Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
Gobbler Cobbler Recipe
| Pies And Pastries
Type: Gobbler Cobbler Free Cooking Recipe - Pies And Pastries Just do it! Ingredients / Directions 2 1/2 cup(s)s turkey gravy (leftover or commercially prepared)3 cup(s)s cooked turkey chunks1 1/2 cup(s)s frozen peas1 1/2 cup(s)s sliced mushrooms2/3 cup(s) Sonoma dried tomato bits1/4
[ read more ]
Andouille Sausage
| Copycat Complete
Cooking receipe to make Andouille Sausage under category Copycat Complete. You may find some video clips related to this receipe below.1-1/2 Yards large sausage casing, approximately (about 2-3 inches wide)4 Pound Lean fresh pork2 Pound Pork fat3 1/3 Tablespoon Finely minced garlic2 Tablespoon Salt1
[ read more ]
Chicken Fried Steak Recipe
| Meats
Type: Chicken Fried Steak Free Cooking Recipe - Meats Try this one! Ingredients / Directions 1 (2 1/2 to 3 pound) round steak1 (5 ounce) can evaporated milk2 tablespoons green Tabasco sauce1/2 teaspoon salt2 cup(s)s all-purpose flourdivided2 teaspoons paprika3/4 teaspoon garlic powder
[ read more ]
Triple Chocolate Brownies
| Cyber Kuali
Cooking receipe to make Triple Chocolate Brownies under category Cyber Kuali. You may find some video clips related to this receipe below.Triple Chocolate BrowniesBy Marjorie Chiew Makes about 30 brownies in 23 x 33cm pan
[ read more ]
Cooking receipe to make indonesian fish curry with coconut milk under category General Recipes. You may find some video clips related to this receipe below.
indonesian fish curry with coconut milk
1.2 litres coconut milk (qv)
812 dried hot red chillies
2 sticks fresh or 2 tbsp dried sliced lemon grass
4cm cube or 56 slices dried galangal (qv)
15g candlenuts or cashew nuts
lOOg red pepper deseeded and chopped
100g shallots or onions chopped
2.5cm cube fresh ginger chopped
3 cloves garlic chopped
tsp ground turmeric
1 tsp paprika
lkg fish steaks
2.5cm thick
1 1/2 tsp salt
2 1/2 tbsp lime or lemon juice
4 tbsp vegetable oil
45 fresh kaffir lime leaves or 7.5cm x 1 cm lemon rind
10 fresh curry leaves or 3 dried bay leaves
1520 fresh mint leaves
810 cherry or very small tomatoes
This dish calls for rather a lot of coconut milk so I nearly always use a good tinned variety.
It behaves slightly differently from fresh milk and I have had to change this recipe which came from the Sanuar family in Pandi Sikat.
For this recipe you need steaks froin a firmfleshed white fish such as cod haddock or bass.
Salmon though not white would be wonderful if expensive.
The souring agent used in Western Sumatra is not regular tamarind but asem candis something that I knew already from India as kokum.
This is the dried sour skin of a mangosteen like fruit.
It is generally added whole or in segments to a dish where it slowly imparts its sourness.
If you can obtain this seasoning. put in about three pieces when you add the fish.
Tamarind paste or lime make a good substitute.
method
Leave the coconut milk to stand for a while until the cream has risen to the top.
Crumble the red chillies into a small bowl.
Add the dried lemon grass and dried galangal if you are using them and the nuts.
Add enough water just to cover and leave to soak for one hour.
If you are using fresh lemon grass cut about 15cm off each stick measuring from the bottom and discard the rest.
Crush the bulbous bottoms lightly with a hammer or other heavy object and set aside.
If you are using fresh galangal peel and coarsely chop it.
In an electric blender combine the soaked ingredients and their soaking liquid the fresh galangal (if you are using it) the red peppershallots ginger garlic tumeric and paprika.
Blend thoroughly adding one or two tablespoons water if it seems necessary.
Rub the fish steaks with half a teaspoon of the salt and one tablespoon of the lime juice.
Set aside.
Thick coconut cream should have risen to the top of the coconut milk.
Spoon it off and set it aside.
Add enough water to the remaining thin coconut milk to make it up to about 1.5 litres
Put the oil in a large preferably nonstick frying pan and set it over a mediumhigh heat.
When the oil is hot put in the paste from the blender.
Stir and fry until the paste turns dark red and separates from the oil.
Add the thin coconut milk and the fresh lemon grass now if you are using it.
Bring to the boil scraping any hardended juice stuck to the bottom of the pan.
Turn the heat to low and simmer gently for 15 minutes.
Remove the lemon grass and set it aside.
Empty the contents of the pan into a sieve set over a bowl and push the sauce through.
Return all but four tablespoons of the sieved sauce to the fryingpan and bring it to a simmer.
Put the lemon grass sticks back in along with the lime leaves (or lemon rind) curry leaves mint and the remaining lime juice and salt.
Stir.
Now lay the fish steaks in a single layer in the pan and bring its contents to a simmer again over a mediumlow heat.
Cook gently for about 10 minutes or until the fish is done spooning the hot sauce over the steaks frequently.
Put the thick coconut cream into a bowl and stir it well.
Slowly add the four tablespoons of reserved sauce and mix it in.
Pour this over the fish.
Halve the tomatoes and add them to the pan.
Cook until everything is just heated through then serve.
serves 4
[tubepress mode=’tag’, tagValue=’indonesian fish curry with coconut milk’]
