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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

  1. In a nonstick pan on medium-low heat, add 1/2 cup of shredded coconut flakes. Stir and toast until golden brown.
  2. Remove from heat, set aside and divide.
  3. Use a mortar and pestle or food processor to crush 1/4 cup of roasted peanuts. Set aside.
  4. In the same pan, combine palm sugar, water and tamarind concentrate. Heat to a simmer and then add shallots and shrimp paste.
  5. Stir and cook for about 5 minutes.
  6. Add half of the toasted coconut flakes and the crushed peanuts. Stir and cook until slightly thickened. Set aside.
  7. 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

  1. Cut lime into semi-thin slices and then slice into eighths. Keep the rind intact.
  2. Slice ginger into small nail-sized pieces.
  3. Dice the shallots.
  4. Slice each chili pepper into 4 pieces.
  5. Transfer the lime wedges, ginger, shallots, chili, peanuts, dried shrimp, and the rest of the toasted coconut flakes into small individual serving bowls.
  6. Transfer the sauce into its own bowl with a small spoon.
  7. Drain and dry the collard greens.
  8. Serve on a large platter or board with the sauce bowl in the center.
  9. Place the greens and the individual bowls around the sauce.
  10. 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

  1. Clamp a backing board down to your plywood and drill a 1/2-inch hole in both top corners.
  2. 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.
  3. To assemble the organizer pouches, cut pieces of cardboard to correspond to the size pouches that you would like on your board.
  4. Using fabric glue cover your entire cardboard cutouts in fabric, pulled tightly around the edges.
  5. 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.
  6. 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

  1. Preheat oven to 425 degrees.
  2. Wash the sweet potato and prick with a fork.
  3. Place in the oven and bake for 45 minutes until very soft.
  4. Allow the yam to cool slightly and then peel the skin off.
  5. Place in a saucepot with the other paste ingredients and mash with a potato masher.
  6. Turn heat on medium-low and cook while stirring constantly for 15 minutes.
  7. Transfer mixture to a bowl and allow to cool at room temperature.
  8. Place in the refrigerator to chill.

Babka Dough

  1. Add the yeast, coconut milk and sugar to the bowl of a stand mixer, mix together and let sit for 5 minutes.
  2. Add the butter, egg and salt and mix, using the dough hook, on medium-low speed.
  3. Slowly add the flour and mix until well incorporated. Continue kneading the dough in the mixer for 5 minutes. Dough should be quite sticky.
  4. Form dough into a ball and place in a greased bowl. Cover and allow to rise for 2 hours.
  5. Grease a 9-inch loaf pan and line with a piece of parchment paper, long enough to hang over the edges.
  6. Flour a work surface and roll the dough into a 10 by 18 inch rectangle.
  7. Spread the ube filling over the dough.
  8. Sprinkle the toasted coconut on top and then starting with a long side roll the dough into a cylinder.
  9. 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.
  10. Preheat oven to 350 degrees. Brush the bread with egg wash and place in the oven to bake for 50 to 60 minutes.

Topping

  1. Bring the sugar and water to a boil and simmer for 5 minutes. Set aside to cool.
  2. When the bread is done baking remove from oven and brush with syrup, then sprinkle with toasted coconut shavings.