Indonesian Chicken Braised in Kecap Manis (Semur Ayam) 🇮🇩

Australia has strong ties with Indonesia, a close neighbour to our northwest.  Perth has a small Indonesian population and eateries offering authentic food from their community are not difficult to find.  I love this braised chicken dish featuring Kecap Manis or Indonesian sweet soy sauce (also known as 'ABC source' referring to the brand name).  It starts with the grounding of shallots, garlic and ginger into an aromatic paste, traditionally done in an Indonesian stone mortar with a flat base and a uniquely shaped, angled pestle, or you can opt for the quick action of an electric blender.  The addition of the thick, syrupy sauce, nutmeg and a bruised lemon grass stalk gives the stew a rich, luscious flavour. 

Serves 4-6

INGREDIENTS

• 800g / 1lb 12oz boneless, skinless chicken thighs, cut into chunks
• 3 potatoes, peeled and cut into chunks
• 4 shallots, peeled and sliced, about 130g / 4½oz
• 6 garlic cloves, peeled and roughly chopped, about 20g / ¾oz
• 1 knob of ginger, peeled and roughly chopped, about 15g / ½oz
• 2 tablespoons vegetable oil
• 1 stalk lemongrass, white part only, bruised to release flavour
• 100ml / 3½ fl oz Kecap Manis (Indonesian sweet soy sauce)
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 teaspoon sugar
• ½ teaspoon white pepper
• 1 cup water
• fried shallots, for garnishing

METHOD

1. Process shallots, garlic and ginger into a paste in the bowl of a food processor.
2. Heat oil in a wok or a large frying pan over medium heat until hot.  Add the paste together with lemongrass and sauté for 3-5 minutes or until fragrant.
3. Turn the heat up to high and add the chicken, a handful at a time.  Cook until the pieces are brown all over.
4. Add the potatoes, Kecap Manis, nutmeg, salt, sugar and white pepper.  Cook for 3 minutes, stirring to combine.
5. Add the water.  Bring it to a boil, then reduce heat to low and simmer for 20 minutes, covered, until the chicken and the potatoes are tender and the liquid has reduced to a sauce.  
6. Garnish with fried shallots.  Serve with steamed rice. 

 

Indian Mango Chutney

Mango season is in full swing and there is no better time to make some tantalising Indian mango chutney to enjoy with curries, use as a topping condiment for grilling, serve with cheese, cold cuts and biscuits.  Make a few jars to keep yourself happy or give away to friends and family at Christmas.  Use ripe but firm mangoes.  We are fortunate here in Australia to have top quality, locally grown fruits available for months (R2E2 variety pictured above).  Once you've made and tasted this chutney, packed with flavour, you wouldn't want to buy another jar from the shops.

Makes about 500g / 1lb 2oz chutney

INGREDIENTS

• 2 large ripe but firm mangoes (500g / 1lb 2oz prepared weight)
• 1 tablespoon vegetable oil
• 2 teaspoons fresh ginger, finely chopped
• 2 cloves garlic, finely chopped
• 1 cinnamon stick
• 2 whole cloves
• 3 cardamom pods, cracked to remove seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ cup white vinegar
• 1 teaspoon salt
• ¼ cup brown sugar
• 3 small dried red chillies

METHOD

1. Wash 2 x 370ml /12oz glass jars and lids with hot soapy water.  Rinse well with hot water.  Sterilise by placing them onto a baking tray, then into a preheated 120°C/250°F oven for 20 minutes, or until they are dry and ready to be used. 
2. Slice mango down either 'cheek' of the seed, then take each half and score a crisscross pattern through the flesh, stopping at the skin.  Turn the skin inside out to pop up the mango pieces and slice them off into cubes. (See photo above.)  For the other thinner sides, cut away as much flesh from the seed as you can.
3. Heat oil in a medium saucepan over medium-low heat.  Add ginger and garlic and sauté for 30 seconds.  Add the cinnamon stick, cloves, cardamom seeds, cumin, coriander and sauté for a further 30 seconds.
4. Add the mango and cook for 3-5 minutes, gently stirring, until softened.
5. Add the vinegar, salt, sugar and chillies.  Continue to cook for 10-15 minutes, or until the chutney has thickened, stirring occasionally.
6. Taste the chutney and adjust the seasoning by adding more sugar, salt or vinegar if necessary.
7. Transfer chutney to warm sterilised jars, filling them up to the top, and seal with lids.  Leave them to cool.   When the lid 'pops' after a few minutes resulting in a little depression in the centre, you know your jar is airtight. 
8. Label and date each jar.  Store in the refrigerator for up to 4 weeks.

