Ingredients : Serves 4-6 | |
1.5 kg 1 2 cloves 1 teaspoon 2 tablespoons 1 tablespoon 1 tablespoon 1 teaspoon 1 teaspoon 1 teaspoon 3 tablespoons | Medium-size snapper or jewfish Medium onion, chopped Garlic Finely chopped fresh ginger tamarind liquid Dark soy sauce Oil Sambal ulek, optional Salt Ground turmeric Finely chopped fresh coriander leaves Banana leaves or foil for wrapping |
- Wash fish and dry well with paper towel.
- Score the flesh diagonally on each side.
- Put onion, garlic, ginger, tamarind liquid, soy sauce, oil, sambal ulek, salt and turmeric into blender container, cover and blend until smooth.
- Rub blended mixture well into the fish on both sides and put remaining mixture inside body cavity.
- Put fish on 2 or 3 large pieces of banana leaves in a baking dish, sprinkle with chopped coriander leaves and fold banana leaves over to enclose the fish.
- Secure with bamboo skewers.
- Bake in a moderate oven for 35-40 minutes or until fish is cooked.
- Oven temperature should be 170oC-190oC.
- When ready to serve, the flesh will look milky white and flake easily when tested with a fork.
- Replace banana leaves after testing, lift fish on to a serving plate and open banana leaves at the table.
- Serve hot.
Ingredients : | |
500g 2 cloves 2 teaspoons 1 teaspoon 2 teaspoons 1/2 teaspoon 2 teaspoons 3 tablespoons 1/2 cup 3 1/2 cup | Beef eye fillet Crushed garlic Finely grated lemon rind Grated fresh ginger Ground coriander Ground turmeric Grated palm sugar or soft brown sugar Peanut oil Desiccated coconut Onions, cut into thin strips Coconut milk |
- Cut the beef into thin slices.
- Mix together the garlic, lemon rind, ginger, coriander, turmeric, palm sugar and 2 tablespoons oil, add the beef and toss well to coat.
- Cover and chill for 1 hour.
- Heat the remaining oil in a wok or frying pan.
- Add the beef and stir-fry in batches until well browned.
- Add the coconut and spring onion and stir-fry for 1 minute more.
- Return all the meat to the pan; add the coconut milk and stir until heated through.
- Serve with rice.
Ingredients : | |
3 tablespoons 1 stalk 3 3 cm 2 1/2 2 1 kg 50 g 1 liter 1 piece
Spices (ground) 10 1 teaspoon 1 tablespoon 1/2 teaspoon 1/4 teaspoon 2 teaspoons 2 teaspoons 1 tablespoon 4 cloves 8 | Oil Lemon grass, bruised Kaffir lime leaves Cinnamon stick Cloves Nutmeg Cardamoms, bruised Chicken, cut into 8 pieces Shredded coconut, roasted, pounded Coconut milk from 3/4 coconut Asam gelugur or 1 tablespoon tamarind juice
Red chilies Peppercorns Coriander, roasted Cumin, roasted Aniseed Chopped turmeric Chopped ginger Chopped galangal Garlic Shallots Salt |
- Heat oil and sauté ground spices with lemon grass, kaffir lime leaves, cinnamon, cloves, nutmeg and cardamoms until fragrant.
- Add the chicken pieces.
- Add shredded coconut and mix well.
- Then pour in coconut milk and asam gelugur.
- Cook until the chicken is tender and the gravy has thickened.
- If you prefer, add 300 grams peeled and quartered potatoes to the gravy along with the chicken.
- Serve hot.
Ingredients : | |
1 1 liter 3 tablespoons 2 5 cm
Spiced (ground) 8 2 teaspoons 1/4 teaspoon 1 teaspoon 4 1 tablespoon 1/2 teaspoon 1/2 teaspoon 8 4 cloves | Chicken, cut into 8 pieces Coconut milk from 1 coconut Oil Cloves Cinnamon stick
Red chilies Coriander, roasted Cumin, roasted Black pepper Candlenuts, roasted Chopped galangal Chopped lesser galangal Chopped ginger Shallots Garlic Salt and sugar |
- Boil the chicken in coconut milk until half-cooked, stirring from time to time to prevent the milk from curdling.
- Heat oil and sauté ground spices, cloves and cinnamon until fragrant, then add to the chicken.
- Simmer until chicken is cooked.
- Serve hot.
