Janice Tripepi

After my chat with Alvin Quah I was hell bent on making a traditional Nyonya curry for you today. Alas, I still need to get my hands on some Pandan leaf and few other goodies in order to make my curry of choice. If anyone knows where I can lay my hands on some fresh turmeric – pray tell!! I am ready to offer up a kidney or perhaps, my last born child Max – he is very handy in the kitchen as a food taster, pot stirrer and he takes out the rubbish like a pro!

 

The sound and flavours of Nyonyan cuisine really appeals to me. Thanks to the Emperor of China way back in the Ming dynasty for sending off his daughter Princess Hang Li Po to be trothed to a the Sultan of Malacca. Although, this must have been enormously hectic for the young lass and her 500 strong entourage (how bad could that have been?), the union gave birth to the Peranakan culture and a wonderful fusion of and a Chinese/ Malaysian cuisine know known as Nyonyan cuisine.

 

As you a reading a food blog it stands to reason that you love cooking and like me, probably squirrel away loads of exotic foods in both your freezer and larder, also like me! So every so often I try as hard as possible to make use of said ingredients and place a moratorium on shopping. I make a point of using up as much as possible whilst only shopping for such daily bits as bread, milk and veggies.

 

My fridge lands up looking like the place that all jars go to die – Jarvana. Curry pastes, pickled walnuts, olives of every persuasion, pickles of every persuasion and and and … take up two whole shelves in my fridge. So enough is enough for this bit of fluff and I am emptying both the fridge and freezer so don’t be surprised if some unusual combinations appear on my dinner table for a few weeks. I quite enjoy doing this – it’s an Invention Test most evenings, only my lot won’t eliminate me!

 

To this end, I dug around and found some bottled Kaffir Lime leaves, domes of palm sugar etc. and was seriously thinking of a pilgrimage to my Chinese deli in Durban North to try and source the rest of the needful to make a Nyonyan curry …. But, good sense took hold and I decided to remain steadfast to my larder/freezer emptying mission.

 

T& C’S I will admit though, that I am going on a recce this Saturday morning to investigate a new Chinese Market that has opened in Springfield Park ….. I shall report back! AND if you can read this your eyes are absolutely fine!

 

 

 

Panang Fish & Prawn Curry

 

A quick and easy mid-week meal.

 

 

 

 

Ingredients

 

    

 

     

 

 

Firm white fish such as Kingklip or Hake – cut into bite sized chunks –

I used some Hake and some Kingklip – as I had a little of each in my freezer. 

You could make this from just fish or just prawns too.

 

6 – 8 prawns washed, deveined but l

300g Broccoli – washed and cut into florets

300g Rosa or cherry tomatoes cut in half

6 cloves of garlic finely chopped

2 large chillies finely chopped –

 1 small knob of ginger cut into batons optional – I just love ginger!

 

6 kaffir lime leaves – my lemongrass plant is Kaput and I

had no car yesterday either so I had to substitute.

 

1 can of Coconut Milk & 1 can of water

 

Fish Sauce – about 3Tbs – but you must always add fish sauce by taste – as each bottle differs in saltiness. Add 1Tbs, stir then taste then add some more. If you don’t like fish sauce – use salt instead.

 

½ a round of palm sugar or 2Tbs of brown sugar

2 limes each cut into 8

Fresh basil – one packet

1 sachet of Panang curry paste – or 3Tbs of either Thai red or green curry paste.

4 cups of cooked basmati rice.

 

This is another of those dishes that’s cooked at high temperatures in your wok –

so it’s best prepare all of the ingredients as you are going to have to work fast.

 

Heat your wok to smoking point and add enough oil, either sunflower or peanut oil to cover the base of the wok.

Add the chopped garlic, chillies and ginger and fry for 30 seconds

 

 

Add the onion and fry until they have softened and are starting to caramelise

 

 

Add one sachet or 2Tbs of Panang curry paste to the centre of the wok and fry

for 2 minutes with the onions

 

 

Add the broccoli and fry for 4 minutes

 

 

Add the can of coconut milk and one can of water

 

 

Add the ripped basil leaves, palm sugar/ brown sugar and fish sauce

and bring to the boil and cook for 15 minutes.

