LETS SPICE IT UP {C-D}

CAMBODGE

 

CAMBODGE

CAMBODGE

  Medicinal Uses :

• Rheumatism
• Arthritis       
• Digestive disorders
• Gum disease         
• Treats worms & parasites
• Dysentery
• Tumors
• Weight Loss
• Rich in Vitamin C

Culinary Uses:

• Used in Fish & Sea Food Curries
• Can be used as a food preservative
• Used for Curing fish.
• To make juices and syrups
• To make pickles

CANDLE NUT/BUAH KERAS

CANDLE NUT/BUAH KERAS

Medicinal Uses :

• Improves Digestive System
• Serves as a mild laxatives.
• Promotes regular bowel movement
• Have antimicrobial properties
• Used in the treatment of dysentery.
• Increase the levels of good cholesterol
• Benefits Healthier Joints and Stronger Bones
• Flowers and the sap are used to treat Tooth Ache 

Culinary Uses:

• Candle nut is an important spice in Indonesian, Malaysian & Singapore cuisine. 
• Candlenuts are often used in curries or stews. 
• Candlenuts are ground along with Chillies and other spices while preparing Curries.
• Candlenuts makes the dish thicker, creamier and gives a silky(oily) texture
• Kernels are eaten, once it is thoroughly dried or after roasting to destroy mild toxins.
• It is also roasted and eaten as a snack or added to desserts, cakes, and pies.
• Residual oil cake is processed into a snack food called ‘ dage kemiri’ in Indonesia.
• Roasted kernels are mixed into a paste with salt, seaweed or chilli pepper to make the condiment inamona, a key ingredient in traditional Hawaiian Poké in Hawaii.

CARAWAY SEEDS

CARAWAY SEEDS

Medicinal Uses :

• It strengthens the stomach function.
• It relieves stomach ailments.
• Activates the glands.
• Relieves flatulence.
• Helps to overcome bad breath.

Culinary Uses:

• It is used to flavour Breads, Biscuits, Cakes & Cheese.
• Caraway Seeds are also used to Liquors.

CARDAMOM

CARDAMOM

BLACK CARDAMOM

Medicinal Uses :

• Digestive aid
• Respiratory conditions
• Inflammatory conditions
• Liver complaints           
• Flatulence

Culinary Uses:

• It is one of the ingredient in Garam Masala
• Used in Tea and coffee
• Flavours curries, biryanis, pulaos and kebabs
• Flavour Indian desserts
• Black cardamoms well suits with meat dishes.

CHILLIES

GREEN CHILLIES

RED CHILLIES

Medicinal Uses :

• Pain relief
• Rheumatoid arthritis
• Osteoarthritis           
• Ear infections          
• Psoriasis                  
• Weight loss
• Treats Migraines & headaches
• Normalize Blood pressure
• Improves blood circulation
• Breaks up cold/flu mucus
• Decongestant                   
• Peptic ulcers                    
• Treats Bronchitis & Sinusitis 

Culinary Uses:

• Used in any type of savoury dishes.
• Used to flavour vegetables, meat, poultry & fish
• Used in the preparation of chili sauce, pizzas, rolls.
• Used to make curry powder in many Asian countries.
• Used as a condiment in soups, spicy water, vinegar-spice mix. 
• Used to make dips & salsas.
• Chillies fresh and dry are used in making Chutneys.
• Green Chillies are used to make Pickles. 

CINNAMON

CINNAMON

Medicinal Uses :

• Diabetes
• Antibacterial
• Diarrhea       
• Indigestion   
• Loss of appetite
• Intestinal colic 
• Diabetes          
• Antibacterial   
• Diarrhea             
• Indigestion         
• Loss of appetite 
• Intestinal colic   

Culinary Uses :

• Common baking spice
• Used in cakes, cookies, and desserts
• Used in savory chicken and lamb dishes
• Paired with apples, pears and cereal dishes.
• Used in pickling
• Flavoring hot beverages.

