BLUEBERRY CRUMBLE

    I am not yet out of the Crumble hangover.  In recent months, I should say, I have repeated this recipe numerous times.  The major reason is the availability of fruits and converting them into desserts like crumble, I make my daughter eat fruits.  And this crumble recipe comes out to be a somewhat guilt free dessert with its mild sweetness and less fat.  Then if you love to top warm crumbles with cold ice creams then 🤔 I can't help it.  Whatsoever, there's always a place for some Desserts!!!

    This Blueberry Crumble is one easy and a quick fix dessert and all the more you can never go wrong with a Crumble recipe. Warm Crumbles - Crunchy with hearty Blueberry fillings, topped with Vanilla Ice cream, are indeed a treat to the senses.   You don't even need to cook the Blueberries, as you do it for Apple Crumble or Pear Crumble.  Just mix them up with Brown Sugar, a dash of Lemon Juice and just layer it up, then top it up with the Crumble Mix, bake it and there you go with a wonderful Dessert with all the goodness of Berries, warm and soothing to the senses.

BLUEBERRY CRUMBLE

    While making Blueberry Crumble.  Remember these two main steps:

• Blueberry Filling

• The Crumble Mixture
  

 

Blueberry Filling:  

    In this crumble recipe, I have made with Blueberries and I loved them. You can add a variety of berries to make a berry crumble.  Substitute blueberries for other berry varieties like Strawberries, Raspberries, Blackberries, Cranberries etc.,  Since they may have a different sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling.

BLUEBERRIES

 

• Blueberries – Just add a lot of Blueberries. The amount of filling is as your heart desires. So use loads of Blueberries or a combination of Berries if you prefer a lot of Berries in your Crumble Recipe.
• Spices – The warmness of Spices is all about a Crumble Recipe. Some recipes call for Cinnamon, some add Nutmeg/Clove/Allspice. I love the aroma of Cinnamon & Nutmeg in a Crumble Recipe.
  
• Lemon – Lemon helps to balance the overall taste note and also helps to moisten the Sugar & Berries. What you need is just a bit, which will help keep the flavours intact.
• Sugar – Sugar sweetens the Blueberry filling. I have used Brown Sugar. 
• No pre-cooking - And I haven't pre-cooked the Berries it as I do for Apple Crumble or Pear Crumble before baking them.  Blueberry (or berries) do not need much of a cooking and turns soft while baking.  So extra cooking is not necessary while making Crumble recipe with berries. 

 

The Crumble:

 

CRUMBLE MIXTURE

     Making Crumble is so easy & you may hardly go wrong.  It is too straight forward. I love to add some slivered and toasted Almonds along with flour for that nutty and crunchy Crumble topping.

Some recipes call for Oats flour or Oats instead of All-purpose flour.

    As I live in  Tropical regions, the weather is mostly humid.  So I always use COLD BUTTER. Cut butter into small cubes and keep it refrigerated until use.  I don't have a food processor, so I use my hands to make this crumble.  So, I suggest keeping your hands cold. While mixing the flour, sugar & butter, the heat may melt way the butter making the topping a bit of a dough like.   

       So using your fingertips, rub the butter into the flour and sugar. You want the texture to be like streusel mixture or breadcrumbs. Then stir in those toasted almonds for extra crunchiness & texture.

     And when it comes to Sugar, I would recommend for Brown sugar or light Brown sugar, which gives the needed texture in a Crumble.  

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Cuisine - Around the World

Recipe Type - Crumble

Difficulty - Medium

Serves - 6-8

Author - SM

Preparation Time - 30 - 45 Minutes

Baking Time - 30-45 Minutes

 

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HOW TO MAKE BLUEBERRY CRUMBLE 

BLUEBERRY CRUMBLE

INGREDIENTS:

For Blueberry Filling:

Blueberries - 1 - 11/2 Cups
Brown Sugar - 120 Grams
Lemon Juice - 1 Tablespoon
Cinnamon & Nutmeg Powder - 1/4 Teaspoon
Cinnamon & Nutmeg Powder - 1/2 Teaspoon
Salt - To Taste

BLUEBERRY CRUMBLE

METHOD:

BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

    I have always loved this flower - Butterfly Pea Flower or Bunga Telang in Malay and Sangu Pushpam in Tamil & Malayalam for its colour and unique shape.  But until I started living in Malaysia, I never realized that this flower is used in cooking rather than some hearsay where it was used as herbal medicine & as a natural dye. 