 

 

 

This is the palm sugar – which is sold in rounds.

 

Add the tomatoes.

 

 

Add the basil leaves – which you just rip up – don’t cut them with a knife or they

will discolour.

 

 

Add your fish, stir it through and reduce the heat to a medium simmer for 5 minutes.

Fish is delicate flesh – so don’t overcook it.

 

 

Add the prawns on the top – don’t stir vigorously or they will break up.

If you don’t like prawns in the shell – then remove them but don’t overcook them

or they will get as tough as little bullets

 

 

Taste – and adjust your seasoning. Add more fish sauce if needed.

Switch the heat off – but leave the wok on the plate and cover.

This will ensure that all of your seafood is tender.

Thai curries are quite soupy in consistency and are eaten with

a spoon as opposed to a knife and fork.

  

 

Serve with basmati rice, fresh basil leaves and slices of lime.

 

 

 

 

The lime is squeezed over the curry just before you eat it.

 

 

     

 

 

 

Poor Claire got her knickers into a monumental knot last night on Masterchef didn’t she!

 

As always 

 

Buon Appetito

 

xxx

 

jan 

 

I have been cloistered in my kitchen today contemplating the many little issues that are rattling around my head today. After nearly two years of therapy, some eight years ago, I try very hard not to make a habit of hanging on to my troubles. Of course, this is easier said than done, and although these are neither earth shattering, nor life changing dilemmas, I prefer to exorcise my demons on the hoof! So I light a candle, burn some rose geranium and lemongrass essential oils, stoke up the incense, put on my favourite lipstick, pour a glass of my very best wine and cook and within minutes I have a big smile on my face. Oh, and played Back to Black one more time!

 

Tonight is Poker Night for the boyz of ‘la famiglia’ and one by one they arrive, laden with their tipple of choice and a very polite packet of something to nibble! I just love them all and enjoy the big bear hugs and smooches they proffer as they walk through the front door. They linger just long enough to shoot the breeze before running downstairs to the ‘man cave’ which is set up expressly to see to their every need. Flat screen TV to enjoy the soccer or Grand Prix – Bar which is used mostly by Zio Mario, who really loves a glass of vino especially his wife is not there to limit his intake – Espresso Machine, of course, that goes without saying! – a gazillion packs of cards and Poker Chips.

 

Tonight I have Pasta al Forno on the menu. This is the quick and easy version of the rather laborious Lasagne. It still takes the best part of the day to make but mostly because I doubled, if not trebled up on the ingredients and made two trays of the Pasta al Forno and have a container of the Mushroom & Brinjal pasta sauce in my freezer for another day. This is the ideal dish to prepare for large functions – because you can prepare them way in advance and freeze them. All Tripepi birthdays, christenings, First Holy Communions etc. are accompanied by trays this hot and bubbly tray of cheesy pasta. I will harvest at least three meals from my labour! My girlfriend Carol, aka Maria von Trapp, because she lives up the mountains, is arriving with her hubby and grand(baby)daughter tomorrow for the night – so dinner is already prepared!

 

Written on Sunday morning …. Early!

 

Pasta al Forno

 

 

There are three parts to this dish

 

 

The Sauce or Sugo

The White Sauce or Béchamel Sauce

Cooking the pasta & assembling the dish.

 

 

 

The Sugo

 

 

You can pretty much use any sauce for a Pasta al Forno.

This is a Fresh Tomato, Mushroom & Brinjal Sauce but a Bolognaise works very nicely too!

 

This recipe makes enough sauce for two trays of Pasta al Forno which will feed 20 people

Plus enough extra pasta sauce to make pasta for 6 people.

