MINI SUSHI CAKES. Trending now on social media is the sushi bundt cake. Inspired from that I made single serving mini sushi cakes.
Good startrs at a party , tasty and pretty .
2 cups cooked jasmine rice. 2 tsp vinegar 2 tsp black sesame seeds. 2 tsp powdered sugar Salt to taste. Mix the rice, vinegar, sugar and sesame seeds Keep aside. ( make sure you don’t add any oil while cooking the rice) we want the rice to be a bit sticky.
I small can of tuna flakes in brine.( got about 110 gms of tuna flakes) Strain off liquid. 2 tbsps japanese Mayonaise( I used kwepee, Which is slightly more sweet than normal mayo.) Otherwise add 1 tsp honey to the mayo. 2 tbspChilli sauce, 2 tbsps finely chopped spring onions. 1 tsp sesame oil 1/2 tsp pepper powder 1 tbsp chopped cilantro. 2 tsps lime juice. Salt to taste. Mix the above and keep aside.
Very finely sliced cucumbers. Nori flakes, and togarashi for topping. Additional mayo and chillie sauce for drizzling over. Nori sheets cut into squares for the base of the sushi cake , while plating.
To assemble. Take some of the rice and pack firmly into a greased mold.( I used silicone molds) Top with cucumber slices, then the tuna mixture, Put more rice and press firmly, using a small spatula. Demold onto a nori square and garnish with nori flakes and togarashi. Drizzle some mayonaise and chillie sauce. Best served chilled
This recipe uses white oyster mushrooms which are large . The taste of the mushroom on its own is a bit bland, but it absorbs flavours easily. This fried version is crispy and crunchy, the vegetarian subsitute for fried chicken? 😊, well every time we make or buy KFC, this fried mushrooms are made for my daughter who is pure vegetarian. This type of mushroom is also a little chewy, so remove the thick stems . Pls do try .
**Ingredients:**
*Oyster Mushrooms:* – White oyster mushrooms (large size) About 10.
*Dry Mix:* – 1/2 cup All-Purpose Flour – 1/2 cup Corn Starch – 1/2 cup Rice Flour – 1 tsp Salt – 1/2 tsp Black Pepper – 1/2 tsp Mushroom Powder – 1/2 tsp Garlic Powder
*Wet Mix:* – Water (to mix with dry ingredients)
*Other:* – Oil for frying – Hot sauce – Mayonnaise – Chili sauce
**Instructions:**
1. Wash the oyster mushrooms thoroughly and pat them dry using a kitchen towel. Remove the bottom part of the rubbery stems and keep the caps with a bit of the stems.
2. In a plate, combine all the dry mix ingredients: all-purpose flour, corn starch, rice flour, salt, black pepper, mushroom powder, and garlic powder. Mix well.
3. Separate the dry mix into two portions, with a 75:25 ratio.
4. Add a little water to the larger portion of the dry mix to create a medium-thick batter. Whisk the batter until smooth.
5. Dip each mushrooms into the smaller portion of the dry mix first, coating it evenly. Then dip it into the batter, ensuring it’s well coated.
6. Dip the battered mushroom once more into the the dry mix, coating it thoroughly for a crispy texture.
7. Heat oil in a frying pan or deep fryer. Carefully place the coated mushrooms into the hot oil and fry until they turn golden brown and crispy.
8. Remove the fried mushrooms from the oil and place them on a paper towel to drain excess oil.
9. Serve the KFC-style fried oyster mushrooms hot with your favorite hot sauce or a mixture of mayonnaise and chili sauce. These mushrooms can also be used to make delicious burgers.
Enjoy your vegetarian alternative to fried chicken!
Fusion Nasi Kebuli is Indonesia’s unique take on Arabic Pilaf, reflecting the strong influence of the Arab descent community in Indonesia. Nasi Kebuli, a beloved dish, bears a striking resemblance to our own pulavs and the renowned Mandi Rice from Saudi Arabia. Traditionally, it involves cooking fragrant rice in a flavorful Yakni, whether it’s a chicken or mutton variant. However, the Sindhi community in Indonesia has introduced a delightful twist to Nasi Kebuli. They serve fragrant rice alongside a spicy, rich broth and a fiery sambal, drawing inspiration from the Hadhrami community’s culinary traditions, where broth is served on the side. It’s an intriguing fusion of flavors, and even though it might deviate from the traditional Nasi Kebuli, we’ve come to know and love it by this name over the years. Let’s just call it “Fusion Nasi Kebuli” and savor its delicious blend of influences.
