T&T - Tastes Like Home

Tried and Tasted (T&T) is a monthly event of appreciation of other blogs - an opportunity to thank your fellow bloggers for sharing their recipes by re-creating them.
Starting the very first edition of T&T, I have kindly asked Cynthia of Tastes Like Home to be the first “laboratory rat”.

Cynthia was the very first person to comment on my blog and is a great support throughout my blogging days. I have tried several of her recipes and have to say that not only do they look gorgeous, they taste delicious too.

Cynthia’s blog is beautifully weaved with pictures of dishes mainly from her homeland – Barbados and Guyana. It rarely features actual recipes (this is because she is writing a book), but she is more than willing to share them. All you need to do is to drop her an e-mail.

So why not come home one evening saying: “Honey, let’s have some Caribbean tonight.”

The rules are simple:

1. Cook any recipe(s) from Tastes Like Home and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)
   
1. There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.
2. Link your post to HERE (feel free to use the logo) and to the original post. Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss.
   
3. Send me an e-mail (zlamushka@hotmail.com) with your name, your post URL as well as the original URL and a picture (any size).
4. Deadline is the May 31st 2008 and the round up will be posted within a week.

Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me (zlamushka@hotmail.com) with your experience of what you cooked and please include a picture.

The round up will be posted during the first week in June.

So from now on until the end of the month, we are enjoying TASTES LIKE HOME!

Excuse my impatience, I have already indulged myself into her Tamarind Relish:

Cynthia suggests this relish as a dipping sauce with raw or cooked veggies or instead of the regular chutney with any curry dish, particularly stirred into a seafood curry. I have stirred a generous tablespoon with boiled couscous, stir-fried mushrooms and peas, fresh veggies, nuts and raisins. Lovely sweet and sour, slightly spicy salad:

Kimchi - Korean Pickled Cabbage

I have been trying to make my own kimchi for years now. Every recipe I googled or saw in cookbooks just went wrong. Four times over the last year I tried again, leaving the kitchen with a nasty rotten bubbly cabbage smell.
This time, I set my mind on pushing this experiment to perfection. I went to our library and looked for the oldest possible traditional Korean cookbook - found one called Growing Up In A Korean Kitchen (by Hi Soo Shin Hepinstal) - a collection of memories and recipes passed on from one generation to another. Immediately I fell in love with it, but what more, I knew with this cookbook; I ll make my kimchi the way I always wished for. I mean this girl makes her own gochujang paste and soy sauce!

So what is kimchi, anyway? High in protein, vitamins A and B and low in calories with fibrous texture and lactic acid content.

Korean kitchens create more than one hundred kinds of kimchi, using everything from cabbage to watrermelon skins and even pumpkin blossoms in summer. Each family´s kimchi has its own unique flavor, but the basic process is to salt the vegetable, firming it up by extracting its liquid, locking in the original flavor. A mixture of spices is then introduced and the vegetable is fermented, creating its distinctive character. .... (p. 95)

And just as I believed, her recipe was an ultimate success. Finally, here it is, just the way I like it:

TRADITIONAL KOREAN PICKLED CABBAGE:
(Tong Baechu Kimchi - 백추 김치)

• 1 kg Chinese cabbage, cleaned*
• 1/2 cup coarse sea salt + 1 tbsp more
  
• 1 tbsp sweet rice flour (I used plain wheat flour)
• 1 tbsp fish sauce
• 1/2 cup hot red pepper powder
• 200g white radish (daikon)
• 1 hot red fresh pepper
• 1 spring onion
• 2 cloves garlic
• 2 walnut halves
• 1/2 tbsp squeezed ginger juice
• 1/4 cup sugar
• 1/2 tbsp lemon juice

* Note: To clean the cabbage, wash it once and drain. remove tough outer leaves and reserve for later use. Cut out the hard cabbage end leaving just enough to hold the cabbage together.

Cut the cabbage lengthwise into halves or quarters. Wash once more, but do not drain. Place the cabbage cut sides up onto layered outer leaves and other leaves that have separated. Sprinkle 1/2 cup salt in between the leaves and on top. Dissolve the tablespoon of salt in half cup lukewarm water and pour over the cabbage. Let sit for three hours, shifting the cabbage around every hour.
Rice several times in a colander and drain well.

Meantime, cut the radish into matchsticks, de seed the chilli and slice finely, cut the spring onion (green part into 5cm pieces, white part into thin diagonal slices). , crush the garlic and chop finely, and chop the walnuts.

To make the stuffing, in a small saucepan, dissolve the flour in 1/2 cup water. Bring to boil, lower the heat and boil for 2 minutes or until thickened. Let cool. In a large pan, combine the flour paste with fish sauce and red pepper powder. Mix well and add the rest of ingredients.

Wearing rubber gloves, start rubbing the paste generously onto each cabbage leaf and in between the whole cabbage piece. Start from the outer leaves and work inwards.
Once done, summon the whole cabbage halves (or quarters) and press in a roll to hold together. Take a few single leaves and wrap then around the whole cabbage piece.
Place the cabbage rolls next to each other in an air-tight container and fill the space in between with the loose leaves. Add a little water into the bowl where the stuffing was to mix with the remaining bits and pour this spicy water over the cabbage. Press the cabbage down to remove all the trapped air bubbles.
All the cabbage leaves must be immersed in liquid, so add more water, if needed. Be sure to leave about 2 inches space at the top of the jar.

