Food & Cooking « Khatiya-Korner

Jackfruit Muffins

February 25th, 2010 | No comments

Want a super duper very easy muffin recipe with a touch of delicious sweet aroma of a jackfruit? You are in for a treat. Well, I just happen to have a box of store bought Pillsbury Moist Supreme Classic Yellow cake mix in my pantry and also a can of jackfruit left over from making my Jackfruit & Tapioca Pearl in Coconut Milk the other day I thought why not experiment and see what I can do with this cake mix? I didn’t want to follow the same recipe as my Durian muffins because I ran short of some ingredients. The picture tells it all. The result was a nice fluffy cake like texture with an hint of tasteful pieces of jackfruit.

This is a cross between a cake and a muffin. Why? If you had not notice, like me prior to this post, there’s a difference between a cupcake and a muffin. Cupcakes usually has some sort of icing whereas muffins tend to have some sort of fruit within them. Since the jackfruit was inside the batter I choose to call it a muffin. If I were to turn the jackfruit into an icing (which isn’t a bad idea), then perhaps I’ll label it as Jackfruit Cupcakes, maybe next time.

Jackfruit Muffins (makes 18 regular size muffins)
(Num Doat Knaow) នុំដុតខ្នុរ

Ingredients
1 box Pillsbury Moist Supreme Classic Yellow cake mix
1 cup of water
1/3 cup of oil
3 eggs
1 can jackfruit (20 oz size)

Method:
Strain jackfruit from can and reserve 3 whole pulp. Puree the remainder and slice the 3 reserved pulp into thin strips. Set aside.

Set oven to 350F degrees. Use a non-stick muffin pan or coat lightly with cooking spray. You can also use muffin cups.

Prepare the cake mix according to the package. Blend cake mix, water, oil and eggs in a large bowl until moistened. Beat with a mixer on medium speed for 2 minutes or whisk by hand for 2 minutes.

Add puree jackfruit and continue to beat or whisk for another minute to combine.

Scoop about ¼ cup of batter into each muffin hole and top with a slices of jackfruit. The slices will sink a bit, it’s ok. Continue to fill the rest of the muffin hole. Give them a tap on the counter to get any air bubbles out.

Bake 19-23 minutes. When toothpick inserted in the center comes out clean, your muffin is done. Remove from oven and allow to cool before diving into them.

Panko Crusted Fish with Lemongrass Chili Sauce

February 23rd, 2010 | No comments

I got my inspiration for this dish after wandering along the frozen fish section of Costco. Some fish fillets cost up to $20 a bag! What I did was glance over and saw some of their frozen already crusted fish and immediately thought about my dinner. It’s been so long since I left Costco will less than $20 out of my pocket. Normally I drop close to $100 each visit. So very glad I can resist my temptation this time. Wonder I was end up getting? Definitely not those crusted fish fillets but a bag of bananas, a carton or eggs, 3 cucumbers and a case (12 cans) of corn kernels which I have yet to decide what to do with them.

Panko bread is a variety of bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from bread without crusts, thus it has a crisper, airier texture than most types of bread crumbs found in Western groceries. It flavorless really, and does not absorb as much oil when cook. Since my Lemongrass Chili sauce is a bit heavy on flavor I decided leave my fillets plain but with the crispy texture. You can choose to marinade the fish fillets first with a flavor of choice and then just coat it with the flour, egg and panko bread crumbs.

Panko Crusted Fish with Lemongrass Chili Sauce (Serves 2)
(Trey Jean Sroeuy Nung Tuk Mtess Kroeung) ត្រីចៀនស្រួយនិងទឹកម្ទេសគ្រឿង

Ingredients
2 fish fillets, I used tilapia
¼ cup rice flour, or any flour
1 egg, lightly beaten
1/3 cup panko bread crumbs
¼ cup oil for frying
green onions for garnish

Lemongrass Chili Sauce
2 tablespoons oil
1/2 small onion, diced
2 cloves garlic, minced
2 tablespoon Khmer Kroeung
1 tablespoon red pepper powder
1 teaspoon crush red pepper flakes
1 teaspoon sugar
1 tablespoon fish sauce

Method:
Rinse the fillets and pat dry. Make a station with 3 separate large plates one for flour, egg and panko bread crumbs. Use one hand (the dry hand) to dust the flour on lightly then move to the next station and drench the floured fillet with your other hand (wet hand). On the 3rd station return your dry hand and coat with panko bread crumbs. Press them in lightly so they stick to the fillet. Repeat this process until all fillets are done, set aside.

