Author Archives: azizen

Lumpia – nems of phillipines

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Ingredients :

  • 1 tablespoon of vegetable oil
  • 500g of ground pork
  • 2 cloves garlic, crushed
  • 1/2 cup of chopped onion
  • 1/2 cup of chopped carrots
  • 1/2 cup of chopped green onions
  • 1/2 cup of green cabbage, thinly sliced ​​
  • 1 teaspoon of black pepper
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of soy sauce
  • Chinese dumplings to 30 sheets (10 x 10 cm ~)
  • 2 cups of vegetable oil for frying

Preparation :

In a wok over high heat, add 1 tablespoon of vegetable oil and cook the ground pork, stirring frequently, until no longer pink and book.
Cook garlic and onion in same pan for 2 minutes. Then add the cooked pork, carrots, green onions and cabbage. Season with pepper, salt, garlic powder and soy sauce. Remove from heat and set aside. Cool to room temperature.
Take a sheet ravioli and place 3 tablespoons of filling diagonally near one corner of each wrapper, leaving 1 cm between the corner and two sides of the stuffing. Fold the corners over the filling and roll the lumpia keeping it tight. Moisten the side of the packaging with water to seal the edges. Cover the rolls of plastic film to conserve moisture.
In a deep fryer or skillet deep enough oil filled Fry the rolls of 1 to 2 minutes, until browned. Drain on paper towels.
Serve immediately with sauce.

Tips : We need the sheets of ravioli with wheat flour as for bricks or failing take the sheets of brick and cut into squares.

Anecdotes : The lumpia is the form of Indonesian and Filipino nems. The word comes from the language lunpia Hokkien. This dish, fresh or fried, was brought by immigrants from Fujian province in southern China, which constitute the majority of Chinese in Indonesia and the Philippines.
The Netherlands and Flanders, his name is loempia, ancient pronunciation of Indonesian lumpia, which has become the generic name for nems in Dutch.

Ensaimada – brioche

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Ingredients :
For 18 Brioches

  • 30 g of yeast
  • 1/4 cup of hot water
  • 6 tablespoons of sugar
  • 4 cups of flour
  • 185 g of butter or lard
  • 6 egg yolks
  • 1/2 cup of milk
  • 1/2 cup of extra melted butter or margarine
  • 125 g of steamed grated cheese (Edam)

Preparation :

Put yeast in warm water.
Add 3 tablespoons of sugar and stir until yeast is dissolved. Sprinkle 1 teaspoon of flour and let stand in warm place.

Beat 185g butter. When it’s creamy incorporate 3 tablespoons of sugar and continue beating until mixture is smooth.

Add egg yolks one by one and add the flour alternately with milk,
then add the yeast. The dough should be soft but should not stick to the walls.

Make a ball is allowed to stand for 10 minutes in a dish coated with flour.

In a bowl, coat the dough ball with oil, cover the bowl and let rise 1 hour in a warm place until it has doubled in size.

Divide dough into two and roll each piece into a rectangle of 45×38 cm, coat the rectangles with the remaining butter and sprinkle with grated cheese, cut into 3 strips each rectangle in the direction of equal length.

Roll up each strip thus obtained (always in the direction of the length) for long cylinders. Cut each roll into 3 this gives 9 pieces by rectangle.

Roll each small cylinder on itself to give it the shape of a snail or a twist. Place on a greased baking sheet, leaving space between each piece.

Cover with a clean cloth and let rise 30 or 40 minutes in a warm place or until they have doubled in size.

Heat oven to 170 ° C and cook 10 to 12 minutes.

Remove from oven and brush with melted butter. and sprinkle with sugar.

Serve warm the ensaimadas or at room temperature.

Tips : The ensaimada lisa, no additives, except icing sugar dusted, is the most common version for ensaïmades individual. 
In contrast, the ensaïmades for many people are most often filled: jam filaments pumpkin flesh, stuffed with Catalan cream, stuffed with the soubressade this is a sausage of Majorcan , apricot, chocolate, nougat, etc..

