- Whole Wheat Apple Muffins
- Chicken Satays with Peanut Sauce
- Thai Salad
- Nasi Goreng
- Shrimp & Broccoli
- Fried Bananas
It was a beautiful day so we were able to enjoy our feast on the terrace.....
But first we relaxed with a cup of coffee and these delicious muffins:
Whole Wheat Apple Muffins
Adapted from Smittenkitchen.com
These dark, moist muffins remain pretty light, which is a nice combination. They’re also somewhat wholesome with their ingredients of whole-wheat flour, fewer eggs and fresh apples.
Yield: 16
1 cup (120 grams) whole wheat flour
1 cup (120 grams) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (115 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup dark brown sugar, packed
1 large egg, lightly beaten
1 cup (118 ml) yogurt
2 large apples, peeled, cored, and coarsely chopped
Preheat the oven to 230°C. Grease and flour 16 muffin cups and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.
Mix in the yogurt gently. Stir in the dry ingredients and fold in the apple chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 200°C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin; then turn them out onto a wire rack to cool completely.
FRIED BROCCOLI WITH SHRIMP (PAK PAD GUP GUNG)
Recipe adapted from The Original Thai Cookbook, by Jennifer Brennan.
3 cups broccoli, cut on the diagonal into 1” lengths
3 tablespoons vegetable oil
5 cloves garlic, minced
½ cup dried mushrooms, soaked 20 minutes, then sliced
1 tablespoon fish sauce (Nam Pla)
1 tablespoon oyster sauce
1 teaspoon granulated sugar
½ pound uncooked shrimp
Soak cut broccoli in ice water for 15 minutes (this preserves the crispness throughout cooking.)
In a wok, heat the oil and fry the garlic until sizzling.
Quickly add the broccoli from the bowl, without draining, and stir-fry for 3 minutes. Cover the wok and turn heat to low. Simmer for 5 minutes, or until broccoli is tender crisp.
Uncover, stir in fish sauce, oyster sauce, sugar and shrimp. Stir until shrimp are cooked through and sugar has dissolved.
Serve with plain rice.
Peanut Sauce (for Satays)
Recipe adapted from Simply Thai Cooking, by Wandee Young & Byron Ayanoglu
150 grams roasted unsalted peanuts, finely ground
1 liter unsweetened coconut milk
3 tbsp red curry paste
2tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce
Cook coconut milk and red curry paste on high about 10 minutes or until coconut oil rises to the surface.
Add remaining ingredients, blend well, and cook over medium high 15 minutes, stirring frequently.
Cool the sauce and stir to blend well.
Serve at room temperature or freeze for future use.
Chicken Satays
Recipe adapted from Simply Thai Cooking, by Wandee Young & Byron Ayanoglu
For the marinade:
Mix all of the following ingredients well:
1 tsp each of:
Black pepper
Ground Cumin
Ground Coriander
Turmeric
Chopped Garlic
Fish Sauce
1 tbsp each of:
Sugar
Vegetable Oil
Soy Sauce
Lemon Juice
Cut thinly sliced, boneless chicken breasts into 2.5 by 10 cm strips.
Thread onto wooden skewers.
Place in marinade (rotating occasionally) for 12 to 24 hours.
Grill the chicken until cooked through.
Serve with Peanut Sauce.
NASI GORENG (INDONESIAN FRIED RICE)
This dish is best made from cold leftover rice, but you can cook a fresh batch and leave it to cool for at least 4 hours. In any culture, a fried rice dish is all about using up your leftovers, so different veg varieties or small quantities of any leftover meat will do.
1 ½ c. Long Grain Rice (basmati)-cooked ahead, see above or cold leftover
3 c. water (for cooking rice)
3 Eggs
2 Tbs. Vegetable Oil
1 Onion, chopped
2 Green Chilis, minced
1 Garlic Clove, minced
1 Leek, thinly sliced
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon shrimp paste
250 gr. Chicken meat, sliced into strips
250 gr. Shelled Prawns
6 Tbs. Kecap Manis (reserve some to serve for drizzling on finished dish)
1 cucumber, thinly sliced (for garnish)
Beat the eggs and using 1/3 at a time, make into three omelets.
When cool enough to handle, roll each into a log and slice very thin creating long strips.
Use two omelets worth of egg in the dish, and the third as a garnish.
Heat the oil in a wok or large frying pan.
Add the chopped onion, chilies, garlic and leek.
Fry until the onion is soft.
Add the Coriander and Cumin, and shrimp paste.
Add sliced chicken to onion mixture. Stir to cook and brown.
As chicken is finishing, add prawns. Stir to cook.
Add the rice, kecap manis and omelet strips and cook for a further 5 minutes.
Garnish with omelet strips and thinly sliced cucumbers.
Note:
If you can't find kecap manis, you can make your own. Simmer ¾ c. soy sauce, 3/4 c. palm sugar or brown sugar, and 2 whole garlic cloves (smashed) together until the mixture turns to syrup. Discard garlic cloves.
THREE–COLOR VEGETABLE SALAD
Recipe adapted from Chinese Cookery by Rose Cheng & Michele Morris
1-1/2 cups shredded fresh carrots
1-1/2 cups peeled cucumber
1-1/2 cups shredded large white radishes
1-1/2 teaspoons salt
Seasoning sauce:
¼ cup rice vinegar or white vinegar
3 tablespoons sugar
2 teaspoons sesame oil
Place vegetables in separate small bowls and sprinkle each with ½ teaspoon salt. Let stand 2 hours. Rinse vegetables with cold water and squeeze out excess water. Arrange in layers on a platter: turnip on bottom, cucumber in middle and carrot on top. Combine seasoning sauce ingredients in a small bowl. Pour over vegetables; toss to mix well. Salad can be refrigerated 2 or 3 days. Add a little Hot Chili Sauce before serving, if desired. Makes 4 servings.
THAI BANANA FRITTERS
This recipe is adapted from http://allrecipes.com/
We used ripe bananas, but think that slightly under-ripe ones would maintain their shape better. We used brown rice flour, as white wasn’t available and it was delicious.
1 cup white rice flour
1/2 cup shredded coconut
1 teaspoon baking powder
1 teaspoon salt
1 1/4 cups water
10 bananas
3 cups oil for frying
2 tablespoons white sugar
In a medium bowl, mix rice flour, sugar, salt and coconut.
Stir in water, a little at a time, and mix to form a thick batter.
Peel the bananas and cut each lengthwise into 3 or 4 pieces.
Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C).
Completely coat each banana slice in batter, then fry in hot oil until golden.
Drain on paper towels. Serve at once.
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