Wednesday, March 20, 2013
In my never-ending quest to experience all things Indonesian, last night I followed a friend's advise and made my first Semur. Salmah, a Facebook friend from Indonesia, and I got into a discussion about Indonesian food yesterday, much to my delight. She mentioned a few favorites which sent me running for my copy of Southeast Asian Food, a compendium of dishes from the area (and my bible for southeast Asian cooking) by Rosemary Brissenden, to look for something called semur. The book only offers two recipes for this Javanese stew. (I am not really complaining as the very thick edition covers quite a lot of area--both culinary and geographically--making it impossible to include every single recipe for every single dish in every single region. Still, I do wish someone would come out with a more complete book for just Indonesia.) Having a freezer bag of Korean-style beef short ribs in the freezer, I opted for the Semur Daging and was pleased with the result. However, the next time around, I will be using the slow cooker. (The recipe calls for simmering, covered, for and hour and the adding quartered potatoes which take another half hour to forty-five minutes. This makes it tender enough but I think letting it go for several hours in the slow cooker would result in a more tender melt-in-your-mouth meat.)
Whichever way you want to prepare this, here is the recipe for Semur Daging, a wonderful Indonesian beef stew which you will want to serve with rice. (Never mind that the stew already includes potatoes!)
Semur Daging (Beef Stew)
1 tablespoon oil
2 pounds stewing beef, cubed. Or beef short ribs
3 tablespoons kecap manis (available in Asian markets) or 2 tablespoons dark soy and 1 tablespoon palm or dark brown sugar.
1 slice ginger root, bruised
2 whole cloves
1 teaspoon grated nutmeg
1 small stick cinnamon
Salt to taste
3 small potatoes, quartered
1 tomato, cut into 8 wedges
Fresh lime juice to taste
2 red chilies, sliced
3 cloves garlic
5 shallots, sliced
Pinch black pepper
Grind the Spice Paste ingredients into a fine paste. Heat the oil in a pan and fry the Spice Paste until fragrant and add the meat, stirring to coat with the fried paste, and cook until the meat changes color. Add the kecap manis, enough water to cover, ginger, cloves, nutmeg, cinnamon and salt. Cover and simmer for one hour. Add the potatoes, cover and simmer until they are done. Add the tomato, like juice and more water if needed. Serve garnished with chilies.
Tuesday, November 27, 2012
Rustic and so tasty looking, this is my go-to desert when I am rushed and I know I have some pie dough in the fridge. Actually, that is how I ended up making my first galette.
We had to bring pumpkin pie to a gathering and when I made the dough, I made the whole recipe, enough dough for two pies. Even though I had never made one before, I knew a galette could be made using regular pie dough and a fruit filling. You've heard the term "easy as pie?" Well, this is way easier!
2 baking apples (Granny Smiths are good) peeled, cored and sliced about 1/8 inch thick
1/2 cup white sugar plus more for sprinkling on the crust.
1 teaspoon cinnamon (or more to taste)
Pinch of salt
2 teaspoons butter to dot the pie
1/4 cup apricot preserves*
One recipe pie dough (followed below)
Preheat oven to 425°F
Mix apples, sugar, cinnamon and salt and set aside.
Cover a baking sheet with parchment paper.
Roll one disc of dough into a circle about 14 inches in diameter and transfer to baking sheet.
Place apple slices in a concentric circle on the dough leaving about 4 inches of dough exposed around the edge.
Dot with small pieces of butter in various places.
Fold the dough in around the fruit.
Brush dough with water and sprinkle with sugar.
Bake for about 40 minutes or until crust is golden brown.
Heat preserves and brush on exposed apples.
2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1/4 cup chilled vegetable shortening or lard
In the bowl of a food processor, place the flour, sugar and salt and pulse a few times to mix.
Add the butter and shortening and pulse 11 times or until the fat is cut into the flour to resemble the size of small peas.
Add 6 tablespoons of the ice water and pulse several times adding a little more water if needed until the mixture comes together. (Do not add too much water,)
Remove the dough, divided in half and form each half into a 5-inch disk, wrapping each in plastic wrap and refrigerating until needed.
*I have used various kinds of jams including strawberry and even orange marmalade with great results!
Friday, November 16, 2012
This recipe comes from Southeast Asian Food by cookbook author, Rosemary Brissenden. I am currently cooking my way through this fabulous book starting at the beginning which focuses on recipes from Indonesia.
To make it even spicier (and tastier IMO), I like to add bajak sambal, a sweet, sour, fiery condiment that none of my Indonesian friends seems to have heard about but one which I make at least twice a week to go with my daily breakfast of nasi goreng, the fried rice of Indonesia and Malaysia.
