Wednesday, December 22, 2010

Pickled Chillies Stuffed with Shredded Papaya

My house has 6 papaya trees and they yield a lot of fruits.  I have to give away to my friends and they are really happy that they got the chance to enjoy organic papayas.

One day my mom suggested me to make some papaya pickles.  I never do this before, anyway i will give it a try.  Finally i found a recipe from a Nyonya Baba cuisine book. 

here are the ingredients
2    medium sized green papaya
15  large green chillies
100 g shallots ,slice
100 g garlics, slice
20   g ginger, shredded
20   g turmeric, shredded
50 g dried prawns, soaked and pounded
2 tbsp oil
2 tbsp toasted sesame seeds
2 tbsp vinegar
15g sugar
1/2 tsp turmeric powder
1/2 tsp salt
pickling solution
150g sugar
250 ml vinegar
250 ml water
1/2 tsp turmeric powder
1/2 tsp salt or taste

Peel and shred papaya.  Dry in the sun for 1 day.
Wash and drain the chillies.  Make a slit in the chillies and scrape away the seeds and set aside.

Heat up half of the oil and fry the dried prawns, ginger and turmeric until fragrant.  Add in papaya and stir in seasoning.  Stir fry for about 2 minutes. Remove and let cool.  While waiting for the papaya to be cooled, prepare the pickle solution by heating up the remaining of the oil, add pickling solution and bring to just a simmering boil.
Stuff the papaya mixture into the slit chillies.  Arrange stuffed chillies, shallots and garlics in a suitable glass ware. Pour over with pickling solution.  Make sure that the chillies are completely covered by the solution.  Allow to pickle for 2 days before consuming.  It keeps well for about 3 days at room temperature and can be kept in the refrigerator for about 1 week.
Stuffed chillies in glass container

Pickle chillies stuffed papaya after 2 days.  Serve with a sprinkle of some toasted sesame seed.
Its a very appetizing dish.

Stew Wild Boar Ribs

This morning saw a group of women surrounded a man and can see them rushing for something. Out of curiosity I joined the group.  The men was selling wild boar meat and teaching them how to cook the meat.  Wow, quite interesting.  I never cook wild boar before and I think can give it a try.  After consulting him, he recommended me to try to stew the ribs.  I follow his instructions and buy all the necessary ingredients from the market.
the ingredients are
600 g wild boar ribs
6        shallots
6        garlics
6        chili padi
1 medium tomato (cut into 4)
2 cm PC of galangal
1 tbs bean paste
1 tsp black soy sauce
1 tsp oyster sauce
1/2 tsp sugar
1 tsp salt
dash of pepper
2 tbs cooking oil
Wash the bite size pieces of pork ribs, drain.  Season the cleaned ribs with the salt and pepper for about 1/2 hour.  Meanwhile pound or blend the shallots, garlic, chili and galangal. I prefer to use traditional way by pounding so that it will not be too watery.
I cook with my Lagostina pressure cooker because it takes only 15 minutes to cook the ribs.  It will take about 30 to 40 minutes when cook with normal utensils.  First I heat up the cooking oil and fry the pounded ingredients and the bean paste until fragrant. Then add in the remaining ingredients, give a good stir then cover up.  I got to turn the fire to low once the pressure cooker signal me that it is boiling. I took up the cooker to shake in between the cooking time a few times so that the meat will not stick at the bottom of the cooker.
After 15 minutes, the stew pork is ready to be served.

I like  the sauce very much because of the addition of galangal, it has a special fragrant taste.

Cake decorating

Its been a long time and its more then 2 months since i last posted my last post.  Well, we went for a holiday to Kunming, Lichiang and Shangalila in Yunnan Province in China, in late oct.  The weather was cool and very fresh and the scenaries were really beautiful especially in Lichiang.
After the holiday, I enroled the Wilton Course 1 for cake decorating. After the lesson, at least my cake decorating has improved. I would like to share some of the cakes  and cup cakes that I have decorated.

These cup cakes were my last order for this year.