Читать книгу Mini Sambals, Dips and Marinades - Devagi Sanmugam - Страница 5

Ingredients

Basmati rice is an Indian long-grain rice characterised by its thinness and fragrance. The grains stay whole when cooked with oil and spices.

Belachan is the Malay name for dried shrimp paste. It is a dense mixture of fermented ground prawns that must be toasted before use—either wrapped in foil and dry-roasted or toasted over a gas flame on the back of a spoon.

Candlenuts are waxy, cream-coloured nuts similar in size to macadamia nuts which make a good substitute. They are never eaten raw but ground and cooked with other seasonings. Store candlenuts in a cool, dry place.

Chillies come in many shapes and sizes. Fresh green and red finger-length chillies are moderately hot. Tiny red, green or yellow-orange chili padi are very hot. Dried chillies are usually cut into lengths and soaked in warm water to soften before use. Chilli powder is made from ground dried chillies. It is a good substitute for dried chillies—½ teaspoon chilli powder for 1 dried chilli.

Coconut cream, mostly used in desserts, is made by adding ½ cup (125 ml) water to each grated coconut, then squeezing and straining for the juice. To obtain thick coconut milk, add 1 cup (250 ml) of water for each grated coconut, then squeeze and strain. Thin coconut milk is obtained by adding another 2 cups (500 ml) of water to the already squeezed grated coconut. Coconut cream and milk are now widely sold canned and in packets. They come in varying consistencies, and depending on the brand, you will need to adjust the thickness by adding water as needed. In general, you should add 1 cup (250 ml) water to 1 cup (250 ml) canned or packet coconut cream to obtain thick coconut milk, and 2 cups (500 ml) water to 1 cup (250 ml) coconut cream to obtain thin coconut milk. These mixing ratios are general guides and you should adjust the consistency to individual taste.

Coriander is a pungent herb and spice plant that is essential in southeast Asian cooking. Coriander leaves, also known as cilantro,are sold in small bunches with the roots still intact. They are used as flavouring and a garnish. Small, round coriander seeds are slightly orangy in fragrance and are used whole or ground in curry pastes or spice mixes.

Cumin seeds are pale brown to black and usually partnered with coriander seeds in basic spice mixes. They impart an intense earthy flavour to foods. They are often dry-roasted or flash-cooked in oil to intensify their flavour, which is often likened to liquorice.

Curry leaves are sold in sprigs of 8-15 small, green leaves with a distinct fragrance often associated with Indian curries. There is no substitute for curry leaves.

Curry powder is a commercial spice blend that generally includes cumin seeds, coriander seeds, turmeric, ginger, cinnamon and cloves. Different combinations vary in colour and flavour and are used for different types of curries—meat, fish or chicken. Use an all-purpose blend if a specific curry powder is not available. Store curry powder in an airtight container in the refrigerator.

Custard powder is a thickener used as a quick and easy way to make custard. It is sold in boxes or tins in the baking section in supermarkets.

Dhal, also spelled "dal" covers a variety of dried lentils. Blackgram dhal, also known as urad dhal, is sold either with the black skin on (substitute with black lentils) or husked and creamy white in colour (substitute with white lentils). Sold in Indian stores, supermarkets and health food stores.

Dried prawns are a popular Asian ingredient. They are best refrigerated if kept in a humid climate. When buying, look for brightly coloured, plump dried prawns. Soak for about 5 minutes in warm water to soften before use.

Fennel seeds are larger and paler than cumin seeds, with a sweet flavour similar to anise. They add a sweet fragrance to Malay and Indian dishes.

Fenugreek seeds are small, flat and squarish with a deep furrow along their length. They are bitter, so use sparingly.

Fermented bean paste (taucheo) is a richly-flavoured seasoning. The beans are fermented in a thick liquid and sold in jars. They vary in colour from dark brown to light golden. The basic fermented bean paste contains only soybeans, water and salt. It is also possible to buy slightly sweetened versions or those with added chilli. The beans are usually mashed with the back of a spoon before use.

Fish sauce is the pungent, amber liquid formed when small fish are salted and fermented for months. It keeps indefinitely without refrigeration.

Galangal (lengkuas) is similar in appearance to ginger and a member of the same family. This aromatic root has a distinct flavour that is used in curries in much of Southeast Asia. Dried galangal lacks the fragrance of fresh galangal, and most stores now sell it fresh. It can be sliced and kept sealed in the freezer for several months.

Garam masala is a blend of dry-roasted powdered spices. Prepared garam masala is available in Indian food stores. Store in an air-tight container.

Ghee is clarified butter with the milk solids removed. It adds a rich and delicious flavour to food. Widely used in Indian cooking, it can be heated to high temperatures without burning. Available in Indian food stores. Substitute butter or vegetable oil.

Gingelly oil is a light oil made from unroasted sesame seeds. It is sold in Indian food stores.

Green cardamom pods enclose pungent, black seeds with a scent reminiscent of camphor, eucalyptus, and orange and lemon peel. Sold as whole pods, seeds or ground to a powder. Try not to buy ground cardamom as it loses its fragrance very quickly. Store the pods in a tightly sealed jar to preserve their aroma.