Anecdotes : Saim means of lard or the name of the dish. This is a traditional dessert and emblematic of the island of Majorca, where he developed and used for a long time. In the Philippines, the influence of four centuries of Spanish rule can be enjoyed in a mixture of flavors from Spain, China and the tropics. Ensaïmada can be filled with ube (purple yam), of macapuno (coconut) or mongo (a kind of black beans). Apart from the paella and other dishes, Ensaymada is one of the pastries that Spaniards made ​​in the Philippines during the Spanish colonization.

Tamarin sauce

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Ingredients :

  • 2 tablespoons of tamarin concentrate
  • 2 clove garlic
  • 1 teaspoon of fresh ginger
  • 1 ½ tablespoons of honey
  • 1 teaspoon of sugar
  • 1 tablespoon of soy sauce
  • 1 tablespoon of nuoc mam
  • ½ teaspoon of salt
  • 1 teaspoon of paprika
  • ¼ teaspoon of chili powder

Preparation :

Chopped finely the garlic and ginger and put the mixture into the blender or mortar.

Add tamarind, honey, sugar, soy sauce, fish sauce, salt, paprika and chili powder.

Then mix everything until the mixture is smooth.

Serve at room temperature with raw vegetables like carrots, peppers or cucumber and okra or turnips diced.

This sauce can be kept several weeks in the refrigerator in an airtight jar.

Pou ja – Thai Crab Stuffed

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Ingredients :

  • 4 medium sized crabs
  • 300 g of ground pork
  • 6 shelled shrimps
  • 100 g of soy vermicelli
  • 30 g of green onion
  • 30 g of coriander
  • 4 fragrant dried mushrooms
  • 1 tablespoon of chili paste
  • 1 tablespoon of cornstarch
  • 1 tablespoon of palm sugar
  • 2 tablespoons of in soy sauce
  • 3 tablespoons of nuoc mam sauce
  • 2 tablespoons of lime
  • 1 teaspoon of glutamate
  • 10 g of fresh ginger
  • 1 teaspoon of freshly ground black pepper
  • 2 egg
  • 1 egg yolk
  • 2 clove garlic

Preparation :

Cook the crabs in boiling water for 30 minutes then remove all the flesh, being careful not to break the shell and clean thoroughly.

Soak the soy noodles in a cold water for 15 minutes, drain and cut

Soak 15 minutes ​​the fragrant mushroom in cold water, drain well then chopped and book.

Chopped coarsely  shrimp and garlic, then chisel green onion and cilantro and set aside.

Cut the palm sugar into small pieces .

In a bowl put the crab meat, the ground pork, shrimp, green onion, cilantro, garlic, ginger, chili paste, the cornstarch, soy sauce, pepper, eggs and 2 tablespoons of nuoc mam sauce and mix everything for a homogeneous good farce.

In a bowl put 1 tablespoon of nuoc mam sauce, lemon juice, the palm sugar and stir until the sugar is well dissolved.

Stuff the shells by packing well to prevent the stuffing from falling during cooking.

Brush over the stuffing with a layer of egg yolk and bake in oven at 180 ° C for 20 minutes.

Serve hot with white rice and palm sugar sauce.

 

Tips : you can cook the stuffed crabs steamed so do not brush with egg yolk and bake for 40 minutes, and if it is with a deep fryer, crabs should be well covered by hot oil and cook 15 minutes over heat strong.

Nigiri sushi – sushi – raw fish on rice

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Ingredients :

  • 200 g of Japanese rice
  • 3 cl rice vinegar
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • 50 g of tuna
  • 50 g of salmon
  • 50 g of sea bream
  • 2 raw pink shrimps
  • sweet soy sauce
  • wasabi

Preparation :
Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 tbsp. Coffee sugar and 1 tsp. teaspoon salt and mix and reserve.

Place rice in a warm bowl and pour rice vinegar and mix
then cover the rice gently with a damp cloth and let cool to room temperature.

