Pineapple Rice

Pineapple Rice

During the last week of December 2016, I was going through my collection of recipes, wondering what to do for New Year and I came across this recipe that I had saved years ago.  I happened to have all the ingredients at home and so decided to make a vegetarian version of the delectable Pineapple Rice.  New Year is a time to celebrate with family and to give thanks for the blessings of the past year and the dawning of a New Year. So after church we came back and enjoyed a wonderful time together.

The Recipe:

2 cups cooked low GI basmathi rice ( I used stock to cook the rice); ¼ cup each of peas and corn; 1 carrot, grated; 3 large cloves garlic, minced fine; few spring onions for garnishing; 1 cup cubed pineapple; 1 extra slice pineapple for garnishing; 10 roasted  cashew nuts, halved (I forgot to add them) 2 tbsp thick coconut milk; ¼ tsp turmeric; pepper and salt to taste; coriander leaves for that extra zing; 2 tbsp olive oil.

NB:  It’s best to use rice cooked the day before for this recipe.  If you do have to cook the rice on the same day, make sure it is cooled before using.

Heat the oil in a large wok, medium high and stir fry the garlic for a few minutes to golden brown.  Add the peas and corn and stir fry without adding water for 2 or 3 minutes.  Next add the carrots and stir gently for a minute.  Add the turmeric and pepper and the pineapple cubes.  Mix together and add the rice spoon by spoon until all the rice is used.  Sprinkle the coconut milk all over the rice and add the cashewnuts, half the coriander leaves and spring onions reserving the rest for the garnish.  Mix together and remove to serving dish.  Garnish with pineapple, spring onions and coriander leaves or tomatoes like I did.  Serve immediately with any side dish of your choice.

Non vegetarians can add chicken or prawns as desired.

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Ginger Two Ways Candied And Preserved

Ginger Two Ways - Candied and Preserved

The making of Ginger Preserve every year  in August was a family ritual.  That was the time tender ginger appeared in the market and my Mum would buy a couple of kgs from Russel Market, to last the whole year and to give as gifts to all her cronies.  This is a recipe she got during her stay at Nazareth Convent, Mangalore and one we all loved.  The whole family would sit around the table and skin and fork the tender ginger under my Mum's eagle eye.  The process took a few days and after that we would all stand and gloat at the jars of Golden Ginger Preserve carefully arranged on the shelves in the store room, the key to which was always with her. Most of the bottles were given away and used in cakes and sometimes as a treat, we had a piece with thick, cream after dinner.  

In Malaysia, tender ginger is available throughout the year, so I stock up during December and this year, I decided to make Candied Ginger as well which is an ideal tit bit after an appetizing lunch.

The Recipe:

Ginger Preserve

1 1/4 kg tender ginger; 1 medium raw egg; 6 cups (250ml x 6) water; 1,100gms white sugar ( I used brown for a gorgeous colour); juice of 1 lime.
12 cups water ( 250 ml x 6)

6 cups water (250 ml x 6)

Discard the fibrous parts of the  ginger and scrape off the skin.  Wash well.  Fork both sides of the ginger pieces and place in water to cover.  Change the water everyday for three consecutive days.  On the third day, squeeze the ginger well, discarding the water and pressure cook the ginger in 12 cups ( 250 ml x 12) for 45 minutes.  Cool and drain completely.  Spread the ginger on a cutting board, place a clean kitchen towel over it and place a heavy weight on it over night for the water to drain. ( I used my cooker filled with water as a weight).  Next day make a sugar syrup with 6 cups water and sugar.  Add the egg (broken with the shell) and bring to the boil.  (Boiling the egg with the syrup will make the syrup very clear).  Lower heat and simmer for 15 minutes.  Cool and strain through a muslin cloth, discarding the egg.  Return the sugar syrup to the heat, add the ginger and boil till a honey like consistency is reached.  Just before removing from the flame, add the juice of 1 lime.  Stir well, boil for a minute and remove from heat.  Cool overnight and bottle in sterilized glass jars or bottles.  Label and store for as long as they last.  Use in cakes, ice cream or serve with cream as a decadent indulgence.

NB:  I used less sugar and the preserve was still good.

Candied Ginger

I acquired a taste for Candied Ginger thanks to my love for Ginger Preserve.  When I came to Kuala Lumpur, I used to buy it whenever I saw it until I decided to make it myself.  The results were successful and the rest is history.  We now have our supply of Candied Ginger all year long.

The Recipe:

500 gms tender ginger; 6 cups water; 500 gms brown sugar ( I prefer brown sugar as the ginger gets a glorious colour); juice of 1/2 lime

I used less sugar.

Scrape the skin off the ginger, discarding the fibrous parts.  Wash and cut into equal sized pieces and then pressure cook in 6 cups water for 45 minutes until tender.  Place in a collander to drain off the liquid, reserving 1/8 cup of the ginger water.

