View allAll Photos Tagged Palmsugar
Lime Poached Chicken $12
Lime & palm sugar poached Milawa chicken, crunchy salad, coriander, chilli, nuoc nam, baguette
Julia was surprised this baguette was cold too, but she loved the deliciously tender chicken spiked with chilli, mint and coriander with a drizzle of fish sauce to complete Earl's rendition of a Vietnamese Banh Mi.
With such quality ingredients and good food safety standards, this could be a popular item for knocked-up ladies craving for a Banh Mi :)
EARL Canteen
(03) 9600 1995
500 Bourke Street (enter via Lt Bourke)
Melbourne, 3000
Reviews:
- Earl Canteen - by Nina Rousseau, The Age, May 26, 2010
- Earl Canteen - Urbanspoon 77% 688 votes 2011.05.27
Recipe from "Quick & Easy Thai" by Nancie McDermott.
2 3/4 cup unsweetened coconut milk
3 tbs yellow curry paste
1lb chicken cut into bite-size pieces or strips
2 cups chicken broth or water
2 medium potatoes peeled and cut into bite-sized pieces (about 1.5 cups)
1 medium onion cut into thick wedges (about 1 cup)
2 tbs fish sauce
1 tbs palm sugar or brown sugar
In medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and become fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to cover it with the sauce.
Add the remaining 1 3/4 cups coconut milk, the chicken broth, potatoes, onion, fish sauce and palm sugar and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes. Remove from the heat and serve hot or warm.
Variation: You can use shrimp, but don't add until the potatoes are done and cook until the shrimp turn pink.
Changes: I used about 1 pound of small golden potatoes quartered and I didn't bother to peel them.
A special kind of palmsugar from the Borassus palmtree at Java, Indonesia.
Klik om meer te lezen over: gula djawa (en de andere soorten palmsuiker)
A special kind of palmsugar from the Borassus palmtree at Java, Indonesia.
Klik om meer te lezen over: gula djawa (en de andere soorten palmsuiker)
Recipe from "Quick & Easy Thai" by Nancie McDermott.
1 1/2 cup unsweetened coconut milk
1 lb ground beef
1/2 teaspoon salt
2 tbs panaeng curry paste
1/2 cup water
1 tbs fish sauce
1 tbs palm sugar or brown sugar
Season the ground beef with salt and shape into meatballs. Use about 1 tablespoon for each one.
Heat the coconut milk in a medium saucepan over medium heat, stirring occasionally, until it thickens a little and becomes smooth and fragrant, about 5 minutes.
Add the curry paste to the coconut milk and cook for 3 minutes more, mashing and stirring to dissolve the paste. Add the meatballs, turn gently to coat, cook for 1 to 2 minutes.
Increase the heat to medium-high and bring to a gentle boil. Add the water, fish sauce and sugar. Simmer, stiring gently now and then, until the meatballs are cooked through, about 5 - 8 minutes. Remove from heat and serve.
Variations: Add 6 crushed lime leaves when adding the water.
Next time I'm going to try it with ground lamb.
The recipe for this delicious curry is now published on my gourmet webzine :: Richly Spiced Cambodian Chicken Curry
♥
There are many curries and stir-fries in Cambodian cuisine, and most dishes are served with rice (hundreds of varieties are grown there). This delicious Cambodian curry contains a number of spices and herbs, including Indian curry powder. Lemongrass, basil, coriander, and the addition of dark caramel (which you can see in the top-right portion of the image) impart a special warmth to the fragrant sauce.
The recipe also calls for sweet potatoes, so all that’s needed to accompany this dish is some Thai fragrant rice and a green vegetable.
3/4 cup flour
1/4 cup crushed almond flakes
3/4 cup sugar
1 t baking powder
1/2 t cinnamon
pinch of salt
Add all these ingredients in a bowl and dry-mix. Then add an egg that you first whisked in another bowl/cup. Mix the egg into the flourmixture with a fork. Work quickly, it should get the texture of crumbs . Set aside for a minute.
