Samosas with love from Seattle!

Ammachi's Authentic Fish Curry - No coconut milk!

Grandma's Fish Curry

My grandma who had visited us back in 1970s from Tamil Nadu.
No coconut milk added. Simple and healthy.
I used fresh trouts in Germany.


Ingredients:

2 whole fresh trouts (impurities removed, cleaned, and seasoned it with a salt and turmeric)
2TB olive  or sunflower oil
3 fresh Roma tomatoes
1 medium-sized red onion (chopped)
3 cloves of garlic (chopped)
2 TB ginger (chopped)
a fistful of fresh tamarind
2 cups of water

2 TB Baba's fish curry powder
1 TB Baba's chilli powder

2 Curry leaf twigs
Some coriander leaves for garnishing

Method
Heat up oil
Throw in the curry leaves
Fry chopped onions till golden brown
Next ginger & garlic till light brown
Then add chopped tomatoes
Add curry powders till you smell the aromas
Add tamarind juice and let it boil for about 10 mins
Add fish and cook for 5 mins.
Turn off stove and let it rest for about 45 mins.
Ready to eat with any type of white rice or with bread.

Fresh Soon Kueh (笋粿; Turnip Dumplings)

Tasty travels took me to Taipei and Hong Kong. Soon Kueh is one of my childhood favourites.
Once again, passion and determination, drove me to make this for my daughters.

A good Singaporean soul from the UK shared her family's recipe with me.
Here it goes.
http://peranakanandmore.blogspot.de/2011/03/soon-kueh.html

Homemade Hong Kong style Chee Cheong Fun/Rice Noodle Roll

I was fascinated when I watched hardworking elderly couples making fresh cheecheongfun/rice noodle rolls in Mongkok, Hong Kong back in 1993. Tasty travels has motivated me to pass on my passion to my family in Germany!

Ingredients:
330ml water 
80g rice flour
1 tbsp wheat starch
1 tbsp tapioca starch
1 tbsp cooking oil
1/2 tsp salt
Yield 10 rolls

How to make it
Mix all dry ingredients
Add water and leave it in room temperate for about 20 mins.
Oil pyrex or simply piepans. Pour 1/2 cup of batter and leave it in the steamer for 3-4 mins.
Roll it out and work on the next batch.

Drizzle with light soy sauce. I love to eat with my homemade chilli sauce. Enjoy!

The following video is worth watching.
http://www.youtube.com/watch?v=-OQlOYNo3wQ

Reminsicing Grandma's Authentic Chicken Briyani

Reminsicing Grandma's Authentic Chicken Briyani back in Singapore - from 1960s through 1980s!

Cooked and shared with our Eugene, OR, Seattle & Redmond, WA, friends.
Feasted with our friends in Stuttgart & Munich, Germany!

Every Saturdday, without fail, we buy the fresh free range chickens from Sky Valley Farms at the Washington State Redmond Farmers' Market - http://www.redmondsaturdaymarket.org/

Ingredients

Magical Marination

• 1 kilo chicken (use chicken with bones for better flavors)
  3 tbsp of ginger garlic paste
• 1/2cup of chopped coriander leaves
• ½ cup of chopped mint leaves
• 3-4 green chillies, finely chopped
• 1 – 2 tsp of red chilli powder
• 2 tsp of coriander powder
• 1/2 tsp of turmeric powder
• 2 tsp of garam masala powder
• Salt to taste
• 2tb olive oil

Basmati Rice

• 4 cups Tilda basmati rice (soak for about 30 minutes)
• Salt
• 2 large onions
• Some mint leaves
• 8 cups filtered water

How to cook

• Wash the chicken and drain out all excess water.
• Now in a bowl mix all the ingredients of the Marinade, and add the chicken. Leave it in the fridge to marinate overnight.
• Now strain the rice, and put it in a rice cooker to cook. Pour water into rice cooker, the rice and all the whole garam masala (tied in a muslin cloth) and cook. Cook the rice till you get one boil and see the rice is rolling over with the boiling water. Drain the rice, and run some cold water on it (this will prevent the rice from getting cooked further with the steam). Keep it aside.
• Slice large onion into fine slices and fry it till golden brown.
• Place the marinated chicken into a rice cooker, in which you want to cook the biryani. Pour some olive or sunflower oil/butter/ghee over the chicken.
• Add a layer of the half cooked rice on it. Sprinkle the browned onions, some fresh mint leaves.
• Next add another layer of rice and repeat the above step.
• Cover rice cooker with foil paper and place a tight lid on it. Leave to cook on dum.
• Cook the biryani on high flame for 5 mins and then simmer cooking for 30 minutes on low flame. Don’t over cook it.

Your fine feast is ready! Serve it with some raita and papadums.

Another great recipe - worth trying out!
http://gangasbiryani.com/gangas-biryani-recipe/gangas-lamb-biryani-recipe/

About Me

About Me

Best food comes from the heart and right in your own kitchen! Hi, I am Jo and thanks for stopping by. I hope you will enjoy reading my blog.

Diverse cultural background , fascinating historys, and family travels above all, a loving family inspired me to create a food blog. Born and raised in grEAT food paradise, Singapore, where my parents, seven siblings and I have immersed into Chinese, Malay, Eurasian, Nonya, food cultures. My strong roots originated in India and Nepal. Not only did they bring their secret recipes to pass on to 3 generations in Singapore but to also keep our bodies and souls together.  Family and neighbourly reunions back in our kampong or village were a weekly sumptous feast.

More food inspirations transpired when I got married to my true love, an American-German, whose ancestors stemmed from Germany, Austria, Czech (formerly Bohemia), and Italy. I am a proud mother of 2 beautiful and lovely daughters. They have also inherited a high taste for fine good food!

I will be posting fabulous fine cuisines with recipes from my grandmother, mother, relatives and good friends around the world soon. 

Please drop by and say hello. With this, I wish you a great time  in your own kitchen!