Yebra. My Version of Syrian Stuffed Grape Leaves With Lamb

This is my first time of making stuffed grape leaves. I always think it must be pretty challenging and tedious preparing such a meal. After I tried to make it, it is actually not as challenging as thought. I am so glad that I tried it.  And will be making this from time to time.

I adapted the recipe from Poopa Dweck's Yebra recipe, which uses apricots instead of raisins, and uses ou (Syrian tamarin concentrate), instead of lemon juice.  Since this was my first time of trying to cook stuffed grape leaves,  I created a layer of sliced potatoes and tomatoes to make sure that the yebra would not stuck on the bottom of the pan.

Yebra
recipe adapted from Poopa Dweck's Aroma of Aleppo: The Legendary Cuisine of Syrian Jews
makes 20 - 22 yebra

1 pound lean ground lamb
2 tsp kosher salt
1/3 cup basmati rice
1¼ cup pine nuts
1 small onion, diced
1 tsp cinnamon powder
1 tsp allspice, grind to powder
1/2 tsp turmeric
1/2 cup finely chopped Italian parsley
Freshly ground black pepper, to taste
2 medium size waxy potatoes (Yukon gold), peeled - slice into 1/4 inch thick
2 ripe and juicy tomatoes, slice into 1/2 inch thick
2 tbs golden raisins
20 - 22  preserved grape leaves
2 tbs olive oil
1/4 cup freshly squeezed lemon juice
water as needed

Wash basmati rice a few times until the water is no longer cloudy. Add 1 teaspoon of salt and enough water to soak the rice for about 15 minutes - drained.

Rinse grape leaves under cold running water - pat dry with paper towel. Snip off the stems. Set aside.

In a bowl, add ground lamb, 1 teaspoon kosher salt, basmati rice, 1 cup pine nuts, diced onion, cinnamon powder, ground all spice, turmeric, parsley, and freshly ground black pepper. Mix well.

Drizzle  tablespoon olive oil in a heavy bottom pan. Lay potatoes slices in single layer, lay tomato slices on top, sprinkle in 1/2 tsp salt. Set side.

Lay a piece of grape leave on a cutting board, add about 1 -to 1½ tablespoons of lamb mixture at the point where the stem end, fold over the filling, then fold both sides toward the center. Roll up into a log/cigar shape. Place it on top of potato-tomato layer, seam side down. Repeat.

Add lemon juice to the pan, add water just enough to barely cover the yebra, and the remaining 1/2 tsp salt. Scater the raisins and the remaining 1/4 of pine nuts. Place a  heavy heat proof plate directly on top of yebra to prevent them from unraveling. Bring to a boil over medium hight heat. Once the water is boiling, turn the heat to low, cover the pan, and simmer for 45 minutes.

Carefully transfer yebra onto serving plate, arrange the tomatoes on top, and the potatoes on the side. Enjoy!

Easier & Quicker Version Chai Tou Kueh. Spicy Stir Fry Radish Cake

I have been drooling and dreaming of making my own radish cake, but I haven't seem to managed the time just yet. I sent a message to Kristy and asked for the recipes since I don't have any idea on how to make this Asian savory cake. I was very pleased that She reply my message immediately, not just that, she even  dedicated a post of radish cake  recipe for me. Thank you so much dear Kristy, you have no idea how much I love it!. I will definitely make your radish cake from scratch very soon, I hope. 

Ready made radish cake, fortunately,  is easy to find in any Asian grocery store. Although I am not sure which brand to get, I just choose the pricier one, as I figure out if the price is a little above the average, they must be using a little  better ingredients then the cheaper one.  It might not be the case, it just my habit of shopping food that aren't familiar. Anyway, this stir fry is really delicious. I serve this for dinner, both my husband and I really liked it. It was delicious, spicy, and I love the chewiness of  radish cake (I imagine it will be even more delicious with homemade radish cake) and the crunchy sprouts. I, of course made it spicier, just because I like it that way. So, adjust the amount of chili according to your taste. 

