Sambal Ayam and Sambal Mangga. Indonesian Chili Chicken Serve With Spicy Mango Relish

Very tasty Indonesian chili chicken. Red jalapeno is perfect for this dish, because you get the right amount of spiciness without burning your tongue, it also gives vibrant  color that will make it even more appetizing. If you are still unsure about the level of spiciness of this red jalapeno, or afraid that it might be still a bit too spicy for your family, especially for your young one,  you can always deseeded the red jalapeno, and reduce the amount needed according to your taste, and perhaps add one or two Roma tomatoes instead. 

Sambal Ayam (Chili Chicken)
Serve 6

3 whole chicken legs
3 whole chicken breasts
4 red jalapeno, roughly chopped
1/4 cup chopped shallots
1 tbs chopped garlic
1 tsp toasted shrimp paste (Belacan)
1 tbs fish sauce
2 tbs gula merah (palm sugar), or brown sugar if unavailable
sea salt, as needed

Arrange chicken pieces in a large braising pot. Set aside.

Put chopped red jalapeno, shallots, garlic, and shrimp paste in a food processor or a blender. process to make smooth paste. Add water if necessary to keep the blade running. Pour directly on top of chicken, add about 1 cup of water, fish sauce, and gula merah. Stir to mix. Transfer the pot to the stove. Cook the chicken over medium high heat until it starts to boil, then turn the heat to low. Simmer until the chicken is cooked thoroughly, about 35 to 45 minutes depending the size and type of chicken you are using. Transfer chili chicken onto serving bowl. Serve with plain jasmine rice, simple saute vegetable, and a little bit of mango sambal on the side.

Spicy Mango Relish (Sambal Mangga)

2 cups shredded raw green mango (about 1 medium size)
4 - 5 red jalapeno
2 tsp toasted shrimp paste (Belacan)
2 tsp fish sauce
sea salt, as needed

Add red jalapenno, toasted shrimp paste, salt to a food processor. Process to make a smooth paste. Alternately, pound ingredients together to make smooth paste. Pour this chili sauce on top of  shredded mango, add fish sauce, and pinch of salt. Mix well, taste and adjust seasoning as needed.  Transfer to a serving bowl. 

Manti. Turkish Dumpling Serve With Yogurt Sauce and Paprika Mint Oil

Manti is Turkish specialty dumpling normally filled with ground lamb (for a vegetarian version check here), not really heavily spiced, but tastes devine. It is labor intensive as everything is made from scratch, unless, you can find ready made  Manti dough in your local grocery store. You must willing to set aside plenty of time if you are intent on achieving your own satisfactory meal to present to your family. The ingredients is short and simple, the making is straight forward and uncomplicated, but the process  is long. Especially, if you don't have pasta machine to help you. You must roll the dough into thin strips, then cut them into squares. Next,  each square is fill and shape with minced lamb, or beef. To shape manti into pretty little parcel, abviously need practice, especially if you never done this before. Having said that, make this Manti only if you are in a good mood :)  Or, invite your friends, sisters, or someone to make it with you, that way you will be chatting, rolling, and shaping the same time, you'll be finish sooner then you realize. Good luck!

Manti. Turkish Dumpling Serve With Yogurt Sauce and Paprika Mint Oil
Recipe adapted from TURQUOISE, by Greg and Lucy Malouf
serve 4

For manti wrapper:
14 oz bread flour
2 - 3 free-range eggs
1 tsp sea salt

For lamb filling:

7 oz minced lamb

1 small onion, grated

sea salt and freshly ground black pepper

For yogurt sauce:

14 oz Greek-style yogurt

3 cloves garlic, grated or minced

2 oz unsalted butter

1 tsp Hungarian paprika

2 tbs minced fresh mint, or 1 tsp dried mint

Place bread flour and salt in a mixer bowl. Lightly beat 2 eggs in a small bowl, add this to mixer bowl. Knead using dough hook attachment on a low speed just enough to mix the ingredients and to see if the dough is too dry to work on. If too dry, add the remaining 1 egg (lightly beaten). Increase the speed to medium speed and continue to knead for another 5 minutes.

Turn the dough onto kitchen counter top, continue to knead by hand for about 5 minutes, until the dough is smooth and  elastic.  Place the dough into a lightly oiled bowl, cover with plastic wrap, and let it rest for an hour. While the dough is resting, you can make the lamb filling.

Mix all ingredients together. Set aside until ready to use. If you are not going to use it immediately, refrigerate.

Roll the dough into a very thin (1/16-inch) strips. Cut the strips into 2-inch squares.

