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24 | ISSUE 4 2012
SAMbAl KIM ChIAMPARCELS
Serves 8-10
A fresh salad parcel. I update thistraditional recipe by presenting it
wrapped as a parcel with an egg crepe,usually used for Peking duck, which iseasily available in the supermarkets.
Coconut cream:1/2 cup coconut milk1/2 cup water1 heaped tsp corn flour
A pinch of salt2 cups dried lily buds1 tbs sambal belachan (chilli and shrimppaste)Pinch of salt, or to taste
1 tsp sugar, or to tasteJuice from 2 limes, or to taste2 cucumbers4-5 shallots, peeled and sliced8-10 medium prawns2 red chillies, sliced
A packet of frozen egg crepesmetod:
Place coconut milk in a small potand heat over a small fire. Add a little
water to corn flour to obtain a paste.Add the rest of the water to the paste,stir and add the lot to the coconutmilk, stirring all the time till it thickens.
Add a pinch of salt.Rinse dried lily buds to rid it of dirt
and dust and soak in warm water tillthey soften. Snip off the hard tips ofthe stalks. Squeeze dry and leave aside.Peel cucumbers and remove soft cores.Cut into four lengthwise and slice on aslant to get thick long slivers.
Boil prawns in a small pot of watertill they turn just pink. Cool and peel.
Keep stock for another use. Add sambalbelachan, either homemade or bottled,to softened lily buds and mix. Addsalt, sugar and lime juice to taste. Placea couple of cucumber slivers on anegg crepe, top with dressed lily buds.Garnish with shallots, chilli and boiledprawn.
Wrap up crepe like a parcel. Place adollop of coconut cream on top of eachparcel. Serve at once.
ROAST TuRKEy WITh
ASIAN hERBS(with stock for edamame,
belachan and pea rice)
Serves 8-10
1 turkey (4-5kg). If frozen, allow for
two to three days defrosting in the
fridge. Place the turkey in a leak proof
plastic bag and tie it up.
1 small bunch each Thai sweet basil,
kaffir lime leaves and laksa leaves
1 tbsp salt3/4 cup vegetable or olive oil
pepper to taste
1 sprig kaffir lime leaves, to stuff
1 bouquet garni comprising an onion,
carrot and celery stick, cut into short
lengths, for the stock
metod:Remove the neck and giblets from
the cavity and place in a pot with
water to cover. Add the bouquet
garni. Bring to the boil, and thensimmer for one hour. Strain and leave
aside stock. Use this to cook the rice.
Wash the herbs and use only the
leaves and the tender stems. Pluck
into short lengths. Place in a food
chopper and process with oil and salt
till roughly chopped.
Wash turkey well inside and out
and pat dry with paper towels. Rub
herb oil over the turkey, includingthe cavity. If you can, rub some of the
oil under the skin. Leave turkey in
the fridge to marinate covered for a
couple of hours or even overnight.
The next day, heat oven to 200 C.
Place sprig of kaffir lime leaves into
the cavity of the bird and roast on a
pan in the middle of the oven. Cook
for one hour covered with a sheet of
foil, then remove the foil, turn down
heat to 180 C and roast for another
hour till the bird is golden brownand cooked. Test by poking a fork
into the thickest part of the thigh
and if the juices run clear, it is ready.
Remove the turkey from the pan
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and leave to rest for half an hour.
Pour a cup of water (or white wine)
into the pan. Heat over two burners
on the stove, scraping to dissolve
the burnt bits. Add 1 tbsp corn
flour and stir till sauce is thickened.
Season to taste.
EDAmAmE,bElAChANAND PEA RICE
Serves 8-104 cups of white rice, washed and
drained
4 cups of turkey stock (see Roast
Turkey recipe)
1 tsp of salt or to taste
1 tbsp belachan, toasted for 1 minute
covered in the microwave with a
little oil
1 cup frozen peeled edamame beans
1 cup frozen baby peas
Garnish: Fresh basil or kaffir lime
leaves, shredded/fresh coriander
leaves
metod:Cook rice in turkey stock inthe rice cooker. When done, add
belachan and stir well to combine.
Add frozen edamame beans and
peas and toss. Leave to
warm through for 15
minutes in the rice cooker
and turn out on serving
plate. Garnish with Asian
herbs on hand: basil orkaffir lime leaves, shredded
or else just use chopped
coriander leaves.
PANDAN CRmEBRLE
(Coconut custard with burnt
sugar topping)
Serves 8 -10
This is a dessert that
marries the rich flavour
of nyonya kaya with thetextural delight of a burnt
sugar topping. It never
fails to get cries of delight
especially when I do the
torching at the table!
15 pandan leaves
half cup of water
5 medium eggs
500 ml coconut milk2/3 cup white sugar
Castor sugar for
caramelising
metod:Process pandan leaves
in chopper with water to
obtain green juice. Leave
aside. Break eggs into a
large mixing bowl, add
sugar and stir, and not beat,
till sugar has melted and
mixture thickens. You do
not want to incorporate too
much air into the custard
mixture for then it will not
turn silky. Add coconut
milk and strain pandan juice into
mixture. Stir again.
Pour custard mixture into eight
to 10 ramekins and steam in a wok
half filled with water over medium
fire for 20 minutes or till set. Cool.
Chill ramekins, covered with cling
film, in the fridge. When ready to
serve, spread 1 tsp sugar over top of
the custard and either grill or use
blow-torch to caramelise the top.When sugar has melted, swirl ramekin
around to ensure an even spread.
Serve when sugar hardens into a
crisp layer.