Next add the ginger, sugar and water in a heavy bottomed pan and bring to the boil on medium high heat, stirring frequently until the liquid has almost evaporated.  Add the lime juice and boil till for a couple of minutes.  As soon as the sugar begins to crystalize.  This takes about 30 minutes.  Transfer the ginger to a tray lined with baking paper and spread out to separate the pieces.  Cool completely and store in an airtight container, using as desired.  Keep the  remaining sugar crystals for use in your tea or coffee or as a topping for ice cream.

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Mangalorean Coconut Rice

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Lemon Grass Rice

Lemon Grass Rice I was invited to attend a food workshop early last month and was very excited to know that the menu featured Malaysian recipes.  The host was awesome and the food she cooked so delicious that I nearly forgot my manners in my haste to get to the table.  The dish I liked best was Nasi Beringin or Lemon Grass Rice as I prefer to call it.  It is so aromatic and delicious. Truly, we eat it thrice- with our nose, eyes and last but not least our tongue. The Recipe: 1 cup basmathi rice, washed and drained; 1 cup low fat milk or evaporated milk; 1 cup warm water; 1/2 inch piece ginger, minced; 1 inch of galangal, sliced- this is optional; 5 stalks lemon grass- use only the whilte part - slice each stalk into two; 2 medium onions sliced; a few spring onions, cut fine;  1 stick cinnamon; 3 cloves; 3 cardamoms; 1 star anise; 1 tsp ghee; 1 tbsp olive oil;  salt to taste. For Garnish:  Fried shallots and a handful of coriander leaves and hard boiled eggs ( my added twist which is optional) NB:  Actually shallots or sambar onions are used for this recipe.  I was in a hurry to make it and preferred to use the ordinary onions. Galangal is a fragrant ginger that I love to use in my cooking. Heat ghee and olive oil in a non stick pan.  Saute the spices, onions or shallots, spring onions, ginger, galangal and lemon grass until onions are glazed.  Add the rice and gently stir fry till grains are glazed.  Transfer to rice cooker and add the water, milk and salt to taste.  Adjust the settings.  When the rice is cooked the light will go off.  Fluff up and cool for a few minutes to let the steam escape.  Remove the lemon grass, spices and galangal.  Serve hot garnished with coriander leaves, fried onions and boiled eggs. To Attend My Eat For Beauty And  Lifestyle Classes CLICK HERE

Pumpkin Moussaka

Pumpkin Moussaka

This is a recipe that was given to me by one of my students who loved anything with brinjal.  Many Moussakas later and a firm family favourite we have combined the boring brinjal with practically every vegetable- from pumpkin to carrots to cauliflower, peas and broccoli.  Never mind tomatoes.  Pumpkin Moussaka, here we come.

The Recipe:

500 gms mince, washed and drained; 1 large onion, minced; 2 cloves garlic, minced fine; salt and pepper to taste; 2 tbsp olive oil

Pumpkin Puree:  2 cups orange pumpkin, boiled with 1/2 cup water till soft, cooled and pureed with 1 large clove of garlic and 1/2 inch ginger.

300 gms sliced brinjal- soak in salted water and drain.  Grill at 225 C with olive oil and salt for 2 minutes each side.  Keep warm till required.

White Sauce:

1/2  cup chicken stock; 1/2 cup milk; salt & white pepper to taste; salt and pepper to taste; 1 dsp flour; 1 small onion minced; 2 tbsp grated cheese.

      Heat oil in non stick pan.  Fry the minced onions until glazed and transparent.  Add flour and stir fry for a minute till crisp.  Lower flame and slowly pour in the chicken stock, stirring all the while to avoid lumps.  Next add the milk and keep stirring until thick and creamy.  Add the cheese and gently mix.  Season with salt & white pepper.  Keep warm till required. 

Heat the olive oil in a large nonstick pan and stir fry the onions and garlic till glazed.  Add the mince and cook till brown.  Add the pumpkin puree and pepper and salt and cook on medium heat to desired consistency.

To Assemble:

Grease a large oven proof dish and pour 1/2 cup of the mince and pumpkin mixture into it.  Place a layer of brinjal over the Pumpkin Mince Sauce and pour 1/2 cup white sauce over. Repeat layers ending with the Brinjal and finishing with White Sauce on top.   Sprinkle with more grated cheese on top.   Bake in a Pre heated oven at 225 C for 45 minutes until cheese is brown and bubbly.  Take out of the oven and cover and keep for 15 minutes.  Serve hot with garlic bread.  I served it with my Multi Grain Garlic Bread which was a complete knock out..

