Wednesday, September 3, 2014

Salor Kari Sap ( Khmer Krom Vegetarian Curry )



I had shortlisted the recipe for Cambodian Rice and relish and had no intention of making any curry with it.In fact after I finished making the rice, I asked my son to taste and he loved the flavor. He was not happy with just rice so asked if I could make a curry which could go along. I quickly put a search and found a doable recipe where I would not have to rush to get the ingredients.Fortunately I had everything that was required.So here is a Cambodian Curry which tasted perfect with the coconut rice and bean..The curry was a little spicy , which we loved, since the rice was plain and simple.



 Salor kari sap. (Khmer Krom vegetarian curry.)


1 red onion, roughly chopped
3 lemongrass stalks, smashed & finely sliced
3 garlic cloves, crushed
3 small red chilies, chopped
1"ginger, chopped
1 tsp turmeric
2 tsp ground coriander
2-2½ tbsp vegetable oil
sea salt & freshly ground pepper
1 cup coconut cream
1 cup vegetable stock
1 tbsp soy sauce
juice of 1 lime
2 potatoes, peeled and chopped.
1-2 medium carrots, cut into chunks or roundels
1/2 cup peas
Optional.....
½ broccoli, cut into florets
8 button mushrooms, halved
1 zucchini, cut into chunks
a handful of spinach leaves, washed well
2-3 tbsp chopped fresh coriander
Process the red onion, lemongrass, garlic, chilies, ginger, turmeric and ground coriander with 2 tbsp veggie oil and seasonings to form a paste, adding more oil if needed.
Fry the curry paste in a wok (or large heavy-bottomed non-stick pan) until fragrant, stirring now and again.
Add the coconut cream, stock, soy and lime juice. Mix well and bring to the boil. Then turn down the heat and simmer for about 10 mins, stirring now and again, adding more liquid if needed.
At the same time, blanch the potatoes, carrots, broccoli and mushrooms in a large pot of lightly salted, boiling water until tender. Drain well.
Then add the drained veggies to the sauce together with the peas, zucchini and spinach. Toss well and briefly cook to wilt. Taste the sauce for seasoning.
Serve on a bed of steamed rice.
Any combination of veggies can be used.
Recipe Source: Here





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Chorus Trosot Pingpot ( Cumber Tomato Relish )


Salads are an important part of a meal . Every country has their own special salads and this crisp cucumber, tomato and sweet onion with light vinaigrette sauce is a delicious Khmer Krom country recipe. It is a great side dish to serve with grilled foods and curries.
I made a mini Cambodian meal with Coconut and Bean rice and Curry and served this relish with it.

Chorus Trosot Pingpot ( Cumber Tomato Relish)
1 cucumber chopped into cubed chunks
1 tomato cubed
Salt to taste
Sugar to taste
Vinegar
Mix everything and let the flavors infuse for an hour at least.
Recipe Source: Here




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Cambodian Cuisine with Bai Doung s’det Sor / Coconut Rice and Bean.


BM # 44
International ABC Cooking
Cooking with Alphabets : C
Category:  Lunch / Dinner with Curry





Cambodia

Country

Cambodia, officially known as the Kingdom of Cambodia and once known as the Khmer Empire, is a country located in the southern portion of the Indochina Peninsula in Southeast Asia.




Coming to the alphabet C, it is Cambodian Cuisine, where I have cooked rice and curry with a relish.

Khmer cuisine or, more generally, Cambodian cuisine is one of the world's oldest living cuisines. With an emphasis on simplicity, freshness, seasonality and regionalism, Cambodian food has won praise for its elegant and understated use of spice; its harmonious arrangement of contrasting flavors, textures and temperatures within the meal rather than a single dish; and its thoughtful and, at times, extravagant presentation of dishes with plenty of herbs, leaves, pickles, dipping sauces, edible flowers and other garnishes and condiments.