Bobotie 🇿🇦

Many South Africans have come across the ocean to settle in Perth, drawn to our city by the perception of a better quality of life, safety and opportunities.  While I am not entirely familiar with South African cuisine, an expat has introduced me to Bobotie (pronounced 'ba-boo-tee'), a zingy, comforting dish of spiced beef or lamb mince baked with a layer of egg custard on top.  Served with turmeric rice, a fresh salad and thin slices of banana if you like, the Dutch-Indonesian fusion classic presents a virtual feast on a plate.

Serves 4-6

INGREDIENTS

• 2 slices bread, roughly torn
• 1 cup milk
• 1 onion, finely chopped
• 2 garlic cloves, chopped
• 2 tablespoons fresh ginger, finely chopped
• 1 tablespoon vegetable oil
• 2 tablespoons good quality curry powder
• 500g / 1lb 2oz beef mince (fatty rather than lean)
• 1 small green apple, diced
• 50g / 1¾oz sultanas
• 3 tablespoons mango chutney*
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• a sprinkle of freshly ground black pepper
• 2 large eggs
• 5-6 fresh bay leaves (substitute with dried ones if you must)

*The original recipe calls for South African made Mrs H.S. Ball's Chutney, which is available in supermarkets here.  See here for a recipe of my homemade mango chutney.

METHOD

1. In a bowl, soak bread in milk while you prepare the other ingredients.
2. In a large frying pan over medium heat, add oil and fry onions for 1-2 minutes until softened.  Add garlic, ginger and curry powder.   Stir fry for 1-2 minutes until fragrant.  Add a splash of water to prevent the mixture from burning, if necessary.
3. Turn the heat up to high, add the beef mince, a handful of it at a time.  Stir fry with the spice mixture until browned, about 5 minutes.
4. Add the apple, sultanas, chutney and lemon juice.  Squeeze out the milk from the bread and add to the mince.  (Reserve the milk.)  Stir to combine all ingredients.  Season with salt and pepper.
5. Spoon the mince into a shallow baking dish.  Flatten with the back of a wooden spoon.
6. Whisk together the eggs and the reserved milk in a bowl.  Gently pour over the mince.  Arrange bay leaves on top and bake in a 160°C/320°F oven for 20-25 minutes, or until the custard is just set.
7. Remove from the oven and stand for 10 minutes to cool slightly.
8. Serve with turmeric rice, salad, lime wedges, chutney on the side and thin slices of banana on top (optional).

 

Eton Mess with Strawberry Compote 🇬🇧

It is commonly believed that Eton Mess originated at Eton College, a prestigious English boys' school where the traditional dessert was once accidentally dropped and crushed, resulting in a 'mess', but was scooped up and served to the students anyway.  The dessert, which features strawberries, meringues and cream, is rather delightful.  I make it with a homemade strawberry compote, store bought meringue 'kisses' (mini meringue biscuits) and a mixture of thick cream and Greek yoghurt.  Layer them in individual tumbler glasses and top with some fresh blueberries or raspberries.  Alternatively, just pile everything up in a large glass bowl and serve, as it's supposed to  be - a gorgeous mess!

Makes 4

INGREDIENTS

• 500g / 1lb 2oz strawberries
• 3 tablespoons sugar
• 2 teaspoons fresh lemon juice
• 100g / 3½oz meringue 'kisses' or mini meringue biscuits
• 1 cup thick cream 
• 1 cup Greek yoghurt
• 125g / 4½oz  fresh blueberries or raspberries

METHOD

1. Hull strawberries and slice in half or quarter depending on size.
2. Make the compote by combining strawberries, sugar and lemon juice in a medium sized saucepan.  Bring to a simmer over low heat and cook for 10-15 minutes, stirring occasionally, until the strawberries soften and a sauce begins to form as the sugar dissolves.  Remove from heat and cool to room temperature.
3. In a bowl, combine cream and yoghurt. 
4. Gather 4 tumbler glasses.  Spread a layer of the cream mixture at the bottom of each glass.  Break up a few meringues and place on top, followed by a layer of the strawberry compote.  Repeat again with the cream, meringues and compote.  Garnish with blueberries / raspberries and a meringue biscuit on top.
5. Serve the dessert immediately. 

*Keep any leftover strawberry compote in an airtight container and store in the fridge up to 5 days, or in the freezer up to 3 months.  Use them as a topping for your morning cereal and pancakes, or stir into yoghurt.

 

Salmon & Noodle Bowl with Teriyaki Sauce

When you want a quick, healthy and great-tasting meal, consider salmon fillets baked in a homemade teriyaki sauce, served with noodles and vegetables in a bowl.  To make the teriyaki sauce, you'll need mirin and cooking sake, which are used extensively as seasoning ingredients for that umami flavour in Japanese dishes.  I use instant noodles in this recipe as they take little time to cook.  Broccolini is my choice of vegetable for ease of preparation.  Follow my steps and dinner for two can be on the table in 30 minutes.

