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Topics - leon9
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« on: August 02, 2013, 03:25:33 pm »
Chicken Fried In Dry Coconut Sambal (Ayam Kalasan Berseri) Adapted from http://cherryonacake.blogspot.com/2011/08/chicken-fried-in-dry-coconut-sambal.html 1 chicken (1.9kg) cut into 10 parts 1 tsp salt 1 grated coconut (about 3 cups) 1 ½ Tbs sugar 1 cup water 5 kaffir lime leaves ½ cup oil 4 bird eye chilly (optional) Wet Paste Dry spices6 lemon grass 3 Tbs coriander seeds 1 tsp turmeric powder 2 Tbs peppercorns 1 thumbsized pc ginger Dry fry spices inTM at Varoma/8 min/ Sp3 till fragrant. Cool slightly and grind spices at Sp 10 till fine. Add in lemon grass and ginger, grind till fine, then add in turmeric powder to make a paste. Put wet paste and dry spices into a wok, add in water, salt and sugar. Mix well before stirring in the grated coconut. Put in kaffir lime leaves and chillies if using. Bring to a boil before adding in the chicken pieces. Cook chicken till ¾ done. Remove chicken pieces, shaking off as much coconut and spice mixture as possible, before spraying on some oil and grilling till golden brown. Meanwhile fry coconut & spice mixture till fairly dry. Add in oil and continue frying till dry and golden brown. Coat chicken pieces in coconut & spice mix before serving.
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« on: July 31, 2013, 08:13:39 am »
JAPANESE POTATO SALAD
900g potatoes, peel and cut into 2 cm cubes (should have about 800g after skinning)
500g of water
1 tsp salt
4-5 Tbs TM mayonnaise
2 hardboiled eggs(quartered)
Weigh water, add salt and insert steaming basket filled with potato cubes, cook for 20-25 min/ Spoon speed/ Varoma until potatoes are fork tender.
Drain and cool.
Place potatoes, mayonnaise and eggs, mash at speed 4 for 2-10 seconds.
Add in thinly sliced Japanese cucumber(sliced, salted and squeezed dry) and thinly sliced carrot which has been blanched for a minute, stir at speed 4 for 5 seconds.
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« on: October 22, 2011, 12:33:03 pm »
Not sure where to post this. Since they are used frequently in recipes posted here, thought I will just slot it in.
I realised that some of the ingredients used in the recipes I posted may be difficult to come by. I found a cookbook, ’Heavenly Fragrance’ by Carol Selva Rajah that gives some suggestions on substitutes for these ingredients. Bear in mind that I have not cooked with these substitutes.
Ingredients Substitutes
Galangal Young ginger (only if you are desperate)
Tamarind paste 2 dates pureed with 2 Tbs fresh lime juice for 1 Tbs of tamarind paste
(it may work cos tamarind is a souring agent and this is close in texture, colour and
taste)
Lemon Grass Sliced lime leaves or sliced lemon/lime rind.
Torch ginger A mixture of lemon grass and young ginger slices
Vietnamese mint/ Equal parts of mint and coriander leaves or Asian pennywort
Laksa leaf
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« on: October 13, 2011, 02:27:05 pm »
Satay Sauce
This is for you, MM.
Ingredients:
10 dried chillies, soaked
4 shallots or 1 onion, quartered
1 bulb garlic
4 cm pc ginger, sliced
4 cm pc galangal, julienned
3 pcs lemon grass, bruised
1/3 cup oil
2 Tbs thick tamarind paste
1 ½ -2 cups of hot water#
1 tsp salt
10 Tbs sugar
500g skinned peanuts, dry roasted*
Method:
Grind peanuts in TM bowl at Sp 8 for 10 seconds. Set aside.
Put chillies, garlic and shallots/onion into TM bowl, blend at Sp 1-7 for 30 seconds. Scrape down and blitz at turbo for 20 seconds, 3 times or till finely ground. Add in the ginger and galangal and turbo for 10 seconds (you want this to be in fine bits to give some bite to the sauce).
Scrape down and add in the oil and lemon grass to cook at Varoma, Reverse Sp 2 for 10 min. Add in the tamarind paste and continue cooking for another 2 min.
Add in hot water, salt, sugar and ground peanuts, stir at Varoma for 1 min.
# Sauce will thicken on cooling, reconstitute with more hot water when necessary.
*It can be store bought but nothing beats freshly fried peanuts. I always cheat by adding in a Tbs of oil after the first 10 min of frying to hasten the browning.
Serve sauce with blanched/ raw vegetables for a Gado-Gado or serve sauce with grilled meat.
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« on: October 04, 2011, 08:39:20 am »
Name of Recipe:Coriander Rice and Easy Lentil Curry
Number of People:3-4
Ingredients:
For the rice:
4 cloves garlic
1½ onion, quartered
3 sprigs coriander leaves
1 level Tbs coriander seeds
2 Tbs olive oil
300g Basmati rice, washed and drained
1 level tsp salt
1 rounded tsp turmeric powder
For the easy curry:
200g cauliflower/ potatoes/ radish, in bite sized pieces
80g red lentils, washed and drained
2 sprigs of curry leaves
1 level Tbs tamarind paste
Salt to taste
Preparation:Separate the leaves of the coriander from the roots and stems. Set aside leaves for garnish.
Dry fry coriander seeds at Varoma for 3 min.
Add in garlic, onion and coriander stems and roots, chop at Sp7 for a few seconds.
Add in olive oil and saute at Varoma at Sp2 for 8 min. Pour in the rice, salt and turmeric powder and continue to cook at Varoma on Reverse Sp2 for another 2 min.
Pour fried ingredients into simmering basket and put basket back into TM bowl together with enough water [water level should be the same as the level of rice in basket*] to cook at Varoma / Sp3/ 16 min.
