A very easy simple recipe, which I just happened to see on a instagram reel. Saw and liked the concept. Ingredients were not mentioned, but sort of guessed. And the outcome was pretty good. A good chinese twist to our simple hard boiled eggs. Here I have not used the egg yolks. Used them for another recipe, and gave some to my pet african grey parrot who enjoys eating eggs. I have used minced chicken to fill up the hard boiled shells. Do try this simple side dish…
5 eggs boiled, peeled and halved. ( we will not use the yolks) To enable the halved eggs to sit without wobbling, I took off a silver from the bottom.
To make the filling 125 gms finely chopped underside of chicken breast. 1 red chilie.. chopped 1 spring onion…use only the white part 1/2 tsp white pepper powder 1 tbsp chopped corriander leaves 1 tbsp chopped garlic Salt to taste 1 tsp sesame oil 1/2 tsp ajinomoto…optional. 1 egg white..lightly beaten. Put all the above in a food processor and blitz till mixed well.
Make 10 ball with wet hands..
Put each ball into the boiled egg shells and put in a slightly greased frying pan.
Pour over the sauce, cover and cook for 10 mins. Done. Serve hot or cold.
Sauce.. 1 tbsp chillie oil 1 tbsp sesame oil 1 tsp vinegar 1 sprig minced curry leaves. 1 tbsp finely minced garlic 1 tsp sugar. 1 spring onion..finely minced. 1 tbsp chillie sauce 1 tbsp light soy sauce. 1 tbsp chopped corriander leaves 1 green chillie..cut into thin rings 1 red chillie cut into thin rings A pinch of salt.
In a bowl, add..chillie oil, vinegar, chillie sauce, soy sauce, garlic, sugar, salt, spring onion, corriander leaves, green and red chillies….mix well. Pour hot sesame oil on top, and 1/4 cup hot water. Mix.
Heat sesame oil, plus 1 tbsp normal oil in a small tadka pan..add minced curry leaves.. and pour into the bowl with rest of ingredients.
Today’s recipe is SINDHI PHOTE BHUGO CHICKEN, cardamon/Elaichi chicken. After someone asked me for an authentic sindhi recipe for phote bhuga TEEVARN( mutton), I went straight to the source of my sindhi recipes, MY MOTHER. While I was on a short trip to India. Sadly Mom’s health has detoriated as well as her memory. But she immediately could recall this recipe, and told me. In fact I asked her if we could add tomatoes, she said not at all.😊 so this recipe is more like a stew with a strong cardamon flavour and peppery undertones.A very light on the tummy dish.
Memories of my mom making this super fragrant dish( phote bugo teevarn) on sundays for my grandparents are so clear. My mom is a masterchef of sindhi delicacies, but sadly cannot cook any longer at the grand age of 90. But I am so thankful to have learnt most of my sindhi cooking from her.
Pls try it and have this accompanied by parathas and tawa toasted bread. The simplicity of this dish is what makes it so special. The last time I made it was years ago for my mother in law , but with mushrooms. ( vegetarians please note).
500 gms chicken with bone( 6 good size pieces) make slashes on the chicken. 2 tsps of freshly ground cardamon with skin 4 to 5 whole cardamons..lightly bashed. 2 tsps freshly ground black pepper. 1 tsp shah jeera 1/4 tsp turmeric powder. 1/4 tsp garam masala 1.5 tsps salt. 3 cups water. Finely cut corriander leaves with stems. 3 tbsps oil 2 tbsps Wheat flour mixed with 1/2 cup cold water. ( DO NOT USE CORNFLOUR). Heat oil in a pressure cooker, and add the shah jeera, whole cardamons and the powdered cardamom. After a few seconds add the chicken and start sauting for at least 10 mins. The cardamom will start sticking to the chicken, keep going. Now add the corriander leaves, black pepper powder, turmeric and salt, mix for another 5 mins. The combined flavours of corriander, pepper and cardamom are amazing. Add the water and close lid. After 3 whistles, shut the flame and let the cooker cool down. Open the lid and bring the chicken to a boil. Add the wheat flour slurry and simmer for a few more minutes. Serve hot, sprinkled with black pepper and corriander. Serve with parathas, and tawa toasted bread.or pao.