**Ingredients:** – 4 whole chicken legs with bone – 2 liters of water – 1 cinnamon stick – 1 star anise – 1 knotted Pandan leaf – 4 cloves – 4 bashed cardamom pods – 1 stalk of bashed lemongrass (only the bottom hard stalk) – 2 cups of basmati rice – 2-3 tablespoons of ghee – 1 sliced onion – 2 bay leaves – 1 cinnamon stick – 1 star anise – Salt to taste – 2 teaspoons of garam masala – 6 fresh red chilies – 1-inch piece of fresh turmeric – 1-inch piece of ginger – 1 tablespoon of coriander powder – 1/2 teaspoon of fennel seeds – 1/2 teaspoon of cumin seeds – 2 cardamom pods – 1/2 teaspoon of grated nutmeg – 2 tablespoons of desiccated coconut – 2-3 tablespoons of oil – 1 heaped tablespoon of thinly sliced garlic – 1 cup of coconut milk – 1 cup of shredded cabbage – Bird eye chilies (optional) – Potato crisps – Fried cashews – Raisins – Lime for garnish
**Instructions:** 1. In a large pot, boil the chicken legs in 2 liters of water along with the cinnamon stick, star anise, knotted Pandan leaf, cloves, bashed cardamom, and bashed lemongrass. Simmer until the chicken is tender.
2. Remove the chicken and strain the broth (Yakni). Set the broth aside.
3. Wash and rinse 2 cups of basmati rice.
4. In a separate pot, heat 2-3 tablespoons of ghee. Add the sliced onion and sauté until pale golden.
5. Add bay leaves, a cinnamon stick, and a star anise to the sautéed onion.
6. Use some of the Yakni to cook the rice. Season the rice with salt and 2 teaspoons of garam masala. Keep the rice warm.
7. To make the broth, grind the following ingredients into a fine paste: fresh red chilies, fresh turmeric, ginger, coriander powder, fennel seeds, cumin seeds, cardamom pods, grated nutmeg, and desiccated coconut.
8. Heat a separate pot and add 2-3 tablespoons of oil. Add the thinly sliced garlic and sauté until pale gold.
9. Sauté the paste in the oil until the oil releases.
10. Add about 4 cups of the Yakni broth to the sautéed paste. Once it boils, add 1 cup of coconut milk. Keep stirring.
11. Finally, add the shredded chicken and about 1 cup of shredded cabbage. You can also add few whole bird eye chilies at this point if desired. Simmer for 10 minutes.
12. To assemble, put some rice in a bowl, top it with the chicken broth. Add potato crisps, fried cashews, and raisins.
This is one dish which is made at least twice a month at home. The creaminess of ground candle nuts, the caramalisation of kecap manis, The Heat of the Sambal it’s served with, balance with herbed rice so well. A very easy dish to make and eat. 😊. Make a side dish of TUMISAN. ( Indonesian stir fry vegetables) and you are sorted for a comfort meal. Try and use thigh pieces of chicken, with or without the skin.
THE PASTE.. (A) 10 candle nuts.. Lightly sautéed. 12 cloves garlic 6 shallots 2 cms fresh turmeric 1 inch pc ginger 1 tbsps coriander seeds, slightly roasted. Grind the above ingredients with 1/4 cup oil. Add 1/4 cup water if needed for a smoother paste. Put this paste in a nonstick pan and cook on low fire till it’s completely dry.
Now.. In a bowl, take about 8 medium size chicken thigh on bone. Add.. 1/2 tbsp lime juice 1 tsp salt 1 tsp mushroom powder or msg(1/2 tsp) 1 tsp of black pepper powder. 1 tbsp oyster sauce. Paste of candle nuts…( A) Rub the chicken well, cover and keep aside for an hour.
