Author: zachery42x

INGREDIENTS:

1 (4-ounce) piece fresh ginger, peeled
2 (13.5- to 14-ounce) cans chilled unsweetened coconut milk*
1 cup sugar PLUS”PLUS” means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons sugar
1 cup chilled half and half
5 tablespoons fresh lime juice
1 tablespoon grated lime peel
Pinch of salt
2 mangoes, peeled, pitted, sliced
1 lime, thinly sliced

DIRECTIONS:

Finely grate ginger, then chop very finely. Set aside enough chopped ginger (including juices) to measure 1/3 cup.

Whisk coconut milk, sugar, half and half, lime juice, lime peel, salt, and reserved 1/3 cup grated ginger in medium bowl until sugar dissolves.

Transfer mixture to ice cream maker. Process according to manufacturer’s instructions. Transfer ice cream to container; cover and freeze until firm, about 3 hours. (Can be prepared 3 days ahead.)

Scoop ice cream into stemmed glasses or bowls. Garnish with mango and lime.

* Available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

This recipe for Coconut Milk Ice Cream With Ginger And Lime serves/makes 6.

INGREDIENTS:

1 Chicken (wash and cut into pieces)
1 Big Onion
1 stick Cinnamon (break into 1/2)
2 Star Aniseed
2 Cardamom
3 Potatoes
3 stalk Curry Leaves
Salt to taste
5 tablespoons Curry Powder (Baba’s meat curry powder)
2 tablespoons Coconut Milk or Fresh Milk (taste better with coconut milk)
***To be pounded :***

8 Shallots
3/4 inch(2 cm) Ginger
2 cloves Garlic
2 Cashew Nut
1 Buah Keras (Candle nuts)

DIRECTIONS:

Candle nuts : In Malaysia it’s called ‘Buah Keras’. Common in Southeast Asian cooking : Its nutty oiliness enriches and thickens sambals and curries. Can substitute with macadamia nuts, almonds or poppy seeds.

Curry leaves : Fresh leaves of the kari plant : An essential item in Indian and Malay curries. The plant is found in abundance in Malaysia : almost every home has at least one plant, ours is growing slowly (we harvest it to much) on our balcony. Personally I never saw them in a grocery shop in Belgium : It is a very rare commodity. I guess it must be available in Asian shops. Packets of dry curry leaf powder exist too.

As you can see in the above ingredients, this recipe finds it’s origin in Malaysia. It’s given by our friend Ssussi who’s mother is born in India. The ideal way to try this meal is to get invited by Ssussi herself, second best is cook it yourself…. Keep in mind that we westerners have a less ‘spicy hot’ tolerance than Malaysians (at least I have) We wrote this recipe down on a piece of paper and kept in in a drawer in our kitchen for a long time… No idea what to cook? Open the drawer, follow the recipe.

Heat up oil in pan. Add pounded ingredients. Add onion, cardamom, star aniseed and fry until it turns slightly brown. Add chicken and curry leafs, salt, curry powder, and fry for a while (about 4 minutes). Add potatoes and water (6 to 7 cups, up to how thick you want the gravy to be). Cook for 20 minutes. Add coconut milk and bring to a boil again. Remove from fire. Serve with rice or bread.

This recipe for Malaysian Curry Chicken serves/makes 4.

INGREDIENTS:

3 fresh jalapeno or serrano chiles, stems removed, minced
1 dried red New Mexican chile, crushed
1 cup flour
1 teaspoon rice flour
1/4 teaspoon salt
1 tablespoon vegetable oil
1/2 teaspoon ground mustard
1 (1/2-inch) piece fresh ginger, minced
2 medium onions, minced
1 pound boiled, mashed potatoes
3 sprigs cilantro leaves, chopped
1/2 teaspoon salt
vegetable oil for deep frying

DIRECTIONS:

Make the coating mix from the flour, rice flour, and salt and set aside.

Heat 1 Tbsp oil and season it with the crushed red chiles and mustard. Add the minced green chiles, ginger, and onions and fry until the onions are tender. Add the mashed potato, cilantro, and salt and remove from heat and mix well. Shape the spicy mashed potato into small balls the size of limes and roll them in the coating mix. Deep fry in hot oil until crisp and golden.

This recipe for Hot South Indian Potato Bonda serves/makes 4.

INGREDIENTS:

1 chicken cut up
3 tablespoons Ghee or oil
3 cardamom pods
1 teaspoon fennel
1 2-inch piece of cinnamon stick (I prefer cinnamon bark)
1/2 teaspoon cumin seeds
2 medium onions, diced
1 teaspoon garlic minced (or paste)
1 teaspoon ginger, minced (or paste)
1/2 teaspoon turmeric
1 tablespoon curry powder, or to taste
1/2 cup coconut milk (see note)
1 tablespoon garam masala
4 small tomato, diced
1 1-inch square piece of tamarind (see note)

DIRECTIONS:

Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds. Fry the spices for 1-2 minutes and add the diced onions and cook until wilted. Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes (if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil. Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice.