This simple recipe I incorporated into a Torres Strait Islands inspired meal made the nicest tender and moist rice I've ever tasted, so if that's the kind of rice you want then I highly recommend it!
Sabee Rice Recipe
Serves 2-4; adapted from https://www.facebook.com/notes/im-proud-to-be-a-torres-strait-islander/coconut-sabee-rice-recipe/530349570346599
Ingredients
1/2 cup jasmine rice
1/2 can coconut cream
1-2 cups of water (or as much as required)
Place the rice in a pot along with the 1/2 can of coconut cream and top up with water so the water level is ~2-3cm above the top of the rice.
Bring to the boil then cover and simmer gently until the liquid thickens, then turn off the heat and allow to sit covered until all the liquid is absorbed.
Serve and enjoy!
Wednesday, 15 January 2014
Numus -- Torres Strait Islands
Mum and I both went back for seconds of this light and refreshing marinated fish dish so it must be good :)
Numus Recipe
Serves 4; recipe courtesy of https://www.facebook.com/notes/numus/numus-recipe/351928354841723
Ingredients
4 medium sized white fish fillets
1 onion
1 lemon or lime (finely sliced)
1/2 tsp red and/or green chilli (finely chopped)
pepper and salt
1/4 tsp garlic (finely chopped)
1/2 tsp palm sugar
1 tbsp mushroom soy (I just used soy sauce)
1 cup white wine vinegar
Method
Slice onions into fine pieces and scatter across the bottom or a large, shallow dish. Sprinkle with pepper.
Slice fish into bite sized pieces or slivers and arrange as a layer on top of the onions. Sprinkle with salt.
Sprinkle finely chopped chilli and garlic, as well as sugar over the fish, then add a layer of finely sliced lemon over the top.
Drizzle over the soy sauce, followed by the vinegar (I used a spoon to scatter them both about evenly).
Refrigerate for at least 30 mins (I did mine for about 3 hours) and toss gently before serving.
Numus Recipe
Serves 4; recipe courtesy of https://www.facebook.com/notes/numus/numus-recipe/351928354841723
Ingredients
4 medium sized white fish fillets
1 onion
1 lemon or lime (finely sliced)
1/2 tsp red and/or green chilli (finely chopped)
pepper and salt
1/4 tsp garlic (finely chopped)
1/2 tsp palm sugar
1 tbsp mushroom soy (I just used soy sauce)
1 cup white wine vinegar
Method
Slice onions into fine pieces and scatter across the bottom or a large, shallow dish. Sprinkle with pepper.
Slice fish into bite sized pieces or slivers and arrange as a layer on top of the onions. Sprinkle with salt.
Sprinkle finely chopped chilli and garlic, as well as sugar over the fish, then add a layer of finely sliced lemon over the top.
Drizzle over the soy sauce, followed by the vinegar (I used a spoon to scatter them both about evenly).
Refrigerate for at least 30 mins (I did mine for about 3 hours) and toss gently before serving.
Oven-Baked Onion Rings
One of two recipes we really liked from Mum's United State's of America themed meal, these rings are a tasty and low fat alternative to popular deep fried onion rings.
Oven-Baked Onion Rings Recipe
Ingredients
Oven-Baked Onion Rings Recipe
Ingredients
1 red onion - ends trimmed off, peeled, and cut crosswise into thick slices
1 egg
2 tablespoons milk
salt and ground black pepper to taste
Method
Preheat oven to 230 degrees C.
Separate onion slices into individual rings.
Whisk egg with milk and 1/2 the flour in a bowl until combined into batter. Place panko crumbs and cajun seasoning into a separate bowl.
Place onion rings in a large reusable bag and shake with the remaining 1/2 of the flour, salt and pepper until rings are thoroughly coated.
Drop a few rings at a time into the batter and coat before removing them an placing individually into the crumbs. Toss gently to coat.
Transfer coated onion rings to a baking sheet and spray lightly with oil/cooking spray.
Enjoy!