Close the container tightly (you can use any type of container, but it has to have a tight, non-metallic lid). Double wrap the container in plastic bags and secure the lid with a rubber band. Leave at room temperature for 20 hours. Unwrap and open the container, laddle some juice out and adjust the salt or sugar. Cover up, double wrap and let sit in room temperature for another 2 - 3 days. Transfer to the fridge for another day or so to stop the fermentation process and to develop its characteristic spicy carbonated tang.

When ready to be eaten, cut the cabbage into 2 inch slices and serve. This kimchi will stay fresh for a month, but will become gradually more sour, but still, extremely HOT! Just like Tompa...

We had ours with plain brown rice, some fresh green leaves and Korean Seasoned Eggplant.

Coconut Date Chutney

I clearly remember my very first time making chutney. It was shortly after I was introduced to Indian cuisine (not even three years ago) and thus started experimenting with spices. I read quite a bit about the dining culture including all the inevitable items that a course should have.
Chutneys were one of them. Back then, I wasn't sure what they really were meant for, the only condiment I knew was ketchup or pickles. Something of a rather marmalade consistency didn't appeal to me at first. However, I still was curious to give it a try. I didn't have much of a recipe choice, so I made the one and only I had. It was a chutney from dates. Dates for us Europeans are deliberately used in desserts, which was another "weird" thing about Indian cuisine. Well, gladly that I tried, because it turned out being one of my favorites:

COCONUT DATE CHUTNEY:

prep time: 10 minutes

• 3 tbsp grated coconut (I use dried)
• 1/2 small onion
• 2 tsp chopped coriander leaves
• 2 cm fresh ginger
• 1 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• 2 garlic cloves
  
• 1 tsp sugar
• 1 tomato
• 6 dates, stoned
• 1 tsp lime juice
• 1/2 tsp salt

Place all the ingredients into a blender and grind to a paste. This is a quite strong and aromatic chutney. Goes perfect with fried rice dishes.

This one is intended for Chandrika of Akshaya Patra for her AFAM event. This is my very first time participating, because I just never cook with fruit. Fruits are the best when fresh. I don't feel the same way about dates, though.

Pickled Onion Chutney

I cannot remember the first time I made these or where I got the recipe from. I just now that this has turned into one of my most favorite home-made chutneys for several reasons; it is quick, simple, cheap, but foremost, crispy and deliciously sweet, sour and spicy. A great way of utilizing excessive amount of onion before it starts growing....

PICKLED ONION CHUTNEY:

Prep time: 25 minutes
Makes: 1 jar

• 6 cups onions, sliced
• 2 tsp cumin seeds
  
• 2 tbsp oil
  
• 2 tsp chili powder
• 1 tsp salt
• 1 tsp mustard seeds
• ½ cup lemon juice
• 5 dried chilies, crushed
  
• ¼ cup sugar

Heat oil in a frying pan, add the cumin and the mustard seeds, as well as crushed chilies and let spluter. Add the onions and brown them properly. Then add other ingredients, bring to boil, boil for one minute and then turn the heat off.
Pour the mixture in a glass bottle and cover tightly (to clean the lids, boil them for one minute).
Turn the bottles upside down for a minute and to sterilize the mixture. Cover with a blanket and let cool down naturally.
Store in dark, dry place. Once the the jar is opened, store in the fridge.

Serve with fried rice, curries or anywhere where you would normally serve pickles.

This recipe was also the first one to pop into my mind when reading about 2nd Onion Day declared and hosted by Kochtopf, therefore it would be a sin not to send it over to her.

Raisin Stuffed Chili Pepper Pickles

This is a very unusual pickle recipe that I got from my dad who claims to have it from a lady that used to babysit me thousands years ago.... He accidentally ran into her last week (after considerable amount of time he still seems to remember her) and was talking pickles with her. (This is not a pick up line, mum :) Right now, there is a pickling season in here (did I mention I was down in Slovakia again?), so preserving and canning is "in" right now. So, when meeting old accuaintancies talking pickles is more inventive than talking weather.

PLUS! This type of small talk is lot more productive, since you happen to learn lots of unusual recipes. Just like:


RAISIN STUFFED CHILI PEPPER PICKLES:
(zavárané feferónky s hrozienkami)

spice ladder: ****

prep time: forever

• big chili peppers
• raisins
• pickling solution (1:1:1 ratio)
• water
• vinegar
• honey

* Note: We used jalapeno and these little round ones, we call them peperoni. I couldnt the word for them in English, not even after consulting it with this Awsome Chile Database.... If you guys know the word, help. They re pretty spicy...

Preparation is easy, but time consuming. Gather all the chilies and wash them. With a sharp knife, cut off the green tops and with the back of a spoon, scoop out al the insides. Wash well.