Arrange 1 or 2 peeled and sliced apples into a ramekin or small ovendish. Sprinkle with 2T sugar and a pinch of cinnaon. Sprinkle with calvados or any other nice liqueur (if you won’t forget, like I did)
Add the crumble-mixture on top of the apples. Cover most of the surface with thin slices of butter. (tip: just use the same peeler you use for peeling the apples) Sprinkle with some additional palmsugar. I use palmsugar because that’s already nice and brown, but normal sugar is fine too.
Bake in a 190°C preheated oven for about 25 minutes.
Recipe from "Quick & Easy Thai" by Nancie McDermott.
2 3/4 cup unsweetened coconut milk
3 tbs yellow curry paste
1lb chicken cut into bite-size pieces or strips
2 cups chicken broth or water
2 medium potatoes peeled and cut into bite-sized pieces (about 1.5 cups)
1 medium onion cut into thick wedges (about 1 cup)
2 tbs fish sauce
1 tbs palm sugar or brown sugar
In medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and become fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to cover it with the sauce.
Add the remaining 1 3/4 cups coconut milk, the chicken broth, potatoes, onion, fish sauce and palm sugar and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but still firm, 6 to 8 minutes. Remove from the heat and serve hot or warm.
Variation: You can use shrimp, but don't add until the potatoes are done and cook until the shrimp turn pink.
Changes: I used about 1 pound of small golden potatoes quartered and I didn't bother to peel them.
Update: This was even better the next day.
These can be called one of two things: a dense, moist cake or a cakey brownie. Either way, they are delicious, with a nice crunch from crushed up granola bars - and you don't ever have to mention the squash!
Some palm sugar purchased from importfood.com. It says "palm sugar" but it is actually made from coconut blossoms, which isn't really the same thing.
Gently fry 2 T red currypaste in some oil.
Add 3 T fishsauce and 1,5 palmsugar
Let it simmer for a minute or two.
Add 350g porkloin, sliced in bitesize slices.
Simmer for about 5 minutes.
Add 1 tin of coconutmilk (400ml), bring to the boil, simmer for 5 minutes. (or less)
Add 500g thai aubergine, sliced in bitesize pieces.
Add 75g fresh green peppercorns
Add 7 limeleaves.
Let it simmer for about 5-10 minutes until the aubergine is soft.
Add salt & pepper. Garnish with red chili.
Serve with white rice.
From: De Keuken van Thailand (A little taste of Thailand)
Klik om meer te lezen over: verse groene pepers of Thaise rode curry. (met een recept voor de rode currypasta en de curry)
A short boat trip from Tha Kha floating market is a small coconut palm sugar farm. Instead of a motorised boat, use the relaxing rowing boat tour through the quiet and green canals, with views of local farmland and houses.
Many of the coconut palm plantations here are smallholdings, running a cottage industry process whereby each household makes their own coconut palm sugar from their small plots of coconut palm trees.
The sap from the coconut palms is collected daily, and it’s then boiled over wood-fired basins in an open-sided shed. It’s hot work! The sap is transferred from basin to basin as it reduces, until it finally turns into a thick sticky boiling mass. As it cools, it solidifies into crumbly, golden-hued coconut sugar, usually sold in solid blocks to be grated on use.
Thai Penang Chili Paste
Ground in morter or coffee grinder:
1 t white peppercorns
2 t coranderseeds
1 t cuminseeds
Add to blender/kitchenmachine with:
10 big dried chilipepper, without the seeds, soaked for 1-2 hours in 4 T boiled water.
1 stalk of lemongrass, chopped
5 cm fresh galanga, chopped
3 corianderroots, chopped
150 gr sjalots, chopped
10 cloves of garlic, chopped
1 t shrimppaste or 2 canned anchovies
1 T peanutbutter
Use the water in which you soaked the chilipeppers to make the mixture just moist enough to blend in the blender. Keep shaking the machine to get everything mixed.