Serves 2

INGREDIENTS

• 2 skinless salmon fillets
• 2 instant noodle cakes, about 140g / 5oz
• 1 bunch broccolini
• 2 teaspoons olive oil
• 2 tablespoons chopped spring onions, for garnishing
• 1 tablespoon black sesame seeds, for garnishing

For Teriyaki sauce:

• 3 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon mirin
• 1 tablespoon sake
• ½ teaspoon sugar
• 1 teaspoon sesame oil
• 1 garlic clove, crushed
• 1 tablespoon grated fresh ginger

METHOD

1. Preheat oven to 160°C/320°F.
2. Place sesame seeds in a medium frying pan.  Toast over low heat for 1 minute until the seeds are fragrant, swirling them in the pan with a spoon to avoid burning.  Remove toasted seeds immediately to a plate to cool.
3. Slice 1cm / ½" off broccolini ends and discard.  Cut the rest into 3 sections.
4. Place fish in an ovenproof dish.  In a jug, make Teriyaki sauce by combining soy sauce, vinegar, mirin, sake, sugar, sesame oil, garlic and ginger.  Pour over fish.  Bake in the oven for 20 minutes or until the flesh begin to flake.
5. Meanwhile, prepare the noodles.  Bring a saucepan of water into a boil.  Add instant noodles and cook for 1-2 minutes or according to packet instructions.  Drain and retain the cooking water.  Cover noodles to keep warm. 
6. Bring the reserved cooking water back to a boil.  Pop the broccolini in and cook for 1-2 minutes until tender but still slightly crisp.  Drain and coat with a little olive oil for gloss.
7. When the fish is done, divide the noodles up into 2 bowls.  With gloved hands, pour the sauce from the ovenproof dish equally over each bowl and mix to combine with noodles.  Place fish on top of the noodles and broccolini on the side.
8. Garnish with spring onions and sesame seeds. 

Asparagus Rolls

I love spring, not only because my birthday falls on the start of the season but flowers are in full bloom here in Perth and there are plenty of asparagus!  These delicate green spears shoot up from their patch as the weather warms up, rewarding the farmer for their hard work and diligent care throughout the year.  Blanch asparagus and roll them up in buttered bread to enjoy their sweetness and crunchiness to the fullest.  For variations, make some with cream cheese and chopped dill, and others with mayonnaise, a sprinkle of lemon juice and ham slices.

Makes 8

 

  

INGREDIENTS

• 8 thick asparagus spears*
• 8 slices white sandwich bread
• butter, for spreading

*If you are using thin asparagus spears, double the amount as you'll be using two of them in each roll.

Variations:

1. cream cheese, fresh dill
2. mayonnaise, lemon wedges, ham slices 

METHOD

1. Snap off the woody ends of the asparagus (save these in a freezer bag for making stock).  Bring a saucepan of water to the boil and blanch the asparagus for 1 minute.  Drain and plunge into a large bowl of iced water to refresh.  Drain and set aside.
2. Slice off the bread crusts (save these in a freezer bag for making bread crumbs).   Spread butter on each piece of bread.
3. Place 1 asparagus spear (or 2 if they are thin) on the diagonal on each piece of bread.  Roll up tightly and press gently with your finger to seal the edge.
4. Place onto a platter.  If not serving straight away, cover with a damp tea towel so they don't dry out.  Garnish with chopped dill (optional).  Asparagus rolls are best eaten when they are freshly made, but can be stored in an airtight container for up to a day.

Variations:

1. Spread cream cheese over bread and scatter chopped dill on top before rolling the asparagus spear up with the bread.
2. Spread mayonnaise over bread and sprinkle lemon juice on top.  Roll asparagus spear in a slice of ham, then roll it up with the bread.

 

Chicken Tagine with Preserved Lemon & Olives 🇲🇦

There's no better way to celebrate a special occasion at home with family and friends than presenting a Moroccan chicken stew at the table, cooked and served in a tagine.  Lift the conical lid to a chorus of 'oohs and ahhs' as the fragrant, delectable food is revealed.   What I like about cooking in a tagine is that there's no browning of the meat.  The ingredients are layered and gently cooked in a 'chermoula' marinade of warm spices, fresh herbs and preserved lemon. Steam condenses inside the conical lid during the cooking process, falling back into the simmering food to keep it moist.  If you love North African/Middle Eastern cuisine and want to explore a fascinating array of ingredients and way of cooking,   invest in a tagine which comes in different types and sizes.  Follow manufacturer's instructions for use and care of the one you choose.  For this recipe, I use a 32 cm/ 12½" ceramic tagine which is good on the stovetop and in the oven for family size meals.  Enjoy the experience! 

