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  1. African Chicken, Macau style This dish remains popular in the 450 year old former Portuguese colony of Macau, on the China coast. It shows the influences of Portugal on Asian cooking, most notably by their introducing ingedients like peppers and peanuts to Asia. Macau was for centuries a place where East met West, and that is reflected in the cooking there to this day. This recipe is supposed to be the version formerly served at Henri's Galley in Macau. Henri's still exists but the dish there has changed. A similar recipe appeared in an article on Macau in Gourmet Magazine in the '80s. If anyone still has that article, please PM me. A 3 -3 1/2 lb. Chicken, halved, quartered or cut into pieces. Marinade for Chicken 1 tsp minced dried hot chile pepper 1 tsp minced garlic 2 T minced shallot 1 tsp paprika 2 tsp Chinese five-spice powder 2 tsp crumbled dried rosemary Salt & Pepper to taste. Sauce 1 c minced shallot 1/2 c minced garlic 1-1/2 c minced red bell pepper (or smaller qty of hotter red peppers if desired) 1/4 c canola oil 1/2 c sweet paprika 1 c grated coconut 1/2 c natural peanut butter 1-1/2 c chicken stock 2 bay leaves 3 T canola oil 1 baking potato (or 4-5 new potatoes) Mix marinade ingredients, rub into chicken and marinate covered in fridge overnight. Adding a little oil to the marinade helps the rub stick to the chicken. Sweat shallots, garlic and peppers in oil over medium low heat, stirring occasionally, until the peppers are softened. Add paprika, coconut, peanut butter, bay leaf and chicken stock. Bring to a boil, and simmer, stirring occasionally, for about ten minutes. Discard the bay leaves. Keep warm. Heat oil medium high in a frypan and brown the chicken well with the potato cut into one inch cubes. Even better, grill the chicken, and brown potato seperately. Transfer chicken and potatoes to baking dish, spoon 2 cups of the sauce over, and bake in a 350 degree oven for about 30 minutes if in pieces, a little longer if in halves. Finish with remaining sauce, and serve. Keywords: Main Dish, Chicken, Spanish/Portugese ( RG1085 )
  2. I had a chicken curry for breakfast several days in a row at the original Killiney's Kopitiam - it was one of the tastiest things I had on that trip, which is saying something. When I got home, I tried to recreate it many times but could never get it right. But I think I did it last time.... even if it's not an exact recreation (I haven't had the real thing in 2 or 3 years), it was really tasty. While I've never written a recipe in RecipeGullet before, I have written recipes down for myself - mostly notes of quantities of ingredients.... this one is difficult for me because I didn't really measure anything while making it - so the quantities are going to be REALLY imprecise - to tell the truth though, I don't think exact quantities matter all that much in this case. Makes 4 meals for 2 people each - I cook the rempah and make the curry itself in one large batch since it's a bit of work, then portion and freeze. While it's not typical, it makes fast and convenient meals for us during the week when we don't have that much time. Because I don't like to freeze and reheat meat, I'll make the curry with everything except the chicken in advance and freeze, then I'll defrost one batch in a pot - once simmering, I'll add the chicken. Rempah: about 10 shallots, peeled, chopped very roughly about 10 cloves of garlic (a little less than a head), peeled, chopped roughly about a 6" piece (or bunch of pieces adding to it) fresh turmeric, peeled, chopped roughly about 5T belacan (dried fermented shrimp paste) 6-8 dried puya chiles, destemmed and seeded, chopped roughly (or snipped with scissors), then rehydrated and drained 4-5 dried thai chiles, destemmed and seeded, chopped roughly (or snipped with scissors), then rehydrated and drained a large handful (how do you like THAT for a measurement!?!) ground coriander a small handful ground cumin a small handful ground fennel 3/4C grapeseed oil (or other neutral oil) 2 stems curry leaves, stemmed 1 3" stick of true cinnamon (not cassia) 2 star anise 3 cloves 2-3T coconut cream Curry: 8 yukon gold potatoes, peeled, quartered and par boiled 4C coconut milk about 1T salt about 1T sugar Chicken (for one meal for 2): 4 chicken thighs (we usually only get the thighs as my wife is not too fond of the legs, and it's a lot juicier than white meat) salt 1/2C water (optional depending on thickness of coconut milk used - the curry shouldn't be thick, but more viscous than water) Method: 1) Traditionally, you would pound the first set of rempah ingredients (without the oil) in a mortar/pestle until a smooth paste - but I don't have the time for that... so I use a blender - the results may not be as good, but it works pretty well. To do this, add all the top section rempah ingredients to a blender jar in order. Blend until smooth. 2) In a deep pot over medium heat, add the rempah paste plus the second set of rempah ingredients and fry until the oil separates out and the paste moves around in a more or less solid mass. You need to constantly stir and scrape to make sure it doesn't burn on the bottom. If you made the paste with mortar/pestle, add oil to the pot first, then add paste when hot. When it's done, it should look like this: 3) Add the potatoes, coconut milk, salt and sugar, and simmer for a few minutes 4) Chill, dividing evenly into 4 portions; refrigerate overnight, and then freeze for later. 5) To make the complete meal, add one frozen portion to a 4 qt saucepan and add 1/2C water (if needed to adjust consistency) - cover and cook over medium heat until simmering. 6) Meanwhile, salt the chicken and let sit until curry is simmering 7) Add chicken to curry and make sure the meat is submerged. Cover, and simmer for about 8 minutes. At this point the chicken should be mostly cooked through - if so, turn off the heat and leave covered for another 5 min. or so while prepping vegetables etc. 8) Eat with french bread to dip into the curry, or Singapore style roti prata.
