Talam Labu/Sweet Potato

I was really hoping that this weekend it will be sunny and I can complete the task that I set this week in the garden. However, it rain in the morning. So we decided to make Malaysia traditional cake~ kuih talam labu (pumpkin) or talam keledek (sweet potato) while waiting for the rain to stop. Talam in Bahasa Malaysia means tray. What interesting about this recipe that it can use either pumpkin or sweet potato as its main ingredient. Since we still have some pumpkin that we harvested from last autumn and recent harvested sweet potato we decided to try both. I got this recipe from Iyajuyi author of ARAH blog.

Ingredients :
For the bottom layer
300gram sweet potato/pumpkin (boiled/steamed and mashed)
75gram rice flour
75gram tapioca flour
150ml coconut milk + 150ml of water
200~150gram sugar
1teaspoon salt
1/2 teaspoon vanila essense (optional)
colouring (optional) the pumpkin one I did not use any colouring but for the sweet potato I added colouring for the layer which contain only coconut milk. Sweet potato did not give any colour. But pumpkin has its own natural colouring.

For the Top layer
100gram tapioca flour
200ml coconut milk + 200ml water
2Tablespoon rice flour
1Teaspoon salt

Preparing for the bottom layer:
Mix well rice and tapioca flour with coconut milk. Then sieve.
Blend all the ingredient together including mashed pumpkin/sweet potato.
Put the mixture into a pan and stir until it gets concentrated at moderate heat.
Pour the mixture into a container that fit your steamer with half fill in the size of that container. Beforehand, brush the container with very little oil. Steam for about 7 minutes.

Time to prepare the top layer which is the similar process with the bottom layer.

Pour the top layer mixture on top of the bottom layer. Steam for about 10 minutes.

Let it cool. Then cut and its ready to serve.

It actually will look much more prettier if I have an artistic talent on how to cut and make it more presentable. But it tasted very good. You have to take my word because I usually got C in art class. The bottom layer is sweet potato which does not have any colour add on. 

This is talam labu (pumpkin).

The top layer are pumpkin which does not need to add yellow colouring, it is on its own natural colour.

I prefer talam labu more.

How about you?

Hope you had a great weekend.

Linking with Wendy's Garden To Table Challenge.

Rainbow Chard~My First Gratin

This is the first time we tried to grow rainbow chard and we have never eaten it before. I don't think this vegetable is something you often see at the market vegetable rack either. I have seen silverbeet at our local market but not rainbow chard. I got rainbow chard seeds from one of our local seed-saver group meetings. I am not sure whether this plant can grow in our cold season so it was a gamble which this gardener has to make. Fortunately we got lucky. 

Rainbow chards seedlings.

Some of our rainbow chards which are growing at the front of potato plants. Plant too many rainbow chard last fall, I guess I got too excited on planting it for the first time. The plants are scattered in different places. I was surprise that the chards were relatively almost pest-free. I don't need to look after them like the brassicas. But what I did noticed about rainbow chard that it does not grow well in partial shade compared to brassicas which is more tolerant. 

I did not have the time to learn other way to cook rainbow chards, other than chopping them for fried rice or stir-fry. But I decided to become more adventurous and try using our oven more often this month. I am more comfortable using a wok rather than the oven. So I found this gratin recipe that look simple enough for a beginner like me in the world of gratin to prepare. Moreover, this is the first time I use heavy cream for cooking and making a gratin dish. Many first time experience for me in this winter season. Its already middle of the year and I am hoping many of my like-to-do list in 2011 will be tick off.

This recipe is from Nigel Slater the author of Tender (A cook and his vegetable patch) cookbook.

Rainbow Chard Gratin (enough for 4) 

Rainbow Chard stems and leaves (450gram)

Whole-grain mustard (a tablespoon)

Heavy Cream (400ml)

Grated Parmesan ( a good handul)

Preheat the oven to 180 degree Celsius.
Cut the chard leaves from the stems. Chop the stem into shorter lengths, then cook briefly in boiling, lightly salted water until crisply tender.
Dip the leaves in the water briefly, until they relax.
Drain and put them in a buttered shallow ovenproof dish.
Put the mustard in a bowl and stir in the cream and a grinding of salt and black pepper.
Pour the seasoned cream over the stem and leaves, cover with grated Parmesan, and bake until the top has a light crust the colour of honey.

Ready to put in the oven.

I was so worried how this gratin will cook that I kept on peering into the oven.

Then I had to worry about whether all the members on the dining table will enjoy this dish or not.

It was a hit, everyone enjoys it.

What surprised me the most is to watch my husband having third servings!

Because he usually does not eat a lot of vegetables compared to other family members.

Sometime I purposely serve him a lot of vegetables because I know he won't have seconds.

So gratin will make more appearance in our kitchen now.

Any share ideas on how to prepare rainbow chard?

