Everyone’s Favorite Cookie
Asian Fusion — Elegant and Fragrant
Potstickers Become Cookies
In this Fusion recipe, the Potstickers end up as delicate Cookies. They are layered with Whipped Cream and Strawberries, topped with Almonds and served chlled Continue reading
Fusion with Japanese and Chinese Notes
Crisp and Crunchy
This Asian Fusion version of Chicken salad is quick and easy to make, has crisp and crunchy textures and is good for Continue reading
Gregor Mendel’s Peas?
Crisp and Tender, Raw or Barely Cooked
There is a question where this vegetable comes from: Some Japanese encyclopedias and cookbooks assert Continue reading
If you put Lemon Juice in Milk, it will curdle and make a mess, right? Yet, if you follow the directions for this Indian Curry Chicken dish, that does not happen. Like many classic Indian dishes, there are rather many ingredients and a precise order of combining them.
In practice, this dish is not too difficult to put together. The result is mildly spicy and with a delicate, subtle Continue reading
For Satay or Gado Gado
Galangal Mees Kemerie Meets Tamarind
Singapore Cuisine has its own version of Peanut Sauce. This is good with Satay and also can be used as a dressing for a Gado Gado salad.
This sauce takes about 10 minutes to prepare and about 15 minutes to cook. It makes about a cup and a half
Special ingredients include Galangal, Tamarind and Kemerie or Candlenuts, as well as Lemongrass. The Candlenuts are sometimes difficult to find; Almonds can be substituted.
2 ounces Tamarind Pulp (may substitute Lime juice in a pinch)
2 cups Water
3 Kemerie (Candlenuts) — or could substitute Macadamia nuts or Almonds
½ ounce Galangal or 1½ teaspoons powdered Galangal
15 small dried Red Chilies
1 stalk Lemongrass
3 cloves Garlic
1 teaspoon Shrimp Paste
1 Shallot or 2 tablespoons minced Onions
½ cup Vegetable Oil
1 cup toasted unsalted Peanuts
¼ cup Sugar
½ teaspoon Rice Vinegar or Malt Vinegar
¾ teaspoon Salt
First, mix the Tamarind Pulp with Water and strain it through a fine sieve. You can also use the more refined Tamarind Juice from Thailand.
Prepare the Peanuts, by shelling them, and powdering them finely. Originally this would be done in a mortar and pestle. A blender or food processor works fine.
You want to do the other minor preparation — crush the Candlenuts or Macadamia Nuts coarsely, blanch and skin the Almonds if that is what you are using.,
Soak the Red Chilies in warm water and drain off the excess water. This could be done while preparing the Peanuts.
The Garlic or Shallots need to be peeled and then minced.
The Lemongrass should be smashed lightly; the side of a heavy cleaver works well for this.
When all the preliminary preparation is ready, put the Candlenuts or whatever nuts are used, the Galangal, Chilies, Lemongrass, Garlic, Shrimp Paste and Shallots into a grinder or blender. Process until very fine.
Then heat the Oil in a large hot saucepan or wok until the Oil is also hot. Then add the Nut mixture, dry, stirring constantly, until it is fragrant. Stir in the Peanuts, strained Tamarind liquid, the Sugar, Vinegar and Salt.
Boil these gently, uncovered for about 15 minutes, stirring well while cooking.
Cool the sauce and allow the spices to infuse their fragrance into the Peanuts.