Shiok!. Terry Tan

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СКАЧАТЬ When hot, add mustard seeds, curry leaves and remaining red chili. Fry for 20 seconds, then pour over coconut mixture and stir to mix well. Serve immediately. Finish it within a day as it won’t keep.

      Serves 3-4

      Cooking time: 30 seconds

      Preparation time: 10 mins

Chili, Lime Juice, Fish Sauce, and Peanut Brittle Dip

      Terry’s original blend of Thai, Vietnamese, and Cantonese influences, ideal for spring rolls and fried foods.

      4 red chillies

      2 tablespoons freshly squeezed lime juice

      1 tablespoon fish sauce

      3 tablespoons crushed peanut brittle

      1 teaspoon sugar

      1 Chop chilies fine. Mix with all remaining ingredients.

      Serves 2-3

      Preparation time: 5 mins

Dried Shrimp, Chilies, Lime Juice, and Mint Dip

      Ground dried shrimps—the best you can buy, please —are very compatible with chili-based dips. This makes a good base for a cucumber or pineapple side salad or kerabu; just mix a few spoonfuls with the chopped fruit.

      3 tablespoons dried shrimps

      4 red chilies

      4 tablespoons freshly squeezed lime juice

      2 teaspoons sugar

      1 teaspoon fish sauce

      1 teaspoon finely chopped mint

      2 tablespoons water

      1 Soak dried shrimps in hot water for 30 minutes, until soft. Drain thoroughly.

      2 Grind shrimps fine with a pestle and mortar or mini-chopper. Add chilies and grind until well incorporated. Stir in all remaining ingredients, adjusting balance to your own taste. Serve immediately.

      Serves 2-3

      Preparation time: 10 mins, including 30 mins standing time

Mango Chutney

      6 small green mangoes, peeled, halved and stone removed

      6 dried chillies, soaked until soft

      4 tablespoons oil

      2 teaspoons salt

      2 tablespoons finely chopped ginger

      1 teaspoon garam masala

      2 tablespoons raisins or sultanas

      250 ml (1 cup) vinegar

      60 ml (¼ cup) water

      2 teaspoons ground cumin, or cumin seeds

      8 cloves garlic, thinly sliced

      90 g (3 oz) brown or demerara sugar

      1 Cut each mango halt into two pieces lengthwise, then again crosswise, so half yields four pieces.

      2 Drain chilies and pat dry. Heat oil in a wok over medium heat and fry chilies for about 45 seconds, until almost brown and slightly puffy. Add salt, ginger, and garam masala and stir for about 2 minutes over low heat. Add mangoes and remaining ingredients and cook for 8 to 10 minutes or until mango is tender but not mushy.

      3 Let chutney cool before transferring to a clean glass jar. Cover tightly and refrigerate for at least one day (preferably three to four days) before eating.

      Makes 1 large jar chutney

      Cooking time: 13 mins

      Preparation time: 15 mins

Pickled Green Chilies

      20 fat green chilies, washed, stalks discarded

      500 ml (2 cups) distilled white vinegar

      ½ teaspoon salt

      2 teaspoons sugar

      1 Slice chilies diagonally, about 5 mm (⅕ in) thick.

      2 Bring vinegar to a boil with salt and sugar over high heat. Add chilies and simmer for 15 seconds. Pour all into a clean screwtop jar. Once cool, cover, and store in the fridge.

      Makes 1 large jar pickled chilies

      Cooking time: 3 mins

      Preparation time: 10 mins

Cucumber Raita Indian Yoghurt Relish

      There are countless Indian raitas, all based on the combination of vegetables and yoghurt. Here, cucumber amplifies the dish’s cooling character.

      1 cucumber

      1 small red onion, peeled and sliced into thin rings

      2 teaspoons salt

      250 g (9 oz) thick plain yoghurt

      1 tablespoon lime juice

      1 Peel cucumber and quarter it lengthwise, then slice into thin quarter-moons. Mix with onion rings and sprinkle with salt. Set aside for 20 minutes, then drain, squeezing lightly to remove some juice, and rinse well with cold water.

      2 Mix vegetables with yoghurt and lime juice. Serve alongside curries and biryanis.

      Serves 2-3

      Preparation time: 5 mins

Pickled Green Papaya

      Crunchy and cool. Equally good paired with spicy curries or cold meats, or eaten neat as a snack.

      1 firm green (unripe) papaya, about 650 g (1½ lbs)

      2 teaspoons salt

      500 ml (2 cups) distilled white vinegar

      100 g (3½ oz) caster (superfine) sugar

      1 Skin papaya and halve lengthwise. Scrape out white seeds and discard. With a vegetable peeler, shave papaya flesh into long thin strips. Transfer to a large bowl, sprinkle with salt and toss to mix well. Set aside for 40 minutes.

      2 Squeeze as much moisture out of papaya as possible. Pack papaya into a large, very clean screwtop jar.

      3 Dissolve sugar in vinegar over low heat. Let cool slightly, then pour over papaya. When completely cool, cover tightly. Let steep at least two days before serving. Pickle keeps for a couple of weeks in a cool place.

      Makes approximately 600 g (1 lb 5½ oz) pickle

      Preparation time: 20 mins, plus 40 mins standing time

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