Pickled young ginger

Pickled young ginger is easy to make and pleasing to look at. This pickled ginger is the same ginger that you see accompanying sushi. In Thai cuisine, pickled ginger accompanies many dishes from appetizer to main course.

Young ladies at the royal court showed their prowess by carving the ginger prior to pickling. They would make beautiful animals, flowers, leaves, bouquet and boats.  I'm just happy to cut it super thin without cutting myself
20 Servings, Prep Time: 15 Minutes, Total Time: 15 Minutes

    1 teaspoon salt
    1/3 cup sugar
    1 1/2 cups vinegar
    3/4 lb sliced young ginger

Add vinegar, sugar and salt to a small pot. Let it dissolve and boil. Turn off the heat and let the vinegar solution cool while you peel and slice ginger.

Peel the dark spots away. If your ginger is so fresh, you may only need to rinse and scape bad spots out. Slice the ginger very thinly at 45 degrees along the length to get large pieces. There are fewer fibers in young ginger; the texture is very similar to a potato.

Pack the sliced ginger loosely in a jar and add the cooled vinegar solution. You will see the ginger change its color to pale pink within a minute. The color will get darker but not quite pink like in the restaurants.

The ginger is ready for eating within a few hours but it may be too hot. As it sits, the heat from ginger will dissipate. Keep in the refrigerator for up to a year

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Clam Satay

Ingredients:     1 lb of clams, 5 shallots, 2 spoons of sweet soy sauce, 1 lime, salt and pepper. Direction:

• Boil clams. After they are done, let it cool.
• Take the meat out.
• Slice shallots
• Mix shallots, soy sauce, and lime juice with the clams
• Add salt and pepper to taste
• Put clams in skewers, barbecue for a little bit

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Sambal Goreng Petai

Ingredients:     7 eggs, 4 strings of "petai", 3 cups thick coconut milk, 250 gr ground beef, 4 pieces garlic, 6 pieces of shallots, 6 piece of red chili peppers, 20 gr javanese lemon, 1 tea spoon sugar, salt and pepper.

Direction:

    Remove the yoke of the eggs (use just the whites) Skin petai
    Slice shallots, brown a little bit.
    Mix ground beef with 2 egg whites, mix with sald, pepper to taste.
    Form small balls.
    Let the javanese lemon sit in a cup of water The rest of the egg whites put in a place holder, and steam cook
    Cut into cube sized pieces
    Grind chili, garlic, and add sugar
    Heat pan with a little cooking oil, add shallots and the garlic mix above, followed by the petai a few minutes later.
    Put in the javanese-lemon water, followed by the ground beef balls, add salt and pepper.
    Let simmer for a while, then add the rest of the coconut milk and the egg-white cubes.
    et simmer for another 3 minute.

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Wingko Babat (Javanese Cake)

Ingredients :
500 g Glutinous Rice flour (Tepung Ketan)
3 Eggs (separated)
3 cups desiccated Coconut
2 cups castor sugar
2 cups santan (Coconut milk)
vanilla essence

Directions :
1. Beat the egg whites and sugar until thick and creamy
2. Add the coconut milk
3. Add the flour, coconut and vanilla fold in until well mixed
4. Pour into a greased baking tin5. Beat the egg yolks and pour over the top of the cake mixture
6. Bake in 200° Celsius oven until done and golden brown

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Ayam Masak Habang (Chicken Cooked with Red Chili Sauce - Padang Style)

Ingredients:

2.4 lbs Chicken

1 tsp Salt

1 tsp Tamarind Water

500 ml Water

2 tbsp Sweet soy sauce ( "Kecap Manis" )

3 pcs Chopped tomatoes

2 tsp Javanese palm sugar ( "Gula Merah" )

Cooking oil


Spices:

l50 gr Red chilies

12 Shallots

6 cloves Garlic

2 tsp Shrimp paste

2 cm Ginger

2 cm Lesser galangal

2 tsp salt


Instructions:


1. Cut the chicken into 8 - 10 pieces, then smear it with salt and Javanese Tamarind Water.

2. Knead the chicken and leave it for 10 minutes to let it absorbs the seasonings.

3. Heat the cooking oil in a wok or skillet, fry the chicken until yellowish.

4. Remove and drain.

5. Heat 5 tbsp of cooking oil, saute (stir-fry) spices until fragrant.

6. Add the fried chicken, stir, and pour water.

7. Add sweet soy sauce, sugar, tomatoes and palm sugar.

8. Continue to cook over low heat until the chicken is cooked well and the sauce thickens.

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Gulai Kikil ( Indonesian Cow's Foot Curry )

diligence and persistence to prepare the dish.

