Australian Carob Co.

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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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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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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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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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CAROB NYONYA CHANG

CAROB NYONYA CHANG

(Nyonya Glutinous Rice Dumplings)

Ingredients for spices:

25g coriander seeds

20g white pepper seeds

Ingredients for meat filling:

400g minced meat/450 pork belly

30g mushroom(soaked and diced)

110g winter melon sugar

4 tbsp cooking oil
60g chopped shallot
40g chopped garlic

35g minced bean paste

40g Carob Syrup

100g Roasted, pounded peanut

Ingredients for glutinous rice:

500g glutinous rice(Soak for 4hours)

1 tbsp cooking oil
25g chopped shallot

1 tsp fine salt

200ml mushroom soaking water

3 tbsps thick blue pea flower juice

Preparing spices:

Combine coriander seeds,white pepper seeds in dry frying pan, stir-fry over medium heat for 5-6 minutes until fragrant and set aside to cool completely.
When fully cooled, process into spices powder using a grinder.
Sift the spices powder, discard any coarse leftover.

Preparing meat filling:

Prepare meat, mushroom and winter melon sugar into tiny cubes.
Preheat frying pan, add in cooking oil, cook shallot for 1minute add in garlic and continue cooking until golden brown then add in bean paste and cook until fragrant.
Add in meat, cook for a while, then add in mushroom and continue cooking for 1 minute.
Add in spices gradually, mix until well combined.
Add in winter melon sugar,then season to taste with Carob syrup mix well. (Reminder: Nyonya Chang should tastes slightly sweet, this recipe has 40 g of Carob Syrup added, you may adjust the amount of sugar added according to your own preference.)
Lastly,add in pounded peanut.Stir well.

Preparing glutinous rice:

Drain the soaked glutinous rice for 4 hours and above.
Preheat cooking oil,cook shallot untill fragrant, then add in glutinous rice and cook for 1 minute.
Add salt to mushroom soaking water, mix well, add in gradually to glutinous rice while stir-frying, cook about few minutes.
Put the Glutinous rice mixture in a steaming tray. Steam about 20minutes, open the lid and stir well. Then steam for another 25minutes or until the glutinous rice is cooked.
Take out about 1/3 of glutinous rice. Mix thick blue pea flower juice into the glutinous rice.

Making dumplings:

Rinse bamboo string with water (to prevent it from breaking easily).
Fold 2 pieces of bamboo leaves into cup shape.
Wet the hand, put blue glutinous rice at the bottom, make a hole in the centre, put in 1 portion of filling, then top with white glutinous rice.
Wet the hand again, press the glutinous rice until firm, wrap the dumpling properly, then tie with bamboo string.
Bring a large pot of water to the boil, steam the dumplings over rapidly boiling water for about 40minutes.Remove and serve.

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CAROB VEGETARIAN NYONYA CHANG

CAROB VEGETARIAN NYONYA CHANG

(Vegetarian Nyonya Glutinous Rice Dumplings)

Ingredients for spices:

25g coriander seeds

20g white pepper seeds

2 small cekur root(roasted)

Ingredients for vege-meat filling:

400g minced vegemeat

30g mushroom(soaked and diced)

110g winter melon sugar

4 tbsp cooking oil

35g minced bean paste

60g Carob Syrup

40g Water

100g Roasted, pounded peanut

Ingredients for glutinous rice:

500g glutinous rice(Soak for 4hours)

1 tbsp cooking oil

1 tsp fine salt

200ml mushroom soaking water

3 tbsps thick blue pea flower juice

Preparing spices:

Combine coriander seeds,white pepper seeds in dry frying pan, stir-fry over medium heat for 5-6 minutes until fragrant then roast cekur root and set aside to cool completely.
When fully cooled, process into spices powder using a grinder.
Sift the spices powder, discard any coarse leftover.

Preparing vegemeat filling:

Prepare vegemeat, mushroom and winter melon sugar into tiny cubes.
Preheat frying pan, add in cooking oil, add in bean paste and cook until fragrant.
Add in vegemeat, cook for a while, then add in mushroom and continue cooking for 1 minute.
Add in spices gradually, mix until well combined.
Add in winter melon sugar,Carob syrup and water mix well. (Reminder: Nyonya Chang should tastes slightly sweet, this recipe has 60 g of Carob Syrup added, you may adjust the amount of sugar added according to your own preference.)
Lastly,add in pounded peanut.Stir well.

Preparing glutinous rice:

Drain the soaked glutinous rice for 4 hours and above.
Preheat cooking oil, then add in glutinous rice and cook for 1 minute.
Add salt to mushroom soaking water, mix well, add in gradually to glutinous rice while stir-frying, cook about few minutes.
Put the Glutinous rice mixture in a steaming tray. Steam about 20minutes, open the lid and stir well. Then steam for another 25minutes or until the glutinous rice is cooked.
Take out about 1/3 of glutinous rice. Mix thick blue pea flower juice into the glutinous rice.

Making dumplings:

Rinse bamboo string with water (to prevent it from breaking easily).
Fold 2 pieces of bamboo leaves into cup shape.
Wet the hand, put blue glutinous rice at the bottom, make a hole in the centre, put in 1 portion of filling, then top with white glutinous rice.
Wet the hand again, press the glutinous rice until firm, wrap the dumpling properly, then tie with bamboo string.
Bring a large pot of water to the boil, steam the dumplings over rapidly boiling water for about 40minutes.Remove and serve.

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CAROB YAKITORI TARE SAUCE

Carob Yakitori Tare Sauce (Serves4 -About 15 Skewers)

Chicken Skewers Ingredients:

500g boneless and skinless chicken leg meat,cut into bite-size pieces
Bamboo skewers, soaked before grilling(Soak bamboo skewers inwater for 30 minutes.)
Vegetable oil(for greasing grate of the broiler)

Yakitori Tare Sauce Ingredients:

5 tablespoons soy sauce
5 tablespoons Carob Syrup
150g mirin
A small bunch of spring onion
1 teaspoons Corn flour + water to make corn starch

Method:

1) Add all the ingredients of the Tare Sauce into a small sauce pan and bring it to boil. Transfer out to a small bowl and set aside. Reduce the heat to low and simmer, until the sauce become thicker and glossy. Let it cool to room temperature before using. *Reserve ⅓ of the sauce for final coating.

2) Thread 3 pieces of chicken meat onto a bamboo skewer, separating each piece with your favorite vegetables.

3) Grease the grate of the broiler/wire rack with oil (or oven-safe cooling rack) to avoid the chicken sticking on the grate.

4) Place the skewers on top. Broil for 6 minutes. *Keep turning the chicken to make sure they are cooked and charred evenly.

5) When the chicken is almost done, brush the sauce on the chicken skewer and broil it for about 4-5 minutes on both sides. Serve immediately.

6) Transfer the skewers to a serving plate and brush the chicken on top with the reserved sauce (with a clean brush).

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CAROB CHICKEN STEW(CAROB POWDER)

CAROB KUEH DADAR (CAROB SYRUP)

CAROB BEEF RENDANG (CAROB SYRUP)

CAROB CHICKEN RENDANG

CAROB NYONYA CHANG

CAROB VEGETARIAN NYONYA CHANG

CAROB YAKITORI TARE SAUCE

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CAROB CHICKEN STEW(CAROB POWDER)

CAROB KUEH DADAR (CAROB SYRUP)

CAROB BEEF RENDANG (CAROB SYRUP)

CAROB CHICKEN RENDANG

CAROB NYONYA CHANG

CAROB VEGETARIAN NYONYA CHANG

CAROB YAKITORI TARE SAUCE

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