A Summer Meal - Linguini with Garlic, Chili, Prawns and Coriander

Summer has me wanting a glass of iced mint lemonade all the time.

It's the only thing that will get me through a hot, sweaty day. Something tangy, minty, citrusy bright and cold...Oh yeahh. I plan my meals based on this drink -- anything that goes with it is in, and the rest gets stocked in the freezer! And what goes with tangy, minty, citrusy bright and cold lemonade?

Something garlicky...No heavy sauces, just beautiful, jade green olive oil.

And some freshly chopped chilies.

And some fragrant coriander leaves to spruce things up.

I don't get what people mean when they say that coriander leaves smell grassy. What's grassy? Do you know?

I think I'm gonna bung in some prawns to create a more substantial meal. But still totally elegant.

And I think all of that will go with some pasta. Pasta and minty lemonade, and fabulous weather. Ahhhh.

Linguini with Garlic, Chili, Prawns and Coriander

For 1 person

Enough pasta for a generous serving, preferrably spaghetti, linguini or fettucini

3 fat garlic cloves, sliced thinly

1 chili with seeds, sliced thinly

A handful of prawns, shelled

A handful of young coriander leaves

Olive oil

Chicken stock cube, salt and pepper

Some extra coriander leaves for scattering on top

Boil a big pot of water. Only when it comes to the boil, add some salt and add the pasta.

In the mean time, heat up some olive oil on a pan over low heat. Saute the garlic and chili. Once they become fragrant, add the prawns and crumble in the stock cube.

Once the pasta is al dente, drain well and add the pasta to the pan. Add the coriander leaves and stir everything well until the leaves wilt slightly. Season with salt and pepper. 

Serve it on a big pasta plate and scatter the remaining coriander leaves on top.

Spicy Prawn Curry (Gulai Udang)

This is one of those sinfully delicious dishes. Not because of the prawns -- contrary to common belief, prawns  contain more good fat than bad fat, and are good for your health. No, this dish is sinful because of the coconut milk, which is the base of the sauce. It's cooked for a long time until it has a very thick consistency, studded with spices and very rich in flavor. Part of the coconut milk will be turned into coconut oil, which will be red in color from the chilies. Although you won't think it, this red oil is actually very flavorful -- just a bowl of hot steamed rice slicked with this oil and the curry sauce is heavenly, but you can take it up a notch by using it to make fried rice!

I grew up visiting my maternal grandparents every other weekend. My grandma would cook up a storm in her tiny kitchen every time we would come over. She had several special dishes up her sleeve that she made over and over, and this dish is one of them. Her version also contains stinky beans and hard-boiled quail's eggs, which really take the dish over the top. Mine is the simpler, student-kitchen-in-the-Netherlands version. 

I often wonder what life would be like had my grandma not passed away when I was young. I loved having a grandma, and she was everything a grandma was supposed to be. She was sweet, loving and tender. She completely adored me and was never mad at me. She was such a lady -- her gray hair was always neatly pulled up into a bun, she had the best smell, and she always wore such pretty colours. She tended to her rose garden so carefully, only to have her roses plucked and chopped up by me when they bloomed. I remember looking up at her from my toy kitchenette, her roses completely butchered up on my toy kitchen counter, me grinning the naive grin of a child who didn't understand the time and labor that went into those delicate flowers. "These are the chilies," I said, pointing at the rose petals. She'd grin back at me. 

She'd then feed me the fried chicken that she made especially for me, the best one in the world. She'd tell my mother not to get angry at me for ruining the roses again. She'd bring me in for a nap when the heat and the humidity had gotten the best of me. She'd fan me with a magazine when the rackety air-conditioning would be making too much noise again and disturbing my sleep. Sunday afternoons at grammy's were the one of the highlights of my childhood.

Even to this day, one of the most vivid memories I have of my childhood is of my grandma, sitting on her small kitchen stool, chopping up vegetables and grinding spices, her back turned towards me. Although I never had the chance to learn about cooking from her, I feel like when I make this dish, I may be continuing her cooking legacy. Who knows, maybe it even tastes quite similar to hers.