    When I got some Butterfly Pea flower seeds, I planted them in a pot, and they grew. They grew so profoundly that the seeds got scattered around, and a few creepers were sprouting out from the concrete crevices in the front yard.  Who am I to succumb to the power of nature.  If it can grow from that little spot of its own, I made sure to water it well and nurture it. Gradually, it covered the whole fence and I had beautiful Blue flowers bloomed, pleasing my eyes every morning.  There I got into the idea of making dishes out of it.

    First trial went with Tea, the most trendy tea which swept the social media then.  Most alluring were the pictures from Instagram in vivid blue, which changes colour according to the pH level of anything added to it. A squeeze of lemon or lime will turn it purple to pink. I got even a batch of flowers dried and saved for making tea or to dye the rice dishes.

    Reading about the flower and its benefits, I found it astounding that it holds innumerable health benefits. A caffeine–free Butterfly Pea tea made by seeing the flowers in boiling water is believed to control diabetes and cholesterol, It also helps to relieve stress and anxiety. Ayurveda says that butterfly pea flower tea can enhance memory, and it also acts as an antidepressant. 

    Here, in this post we are going to see a Malay delicacy, a Rice Dish make with these Butterfly Pea Flowers. It is called Nasi Bunga Telang. A blue coloured rice with mild flavours which comes from Lemongrass, Kaffir Lime Leaves and Pandan Leaves. The recipe is as simple as that and the addition of Coconut Milk is purely optional, but it elevates the overall taste of this humble Rice Dish.  The Butterfly Pea Flower is used as a dyeing agent, and it naturally colours the dish into Blue.

    Nasi Bunga Telang can be served as such or can be served as Nasi Kerabu, a traditional Kelatan Rice Dish which comes along with a few accompaniments. And the same Rice can be substituted while making Nasi Lemak too. A variety of local side dishes like Ayam Masak Merah, Beef Rendang, Chicken Rendang, Prawn Sambal, Masak Lemak Udang Nenas etc., can be served along with it. Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar, is a great accompaniment when it comes to rice dishes like Nasi Bunga Telang.

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Cuisine - Malaysia (South East Asian)
Course - Main Course
Spice Level - Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes

HOW TO COOK BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

BUTTERFLY PEA FLOWER RICE - NASI BUNGA TELANG

INGREDIENTS:

For Butterfly Pea Flower Rice/Nasi Bunga Telang:

Fragrant Rice/Jasmine Rice - 11/2 Cups
Water - 11/2 Cups
Coconut Milk - - 11/2 Cups 
Butterfly Pea Flower(Fresh/Dried) - 10-12 Flowers
Lemon Grass - 1 Stalk
Kaffir Lime Leaves - 2 Leaves
Pandan Leaf - 1 Leaf 
Salt - To Taste
Vegetable Oil - 1 Tablespoon 

METHOD:

For Butterfly Pea Flower Extract: 

• Boil 11/2 cups of water.
  
• Add a few fresh or dried Butterfly Pea Flower into the boiling water.
• Let it steep for a few minutes.

AYAM MASAK MERAH

    Ayam Masak Merah is a fiery looking, bright red coloured, saucy, tangy Chicken Curry.  Though the curry looks fiery, the spiciness goes with the preference and it can surely range from mild to fiery in terms of spiciness.  The bright red colour comes from the ingredients like Tomatoes, Dry Red Chillies and Sauces added into the gravy. 

What's in the name - Ayam Masak Merah

• Ayam = chicken
• Masak = to cook/cooked
• Merah = red

So it can literally be translated to Red Chicken Curry.

    Ayam Masak Merah is one of the popular Malay style curry prevalent in Malaysian Cuisine and it has spread its popularity to Singapore and Indonesia. Ayam Masak Merah, traditionally, make its appearance on special occasions. Though not as popular as Rendang, it is still a prominent local Curry which finds it special place during Eid, Weddings & special occassions.

