Entries from February 2007 ↓

A medley of vegetables

Ingredients :
1 red sweet potato, 250 g
300 g young sweet potato leaves (or spinach leaves)
200 g katuk leaves
4 long beans
3 shallots, 30 g
2 cloves garlic, 10 g
2 red chillies, 20 g
300 ml water
20 g galangal, bruised
2 salam leaves
1 tsp salt, 4 g (or to taste)
1/2 tsp granulated sugar

Method :
Peel sweet potato and cut in cubes. Pick sweet potato leaves and katuk leaves. Cut long beans in 3 cm parts.

Cut shallots and garlic finely. Cut red chillies lengthwise.

Mix water and shallots, garlic, red chillies, galangal, salam leaves, long beans and sweet potato. Let come to a boil until sweet potato is tender. Just before taken from flame, add sweet potato leaves and katuk leaves. Season with salt and sugar. Continue cooking until vegetables are tender.

Note :
2 servings

Source : Selera Magazine, October 1994

A simple but delicious treat

Ingredients :
500 g red sweet potato, boiled
2 eggs, 100 g
75 g raisins
a pinch of salt
1 tsp vanilla powder
250 ml cooking oil, for frying
50 g powdered sugar

Method :
Mash sweet potato. Mix with egg, raisins, salt, and vanilla powder.

Take each time 1 Tbs potato mixture, form into round flat cakes, 5 cm in diameter.

Fry until done and brownish. Take from flame and drain. Serve with powdered sugar.

Note :
6 servings

Source : Selera Magazines, October 1994

Grated cassava

Ingredients :
500 g chicken meat
3 shallots, 30 g
2 cloves garlic, 10 g
2 red chillies, 20 g
5 g turmeric
10 g ginger
2 Tbs cooking oil, for stir frying
1 stalk lemon grass, 25 cm, bruised
3 purut lime leaves
1/2 tsp salt (or to taste)
200 ml thick coconut milk
a pinch of granulated sugar

Sawut :
1 kg cassava
1/2 tsp salt
300 g young cassava leaves, boiled

Method :
Cut chicken meat in serving pieces.

Make shallots, garlic, 1 red chilli, turmeric, and ginger into a paste. Stir fry until aromatic, add lemon grass, purut lime leaves, and chicken meat. Continue stir frying until chicken meat changes color. Cut rest of red chilli into a slant, add into mixture.

Pour in coconut milk, season with salt and sugar. Continue cooking until done and sauce thickens.

To make sawut : Grate cassava roughly, season with salt. Steam until done.

Serve sawut with chicken meat and boiled young cassava leaves.

Note :
4 servings

Source : Selera Magazines, September 1994

Ingredients :
500 g cassava, peeled, washed
1 ltr water for boiling
100 g margarine or butter, diluted
1 tsp vanilla
600 ml water
20 Tbs sweet condensed milk, 200 ml
2 packages colorless gelatine powder
1/2 tsp salt (or to taste)
100 g granulated sugar
50 g raisins
25 g chopped red candied lemon peel
400 ml water
1 package brown gelatine powder
100 g granulated sugar

Method :

1. Boil cassava until tender, drain. Mash whle still hot. Mix with margarine or butter and vanilla.
2. Boil 600 ml water, sweet condensed milk, colorless gelatine powder, salt, and 100 g sugar, whils stirring. Take from flame and mix with mashed cassava. Add raisins and candied lemon peel.
3. Take a suitable pudding form, rinse with cold water. Pour in mixture of Step 2.
4. Boil 400 ml water, brown gelatine powder, and 100 g sugar, whilst stirring. Pour over cassava mixture, let cool.
5. When serving, cut in serving pieces.

Note :
25 servings

Source : Selera Magazine, September 1994

Ingredients :
500 g fresh squid
5 shallots, 50 g
4 cloves garlic, 20 g
12 small green chillies, 100 g
15 g turmeric
10 g ginger
10 g galangal
2 Tbs cooking oil, 20 ml for frying
5 purut lime leaves
3 turmeric leaves
3 blades lemon grass, 25 cm each, bruised
250 ml thick coconut milk
100 g small potatoes, cleaned
1 tsp salt, 4 g (or to taste)
1/2 tsp ground coriander
1/2 tsp ground caraway
1/2 tsp ground nutmeg

Method :
Pull out the tentacles and foreign matter of the squid. Discard all the entrails of the body and peel of the membrane from the hood. Wash and drain.

Make shallots, garlic, green chillies, turmeric, ginger, and galangal into a paste. Fry until aromatic. Add purut lime leaves, turmeric leaves, lemon gras, and squid. Continue frying until squid changes color. Pour in coconut milk and add small potatoes. Let come to a boil whilst stirring to prevent coconut milk from curdling.

Season with salt, ground coriander, ground caraway, and ground nutmeg. Continue cooking until done and sauce thickens

Note :
4 servings

Source : Selera Magazine, October 1993

Sauteed bitter melon and shrimp ala Kenjeran, a famous tourist spot

Ingredients :
200 g fresh shrimp
2 bitter melon, 300 g
4 shallots, 40 g
3 cloves garlic, 15 g
4 red chillies, 40 g
3 Tbs cooking oil, 30 ml, for frying
2 red chillies, 20 g, made into a paste
10 g galangal, bruised
2 salam leaves
200 ml water
2 red chillies, 20 g, sliced
1 tsp salt, 4 g (or to taste)
1 tsp granulated sugar, 5 g
2 Tbs sweet soy sauce, 20 ml

Method :
Remove shell, head and dark veins of shrimp and leave the tail intack. Clean and drain.