Working with one square of dough at a time (cover the rest with clean kitchen towel to prevent drying), place about 1/2 tsp lamb filling in the center. Moisten the edges with a little bit water, gather each corner in the center to make a star-like shape. Place it onto a lightly floured baking sheet, cover with a clean kitchen towel. Repeat with the rest of the dough until all filling has been used.

Bring a large pot of salted water to boil. Carefully drop in about half of the manti. After about 1 to 2 minutes, they will rise to the surface, which most likely they are cooked. If you are unsure, take one manti, and open it. Then, adjust the cooking time according to your preference of meat doneness. Using a large slotted spoon, transfer manti onto a large serving plate. Repeat with remaining manti.

Combine garlic, and yogurt in a bowl. Season with sea salt and freshly ground black pepper. Set aside.

In a small skillet set over medium low heat, melt the butter. Add mint, and paprika. Stir for a few seconds, then remove from the heat. Season with sea salt and freshly ground black pepper.

Spoon yogurt sauce over manti, drizzle with paprika and mint sauce. Serve immediately.

Eggplant Pahi. Sri Lankan Eggplant Curry With Fragrant Pickling Spices

Unusual eggplant curry, with very little gravy in it, hence it is also called eggplant dry curry. The eggplant slices, are first rub with saffron, which I skipped, as saffron is expensive, and I like to save it for other dishes like Risotto, Paella, some Moroccan, or Iranian dishes with less spices. When I use saffron in my cooking, I like the saffron taste tobe dominant and present. Of course, you don't need to skip this process. If you do this process, then rub the eggplant with combination of crumbled saffron and salt  before frying them. The other thing that intrigued me about this curry is the uses of pickling spices such as mustard seeds, coriander, cumin, and fennel seeds.  In addition to those spices,  lemongrass, and pandan leaves, which just in case if you never knew, it is extremely fragrant, are both added to the recipe. In Indonesia, pandan leaf is mainly used  for sweet dessert and cake alike. Therefore, when I saw this recipe in my cookbook, it made me  curious abut the end result.

Just a little note, I found that this ginger grater will make your life easier, it is extremely useful if you do a lot of grating ginger, onion, I even grate my garlic with this grater. It is inexpensive, quick and very easy to use. 

Eggplant Pahi. Sri Lankan Dry Eggplant Curry With Fragrant Pickling Spices
Recipe adapted from Alexandra Greely's Asian Soups, Stews, & Curries
serve 4 - 6

6 medium size Japanese or 4 medium size Chinese eggplants, cut into thick long (about 2 - inces) strips

onion, or red onion, sliced

2 pandan leaves, cut into 2 inches long

2 lemongrass stalks, white part only, sliced

10 - 15 curry leaves

1 cinnamon stick

enough vegetable oil to fry the eggplants

1 cup coconut milk

1 tbs freshly grated ginger

2 tsp freshly grated garlic

2 - 3 Thai chilies, thickly sliced (optional)
1/2 tsp turmeric powder

salt and freshly ground black pepper, to taste

Pickling spices:

1 tbs corriander seeds

1½ tsp cumin seeds

1/2 tsp fennel seeds

1 tbs mustard seeds

Fry eggplant slices in a batch unti soft. Set aside.
Meanwhile, roast the pickling spices on a small skillet set over medium low heat, stirring continuously until fragrant, about a minute. Set aside to cool, then grind them in a spice grinder or coffee grinder.

In a large pan set over medium heat, fry onion with 1 - 2 tablespoon vegetable until a little bit brown. Add pandan leaves, lemongrass, curry leaves, and cinnamon stick. Stir and continue to fry until fragrant. Add ginger, garlic, Thai chili if using, turmeric powder, and ground spices, stir to coat. Add half a cup of the coconut milk, stir and let it boil for a minute, then add the fried eggplant. Season with salt and freshly ground pepper, carefully stir, you don't want to break apart the eggplant. Pour in the remaining coconut milk, stir to mix. Lower the heat to low, continue to cook until the coconut milk is hot, but don't let it to becomes boil. Taste and adjust seasoning as needed. Serve with simple steam Basmati rice.

Cochin (Malabar) Jew's Fish Curry With Cilantro and Coconut For Passover

From all Jewish holidays, Pesach is perhaps my most  favorite holiday gathering, I enjoy long ritual reading the Haggadah, before we get into tasting the actual the food. As usual,  I will be assigned to bring fish dish, with a little reminder, that I should not  include any wheat in it. Because I am a Shiksa (non Jewish woman) ha .. ha.. ha.. I need a little reminder, kidding! Of course that's okay. I do like to be reminded anyway. So each year, I try to bring different kind of fish dish from different country. I think I'll bring Indian flavor to the table this time. I hope they will be pleased. 

