Shashemane Exotic Spice Blends in Kingsthorpe, Queensland, Australia | Speciality food shop

Shashemane Exotic Spice Blends

Locality: Kingsthorpe, Queensland, Australia

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23.01.2022 Spicy Roast Chicken Panini Toastie. Ingredients 4 rashes cooked Bacon, crispy, drained on paper towels.... 4 slices Bread 1 tbls Butter, softened 1 tbls Basil pesto 1 Habanero Chilli, chopped 1 cup Roast Chicken breast, shredded 2 slices Provolone cheese Method Heat a grilled toastie maker. Spread Butter on one side of each piece of bread. Flip two pieces of bread over. Spread 1/2 tablespoon Pesto on the unbuttered side of each slice of bread. Sprinkle on the Chopped Habenero. Top with Bacon, Chicken, and then Cheese. Grill the Toasties until golden, about 2 to 3 minutes.

22.01.2022 Nothing better than a fiery Pumpkin Cheesecake for Winter. ANDREW’S JAMAICAN SPICED PUMPKIN CHEESECAKE INGREDIENTS... CRUST 1 cup. Biscuit Crumbs 3 tbls. Butter, melted 2 tbls. Granulated Sugar PUMPKIN CHEESECAKE FILLING 455 gm Neufchatel cheese, softened 1 cup Granulated Sugar 455 gm Pumpkin, steamed, drained and mashed 3 Scotch Bonnet Chillies finely Chopped. 3/4 cup Sour cream 2 tbls Spiced Rum 1 tsp. Gnd Cinnamon tsp. Gnd Allspice 4 large Eggs SOUR CREAM TOPPING 1 1/3 cup Sour Cream 3 tbls. Granulated Sugar 1 tsp. Vanilla Bean extract 1 tsp Gnd Nutmeg 1 tsp SHASHEMANE BRUTAL BYRON BAJUN METHOD CRUMB CRUST In a springform pan, add Biscuit crumbs, melted Butter, and Sugar. Use a fork to stir together until moistened. Use your hands and cling wrap, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil. Bake crust at 175c for 10 mins. Cool completely in pan on wire rack . PUMPKIN CHEESECAKE FILLING In a large bowl, with mixer at medium speed, beat Neufchatel cheese until smooth. Slowly beat in Sugar until blended, about 1 min, scraping bowl often with spatula. With mixer at low speed, beat in Pumpkin. Add Sour cream, Scotch Bonnets and Spiced Rum. Add Cinnamon, Gnd Pimento. Add Eggs, 1 at a time, beating just until blended after each addition. Pour Pumpkin mixture into cooled crust. Place springform pan in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into the pan to come 1 inch up side of springform pan. Bake Neufchatel 1 hour, or until centre barely moves. SOUR CREAM TOPPING In a small bowl, add Sour cream, Sugar, SHASHEMANE BRUTAL BYRON BAJUN and Vanilla Bean extract. Whisk together until blended. Remove Cheesecake from oven and spread Sour cream mixture evenly over top, Sprinkle evenly with Nutmeg. Return to oven and bake 7 mins longer. Remove Cheesecake from water bath to wire rack; discard foil. With small knife, loosen Cheesecake from side of pan. Cool Cheesecake completely. Cover and refrigerate at least 6 hours or overnight, until well chilled. Andrew Dove 20.08.19

21.01.2022 TUMBULGUM SMOKED SPARERIBS INGREDIENTS 50 gm SHASHEMANE TUMBULGUM DRY MEAT RUB 1 1/2 KG St Louis cut Beef Spare Ribs ... 100 ml SHASHEMANE BRUTAL BYRON BAJUN SAUCE (For a fiery option) METHOD Remove the membrane from the back of the rack, and trim the ribs. Rub each rack liberally with the rub. Wrap ribs in foil or place in a large container and store in the refrigerator over night. Remove the ribs from the fridge while preparing the smoker. Fire up the smoker to 105 c, adding a few chunks of smoking wood chunks when at temperature. When the wood is producing smoke, place the ribs in the smoker, meat side up, and smoke until the ribs have a slight bend when lifted from one end, about 5-6 hours. If using sauce, brush on the sauce and continue to cook until sauce has caramelized, about 15-20 mins longer. Remove from the smoker, slice, and serve. Great with Jalepeno potato salad and SHASHEMANE BRUTAL BYRON BAJUN SAUCE

21.01.2022 One of my favourite Toasties Kheema Masala Toastie.. Ingredients ... 400gm Beef 1 large Onion diced 3 medium Tomatoes chopped 1 tbls Tomato paste 2 Green Chillies 1 tsp Ginger garlic paste 1 tsp Chilli powder 1/4 tsp Turmeric powder 1/2 tsp Coriander powder 1/2 tsp Garam Masala 1 tsp Salt 1/2 bunch Coriander leaves 1 tbsp Ghee Green Chutney Mayo 1/2 cup Mayonnaise 1 Green Chilli 1/2 bunch Coriander leaves Method For the Kheema Masala Heat the Ghee in a pot and sauté the Onions. When the Onions are transparent and pink, add the Green Chillies and the Ginger Garlic paste to the pot Once the Ginger Garlic paste has cooked for 2-3 min. Add the Tomatoes and the Tomato paste Cook down the Tomatoes till the oil separates Add all the spices and cook it, if you feel the mixture is really dry add a tbls or so of water to this mixture over a medium low flame. Mix Beef with the masala and cook for 20 mins Cook till all the water evaporates and oil starts appearing on the sides Add finely chopped Coriander leaves For the Mayo Make a coarse paste of the Coriander leaves, Green Chillies, Garlic and Salt Mix in with the mayo and can be stored in the fridge. For assembling the sandwich, you will need 1/2 Onion sliced thinly 1/2 Tomato deseeded and finely diced 1/2 cup Mozzarella cheese Green Chutney mayo Spread the mayo on the slices of Bread and spoon the Kheema on it. Add slices of Onion and Tomato on this and sprinkle some Cheese on top Close the sandwich and spread Butter on the sandwich Toast in toadtie press till golden brown.

