Feeds:
Posts
Comments

Posts Tagged ‘curry leaf’

Years ago while I was searching online for muruku cookies (well if it ever exists), I stumped upon this interesting recipe on Epicurious.com. I saved it to my “baking adventure” list, but never really get to it until recently– when I was looking for new cookies ideas for my upcoming Chinese New Year bake.

This cookies is pretty easy and simple to make. The coriander flavor is mild but I can’t really taste curry flavor. Maybe next time I’ll increase the amount of both… I added curry leaves (I just love the aroma of curry leaves!) for more flavor. The texture is very similar to Chinese Walnut Cookies 核桃酥– very shorty. The savory flavor and bits of curry leaves does take away some richness of the typical shortbread cookies. Just like my other shortbread cookies, I made these cookies bite size due to its richness– perfect to go with a cup of tea! Don’t be fooled by its meh look– the flavor is a bomb and will get you hooked!

Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅

Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅 (adapted from Epicurious.com– Curry Coriander Shortbread Cookies, makes 100 pieces)

Ingredients:

2 tsp ground coriander– see note below
1 1/2 tsp curry powder
20 fresh curry leaves– very finely chopped
1 cup (2 sticks) unsalted butter– soften
1/2 cup sugar
1 tsp salt
1 tsp vanilla extract
1 3/4 cup flour

1 beaten egg for egg wash

Method:

  1. In a clean dry pan, toast ground coriander at medium heat with a spoon for a couple of minutes, until the aroma comes out. Remove from heat, and repeat the process with curry powder.
  2. Combine Coriander, curry powder and flour. Set aside.
  3. In a large mixing bowl, whisk butter and sugar until fluffy. Add in salt, vanilla extract and curry leaves. Stir to blend well.
  4. Add flour mixture to butter mixture. Use a silicon spatula to blend well (mix and press down motion), until no visible dry crumbs and forms a soft dough.
  5. Take a small portion of the dough and roll to a ball of 1 inch diameter. Repeat with remaining dough.
  6. Place balls on a lined baking pan, 2 inches apart (Cookies will spread after baking). Press down the balls to form a disc of 1 1/2 inch diameter. Brush with egg wash.
  7. Bake at 350 F oven for 15-20 minutes, until golden brown. Cool on the pan for 5 minutes then transfer to cool on a rack. Store in air tight container.

Regina’s Note:

  • Coriander: if whole Coriander seeds is used, grind the seeds in coffee grinder or spice grinder before toasting in pan.
  • Flavor: the flavor of curry powder and coriander is mild. Increase the amount of both for stronger flavor. Next time try adding 1 tsp of toasted cumin seeds for layers of flavors.
  • Egg wash: to use up the egg wash, I brushed the cookies twice– first time before baking, and second time after 15 minutes in the oven.
Advertisements

Read Full Post »

The pumpkin I’m writing about is not  the American pumpkin that you make your pumpkin pie/soup. It is actually called kabocha squash, but Chinese typically call it pumpkin or ‘nan gua’ in Mandarin. Feel free to use to use other types of pumpkin/squash if you like as long as they don’t have a high liquid content (or they will turn mushy after cooking).

All of our family members like kabocha squash, except Richard. So to lure him to eat this healthy squash I have to add some spices and be sure the squash is just cooked and not mushy. Indeed, the squash tastes very delicious– sweet, spicy and with the flavor of pork floss and aromatic curry leaves. Alexander and Ethan find it too spicy, but Richard just couldn’t have enough of it!

Aromatic Pumpkin/Kabocha Squash

Aromatic Pumpkin/Kabocha Squash

Aromatic Pumpkin/Kabocha Squash Recipe

Ingredients:
1 lb kabocha squash ‘nan gua’
3 cloves garlic
6-8 Thai hot chili peppers
1 stalk of curry leaves
2 tbsp pork floss
1 tbsp sugar
1/2 tsp salt

Method:

  1. Remove skin, seeds and core of kabocha squash. Slice into wedges of 2 inch long and 1/4 inch thick.
  2. Finely garlic, hot peppers and curry leaves (remove the stem) separately.
  3. Heat a pan with 2 tbsp oil, pan fry squash on high heat uncover until the surface is slightly burned and brown, then flip to fry the other side. Continue frying until the squash reach firm softness. Turn down the heat a little if it brown too quickly. Dish out. Remain the heat.
  4. Add 1 tbsp oil to the pan, saute garlic, peppers and curry leaves until aromatic. Return squash to the pan, add sugar and salt then stir quickly. Sprinkle pork floss, toss quickly then dish out. Serve immediately.

Read Full Post »

Crab season is here again. If you are tired of same old steam/boil crab, or the deep fry, saute version, try this buttery crab– it is finger licking good especially the sauce! This recipe requires very few ingredients, one of the must have is curry leaves. If you can get curry leaves I strongly recommend you to give this recipe a try.

