淮山红枣糖水 SWEET WAAI SAAN ROOT AND RED DATE SOUP
[Waai saan hong jou tong sui]
淮山5兩 (five taels of Waaisaan).
红枣1兩 (one tael of red dates).
白糖适量 (a suitable amount of sugar).
淮山去皮，切片 (peel and chop the Waaisaan).
红枣洗净，切片 (rinse and chop the dates).
淮山同红枣放入水中 (dump both into water).
煮到淮山變軟 (cook until the Waaisaan softens).
加數量糖 (add a suitable quantity of sugar).
係噉 (that is all).
["Waai saan hong jou tong sui: Waai saan ng leung. Hong jou yat leung. Paak tong sik leung. Waai saan heui pei, chit pin. Hong jou sai jeng, chit pin. Waai saan tong hong jou fong yap sui jung. Jiu dou waai saan pin yuen. Gaa sou leung tong. Hai gam."]
Simple, tasty, and healthful.
Good for yin energy (陰氣 yam hei), kidneys, spleen, and the liver.
Dioscorea opposita - the Korean yam.
淮山葯 waai saan yeuk.
Originally here: http://atthebackofthehill.blogspot.com/2013/12/korean-yam.html.
Wednesday, December 11, 2013
Thursday, December 5, 2013
SARUNDENG BAWANG -- COCONUT GARNISH WITH ONION
SARUNDENG BAWANG
Crispy coconut and onion garnish
One cup grated coconut.
One finely slivered shallot.
Two TBS. lime juice
One TBS. amber fish sauce.
One Tsp. sugar.
A few drops Louisiana hotsauce.
Pinches ground coriander and turmeric.
Mix it all together well. Let stand an hour or two. Spread thinly on an oiled baking tray, and toast it for two hours at slightly below 300 degrees Fahrenheit. If necessary, decant it to a skillet and toast it golden brown afterwards by hand. Keeps for a few weeks.
Use it to add textural excitement on top of curries.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
Crispy coconut and onion garnish
One cup grated coconut.
One finely slivered shallot.
Two TBS. lime juice
One TBS. amber fish sauce.
One Tsp. sugar.
A few drops Louisiana hotsauce.
Pinches ground coriander and turmeric.
Mix it all together well. Let stand an hour or two. Spread thinly on an oiled baking tray, and toast it for two hours at slightly below 300 degrees Fahrenheit. If necessary, decant it to a skillet and toast it golden brown afterwards by hand. Keeps for a few weeks.
Use it to add textural excitement on top of curries.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
RUDJAK -- SOUR HOT SALAD
RUDJAK
Sour and hot salad.
Two TBS. each: lime juice, tamarind liquid, amber fish sauce, smooth peanut butter.
One TBS. each: brown sugar, Louisiana hot sauce, sambal ulek.
Hot water as needed for diluting, and a few drops of oil for smoothness.
Whisk together till smooth.
Serve as a dip, or use as dressing, for raw and blanched vegetables and sour fruits, with shrimp chips, fried tofu squares (tauhu pong), and slices of hard-boiled egg.
originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
Sour and hot salad.
Two TBS. each: lime juice, tamarind liquid, amber fish sauce, smooth peanut butter.
One TBS. each: brown sugar, Louisiana hot sauce, sambal ulek.
Hot water as needed for diluting, and a few drops of oil for smoothness.
Whisk together till smooth.
Serve as a dip, or use as dressing, for raw and blanched vegetables and sour fruits, with shrimp chips, fried tofu squares (tauhu pong), and slices of hard-boiled egg.
originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
PATJOKAN LIMO -- LEMON PICKLE RELISH
PATJOKAN LIMO
Lemon pickle-relish
One cup white vinegar.
Half cup water.
Quarter cup sugar.
Two TBS. salt.
Half Tsp. turmeric.
Pinch paprika (for colour).
Three large lemons.
Three small green chilies.
Blanch lemons and chilies. Remove seeds, and chop.
Mix everything in a large jar.
Age a week, shake regularly.
Use a little for a startling condimental addition.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
Lemon pickle-relish
One cup white vinegar.
Half cup water.
Quarter cup sugar.
Two TBS. salt.
Half Tsp. turmeric.
Pinch paprika (for colour).
Three large lemons.
Three small green chilies.
Blanch lemons and chilies. Remove seeds, and chop.
Mix everything in a large jar.
Age a week, shake regularly.
Use a little for a startling condimental addition.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
BABUI MAKETJAP -- SOY SAUCE PORK
BABUI MAKETJAP
Soy-sauce pork
One pound pork loin, chunked.
One or two stalks scallion, cut into small lengths.
A thumb-length ginger, coarse slivered.
One Tsp. sambal ulek
One or two star anise.
Quarter cup soy sauce.
Two TBS. sugar.
Half cup water.
Jigger sherry.
Salt and pepper the pork lightly. Stirfry the scallion and ginger in oil till fragrant, add the meat and sauté to colour. Add everything else and simmer for half and hour or so. The sauce should be velvety, but not treacly.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
Soy-sauce pork
One pound pork loin, chunked.
One or two stalks scallion, cut into small lengths.
A thumb-length ginger, coarse slivered.
One Tsp. sambal ulek
One or two star anise.
Quarter cup soy sauce.
Two TBS. sugar.
Half cup water.
Jigger sherry.
Salt and pepper the pork lightly. Stirfry the scallion and ginger in oil till fragrant, add the meat and sauté to colour. Add everything else and simmer for half and hour or so. The sauce should be velvety, but not treacly.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
EBERE -- MEAT AND BAMBOO SHOOT COCONUT STEW
EBERE
Meat and bamboo shoots in rich sauce
Pound and a half of chunked goat.
