Saturday, October 25, 2014

Pumpkin with Coconut Steam Cake

 Pumpkin with Coconut Steam Cake







It's that time of year again! Every where you go there's pumpkin! Plentiful, many varieties and inexpensive. The holiday approaches and ideas are being sought. Every year the pumpkin pie is expected on our tables alongside with Turkeys or Hams. This year surprise your guesses with a simple but scrumptious Pumpkin Steam Cake. Wrapped in the fragrant banana leaves and the aroma of pumpkin in the kitchen. 

Prep time: 15
Cook time: 40
Total time: 55


Asian pumpkin/coconut steam cake

Ingredients
  • 2 -1/2 cups of grated pumpkin
  • 2 cups of sugar
  • 1 teaspoon of salt
  • 1 cup of flour
  • 1 cup of of coconut flakes
  • 1/2 package of coconut powder
  • 1 teaspoon of vanilla extract
Cooking Directions
  1. 8 to 12 Banana leaves
  2. Steamer




In a large bowl, add in the grated pumpkin. Gradually add in the sugar. Mix it well, then add in the salt. Stir in the coconut powder follow by a cup of flour. 

Mix all the ingredients well. Add in the coconut flakes, stir a couple of times. Finally add in the vanilla extract, stir. 

Rinse the Banana leaves and wipe gently with a paper towel. 




On a flat surface, lay 2 pieces of banana leaves. Add about 2 1/2 tablespoons of the pumpkin batter in the middle of the banana leaves. 
Fold the banana leaves into a square shape. Tie the wrapped banana leaves with butcher twine (strings). Do not tie it too tight, the banana leaves might tear. 

Place on the steamer tray an inch apart from each other. Steam for about 40 minutes. Cool down for a couple of minutes and enjoy! Best serve warm. 



Store it by wrapping it with reynols plastic wrap in the fridge. Microwave for 2 minutes.  

Saturday, September 27, 2014

Dikon with Turkey soup

Dikon with Turkey Soup






    It's that time of year again! Yes, the cold  and flu is upon us. Some, like my family has an early start to the cold season. Once one member gets sick, the whole family contracts it, which effects our functions, even cooking! Now who has time to cook a healthy delicious meal? 

    This Dikon with Turkey soup takes about 30 minutes from start to finish. The flavors of the Dikon and the simple spices gives this soup the bursting flavors. It's easy, delicious and best of all healthy! 

 




Dikon with Turkey Soup

Ingredients
  • 2 lb package ground turkey
  • 3 garlic cloves , minced
  • 1 quarter of an onion , diced
  • 3 inches of fresh ginger, cut into 4s
  • 2 tablespoons of olive oil



Vegetables 


  • 1 stalk of celery, chopped 
  • 1 lb dikon, peeled and cubed 
  • 1 carrot, cut into chunks 
  • 2 spring onions (the white part of the onions)
  • 2 14 oz can of broth 
  • 2 14oz water 
  • 2 cups cooked brown rice mix with Quinoa

Season with
  • 1 teaspoon of Savory spices
  • 1 teaspoon of Salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 tablespoons of chicken bouillon 
Garnish with chopped spring onions



In a large pot, start by Caramelizing the minced garlic, diced onions and ginger in 2 tablespoons of olive oil. Sprinkle on a teaspoon of salt, stir. 

Once it starts to caramelized, add in the ground Turkey,  2 tablespoons of chicken bouillon.  Stir until it cooks about half way.









Once the Ground Turkey cooks halfway, add all the vegetables along with 2 cups of mixed brown rice and Quinoa. Mix in the ground black peppers and a teaspoon of savory spice. 



Pour in two 14 oz can of broth and
two 14oz water. Stir and cover until the vegetables are tender. Remove the slices of ginger and discard. Add salt to taste. Sprinkle on the spring onions and serve hot.  


 

Monday, August 4, 2014

Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)



Cambodian Authentic Hot & Sour Stew (Somlor Maju Krueng)









Cambodian/Khmer Authentic Sour Soup Stew (Somlor Maju Krueng) is one of the most popular stew in Cambodia. Just about every restaurants serves it in the country. This is also our families favorite. This fine cuisine is made authentically and no ingredients should be left out because of the unique and complex flavors. 



Ingredients

  • 1 lb. of your choice of Thinly sliced meat (pork spare ribs preferred, cut into bite sizes.)

Stew Paste
  • 1 package of minced lemon grass or 2 stem of minced lemongrass
  • 3 to 4 garlic cloves
  • 4 to 5 kaffir lime leaves
  • 3 thinly sliced gangla
  • 2 teaspoons of Turmeric powder
  • 2 Large Mexican Red Chili, soaked in hot water. (seeded is optional)

For the Veggies:
  • about 6 to 7 Thai egg plant, Chopped into 4s and soak in ice water.
  • About 1/2 to 1 lb. of On Choy (trokun), leafs and stems separated. (cut the stems about 3 to 4 inches)
  • 4 JalapeƱos (Or Thai Red Chili) cut into thick slices, seeded is optional (spicier with seeds).
  • 1 bunch of holy basil or slirk ma'rass leafs


Source unknown
*** Tips: Washing the veggies with 1 cup of vinegar in about 1 gallon of water for 10 minutes in the sink will remove wax and dirt. This method works great for all fruits and vegetables.***













Season With:
  • 2 tablespoons of Fermented Mud Fish Paste (Creamy, no rice added)
  • 2 cans of 12oz chicken stock/soup
  • 24 oz of water
  • 2 tablespoons of Tamarind liquid (adjust to taste)
  • 4 tablespoons of Chicken granulate or MSG
  • 4 tablespoons of olive oil





Directions:

In a mortar or blender add 1 package of minced lemon grass,  garlic clove, kaffir lime leaves, thinly sliced galanga, Turmeric powder and pound with the pestle until well grounded or if you're using the blender, add 1/4 cup of chicken stock into blender until everything is well combined.

In a large Cast iron pot (is highly recommended) add in the olive oil and meat. Traditionally pork spare ribs (chopped into bite sizes), beef and chicken is preferred. Cook the meat about half way through, add the Stew paste and cook the meat thoroughly. Add in the fish paste and stir well. Pour in the chicken stock and bring it into a boil, cover for about 5 minutes.

In a blender add in the Soaked Chili peppers. Seeding is optional but it will be spicier.  Pour about 24 oz of water. Blend until smooth. Stir into the pot and bring it into a boil for about 5 minutes. 

 Stir in the Tamarind liquid or powder (watch the sodium, gradually pour and add to taste). Stir in the Chicken granulate or MSG


My favorite brand, low sodium. 


Adding the Veggies:

 Thai egg plant, Chopped into 4s and soak in ice water. This will remove the brown sap that usually browns the eggplant. It's optional. 

Add in the Thai eggplants, when it's about half way cooked, add in the thick sliced JalapeƱos (Or Thai Red Chili), seeded is optional for extra spiciness, stir well. Stir in the On Choy (trokun) stems. Give the stems about a minute to cook then add in the leaves and holy basils. Stir and cover for a couple of minutes until the leaves are cooked. Serves with white Jasmine rice.