I adapted  this recipe from  Maya Kaimal's Savoring The Spice Coast of India , Fresh Flavor From Kerala. This particular recipe comes from  The Cochin Jews community, which were presence in Kerala dates back to the King of Solomon (שְׁלֹמֹה). Most have left Kerala for Israel and other part of the world,  only small number  still stay, which unfortunately faces extinction.

Have A Happy And Healthy Pesach to all who celebrate it!

Cochin (Malabar) Jew's Fish Curry With Cilantro and Coconut For Passover
recipe adapted from Maya Kaimal's Savoring The Spice Coast of India
serve 4 - 6

1 to 2 pounds skinned firm white fish fillet (cod, halibut)
3/4 cup grated unsweetened coconut
1/2 cup loosely packed cilantro
1 tbs cumin
1 tsp cayenne pepper
1 tsp turmeric
2 tbs vegetable oil
1 small onion, thinly sliced
1/2 tbs minced garlic
2 cups or more water
salt and pepper to taste
1 - 2 tbs peanut oil

In a bowl of food processor add coconut, cilantro, cumin, cayenne pepper, turmeric, and 3/4 cup of water. Process to make smooth paste.

Heat oil in a shallow pan set over medium heat. Add onion, fry until the onion is slightly brown. Add garlic, stir for a few seconds, then add coconut paste and 3/4 water. Season with salt and pepper, stir to mix. Bring to a boil, as soon as it boils, turn the heat to low. Continue to cook  until the mixture is thicken.

Pour in another 1/2 cup of water, add fish fillet. Turn the heat to medium, and bring it back to a boil. As soon as it boils, lower the heat. Partly cover the pan, gently simmer  and basting the fish with sauce from time to time. Cook for about 10 to 12 minutes (depending on the thickness of the fish) until the fish is cooked and flaky.

Pacri Nenas. Indonesian Pineapple Curry With Ground Beef Kofta.

Pacri Nenas. Indonesian Pineapple Curry With Ground Beef Kofta.
serve 6- 8

For Beef Kofta:
1 pound ground beef
2 tsp minced garlic
1 tbs freshly grated ginger
salt and pepper to taste

For the curry:
1/4 cup minced shallots
1 tbs minced garlic
3 candlenuts, chopped
2 - 3 red jalapeno pepper, seeded - roughly chopped
1 very ripe tomato, roughly chopped
1/4 tsp roasted shrimp paste
1 tbs palm sugar, optional
1 medium size pineapple, peeled and cubed
1 whole star anise
1 stick cinnamon
2 whole cloves
1 lemongrass stalk, white part only - bruised
1 slice (about an inch) fresh galangal
1/2 tsp turmeric powder (if fresh turmeric is available, use about 1/4 inch slice)
freshly grated nutmeg, jus a tad
1 tbs fish sauce
3 cups coconut milk
1 cup or more water (depending how thick you want you curry is)
salt and pepper, to taste
2 tbs vegetable oil

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Mix to combine ground beef, minced garlic, freshly grated ginger, season with salt and pepper. Shape into bite-size meatballs. Arrange neatly on a baking sheet. Bake for 15 minutes, turning them halfway, so they are brown evenly.

meanwhile, make the spice paste. Into a bowl of food processor, add minced shallots, minced garlic, candlenuts, chopped red jalapeno pepper, tomatoes, roasted shrimp paste, and palm sugar if using. Process to make smooth paste, add water if necessary to keep the blade running.

Heat vegetable oil in a large soup pot set over medium heat. Fry whole star anise, cinnamon, cloves, lemongrass, and fresh galangal for a few seconds, just enough to make the oil smell good. Add spice paste, turmeric powder, and a tad of freshly grated nutmeg. Stirring continuously for few more seconds until fragrant. Pour in half of the coconut milk, and water, add pineapple chunks, and fish sauce. Stir to mix, then turn the heat to medium low, simmer for about 5 minutes. Now,  add kofta, continue to simmer for another 5 minutes. Lastly add the remaining coconut milk, bring back to a low simmer so that the milk won't break a part, about 2 to 3 more minutes. Taste and adjust seasoning as needed. Serve with plain steam rice.

Grilled Tilapia With Balinese Lemongrass Sambal

Healthy, delicious, exotic, fragrant, quick and easy to make. I shall say no more .....

