Cute miniature Curry Pot from Swiedebie

Some of you might have remembered the big buzz on Singapore's Cook-a-pot-of-Curry Day in August. Coincidentally at the Facebook event page I stumbled upon an independent designer Swee from Swiedebie who designed and handmade this super cute miniature Curry Pot. Its really tiny and everything was so carefully hand stitched. This Curry Pot measures about 3.5cm across and comes with a removable lid. Can you imagine how tiny those little pieces of ingredients in the curry are?

Miniature Curry Pot from Swiedebie

Super cute right? I just had to order it right away the moment I saw Swee's pictures! To tell the truth, this picture of mine (which I took immediately when I received it ) doesn't do it justice - It looked waaaaay better in real :D Check out her website and much better pictures here

Based in the Netherlands, Swiedebie is a regular participant in craft fairs all over the country, from Amsterdam to Utrecht and much more. For international customers, Swiedebie can also be found in Etsy. Everything in the shop is so sweet and cute, right up to the packaging and the tiniest details. Here is how my packaged arrived:

Handmade Packaging from Swiedebie

Swiedebie - handmade cuteness

Handmade cuteness! How true is it! Right up to the smallest detail!

SweeTreats a sweet jewelry collection by Swiedebie

Here's where you can find Swiedebie: http://swiedebie.blogspot.com/ . More projects can also be found at http://www.etsy.com/shop/swiedebie. Do check for updates because collections from her etsy shop changes very regularly. Happy Shopping!

Bento Singapore Chicken Curry Amsterdam - Cook a Pot of Curry Day

As a finale for the now famous facebook event Cook a Pot of Curry Day in Singapore (you can read more here), I made a bento with the rest of the chicken curry I cooked on Sunday 21 August. As with many types of curry around the South East Asia regions, this dish taste even better on the second day. Here is my take on a very Asian dish in a very Amsterdam setting. The roof, big open windows and not forgetting the typical Amsterdammetjes were made from nori seaweed.

Amsterdammetjes (Literal translation: little one from Amsterdam) in real life are little red-brown poles that can be found along sidewalks of Amsterdam. All of them bear the sign XXX, which is the coat of arms of Amsterdam. Interestingly, there is never a really straight Amsterdammetje, they are always slanting someway or another, sometimes to the left, sometimes to the right, sometimes with a dent here and there, which I like, because I think each of them tells a story.

The same goes for the buildings, especially the older buildings along the canals. I think this has got to do with the soft soil foundation under the buildings. My apartment is also severely slanted. But I really don't mind it nowadays (after taking out the wheels from the computer chair, that is. hahahaha!)

Singapore Chicken Curry Bento from Amsterdam

Cook a Pot of Curry from Singapore to Amsterdam

So this is my take on the Cook a Pot of Curry event which was created to promote harmony, respect and tolerance for each other's culture. Oh yes, and in case you are wondering where's the chicken in this Chicken Curry Bento.... there is only 1 little piece left tucked under all the potatoes and the rest of the chicken was already eaten up because I couldn't resist it :D

Bento Nasi Lemak recipe- Coconut Rice , Omelette & strawberries

I'm pretty excited. Tomorrow is going to be the Cook a pot of Curry day in Singapore! More than 50000 people are going to cook curry dishes for the event. Yesterday, I have written a post on Devil's Curry and today I am going to post something that's less spicy. Bento Nasi Lemak paired with cucumber and strawberries!

Bento Nasi Lemak

Here's what I put into the rice cooker:
(serves 3, I saved a portion rice for this bento and had the rest for dinner with Mr Bear)
3 cups rice
1 small packet of coconut cream (aka Santan, available in most supermarkets)
water
pinch of salt

While the rice is cooking, I sliced the cucumber, fried the chicken, omelette and dried anchovies and there you go! Nasi Lemak Bento with Coconut Rice with Egg omelette, chicken, cucumber, dried anchovies and strawberries.

Cook a pot of Curry Day - Devil's Curry

Come Sunday 21st August 2011 more than 50000 people in Singapore (and probably many parts of the world) will be cooking a pot of curry as part of a silent protest on the now famous Curry Feud. Here is a recipe on a typically Eurasian dish - Devil's Curry. This fiery and sour curry usually served together with bread and rice during Christmas in places like Singapore and Malaysia.