3 tablespoons or more oil
8 oz rump steak or boneless chicken, cut into very thin strips
7 oz shrimp peeled and deveined (optional)
3 cups steamed rice, cooled. (leftover is best)
1 tablespoon Javanese soy sauce (I use kecap manis)
1 tablespoon light soy sauce
Fried onion flakes for garnish
One egg per person
4 medium-length red chilies, seeded and coarsely chopped
1/2 teaspoon shrimp paste
2 cloves garlic
5 shallots, sliced.
Grind the spice paste ingredients to a rough paste. Heat 2 tablespoons of oil in a wok or pan and fry the spice paste until fragrant. Add the beef and shrimp (if using) and stir-fry until they are cooked. Add the rice and mix well. Add more oil if necessary, and the soy sauces, and keep stirring until the rice grains are coated, everything is warm and the color is even. Set aside and keep warm.
In a separate pan, fry the eggs until they are cook but the yolks are still soft. Serve the rice on individual plates, garnished with fried onion flakes and a fried egg on top. Decorate the plates with the sliced tomatoes and cucumber. Serve with a side dish of shrimp crackers.
Monday, May 28, 2012
I really have to thank my very dear friend Adam from Kuala Lumpur, Malaysia for introducing me to this wonderful snack.
He not only told me about them but also sent me a cookbook with a recipe for them.
For a dipping sauce, I like to use the sweet chili sauce that comes in a bottle. Both Mae Ploy and Dragaonfly make this and is in the asian section of the supermarket. Anther friend from Malaysia has given me a recipe for it which I have yet to try so I won't include it here. If you cannot get it, I would use oyster sauce, hoisin or some other sweet sauce. If you have sweet and sour that would be fine, too.
For the curry powder, I use Oriental curry powder from S&B. Use a little extra if you cannot get curry leaves.
These are best eaten fresh and hot buy can be reheated in the oven on a baking sheet. DO NOT reheat in the microwave. It destroys the texture.
Malay Curry Puffs (Karipaps)
3/8 cup oil
2 1/2 tablespoon butter
3 1/4 cups all-purpose flour
1/2 teaspoon salt dissolved in 1/4 cup water
1/2 cup water
2 tablespoons oil
1 onion, minced
5-6 curry leaves
1 tablespoon curry powder mixed with 5 tablespoon of water
5 oz ground beef
1 medium sweet potato, peeled and finely diced
1 teaspoon salt
To make the pastry, heat up oil and butter just until the butter melt and then cool slightly.
Make a well in the middle of the flour and pour in the oil and butter mixture. Mix well. Add the salted water and mix well. Add just enough water to make a pliable dough and knead. Cover and set aside for half an hour.
To make the filling, heat oil in a skillet and saute onion until translucent. Add the curry mixture and curry leaves and fry for a few minutes splashing a little water in the pan if it starts to stick and burn. Add the beef and fry for a few more minutes. Add the potatoes and salted water and continue cooking adding a little water from time to time to "steam" the potatoes. Correct for seasoning and set aside to cool.
Roll the dough out thin and cut into 3-inch circles. Fill, fold and crimp the edges.
Fry in oil until golden brown and serve immediately
Tuesday, April 17, 2012
|Lamb Rendang over rice|
|Frying spice paste|
On the Saturday morning before Easter when I decided at the last minute that I wanted to make Abbacchio, Roman lamb, for my dinner the next day, I had no idea that I was getting into a situation that would leave me with more meat than I had counted on. I called a local butcher shop and was told there was one lamb shoulder roast left. Excited, I asked the man to put my name on it and save it. I pictured a medium-sized roast like the one I had gotten in Rome during my stay there. When I got there I was surprised at the size of this monster. It wasn't a shoulder of lamb, it was a shoulder of elephant!
The next day I cut the lamb into pieces and started wondering what I would do with the rest. (I had two 1-gallon bags full of cut up lamb.) My answer came soon after as I was looking through my favorite Malaysian cooking site, Rasamalaysia where I found a recipe for slowcooker Lamb Rendang. Really? Slowcooker? Who knew? OK, I am chronically western and ignorant with visions of an ancient culture that has remained the same for centuries in spite of the fact that I talk to my Malaysian friends on Facebook and Skype and warn at least one not to become too addicted to the McDonalds' and KFC's in Kuala Lumpur.
But yes, this uses a slowcooker and the results are amazing. This is some of the tenderest and most succulent lamb I have ever eaten. And it was not that spicy, either. I hope you'll give this a shot.