    Well, when we say Ayam Masak Merah at home, it is always Mr.Abu's recipe and it has become a benchmark for us when it comes to this particular dish. He makes the best Ayam Merah of my knowledge and his recipe is a bit spicy, and he always says that the secret of perfect Ayam Merah is slow cooking the ground chilli paste until aromatic for a long time.  Yet to learn the recipe from him.  Meanwhile, this recipe is what I have tried to replicate from the tips and suggestion given by Mr.Abu.

A few things to remember while cooking Ayam Masak Merah:

FRESH TURMERIC - I have used ground paste of fresh turmeric root while marinating the chicken, which gives a wonderful aroma to the fried Chicken.  Can substitute it with Turmeric Powder too.

DEEP FRYING - The marinated Chicken pieces are deep-fried until 3/4 done.  The rest of the cooking happens while it sits in the gravy.  That way, the flavours and essence gets well infused into the Chicken pieces and also gives a perfectly textured chicken pieces in Ayam Merah.

SLOW COOKING - slow cooking is the key for perfectly textured chicken with a wonderful silky texture & flavours well-infused into the meat from the spices and herbs.

 

ACAR JELATAH - MALAY PINEAPPLE & CUCUMBER SALAD

    When a rich dish like Nasi Biryani, Nasi Minyak are served with decadent side dishes like Ayam Masak Merah, Beef Rendang, Chicken Rendang then there comes a simple instant salad - Acar Jelatah or Acar Timun Nenas as a condiment.  It is one of my favourite local condiment. Acar Jelatah - crunchy, tangy and refreshing, that it goes perfectly with any Malay dishes, as it cuts through some richness from the curries like Rendang, Biryani or heavy meat dishes.

    Acar Jelatah is usually made up of Cucumber, Pineapple, Onions, Carrots and Red chilli. This is a quick fix recipe, and can be incorporated within minutes. It's so easy to make and goes well with rice dishes like Nasi Biryani, Nasi Minyak, Nasi Tomato, Nasi Kuning etc.,  Any leftovers can be stored in a clean dry jar for a day or two in the refrigerator. But I personally recommend not to store to it, as it tends to ooze out a lot of water from the vegetables and fruits in the acar/salad.  It tastes good when fresh with all the freshness & crunchiness.

    How I came to make this Acar is along with my food conquest. I got acquainted with this dish in a small restaurant in our neighbourhood - an all women restaurant.  A no name Warung kind of restaurant in Jalan Masai Lama behind the Petron Station, but we named the restaurant as" Biriyani Friday only Ma"!  One of our friends said that their Biriyani is very tasty, and we went there for lunch one day. To our disappointment, she said that they serve Biriyanis only on Fridays (" Biriyani Friday only, Ma"!).  Later we did try their Biriyani, and there have been numerous visits and numerous plates of Biriyanis since then.  

ACAR JELATAH - MALAY PINEAPPLE & CUCUMBER SALAD

    They usually serve their Biriyani along with this Acar. We had always called this as Salad, as it has a mixture of Pineapple, Cucumber, Onion, Carrots and Red Chillies, later to realize that it is called as Acar Timun or Acar Nenas or Acar Jelatah. And my husband's colleague Abu's Nasi Biriyani and our all-time favourite Ayam Masak Merah is usually served with Acar Jelatah.  So there I got to know that Malay Style Rice dishes are mostly served with a Pickle or the ones locally called as Acar.

    As simple as the recipe, the ingredients also seemed to be straightforward. The tanginess in the Acar/Salad comes from Vinegar, and I use Rice Wine Vinegar for the purpose.  When it comes to the ingredients you can simple stick on to two or three ingredients like Cucumber, Onions and Red Chillies or go to the extent of combining up it with Pineapples, Carrots etc.,  Acar Jelatah as itself elevates its taste with a combined note of sweetness, crunchiness laced with a mild note of spiciness and tanginess.  It is one best Acar/Salad which goes well with rich rice dishes like Biriyanis & Pilafs.

