56. Cocos (Keeling) Islands

Vegetable samosas

Ingredients

• 1 tbsp vegetable oil
• 1 onion
  
  , finely chopped
• 2 garlic cloves, crushed
• 1 potato
  
   (about 150g) finely diced
• 1 carrot
  
   (about 100g) finely diced
• 100g frozen peas
• 2 tsp curry powder or your own spices according to taste
• 100ml vegetable stock

For the pastry

• 225g plain flour
• 2 tsp sea salt
• 2 tbsp vegetable oil
• 2l vegetable oil to deep fry

• Method

  1. To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
  2. To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
  3. Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
  4. Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
  5. Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

Ayam Begana (Chicken Begana)

Country: Cocos (Keeling) Islands
Course: Main
Makes: 4 servings 

Ingredients:

• 1 lb chicken, cut into bite sized pieces
• 1/2 tsp salt
• 1/2 tsp turmeric
• 1 tbsp oil
• 2 stalks lemongrass, grated
• 2 cups flaked coconut
• 3 cloves garlic, minced or ground
• 5 shallots, minced or ground
• 1 large onion, minced or ground
• 1/2 cup curry powder
• 1 tsp coriander powder
• 1/2 cup Sambal (Malaysian Chili Paste)
• 1 cup water
• Juice of one lime
• salt to taste

Directions:

1. Mix the chicken with the salt and turmeric. Put it in the fridge for 30 minutes or so, then cook it over medium heat until it's almost done.
2. Put the coconut flakes and the lemongrass in a food processor and puree, adding a little bit of water as needed, until you get a nice paste. (Hint: if you can only find sweetened coconut flakes, just put them in a fine mesh strainer and run some water over them until the water runs clear. This should flush away most of the sugar.)
3. In a large pot, heat the oil and cook the garlic, shallots and onions with the chili paste, coriander and curry powder. Stir until fragrant, then add the chicken.
4. Add the water about a tablespoon at a time (you may not need the whole cup) until the ingredients start to just become saucy and the chicken cooks all the way through.
5. Add the lime juice and the coconut/lemongrass paste. Let simmer for five or 10 minutes, until the sauce dries out (this should be a pretty dry curry). Add salt to taste and serve.

Sweet Lip Fish

Ingredients

• ½ cup extra virgin olive oil
• ½ tomato, deseeded and finely diced
• 1 tablespoon toasted pine nuts
• 2 teaspoons oregano leaves
• juice of 1 lemon
• sea salt and cracked pepper
• 4 x 160g sweet lip snapper fillets (or any other white fish), skin on and bones removed

• Method

  In a saucepan, heat the olive oil until warm, add in the tomato, pine nuts, oregano, lemon juice and salt and pepper. 
  
  Heat a frying pan or barbecue and cook the sweet lip on the skin side until golden, then flip over and cook for a further minute (be careful not too overcook it).
  
  Place the fish on a serving plate and spoon the tomato dressing over the fish

Sweet lip snapper 

Nasi Goreng Berkat (Fried Rice)

Country: Cocos (Keeling) Islands
Course: Sides
Makes: 4 to 6 servings 

Ingredients:

• 3 cups cooked white rice
• 1 tbsp oil
• 3 cloves garlic, mashed
• 4 shallots, mashed
• 1 tsp Sambal (Malaysian Chili Paste)
• 1 tbsp light soy sauce
• 1 tsp Maggie chicken granules
• 2 red chilies, sliced
• 1/2 cup coconut flakes
• 1 cup mustard greens, chopped
• sesame oil
• 1 piece of skinless chicken, shredded*

Directions:

1. Heat the oil and saute the garlic with the onion and Sambal. When fragrant, add the rice and mix well.
2. Add the soy sauce and Maggie powder. Stir until well incorporated, then add the mustard greens, coconut flakes and chili slices.
3. Drizzle a little bit of sesame oil over the rice and serve topped with the shredded chicken.

SERUNDENG / SEASONED CRISPY COCONUT FLAKES

SERVINGS: 10 OZ

 

AUTHOR: MARVELLINA

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INGREDIENTS:

• 10 oz grated white coconut
• 2 bay leaves
• 1 kaffir lime leaf
• 1- inch galangal(bruised)
• 1 Tbsp sugar

GROUND SPICES:

• 2 shallots (peeled)
• 1 clove garlic
• 1/4 tsp turmeric powder
• 1/2 Tbsp coriander seeds

INSTRUCTIONS:

1. You can use fresh grated coconut or if you can't find one, you can buy frozen dessicated coconut
2. Mix the grated coconut with ground spices and stir to mix evenly
3. Preheat a large skillet without any oil over low heat. Add in the coconut mixture, bay leaves, lime leaf, galangal and stir fry until the coconut is really dry and crispy and sprinkle in the sugar while stirring. This may take a while and remember to do this over low heat or you are risking burning the coconut before it's dry. Once it's completely dry, crispy, and golden brown, remove from the heat and store in air-tight container when it's completely cool
4. Add peanuts if desired

Flat White Espresso

Ingredients

• 1 shot espresso
• 2 shots foamed milk

Steps to Make It

1. Pull 1 shot espresso.
2. While pulling the shot, froth the milk. As the milk froths, use a spoon to fold the microbubbles from the top of the steaming pitcher to the bottom of the steaming pitcher. This will create a smoother, more velvety texture for your drink.
3. Combine the two ingredients. (Latte art optional) Your flat white should have about 1/4 inch of steamed milk on top.
4. (Good Eats: Hurry Curry Cauliflower)