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Rendang Curry

Malaysian Curry Recipe

Rendang Curry Rendang curry a classic Malaysian curry. I am a BIG fan of Malaysian cuisine even though some recipes require a lot of preparation. Not to mention the strong odour of shrimp paste or Balachan.... Still worth all the efforts and smelliness. I first tried Rendang Curry at university canteen some years ago. I was absolutely hooked and it was dirt cheap for university students. No doubt there are many versions of this recipes. But this is Anna's one! Using my own perfected Rempah Spice Mix and the right variation of chillies to give it the heat and chilli flavour I was after. I hope you enjoy making this dish as much I do. Love to hear your thoughts... feel free to leave a comment. Enjoy! Watch the video Here Ingredients Stage 1 – Rempah Paste 30g of the Spice Library Rempah Spice Mix ADD TO CART 5 shallots roughly chopped 4 cloves of garlic roughly chopped 50g ginger roughly chopped 50g galangal roughly chopped 4 lemon grass – white parts only roughly chopped 120g organic coconut chips – roasted ADD TO CART 10 hot red chillies + 3 Gaujillo Chillies - deseeded and snipped into small pieces. (soak the chillies in ¼ cup of hot boiling ADD TO CARTADD TO CART Stage 2 – Meat and Remaining ingredients   1.5kg of the chuck steak cut into 3-4 cm pieces 1 Cassia quill ADD TO CART 3 black cardamom ADD TO CART 500ml coconut milk Tamarind Paste *** 50g dark brown sugar 1 ½ tsp of salt 160ml of peanut oil Seasoning and extra sugar *** to make tamarind paste – dissolve 50g of tamarind solid in ¼ cup of boiling water for 15 minutes. Then message the pulp with your hands until completely disintegrated. Press the mixture through a sieve and discarding the pulp.   Method To prepare the rempah paste, add all the ingredients from stage 1 in a blender and blitz into a fine paste. Heat oil in a heavy based non-stick pot (23cm-25cm diameter) over medium heat until starting to smoke. Add the paste. Stir continuously to mix well. After 10 minutes, turn heat and let the paste to caramelize. Stirring continuously allows for the flavors to evolve and bind together. Add salt and stir again. Continue frying until oil begins to separate from the paste. Remove from heat and set aside. (total of 30-45 minutes) In a larger heavy based pot over medium heat, add stage 2 ingredients. Mix well. Cover the pot and bring to boil for 5 minutes. Then add the rempah paste to the pot, mix through until well combined. Reduce heat and simmer for 2 hours until the meat falls apart and the gravy has thickened. Adjust seasoning and sugar to your liking. Remember you are after sweet, sour and chilli flavour. Serve with fragrant tropical rice. See the recipe for this dish. Note: if you like a much runnier curry, just reduce the cooking time. Nush-e-Jan! (Enjoy!)  

Persian Zucchini Kuku

Vegetarian Frittata

Persian Zucchini Kuku I absolutely love this vegetarian Kuku. The Persian word Kuku translates to Frittata. This dish is an absolute favourite snack or quick lunch in Iran. The perfect summer serving. Every household have their representation of this dish. My mother always used to prepare the herby kuku full of her fresh garden herbs. Being prevailed to start my own organic garden recently - I am constantly thinking of ways to use the beautiful harvests from my garden. Also to use the abundant of eggs I receive from my two gorgeous chooks, Lola and Leilah. This recipe I am about to share with you can be a perfect starter or cold lunch wrapped in pitta bread. Add fresh rocket and Persian feta on top... and enjoy! Enjoy creating, sharing and indulging! Ingredients 1 large zucchini - coarsely grated 1 large tomato - finely sliced and chopped 1 carrot - grated 1 tbsp of chopped fresh parsley - 1 tbsp of chopped fresh coriander 1 tbsp of chopped fresh sweet basil 1 tsp of chopped fresh mint 3 happy eggs 4 tablespoon of Persian ghee ADD TO CART 1 table spoon of Advieh Spice Blend ADD TO CART 1 tsp of freshly ground black pepper  ADD TO CART 1/2 tsp of salt 1/2 lemon Method Prepare the  fresh ingredients. Rinse fresh herbs and spin dry before chopping. Mix all the ingredients in a large bowl and whisk until the mixture is aerated (light and frothy). On medium heat, add ghee or oil to a small non-stick fry pan. Add mixture to the pan. Cook on one side for at least 15 minutes.Then  cover with aluminum foil & cook on low heat for further 10 minutes until the bottom layer is golden. Remove the foil, place a plate on top of the pan and invert the Kuku onto the plate. Transfer the uncooked side to the pan (face down) and cook for further 10 mins on low/medium heat until golden or a tester comes out clean. Top up the kuku with fresh rocket and feta. Serve with warm pitta or Turkish bread. You will notice that there is no picture of the cooked dish.... unfortunately the hungry household members got to it before my camera did :) Nush-e-Jan! (Enjoy!)

