BASE
(Spice Pastes)
Base
Back to Basic Recipes
OVERVIEW:
Balinese food gets its characteristic flavor from a blend of spices, herbs, roots and other savory ingredients, which are prepared in different ways. The basic seasonings (known as base – pronounced barseh – are sometimes finely chopped or sliced, other times pounded to a fine paste. Some spice pastes are made from raw ingredients, while for others, the ingredients are either steamed or roasted before pounding.
These spice pastes can be prepared in advanced and stored in a refrigerator for up to one week. They can also be divided into smaller quantities and deep-frozen. If you are using a mortar and pestle, grind the dry spices such as pepper and coriander first; then add the hardest ingredients, the roots such as laos and kencur. When these are finely ground, add the shallots and chilies, then finally soft ingredients such as shrimp paste.
If using a food processor, blend the dry spices first then add all other ingredients, except the oil.
Spice pastes keep refrigerated for up to two weeks, or spread finished spice paste in ice cube tray and freeze. Once frozen paste will keep easy up to 6 months.
Rabu, 13 Mei 2009
Senin, 11 Mei 2009
Hen's Eggs
Whether it's soft-boiled, over-easy, scrambled, or poached, this is our tribute to - you guessed it - the egg! As I go on to 'eggs-plain' the ins and outs of eggs, I'm sure you'll find that this is 'eggs-actly' what you've been waiting for!
Hens' eggs come in shades of both white and brown. There is no difference in flavour or nutritional value between the two. Quite simply, the white egg comes from a white hen; the brown egg comes from a brown hen. But it's what is inside the hard little shell that's important. Each egg contains a membrane, a yolk, and whites.
Characteristics of the EGG
Egg Shell:
1.
The color of the egg shell is determined by the breed of the hen
2.
White feathers and white ear lobes yield white shells
3.
Red feathers and red ear lobes yield brown shells
4.
Brown eggs usually come from larger birds which require more food, therefore brown eggs are usually more expensive
Egg White:
1.
Albumen (egg white) in raw eggs is opalescent
2.
Cloudiness indicates the presence of carbon dioxide that has not yet escaped through the shell; this indicates a very fresh egg
3.
A yellow or greenish cast in raw whites may indicate presence of riboflavin (Vitamin B2)
Egg Yolks:
1.
Yolk color depends on the diet of the hen
2.
No artificial color additives are permitted
3.
Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors
Blood Spots:
1.
Occasionally found on yolks; caused by a rupture of a blood vessel on the egg yolk surface during formation of the egg
2.
Spot presence does NOT indicate a fertile egg
3.
As an egg ages, the yolk takes up water from the albumen to dilute the spot; therefore, a spot indicates a fresh egg
4.
Eggs with a spot is chemically and nutritionally fit to eat
Types
Organic Eggs:
1.
Eggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers
2.
No commercial laying hen feed ever contains hormones
Free-Range Eggs:
1.
True free-range eggs are those produced by hens raised outdoors or that have access to outdoors
2.
Due to seasonal conditions, few hens are raised outdoors
3.
Nutrient value unaffected (and NO better)
Fertile Eggs:
1.
Eggs which can be incubated and developed into chicks
2.
Not more nutritious, do NOT keep as well, and are more expensive to produce
Egg Size: (Influencing Factors)
1.
As hens age, egg sizes increase
2.
Environmental factors that lower egg weight: heat, stress, overcrowding, poor nutrition
3.
Egg sizes: Jumbo, Extra Large, Large, Medium, Small, Peewee
4.
Sizes are classified according to minimum net weight in ounces per dozen (oz/dz)
Hens' eggs come in shades of both white and brown. There is no difference in flavour or nutritional value between the two. Quite simply, the white egg comes from a white hen; the brown egg comes from a brown hen. But it's what is inside the hard little shell that's important. Each egg contains a membrane, a yolk, and whites.
Characteristics of the EGG
Egg Shell:
1.
The color of the egg shell is determined by the breed of the hen
2.
