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Tag: Coconut

[Flatbreads and Flavours] - Roti Jala and Gulai Ayam

Do you remember my whining about getting into trouble again?

Honestly, I take everything back! This book is awesome. 

I've made some recipes from the book so far and was really really curious how the recipes chosen by my dear fellow Babe Karen would turn out, since I love coconut and both recipes we feature the second half of February are using a lot of coconut milk.

Posting deadlines will always be 15th and 30th of a month.

This is our schedule so far: 

  • Feb 1 - Feb 15: We are going to Mexico and Southwest U.S.! (In our kitchens) p. 377 &369 - Corn Tortillas with Pueblo Chile-Bathed Pork.
  • Feb 15 - Feb 28: We are going to Penang! p.115 - Lacy Coconut Milk Pancakes (roti jala) + p.117 Coconut Milk Chicken Curry (gulai ayam)

So if you happen to own that book and want to join us in our culinary journey around the world, just hop on the bandwagon  and give it a go! If you do not own the book: while setting up the group we found that it can be tricky to get hands on a copy, since it does not seem to be available easy everywhere. Just keep on searching, we all managed to find a copy sooner or later ;o) We will not be sending out any recipes for those who do not own a copy - sorry!

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[caption id="" align="aligncenter" width="348" caption="Roti Jala and Gulai Ayam"][Flatbreads and Flavours] - Roti Jala and Gulai Ayam[/caption]
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Roti Jala

Lacy Coconut Milk Crepes [Flatbreads and Flavours] - Roti Jala and Gulai Ayamadapted from Flatbreads & Flavours

1 cup flour (I used white spelt) 1/2 tsp table salt 10 oz canned coconut milk, shaken 1 tsp vegetable oil 1 large egg

Method:

    1. It's pretty easy to make these. You just put all of the ingredients in a bowl and beat them until you have a nice smooth batter.
    2. If you have any lumps just strain the batter trough a sieve. This is necessary to have an absolute smooth batter otherwise you will not be able to create that nice pattern required for the "lacy" pancakes.
    3. Cover your bowl and let rest for about 30 minutes.
    4. To make these you actually need a roti jala maker or if you do not have this on hand simply punch 5 holes into an empty can. This will help you create the nice pattern needed for the lacy pancakes. Alternatively - if you are like me and want to be rather on the safe side - you can also use a squeeze bottle and swirl your batter in a circling mode over your heated pan.
    5. You just need to cook it on one side. No need to flip it.
    6. When cooked transfer the fragile pancake onto a plate and immediately fold in half and then again in half.
    7. Wrap in a cloth for further use. Serve warm.
[Flatbreads and Flavours] - Roti Jala and Gulai Ayam[Flatbreads and Flavours] - Roti Jala and Gulai Ayam[Flatbreads and Flavours] - Roti Jala and Gulai Ayam
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Gulai Ayam

[Flatbreads and Flavours] - Roti Jala and Gulai Ayam
Coconut Milk Chicken Curry adapted from Flatbreads & Flavours
Dry Spices 2-3 inch cinnamon stick 4 cloves 3 Tbsp coriander seed 1 Tbsp cumin seed (didn't have that on hand, used black sesame instead) 1 tsp ground turmeric 2 tsp kosher salt (I omitted that)
Wet Spices 4 dried red chillies, soaked in warm water for 15 minutes and drained 8 oz (1/2 lb) shallots, peeled and chopped 4 large cloves garlic, peeled and chopped ¼ cup salted macadamia nuts
you also need: 2 lbs boneless, skinless chicken thighs and/or breasts, cut into 1-2 inch pieces 2 Tbsp vegetable oil 2 stalks lemongrass, bashed with the blunt edge of a knife, cut into 2 inch pieces 1 cup coconut milk, plus more if necessary 1 cup water (I substituted the water for another cup of coconut milk) 
  1. Roasting the spices: Use a small heavy skillet to roast your dry spices until your kitchen is filled with this wonderful smells of all that fragrant spices.
  2. Use your mortar and pestle to finely grind the spices. Make sure that you have no larger pieces left as they will not taste well in your curry later on. Add turmeric. Set aside.
  3. Preparing wet spices: Place the chiles, shallots, ginger, garlic and nuts in your food processor and grind until you have a fine paste.
  4. Putting everything together: Heat the oil in your saucepan. Add the chile paste and fry for a few minutes, then add the dry spices. Do not forget to stir constantly.
  5. Add the cubed chicken breasts and coat meat evenly with the paste.
  6. Add the lemon grass and 1 cup of coconut milk. bring to a biol and let simmer over medium heat. Stir occasionally.
  7. Season with salt to taste and add another cup of coconut milk (or water) if needed.
  8. Cook until desired consistency. I like to cook it until most of the liquid has gone again because I like the intensive flavor it gets from the coconut milk. You'll need to experiment there to find the right consistency for you.
  9. Serve with roti jala.

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[caption id="" align="aligncenter" width="314" caption="Roti Jala and Gulai Ayam"][Flatbreads and Flavours] - Roti Jala and Gulai Ayam[/caption]

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[caption id="" align="aligncenter" width="332" caption="Isn't this lacy pancake just lovely?"][Flatbreads and Flavours] - Roti Jala and Gulai Ayam[/caption]

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Astrid 27.02.2012, 22.24 | (2/0) Kommentare (RSS) | TB | PL

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