Grilled Tilapia With Balinese Lemongrass Sambal
serve 2 to 4

2 (about 1.5 pounds total) Tilapia fillets

The marinade:
3 cloves garlic, minced
1 tbs lightly toasted coriander seeds - ground
2 tbs lemon juice
1 tbs olive oil, or vegetable oil (coconut oil if available would be better)
salt and paper, to taste

The sambal:
2 lemongrass stalks, white part only - thinly sliced
2 shallots, thinly sliced
2 Thai chiles, or red jalapeno, sliced
1 lime, juiced
2 tbs mild olive oil, or vegetable oil (coconut oil if available would be better)
1/4 tsp roasted shrimp paste
2 tsp fish sauce

Combine all ingredients for marinade in a small bowl, season with salt and paper. Pour on top of tilapias, and marinate for an hour.

To make sambal sere,  place all ingredients in a bowl, using your hand (use gloves if you wish) mix and lightly squeeze the ingredients together. Taste and  adjust  seasoning as needed. Cover the bowl with plastic wrap, set aside or refrigerate if not planning to use it immediately. 

Brush the grill with a little bit of oil. Grill  tilapias until well charred on both side, about one minute on each side. Transfer to a plate, add sambal on top. Serve with simple saute green vegetable, and steam rice. 

Imam Bayildi

Imam Bayildi is one of those dish that is not only simple and easy to make, but also very versatile. It can be serve hot, or cold, serve as appetizer or entree. I personally like to serve it  as  vegetarian entree accompany with plain rice, rice pilaf, or plain couscous. If you like, you can squeeze in some lemon juice, then garnish it with fresh dill. Hope you like it!

Imam Bayildi, Baby Italian Eggplant Stuffed With Simple Tomato Sauce
serve 3

6 (about 1½ pounds) baby Italian eggplants
1 small onion, diced
2 cloves garlic, minced
6 Roma tomatoes, chopped
1/4 chopped Italian parsley
1/4 cup water or chicken broth
4 tbs olive oil
salt and pepper to taste

Preheat oven to 350 degrees F.

Heat 2 tbs olive oil in a medium pot, add diced onion, saute until soft, add garlic, stir and cook for a few seconds. Add chopped tomatoes, and water or chicken broth, stir, cook for 10 minutes until tomatoes are soft. Stir in chopped parsley, season with salt and pepper. Remove from the heat. 

Meanwhile, cut the ends of baby eggplants, fry with remaining 2 tablespoons olive oil until they are lightly soft  on all side. Transfer to a baking casserole. 

Slit each eggplant lengthwise to create pockets, spoon tomato sauce into  each pocket. Fill in as much as you can, so you will used up all of it. Cover casserole with aluminum foil, then bake for 20 minutes.  

Calabaza Squash and Broccoli Tart

I love this Calabaza squash, it's so delicious,  really really sweet, and buttery. But, the skin is extremely tough, never mind about peeling with regular knife. I use my clever and borrow my husband hammer to cut it into half or large chunks, then roast it in the oven. When its done, I just eat the whole thing including the skin, so far I haven't had any problem with my stomach, so I assume it is save to eat.

Calabaza Squash and broccoli Tart

makes 1 (11-inch) tart

1 recipe of simple pastry dough

3/4 cup diced sweet onion

4 oz broccoli floret

6 oz roasted calabaza squash, sliced

3 eggs

1/2 cup heavy cream

1/2 cup milk

3 oz grated gruyere cheese

3 oz grated parmesan cheese

freshly grated nutmeg, to taste

freshly grated black pepper, to taste

salt, to taste

1 tbs olive oil

Butter generously an 11 - inch round tart. Set aside.

Roll out the pastry dough into 1/8 - inch thickness. Transfer onto tart pan, trimm off the excess. Prick all over with fork, refrigerate at least 30 minutes.

Meanwhile, heat oil on a skillet set over medium heat. Fry the onion until lightly golden, add broccoli floret, stir and cook for about one minutes. Remove from the heat, and cool completely.

Preheat oven to 375 F

Take pastry dough from refrigerator, line with aluminum foil. Add beans on top of the foil. Bake for 20 minutes. Remove the foil and the beans, continue to bake for another 10 minutes. Remove pastry dough from the oven - cool slightly, then add broccoli - onion mixture, and scatter calabaza slices here and there. 

Crack the eggs in a medium bowl, add heavy cream, milk, gruyere cheese, parmesan cheese, nutmeg, black pepper, and salt. Pour into pastry shell. 

Bake for 25 - 30 minutes until it is set, but still slightly jiggle in the middle when the pan is shake gently. Remove from the oven, serve warm, or at room temperature.