Gost post – Malezija: Upoznajte Reese sa bloga Season with Spice i njen recept za Malezijsku Mango salatu s dresingom od chilija i limete / Guest post – Malaysia: Meet Reese from Season with Spice & Mango Kerabu Salad with Chili Lime dressing

Please, scroll down for recipe in English

Mango Kerabu Salad with Chili Lime dressing, photo credit - Reese @ Season with Spice

Nakon Vanie Filipove @ Culinary with me i njenog divnog recepta uobičajenog za njenu kuhinju Bugarske, ovog puta s gost postovima opet idemo malo dalje u Aziju, u prelijepu Maleziju, na otok Penang, otok začina. Tamo nas je ugostila ljupka i simpatična Reese, mlada Malezijska žena koja obožava začine, kako one suhe tako i svježe, a kojima otok obiluje i koja se ne ustručava koristiti ih u svojoj kuhinji.

Reese je dio dvojca (kojeg čine Reese i Mark), nama već dobro poznatog bloga Season with Spice. Ako redovito pratite ovaj blog, Bite my cake, kao i većinu blogova s našeg područja, onda ste zasigurno u posljednjih godinu dana čuli kako često spominjemo Reese i Marka ili Season with spice. Da, to su oni – uvijek nasmiješeni dvojac koji će vam raširiti ruke kako bi vas primili u Malezijski zagrljaj i kuhinju, kako bi vam najvjernije prikazali njihovu kulturu i običaje, ili kako bi i oni sami jednostavno uživali u čarima svjetskih kuhinja. Jer svaka kuhinja je posebna i donosi vam uvijek nešto novo.

Ingredients for Kerabu, photo credit - Reese @ Season with Spice

Reese je rodom iz Malezije, a nakon što je završila fakultet, putovala je po Aziji, Europi i po Bliskom istoku gdje je upoznavala nove kulture i nove začine, te vam je uvijek spremna dati ono najbolje od sebe. A takva je i njena bolja polovica, Mark, dečko iz Minnesote. Zajedno su predivan dvojac koji čini blog Season with Spice. Obožavam čitati njihove recepte i članke, upoznavati nove začine i voće za koje nisam nikada čula, a slike Penanga i općenito Malezije uvijek me ponesu, makar i u mašti, na neki drugi dio ove naše planete koji nisam imala prilike upoznati.

Citiram Reese: „ Rikše danas dijele gužve na ulicama Penanga s autobusima i modernim američkim automobilima. U zabavnim parkovima, u Kineskoj operi, danas se u tradicionalnim nošnjama perfomacije izvode bok uz bok sa modernim koncertima dok u blizini Malezijski, Indijski i Kineski restorani serviraju svoja tradicionalna jela. Sve to otkriva današnji život Penanga. Raznolikost, povijest, bogatstvo kulture, sve to privlači mnoge turiste na ovaj otok svake godine.“

Shots of Penang, photo credit - Reese @ Season with Spice

Reese i Mark krajem svibnja sele se s Penanga u Markovo rodno mjesto, Minnesotu. Usprkos ovoj velikoj promjeni, ovo dvoje ljudi uvijek že ostati isti zaljubljenici u svjetke kulture, hranu i začine :)

Kada sam pozvala Reese da mi se pridruži u mojoj gost post avanturi diljem svijeta, ona je to sa radošću prihvatila, čak mi se pokušavala prilagoditi na sve moguće načine, kao da mi već ne čini veeeeliku uslugu ;) Takva je Reese, jednostavna, siumpatična, ljupka... A takva je i kuhinja koju predstavlja.

Reese kaže:“ Kada me Maja pozvala da napravim gost post za njen blog, bila sam oduševljena što imam još jednu priliku predstaviti Penang i Malezijsku kuhinju u Hrvatskoj. No kako zatvoriti boje i energije ovog otoka u jednoj zdjeli, pokazati Hrvatima moju kulturu, a da je i sami mogu pripraviti kod kuća? 