This paste is enough for 2 servings, although I use it for 3 servings. I even double the quantities, so I have 6 servings, of which I freeze 5
Then, to make an easy dinner. Just gently fry the paste in some oil or coconutcream until fragrant. Add a tin of coconut milk, add 4 limeleaves, 2 T fishsause, 2 t palmsugar and bring to the boil.
You can add your porkloin in the sauce to cook, but I prefer to panfry the porkloin seperately until pink and succulent. I even prefer to boil the (long) green beans seperately. Only mix it all together in the end.
Yummie every time we eat it.
Free from: The Curry Bible. By Madhur Jaffrey.
Klik om alles te lezen over Penang Curry
(zelf currypasta maken of kant-en-klaar kopen en hoe maak je een Penang Curry)
Ondeh Ondeh, onde onde, klepon, kuih, kueh, kue, nyonya, nonya, straits chinese, peranakan, baba, 土生华人, sweet potato, glutinous rice, gula melaka, palm sugar, gula jawa, grated coconut
3/4 cup flour
1/4 cup crushed almond flakes
3/4 cup sugar
1 t baking powder
1/2 t cinnamon
pinch of salt
Add all these ingredients in a bowl and dry-mix. Then add an egg that you first whisked in another bowl/cup. Mix the egg into the flourmixture with a fork. Work quickly, it should get the texture of crumbs . Set aside for a minute.
Arrange 1 or 2 peeled and sliced apples into a ramekin or small ovendish. Sprinkle with 2T sugar and a pinch of cinnaon. Sprinkle with calvados or any other nice liqueur (if you won’t forget, like I did)
Add the crumble-mixture on top of the apples. Cover most of the surface with thin slices of butter. (tip: just use the same peeler you use for peeling the apples) Sprinkle with some additional palmsugar. I use palmsugar because that’s already nice and brown, but normal sugar is fine too.
Bake in a 190°C preheated oven for about 25 minutes.
My tomyum cravings finally satisfied with a bowl of sour spicy tomyum! Packed with stinky gapi shrimp paste, slices of floral galangal and zingy lemongrass, it was a good winter warmer. It was a bit on the sweet side, bit a dash of cilli vinegar did the trick.
I followed this with a bowl of gaeng som "curry" with a mildly bitter and stinky cha-om omelette and tender vegetables. Delicious! But I should really have stuck to a big bowl of sour spicy tomyum :)
A short boat trip from Tha Kha floating market is a small coconut palm sugar farm. Instead of a motorised boat, use the relaxing rowing boat tour through the quiet and green canals, with views of local farmland and houses.
Many of the coconut palm plantations here are smallholdings, running a cottage industry process whereby each household makes their own coconut palm sugar from their small plots of coconut palm trees.
The sap from the coconut palms is collected daily, and it’s then boiled over wood-fired basins in an open-sided shed. It’s hot work! The sap is transferred from basin to basin as it reduces, until it finally turns into a thick sticky boiling mass. As it cools, it solidifies into crumbly, golden-hued coconut sugar, usually sold in solid blocks to be grated on use.
Broccoli with dressing of:
80 ml sweet chilisauce
2 T light soyasauce
2 t lime-juice
2 t lime-zest
2 T coriander
Salmon with dressing of:
3 T fish sauce
2 T freshly chopped coriander
1/2 red chili, deseeded and finely chopped
1 clove garlic, crushed
1 lime, juice.
3 T palmsugar
Thai Salad
For the salade
2 green mango's (or 1 small green papaya), cut julienne.
1 carrot, grated
45 gr beansprout
1/2 red onion, thinly sliced
3 T fresh mint
3 T fresh coriander
3T fresh vietnamese mint
For the dressing
1 big red chili, chopped finely
2 cloves of garlic, chopped finely
3 coriander roots, chopped finely
1 T palmsugar or brown sugar
2 T fishsauce
3 T limejuice
Porkloin
For the marinade
Make a paste/marinade of the following ingredients:
2 sprigs of lemongrass
1 clove of garlic
2 red sjalots
1 T grated ginger
1 rawit, deseeded
1 T fishsauce
15 g corianderleaves
1 t limezest
1 T limejuice
2 T oil.
Marinate 2 porkloin for at least 2 hours, but no more that 4 hours.