20.01.2022 It's been a few months since I have posted a new cuisine , this has been a long drawn out one, Enjoy Andrew's Essential Fiery Food Facts that a Pyro-Gourmaniac ...needs to Know Part 39 Fiery Cuisines Part 28 Jamaican Ital Cuisine People that know me or have read my rants know I love so many unusual ethnic cuisines, specially when they use rice and spice, that sometimes it’s hard for me to choose which is my favourite. However, what remains my favourite and is a big reason why SHASHEMANE started out is Jamaican Ital food. Jamaican Ital food, is my absolute favourite cuisine. Jamaican cuisine was influenced by so many cultures including Spain, China, India, Africa, Europe and the Middle East, which means there are a large variety of ingredients, spices and flavours that combined make this a truly unique cuisine. Many Jamaican dishes have meat or fish, but Ital cuisine is usually vegetarian and more times than not vegan. Originally developed by followers of the Rastafarians faith, Ital food is a natural way of cooking that tries to avoid processed food, additives, oil, salt and sugar. Since the 1940s, Rastafarians have disapproved of processed food. Herbs and hot chillies like Scotch Bonnets are a frequent substitute for salt. Sugar is usually avoided, and only a little dark raw sugar sweetens some food on occasion. Though vegan food wasn’t popular in 1970s mainstream Jamaica, it wasn’t unusual for Rastafarians to make their own tofu, veggie mince, and soymilk from scratch. Generally, ital ingredients are directly from the Earth, and local markets are a popular place to find fresh vegetables. It’s common for some Rastas to blend their own herbs and spices to create flavor specific to their taste. Traditional ital food includes beans, peas, callaloo, and coconut, which are part of traditional Jamaican cuisine as well. Now, a whole generation has lived to see ital become a more accepted part of Jamaican cuisine. The word Ital comes from the English word vital with the initial syllable replaced by the letter i to signify unity with nature. While Ital food and recipes may vary greatly, the common goal is to increase livity or the life energy believed to be within all living beings. So, it is believed food should be as natural and pure as possible. Despite the general guidelines, there aren’t rigid rules about what to eat or how to make ital food. In fact, there is a tendency to experiment with food. If an ingredient isn’t available, then some Rastas will try something else. Meat is omitted because consuming dead flesh does not promote Livity. Dairy is not consumed, as it is considered unnatural for humans to consume cow’s milk. Foods that promote Livity come from the earth and are therefore limited to plants. No Salt is used as Iodized salt is avoided, because it has been chemically processed. Sea salt is sometimes used, as this is unprocessed. No Processed, Chemically-Altered, or Artificial Foods are consumed as these foods are unnatural and considered harmful to the body. Minimally processed foods are encouraged and cooked/prepared simply. No Alcohol, Soft drinks, or Caffeinated Beverages are drank. Alcohol is forbidden because it fogs the mind and is destructive to the body. It is also looked down upon because of its negative impact on society. Soft drinks and caffeine are avoided because they are deemed unhealthy for the body. Organic Food is Encouraged. The use of synthetic fertilizers, herbicides, pesticides, and other chemicals is strongly discouraged. Metal and Plastic Cookware is Avoided, Strict Rastas use clay or wood pots, dishes, and cutlery, in an attempt to stay close to nature. Food can be influenced by other cultures. For example, Ghanaian peanut stew can get the Jamaican treatment with Ehallots, thyme, coconut milk and baby spinach added. The decision to eat Ital food may be a spiritual one to many, a health-related one to others or a compassionate one out a concerned with animals. Whatever the reasons people choose, Ital food and Jamaican food are uniquely delicious. Since I left the UK and could no longer visit or eat at Jamaican or Ital restaurants, I had to learn how to make my own versions of ITAL food. From that we ventured into opening SHASHEMANE ITAL RESTAURANT at Cabarita Beach, where we shared some of the most common ingredients, dishes and recipes that I had taught myself so others could enjoy authentic Jamaican food on the Tweed Coast. Jamaican Ital food is rich in flavour due to its use of aromatics, herbs and spices such as Cayenne, Paprika, Garlic, Onion, Eshallots, Black pepper, Oregano,Thyme, Ginger, Nutmeg and Pimento. Pimento, which is also known as Allspice is made up of the dried berries of the Pimento plant, which is native to Jamaica. The Pimento berry has a unique flavour and aroma reminiscent of a combination of Cloves, Nutmeg, Cinnamon and Pepper which is how it got its common name allspice. Thyme is a common herb in Jamaican cooking for both its flavour and its ability to substitute for salt. Herbs and hot Chillies are frequently used as salt substitutes in Ital Cooking. One of the best known Jamaican spice blend is Jerk seasoning, which can be a dry rub or a paste. It is most commonly used to marinate meat but, it can be used for other foods as well. Jerk seasoning is made up of Pimento, Cinnamon, Brown sugar, Chilli flakes, Cumin, Cloves, Black pepper, Thyme, Eshallots and Scotch Bonnet chillies. Scotch Bonnet Chillies a member of the Capsicum Chinense family are essential to Jamaican cuisine. They are related to and look like Habaneros, but their taste is completely different and unique. Scotch Bonnets have a tropical fruity flavour and are extremely spicy with a heat rating of 150,000 325,000 Scoville Units ,compared to 5,000 units for a jalapeno. To get the flavour with less of the heat, the seeds can be removed from the Chilli or the Chilli can be added whole during cooking and removed before eating. The beautiful tropical climate of Jamaica means there is an abundance of fruits such as Mangoes, Avocados, Pawpaws, Bananas, Pineapple, Guava, Coconuts, ackee and Plantains. Ackee is the national fruit of Jamaica. It is a bright red tropical fruit that has soft, creamy yellow flesh. Ackee is hard to find outside of Jamaica because it can be dangerous if the fruit is opened before it’s ripe, it lets off a toxic gas that can be lethal. All of the tropical fruit available means there is no lack of ingredients for beverages. At our restaurant we served a wide variety of smoothies and juices for health and healing purposes Coconut is a basic ingredient in Jamaican and Ital cooking. Every part of the Coconut is used. The milk is the base for many dishes especially stews. The flesh of young Coconuts is eaten and the water is a popular beverage. When the Coconut is fully mature, it is used to make Coconut oil, the only oil used in Traditional Ital cooking. Avocados are frequently used in salads, side dishes and with bread and bullas which is a firm sweet cake made with stale bread. Roasted Breadfruit is also a common Jamaican dish. Plantains which look like bananas but they are very different. They need to be cooked before eating. When they are unripe, Plantains have the consistency of potatoes. Plantains can be made into chips, baked, mashed, pureed, or sauteed. They can be used for snacks, side dishes, desserts or put into soups and stews. Sweet Potatoes and Yams are often used in Jamaican dishes as is Yucca root. Yucca root, also known as Cassava, is a tuber with white, starchy flesh. This versatile vegetable can be boiled, steamed or processed into Tapioca flour. The leaves of the plant are also edible. Yucca root is often ground into a meal and used to make bread. Bammy is a traditional Jamaican flatbread sold in stores and by street vendors. One of my favourite vegetable used in Jamaican food is Callalloo. Callalloo is a leafy green that is somewhat similar to spinach, but spicier. Steamed Callalloo is eaten at breakfast, lunch and dinner. You can prepare Callalloo in the same way you would spinach. Beans, Peas and legumes are frequently used in Jamaican dishes. While most of the ingredients used in Jamaican cuisine are local foods, Ital food has expanded to include foods not normally found locally. Tofu, Soy chunks, vegan meat, and Soy and Almond milk are used in Ital dishes and are usually made from scratch. SHASHEMANES OWN JAMAICAN STYLEE ITAL RECIPES SHASHEMANE RASTA ITAL PATTIES INGREDIENTS PASTRY 2 cups Flour 1/4 tsp SHASHEMANE CRUSH 1/2 tbls SHASHEMANE RASTA ITAL CURRY POWDER 120 gm Nutterlex 80 ml Cold water Sift the Flour, SHASHEMANE RASTA ITAL CURRY POWDER and SHASHEMANE CRUSH into a large bowl. Cut in the margarine until crumbly. Add the cold water to make a stiff dough. Lightly Flour a wooden cutting board and roll out the dough until about 1/2 cm thick. Cut out 8-inch circles. Cover a damp cloth until ready to use. You can place the dough in the fridge overnight. If you do, remove the dough at least 15 mins before using. FILLING 2 tbls Rice bran oil 80 gm Brown Onion, Finely chopped 1 Scotch Bonnet chopped 250 gm TVP mince soaked 1/2 tsp SHASHEMANE CRUSH 1/2 tsp Black pepper freshly ground 1/2 teaspoon SHASHEMANE RASTA ITAL CURRY POWDER 1/2 tsp Dried thyme 1/4 cup Breadcrumbs 60 ml Vegeta chicken stock 1 tsp gnd Tumeric 60 ml Almond Milk METHOD In a heavy pan, melt the margarine, sauté the Onion and Scotch Bonnet until they become limp. Add the TVP, SHASHEMANE CRUSH , Pepper,SHASHEMANE RASTA ITAL CURRY and thyme and mix well. Cook for about 10 minutes, stirring occasionally. Add the Breadcrumbs and Vegeta stock and combine all the ingredients well. Cover the pan and simmer for about 10 to 15 mins, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the pan from the stove and preheat oven to 180 degrees. Uncover the dough circles and place 2 to 3 tbls of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork or crimp. Lightly brush the pastry with a mixture of the Tumeric and Almond milk. Bake on a lightly greased baking sheet for 30 to 40 mins or until the pastry is golden brown. Makes 10 Patties ITAL JAMROCK VEGGIE BURGER INREDIENTS Burger 240gm Chickpeas , cooked & drained. 240gm 3 Bean mix cooked and drained 1/4 Bunch Fresh Coriander chopped 1 tbls of SHASHEMANE JAMROCK ITAL JERK RUB 2 tsp SHASHEMANE RASTAMAN DRY JERK RUB 1 red Scotch Bonnet Zest & Juice of Half a Lemon 3 Tbls of Gluten Free Flour 1 tsp Savoury Yeast flakes 1/4 tsp Pepper Mango Salsa, 1/2 fresh Mango,diced 40gm Spanish onion, fine diced 1/6 bunch Fresh Coriander, chopped 1 red Scotch Bonnet finely Diced 1/2 Lime , juiced Mix all together Method Combine all the Burger ingredients in a food processor until the mixture starts to combine, Lightly flour your hands & form the mixture into your desired burger shapes. This will easily make 4 extra big burgers from this mixture. Simple fry in Coconut Oil until Golden on each side, then place onto a baking tray and place in a pre heated over set at 180 degrees for 10 mins. Served the burger in a grilled bun, with Avocado, caramelised Plantain, baby Spinach & Mango salsa.. Lightly fry the Plantain in Coconut oil until caramelised on each side. Serve it all on an open Bun of your choice with Vegan Mayo and SHASHEMANE BRUTAL BYRON BAJUN SAUCE Enjoy, its IRIE ITAL VEGAN FOOD AT ITS BEST . ITAL SWEET POTATO AND PUMPKIN CURRY INGREDIENTS Curry Paste 2 tbls SHASHEMANE RASTA ITAL CURRY POWDER 4 Garlic cloves, chopped 3 Spring Onions, chopped 3 cm piece Ginger, peeled and chopped 1 Lime juiced 1 Scotch Bonnet, deseeded and chopped 3 sprigs Parsley, stem removed 1/2 tsp gnd Pimento 2 Sweet Potatoes, chopped 500 gm Pumpkin, chopped and peeled 250 gm Pineapple 220 ml Coconut milk 1 1/2 tbls dried Thyme 2 bay leaves 2 tbls Coconut oil 1/4 tsp Black pepper METHOD Add all the curry paste ingredients and blitz until smooth in a food processor. Add the Sweet Potato and Pumpkin to a large bowl, then sprinkle and rub the thyme into the veggies.Coat the veggies with the entire curry paste and leave overnight. Preheat the oven to 180 degrees c . Add the Coconut oil to a frying pan on medium heat.Add the Sweet potato and Pumpkin after 1 min, reduce the heat to low and cover the pan, stirring constantly and allow to sweat. for 10 mins.Half way through add a sprinkle of Black Pepper, Pineapple and cover again.Transfer the contents from the pan to an oven proof dish with the Bay leaves and Coconut milk.Let the entire dish cook for 1 hour . Serve with Dirty Rice and Roti bread . ITAL POTATO & PEA SAMOSAS INGREDIENTS 500gm Potatoes , 1/2 cm diced 120ml Rice bran oil 1/4 tsp Black Mustard Seeds 100 gm Brown Onion, finely chopped 110 gm frozen Peas, thawed and drained well 2 tsp Ginger finely grated 1 Garlic cloves, finely chopped 2 Red Scotch Bonnet Chillies, finely chopped 2 tbls Coriander Root, finely chopped 2 tsp SHASHEMANE RASTA ITAL CURRY POWDER 2/3 tsp gnd Tumeric 1/2 tsp Amchur 150 ml Water 1/2 tsp Garam Masala 1 tbls Lemon juice 3 tbls Coriander leaves chopped coursely 260 gm Plain flour 60ml chilled water SHASHEMANE BLAZE FYAH HOT TROPICAL KASUNDI METHOD Heat 2 tbls Rice Bran oil in a large pan over medium-heat. Add the mustard seeds and shake until they start popping, add the Onion,Ginger, Garlic, Chilli Coriander Root and Potatoes stirring, for 6 minutes. Add the SHASHEMANE RASTA ITAL CURRY POWDER , Tumeric and Amchur stir. Add the Water to prevent spices sticvking to the pan . Simmer 15 mins until Potatoes are still firm but 1/2 cooked, add Peas, simmer 4 mins, and 2 tablespoons water. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 3 mins. Reduce the heat to low, add Garam masala, Coriander leaves and the lemon juice. Cook for 3-4 minutes, stirring occasionally. Transfer to a bowl. Sift 225gm of the flour into a bowl. Add the remaining Oil and mix to combine. Gradually mix in the chilled Water with a flat-bladed knife, using a cutting action, until a dough forms. Turn out and knead on a clean work surface for 5 mins, adding the remaining flour, 1 tbls at a time. Shape into a ball and place in an oiled bowl, turning to coat in the oil. Cover with Cling wrap and set aside for 30 mins. Knead the pastry briefly, then divide into 8 equal portions. Roll each into a ball, place on a lightly greased baking tray and cover with Cling wrap. Working with one ball at a time, roll out to a 16cm diameter circle, then cut in half. Pick up a semi-circle and dampen the straight side with a little water. Shape it into a cone, pinching the edges to seal. Spoon in 2 tablespoons of filling, then dampen the edges and pinch to seal, pleating slightly. Place on a lined tray. Repeat with remaining dough and filling. Bake in a preheated oven at 180C.for 15 minutes, until golden and crisp. Serve with a salad garnish and a dollop of SHASHEMANE BLAZE FYAH HOT TROPICAL KASUNDI. ITAL CURRIED CARROT SOUP INGREDIENTS 4 tbls Coconut oil, melted 1 L Vegetable stock 1 kg Carrots peeled, thinly sliced into rounds 120 gm Onions chopped 2 tsp SHASHEMANE RASTA ITAL CURRY POWDER 1 tbls Ginger finely chopped 1 tsp gnd Coriander tsp gnd Yellow Mustard seeds 2 tsp Lime peel, finely grated 3 tsp Lime juice Black pepper to taste Coconut Yogurt for garnish METHOD Melt Coconut oil over medium heat in pot. Add Coriander, Mustard powder, SHASHEMANE RASTA ITAL CURRY POWDER and ginger . Stir for 1 min. Sprinkle with Pepper. Add Onions and sauté until soft Add Veg Stock and Carrots and cook on medium low heat for 30 mins Puree in blender until smooth, then return to pot. Stir in Lime juice and season with more Pepper to taste. Serve garnished with Yogurt and Coriander PAWPAW & PEA CURRY INGREDIENTS 1 medium Unripe Red Pawpaw , peeled 2cm diced 2 red Cayenne Chillies, sliced 1/4 bunch Coriander Roots , finely Chopped 2 cm piece Ginger Finely chopoed 2 tbls SHASHEMANE RASTA ITAL CURRY POWDER 1 cup peas 1/2 tsp gnd Tumeric 30 ml oil 1/4 tsp Black Mustard Seeds 1/2 stick Cassia bark crumbled 600ml Coconut Milk 2 tsp Palm sugar 1/2 Lime juiced METHOD Heat oil in pot, add Mustard Seeds until they pop. Add Ginger, Chilli, Coriander Root, Cassia, saute 2 mins. Add Pawpaw and SHASHEMANE RASTA ITAL CURRY POWDER, Tumeric and Peas saute 4 mins. Add Coconut milk and simmer 10 minutes, stir in Palm Sugar and Lime juice , serve with Pilau rice and Naan bread . RASTA ITAL ALOO BHONDA INGREDIENTS 4 Potatoes, 2 Scotch Bonnets finely chopped 4 cm Ginger Root, finely chopped 2 tbls Coriander finely chopped 1/2 tsp gnd Turmeric 1 1/2 tsp SHASHEMANE RASTA ITAL CURRY POWDER 1/2 tsp gnd Cumin 1 tsp Lemon juice 2 tbls Rice Bran oil 1 tsp Brown Mustard Seed 80 gm Brown onion finely chopped 2 strands Curry leaves, coarsely chopped Oil, for frying BATTER INGREDIENTS 1 1/2 cups Chickpea flour 3/4 tsp Cumin seed 1/2 tsp Baking soda 1/2 tsp SHASHEMANE RASTA ITAL CURRY POWDER 1/2 tsp gnd Turmeric 1/2 Scotch Bonnet Chopped fine 1 tsp Coriander leaves chopped METHOD Cook the Potatoes in a pot of boiling water until tender. Peel and mash the potatoes and place in a bowl. Coriander and Lemon juice to potatoes. Mix to combine. In a pan, heat Oil. Add Mustard seeds. After 1 minute when they’ve started popping, add Add Scotch Bonnets , Ginger, Turmeric, SHASHEMANE RASTA ITAL CURRY POWDER, Cumin, Fry until golden brown. Add curry leaves and fry for 1 more minute. Add to Potato mixture and stir to combine. Place in refrigerator for a few minutes while you get the batter together. In a large bowl, combine Chickpea flour, Cumin seed, Baking soda, SHASHEMANE RASTA ITAL CURRY POWDER , Scotchies, Coriander and Turmeric. Stir to combine. Add enough water to make a thick batter , I used 3/4 cup, and stir well. Take potato mixture from refrigerator and form into even sized balls. Heat a deep pan with enough oil for deep frying. Dip each Potato ball into the Chickpea batter, making sure it is well coated on all sides. Place in the hot Oil and fry until golden brown on all sides. Drain on paper towels. Serve with a nice Salad, Lime wedges and SHASHEMANE BLAZE FYAH HOT TROPICAL KASUNDI. TRINIDAD STYLEE CURRY EGGPLANT AND POTATO . INGREDIENTS 1 tbls Rice Bran oil 200 gm Tomatoes, cut into 2 cm pieces 2 med Eggplants, cut into 2 cm pieces 200 gm Potatoes, cut into 2 cm pieces, 1 Scotch Bonnet finely sliced 2 tsp SHASHEMANE JAMDUNG CURRY BLEND 12 tsp Turmeric 12 tsp gnd Coriander 12 tsp gnd Cumin 12 tsp Garam masala 14 tsp Palm sugar 1 12 cup water METHOD Heat oil in a pan. Add SHASHEMANE JAMDUNG CURRY BLEND, Scotch Bonnet, other spices, Tomatoes, Palm sugar .Cook on medium heat for 3 mins till the Tomatoes are soft. Add Potatoes and Eggplant. Cook for about 5 mins. Add a 1 cup of Water and continue to cook over medium heat for about 8 mins more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching. Serve hot with Roti bread, SHASHEMANE KERRI'S MILD MANGO KASUNDI and white rice. EL LOCO DIABLO TOFU Warning this is for the Extreme eaters only Ingredients 400 gm firm Tofu, cut into slabs 3 tbls SHASHEMANE KERRI'S MILD MANGO KASUNDI 2 tsp olive oil 2 tbls SHASHEMANE BRUTAL BYRON BAJUN SAUCE 1 tsp SHASHEMANE EL GRINGO RING STINGER 2 Garlic cloves, chopped 1/4 tsp Cumin 1/4 tsp SHASHEMANE ETHIOPIAN BERBERE 1 Habanero finely chopoed 1 tsp lemon juice 1 tsp salt METHOD In a shallow bowl combine all ingredients. Gently mix to evenly coat the Tofu. Allow the Tofu to marinate for a minimum of 2 hours in the fridge. Preheat oven to 200C . Line a baking sheet with parchment paper, lay the Tofu on the sheet in a single layer, reserve excess marinade.Bake for 10 mins.Flip each piece of Tofu and spoon a little bit of the reserved marinade over each piece. Bake for 8-10 mins. Brilliant served in tacos, enchiladas, burritos or with a salad .. SPICY CAULIFLOWER, ZUCCHINI AND BEAN SABJI INGREDIENTS 200 gm Canneloni beans cooked 300 gm Cauliflower, chopped into florets 200 gm Brown Onions, finely chopped 8 Curry leaves 1 tsp Ginger finely chopped 1 tsp Garlic finely, chopped 1/2 tsp Brown Mustard Seeds 2 tsp SHASHEMANE JAMDUNG CURRY BLEND 2 tsp SHASHEMANE EL GRINGO RING STINGER 1/2 tsp gnd Turmeric 1 tsp gnd Coriander 2 Tomatoes, chopped 2 tbls Rice Bran oil 1/4 tsp SHASHEMANE CRUSH SEASONING METHOD Heat Rice Bran oil in a pan and add the Mustard seeds.When they pop add the Curry leaves and Onions and fry till golden brown.Add the Tomatoes, SHASHEMANE EL GRINGO RING STINGER ,SHASHEMANE JAMDUNG CURRY BLEND ,SHASHEMANE CRUSH SEASONING ,Turmeric , Coriander , Ginger and Garlic and saute for a 4 mins Add the Canneloni beans and Cauliflower and mix well. Add half cup water and stir.Cook on low heat for a few minutes till the Beans and Cauliflower are tender. Serve on Jasmine Rice with s a lad garnish and Roti Bread