Ancho Sauce
One of two recipes we really liked from Mum's United State's of America themed meal, this sauce is a delicious topping for southern style hotdogs, and probably any other southern-style American or Mexican meat dish.
Ancho Recipe
Ingredients
Ancho Recipe
Ingredients
2 dried ancho chillies
1/4 cup chopped onion
1 tbsp vegetable oil
2 small tomatoes peeled and chopped
1/4 cup raisins
pinch of oregano
pinch cumin
2 cups liquid chicken stock
1/4 cup chopped onion
1 tbsp vegetable oil
2 small tomatoes peeled and chopped
1/4 cup raisins
pinch of oregano
pinch cumin
2 cups liquid chicken stock
Method
Soak ancho peppers in hot water for 15 minutes. remove stems and seeds; chop. Sauté chopped chiles and onion in vegetable oil until tender. Add the tomatoes, raisins, cumin, oregano, and chicken broth; simmer 10 minutes longer. Transfer to a blender and blend until sauce is smooth.
Tuesday, 14 January 2014
A Study In Pink (Original Cocktail)
After enjoying a lovely Solomon Islands inspired meal we wanted a fresh cocktail to wash it down; this is what Mum came up with--A Study In Pink.
Mum made it, I named it, and we'd both readily have it again (except we've run out of pineapple juice!), so here it is if you would like to try it too...
ice
1 tbsp honey
1/4 cup vodka
juice of half a lemon
1/4 cup fresh lemon balm leaves
1/4 cup pineapple juice
2 tbsp campari
Pour into glasses and top up with lemonade or soda as desired.
Rating (out of 5):
A Study In Pink Cocktail 5/5
Luwombo -- Uganda
This traditional Ugandan dish was a hit with my family in spite of it's unusual combination of strong flavours--I hope you like it too!
Luwombo Recipe
Makes 3 servings; adapted from http://www.sendacow.org.uk/lessonsfromafrica/assets/files/Ugandan-xmas-meal-Luwombo.pdf
Luwombo Recipe
Makes 3 servings; adapted from http://www.sendacow.org.uk/lessonsfromafrica/assets/files/Ugandan-xmas-meal-Luwombo.pdf
Ingredients
2-3 chicken breasts (can also use beef or pork), chopped into bite-sized pieces
100-200g peanut butter
1 large onion, chopped
2 tomatoes, chopped
1 chicken stock cube
2 large mushrooms (or half a dozen button mushrooms), chopped
1-2 smoked fish fillets, pulled apart into bite-sized pieces
4-6 plantains or small green bananas
salt and pepper to taste (go easy on the salt; there's a lot in the smoked fish and stock)
~9-12 large fresh grapevine leaves (or banana leaves if you can get them...although you can apparently use baking paper as well??)
100-200g peanut butter
1 large onion, chopped
2 tomatoes, chopped
1 chicken stock cube
2 large mushrooms (or half a dozen button mushrooms), chopped
1-2 smoked fish fillets, pulled apart into bite-sized pieces
4-6 plantains or small green bananas
salt and pepper to taste (go easy on the salt; there's a lot in the smoked fish and stock)
~9-12 large fresh grapevine leaves (or banana leaves if you can get them...although you can apparently use baking paper as well??)
Method
Brown the chicken/beef/pork in an oiled frying pan, then set aside.
Re-oil the pan and half the chopped onion. Cook for a minute or two before adding the chopped tomatoes, chicken stock, pepper (and salt), peanut butter and smoked fish. Add a little water to smooth the sauce if necessary.
Remove the stalks and plunge the grapevine leaves into hot water to soften them. Arrange 2-3 leaves (per parcel) on a flat surface so that the lobes overlap to cover any gaps.
Place a portion of meat, mushrooms and tomato-peanut-fish sauce mix into the center of the arranged leaves and wrap up so that the sauce doesn't leak out of any cracks. Secure each parcel with oven-proof string.
