Feeds:
Posts
Comments

Archive for January, 2011

 

Salsa
Salsa

I love salsa, whether it is made with fresh or canned tomatoes like this version. One good thing about this salsa is that you can make it any time even when the tomatoes are not in season. Thanks Gina for the recipe!

Mexican Salsa Recipe

Ingredients:
2 cans (16 oz each) of diced fired roasted tomatoes
1 can (16 oz) tomato sauce
6 chipotle peppers in adobo sauce– see note below
2 stalks green onion– chopped
2 cloves garlic– chopped
1/2 red onion– chopped
handful of cilantro– chopped
salt to taste

Method:

Blend tomato sauce and chipotle peppers until smooth. Add in diced roasted tomatoes and pause blend a few times (so the tomatoes still have a little chunky texture). Add in green onion, garlic, onion and cilantro and mix well. Add salt to taste. Served chilled or room temperature with tortilla chips.

Regina’s Note:

  • Chipotle peppers in adobo sauce-– it is packed in a can, and can be easily found in Mexican or American grocery stores. It gives the salsa a smoky hot flavor. Add more peppers for spicy salsa.
  • Salsa can be kept for several days in the fridge. Besides tortilla chips, we also like to serve salsa with breakfast burritos, or even omelets.

Read Full Post »

 

Fried Indian Yellow Bean Cakes 'Masala Vadai'

Fried Indian Yellow Bean Cakes 'Masala Vadai'

Curry leaves is a must for this Indian snack as the leaves give a very aromatic scent and taste, and the the yellow split beans are very crunchy after frying. In my hometown Muar, Malaysia street vendors were selling this snack 4 pieces for RM 1.00 (less than 40 cents in US). I believe they use dhal beans. I can’t find dhal beans here but use a very similar type of dried bean– dried yellow split beans 马豆.

Fried Indian Yellow Bean Cakes ‘Masala Vadai’

Ingredients:
1 pack (14oz) dried yellow split beans 马豆– soaked in plenty of water for at least 4 hours
1 small onion– finely diced
5-8 red hot peppers– finely chopped
2 stalks curry leaves– remove leaves from stems and finely julienned
2 tsp salt
2 tsp cornstarch or tapioca flour

Method:

  1. Rinse soaked beans and drain. Grind in food processor until it resembles coarse sand. The beans should look slightly coarser than cornmeal.
  2. Combine all ingredients in a bowl and mix well. Use fingers to ‘massage’ the mixture so it is a little sticky– this will help hold the shape during frying.
  3. Heat up enough oil in a frying pan on high until the oil is hot (if a wooden skewer/chopstick sticks into the oil and there are bubbles coming out of the skewer/chopstick, the oil is ready).  Scoop a heap tbsp of bean mixture and flatten it on your hand to form a 1/4 inch thick disc. Slowly and gently slide the patty into the oil. The cakes will sink to the bottom but will float to the surface later. Fry until golden brown on both sides. Turn down heat to medium high if brown too quickly. Drain on paper towel.

Regina’s Note:

  • Dried yellow split beans and curry leaves can be found in Asian or Indian grocery stores.
  • I always use my old 9″ pot for frying, it does help minimize oil splashing, and use less oil as to using a frying pan- takes a little longer though as you can only fry fewer pieces at a time.

Read Full Post »

Thick Sambal Shrimps 'Sambal Tumis Udang'

Thick Sambal Shrimps 'Sambal Tumis Udang'

Sambal Tumis Udang Recipe– adapted from Salt & Turmeric’s Recipe

Ingredients:
12 medium to large size shrimps– deveined but leave shells intacted
1/2 onion, sliced into 1/4 inch wedges
2/3 cup of sambal tumis paste (recipe follows)

Sambal Tumis Recipe (makes 3-4 servings, can be frozen for future use)– see note below

Spice paste (cut into chunks then blend to paste):
1 small jar (8 oz) of sambal oelek
1 medium onion
6 shallots
5 inch ginger
2 stalks lemon grass
1 tsp roasted balachan (optional)
enough water to facilitate blending

1/4 cup cooking oil
1 small can of tomato paste
2 tbsp tamarind juice
1 tbsp salt
1/2 cup sugar

Method:

  1. Heat up a wok on medium high. Add in oil and spice paste. Keep stirring until the paste thickens, about 10-15 minutes.
  2. Add in tomato paste, tamarind juice, salt and sugar to  taste. Cook for a few more minutes. Reserve 2/3 of the paste in the wok, and dish out the remaining. Let cool and freeze for future use.
  3. Add sliced onions and shrimps into the wok and stir to combine. Cover and simmer until shrimps are just cooked. Served with steamed rice.

Regina’s Note:
Sambal Tumis: It takes a little time to cook sambal tumis but it’s worth the effort as the portion makes 3-4 servings. Freeze the extras for future use for with squid ‘sotong’, fried eggs, anchovies etc. It’s especially good served with steamed rice or coconut rice ‘nasi lemak’.

Read Full Post »

Older Posts »