Sunday, April 24, 2016
Brunei Recipes
http://blog.ingredientmatcher.com/recipe-national-dish-of-brunei-ambuyat-tempoyak/
RECIPE: THE NATIONAL DISH OF BRUNEI - AMBUYAT TEMPOYAK
COOK TIME
30 mins
TOTAL TIME
30 mins
Serves: 2
INGREDIENTS
• 500 g sago starch, can replace with tapioca or potato starch
• 600 ml water
• 1 chili pepper
• salt
• 1 tsp shrimp paste
• 1 tbsp dried shrimps
• 2 tbsp durian (tempoyak)
INSTRUCTIONS
1. Boil the water in a kettle.
2. In the meantime, mix the starch with a bit of water in a bowl and put aside.
3. Put the dried prawns and thai chili in a stone bowl (also called lasung) and blend until the ingredients are well combined.
4. Add the shrimp paste and mix until well combined. Then add some salt according to taste. Put in a small bowl.
5. Pour a little hot water on the sauce mixture and add the durian. Mix well.
6. Once the water is boiled, pour it slowly onto the starch until it looks a bit sticky then whisk with a wooden spoon until firm and starchy.
7. Serve while hot.
https://www.youtube.com/watch?v=5cTNvPDyIL4
http://www.food.com/recipe/nasi-biryani-celebration-rice-brunei-480624
Nasi Biryani - Celebration Rice (Brunei)
INGREDIENTSNutrition
SERVINGS 6UNITS US
• 2tablespoons oil
• 3tablespoons thinly slicedshallots
• 1⁄4cup minced shallot
• 1teaspoon minced gingerroot
• 1minced garlic clove
• 1 1⁄2teaspoons salt
• 1⁄2teaspoon turmeric
• 2 1⁄4cups water
• 1 1⁄4cups long grain rice
• 1⁄4cup plain yogurt
• 1⁄2small tomatoes, sliced
• 1tablespoon cilantro, chopped
• 1tablespoon almonds, chopped
• 1tablespoon cashews, chopped
• 1⁄2small fresh red chili pepper
DIRECTIONS
1. Heat 3 tbsp oil in a large pot and fry the sliced shallots until golden, then remove with a slotted spoon and drain on paper towels, leaving the oil in the pot.
2. Add the minced shallots, ginger and garlic. Saute for two minutes or until fragrant.
3. Add the water and bring to a boil, then add the rice and yogurt. Stir until well blended.
4. Now add the tomato, cilantro, nuts and chile. Return to a boil, then cover and simmer over a very low flame for 40 minutes or until all the water is absorbed and the rice is tender.
5. Garnish with the fried shallots.
http://www.asian-recipe.com/brunei/brunei-meat-dishes.html#bak
Bak Kut Teh (Spicy Sparerib Consomme
Ingredients
• 1 lb 6 oz beef/mutton sparerib (cut into bite-size pieces)
• 1 tablespoon sugar
• 3 tablespoons shortening
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic (bashed)
• 1 teaspoon preserved brown soya beans, pounded
• 1 teaspoon dark soya sauce
• 1 teaspoon salt
• 1 piece of cinnamon bark (1 inch)
• 1 teaspoon peppercorns
• 2 segments star anise
• 3 pints of boiling water
• some crispy Chinese crullers (“Yu-Char-Koay”, sliced)
• 1 tablespoon crispy shallots.
Directions
1. Rub salt on spareribs.
2. Heat pan till very hot. Add 2 tablespoons of shortening. Fry spareribs till well-browned. Set aside for later use.
3. Using a clean pan, heat 1 tablespoon shortening. Add sugar and caramelize until light brown. Add soya beans. Stir-fry for 1/2 minute. Then put in the fried sparerib and peppercorns.
4. Let the consomme boil on high heat for 10 minutes. Then turn down the heat, let simmer for another 1.5 – 1.75 hours (or until the meat is tender). Discard excess oil from the surface before serving.
5. Serve hot with cruller slices.
http://www.asian-recipe.com/brunei/brunei-vegetarian-dishes.html#terong_belado
Spicy Eggplant (Terong Belado)
Ingredients
• 1 lb. purple eggplants
• 1 Tbs. lime juice
• 15 Tbs. vegetable oil
Spice Paste Ingredients:
• 100 gram red chilies
• ½ tsp. salt
• 1 tomato
• 7 small-sized shallots
Directions
Cut each eggplant in half and cut again in 2 or 4 pieces.
Heat 10 Tbs. oil and deep fry the eggplant pieces. Cover the wok and let it stand for a while.
Open cover and turn the eggplants side to side until soft and well cooked.
Put eggplant pieces onto a serving platter.
Combine all spice paste ingredients and grind coarsely. Heat 5 Tbs. oil over medium high heat and sauté the spice paste for about 2 minutes. Pour the lime juice over the spice paste.