The holy month of Ramadhan all over the world, has different traditions for breaking the fast, one thing common will be sweetmeats, whether its dates or a glass of sharbat. Here in Indonesia, people will mostly drink hot sweet black tea to be followed by various KOLAKS. Kolaks are mostly soupy, palm sugar and coconut milk based. Various things are added, like jack fruit or banana, or sweet potato etc. Mostly served warm as the people here believe that breaking a fast with something cold will surely harm the stomach.😊 Kolaks are made with many twists. Here at home during Ramadhan helpers make different types of sweets. Will share some more recipes soon. Today I will share kolak made with sweet potato dumplings. CANDIL ( pronounced Chandil) is balls of sweet potato. Hence the name. Easy to make and light on the stomach. No oil goes in the preparation.
Step 1 Peel and chop 500 gms of sweet potato ( I have used orange sweet potato) Heat a steamer and steam cook the sweet potatoes. Avoid boiling them . Once cooked, ( it took about 15 mins in my steamer) remove into a plate and mash using a fork. Put in a big bowl along with 150 gms TAPIOKA flour. Add a pinch of salt and mix the warm mashed pototes with the flour. Knead into a smooth ball. Divide and roll into small balls. Work quickly, I had help doing these, so it took about 10 mins for 2 of us .😊 I got about 75 small balls( good enough for a nice big bowl of kolak) keep aside.
2nd step. In a sauce pan, add 200 ml of coconut milk( I used a tetra Pack) and 100 ml of water. Put in a knotted pandan leaf. ( or use 1/2 tsp of vanilla powder) 1/2 tsp of salt Simmer, stirring continuously for 10 mins…keep aside.
3rd step. Heat 600ml water in a saucepan Add 200 gms of chopped palm sugar ( jaggery) 1 tbsps of sugar 1/2 tsp of salt 1 knotted pandan leaf Or you can add a little vanila essence at the end. Boil till palm sugar dissolves, strain the water into another pan to get rid of impurities. Boil once again and add a slurry of 2 tbsps tapioka flour mixed with 50 ml of water. Bring to a boil and keep aside.
Final step. Take a big pot, put about 1.5 liters of water, bring to a rolling boil and add the sweet potato balls. They will sink and rise within 5 mins. Keep on boil for another few mins, strain off the water, and add the balls to the palm sugar syrup. Give one boil and done.
AASSEMBLING. Put few balls and palmsugar syrup in a bowl, drizzle few spoons of coconut milk on top…and enjoy warm.
Tip… to get things done faster, I put the sweet potato to steam on one stove, made the palmsugar syrup on another, and the coconut milk on another. 😊so I was done within 45 mins.
**The bland coconut milk balances the sweet palmsugar syrup.
The name KUE PUTU AYU, loosely translated means pretty putu cake.( I also call these snow cakes) These pretty little cakes are very easy to make and come in the category of kue manis( sweet cakes) The distinct topping of slightly salted grated coconut is the trade mark, and balances the sweetness of the kue perfectly. Serve these at anytime of the day..people love them . But traditionaly these are teatime treats. No oil or butter is added, and steaming these takes hardly 15 mins. Even after 38 years of living in Indonesia, I am still facinated with the way sweetmeats are created here like works of art. Delicate, pretty and oh so tasty.
Serve these warm, and if you have any leftovers, keep in the fridge, in an airtight container and consume within 24 hrs. After reheating in the steamer .
Since this is the holi season, I have made these in pretty multi coloured hues.
Holi is the festival of colours and celebrated with great gusto by indians by playing with water spray guns, vibrant colour powders rubbed into each other faces, and water balloons. The streets of India on the day of Holi look colourful , with people having fun.
Kue Putu Ayu..recipe with egg
STEP 1. Mix 400 gms peeled grated coconut with 1/2 tsp salt and 2 tbsps cornflour. Steam the coconut in a bowl for 15 mins. Next, Take about 20 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures given below) Pre heat the steamer, and cover the lid with a kitchen napkin, to prevent steam droplets from dropping onto the cakes. . STEP 2 In a mixing bowl add:- 2 whole eggs 175gms sugar 1/2 tsp emulsifier ( optional) Whisk the above till sugar dissolves and eggs are fluffy and stiff.( I used an electric beater, it took me about 10 mins) Add 2 tsps of vanilla essence. Beat once more.
STEP 3 Sift together 200 gms of flour and 1/2 tsp baking powder. ( add 1/4 tsp baking soda incase you are not adding the emulsifier)
STEP 4 Mix together 75ml of thick coconut milk with 125 ml of water. ( I used coconut milk from a tetra pack.)
Step 5 Add flour and coconut milk alternately to the beaten eggs and sugar. Mix at a very low speed.
