Tag: cinnamon

• 

  Cinnamon

  Cinnamon is one of my favourite spices. It is the dried bark of the cinnamon tree and is amazingly aromatic and imparts a warm, spicy and earthy flavour.

  Long strips of the tree’s bark are sliced off and allowed to dry. These cinnamon ‘quills’ or sticks are then cut to size and sold as is or ground into a fine powder.

  This wonder herb is used in everything from stews, curries, drinks, baked treats to health and beauty and cleaning products.

  The leaves of the tree are also dried and can be used in stews and the like much the way bay leaves are. They have a pungent smell and taste.

  I have some recipes using cinnamon for you in the links below.

  Dietary Info: Great for vegetarians,  vegans and is gluten free.

  This particular cooking ingredient is in PK’s Essential Pantry Cupboard Contents and here is a list of other ingredients on the blog.

  Enjoy,

  PK

  Here are some ways to use cinnamon and some more ingredients posts:

  Written by

  PK

  ·

  January 25, 2021

• 

  Bombay Brasserie’s Chicken Shorba Soup

  Making this spicy Indian chicken soup was a labour of love. It was however very worth the effort.

  The recipe comes from an collection called The Bombay Brasserie Cookbook. It tastes and smells amazing with a hearty but flavoursome kick to it.

  I love the colours of the ingredients and also that it uses chicken frames to get the base flavour. Talk about thrifty!

  From this.

  

  To this heavenly result.

  

  Steps

  1. Boiling the chicken frames
  2. Frying the ingredients for half an hour
  3. Simmering for 1 hour
  4. Thickening and straining the soup
  5. Serving

  Ingredients

  Halved from original recipe.

  • 2 chicken frames
  • a good slug of olive oil
  • 1 brown onion, sliced
  • 2 large tomatoes, diced
  • 1/2 cup Greek yogurt
  • 1 tsp minced ginger
  • 6  garlic cloves, diced
  • 3 small green chilies
  • 2 sprigs coriander
  • 1 sprig fresh mint
  • 1/2  tsp coriander seeds
  • 1/2 Tbsp Garam masala
  • 1/2 Tbsp ground turmeric
  • 1/2 tsp ground cumin
  • 1 tsp Kashmiri chili powder
  • table salt, to taste
  • 2.5L water
  • 1/2 Tbsp gram flour
  • 1/2 tsp cumin seeds

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 saucepan
  • 1 stockpot
  • 1 sieve or fine strainer

  Boiling the chicken frames

  1. Bring a sauce pan of water to the boil.
  2. Add your chopped up chicken frames.
  3. After a few minutes drain the water.

  

  Frying the ingredients for half an hour

  1. Put a good slug of olive oil into your stockpot on medium heat.
  2. Add the 1 brown onion and fry until golden and soft.
  3. Add the:
     • 1 brown onion
     • 2 large tomatoes
     • 1/2 cup Greek yogurt
     • 1 tsp minced ginger
     • 5  of the garlic cloves
     • 3 small green chilies
     • 2 sprigs coriander
     • 1 sprig fresh mint
     • 1/2  tsp coriander seeds
     • 1/2 Tbsp Garam masala
     • 1/2 Tbsp ground turmeric
     • 1/2 tsp ground cumin
     • 1 tsp Kashmiri chili powder
  4. Fry for another 15 minutes.
  5. Add the chicken bones and fry for another 15 minutes breaking the bones up as you go.

  

  

  This is the consistency you want.

  

  Simmering for 1 hour

  1. Add the 2.5L of water and bring everything to the boil.
  2. Simmer for about 1 hour.

  

  Thickening and straining the soup

  1. We don’t want add room temperature flour to a hot stock so heat some more olive oil (about 1 Tbsp) in your saucepan.
  2. Add the:
     1.   1/2 Tbsp gram flour
     2. 1/2 tsp cumin seeds
     3. and 1 sliced garlic clove
  3. Fry until the flour is golden brown.
  4. Very carefully slowly add this to the soup, stirring as you go.
  5. Strain the soup back into the stockpot and briefly return to the boil.
  6. Season with salt to taste.