CLOVES

CLOVES

Medicinal Uses :

• Local anesthetic
• Aphrodisiac        
• Nausea, vomiting
• Flatulence            
• Indigestion           
• Tooth aches

Culinary Uses :

• Add flavor to meats, curries, and marinades
• Pairs well with fruits such as apples, pears or rhubarb
• Give aromatic and flavor to hot beverages
• Used in pumpkin pies, ginger bread, cookies.
• Used in applesauce, muffins, cakes, and other sweets

CORIANDER

CORIANDER

CORIANDER LEAVES

CORIANDER SEEDS

CORIANDER POWDER

Medicinal Uses :

• Anti-microbial   
• Flatulence          
• Loss of appetite 
• Digestive aid     
• Headaches 
  

Culinary Uses :

• Coriander Powder is used in Indian dishes
• Essential ingredient of many curries and gravies
• Ground coriander is used in pancake and waffle mixes
• Coriander powder is used to make herbal tea & coffee
• Coriander leaves are used to make chutneys and dips.
• Fresh leaves are used as a garnish.

CUMIN 

CUMIN SEEDS

  Medicinal Uses :

• Diuretic
• Flatulence
• Diarrhoea  
• Indigestion 
• Muscle spasms  

Culinary Uses:

• It is used as a seasoning to bring out the natural flavour of foods.
• Flavour stews, soups and vegetables.
• Used in Indian Rice dishes and curries
• Used in the preparations of candies, condiments, appetizers and soft-drinks

CURRY LEAVES

CURRY LEAVES

  Medicinal Uses :

• Anti-inflammatory
• Antioxidant          
• Cure for diarrhea and stomach ulcers
• Digestion aid                                     
• Beneficial for Diabetes 
• Excites the taste buds 

Culinary Uses:

• Used as a seasoning in Asian Countries
• Used for tempering curries, rasams, soups, vegetables,rice dishes, doklas.            
• Used for making chutney & podis.

DILL  

  

Medicinal Uses :

• Colic             
• Digestion      
• Mild bowel disorders
• Promote milk production
• Flatulence                        
• Antiseptic
• Lowers Cholesterol      
• Get rid of hiccups
• Headaches

Culinary Uses:

• Used as a condiment in soups, salads and pickling
• To flavour processed meats, sausages.
• For indigenous medicinal preparations
• Essential oil is used in the manufacture soaps
• Enhance the flavours in fish, shellfish, vegetables and dips.

"Unlock the Secret to Exquisite Nyonya Prawn Curry with Pineapples"

 

"Indulge in Nyonya Prawn Curry with Pineapples: A Cornucopia of Flavours unique to Peranakan Cuisine"

    Here, let me introduce you all into the vibrant world of Nyonya cuisine, with this tantalizing Nyonya Prawn Curry with Pineapples! Prepare your taste buds for an explosion of exotic flavours as we take a culinary journey through this Vibrant Malaysian Sea food dish.

To Grind:

For the Sauce:

Other Ingredients:

To read & learn about the Exotic Herbs of Southeast Asia's Cuisine, click here...

Method:

Marination and Steaming:

• Clean the fish and marinate it with salt, sugar, lemon juice, and vinegar. Leave it aside for 15–20 minutes.
• Steam the fish for 8 minutes over medium heat with ginger, coriander leaves, and spring onions. Once cooked, remove the fish and discard the water.

Preparing the Paste:

• Dry roast the shrimp paste for a few minutes.
• Soak dried chillies in hot water for 15 minutes, then grind all the ingredients listed under 'To Grind' into a smooth paste.

Cooking the Sauce:

Notes:

• Alternatively, you can deep-fry the fish by adding 2 tablespoons of corn starch to the marinating ingredients.
• Adjust the spiciness according to your preference.
• Steaming the fish and discarding the water helps eliminate any fishy smell.

Variations and Serving Suggestions:

• Seafood Medley: Replace sea bass with prawns or squid to create a seafood extravaganza.
• Vegetarian Option: Substitute fish with firm tofu or egg tofu for a delightful vegetarian alternative.
• Occasion-Specific: Serve elegantly on banana leaves for a traditional touch at festive gatherings. Pair with Jasmine Rice or Fried Rice for a complete meal.
• Garnish with Perfection: Serve garnished with sliced cucumbers or pineapples for added texture and flavour.

