Queen of Spices

Today the spices ruled my kitchen. I had one of the most exciting kitchen experience today. Not only was it an opportunity for me to try out new ingredients but also new spices. Talking bout spices, how i wish i've got a spice rack! I remember i came across a blog whereby the owner of the blog mentioned somethin bout a spice rack she bought, that was love at first sight for me! Before i day dream bout that rack, i better get back on track :)

I whipped up 3 spice-rich dishes today. Nasi Briyani, Bombay Curry and Vegan Curry's the menu for lunch.

My version of Nasi Briyani is a rather simple one. Perhaps i was thinking of the accompaniment dishes that will be eaten with the rice and at the same time i was also preparing it for a friend. The measurement given below can serve up to 10; depending on if they are small or big eaters.

INGREDIENTS
* 1 kg Basmati rice
* 1 tbsp ghee
* 1 tbsp oil

* 1 star anise
* 3 cardamons
* 5 cloves
* 2 stalks lemon grass
* 1/4 tsp turmeric powder
* 5cm piece cinnamon stick

* 1300ml water
* 1/4 cup natural/plain yogurt
* 2 tsp salt

Method:
1) Wash and drain rice and put it into an electric rice cooker.
2) Put both oil and ghee in a non-stick and fry the spices until fragrant.
3) Add water, yogurt and salt and bring to boil.
4) Pour the mixture into the rice cooker.
5) Turn on the rice cooker and cook the rice automatically.

Note:
This version of briyani would be good if you're gonna add in some meat dishes into the electric rice cooker once the rice is cooked thoroughly.

When the rice is done, remove all spices leaving only the plain rice. Add in the cooked meat dish and mix well to combine. Let the rice stand in the pot for about 20mins or so before serving. By doin this, you'll get a different version of Nasi Briyani from what i've prepared.


For this dish, i'm not sure bout its authenticity of the ingredients used for i've no knowledge of the actual spices used for this Bombay Curry. I did some research and it seems like they've got a few version of this dish.

INGREDIENTS
* 1 kg beef/lamb
* 1 tbsp ghee/oil
* 2 chopped onions
* 2 crushed garlic
* 3 green chillies
* 1 tbsp grated fresh ginger
* 1 tsp turmeric powder
* 1 tsp cumin powder
* 1 tbsp coriander powder
* 2 tsp chilli powder
* 1 tsp salt
* 400g plum tomatoes
* 1 cup coconut milk
Method:
1) Cut the beef or lamb into bite size
2) Heat ghee and add in the onions, stir until just soft.
3) Add garlic, chillies, ginger, turmeric, cumin, coriander and chilli powder. Stir until just heated through.
4) Add the meat and cook over high heat until meat are well coated and browned all over.
5) Stir in the salt and undrained plum tomatoes. Crush the plum tomatoes with your laddle or fork and let it simmer for bout 1-11/2 hours or until meat is tender.
6) Add the coconut milk and let it simmer until the gravy has thickened slightly.

Note:
For those who love a spicier note of curry, you can add it another 1-2 tsp of chilli powder. Serve garnished with freshly chopped coriander if desired.

I cooked this Vegan Curry specially for a friend since she's on a vegan diet. And i gotta say even by cooking such a simple dish, i learnt a lot on what are the varieties of vegie you can have in a bowl of curry! For a non vegetarian like me, i really really like this dish. You can serve this curry with rice or bread if preferred.

