Tag Archives: Rujak Sauce

Smorgasbord Blog Magazine – The Food Column with Carol Taylor – Favourite dishes of 2018

First post of 2019 on my Cookery Column over at Smorgasbord Magazine and some of my favourite dishes from 2018…I hope you enjoy 😉 xxx

Smorgasbord Blog Magazine

Some of my favourite dishes – Carol Taylor

Wow…Another New Year has begun where does the time go? It does seem to be that the older I get the quicker the time flies…

For my first post of the year I thought I would share my favourite foods …

I love food…Good food, but my tastes have changed over the years, is that with age or location and availability of foods? Maybe, but here are a few favorites of mine…. recipes I make often, or if the family asks for…

This is a recipe that my daughter gave me along with a packet of Chia seeds as I couldn’t
always get them here. That has now changed due their growing popularity and they are sold everywhere here now.

Banana Smoothie

Bananas we have in spades as they grow in abundance here so my freezer always has frozen bananas ready to…

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Meat Kebabs…

Kebabs-pork-beef-chicken

Kebabs seem to be very popular and they come in all guises and sizes…My favourite is just chicken or fish on a skewer with some veggies and cooked on the BBQ.

I also like the donner kebab and generally make my own spiced meat with minced lamb and spices ..quick and easy and tasty… Donner meat can be made out of anything except for pork meat..generally, lamb but can be beef or chicken depending on which part of the world you are in and also the sauces served with the Donner vary. They can be served over rice, in bread or as a wrap.

What spices are used in Donner Meat …

  • 1 tsp oil
  • 400 g/14 oz lean lamb mince (5% fat)
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper

Mix the meat and spices and cook a little tester…adjust the seasoning if required. I normally just put my meat on a baking sheet and press flat and cook or you could put in a meat tin and then once cold slice the loaf to your required thickness…We prefer it cooked the other way as one it cooks quicker and two the outside is slightly crispy which we like. It can either be cooked over the BBQ or under the grill…

Stuff your pitta bread and add the salad and some smokin hot sauce. What is your favourite way to eat a Donner kebab??

One of our favourites is this smoking hot chilli sauce.

chilli-hot-sauce

https://blondieaka.wordpress.com/2017/01/14/smokinhot-chilli-sauce/

Or this little recipe which is faster to make is this Rujak sauce…

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind. 

Called Rujak sauce it is lovely with chicken or fruit such as mangoes.

  • Take 200 gm of palm sugar shaved.
  • 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
  • 6 or more Thai chillies.
  • 1/4 tsp shrimp paste and 1/4 tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

Enjoy!

These meat kebabs are very popular when we do a BBQ if I use chicken I mould the meat around lemongrass if beef I use skewers.

chicken-kebabs-salad-rice

Meat Kebabs:

Ingredients :

2 lbs ground beef, pork or chicken…Sometimes I mix pork and beef together…

A medium onion grated or finely chopped.3/4 cloves of garlic finely chopped

1 tbsp of fresh parsley chopped

1 tbsp coriander chopped

1 tsp Paprika

1 tsp of ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/2-1 tsp Cayenne pepper

1 tbsp Dijon mustard ( optional)

Let’s Cook!

Combine the meat(s) together with the onions, garlic and aromatics cover and put in the fridge for at least an hour…

N.B

I always make a little patty to check for the seasoning and adjust to your taste.

When the meat mixture is ready to assemble wash your hands well but don’t dry and form the meat around the skewers/lemongrass stalks.

It is easier to mould the meat if your hands are wet.

Grill over charcoal, turning the kebabs to ensure even cooking.

Serve with potatoes, slaw and salad or a mixed rice dish.

Enjoy!

If you love lemongrass and chicken then check these out they are awesome…

chicken-lemongrass-skewers

https://blondieaka.wordpress.com/2015/07/10/live-laugh-love-and-dont-forget-to-breathe/

I know some of you are experiencing cold weather but also some of us are using the BBQ but the beauty of kebabs is they can be cooked inside or out… They also freeze well so if you want a quick meal or get unexpected visitors then they are quick to do and you can enjoy your visitor’s company.

Enjoy!

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome TO MY BLOG! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week 🙂 xx

 

 

 

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor #Fajita Spice, #Tahini #Peanut Butter #Hummus

Today is Wednesday and the day for my cookery column over at Sally’s…This week I am showcasing some of my favourites… go to spice mixes and butters ones which I make regularly as they are family favourites…I hope you enjoy 🙂 xx

Smorgasbord Blog Magazine

Carol Cook’s …My favourite spice mixes.