S Malezijskom Mango (Kerabu) salatom“.

Ovog puta Reese nam je pripremila Malezijsku Mango salatu s dresingom od chilija i limete, tipičnu Kerabu* salatu (*Kerabu - Malezijska slatko-kisela salata), prilagođavajući se sastojcima u najvećoj mogućoj mjeri nama, tako da i mi u svojim domovima možemo probati čar Malezijske kuhinje.

Ja, kao veeeliki obožavatelj manga, zasigurno ću ovu salatu napraviti kod kuće! Zapravo, jedva čekam da je napravim kod kuće :)

Reese kaže da je ova salata osvježavajućeg tropsko-voćnog okusa, sa pikantnim sambal umakom koji na vašem nepcu ostavlja trnce. No, i blaža verzija je ukusna, pa nam je Reese pripremila blažu varijantu kako bismo svi mogli uživati u njoj. Pripremite svježe voće i povrće – krastavce, zelenu salatu, ananas i mango. Usitnite ih, izmijašajte i ukrasite listićima mente  i ružićastim laticama đumbirova cvijeta koji ovoj salati daje lijepi, cvijetni miris. Budući da na našem području ne možemo naći cvijet đumbira, a sumnjam da će ga ikada i biti iako bi ja bila najsretnija da ga mogu barem pomirisati – Reese kaže da se može zamijeniti jestivim cvijećem ili biljem koji su dostupni na našem području tako da možemo biti prvi koji će napraviti prvo Malezijsko-Hrvatsko jelo ;)

Nadam se da ćete uživati u ovoj egzotičnoj salati.

Reese, hvala ti od srca što si bila dio ovoga :)

Mango Kerabu Salad with Chili Lime Dressing, photo credit - Reese @ Season with Spice

Malezijska Mango salata s dresingom od chilija i limete

by Season with Spice

(za 2 osobe)

      Potrebni sastojci:

      Za salatu:

·       1/2 svježeg krastavca, bez sjemenki, tanko nasjeckanog

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·       3 manje glavice ljutike, tanko nasjeckane

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·       par listova zelene salate, sitno nasjeckane

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·       40 g svježeg ananasa, nasjeckanog na tanke trakice

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·       1 mango, nasjeckan na tanke trakice

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·       1 šaka svježih listića mente, cijelih ili nasjeckanih

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·       1/2 baklje đumbirova cvijeta ili nekog drugog jestivog bilja, sitno nasjeckanog

....................................................................................................................................................

·       1 šaka sjeckanog prženog kikirikija ili indijskih oraščića

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       Za dresing:

·       2 žlice soka od limete, svježe iscijeđenog

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·       2 žličice rižinog octa

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·       2 žličice umaka od ribe, po želji

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·       1/2 žlice šećera

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·       1/2 crvene ljute papričice, očišćene od sjemenki i sitno nasjeckane

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      Priprema:

·       Za pripremu salate sve povrće i voće mora biti sitno i tanko nasjeckano. Sve pomiješajte. Ostavite sa strane.

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·       Za dresing, pomiješajte sve sastojke. Prelijte dresing preko salate i dobro izmiješajte.

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·       Ukrasite listićima mente i cvijeta đumbira pa pospite s kikirikijem ili indijskim oraščićima.

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·       Poslužite hladno.

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English version

In December 2011 I started a lovely team project called guest posts, which will be hosting food blogers from Croatia and from all over the world. Each of them will represent  a dish native to their country, or something they are personally enjoy.  My idea is to show you there are so many wonderful traditions all over the world. I hope they will bring parts of the world to your plates :)

I'm very enthusiastic and excited about this! I'm still amazed with food blogosphere around the world and friendships I've made with an amazing people.

Thank you so much for being a part of this!

After my last guest post, Vania(Bulgaria) @ Culinary with me, we are going  to exotic Asia – In beautiful and colorful Malaysia. Specifically, we are going to Penang – island famous for spices.

