Baked Maronen (Chestnuts)

A healthy snack which contains less fat and calories.  During the week, I saw huge chestnuts on sale in the supermarket near me and I just could not resist myself from buying them.  They are imported directly from France.  I love Maronen and it is cheaper to bake them myself rather than paying 3€ for 10 small pieces in town.

Ingredient (serves 2):
500 g fresh Maronen (chestnut)

Method:
Make a slit by slightly cutting through the shell on the rounded side of the chestnut as shown below. Be careful not to hurt your fingers!  Repeat procedure.  Arrange chestnuts on a baking tray.

Bake in a preheated fan oven at a temperature of 200° C for 10 minutes.  Then, lower heat to a temperature of 150° C and continue baking for another 20 minutes.  Once done, remove baking tray from oven and leave aside to cool down completely.

Peel shells off before serving.  Can be eaten warm or cold!

Bon Appetit!

Hati Ayam Berlado (Berlado Chicken Liver)

Sambal Berlado is well-known and can be found in any malay or indonesian food stall selling rice! My favourites include Terung (Brinjal) Berlado, Dendeng (Beef) Berlado and Hati Ayam Berlado.  In the following recipe, I added both chicken liver and gizzard but the original recipe uses only chicken liver.  Do not omit the chillie seeds if you want a hot sambal!  Tastes excellent when eaten with just hot rice!

Ingredients (serves 4):
500 g chicken liver (or mixed with chicken gizzard), to be washed & cleaned
cooking oil for deep-frying
4 tbsp tomato ketchup
3 tsp sugar
salt to taste
juice of 1 calamansi lime (or 1 tbsp lime or lemon juice)
salt to taste

Ingredients to be coarsely pounded or blended:
5 stalks red chillies, to be washed & coarsely chopped
3 pips garlic, to be peeled & coarsely sliced
1 medium-size onions, to be peeled & coarsely sliced

Method:
In a saucepan, boil water over medium heat.  Add chicken liver and cook until colour changes. Remove with a slotted spoon and drain.  Once cool, slice into strips.  If using chicken gizzard, cook it first before cooking chicken liver.

Combine red chillies, sliced onion and garlic together.  Blend coarsely.

In a wok, heat enough oil for deep-frying over medium heat.  Deep-fry chicken liver until crispy. Remove and drain well.  Note:  I prefer to shallow-fry the chicken liver and gizzard.

Leave about 3 tbsp oil in wok and add blended ingredients.  Stir-fry until fragrant. Then, add tomato ketchup, sugar, lime juice and salt to taste.  Adjust seasoning by adding sugar or salt.

Return chicken liver to wok and toss well.

Serve with hot rice!

Bon Appetit!

Bamiah Daging

An Arabian dish which is quite similar to the Indian curry but has a totally different taste.  The original dish has okras in it but I substitute them with potatoes for my two boys' sake.  I love to eat okras and brinjals but unfortunately, these are not my boys' favourite vegetables.  Anyway, I did prepare some okras for myself.  In my recipe below, I do not add any water but only use yoghurt.  It is advisable to cook this dish one day before serving. Believe me!  It tastes much better than the day before!

Ingredients (serves 4):
1 kg beef or mutton, to be cut into bite sizes
1 1/2 tbsp tomato puree
1 tsp salt
4 tbsp ghee or 5 tbsp cooking oil

3 medium-size onions, to be peeled & sliced into thin rings
4 cm long cinnamon stick
3 pcs cardamon
3 stalks cloves

200 g plain yoghurt
300 g okras or ladies fingers, to be washed & halved (I used 6 medium-size potatoes instead)
150 g cherry tomatoes, to washed & dried
4 tbsp ghee or 5 tbsp cooking oil
1 small tin of peas (for garnishing)

Ingredients to be blended together:
12 stalks dried red chillies, to be cut & soaked in warm water
3 pips garlic, to be peeled & sliced
3 cm fresh ginger, to be peeled & sliced
1 tsp white peppercorns
2 cm fresh turmeric, to be peeled & sliced

Spices:
3 tbsp ketumbar biji (coriander seeds)
2 tsp jintan manis (anise seeds)
1 tsp jintan putih (cumin seeds)
Note:  The above spices should be fried in a small pan without oil until fragrant and finely grounded. Alternatively, soak spices in warm water for a while and then add to the blended ingredients.

Method:
In a large bowl, add beef together with blended ingredients, grounded spices, salt and tomato puree. Mix thoroughly and cover bowl with cling film.  Leave aside to marinate for at least 2 or 3 hours.  If you are short of time, just marinate it for at least 30 minutes.

In a large pot, heat ghee over medium/high heat.  Add onion rings, cinnamon stick, cardamon and cloves.  Stir-fry until fragrant and onions turn to light brown in colour.

Then, add marinated beef and stir-fry until beef changes colour.  Add yoghurt and mix well.  Bring to a light boil and cover pot.  Simmer over medium heat for about an hour.

This is how it looks like after one of hour of cooking.  If the gravy is too dry, add a little water.

If using potatoes, add them and cook for another 15 minutes.  Once done, remove pot from heat and leave aside for the next day.

On the next day, heat up Bamiah over medium heat.  Adjust seasoning and if necessary, add salt or sugar.  In a separate pan, heat ghee or oil and stir-fry okras and cherry tomatoes for about 8-10 minutes.  Then, add them to the pot.

Serve hot or warm garnished with green peas.  Tastes excellent when served with baguette or roti jala.

Bon Appetit!

Meerettichsauce (Horseradish Sauce)

Why not make your own horseradish sauce instead of buying a jar from the supermarket?  The following recipe is very simple and this sauce goes well with any kind of meat or fish!  The only downside is that your eyes will water and perhaps, your nose will get stuffed while grating the horseradish.  Anyway, it is worth the effort because the taste is awesome!

Ingredients:
6 cm fresh Meerettich (horseradish) root, to be peeled & grated
1 small onion, to be peeled & finely cubed
1 pip garlic, to be peeled & finely minced
20 g butter
20 g plain flour
200 ml fresh cream
about 150 ml water
salt & ground white pepper to taste

Method:
In a saucepan, gently heat butter and add cubed onions and minced garlic.  Sauté until soft and then, add flour.  Mix well before adding horseradish.  Then, add a little water followed by fresh cream. Check consistency before adding more water.  Bring to a light simmer and check seasoning.

Serve hot or warm!

Bon Appetit!

Apfel-Rotkohl (Apple & Red Cabbage)

A classic vegetable dish which is served during the cold months of the year.  This dish goes well with any kind of meat or poultry.  Easy to prepare and tastes excellent!

Ingredients (serves 4 to 6):
1 small red cabbage
1 apple, to be peeled, quartered and cut into very small chunks
3 tbsp red wine vinegar
200 ml red currant juice
1 tsp salt
1 tbsp sugar
2 tbsp ghee or Butterschmalz
salt & ground black pepper to taste

Method:
Clean, wash, quarter red cabbage and cut into strips by using a vegetable slicer. Heat ghee in a medium pot and add in red cabbage strips.  Stir-fry for about 5 to 10 minutes.  Then, add red currant juice, red wine vinegar, salt and sugar.  Mix thoroughly and simmer with lid on for about 30 minutes.

Add apple chunks to pot and further simmer with lid on for another 30 minutes. Check seasoning. Warm up just before serving.

Bon Appetit!