Welcome to this week’s Cookery column …This week I thought I would share with you some of my go to recipes ones which I make on a regular basis. My staples really I suppose ones, which I make quite often as they are family favourites.

As you know I mostly cook from scratch and it is something I have always done. Now more than ever as there are so many additives in products on the shelf.

Much of the time I either can’t get what I want here, or as it is imported, it is silly prices, but also because of all the negative articles about processed and manufactured food stuff.  I prefer to make my own as I know what it contains …So much now is laden with added sugars and preservatives that it is quite scary, and also increasing evidence that many…

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Fruity Friday’s…The Tamarind

Fruity Friday's The Tamarind

I just don’t know where the time goes it’s Friday again and this week I am showcasing the lovely Tamarind…The Tamarind is very plentiful here and used in many Thai dishes …I love just eating the fruit it has quite a sour taste but I like it…It is sold in little packs here on the markets the seeds already removed or as a paste to add to food. It is also sold dried and sugared as a snack food and although sugared is still has quite a sour…taste…

This rather plain brown pods fruit does, however, have the capacity to elevate your food to something else.

Tamarind like many fruits and vegetables has a long history of healing and aiding stomach disorders and is used as a laxative.

Tamarind Preparations are used for fevers, sore throats, inflammation of joints and sunstroke. The leaves dried or boiled are made into poultices to help reduce swollen joints, sprains, boils, haemorrhoids and conjunctivitis.

Tamarind is also great as a marinade for meat as it breaks down and tenderises tougher cuts of meat. It is used to make jams and syrups it is also one of the secret ingredients of Lea & Perrins  Worcestershire sauce which is a fermented sauce which has many uses.

Great for smoothies a mango and tamarind smoothie is very nice it also has many other culinary uses.

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind. 

Called Rujak sauce it is lovely with mangoes.

  • Take 200 gm of palm sugar shaved.
  • 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
  • 6 or more Thai chillies.
  • 1/4 tsp shrimp paste and 1/4tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

It is hard for me to pick a favourite dish made with Tamarind this recipe for Beef Rendang is a recipe given to me by my friend Mamik and it is very nice the beef is amazing. It is also my go-to recipe if I want that special dish to impress although there are many ingredients and it has quite a long prep time it is so worth it and as I said earlier if I am having guests a really lovely dish. You can see how rich and flavoursome that meat looks and it tastes amazing…

beef rendang

Ingredients:

  • 2” Galangal
  • 2” Ginger
  • 1 kg beef (Bottom Round)
  • 1-litre  Coconut Milk (3 sm tins and made to one litre with water)
  • Grind together and put on one side, 1 tbsp Coriander seeds, 1 tsp Cumin seeds and 1 tsp white peppercorns.
  • 2 Star Anise.
  • Half cup toasted coconut (pound in pestle until oil is released and it looks like a paste.)
  • 1 Turmeric Leaf (Leave the leaf whole but tear side to stem along leaf) this releases the flavour.
  • 2 stems lemongrass crushed along the stem.
  • 2 Lime leaves.
  • Soak 1-2 tsp Tamarind pulp in a little water and set aside for later.

Curry Paste:

Blitz the next 4 ingredients together to make the curry paste.

  • 2cm Fresh Turmeric.
  • 10 Shallots
  • 5 Cloves Garlic
  • 10 large red chillies (de-seed if you want a milder curry)

Let’s Cook!

Cut the beef into large cubes.

Put a tbsp oil of your choice in a cooking pot (I use a wok). Add Curry paste, ground coriander seeds, cumin and white peppercorns plus add chopped ginger,turmeric and galangal stir for 5 mins, add beef and stir to combine. Add coconut milk/water mixture and stir to combine.

Slowly bring to a gentle simmer, add torn turmeric leaf, lemongrass and lime leaves and star anise.

Cover pan and cook until meat is tender at least 3 hrs on a low simmer, stirring occasionally.

Add the ground coconut paste about half hour before the end of the cooking time and also the tamarind liquid and this is when the magic happens and the taste goes from just another curry to something wonderful.

When the meat is cooked and tender remove the turmeric leaf and lemongrass stalks although if we are not eating the curry until the next day I leave them and remove them before we eat the curry.

This curry should traditionally have a very thick paste and is also best eaten the next day to allow the flavours to develop.

However, as Europeans prefer a thinner sauce you can choose not to reduce down as much.

Enjoy!

