This time I tried making bittermelon. Not many people like bittermelon because of the bitterness. I used to not like it either, however when it was cooked spicy...it tasted sooo yummy. So that was when I started liking it.
Anyways, in Bahasa Indonesia, bittermelon is called Pare and the word says it all.
*Ingredients:
2 small bittermelon, thinly sliced
1 medium tomato, diced
1 big clove of garlic, minced finely
1/2 medium red onion. diced finely
2 small orange habanero chillies/10 thai chillies, seeded and sliced
1 big red chilli, seeded and sliced
1 big bay leaf
1 tsp roasted shrimp paste
salt to taste
a pinch of sugar
about 1/4 cup of water, add more if needed
*Direction:
1)Heat oil in a medium high heat and stir fry the garlic and onion until smell good.
2)Then add chillies and bay leaf, stir.
3)Add tomatoes and bittermelon. Stir until the tomatoes and vegies about to soft. Add water, sugar, salt and shrimp paste. Stir well. It should have some little liquid left in the pan as the sauce.
4)Served with hot steamed rice.
The bittermelon should be soft but still crunchy to bite.
* Habanero chilli is known as one of the hottest chillies in the world. It's often used in tropical fruit salads, fish, salsa, bean stews and ceviche.
Tuesday 2 June 2009
lemper
For Sticky Rice:
- 500 gr white glutinuous rice, soak in water for about 1 hour.
- 11/4 cups coconut milk
- salt to taste
- 1 pandanus leaf, tie a knot (to gain the flavor of the sticky rice)
- plastic wrap/banana leaves for the wrapper
For filling:
- 1 big boneless chicken breast, boiled and finely shredded or leftover turkey breast meat, finely shredded
- 1 tsp whole coriander seeds, finely grinded/ground coriander
- 1/2 tsp cumin, finely grinded/ground cumin
- 3 pieces curry leaves
- 1 cup coconut milk
- 1 tsp shrimp paste (optional)
- 1/2 tsp zedoary(kencur) powder
- 1 tbs sugar or to taste
- 1 tsp salt or to taste
- 3 pieces candlenuts
- 4 cloves garlic
- 4 pieces shallots/red onions
- a little bit of tamarind water
- little oil
Direction:
*Sticky rice:
1) Lightly oil the steamer (the reason is to make the sticky rice easier to take without leaving lots of rice once it's done).
2)Put the sticky rice with pandanus leaf and steam for about 15 minutes.
3) Once done, the sticky rice will be half cooked, remove it from the heat and put it into a big saucepan/big bowl, then add coconut milk and salt. Stir well until all the coconut milk is absorbed to the sticky rice.
4) Put it back in the steamer and steam for another 20 minutes or until cook.
*For filling:
1) Boil the chicken with little salt, then finely shredded /ready cooked turkey meat, shredded
2) Mix all ingredients together, except curry leaves and coconut milk. Then grinded well to make a paste.
3) In medium heat. heat oil in the saucepan, and fry the paste for abit.
4) Add coconut milk and curry leaves. Stir well. Season to taste
5) Add shredded chicken/turkey. Mix well until all the coconut milk is absorbed.
*Preparation:
1) Lay sticky rice on the plastic wrap. The thickness is about 1 finger. Press firmly.
2) Add shredded chicken on top of it.
3) Add sticky rice again
3) Wrap it with plastic wrap.
- 500 gr white glutinuous rice, soak in water for about 1 hour.
- 11/4 cups coconut milk
- salt to taste
- 1 pandanus leaf, tie a knot (to gain the flavor of the sticky rice)
- plastic wrap/banana leaves for the wrapper
For filling:
- 1 big boneless chicken breast, boiled and finely shredded or leftover turkey breast meat, finely shredded
- 1 tsp whole coriander seeds, finely grinded/ground coriander
- 1/2 tsp cumin, finely grinded/ground cumin
- 3 pieces curry leaves
- 1 cup coconut milk
- 1 tsp shrimp paste (optional)
- 1/2 tsp zedoary(kencur) powder
- 1 tbs sugar or to taste
- 1 tsp salt or to taste
- 3 pieces candlenuts
- 4 cloves garlic
- 4 pieces shallots/red onions
- a little bit of tamarind water
- little oil
Direction:
*Sticky rice:
1) Lightly oil the steamer (the reason is to make the sticky rice easier to take without leaving lots of rice once it's done).
2)Put the sticky rice with pandanus leaf and steam for about 15 minutes.
3) Once done, the sticky rice will be half cooked, remove it from the heat and put it into a big saucepan/big bowl, then add coconut milk and salt. Stir well until all the coconut milk is absorbed to the sticky rice.
4) Put it back in the steamer and steam for another 20 minutes or until cook.
*For filling:
1) Boil the chicken with little salt, then finely shredded /ready cooked turkey meat, shredded
2) Mix all ingredients together, except curry leaves and coconut milk. Then grinded well to make a paste.
3) In medium heat. heat oil in the saucepan, and fry the paste for abit.
4) Add coconut milk and curry leaves. Stir well. Season to taste
5) Add shredded chicken/turkey. Mix well until all the coconut milk is absorbed.
*Preparation:
1) Lay sticky rice on the plastic wrap. The thickness is about 1 finger. Press firmly.
2) Add shredded chicken on top of it.
3) Add sticky rice again
3) Wrap it with plastic wrap.
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