Ingredients:
250grams pork (beef/mutton/chicken can also be used as substitute)
4 tablespoon oil
2 tablespoon tumeric powder
2 tablespoon mustard
*2 tablespoon chilli powder
4 tablespoons vinegar
salt and sugar to taste


Ground Ingredients:
2 onions (large)
12 shallots
7 cloves garlic
2-3 cm ginger piece
1 candlenut [ aka kemiri in Indonesia, kukui nuts in Hawaii. ]

*omit the chilli powder if its unavailable. Simply add about 15 fresh chillis to the Ground Ingredients

How to:
- Gather all the Ground Ingredients and grind them with a food processor or pound them with a pestle and mortar.

- Heat oil in sauce pan and fry the grinded ingredients until fragrant. Add the meat and salt and fry for a few minutes on high heat.

-Take a small bowl and mix the chilli powder and tumeric with a little water to form a smooth paste. Add this paste to the saucepan with meat and salt. Stir well, add a little more water and cook over low heat.

-When the meat is just about cooked, add in the mustard, sugar and vinegar. Stir and simmer for another 10 minutes.

- Serve hot with bread or rice.

Serve Devil Curry hot with Bread or Rice

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Because some ingredients can have different names in different countries, I have included some pictures here as reference:

Tumeric Powder

Shallots

Photo credit: http://www.importfood.com

 Picture above shows a packet of Candlenuts from Indonesia. Some packaging might come with a warning. As much as they look like macademia nuts, NEVER EVER eat candlenuts raw! Candlenuts can only be eaten after they have been cooked and never be eaten raw as a snack. This is a very common food ingredient in many parts of South East Asia such as Indonesia, Malaysia and Singapore.

Prawn Curry - Curry in a Hurry

Here is one of the many recipes for Prawn Curry. This curry dish is quick and easy to make and is especially popular with prawn lovers. You can also replace the prawns with sliced calamari for a quick Calamari Curry.

Serving Suggestion: Prawn Curry

Ingredients (A)

1 tablespoon oil
1 onion (chopped)
1 tomato (chopped)
1 green chilli
1 teaspoon ginger-garlic paste
1 sprig mint leaves
1 teaspoon chilli powder
5-6 peppercorn

- Heat the oil in pan and then add the chopped onion. Fry till brown.

- Add the chopped tomatoe and stir fry it for 1 minute.

- Add the rest of ingredients and fry for 2 minutes. Keep aside to cool. After its cooled, grind it into a smooth paste and set aside. This is the masala paste for this dish.

Ingredients (B)

2 tablespoon oil
4-5 curry leaves
1/2 onion (chopped)
1/4 tomato (chopped)
250grams prawns (de-shelled and de-veined)
1/2 teaspoon salt
Corriander leaves for garnishing

- Heat oil in saucepan. Add curry leaves, chopped onion and stir-fry till fragrant.

- Add chopped tomato and add the grinded masala paste. Fry for about 2 minutes.

- Add the prawns and salt. Give it a quick stir and close the lid for a few minutes.

- Garnish with corriander leaves and serve immediately.

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North Kerala Egg Curry

Here is a recipe for a mild Malabar Egg Curry. This recipe serves 2.

Ingredients A:
3 eggs boiled, shelled and cut into halves
2 large onions, sliced
1 cup thick coconut milk (santan)
1 cup thin coconut milk
1 teaspoon ginger garlic paste
1 teaspoon red chilli powder
1 tablespoon coriander powder
A pinch of tumeric powder
1 teaspoon of store bought garam masala ( or pound/grind together 1 cardamom + 1 small piece cinnamon + 2 cloves)
Salt to taste



Ingredients B
2 teaspoon cooking oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
a few curry leaves

How to:

-Heat oil in a saucepan and and add the rest of the ingredients in Ingredient B. This process is called tempering.

-When the mustard seeds start to pop, add in the onions and fry until they turn golden brown.

-Add the chilli powder, coriander powder, garam masala and tumeric. Stir-fry for about 30 seconds. Add the ginger garlic past and fry for another 1-2 minute.

-Add the thin coconut milk and reduce flame to low. Bring to boil and let it cook for about 2-3 mins, stirring occasionally.