Mixed Vegetable Quiche

Vegeterian home-made Quiche Recipe

Mixed Vegetable Quiche Mixed Vegetable quiche recipe is one of my go to recipes for lunch. Do you ever feel super guilty throwing vegetables away? Do you promise that you will Never Ever buy so much vegetables that you may need to throw it away?!I know I do... I have failed miserably in this department... For me shopping for food or vegetables in general is like shopping for designer handbags or shoes. I get supper excited about the possibility of what I can cook with all the seasonal produce at a market stall. So to ease my guilt I have created this recipe to resurrect the sad looking vegetables in my fridge. I hope you enjoy cooking, sharing and eating as much as I do! Happy Cooking. P.S Love to hear your thoughts... feel free to leave a comment. xx   Ingredients Stage 1 – Preparing sad looking vegetables   2 medium beetroots - peeled & finely diced 1/2 butternut pumpkin - peeled & finely diced 1 large red onions - roughly sliced 2 Lebanese eggplants - roughly chopped 2 cloves of garlic - minced  2 marrows roughly chopped Handful of fresh herbs like oregano, thyme, parsley and basil (you can use 1 tsp of dried oregano and thyme each) 1/4 cup olive oil seasoning Stage 2 – The remaining ingredients   6 eggs - lightly whisked 2 Roma tomato - roughly chopped 1 tbsp Hawaij spice blend ADD TO CART 1 full tsp bicarb soda 1 cup of buckwheat flour ADD TO CART squeeze of lemon juice Stage 3– Shortcrust pastry   500g plain flour 1/2 tsp salt 250g of unsalted butter - chilled in the fridge for 15 minutes before using 120ml of chilled water + 1 tsp of white vinegar mixed. OR use the store-bought shortcrust pastry rolled to 5mm thick   Method Preheat oven to 180C. To make the shortcrust pastry, add flour and butter to the food processor, blitz for a 1 minute to resemble crumbs. Then add water and vinegar mixture gradually. Pulse between each addition. Continue until a dough consistency is achieved. Remove the dough from food processor and form into a ball. Wrap the dough and place in freezer for 15 minutes. Heat olive oil in a non-stick fry pan on high heat. Add vegetables and caramelize for 5 minutes. Season and set aside. Combine the stage 2 ingredients until frothy. Add vegetables to the above mixture. Fold through and set aside. Take the shortcrust pastry out of the freezer. On a clean bench dusted with little flour, roll the pastry until 5mm thick. Gently place the dough onto the tart/quiche baking tray. Cut the pastry allowing for a few centimeter of pastry hanging over the side. Place in the freezer for 5 minutes. When ready, Add the vegetable mixture and pressing well to remove any gap. Bake in the oven for 20-30 minutes until the pastry is golden and the filling top is caramelized. To serve, drizzle with olive oil, add fresh rocket, tomato, white radish and goat cheese.   Nush-e-Jan! (Enjoy!) Cooking Tips: You may not need to use all of the buckwheat flour as you are looking for a pasty mixture not a thick mixture

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The Spice Library is an online ingredient hub offering gourmet spices herbs, spice mixes, Australian native bush spices, chilli, Persian Gourmet products, Mexican products, wholefood and organic range delivered across Australia to Perth, Melbourne, Sydney, Brisbane, Adelaide, Tasmania and Northern Terittory.Join our online spice shop to discover new flavours from across the globe. Learn how to cook new cuisines and create flavoursome dishes using our freshly roasted and ground spices, spice mixes, chilli or try our gluten free Persian Gourmet meal kits using only the authentic Persian recipes handed down from four generations of home cooks.Bulk spices herbs are also available for our serious homecooks, chefs and food services.Happy Spicing!
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