Marlin's Cook book

…ada lebih yg akan datang… (“more coming soon”) :-)

Cookies and other sweet things

Apelsindrömmar
Kaya jam

Savoury tidbits

coming your way when i'm next free…

Savoury dishes

Tuna in coconut milk
Rendang

Cookies and other sweet things

Apelsindrömmar

(malay : biskut tapak kuda, lit. horseshoe cookies. i've opted to give it a swedish name just because ^_^ i used a dala horse cookie mold for these cos it was the closest i could get to a horseshoe mold lol)

ingredients:
  • 1 egg yolk
  • 150g (2/3 cup) fine sugar
  • 150g (2/3 cup) butter
  • 300g (1+1/4 cup) plain flour
  • 2-3 teaspoons orange rind (grated)
  • 1/4 teaspoon vanilla powder
  • chopped almonds
  • beaten egg yolk + 2 drops yellow food colouring, for glazing
methodology:

beat butter, sugar and vanilla powder together until light and fluffy. add yolk and mix well before adding in orange rinds. add in the flour gradually and mix well. use a horseshoe cookie mold to cut dough into shape (or any other mold of your choice). cookies will expand by a little as they bake so be sure to leave space between cookies! arrange almonds on top. brush the top surface of cookies lightly with beaten egg yolk before baking. bake at approx 180 - 200 deg cel for 15 mins or until cookies are evenly browned. cool before storing. pop one (or two) in your mouth as you keep the rest in a cookie tin!

*you may want to adjust how much flour you prefer in biscuits. more flour means the cookies hold their shape better but makes them harder to bite into.

Kaya jam

(not a jam in the strictest sense of the word. this is a local favourite, and is commonly has either red/orange or green food colouring. this recipe was culled from http://www.makantime.com/kaya.htm and according to the author, it should naturally turn green. i have opted to include the snap version, using a microwave oven… more sweet stuff, less pain. 8-) includes serving suggestions)

ingredients:
  • abt 8-10 dl coconut milk. avoid using the light versions.
  • 400g sugar
  • 10 eggs
methodology:

using a microwave-safe bowl, whisk lightly the sugar and coconut milk. in a separate container, beat all eggs together, taking care not to let it foam too much. you may need to remove the bits of eggwhites that clump together. whisk the sugar and milk mix again briefly (maybe a minute), then cook in microwave oven for abt 1-2 mins. repeat procedure until all sugar has dissolved. this may take abt 5-6 times (took longer for me since i have an old machine). take care not to spill, it burnnnsss preciousss, it burnnses!

now, let the beaten egg trickle in as you whisk again at the sugary milk mixture. this is supposed to make the mix thicken, but don't worry if your mixture doesn't. you need to pop the stuff in the microwave again anyway, and after more whisk- put in oven - take out of oven - whisk repetitions (abt 30-45 sec per time), it will thicken.

you can stop when the whisk forms indentations in the mix (almost like cream). by this time, the mixture would have naturally gained a slightly green hue. this yields abt 500g of kaya. store in a handy jam jar. will keep in the fridge for… dunno. maybe up to 2 weeks in the temperate zone, maybe more. it hasn't lasted that long in my household.

serving suggestions: ordinarily, it is eaten with plain white bread, spread thick like jam. it also goes well with toast. my personal favourite is the 'ya kun' style, toasted brown bread that has been halved, kaya slapped on on both layers with thinly sliced salted butter slices sandwiched in between.

Savoury dishes

Tuna in coconut milk

As per H & M Liss. yes, an original! how novel. h came up with it initially, but most of the herbs and stuff were my … well, i like to think of them as improvements.

Ingredients:
  • 1 can of commercial tuna, pref in water. (drain away the water)
  • Half a large onion, diced small or minced as per your pref
  • 1 fresh red chilli, cut diagonally in halves or quarters or chopped small; seeds removed
  • 1 stalk of lemongrass, cut in abt 1 inch or 2.5 cm lengths
  • abt (slightly less than) 10 ml oil
  • abt half or 1 teaspoon of white ground pepper (as per your pref)
  • 1-2 teaspoons of lemon or lime juice
  • salt to taste
  • coconut milk: if canned or packed use the equivalent of 1/2 coconut. if fresh, use the milk derived from slightly less than half of a coconut. use more c-milk if you want more gravy. click here to find out how to make c-milk like they do in the kampung.
  • optional items: abt 100 gr of veggies - broccoli, corn (baby corn or maize), or mild tasting mushrooms (eg white button); abt 50g diced soft/hard tofu ; tamarind juice. to make: mix abt half a teaspoon of preserved tamarind to approx 20ml water. the resulting 'juice' will resemble mud. discard undissolved seed and skin.
Cooking method:

