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

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·       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! 

Tajlandske proljetne rolice/Thai style Spring rolls

Please, scroll down for recipe in English

M. i ja s vremena na vrijeme uživamo u egzotičnim okusima svjetskih kuhinja, a rolice obožavamo. Ja sam ih nekada davno obožavala naručiti u Kineskom restoranu kao predjelo ili kao aperitiv prije pohanog sladoleda :)

A znate što, zaista ih je lako napraviti kod kuće :)

U Metroa sam našla rižine listove (prozirne i okrugle, marke Blue Dragon) za nekih 30-ak kuna. Rižini listovi su dosta čvrsti, djeluju kao plastika pa ih je potrebno namočiti na dvije sekunde u vrućoj vodi. Kažu da su listovi jestivi i bez prženja, a na ovaj način su svakako i zdraviji. 

No ako volite hrskaviju varijantu, slobodno ih popržite. Ja sam polovicu servirala bez prženja, a polovicu sam popržila.

Poslužila sam ih uz Tajlandski slatki chili umak koji uobičajeno volimo uz pomfrit. Možete ga naći na policama Azijske kuhinje u Metroa, Interšpara ili Mercatora. 

Ove rolice savršene su uz ovaj umak, pomalo slatki, a pikantni. Vjerujem da ćete uživati :)

Tajlandske proljetne rolice

 (za 8 rolica)

      Potrebni sastojci:

·       8 prozirnih rižinih listova

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·       2 male mrkve, narezane a la julienne

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·       3 mlada zelena luka, narezana na tanke kriške

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·       2—3 žlice običnog ili sezamovog ulja

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·       90 g klica graha

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·       ½ male tikvice, narezane a la julienne

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·       1/5 glavice zelenog kupusa, fino narezanog

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·       1 žličica svježeg bijelog papra

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·       1 žličica soli

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·       1 žličica svježe naribanog korijena đumbira

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·       2 žlice soka od limete, svježe iscijeđenog

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·       2 žlice soja umaka

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·       300 ml vode

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·       Slatki chilli umak, za umakanje

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      Priprema:

·       Zagrijte wok, dolijte ulje pa dodajte mrkvu. Pržite mrkvu uz povremeno miješanje oko 5 minuta dok malo ne omekša, a potom dodajte mladi luk, tikvice i kupus. Popržite oko 1-2 minute dok povrće ne pusti miris, a potom sve zalijte s vodom pa kuhajte oko 10 minuta ili dok povrće ne omekša, a sva voda ne ispari.

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·       Dodajte sok limete, soja umak, đumbir, bijeli papar i sol. Promiješajte pa provjerite slanoću.

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·       Skinite s vatre pa umiješajte klice. Po želji možete dodati i rižine rezance (kuhane).

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·       Pripremite plastičnu zdjelu s vrućom vodom, ali pripazite da vam voda ne bude prevruća jer ćete morati umakati prste. Svaki list rižinih listova pomočite oko 2 sekunde u vrućoj vodi, a potom ih izvadite i položite na čistu radnu površinu.

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·       Na svaki rižin list stavite oko 2 žlice pripremljenog nadjeva na način da ga rasporedite bliže sebi. Presavijte rižin papir s lijeve i desne strane, potom prekrijte nadjev, pa ih onda zarolajte. Ja ih uobičajeno motam kao da pravim sarmu :) Ponovite postupak sve dok ne potrošite nadjev.

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·       Proljetne roladice od prozirnog rižinog papira jestive su odmah jer rižin papir nije potrebno pržiti ili kuhati. Ako volite da vam rolice budu hrskave, onda ih popržite na malo ulja oko 30 sekunda – 1 minutu sa svake strane. Pržene stavite na kuhinjsku salvetu da upiju masnoću.

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·       Poslužite s slatkim chili umakom ili umakom po želji.