With the help of a long chopstick, stuff the peppers with raisins.

Place into a pickling jar, very tightly.

Combine the ingredients for the pickling solution and bring to boil. Set off the fire and let cool down. Pour into the pickling jars and close tightly. (The lids should be very clean, so I advice you to boil them for a minute to sterilize them).
Place the jars into a big pot, cover with water and bring to boil. Set off the fire and let cool down. Take them out of the water adn store in a dark cool place for about 3 weeks, so the chili peppers soften up. Open and enjoy :-)

This is my contribution to a great event: Waiter, There Is Something In My .... Savory Pickle hosted by The Passionate Cook. Enjoy!!

UPDATE (Oct 10th): I am proud to hear that Joey of 80 Breakfasts decided to re-create my recipe. She adds sage and thyme for extra kick... Look at all her pictures, now that is something. Thanx, Joey. Hope you enjoy them.

Pickled Eggplant And Chili

I have to confess this is my very first participation in an Online Food Event. Only recently I have found out about various events organized by bloggers, where you submit your creations on a weekly, monthly... theme basis. Here is when I ran across Coffee´s Monthly Blog Patrol (MBP). I have to confess that July´s theme 'Preserve It' suits me like a tailor-made dress. I have been wanting to pickle something special for a long time and had a couple of recipes I wanted to try out, ... but, but, but... So this time, it was today or never. I chose Pickled Chili of Chachi´s Kitchen posted by Saju.

Ok, it doesn't look quite the same, but I have to admit, I just couldn't get green chilies. So, I used red chilies instead. But then I realized that they are way too spicier than the green variety, so I used 1oo g aubergine cubes to 'mild them down'...

Like this:













Then followed the recipe step-by-step
... and created this...













Here is the recipe, just for my reference:

• 10 red chilies and 100 g eggplant
  
• 1 tspn salt
• 1 tbspn oil
• 1 tbspn lemon juice
• 1 tbspn split and hulled mustard seeds
• 1/4 tspn tumeric
  

Wash and dry the chilies, cut each chili lengthways and into 2 pcs. Cut the eggplant into small bites. Mix with salt and leave overnight. Arrange the chilies on a clean tea towel, let then air dry overnight. Take a jar large, add the oil, lemon juice, mustard seeds and tumeric to it. Close the lid and mix, place all the chilies and eggplants in the jar, close the lid and mix well.

The pickle is ready to serve!
Now I can´t wait to try it in just a couple of hours with my Indian lunch.... :)

Thank you both: Saju, for your creativity in the kitchen and Coffee, for a great event.

(Mango) Chutney pickling mix

Chutney is probably the most common fruit condiment in India. An amazing blend of sweetness and freshness spiced up with chili. You cannot possibly go wrong with serving a little pile of chutney on side with any spicy curry dish. My sister is particularly fond of the mango variety. Here in Malmö, mango chutney is the only one you can get in Indian restaurants (I believe it is because mangoes here are dirty cheap for some strange reason)...

Anyway, I made couple of jars two weeks ago (to impress Tom and to make my sister miss me) and I got both :) Have a look (don't mind the artsy fruit bowl in the background) :














Making a chutney is not a big deal and it doesn't take a long time. The only thing is that you have to wait a week, so the flavor absorbs fully into the fruit flesh. But that´s the charmless rule with pickling, isn't it ?

So.... without a further ado, here is the recipe:

CHUTNEY PICKLING MIX:

spice ladder: ***

prep time: 50 mins
makes: 750 ml jar

• 600g cubed unripe mango flesh*
• 1/2 tsp salt
• 2 tbsp oil
• 4 tsp chili flakes
• 2 tsp mustard seeds
• 4 cloves garlic
• 2 tsp turmeric
• 150 ml water
• 150 ml apple vinegar
• 150 ml brown sugar

* Instead of mango, I would recommend you to try also another firm fruit, such as green papaya, firm apricots or pears, even green apples should work. Just give it a try and let me know....

Place the fruit cubes in a sieve, mix with salt and let sit for 30 minutes.
In a heavy frying pan, dry-fry the mustard seeds for a minute, shaking the pan constantly. Add oil, pressed garlic and chili flakes and turmeric powder. Water down with the pickling solution (water, vinegar and sugar) and cook until thickened (around 10 minutes). Add the fruit and continue simmering for another 10 minutes.


















Sterilize the jars: wash the containers with plenty of hot water and boil the lids for a minute.
Scoop in the hot chutney mixture. Try not to leave any air bubbles (= stuff it in as tight as you can). If there is some liquid left, pour it on top to fill in all the air bubbles. Cover tightly with the lid and turn upside down (very simple method of sterilizing the lids). After a minute, turn back to normal, roll the jars into a towel and place under the blanket. Leave for 10 hours or until cooled down. Keep in a dark place for at least a week, so the chili flavor gets everywhere.
Open and enjoy. I enjoyed mine several times with Malay Curry, simple fried rice or even kofta..

*Note: when I was making mine, I noticed what a wonderful present this would make... So, I will post a step-by-step instruction on how to create a fancy decorative 'chutney hat' some time...