Spicy Prawn Curry (Gulai Udang)
For 4 people

4 large handfuls prawns, cleaned (it's up to you to keep the shells intact or not)
5 kaffir lime leaves
juice of 1/2 lime
1 lemongrass, stalk bruised, or 1 tsp powdered lemongrass
chicken/vegetable stock cube
salt and sugar to taste
500 ml coconut milk

To be made into a spice paste:
7 shallots
5 garlic cloves
10 chilies
1 tbsp coriander seeds

With a blender, a food processor or a pestle and mortar, make a smooth spice paste using the spice paste ingredients. Add oil or water to make it easier to blitz everything into a smooth paste.

On a hot wok, heat up some oil (less if you've added some to the blender) and sautee the spice paste with the lime leaves until everything is fragrant and cooked.

Add the lime juice, lemongrass, coconut milk, stock cube and sugar. Once it comes to the boil, lower the heat and add the prawns. The reason why we're not adding salt at this point is that the sauce will be cooked until it's reduced, and once it's reduced, you may find that the stock cube was enough to salt the curry.

Keep cooking on a low heat until the sauce is reduced to a very thick consistency. The curry is done when red oil starts to surface. Taste and add salt if needed.

Serve with hot steamed rice.

Crispy Fried Fish with Spicy Yellow Sauce (Ikan Pesmol)

One of the most perfect Indonesian lunches, in my opinion, consists of this dish, served with stir-fried snake beans, bean sprouts and tempe, and a plate of hot steamed rice. This is Indonesian home cooking, and definitely something that my grandmother, mother and aunts have been cooking and eating their whole lives. It is light and delicious with many different textures and colors. I get very greedy when I see this being served on the table!

I use dorado fish in this dish (called mahi-mahi in Indonesian), but you can use any mild-tasting fish like pomfret, gourami or sea bass. I prefer smaller fish that can be fried until very crispy, although some people prefer thick, meaty fish fillets. It's really up to you. The sauce is mouthful and savoury, slightly spicy from the chilies, fragrant with lime leaves and slightly sweetened by the tender spring onion. The candlenuts make the sauce taste very rich without making it heavy, which means it doesn't mask the taste of the fish. Perfect for a seafood lunch.

The accompanying vegetable dish, stir-fried snake beans, bean sprouts and tempe is one of the easiest vegetarian stir-fries there is. It takes hardly any time to cook, and perfect to be eaten on its own because the tempe provides protein and a meaty bite. Because it tastes very mild, it's a suitable pairing for bolder-tasting dishes. 

Crispy Fried Fish with Spicy Yellow Sauce (Ikan Pesmol)

For 6 people

6 whole fish/fish fillets (dorado, pomfret, gourami, sea bass), 1 per person

Juice of 2 limes

3 tsp powdered turmeric

3 lime leaves

5 or more chilies (a mix of red, orange and green), cut into diagonal slices

2 spring onion, cut into 3-cm chunks

2 medium tomatoes, cut into wedges

200 ml water

Salt and sugar to taste

To be made into a smooth paste:

9 shallots

5 garlic cloves

3 tsp powdered turmeric

2 cm ginger or 2 tsp powdered ginger

2 cm galangal or laos

1 lemongrass, the thick white part only

9 candlenuts

If using whole fish, make sure the fish is scaled, gutted and thoroughly cleaned. Cut deep diagonal slices on the flesh of the fish, and mix the fish with the lime juice (save 2 tablespoon for later use), turmeric powder and some salt. Leave to marinate in the fridge for about 20 minutes.

Using a blender or a pestle and mortar, make a smooth paste of the spice paste ingredients. Saute the paste on a hot wok with some oil. Once fragrant, add the lime leaves, chilies, the remaining 2 tablespoon lime juice and water. Add salt and sugar to taste.

Once it comes to the boil, lower the heat and add the tomatoes and spring onion. The low heat will ensure that the tomato juice comes out and flavors the sauce. Simmer for 5-10 more minutes.

Meanwhile, deep-fry the fish until golden brown and very crispy. Drain on kitchen paper. To serve, pour the sauce over the fish and serve immediately.