Purple Pleasure

About a week ago, I found some cheerful yellow things in our garden and make all of you guess what it is. So this week, I wonder if I can find purple things in our garden in this mid-winter season. Pleasantly happy that there are several purple things in our garden at the moment. Purple sunflower seeds that I left to dry (not sure whether it will properly dry in this weather though). See some gaps in the sunflower head? I was snacking on them. The seeds were fat, creamy and sweet. I was really tempted to not let them dry on the plant and have them for snack while I entertain my boys in front of the television.

Purple podded peas starting to bloom last week. I hope its not too early for them to set proper pods. The plants have climbed to 2 metres tall.

The only bloom on our tree dahlia. Many buds still but not blooming. Too cold may be.

Established polyanthus in our garden has started to bloom at the shade corner of our garden.

Sweet alyssum seems to bloom all year round here. But in winter we keep them contain in container. Because snail and slugs like to hide under bushy sweet alyssum plant during winter.

Hoping to harvest some kohlrabi next month.

Giant purple mustard which is as tall as our biggest Italian sprouting broccoli plant which is producing side shoots. We won't be eating this mustard as I don't think I will be able to swallow it because it is already very hot and bitter this big. I am going to let them flower. I like how the green stalk, vein and purple leaves look so striking against each other. This mustard is about 70cm tall now. At the back of this mustard is our more than 2 years old pepper hiding and protected by the cold wind with the help from this mustard.

Any purple favourite thing in your garden at the moment?

From the Temple of Japan~Carrot Croquettes

I got this Carrot Croquettes recipe from 'The Enlightened Kitchen' (Fresh Vegetable Dishes from the Temples of Japan) by Mari Fuji. This recipe book is based on the centuries-old vegetarian cuisine of Japan's Buddhist temples which is very interesting and healthy. What interesting about this croquettes that it uses tofu and peanuts instead of usual mashed potato mixed with ground meat for protein. This croquettes will look very good in bento (lunchbox). The key to making this dish is the removal of all excess moisture from the tofu.

Our weird looking Afghanistan carrots were the main star for this dish.

Short middle size shaped carrots were saved for Rayyan as a dummy (puting in Malaysia Language). Preventing him sucking on his fingers until its red and blister under supervision while cooking these days. Hopefully that way he will have more nutrition intake instead. He likes to chew the carrots which is good.

Ingredients:

1 Block Firm tofu (450gram)

300gram carrots, peeled and sliced into thin half-rounds

1 teaspoon salt

2 Tablespoon crushed peanuts (or roughly chopped walnuts)

2 Tablespoons cornstarch

All-purpose flour, for dusting

40gram all-purpose flour, mixed with 3 tablespoon water

1 cup (60gram) dried breadcrumbs

Vegetable oil, for deep-frying

1 Lemon or lime, cut into wedges 

Wrap the tofu in a paper towel or tea towel, place a plate on top and refrigerate for 30 minutes to remove excess moisture.

Boil the carrot for 10minutes in just enough water to cover until soft, then drain. Return the carrots to the pan and place over low heat until any remaining liquid evaporates, then mash.

In a bowl, combine the tofu, crushed peanuts, mashed carrots, salt and cornstarch and mix well. 

Make oval-shaped croquettes and dust evenly with flour.

Coat the croquettes with the flour-and-water mixture, dip in the breadcrumbs and deep-fried until golden brown.

Our first happy customer.

A peek inside.

Good healthy food for picnic with the family.

There are many interesting dish I would like to try to make from this recipe book but I can't find dried konbu in any Asian grocery stores. Many of the recipe need konbu stock as the based ingredient.

How to make edible BOMB~Winter Wednesday

This is a fun and easy Malaysia traditional cake that children can participate in the making at the kitchen. In Malaysia it is known as 'Kuih Bom Keledek' which literally translate as Sweet potatoes Bomb Cake. It is quick to prepare about 45 minutes (psst...my first time). Maybe less for a pro. I got the recipe from CikManggis. CikManggis said not to worry as it won't explode. I am obsess about sweet potatoes this week since we harvested some last weekend. In this cold winter weather,working in the kitchen looks more inviting than the garden at the moment. This cooking made enjoyable teatime of hot bombs and hot tea in this cold middle of winter season. Lets make some bomb.

Ingredients:
80 gram of mashed sweet potatoes (boiled)
120 gram glutinous rice flour
20 gram flour
35 gram castor sugar
a pinch of salt
100ml water
sesame seeds
grated coconut (you can also use red bean paste/adzuki bean paste)

Mix all the ingredient above except for the sesame seeds and grated coconut. Knead the dough  until all of the ingredients well incorporated. Make a round bomb ball about the size of a ping pong ball.

Heat some cooking oil for deep-frying.

Meanwhile, make a hole and fill the bomb with grated coconut.

Make it a bomb shape again with the grated coconut safely in the middle of the bomb.

Roll the bomb on sesame seeds to cover the whole bomb with it.

Fry the ball until golden brown.

CikManggis got 12 bombs and I got 14 bombs.

How many bombs did you got?

Linking with Hazel Winter Wednesday.