White feathers and white ear lobes yield white shells
3.
Red feathers and red ear lobes yield brown shells
4.
Brown eggs usually come from larger birds which require more food, therefore brown eggs are usually more expensive
Egg White:
1.
Albumen (egg white) in raw eggs is opalescent
2.
Cloudiness indicates the presence of carbon dioxide that has not yet escaped through the shell; this indicates a very fresh egg
3.
A yellow or greenish cast in raw whites may indicate presence of riboflavin (Vitamin B2)
Egg Yolks:
1.
Yolk color depends on the diet of the hen
2.
No artificial color additives are permitted
3.
Natural yellow-orange substances such as marigold petals may be added to light-colored feeds to enhance colors
Blood Spots:
1.
Occasionally found on yolks; caused by a rupture of a blood vessel on the egg yolk surface during formation of the egg
2.
Spot presence does NOT indicate a fertile egg
3.
As an egg ages, the yolk takes up water from the albumen to dilute the spot; therefore, a spot indicates a fresh egg
4.
Eggs with a spot is chemically and nutritionally fit to eat
Types
Organic Eggs:
1.
Eggs from hens fed rations having ingredients that were grown without pesticides, fungicides, herbicides or commercial fertilizers
2.
No commercial laying hen feed ever contains hormones
Free-Range Eggs:
1.
True free-range eggs are those produced by hens raised outdoors or that have access to outdoors
2.
Due to seasonal conditions, few hens are raised outdoors
3.
Nutrient value unaffected (and NO better)
Fertile Eggs:
1.
Eggs which can be incubated and developed into chicks
2.
Not more nutritious, do NOT keep as well, and are more expensive to produce
Egg Size: (Influencing Factors)
1.
As hens age, egg sizes increase
2.
Environmental factors that lower egg weight: heat, stress, overcrowding, poor nutrition
3.
Egg sizes: Jumbo, Extra Large, Large, Medium, Small, Peewee
4.
Sizes are classified according to minimum net weight in ounces per dozen (oz/dz)
Sabtu, 09 Mei 2009
Classic Beanthread Noodle Soup with Chicken
Classic Beanthread Noodle Soup with Chicken
Ingredients :
110g (4 oz) dried beanthread noodles
15g (1/2 oz) Chinese dried black mushrooms
175g (6 oz) Chinese bok choy or Chinese leaves (Peking cabbage)
110g (4 oz) boneless chicken breasts, skinned
1 tablespoon light soy sauce
1 tablespoon fish sauce or light soy sauce
1.2 litres (2 pints) homemade chicken stock
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped shallots
2 teaspoons sesame oil
Garnish :
1 tablespoon groundnut (peanut) oil
3 cloves garlic, finely sliced
3 tablespoons finely chopped spring onions
Procedure:
Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and cut into 7.5cm (3 in) lengths using scissors or a knife. Set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and cut the caps into thin strips. Cut the Chinese greens into 7.5cm (3 in) pieces, wash and drain well. In a food processor, mix the chicken with the light soy and fish sauce and finely chop. It should be a thick paste. Divide the mixture into 8 equal parts and roll each part into a ball. In a large pot, heat the stock. Add the sugar, salt, pepper and chicken balls. Simmer for 2 minutes. Then add the shallots, noodles, mushrooms and Chinese greens and continue to simmer gently for another 5 minutes. Add the sesame oil and stir. Pour into a soup tureen. Prepare the garnish. Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is slightly smoking, add the garlic and stir-fry until brown. Remove and drain on kitchen paper. Garnish the soup with the browned garlic and spring onions and serve at once. Serves -4
Fragrant Prawn and Lemongrass Soup
Ingredients:
225g (8 oz) raw prawns
2 stalks fresh lemongrass
1.2 litres (2 pints) homemade fish or chicken stock
1 tablespoon finely chopped fresh ginger
1 or 2 fresh red Thai chillies, seeded and finely sliced
1 teaspoon salt
1/4 teaspoon freshly ground
5 pepper or black pepper
2 tablespoons fish sauce or light soy sauce
2 tablespoons lime juice
2 teaspoons chilli bean sauce (optional)
2 whole spring onions, finely shredded
fresh coriander
Procedure:
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water rinse well and pat them dry with kitchen paper. Peel the lemongrass to the tender whitish centre and crush with the flat of a knife. Then cut into 7.5cm (3 in) pieces. In a large saucepan, bring the stock to a simmer and add the lemongrass. Turn the heat to low, cover and cook for 10 minutes. Remove the lemongrass with a slotted spoon and discard. Then add the ginger, chillies, salt, pepper, fish sauce and limejuice. If you like it spicy, add the chilli bean sauce. Simmer for another 3 minutes. Now add the prawns, cover the pot and remove from the heat. Let it sit for 10 minutes. Finally, stir in the spring onions and fresh coriander sprigs. Ladle into a large soup tureen or individual bowls and serve immediately.