Stir-Fried Snake Beans, Bean Sprouts and Tempe

For 6 people

3 large handfuls snake beans, cut into 3-cm chunks

4 large handfuls bean sprouts

2 large handfuls tempe, cut into 3-cm sticks 

5 garlic cloves, sliced thinly

3 shallots, sliced thinly

4 chilies, cut into diagonal slices

2 spring onion, cut into 3-cm chunks

1 chicken/vegetable stock cube

Salt, sugar and white pepper to taste

1 cup water

On a wok over high heat, heat up a few tablespoons of oil and sautee the garlic, shallots and chilies until fragrant. Add the snake beans and tempe. Season with the stock cube, salt, sugar and pepper. Add the water and turn the heat down to medium.

Once the snake beans and tempe are half cooked, add the bean sprouts and spring onion. Stir-fried until everything is cooked through but still crunchy. Do not overcook to retain the beautiful vibrant colours. 

Serve immediately.

Mexican Chicken, Tortilla & Lime Soup - My Way

My guilty pleasure is a little bit different from most people's. 

It involves a voluptuous woman, some serenading music, a lot of heat, a lot of fire, and a lot of leisurely stirring and grinding. Before things get multiple interpretations, perhaps it's wise for me to explain that that would be me, cooking up a storm in the comfort of my own kitchen, while listening to Nigella Lawson cooking shows. 

Yes. I know. I said that. Cooking shows. I'm not a cool person.

Nigella Lawson is probably the only woman in the world who can earn a living by cooking things literally drowned in butter and cream and still get hailed as one of the most beautiful and sexiest women on TV. A gorgeous face, elegant composure and some demure British accent would surely get you quite far in that industry, but her real charm is her clever way with words (she's also a writer) and her unabashedly joyful way of enjoying food. It is not for nothing that she is called the queen of food porn. 

But what really draws me to her is how calming her shows are. The shows are definitely well-packaged -- dim, warm lighting, calming music, a cosy-looking kitchen and equally "cosy" dishes...Comfort food, really. All that combined just puts me in the best of moods. Forget meditation, I feel peaceful and emotionally recharged after an evening spent cooking with Nigella. Just me and my kitchen, a pot bubbling on the stove, the oven humming its low hum, and Nigella on my laptop -- not many things beat that.

This afternoon was just like that -- me, Nigella and my mexican lime soup.

This soup is a mingling of tangy, hot, sour and savoury. Topped with some crisp tortilla chips and creamy avocado, it is one of those perfect soups for a cold grey day (although I'm sure in Mexico they don't wait for a cold grey day to make this soup). The sour note is so strong that it almost takes you by surprise, but for a lime lover like me, this is a plus. The sweetness of the avocado works well to balance out the tang of the broth. The grilled chicken and the stock are what make it savoury. I would recommend pan-frying the chicken breast yourself -- save all the chicken-y juice that gather in the pan and add that to the soup for extra richness.

My Version of Sopa de Lima

adapted from www.soupchick.com

For 4 people

3 wholewheat tortillas

1 medium onion, finely chopped

2 cloves garlic, minced

1 canned chipotle chiles in adobo, minced OR 1 jar of pickled jalapenos + 4 tbsp Mexican hot sauce

1 tsp dried oregano 

2 bay leaves

1 350 gr carton of chopped tomatoes 

5 cups chicken stock 

Juice of 2 limes, plus the rinds 

2 large chicken breasts

Salt, sugar and fresh black pepper to taste

Chopped garnishes (use what you like): diced red onion, chopped avocado, crumbled feta cheese, cilantro leaves

Preheat oven to 220 C. Slice tortillas into thin triangles and spread on a cookie sheet. Leave out on the countertop to get a bit stale while you prepare the soup.

In a stockpot, heat the oil. Sauté onion until soft, 2-3 minutes. Add the garlic and chipotles/jalapenos, and stir for 30 seconds. Add the adobo sauce/hot sauce and tomatoes, stir 2-3 minutes. 

Add stock, lime juice, lime halves, oregano and bay leaf. Bring to a boil, reduce heat, and simmer 10 minutes.

Meanwhile, heat up a bit of oil on a pan, and pan-fry the chicken breasts, sprinkling them with salt and pepper generously. When one side is done, flip and cook the other side; season generously as well. When just cooked thoroughly, take the breasts off the heat. Be careful not to overcook the breasts, as they will get stringy and dry. They will continue to cook from the residual heat. Let them stand for 15 minutes before slicing.