Chai Tou Kueh

Recipe adapted from Kristy's Gourmet

serve 2 - 4 (depending how greedy you are) 

24 oz / 675 g (1 package) store bought radish cake, cut into large chunks about 2"x3/4"

3½ oz / 212 g  scallions, roughly chopped

10 mild green chilies, cut lengthwise 

16 oz / 454 g (1 package) mung bean sprouts 

3 tbs Indonesian kecap manis (amazon sells this, but too pricy)

1 tbs reduced sodium soya (soy sauce)

1 tbs fish sauce (I only use this brand, less fishy)

1/2 teaspoon ground white pepper

2 eggs, lightly whisk with fork

2 tbs canola oil

2 tbs sesame oil

Place mung bean sprouts in a large colander, rinse under cold running water, drain completely, shake off the colander to make sure that you get rid as much water as possible. Otherwise, your chai tou kueh will be soggy as mung bean sprouts  release a lot of water during stir frying process.

Heat a large wok over high heat, add canola and 1 tablespoon sesame oil. Wait a few seconds until the oil is smoky a little. Add radish cake chunks, stir fry until brown on all sides. Once browned, transfer onto a plate. 

Return the wok to the heat, add the remaining 1 tablespoon sesame oil, add scallions, stir fry for a few seconds. Add the eggs, keep stirring until the eggs is cooked. Return radish cake into the wok, add green chillies, kecap manis, soya (soy sauce), fish sauce, ground white pepper. Stir to coat. Lastly add mung bean sprouts. Continue to stir fry for about 15 to 30 seconds (you want the sprouts still crunchy, if you cook it too long, it will starts to release the water). Transfer onto 2 serving dish, and enjoy!

Kabseh or Kabsah With Cornish Hen

A truly moreish, exotic dish! Don't let the long list of spices put you off. This days, spices are not as challenging to find compare to a few years ago, especially if you live in California. So, let's try this exotic from from Saudi Arabia, hope you will like it as much as I do. 

Kabseh With Cornish Hen
Serve 4 

1 (675 grams) Cornish hen, cut into 4 pieces
1 yellow onion, diced
5 whole cardamoms
5 whole cloves
2 sticks cinnamons
2 bay leaves
2 whole limu omani (black lemon), available at Iranian or Middle Eastern grocery store
2 carrots, sliced
4 ripe tomatoes, diced
1 tbs grated fresh ginger
1/2 tbs coriander powder
2 tsp cumin powder
1 - 2 tsp cinnamon powder
1 tsp chili powder
5 mild whole green chilies
salt, according to your taste
freshly ground black pepper, to taste
2 tbs olive oil
water, as needed
2 cups basmati rice
2 large hard boiled eggs, to serve

For Topping:
2 tbs Fried shallots
2 tbs fried garlic
1/4 cup orange flavored dried cranberries
1/4 cup whole blanched almonds
2 tbs pine nuts
1 tbs olive oil

Wash basmati rice in several changing water, until the water is no longer cloudy. When you think the rice is clean enough, add 2 teaspoons of salt and enough water to soak it while you are preparing for the soup base.

In a large pan, add olive oil, set the pan over medium heat. When the oil is hot, add diced onion, fry the onion until translucent. Add whole cardamoms, cloves, cinnamon sticks, bay leaves, and limu omani. Saute for a few minutes - stirring constantly  until all spices release their fragrant aromas. Now add grated ginger, coriander, cumin, cinnamon, and chili powder, stirring for a few seconds before adding tomatoes, and carrots. Give it a few quick stir, then arrange the cornish hen on top. Add water just enough to cover the hen, season with salt and freshly ground black pepper. Cook with lid on  for 25 minutes, or until the hen is cooked thoroughly. Remove hen pieces and place them on the baking sheet. Place the sheet in the oven, and broil, about 5 minutes or, until the skin are slightly charred. Remove from the oven, and set aside. Taste the soup, then adjust seasoning according to your taste.

Drain the rice, removing as much water as possible, add it to the soup base. Stir and let it to become boil. Once the soup is boiling, turn the heat to low, cover the pan with its lid. Cook unti the rice is tender - stir from time to time to prevent it from sticking to the pan. A few minutes before the rice is done, add whole green chillies.

