Hawaij spice mix

(Photo to be added shortly)

Hawaij spice mix
Yields 3/4 cup
Adopted from The Chef Maven

6 tbsp whole black pepper corns
3 tbsp whole cumin seeds
2 tbsp coriander seeds
1 tbsp green cardamom pods
1 tsp whole cloves
3 tbsp ground turmeric

1. Place all the spices, except for the turmeric, in a dry skillet over medium heat, stirring often to keep the spices from burning.
2. Heat the spices for a good 5 minutes, then transfer the spices to a plate to cool.
3. Take the cool spices and grind them using a spice grinder, or in an electric coffee grinder.

Note: Please don't use your everyday coffee grinder as the spices will make your coffee taste horrible.

Malaysian Meat Curry Powder

I managed to get a hold of fennel seeds in Sweden, and set out to make the Malaysian Meat Curry Powder one night when my bf had a friend over.

Making the powder was really easy and well worth the effort. However my spice grinder, an old fashioned coffee grinder, did make the actual process of grinding the spices somewhat tedious and difficult. But plans are that I'm buying an electric spice grinder in the near future. Can't wait!

Malaysian Meat Curry Powder
(adapted from Spicie Foodie)

10 whole cloves

10 whole black peppercorns

4 whole cardamom pods

1(5cm) cinnamon stick

4 whole dried red chilies

4 tbsp coriander seeds

2 tbsp cumin seeds

1 tsp fennel seeds

1 tsp turmeric

Roast the spices according to size on medium heat starting with cloves, peppercorns and cardamom. When the spices start to smoke and release their fragrance tip onto a plate and allow to cool. Next toast cinnamon and chilies, then coriander seeds. Last but not least, toast the cumin- and fennel seeds.

Grind the toasted spices, either in a coffee/spice grinder or in a pestle and mortar, into a fine powder. Add in the turmeric.

Spices

I love my spices! I have quite a few, and I am always trying to update my spice rack with new and exciting spices. Here's a selection of the spices I have. Some are more exotic than others, but they are equally important when it comes to cooking delicious food!



Clove /Bay leaf

Dried red chili /Chinese Jasmin tea

Garam masala /Dried lime leaf

Dried curry leaf /Piper longum

Star anis /Tandoori masala

Methi seed /Cinnamon stick

Black onion seed /Cardemom pod

Red ground chili /Yellow curry powder

Black mustard seed /Fenugreek leaf

Challenge #1

The challenge for this week is to make a curry paste popular in Malaysian and Singaporean cooking:

Make Laksa curry paste

1 onion, quartered

2 tbsp ginger, grated

2 cloves garlic

2 stalks lemon grass, white part only

6 dried chillies, soaked and chopped

4 macadamia nuts

1 tbsp shrimp paste

6-8 Vietnamese mint leaves (Laksa leaves)

1 tsp turmeric

1 tsp coriander powder

1 tsp paprika

1 tsp ground cumin

1-2 tbsp sunflower oil

Mix everything together in a food processor or use a pestle and mortar. If making it in a p&m, leave out the oil unless the paste looks very dry. Store in an air-tight jar or freeze.

Vietnamese mint is also called Vietnamese coriander/cilantro, Cambodian mint, hot mint, and in Thailand it is called Pak Pai. If you can not find this at your local Asian food store, don't worry, you can skip it.

- As made by Jill Dupleix for Good Food Live

Green curry paste

Green curry paste is used a lot in Thai cooking, and it is surprisingly easy to make. I love it, and I keep a jar of it in the fridge at all times. Mix with coconut milk and add prawns, spring vegetables and noodles for an easy lunch!

Green curry paste

Makes 125 ml

5 cloves of garlic, chopped

6 green chillies, de-seeded and chopped

2 stalks of lemon grass

3 tbsp coriander/cilantro root, chopped

2 cm galangal, or ginger

1 shallot, large

zest and juice from one lime

1 pinch salt

2 tsp ground cumin

1 tsp coriander seeds

1 tsp black peppercorns

Just put everything into a food processor and blend into a smooth paste. Store in an air-tight jar in the fridge.

Freezes well up till 2 months.

- As seen in Ching's Kitchen

Lemon- infused ground black pepper

I don't know about the rest of the world, but in Sweden you can buy lemon-infused black pepper ready-made at your local supermarket. This one's for all you guys who don't have this luxury.



Lemon-infused ground black pepper

2 tsp coarsely ground black pepper
the rind of 1 lemon, only the yellow part
1 tbsp salt
3 pinches garlic powder
3 pinches onion powder
2 pinches yellow mustard powder
1 tsp icing sugar

Mix all the spices together in a bowl. Put into an air-tight container and store in a cool, dry place.

Goes well with fish, and chicken.