2009年11月24日星期二

Tamarind – Makahm - use for making tamarind water

Tamarind – Makahm


Tamarind – MakahmThe reddish brown, curved seed pods of a lovely tropical tree hold several large seeds encased by moist, sticky, dark brown flesh that varies from being very sweet to very sour.

The large lacy-leaf trees are common in the tropics the world over. The tamarind pod is oblong and curved in shape and looks much like the seed pod of many large flowering trees. When young, the pods are green and fleshy. As they ripen, they turn reddish brown and become brittle on the outside; inside, the rich, dark brown flesh of the fruit is moist and sticky, enveloping a row of bean-like seeds.

Make your own nonya curry paste

Roasting 4 tbsp coriander seeds
2 tbsp cumin seeds, 1/2 star anise,
2 tsp crushed dried red chillies,
1 tsp black peppercorns,
a 2cm piece of cinnamon stick &
1 clove. Cool before finely blending in a coffee/spice grinder.
Mix in 1 tbsp ground turmeric.
Store in airtight container. Makes about 10 tbsp.

Pound shallots, garlic and ginger or use food processor

choices of adds :- Pototoes, tomatoes or carrots

4 tablespoon of oil, heated hot, add shallots,garlic and ginger paste fry until fragrant,
add chicken fried for a while, add curry paste. add water (or coconut milk)

add lemon grass, Potatoes boil to tender add tomatoes boil 5 mins