  

  

  Serving

  No spoon required, just lots of naan, coriander leaves and lots of slurping. 🙂

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

  INDIAN CUISINE

  CHICKEN DISHES

  SOUP

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  Written by

  PK

  ·

  January 21, 2019

• 

  How To Make Rick Stein’s Butter Chicken

  You simply can’t get this dish’s depth of flavours using a store bought Butter Chicken paste or simmer sauce. The result is the most succulent chicken in a creamy, nutty, tomato based sauce.

  I won’t lie to you though. This is one of the trickier recipes on the blog.

  Notes:

  • I hope to char grill the chicken better next time but oh my it was amazing anyway. I think I might hit them with a chef’s torch for a bit.
  • I also didn’t sprinkle it with Rick’s Chat masala at serving and want to do that next time.

  Steps

  1. Marinating the chicken in marinade 1 for one hour
  2. Marinating the chicken in marinade 2 for four hours
  3. Charring the chicken pieces
  4. Making the sauce
  5. Serving

  Ingredients

  • 4 large chicken breasts, skinned and deboned
  • Marinade 1
    • The juice of 2 limes
    • 1 tsp Kashmiri chili powder
    • 1 tsp table salt
  • Marinade 2
    • 50g plain yoghurt
    • 50g double cream
    • 4 garlic cloves, diced
    • 5cm ginger, roughly chopped
    • 1 tsp Garam masala
    • 1 tsp ground turmeric
    • 3/4 tsp ground cumin
    • 1/2 tsp beetroot powder (for color)
  • The sauce
    • 50g ghee
    • 5 garlic cloves, diced
    • 5cm ginger, diced
    • 400g tomato passata
    • 1/2 tsp Kashmiri chili powder
    • 1/2 tsp ground cumin
    • 1/2 tsp ground coriander seeds
    • 1/2 tsp ground cinnamon
    • 1/2 tsp Garam masala
    • 1 tsp dessicated coconut
    • 1.5 tsp table salt
    • 200ml water
    • 25g cashew nuts
    • 25g pumpkin seeds
    • 2 Tbsp boiling water
    • 1 Tbsp fenugreek leaves
    • 1/2 tsp caster sugar
    • 45ml double cream

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 mixing bowl
  • 1 bowl or dish for marinading
  • 1 wet mixer/blender (used twice so you will need to clean it)
  • 1 large heavy based saucepan
  • Several skewers

  Marinating the chicken in marinade 1 for one hour

  1. Cut each breast into 3 pieces.
  2. In a large bowl mix the:
     • Two limes worth of juice
     • 1 tsp Kashmiri chili powder
     • 1 tsp table salt.
  3. Put the chicken pieces in the marinade and mix to coat.
  4. Pop the bowl in the fridge for 1 hour.

  

  Marinating the chicken in marinade 2 for four hours

  1. In your wet mixer/food processor add the:
     • 50g plain yoghurt
     • 50g double cream
     • 4 garlic cloves, diced
     • 5cm ginger, roughly chopped
     • 1 tsp Garam masala
     • 1 tsp ground turmeric
     • 3/4 tsp ground cumin
     • 1/2 tsp beetroot powder (for color).
  2. Blend until smooth and add to the chicken making sure every knook and cranny is coated.
  3. Marinate for 4 hours in the fridge.

  

  Charring the chicken pieces

  1. Preheat your fan forced oven to 240C.
  2. Thread the chicken pieces on either oiled metal skewers or pre-soaked (in water to stop them burning) wooden ones.
  3. Roast for 15-20 minutes aiming for slightly charred but not cooked fully through just yet.
  4. Start the next step while the chicken is roasting.

