Thursday, June 26, 2008

Soy Milk ~ Tau Cheong Sui

With the price of soy milk at over $2.50 a litre in the shops, it is a saving to make your own. My cost per litre was only 40 cents. It is very easy. All you need is a blender, sieve and a muslin cloth.

Once you get the hang of making this, you are but a step away from making your own tau fu fah (soy bean custard/pudding) and even tofu.

soya milk
Makes 1 litre

120gm soya beans or soy granules*
900ml cold water

Tuesday, June 10, 2008

South Indian Fish Curry

I remember as a young kid being sent to the Indian shop to buy fish curry whenever my aunt had a cold....the hotter and spicier the better. It was supposed to bring her some relief and I guess it must have worked.

The fragrance from this curry brings back those memories. This is not a sweet curry as it has no coconut milk but definitely a much healthier dish. It is tangy and very fragrant from the different types of spices.

South Indian Fish Curry
500 gm fish steaks
2 Tbsp tamarind paste
415 ml water

Tuesday, June 03, 2008

Feijoa Sweet Fruit Chutney

I made this as I had to find a way of using up my feijoas or pineapple guava as they are known in California. Bags of the stuff is in the freezer waiting for me to make jam. I was going to use some up for ice cream but it has now become a precious commodity since Redneck quite like this chutney.

Feijoa being an aromatic fruit makes excellent chutneys.

Feijoa Chutney
We have the chutney on cold meat sandwiches and also use as a glaze or marinate for lamb dishes. For afternoon tea, Redneck has crackers and cheese with a dollop of chutney on top. If you are looking for ways of using up your feijoa this is worth making.

Makes 750 ml (3 cups)

250g feijoa pulp
125g onions, chopped
75g raisins
125g pitted dates, roughly chopped
125g brown sugar
2 Tbsp sugar
2 Tbsp grated ginger
½ tsp curry powder
¼ tsp chilli powder
¼ tsp ground cloves
1 tsp salt
1 cup malt vinegar
dash of pepper
1-2 hot chilli (whole or chopped with seeds removed)

1. Put all ingredients in a pressure cooker. Bring to pressure, reduce heat and cook for 30-40 minutes. If you find the mixture have not thicken to the right consistency, boil for a few minutes with the lid off to thicken the chutney.

2. Pour into sterilised jars and seal. Leave in a cool dark place. Best to set it aside for 1 month to let the chutney mature and the flavour develop.

Pineapple Guava Chutney

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