Then, lastly pour the sauted spice paste onto the eggplant pieces and ready to serve.
Makes 5-6 servings.
http://www.asian-recipe.com/brunei/brunei-dessert-rcipes.html
Mangoes With Sticky Rice
Ingredients
1 cup Coconut cream
4 tablespoons Sugar
1 teaspoon Salt
4 Ripe mangoes
3 cups Sticky coconut rice
Directions
Mix the coconut cream with the sugar and salt, and bring to a boil. Simmer for a few minutes, stirring occasionally.
Peel the mangoes and slice them, removing the stones. Arrange the mangoes on individual plates with rice beside them. Spoon the sauce over the rice.
Saturday, March 19, 2016
Brazil Film - Orfeu Negro / Black Orpheus (1959)
Really great cultural snapshot. In books, even though you are reading words from a certain era, the images in your head are your own, and hence based on many modern images. But with film, you really see things as a snapshot in time. This film allows you to experience Carnival in Brazil in the late 1950's and really captures the spirit, mood, and zietgiest of the time while at the same time telling a fantastic allegory of a Greek tragedy.
The acting, is more exaggerated than what I'm used to in some scenes but in others it can be quite restrained. Exaggerated acting was common to films at the time, so not surprising or bothersome if you expect it.
Brazil Recipes
http://www.smithsonianmag.com/arts-culture/Celebrate-Brazil-with-Emerils-Feijoada-180951699/?no-ist
Feijoada (Brazilian Black Beans)
Yield 8 servings
Ingredients
2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
1 pound choriço sausage, sliced 1/4-inch thick
1 pound carne seca or other salted cured beef, soaked overnight and cubed
1 pound baby back spareribs, cut into individual ribs
1 pound black beans
10 cups water
4 cups collared or kale greens, sauteed in olive oil
4 cups cooked white rice
Brazilian hot sauce
Garnish: 1 orange, halved and cut into thin slices, and Farofa
Directions
In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.
To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
http://www.bbcgoodfood.com/recipes/brazilian-cheese-bread-pao-de-queijo
Brazilian cheese bread - pão de queijo
Ingredients
oil or butter
, for greasing
250ml full-fat milk
½ x 250g pack unsalted butter
1 tsp salt
300g tapioca flour
2 egg
100g Parmesan
, grated
Method
Heat the oven to 220C/200C fan/gas 7. Grease a baking sheet with oil or butter and set aside.
In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.
Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.
Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
http://www.epicurious.com/recipes/member/views/brazilian-sauteed-kale-50037966
BRAZILIAN SAUTEED KALE
Serve with Brazilian Black Beans and white rice.
Prep time: 1 hour
INGREDIENTS
5 medium cloves garlic
1/2 teaspoon coarse salt
4 Tablespoons olive oil
2 bunches kale, washed and trimmed
PREPARATION
Mash together salt and garlic to form a paste. Slice kale very thinly. In a medium skillet heat oil, add garlic, salt paste and kale. Cook until kale is bright green and slightly wilted, about 4 minutes. Serve with white rice and black beens (see recipe)
Feijoada (Brazilian Black Beans)
Yield 8 servings
Ingredients
2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
1 pound choriço sausage, sliced 1/4-inch thick
1 pound carne seca or other salted cured beef, soaked overnight and cubed
1 pound baby back spareribs, cut into individual ribs
1 pound black beans
10 cups water
4 cups collared or kale greens, sauteed in olive oil
4 cups cooked white rice
Brazilian hot sauce
Garnish: 1 orange, halved and cut into thin slices, and Farofa
Directions
In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.
To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
http://www.bbcgoodfood.com/recipes/brazilian-cheese-bread-pao-de-queijo
Brazilian cheese bread - pão de queijo
Ingredients
oil or butter
, for greasing
250ml full-fat milk
½ x 250g pack unsalted butter
1 tsp salt
300g tapioca flour
2 egg
100g Parmesan
, grated
Method
Heat the oven to 220C/200C fan/gas 7. Grease a baking sheet with oil or butter and set aside.
In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.
Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.
Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
http://www.epicurious.com/recipes/member/views/brazilian-sauteed-kale-50037966
BRAZILIAN SAUTEED KALE
Serve with Brazilian Black Beans and white rice.
Prep time: 1 hour
INGREDIENTS
5 medium cloves garlic
1/2 teaspoon coarse salt
4 Tablespoons olive oil
2 bunches kale, washed and trimmed
PREPARATION
Mash together salt and garlic to form a paste. Slice kale very thinly. In a medium skillet heat oil, add garlic, salt paste and kale. Cook until kale is bright green and slightly wilted, about 4 minutes. Serve with white rice and black beens (see recipe)
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