Entries from December 2006 ↓

Spring rolls stuffed with bamboo shoots and meat balls

Ingredients :
250 g canned or cooked fresh bamboo shoots, drained
100 g french beans
5 meat balls, 150 g (supermarket, market)
4 shallots, 40 g
2 cloves garlic, 10 g
2 red chillies, 20 g
2 green chillies, 20 g
2 Tbs cooking oil, 20 ml, for stir frying
50 g mung bean sprouts, cleaned
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)
1 tsp sesame oil
20 fresh spring roll wrappers
50 g wheat flour, diluted with 50 ml water
300 ml cooking oil, for frying

Method :

1. Cut bamboo shoots, french beans and meat balls julienne.
2. Cut shallots, garlic, red and green chillies finely. Stir fry until aromatic. Add ingredients of Step 1 and mung bean sprouts.
3. Season with salt, ground pepper and sesame oil. Devide into 20 portions.
4. Place a portion of filling diagonally across the centre of each wrapper. Fold over the lower flap, then the two sides and roll up. Close final ends with some diluted wheat flour.
5. Deep fry in medium hot oil for about 8 minutes. Serve hot.

Note :
20 servings.

Source : Magazine Selera, March 1994

A mixture of young coconut and a day old tempe (fermented soy bean cake) this sambal has a distinct flavor indeed. Excellent with cooked veggies.

Ingredients :
3 cloves garlic, 15 g
5 red chillies, 50 g
5 g lesser galangal (kencur)
200 g one day old tempe (tempe semangit)
1 tsp salt, 4 g (or to taste)
1 Tbs brown sugar, 20 g
3 green chillies, 30 g
150 g grated young coconut
a piece of banana leaf for wrapping

Method :

1. Make garlic, red chillies, lesser galangal, tempe, salt and brown sugar into to paste.
2. Cut green chillies finely. Mix ingredients of Step 1 with green chillies and grated young coconut.
3. Wrap in a banana leaf and steam for about 15 minutes.

Note :
4 servings

Source : Selera Magazine, March 1994

1 1/4 cups (310 ml) icing sugar
1 tbsp (15 ml) cocoa powder
1 tbsp (15 ml) boiling water
1 tsp (5 ml) butter

Method :
Sift icing sugar and cocoa powder into small heatproof bowl. Melt butter ini boiling water then add to icing sugar mixture, stirring well to make smooth paste. Place bowl over a saucepan of boiling water and stir mixture for 1 minute.

Pour icing over cake and smooth surface with spatula or knife dipped in hot water.

Note :
To make plain glaze icing, omit cocoa powder and butter. To make coffe glaze icing, add 1 tbsp (15 ml) instant coffe insted of cocoa powder.

Make enough to cover an 8 inch (20 cm) cake

Source :
The Chocolate Lover’s Cookbook
Tormont
Compiled by Juliet Cobb

9 oz (250 g) semisweet chocolate
2/3 cup (165 ml) butter
2/3 cup (165 ml) suger
6 eggs, separated
1 1/4 cups (310 ml) self-rising flour
3 tbsp (45 ml) apricot jam
a little coffee glaze icing (see glaze icing recipe)

Coating
7 oz (200 g) semisweet chocolate
3 tbsp 45 ml) copha fat or vegetable shortening

Method :
Preheat oven to 350 Fahrenheit degree (180 Celcius degree). Break chocolate into squares and place in bowl over a pan of hot but not boiling water, over low heat. Leave to soften, but do not melt.

Belt softened chocolate and butter with a wooden spoon. Add sugar and mix well.

Beat in egg yolks, one at a time, and beat until blended.

In another bowl, beat egg whites until stiff. Fold egg whites and flour alternately into chocolate mixture, finishing with egg white. Be careful not to overmix or beat the mixture.

Pour mixture into 2 greased and floured 8 inchi (20 cm) round cake pans. Bake for 45-60 minutes until well risen. Leave in pans overnight.

The following day, turn out cakes. Booil jam for a few minutes and spread over each cake. Sandwich cake halves together.

To make covering, break chocolate into bowl and melt with copha over pan of hot water. Stri gently until dissolved, then spread to completely cover cake. Allow to set.

Decorate with the words “Sacher Torte” piped in coffe-flavored buttercream, if desired.

Serves 6-8

Source :
The Chocolate Lover’s Cookbook
Tormont, Canada
Compiled by Juliet Cobb

Succulent and pungent

Ingredients :
500 g beef fillet
3 red chillies, 30 g
3 tiny chillies
1 tsp fried trassi
2 tbs limau lime juice, 20 ml
3 tbs cooking oil, 30 ml
satay skewers
charcoal for grilling

Method :

1. Cut beef fillet into 1 x 1 cm cubes.
2. Make red chillies, tiny chillies, and fried trassi into a paste. Add limau lime juice and cooking oil. Mix beef fillet pieces with spice mixture of Step 2. Let stand to marinate for 15 minutes.
3. Thread each time 3-4 beef cubes onto a satay skewer. Grill over charcoal until done and brownish.

Note :
4 servings

Source : Selera Magazine, July 1994

2 oranges, peeled in strips
1/4 cup (60 ml) sugar
1/4 cup (60 ml) water
3 tbsp (45 ml) Grand Marnier or Cointreau

Method :
Scrape pith from orange peel. Cut peel into julienne strips. Place in a saucepan and cover with cold water. Slowly bring to a boil then cover pan. Simmer 10 minute. Drain.