Heat up the oil in a saucepan to medium heat. Fry the onions, pepper, chilli and lemongrass together, until fragrant (onions will become slightly transcluscent). Add the coconut milk and bring to the boil. Add the tuna and the lemon or lime juice (and tamarind juice, if you are using that). Bring to the boil again, then turn down the heat before adding the veggies and tofu. Add salt to taste. Once veggies are cooked to your satisfaction, it is ready to serve.

serving suggestions: This dish is usually served with rice, but since it is soupy, it can prob be served with rice noodles… haven't tried that tho.

Notes: We don't usually eat the chillies or the lemongrass ;-) - those items simply add to the flavour and can be safely discarded when cooking is done. On the other hand, if you are a chilli fan, you can slice the chilli thinly and leave it in the gravy.

It is possible to make this dish with tuna preserved in oil. In this case, save some of the oil and use it to fry up the onions etc - discard the rest. Otherwise you risk making the dish too oily as there is quite a bit of fat in coconut milk.

Rendang

This dry curry is a popular staple of all malay or indonesian restaurants (well, at least in Singapore ;-)). It is rich in flavour, but making it yourself from scratch takes a lot of time and effort. I have combined 2 separate recipes in 1 for this particular version. Eventually you will be able to see my mum's version and the cookbook version(which interestingly enough, does not use dry chilli) in their own wikis .

ingredient A
  • 1.5 - 2 tablespoons of kerisik/ gerisik

This is possibly the most important bit in cooking rendang. Because kerisik-making is an art by itself, and takes so much effort to create, I have opted to do a separate wiki, with pictures and everything. Kerisik/ Gerisik How-To

ingredients B
  • :!:30-40 pieces dried chilli
  • abt 2 inches/ 5 cm of ginger, peeled
  • abt 2 inches fat galangal, peeled
  • abt 2 inches tumeric, peeled
  • 3 cloves of garlic
  • :!:3 pieces of fresh fat lemongrass - use only abt 2 inches of bottom, discard the rest.
  • 8 shallots (small red onions)

:!:Note on dry chilli: the chilli has to be deseeded as best as you can, then soaked in boiling water for abt 1-2 mins before use.

:!:Note on lemongrass: if using fresh, you only need to use the last 2 inches from the bottom, and cut that in half. You can also use preserved lemongrass, use abt 5 small pieces in that case.

Chuck everything in the list B in a blender with abt 1dl (or less) water until you get a smoothish red paste. Unfortunately due to the nature of the items used, there will be some bits that stick out, the main culprit being lemongrass. Ignore that and set aside.

ingredients C
  • :?:2-3 kaffir leaves (double that if using dry ones) OR
  • :?:a leaf or 2 from a galangal plant, sliced fine.
optional items
  • 2 teaspoons sugar
  • 5-10 fresh deseeded red chillis (this will make for a very spicy rendang. only the truly foolish will leave in the seeds.)

:!:Note on the use of beef and lamb: it's nicer if you add 1.5 tablespoons of ground coriander to the pot

/:?:Note on kaffir leaves/ galangal leaf: you only need to use either, not both together. my preference is for the galangal leaf, but in sweden it means i have to grow it myself. i'll get to it someday i guess.

methodology

put all blendered ingredients (ingredients B) in a large wok (or pan) and let it dry fry for about a minute, stirring slightly.

then add in coconut milk, kerisik:!:, some salt, kaffir leaves, and other optional items , and blend well.

only add the galangal leaves in abt half an hour before end of cooking time if you're using it.

now add the meat and bring to a boil, then simmer on low heat, stirring every 15 mins, for at least 90 mins (better 2 hours or more). yes, you have to do this to avoid getting crusty burns that are hard to get off at the bottom of the pan.

serve hot with rice or sliced white bread (the fatter versions of the french loaves are better). keeps well in the freezer.

you may want to supplement this dish with a simple fresh green sallad - romaine lettuce, cut cucumber, sliced tomatoes and sliced hardboiled egg topped a dash of chilli sauce is how i'd do it.

:!:here's an experiment that will not harm your rendang in any way. hold back the kerisik until the gravy is cooked enough for you to taste it. then add the kerisik, mix it in the gravy, and taste the difference - that is what makes all the back breaking work worthwhile.

 
marlin_cook_book.txt · Last modified: 2007-11-09 23.20 by mmreow
 
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