2006 ← Balagan Recipes ← Page 3

Chicken Kapitan Curry

Jul

22

2006

Malaysian restaurants are common in Australia and New Zealand and I got a bit of a taste for Kapitan Curry otherwise known as Chicken Kapitan Curry. Kapitan Curry is a Nonya / Straights Chinese dish. This is a dry curry lacks the gravy of the Malaysian Chicken Curry. Chicken Kapitan Curry Print Recipe Ingredients Ingredients ...

Stuffed Mushrooms

Jul

16

2006

Fiona Masters introduced me to stuffed mushrooms a long time ago. She used Cottage Cheese and garlic, with optional Soy Sauce and/or Peanut Butter. Subsequently I went for yellow cheese (cheddar mixed with some parmesan). as it gives more flavour and produces less water. My favourite flavour combination is Tapenade, Dijon Mustard and Fresh Basil. ...

Lahuhua – Yemenite Pancakes or Sponge Bread 5

Jul

9

2006

Lachuchua is a spongy pancake that looks remarkably like an English crumpet, but is a bit more soft and flexible. Traditionally served with soups and stews … and Yemenites like their food hot. This recipe caught my eye when looking at the bread recipes in Ganon and Maiberg (1990). Then when we had a bunch ...

Yemenite Pita 2

Jul

1

2006

This recipe started as an adventure and ended in a taste sensation. To get this recipe we had to get up at 4.30 am to make it to Sarah Ratzabi’s place by 6.00. Sarah is a Yemenite woman living on a religious moshav north of Tel Aviv. Every Friday morning she and her friends (Nama ...

Chocolate Brownies

Feb

21

2006

One time Davina came to visit and mentioned her chocolate brownies. So after she got home I asked for the recipe. Davina, being American, shipped me two packets of ready made brownie mix. I’m not really a ready mix kind of guy so I made my own recipe. Chocolate Brownies Steven Thomas Print Recipe Ingredients 200 grams dark ...

Couscous

Feb

21

2006

Couscous is basically a North African pasta. I spent a day watching Marie make couscous the traditional way. None of this quick cooking stuff. 3 minute couscous doesn’t cut it for Marie. She made the couscous from scratch. As a side effect of making the couscous you also end up with a soup. The couscous ...

Sephardi Charoset

Feb

21

2006

In our household I make the Charoset for the Passover Seder. According to Wikipedia: Charoset, haroset, or charoses (חרֽוֹסֶת [hărōset]) is a sweet, dark-colored, lumpy paste made of fruits and nuts served primarily during the Passover Seder. Its color and texture are meant to recall the mortar with which the Israelites bonded bricks when they ...

Challah

Feb

21

2006

I wanted to try a fluffy white bread and picked Challah because Galit has a fondness for it. Challah Challah is a feature of Friday night meals in Jewish families. It is an enriched bread dough with eggs, honey and oil in the mixture. The result is a light crumb with a hint of sweetness. ...

How to Make Bread

Feb

21

2006

I love bread. Always have. And a few years ago I got a real passion for learning about and making bread. I particularly like southern European breads. The perfect loaf for me is a sour dough with crunchy crust and light airy crumb. French, Italian and Maltese breads all have these characteristics and I love ...