I'm honored to welcome lovely Reese, young Malaysian women who loves spices and cannot imagine cooking without them.

Reese is a part of the duo, there is also Mark: two young, smart, funny, passionate and kind people behind the blog Season with Spice. If you follow this blog, you could have notices I am a very fond of Reese and Mark and their blog, recipes and articles about spices. Their recipes and articles are one of the kind that will embrace you to the Malaysian kitchen to show you their tradition, delights and cuisine. Each country is different and that is what makes this world interesting!

Reese comes from Penang. After University, she left Penang and traveled through Asia, Europe and Middle East to learn about spices and other cultures. Mark comes from Minnesota, and together – they are two beautiful people behind Season with Spice. Because of these two people, I learned more about the spices I can only imagined. Because of their photos and stories of Malaysia and Penang, my imagination drives me daily to their homes, colorful country with exotic and tropical fruits and spices I have never seen before.

I quote Reese: „Jinrikshas, trishaws & overladen handcarts share the crowded streets with trolleys buses & modern American motor cars. In the amusement parks, Chinese opera with its rich traditional costumes is performed side by side with a modern cinema & a Malay concert party, while nearby, Indian, Malay & Chinese restaurants serve their national dishes.
A vivid and revealing description of Penang from a visitor in the early 20th century.  An account that in many ways could be repeated even today.  The diversity; the layers of history; the vibrancy and richness of the culture; the mouth watering dishes that still drive so many visitors to the island every year“.
When I invited Reese to join me in my guest posts adventure around the world, she gladly accepted it. She kept in mind to use ingredient that are available in Croatia. That's Reese: simple, funny, kind, lovely women... and so is the kitchen which she represents.

Reese says: „When Maja invited me to do a guest post, I was delighted to have another opportunity to showcase Penang cuisine in Croatia. But how to encapsulate the colors and energy of the island in one dish, while also ensuring that Croatians could recreate it at home?
Mango Kerabu Salad.
Kerabu is a refreshing tropical fruit salad, typically dressed with a spicy sambal sauce that leaves your tongue tingling.  But a milder version is delicious too, so for a change, I whipped up a milder dressing for all to enjoy.
Gather a medley of fresh vegetables & fruits - cucumber, lettuce, shallots, pineapple and mango. Chop them up, mix, and brighten with fresh green mint leaves and the pink petals of torch ginger flower*.  Mint leaves lend a refreshing bite, while the torch ginger flower imparts a lovely, floral fragrance to the salad. Finally, top with crushed peanuts and drizzle with chili lime dressing, for a crunchy, colorful, sweet and sour Malaysian salad.
Serve the mango salad as an appetizer or enjoy it the Malaysian way – served on a banana leaf instead of a plate, the salad piled on top of rice with a mix of curry dishes on the side!

*Since torch ginger flower is not available in Croatia, try substituting a local edible flower or herb instead.  You could be the first to make a Malaysian-Croatian fusion dish“!

I hope you will enjoy in this beautiful tropical Salad! I'm a huge fan of mango, I can't wait to try this one!

Reese, thank you so much for being a part of this! :)

Mango Kerabu Salad with Chili Lime dressing

by Season with Spice

(serves 2)

      You need:

      For the Salad:

·       1/2 cucumber, core/seeds removed and thinly shredded

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·       3 shallots, sliced thinly

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·       a few leaves of Celtuce (Chinese lettuce) or iceberg lettuce, shredded

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·       1/4 cup (40 g) fresh pineapple, cut into thin strips

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·       1 sweet or green mango, cut into thin strips

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·       a handful of fresh mint leaves, whole or sliced thinly

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·       1/2 torch ginger flower, finely chopped

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·       a handful of chopped roasted peanuts or cashews

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       For the Chili Lime dressing:

·       2 tbsp fresh lime juice

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·       2 tsp rice vinegar

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·       2 tsp fish sauce, optional

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·       1/2 tsp sugar or light palm sugar

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·       1/2 red chili pepper, deseeded and finely sliced

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      Steps:

·       Combine all ingredients and mix well with dressing.

