Indonesian Crackers

The Indonesians have an entire world of fried crackers - krupuk - quite possibly the most variety in the world.

One that particularly stand out are called rempeyek. They are made with rice flour, coconut milk, spices and an extra ingredient.

The CC has seen the "extra" in the following variations - dried anchovies, peanuts, moong beans. Also, combinations of the afore-mentioned.

They are insanely addictive and not to be missed if you can find a local Indonesian market.

Julia was Right!

Turns out that butter is just better!

Particularly for sautéeing scallops.

And most of the fat just stays behind in the pan anyway, and you can drain them. They are rendered sweet and juicy just the way they were meant to be.

Of course, it matters that you get fresh scallops not frozen ones.

Miso-Glazed Cod

This is one of the simplest recipes that the CC has ever provided. It's basically a "shake-n-bake" with fancier ingredients, and definitely what you want in summer time when it's too hot to cook.

The only caveat is that you must prep it a day before.

Prepare a small side-salad (also cold) and you have a simple summer meal.

Ingredients

2 cod fillets

1/3 cup sake
1/3 cup mirin
4 tbsp miso paste
2 tbsp sugar
1 tbsp soy sauce

Recipe

Mix the ingredients together to a paste, and let the cod fillets marinate in it overnight in the refrigerator. (The CC just puts them all in a plastic bag.)

Turn the broiler on. Broil the fillets for 4 minutes.

(If you like you can reduce the marinade in a skillet over high heat and pour over the broiled fillets. This "pan sauce" is amazing!)

Mercado de San Miguel

In Madrid. Foodie's dream come true.

Prawn Curry with Eggplants, Long Beans & Soy

A Classical Keralan Lunch

A blast from the past but fun to remember nevertheless!


(Counter-clockwise) Spicy fish curry, papaddum, avial,
fried prawns, red lentils with coconut, rosematta rice

Bilimbi

They are called bilimbi in India or kamias in the Philippines. In fact, they are almost unheard of outside the tropical countries. They are used as a souring agent because of their tart taste.

They are just awesome either cooked or eaten raw with salt and spice. (Link.)

Cashew Curry

This recipe really really rocks!

(Source: S. H. Fernando with some help from Peter Kuruvita.)


Cashew Curry

Ingredients

2 1/2 cups raw cashews
1/2 tsp turmeric

1 onion (diced fine)
2 cloves garlic (minced)
2" piece ginger (minced)
2" stalk lemongrass
3-5 green chillies
1 sprig curry leaves

1 tbsp Maldive fish flakes

1 tbsp coriander powder
1 cup coconut milk
1/4 cup cilantro (diced fine)
salt to taste

Recipe

Soak the cashews in water overnight. Yes, this is important.

Boil the cashews along with the turmeric until tender roughly 10-12 minutes. The CC used fresh turmeric but feel free to use the powdered stuff. Drain and set aside.

In a pan, heat some oil. When shimmering, add the curry leaves. Be careful since they tend to splatter. Add the onions, green chillies, garlic, lemongrass, ginger and fish flakes and fry for a bit till the onions are soft but not so much that they caramelize.

Add the cashews and the coconut milk, and bring to a boil on low heat. Add the coriander powder and let cook for about 6-7 minutes at a very low heat.

Sprinkle the cilantro just before serving.

Rice

Ingredients

1 cup basmati rice
6 pods cardamom
1 leaf pandanus (optional)

1 3/4 cups water.

Recipe

Fry the whole cardamoms in some oil until fragrant. Add the rice and the pandanus leaf and fry till well coated. Add the water and bring to a boil. Turn the heat down and let cook covered until done (roughly 10 minutes.)

Dinner chez le CC

Mizuna Salad
Broiled Hake with miso, mirin and shoyu

♥

Roasted Garlic and Duck-fat Ciabatta
New York Cheddar

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Strawberries