Wednesday, March 21, 2012
This popular dish from the hawker stalls of Malaysia is my current favorite way to eat fried noodles. You really get to play with you food from the get-go with this recipe which makes it fun. You start by opening the package you see on the right, and separating the strands of noodles and putting them on a platter.
(Get your honey to help you and make dinner a collaboration.)
Besides getting tactile with the noodles, I love the silky texture of the mouth-feel you get with these. These are not like any other noodle I have ever eaten or cooked with.
Look for these up by the register of your local Asian or Southeast Asian market. (The fresher, the better.)
A word about ingredients:
The original recipe calls for blood cockles and you can usually find them in the frozen food section of your local Asian or Southeast Asian market. They are precooked and only need to have hot water poured on them to open and then are easily removed. I however cannot stand the taste of them. I ended up picking mine out and tossing them. I may try again if I can find them fresh the next time I am in Chinatown or one of the shops on Clement or (better yet) Irving St. I just doubled up on the shrimp in the recipe I came across, leaving out another traditional component.
The person who told me about Char Kwey Teow told me that where he lives, Kuala Lumpur, Malaysia, that the dish comes with Chinese beef sausage as opposed to rump steak, which I used. (Malaysia has a large Muslim population and the consumption of pork is forbidden in the religion) which I could not find anywhere. If you have no opposition to it, you may use Chinese style sausages in your version. (If you happen to find yourself in Chinatown in San Francisco, a few places make their own barbecue pork sausages which are many times better than the ones you buy pre-packaged.)
Char Kway Teow
1 lb fresh flat rice noodles (available in Asian markets)
3-4 red chilies, sliced
3 cloves garlic, chopped
3 tablespoon vegetable oil
4 oz round steak or rump steak, sliced thin
8 oz prawns, peeled and deveined
Pinch of sugar
2 tablespoons light soy
8 oz fresh mung bean sprouts, cleaned and trimmed
1/2 bunch Chinese garlic chives, chopped into 1-inch pieces
1 tablespoon kecap manis (or to taste)
Salt and pepper to taste
Unravel noodles and set aside on a plate. Grind chilies and garlic to a rough paste.
Heat oil in a wok or large skillet. Fry paste taking care not to burn. Add meat and stir-fry until cooked. Add shrimp and shrimp and stir-fry until just underdone
Add a pinch of sugar and the light soy and mix well.
Add noodles and stir-fry until coated with the mixture.
Add bean sprouts, chives and kecap manis and toss until everything is mixed. (Do not over-cook bean sprouts; they should have a crunch in them)
Add water or more kecap manis, if you wish.
Saturday, March 17, 2012
My inspiration for stuffed artichokes comes from my mom's old neighbor, Tony, a man who, although he has been in The US and Canada since he was 19 years old, still sounds like he just got off the boat from Palermo. The first time I had one of his stuffed artichokes was a number of years ago when he invited us to his house for dinner. I was more than a little eager having heard about some of the wonderful things he made. I was not disappointed. After snacking on various veggies, bread, cheese and salami, we were ushered into the dining room where we were met with a huge platter of very large artichokes bursting with a stuffing of breadcrumbs, garlic, cheese and peas. Satisfied and ready for some after dinner chat and wine, I was astonished when Tony and his wife, Jillian, excused themselves to fetch the entree.
Yes, this is the Italian way, or at least the Sicilian way, as I later learned. When one course is finished, another is brought to the table. (Several years after, I would encounter the same practice in Sicily and be just as amazed each time it occurred.)
These are big enough to make a perfect luncheon or a light supper. Anyway you decided to do it, I hope you will celebrate Spring this time around by serving these stuffed artichokes.
1 1/2 cups plain, dry breadcrumbs
3 cloves garlic, minced
3 tablespoons finely chopped flat leaf parsley
3 anchovy fillets, finely chopped
salt and pepper to taste
2/3 cup cup frozen peas, thawed
1/2 cup Parmesan or pecorino cheese
Chili flakes (optional)
Mix the bread crumbs, garlic, parsley, anchovies and salt and pepper together. Add enough olive oil to moisten.
Holding the stem, smash each artichoke against the counter top to open up the leaves. With a teaspoon, dig out the inedible choke in the center and discard.
Remove the stems. Peel and finely dice and add to breadcrumb mixture.
Add the peas and cheese.
Fill between leaves and inner cavity.
Drizzle with some olive oil and place upright in the bottom of a pan.
Add enough water to come up about 2 inches.
Sprinkle with chili flakes (if using) in the water and turn on heat. Once the water boils, turn it down to a simmer and steam for 40-45 min adding more water if needed.