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Sugarless Carrot Halva

                                                                      Sugarless Carrot Halva

Some time ago an elderly friend requested some recipes for sugarless Indian desserts and I sent a few from my collection.  I like to try different recipes and so made this version and liked it very much. Nowadays, I leave out the sugar and use low fat milk and honey to make all my desserts.  This version is as delicious as it looks. The sweetness of the carrots and raisins make this a suitable dessert for older people.

The Recipe:

1 cup grated carrots; 1 cup low fat milk; 1/4 cup raisins chopped; 1/4 cup almond flakes; honey to drizzle over.

Boil the carrots and milk till thick and mushy. Stir in the nuts and raisins. Simmer for two minutes. Remove from fire. Serve hot or cold drizzled with honey ( optional).

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Creamy Cream Cheese Ice Cream

Home Made Ice Cream

Ice Cream has always been a great favourite in our house and so has cream cheese, although I began using cream cheese only after we came to Malaysia.  A friend of mine whom I met at a sugar craft class years ago was good enough to introduce me to a wholesale baking shop and I run riot whenever I go there.  To cut a long story short, I always stock up on cream cheese whenever I go there and make this amazing Ice Cream with the left overs.  It's a real treat to eat rich, Creamy Cream Cheese Ice Cream on a holiday after a good meal in minute proportions.

The Recipe:

1/2 cup cream cheese; 1/4 cu condensed milk; a few walnuts for garnish.

Whisk condensed milk and cream cheese to a smooth consistency at room temperature.  Transfer to air tight container.  Scatter walnuts on top.  Freeze overnight.  Keep out for 5 minutes before serving.  This is to soften the ice cream and give it a creamy texture.  Serve in tiny plates or bowls and svour its richness after a delicious meal.

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Home Made Dulce de Leche

A Spanish Treat

My computer crashed suddenly and I was unable to post any recipes this month and was twiddling my thumbs waiting impatiently to post some of my latest finds. One of them is Dulce de Leche.  It was used in many recipes I came across and finally I googled what it was and since I did not see it in any of my baking haunts, I searched for a recipe to make it at home.  You can imagine my joy when I found it on thetoughcookie  I straight away bought a few cans of condensed milk and made something that's good enough to eat on its own.

The Recipe:

1 can condensed milk.

Remove the paper from the can and put it on it's side in the pressure cooker.  Cover it with water about 5 cms above the can.  Close, place on gas stove and set on high heat.  When the steam comes out forcefully place the weight on top and wait for the whistle or loud noise.  Once this happens, lower to medium heat and cook for 40 minutes.  Remove the cooker from the stove and bring to room temperature.  Do not open.  Mine took 3 hours to cool completely.  Open the cooker and remove the can.  Wipe dry and open.  Sample liberally, if you please.  Transfer to an airtight container and store in the refrigerator for up to 3 weeks. Ours lasted a week  and the feeling of accomplishment lingers on.  I am really proud to have made this myself.

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Spring Onion Bread

Spring Onion Bread

 While browsing the internet I came across many versions of this bread and I liked the way it looked.  I was sure it would taste good and so many days later, since I happened to have a surplus of spring onions in my refrigerator I made this bread using my convection oven and the result was a bread that tasted like a crusty pizza.  Super yum.

For original recipe go to 

http://kirbiecravings.com/2014/12/chinese-sesame-bread-with-scallions.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+KirbieCravings+(Kirbie+Cravings)

I made a few changes.

The Recipe:

       2 1/2 cups bread flour; 1 tsp brown sugar;   1 tsp olive oil; 1 tsp sesame seed oil for oiling pan; 1 tsp salt; 1 cup warm water;     1 tsp instant yeast; 1 cup chopped spring onions;  4 tbsp white sesame seeds.

     Place the flour, salt, sugar, water, oil  and yeast in a large bowl.  Using the dough hook of your mixer combine ingredients until the dough comes together ( I used medium speed 3).   Lower speed to 2 and knead for 2 to 3 minutes until the dough is soft and elastic and one smooth bmass.  Grease a glass bowl and place the dough in it.  Cover with cling film and leave to rise for an hour until it doubles in size.  

     Roll out the dough into a rectangle on a floured surface.  Spread the spring onions on it and roll it up  and then coil it into a spiral.  Gently roll out into a large round.  Sprinkle both sides with sesame seeds and rest for about 30 minutes.  Oil and heat a non stick pan and cook the bread for 1 minute each side.  Transfer to an oiled pizza pan and bake in a preheated oven at 400F or 200 C for 10 minutes or until brown and crisp.  Cool and slice.

     This bread is so tasty, it can be eaten plain.

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Raisin Walnut Bread

My journey with baking bread continues and my guinea pigs are very pleased with the results.  Here is another recipe I made a while ago.  It barely lasted for a sitting.  So I made it again and yet again.  I am sure, you will too.  

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