Sambal Bajak

31 December 2006

Indonesian Curry Paste

8-10 fresh red chiles
2 medium onions, chopped coarsely
4-6 cloves garlic, chopped
5 cashews
1-inch ball of tamarind
1-inch piece of galangal (or substitute ginger)
3 TB vegetable oil
1 tsp salt
2 kaffir lime leaves, crushed
1 C thick coconut milk

1. soak tamarind in 1/4 C warm water for 15 minutes. Squeeze out the pulp, & reserve liquid.
2. add 2 TB tamarind liquid to chiles, onions, garlic, cashews & galangal and blend in a blender.
3. heat oil in a skillet over medium heat. Add the paste and heat throughout.
4. add the salt, lime leaves & coconut milk, and heat throughout.

Mushroom Broth

30 December 2006

Basic Rich Brew without huge expense.

1 C. dried mushrooms
1 shallot
3 cloves of garlic
1 green celery stalk with leaves
3 bay leaves
1 tsp dill seeds
1 tsp brown mustard seeds
1 tsp fennel seeds
1/2 tsp black peppercorns
1/2 tsp dried savoury
1/2 tsp dried tarragon
1/4 tsp dried sage
1 dried chipotle pepper
10+ C water

1. bring all the ingredients to a boil, reducing to half,adding water, then reducing to a half again.
2. strain the broth, reserving the dried mushrooms.

Singapore Curry Powder

30 December 2006

Combining Chinese elements with Indian. 

1 C coriander seeds
1 C cumin seeds
1-inch piece of cinnamon
4 whole cloves
2 TB black peppercorns
2/3 C whole star anise
1/3 C dried red chile
1/4 C turmeric

1. toast the coriander seeds over medium heat in a cast iron skillet. When they begin to pop and gain aroma, remove and let cool.
2. toast the cumin, cinnamon, cloves, peppercorns, star anise and red chile, each in their turn.
3. when the last of the spices has cooled, grind in a mill, then combine with turmeric. store in an airtight container.

Indian Curry Powder

29 December 2006

Recipe using the most common curry ingredients

5 hot red dried chiles
1/4 C cumin seeds
1/4 C coriander seeds
2 TB black peppercorns
1 TB brown mustard seeds
1 tsp cardamom seeds
1 tsp whole cloves
1 tsp fenugreek seeds
1 TB curry leaves
1 TB turmeric

1. roast the chiles, seeds, peppercorns, and cloves over medium-low heat in a cast iron skillet, until aromatic and beginning to pop. Remove from heat and let cool.
2. grind the contents of the skillet with the curry leaves and grind in a mill to a fine powder
3. mix turmeric into powder and store in an airtight container.

Sinhalese Dark Curry Powder

28 December 2006

Sri Lanka – home of hot curries.

10+ small red hot chiles
1 TB uncooked rice
1 TB shredded coconut
2-inch piece of cinnamon
2 TB coriander seeds
1 TB cumin seeds
1 TB fennel seeds
1 tsp cardamon seeds
1 tsp fenugreek seeds
1 tsp brown mustard seeds
6 whole cloves
5 curry leaves

1. roast chiles in a cast iron skillet over medium-high heat until they are dark brown, being careful not to let them burn. Let cool.
2. toast the rice, coconut, cinnamon and seeds in the skillet until they brownn, again, watching to avoid the burn.
3. combine the cloves, curry leaves & chiles with the cooled skillet contents and grind to a fine powder in a spice mill. keep in an airtight container.

SouthWest Indian Curry Powder

27 December 2006

Adjustable for heat.

1/3 C coriander seeds
1/4 C cumin seeds
2 TB brown mustard seeds
2 TB black peppercorns
2 TB whole cloves
1 TB fenugreek
2 TB cardamom seeds
2-inch piece of cinnamon
2 TB turmeric
1/2 C freshly ground hot red chile powder (such as cayenne)

1. heat cast iron skillet over medium heat. Toast seeds, peppercorns & cinnamon until they turn dark brown, taking care not to let them burn.
2. cool the seeds,  peppercorns & cinnamon, and grind them to a powder in a mill.
3. add the turmeric and chile powder. store in an airtight container.


26 December 2006

South Indian Pancake – Vegan, Gluten-free

2 C uncooked rice (basmati or jasmine)
2 C urud dal (white gram beans)
1 tsp fenugreek seeds
1 tsp baking soda

1. Add the fenugreek to the urud dal, and soak in 2 C water overnight.
2. Soak the rice in 4 C water overnight
3. Blend rice and 1/2 C soaking water until it forms a coarse paste
4. Blend the urud dal, fenugreek and soaking water until it forms a coarse paste.
5. Combine the pastes and stir in the baking soda. Place dough in a warm place, and stir every 2 hours for 6 hours.
6. Grease a frying pan, heat over medium – high heat. Add about 3/4 C  batter, and spread out until it covers the bottom of the pan. This should be as thin as possible. When the dough loses its lustre, about 1 minute, flip and cook for another minute.
7. stack in towels, and keep warmed in the oven.

traditionally served stuffed, with a dal soup poured over it.
makes a tall stack.