Heat oil in a frying pan and once they are hot add the fillets and fry them. Watch carefully as the bread crumbs tend to brown pretty quick. Adjust heat accordingly. You can start with med-high heat and then crank it up toward the end to get a nice golden brown crust. Cook both side and allow to rest on paper towel to remove excess oil, which should not be much.

Next, make the lemongrass chili sauce but heating oil and added diced onions. Stir and cook until soften then add garlic. Give it a quick stir to release it’s flavor and aroma. Do the same with the Khmer Kroeung. Adjust the heat accordingly so the ingredients does not burn. Add the remainder ingredients and finish off with several stirs. If you find the sauce a bit thick you can add more oil. Taste and adjust the flavors to your liking.

Plate it up and garnish with green onion. Serve with steamed rice.

Grilled Cornish Hen with Momofuku Octo Vinaigrette

February 19th, 2010 | No comments

I enjoy cooking but I have my lazy days as well. The other day I picked up a bag of frozen wings section because I wanted to make Buffalo Wings. While the wings were in the oven, I came online to catch up on blogs that I follow. One of my favorite food writer is Jaden Hair of Steamy Kitchen. She specializing in Asian cooking–recipes that are fast fresh and simple enough for tonight’s dinner. She also has her own cookbook called The Steamy Kitchen Cookbook currently available online and many bookstore shelves, sadly I can’t afford it so I sat in a corner and read it through. I love her writing style and the personal stories she adds to the recipes. One of her recent blog post featured the octo vinaigrette from Momofuku Cookbook by David Chang and Peter Meehan, which I do not own, again for the same reason. David Chang is the owner of not one but apparently three restaurants! I’ve never been to any of them, yet. Many of the food blogs I follow mentioned David Chang or Momofuku every now and then but it was at Steamy Kitchen Chicken Wings, Momofuku Style, where I found the recipe for the octo vinaigrette. That day the Buffalo Wings sauce was replaced with the octo vinaigrette. It was so easy to make and taste so good! I was too eager to test the wings that I didn’t get a chance to snap a shot.

This evening I decided to grill a small one pound Cornish hen (game hen) with octo vinaigrette again. A bit of butter was rub to achieve that extra crispy skin. I did tweak the octo vinaigrette a little to suit my taste bud. The thought of 2 tablespoons full of oil in a vinaigrette sort of frightens me. Instead I only use 1 tablespoon of sesame oil. Also I ran out of red bird’s eye chili so I used the leftover green ones instead, seed and all. I did however, add chopped red bell pepper for color and a little extra crunch. Lettuce leaves were used as garnish but they end up as wrappers for the chicken and dipped into the vinaigrette, or in this case a sauce? Perhaps next time I might just add some rice noodles in the mix.

Grilled Cornish with Momofuku Octo Vinaigrette
(Mon Ang Nung Tuk Jroluk Kngey Ktum Saw) ម៉ាន់អាំងទឹកជ្រលក់ខ្ញីខ្ទឹមសរ
adapt from Momofuku Cookbook via Steamy Kitchen

Ingredients
1 Cornish hen, 16 oz/1 lb
1 tablespoon butter

Octo Vinaigrette
2 tablespoons finely chopped fresh garlic
2 tablespoons chopped peeled fresh ginger
7 bird’s eye chili (use less, omit, or remove seeds to reduce the heat)
¼ cup rice wine vinegar
¼ cup light soy sauce
1 tablespoon Asian sesame oil
1 ½ tablespoons sugar
freshly ground black pepper
1 tablespoon chopped red bell pepper (optional)

Method:
Split hen in half with a sharp knife or poultry shears, cutting through the breast bone and back bone. Wash and rinse chicken, pat dry with paper towel. This can be done in advance and allow the chicken to dry in the fridge with a paper towel.

Cut up 1 tablespoon of butter into small pieces and rub it all over the chicken. Insert some pieces under the skin too. Grill with skin side up for about 20 minutes then flip to grill on the other side (skin side).

Meanwhile make the octo vinaigrette by combining all the ingredients and mixing them well.

Once the henis grilled remove from heat and allow to rest for about 5 minutes.

Lay lettuce leaves on a platter and arrange hen. Drizzle octo vinaigrette on the top and also reserve on the side for dipping .

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