  3. 11 seasoning fried chicken tenders Serves 3 as Main Dish. Chicken tenders or nuggets are among my favorite foods. Ever since my first church potluck I've been fascinated with fried chicken seasonings. Including trying to figure out the KFC version. I don't really recall purposefully looking at fried chicken seasonings, but I am sure that's had an influence. But rather I've always intuitively tried to find the best savory mix of flavor. Below is what I came up with a couple of years ago and it has performed pretty consistently for me. 30-45 prep time, 1-1/2 hour cooking time depending on pan size. Pre-prepare each step before you get started. ************ Step 1 ************ Into 1 mixing bowel 4 skinless, cut up boneless chicken breasts 1/4 cup honey 2-cups milk 1Tablespoon kosher salt or 1 tsp salt [Cut up chicken breasts into whatever size strips you wish. I like 2-3" pieces. Soak thawed chicken in milk, honey and salt for 1/2 hour. Make sure the milk covers the chicken pieces completly.] Step 2 ************ Prepare: 1 cup of flour in 1 plastic freezer bag With your fingers, collect a handful of tenders at a time, and put into the bag, zip it up and shake. Then take the chicken out and put on a clean work surface. Step 3 ************ Into 1 mixing bowel beat 2 large eggs 1/8 -1/4 cup water Now take the previously floured chicken, a handful at a time, and dip tenders into egg mixture and toss into the next bag and shake (See step 3.5). Then lay out pieces on work surface with pieces not touching each other. Try not to shake the flour off the chiken. During this process you will want to wash your hands so the flour doesn't stick to you so much. Don't worry about a time frame the chicken will sit fine. NEXT BAG (2 nd coating) Step 3.5 ************ Prepare: 1 plastic freezer bag with, 2-cups flour 1-cup of cornmeal and spice mix. [spice mix (dried spices)(try to grind up if too big) -1/2 to 1 Teaspoon (depends on your taste) of: sage, oragano, pepper, paprika, tyme, salt, mustard powder, garlic powder, parsely, basil] Step 4 ************ In a frying pan of about 12-14 inches, with at least 2" sides, fill the pan 1/2 full of the following oil mixture. 1/2 canola or vegtable oil, 1/2 peanut oil, and several drops of seasame oil. Cook the tenders in the oil on med high heat for 6 min. per side until golden in batchs of 6 tenders at a time. You don't want the tenders to touch one another in the cooking process. After they are done cooking, place paper towels on a big plate and put the chicken on that. I then put a paper towel and foil over that, so that the chicken stays warm while the rest of the batches are cooking. I like to have dipping sauces for my tenders too. Keywords: Appetizer, Dinner, Main Dish, Lunch, Intermediate, American, Chicken ( RG2133 )
  4. Big Plate Chicken - 大盘鸡 (dà pán jī) This very filling dish of chicken and potato stew is from Xinjiang province in China's far west, although it is said to have been invented by a visitor from Sichuan. In recent years, it has become popular in cities across China, where it is made using a whole chicken which is chopped, with skin and on the bone, into small pieces suitable for easy chopstick handling. If you want to go that way, any Asian market should be able to chop the bird for you. Otherwise you may use boneless chicken thighs instead. Ingredients Chicken chopped on the bone or Boneless skinless chicken thighs 6 Light soy sauce Dark soy sauce Shaoxing wine Cornstarch or similar. I use potato starch. Vegetable oil (not olive oil) Star anise, 4 Cinnamon, 1 stick Bay leaves, 5 or 6 Fresh ginger, 6 coin sized slices Garlic. 5 cloves, roughly chopped Sichuan peppercorns, 1 tablespoon Whole dried red chillies, 6 -10 (optional). If you can source the Sichuan chiles known as Facing Heaven Chiles, so much the better. Potatoes 2 or 3 medium sized. peeled and cut into bite-sized pieces Carrot. 1, thinly sliced Dried wheat noodles. 8 oz. Traditionally, these would be a long, flat thick variety. I've use Italian tagliatelle successfully. Red bell pepper. 1 cut into chunks Green bell pepper, 1 cut into chunks Salt Scallion, 2 sliced. Method First, cut the chicken into bite sized pieces and marinate in 1½ teaspoons light soy sauce, 3 teaspoons of Shaoxing and 1½ teaspoons of cornstarch. Set aside for about twenty minutes while you prepare the rest of the ingredients. Heat the wok and add three tablespoons cooking oil. Add the ginger, garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns and chilies. Fry on a low heat for a minute or so. If they look about to burn, splash a little water into your wok. This will lower the temperature slightly. Add the chicken and turn up the heat. Continue frying until the meat is nicely seared, then add the potatoes and carrots. Stir fry a minute more then add 2 teaspoons of the dark soy sauce, 2 tablespoons of the light soy sauce and 2 tablespoons of the Shaoxing wine along with 3 cups of water. Bring to a boil, then reduce to medium. Cover and cook for around 15-20 minutes until the potatoes are done. While the main dish is cooking, cook the noodles separately according to the packet instructions. Reserve some of the noodle cooking water and drain. When the chicken and potatoes are done, you may add a little of the noodle water if the dish appears on the dry side. It should be saucy, but not soupy. Add the bell peppers and cook for three to four minutes more. Add scallions. Check seasoning and add some salt if it needs it. It may not due to the soy sauce and, if in the USA, Shaoxing wine. Serve on a large plate for everyone to help themselves from. Plate the noodles first, then cover with the meat and potato. Enjoy.