Halve bitter melon and discard seeds. Cut in serving pieces. Cut shallots, garlic, and red chillies finely.

Fry shallots and garlic until aromatic. Add red chillie paste, galangal, salam leaves, and shrimp. Continue frying until shrimp changes color. Pour in water and bring to a boil.

Add bitter melon and red chilli slices. Season with salt, sugar, and sweet soy sauce. Continue cooking until done but not mushy.

Note :
4 servings

Source : Selera Magazine, October 1993

Cassava leaves and cowpeas curry flavored with dried shrimp

Ingredients :
200 g tempe
4 shallots, 40 g
2 cloves garlic, 10 g
5 red chillies, 50 g
20 g galangal
5 g lesser galangal
2 tsp ground coriander, 6 g
3 Tbs dried shrimp, soaked in hot water
3 Tbs cooking oil, 30 ml, for frying
2 salam leaves
800 ml medium thick coconut milk
250 g boiled cowpeas
200 g boiled cassava leaves
2 tsp salt, 8 g (or to taste)
1 tsp brown sugar, 10 g

Method :
Cut tempe into a slant

Make shallots, garlic, red chillies, galangal, lesser galangal, coriander, and dried shrimp into a paste. Fry until aromatic. Add salam leaves and tempe. Pour in coconut milk and let come to a boil whilst stirring to prevent coconut milk from curdling.

Add boiled cowpeas and boiled cassava leaves. Season with salt and brown sugar. Continue cooking until done but not mushy.

Note :
6 servings

Source : Selera Magazine, October 1993

A satisfying soup

Ingredients :
4 shallots, 40 g
3 cloves garlic, 15 g
3 candlenuts, 15 g
4 blacnuts, 30 g, take out contens, soak in hot water
5 g turmeric
10 g ginger
10 g galangal
2 Tbs cooking oil 20 ml, for frying
2 blades lemon grass, 25 cm each, bruised
2 salam leaves
3 purut lime leaves
800 ml medium thick coconut milk
2 red tomatoes, 200 g, sliced
250 g boiled conchiglie (large paste shells)
1 tsp salt, 4 g (or to taste)
1 tsp granulated sugar, 5 g
2 Tbs chopped celery

Method :
Make shallots, garlic, candlenuts, blacknuts, turmeric, ginger, and galangal into a paste. Fry until aromatic. Add lemon grass, salam leaves, purut lime leaves, and continue frying for 5 minutes.

Pour in coconut milk and bring to a boil. Add tomato slices, boiled conchiglie, and season with salt and sugar. Continue cooking until done. Server with a topping of chopped celery.

Note :
4 servings

Source : Selera Magazine, December 1993

Pasta & Shirmp Pie

Ingredients :
1 onion, 100 g
3 cloves garlic, 15 g
1 red tomato, 100 g
2 Tbs cooking oil, 20 ml, for frying
200 g fresh shrimp, cleaned, peeled
1 tsp salt, 4 g (or to taste)
1 tsp ground pepper, 3 g (or to taste)
200 g boiled ditali (small tubes of pasta)
3 eggs, 150 g, beaten
100 g grated cheese
1 Tbs margarine or butter, 20 g, for greasing
1 Tbs wheat flour, 10 g, for dusting
8 bread slices, 300 g
parsley, for garnashing

Method :
Cut onion, garlic and red tomato finely. Fry until aromatic. Add shrimp and continue frying until shrimp changes color. Season with salt and pepper. Continue frying until done. Just before taken form flame add boiled ditali, eggs, and 50 g grated cheese. Mix well and divide into 8 portions.

Grease 1 suitable form 15 cm in diametre each time with margarine or butter and dust with flour. Put I slice bread, 1 portion mixture of Step 1 and sprinkle with grated cheese. Bake until done and brownish. Garnish with parsley and serve to your liking.

Note :
8 servings

Source : Selera Magazine, December 1993

Exotic steamed catfish and grated coconut

Ingredients :
500 g fresh catfish
1 tsp salt, 4 g (or to taste)
1 Tbs vinegar, 10 ml
Charcoal, for grilling
6 shallots, 60 g
3 cloves garlic, 15 g
5 red chillies, 50 g
20 g galangal
1 tsp ground coriander, 3 g
250 g grated fairly young coconut
4 green chillies, 40 g, cut into a slant
2 salam leaves, slice in two
1 tsp salt, 4 g (or to taste)
1 Tbs brown sugar, 20 g
banana leaves, for wrapping

Method :
Discard gills and intestines of fish. Wash and cut in serving pieces. Coat with salt and vinegar. Let stand for 15 minutes to marinate. Grill over charcoal until done and brownish.

Make shallots, garlic, red chillies, galangal, and coriander into a paste. Add grilled catfish, grated coconut, green chillies, salam leaves, and season with salt and brown sugar. Mix well and divide into 4 portions.

Take 1 piece of banana leaf, put 1 portion mixture of Step2. Wrap and secure with toothpick. Put ino a steamer and steam until done.

Note :
4 servings

Source : Selera Magazine, October 1993