By Jasmine | April 25, 2012
600-1000 grams of beef, cubed into bite size pieces.
1″ cinamon stick
3 teaspoons of chilli flakes
3-4 bits of black cardamon (break open a pod and pull out 3 bits)
3 teaspoons coriander seeds
2 teaspoons cummin seeds
nutmeg (cut off a bit the size of a little finger nail)
1.5 teaspoons tumeric (ground)
0.5 teaspoons star anise (ground)
finely chop 1 sml-med onion
4 cloves of garlic (finely chopped)
Ginger (.. I didn’t have any today..but I think it needs it.. )
kerisik (aka coconut butter.. in a dry pan fry (no oil) 3-4 tablespoons of desiccated coconut till golden, then grind it into a paste in a mortar and pestle.. see notes below)
tablespoon of lemongrass paste ( the sort that lives in a tube in the fridge..)
2 teaspoons of tamarind paste
1 tin of coconut milk
1 tablespoon kecup manis (add to taste for sweetness)
two splashes of fish sauce
pinch of salt
Cook it up..
Make kerasik, put it aside.
Grind up spices.
Use a pot/pan that can go in the oven.. unless you like stirring stuff for hours..
On a low heat, fry onions and garlic till the onion starts to go transparent.
add spices and karashi add water as needed to stop it all burning and fry it up till it smells good.
add beef, lemongrass and fry it up till the meat is sealed (cooked on the outside), stir in the tamarind paste just before the meat is done.
add tin of coconut milk bring to the boil.
Let it boil for at least 20 minutes while you heat the oven to 180-200C.
Put the pot in the oven with nothing covering it (so the sauce reduces)
periodically stir the contents.
Once the sauce has reduced to a thicker consistency, turn the oven down to 120-150 so you don’t need to stir it as much.
end result should be thick and meaty, so it can be eaten with a fork..
if you don’t care about the extra carbs.. use 250gr of coconut to make the kerisik.
It absorbs the oil so it doesn’t get an oil slick on the top..
By Jasmine | April 17, 2012
Essentially a basic fish curry recipe which is based around coriander seed, cardamon and a little cummin.
Quite a mild flavored curry as seafood is mild and can’t be cooked for long to pull the flavors out..
This does one person for a meaty dish.. could do two people with a little more yogurt and more Prawns.. otherwise just double it…
Spices.(grind them fresh if you can)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon chilly flakes (lazy.. they grind up easier in the mortar)
2 whole cloves
1/8 teaspoon ground cardamon (yep again with the lazy)
1/4 teaspoon ground cinnamon (grind up some cinnamon stick if you feel motivated.. )
Prawns + marinade:
6 ridiculously large prawns..
1/2 teaspoon ground turmeric
1/2 teaspoon ground corriander
1/8 teaspoon cinnamon
1/4 teaspoon whole white mustard seeds
1/2 teaspoon salt
1″ cube of ginger chopped really finely (grated if you have one)
2 green cardamom pods
1/8 teaspoon aesfoedita powder ( substitute 1 garlic clove if you don’t have it)
1 bay leaf
1 teaspoon salt
(OPTIONAL.. 1/2 teaspoon sugar)
1/2-3/4 cup plain whole milk yogurt (pot set jalna greek or european style yogurt works well, full cream)
Put all the “Prawn + marinade” ingredients into a bowl (with the prawns) and mix them together.
Put aside while prepping everything else..
Use a generous amount of oil and fry the prawns till cooked.
Take the pan off the heat, remove prawns and put aside.
In the same pan, fry spices ginger etc.
Low heat, add water if it starts to burn.
After everything starts to smell nice, add enough water the cover the bottom of the pan (1/4 cup) and remove the pan from the heat.
slowly stir in the yogurt (if you bulk add it while it is too hot it will curdle and not be as smooth)
let simmer slowly for at least 5-10 mins.
(note the yogurt will stick very easily if left unattended.. )
Add the prawns back in (and any juices), allow to slowly cook in for a few more minutes..
(may need to add more water before the prawns so there is enough sauce)
By Jasmine | April 17, 2012
So looking at some of the available URL real estate I think this is probably the best place to house some of the recipes I’ve been playing with lately..
I rarely make much these days, I spend large parts of my time riding motorcycles and working but I do tend to still eat well..
Still not sure on how I’ll do revisions but… urge to think about versioning system for recipes that will do a “webtender” equivalent of available recipes based on a provided list of available ingredients.. But that will have to wait..
By Jasmine | May 1, 2010
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By Jasmine | October 17, 2009
I lost the slip case for my lifebook a couple of months ago and I am taking it to Sydney on Monday so I though I would make a simple replacement for it…
I had earmarked some ironing board padding that was left over from when I added some extra softness to the cheap ironing board to stop it leaving mesh shaped imprints on everything I ironed.
I found some left over red heavy satin and a scrap of odd corduroy fabric and devised a rough pattern.
Originally the case was going to be a simple square piece of fabric sewn together along the edge (about 1 com in ) so the lining was visible along the edge…
After cutting it out and making said square shape I found that I had cut it too small to accommodate the additional thickness of the wadding.
It was also too thick to sew through along the edge even if I changed the orientation so that it was just a slip (no flap)..
I tried blanket stitching the edge witch some thick oiled string (heavy thread used for sewing shoe soles on) but I had to use a pair of pliers to pull the needle through the fabric and after two and a half stitches the needle broke at the eye…
I then came up with the idea of using elastic straps around the edge that were tight enough to hold the edges closed and two loops to hold the flap down.
Surprisingly it worked and it doesn’t look too bad. The squares of stitches that hold the elastic on are far from perfect but they are not that bad. Overall it doesn’t look too shabby.
Anyway pictures of the achievement.