  5. liuzhou

    Beer Duck

    Beer Duck - 啤酒鸭 I understand that, unlike in China, duck is not a common meat in the USA, but it is worth searching out, especially for this dish from Hunan which is basically a duck stew, but full of exquisite flavors. I'm told that frozen duck meat is available in larger supermarkets or Asian markets in the US, but of course, as always, fresh is best. So much so, that your average Chinese home cook will buy the bird alive! Ingredients Duck. 1 lb. This dish calls for cubes of duck meat, preferably from the legs/thighs but breast meat will work too. Beer. One large can (16oz). Ideally you would choose a Chinese beer. Tsingtao is the most widely available internationally. Here in Liuzhou it would be Liquan Beer from Guilin. But actually, any well-flavored lager type beer will do the job. Cooking Oil. Vegetable oil - but not olive oil. If you have duck fat to hand, this is even better. Doubanjiang. 1 Tablespoon. Also called toban-djan or similar in the USA. This is a chile paste made with broad beans. Garlic. About 6-8 whole cloves Ginger. One thumb sized piece, finely chopped Dried Red chillies. One or more to taste. If you can source them, 朝天椒干 (cháo tiān jiāo gān, pointing to heaven peppers) or 七星椒干 (qī xīng jiāo gān, 7 star peppers) are best, otherwise long Indian peppers; not Thai or bird's eye chillies. Dried Tangerine Peel. One large piece - available from Asian markets and stores. Star Anise. One Light Soy Sauce. 1 Tablespoon Dark Soy Sauce. 1 Tablespoon Scallions. Salt. Method Wash and thoroughly dry the cubed duck meat. Heat oil or fat and add the garlic and ginger. When you detect their fragrance, add the duck and stir to brown the meat. When browned, add the doubanjiang and stir for a couple of minutes. Add the two soy sauces, the chillies, star anise and tangerine peel. Cover with beer. Add salt. Cover the pan and simmer for 30 - 40 minutes, adding more beer if it begins to dry out. Finish by discarding the star anise and tangerine peel, but adding thinly sliced scallions and serve. Accompany with steamed rice and a stir fried green vegetable of your choice. I like spinach. Drink any remaining beer! You didn't just buy one can, did you?
  6. One large focaccia, or pizza. 485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten) 390g tepid water 15g salt 15g sugar 4g dry or instant yeast One to four days before baking: In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt. Mix slowly until combined. Knead for 3-5 minutes. Let rest for 7-10 minutes. Repeat kneading and resting the dough for a total of 3-4 kneading cycles. Cover and refrigerate. Before baking: Knead the dough in its bowl (in a stand mixer, or with a spatula / large spoon). Lightly grease one large parchment paper. Pour the dough on the paper. Cover, with something that won't stick to the raising dough (I use a deep oven baking sheet). Let raise for 1.5 to 2.5 hours. ~ Preheat the oven with a baking steel or baking stone in it, to 250 d C, at least 45 minutes before it's time to bake. With wet hands, poke the dough to evenly distribute air bubbles and give it a roughly rectangular or circular shape. Place any toppings, such as herbs (rosemary's my go to), thinly sliced vegetables, etc. You can also use it to make pizza. Only put sauce at this point - cheese should be added only after the first bake. Place the parchment directly on the steel / stone and bake until the bread has risen, and only starts to deepen in color at spots, apx 8-10 minutes. Place on a cooling rack and remove parchment. Cool the breads at least partially, a minimum of 15 minutes. It can be frozen at this point. When ready to serve: Brush the bread with olive oil, the more the merrier. For pizzas, only brush the bottom side. If making pizza, this is the stage to add cheese. Place in a hot oven, 210dC to 230dC. Bake until the bread is crisp and reddish-golden, 7 to 15 minutes. Serve while warm, with olive oil for dipping, cheeses or as a sandwich.
  7. For @Kim Shookand anyone else who fancies a date with Mister Crunch... 15g butter 15g flour 160g milk, warmed a bay leaf freshly grated nutmeg, salt and pepper 25g butter, softened 2 slices of bread 1 tsp Dijon mustard, or to taste 60g Comté or Gruyère, grated 60g ham Melt the butter in a saucepan. Stir in the flour and cook for a minute or two. Off the heat, gradually whisk in the milk until smooth. Add the bay leaf and bring to the boil. Cook until thickened, stirring constantly. Season with nutmeg, salt and pepper. Set aside. Preheat the grill to high. Butter each slice of bread on one side and place under the grill, buttered side up. Toast until golden. Preheat the oven to 220°C/Gas 7/200°C Fan. Line a baking tray with parchment. Spread a little mustard on the untoasted sides of bread. Cover one slice with half of the béchamel, right up to the edges. Sprinkle with half of the cheese and cover with the ham. Top with the other slice of bread, toasted side up, and spread with the remaining béchamel. Sprinkle over the rest of the cheese and season with a little more nutmeg and pepper. Transfer to the prepared tray and bake until bubbling and golden, 15-20 minutes. Tips For the béchamel, a splash of Worcestershire sauce is highly recommended. And if there's any parmesan lying around I'll grate some of that in for a double umami-bomb. I let the béchamel cool to room temperature to thicken to the texture of wallpaper paste (yum!). That way it clings to the bread better so the sides crunch-up nicely. Any cheese that melts well should work. Gruyère is traditional, but i prefer Comté. Avoid Emmental, too bland. If the croque's nice and hot all the way through but not coloured to your liking, whack it under the grill until blistered and bubbling.