Place sugar ini a pan with the water. Stir over low heat until sugar dissolves. Bring to a boil and cook fairly briskly until syrup becomes tacky and thickish. Remove from heat. Cool slightly.

Stir in Grand Marnier or Cointreau. Add strips of peel to syrup. Cook gently until peel begins to look transparent. Remove peel with a slotted spoon. Cool, the use for decoration.

Source :
The Chocolate Lover’s Cookbook
Tormont, Canada

8 oz (225 g) graham wafers
1/4 lb (110 g) butter
pinch cinnamon
butter for greasing
1/4 cup (60 ml) milk
3 oz (90 g) dark or semisweet baking chocolate
8 oz (225 g) cream cheese
3 tbsp (45 ml) water
1 tbsp (15 ml) powdered gelatine
juice and grated rind of 1 orange
2/3 cup (165 ml) whipping cream, whipped
caramelized orange rind (see following recipe)

Method :
Crush graham wafers. Melt butter and blend with crushe wafers and cinnamon.

Grease bottom and sides of 8-inch (20 cm) spring-form cake pan with butter and line sides with waxed paper. Spread cookie mixture over base of pan. Refrigerate while preparing filling.

Place milk and chocolate in a saucepan and heat gently, stirring until chocolate melts. Mix well with cream cheese.

Heat water and dissolve gelatine. Reheat until you have a clear, jelly -like substante.

Stir gelatine into cream cheese with orange rind and juice. Fold in whipped cream, and then pour mixture into pan.

Chill in refrigerator for 3 hours until set and firm. Remove cheesecake from pan and place on a serving plate. Decorate top with caramelized orange rind.

Serves 6-8

Source :
The Chocolate Lover’s Cookbook
Tormont, Canada
by Juliet Cobb, Jilly Brain, Dale Wohler, Ruth Hewitt

An interesting dish from by-gone days !

Ingredients :
750 g beef rib
1500 ml water, for boiling
3 shallots, 30 g
2 cloves garlic, 10 g
2 red chillies, 20 g
5 g turmeric
10 g ginger
10 g galangal
1 tsp ground coriander, 3 g
1/2 tsp ground cumin
300 g young coconut, grllled, cut finely
1 stalk lemon grass, 25 cm, bruised
2 salam leaves
1 tsp salt, 4 g (or to taste)

Method :

1. Cut beef rib into serving pieces. Boil until tender.
2. Meanwhile make shallots, garlic, red chillies, turmeric, ginger, galangal, coriander, cumin, and roasted coconut into a paste.
3. Add mixture of Step 2 into boiled beef rib. Add lemon grass, salam leaves, and season with salt. Continue cooking until rib is tender.

Note :
6 servings

Source : Selera Magazines, July 1994

Shrimp paste makes this typical Surabaya dish rich in flavor

Ingredients :
500 g chicken
1/2 tsp salt (or to taste)
1/2 tsp ground pepper (or to taste)
250 ml cooking oil, for frying
3 shallots, 30 g
4 red chillies, 40 g
3 tiny chillies
10 g galangal
5 g petis (shrimp paste)
1 stalk lemon grass, 25 cm, bruised
2 salam leaves
3 purut lime leaves, cut finely
1/2 tsp salt (or to taste)
1 tsp brown sugar, 5 g
1 tbs lime juice, 10 ml
200 ml thick coconut milk

Method :

1. Cut chicken into serving pieces. Coat with salt and pepper. Let stand for 15 minutes to marinate. Fry until done and brownish. Take from flame and drain
2. Make shallots, 2 red chillies, tiny chillies, galangal, and shrimp pasteinto a paste. Cut 1 rest of red chillies into julienne. Stir fry spice paste until aromatic, add red chillies, salam leaves, and lime juice. Continue stir fry for some more minutes.
3. Season with salt, brown sugar, and lime juice. Pour in thick coconut milk, boil until sauce thickents. Add fried chicken, continue cooking for some more minutes.

Note :
4 servings

Source : Selera Magazine, July 1994

a Chinese influenced chicken dish easy to make and very delicious

Ingredients :
400 g chicken meat
150 g shrimp, peeled
1/2 tsp salt (or to taste)
1/2 tsp ground pepper (or to taste)
100 g wheat flour, sieved
2 yellow eggs, 40 g
100 g bread crumb
300 ml cooking oil, for frying

Sauce :
2 cloves garlic, 10 g
10 g ginger
1 Tbs cooking oil, 10 ml, for stri frying
3 red tomatoes, 300 g, boiled, mashed
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)
1 tsp granulated sugar, 5 g
1 tbs corn flour, 10 g, diluted with 20 ml water
1 leek, 20 cm, cut finely for granishing

Method :

1. Cut chicken into paper thin slices.
2. Chop shrimp and mix with salt, pepper, and 1 tbs wheat flour.
3. Take each time 1 chicken slice, put 1-2 tbs shrimp mixture, roll with the rest of wheat flour, coat with yellow eggs, roll again in the bread crumb. Fried until done and brownish. Take from flame and drain.
4. To make sauce : Make garlic and ginger into a paste. Stir fry until aromatic, add mashed tomato. Season with salt, pepper, and granulated sugar, let come to a boil. Take from flame and strain. Put ingredients of Step 4 in the wok, pour in diluted corn flour. Let come to boil until sauce thickens. Serve with fried chicken and garnish with leek slices.

Note :
4 servings

Source : Magazine Selera, July 1994