-While keeping fire on low, add the thick coconut milk and the prepared eggs. Add salt, bring it to a boil and quickly remove from heat. Try not to over-boil at this stage because the coconut milk will start to seperate.

-Serve warm with rice, rotis, papadums or puttus.

Pappadums

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Cook a pot of Curry Day : Potato Curry

Potato Curry

Dry ingredients:
3-4 pcs red chilli
1/2 tbsp coriander seed
1/2 tsp cumin
1/2 tsp whole black pepper
2 tblsp coconut flakes

First, dry roast and grind the dry ingredients above. Do not add water. This will be the Masala Powder for this dish. Set aside.

*sidenote: In case you are reading this in preparation of the Cook a pot of Curry Day event on the 21st of August, you are at the right place.  Do note that this dry roasting process may give off the smell of spices, so please be considerate and switch on the kitchen exhaust when cooking ;)

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Main Ingredients:
2 big potatoes (peeled, washed and dice into cubes about 2cm. Keep immerse in water)
1 big onion (cut length wise)
1/8 tsp tumeric
3-4 pcs of curry leaves
Salt to taste
1tsp Mustard
1tsp black lentil (aka Urad Dal/black gram) [mung beans OR azuki beans OR pigeon peas can also be used as a substitute]
2tsp cooking oil


How to

-Heat oil in saucepan and add mustard and urad dal. Then add curry leaves and onions.  Stir fry till onion turns golden brown.

-Drain and add the cut potatoes, salt and tumeric to the saucepan. Fry in medium heat for 2-3 minutes.

-Add in the grounded masala powder and add just enough water to get the potato cooked.

-Mix well and cover with a lid in medium heat until the potato becomes cooked. (Keep turning to avoid burning the ingredients)

-After the potato is cooked, sir-fry it till most of the liquid evaporates.

-Serve with rice :)
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Here are some pictures of the ingredients, just in case they go by different names in your region.

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Urad Dal (aka Black Gram, Black Lentil, Vigna mungo)

Cumin Seeds

Spicy Garam Masala Powder - Cook a pot of Curry Day 21 August 2011

Garam Masala Powder for Vegetarian Dishes
This spicemix requires slightly more ingredients than my previous post, and is recommended for Vegetarian Dishes. Oh yes, and if you happened to be preparing for the coming Cook a pot of Curry Day on the 21st of August, and you are trying to make a point, this is the process of curry cooking that gives out the smells :D Enjoy Roasting!

*Sidenote: If you are puzzled by all these curry posts, do check out "Singaporean Story about Curry" on what I think about the whole Curry Feud.

1-2 star anise

6 black cardamoms

2 1/2 tsp black peppercorn

10 inch worth of cinnamon sticks

1tbsp cloves

8 green cardamom

1gram mace powder (aka javitri)

4 tbsp coriander seeds

3 tbsp cumin seeds

1/2 tsp nutmeg (grated)

1/2 tsp salt

Heat the saucepan on high heat. Do not add any oil or water. When the saucepan gets hot, put in all the ingredients above. Stir constantly for about 5-8 minutes or until you can smell the fragance. Remove  from heat and wait for it to cool. Grind it up into powder form and use it immediately. Or simply store the powder in airtight containers and put it in the fridge for later use. 

Uses:
- as a marinate for meats and vegetables
- in a gravy/curry
- as a seasoning salt

Best of all, it smells sooo good and I don't have to use too much salt to make anything taste good.

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Star Anise

Black and Green Cardamom

Left: Black Peppercorn

Cinnamon Sticks

Cook a pot of Curry Day - It's All about the Spices

Here is a post on typical spices used in many South and South East Asian cuisine. Since different regions often name the same spices differently, what is better than a pictorial representation of the different sort of spices available? Let me know if I have missed out any and I will try to put up a picture here. Enjoy Cook a pot of Curry Day, Star!

Green and Black Cardamom

Black and White Peppercorn

Red, Green, Black, White Peppercorn

Caraway seeds

Star Anise

Cinnamon Sticks and Cinnamon Powder

Dried Cloves

Nutmug fruit and the red part is called Mace

Coriander Seeds

Cumin Seeds

Tumeric Powder

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Singapore Chicken Curry - Part 2 - Cook a pot of Curry Day

As I said in my previous post, this is one of the many dishes that I would say is a typical soul food for many people in Singapore. Sometimes if I get desperate, I will get this Prima Deli Singapore Curry instead. BUT!!! this doesn't happen often, especially in my area because its soooo rare to see all these Prima stuffs even in the Amazing Oriental, one of the biggest asian supermarket here in the Netherlands. So what I found myself doing, is making everything from scratch. I know it can sound very scary for some folks, but its not that difficult actually. Scroll down for the recipe I usually go by. Happy Cooking!