  8. Microwave Lemon Curd "This is a delectable lemon curd recipe with the added attraction of being quick and easy to make. It is particularly useful when entertaining and short on time." 1 cup white sugar 3 eggs 1 cup fresh lemon juice 2 tablespoons lemons zest 1/2 cup unsalted butter, melted In a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into small sterile jars. Store for up to three weeks in the refrigerator. Tip: If you over cook the mixture a little, or forget to stir, you can pass the mixture through a fine sieve to remove the bits of cooked egg. Note: I have never found this to be necessary it is easier just to not overcook the mixture or to forget to stir.
  9. 2 Tablespoons Ground Ancho or ground chili powder, (i use a tablespoon of each) 1 Tablespoon Ground Black Pepper 1 Tablespoon Dry Mustard 1 Teaspoon Ground Coriander 1 Teaspoon Ground Allspice 1/4 Teaspoon Ground Cloves 1/2 Teaspoon Grated Nutmeg up to 1 tsp cayenne (adjust to taste) 1/4 Cup Neutral Flavoured Oil such as canola or vegetable oil 1 Onion Finely Chopped 6 Cloves Garlic Finely Chopped 1 Shallot Minced 1/2 Cup Lightly Packed Brown Sugar 1 Cup White Vinegar 1/2 Cup Honey 1/4 Cup Worcestershire sauce or Soy sauce (I use 1/2 and 1/2) 1 Teaspoon Smoked Salt (optional) 1 32 Oz Bottle Ketchup 1 Cup Bourbon Mix all the spices together and leave for later.Heat oil over medium heat (recipe makes 6 cups so use a large enough pot!) and saute the onion, garlic and shallot until soft.Add the spices and mix thoroughly - about 3 minutes. Add the remaining ingredients and simmer for 30 minutes..You can use a hand blender if you prefer a smooth sauce.You can can this sauce like you would any preserves ... mason jars,etc etc. I freeze it and have noticed no difference.
  10. 2 lbs Baby Red Potatoes 3/4 Cup Mayonnaise 1 Tablespoon Dijon Mustard 1 Teaspoon Apple Cider Vinegar 1 Teaspoon Black Pepper Dash Worcestershire Sauce 1/4 - 1/2 cup bbq sauce to taste preference 1/4 Cup Miracle Whip 4 hard boiled eggs (optional) 1/2 Pound Bacon, Chopped 1 Bunch Green Onions Chopped 1. Pre heat oven to 400. Quarter the baby potatoes and toss in olive oil with salt and pepper. Spray a baking sheet and spread potatoes out and roast until lightly browned, about 45 minutes 2. Cook the bacon till crispy and set aside 3. Chop green onions finely 4. Chop hard boiled eggs finely 5. Mix the rest of the ingredients together 6. Cool the potatoes then add the bacon, green onions and toss with the dressing. 7. Chill for at least an hour before serving
  11. This is NOT an authentic recipe. It's just an attempt at recreation sans the namesake ingredient. Salad: Apx. 250 g (0.5 pound) cabbage, thinly shaved 1/2 tsp salt 1/2 tsp sugar - 2 scallions, thinly sliced 4-5 cherry tomatoes (or one plum tomato), diced Fresh chili, thinly sliced, to taste 3 tbsp sunflower seeds, well toasted 1-2 tbsp chopped peanuts, toasted Apx. 60g (2oz) fried/toasted peas/chickpeas/lentils (i.e. the kind you can snack on, not the raw dried one) 2 tbsp crisp fried garlic chips (or crisp fried shallots) Sauce: 1 small garlic clove, minced 1 tbsp minced ginger About 1/2 tsp fermented shrimp paste 1/2 tbsp sesame paste 1 tbsp fish sauce (optional) Apx 3 tbsp of lime juice, to taste Chili, to taste 1 tsp palm sugar / (dark) brown sugar 1/3 tsp cumin (optional) Salt, to taste (about 1/2 tsp) A touch of MSG (optional) Prep: Mix cabbage with 1/2 tsp each of salt and sugar. Let sit for about 30 minutes to tenderise. Do not rinse. Plate the salad ingredients, optionally separating each veggie and the seeds. Dividing the ingredients in a radial fashion (wedges) is common. Right before serving, add the sauce and mix the ingredients together. If you plan on having leftovers, keep the crunchy ingredients separated and mix only the portion that you will eat immediately.
