Local food

Rabu, 21 Maret, 2018

Spice Paste for Vegetable

Ingrediants:

• 250g  Large red chilies halved, seeded and sliced
• 25g    Birds eye chilies sliced
• 100g  Shallots, peeled and sliced
• 100g  Garlic, peeled and sliced 
• 100g  Galangal peeled and sliced
• 100g  Turmeric fresh, peeled and sliced 
• 100g  kencur ( lesser galangal ) washed , sliced
• 100g  Candlenuts ( raw peanuts without skin ) 
• 1tbsp  coriander seeds crushed
• 1/2tbsp black pepper corns crushed
• 1/2tbsp salt
• 150ml  coconut or vegetable oil 
• 2 salam leaves ( optimal fresh or dry kaffir lime leaves )
• 2stalks lemongrass bruised
• 250ml water

Preperation:

1. combine all ingredients except tamarind pulp, leaves and lemongrass, oil and water in food processor or stone mortar and grind into a very fine paste.
2. place ground ingredients into pressure cooker pot , add remaining ingredients . bring ingredients to simmer
3. pressure cook at a gauge pressure of 1 bar /15 psi for 30 minutes start timing whene full pressure is reached 
4. let the cooker cool  for 20 minutes 
5. cool in refrigerator over night 
6. spread into ice cube tray and freeze

• store in air tide container or freezer bag 

Black rice pudding

 

 Ingredients:

• 250g  black glutinous rice
• 50g    white glutinous rie 
• 2        pandan leaves thorn 
• 800ml water ( optimal a very light coconut milk )
• 100-125g palm sugar chopped to taste.( a bit more or less to suite your taste )
• 125ml coconut cream

Preperation:

1. rinse both lost of rice well for 2 minutes under running water. Drain 
2. soak in water foe 8 hours . Drain
3. place water , both lots of  rice and pandan leaf into pressure cooker. quickly bring to boil.
4. pressure cook at 1 bae - 15 psi 8 minutes. turn off heat and allow to cool for 10 minutes before opening pressure cooker 
5. add palm sugar and continue tosimmer into a smooth slightly runny consistency that much be similiar  to a risotto.
6. season with a pinch of salt . remove from heat and allow coolong to room temperature.
7. when serving top with a generous amount of coconut cream.

Reverensi: Holzen,H.2014.A new approach to Indonesian cooking.marshall Cavendish Cuisine:singapore