Picture credit: http://www.rockman.com.au

Ingredients: Serves 4

1 piece of fresh ginger (about 3cm, peeled and coarsely chopped)
7 cloves of garlic, peeled and coarsely chopped
10 shallots, peeled and coarsely chopped
1/2 cup of Singapore Curry Powder ( see previous post)
1/2 cup water
1 whole chicken with skin intact (cut into 15-20 bite size pieces)
5 tablespoons vegetable oil
3 cups coconut milk (make sure its the runny type. Coconut cream can also be used instead, but do go easy on it)
500grams small potatoes, peeled and halved.
Salt to taste
French Bagette cut into serving slices.

How to:
- Using a mortar and pestle, pound first the ginger, then the garlic and lastly the shallots, until they are a fine mixture. If a mortar and pestle is not available, the ingredients can also be finely grounded with a blender or food processor.

- Mix the curry powder with the water and blend to a paste. Mix half the curry paste with the pounded ginger, garlic and shallot mixture and then rub all over the chicken pieces. Marinate at least 30 minutes.

-Heat the oil in a large frying pan over high heat. The oil should be very hot. (If you add a tiny drop of the curry paste, you should be able to see/hear it sizzle pretty violently. ) Add the remaining curry paste and quickly stir fry for about 3 minutes or until the paste is fragrant and turns dark brown.

- Add the marinated chicken and reduce heat to medium and stir constantly for around 10 minutes.

-Add the coconut milk and bring to a boil over high heat. Add potatoes and salt and cook over medium heat for 30 minutes, or until the chicken pieces are tender and potatoes cooked.

-This dish is traditionally served hot with fresh warm French Bagettes to soak up the deliciously thick gravy.

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Singapore Chicken Curry - part 1 - Cook a pot of Curry Day

This is a recipe I got from one of my friends when I was still living in Singapore.  This certainly falls under the list of soul food for many Singaporeans who are living overseas. Of course, if one gets really desperate, there is always this Prima Deli Singapore Curry pack. BUT!! if its not available, make your own! Its not that difficult actually. Please scroll down :)

Picture credit: http://rockman.com.au

Here goes the recipe that found its way into my collection:

Masala Powder (or Curry Powder if you like) for this dish. This powder recipe yields about 1 1/2 cups.
Ingredients:

2/3 cup coriander seeds
1/2 cup cumin seeds
1/4 cup anise seed
1/4 cup dried chili peppers
1 teaspoon black peppercorns
1 teaspoon cardamom 
1/2 teaspoon freshly ground cinnamon
1/4 teaspoon freshly ground nutmeg
3 tablespoon tumeric powder
1 whole clove

[Before I begin, please be considerate to your neighbours and switch on the kitchen ventilation!! Otherwise you might just end up like the poor Singaporean family here who got into trouble when their new neighbours from China called in the Singapore authorities. Nowadays this family can cook curry only when his neighbours are not around! If the Singaporean family still continues to cook curry when the neighbours are present, the apartment of the Singaporean family will be confiscated and they will be made homeless in their own country. Crazy, isn't it?]

-Add all the ingredients above and dry-roast them over low heat in a wok. Stir constantly so that the spices do not burn.

-Just as they begin to turn brown and you can smell the fragrance, remove them from the wok. After its cooled, grind them up into till they are about the size of coffee powder. Store this mixture in a airtight container and they should be able to keep for a few months in the fridge.

I will put up part 2 of this recipe in the next post. [just in case you have unexpected visitors knocking on your door by now :D ]

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Cook a pot of Curry Day 21 August 2011 - Simple Garam Masala Powder

As part of a protest which stems from Singapore, (which you can read about from here ) I have decided to post my favourite recipes featuring Curry spices. Over the next few days,  I'll try to put up different recipes on how to make your own Curry Spice mixes.