  12. This started out as a take on a standard lemon curd. This version will give a softer set that's good for tart filling - if you want something with more structural integrity, use all dark chocolate or increase the dark chocolate content by 50%. The quantities here will give enough for a 16cm tart. 2 large oranges (for a stronger orange flavour and more acidity, use 3) 80g sugar 2 large eggs 80g milk chocolate 80g dark chocolate - Wash then zest the oranges directly into the sugar, stirring between oranges. Set aside, preferably overnight. - Juice the oranges and weigh or measure the volume of juice - there will probably be around 250ml (three will give you around 375ml). Put it into a pan or microwave-proof bowl and reduce until you end up with around 120ml of juice (this increases the flavour and acidity). - Break the eggs into the sugar/zest mixture and beat well. - Break up the chocolate into a large bowl, then place a sieve or strainer over it. - Pour the hot juice over the egg mixture, mix well, then pour into a pan and cook over a medium heat, stirring constantly, until it thickens to a bit thicker than a crème anglaise consistency. This should be around 85°C, or until it coats the back of a spoon. - Take off the heat and pour through the sieve/strainer over the chocolate. - Let it sit for a minute or so, then stir or blitz with a hand blender until it forms a smooth, ganache-like consistency. - Pour directly into a tart shell and refrigerate. It will set quite softly, but will still slice. For a firmer curd, see the comment at the top. ETA: I forgot to adjust the sugar content for the milk chocolate - with all dark, use 100-120g, depending on the cocoa %. I've tweaked the chocolate levels as well.
  13. Manager's note: This and the subsequent posts were split from https://forums.egullet.org/topic/162768-making-savory-tarts-with-vegetables/. I am wondering why you think that I might confuse these preparations with desserts.
  14. Those who've read my Singapore (and other) food blogs might know how much I love (Old) Lai Huat's sambal pomfret. They take the whole fish and fry it, then cover it with this crazy savory sambal. The fish is basically just a sambal delivery mechanism. I'd be happy eating their sambal with just some rice, or even just licking it straight from the plate like a dog. Needless to say, I've been trying to recreate it at home for years and never really been happy with it. This is the closest I've come - it's pretty close. Makes 2 meals for 2 people 100g medium size dried shrimp 10-15 (depending on size) dried puya or prik chee faa chillies - or other mildly spicy chilli 160g shallots, chopped 1 head of garlic, deskinned and crushed 200g spur chillies - mildly spicy long red chillies, deseeded 2-3 Thai chillies 30g belacan (shrimp paste), toasted then crumbled Rice bran oil or other high heat oil for frying 1) Soak the dried shrimp for about 20 minutes, then drain 2) chop then pound them in a mortar and pestle - you don't want it too fine 3) Destem the dried chilli and snip into short lengths removing the seeds and soak for about 20 minutes, then drain discarding the soaking water 4) In a food processor or blender, grind the shallot and garlic together to make a paste 5) Separately, grind the drained dried chillies and fresh chillies together to make a paste 6) In a wok, heat about 1/4 - 1/3 C oil, then fry the shallot/garlic paste until quite fragrant - about 3-4 minutes 7) Add the chilli paste and stir to combine, fry for a minute or two 8 ) Add the pounded dried shrimp and crumbled belacan, stir to combine 9) Keep frying over medium heat, stirring to prevent scorching 10) When the oil first starts to come out of the paste, turn the heat to medium low and keep going until the sambal is quite dry It should look kind of like this - or maybe even a little drier.... Try not to splatter your wall like I did... 11) Season - it should only need a little salt (both the belacan and dried shrimp are salty) and maybe a little sugar, then reserve and keep warm 12) season your fish (I used mahi mahi which worked well) with some salt, then coat in 50/50 cornstarch/rice flour... or all rice flour... or wondra flour.... 13) Heat some oil in the wok and shallow fry the fish until done 14) Drain the fish, then top with a generous coating of sambal. Serve with rice/stir fried veggies Edit: increased the amount of dried shrimp
  15. I've made black pepper shrimp in one form of another occasionally but it's never been the same twice. Last night's version was a keeper, so I'm putting it here so I can do it again. Black pepper shrimp exists in both Singapore and Vietnam (and I'm sure elsewhere as well) - this version is basically the Singapore version with added herbs. Recipe is for 2 people, to be had with rice. The sauce is really thick and strong, so you only need a bit with the rice - it goes a long way. 12 Extra large shrimp, peeled and deveined, then sliced 3/4 of the way through from the back. You could also use shell on shrimp (how it's done in Singapore) but then the sauce clings to the shell rather than the meat. Season with a little salt and let sit while prepping the other ingredients 1 T whole black peppercorns (I use Vietnamese) pounded or ground coursely, dry fried to release the aroma 1 small handful medium size dried shrimp, soaked for 20 minutes in water, then drained, chopped and pounded - not to a paste, but small pieces 1 normal size shallot, finely chopped 4 cloves garlic, minced 1 Thai chilli, minced 1 sprig curry leaves 2 garlic chives, cut into 1/2" lengths 2 t oyster sauce 2 t sweet soy sauce 1 t dark soy sauce 1 t light soy sauce Pinch salt slightly larger pinch sugar small handful cilantro, chopped a few sprigs laksa leaf (rau ram), picked and chopped 10 Thai basil leaves, chiffonade Rice bran oil (or other high temp oil) for frying, plus maybe 1 t butter later 1) in a hot wok, at a few T of oil and sear shrimp on both sides, then reserve saving the oil 2) in the same wok with same oil (add a bit more if needed) on low to medium heat, fry the pounded dried shrimp until golden brown and crispy. Drain, reserving the oil. Clean the wok to make sure you don't get any burnt bits 3) Heat the wok over medium heat, add back a couple T of the shrimp oil plus the butter and sweat the shallots until translucent and just starting to brown 4) increase the heat a bit and add the garlic/chilli/curry leaves/chives plus the dry fried black pepper. Stir fry until fragrant 5) add the fried dried shrimp and mix thoroughly 6) add the sauce and mix to combine - it should boil pretty furiously when added and turn thick and syrupy fast 7) add the seared shrimp and mix to coat evenly and just reheat 8 ) turn off the heat and add the herbs