Shell the shrimp, leaving tail and then made ​​an incision in the lengthwise, remove the black vein and then flatten and cook in boiling water until they turn pink, then drain and set aside.

Cut the tuna, salmon and sea bream in each 1 cm thick and set aside.

Take a tablespoon of rice in your hand, press your hand, closing to give the rice ball an elongated shape, then place a drop of wasabi in the center of each slice, place the slice of fish on rice and to join together and settle back in your handsand check that they be well stretched.

Serve with sweet soy sauce and a touch of wasabi.

Tips : The Nigirisushi is a ball of vinegared rice (shari) on which rests a slice of raw or cooked fish, shrimp, sea urchins, crab, omelette, vegetables and much more. A little wasabi is also added.

Anecdotes : Sushi is outside of Japan, one of the iconic dishes of Japanese cuisine.

Makizushi – maki – rolled with vegetables and raw fish

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Ingredients :

  • 1 cup of Japanese rice or round rice
  • 1 1/2 cup of water
  • rice vinegar
  • 2 sheets of nori seaweed
  • 100 g of fresh salmon
  • 1 ½ cucumber
  • 2 eggs
  • sugar
  • salt
  • 1 sushi mat

Preparation :

Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.

Cut the cucumber into 2 then into 4 in lengthwise and remove seeds from cucumber then cut into sticks about 1 cm.

Cut salmon into strips about 1 cm and reserved.

In a bowl break the eggs and then put a pinch of salt, sugar and 1 teaspoon of rice vinegar and mix.

Heat a lightly oiled pan and pour the egg spread out well to make an omelette not too thick, then roll.

Cut the tip of the omelet then cut in two vertically and set aside.

Place rice in a warm bowl and pour rice vinegar and stir gently then cover the rice with a damp cloth and let cool to room temperature.

Place the nori smooth side outward on the sushi mat, (moisten your hands to prevent the rice stick in your hand), then put the rice on the sheet and spread it over three quarters of the sheet pressing gently, then garnish with cucumber, salmon, omelet and then lift the carpet to start rolling the maki by light pressure and continue to gently roll up tightly to prevent the maki does not come off.

Wet the blade of your knife and cut the maki into slices of about 3 cm.

Serve with sweet soy sauce and a hint of wasabi.

 

Tips : You can vary your maki using different ingredients like tuna, shrimp, carrots, radish, and avocado, etc. ….

Anecdotes : The makizushi (literally, “sushi roll”), often called maki in Europe, is a Japanese culinary specialty is in the form of a roll of dried nori seaweed coating the vinegared rice stuffed with different foods, especially fish raw or plants. Like other sushi, it is dipped in sauce mixed with wasabi.
It is very close to his cousin Korea, Kimbap.

Chet glay hin – Chicken Curry

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Ingredients :

  • 3 teaspoons of garam masala
  • 1 fresh red chilli
  • 3 sheets Caloupilé or Kari
  • 2 cloves garlic
  • 2.5 cm of fresh ginger
  • 6 shallots
  • 3 tablespoons of peanut oil
  • ½ teaspoon of freshly ground black pepper
  • ½ teaspoon of cinnamon
  • 1 teaspoon of dried peppers, roasted and ground
  • ½ teaspoon of ground turmeric
  • 4 chicken legs
  • 50 cl of chicken broth
  • 2 lemons
  • fish sauce

Preparation :

In a bowl, sprinkle the chicken with turmeric, chili grind, cinnamon, pepper and salt.

Rub skin the chicken pieces with the spice mixture and let the chicken soak for 1 hour.

Heat oil in a pressure cooker and fry the chicken over a low heat until the skin browning and set aside.

Mix the shallots, garlic, ginger and fresh chilli in a blender or with a mortar and make a puree.

Put into the casserole and cook about 2 minutes to soften the paste and release the aromas.

Add Kari leaves and garam masala and cook another 2 minutes, return chicken to the casserole and add the chicken broth over high heat. Bring to a boil, then reduce heat to low, simmer over low heat for about 45 minutes until chicken is very tender and the sauce is reduced.