17.01.2022 VEGETARIAN PORTUGUESE EMPADA INGREDIENTS 2 tbls Olive oil... 1 cup Spanish Onion finely chopped 1 Garlic clove, chopped 1 cup Zucchini finely diced 1 cup Yellow squash, diced 1 cup Eggplant diced 1/2 cup Tomatoes finely diced 2 tsp Thyme chopped 2 tbls Parsley chopped 40 ml Red Wine Vinegar seasoning 1 sheet Puff pastry 36cm by 45 cm sheet 1 tbls Plain flour 40 gm Butter 1 Egg, beaten. METHOD Preheat oven to 180 degrees. ln a large pan over medium heat, heat Olive oil . Add Onions and Garlic sauté until translucent, about 5 mins. Add Zucchini, Squash and Eggplant, sauté until tender but still hold shape, about 10 mins. Add Tomatoes, Thyme and Parsley, cook until Tomatoes soften but do not lose their shape, about 5 mins. Add Red Wine vinegar. Season with salt and pepper to taste. In a small bowl, mix 1 tbls Flour with 3 tbls Water. Mix well, and add to the Vegetables. Cook for 3 mins, stir. Transfer to a baking sheet to cool until no longer steaming, then place in refrigerator to chill, uncovered, for 15 mins. Place Puff pastry on a lightly floured work surface. Using a 10 cm diameter cutter or cup, cut out six disks. Using a 3cm cutter, cut out six more disks. Roll all the disks out to about 3mm thick. Spray a six-cup muffin tin with 8 cm diameter cups. Place a large disk in each of the holes, the dough should overlap the holder by about an 1 cm. Add one sixth of the chilled vegetables to each cup. Place the small circle of pastry on top of the vegetables, and fold over the edges of the larger circle to fully enclose the empada, pinch together the edge of the large disk of dough without using the smaller disk. Brush the tops with beaten egg. Bake empadas until Golden, 25 to 40 mins. Using a knife, gently loosen from the muffin tins. Transfer to plates, and serve hot. Nice with a salad .