Now take a non stick pan, Put the chicken pieces along with the marinate and cook till 80 percent done, while flipping periodically. Add about half cup water, mix and cover for few mins, till the water is almost finished, and chicken is cooked. Now add 4 tbsps of kecap manis, 1 heaped tbsp of margarine. Mix and cook till gravy is thick and coats the chicken. Serve with fresh chillie Sambal, some cucumber, and white rice. Finger licking good.
** in lieu of candle nuts maybe cashewnuts will do. ** if you don’t have kecap manis, try mixing soya sauce and honey together. **This recipe is adapted from a local Indonesian you tube channel.. Mrs Devina. I have just tweaked it a little.
Nasi kuning(or yellow rice) comes from the regions of jawa. Traditionally made during festivals and especially birthdays. In case it is made for a birthday, rice cooked with turmeric, herbs and coconut milk will be packed into a cone shaped mould and then inverted onto a base of rice in the form of a circle . The rice is then surrounded by various other food items, such as tempe( fermented soya cake), chicken, fish, fresh basil and cucumber. The person whose birthday it is slices off the top of the cone onto a plate without the rice disintegrating.. I have done a miniature nasi kunning plate to show you all.
Normally at home, we just put the rice, sprinkle some fried peanuts and fried onions, and surround with tempe, chicken in red sauce or tofu potato in red sauce, and sayur acar.( pronounced achaar) Fresh sweet basil is a must along with cucumber slices. Best eaten with hand. We can call this an Indonesian thali. Recipe is slightly long, but fairly easy to make. Do try it and enjoy.
YELLOW RICE Soak 2 cups of jasmine rice for 30 mins. Drain. Heat 1 tbsp oil in a pan and add 1 stick cinnamon, 2 fresh bay leaves, 4 kaffir lime leaves, 1 stalk of lemon grass( only bottom white part, bashed) . #( incase you don’t gave fresh herbs, use star anise, tej pata and cinnamon)
Saute for a few mins and add drained rice. Add 100 ml thick coconut milk And 100ml of water Mix well, add 2 tbsps grated fresh turmeric and salt to taste. When liquid dries up, transfer rice to a steamer and steam for 15 to 20 mins. Done. Keep warm.
AYAM MERAH( RED CHICKEN) 300 gms of boneless chicken..cubed 2 tomatoes .. cut into quarters 12 shallots 4 garlic pods..do not cut 4 garlic pods cut fine. 4 red chillies. 2 kaffir lime leaves Lime juice Salt and sugar to taste.
Take a pan, add chicken, tomatoes, whole shallots, whole garlic, and red chillies. Add 1/4 cup of water, cover and cook till everything is soft. Remove chicken and keep aside. Coarsely grind the cooked tomatoes, onions, garlic and red chillies.
Heat 2 tbsps of oil Add chopped garlic and 2 kaffir lime leaves. Saute for few mins Add the red paste and cook till oil seperates. Add the chicken back, season with salt and a little sugar. Lastly add a tbsp of lime juice. Keep aside.
TEMPE ORIK 300 gms tempe, cut into small batons ( can use potato or paneer) Deep fry and keep aside. Heat oil in a pan Add 6 sliced garlic pods( slice, do not chop) 10 sliced shallots 1 inch bashed ginger 2 green chillies, cut at a slant 2 red chillies cut at a slant Saute for few mins, till onions turn golden brown. Add the fried tempe( or potato or paneer) Stir fry Add 2 tbsp of kecap manis( or honey) 1 tbsp tamarind paste. Salt to taste Stir quickly and shut flame. Keep aside.
SAYUR ACAR( VEGETABLE ACHAR) 1 carrot. 5 french beans 1 cucumber, unpeeled and seeds removed ( cut all 3 above mentioned vegetables into medium batons) 10 shallots cut into 2
Grind together with little water 3 roasted candlenuts or 4 cashews 1 inch pc fresh turmeric 1 inch ginger 4 garlic pods 4 shallots.