Ingredients : | |
100 g 1 1/2 teaspoons 1 1 tablespoon 6 tablespoons 8 1 2 tablespoons | Red chilies Salt Chicken, cut into 8-10 pieces Tamarind / lime juice Oil Shallots, thinly sliced Tomato, chopped Lime juice Oil for deep-frying |
- Pound chilies coarsely with 1 teaspoon salt.
- Rub the chicken with 1/2 teaspoon salt and tamarind juice.
- Knead gently.
- Deep-fry chicken over medium heat until golden brown. Drain.
- Heat 6 tablespoons oil and sauté shallots, then add pounded chilies and chopped tomato (add a dash of sugar to reduce the pungent smell).
- Keep stirring until ingredients are cooked.
- Toss in the fried chicken.
- Mix well and then add lime juice.
- Serve.
Ingredients : | |
1 kg 1 teaspoon 1 teaspoon 3 tablespoons 1 stalk 2 350 cc
Spices (ground) 8 6 3 cloves 4 1 teaspoon 1 teaspoon 2 teaspoons 2 tablespoons 1/2 teaspoon | Chicken, cut into serving pieces Tamarind Salt Oil Lemon grass, bruised Tomatoes, finely chopped Water Oil for deep frying
Red chilies Shallots Garlic Candlenuts, fried Chopped lesser galangal Chopped ginger Chopped galangal Tamarind juice Dried shrimp paste Salt and sugar |
- Rub the chicken with tamarind and salt mixed with 2 tablespoons water, and let it stand for 15 minutes.
- Deep-fry chicken until golden brown.
- Heat 3 tablespoons oil and sauté the ground spices until fragrant.
- Add lemon grass, tomatoes and water, and bring to the boil.
- Add the fried chicken, and cook until it is tender and the gravy has thickened.
- Serve hot.
ngredients : Serves 4-6 | |
2 X 500g 2 2 cloves 1 1/2 teaspoons 3 or 4 2 tablespoons 1 teaspoon 1 cup 1 | Mullet, mackerel or other oily fish Medium onions, finely chopped Garlic, crushed Finely grated fresh ginger Red chilies, ground Bean sauce Palm sugar or substitute Coconut milk Fresh red chili to garnish Oil for frying Few sprigs fresh sweet basil |
- Ask the fishmonger to clean the fish and remove head, then split each fish along backbone and open out flat, without dividing it into two. Remove the backbone.
- At home, use a kitchen scissors to trim off fins and spines.
- Lift out the long bones that form the rib cage of the fish.
- Wash fish, cleaning away any black membrane with a kitchen paper dipped in coarse salt.
- Dry fish thoroughly on paper towel.
- Heat 2 tablespoons oil in a small saucepan and fry onions, garlic, ginger and chilies over mediumheat, stirring frequently, until onions are soft and translucent.
- As they start to brown, add the yellow beans.
- Stir for 2 minutes.
- Add sugar and coconut milk and keep stirring while mixture simmers until thickened.
- Keep warm while frying fish.
- Heat enough oil in a large frying pan to cover the base of pan to 12 mm depth and when oil is hot fry fish skin side down until brown, then turn and fry until the other side is brown.
- Drain on absorbent paper.
- Fry other fish in the same way.
- Arrange both fish, skin side down, in serving dish.
- Pour sauce over, garnish with seeded and sliced red chili and roughly chopped basil leaves.
- Serve at once with rice.
Ingredients : | |
2-3 (600g) 1 teaspoon 1/2 teaspoon 250 cc 25 g
Spices (ground) 3 5 2 teaspoons 3 2 | Catfish Tamarind Salt Coconut milk from 1/2 coconut Basil leaves
Red chilies, streamed or grilled Bird's eye chili, steamed or grilled Chopped lesser galangal, roasted Candlenuts, fried Kaffir lime leaves, fried Salt and sugar or brown sugar |
- Clean and gut the catfish, then score the sides.
- Rub with tamarind and salt, and let it stand for 10 minutes.
- Grill the fish over hot charcoal until it is cooked.
- Press the fish with the back of a spoon so that the spices will be easily absorbed.
- Mix the ground spices with coconut milk.
- Allow to simmer and stir from time to time until the milk boils.
- Add basil leaves.
- Remove from heat and pour over grilled fish.
