Small is beautiful

You know I have great recipes for traditional food that would make people want to try it. When I have nothing to do in my holiday, I always try to do the experiment with my cooking skills. Well it’s Saturday and by chance one of my best friend come and visit, he really miss with my food, he said that the way I do the cooking looks likes professional chefs and I am just laughing hear what he said.

While he started to try to have his food, I do my second job prepare for desert and I try to made and mix vegetable and fruit in one recipe and seems I can not find the proper tools to handle it….just imagine if I have professional cookware it will be great right. With enthusiast I try to finished it…and it’s only take a minute the desert is ready to serve.

I always said to my friend that I have a small restaurant and it need to touch up again I have a great plan and try to find restaurant equipment that really fit for my small restaurant with several menus that already familiar to my customer although still many think to do but I really enjoy to have this restaurant, hopefully in a short time I will have this done for small renovation and starting to opened again.

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Cassava Oil Down

3lbs peeled or frozen cassava
1 cup chopped fresh onion
2 tsp fresh thyme
4 cloves chopped garlic
3 whole pimentos (chopped)
1/2 cup chopped chive (spring onion)
3 cups coconut milk
1½ chopped Congo peppers (adjust to personal preference in hotness)
Salt and ground pepper to taste

Cut peeled cassava into two inch lengths. Slice the pieces down the centre and remove the inner vein. Heat the oil in a large heavy skillet. Add onion, garlic, chopped Congo pepper, pimentos, chives and thyme. Sauté until fragrant (about 4 minute).

Add the salt, pepper and coconut milk and bring mixture to the boil. Lower heat and add cassava. Drop in the whole Congo pepper, if using, at this point.

Cover mixture and simmer for about 25-30 minutes until all the coconut milk has been absorbed and the cassava is cooked and tender. There should be only a small amount of coconut oil at the bottom of the pan when the provisions are cooked.

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Style Fish Soup with Cassava

My Grand mother and my mother used to make Gangan (Belitung style fish soup) for our family. We lived near seaside when I was a kid, no wonder I love seafood. Guess, what is the best part I love in this soup?. Cassava!

ingredients:
500 g mackerel, discard inside, wash and cut into pieces
500 g cassava, cut into pieces
1 l water
2 bay leaves/daun salam
1 tablespoon tamarind paste + 100 ml hot water, sifted
1 teaspoon sugar, salt to taste

spices to grind: 3 shallots, 3 candlenuts, 2 cloves garlic, 2 cm ginger, 2 cm galangal, 3 cm turmeric, 4 bird´s eye chillies, 1 tsp shrimp paste/terasi/belacan, 2 cm lemon grass (take the white part only)

directions:
Boil water in a saucepan. Add spices, tamarind juice, bay leaves and cassava. Lower the heat, add mackerel, salt and sugar to taste. Simmer until the fish and cassava quite tender. Be careful not to overcook or they will disintegrate.

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Fermented Cassava Cake

Ingredients:
4 eggs
100 gr caster sugar
1.5 tsp cake emulsifier (optional)
150 gr all purpose flour + ¼ tsp baking powder, shifted
200 gr good quality of Tape (fermented cassava), discard the thin woody core
100 gr margarine, melted
1 tbs vanilla essence
50 gr roasted nuts, chopped (I used kenari or Java Almond or Pili Nuts)
50 gr sultanas or raisins
20x20x4cm baking pan, greased and lined with baking paper

Method:
Put raisins/sultanas in a small bowl, pour boiling water just until covered, let it soaked for 3-4 minutes until puffed, rinse and pat dry in papertowel.
Mix raisins, nuts and flour, set aside.
Beat fermented cassava, margarine and vanilla using electrical mixer at medium speed for one minute. Fold in mixed flour, continue to beat for a half minutes until well blended, set a side.
At another bowl, beat eggs, sugar and cake emulsifier at full speed until thick, fluffy and pale.
Fold into cassava mixture in four batch, stir well using spatula or wooden spoon for each addition until well combined.
Pour into prepared pan, bake until done.
Remove from the pan, let it cool. Cut and serve with your favourite topping (chocolates, cream cheese or simply dust with confectioner sugar and cinnamon powder, or served with 1-2 scoops of ice cream, yummm...)

Note:
You may substitute margarine with vegetable oil or butter, or combination of both, add a pinch of salt for better taste.

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Mandarin Orange Tapioca Jell-O Dessert

This recipe is quite refreshing, and comes in really handy when you have a lot of left-over mandarin oranges from Chinese New Year. You can also buy those canned mandarin oranges, if you are too busy, or if it is not a mandarin oranges season.

Ingredients:

1. 2 packets tapioca pudding mix
2. 1 (3oz.) box of orange jelly mix
3. 2 2/3 cups water
4. 1 tube (8oz.) Cool Whip whipped cream
5. 2 mandarin oranges, peeled and separated

Preparation:

• Place tapioca mix, orange jelly mix and water in a small pot, bring to a boil, and cook till it thickens; stir constantly.
• Remove from heat while continue to stir constantly, let it cool down.
• When it is cool, mix in the whipped cream and mandarin oranges and transfer into dessert bowls.
• Place them in the refrigerator to set.

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