17.01.2022 So you want to Make Rogan Josh from start part 1

15.01.2022 CURRY TOFU SHASH STYLEE Ingredients 400 gm block of firm tofu, drained 2 tbls Shashemane Jamdung Curry Powder, ... 150 gm Carrot, chopped 150 gm Onion, chopped 150 gm Potato diced, 2 Spring Onions, chopped 2 Garlic cloves chopped 2 tsps fresh Thyme 2 Scotch Bonnet whole 1/2 tsp and Pimento Salt and pepper to taste 2 tbls Oil 240 ml Water Method Cut Tofu into cubes and season with Curry powder, Garlic, salt and pepper. Heat oil in a pan at medium heat. Add the Tofu and cook until browned on all sides. Be careful not to burn the curry as this will leave a bitter aftertaste. Add remaining ingredients including Water and whole Scotch Bonnets. Cover pot and reduce heat. Simmer for about 15 mins. Remove from heat and carefully remove Scotch Bonnets. Serve with rice.

14.01.2022 Its been a while since I've shared a new recipe, but this is so easy and tasty.... I had to share... Having the nondescript palette that is Organic Tofu truly m...ade the earthy, herbal, and spicy flavours of Authentic Jamaican Ital Jerk marinade really come though. With the Bubbling Hot Scotch Bonnet Mango Salsa that complimented the Jerk Marinade brilliantly, this is something that I recommend to all lovers of true spicy Caribbean food. BBQ JERK ITAL TOFU SLIDERS WITH GRILLED SCOTCH BONNET SALSA INGREDIENTS THE TOFU 5 Scotch Bonnet, stemmed and seeded 4 Spring Onions, chopped 2 tbls Brown sugar or Palm Sugar 2 tbls SHASHEMANE RASTAMAN DRY JERK RUB 2 tbls Ginger, finely chopped 1 tbls Thyme leaves, fresh 6 Garlic cloves cup Olive oil cup Lime juice 2 tbls Soy sauce 1 tbls Lime zest 1 tbls gnd Pimento 1 tsp gnd black pepper tsp Nutmeg freshly grated 500 gm extra-firm Organic Tofu, drained, rinsed, and cut into 1 cm thick slabs 4 tbls SHASHEMANE BRUTAL BRYON BAJUN CRUCIAL SAUCE THE SALSA 1 Mango, peeled and cored 1 Spanish Onion, cut into 1cm rounds and skewered horizontally 3 Scotch Bonnet 2 Roma Tomatoes, cored and finely diced 1 Red Capsicum, cored and finely diced 2 tbls Coriander Finely chopped 2 tbls Lime juice 16 Slider Rolls METHOD THE TOFU Place Capsicums, spring Onions, Brown sugar, Ginger, Thyme, Garlic, Oil, Lime juice, Soy sauce, Lime zest, Pimento, black Pepper, 2 tbls SHASHEMANE RASTAMAN DRY JERK RUB and Nutmeg is the bowl of a food processor fitted with a steel blade. Process until smooth. Line a Tray with paper towels. Place Tofu slices in a single layer on grease proof and lay another layer of paper on top. Press gently on Tofu to squeeze out excess moisture. Transfer Tofu to a Ziploc bag, pour in marinade, and toss to distribute. Place bag in refrigerator and marinate for 1 hour to overnight. THE SALSA In a Charcoal BBQ, Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 mins. Clean and oil the grilling grate. Place Mango, Onions, and Scotch Bonnet on the grill. Cook Mango until grill marks develop, 3 mins per side. Cook Onions until charred and slightly softened, 5 mins per side. Cook Scotch Bonnet until lightly blistered and charred all over, 3 mins total. Remove all to cutting board and let sit until cool enough to handle. Finely dice the Mango and Onions and transfer to a bowl. Stem, seed, and finely diced the Scotch Bonnets and transfer to bowl with Mango and Onion. Add in Tomatoes, Capsicum, Coriander, and Lime juice and mix thoroughly. Set aside. Place Tofu on cool side of BBQ, cover, and cook for 7 mins. Reserve marinade and whisk together with the SHASHEMANE BRUTAL BRYON BAJUN CRUCIAL SAUCE. Flip Tofu, cover, and continue cooking until Tofu has lightly browned, about 14 minutes in total. Move Tofu to hot side of BBQ and cook until lightly charred and crisp, 2 mins per side. Brush Tofu with reserved marinade and transfer to a cutting board. Place Rolls on grill, cut side down, and cook until lightly toasted, about 1 minute. Transfer rolls to a Plates, place 1 Tofu slice in each bun, top with Mango Salsa, and serve immediately.

12.01.2022 This Coriander chutney is a good one to have on hand as it goes well with so many different dishes. From Papadums to dosas to Mumbai toasties, I’m sure you find a good use for it. Coriander-Mint Chutney Ingredients... 75 gm Coriander use leaves and stems 30 gm Mint leaves leaves only 2 Green Chillies deseeded (about 8 grams) 2 Garlic cloves peeled; optional 1/4 tsp Asafoetida powder 1/4 tsp gnd Cumin 1 tbls grated Ginger Salt 1 tbls Lime juice fresh only Water enough to loosen Method Ensure that there is no root or damaged stalks on the Coriander, and that Coriander and Mint are well washed and shaken dry. Roughly chop the Coriander leaves and stalks, and the Mint leaves only. Place the herbs, Chillies if, Garlic cloves, Asafoetida powder, Cumin, Ginger, good pinch of Salt and the Lime juice into the bowl of a food processor or blender with pulse button. Blend until the sauce is the texture that you want, adding any water to make it thinner if you wish. I added about 2 tablespoons of water. Taste for seasoning, knowing that it will deepen in flavour over the next hour or more. Some of you may want to add a drizzle of honey or wee spoon of sugar. Cover and chill until time to use. Use within five days. Adding more Lime juice, or some Kemon, if you use some and then store the rest for a few days. This will help keep the colour.