 

Ingredients

 

 

  

 

2kg’s of fresh tomatoes – blanched, skinned and liquidised – or 3 large tins of peeled tomatoes

2 small tins of cherry tomatoes

7 brinjals

3 onions chopped

3 trays of mushrooms

2Tbs of finely chopped garlic

6 anchovy fillets

1 small packet of Calamata Black Olives – de-stoned

2 chillies (optional)

4 stock cubes – mixed with 400ml boiling water

A bouquet garni of rosemary & thyme

Black pepper

Olive oil

2 cups of dry white wine – or red if you prefer

 

 

 

  

 

I had a nice bag of ripe and soft jam tomatoes so I used them – wash them, cut a cross

right accross the tomatoes – place in a bowl and cover with boiling water.

Cover with some cling wrap and set aside for 20 minutes after which the skins will easily

rub off.  Quarter the tomatoes and liquidise in your blender. They are now ready to use in the sauce.

 

To prepare your Brinjals

 

 

Bake the brinjals in your oven at 200d for 25 minutes.  When they have cooled

cut the stalk off and peel off the skins.

Chop the flesh into chunks which you be adding to your sauce.

 

 

In a large pot bring enough olive oil to cover the base of the pot to a high heat

Add the garlic and fry until it’s just starting to colour

Add the onion, bouquet garni and chillies

 

 

Add the wine and reduce until all of the alcohol has evapourated

Add the onions and fry for 5 minutes

 

 

Add the mushrooms and fry for 5 minutes

 

 

Add the tomatoes, the brinjal flesh and the olives

 

 

Bring the sauce to the boil and then simmer for 30 minute on a medium heat until the sauce is thick.

You can use a very runny sauce in this dish it needs to be a little thicker. Set it aside.

 

 

 

The Béchamel Sauce

 

There is a secret to making a good béchamel and that is to cook the roux or butter and flour mixture until it is a caramel colour. This ensures a deep rich flavour.

 

 

  

 

250g butter

3 bay leaves

7 heaped dessert spoons of flour

2L of full cream milk

400g of grated mature cheddar cheese

1 cup of chicken stock

Plenty of black pepper

A good grating – about 1/2tsp of nutmeg

A little extra salt

 

In a heavy bottomed pot melt the butter

 

 

Add the bay leaves and the flour

 

 

It’s best to use a whisk to make a béchamel this ensures no lumps

Whisk the butter and the flour – it will go quite thick initially –

then as the heat melts the butter it will losen. Whisk like a mad woman – don’t stop!

 

First add the chicken stock and whisk it in

 

 

Cook the roux until it turns a caramel colour.

 

 

Slowly add the milk whisking ALL OF THE TIME!

Once all of the milk is incorporated add the pepper and nutmeg and whisk until the sauce thickens.

 This will take about 10 minutes. Don’t stop whisking!

 

 

Now add the cheese and keep whisking – you get a bit of a workout when you make this dish …..

Remove the bay leaves and the sauce is ready.

 

 

Done!

 

 

Taste test for seasoning and adjust to please your taste buds.

 

 

The Assembly

 

In a large pot of salted boiling water cook two packets of Penne.

When the pasta is tender remove and drain in a colander.

 

Long pasta such as spaghetti or linguine etc. is not suitable for this dish really.

 

Grate one block of smoked mozzarella and one block of pecorino cheese.

You can substitute a strong cheddar for the pecorino and plain mozzarella for the smoked

mozzarella if you can’t find the above.

 

 

Use two oven proof dishes – your roasting pan will do fine.

 

Mix a few serving spoons of the sauce into the cooked penne

 

 

Now add a few spoons of the béchamel sauce to this

 

 

Layer one – a layer of the pasta

 

 

Layer two – on top of the pasta spread three serving spoons of the sauce

 

 

Layer Three – some béchamel sauce

 

Layer four – some of the grated smoked mozzarella and pecorino

 

 

Layer Five – another layer of the pasta

 

 

Layer Six – a good topping of the béchamel

 

Sprinkle the top with the balance of the mozzarella and pecorino and a little black pepper.

 

Bake in a pre-heated oven at 180d for 30 minutes.

 

 

Serve with some nice crusty rolls and glass of vino and watch the smiles spread across their faces.

 

 

As always

 

     

 

 

How are these Poker Faces!

 

Buon Appetito

Xxx

jan