  16. 20cm round springform pan Base: 45g flour 15g almond flour 1/4 tsp cinnamon 70g sugar 1/8 tsp salt 1/2 tsp baking powder 20g butter 1 egg 60g yogurt ~ After baking: 25g water 2 tbsp lemon juice 1/4 tsp almond extract 1 tsp roes water 1 tbsp brandy Cheesecake batter: 3 eggs, separated 110g sugar 250g ricotta 200g full fat sour cream 40g yogurt, or more sour cream for a richer cake 20g cornstarch 1/2 tsp vanilla 1/6 tsp cinnamon 1/2-1 tsp fine orange or lemon zest 1/8 tsp salt After baking: 1 tsp rose water Topping: A couple tbsp yogurt or sour cream mixed with 1/2 a tsp of sugar Fresh fruit To make the base, blend together the dry ingredients. Blend in the butter until uniform. Mix in the egg and yogurt. Grease the pan and pour in the batter. Bake at 170dC for about 20 minutes, until cooked through (clean skewer). Chill a bit and pour the lemon juice, water, brandy and extracts on top. Prepare an oven with a water bath, preheated to 190dC. To make the cake batter, mix the yolks, ricotta, sour cream, yogurt, starch, vanilla, cinnamon, zest and salt. Mix well. Separately, whisk the egg whites and sugar and soft, flexible peaks. Avoid reaching hard peaks. Fold the egg foam into the cheese batter. Pour into the pan, on top of the base. Bake for 5 minutes, ideally with the oven fan turned on. Reduce the oven to 140dC and turn off the fan. Bake for apx 50-70 minutes, until slightly golden, the center still a bit soft. Remove from the oven, cover, and let chill. Drizzle rose water, cover with yogurt and fruits. Refrigerate overnight, at least 14 hours. If desired, top with a few hazelnuts/almonds before serving.
  17. 40g melted butter 65g yogurt 60g orange juice Fine zest of one orange 1 egg 35g sugar 1 tsp vanilla 1/2 tsp cinnamon 1/2 tsp salt 1 tsp baking powder 140g Hand-shredded phyllo, not too thin Post baking: 60g orange juice Thick sugar syrup or honey Chopped toasted hazelnuts Mix everything but the phyllo. Mix in the phyllo. Pour into a greased pan. Shouldn't end up tall - think brownie height. Bake at 180C until deeply golden, apx 30 minutes. Pour on the syrup or honey. Pour on the orange juice. Let cool. Serve at room temp.
  18. Butter braised beef - Dutch "draadjesvlees" This dish has very few ingredients so they should be of high quality. Your beef should be not too lean (nicely marbled with fat). Two other secrets to succes: the flavor of the gravy depends on your patience while browning the beef. You really need to do this very, very slowly. And one other thing, do not be tempted to add any other aromatics. This dish is about the pure flavor of good beef. perfect with brussel sprouts, green beans or braised red cabbage, and mash or steamed potatoes to soak up the lovely gravy. 1 lb stewing beef 75 g butter 2 bayleaves 2 whole cloves salt and pepepr Leave the slab of beef whole or cut into chunks, whatever you prefer. Choose a sauteeing pan that will accommodate all the pieces of beef lying flat. You are going to brown the pieces for a long time, so it's not very practical to do it in batches. Make sure your beef is at room temperature, and season it with salt and pepper. Melt the butter in the pan over moderate heat. When the foam is subsiding slip in the pieces of meat. Now brown them slowly over moderate heat until they pieces are deep brown and the butter is a dark golden brown. As long as the heat is not too high, the butter won't burn. Allow at least 15-20 minutes for the browning process. When it's browned, I like to transfer the pieces and the butter to a pan that is not as good for browning, but better for braising (like a Creuset). But still make sure the pieces of beef are lying flat in a single layer. (If you are making a larger amount and the beef cannot ly flat in the pan, just add enough water to come almost to the top of the meat. Your gravy will be more watery so it might be good to reduce it when the beef is done) Now add the bayleaves and cloves. Add lukewarm water to come almost to the top of the beef. Turn the heat to low (best to use an asbestos mat or something)cover, with the lid very slightly ajar (I use a lid that has a small hole in it) so that some of the steam can escape, and simmer for hours. 3 hours is good, 4 won't hurt. By that time the meat should be so tender that it falls apart into shreds (draadjes - which is where it gets its name, draadjesvlees, thready meat). From the Dutch Cooking thread ( RG1515 )