INGREDIENTS
* 200g pumpkin
* 100g long beans
* 1 medium brinjal
* 100g cauliflower
* 150g cabbage
* 5 young sweet corns
* 100g carrot
* 2-3 tbsps oil

Spice A
* 2 sprigs curry leaves
* 3 cm piece cinnamon stick
* 1 star anise
* 5 cloves
* 2 cardamons
* 1 stalk lemon grass

Spice B ( Ground & Combine)
* 2 1/2 tbsps chilli paste
* 5 shallots
* 2cm piece galangal
* 1 1/2 tbsp curry powder
* 1/4 turmeric powder
* 2 candletnuts

Spice C
* 2 tbsps tamarind puree
* 800ml think coconut milk
* 2 tbsps thick coconut milk

Seasoning
* 1/2 tsp salt or to taste
* 1/2 tsp sugar or to taste

Method:
1) Heat oil and fry Spice A until fragrant.
2) Add grounded Spice B and continue to fry until oil rises to the top.
3) Add pumpkin wedges and carrot wedges, fry until well blended.
4) Put in tamarind puree and thin coconut milk and bring to a simmering boil
5) Add long beans, brinjals and cauliflower and simmer for a while.
6) Mix in the rest of the vegie and simmer until the vegie turn just tender.
7) Add seasoning and thick coconut milk and let it simmer .
8) Cover the wok for a while until the oil rises to the top.
9) Ready to serve

Note:
For those that wanted more ingredients in this vegan curry, you can add in some deep-fried tofu and fried gluten puffs.

The chilli paste i used its a 3 in 1 , where tamarind juice and salt has been added to the chilli paste.

China Arrowheads

Arrowheads (Ngaku) also known as Chinese potato or swamp potato since it grows in the water is a seasonal vegetable  as it is only available during the CNY celebration.

Its been weeks since i've seen people flockin around the arrowheads' baskets in the market or the hypermarket. I suppose the sight of those people standin around and pickin the best ngaku from the basket got the better of me and soon i was one of them! When i was there, perhaps i was early, i was the only one standin there and takin my own sweet time pickin the best available ngaku of the bunch. 

Before this, I've tasted ngaku but i've no idea how it looks like until i did some research on it. i've tried ngaku crisps, the crisps are addictive, crunchy and tasty; once you start munching on it , its hard to stop!

I've not personally made the crisps before, so i thought why not get some back home and see wht else i can do with it besides fryin it. 

I bought a packet of it, roughly bout 600gm or so. Wanted to get more but told myself i can go back and get more if i need them. The uncleaned version of it was rather dirty, so when i got home, i cleaned off the dirt and left it aside until im ready to use it. I divided the ngaku into two portions. One for the crips and the other for stir-fryin. I heard that ngaku was originally stir-fried with pork during CNY celebration. 

The ngaku crisps are really easy to make. All you need to do is to peel the skin of the ngaku and slice it. You can either use a shredder to do so or the traditional way where u slice each and every one of it.

For me, i sliced bout 3/4 of it using a shredder and the rest i do it the traditional way for i dont have defying fingers and also i dont plan to injured my thumb again, after twice cutting myself on the same spot by a shredder!

After slicing it, i pat dry it with kitchen towel to absorb the excessive water to prevent the "fightin" session between the oil and the water. Spluttering of oil can get pretty dangerous and you might just get hit in the eye area! 

Heat oil in the wok or non-stick pan like in my case and when its hot enough, drop the sliced ngaku and when it turns brown scoop it up and drain in absorbent paper.

For those of you who like it a lil salty, you can add fine salt over chips. Shake to mix it evenly and you can store it in an air-tight container or glass bottle.

Once i was done with the crisps, i cut the rest of it into 1/8 instead of 1/4 which is rather a big chunk. I've no idea on what to stir fry it with, i didnt want it to be with soy sauce again so i thought why not add in some curry powder to it. The only available curry powder at home was the meat curry powder so i've no choice but to use that. 

For this dish, i used curry leaves, minced garlic, sliced onions, marinated minced pork (soy sauce & pepper), chicken broth, sweet soy sauce, curry powder and lastly the arrowheads.

First stir-fry the garlic then add the onions then the curry leaves, minced pork and leave it in a while and add it curry powder and continue stirring it. Add in a lil chicken broth and let it simmer for a while and add in sweet soy sauce and stir fry a lil while more and the dried curry ngaku's ready to be served.