Another of my favourites is Miang Kham although I have made at home some markets sell all the little bits ready cut in bags with the sauce much easier and they taste just the same as much of the food sold on the markets here is made in home kitchens and brought to market…

miang-kham-1188212_1920

 

Ingredients: Filling:

  • 3/4 cup grated coconut (this is often available in the baking section of most supermarkets) if you are not as lucky as me and can buy from our local fresh markets.
  • 2 small limes, unpeeled (try to get limes with thin skin), cut into small cubes
  • 6 tablespoons shallots, peeled and cut into small cubes
  • 6 tablespoons roasted peanuts
  • 6 tablespoons small dried shrimps
  • 4-5 fresh Thai chillies, cut into small slivers
  • 4 oz fresh ginger, peeled and cut into small cubes.

Ingredients: Sauce:

  • 1 tablespoon shrimp paste, roasted until fragrant
  • 2 oz fresh galangal, cut into slivers and roasted until fragrant (see note below)
  • 1/4 cup grated coconut, roasted in a low-heat oven until lightly brown
  • 4 oz small dried shrimps.
  • 2 oz shallots, peeled and coarsely cut
  • 1.5 teaspoons fresh ginger, sliced
  • 8 oz palm sugar (broken into small chunks)
  • 2 tablespoons table sugar
  • 1 tbsp tamarind soaked in 3 tbsp water for about 10 mins.
  • salt for seasoning

Let’s Cook!

The Sauce.

In a pestle and mortar, pound together the shallots and galangal until fine (note about galangal: it’s ok to use dried galangal as long as it’s placed in a dish of lukewarm water for a few minutes to reconstitute). Add roasted shrimp paste, ginger, coconut and dried shrimp, and continue pounding until smooth. Remove the mixture and place in a pot with 1.5 cups water. Bring to a boil over medium heat, add palm sugar and table sugar, then reduce heat and simmer, wait until reduced to 1 cup or a bit less. Add tamarind liquid. Taste, and adjust by adding a bit of salt. Remove from heat and transfer to a small bowl.

Wrapping Leaves

Your choice of what leaves to use is up to you. Some use lettuce or spinach leaves due to ready availability, but to get an authentic flavour you should use the fresh Betel Leaves.

To serve:

Roast the coconut in a low-heat oven until lightly brown. Spoon the roasted coconut into a serving plate. In separate small bowls, arrange each filling ingredient listed above. With a fresh wrapping leaf in hand, fold it once across the bottom then sideways to form a pocket. Place about 1 teaspoon toasted coconut in the leaf together with a small amount of each filling to create a bite-sized quantity. Spoon the sauce on top, pop in your mouth and enjoy!

Although this can be a little time-consuming to prepare it is well worth it.

Lastly a beautiful salad with a Tamarind Sauce.

Yum Takrai (Spicy Lemongrass Salad)

Lemon Grass-Authentic recipe-Thai food

Ingredients:

  • 15 stalks fresh lemongrass.
  • 14 cup finely chopped ginger
  • 2 tbsp. toasted cashews
  • 2 tbsp. whole dried shrimp
  • 12 tbsp. fish sauce
  • 12 tbsp. fresh lime juice
  • 1/2-1 12 tbsp. sugar
  • 1 tbsp. whole dried shrimp, finely ground
  • 4-6 red Thai chillies stemmed and thinly sliced
  • 2 shallots, very thinly sliced lengthwise
  • 3 raw stemmed long beans, cut into 4″ pieces for garnish.

Let’s Cook!

Trim and slice lemon grass very finely. Transfer lemongrass slices to a medium bowl, separate rings with your fingers. Add ginger, cashews, shrimp, fish sauce, lime juice, sugar, ground shrimp, Thai chiles, and shallots, and toss well. Garnish with long beans. Serve on Banana Leaf or Betel Leaf as in my picture.
We also serve with a tamarind sauce made by combining 3 tbsp tamarind pulp with cup water in small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with a spoon, strain through sieve extracting as much liquid as possible.
Add 2cm peeled finely chopped ginger and 2 cloves finely chopped garlic, 11/2 tbsp palm sugar,2 tsp fish sauce,1 tbsp chilli/garlic sauce and 1 tsp soy sauce to tamarind liquid. Bring to boil, simmer 5 mins.
Whisk 1 tbsp cornflour with little water whisk into sauce cook 1 min or until thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in an airtight container in the fridge for up to one week.
Enjoy!

Thank you for reading this I hope you enjoyed it and found it helpful if you did please feel free to share……Thank you xxx

Connect to Carol( Moi)

 

Blog: https://blondieaka.wordpress.com/ Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/