  

  Making the sauce

  1. Grind, dice and chop the sauces ingredients.
  2. Heat the 50g ghee in the saucepan over a medium heat.
  3. Add the 5 diced garlic cloves and diced ginger and fry for a minute.
  4. Stir in the 400g tomato passata and simmer for 5 minutes.
  5. Stir in the:
     • 1/2 tsp Kashmiri chili powder
     • 1/2 tsp ground cumin
     • 1/2 tsp ground coriander seeds
     • 1/2 tsp ground cinnamon
     • 1/2 tsp Garam masala
     • 1 tsp dessicated coconut
     • 1.5 tsp table salt
     • half of the 200ml water
  6. Simmer for another 10 minutes while you do the next step.
  7. In your wet mixer/food processor blend into a paste the:
     • 25g cashew nuts
     • 25g pumpkin seeds
     • 2 Tbsp boiling water
  8. Stir the paste into the passata sauce and the rest of the water.
  9. Add the chicken to the sauce and gently mix everything.
  10. Simmer for 10 minutes and then stir in the:
      • 1 Tbsp fenugreek leaves
      • 1/2 tsp caster sugar
      • 45ml double cream

  

  

  Serving

  I served this dish over a bed of basmati rice with some steamed vegetables and a plate of pappadums to share.

  Spoon the chicken pieces onto the rice using a slotted spoon and then add as much sauce as the person likes.

  Rick Stein says to garnish with some torn fresh coriander leaves, shredded ginger and a sprinkle of chat masala.

  

  Enjoy,

  PK

  ---

  YOU MIGHT ALSO LIKE

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  CURRIES GALORE

  MORE CHICKEN DISHES

  MORE RICK STEIN

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  Written by

  PK

  ·

  August 22, 2018

• 

  PK Makes Rick Stein’s Chicken Vindail

  I love the beguiling simplicity of this curry. For me, the fenugreek makes the dish but everything works together to make a most tender, most aromatic meal.

  My wife loves it too as it is a one pot, low mess deal. 🙂

  

  Steps

  1. Preparing everything
  2. Cooking the curry
  3. Serving

  Ingredients

  • A good slug of olive oil
  • 2cm cinnamon stick
  • 1 clove
  • 1 star anise
  • 2 brown onions, chopped
  • 10 garlic cloves, finely diced
  • 1 Tbsp ground cumin
  • 2 tsp Kashmiri chili powder
  • 0.5 tsp ground fenugreek
  • 0.5 tsp ground turmeric
  • 1 tsp salt
  • 500g fresh tomatoes, roughly chopped
  • 1kg chicken drumsticks, bone in
  • 1 Tbsp white wine vinegar
  • 1 tsp sugar

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 1 wooden spoon
  • 1 heavy fry pan, or equivalent

  Preparing everything

  1. Finely dice the 10 garlic cloves.
  2. Chop the 2 brown onions.
  3. Rough chop the 500g fresh tomatoes.

  Cooking the curry

  1. Chuck a generous slug of olive oil into your chosen dish and bring to medium heat.
  2. Throw in the cinnamon stick, the clove and the star anise.
  3. Fry for a few minutes to allow the spices to infuse the oil with their flavour.
  4. Add the chopped onions and soften them up.
  5. Stir in the 2 finely diced garlic cloves, the 1tsp of ground cumin and fry for a few more minutes.
  6. Add the:
     • 2 tsp Kashmiri chili powder
     • 0.5 tsp ground fenugreek
     • 0.5 tsp ground turmeric
     • 1 tsp salt
  7. Give everything a thorough but gentle mix.
  8. Add the 500g chopped tomatoes and cook for about 5 minutes to soften them up.
  9. Cover the pan and cook for about 35 minutes.
  10. Add the 1 Tbsp white wine vinegar and the 1 tsp sugar.
  11. Gently mix everything and cook for another 5 minutes or the chicken is cooked through.

  

  Serving

  Serve on a bed of basmati rice and provide lots of pappadams.

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

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  MORE CHICKEN DISHES

  MORE RICK STEIN

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  Written by

  PK

  ·

  June 20, 2018

• 

  PK’s Pickled Eggs

  I got a great deal on 24 eggs at the FarmersMarket: Manning – Perth the other day and have been putting them to good use. I wanted to preserve the last dozen or so and turned to a childhood favourite, the humble pickled egg. 🙂

  Note: these will last for ages in the fridge unless I am near by!