Grill them 4/5 minutes per side. Then leave to rest for 5 minutes before you cut into slices.
From: Vetarme Recepten (The Low-fat cookbook) by Helen Aitkin
It's a bit of a hassle, but easy to prepare in advance, so without any pressure. And I just love the fresh, summery taste.
With lashings of Gula Melaka (palm sugar from Malacca) and coconut milk, this was a very nice dessert. The boss' daughter was saying she added a bit of Ribena to give it a bit of colour, and to let them know if that didn't seem right :)
In fact, you couldn't really taste the Ribena, but it gave the sago pudding a nice lavendar hue.
Packed with brunching Malaysians on a Sunday morning!
The highlight of the stir-fried dishes there is their generous use of rendered cubes of crisp pork lard, giving your mouth a luscious coating of flavour.
The curry laksa is also quite nice.
Straits Cafe
Studfield Shopping Centre
241 Stud Rd, Wantirna South VIC 3152
(03) 9800 2001
Lunch:
Tuesday - Saturday 11:00am - 2:30pm
Sunday 11.00am - 2.30pm
Dinner:
Tuesday - Saturday 5:00pm - 9.00pm
Reviews:
Thai Salad
For the salade
2 green mango's (or 1 small green papaya), cut julienne.
1 carrot, grated
45 gr beansprout
1/2 red onion, thinly sliced
3 T fresh mint
3 T fresh coriander
3T fresh vietnamese mint
For the dressing
1 big red chili, chopped finely
2 cloves of garlic, chopped finely
3 coriander roots, chopped finely
1 T palmsugar or brown sugar
2 T fishsauce
3 T limejuice
Porkloin
For the marinade
Make a paste/marinade of the following ingredients:
2 sprigs of lemongrass
1 clove of garlic
2 red sjalots
1 T grated ginger
1 rawit, deseeded
1 T fishsauce
15 g corianderleaves
1 t limezest
1 T limejuice
2 T oil.
Marinate 2 porkloin for at least 2 hours, but no more that 4 hours.
Grill them 4/5 minutes per side. Then leave for 5 minutes before you cut into slices.
From: Vetarme Recepten (The Low-fat cookbook) by Helen Aitkin.Thai Salad
Bananas and plantains got roasted together for these babies, packed full of yogurt and cinnamon chips!
yummysmells.blogspot.com/2011/01/impulsive-buys-and-tasty...
A poor image but these were so delicious! Luckily I wrote down the ingredients as I was creating the dish ~ the shrimp were marinated for 24 hrs before being cooked.
My tomyum cravings finally satisfied with a bowl of sour spicy tomyum! Packed with stinky gapi shrimp paste, slices of floral galangal and zingy lemongrass, it was a good winter warmer. It was a bit on the sweet side, bit a dash of cilli vinegar did the trick.
I followed this with a bowl of gaeng som "curry" with a mildly bitter and stinky cha-om omelette and tender vegetables. Delicious! But I should really have stuck to a big bowl of sour spicy tomyum :)
As our guide points out, palm sugar is made from tapped flower parts. This is a male inflorescence of Borassus flabellifer, sugar palm. Either male or female flower stalks are cut and tapped high up in the palm. The sap is collected slowly in wooden cylinders (seen here) or other vessels.
Stirfry 6 chopped cloves of garlic until golden brown. Add 1,5 T chilipepperjam and strifry for another 2 minutes or until fragrant. Add cubes or slices of chickenbreast and stirfry untill chicken is (almost) cooked.
Then add a mixture of 2 t fishsauce, 2 T oystersauce, 4 T coconutmilk and 1 t palmsugar. Cook for a few seconds or untill the chicken is ready. Add salt & pepper to your liking. Add a handful of holy basil and some julienne green chilipepper.