Check seasoning, adding a dash of lime juice and fish sauce.

Serve hot with plain rice.

Tips : This dish is served with rice, you can flavor it with coconut.

Anecdotes : The use of spices and garam masala, sweet Indian curry powder, illustrates the influence of cooking methods on Indian cuisine Burmese, although all Burmese curries do not follow this example.

Gin thoke – ginger salad

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Ingredients :

  • 1/2 cup of lentils and fried refreshed
  • 1/2 cup of lima beans and fried refreshed
  • 2 teaspoons of baking soda
  • 2 lemon juice
  • 5cm of fresh ginger, peeled and cut into julienne
  • 2 teaspoons of sesame seeds, toasted
  • 2 tablespoons of chopped salted peanuts and dry roasted, crushed
  • 1/2 Chinese cabbage chopped
  • 1/2 medium onion, thinly sliced ​​
  • 1/2 serrano chili, seeded and diced
  • 1 tablespoon of fish sauce
  • 1 tablespoon of peanut oil
  • Salt and pepper to taste

Preparation :

Soak overnight lima beans and lentils in two separate bowls filled with water with a teaspoon of baking soda in each bowl.
Place the julienned ginger and lemon juice in a jar and refrigerate for at least 12 hours.

The next day, drain and thoroughly dry lima beans and lentils.

Heat oil in a pan and fry the beans and lentils separately until golden brown. Drain and reserve. In a bowl, combine cabbage, onion, pepper, sesame seeds, peanuts, fish oil, peanut oil, pickled ginger, lemon juice, salt, pepper and 1/2 cup each lentils and lima beans then mix.

Taste and add the oil and sauce if necessary. Let stand for about 5-10 minutes and serve.

 

Sanwin Makin – semolina cake

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Ingredients :

  • 1 cup of semolina
  • 3 cups of coconut cream
  • 1 cup of sugar
  • 125 g of ghee or butter
  • 1 pinch of salt
  • 1/4 teaspoon of ground cardamom
  • 3 eggs, yolks and whites separated
  • 2 to 3 tablespoons of sesame seeds

Preparation :
Put the semolina in a large pot and slowly add the coconut cream, stirring to avoid lumps.

Add sugar and bring to a boil over medium heat and stir constantly. When the mixture begins to thicken, gradually add the ghee or butter.

Cook until the mixture becomes very thick and pulls away from
sides of the pan. Add salt, cardamom and mix.

Stir in egg yolks one by one, then beat the eggs whites
until stiff and fold gently with a wooden spatula.

Pour mixture into cake pan 20 cm wide, then equalizing the surface.

In a small dry saucepan, fry the sesame seeds on medium heat. Stir constantly, once browned sprinkle the cake.

Bake 45 minutes at 160 ° C, until the cake is puffed and golden. Let cool in pan, then cut into large rectangles or diamonds.

Serve as a snack or dessert.

Beya kyaw – split pea fritters

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Ingredients :
to 15 donuts

  • 1 cup split peas
  • 2 onions, finely chopped
  • 2 fresh red chilies finely chopped
  • 1/4 teaspoon of chili powder
  • 1/2 teaspoon of ground turmeric
  • cooking oil
  • 1 lemon

Preparation :

Faire tremper les pois cassés toute la nuit ou au moins 6 heures, les égoutter et les réduire en purée au mixeur.
Ajouter l’oignons hachés finement, le piment, le piment en poudre, le curcuma.

Faites des boulettes que l’on aplatira ensuite en un cercle de 1cm d’épaisseur ou faites des petits boudins pas trop fins ni trop épais. Vous pouvez lui donner la forme que vous voulez.

Chauffer l’huile dans une friteuse et y plonger les boulettes une à une jusqu’à ce qu’il soit dorés et croustillants. Puis les retirer et les faire égoutter sur du papier absorbant.

Servir garni d’oignon émincé et de rondelles de citron.

Tips : You can also accompany chili sauce or tamarind sauce.

