Rose’s Kitchenette

Brinjal Pachri

Ingredients:

300g green brinjals

1 big onion, sliced

2 cloves garlic, ground

1.5 cm piece ginger, ground

1 tbsp chilli powder

1/2 tsp tumeric powder

1 egg-sized tamarind

300ml water

4 tbsp oil

Whole Spices:

2.5 cm piece cinnamon

2 cloves

2 cardamons

Seasoning:

1 tbsp sugar

1 tsp salt

Method:

1.  Cut brinjals into halves and then each piece in twos.  Soak in salt water for half an hour and rinse before using.

2.  Knead tamarind with 1 bowl water and strain out juice.

3.  Heat 4 tbsp oil in pan and fry the sliced onion until soft and brown.

4.  Add whole spices, ground garlic and ginger, tumeric and chilli powder.  Fry until fragrant.

5.  Add tamarind juice and seasoning to taste.  Add brinjals and simmer till soft and gravy is thick.

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March 31st, 2007 Posted by rose | Vegetables, Bean Curds and Eggs | no comments

Uncle Jimmy’s Fried Mushrooms

Ingredients:

15 pieces fresh Shitake mushrooms

2 big onions, sliced

5 cloves garlic, minced

2 fresh red chillies, sliced

2 tbsp cooking oil

Seasoning:

2 tbsp oyster sauce

1/2 tbsp dark soya sauce

1 tbsp sugar

1/2 cup water

Method:

1.  Rinse mushrooms, remove stalks and cut each piece into 3 slices.

2.   Heat oil in wok,  saute minced garlic till fragrant, add sliced onions and fry till onions are soft.

3.  Add sliced red chillies, mushrooms, seasoning and 1/2 cup water.

4.  Continue to fry till mushrooms are cooked, adding more water if necessary.

(3 votes, average: 5 out of 5)

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March 16th, 2007 Posted by rose | Vegetables, Bean Curds and Eggs | 3 comments

Jackfruit Curry

Ingredients:

1 kg unripe jackfruit

150g fresh prawns, shelled

300ml thick coconut milk

600ml diluted coconut milk

1/2 cup cooking oil

1 tsp salt

Ingredients to blend:

 150g dried prawns, soaked

1 stalk lemon grass, sliced

4 fresh red chillies

4 dried chillies, soaked

8 shallots

2 buah keras (candlenuts)

1/2 tbsp belachan (shrimp paste)

1/2 tsp tumeric powder

Method:

1.  Remove skin of  jackfruit leaving pith and pulp with seeds intact.  Cut into large chunks.  ( Rub jackfruit with a little oil as it is cut to prevent sap from oozing out).  Boil jackfruit in salted water for 10-15 minutes or until the fruit is tender.  Drain and rinse with cold water.

2.   Heat oil in wok over medium heat.  Fry blended ingredients till fragrant.  Add diluted coconut milk and jackfruit and simmer for 10-15 minutes.

3.  Add prawns and simmer for 2 minutes.  Add in thick coconut milk and season with salt to taste.

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March 9th, 2007 Posted by rose | Vegetables, Bean Curds and Eggs | no comments

Eggplant With Dried Prawn Sambal

Ingredients:

4 slender eggplants

5 tbsp cooking oil

juice of 1 lime

Ingredients to blend:

1 heaped tbsp dried prawns

2 tomatoes

4 fresh red chillies

5 chilli padi

5 shallots

1 clove garlic

1 tsp belachan, toasted

Seasoning:

1 tsp sugar

1 tbsp light soya sauce

Method:

1.  Wash eggplants and cut each into 3 pieces across and half lengthwise.  Heat 2 tbsp oil in a wok.  Put in the eggplants and cook over low heat, stirring occasionally until they are cooked through.  

2.  Wash and toast dried prawns for 5 minutes.  Blend till fine and set aside.

3.  Blend the chillies, garlic, shallots, tomatoes and belachan to a fine paste.

4.  Heat 3 tbsp cooking oil in wok and stir-fry the blended ingredients over medium heat for 5 minutes.  Add the dried prawns and stir-fry till cooked and fragrant.  Add lime juice and adjust seasoning according to taste.  If mixture is dry, add a little water.

5.  When mixture is cooked, add in the fried eggplants and stir-fry for a while. 

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March 5th, 2007 Posted by rose | Vegetables, Bean Curds and Eggs | one comment

Seafood Beancurd

Ingredients:

3 rolls Japanese beancurds

150g small shrimps, shelled

1 squid, cut into rings

meat of 1 steamed crab

50g mixed peas

1 red chilli, sliced

2 egg whites

Seasoning:

250ml chicken stock

2 tbsp chinese rice wine

1 tsp sesame oil

1 tsp oyster sauce

a dash of pepper

a pinch of salt

Thickening:

2 tsp cornflour

1 tbsp water

Method:

1.  Shell shrimps, devein and wash clean.  Wash sotong and cut into rings.

2.  Cut beancurds into 2cm pieces,  deep-fry till golden brown.  Remove and place them on a serving plate.

3.  Bring 250ml stock to a boil.  Add in the seasoning, shrimps, sotong rings and crab meat.  Add in the mixed peas and sliced red chillies.  Thicken with thickening solution.

4.  Turn off heat, pour in the egg whites.  Stir mixture briefly and pour over the fried beancurds.

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February 14th, 2007 Posted by rose | Vegetables, Bean Curds and Eggs | no comments