Lime Chicken with mango & ginger

February 12th, 2010

Ingredients

  • 4 limes
  • 1 tbs olive oil
  • Salt & ground black pepper
  • 700g chicken thigh fillets, trimmed, halved
  • 1 medium ripe mango, peeled, flesh diced
  • 1/2 tsp grated fresh ginger
  • 2 tsp brown sugar
  • Olive oil, for greasing
  • 4 85g pkts Chicken 2-Minute Noodles (Maggi brand)


Directions

  1. Juice 3 of the limes to make 80mls (1/3 cup) of juice and cut the remain- ing lime into thin slices. Combine 60mls (1/4 cup) of the lime juice with the olive oil. Season with salt and pepper, whisk to combine and then pour over the chicken thigh fillets in a large, shallow glass or ceramic dish. Cover and refrigerate for 15 minutes.
  2. Meanwhile, combine the mango, ginger, brown sugar and the remaining 1 tbs lime juice in a small bowl. Set aside.
  3. Preheat a char grill or barbecue on medium-high. Brush the pre- heated char grill or barbecue with olive oil to grease well and cook the chicken for 4-5 minutes on each side or until golden and cooked through. (See microwave tip.) Cut chicken into slices and keep warm.
  4. Prepare the 2-Minute noodles following packet directions and then drain. Place the hot noodles into serving bowls, top with the chicken and mango mixture. Garnish with the lime slices and serve immediately
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Bandrek

October 12th, 2009

Ingredients:

2 1/4 cups waterDSC00730 8 [1024x768]
3 six-inch cinnamon sticks
5 star anise
10 whole cloves
10 ketumbar seeds
7 cardamom pods, broken open
1 stalk serai, bottom 5 inches only, peeled and trimmed and pounded to release the fragrance
3 thick slices of jahe, pounded a bit to release the juices
2 tablespoons of Indonesian gula jawa

  1. Directions:
    Place all ingredients except sugar in a saucepan. Bring to a boil, lower heat, and simmer, partly covered, about 10 minutes. Add the sugar and simmer a few more minutes. Taste for sweetness and add more sugar if necessary.
  2. Strain through a fine mesh strainer or a piece of cheesecloth. Add milk to taste, if desired

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Photo taken in Prowakarta at a bandrek cart, with my friends.

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Sambal Jahe

February 21st, 2009

Ingredients:
10 red chilies
8 cloves of garlic, fried
1 teas grated ginger
1 teas salt
2 teas vinigar
1 teas sugar

Directions:
1. Stir fry the garlic, chillies with the ginger until fragrant, add the salt, vinegar and sugar
2. Mix thouroughly then take off the heat

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Jahe

February 13th, 2009

English: GingerJahe
Indonesian: Jahe, alia, halia
Botanical Name: Zingiber officinale
Chinese: geung, tsee geung, jang ho, jiang
Dutch: gember, amoom
Filipino: luya
Japanese: shouga, myoga
Korean: saenggang, saeng
Malay: halia
Thai: khing
Vietnamese: gùngYoung ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavor dishes such as seafood or mutton and vegetarian recipes. Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavors of fresh and dried ginger are not exactly interchangeable.

Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale-a sweet, carbonated, non-alcoholic beverage, as well as the similar, but spicier ginger beer which is popular in the Caribbean.

Fresh ginger should be peeled before cooking. For storage, the ginger should be wrapped tightly in a towel and placed in a plastic bag, and can be kept for about three weeks in a refrigerator and up to three months in a freezer.

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