Stingray with assam sauce is one of those traditional Malaysian dishes that is beloved by many. Often referred to as “assam pedas”, it literally means sour and spicy. Now, with a name like that, this dish is sure to pack a punch.
While the list of ingredients that go into making this recipe seems a bit daunting, don’t worry. Putting it all together is fairly simple. The end result is delicious. Pair it with white rice for a truly satisfying meal.
Serving 6-8 person
1kg stingray fish
2 stalks lemongrass
30g shrimp paste
50g fresh turmeric
100g dried chillies
4 sticks okra
120g tomato cut into wedges
5 Kaffir lime leaves
1 leaf Vietnamese coriander
1 leaf turmeric
150g tamarind (dissolve with 300g of water and strain it)
Salt to taste
Clean and cut the stingray into 2 inch wide pieces.
In a blender, blend the fresh turmeric.
Marinate the stingray with the blended turmeric and set aside for 20 minutes in the refrigerator.
Separately, blend the lemongrass, shallots, garlic, ginger and shrimp paste to a semi fine texture.
Cut the dried chillies into 1 inch long pieces, and boil in water for 20 minutes.
Strain the boiled chillies and blend them with 200ml water in a blender.
In a pot, heat the oil and sauté the blended ingredients till fragrant. Add in blended chilli and sugar to caramelise the chilli paste.
Cook the sauce on low heat until it is fragrant and separates from the oil.
Add in Kaffir lime leaf, turmeric leaf, Vietnamese coriander, tamarind juice & 500 ml of water.
Cook the mixture on high heat till a rolling boil and add in the fish.
Reduce the heat to low and simmer for 15 minutes. Add in okra, eggplant and tomato wedges.
Season with salt to desired taste.
The post Stingray with Assam Sauce, a Malaysian Favourite appeared first on Butterkicap. [...]
This is the Easiest Pad Thai Peanut Sauce that takes about 5 minutes using pantry staples you already have.
When I traveled to Thailand in 2015 I had the joy and honor to soak up the Thai culture including the most delicious fresh foods, including pad thai. Disclaimer, this is totally not a full on pad thai, but when I’m in a time crunch and I want to throw a healthy meal together that “tastes like pad thai”, or at least reminds me of those meals in Thailand, this is the sauce and dish I make.
I hope that you guys enjoy making this when you’re craving pad thai but want to whip it up with ease at home using most of your pantry staples and some fresh bits.
What Is Pad Thai?
Pad Thai is easily one of the most popular dishes ordered at local Thai restaurants and is a great introduction to Thai food in general. In fact, it is the national dish in Thailand which makes sense as it’s so delicious!
Pad thai is a simple stir-fry dish that usually contains rice noodles, eggs, tofu, another source of protein such as shrimp, chicken, etc. and flavored with fish sauce, tamarind paste, garlic, red chili pepper, palm sugar, cilantro or Thai basil, and a lime wedge. People describe the flavors of this dish as bold, rich, vibrant, sweet and sour, and a little funky from the fish sauce.
There are a variety of ways you can make this dish with your choice of protein, sprinkling crushed peanuts on top, adding a handful of bean sprouts on top, and more. It’s up to you and what you like or think will fit well with the flavors.
This sauce can be made and used for meal-prep if you need to whip up a quick lunch or dinner, if you’re just craving pad thai but you’re in a hurry, or if you’re hosting a couple of friends at your home. Either way, it won’t take you much time which is the important part.
Want To Step It Up?
Again, this is a bare-bones sauce that hits the spot when you’re craving pad thai, but to get the real thing, try adding these ingredients to your grocery shopping list and how to use them in this recipe to make a full on pad thai:
Garnishes: fresh bean sprouts, dried shrimp, red chili oil, lime wedges, roasted peanuts
Add to the sauce: fish sauce (I’m personally not a fan of the flavor of fish sauce, but it does give pad Thai its umami flavor that can’t be beaten — oh, and a little goes a long way), coconut sugar (about 1 teaspoon to this sauce for the whole sweet, spicy, and savory thing), and tamarind
Recommended vegetables to use: garlic chives, pickled radishes
Proteins recommended: anything from organic tofu, fresh shrimp, scrambled eggs in with the noodles, to chicken, whatever you enjoy and fits your lifestyle
The post Easiest Tastes Like Pad Thai Peanut Sauce appeared first on Nutrition Stripped. [...]
A screengrab from the Instagram account of chef Chris Kronne’s Kronnerburger.
