Monthly Archives: September 2012

Sambal Assam

(Recipe taken from this blog post)

My absolute favourite sambal is one you can make in the Thermomix, yay! Read that post here. The only thing is that there are a couple of steps you need to take, so I wanted to see if I could find a quicker recipe anywhere.

For this sambal, I used three ingredients that I have never personally cooked with before – tamarind, belacan and rice bran oil. Suffice to say I was a little nervous! But I ended up with a really decent sambal especially given how easy it was to make. It was a little on the sweet side and my chillies didn’t have a strong kick so I will reduce the sugar and use one or two birds eye chillies in the future, but apart from that I was pretty chuffed with the result!

Ingredients

5 shallots, peeled
3 garlic cloves, peeled (snuck in one extra)
5 red chillies
50ml rice bran oil
1 teaspoon tamarind concentrate (I had tamarind puree in the fridge so I used that instead)
30g coconut or palm sugar
1/2 teaspoon salt
1/2 cup water
1/2 teaspoon belacan (I’m not sure how this translates in weight, so I just cut a slab off)

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Method

  • Pop the shallots, garlic and chillies in your TMX bowl and chop for 5-10 secs/speed 6. Stop halfway and scrape down the sides so your mixture is chopped evenly.
  • Eat! This is a great accompaniment for anything from fried noodles to fried rice to fried, well, anything. Just remember to store it in an airtight container in the fridge.

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  • Add the oil, and cook for 10 mins/100 degrees/speed 1.
  • Add the tamarind, water, sugar, salt and belacan. Cook for 15 mins/100 degrees/speed soft.

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Beef Rendang

(Recipe from this blog post)

I must confess, I wasn’t really sure I wanted to attempt a rendang in the Thermomix. I use Brahim’s rendang paste normally, which is ridiculously good and so easy to make! But I had to admit, it would be pretty cool to say that I could make a good rendang from scratch.

Note 1: The recipe calls for 25g of brown sugar or palm sugar. I used brown sugar but ended up with a recipe that was way too sweet. So I might go with 15-20g palm sugar next time.

Ingredients

30g dessicated coconut

1 large red chilli, end cut off

2.5cm fresh ginger, peeled

3 cloves garlic

1 small red onion, peeled

1 tsp turmeric (I used turmeric powder, but actually think it would be good to try fresh turmeric next time)

20g oil (I used vegetable oil)

1 tsp fish sauce

4 bay leaves

1/2 tsp ground cinnamon

3 star anise

5 cardamom pods, split with the flat end of a knife

ground pepper, to taste

15g palm sugar (reduced from original recipe)

150g coconut cream

500g diced beef

I don’t use star anise and cardamom pods regularly, so thought I’d take a happy snap of my dry spices/herbs.

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Method

  • Toast the coconut in a saucepan, continuously stirring until it’s a light brown color. Then remove it off the heat immediately and set aside.

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  • Pop your chilli, ginger, garlic, onion and turmeric in the TMX bowl, and chop for 10-15 seconds/speed 6.

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  • Add the oil and saute for 3 minutes/100 degrees/speed 3.
  • Add all other ingredients except the meat and cook for 5 mins/100 degrees/speed soft.
  • Add the meat and cook for 110 mins/100 degrees/reverse/speed soft. (You’ll have to set the timer twice)

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I decided to make this a day early and pop it in the fridge to let the flavours develop. As mentioned before my attempt turned out a bit too sweet, but in terms of texture and taste it was good. I might even add an extra 10g of coconut and toast it a tiny bit longer as well next time!

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Thai Beef basil with chilli

I made this dish with beef instead of chicken, lemon juice instead of lime and coconut milk instead of coconut cream.

The gravy ended up being a little bit too watery and it was clear that lemon juice really couldn’t replace the lime.

Lesson learnt: with Thai food, stick to the recipe.