Ingredients :
110g (4 oz) dried beanthread noodles
15g (1/2 oz) Chinese dried black mushrooms
175g (6 oz) Chinese bok choy or Chinese leaves (Peking cabbage)
110g (4 oz) boneless chicken breasts, skinned
1 tablespoon light soy sauce
1 tablespoon fish sauce or light soy sauce
1.2 litres (2 pints) homemade chicken stock
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped shallots
2 teaspoons sesame oil
Garnish :
1 tablespoon groundnut (peanut) oil
3 cloves garlic, finely sliced
3 tablespoons finely chopped spring onions
Procedure:
Soak the noodles in a large bowl of warm water for 15 minutes. When soft, drain and cut into 7.5cm (3 in) lengths using scissors or a knife. Set aside. Soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the excess liquid. Remove and discard the stems and cut the caps into thin strips. Cut the Chinese greens into 7.5cm (3 in) pieces, wash and drain well. In a food processor, mix the chicken with the light soy and fish sauce and finely chop. It should be a thick paste. Divide the mixture into 8 equal parts and roll each part into a ball. In a large pot, heat the stock. Add the sugar, salt, pepper and chicken balls. Simmer for 2 minutes. Then add the shallots, noodles, mushrooms and Chinese greens and continue to simmer gently for another 5 minutes. Add the sesame oil and stir. Pour into a soup tureen. Prepare the garnish. Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is slightly smoking, add the garlic and stir-fry until brown. Remove and drain on kitchen paper. Garnish the soup with the browned garlic and spring onions and serve at once. Serves -4
Fragrant Prawn and Lemongrass Soup
Ingredients:
225g (8 oz) raw prawns
2 stalks fresh lemongrass
1.2 litres (2 pints) homemade fish or chicken stock
1 tablespoon finely chopped fresh ginger
1 or 2 fresh red Thai chillies, seeded and finely sliced
1 teaspoon salt
1/4 teaspoon freshly ground
5 pepper or black pepper
2 tablespoons fish sauce or light soy sauce
2 tablespoons lime juice
2 teaspoons chilli bean sauce (optional)
2 whole spring onions, finely shredded
fresh coriander
Procedure:
Peel the prawns and discard the shells. Using a small sharp knife, remove the fine digestive cord. Wash the prawns in cold water rinse well and pat them dry with kitchen paper. Peel the lemongrass to the tender whitish centre and crush with the flat of a knife. Then cut into 7.5cm (3 in) pieces. In a large saucepan, bring the stock to a simmer and add the lemongrass. Turn the heat to low, cover and cook for 10 minutes. Remove the lemongrass with a slotted spoon and discard. Then add the ginger, chillies, salt, pepper, fish sauce and limejuice. If you like it spicy, add the chilli bean sauce. Simmer for another 3 minutes. Now add the prawns, cover the pot and remove from the heat. Let it sit for 10 minutes. Finally, stir in the spring onions and fresh coriander sprigs. Ladle into a large soup tureen or individual bowls and serve immediately.
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