Meanwhile, in a small skillet heat olive oil over medium low heat. Add the whole almonds and fry until slightly golden color. Add the pine nuts, fry - stirring constantly for another  10 to 15 seconds. Now add remaining ingredients, give it a quick a few stir. Remove from the heat, and let it cool completely.

To serve, empty the rice into a large serving dish, arrange cornish hens and the eggs on top of the rice, then sprinkle with nut-cranberry topping. Enjoy!

Tum Bebek (Balinese Spicy Duck Wrap In Banana Leaves)

I was trying to introduce Balinese dinner to my family, this time I made what is called 'Tum Bebek', it is minced of duck meat (I used duck legs) with  long and  complicated Balinese spices, which can be challenging to find in California.  But, for most Balinese, and Asian in general, long lists of spices is just part of their day to day way of cooking. So, this tum bebek is no different then other Balinese recipe I am familiar with. The process of making it, is also a little bit longer, as most house hold in Bali don't exactly have the luxury of  modern appliances like us in this modern western world. Perhaps, it all change now, but I know for sure that most of my relatives who are still living in the  in villages scatter all over Bali, still don't bother with modern appliances. All work always done manually. My aunt who still own a small warung (cafe) lawar in  the village in south central Bali, does everything from scratch. She own a land in the back of her house where she has  rice paddies, she also has an area dedicated for all of  her pigs, ducks, goose, chickens, which all will get slaughtered (poultry daily, and weekly for the pig) eventually. I witnessed all of this routines when I was growing up there.  I am happy to know that she still has her warung, and get quite popular from the locals all over neighboring villages and town around that area.

About this recipe: I minced duck leg meat and spices manually using clever, then wrap into a little parcel of banana's leave, before steaming them. After the steaming process is done, I supposed to grill the parcell briefly to get a smoky flavor. Well, I skipped the grilling part, I was already too exhausted from doing everything from scratch. Can you imagine deboning, and defatting (is that how you call it? defatting?) 10 duck legs, then mincing the meat manually with clever? Thank goodness that my husband and my son really appreciate my hard work. They love it! They even suggested that I should make something like this more often. That's a nice compliment, perhaps not too often, thank you! Now, I start to understand why I  used to eat this only on a special occasions such as wedding ceremony, or other Balinese Hindu's festivals.

Tum Bebek
makes about 10 - 12 parcels

10   boneless and skinless duck legs, chop into small chunks
banana leaves, thaw if frozen

Spice paste mix:
1 tbs minced garlic
1/2 cup roughly chopped shallots
3 - 5 kaffir lime leaves, remove the mid ribs
2 tbs freshly grated ginger
1/3 cup or more chopped fresh lemongrass
1/2 tbs chopped fresh galangal
1 large Roma tomatoes, roughly chopped
1 tsp dry roasted shrimp paste (terasi, or belachan)
5 - 10 Thai chili, or 10 dried Californian chili
2 tsp kencur powder
2 tsp turmeric powder
4 kemiri nuts, roughly chopped
1 tbs fish sauce
salt, as needed

Ground spices:

4 Balinese long pepper

1 tbs coriander seeds, lightly toasted

1/2 tsp black peppercorns

5 white peppercorns, optional

Add enough water to the base of your steamer, then place it over medium high heat.

Put all ingredients for spice paste mix in a food processor.

In a coffee grinder, add Balinese long pepper, lightly toasted coriander seeds, black and white peppercorn, and grind to fine powder.  If using dry red chili, grind them as well. Transfer into a food processor, process all ingredients to make a smooth paste. Add a bit of water if necessary to keep blade running. This is your spice paste.

Add 2 tablespoon canola oil into frying pan. Set the pan over medium heat, add the spice paste, fry, stirring constantly until fragrant, about 5 minutes or so. Taste to see if need more salt. Remove from the heat and cool. 

In a large bowl, combine the minced duck meat, and spice paste. Do not overmix.

Divide the duck mixture into 10 - 12 portions. Take a piece of banana leave, and place a portion of the mixture in the center. Wrap the filling and secure with a tooth pick. Repeat.

When the water in your steamer is boiling, add the parcels and steam for 30 to 45 minutes, or until the duck meat is cooked thoroughly. Serve with steam rice.