NEW YORK, July 11 — The beginning of the summer isn’t the only time to get creative with your burgers. I appreciate the home cooks who hold back a trick or two to keep the rest of grilling season interesting.If you’re like me, here’s a secret weapon to upgrade midsummer burgers, courtesy of chef Chris Kronner: A cheese mayonnaise, which combines the rich creaminess of the condiment with the sharp kick of aged cheddar.The former Bar Tartine chef, who now runs the kitchen at Henry’s in Berkeley, California, introduced the Kronnerburger to the world six years ago and won dedicated fans in the process. His over-the-top version includes an extra meaty, dry-aged beef patty; specially grilled onions; a housemade bun that’s the same diameter as the patty; and the crowning touch: Warm, salt-roasted bone marrow.But for me, the genius part is the cheese mayo. Kronner isn’t anti-cheese, but if you’re cooking high-quality beef, a slice of cheddar can obscure the meat’s funky flavour and texture. “For all the care that goes into a dry-aged patty, it is better highlighted by a sauce as opposed to melting cheese over it,” he says.His sauce has the texture of a very thick mayo that melts slightly onto the warm bun and meat; its flavour is the platonic ideal of a sharp cheddar, turned into a creamy, melt-in-your-mouth sauce.In May, Kronner published A Burger to Believe In with Paolo Lucchesi, food editor at the San Francisco Chronicle. The cookbook highlights every element that goes into building the Kronnerburger at home, plus hacks for less ambitious cooks. Following is a recipe for the exceptional sauce, plus Kronner’s tips for making an exceptional burger.And if you want to taste Kronner’s version in person, keep your eyes open for a series of pop-ups across the country. Or wait for the as-yet unnamed restaurant he’s opening in the fall near Union Square in Manhattan. The chef says a Kronnerburger will be on the menu.Cheddar MayonnaiseMakes about 11/2 cups (enough for 8-10 burgers)3 large egg yolks1 tbsp distilled white vinegar3/4 tsp mustard powder3/4 tsp kosher salt1 cup vegetable or other neutral oil3 oz grated aged sharp white cheddarIn a food processor, combine the egg yolks, vinegar, mustard powder, and salt. Process until combined and doubled in volume, about 30 seconds.With the machine on, slowly pour in the oil as the mixture thickens to a mayonnaise. Add the cheese and process until smooth. Refrigerate for up to 2 weeks.Burger tipsIf you want to replicate the Kronnerburger in full, be prepared. A Burger to Believe In has recipes for everything from the buns (pain de mie style, moist and light) to the dill pickles (there are 17 ingredients), as well as pages on dry-ageing meat at home. But he also recognises the different levels of burger connoisseurship from the “Extremely Lazy” (have burgers delivered) through the “Really, Really Dedicated” — “build a small dry-ageing chamber, dry-age your beef, and scream at family or roommates about how they don’t appreciate anything.”For those who fall somewhere in between, Kronner has the following tips.Use beef that’s ground fresh: This will help control the amount of fat — ideally around 30 per cent — and the texture, which should be coarse. Find a butcher who will grind a blend for you, or buy a grinding attachment.If you don’t have a grinder, you can hand-cut your beef. (Kronner sees his burger as, essentially, a seared steak tartare.) To do that, chill the beef in the freezer until firm but not frozen, then cut it into 1/4 inch slices, then into 1/4 inch strips, and then into small cubes. This version works well in a cast-iron skillet, but not so well on a grill.Cooking over wood matters: At least, as opposed to gas grills. “It makes a bigger difference than you realise,” says Kronner, who’s also OK with charcoal. Seared in a cast-iron skillet works, too, but to accentuate the crust, rub one side of the patty with a little softened butter before cooking over high heat.Compromise over onions: Because people are divided about how they want their onions on a burger, find a half-measure and grill red onion slices on one side only, which gives you the benefit of crunchy texture but also caramelised sweetness.Save your buns: You can resuscitate even the saddest burger bun by buttering the cut sides and then griddling until crispy. If the buns are stale, cover them with a lid so they steam a little bit. (But really, you shouldn’t be using stale buns in the first place.)Go mayo crazy: The cheese spread goes way beyond burgers. You can mix it into potato salad, use it as a dip for French fries, or spread it on a club sandwich or BLT. — Bloomberg [...]
Tomato sauce is not just a tasty addition to your meal, it is also a healthful one. It could help to boost the activity of good bacteria in the gut. [...]