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Receitas Organizadas
Jen não é uma pessoa naturalmente organizada, mas aprendeu algumas dicas para ajudá-la na cozinha. Essas receitas requerem organização para que o prato final seja facilmente montado: um lanche tailandês chamado Miang Kham e uma babka de inhame-roxo com coco. Para melhorar, ela ensina a fazer um organizador de parede!
food
home
Receitas Organizadas
Jen não é uma pessoa naturalmente organizada, mas aprendeu algumas dicas para ajudá-la na cozinha. Essas receitas requerem organização para que o prato final seja facilmente montado: um lanche tailandês chamado Miang Kham e uma babka de inhame-roxo com coco. Para melhorar, ela ensina a fazer um organizador de parede!
Supplies
Sauce
- 5 tablespoons palm sugar
- 2 tablespoons tamarind concentrate
- 1/4 cup water
- 1/2 tablespoon shrimp paste
- 2 tablespoons shallots, minced
- 1/4 cup shredded coconut flakes, toasted
- 1/4 cup roasted peanuts
- 4 to 5 collard greens leaves
Miang Kum
- 1 lime
- 2-inch piece ginger, peeled
- 2 medium shallots
- 1/4 cup roasted peanuts
- 1/4 cup medium dried shrimp
- 8 to 10 bird’s eye chilies
- 1/4 cup shredded coconut flakes, toasted
Passo a passo
Sauce
- In a nonstick pan on medium-low heat, add 1/2 cup of shredded coconut flakes. Stir and toast until golden brown.
- Remove from heat, set aside and divide.
- Use a mortar and pestle or food processor to crush 1/4 cup of roasted peanuts. Set aside.
- In the same pan, combine palm sugar, water and tamarind concentrate. Heat to a simmer and then add shallots and shrimp paste.
- Stir and cook for about 5 minutes.
- Add half of the toasted coconut flakes and the crushed peanuts. Stir and cook until slightly thickened. Set aside.
- Remove the hard collard greens stems and cut each leaf in half lengthwise and then slice into thirds to create small leaf wrappers. Submerge in a bowl of cold water and set aside.
Miang Kum
- Cut lime into semi-thin slices and then slice into eighths. Keep the rind intact.
- Slice ginger into small nail-sized pieces.
- Dice the shallots.
- Slice each chili pepper into 4 pieces.
- Transfer the lime wedges, ginger, shallots, chili, peanuts, dried shrimp, and the rest of the toasted coconut flakes into small individual serving bowls.
- Transfer the sauce into its own bowl with a small spoon.
- Drain and dry the collard greens.
- Serve on a large platter or board with the sauce bowl in the center.
- Place the greens and the individual bowls around the sauce.
- To eat, spoon a small amount of sauce onto a leaf wrapper and add a little bit of each ingredient. Close the wrapper and eat in one bite.
Supplies
- 1 piece plywood
- 1 drill
- 1 (1/2-inch) brad point drill bit
- 2 feet macrame rope, in your choice of color
- Decorative tassel
- Cardboard
- Craft scissors
- Wood glue
- Fabric glue
- 1 yard sturdy fabric or leather in your choice of color
Passo a passo
- Clamp a backing board down to your plywood and drill a 1/2-inch hole in both top corners.
- Thread a piece of rope through the front and tie a knot that will be hidden in the back. Slide the tassel onto the rope and tie the rope through the other side.
- To assemble the organizer pouches, cut pieces of cardboard to correspond to the size pouches that you would like on your board.
- Using fabric glue cover your entire cardboard cutouts in fabric, pulled tightly around the edges.
- Once those pieces have dried wrap the bottom three-fourths of the fabric-covered cardboard in another layer of fabric, taking care that the front is level across the fabric piece. This will make your organizer pouch. Repeat for all pouches.
- Using wood glue, attach the pouches to the plywood board. Allow to dry overnight then hang and fill as desired!
Supplies
Ube Paste
- 1 medium-sized purple yam
- 1/4 cup coconut milk
- 1/2 cup sweetened condensed coconut milk
- Juice of 1 lemon
- 1 cup shredded toasted coconut
Babka Dough
- 2 teaspoons active dried yeast
- 1/2 cup plus 1 tablespoon coconut milk, lukewarm
- 1/4 cup plus 1 teaspoon sugar, divided
- 6 tablespoons butter, at room temp and cubed
- 1 egg
- 1 egg yolk
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 1 egg, beaten for egg wash
Topping
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup toasted coconut shavings
Passo a passo
Ube Paste
- Preheat oven to 425 degrees.
- Wash the sweet potato and prick with a fork.
- Place in the oven and bake for 45 minutes until very soft.
- Allow the yam to cool slightly and then peel the skin off.
- Place in a saucepot with the other paste ingredients and mash with a potato masher.
- Turn heat on medium-low and cook while stirring constantly for 15 minutes.
- Transfer mixture to a bowl and allow to cool at room temperature.
- Place in the refrigerator to chill.
Babka Dough
- Add the yeast, coconut milk and sugar to the bowl of a stand mixer, mix together and let sit for 5 minutes.
- Add the butter, egg and salt and mix, using the dough hook, on medium-low speed.
- Slowly add the flour and mix until well incorporated. Continue kneading the dough in the mixer for 5 minutes. Dough should be quite sticky.
- Form dough into a ball and place in a greased bowl. Cover and allow to rise for 2 hours.
- Grease a 9-inch loaf pan and line with a piece of parchment paper, long enough to hang over the edges.
- Flour a work surface and roll the dough into a 10 by 18 inch rectangle.
- Spread the ube filling over the dough.
- Sprinkle the toasted coconut on top and then starting with a long side roll the dough into a cylinder.
- Cut the cylinder in half lengthwise, and with the cut sides up wrap each piece over the other, like a rope. Place the wrapped dough into the loaf pan and allow to rise for 1 hour.
- Preheat oven to 350 degrees. Brush the bread with egg wash and place in the oven to bake for 50 to 60 minutes.
Topping
- Bring the sugar and water to a boil and simmer for 5 minutes. Set aside to cool.
- When the bread is done baking remove from oven and brush with syrup, then sprinkle with toasted coconut shavings.