  

  You will be:

  1. Preparing everything
  2. Boiling the eggs
  3. Layering the jar
  4. Storing

  You will need:

  • Ingredients:
    • a dozen or so fresh eggs
    • 1 large brown onion, sliced
    • enough white wine vinegar to cover the eggs (any vinegar will do so use your favourite)
    • pickling spices
      • 2 tsp whole black peppercorns
      • 2 tsp whole coriander seeds
      • 1 tsp ground cinnamon or a small stick
      • 4 tsp dried garlic or 4 fresh cloves
      • a chunk of ginger or galangal
      • 2 bay leaves
      • whole chili peppers to taste
  •  Equipment:
    • a long sharp knife
    • a chopping board
    • a pan to cook the eggs
    • a large glass jar with a lid that seals well

  Preparing everything

  1. Sterilise the glass jar (I use boiling water).
  2. Slice the single large brown onion.
  3. Bring together the:
     • 2 tsp whole black peppercorns
     • 2 tsp whole coriander seeds
     • 1 tsp ground cinnamon or a small stick
     • 4 tsp dried garlic or 4 fresh garlic cloves
     • a chunk of ginger or galangal
     • 2 bay leaves
     • whole chili peppers to taste

  

  Boiling the eggs

  1. Heat a large pot of water.
  2. Hard boil the 12 eggs (see PK’s NoRecipe Perfect Hard Boiled Eggs).
  3. Allow them to cool somewhat and then peel them.

  

  Layering the jar

  1. Add layers of onion, pickle mixs and eggs until you get towards the top of the jar.
  2. Slowly add vinegar to the jar until all eggs are covered.

  

  

  Storing

  I leave them out overnight for everything to settle and then pop the jar in the fridge to help them last longer.

  They are ready to eat after that first night but do get better with age.

  

  Enjoy,

  PK

  Related Links:

  • See more cooking with egg posts here.
  • See more preserving posts here.
  • Read about the farm (Gale Force Farm) where I get my eggs here.

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  Written by

  PK

  ·

  January 25, 2018

• 

  PK Makes Rick Stein’s Chettinad Chicken

  This is by far my favourite recipe from the TV series and book, ‘Rick Stein’s India’ (see BBC link here).

  In my family’s version we keep the heat factor low and serve it with lightly steamed vegetables to keep it kid friendly. Well that is what my wife (who hates chili and curries in general) tells everyone but you didn’t hear it from me. Also in my defence, she shouldn’t have bought me a book full of curry recipes :).

  

  Despite the shameful lack of chili and heat, our version of this dish is still amazingly dry, peppery and oh so flavoursome. I think it loses some of the colour that so defines these type of curries however. I hope I am forgiven though as the result is very tender, sticky chicken calling out for some rice and sides of your favourite green vegetables :). Edit: I now use ground annato seed to impart a natural red colouring but one without the heat of chillis.

  A couple of recipe notes:

  • This dish calls for the use of a lichen called dagarful and I beg you to try it. I used cinnamon as a substitute originally but I have used the real deal in this post and there is no going back.
  • I use my home-made chicken stock instead of water.
  • Please check out my masla making tips in PK’s Curry Paste Kit before you start.

  You will be:

  1. Making the dry masala.
  2. Cooking the chicken.
  3. Serving.

  You will need:

  • Ingredients:
    • Dry Masala
      • 1 Tbsp fennel seeds
      • 1 Tbsp cumin seeds
      • 1 Tbsp coriander seeds
      • 1 Tbsp black peppercorns
      • 1 tsp kashmiri chili powder (go 1 Tbsp or more if allowed)
    • Chicken
      • 1kg skinless boneless chicken thighs, chunky sliced, short ways
      • 200g red shallots, diced
      • 200ml home made chicken stock
      • 50ml olive oil
      • 1 tsp fennel seeds
      • 8cm cinnamon stick
      • 1 Tbsp dagarful, rinsed and rough chopped (or an extra 3cm cinnamon stick)
      • a very large handful of curry leaves (the more the better)
      • 4 garlic cloves, peeled and crushed
      • 4cm ginger, peeled and grated
      • 1 tsp raw sugar
      • 1 tsp table or ground rock salt
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a frypan
    • a dry mixer
    • a deep frypan for the chicken