The staple food for Cambodians is rice. It is consumed by most Cambodians daily and with all meals, using a great number of cooking styles and techniques. There are hundreds of varieties of indigenous Khmer rice, from the fragrant jasmine rice to countless types of wild, brown and sticky rice . Rice, in Cambodia is eaten all day long in the form of street-side snacks, but for today I have cooked a rice variety that the Cambodians eat on New Year for good luck. This tasty  coconut rice bean is a very popular dish with Khmer Krom vegetarians. Fragrant rice and the black eyed peas, simmered and cooked in creamy coconut milk, tastes absolutely divine. The use of lime leaves will surely lend it a amazing flavor, since I did not get these leaves, I used lemon grass. We simply loved these .  I served Solar Kari Sap, which is a Cambodian curry  along with these creamy rice. I also served a Cambodian relish with this meal.The relish sure has a fancy name Chorus Trosot Pingpot

While on my search I had planned to cook only a variety of rice for this country, but after I finished cooking, my son felt that the rice had an amazing flavor and it could not be served just with that relish so I made the Curry, which turned out absolutely amazing. I could not believe that it had such a wonderful taste to it. Do check out the curry.

Menu for the day
Salor Kari Sap 
( Curry )

Bai doung s’det sor.
(Khmer Krom coconut rice and bean.)

Chorus Trosot Pingpot 
( Cumber Tomato Relish)


Bai doung s’det sor.(Khmer Krom coconut rice and bean.) 
1 cup rice 
1/2 cup black eyes peas
1 Kaffir lime leaf
1 cup coconut milk
1/2 cup water
1/2 tsp salt
1/4 tsp sugar
2 stalks spring onion, chopped
Soak the black eyed peas for 4-5 hours.
Boil in a pressure cooker with little salt.
You would require 2 whistles and then simmer for 5-7 minutes.
Check. Alternatively one can use canned peas also.
Wash and soak the rice for 15 minutes.
Place them in a rice cooker.
Add the black eyed peas.
Add coconut milk, water , salt and sugar.
Add lemon grass, the recipe calls for kafir lime leaves, but since these are not available here, I chose to use lemon grass.
Cook rice and once done, remove the lemon grass and add chopped spring onion.
Recipe Source: Here


Bai doung s’det sor.(Khmer Krom coconut rice and bean.)




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Tuesday, September 2, 2014

Samusa Thouk - A Burmese Street Food



BM # 44
International ABC Cooking
Cooking with Alphabets : B
Category : Street Food


Image result for burma

Burma
Burma, officially the Republic of the Union of Myanmar, commonly shortened to Myanmar, is a sovereign state in Southeast Asia bordered by Laos, Thailand, China, Bangladesh, and India.


Sharing borders with India, China, Laos and Thailand, Burmese cuisine is inevitably influenced by the spices, seasonings, ingredients and cooking styles of its neighbors. Yet it is the way that these ingredients are combined which make Burmese dishes unique.



Most Myanmar people regard soup as an indispensable component of a meal, possibly because Myanmar people do not normally drink wine, or even a glass of water at meals . Good spicy soups not only facilitate the dining process but also stimulate the appetite of diners. Sometimes, when soup is not available at the meal and the dishes are too dry, a hot cup of green tea is served instead.



There are many different styles of soup. There are sweet broths that are clear and bland and contain meat or fish and certain vegetables. There are bitter soups that are also clear but peppery and spicy, usually to go with salads as a fast food combination. Some soups are rather sour and made so with the aid of tamarind pulp or tomato. They mostly contain vegetables to lessen the richness of a meal. Finally, there are bean soups of various kinds that are thick and tasty and usually splashed over rice as a dampener.



Coming to their street food, they have a variety of dishes.
Street food is varied, accessible and inexpensive. For today it is their Samusa Soup or Samusa Thouk as they call it.



Samousa Soup
1/2 cup pigeon pea / toor daal
1/2 cup black gram
2 tablespoon oil
1 teaspoon jeera (cumin seeds)
3 dried red chilly
1 onion sliced
3 green chilly, sliced
1 teaspoon black peppercorns
1 tablespoon coriander ground 
2 teaspoons turmeric 
1 teaspoon kashmiri chili powder 
2 teaspoons garam masala 
10-12 cups of vegetable stock or water or a combination 
2 teaspoons tamarind paste 
1/3 of a cabbage sliced 
salt to taste 
2 cups bean sprouts 
1/2 cup green onions chopped 
1/2 cup cilantro chopped 
8 samosas 