Steam cauliflower / potatoes / radish in the Varoma unit while cooking rice.
Set aside cooked rice and steamed vegetables.
Add red lentils and curry leaves into the remaining stock and cook at Varoma temp for 15 min on reverse speed. Once the lentils are soft and mushy add in tamarind paste and salt. Lastly add in steamed vegetables for a quick stir.
Photos:
Tips/Hints:Serve coriander rice with easy lentil curry. For a non-vegetarian option, it would be good if you can find some chicken/ beef korma lurking in your freezer to make a complete meal.
*Adjust water level to the type of rice used. Basmati rice needs more water than most other types.
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« on: September 09, 2011, 03:18:42 pm »
Yay, I finally converted this for cooking on the TMX. Penang Assam Laksa was voted No. 7 on the top 50 “foods worth travelling the world to gorge on”, in a recent CNN Go feature.
Penang Assam Laksa 4 servings
Ingredients for:-
Stock:
600 g fish (any oily fish for flaking)
1.25 litres of water
6 stalks polygonum# (Vietnamese mint)
3 stalks lemon grass, bruised
1 torch ginger flower, quartered
50 g tamarind paste ( I use those seeded, pasteurized ones that comes in little tubs)
Ground Paste:
8 dried chillies, soaked
8 fresh chillies. seeded
2 cm piece galangal, thinly sliced
2 cm piece turmeric (or 1 tsp ground turmeric)
2 stalks lemon grass. finely sliced
15 shallots
5 pips garlic
3cmX3cmX1cm piece toasted shrimp paste
Seasoning:
2 tbs sugar
1 tsp salt
1 tbs fish sauce (optional)
Garnish*:
½ pineapple, sliced into small pieces
1 cucumber, julienned
1 young torch ginger flower, finely sliced
3 red chillies, seeded and finely sliced
2 big onions, finely sliced
200g cos lettuce, finely sliced
3 sprigs mint leaves
3 tbs black shrimp paste, dilute with some hot water
400 g of thick rice vermicelli, scalded
Method:
Fillet cleaned fish. Place fish fillets onto Varoma unit and fish bones into the basket.
Put polygonum, lemon grass and ginger flower into basket along with bones into TM bowl.
Add water and place Varoma unit with fish fillets on top to cook at Varoma temp, Sp 3 for 20 mins.
Set aside fish, leave to cool before flaking(check carefully for stray bones!). Strain the stock and set aside.
Put all the ingredients for the ground paste into TM bowl, blend at Speed 1-7 for 30 seconds. Scrape down and blitz at turbo for 20 seconds, 3 times or till finely ground, scraping down when necessary.
Add in the fish stock and tamarind paste, continue cooking at Varoma temp, Speed 2 for another 20 min before adding in the flaked fish and seasoning for a final stir.
To serve, put some noodles into individual bowls, garnish* and top with piping hot laksa gravy.
Note There is a reason why we sometimes call this# laksa leaf, cos the laksa cannot do without it!
* This list looks daunting but I personally think that it is a matter of individual taste as to what you would like for a garnish. My DH dislikes mint and the shrimp paste, so he leaves that out. I sometimes substitute rice vermicelli with spaghetti, fresh fish with canned sardines or tuna for an quick laksa.
Feel free to reduce chillies for less spicy laksa. Enjoy!
leon9
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« on: September 05, 2011, 01:55:03 pm »
Hi, This is my favourite loaf at the moment. During my pre-TMX days I have never made a successful TZ bread. I find making the water roux starter on the stove and the intensive kneading of this dough so very troublesome. Now with my TMX making this bread is a breeze. You can make this as a loaf, rolls or like my latest craze; a cinnamon pull-apart bread. This recipe is converted from http://cornercafe.wordpress.com/2008/08/28/japanese-style-sweet-bun-dough/. Tang Zhong Bread 375g bread flour 100g All Purpose flour 35g milk powder 75g caster sugar ¾ teaspoon salt 2 ½ tsp instant dry yeast 1 egg 140g – 150g (approx.) water, adjust as necessary 40g butter, cubed Water-Roux Starter: 25g bread flour 125g water Weigh 25g bread flour and 125g of water into TMX bowl.* Cook at 60C at Speed 2 for 3 mins. Then cook further till 70C. Stop machine as soon as temperature touches 70C. Open lid to cool till 37C while you gather the rest of the ingredients. Add in the rest of the ingredients except for the butter and mix at Sp 7 for a few seconds. Knead at interval speed for 4 min. Add in the butter and knead for another 4 min at interval speed. Leave to proof in the TMX bowl till dough peeks out from the hole in the lid. Place dough into greased loaf pan, 9inX5inX3in in size (or make 16 rolls) and leave to rise till double in bulk (or even more!) Bake in 180C for 40 min (190C for 30 min for rolls) or till golden brown. Note * After weighing in the bread flour, do not set the scale to zero again, just top up with water till scale shows 150g. The scale does not show graduations of 5g after the 100g mark so weighing 125g of water would then be troublesome. Make sure that no bread flour is stuck on top of the blades of the TMX bowl before starting to cook the water-roux starter. I have allso replaced the 100g of AP flour with spelt flour and on some occasions reduced the sugar, replaced the butter with olive oil with good results. For construction of pull-apart loaf refer to http://manggy.blogspot.com/2008/12/pull-apart-lemon-scented-coffee-cake.html
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« on: September 05, 2011, 12:16:58 pm »
Hi,
I have been using the TMX for 8 months now and am absolutely in love with it. This forum has been of great help to me especially in my first few months. The enthusiasm of your community is simply infectious! I look forward to joining in the fun. Thank you for having me here.
MW
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