 
4 fresh red chillies 
5 shallots 
4 cloves garlic 
2 lemongrass 
3 kaffir lime leaves 
1 small knob galangal 
1 tsp turmeric powder 
1 tbsp shrimp paste 
4 tbsp oil 
tamarind paste, to taste 
salt and sugar, to taste 

Garnishing: 
1 cucumber (julienned) 
1 bunch mint leaves (use only the leaves) 
1 onion (sliced thinly) 
1 red chili/3-4 bird’s eye chilies (cut into small slices) 
1 small pineapple (cut into short strips) 


Scald rice noodle in boiling water. Drain and put aside. 

Clean the fish, remove scales and guts. In a pot, bring water to boil. Add in the fish and boil for about 10 minutes. Transfer the cooked fish out into a bowl and let cool. Strain the fish stock, then add in the peeled tamarind, and salt and continue to boil in low heat. 

Pick the flesh out of all the fish and discard the bones. Break the fish meat into tiny pieces and put the fish back into the stock, cover the lid, and simmer gently. 

In a food processor, blitz together chillies, shallots, garlic, galangal and turmeric. 
Add the processed ingredients into the simmering fish stock. Add in the shrimp paste and half of the coconut cream, lime leaves and lemongrass and salt and sugar to taste. Let it simmer gently for a further 30 minutes. 

Note: Due to unavailability of shrimp paste, I substituted it with fish sauce (nam pla) instead. 



Monday, 10 May 2010

Sweet Spicy Chicken



Sweet Spicy Chicken 


1 medium onion 
3 large red chilli 
1 small knob fresh ginger 
2 garlic cloves 
250g tomatoes 
1/2 tbsp oil 
500 g chicken pieces 
1/2 tsp ground turmeric 
1 cinnamon stick 
200 ml chicken stock 
5 tbsp coconut cream 
salt and sugar 


Plunge the tomatoes into boiling water, then drain and peel away the skin; cut into quarters. 

Finely chopped the chilli, ginger and onion. 

Heat oil in a casserole. Fry the chicken for about 5 minutes, or until well browned. Remove and drain on kitchen paper. 

Add the finely chopped ingredients into the casserole and fry for about 10 minutes. Add turmeric and cinnamon stick and fry for a further 2 - 3 minutes. 

Stir in chicken stock and coconut cream. Bring up to a gentle simmer. Add the tomatoes and return the chicken to the casserole and simmer for about 25 minutes.