    Discover the essence of Nyonya culinary heritage with this culinary wonder - Nyonya Tiga Rasa Steamed Fish recipe. Whether it's a family dinner or a festive occasion, this dish blends the vibrant flavours of Malaysia—spicy chillies, tangy sauces, and fragrant herbs—into a harmonious symphony on your plate. Loved for its simplicity and authentic taste, it continues to be a cherished favourite & a popular recipe in Essence of Life-Food. Embrace tradition, elevate your dining experience, and create lasting memories with this delightful Nyonya classic!

For more Recipes with BEEF, Click here... 

HOW TO MAKE BEEF RENDANG

INGREDIENTS:

For Beef Rendang:

Spices :

For Rendang Paste :

To Garnish :

METHOD:

• Soak Dry Red Chillies in hot water for about 15-20 minutes.
• Clean, wash and cut Beef into small cubes.
• Grind the ingredients mentioned under for 'The Rendang Paste' into a fine paste along with soaked dry red chillies and keep it aside.
• Clean and Cut the Lemon Grass Stalk(use the white part), slightly crush the stalks and keep them aside.
• Heat Oil in a wide pan, once the oil is hot, lower the flame and splutter the ingredients mentioned under 'Spices' until they turn aromatic.
• Immediately add the Lemon Grass Stalks and Kaffir Lime Leaves to the above and give a quick stir.
• Pour in the ground 'Rendang Paste' and saute it on a low flame until oil separates from the mix and it turns aromatic.
• Add Beef to the Rendang mix along with 1 Cup of Water and a dash of Salt.
• Mix well, cover and cook the Beef pieces on a low flame for about 20-30 minutes stirring occasionally.
• Once the Beef pieces are half cooked, pour in the Coconut Milk and cook on a low flame until the meat turns soft and tender.
• Add the Kerisik & Palm Sugar to the Beef Rendang and cook for another few minutes.
• Cook until all the Coconut milk is well absorbed into the meat and the curry reaches the desired consistency.
• Finally, add finely chopped Turmeric Leaves and Kaffir Lime Leaves to the Beef Rendang and mix well.
• Serve Beef Rendang hot or at room temperature.
• Goes well with Roti, Roti Jala etc., 
• Beef Rendang is a good accompaniment for Nasi Biriyani, Nasi Kuning and other flavoured rice dishes.

NOTES:

• Can cook the same recipe with Chicken or Lamb, Can use Potatoes for a vegetarian version.
• I have used thick Coconut milk to cook Beef Rendang.
• Adjust the cooking time to suit the tenderness of the meat you are using.
• Adjust the amount of spices to suit your taste preference.
• Can de-seed the Dry Red Chillies for a less spicy Beef Rendang.
• Can substitute Palm Sugar with Brown Sugar or normal Sugar.
• If you cannot get hold of Kerisik* in your region can avoid adding it into the dish or try preparing it on your own.
• Slow cooked Beef Rendang yields a wonderful silky texture with well-infused flavours from the spices and herbs.
• Alternatively can cook the same recipe in a pressure cooker too.Adjust the cooking time accordingly.
• This is a rich dish with a lot of fat and creaminess from Coconut Milk, Kerisik and the Meat itself.

HOW TO MAKE KERISIK*

• Dry Roast grated coconut on a low flame until the coconut flakes turn into golden brown in colour.
• Use well-matured coconut with a thick flesh for the purpose.
• Alternatively can use desiccated Coconut flakes or Copra(dry Coconut kernels) for the purpose.
• Use finely grated or shredded coconut flakes for the purpose, which will yield evenly roasted Coconut.
• Do not add oil while roasting the coconut for kerisik.
• Dry roast the grated coconuts on a low flame until it is evenly browned.
• Once roasted, allow it to cool down before pounding.
• Pound the roasted coconuts with a Mortar and a Pestle into a fine powder.
• Can also use a dry mixer-grinder or a small blender jar for the purpose.
• The natural oils from the roasted coconut will ooze out while pounding.
• Can store the Kerisik in refrigerator up to two weeks or in a freezer for about a month.
• Kerisik can be used while preparing Rendang, Curries, Salads etc.,