Gula melaka (palm sugar) is a cylindrical block of sugar made from the sap of coconut palms or arenga palms. It ranges in colour from gold to light brown with a faint caramel taste. Substitute brown sugar or maple syrup.

Ikan bilis are tiny, whole whitebait or small fish that are salted and sun-dried. They can be quite salty, so taste any dish using ikan bilis before adding more salt. Discard the head and black intestinal tract before use. Also sold cleaned and ready to use.

Kaffir lime leaves are used in soups and curries of Malay or Nonya origin. They are also thinly sliced and used as a garnish.

Kangkung is a highly nutritious vegetable also known as water spinach. Young shoots are served as part of a mixed platter of raw vegetables for dipping in hot sauces, while the leaves and tender tips are often stir-fried.

Lemongrass is a highly aromatic herb. The tough outer layers of the stem should be peeled away and only the pale, lower portions are used.

Malt vinegar, made from malted barley, has a pungent, lemony flavour ideal for pickling and marinades. Sold in bottles in supermarkets.

Mango chutney is an exotic mix of mangoes, ginger, chillies and lemon juice. It is sold in bottles in Indian food stores.

Mustard seeds are small brownish-black seeds that are common in south Indian cooking, imparting a nutty flavour to dishes.

Nutmeg is the seed of the nutmeg tree, covered with a lacy membrane called mace. Buy whole nutmeg and grate only when needed as ground nutmeg looses its flavour quickly.

Pandanus leaves are fragrant long,thin leaves also called screwpine leaves. They are usually tied in a knot when boiled to release their flavour. Use pandanus essence in desserts if the leaves are unavailable.

Soy sauce is brewed from wheat, salt and soybeans. It is a clear brown liquid with a salty taste. Black soy sauce is denser and less salty with a malt tang. Kecap manis (sweet black soy sauce) is thick and sweet, and generally used in Indonesian dishes and desserts.

Tofu is rich in protein and amazingly versatile. Various types of tofu, originally introduced by the Chinese, are now used by almost every ethnic group in Asia. Firm tofu holds its shape better when cut or cooked and has a strong, slightly sour taste. Pressed tofu (often confusingly labelled as firm tofu) has much of the moisture extracted and is therefore much firmer in texture and excellent for stir-fries.

Plum sauce is a sweet sauce made from plums, vinegar, sugar and a dash of chillies. Sold in jars or cans in the supermarket.

Rice wine is a mild and lightly fragrant vinegar that is added to marinades and stir-fried dishes. Substitute sake or dry sherry.

Szechuan pepper, also called Chinese pepper, is a component of five spice powder. Dry-roasting in a pan brings out their flavour and makes grinding easier. Sold in plastic bottles in supermarkets.

Tamarind (osam) is a fruit used to add sourness to many dishes. To obtain tamarind juice, mash the pulp in warm water, then strain, discarding the solids. If using prepared tamarind pulp or concentrate, reduce the amounts called for in the recipes.

Thai basil leaves (horapa) are similar to European sweet basil. It is used liberally as a seasoning and sprigs of them are often added to a platter of fresh raw vegetables.

Turmeric (kunylt) is a member of the ginger family. This root has a rich yellow interior (which can stain clothing and plastic) and an emphatic flavour. If unavailable, substitute 1 teaspoon ground turmeric for 2½ cm (1 in) of the fresh root. Try to use the fresh root whenever possible as it is more fragrant.

Basic Green Chilli Sambal

This sambal is delicious with plain rice or as a spread on bread. It is excellent with fried chicken and with fish, prawns and cuttlefish.

250 g (8 oz) large green chillies (about 20 chillies), deseeded and cut into 1-cm (½-in) lengths

1 cup (100 g) freshly grated coconut

15 shallots, sliced

5 candlenuts, roughly chopped

4 cloves garlic, sliced

1 tablespoon belachan (dried shrimp paste)

1 cup (250 ml) water

5 tablespoons oil

2 tablespoons sugar

1½ teaspoons salt

1 Stir-fry the chillies, grated coconut, shallots, candlenuts, garlic and belachan in a wok over low heat for 10 minutes. Set aside to cool completely. When cooled, grind the mixture with the water in a blender until smooth.

2 Heat the oil in a wok over medium heat and stir-fry the ground ingredients until aromatic and the oil separates from the mixture, about 15 minutes. Season with the sugar and salt, and mix well. Transfer the cooked sambal to a bowl and cool thoroughly before serving.

The sambal keeps in an airtight container in the refrigerator for 2-3 weeks or frozen for up to 6 months, but do not re freeze.

Yields 2 cups

Preparation time: 10 mins

Cooking time: 25 mins

Green Chilli Sambal Prawns

2 tablespoons oil

½ green bell pepper, deseeded and thinly sliced

½ portion Basic Green Chilli Sambal (see recipe opposite)

500 g (1 lb) fresh medium prawns, peeled and deveined

½ cup (125 ml) coconut cream

½ teaspoon salt

Fresh coriander leaves, to garnish