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·       Garnish with some mint leaves, torch ginger flower and peanuts/cashews.

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Note:
- Up for a spicy dressing?  Try adding in a sambal.

P.S. For the measurements, check out the Kitchen chart! 

Zapečena cvjetača sa šparogama i kozicama/Cauliflower, Asparagus and Shrimp Gratin

Please, scroll down for recipe in English

Zaželjela sam se domaćih cvjetača. Baš kada sam se pitala zašto ih moja baka ove godine nije posadila, susjeda nam je donijela punu vrećicu. Nitko nije bio sretniji od mene! A i kako nam je došlo proljeće, organizam traži nešto povrtno :)

Kao dijete nisam bila ljubitelj cvjetača, sve dok jednom nisam kod prijateljice probala zapečene.

Od tada ih stalno radim! Osnove su iste – skuhate cvjetaču i vilicom je propasirate, a zatim dodate jaja, češnjak, sol, maslinovo ulje – ostatak po želji: nekada dodam krušne mrvice, nekada sir, nekada šparoge. Danas je izbor pao i na šparoge i na kozice :)

Na isti način pripremam i tikvice (samo njih ne kuham, već odmah onako sirove sitno naribam).

Ako imate volje, možete napraviti i slano tijesto pa ih raditi kao malene tartlete.

Nadam se da ćete uživati :)

Zapečena cvjetača sa šparogama i kozicama

(za 4 kalupa, veličine 13 cm)

      Potrebni sastojci:

·       2 manje glavice cvjetače, narezana na cvjetiće

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·       2-3 žlice maslinovog ulja

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·       2 cijela jaja

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·       50 g sira (Paški, Pramenko, Gouda – po želji), nariban ili narezan na kockice

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·       1 režanj češnjaka

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·       2 žlice krušnih mrvica

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·       50 g svježih kozica, po želji

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·       par komada sirovih divljih šparoga, po želji

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·       sol

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      Priprema:

·       Cvjetaču narežite na cvjetove pa ih operite pod mlazom hladne vode. Ja iskoristim i unutarnje listove koje zajedno sa cvjetićima skuham.

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·       U manjem loncu stavite kuhati cvjetaču s 1 žličicom soli. Neka kuha oko 15-20 minuta dok ne bude mekana. Kada je cvjetača skuhana, ocijedite ju od vode i vilicom propasirajte. Ja ne volim kada mi je skroz kašasto, volim kada ostane manjih komadića cvjetače pa ju propasiram samo u tri-četiri poteza vilicom.  

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·       Dodajte jaja, maslinovo ulje, češnjak, krušne mrvice, sol, kozice, šparoge i sir. Sve promiješajte pa ostavite sa strane da odstoji najmanje 10 minuta.  

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·       Zagrijte pećnicu na 200°C.

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·       Kuhanu cvjetaču rasporedite u kalupiće ili u jednu veliku keramičku ili vatrostalnu zdjelu.

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·       Pecite oko 30-35 minuta (ako su manji) ili oko 45 minuta (ako ste koristili veći kalup). Rubovi moraju biti zlatno smeđi, a na površini se mora stvoriti korica.

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·       Poslužite toplo.

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English version

I really like savoury individual dishes. Not only they are quite easy to make, but I also love their endless versatility.

I knew everything was perfectly all right because this dish was light, satisfying, flavorful and delicious.

To prove it all I’ll tell you that M. and I loved it.