Divide the mixture into as many colours of cakes you want. I divided into 4 bowls and added 4 different colours, blue, pink, purple and green. Now spoon the mixture into the prepared moulds.( I used plastic moulds ) And steam for 15 mins.
Done, they come out very easily. Serve with a hot cup of coffee. Very pleasing eye candy, and very light to eat too. Do try these.
EGGLESS KUE PUTU AYU
STEP 1. Mix 200 gms peeled grated coconut with 1/4 tsp salt and 1 tbsps cornflour. Steam the coconut in a bowl for 15 mins. Next, Take about 10 small moulds, grease them very lightly and press grated coconut tightly into the grooves., keep aside.( pictures in comments) Pre heat the steamer, and cover the lid with a kitchen napkin .
This is a very very popular street food, loved by one and all. Available in 2 forms, one sweet and one savoury, . The savoury nartabak is more like the baida roti we get in India. Using eggs, and spices, in a square paratha. Today, I will share the sweet Martabak recipe. Through evenings and way past midnight, one can stop by and get martabak to round off the night. It is made on order, as its best eaten warm. Fillings such as grated cheese, condensed milk, nutella, chocolate rice, groundnuts etc go into it, in combinations as you want or all in one. Normally the vendor will cut the martabak into squares and put some toothpicks into the squares. Cheese and chocolate is a very popular combination on most bakery products here in Indonesia. Try it and love it😊 This homemade version is as delicious as the street ones, and more controlable where calories are concerned. The vendors are truly generous with lashings of butter etc.😊
This is a decadant dessert. Easy to make. Just a little tricky. The texture will be spongy and with visible strands. But satisfaction is guaranteed 😊 Be generous with the fillings. The trade mark strandy texture, comes from cooking at right temperature. Hope you all will like it and try making Martabak Manis.
Ps..Ignore the calories and try it.
Ingredients for 3 Pancakes ( I used a 18 cm NONSTICK PAN)
225gms flour 20 gms cornflour 30 gms sugar 250 ml water 1 egg 3/4 tsp baking powder. 2 tsps vanilla essence or paste.
Mix together flour, sugar, cornflour and water. Mix well for 5 mins using a hand held whisk . Once mixed well, add an egg and baking powder, and the vanilla essence.. Mix gently and keep aside covered for 1to 2 hours
Just before making the martabak, , add 3/4 tsp of baking soda to 50 ml water, mix and add to the martabak mix. Mix gently.
(Note.. I poured one cup of batter for each martabak. I added green colour in one and yellow colour to another. Its flexible. Can omit colours too.)
Method. Heat a medium 18 cms size thick nonstick pan. Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready. IMPORTANT..PAN SHOULD BE HOT, on medium to high heat. DO NOT GREASE THE PAN AT ALL. Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface. Bubbles will start appearing, once the surface is full of bubbles, lower the heat. Sprinkle about one tsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins. Remove cover, and start loosening the pancake gently. Remove onto a cutting board Immediately apply butter all over. Sprinkle chocolate rice generously AND or cheese . Drizzle condensed milk and top with roasted chopped groundnuts. Cut into 2 and stack with both the inside parts facing one another. The shape will be like a half moon
Cut into wedges. And enjoy.
Toppings..choose any or mix and match Nutella Jam Chocolate rice Grated cheese Crushed roasted peanuts Biscoff… Anything goes😊 I have used cheese and condensed milk with chocolate rice and crushed peanuts Nutella.
EGGLESS VERSION OF MARTABAK
170 gms flour 2 tbsps milk powder 3 tbsps sugar 1/4 tsp salt 250 ml water 1 tsp vanilla or pandan essence.
Mix together flour, milk powder, sugar, salt, water and essence. Keep aside for 1 hour.
Now take 3 tbsps water and add 1/4 tsp baking soda and 1/2 tsp baking powder.
Add to the batter.
Immediately start making the martabak.
Heat a medium 18 cms size thick nonstick pan. Once Pan is hot, test by sprinkling a few drops of water. If water sizzles, its ready. IMPORTANT..PAN SHOULD BE HOT, on medium to high heat. DO NOT GREASE THE PAN AT ALL. Pour one cup of batter and swirl once to get a edge of batter on the sides. The heat will push bubbles to the surface. Bubbles will start appearing, once the surface is full of bubbles, lower the heat. Sprinkle about one tbsp of sugar all over the surface. By now it will appear to be all most cooked, NOW cover the pan for a few mins. Remove cover, and start loosening the pancake gently. Remove onto a cutting board