  19. I've had this dish in several different places in Indonesia so far - several different parts of Bali and in Yogyakarta (on the island of Java). All of them have been pretty similar and I think this is pretty close to what I made most recently, although after some internet research, it seems that in other parts of Indonesia it would not be uncommon to add coconut milk. This soup is made in a similar way to Indonesian/Malaysian/Nyonya curries - you make a spice paste which is then fried in oil for a while to bring out the aromatics to which a liquid is added. The ratio of liquid to spice paste yields curry or soup. Also, like so many foods of the region, it's open to customization - some places add stuff to the soup that others won't... like hard boiled egg. One of the best versions of this soup I had was in Yogyakarta - my hotel had an Indonesian breakfast buffet and one area was a DIY soto ayam station. At the right is a cauldron of simmering soup, and everything on the left is up to you. The basics of what are added are chicken meat, shredded cabbage, mung bean noodles (aka cellophane noodles) and fried shallots. And of course, being Indonesia, there's always at least one sambal to add some heat. The base of this soup is chicken stock. My recipe below uses 4C of homemade chicken stock (unsalted). The stock gets simmered with aromatics, seasoned, and the chicken is then poached in the stock, removed, cooled and picked into shreds. Aromatics removed and the prefried spice paste (rempah) are added. It's not really practical to make a couple tablespoons of rempah, so the recipe below is for several meals for 2 people or so and the rest is frozen for later - I put it in a a ziplock bag, press into a flat sheet about 1cm thick - this way I can break off as much as I want while still frozen. Also, when I say this is for 2 people, there's one caveat - my wife is not a huge fan of soup - she loves this dish, but only has maybe 1/3 of the liquid that I'd have. So, with that being said... Rempah: About 1 inch galangal (fresh or frozen) About 1 inch ginger 5 cloves garlic 4 candlenuts About 1 heavy Tablespoon coriander seeds, dry fried until frangrant, then ground About 1 inch fresh turmeric (or about 1/2 - 3/4t ground dried turmeric) 6 shallots Blend the rempah ingredients in a blender, or ideally pound in a mortar. I typically blend 3/4 of the way, then finish it in the mortar. Fry the paste in a couple tablespoons of oil (I use rice bran oil) in a wok over medium heat to start, then turn it down to keep it from burning. Stir contantly. You know the paste is done when it looks quite dry and there is no liquid left and the oil separates back out at least partially - so it actually looks like it's frying. It should be quite fragrant. Soup: 4C chicken stock 1 stalk lemongrass, cut into 2-3 pieces and bruised 5-6 kaffir lime leaves 2-3 daun salam (Indonesian bay) leaves if dried, 5-6 if fresh 1 chicken breast Season with about 2t salt (start with less, and add until it tastes right) plus 1/2t MSG Simmer the chicken stock with the aromatics for about 5 minutes, then add the chicken breast, cover and simmer until cooked through. Remove the chicken breast to cool, and discard the aromatics Taste the remaining stock for seasoning - it should be pretty strong as the noodles will dilute it a bit. Add about 2T of the rempah to the soup and simmer for about 5 minutes. While that's going, shred the chicken breast and prep the bowls with soaked/drained cellophane noodles, cabbage, chicken, fried shallot and cilantro/green onion. Add the boiling soup to the bowls. Garnish with sambal and a slice of lime.
  20. Butterflied Leg of Lamb This has been an enormous favorite, and constant dinner guest pleaser in my home for a very long time. This is an excellent choice for a small dinner party, but I suggest you tell no one you're serving lamb until they're all at the table discussing how delicious it is and arguing over whether it's beef or pork or exactly what. That's the best time to announce that it is, indeed...tahDAH...lamb! (adding smugly, "and YOU said you didn't like lamb!") 3 to 4 lb. leg of lamb several cloves fresh garlic handful fresh rosemary 2 bay leaves (preferably fresh) zest from one lemon 1 tsp oregano 1 tsp Beau Monde seasoning, or favorite seasoned salt or other all-purpose seasoning 1/4 c chopped parsley 1/2 c olive oil 2 T soy sauce 1/4 c dry sherry Bone and butterfly leg of lamb (I have butcher do this). Cut off any gristly pieces, and as much of the fell and excess fat as you care to remove. Poke holes at 3-4" intervals across both sides of lamb. Into each hole shove a sliver of garlic, two or three leaves of rosemary, a piece of cracked bay leaf (if you're using fresh - if you're using dried, just add a few to the marinade). Combine lemon zest, parsley, oregano and all-purpose seasoning. Rub well into lamb. Place studded, seasoned leg of lamb into heavy plastic bag. Combine olive oil, soy sauce, sherry and pour into bag. Marinate in fridge overnight, turning occasionally. Barbecue or broil, fat side up initially, turning once. Cook fat side up for about 30 minutes (or so, depending on thickness of meat), then turn and broil for 10-15 minutes (or to desired doneness). Keywords: Main Dish, Lamb, Dinner, Grill ( RG342 )
  21. This is my take on Kharcho. It might not help you to win over you Georgian mother-in-law, but it is very tasty and reheats well. Plus my little one likes it a lot … Ingredients: ~400 g of minced lamb (or beef). 1 medium onion, chopped 1 spear of celery (can use more if you like), chopped ~1 L of lamb stock (or beef) some oil 1 450 g can of chopped tomatoes salt (to taste) 1 tsp ground coriander 1 tsp smoked paprika (pimenton de la vera) 80 g walnuts 2 cloves of garlic 50 g long grain rice, washed - can use more to make the soup more stew-like 1 tbsp tamarind puree (or more) - sour plum puree is traditional, but any source of fruity sourness works from my point of view. Tamarind is great, but lime juice could be substituted. chopped cilantro (chopped dill, chopped parsley - optional) - Dill works magic here ! Method: Heat oil in a large pot. Add minced meat and brown slightly. Add chopped onion & celery, sweat aromatics for some minutes. Add tomatoes & stock, add some salt and simmer for maybe 15 min … In the meantime, grind walnuts, garlic, spices to a more or less fine paste. I preroast whole coriander seed, crush them in a mortar, add garlic, crush, add walnuts, crush and finally add paprika. You can add a bit chili here if you like as well. Add washed rice. Simmer for about 20 min until rice is tender. Add walnut paste, simmer for 5 more min. Check and adjust salt level. Take off the heat. Add herbs and tamarind paste. Let steep for about 10 min, then check final seasoning and serve garnished with some herbs. Reheats pretty well and is best enjoyed with some flatbread.