  Steps:

  Making the dry masala

  1. In a frypan, dry roast the 1 Tbsp fennel seeds, 1 Tbsp cumin seeds, 1 Tbsp coriander seeds and 1 Tbsp black peppercorns.
  2. Allow to cool and then and to your dry spice mixer.
  3. Add 1 tsp kashmiri chili powder as well and then give it a quick pulse.

  Spice heaven:

  

  Coarsely ground dry masala (looks and smells amazing):

   Cooking the chicken
  

  1. Peel and dice the 200g of red shallots.
  2. Chop the 1kg of chicken thighs short ways to get roughly 2.5cm chunks.
  3. In a deep frypan heat the 50ml olive oil.
  4. Add the 1 tsp fennel seeds, 1 Tbsp dagarful and the 8cm of cinnamon stick and stir for a few minutes.
  5. Add a very large handful of curry leaves and the 200g of red shallots. Stir until the latter are soft.
  6. Add the 1kg of chicken and stir for a few minutes.
  7. Add and stir for a few minutes the:
     1. dry masala
     2. 4 cloves garlic
     3. 4cm ginger
     4. 1 tsp raw sugar
     5. 1 tsp table salt
  8. Add the 200ml chicken stock.
  9. Cook for about 45 minutes or until the sauce is much reduced and sticky.

  I love the colours of this dish’s ingredients:

  

  Sauté the spices, red shallots and curry leaves:

  Add the chicken, stir and then add the garlic, ginger, sugar, salt and dry masala:

  Cook until the sauce is thick:

  

   

  Serving

  1. Cook your favourite rice, mine is basmati :).
  2. Steam some green vegetables for a splash of colour.

  

  Enjoy,

  PK

  Here are more Indian cuisine posts and Rick Stein recipes:

  Written by

  PK

  ·

  December 13, 2016

• 

  Poh’s Nyonya Chicken Curry

  What I like most about this dish is that you get to make your own curry paste (or in Nyonyan cuisine ‘a rempah’). Please see Malay for spice if you want more information.

  When I cook this meal I reduce the sauce until it sticks to the chicken, the roof of your mouth and, of course, your fingers :).

  I have tried it with boneless chicken breast but I have to say I prefer using chicken drumsticks. The bones make for a tastier sauce and the thighs for tenderer meat. If you don’t like the look of the bones at serving time use two forks to jerk the chicken.

  My notes say that I originally got the recipe from Taste.com.au and that it was by Poh Ling Yeow. I can’t find that original post now but she wrote that it took her lots of trial and error to get that ‘authentic taste.’ She wrote “The first time I made this and it worked, I jumped around like a lunatic, I was so happy. I felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes of home”.

  The ingredients list might look a bit daunting at first but trust me it is worth it. I have of course tweaked it a bit for my lazy cooking style and reduced the chili content for my family. Add your favourite whole chilis after the paste has been sautéed if you like it hot.

  Oh, by the way, you can double the recipe as this meal freezes well. I recommend keeping any leftover rice in a separate container for a stress free microwave reheat though.