11.01.2022 Lunch time favourite Peri Peri Cheesy Buns Ingredients... Peri Peri Masala 1 tbls Red Chilli powder 1 tsp Garlic powder 1 tsp Black salt 1 tps Icing sugar 1/2 tsp gnd Cinnamom 1 tsp Oregano 1 tsp Ginger powder 1 tsp Red Chilli flakes Salt 1 tsp Amchur powder To make Vegetable filling 1/2 cup Green Capsicum, chopped 1/2 cup yellow Capsicum, chopped 1/2 cup red Capsicum, chopped 1/2 cup Brown onion, chopped 1/2 cup Sweet Corn 1/2 cup Paneer 8 Garlic cloves 1 cup Mozzarella cheese 1 tbls fresh Coriander 4 tbls Peri Peri Masala Salt Garlic Butter 3 tbls melted Butter 1 tbls chopped Garlic 1 tbls fresh Coriander chopped 6 Buns Method To make Peri Peri Masala mix all the powdered spices in a mixing jar and store it in a air tight container and use accordingly. To make vegetable filling in a mixing bowl add all veggies, Paneer, Garlic and Mozarella cheese. Then add fresh Coriander and Peri Peri Masala and Salt, mix well and keep aside. To make Garlic Butter Mix melted Butter with finely chopped Garlic and fresh Coriander leaves, keep aside for later use. You can also store it in fridge. To make Peri Peri cheesy bun Make cut on bun to make cavity and make sure not to slice through, cut as many as you want. Refer to the pics of the cut buns. Fill the cavities with vegetable filling, apply fresh Garlic Butter and bake it at 170C for 7 mins. Now your Peri Peri Cheesy Buns are ready to be served. Serve it immediately and enjoy.

10.01.2022 SHASHEMANE'S EASY PORTUGESE PERI PERI SAUCE INGREDIENTS 8 fresh Cayenne Chillies... 2 Garlic cloves, crushed 1 lemon Juiced tsp salt 1 cup Extra Virgin Olive Oil METHOD Coarsely chop the Chillies Place the Chillies , Garlic, Lemon juice, Salt, and as much of the oil as you wish in a food processor and purée. Pour the mixture into a small glass jar and let steep for several days in the fridge. Sauce will keep in the refrigerator for 1 month.

