By Madhur Jaffrey
Even if acclaimed meals author Madhur Jaffrey was once hiking the mango bushes in her grandparents' orchard in Delhi or picnicking within the Himalayan foothills on meatballs filled with raisins and mint, tucked into freshly baked spiced pooris, this present day those formative years pleasures evoke for her the tastes and textures of turning out to be up.
This memoir is either an tremendously attractive account of an strange youth and a testomony to the facility of nutrition to recommended reminiscence, vividly bringing to lifestyles a misplaced time and position. integrated listed here are recipes for greater than thirty scrumptious dishes which are recovered from Jaffrey’s formative years.
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Additional info for Climbing the Mango Trees: A Memoir of a Childhood in India
This way, the chillies will absorb the belacan taste and give that distinctive fragrance and sharp smack that a cold piece of belacan ground with chillies in a blender cannot produce. And if you include heh bee (dried prawns), soak them for a couple of minutes in a little water until they just swell. Drain the dried prawns well, then pound them in the lesong after removing the pounded sambal belacan. For those who prefer a raw, searing chilli taste in their mouth, pound chillies and belacan a couple of times only until the chillies break, then remove to a dish.
Wash and drain. 2 Rub ﬁsh with ½ tsp salt and leave to season for 10–15 minutes. 3 Separately pound combinations (A) and (B) until ﬁne using a mortar and pestle or blend in a blender (processor). Set aside. If combination (B) is dry after pounding or blending, add a little water to achieve a thick paste. Be careful not to add too much water. 4 Heat oil in a pot. Add all ground ingredients and stir-fry well for 1–2 minutes. Reduce heat to medium to prevent mixture from burning. 5 Skim surface of coconut milk to add to mixture in pot.
Add pounded combination (C) and stir-fry for 1 minute. 1 Soak cucumber lengths in a little salt water for 30 minutes. Drain before use. 2 Pound rempah ingredients until ﬁne using a mortar and pestle or blend in a blender (processor). Set aside. 3 Heat oil in kuali or wok and fry ground ingredients until fragrant. 4 Add prepared combinations (A) and (B), cloves, star anise and cinnamon sticks. Stir-fry well until fragrant. 5 Add pineapple slices, Indian curry leaves, green chillies, sugar and salt to taste.