Cup and a half of julienned bamboo shoots.
One carrot, also julienned.
A small onion, minced.
Some minced garlic and chili.
One or two TBS. sambal ulek.
One Tsp. ground coriander.
Half Tsp. each turmeric, dry ginger, ground cumin.
Cup and a half coconut milk.
Cup of stock or water.
Dash soy sauce.
Squeeze of lime juice.
Frazzle the onion garlic and ginger with a little of the coconut milk until the oil comes out and the mixture gilds. Add the powdered spices, sambal, and goat, plus a splash more coconut milk. When the oil comes out again, add the remaining coconut milk and the water. Simmer for an hour. Then add the bamboo shoot, carrot, soy sauce, and the squeeze of lime juice, cook half an hour more.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
Meat and bamboo shoots in rich sauce
Pound and a half of chunked goat.
Cup and a half of julienned bamboo shoots.
One carrot, also julienned.
A small onion, minced.
Some minced garlic and chili.
One or two TBS. sambal ulek.
One Tsp. ground coriander.
Half Tsp. each turmeric, dry ginger, ground cumin.
Cup and a half coconut milk.
Cup of stock or water.
Dash soy sauce.
Squeeze of lime juice.
Frazzle the onion garlic and ginger with a little of the coconut milk until the oil comes out and the mixture gilds. Add the powdered spices, sambal, and goat, plus a splash more coconut milk. When the oil comes out again, add the remaining coconut milk and the water. Simmer for an hour. Then add the bamboo shoot, carrot, soy sauce, and the squeeze of lime juice, cook half an hour more.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
MANOK KUNIT -- YELLOW CURRY CHICKEN
MANOK KUNIT
Yellow curry chicken
Half a chicken, in four pieces.
One onion, minced.
One or two cloves garlic, minced.
A little ginger, ditto.
Three kemiri (candlenuts); lightly toasted, ground smooth.
One TBS. sambal ulek.
One Tsp. tamarind paste.
One Tsp. each: ground coriander, turmeric, dry ginger.
Half Tsp. each: sugar, shrimp paste.
Generous pinch ground cumin.
A stalk of lemon grass.
One cup coconut milk.
Dash of amber fish sauce.
Gild the onion, garlic, and ginger. Add the kemiri, sambal, shrimp paste, and spices, stirfry till fragrant. Then add the chicken, lemon grass, and coconut milk. Cook till the chicken is tender and the oil starts coming out, about forty minutes. Add the sugar and fish sauce, and cook a few minutes more.
Originally here; http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
Yellow curry chicken
Half a chicken, in four pieces.
One onion, minced.
One or two cloves garlic, minced.
A little ginger, ditto.
Three kemiri (candlenuts); lightly toasted, ground smooth.
One TBS. sambal ulek.
One Tsp. tamarind paste.
One Tsp. each: ground coriander, turmeric, dry ginger.
Half Tsp. each: sugar, shrimp paste.
Generous pinch ground cumin.
A stalk of lemon grass.
One cup coconut milk.
Dash of amber fish sauce.
Gild the onion, garlic, and ginger. Add the kemiri, sambal, shrimp paste, and spices, stirfry till fragrant. Then add the chicken, lemon grass, and coconut milk. Cook till the chicken is tender and the oil starts coming out, about forty minutes. Add the sugar and fish sauce, and cook a few minutes more.
Originally here; http://atthebackofthehill.blogspot.com/2013/11/feeling-pleasantly-antique.html.
Monday, December 2, 2013
SOHAN HALWA -- INDIAN SWEETMEAT
SOHAN HALWA
One and a half cup all-purpose flour.
Half a cup of cornstarch (makki di nishasto).
Five cups cane sugar.
Five cups butter or ghee.
One and a half cup sliced almonds.
Ten cups water.
Pinch saffron, finely ground.
Green cardamom seeds, ditto.
Put one cup of butter, the all-purpose flour, and the cornstarch, into a pan and mix over low heat till uniform. Add the water and bring to a boil. Add sugar, and stir while cooking to dissolve. Cook very briefly longer. Let it cool slightly, then pour it through muslin or a fine mesh sieve into another pan. Stir in the ground saffron, cover with a teacloth, and let it sit overnight in a cool place.
The next day, reheat it till it starts darkening. Add the finely ground cardamom, mix well, blend in the remaining butter, and cook it till sufficiently stiff. Let it cool slightly, then spread it out on a greased surface or non-stick baking tray, strew the almonds over and press them into the surface.
Once it is cold, cut it into rectangles.
Note: if using ghee, and cooked beyond the fudge consistency to a brickle state, it will keep for a while in a tin.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.
One and a half cup all-purpose flour.
Half a cup of cornstarch (makki di nishasto).
Five cups cane sugar.
Five cups butter or ghee.
One and a half cup sliced almonds.
Ten cups water.
Pinch saffron, finely ground.
Green cardamom seeds, ditto.
Put one cup of butter, the all-purpose flour, and the cornstarch, into a pan and mix over low heat till uniform. Add the water and bring to a boil. Add sugar, and stir while cooking to dissolve. Cook very briefly longer. Let it cool slightly, then pour it through muslin or a fine mesh sieve into another pan. Stir in the ground saffron, cover with a teacloth, and let it sit overnight in a cool place.
The next day, reheat it till it starts darkening. Add the finely ground cardamom, mix well, blend in the remaining butter, and cook it till sufficiently stiff. Let it cool slightly, then spread it out on a greased surface or non-stick baking tray, strew the almonds over and press them into the surface.
Once it is cold, cut it into rectangles.
Note: if using ghee, and cooked beyond the fudge consistency to a brickle state, it will keep for a while in a tin.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/the-long-rest-in-durganda-nagar.html.
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