And that’s the best evidence! For me :)

Cauliflower, Asparagus and Shrimp Gratin

     (makes 4x5-inch gratin)

      You need:

·       2 small heads of Cauliflower, broken into small florets

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·       2 whole eggs

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·       2-3 tbsp olive oil

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·       50 g cheese (firmer or pizza cheese), roughly grated or chopped

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·       1 garlic clove, finely grated

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·       2 tbsp bread crumbs

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·       50 g raw shrimps, optional

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·       few raw asparagus, optional

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·       sea salt

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      Steps:

·       Trim the cauliflower, separate into florets and wash under the cold water.

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·       In a medium pot, bring water to boil. Add cauliflower florets with 1 tsp sea salt and let cook for 15-20 minutes or until soft. Remove from the heat and drain.

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·       Using fork or hand blender, smash the florets into puree. Combine with oil, eggs, garlic, shrimps, asparagus, cheese and bread crumbs. Season with salt.

Set aside for 10 minutes.

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·       Preheat the oven to 200°C (400 F).

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·       Arrange the cauliflower into the molds.

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·       Bake for 30-35 minutes, or until the top is golden.

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·       Serve warm.

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 P.S. For the measurements, check out the Kitchen chart! 

Hummus od cikle i Tahini pasta u homemade verziji/Beetroot Houmous & Homemade Tahini paste

Please, scroll down for recipe in English

Beetroot Houmous

Kao dijete nisam nikad bila ljubitelj cikle. Baš naprotiv, to je bila jedna od rijetkih namirnica od koje sam bježala kao od samog vraga. Možda zato jer sam bila anemična i jer su me njom šopali kao salatom ili sokovima. Svakodnevno čim bi došlo proljeće.

Onda sam prestala biti anemična, ni sama ne znam u kojem se točno trenutku to dogodilo. Onog trenutka kada me nisu prisiljavali da ju jedem, ja sam ju zavolila. Baš u inat.

Baby beets

Nedavno sam nabavila knjigu Dr. R. Breussa, biologa koji je liječio ljude od raka, a o kojoj knjizi mi je pričala jedna naša klijentica kojoj je kći ozdravila pomoću uputa i terapija spomenutog doktora, iako su joj liječnici davali 3 mjeseca života. Pročitavši je od korica do korica, shvatila sam da su luk (točnije ljuska domaćeg luka), kadulja i cikla glavne tri namirnice koje jamče zdravi život. Ako ste zainteresirani, u DM-a imate kupiti bio sok od cikle (krumpira i repe) koji se radi po recepturi Dr. Breussa i koji je dio 40-dnevne terapije, ili gladovanja kako je ja zovem. Uglavnom, nisam se odvažila na ovo „gladovanje“ iako ga on preporučuje preventivno i kao detoksikaciju i borbu protiv bolesti, ali sam svakako ciklu uključila u našu svakodnevnu prehranu.

Budući da sam nedavno dobila par komada domaće cikle, odlučila sam: prvo - nagovoriti majku da nam posadi ciklu ove godine u vrtu, što je ona rado napravila, te drugo – napravila sam domaći Hummus od cikle. Poslužila sam ga s domaćim krekerima i izvrsno nam je pasao.

Uz to, napravila sam i svoju varijantu Preokrenutog tarta od cikle i crvenog luka – a originalan recept možete pogledati na predivnom blogu Cannelle et Vanille.

Beetroot & Red onion Tarte tatin

Btw, ako još niste kušali Tahini pastu (pastu od sezama) koja je sastavni dio Hummusa, obavezno je napravite sami – tako je jednostavno!

Hummus od cikle i Tahini pasta u homemade verziji

     (za 2 osobe)

      Potrebni sastojci:

     

·       250 g sirove cikle, oguljene kore

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·       100 g slanutka, kuhanog

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·       ½ režnja češnjaka

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·       1 žlica soka od limuna, svježe iscijeđenog

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·       2-3 žlice maslinovog ulja

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·       ¾ žličice soli

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·       ¼ žličice papra

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·       1 žlica Tahini paste (ili više, po želji)

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      Priprema:

      Za hummus od cikle:

·       Zagrijte pećnicu na 200°C.