  STEPS:

  1. Make the rempah
  2. Cook the spices and then mix everything in one pot
  3. One pot simmer

  You will need:

  • Rempah Ingredients:
    • 1 tsp table salt
    • 1 tsp brown sugar
    • 3.5 Tbsp whole coriander seeds
    • 1.5 tsp whole cumin seeds
    • 1.5 tsp whole fennel seeds
    • 1 tsp powdered kashmiri chili (at the minimum)
    • 1 Tbsp dried belacan (shrimp paste)*
    • 1 Tbsb powdered turmeric
    • 3 cloves garlic
    • 270g red shallots (sliced)
      
    • 1/3 cup vegetable oil
    • Note *: I sometimes use a treacle consistency type of belacan but find it too sticky and harder to blend than the dried version.
  • Curry Ingredients
    • 3 Tbsb coconut cream
    • 10 sprigs of curry leaves
    • 1 star anise
    • 2 whole cloves
    • 1 cinnamon stick
    • 1.5kg chicken thigh fillets
    • 500g potatoes
    • 500ml coconut milk
  • Rempah Equipment
    • a chopping board
    • a long sharp knife
    • a medium sized bowl
    • a small plate
    • a wet blender with a very small bowl
    • a dry spice mixer (or a mortar and pestle)
  • Curry Equipment
    • a chopping board
    • a long sharp knife
    • a measuring cup for the coconut milk
    • 2 large plates
    • a large deep frypan or stockpot

  Make the rempah

  I listed all the ingredients for the curry itself and the rempah for your shopping lists but I’ve actually posted the rempah recipe separately here – A Nyonya Rempah.

  Cook the spices and then mix everything in one pot

  In summary:

   

  Steps:

  1. Peel, halve and parboil the 500g of potatoes in the saucepan. Rinse and then drain them.
  2. Bring the 3 Tbsp coconut cream, 1 star anise, 2 whole cloves and the 1 cinnamon stick together. Then chuck them in the pot.
  3. Bring your Nyonya curry paste out of the fridge and let it come up to room temperature somewhat. If you are using a frozen batch you should have defrosted it fully by now. Chuck the paste in the pot too.
  4. Sauté everything that is in the pot for about 10 minutes. Watch the colour of the Nyonya paste change and the oil start to separate out. See the image below showing the raw paste on the left and the cooked paste on the right. By now your kitchen is smelling amazing :).
  5. To the pot, add the 1.5kg chicken thigh fillets, pausing to mix them with the spice blend as you go.
  6. Add the now parboiled potatoes, 10 sprigs of curry leaves and 500ml of coconut milk to the pot and simmer until the potatoes and chicken legs are cooked through.

  Serve with lots of your favourite rice. Mine is Basmarti and please don’t tell anyone I use the store bought packets you microwave for 90 seconds.

  

  Poh is amazing,

  PK

  Related Links:

  • see all recipes using chicken here
  • see more Southeast Asian posts here
  • see all curry recipes here

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  Written by

  PK

  ·

  May 16, 2016

• 

  PK Makes Poh’s Nyonya Chicken Curry

  What I like most about this dish is that you get to make your own curry paste (or in Nyonyan cuisine ‘a rempah’). Please see Malay for spice if you want more information.

  When I cook this meal I reduce the sauce until it sticks to the chicken, the roof of your mouth and, of course, your fingers :).

  I have tried it with boneless chicken breast but I have to say I prefer using chicken drumsticks. The bones make for a tastier sauce and the thighs for tenderer meat. If you don’t like the look of the bones at serving time use two forks to jerk the chicken.

  My notes say that I originally got the recipe from Taste.com.au and that it was by Poh Ling Yeow. I can’t find that original post now but she wrote that it took her lots of trial and error to get that ‘authentic taste.’ She wrote “The first time I made this and it worked, I jumped around like a lunatic, I was so happy. I felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes of home”.

  The ingredients list might look a bit daunting at first but trust me it is worth it. I have of course tweaked it a bit for my lazy cooking style and reduced the chili content for my family. Add your favourite whole chilis after the paste has been sautéed if you like it hot.

  Oh, by the way, you can double the recipe as this meal freezes well. I recommend keeping any leftover rice in a separate container for a stress free microwave reheat.