Heat oil in a pan, add paste and saute well. Add carrots, french beans, shallots, and cucumber…saute well, add 1/4 cup water and cook till vegs are done,and no water remains. Vegs should retain a bite. Shut fire and add salt, 1 tsp sugar, and 1 tbsp of vinegar. mix well. Done. Keep aside..
OTHER INGREDIENTS sliced cucumbers Thai basil leaves Dried or roasted peanuts Fried onions.
Assembling Take a plater, line with a banana leaf. Pile rice in the center. Surround with tempe orik, cucumber slices, red chicken, sayur acar, basil leaves, sprinkle peanuts and fried onions . And serve. Can serve red chillie sambal too with some fryums.
Sate, or satay, is a beloved dish in Indonesia and Southeast Asia. Every province will have Thier own versions of it. Sate are loved by one and all, easily available and almost all food stalls will serve these. Meat is normally skewered, Roasted and served with a peanut sauce.
Todays recipe is a Balinese version of Sate. Sate lilit means wrapped around, not skewered, much like our desi kebabs, only difference is, the meat is wrapped around slightly bashed lemon grass stalks, so you can imagine the intense fresh flavours. These Sate are not served with any peanut sauce. But served with a raw chiliie onion Sambal called Sambal matah. Do try this simple and tasty recipe
**Instructions:** 1. Grind the red chillies, candle nuts, shallots, garlic, lemongrass, and chicken seasoning powder into a paste without using water. 2. Cook the paste in a pan with oil over low heat until the oil separates and the paste is dry. 3. Mix the cooked paste with minced chicken, chopped kaffir lime leaves, grated coconut, coconut milk, and salt. 4. Take small portions of the chicken mixture and wrap them around the bashed lemongrass stalks. 5. Grill the wrapped chicken on a lightly oiled non-stick pan.
**SAMBAL MATAH**
**Ingredients:** – 4 red chillies, finely chopped – 5 shallots, minced – 3 kaffir lime leaves, minced – 1 lemongrass stalk (bottom only), minced – Salt to taste – 1/2 tsp sugar – 2 tbsp very hot oil – Lime (for finishing)
**Instructions:** 1. Combine all the finely chopped ingredients in a bowl. 2. Mix in salt and sugar. 3. Pour hot oil over the mixture and mix well. 4. Finish with a squeeze of lime.
This famous Kadhi is well known to most non sindhis, having tried it at some point in thier lives. It could be at a school friends home or a colleagues home. Every sindhi family will have thier own recipe for it. Some families add Toor dal to it, some a lot of tomatoes etc. Some Kadhis are pale yellow, some quite brown. All depends on the ingredients.
Todays recipe from my home is quite simple and easy to follow. We normally make it on mondays. Add your choice of vegetables, though the common ones are drumsticks, potatoes, carrots, long beans and lady fingers. I also add Sweetcorn as my husband loves it in kadhi.
Heat 2 to 3 tbsps of oil + 1tsp cumin seeds + 1/2 tsp fenugreek seeds +1 level tsp Hing. Then add 2 sprigs of curry leaves. Add 2 heaped tbsps of Besan Now saute on low heat till fragrant..and pale golden.( not burnt or overly brown) Immediately add 1 liter of hot water.
While it comes to a boil, add 1 tsp turmeric powder, 1 tsp red chillie powder.
1 big chopped tomato 1 tbsp grated ginger 2 green chillies chopped into thick rings 2 or 3 soaked kokums Let it simmer. Add 1 potato..peeled and cut into 8 1 sweet corn…cut into 4 or 6. 1 small carrot…cut into thick batons. Let simmer..semi covered for 15 to 20 mins. Now add 1 tbsps grated jaggery or to taste Salt to taste And few ladyfingers cut into 2..ends discarded. And few french beans..cut into 4.. Some drumsticks cut into finger size .( I did not get today , so omited.) Simmer till kadhi is thick . Add chopped corriander leaves..
Serve with white rice, sweet boondhi, and aloo tuk.
Note.. thumb rule for kadhi. It should be balanced. Sweet, sour, spicy.
So taste as its being cooked. Sometimes I add tamarind paste to the kadhi..if kokums are not available. Adding tamarind makes the kadhi more dark.