So here it goes:

Simple Garam Masala Powder
This spicemix is good for almost all types of meat and vegetable curry dishes.


First get hold of equal portions of the following ingredients:
-green cardamom
-black cardamom
-peppercorns  (whole black pepper or whole black/green/pink/white pepper)
-caraway seeds (which is quite similar to fennel and cumin seeds)

 Simply dry roast all ingredients together and then grind them into powder. After they are cooled, simply store them in air-tight containers till you need the Garam Masala powder.

The way I see this spicemix is that it's one of those multi-purpose ingredient. I use it for almost everything, from marinating meats, to making gravy out of it, to throwing it over my stir-frys. Every family has their own versions, every region has their own versions, and even different brands can taste completely different. 


And to top it all, there's even different spice mixes for different dishes (check out the right sidebar) and sometimes they go by different names as well. Sounds complicated? Nah, its not that complicated actually because there's never any hard and fast rules when it comes to cooking. What is the most important is that you or your love ones get to enjoy your cooking :) 


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I've included some pictures, since these ingredients might be named differently in different countries.

Green and Black Cardamom

Black and White Peppercorn

Black, Green, Pink, White Peppercorn

Caraway seeds (aka Meridian Fennel or Persian Cumin)

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A Singaporean story about Curry

Ok, I have to admit. I haven't been saying much here over the last few months. Even though I still had been making bentos for Mr Bear and I.  After reading this article from Singapore's online newspaper, I really felt I had to do say something.

Here is an excerpt from the article:

When neighbours disagree ...
by Quek Sue Wen Carolyn

Case 1: A family, who had just moved here from China, had resorted to mediation because they could not stand the smell of curry that their Singaporean Indian neighbours would often cook. The Indian family, who were mindful of their neighbour's aversion, had already taken to closing their doors and windows whenever they cooked the dish, but this was not enough.

"They said: 'Can you please do something? Can you don't cook curry? Can you don't eat curry?'," said Madam Marcellina Giam, a Community Mediation Centre mediator. But the Indian family stood firm. In the end, Mdm Giam got the Indian family to agree to cook curry only when the Chinese family was not home. In return, they wanted their Chinese neighbours to at least give their dish a try.
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I was born and bred in Singapore. I am a Singaporean. Slightly before the heydays of Dutch and British power in South East Asia, my ancestors took a boat from China and settled in Malaysia and Singapore. Around the same time, boat loads of people from India, Middle East, and other neighbouring countries did the same as well. Obviously, since Singapore was a busy trading port and compulsory stop-over point for European and Asian traders and everybody wanted to get rich from the opportunities Singapore offers. Soon it became a melting pot of different cultures, different languages, different religion practices, all link together with trade and spices.

I hate to use the terms "Singapore-Chinese" / "Chinese-Singaporean" especially when questioned by people who do not know much about Singapore. I really detest it. Usually I simply say "Singaporean" to avoid confusion. Its not because I do not like to acknowledge the fact that my ancestors came from China centuries ago. Its simply because we have already evolved and are accustomed to the South East Asian way of life, which is not exactly the same as China.

In the same light, its almost like asking an African American who's born and bred in America if he or she behave/think like people in the various parts of Africa. Chances are high that you will be sued immediately for being a racist in many parts of the world if you say that.

Back to this story, Singaporeans grew up with curry dishes. In fact it is a symbol of our multiculturism. Traditional Chinese dishes from China hardly use any spices because many spices are not native to the area. Yet my female ancestors have incorporated the use of spices and curries into their cuisines. That said, most people that was born and bred in Singapore, regardless of skin colour, certainly have no big problems with spices and curries.

I have Singaporean friends whose ancestors are from the Malay Archipelago, India, China, Middle East and we don't pick fights with each other because of "cultural" differences. We share the same love for typically Singaporean dishes. We have our own "gezellig" (Sorry I have to use a dutch word here, there's no proper english synoniem for this concept, which is something that encompasses more than the word "cosy") but unofficial little creole language called Singlish besides the different languages we speak to our grandparents. Is that a problem? No, not for me, not for my friends and family either.

This Curry Feud goes beyond a simple dispute between neighbours. This is about a common understanding of tolerance living in a densely populated little country and racial harmony in a multi-cultural melting pot and of course the right to cook a national dish in our own country.

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