I have parsley growing beautifuly in the garden. It is doing so well that now I am compiling recipes on what to do with it. Here is one recipe that I liked a lot: Salsa Verde. I added plain yogurt (whole milk) to the recipe since I went anchovies-happy and put too many of them and made it a bit too salty. The yogurt also added a nice creamy texture to this delicious garlicky and parsley parfumed sauce. I served it on steak. But I think it is good on many things like pasta, bread, potatoes, grilled fish.
Thanks for reading!
Hello again blog! It has been too long. Here is one to add to the list of favorites: Sambal Ijo, green chili sambal, my mom’s recipe. The spicy condiment is a perfect company for poultry, seafood, or meat dishes that are served with rice.
With peppers growing in the garden, I have plenty of supply to make the condiment. Here is how I did it:
* 5 cayenne (or hot fingers or jalapeno or serrano peppers)
* 2 shallots
* a dash of salt
* 2 tablespoon of canola oil
* Heat up a frying pan (medium heat)
* Chop peppers and shallots
* Add oil to the pan and cook the peppers and shallots until they wilt, add salt. Set aside to cool down
* Once it is cool, I make it into a rough puree using a food processor.
* Serve with the main dishes
Two weekends ago, I went on a a backpacking trip on the northwest side of Michigan with my husband and a couple of friends. On our drive home, we stopped by a local eatery/store called 13th St. Market. The quaint country cafe served good traditional American breakfast that immediately fulfilled our hunger. What I really liked though were the homemade strawberry and raspberry jam. Folks, they were amazing: fresh, fruity, a little sweet and a little tart. I was intrigued. I love jam, especially the ones with chunky fruits.
At home, I searched for fruit jam recipes and found a good one: Wild Maine Blueberry Jam. I had frozen some strawberries and raspberries that I bought from the market a few weeks ago. So I used them instead of blueberries.
Here’s my adapted version:
- One cup of halved strawberries
- One cup of raspberries
- 3/4 cup of sugar
- A dash of salt
- Lemon juice from 1/4 lemon
I cooked the berries and sugar in a small pot until they started to simmer and then added the salt and lemon as the original recipe suggested. I let it boiled for 40 minutes on medium heat and stirred occasionally until it thickened. Once I was done, I let the jam cooled down to room temperature and stored it (covered) in the refrigerator. From the recipes I’ve read, refrigerating fresh jam will allow it to last for two weeks. But oh, that jam was so good that we polished it off so quickly :D.
More recipes and article on fresh jam:
Make Room in the Fridge for Jam—Making Jam, Without the Can, NYTimes
Easy Strawberry Jam Recipe, Ina Garten
My next batch: Strawberry and Blueberry Jam
The other day, I had tons of cherry and beef steak tomatoes. Using a technique that a friend taught me, I turned them into a fantastic red-hot cooked salsa. Easy and delicious!
My friend G, whose family came from Oaxaca, Mexico, shared her homemade cooked salsa verde (green salsa) with me a while back. It was so garlicky, spicy, fresh, and good, I could just drink it. I slightly modified her recipe in a blog entry titled: Grilled Jumbo Shrimp with Tomatillo Mango Salsa. Cooking the tomatoes (or tomatillos for the green salsa) definitely made this condiment so great.
Here’s what we’ll need for the red hot salsa:
- Two cups of cherry tomatoes (halved)
- 2 beef steak tomatoes (cut into four pieces)
- A handful of cilantro (just use the leaves and chop in a food processor along with the garlic and jalapeno peppers)
- 2-3 garlic
- 5 jalapeno peppers
- Lime juice from 1/2 of lime
- Heat up a cooking pot over medium heat
- Add the tomatoes into the pot, cover with a lid, and let them cook for 5–10 minutes until they fall apart and become juicy. Turn of the heat.
- Add the chopped jalapeno, garlic, cilantro, salt, and lime juice into the pot. Stir well to mix with the tomato. Let it cool down for a few minutes before serving.
- Serve with corn chips
Thanks for reading!
To my friend G and our book club
In Surabaya, there’s this incredible sambal mangga or chili pepper condiment that is mixed with thin-sliced mango. (In Bahasa Indonesia: sambal refers to crushed chili peppers mixture and mangga means mango.) The condiment is usually served with grilled fish, squid, or prawn, and steaming hot jasmine rice. It is simply to die for, as my sister would say. This sambal and the grilled seafood are my must-haves when I return to my homeland. Here’s what the condiment looks like. Whenever I look at this picture, I experience a Pavlov’s dog moment. Ding!
Thin-sliced mango in chili peppers: A condiment at Asia Baru Restaurant in Surabaya (Picture by Harini, 12/12)
Inspired by mango sambal at a local seafood restaurant in Surabaya, I created something similar to accompany my broiled Tilapia.
Tilapia covered by Mango Sambal by Harini
Here is how I do the manggo sambal (My recipe for the broiled Tilapia is right below it.)
We will need:
- 1 mango (I find one that is ripe but not too soft)
- 3 Thai peppers
- 5 hot finger peppers
- 2 shallots
- 1 garlic
- 1 small tomato (or 4 grape tomatoes)
- I peel the mango and gently slice it into thin cuts (lengthwise). Then stack the mango meat together and start slicing them into skinny cuts. Plate them and set aside.
- Make the sambal in a food processor by mixing and chopping: Thai peppers, tomato, hot finger peppers, shallots, garlic. Add salt.
- Mix the mango and sambal together.
For the broiled Tilapia: (or your preferred mild-tasting fish), we’ll need:
- 4 fillets (thawed)
- Ginger powder (a pinch)
- Turmeric powder (a pinch)
- Coriander powder (a pinch)
- 1 tablespoon of vegetable oil
- 1 Lime (lemon works too)
- In a bowl, mix vegetable oil, salt, pepper, ginger powder, turmeric powder, coriander powder, lime juice from half of lime
- Coat the fillets with the marinade and let them sit for 15 minutes. Make sure they are coated evenly on both sides.
- Heat the oven broiler
- Grease the oven tray and place the fillets on it. Broil for 8-12 minutes (no turning) until the fillets turn golden brown, crispy on the outside, and flaky in the inside. Give at least 6 inches of distance between the broiler and the tray.
Plate the fish and top with the mango sambal. Serve with hot jasmine rice. Add some more lime juice from the other half if necessary.
More Tilapia recipes:
Crispy Baked Tilapia
Spiced Up, Steamed, and Broiled Tilapia
Have a great weekend!