Ingredients : | |
1 1/2 teaspoon
3 tablespoons 2 1 stalk 500 cc
Spice (ground) 10 4 cloves 8 5 1 teaspoon 1/2 teaspoon 1 tablespoon | Chicken, cut into 2-4 pieces Tamarind, soaked in water, squeeze the pulp and strain the juice Oil Salam leaves or bay leaves as substitute Lemon grass, bruised Coconut milk from 1 coconut
Red chilies Garlic Shallots Candlenuts, roasted Chopped ginger Tamarind Salt Brown sugar |
- Rub the chicken with tamarind juice and let it stand for 10 minutes.
- Heat oil and sauté ground spices, salam leaves and lemon grass until fragrant.
- Add chicken, then pour in the coconut milk.
- Continue to cook until the chicken is tender and the sauce has thickened.
- Remove the chicken and grill over hot charcoal or in an oven, brushing it with the sautéed spices.
- Cut into small pieces before serving.
- Serve hot.
Ingredients : | |
500 g 1 liter 1 stalk 2 3 1-2 slices 25 g
Spices (ground) 75 g 6 2 teaspoons 2 teaspoons 1/2 teaspoon | Tuna / Mackerel / Snapper Coconut milk from 1 coconut Lemon grass, bruised Pink ginger buds, cut into 2-4 pieces Cup leaves, coarsely sliced Asam gelugur or 1-2 tablespoons tamarind juice Basil leaves Salt
Red chilies Shallots Chopped turmeric Chopped ginger Galangal |
- Clean the fish and scrape the skin to remove scales.
- Rinse the fish under cold water, then cut off the fins and gills.
- Cut into 2-3 pieces depending on the size.
- Wash and drain.
- Boil the coconut milk with ground spices, lemon grass, ginger buds, cup leaves, asam gelugur and salt.
- Add fish and basil leaves.
- Allow to simmer until cooked.
- Stir frequently to prevent coconut milk fro curdling.
- Serve hot.
Note : Fish can be replaced with shrimps or squid. If you are using squid, combine with spices and lemon grass and cook in a closed pan until the excess water has been absorbed. Add other ingredients and green beans.
Meat Balls in Coconut milk Sambal
Ingredients : 500 g 1 3 tablespoons 7 2 1 cm 5 1 500 cc Spices (ground) 5 3 cloves Minced beef Egg, lightly beaten Salt Oil Shallots, thinly sliced Salam leaves (or bay leaves as substitute) Galangal, bruised Red chilies, seeded, thinly sliced Tomato, chopped Coconut milk Salt Red chilies, seeded Garlic Salt and sugar
Method :
- Combine minced beef with egg and salt.
- Shape mixture into balls and put on a tray.
- Brush meat balls with oil and steam until cooked.
- Heat oil and fry shallots until golden brown.
- Then add ground spices, salam leaves, galangal, chilies and tomato.
- Fry until meat is soft, then pour in coconut milk.
- Simmer over low heat, stirring from time to time.
- Add meatballs to the gravy and simmer over low heat.
- Continue stirring until the gravy is thick and oily.
- Season to taste.
Note : This dish is usually served with Yellow Rice or spiced rice.
2. One Preservation Project
In villages in rural Nepal, seasonal food shortage is a major problem. During the winter drought the land is barren and key crops cannot be grown, leaving the local people hungry and impoverished. Based on a thorough needs assessment and consultation with local people, this project aims to address the food supply problem by developing a low-cost method to preserve potatoes (a staple food). The solution we developed combines indigenous preservation methods researched from other communities with newly developed preservation techniques (including UV irradiation). The surplus food production from the summer season can be stored through the dry winter season, providing the local people with a source of food and income. Sustainability has been considered from the beginning of the project: a plan has been developed for transferring ownership to the local community, and the engineering design is low-cost, low-impact, and energy efficient due to the use of environmentally friendly solar panels.
3. Salted Eggs Finalization
Today we continue to work on the salted eggs that we have been working on since 2 weeks ago. but today we only continue to finish it and actually taste it up. all we have to do is provide 4 buckets filled with clean water, one filled with soap. take out all the salted egg from its container and remove the soil and bricks, then wash them all with the soap in the first bucket. Soak it and wash it with the sponge, do this until the last bucket. Then boil them all in a pan for approximately 1 hour, and wait for another 1 hour. we discovered 2 failed eggs, this happened maybe because the brick shell is too thick
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