Creamy Buttery Crab

Creamy Buttery Crab

Creamy Buttery Crab Recipe (original recipe from Rasa Malaysia— ingredients written in black is original version, with my modification written in blue)

Ingredients:

2 lbs. mud crab (dungeness crab or stone crab is a great substitute)— I use 2 Dungeness crabs, about 2 lb each
1 1/2 cup evaporated milk— I use 1 small can
1 stick butter— will try to cut down to 3/4 stick next time
1 teaspoon sugar or to taste
1/2 teaspoon salt or to taste
3 tablespoons water
1 teaspoon corn starch
2 stalks curry leaves (you can get the curry leaves at Indian grocery stores)
5 bird’s eye chilies (lightly pounded)
2 cloves garlic– finely chopped (I add garlic for more flavor)
10 Chinese buns (mantou/馒头)— I served it with steam rice instead of buns

Method:

  1. Clean the crab and cut into pieces. Use paper towels to pat dry the crab. If serving with buns, deep-frying the Chinese buns or mantou to golden brown and set aside. Lay them over paper towels to soak up excess oil. Mix the corn starch with water and set aside.
  2. Heat up a wok to medium heat. Melt the butter in the wok before adding the curry leaves, garlic and bird’s eyes chilies. As soon as you smell the aroma from the curry leaves and bird’s eye chilies, add in the crab and stir continuously until the crab starts to turn color.
  3. Add the evaporated milk and cover the wok and turn the heat to low. Simmer for about 5 minutes, add salt and sugar to taste, then add in corn starch to thicken the creamy butter sauce. Dish out and serve immediately with buns or steam rice.

Note: I tried the recipe using jumbo prawns/tiger prawns instead of crabs, the result is good too but lack of the fresh seafood sweetness as with crabs.

Read Full Post »

Aromatic Prawns with Pork Floss

Aromatic Prawns with Pork Floss

Pork floss is a kind of pork product although it doesn’t look like meat at all. I think that (but not sure) pork floss is made of marinated pork slowly dry roasted until the meat is breaking apart and eventually become very very fine, just like the very fine fiber that makes up your carpet. Pork floss is a very common side dish to accompany plain porridge; it is also used as topping and/or  filling in breads and buns, or sandwiched with some butter. Here I’m using it in cooking.

The aroma, however, doesn’t come from pork floss but rather from curry leaves, garlic and Thai hot peppers. I love the fragrant smell of curry leaves. It brings out the soul of this dish. While the boys and Richard are going for the prawns, I am usually after the pork floss and aromatic crumbs– they are the best!

Aromatic Prawns with Pork Floss

Aromatic Prawns with Pork Floss. The very fine golden 'hair' is pork floss.

Ingredients:
1.5 lbs tiger prawns
3-4 cloves garlic
2 stalks curry leaves
10-15 hot Thai peppers
3-4 tbsp pork floss
salt and sugar to taste

Method:

  1. Remove prawn shells (keep the tail) and deveined. Season prawns with some salt and rinse off quickly. Pat dry.
  2. Finely chopped garlic, curry leaves and peppers.
  3. Heat up pan with some oil and saute prawns until just cooked. Dish out.
  4. Saute garlic, curry leaves and peppers until aroma comes out. Return the prawns to the pan and toss to combine. Add salt and sugar to taste. Dish out to a big bowl. Toss in pork floss then transfer to a plate. Serve hot immediately.

Read Full Post »

Laksa is a spicy noodle soup with coconut milk used in the soup base. It is one of street vendor food commonly found in Malaysia whether for breakfast, lunch or dinner. There are 2 types of laksa in Malaysia: Assam laksa uses tamarind juice. It is more common in Northern Malaysia. The one I’m making is laksa lemak, which uses coconut milk in the soup base and is more common in Southern Malaysia.

I forgot to take pictures again this time! 😦 I will try to remember to take some photos next time when I cook laksa. With all that extra laksa paste in my freezer, next laksa meal should be a breeze.

5/22/09 update: Doesn’t take me long to be back again with laksa does it? I did remember to take a pic this time… hehe 🙂

Laksa Noodle Soup

Laksa Noodle Soup

Laksa Paste

Laksa Paste

Laksa Noodle Soup Recipe (serve 4-6 people)

Ingredients:
1/2 cup laksa paste (recipe below)
4 stalks of curry leaves– remove the stems
1 littre chicken broth
1 littre thick coconut milk
cooked noodles (yellow noodles or rice noodles)
bean sprouts– blanched and drained
fish balls– cut in half and boiled for few minutes, drained
tofu puffs– cut in half and boiled for few minutes, drained
cooked chicken breast– shredded
egg omelet– cook it like you would with crepe, cool and cut into strips

Method:

  1. Heat up the pot with some oil and stir fry laksa paste with curry leaves until fragrant and curry leaves soak up the oil and turn dark green.
  2. Add in chicken broth, coconut milk and bring to a boil. Add salt to taste. (I like my laksa more spicy and slightly thicker broth, so I added in 2 tbsp of sambal chili, and half pack of coconut powder– use the laksa soup in the pot to dissolve the powder). The laksa soup base is ready for use.
  3. Fill another pot with water and bring to a boil. Cook noodles, bean sprouts, shrimps and fish balls separately.
  4. To serve, put some noodles in a bowl and arrange all ingredients on the top, pour some laksa soup over it and serve hot.

Laksa Paste Recipe (this recipe made 5 servings– 1 serving is for laksa soup for 4-6 people. You can freeze the extras for future use):

Ingredients:
20 shallots
2 garlic
3 stalks of lemon grass– use only the white part
1/2 inch galangal
6 buah keras or candlenuts
2 tbsp dried shrimp– soaked
2 tbsp ground coriander seeds
20 fresh red thai peppers
2 tsp balancan– roasted balancan preferred
3 tbsp sambal chili– for the color and extra kick

Method:

  1. Blend all ingredients in a blender with water until fine ( I use blender instead of food processor for more fine texture). Add more water if necessary to make blending easy.
  2. Heat up a wok and add 1/2 cup of oil, stir fry the mixture until water evaporate on medium high heat. Then continue to cook on medium heat until it gets thick like a paste consistency. Stir constantly to prevent burn. By now the aroma should come out and the paste is darker in color. Add salt to taste. . Dish out to cool.

Read Full Post »