Nonya Achar Achar (Spicy Pickle Vegetables)

I just got this whole lot of great veges from the market so much so that i really need to use it up so what came in my mind is why not make my all time favorite Achar Achar. But there are so many sort of Achar the one i am making is from Penang, Malaysia! Made from different vegetables like cucumber, long beans, carrots, cabbage, pineapple and is pickled with spicy paste and vinegar. Ground peanuts and sesame seed are also added.

It is commonly served as a condiment. All the ingredients are adjustable to your liking.

Ingredients

1 cucumber - seed removed and cut into 3-4 cm strips

2 carrots peeled and cut to 3-4 cm strips

150g long beans, cut into 3-4cm strips

Half a pineapple or to your liking, cut to 3-4 cm strips

150g cabbage leave, cut to 2.5cm squares (Optional)

or even cauliflower.

Paste

6 fresh chillies 

5 dried chillies, soak in hot water until soft

6 shallots

2 cloves garlic

1 tbsp ground turmeric

1 inch piece ginger

1 stalk lemon grass

1/2 tsp shrimp paste (belachan)- Optional


Vinegar mixture

1 cup of white vinegar

1 cup water 

6 tbsp brown sugar ( more if you like it sweeter)

1 tsp salt

180g roasted peanuts, roughly chopped

6 tbsp roasted sesame seeds

For Blanching the Vegetables

600ml water

400ml vinegar

2 tbsp salt

2 tbsp sugar

• Rub cucumber slices with salt, leave aside for one hour. Wrap in clean towel or muslin cloth and squeeze out excess liquid. Put all the Paste ingredients in a food processor and ground into paste and set it aside.
•  Bring water, vinegar, salt and sugar for blanching vegetables to a rapid boil. Blanch the vegetables (except cucumber) one type at a time. Do not over cook the vegetables as you want the crunch in them.
• Remove and transfer to a colander to remove excess liquid and if using the cabbage do squeezed the water out.
• Heat up about 3-4 tbsp of oil in frying pan and stir fry the Paste ingredients until fragrant and the oil begins to separate. Stir in water and vinegar. Add sugar and salt and bring to the boil,check seasoning as you might need more salt, sugar or vinegar to your liking.
• Stir in the prepared vegetables, peanuts and sesame seeds, Store in a clean jar or tupperware and refrigerate.
• It will be ready to eat the day after because that gives it time for all the flavour to get into the veges.
• ENJOY

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French Toast with Mixed Seasonal Fruits

What can i say the best way to use up old bread even baguette is to make French toast. My whole family loves it. There are so many different condiments you can serve it with from fruits, maple syrup, bacon, custard, cheese, chocolate sauce really the list is endless.

Ingredients

Old bread sliced or cut to shapes you desire
2 eggs,beaten with a little milk
1 tsp cinnamon
1 tsp icing sugar,Optional
butter


Method

• Dip your bread to the egg mix and just let it soak up. Make sure the bread is nicely cover with the egg batter.
• Place some butter on a frying pan under low heat and when the butter is melted place the dipped bread into the pan.Make sure you do not burnt the butter.
• Turn them over when its done, nice golden color and allow the other side to cook.
• And its ready to serve best eaten when its warm.

Beef Rendang (Spicy Beef Stew with Coconut)

After not cooking meat for a while i thought why not try cooking Rendang, it is sort of like a dish you can't go wrong. No beef rendang is made the same. It is a stew that is cook patiently over very low heat so as to dry up the liquid and make the meat tender. Another fact also is, it only gets better with time, so much so that the Minangkabaus(The tribe where the dish is origin from) save them for months as the complex taste and flavour develop over time.


I like to cook a large pot of it and of cause i cannot resist eating it right away when done but still plenty to store in my freezer for whenever i have the craving its just there. The flavours is so good, i just love the feel of the meat melting in your mouth. I am so happy with the results the flavour was spot on!


Ingredients

1 1/2 pound boneless beef short ribs, cut to cubes
5 tbsp cooking oil
2 cinnamon stick
6 cloves
4 star anise
4 cardamon pods
2 lemongrass, cut to 4 inch lenght and bruised
1 cup thick coconut milk
1 cup water
2 tsp tamarind pulp, soaked in warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
7 tbsp of kerisik, toasted coconut ( if fresh ones not available you can sub it with dessicated coconut)
1 tbsp palm sugar or to taste
salt to taste

Spice Paste
5 shallots
1 inch galangal
3 lemon grass, white part only
5 cloves garlic
1 inch ginger
10-12 dried chillies, soaked in hot water to soften

Method

• Place all the spice paste ingredients and blend it in a food processor to a paste.
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise and cardamom and stir fry them until fragrant.
• Add the beef and the bruised lemongrass and stir for 1 minute.
• Add the coconut milk, tamarind juice,water and simmer on medium heat, stirring frequently until the meat is almost tender.
• Add the lime leaves,toasted coconut, palm sugar, stirring to blend well with the meat.
• Lower the heat to low,cover the lid and simmer for 11/2 - 2 hrs or until the meat is really tender and gravy has dried up.
• Try the gravy and season to taste as your liking.
• Serve with steamed rice.