After 15 minutes, slice the chicken into chunky strips and add to the soup. Aeason with salt and pepper. Remove lime rinds. Set soup aside, covered. (If making ahead, cool soup completely, and refrigerate or freeze. Reheat before serving.)

Bake the tortilla strips for 10 minutes, or until crisp and golden brown. Stir half of the tortilla strips into the soup, and let sit for 5 minutes. Ladle soup into individual serving bowls, and garnish with more crispy tortilla strips and your choice of garnishes. 

What's your guilty pleasure? 

For some reason, Mexican food always makes me want to be whisked away to some tropical island...

Spicy Beef and Spinach Stir-Fry

When you were a kid, what did your parents do to make sure that you'll finish your dinner?

Most Western parents I know would just tell their kids that if they don't finish everything on their plate, there'd be no dessert. Or that the kids won't be excused from the dinner table until they gobble everything up. Simple, direct and spot on. Indonesian parents, however, prefer a totally different approach. Either because they don't eat desserts and thus can't use them as a weapon, or because they don't want to be unpopular with the kids, or because of sheer...Indonesian-ness, they choose the scare treatment.

"If you don't finish your food, it will haunt you down in hell."

"Those leftover rice grains will run after you in hell!"

That's actually what my parents said. Or, to be accurate, what my nanny said. And the nanny after that and the nanny after that and the nanny after that. I used to have trouble sleeping at night, images of giant rice grains  running after me, their arms spread out and their little white legs scurrying quickly behind me. I'd pray, "God, please forgive me for not eating those rice grains. I'll finish my food next time. Please don't let them run after me in hell." At that age I was yet to have a clear idea of hell, but I knew that it wasn't a pleasant place, and I was sure that I wouldn't want to have the extra trouble of having food chasing after me. I was also concerned about how stinky the food would be after an eternity of waiting for me to arrive in hell. How I could trouble myself with all these things at the age of eight, I'd never understand.

What do you know...The scare treatment works.

As it turns out, my nannies weren't the only creative ones. My friends, too, have been manipulated by their well-intentioned elders, using all the emotions in the book. Take your pick if you wish to go down this path of parenthood as well:

Guilt: "If you don't finish your rice, Dewi Sri (the goddess of rice in Indonesian mythologies) will cry!" (This one makes me laugh! Which kid cares if Dewi Sri cries?! I was a decent kid, but I didn't give Dewi Sri any thought. I was more scared of the thought that I'd be making some potentially supernatural woman upset. What would she do to me?)

Sympathy: "The rice wants to be eaten by you so badly; if you don't eat it, it will be sad. Don't you feel sorry for them?"

Absolute shocking ridiculousness: "The rice grains used to be big, but because people didn't finish eating them, they became upset and then became small. You have to eat them!"

Something must be said of the effectiveness of this method though...To this day, I still can't leave any rice grains uneaten on my plate. I might leave out bits of meat and vegs that I don't like, but I'll chase those little rice grains before they have any chance of chasing me. 

And now, another form of wisdom that was passed on to me by one of my nannies...Spicy Beef and Spinach Stir-Fry.

For 2 people

350 grams lean minced beef

3 big handfuls of spinach leaves, washed

as much Indonesian sambal as you want 

salty soy sauce to taste

sweet soy sauce (Indonesian kecap manis) to taste

Heat up a little bit of oil on a pan. Sautee the minced beef, breaking them up with a spatula as you go to prevent large chunks of beef. Once they are just cooked through, tip the pan to one side and drain the fat that gathers. I like to drain all the fat -- there will be enough oil added from the sambal later on. Add as much sambal as you like (defrosted if it was previously frozen) and mix well.

Add the spinach leaves to the pan.

Stir everything well. The spinach will slowly wilt.

Add some salty soy sauce and sweet soy sauce to taste, and mix well.

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Don't let the spinach wilt too much before taking this dish off the heat -- the spinach will continue to wilt and cook from the residual heat. Taste for seasoning and serve with lots and lots of rice.

Bon appetit!