  22. If you'd like to see the video, click this link to go to YouTube. This is called Ochatuke in Japanese. It literally means to pour tea over rice, but it is so much more. The idea is that you layer the flavors you want with the tea you have and I made a video tutorial about it -- there is no one recipe for it, ochazuke is working with what you have and what you know of flavors. For example, Ume Ochazuke is 1/2 cooked white rice 1 teaspoon toasted sesame seed (for fragrance) 1 umeboshi (pickled plum) for sweetness/sourness/saltiness 1 tablespoon green scallion for flavor top that bowl off with green tea and salt and you have a simple lunch done in just a couple of minutes. Another version is 1/2 cup brown rice cooked with mushroom stock 1/4 -1/2 cup slice shiitake mushrooms (whatever cooked mushrooms will work) a pinch of wasabi for bite a crumble of rice cracker for texture and salt top that bowl off with green tea or hojicha (roasted green tea) and you're off. The idea in making the video and posting about it here is to make people re-think what soup is and what they can do with tea and leftovers. Ochazuke is under appreciated outside Japan. It's quick, flexible, and healthy.
  23. Salsa Para Enchiladas 3 ancho chiles 2 New Mexico chiles 2 chipotle chiles 1 clove garlic, sliced 2 TB flour 2 TB vegetable oil 1 tsp vinegar ¾ tsp salt ¼ tsp dried oregano 2 cups broth, stock, or (filtered) chili soaking liquid Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
  24. White Spinach Lasagna Bechamel sauce 6 cups milk 1 cup butter 1 cup unbleached flour salt and pepper 1/8 teaspoon nutmeg Spinach Filling 1/4 cup olive oil 4 garlic cloves,crushed 2 cups chopped onions 2 boxes frozen spinach wrung DRY 2 tsp. dried oregano 1 tsp. dried basil Ricotta Filling 1 lb ricotta cheese 2 eggs, beaten 1 1/2 cups parmesan cheese, freshly grated ½ small jar green pesto sauce 2 cups Italian blend cheese, grated 1 box no boil lasagna noodles Directions Make bechamel: Melt butter, whisk in flour and cook for 3 minutes, stirring constantly. Gradually whisk in the milk, heat over medium until thickened (10 minutes). Remove from heat and add nutmeg and s&p to taste. Make the Spinach filling: Sauté the onions in the until soft and translucent, add garlic cook another minute. Stir in the spinach and spices and s&p to taste. Make Ricotta filling: Mix the ricotta, eggs, pesto sauce and the parmesan cheese together. Assembly: Oil a large deep lasagna pan. I made 4 complete layers, starting with the sauce, then the no-boil noodles, then spinach, then ricotta, then grated cheese. Lather rinse repeat x 4. Cover the casserole tightly with foil and bake at 350°F for 45 minutes. Uncover the casserole and bake for another 10 to 15 minutes until cheese is browned. Remove the casserole from the oven and let it rest for 15 to 20 minutes before serving.
  25. The origin of this recipe comes from Cook's Illustrated, but the recipe has developed over time enough that it can be considered a different recipe. Shel’s Baked Wild and Brown Rice Ingredients 1 cup Massa Organics brown rice, rinsed and drained a couple of times ½ cup domestic, cultivated wild rice (Trader Joe's brand is just fine for this) 2⅓ cups liquid (50/50 stock/water combination) 1 tsp unsalted butter or equivalent oil or ghee 2 lightly crushed garlic cloves ½ tsp Diamond Crystal kosher salt (optional) Fresh ground black pepper Directions Adjust oven rack to middle-high position; heat oven to 375 degrees. Spread drained brown rice in 8‑inch‑square glass baking dish. like Corningware. Cook ½-cup wild rice and garlic cloves in about 1½-cups water for about 15-minutes, no more. Drain, reserving liquid. Remove the garlic cloves and add the drained wild rice to the brown rice. Bring reserved rice cooking liquid and enough stock or water to make 2⅓ cups, plus the butter or oil and salt to a boil, covered, and then pour liquid over rice. Stir to incorporate. Cover baking dish tightly with doubled layer of foil (the lid from the 8-inch Corningware casserole is fine). Bake rice 1 hour, until tender. Remove baking dish from oven and uncover. Grind some pepper onto the rice, then fluff rice with a fork, cover dish with clean kitchen towel and let rice stand 5 minutes. Uncover, fluff and adjust seasoning, and let rice stand 5 minutes longer. Serve immediately. Notes: This recipe works well when using an 8-inch Corningware or Pyrex dish with lid. If you don't have a lid, cover the dish tightly with aluminum foil. I prefer the Massa Organics brown rice http://massaorganics.com/ for this dish, but have made the dish with other brown rice as well, all with acceptable results. Massa's rice can be purchased at the Berkeley Farmers Markets or on line. I use Trader Joe's wild rice as it's cost effective, readily available, and tastes as good as the other cultivated wild rice I've tried. The amount and brand of salt works well for my taste and the boxed chicken stock I use, which is Costco's organic chicken stock mixed about 50/50 with water. If you use another brand you may have to adjust the amount of salt. More than 2 tsp butter or oil makes the cooked rice a little greasy to my taste. I prefer a little less than 1 tsp unsalted butter.
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