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English version

  Thai style Spring rolls

  (makes 8 rolls)

      You need:

·       8 spring roll sheets

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·       2 small carrots, julienned

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·       3 young green onions, chopped

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·       2-3 tbsp natural or sesame oil

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·       90 g bean sprouts

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·       ½ small zucchini, julienned

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·       1/5 head of green cabbage, finely chopped

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·       1 tsp fresh white pepper

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·       1 tsp salt

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·       1 tsp fresh ginger, grated

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·       2 tbsp lime juice, freshly squeezed

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·       2 tbsp soya sauce

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·       300 ml water

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·       Thai sweet chili sauce, for dipping

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      Steps:

·       Place natural or sesame oil in a wok over medium heat. Add carrots and stir-fry until softened, for about 5 minutes, then add green onions, zucchini and cabbage. Stir-fry until fragrant, then add water and cook for 10 minutes or until the water's evaporated.

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·       Add lime, soya sauce, ginger, salt and pepper.

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·       Remove from the heat and add bean sprouts, tossing to mix in. You can add some cooked noodles, too.

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·       Prepare a large bowl half full of hot water (but not scalding). Place spring roll sheet in a hot water bath just for 2 seconds, then remove from the water and place on a clean working surface.

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·       Place 2 tbsp of the filling on the sheet. Spread  the filling lenghtwise along the spring roll sheet, nearer the end closest to you. Fold the left and right sides of sheet over the filling, then lift up the wide end nearest to you and tuck overtop. Toll to the other end. Repeat with each roll sheet.

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·       Spring roll sheets are made from rice so ther's no need to cook or fry them. If you want to fry spring rolls, place some oil in a clean wok and fry them for 30 seconds to one minute on each side. Place on a clean towl to drain.

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·       Serve with Thai sweet chili sauce and enjoy.

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

Topli napitak od Matcha zelenog čaja i bijele čokolade/Matcha White Chocolate Latte

Please, scroll down for recipe in English

Ako redovito pratite strane food blogove ili brojne stranice gdje se možete diviti prekrasnim slikama food blogera diljem svijeta, uočit ćete raznorazne kolače, sladolede i slastice pripremljene od Matcha zelenog čaja. Riječ je o japanskom zelenom čaju koji se najčešće koristi u čajnim ceremonijama, a njegovi listići daju toliko intezivnu zelenu boju da ćete se diviti svakom gramu ovog skupocjenog napitka.

Kao ja.

Jučer prijepodne naš dragi poštar me je iznenadio malenom, ali slatkom pošiljkom ovog čudesnog čaja koji mi je stigao iz daleke Indonezije. Ako se sjećate gost posta koji nam je Ira napravila, onda znate da je riječ o jednoj simpatičnoj, predivnoj i nadasve talentiranoj mladoj ženi koja živi život punim plućima. Nakon par stotina izmijenjenih mailova, Ira se sama ponudila da mi pošalje malo ovog zelenog čaja u kojem ona uživa svakodnevno. Ovom prilikom joj se duboko zahvaljujem jer sam po prvi puta u životu imala priliku probati ovaj čudesni zeleni prah :)

Matcha čaj je pomalo gorkog, ali čudesnog okusa. Jednostavno se njegova aroma ne da riječima opisati jer njegov okus je neobičan za nepce, lagan, ugodan, meni osobno pomalo cvijetni. Takav je bio moj subjektivni dojam nakon što sam ga imala po prvi puta prilike kušati. A vjerujte, odmah sam ga kušala onako bez prelijevanja :) Nakon toga uslijedio je ovaj napitak, pa muffini kojima smo se danas gostili :) Matcha čaj izuzetno je zdrav, a između ostalog sadrži velike količine antioksidansa pa je preporučljiv u borbi protiv bolesti, raka, kolesterola, šećera ili kao sredstvo za detoksikaciju.

Osim toga, možete uživati u njegovim pripravcima, ako ste te sreće. Kažem sreće jer malo nas ima priliku doći u njegov posjed, ponajviše zbog toga jer je na zapadnom tržištu relativno nov pa nam ga prodaju kao suho zlato. Ja sam bila te sreće da sam dobila oko 200 g ovog praha (Ira, hvala još jednom) :) 

Ako netko ima saznanja gdje se točno može kupiti u Zagrebu, bila bih vam jako zahvalna da mi napišete u komentaru ili pošaljete na mail :) Čisto prevencije radi jer sam se toliko navukla na njegov okus da me strah da će nam brzo nestati :)

Svake godine se odlučim živjeti zdravijim životom kada dođe toplije vrijeme, izaći iz kuće, jesti manje šećera, početi vježbati... Ove godine tomu dodajem i „piti matcha zeleni čaj“. Ili u obliku toplog napitka s mlijekom, ili kao hladni napitak. Naime, na internetu sam naišla na par recepata u kojima ga možete miksati s vodom ili s hladnim mlijekom s dodatkom leda u toplim ljetnim mjesecima. Možete ga pripremiti kao shake.