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06.01.2022 Andrew's Essential Fiery Food Facts that a Pyro-Gourmaniac needs to Know Part 40 Fiery Cuisines Part 29 Sambawan Cuisine... People that know me, know my love of the Eastern Islands of Indonesia,The cuisines are simply, at the same time complex in flavour. Their use of Chillies and spices blow my mind, the number of Vegan and Vegetarian dishes is amazing. The Seafood, Poultry and meat dishes, different to the rest of Indonesia, I hope this takes you away to one of my favourite places Sumbawa is an Indonesian island, to the east of Bali with a population of about 1.5 million people. It is located in the middle of the Lesser Sunda Islands chain, with Lombok to the west, Flores to the east, and Sumba further to the southeast. It is part of the province of West Nusa Tenggara, but there are presently steps being taken by the Indonesian government to turn the island into a separate province. The island is bound by bodies of water; to the west is Alas Strait, south is the Indian Ocean, Saleh Bay creates a major north-central indentation in the island, and the Flores Sea runs the length of the northern coastline. The Sape Strait lies to the east of the island and separates Sumbawa from Flores and the Komodo Islands, there are a number bays and gulfs, most notably Bima Bay, Cempi Bay, and Waworada Bay. It marks the boundary between the islands to the west, which were influenced by religion and culture spreading from India, and the region to the east that was less influenced. Sumbawa is like two islands, divided by geography and language: Sumbawa in the West (Samawa ethnic group) and Bima (Mbojo ethnic group) to the East. The island has historical links with the Makassarese people of South Sulawesi and the Chinese who traded in these waters for hundreds of years. With this population size, the island of Sumbawa has two spoken languages. On the Western side of the island the people speak Basa Semawa and on the Eastern side of the island the people speak Nggahi Mbojo. Traditionally the island is known as the source of sappanwood, as well as honey and sandalwood. Its savanna-like climate and vast grasslands are used to breed horses and cattle and to hunt deer. Around 85 percent of Sumbawa’s terrain is mountainous. The plains yield prosperous crops and excellent returns to farmers who have long enjoyed the benefits of the fertile volcanic soil, enriched by the dramatic eruption of Mount Tambora in 1815. The Guinness Book of World Records describes this event as the biggest volcanic eruption in modern history. The top third of the mountain was blown off and over 150 cubic kilometres of rock and ash was showered across the valley. Sumba had always been an isolated island. It was inhabited by several small ethno linguistic groups. Sumba had its own civilization. There were small clans or kingdoms with their own customs, own social structures, and ceremonies during the cycle of life such as birth, marriage, and death. In the fourteenth century, Sumba was part of the Javanese Majapahit dynasty. After this dynasty had collapsed, Sumba came under the rule of Bima in Sumbawa and later Gowa in Sulawesi. These political changes had little impact on daily life in Sumba. Life was more influenced by internal wars between clans and small kingdoms concerning land and trading rights. In these clan wars warriors brought the heads of the killed enemies to their villages and speared them up on so-called skull-trees (Andung) in the middle of the village. They believed that the heads would bring a good harvest and wealth for the village. There were also kidnapping and slavery between villages. Sometimes slaves were sold to neighbouring islands. Because of these wars and attacks, villages were built on hills or mountains and surrounded by stone walls for protection. Despite their hostility, they were economically dependent on each other: the inland villagers grew wood, Betel nut, Rice, and fruit, while coastal residents made Ikat, wove textiles, produced Salt, and operated fishing and trading with other islands. Islands around Sumba regarded Sumba as a very violent island. Today you can still see skull-trees and sculls near the Rumah Adat in some villages. Today it still happens that Sumbanese burn houses or villages of other ethnic clans or tribes. Within the last years at least 3 traditional Marapu villages have been partly destroyed that way. I heard the story that recently someone cut out someone's liver in order to cut out his soul ,which they believe is located there, and ate it. In 1522 the first ships of the Portuguese people came here. The Netherlands, later the colonialists of Indonesia, initially gave little attention to Sumba because they saw no significant commercial interests in Sumba. Also the large number of small kingdoms made it hard to install a significant impact. The Netherlands did not discover the value of sandalwood until the 18th century, but then started interfering in Sumba. In 1756 a treaty was made between the Dutch United East India Company (VOC) and some of the Sumbanese nobles. Sandalwood was cut to a considerable extent and exported. Sumba was known as Sandalwood Island. This created vast, arid grasslands or savannas. From 1866 Sumba or in Dutch language Soemba belonged formal legally to the Dutch East Indies. In 1906 Dutch troops invaded Sumba because clan wars disturbed the colonial trade. In 1913 the Netherlands set up a loose civil administration in Sumba. However this changed the social structures of Sumba only very slowly. Actions of the Dutch to gain more power and influence, ended often in bloody conflicts. Given the location of the island, Sumbawa culture and religion are greatly influenced by many different countries including India, Vietnam, and the Indochina peninsula. Hindu and Buddhist cultures are both practiced on the island, however most of the people who live there are Muslim. Sumba is one of the poorest provinces in Indonesia. As an undeveloped country, the majority of work comes from agriculture and natural resources. Tourism is a growing industry on the island, however the island is difficult to reach for tourists. Sumbawan cuisine is popular throughout Indonesia. The cuisine is part of everyday life, as associated with religion and tradition. Sumbawa is nothing like Bali when it comes to eating but the food is good and cheap. Their aren’t too many places to eat , but you can find Warungs, Usually you find a place to eat, where a local would give you your own plate, then you get a bit of rice and then choose what food you want with it. There is no service, you just pick whatever food you want and walk to a table. There you eat your food, and afterward you pay for what you ate. However, to be able to pay for what you eat, you need to be able to communicate what exactly is was you ate. Explaining what you eat can be quite a funny thing as most of the locals don’t speak English and my Indonesian is very limited. The island is near universally Muslim and outside of the surfer areas you’ll generally not see alcohol being consumed in public at all. It is there, generally your hotel will often get you some beer if you ask, but make sure to tell them you’d prefer it cold, also Chinese restaurants also sell it. One of the most popular dishes comes from the island's main capital, Sumbawa Besar. It offers a pleasant combination of ingredients and flavours, which typically consist of fish, Coconut and Rice. As-Syura, a popular dish that is most often served during the Muslim holiday of 10 Marruban, is one of these popular dishes. It is believed that Noah would not have enough room in his arc for a lot of food, so he decided to create a dish that had a lot of different basic ingredients, sufficient enough for the unforeseen road ahead. Other famous dishes include singang, a dish made up of Fish and curry and sepat , a Fish dish served with dip and rice. All of these dishes can be easily located in food stalls throughout the island. Sepat is a typical food in the Sumbawa region. It tastes fresh acids, these shoes are usually made or cooked during the fasting month, 30 days of fasting, then 30 days also complete the menu for breaking the fast. This food is popular on Sumbawa. Indeed, this is one of the Sumbawa regional specialties. RECIPE TIME , enjoy SAMBAL PLECING INGREDIENTS 40 gms Spanish Onion peeled 175 gm Red Cayenne Chillies seedless 20 gm Red Capsicum 65 gm Tomatos 2 gm Salt 8 gm of Brown Sugar 70 ml Rice Bran oil 10 ml Lime juice 8 gm Belchan ,roasted shrimp paste (optional) METHOD Peel the Onions. Then cut the Chillies and Capsicum in half and throw away the seeds. Cut Tomato into four, then into thin slices. Get your mortar and pestle ready to grind all the ingredients together. Grind harder at first to make sure you crush the chillies down then you can throw in slices of the Capsicum and the salt. Continuing working pestle until the mixture turns powdery. Then add the Tomatoes. Once everything looks like a powder, heat it up your Oil. If you can. When it’s hot enough, add in all the mashed ingredients and wait until it’s all cooked. Once it’s finished, add more Salt, and the roasted shrimp paste if you are using, and the Brown Sugar. Stir until everything is evenly mixed, then add the Lime juice. Stir it again and serve. LEMONGRASS SAMBAL INGREDIENTS 10 Serrano chillies, seeded and chopped 100 gm Spanish Onion, chopped cup Ginger 3 tbls Lemon grass, white and light green parts only 6 Macadamia nuts 4 Garlic cloves coarsely chopped 3 tsp Brown sugar (this brings out the flavors in the spices) 2 tsp Turmeric tsp Salt 1 tsp gnd coriander 1 tsp Paprika 1 Bay leaf crumbled 1 tsp Black pepper 2 tbls Rice Bran oil, more if needed 1 cup water METHOD Add all ingredients for sambal into a food processor and process until a smooth paste forms. If you want spicier add more Chillies. Heat 2 tbls of oil in a heavybased pan over medium-high heat. Cook until fragrant and slightly brown, stirring and adding more oil if mixture is too dry. Add 1 cup of Water, reduce heat to medium and simmer until most of the water is absorbed but the mixture is still creamy. Stir , 4 minutes, then transfer to a bowl and cool. Cover and refrigerate until ready to use. This spicy sauce can be used as a marinade or as a dipping sauce. It works well with chicken, beef, pork or seafood. SAMBAL SERBA GUNA INGREDIENTS 50 gm dried Lombok, Thai or Chinese Chilli 3 Thai Birds Eye Chillies 1/4 cup small dried Shrimp 1/2 cup Water boiling 4 Garlic cloves cup Coconut sugar 50 ml Lime juice for tartness METHOD Briefly rinse the dried Chilli and dried Shrimp with water and then pat them dry. Cut off the stems and place them directly into the food processor. Very carefully pour in 1/2 cup of boiling Water and let them soak for about 10 minutes until soft. Add Garlic and then blitz them into a fine paste. They will be a bit runny but will thicken up when you cook them Transfer the Chilli mixture into a medium pan, add in Sugar and bring it to a boil and then simmer for 5 mins or until they are slightly thickened. Have a taste and add salt to your taste if needed. Transfer into a heat-proof container. Good for up to 1 week in the fridge. You can double or triple the recipe and freeze them. Just let them thaw in the refrigerator and they will be ready to use again. SAMBAL COLO-COLO INGREDIENTS 40 gm Spanish Onion peeled 8 green Bird's eye chillies 10 red Bird's eye chillies) 140 ml Kecap manis 15 gm Lime juice 50 gm Tomatos METHOD Cut Onion into slices Cut all the Chillies into rounds Cut Tomato into quarters and throw away the seeds, then cut the Tomato into small cubes Get a round container and mix the Chilies with the Onion, Tomato, then add the Kecap manis and mix it all together. Serve it with a protein of your choice. SPICY TEMPEH VEGAN BALLS INGREDIENTS 225gm organic Tempeh 3 Spring onions, greens and whites sliced 1 Scotch Bonnet chopped 1 Garlic clove roughly chopped 2 tbls Savoury Yeast flakes 1 tbls Soy sauce 2 tbls Water cup Almonds 1 tsp Coriander 1/8 tsp Sea salt 1/8 tsp Black Pepper ground tbls Rice Bran Oil Method Preheat oven to 170 c. Combine all ingredients except the Oil in a food processor and process until smooth. Next take small amounts of mixture and roll it in your palms to create about 8 golf ball sized tempeh balls. Line a baking tray with baking paper. Space the neatballs out evenly on the tray. Cook for 20 mins total, rolling them once halfway through to ensure even browning. Once they are finished cooking, serve them with your favourite salad, SHASHEMANE SAMBAWAN TOFU SALAD INGREDIENTS 1 cup Brown rice, dry 700 gm firm organic Tofu 1 tbls Sesame oil 2 tbls Soy sauce or tamari 1 bunch Kale, de-stemmed 1 head Oak Lettuce 2 Lombok/ Cayenne Chillies sliced 2 Beetrootss, peeled and grated 2 Carrots, grated cup Sunflower seeds 1 tbls SHASHEMANE LOVINA SALAD SPRINKLE Salad dressing cup nutritional Yeast Flakes cup Water 3 tbls Soy sauce or tamari 3 tbls Apple Cider vinegar cup extra virgin Olive Oil 1 tbls Tahini paste 1 Garlic clove chopped Method Rinse Rice well under running water. Place in a saucepan with 2 cups Water. Bring to boil, then turn down the heat and let simmer. Rice will be ready when all the Water has evaporated, about 30-40 mins. Prepare the Tofu, cut into rectangles about 1cm thick. Toss with Sesame oil and Soy sauce . Spread onto an oiled baking sheet and bake at 170c 15 mins. Prepare the salad. First wash the greens and rip them into bite size pieces. Add greens to a bowl with Carrot, Beetroots, Chillies and Sunflower seeds. Set aside and prepare the dressing. Add all Dressing ingredients to a bowl and whisk by hand until the ingredients are incorporated. When the Rice and Tofu are done, assemble by serving the Rice in a bowl topped with the salad, SHASHEMANE LOVINA SALAD SPRINKLE and Sunflower seeds. Add the Tofu and dressing on top. SAMBAWA MEE GORENG INGREDIENTS 1 pack Ramen noodles cup Green peas 1 Carrot juilienned cup fried Shallots 1 Spring Onion, chopped 2 Garlic cloves, chopped 2 cm piece Ginger, chopped 1 tsp Lemongrass powder 1 tsp SHASHEMANE BRUTAL BYRON BAJUN 4 tsp Kecap manis Water for boiling Oil for frying Method Boil water and add Ramen noodles. Cook until soft. Drain and rinse in cold water to stop the cooking process. In a wok, heat a drop of Oil add Peas, Carrot, Spring Onion, Garlic, Ginger and Lemongrass saute for 2 mins. Add the noodles and toss together with SHASHEMANE BRUTAL BYRON BAJUN and Kecap manis. Garnish with fried Shallots. GULAI SAYUR INGREDIENTS 1 tsp gnd Turmeric 100 gm Spanish Onion, roughly chopped 4 Garlic cloves, roughly chopped 2 red Serrano chillies, chopped 8 cm piece Ginger, peeled and thinly sliced 2 large Lemongrass stalks 3 tbls Peanut Oil 2 tsp Palm Sugar 1 tsp Salt 440 ml can unsweetened Coconut milk 1 kg. Baby Spinach tsp gnd Black Pepper Method Combine Turmeric, Spanish Onion, Garlic, Chillie, and Ginger in food processor and purée, adding up to 4 tbls Water, to form a smooth paste, set aside. Trim tip and root ends off Lemongrass stalks and remove tough outer layer. Using a meat mallet, smash Lemongrass to atten and tie into a knot. Heat oil in pot over medium heat, add reserved paste and Lemongrass, cook, stirring often, until fragrant, 10 mins. Add Sugar, Salt, and Coconut milk, bring to a simmer over medium heat. Add Spinach, cook, stirring occasionally, until just tender, 30 mins. Remove Lemongrass, season with Salt and Pepper and serve warm. REMPEYEK KACANG INGREDIENTS 150 gm Rice flour 440 ml Coconut milk 4 Garlic cloves, finely chopped 1 tbls Coriander seeds dry roasted 1 tsp Salt 2 Lime leaves 300 gm Peanuts 600 ml Rice Bran Oil for frying Method Grind Garlic, Coriander, Salt and Lime leaves together. Mix Flour, Coconut milk, and the ground ingredients. Stir well. Heat a pan, add a soup ladle half full of Oil and heat it over a medium flame. Take one soup ladle full of dough and one tbls Peanuts and put it into the pan. Press to make a flat round form. Fry until brownish. Remove and drain. Repeat until all dough is used. BAKWAN SAYUR INGREDIENTS 250 gm Cabbage shredded 150 gm Carrot shredded 2 Spring Onions, thinly sliced 175 gm Plain flour 25 gm Rice flour 1 tsp Salt 1 tsp Sugar 1 tsp gndBlack Pepper 250 ml Water 5 Garlic cloves, chopped 1 Egg oil for deep frying Method In bowl, combine Flour, Rice flour, Salt, Sugar, and Pepper. Add Water and mix well, make sure there are no lumps. Add Garlic and Egg into the batter. Mix well. Add Cabbage, Carrot, and Spring Onions into the batter and mix well. Pour enough oil in a pot for deep frying. Use a small laddle and drop a laddleful of vegetables mixture into the hot Oil. Deep fry until the fritter is crispy and turns golden brown on both sides, remove and drain on a wire rack/paper towel. Repeat until all batter is used up. Serve immediately with some Thai Chillies, or a combination of Tomato sauce and Chilli sauce TEMPE BACEM INGREDIENTS 4oo gm Tempeh, sliced 1 Lemon grass stalk, beaten flat 2 Bay leaves 1 cm of fresh Galangal, crushed 2 cups Water tsp gnd Coriander 60 gm Spanish Onion, chopped 1 Garlic clove , crushed 1 tsp Salt 2 tbls Brown Sugar tsp Coconut milk powder 1 tsp Sambal oelek Method Mix all ingredients. Slow cook them on medium heat untill most of the mixture is absorbed by the Tempeh. Stir occasionally .Fry Tempeh in sufficient oil on medium-high heat until the colour of the Tempeh changes to light brown, but the Tempeh is not crispy. Serve . KERING TEMPEH INGREDIENTS 2 Stalks Lemongrass bruised 3 Bay leaves 3 Garlic cloves cm Ginger chopped 2 tbls Brown Sugar 1 tsp Salt 1 Lombok/ Cayenne Chilli finely chopped 5 tsp Tamarind juice, 5 tbls Sugar tsp Vegeta powder 2 cm Galangal crushed, Frying oil 120 gm Spanish Onion thinly sliced, 250 gm Peanuts tsp gnd Coriander 100 ml Water 5 Red Scotch Bonnets thinly sliced Method Deep fry the Tempeh & thinly sliced Sauté gnd spices, Lemongrass, Galangal & Bay leaves with 2 tbls frying oil. Add in Brown sugar, Sugar, Coriander, Tamarind juice, Vegeta, Salt & Water. Stir constantly & cook until the sauce becomes thick. Add the deep fried Tempeh, peanuts, shallots & chilies. Stir until the sauce cover it all. SAYUR BAYAM BENING INGREDIENTS 2 Corn cobs, cut into 4 each 2 tbls Spanish Onions chopped 8 Birds Eye Chillies 1 tsp Garlic Chopped 1 tbls Sugar 1 tsp Salt 3 Cup water 1 tsp Vegeta 100 gm Spinach Method Cut corn cobs into 4. Cook it with other ingredients except Spinach until done. Add Spinach, mix & continue cooking for 2 mins. Remove from heat Serve hot. TUMIS BUNGA PEPAYA INGREDIENT 150 gm Pawpaw flowers 100 gm Pawpaw leaf 3 tbls Rice Bran oil 8 grains of red onion, thinly sliced 5 Garlic cloves, thinly sliced 2 Lombok/ Cayenne chillies, thinly sliced 2 Birds Eye chillies, thinly sliced 3 cm Galangal, crushed 3 Bay leaves 1 tsp Salt tsp Sugar 100 gm Anchovies, soaked, dry fried Method Boil Pawpaw flowers and leaves with a little salt separately. Remove and squeeze out excess water. Saute Onion and Garlic until fragrant. Add chilli, Galangal, and Bay leaf, stir until wilted. Add the Pawpaw flowers and leaves and stir well. Add Salt and Sugar and stir. Add anchovies , stir well. Enjoy. JAGUNG BAKAR PEDAS MANIS INGREDIENTS 5 Corn cobs Butter at room temperature Bunch Coriander leaves finely chopped Spicy sweet chilli sambal: cup SHASHEMANE SWEET MISTRESS SERRANO 3 tbls Brown sugar tsp Salt 1 tbls Red Chilli flakes Method Preheat your bbq. Place the Corn on the grill and brush with some Butter. Let them grill until they lightly light charred. Turn them around as you grill and brush with more butter. While the Corn are grilling, place all the ingredients for the Chilli sambal in a pan and cook until it boils and started to thicken a bit. Remove from the heat and it will thicken further. Set aside When the Corn is done, brush with the Sambal and let it grill for another minute. Sprinkle with some chopped Coriander and serve immediately TERONG BALADO INGREDIENTS: 1 large Eggplant 3 Garlic cloves, chopped 50 gm Spanish Onion chopped 400 gm Tomatoes chopped 1 tsp Sugar 1 tsp Salt 2 Red Scotch Bonnets 125 ml Water 30 ml Rice Bran Oil Method Cut the Eggplant into 1 cm rounds. Bake them at 200C for 20-25 mins, or until they are soft but not mushy. Meanwhile, in a bowl, mix the Onion, Garlic, Tomatoes, Salt, Sugar, Scotch Bonnets, and Water, then mash with a wooden spoon until it forms a coarse paste. Fry the Tomato paste in the Oil until the liquid is reduced 10 mins. Pour the sauce over the Eggplant, and serve immediately. SAMBAL GORENG TELOR INGREDIENTS 5 Eggs, hard-boiled and cut into halves 2 tbls Peanut Oil 80 gm Spanish Onion, chopped 2 Garlic cloves, chopped 1 Macadamia nut, crushed 1 tsp gnd Galangal 1 tsp Sambal Oelek tsp Salt tsp Brown Sugar 250 ml Coconut milk Method Place the sliced Eggs on a serving dish. In separate pan, heat up Peanut Oil. Saute Onion, Garlic, Macadamia, Galangal, Sambal Oelek and Salt. Be careful not to burn. Add Brown Sugar and Coconut milk. Bring mixture to boil and then simmer for 10 mins. Pour mixture over hard-boiled eggs and serve. SEPAT BANANG INGREDIENTS 4 Medium Red Snapper 1 Lime, juiced tsp Salt 8 King Prawns 3 Macadamia Nuts 80 gm Spanish onion 1 Red Habanero 4 Birds Eye Chillies Cup Chicken Stock 1 Large Eggplant , Char Roasted 160 gm Tomatoes Chopped tsp Salt tsp Pepper 20 Basil Leaves Chopped Method Marinate fish and Prawns in Lime juice and salt for at least 2 hours. Place Nuts, Spanish Onion, both Chillies and stock in a blender. Blend to a paste. Skin the roasted Eggplant and chop into small pieces. Coat fish and Prawns in the paste. Remove and set aside. With the remaining paste, add the Eggplant pieces, Tomatoes, Salt and Pepper. Saute fish and Prawns until done about 4 mins per side. Heat the Eggplant mixture to a serving temperature. Serve fish over Rice, topped with Eggplant mixture and sprinkled with Basil. IKAN MASAK SAUS MANGGA INGREDIENTS 2 Bream 1 tbls Lime Juice 1/2 tbls Salt 1/2 tsp Pepper 2 tbls Rice Bran Oil Mango Sauce: Brown Onion, roughly chopped 2 Garlic cloves, roughly chopped Mango, juiced 100 ml Water tsp Salt tsp Pepper 1 tsp Sugar tsp SHASHEMANE LOMBOK KARI POWDER Mango, thinly sliced Rice Bran Oil Method Clean the fish scales, gills and entrails. Wash. Fillet the fish. Marinate with mixture of Lime juice, Salt, Pepper, and oil. Fry the fish until submerged in hot oil until golden brown coloured. Remove and drain. To Make the Mango sauce: Stir fry Brown Onions and Garlic until fragrant. Add the Mango juice, Water, Salt, Pepper, Sugar and SHASHEMANE LOMBOK KARI POWDER. Mix well. Cook to boil. Add mango slices, stir briefly and lift. Serve the fried fish with mango sauce. GULAI AYAM INGREDIENTS 3 tbls Rice Bran Oil Oil 1 stalk Lemon grass, bruised 3 Kaffir Lime Leaves 3 cm Cinnamon Stick 2 Cloves 1/2 Nutmeg 2 Cardamom pods, bruised 1 kg Chicken, cut into 8 pieces 50gm Shredded coconut, roasted, pounded 1 lt Coconut milk 1 tbls Tamarind juice Bambu Spices (ground): 10 dried Red Chillies 1 tsp Peppercorns 2 tbls SHASHEMANE LOMBOK KARI POWDER 4 Garlic cloves 100 gm Spanish Onion Salt Method: Heat oil and sauté ground spices with Lemon grass, Kaffir Lime leaves, Cinnamon, Cloves, Nutmeg and Cardamom until fragrant. Add the Chicken, add shredded Coconut and mix well. Then pour in Coconut milk and Bambu spice mix. Cook until the chicken is tender and the sauce has thickened. Serve hot. AYAM BAKAR INGREDIENTS 1 Chicken , cut into 8 2 tbls Rice Bran oil 60 gm Spanish Onion, chopped 2 red Scotch Bonnets 2 Kaffir lime leaf 2 stalks Lemongrass, white part only 2 Garlic cloves, chopped 4 cm knob Ginger, chopped 2 tbls Brown Sugar 2 tbls Peanuts Marinade Spices ground into a paste in food processor 8 tsp SHASHEMANE LOMBOK KARI POWDER 1 tsp per chicken piece cup Water bunch Coriander for garnish Method Pulse the spice ingredients in a food processor. If the blades of your food processor drag because there is not enough liquid, add 2 tbls Water to keep the blades spinning. The spice mix should have a smooth paste consistency Rinse off the Chicken pieces with cold water and pat dry Season Chicken all over with a light coat of SHASHEMANE LOMBOK KARI POWDER . Place in a sealed container Pour most of the spice mix all over Chicken. Be sure the sauce covers the Chicken. Marinade in fridge overnight. Save a bit of the spice mix to cook into a sauce to brush on later. BBQ the Chicken until internal temp is 75c While Chicken is cooking, saute the leftover spice mix with some Oil. Add some water to thin out the spice mix into a sauce. Taste the sauce and adjust seasonings as needed When cooked, brush the Chicken Pieces using the left over spicy sauce Garnish with some chopped Coriande, serve with some Garlic Jasmine rice Serve immediately SAMBAL UDANG INGREDIENTS 25 gm dried Red chillies, soak in water till soft, about 1 hour, and squeeze dry 40 gm red Birds Eye Chillies, seeds discarded and rinsed 160 gm Spanish Onion, peeled and rinsed 20 gm Macadamia Nuts 80 ml Rice Bran oil 2/3 tsp Belachan, toast till fragrant, and grind finely 1 tbls Sugar 2 tsp Salt 35 gm tamarind paste, soak in 1 cup (240 ml) water, knead and discard seeds and pulp 1 kg Prawns weighing 1 kg, trim legs, devein, rinse and drain 1 Lebanese Cucumber sliced Method Cut dried Chillies, Birds Eye Chillies, into small pieces. Add Spanish Onion and pound till smooth. Fry in Rice Bran oil over medium heat till medium brown. Add Belachan and stir through. Add Sugar, Salt and Tamarind water. Simmer till thick and oil separates. Add Prawns and heat till just cooked, stirring and turning as necessary to cook evenly. Taste and adjust seasoning if necessary. Serve at room temperature with cucumber SAMBAL GORENG DAGING INGREDIENTS 800 gm Beef shank, cut into 2 cm cubes 4 Bay leaves 120 ml Tamarind juice 500 ml Water 4 tbls Rice Bran oil 2 stalks Lemongrass bruised and knotted 6 Kaffir Lime leaves 100 ml Coconut cream 3 tbls Kecap manis 2 tbls Palm sugar tbls Salt Grind the following into spice paste 100 gm shallots Spanish Onions 5 Garlic cloves 5 red Lombok Chillies 5 cm Galangal 2 cm knob Ginger 1 tbls Coriander seeds 3 Macadamia nuts Method Place Beef cubes, Bay leaves, Tamarind liquid, and Water in a pot. Bring to a boil, reduce heat and simmer for 30 to 45 mins, until Beef is tender. Drain and set the Beef aside. Heat oil in a pan and sauté Beef cubes for 2-3 mins. Remove Beef from the pan and set aside. Add spice paste, Lemongrass, and Kaffir Lime leaves to the pan and cook until fragrant, about 5 mins. Add Coconut milk, Kecap manis, Palm Sugar, and Salt. Mix well and bring to a boil. Return the Beef to the pan, mix well, reduce heat and simmer until the sauce has reduced and thickened, 5 mins. Turn off heat and serve immediately.