Arrange the parcels on a rack in a steamer (proper or improvised using a wire rack and a roasting dish) along with the plantains/bananas (I took the skins off but I wonder if trying it with the skins on would be worth while? Or adding them to the water rather than putting them on the rack??). Steam for an hour (I put a jug full of boiling water in the bottom of the roasting pan and put the covered pan into the oven for an hour at 110 degrees; not sure if this is about right or not but it seemed to work).
Once steamed, mash the bananas and serve a portion with each parcel.
Remove the stalks and plunge the grapevine leaves into hot water to soften them. Arrange 2-3 leaves (per parcel) on a flat surface so that the lobes overlap to cover any gaps.
Place a portion of meat, mushrooms and tomato-peanut-fish sauce mix into the center of the arranged leaves and wrap up so that the sauce doesn't leak out of any cracks. Secure each parcel with oven-proof string.
Arrange the parcels on a rack in a steamer (proper or improvised using a wire rack and a roasting dish) along with the plantains/bananas (I took the skins off but I wonder if trying it with the skins on would be worth while? Or adding them to the water rather than putting them on the rack??). Steam for an hour (I put a jug full of boiling water in the bottom of the roasting pan and put the covered pan into the oven for an hour at 110 degrees; not sure if this is about right or not but it seemed to work).
Once steamed, mash the bananas and serve a portion with each parcel.
Thieboudiene -- Mauritania
This traditional Mauritanian dish has simple ingredients and is extremely tasty!
Thieboudiene Recipe
Makes 6 servings; courtesy of http://www.thekitchn.com/5-dishes-from-mauritania-122092
Thieboudiene Recipe
Makes 6 servings; courtesy of http://www.thekitchn.com/5-dishes-from-mauritania-122092
Ingredients
Rice
Vegetables: okra, cabbage, carrots, eggplant, potato, squash, red pepper - clean, peel, soak in water with garlic (any assortment of vegetable should work fine)
Fish Seasoning: black ground pepper, salt, 2 cloves garlic, 4 sprigs parsley, small red pepper, half onion - combine with mortar & pestle
2-4 Small Fish; clean and stuff seasoning inside (I rubbed seasoning into hoki fillets)
Sauce Seasoning: 2-3 cloves garlic, 1 tsp black pepper, remaining onion, 1-3 cubes bullion (chicken stock) - combine with mortar & pestle
3 tbsp Tomato Paste
Vegetables: okra, cabbage, carrots, eggplant, potato, squash, red pepper - clean, peel, soak in water with garlic (any assortment of vegetable should work fine)
Fish Seasoning: black ground pepper, salt, 2 cloves garlic, 4 sprigs parsley, small red pepper, half onion - combine with mortar & pestle
2-4 Small Fish; clean and stuff seasoning inside (I rubbed seasoning into hoki fillets)
Sauce Seasoning: 2-3 cloves garlic, 1 tsp black pepper, remaining onion, 1-3 cubes bullion (chicken stock) - combine with mortar & pestle
3 tbsp Tomato Paste
Method
Heat a large, heavy, empty pot until warm, covered. Add about 1/2 liter of oil with a little butter, recover with lid. (alternatively heat a small amount of oil in a nonstick pan)
When oil is hot, fry the fish, uncovered. Remove the fish when done.
Mix together a little water and approx 3 Tbsp of tomato paste. Add to the frying oil and stir occasionally. Add vegetables and about 2 liters of water to the oil/tomato paste mixture in pot.
Put the fish back in the pot (if using whole fish; I left adding the fish back in until plating up so that it wouldn't fall apart). Add sauce seasonings and cover partially
Put rice in a steamer on top of the pot and cover. Remove veggies, fish, and a little sauce from the tomato/oil mixture once rice has been steamed (~20 minutes, maybe less) and set aside, keeping warm. Add rice to remaining sauce in the pot and stir to mix thoroughly. Cover pot, stirring rice mixture occasionally.
When ready to serve, place rice/sauce/oil mixture in a large bowl, also scraping up the crispy, burnt rice from the bottom of the pot. Place fish and vegetables on top of the rice and serve.
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