  STEPS:

  1. Make the rempah
  2. Cook the spices and then mix everything in one pot
  3. One pot simmer

  You will need:

  • Rempah Ingredients:
    • 1 tsp table salt
    • 1 tsp brown sugar
    • 3.5 Tbsp whole coriander seeds
    • 1.5 tsp whole cumin seeds
    • 1.5 tsp whole fennel seeds
    • 1 tsp powdered kashmiri chili (at the minimum)
    • 1 Tbsp dried belacan (shrimp paste)*
    • 1 Tbsb powdered turmeric
    • 3 cloves garlic
    • 270g red shallots (sliced)
      
    • 1/3 cup vegetable oil
    • Note *: I sometimes use a treacle consistency type of belacan but find it too sticky and harder to blend than the dried version.
  • Curry Ingredients
    • 3 Tbsb coconut cream
    • 10 sprigs of curry leaves
    • 1 star anise
    • 2 whole cloves
    • 1 cinnamon stick
    • 1.5kg chicken thigh fillets
    • 500g potatoes
    • 500ml coconut milk
  • Rempah Equipment
    • a chopping board
    • a long sharp knife
    • a medium sized bowl
    • a small plate
    • a wet blender with a very small bowl
    • a dry spice mixer (or a mortar and pestle)
  • Curry Equipment
    • a chopping board
    • a long sharp knife
    • a measuring cup for the coconut milk
    • 2 large plates
    • a large deep frypan or stockpot

  Make the rempah

  I listed all the ingredients for the curry itself and the rempah for your shopping lists but I’ve actually posted the rempah recipe separately here – A Nyonya Rempah.

  Cook the spices and then mix everything in one pot

  In summary:

   

  Steps:

  1. Peel, halve and parboil the 500g of potatoes in the saucepan. Rinse and then drain them.
  2. Bring the 3 Tbsp coconut cream, 1 star anise, 2 whole cloves and the 1 cinnamon stick together. Then chuck them in the pot.
  3. Bring your Nyonya curry paste out of the fridge and let it come up to room temperature somewhat. If you are using a frozen batch you should have defrosted it fully by now. Chuck the paste in the pot too.
  4. Sauté everything that is in the pot for about 10 minutes. Watch the colour of the Nyonya paste change and the oil start to separate out. See the image below showing the raw paste on the left and the cooked paste on the right. By now your kitchen is smelling amazing :).
  5. To the pot, add the 1.5kg chicken thigh fillets, pausing to mix them with the spice blend as you go.
  6. Add the now parboiled potatoes, 10 sprigs of curry leaves and 500ml of coconut milk to the pot and simmer until the potatoes and chicken legs are cooked through.

  Serve with lots of your favourite rice. Mine is Basmarti and please don’t tell anyone I use the store bought packets you microwave for 90 seconds.

  

  Thanks Poh,

  PK

  Written by

  PK

  ·

  May 16, 2016

• 

  Rick Stein’s Garam Masala

  I use Rick Stein’s garam masala in so many dishes it isn’t funny. This uniquely south asian spice blend is earthy in taste and aroma. The blend is so verstile though and enhances the dishes of many cuisines.

  Sure, you could buy a garam masala from the shops. MasterFoods makes a really good one that I grew up with but making your own means that the spices haven’t lost their aroma and you get to personalise the blend.

  Rick Stein says “Even more important than the mix is having them freshly roasted and then ground” and of course, he’s right. It is a bit of extra effort but a pleasurable experience. The resulting spice mix  lasts for months in an airtight container.

  Steps:

  You will need:

  Roast the whole spices

  Pop all the spices (except the nutmeg) in a hot pan and keep them moving the whole time. Safe to say that if the smoke alarm goes off, you have dry roasted them too long or too high :).

  Experiment a bit, with the goal being more the release of the spices’ aromas in my opinion, rather than a change in their appearance.

  Mill the spices

  Once cooled, transfer everything to your blender or mortar. Grate the nutmeg (or like me use shop bought ground nutmeg, oops) separately and to the mill. Run the mill in quick bursts until you get the consistency you like. Then store in an airtight container.

  For more Rick Stein recipes click here.

  Enjoy,

  PK

  Written by

  PK

  ·

  March 9, 2016