05.01.2022 SPICY CAULIFLOWER, ZUCCHINI AND BEAN SABJI INGREDIENTS 200 gm Canneloni beans cooked ... 300 gm Cauliflower, chopped into florets 200 gm Brown Onions, finely chopped 8 Curry leaves 1 tsp Ginger finely chopped 1 tsp Garlic finely, chopped 1/2 tsp Brown Mustard Seeds 2 tsp SHASHEMANE JAMDUNG CURRY BLEND 2 tsp SHASHEMANE EL GRINGO RING STINGER 1/2 tsp gnd Turmeric 1 tsp gnd Coriander 2 Tomatoes, chopped 2 tbls Rice Bran oil 1/4 tsp SHASHEMANE CRUSH SEASONING METHOD Heat Rice Bran oil in a pan and add the Mustard seeds.When they pop add the Curry leaves and Onions and fry till golden brown.Add the Tomatoes, SHASHEMANE EL GRINGO RING STINGER ,SHASHEMANE JAMDUNG CURRY BLEND ,SHASHEMANE CRUSH SEASONING ,Turmeric , Coriander , Ginger and Garlic and saute for a 4 mins Add the Canneloni beans and Cauliflower and mix well. Add half cup water and stir.Cook on low heat for a few minutes till the Beans and Cauliflower are tender. Serve on Jasmine Rice with s a lad garnish and Roti Bread