If you love slow cook then the dish will pay all of your hard effort.

Ingredients:

1 Foot of cow

4 cups Coconut milk

1 Turmeric leaf

2 seed of False mangosteen ( Common english name for "Asam Kandis").  It's also called "Gamboge tree", "Eggtree", "Sour mangosteen", "Cochin-goraka".

2 Kaffir lime leaves

1 stalk Lemongrass



Blended spices:

1 tbsp Blended red chilies

2 cm Turmeric

5 pcs Candlenuts

2 cm Laos / Galangal

6 cloves Garlic

10 pcs Shallots


How To:

1. Clean the cow's foot and its hair, cut into several pieces and cook until tender.

2. Remove the bones and then cut the meat into small sizes according to your preference.

3. Cook the coconut milk together with the blended spices, kaffir lime leaves, kandis acid (false mangosteen) and the lemongrass.

4. Add the meat pieces and cook until the coconut milk thickens and oily.

5. Keep stirring until it's well cooked to prevent the coconut milk from dissolving.

6. Lift.

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Cumi Saus Padang ( Stir Fried Squid in Padang Sauce )

Ingredients:

500 g Medium sized squid

1 tbsp Lime juice

3 Oil for stir frying

1 Turmeric leaf

1 False mangosteen

2 stalks Lemongrass


Blended Spices:

1 tbsp Minced red chilli

2 cloves Garlic

10 Shallots

1 1/2 cm Ginger


How To:

1. Peel the skin of the squid, remove the ink sac, clean, then slice crosswise 1 1/2 cm.

2. Marinate the squid with lime juice, leave for 15 minutes. Rinse with clean water, then drain.

3. Heat oil and stir fry the blended spices, add turmeric leaf and lemongrass until fragrant.

4. Add false mangosteen and squid. Stir until the squid stiffens.

5. Cook all ingredients until fully cooked and the sauce thickens.

6. Lift and serve immediately.

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Quinoa

Definition: Quinoa (pronounced KEEN-wah) is a grain-like food that is noteworthy because it provides a complete protein. What this means is that it is a source of all nine essential amino acids, in the right proportions, to support a person's nutritional needs. This is not the case for most plant-based foods. Usually you would need to combine two foods (rice and beans, for instance) in order to make up a complete protein, but quinoa does this on its own. This means you could live off nothing but quinoa if you wanted to.
Animal-based foods like meat, dairy products and eggs generally provide a complete protein, but obviously these are not an option for vegans and vegetarians. Also, in terms of the resources needed to produce the protein, it's much easier and cheaper to grow a pound of quinoa than a pound of beef.

While quinoa resembles a grain and it is cooked pretty much the same way we cook rice, it's not actually a cereal grain. Rather, quinoa is a seed and it's related to spinach, Swiss chard and beets. Quinoa originates from the Andes mountain region of South America, where it was cultivated as long as 5,000 years ago. To this day, most of the quinoa in the world comes from the Andean regions of Peru and Bolivia.

There are a few different varieties of quinoa, but the most common type is white quinoa, which has a light, fluffy texture and a slightly nutty flavor. Red quinoa has a more pronounced nutty flavor, and black quinoa is a little more crunchy. There are other varieties, but they're pretty rare. White, red and black are the most common. Sometimes you'll see them sold as a blend, described as rainbow quinoa or tri-color quinoa.
Cooking Quinoa
Cooking quinoa is really no different than cooking rice. In fact, quinoa can be cooked using the standard absorption method or the pilaf method. In the standard method, you'd simply simmer one cup of quinoa in 1½ cups of liquid (water or stock), covered, for about 20 minutes or until the water is all absorbed. Boom, done.

In the pilaf method, you'd sauté one cup of uncooked quinoa in a little bit of oil, along with some finely chopped onion. Then add 1½ cups of hot stock or water, cover and simmer for about 20 minutes. I prefer the pilaf method because sautéeing the quinoa beforehand brings out more toasty flavor, and the grains seem to be fluffier and less likely to clump together. But either method will work fine.

Two quick notes about cooking quinoa. One: Quinoa needs to be rinsed thoroughly before you cook it, because the grains are naturally coated with a bitter substance which is thought to exist to discourage birds from eating it. Most commercially packaged quinoa has already been rinsed, but you should rinse it yourself just to be sure.

And two: For some reason, packages of quinoa I've bought tend to suggest cooking a cup of quinoa in two cups of water. I have no idea why, because quinoa cooked this way turns out soggy and dreadful. The right ratio is 1½ cups liquid per cup of uncooked quinoa. One cup of uncooked quinoa is enough to make four servings.

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