Soak the kala channa overnight. 
Pressure cook the channa and toor dal in a pressure cooker till done. 
Heat oil .
Add jeera and cook until toasty, then add the red chilies. 
Add the onions and saute until browned. 
Add the slit green chilies . 
Meanwhile toast the peppercorns in a dry skillet, then in a spice grinder grind the peppercorns, coriander, turmeric, chili powder and garam masala. You can just grind the peppercorns by themselves, but I find that spices grind better when there is more volume. 
Add all the powdered spices and cook for a minute. 
Add the vegetable broth and/or water (I used a combination of broth and water), channa, toor dal, and the tamarind and cook over medium heat for at least 30 minutes. 
Add the cabbage and salt and continue to cook until the cabbage is soft. 
Add the bean sprouts and green onions. 
Deep fry the samosas. 
Cut the samosas in fourths and put a few pieces in each bowl. 
Top with cilantro. 
Originally they have large punjabi samosas, but since I did not want to cut them I used mini samosas. 
Recipe Source - Here




Frankly speaking I am not a soup person so initially gave this a second thought, but after reading the recipe I was sure it would taste well, and anyway I am quite fond of samosas, so knew those could be the rescuers. The soup was more like our toor daal that we cook with rice, I could easily call it a blend of Sindhi daal and curry. The samosa acted as the dumpling and added an interesting element to the dish, and it was as good as a meal. The tangy tamarind made it awesome, the veggies made it whole some and finally the greens gave it a wonderful crunch.





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Monday, September 1, 2014

Afghani Kabuli Pilaf


BM # 44
International ABC Cooking
Cooking with Alphabets : A
Meal Type : National Dish



    Afghanistan
    Country
    Afghanistan, officially the Islamic Republic of Afghanistan, is a landlocked country located in Central Asia and South Asia.


Friends welcome to this wonderful , delicious month of September. Delicious, since we , a group of bloggers are going to cook yet another edition of A- Z recipes throughout this month. Last September we cooked recipes starting with alphabets, but this time it is going to be a recipe from a country staring with a particular alphabet. We shall naturally go alphabetically. We shall work on the recipes Monday through Saturday and take breaks on Sundays.


Let me tell you that we had to choose our countries , this perhaps was the first challenge, but somehow I was very clear about the countries I am going to cook from, so actually I did not take long to make my country list. 


Next step was to choose the recipes . Being a vegetarian at times it is difficult, but I realized that a lot of people are actually turning vegetarian and I could find these recipes without much difficulty.

The third step was to get the perfect recipe which I should show case. This was the most difficult because while searching I kept getting confused. This confusion made me take another challenge. I decided to divide my 26 posts into 5 sections, thus getting a figure of 25 posts . The 26 post is added to one of these sections. I chose themes but with random posts. So I have five themes in all.

5 posts on National Dishes
5 posts on Breakfast 
5 posts on Street Foods
5 posts on Desserts / sweets
6 posts on Meals featuring a Curry.


So for Day 1 my country is Afghanistan  and I am cooking Afghani Pilaf.

Kabuli Palaw, also called pilav, is an Afghan pilaf dish consisting of rice mixed with raisins, carrots and lamb. It is one of the most popular dishes in Afghanistan, and is considered the Afghan National Dish.

Kabuli Palaw is  made by cooking basmati or long grained rice in a brothy sauce .The rice is boiled and the extra starchy water after cooking is removed as broth .It is rather interesting the way this Pilaf is made.It is of course a non vegetarian pilaf cooked with lamb, which is cooked separately.The meats can be lamb, chicken, or beef.i looked up for a vegetarian version, and it said omit the meat, which made it simple. The pilaf is baked in the oven and  topped with sautéed grated carrots, raisins, and chopped nuts like pistachios or almonds. The meat is covered by the rice or buried in the middle of the dish ,while serving one cannot see it.

While watching a documentary on telly, I fell in love with this pilaf, unfortunately I just saw the end, so googled and got the recipe. I cooked this pilaf twice, the first time I  accidentally deleted the pics.I was disappointed but after three days hubby dear encouraged and said, how about making those Carrot rice , they came out pretty good. I was really happy and made them, this time I added almonds and pistachios too which I missed last time. The rice turned out richer. Okay I think it's about time I get to the recipe...





