Tag: traditional

Sai Thoom mein Machi, cassava je dhode saan.( Green garlic fish with cassava bhakri)

main meal

SAI THOOM MEIN MACHI.
( Fish in green garlic, Sindhi style).
Served with CASSAVA BHAKRI.

This is a very simple sindhi recipe, especially made during winter months when fresh garlic stalks are available in India. Here in jakarta we  don’t get them very easily. We happened to get some yesterday and I happily made this with fresh fish. Made the exact same with Paneer also for my daughter😊 so vegetarians can also make this using any vegetable.

300 gms of chunky fish ( I used  red snapper)
Wash fish well, cut into chunks, rub some salt and keep aside.

1/2 cup  finely chopped fresh garlic heads.
1/2 cup  finely chopped fresh garlic stalks.
1/2  cup finely chopped corriander leaves
2 tbsps kasoori methi.
3 finely chopped green chillies.
1/2 tsp mustard seeds.
1/2 tsp turmeric powder
1/2 tsp red chillie powder
1 tsps corriander powder
1 tsp cummin powder.
1 tsp garam masala.
2 tbsps wheat flour made into a slurry, use as required.
Salt to taste.

Wash the salted fish
Heat about 4 to 5 tbs of oil in a pan.
Flash pan fry the fish, till 80 percent done.
Keep aside.
In the same hot oil,  add mustard seeds, add turmeric, corriander powder, cummin powder, red chillie powder, garam masala and salt. Stir .
Next add kasoori methi and green chillies.
Stir fry for a minute
Add the remaining greens, stir fry well.
Add the fish pieces and mix.
Add about 2 cups water.
Boil for few minutes, add the slurry, just enough to thicken the gravy. Cook for another 5 mins. And serve hot.

CASSAVA BHAKRI.( gluten free)
200 gms finely grated cassava / singkong.
1/2 tsp salt.
2 tbsps finely chopped corriander leaves.

Mix and form into 4 balls. PLEASE DO NOT ADD ANY WATER.

Take each ball and pat onto a lightly greased banana leaf/ foil.
Form into a thin roti.

Overturn onto a hot non stick pan.

Cook on both sides. Slightly brush with oil on both sides.

Note… this has to be served immediately, or else can keep in a hot case.

We even make this bhakri adding chopped onions, green chillies, cummin seeds, and corriander leaves…like a sindhi koki/loli.

Kue Bolu Sakura

snacks

KUE BOLU SAKURA
These cute little steamed cakes are a pleasure to see and eat. A no hassle recipe , which comes together quickly. These cute cakes are named after the sakura flower, because of the moulds they are made in.The texture of kue sakura  is very light and airy.
These  sweet cakes are  Included in the vast KUE  varieties available all over Indonesia.
KUE MANIS  to an Indonesian is what MITHAI  is to an Indian. Kue are small bite sized sweetmeats usually  made of rice flour, coconut milk, sugar etc and are mostly steamed. Milk is rarely used.
In todays recipe, I have also added a spice mix called SPEKUK. This spice mix has its origins from the Dutch colonial Era, and is used in some traditional cakes and biscuits here.
Familiar to the Indian taste buds, cinnamon, cloves, cardamon, cloves and aniseed are blended together,  with cinnamon and cloves being the dominant flavour. 
Use this mix to flavour your biscuits and cakes instead of vanila for a change.
Do try these little treats, use any tiny moulds if you can’t find the same. Any will do.

KUE BOLU SAKURA.

1st step..
Heat 125 gms of sugar with one tbsp of water to make a rich caramel.
Slowly add 250ml of hot water, and boil till caramel dissolves.
Remove from heat and cool completely.

2nd step.
Mix together dry ingredients
200 gms of  flour
25 gms cornflour
1/2 tsp baking powder
1/2 tsp baking soda
1.5 tsp spekuk spice mix
Sift and  keep aside.

Melt 75 gms margarine and keep aside.

3rd step.
In a mixing bowl add
2 eggs
125gms sugar

Beat till  sugar dissolves, and soft peaks form.
Add the caramel water slowly and whisk till mixed.
Now add  the sifted flour, beat once more till mixed.
Finally fold in the melted margarine.or butter.
Pour into lightly greased moulds and steam for 15 mins. Make sure the steamer is already hot.
( to prevent steam from dripping onto the kue, we normally tie a napkin on the lid)
The fragrance of spekuk will waft thru your kitchen, as the kue are being steamed.
As you open the lid, the kue looks quite puffed up, they will shrink within mins.

Cool for a few mins and remove from moulds.
Done. Enjoy with a cup of hot coffee .

Spekuk spice mix.
2 tbsps ground cinnamon
2 tbsps ground nutmeg( I grated it)
1/2 tsp ground cardamom
1/2 tsp ground cloves
1/2 tsp ground aniseed
Blend everything together and use.
Store the remaining in the refrigerator.