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·       Narežite ciklu na četvrtine pa ju zajedno s češnjakom prelijte s malo maslinovog ulja, soli i papra. Zamotajte sve zajedno u aluminijsku foliju pa pecite oko 30-40 minuta ili dok cikla potpuno ne omekša. Izvadite iz pećnice i pustite da se malo ohladi.

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·       U blenderu ili multipraktiku (možete i sa štapnim mikserom) pomiješajte ciklu, češnjak, kuhani slanutak i sok od limuna sa tahini pastom. Dodajte još soli i papra ukoliko želite. Sve fino izmiksajte dok ne dobijete smjesu nalik pireu. Ako je potrebno, dodajte još malo maslinovog ulja da se smjesa „spoji“.

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·       Poslužite.

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       Za Tahini pastu u domaćoj verziji:

·       Na laganoj vatri, u tavi bez dodataka masnoće popržite oko 120 g sjemenki sezama. Pržit euz stalno miješanje oko 10 minuta dok sezam ne pusti miris, ali pazite da vam ne poprimi smeđu boju.

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·       Nakon 10-ak minuta odmaknite s vatre, ohladite nekih 5 minuta, a potom dodajte 80 ml maslinovog ulja. Sve izmiješajte u blenderu dok ne dobijete gustu pastu. Ako želite, dodajte još maslinovog ulja da dobiejte koizinstenciju kakvu želite. Smjesu pospremite u staklenku ukoliko je odmah ne iskoristite pa ju ostavite na hladnom mjestu.

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Domestic grown baby beets

English version

As a child I've never been a fan of beetroot. On the contrary. Maybe because I was anemic and I had to eat it. Every day as soon as spring came.

Then I stopped being anemic. In the moment when I wasn't  forced to eat it, I loved it. Just out of spite.

I recently purchased a book written by Dr. R. Breuss, biologists who treated people with cancer. In that moment I realized that the onion, sage and beetroot are three main ingredients that guarantee a healthy life.

Since I recently got a few pieces of domestic grown beets, I decided: first - to beg my mother to plant beets in our garden, which she gladly did, and secondly- I made homemade Hummus beetroot. I served it with homemade crackers and we love it!

Beetroot & Red onion tarte tatin

In addition, I made ​​my version Beets and Red onion Tarte tatin - the original recipe is adapted from here.

By the way, if you have not tasted Tahini paste (sesame paste) yet, which is an important ingredient of Hummus, you  have to make it yourself - it's so easy!

Beetroot Houmous & Homemade Tahini paste

     (serves 2)

      You need:

     

·       250 g raw baby beets, peeled

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·       100 g chickpeas, cooked

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·       ½ garlic clove

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·       1 tbsp lemon juice, freshly squeezed

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·       2-3 tbsp olive oil

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·       ¾ tsp sea salt

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·       ¼ tsp black pepper

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·       1 tbsp tahini paste, or more if you want

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      Steps:

      For the Houmous:

·       Preheat the oven to 200°C (400 F).

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·       Quarter the baby beets and wrap it in a tin foil with the garlic. Drizzle with olive oil, salt and pepper.

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·       Bake for about 30-40 minutes or until the beets are tender. Remove from the oven and allow to cool.

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·       Combine beets, garlic, cooked chickpeas and lemon juice with tahini paste. Season with more salt and pepper if needed. Process in the blender until it forms a fairly smooth puree. If necessary, add 1 tbsp olive oil to combine.

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·       Spoon into a serving dish.

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       For the Homemade Tahini paste:

·       Place about 120 g (1 cup) sesame seeds in a frying pan and gently dry fry until they start to release their aroma, continuously stirring fot about 10 minutes. Do not allow to brown!

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·       Remove from the stove and allow to cool slightly.  Place in the blender and add about 80 ml (1/3 cup) olive oil, then mix until combine. Add more olive oil if needed to reach a coinsistency you like.

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 P.S. For the measurements, check out the Kitchen chart!