Afghani Kabuli Pilaf
2 cups basmati rice
1/4 cup ghee
Salt to taste
1 tbsp granulated sugar
1/4 tsp ground cardamom
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp pepper
2 carrots,
1/2 cup golden raisins
Almonds
Pistachios
Wash the rice well and soak for about 30 minutes.
Add salt to large pot of boiling water; add rice.
Cover and simmer until tender, 6 to 8 minutes.
Drain, reserving 1 cup cooking liquid; set liquid aside.
Heat about 1 tsp of ghee over medium-high heat.
Add sugar; stir until dissolved.
Add reserved cooking liquid; bring to boil.
Add rice .
Stir in cardamom, cinnamon, cumin and pepper.
Bake in 450°F (230°C) oven until water is evaporated, about 10 minutes.


In skillet, heat remaining ghee over medium-high heat; sauté carrots ,raisins ,almonds and pistachios until tender, about 2 minutes. Spoon over rice.






The rice tasted really good inspite of not having any chilly to it. The flavors were pretty strong and while it baked the whole house was full of aroma. I actually did not serve any accompaniment with it.




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Tuesday, August 26, 2014

Grilled Onion Potato Open Toast

BM # 44 Week 4 Day 3

Day 3 and we have yet another bread related recipe. By now you guys know that my son is an excellent cook, though he cooks rarely. He only cooks his favorite food, which when done tastes so so good. These grilled onion and Potato are an awesome combo and a specialty with him. This time I made them, as he was not around. A very simple dish but very very satisfying . I used boiled potatoes to make a quick roast, whereas my son always uses raw potatoes.Okay let me tell you how to go about.


Boiled Potatoes / raw potatoes
Onions
Fresh basil
Garlic cloves
Salt
Pepper
Oregano
Chilly flakes
Olive oil.
Cut rounds from potatoes and onions.
You could leave the skin on.
Place them on the baking tray.
Throw in the garlic cloves .
Sprinkle the spices lavishly.
Drizzle olive oil.
Bake them at 180 deg
Throw in the fresh basil just when these are about to be done.
Bake  till nice and crisp.
It took me just 10 minutes as I used my mini oven which has a grill. So please check in between and if you want you could flip these ones for even cooking.
Apply pesto butter on a bread toast .
Serve on this toasted No Knead Bread  or along with toasted bread.




The taste of the crisp crunchy onions is absolutely mind blowing, the roasted garlic along with the basil leaves and potatoes, is a combo which is truly one to die for.
Though I started with bread recipe under Tame the Yeast theme ,which was meant to be breakfast, I landed up making this into a Sunday Night dinner, with Pesto Butter and Grilled Onion and Potato .

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Monday, August 25, 2014

Pesto Butter

BM # 44 Week 4 Day 2

The theme Tame the Yeast demanded us to either make two breads and an accompaniment or one bread and two bread related recipes. So after making one bread I decided to make related recipes. The minute we use the word bread we immediately think of butter. Yes, that is what I have made for Day 2. It is Pesto Chilly Butter.

While making Pesto for Pizza Wontons, I made extra Pesto, and to this same pesto I added finely chopped Piri Piri. There is no recipe and you could add or minus the ingredients according to your personal taste.

What I used is
100 gms butter
2 tsp Pesto
2-4 finely chopped Piri Piri.

Take 100g of butter out of the fridge for an hour to soften. Flavor is key, so use good-quality semi-salted or unsalted butter. Beat the butter with a wooden spoon until it is soft and creamy, then beat in the pesto and piri piri
.
Tip the flavored butter onto a square of cling film, roll it around the butter to form a sausage shape, then twist the ends to seal. The butter is now ready to be stored for up to 3 days in the fridge or up to a month in the freezer.

The No Knead loaf had an amazing taste and after toasting the bread I applied a nice layer of this butter...oh it tasted awesome. This was a simple bread and butter, but satisfying the taste buds and wanting more and more.

We'll we cannot stop at just bread and butter, the dinner has to be something beyond this , so tune in tomorrow and check how I shall serve this bread.



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