Serves 4-6

INGREDIENTS

• 1.2kg / 2lb 10oz chicken thighs, bone-in and skin-on or 1 whole chicken, cut up
• 1 tomato, chopped
• 1 tomato, sliced
• 1 small onion, chopped
• 1 small onion, sliced
• 2 large potatoes, cut into wedges
• 120g / 4¼oz pitted green olives
• ½ cup coriander, leaves and stems, roughly chopped
• ¼ cup water
• 1 preserved lemon

For the chermoula marinade:

• 2 garlic cloves, roughly chopped
• 2 thumb-sized pieces of fresh ginger, roughly chopped
• 1 preserved lemon
• 1 onion, roughly chopped
• 1 tablespoon sweet paprika
• 1 tablespoon ground cumin
• ½ teaspoon sea salt
• 2 tablespoons chopped coriander, stems and leaves
• 2 tablespoons chopped parsley
• ½ teaspoon saffron threads, soaked in 2 tablespoons water
• 2 bay leaves, torn in half
• ½ cup olive oil

METHOD

1. Slice off and discard the pulp and membranes of the preserved lemons.  Rinse under water.  Use the rind of one lemon for the chermoula and slice the rind of the other into thin strips for garnishing.
2. Make the chermoula by placing all the ingredients in the bowl of a food processor until finely chopped and thoroughly combined.  Leave for 30 minutes for flavour to develop.
3. Place chicken pieces in a container and rub all over with ½ of the chermoula.  Cover and marinate in the fridge for at least 2 hours.
4. In a bowl, combine the chopped tomatoes and onions with 2 heaped tablespoons of the chermoula, then spread into the base of the tagine.
5. Arrange chicken pieces in the tagine on top of the tomato mixture.
6. Coat potato wedges with 2 heaped tablespoons of the chermoula, then arrange them around the chicken.
7. Top with onion and tomatoes slices, then the olives.
8. Mix remaining chermoula with chopped coriander and water.  Pour over the mixture.
9. Garnish on top with preserved lemon slices.
10. Cover tagine with lid.  Put it in a cold oven and turn the heat on to 180°C/350°F.  Cook for 1 hour and 15 minutes or until the chicken is tender.  There is no need to stir during the cooking process and lift the lid only at the end to check that it is done.  Serve the tagine directly at the table, together with couscous if you like.

 

Turmeric Sticky Rice (Nasi Kunyit) 🇲🇾 🇸🇬

Sticky rice is served many different ways in Asian cuisine, both savoury and sweet. The rice has an opaque, waxy appearance and a sweet, chewy texture when cooked.  Known also as glutinous rice, it is actually gluten free.  This Malaysian-Chinese rice dish with a vibrant yellow hue is steamed with turmeric, coconut milk and pandan leaves.  Creamy rich, fragrant and inviting, it is a celebratory dish in Peranakan family feasts, which goes famously well with curries such as beef rendang.  

*For steaming the glutinous rice, I use a 25cm /10" bamboo steamer basket on top of a saucepan that matches its size and a slightly smaller (23cm /9") shallow heatproof dish that fits into the basket (see picture below).  You can also follow instructions here for other ways to set up a steaming station.

Serves 2-3

INGREDIENTS

• 1 cup sticky (glutinous) rice
• 1 tablespoon ground turmeric
• ¼ teaspoon sea salt
• a few pandan leaves*
• ½ cup coconut milk
• half a fresh lime

*Available in a packet from the freezer section of Asian grocery stores.  Thaw before use and tie them into a knot to release aroma.

METHOD

1. Place rice in a large bowl with enough cold water to completely submerge.  Use your hand to gently swirl the rice around to rinse.  Pour off the starchy water.  Repeat two or three times until the water runs clear.
2. Add clean water to cover the surface of the rice in the bowl by about 2.5cm/ 1".  Stir in turmeric and salt.  Cover  with a cling wrap and soak the rice for at least 4 hours or overnight for best results.
3. When ready, drain off the water with a sieve.  The rice will be beautifully stained in yellow.  Give the rice a rinse under the cold tap.
4. Transfer the rice to a shallow heatproof plate.  Place the knotted pandan leaves on top.  Put the plate of rice in the steamer basket and cover with the basket lid.
5. Fill a large saucepan matching the size of the bamboo steamer with 5cm /2" of water.  Bring it to the boil.  Place the steamer basket on top and steam over medium high heat for 20 minutes.
6. After 20 minutes, drizzle in the coconut milk and steam for a further 10 minutes.  Check the water level in the saucepan and add more hot water if required so it doesn't boil dry.  The rice should be soft, glossy and clump together a little when done. 
7. Fluff the rice gently with a fork and sprinkle over about 1 tablespoon of lime juice. Discard the pandan leaves and serve warm.