Australian Carob Co.: June 2017

All Recipes

CAROB CHICKEN STEW(CAROB POWDER)

Ingredients:

•Low sodium chicken stock 600ml

•Chicken Chunk 500g

•Onion ½ (140g), diced

•Garlic 3 cloves, peeled & whole

•Celery 2 ribs (120g), sliced into 1½ pieces

•Potatoes 300g, 1½ inch cubed

•White button mushrooms 140g, quatered

•Baby carrot 140g

•Tomato paste 2 tbsp.

•Roasted Carob powder 3 tbsp

•Plain flour 2 tbsp.

•Red wine ½ cup (120ml)

•Worcestershire Sauce 1 tbsp

•Brown sugar ½ tsp

•Dried Bay leaves 2

•Thyme 2 sprigs

•Cooking oil as needed

•Frozen peas 55g

•Salt and pepper to taste

Instructions:

•Season chicken generously with salt and black pepper.

•Heat pot on medium high with 2-3 tbsp. of oil.

•Working in batches, sear the chicken chuck on all sides.

•Remove and set aside. Leave about 2 tbsp. of oil in the pot.

•Add in the mushrooms, celery, potatoes, and carrot. Sauté until

mushroom is brown and soft. Remove and set aside.

•With 1 tbsp. of oil in the pot, sauté onion and garlic until onion

is soften.

•Stir in flour and cook for 1 minute

•Then deglaze pot with red wine.

. Add in carob powder,Worcestershire sauce, tomato paste, bay leaves, and thyme. Then allow to cook until wine reduced by half.

•Pour in chicken stock and sugar, then bring it up to a boil.

•Add in chicken, the stock should just cover the chicken. Add more tock if needed.

•Allow to come up to a boil, cover, lower heat to a slow & low simmer, for 30 minutes.

•Stirring every now and then and make sure liquid has not

evaporated too much.

•Add carrot, potatoes, celery, and mushrooms into the pot.

•Stir to combine, cover, and allow to simmer for another 30min

until vegetables are tender.

•Then remove cover and reduce gravy to desired consistency if

needed. Season to taste.

•Lastly, stir in peas. Remove from heat and serve immediately.

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, by Unknown

All Recipes

CAROB KUEH DADAR (CAROB SYRUP)

Serving:15rolls

Ingredients:

Pandan Juice
5 pandan leaves, chopped
3-4 tablespoons water

Crepe Batter
120g flour
1 egg
300ml coconut milk
1/4 teaspoon salt
3 tablespoon pandan juice

Filling
100g Carob Syrup
1 pandan leaf, knotted
50 ml water
150g grated coconut (white part only)
1 tsp corn starch

Method:

1. Combine the pandan leaf and water in an electronic blender and blend for a minute. Wrap the pandan in a cheese cloth or muslin cloth and squeeze to extract the juice or strain through a fine sieve. Set aside.

2. Sieve the flour into a mixing bowl. Make a well in the center and crack in the egg. Slowly stir in the salted coconut milk and 3 tablespoons pandan juice. Set aside.

3. Combine Carob syrup, pandan leaf and water in a pot. Cover over a medium flame until fragrant then remove the pandan leaf.Add in the grated coconut and corn starch and continue to cook for a few minutes. Dish out into a bowl.
4. Heat up a shallow frying pan over a low flam, Pour 2 tablespoons of the batter in the center and spread the batter evenly, then flip the other side until it's done. When the crepe is cooked, transfer it onto a chopping board.
5. Place 2 heaped teaspoons of filing on the crepe and roll it up like a spring roll.
6. Serve immediately.

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, by Unknown

All Recipes

CAROB BEEF RENDANG (CAROB SYRUP)

Ingredients:

600g pound boneless beef short ribs marinate with 1tbsp Carob Powder (cut into cubes)

5 tablespoons cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods

2 pcs tamarind slice

200ml thick coconut milk

200ml water
1 stalk lemongrass (4-inch length and pounded)
3 kaffir lime leaves

3 Lemon leaves

3 Turmeric leaves

6 tablespoons kerisik (toasted coconut)

2 tablespoons Carob Syrup to taste

1 tablespoon Salt to taste

Spice Paste:

10-12 dried chilies (soaked in warm water and seeded)

1 inch ginger

1 inch galangal

5 Candlenuts

5 cloves garlic

5 shallots

3 stalks lemongrass (about 4 inch and pounded)

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds

Method:

1)Chop the spice paste ingredients and then blend it in a food processor until fine.

2)Heat the oil in a stew pot, add the spice paste stir-fry them until aromatic, then add the beef stir for 1 minute.Add water.

3)Then add in cinnamon, cloves, star anise, cardamom,tamarind slices and all the leaves(tkaffir lime leaves, lemon leaves, turmeric leaves).
Lastly,add in pounded lemongrass and stirring to blend well with the meat.

4)Add salt and Carob Syrup to taste. then add in the coconut milk and simmer on medium heat,add in kerisik (toasted coconut), stirring frequently until the meat is almost cooked.

5)Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours until the meat is really tender and the gravy has dried up.

6)If not sweet enough, add more Carob Syrup to taste.

Serve immediately with steamed rice/Lontong and save some for overnight.

Cook’s Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

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, by Unknown

All Recipes

CAROB CHICKEN RENDANG

Ingredients:

600g Chicken Drumstick marinate with 1tbsp Carob Powder

5 tablespoons cooking oil
1 cinnamon stick
3 cloves
3 star anise
3 cardamom pods

2 pcs tamarind slice

200ml thick coconut milk

200ml water
few stalk lemongrass (4-inch length and pounded)
3 kaffir lime leaves

3 Lemon leaves

3 Turmeric leaves

6 tablespoons kerisik (toasted coconut)

2 tablespoons Carob Syrup to taste

1 tablespoon Salt to taste

Spice Paste:

10-12 dried chilies (soaked in warm water and seeded)

1 inch ginger

1 inch galangal

5 Candlenuts

5 cloves garlic

5 shallots

3 stalks lemongrass (about 4 inch and pounded)

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds

Method:

1)Chop the spice paste ingredients and then blend it in a food processor until fine.

2)Heat the oil in a wok, add the spice paste stir-fry them until aromatic, Then add in cinnamon, cloves, star anise, cardamom,tamarind slices and all the leaves(kaffir lime leaves, lemon leaves, turmeric leaves).Lastly,add in pounded lemongrass.

3)Then add the chicken drumsticks stir for 1 minute.

3) Add water, stirring to blend well with the chicken drumsticks.

4)Add salt and Carob Syrup to taste,add in kerisik (toasted coconut) then add in the coconut milk and simmer on medium heat,stirring frequently until the chicken is almost cooked.

5)Lower the heat to low, cover the lid, and simmer for 1 hour until the the meat is really tender.

6)If not sweet enough, add more Carob Syrup to taste.

Serve immediately with steamed rice and save some for overnight.

Cook’s Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

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, by Unknown

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