Moh hin gha – mohinga – fish soup

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Ingredients :

  • 500 g of fish fillets
  • 4 onions, chopped
  • 6 cloves of garlic
  • 2 teaspoons of fresh ginger, finely chopped
  • 1 teaspoon of ground turmeric
  • 1/2 teaspoon of chili powder
  • 2 spoons of sesame oil
  • 4 spoons of peanut oil
  • 2 fresh chilies, seeded and chopped
  • 4 cups of coconut milk
  • 1 banana heart or box bamboo shoots
  • 1 teaspoon of dried shrimp paste (ngapi)
  • 1 spoon of fish sauce
  • 3 spoons of chickpea flour
  • 2 cups of coconut cream
  • 2 spoons of lemon juice
  • salt
  • 500 g of egg noodles or rice
  • hard eggs
  • coarsely chopped cilantro

Preparation :
Wash the fish and poach 5 minutes then reserve the fish and the fish broth.

Mix the onions, garlic, ginger, turmeric and chili powder until  a puree.

Heat the sesame oil and peanut oil in large saucepan and cook the puree.
When the mixture begins to brown and tie, add the fish broth, coconut milk and banana heart (or bamboo shoots).

Bring to a boil and cook over low heat until the banana heart (bamboo shoots) are tender. Dissolve the shrimp paste in fish sauce, and add to mixture then add the chickpea flour and dissolved in a little coconut milk.

Stir constantly until the resumption of boiling. Simmer 5 minutes and add the fish.

Then add the coconut cream and lemon juice, stirring until the soup begins to simmer. Taste and adjust seasoning.

Cook the noodles in salted water until crisp. Drain and place in large bowl for serve alongside the soup.

Serve the Moh hin gha in a bowl and give the guests large bowls or soup plates.

It primarily serves the noodles and pour the soup over it. The Moh hin gha should be served hot. It is often accompanied by hard eggs and cilantro that guests will put at will.

Tips : You can use the European or Chinese noodles.

Anecdotes : Moh hin gha is the national dish of Burma.
Street vendors go from house to house and offer moh hin gha bowls.
It is often used when the meal has many guests.
There is no real fair or festival without dealers moh bin gha.
The rice vermicelli, a bay of rice flour.

Oyster sauce

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Ingredients :

  • 2 cups of oyster flesh
  • 3 cups of water
  • 1 cup of clam juice
  • 1 teaspoon of salt
  • 1 clove garlic, minced
  • 1 shallot, minced
  • 3 slices ginger, minced
  • 1/4 cup of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of cornstarch
  • 3 teaspoons of water

Preparation :

In a saucepan, put the flesh of oyster, water and the clam juice and bring  to boil, simmer over low heat for 30 minutes.

Then add the other ingredients, salt, garlic, shallot, ginger, soy sauce, sugar and cornstarch and stir constantly.

If the mixture clings to the bottom add a little water, simmer for another 5-10 minutes until the liquid is viscous and dark brown.

Strain the sauce through a sieve, to keep the liquid.

Cool, then refrigerate.

The sauce will keep for several weeks in a jar airtight.

Tips : Normally an authentic oyster sauce is prepared by a caramelized oyster broth until it becomes viscous and dark brown. No other additions are necessary, not even sel.Son subtle flavor both sweet and savory flavor many dishes: meats, poultry, fish, seafood, vegetables, noodles and fried rice.

Anecdotes : The oyster sauce is often used in the Cantonese food, Thai and Khmer. In cambodian, it is called Preng Kchyang and in Chinese is haoyou.
The oyster sauce was created accidentally by a Cantonese, Lee Kum Kee. Having forgotten a dish of oysters on the fire, he realized that the broth which was to formed was transformed into a thick brownish sauce rich on flavored . He sold his new production, which quickly became popular. In 1888 he formed the “Lee Kum Kee Oyster Sauce House” to produce its creation in high quantité. At the twenty-first century, for produce the oyster sauce rapidly and for reduce the costs, the sauce is thickened with cornstarch, flavored with oyster extract concentrate (imported from China or Japan) and darkened by caramel.