VEGETABLE & FISH CURRY

Mom had a craving for vegetable curry so I headed to Sis's place ....she cooks amazing curries!
Well, it looked simple enough ...so lets go !

You will need:

Spices

* Ground spices of 2 big onions, 4 garlic, 2" ginger, 3 stalks lemon grass

* Star anise 2 pcs
*Cinnamon Stick 2 pcs
*Fennel seeds - 1 Tabsp
* Cardamon - 2 pcs (if you really do not know what these are just go buy the ready pack ones at the supermarket - they have some different spices ready packed in small packets )
* Lemon Grass - 2 stalk
* curry Leaves - 4 stalks
* Kaffir Lime leaves - 10 pcs (daun Limau purut)
* 5 Tabsp fish curry powder

* 200 ml coconut milk

Vegetables:
quantity is variable and totally up to you if if you prefer one vegetable to another , just add more of it and less of the other or totally omit if you like. these are my fave..
600 gm Brinjal , cut diagonally
600 gm long beans broken into 2 inch lengths (they claim it taste better when you break them and not cut....)
700 gm small ladies fingers (okra) - (I like the small ones so you cook them whole)
600 gm Cabbage - tear into pieces ( or cut if you like...)

Optional:

1 kg Stingray cut into 2 inch pieces
Omit fish if you are vegetarian - obviously !

Lets cook now!

Heat up some oil and fry the ground spices on low heat for about 5-7 minutes , till the spices are fragrant and the oil seems to float on it.

Add in the spices and continue to fry unitl fragrant.

Add in the leaves .....can you smell it already????? Mmmmmmmm...!!!
Mix the curry powder with some water and add to the spices. continue to fry until the oil floats to the top - this is the crucial part - if not done properly the curry will taste of half cooked curry powder! Remeber , low heat and fry slowly - test of patience but the results pays off !

Add about 1000 ml water to the curry . Now add the vegetables - the brinjals take longest to cook ( surprisingly ) , so they go in first.
Then the long beans...

and the cabbage and okra

and fish.Once the fish is almost done add the coconut milk and bring to boil . Cook for another 3 -4 minutes and.....

viola! Yummy veg and fish curry !

Another great option is to add salted fish - the favor is totally different then and really really good. Unfortunately I ran out of salted fish............next time.....
Thanks, Sis!

APPLE PANCAKE

Pancakes has always been a tea time or breakfast favorite with my family. Whether it is the thick pancakes or thin crepes, we love them all ! I always thought pancakes are the easiest to make - kind of no-brainer - until some friends told me about their disastrous pancakes !

Most people are surprised that I add melted butter - this does not make the pancake oily. On the contrary , it makes frying much easier and you are almost guaranteed a soft pancake! Whisking the egg whites make the pancakes lighter.

Apart from the traditional pancakes with maple syrup and butter , we prefer them with all types of fillings - jam,peanut butter, honey, mango,peaches etc.

Since we also love apple pies , I thought ,hey why not use the apple filling for my pancakes ? However I omitted the cinnamon and the raisins this time. As usual the family absolutely loved it! Do try it!

For the Apple Filling:

4 green apples - use red apples if you do not like the sour taste
Cut into small, thin pieces. I think it may be even better if you grate them coarsely as they cook faster and will be easy to spread.
2 Tabsp sugar
pinch of salt
1 Tabsp cornflour , dissolved in 3 Tabsp water


To cook the filling:

Put all the cut apples in a pot and stir them over medium heat. Do not add water. Add in sugar and salt and continue to cook until apples are soft.

Add in the cornflour and continue to cook until the cornflour turns transparent. Leave aside to cool.

For the crepe / pancake:

300 gm self raising flour
2 Tabsp milk powder
3 Tabsp castor sugar
1/4 tsp salt
4 eggs, separated
Whisk the egg whites till frothy
50 gm melted butter
500 ml water

To make the batter:

Sieve the flour into a mixing bowl

Add in the milk powder, sugar and salt.
Add in the egg yolks
Add in water and mix well.
Stir in the beaten egg whites.
Add in the melted butter.
Mix well but do not over mix.
The consistency of the batter also determines the thickness of the pancake you like. for thinner crepes, add in more water. If you like thick panccakes, put in less water.
Pour a ladleful of batter into heated pan and swirl it around to make a round crepe. Once the edges are lifted off the pan , it is an indication that it is cooked. Turn over only ONCE and DO NOT press it! For the thin crepes, it is not even necessary to turn. It cooks through.
spread the apple filling over 3/4 of the crepe, then roll it up.
ENJOY !

P.s. By the way , my 12 year old son was one who cut and cooked the apple filling and fried the pancakes. So If he can do it, YOU can do it! Have fun!

Duck in Chicken ?

This is an unusual dish which my sister learnt from her friend. Minced chicken with salted duck egg yolks , made into the shape of duck eggs! Cholesterol aside , it does taste good!

You will need:

500 gm minced chicken
150gm big onions , cubed
100gm breadcrumbs
3 Tbsp cornflour
15 salted duck egg - separate yolks and white
Pepper to taste
Cornflour for dusting

Lets start!

Mix the minced chicken with pepper , add in the egg white. As the egg white is salty it is not necessary to add salt.

Add in the onions and mix well.

Stir in the cornflour and breadcrumbs till the consistency is dry enough to handle. If it is too wet, add more breadcrumbs.
Put some cornflour on your palm , make a ball of mince meat , flatten it slightly and put in the egg yolk. Try as much to keep the yolk in the center. The mince is easy to handle as it is soft.Shape them in the shape of an egg and keep aside till all is completed.


Fry them over moderate heat till cooked.Cut them before serving - they should look like egg wedges!