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Posts Tagged ‘curry leaves’

Salted Yolk Cookies~ one of the new cookies (the other one is Seaweed Cookies) I made this year for CNY. Salted yolk refers to the yolk of an salted egg. I love salted yolk. I can’t believe I waited this long to try out this recipe. The cookies are flaky and not too grainy. Even my family that ewes at salted yolk loves the cookies. One tip~ because of the richness of salted yolks, I suggest to keep the cookie size small (preferably one small bite size), and serve with a cup of tea.

Salted Yolk Cookies 咸蛋黄酥餅

Salted Yolk Cookies 咸蛋黄酥餅

 

Salted Yolk Cookies 鹹蛋黄酥餅

Ingredients:

1 cup flour
1 tbsp tapioca starch
1/2 tbsp milk powder
1/4 tsp baking powder
1 stick unsalted butter– softened
1/4 cup sugar
3 cooked salted egg yolks– warmed up and mashed
20 leaves curry leaves– very thinly julienned

Egg wash

Method:

  1. Combine flour, tapioca starch, milk powde and baking powder. Sift and set aside.
  2. Cream butter and sugar until fluffy. Mix in salted yolks and curry leaves with a spatula.
  3. Add in flour mixture. Use a spatula to mix and press, until all incorporated.
  4. Form dough to a disc and wrap tightly with plastic wrap. Rest in the fridge to harden so it’s easier to handle.
  5. Slightly dusted a work surface with flour. Roll out harden dough to 5mm thickness, anc cut out with a cookie cutter.
  6. Apply egg wash and bake in preheated 350 F oven for 12-15 minutes. Cool on a rack, then store in air tight container when completely cooled.
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I got some lobster tails from Safeway when they were selling at $5 each a while back. I used some in making seafood linguine, and here are the leftovers. Originally I wanted to make buttery lobsters in dry style (meaning more like a saute version instead of a gravy version), but I just don’t know what to do with that little can of evaporated milk leftover… so, I decided the very last minutes to pour it all in. The lobsters still taste delicious, but just not the way I want to present. Oh well, there is always next time…

Buttery Lobsters

Buttery Lobsters

Buttery Lobsters Recipe:

Ingredients:
3 lobster tails (about 2-in wide, 6-inch long for each tail)
1 stalk fresh curry leaves– remove stalk and chop the leaves
3 cloves garlic– chopped
4 tbsp butter
2 tsp curry powder– use good one
1 tsp cayenne chili  powder
1/2– 1 tsp salt
2-3 tsp sugar
1 small can (5 fl oz) evaporated milk

Method:

  1. Rinse lobster tails. Cut into bite size pieces, with shell intacted. Pat dry.
  2. Melt butter in a wok over medium heat. Add curry leaves, garlic, curry powder and chili powder. Saute until aromatic. Add in lobster meat. Stir until the shells turns red.
  3. Add in evaporated milk, salt and sugar. Stir until the lobster meat is just cooked. Serve immediately. The extra sauce is very good with steam rice. For a dry version, use only a few tbsp of evaporated milk instead of the whole can.

Regina’s Note:

  • For a dry version of buttery lobsters/prawns: saute all the spice until aromatic, add in lobsters/shrimps. Cook until the seafood is half cooked, add in 1-3  tbsp of milk/evaporated milk, continue cooking until the seafood is just cooked thru.
  • You can also use milk instead of evaporated milk.

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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.

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