The recipe for chilipepperjam is to fry 2 sjalots and 2 cloves of chopped garlic until lightbrown in 80 ml oil. Then add 40g of dried chili flakes and 1/4 t palm sugar. I've been looking around on the internet, but I can't really find the english name.
From: De Keuken van Thailand (A little taste of Thailand).
The local villagers make sugar from the palm sap (juice) in much the same way that we make maple sugar. The resulting product is remarkably similar, but without the strong maple taste.
The collected sap of sugar palm, known as palm syrup or palm honey (miel de palma). Sold as is locally, but more often it is boiled down to make crystallized palm sugar.
Dinner at one of my favourite North London restaurants, Thai & Co. Along with the dish of fiery Tamarind Garlic King Prawns we had some of the best Pad Thai noodles in London, if not the UK!
Pad Thai, a "fast food" dish in Thailand sold on the street for busy Thai's to purchase on the go, is typically made with wide rice noodles stir fried in a sauce of tamarind paste, palm sugar, fish sauce, and lime juice with prawns, chicken, and scrambled egg, topped with chopped peanuts and more fresh lime juice just before eating. It has become a staple in most Thai restaurants, although it is usually prepared with thinner rice noodles here in the Occident. But few make it as well as Thai & Co.! The small round dish to the left contains Thai fish sauce and lots of chopped Thai bird's eye chilies to add extra flavour should one need to :-)
The iced espresso ritual. I am currently loving the combo of Ritual Roaster's Ccochapampa Peru beans with palm sugar. I can't believe I haven't explored palm sugar's delights till now. The mellow molasses flavor of the palm sugar is a perfect match to this espresso's acidity. Mmmmm.... sublime.
Ritual Roasters organic, fair-trade espresso x palm sugar x organic half-half. French cafe glass found thrifting, rectangular striped dish from Japantown, orange tray from OHIO design. // blogged
I was hankering for some pumpkin sweet taste. So I finally cut the kabocha pumpkin I had - it's organic too, to make ONE of my favorite Thai desserts. It was very difficult to cut into the pumpkin because the skin was hard. My Mom told me to cook the skin with it. Interesting. I broke my electric can opener. So I used a beer opener to get the coconut milk out of the can. Hilarious! It tasted pretty good for my very first Thai dessert dish. It only took 1/2 hour to cook.
Picked a few bottles of these up at the Widmer Brothers release event. Hitting store shelves around May 18th. The bottle pictured here will be headed into the cellar until sometime in 2013.
“Aged in Puerto Rican rum barrels, and brewed with Sweet Barbados and Blackstrap molasses, palm sugar, and Calypso hops, Kill Devil’s flavor and name were inspired by the ingredients used by Caribbean distillers.”
Glutinous rice flour balls. Inside filled with gula melaka (palm sugar) syrup and coated in grated coconut.
gula Melaka, or palm sugar
They were making this in the kampung we visited in Marang when doing a boat trip on the mangroves. It was just the 3 of us with the guide, a very personal tour.
The palm sugar is melted in the wok and then poured inot the forms and left to dry.
We bought 2 pieces and my parents loved it and are still raving about the natural sweetness of it. When in Bali with them last year, we bought some from there :)
in Marang, Terengganu Malaysia (Aug 2002)
In a little bit of oil on a medium high heat, gently fry
2-4 T red currypaste
until it smells fragrant and toasty/nutty. Then add
coconut milk (1 can)
2 T fishsauce
1 t palmsugar
2 T tamarind (or substitute with limejuice, but only add that just before serving, otherwise it can go bitter)
Bring to the boil, then add
200 gr long green beans
100 gr small eggplants, cut in chunks
When they're almost done, add
5 waterchestnuts, sliced in chunks
250 gr pork loin, sliced in shivers
When the meat is to your liking finish with:
2 handfuls chopped Thai basil
handful of chopped spring onions
100 gr of toasted cashew nuts
Klik voor de recepten in het Nederlands: Rode currypasta maken. (en hoe te gebruiken)