A good kadhi takes about 40 mins to cook.. There will be a awesome fragrance.
Be prepared for a good afternoon nap after having kadhi chawal😊
Left over kadhi tastes better the next day.. Kadhi thickens on being kept..add some hot water when reheating. And re check seasoning
Sometimes, a simple cooked subji is all that is needed to satisfy us. Today was one of those days, when I was craving for my Indian food. As normally we have indonesian food for lunch.😊 Made turiya sabji as we sindhis make it. Using only cardamom and shah jeeri for flavouring. Sprinkle a bit of black pepper powder on top. And relish it with a hot chappati.
250 gms chopped turiya.( after peeling) 1 small onion finely chopped. 1 tsp grated ginger 1/2 tsp shah jeera 1/2 tsp freshly ground elaichi powder. Salt to taste. Black pepper powder . Corriander leaves
Heat 1 tbsp oil in a pan, add the chopped onion and cook till translucent. Add the shah jeeri and elaichi powder.
Add the turiya and grated ginger.
Cook and mash with the back of spoon till it comes together.
Add salt to taste.
Sprinkle black pepper powder and corriander leaves.
Done.
Takes around 10 mins to make this small amount. Good for 2 people.
This pilaf comes from the middle eastern region of Jordan. Also considered their national dish. Normally cooked in JAMEED( yogurt sauce) with minimum usage of spices. This is a version I came across on the net long back( would like to credit the blogger, but sadly unable to find it, glad I had jotted down the recipe though) ,I have adapted a bit to our liking. The taste is not very far from Indian cooking. Served with a garlicky yogurt sauce. Its a comfort food. The non vegetarian version uses lamb mostly. My version of mansaf pulav tweaked to a slightly Indian taste..😊
2 cups of Basmati Rice..washed and soaked for an hour.
THE VEGETABLE LAYER Heat 2bsps oil Add.. 2 finely chopped onions.. saute till pale gold. Add puree of 2 tomatoes( blanched) Add 1/4 cup of soya granules( boil, and saute in little oil) Add one chopped green paprika. Add 1 brinjal cut into small cubes ( soak in slightly salted water, squeeze and saute lightly in little oil) 1/2 cup sliced mushrooms Mix everything well.. add little water and cook till a thick gravy is left 1 tsp black pepper powder or red chilli powder. Add 2 tsps of BAHARAT SPICE( recipe given below) Salt to taste. When done, keep aside.
GARLIC LABAN MOUTBOUK
Whisk 1 cup of thick yogurt with 1 tsp cornflour 1 tsp besan. ( adding these will prevent curdling)
Heat 2 tsps oil and add 1 heaped tbsp of finely chopped garlic. Saute till pale golden Add whisked yogurt And heat on low till you see bubbles appearing. Shut the flame and season with salt.
To assemble.. Heap rice on a platter and top with the vegetables, drizzle some laban moutbouk on the top and garnish with roasted almonds, pumkin and sunflower seeds. And sprinkle some of the Baharat powder on top.
This very simple starter is a popular street food In Indonesia. Made with just 4 ingredients, comes together very quickly. Easy to make and eat. The sweetness of corn, condensed milk , and saltiness of Cheese are a good balance for each other..surprisingly a very tasty dish.
When I was growing up in Pune, India, corn was something we associated with the rainy season, where corn sellers would roast the corn on a coal fire, fanning it to cook quickly, and at the same time sending the fragrance of roasting corn into the air, thereby drawing more people to come buy their wares.😊. Then the roasted corn was rubbed with half a lime which was dipped in red chilli and salt…oh mouthwatering, can literally taste the tangy spicy corn. Much later came the association of corn to the very popular sweet corn soup.😊
1 sweet corn.( boil and remove the kernels)… I got about 225gms of corn.
While still hot add 1 tbsp of butter( I used salted butter.) 1/4 tsp salt And about 1/4 cup of condensed milk. Mix well and arrange in shot glasses. Top generously with grated cheese. And a dollop of chilli sauce. Can serve chilled or at room temperature.
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