 

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Cuisine - Malaysia (South East Asian)
Course - Condiment
Spice Level -Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
 

HOW TO MAKE ACAR JELATAH - MALAY PINEAPPLE & CUCUMBER SALAD

ACAR JELATAH MALAY PINEAPPLE & CUCUMBER SALAD

INGREDIENTS:

For Acar Jelatah:

Pineapple - 1 Cup
Cucumber - 1 Cup
Onion - 1 Big
Fresh Red Chillies - 1 No.

 

For Pickling:

Rice Wine Vinegar - 1 Tablespoon
Lime Juice - 1 Tablespoon
Sugar - 2 Tablespoons
Salt - To Taste

NASI MINYAK - MALAYSIAN GHEE RICE

    Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine.  This Rice Dish is a cornucopia of flavour and colours.  Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange.  The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.  

    Nasi Minyak should have been probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice.  Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine .  Usage of  Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence from the Indian and Pakistani population in Singapore and Malaysia.

    Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee.  But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.

    Apart from the ghee the addition of spices such as star anise, cinnamon, cardamom etc., gives out a fantastic fragrance and adds layers of flavour to this Rice Dish.  What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk.   Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a fluffy texture, less starchy and soaks up the flavours of the spices, retaining its firm shape. I normally soak the rice for about 20-30 minutes before cooking.

    When I say Nasi Minyak, I got acquainted with this dish in Malaysia.  It is believed to have originated from Indonesia.  Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests.  As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking.  And with all the flavour and Basmati Rice, this Rice dish can be called as the younger sibling of Biriyani, with not much of a fancier affair and this rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf.  In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts. 

NASI MINYAK - MALAYSIAN GHEE RICE

Best Side Dishes for Nasi Minyak:

• Ayam Masak Merah
• Beef Rendang
• Chicken Rendang
• Prawn Sambal
• Gulai Chicken
• Nyonya Chicken Curry
• Kapitan Chicken
• Acar Jelatah
  

 

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes


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HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

NASI MINYAK - MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Basmati Rice - 2 Cups
Milk/Evaporated Milk - 1 Cup
Water - 2 Cups
Pandan/Screwpine Leaves - 2 Leaves
Kaffir Lime/Lemon Leaves -2 Leaves
Lemon Grass - 1 Stalk
Onion - 1 No.
Garlic - 2-3 Cloves
Ginger - 1/2 "
Salt - To Taste
Minyak Sapi/Ghee - 2 Tablespoons

 

Spices:

Bay Leaf - 1 Leaf
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 3 Nos.
Cardamom - 2- 3 Pods

 

For Drizzling(Optional):

Yellow Food Colour - a Pinch
Orange Food Colour - a Pinch
Water - 2-3 Teaspoons

 

For Garnishing(Optional):

Mint Leaves - a few
Ghee - 1 Teaspoon
Cashew Nuts - a few
Raisins - a few

METHOD:

Stove Top:

• Clean and wash the rice until water runs clear or for 2-3 times.
• Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Keeping the saucepan uncovered, bring the rice to a boil.
• Once the Evaporated Milk & Water begins to boil, lower the flame.
• Cover the pot and cook the rice on a low flame for about 15-20 minutes.
• Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes, drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave this on a very low flame for a few more minutes.
  
• Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
  
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.
  

NASI MINYAK - MALAYSIAN GHEE RICE

Rice Cooker Method:

• Clean and wash the rice until water runs clear or for 2-3 times.
  
• Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
• Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
• Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
• Add finely chopped Onions and sauté until Onions turn translucent.
• Add Ginger-Garlic paste and sauté until it turns fragrant.
• Drain the soaked rice and add it to the above.
• Fry this for 5-7 minutes on a very low flame.
• Transfer the above ingredients into a Rice Cooker.
  
• Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
• Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  
• Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
• Cover the Rice Cooker and turn it on.
• Cook until it automatically turns off.
• First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
• After a few minutes drizzle a few teaspoons of Orange Food Colouring(do not mix).
• Leave the Rice Cooker in warm mode for another 5-10 minutes.
• Allow it to cool for few minutes.
• Fluff up the Nasi Minyak with a fork or a chopstick before serving.
• Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
• Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
• Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
• Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasonings & Vinegar.