Ja sam si svakako ove godine dala zadatak da ću se odvažiti spremiti macaronse, tako da će najvjerojatnije prvi biti od matcha zelenog čaja :)

Originalni recept za ovaj Matcha latte napitak možete vidjeti na Monikinom blogu, ja sam ga malo preradila tako što sam dodala malo bijele čokolade, ali možete i bez nje. Bijela čokolada mi je izvrsna u ovoj kombinaciji. 

Evo još nekih recepata koje toplo preporučujem: Matcha sladoled sa umakom od jagoda i crnog papra, Keksići od matcha čaja... Vjerujem da ćete na internetu pronaći i ostale receptiće koje vas zanimaju kada jednom dođete u posjed ovog čarobnog praha.

P.S. Receptić za muffine od matcha čaja slijedi...

Topli napitak od Matcha zelenog čaja i bijele čokolade

(za 1 osobu)

      Potrebni sastojci:

     

·       1 žličica Matcha (japanskog zelenog čaja) u prahu

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·       2 žlice vruće vode

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·       1 žličica meda

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·       20 g bijele čokolade

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·       200 ml punomasnog mlijeka

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      Priprema:

·       U manjoj posudici pomiješajte matcha zeleni čaj u prahu s 2 žlice vruće vode, dobro promiješajte da razbijete grudice pa dodajte med. Prelijte u čašu za serviranje.

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·       U manjem lončiću zagrijte mlijeko s čokoladom pa miješajte na laganoj vatri dok se čokolada ne otopi. Kda se čokolada otopila, miješajte dalje sve dok se mlijeko ne zagrije. Skinite prije vrenja. Pomoću ručne pjenjače miješajte mlijeko dok se ne stvori bogata pjena (ili ulijte mlijeko u blender i miksajte par sekunda dok se mlijeko ne zapjeni).

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·       Mlijeko prelijte preko matcha smjese, dobro promiješajte pa servirajte vruće ili mlako.

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English version

If you regularly follow  many food blogs where you can admire the beautiful  food photographs,  you'll find all sorts of matcha cakes, matcha ice creams and desserts. You will wonder what is matcha and where you can buy it. Like me.

Matcha powder is fine grind Japanese green tea, often used in Japanese tea ceremony. Its leaves gives so intense green color  so you can admire each gram (ounce) of this precious powder. Especially if you can't buy it in Croatia.

So, I get up early this morning, as usual. But today the postman rang on the door and brought  me so beautiful, sweet package of this lovely green tea powder. Immediately, I prepared this matcha latte while I was typing thank-you email to my dear blogger friend Ira. I love matcha! I knew it on the first taste. Ira, thank you so much!

There is nothing like a cup of this latte in the morning :) 

I adapted Monika's recipe for Matcha latte, as I added white chocolate in it. I find it amazing :)

On Ira's blog, you can find amazing recipe for Matcha green tea sea salt cookies, which I'm currently baking :)

     Matcha White Chocolate Latte

     (serves 1)

      You need:

     

·       1 tsp Matcha powder

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·       2 tbsp hot water

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·       1 tsp liquid honey

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·       20 g white chocolate

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·       200 ml whole-fat milk

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      Steps:

·       Combine matcha powder with hot water into a small bowl, stirring with a whisk until there are no lumps left. Add honey and stirr until you get a smooth green paste. Pour the paste into your favorite serving glass. Set aside.

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·       In a small pot, warm up the milk with white chocolate until the white chocolate is melted, but be careful not let the milk boil or burn. Froth the hot milk using an electric milk whisk or an expresso machine.

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·       Pour the hot milk over green paste and stir until combined.

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·       Serve warm or luke-warm.

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