04.01.2022 CURRY GOAT Ingredients 1 kg Goat meat, diced... 3 tbls Shashemane Jamdung Curry powder, divided 200 gm Brown Onions, diced 5 Scotch Bonnet Chillies, stemmed, seeded and chopped you can substitute habaneros if you want 1 tsp Black Pepper freshly Ground 2 Garlic cloves Salt to taste 2 Spring Onions, thinly sliced 2 sprigs fresh Thyme 12 whole Pimentos 1/4 cup Rice Bran oil 300 gm Potatoes, peeled and diced 300 gm Carrots, peeled and diced Method In a large bowl, toss the Goat meat with 2 tablespoons Curry powder, then add everything except the Potatoes and Carrots. Cover the bowl with Cling wrap and refrigerate overnight. Pour the oil into a very large heavy pan over medium high heat. Add 1 tablespoon Curry to the oil and stir. Add the Meat, marinade, Carrots and Potatoes to pan and stir. Pour in 1 1/2 cups Water and bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally until the meat is cooked through, about 40 mins. Taste and adjust seasonings. If desired, add more Scotch bonnets, whole, and cook 5 more mins. Serve with rice or flatbreads.

02.01.2022 JACKFRUIT. The Magical Fruit. For all you previous pork/chicken lovers. This is for you. This post is dedicated to jackfruit. It is such an underrated food.. I... have added step by step on the photos. I feel like when you can see exactly how to do something, its much easier to do . So there is steps on the photos, I have also added a page number in the top left of each photo incase u get lost. Trust me. This way of cooking jackfruit is going to give u the best texture. I'm here to help you love it, as much as I do, if you don't already.. .

02.01.2022 Punjabi Chole is a popular dish throughout India and Pakistan, with recipes varying by region. And it’s also gained popularity around the world. The following is my inspired version of the classic dish. Punjabi Chole Chickpea Masala ... Ingredients: For Boiling Chole 2 Cups soaked Chickpeas 1 tsp tea leaves/ 1 tea bag 3 Garlic Cloves 2 Bay leaves 2 Black cardamoms 1/8 tsp baking soda 1 tsp salt 3 Cups water for boiling For Masala 1 Tbls Coriander powder 1 tsp Cumin powder 1 Tbls Pomegranate powder 1 Tbls Black salt 1 Tbls Red Chilli powder 1 tsp Cinnamon powder 1 tsp Black Pepper powder Other Ingredients 1 Cup chopped Onions 1/2 cup chopped Tomato 1 Tbls chopped Ginger 2 Tbls chopped Coriander leaves 3 cm Ginger thinly sliced 3 Green Chillies Slit 4 Tbls Oil Salt Method In a pressure cooker take soaked Chickpeas with 3 cups of Water and add all the boiling ingredients, the Garlic cloves, Bay leaves, Black cardamoms, Tea leaves, Baking soda and Slalt. Pressure cook for 4 whistles or until the Chickpeas are soft and tender. Take out boiled Chickpeas in a bowl and discard the whole Masala and Tea leaves. Keep the water stock for later use. In a pan dry roast Cumin powder, Coriander powder, Pomegranate powder, Cinnamon powder and Black Pepper powder until aromatic and keep aside In a deep pan heat Oil and add chopped Onions and Ginger and fry until translucent and soft. Then add chopped Tomato, Salt as required. Cover the pan and cook Cook until the Tomatoes are mushy and then add the roasted spices, Red Chilli powder, and Black salt. Mix well and fry for 2-3 mins on medium flame and add the boiled Chickpeas. Give it a good mix and let it cook for another 1 min. Add more Salt if required and adjust spiciness according to your taste buds. Add Stock to the pan and bring to a boil for at least 5-6 mins. Add Coriander leaves, chopped Ginger, and Green Chillies . Cover with the lid and turn off the flame. The Punjabi Chole is ready to be served.. Serve this spicy treat with cucumber and onions rings and some tongue tickling pickles..