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Chicken and corn soup

(Recipe taken from this blogpost)

The picture at the end really doesn’t look all that fab, but it really was yum! I’m a big fan of chicken and sweetcorn soup, it’s one of the few that actually fill you up. We had large bowls with slabs of garlic bread on a pretty foul night in Melbourne, and you couldn’t really have asked for anything more hearty or satisying. The only thing extra I would do in the future is add a small tin of sweetcorn in addition to the creamed corn

Anyway. Enough blablabla from me.

Ingredients

500g chicken breast, cut into chunks (Since you’ll mince this, a cheaper option could be thighs?)

2 tsp potato flour/cornflour (I used the latter)

1/2 tsp salt

2 tbsp water

1l chicken stock

1 can (420g) creamed corn

1 tsp sesame oil (I love the taste of sesame oil in this soup so I was pretty generous with my amount, more along the lines of 1.5 tbsp)

A bit more salt to taste

2tbsp potato flour mixed with 2 tbsp water

1 egg, beaten

Method

  • Pop chicken, flour, salt and water into your TMX bowl.
  • Hit Turbo 3 times to roughly mince the chicken and incorporate the marinade. Set aside.

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  • Add the chicken stock into the TMX bowl and heat for 5 mins/100 degrees/speed 1. Add the chicken back in and cook for 3 mins/90 degrees/reverse/speed 1.
  • Add creamed corn (and extra corn kernels if you have it), sesame oil and salt, and cook for 5 mins/90 degrees/reverse/speed 1. Once the blade is turning, add your cornflour & water mixture through the lid to thicken the soup.
  • Pour your egg mixture in a steady stream through the lid in the last 5-10 seconds of cooking, and serve immediately with as much black pepper as you like. You can also add another dash of sesame oil, and some spring onion/shallots if you have it handy!

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Lemon cake

It’s a conspiracy.

I made a pretty decent lemon cake, took photos during the process, started writing about it here, but for the life of me I can’t seem to find the webpage with the recipe! I’ve looked EVERYWHERE and done various Google searches and ZERO. Zilch. Zip. Nada.

I may be going batshit crazy.

So best I can do at this stage is to post the pictures, tell you the cake was good, give another lemon cake recipe a go so I can put a proper post up, and save the damn web addresses moving forward.

Argh. Totally perplexed.

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Orange and almond cake

(Recipe from this post)

I’m always up for a simple but interesting cake recipe for the Thermomix. Plus I was trying to use up some almonds in my pantry, so “Thermomix almond cake” went into my Google search engine and this baby came up. This is the first gluten-free cake I’ve made!

Note: In future I would boil the oranges the night before so I can get straight into the fun bit of whacking everything into the TMX bowl and watching magic happen.

Another note: No way could I fit two oranges in my rice basket like the recipe says, so I used a pot.

Another note: I cut a little bit off the top and bottom of my oranges to get rid of the dry knobby bits.

Final note: I almost never use the full amount of sugar stated in the recipe, but I did with this one because I wasn’t sure how bitter the peel was going to be. I think that with this cake you can’t skimp on the sweet stuff.

Ingredients

2 large oranges (I used Valencia)
250g almonds
250 g sugar
1 tsp baking powder
6 eggs

Method

  • Boil your whole oranges (skin on) in a pot for an hour. You can try placing them in your TMX rice basket but my oranges certainly didn’t fit!
  • Cut into small pieces, discarding seeds, and set aside to cool.
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  • Preheat your oven to 180 degrees celsius and line a cake tin with baking paper.
  • Throw your almonds into the TMX bowl and mill for 10 secs/speed 8.
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  • Add the sugar and baking powder, and mix for 3 secs/speed 4.
  • Add your eggs and mix for 6 secs/speed 4.
  • Pop in the orange segments and mix for 8 secs/speed 4, then pour your mixture into your cake tin. It will be more watery than your usual cake mixes but don’t worry!
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  • Bake the mixture for 45 mins to an hour. Poke a skewer into the middle of the cake, it should come out clean.
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    Leave to cool, then eat! I made this for a friend’s potluck gathering and he’s lactose intolerant, so I iced half the cake with vanilla icing for guests who fancied something a little more decadent. I do like the idea if using a chocolate hazelnut spread though. Next time!

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