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Apx 160 g dried chickpeas, soaked overnight (or one can)
800g sunchokes, washed well and diced (2cm wide)
400g carrots (3 large), peeled and diced (1cm wide)
2 large onions, diced
600g pumpkin, diced (3 cm wide)
Apx 3 tbsp worth of fresh rosemary
4 bay leaves
4 tsp nutritional yeast or a little MSG
1 tbsp butter
2 tsp cumin seeds
1.5 tsp coriander seeds
2 tsp fenugreek seeds
3 large garlic cloves, minced
chili to taste
Apx 2 tsp fresh thyme leaves
2 tsp paprika
1 tsp turmeric
salt to taste
2-3 tbsp lemon juice
handful of chopped parsley
Cook the chickpeas until tender in salted water. Keep the cooking water.
Microwave the carrot cubes on high heat for two minutes.
Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite.
Meanwhile, fry onion until browned.
Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes).
Add chickpeas, sunchokes, carrots, water to cover and salt to taste.
Cook until softens to your liking, but not too much.
Meanwhile, fry cumin and coriander in butter until aromatic.
Add fenugreek, garlic, chili and thyme. Fry until aromatic.
Grind with some salt, add turmeric and paprika.
Add to soup.
Add spinach, parsley, lemon and pepper.
Adjust to taste.
By Keith Orr
Sorta Secret Aardvark Sauce (Habenero Hot Sauce)
I thought I'd submit my recipe which is a clone of a locally available sauce here in Portland OR called Secret Aardvark Sauce.
Sorta Secret Aardvark Sauce
1 – 14.5 oz can of diced tomatoes or roasted tomatoes chopped - include the juice
1 – 14.5 oz of rice wine vinegar. Use the now empty tomato can to measure
1-1/2 cups of peeled and grated carrots (packed into the measuring cup)
1 cup of finely diced white onion
1/4 cup of yellow mustard
1/3 cup of sugar
2 teaspoons of Morton’s Kosher Salt
1 teaspoon of black pepper
13 small Habaneros – seeded and membranes removed. (This was 2 oz. of Habaneros before cutting off the tops and removing the seeds and membranes)
2 teaspoons curry powder
1 cup of water when cooking
5 or 6 cloves of garlic - roasted if you've got it
Put it all in the crockpot on high until everything is tender. About 3 hours Note: I used the crockpot so I don't have to worry about scorching it while it cooks.
Whirl in food processor – Don’t puree until smooth – make it lightly/finely chunky.
Makes 3 pints - To can process pint jars in a water bath canner for 15 minutes
I've thought about making this with peaches or mangoes too, but haven't tried it yet.
Edited for clarity on 11/9/2020
Keywords: Hot and Spicy, Carribean, Condiment, Sauce, Easy, Food Processor
( RG2003 )
500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping:
apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt
Mix everything but the pasta and bread crumbs topping in a large bowl. Boil pasta in salted water slightly short of al-dante. Briefly wash the pasta to stop further cooking and drain well. Mix in with the batter. Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt. Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan. Cover the bottom of the pan with the buttery breadcrumbs. Top with the remaining 2 tbsp of breadcrumbs. Gently pour the pasta mixture on top. Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying. Cool for a few minutes before flipping over a sheet pan. You may have loose breadcrumbs, put them back on top. When ready to serve, put under a medium-strong broiler until crisp and browned.
pictured before broiling.
Prawn Balchao is a very famous Goan pickle that has a sweet, spicy and tangy flavor to it.
For the balchao paste you will need:
> 8-10 kashmiri red chillies
> 4-5 Byadagi red chillies
> 1/2 tsp cumin seeds
> 1/2 tsk turmeric powder
> 1 tsp peppercorn
> 6 garlic cloves
> 1/2 tsp cloves
> 1 inch cinnamon stick
First you will need to marinate about 250 grams of prawns in some turmeric powder and salt. After 15 minutes deep fry them in oil till them become golden n crisp. Set them aside and add tsp vinegar to them and let it sit for 1 hour. Now, make a paste of all the ingredients mentioned under the balchao paste and make sure not to add any water. In the same pan used for fryin the prawns, add in some chopped garlic and ginger. Lightly fry them and immediately add one whole chopped onion. Next, add the balchao paste amd let it cook for 2-3 minutes. Add in the prawns and cook until the gravy thickens. Finally add 1 tsp sugar and salt according to your taste. Allow it to cool. This can be stored in a glass jar. Let this mature for 1-3 weeks before its use. Make sure never to use water at any stage. This can be enjoyed with a simple lentil curry and rice.
I have made Char siu bao many, many times and I had always considered it a chore until I found this recipe. It is not only easy, it is delicious. It is the closest one that I have found to the Char siu bao that I used to buy in the International District in Seattle in a little bakery called ‘Piece of Cake’. You had to get there early because they were usually sold out by 10.
If you would like to go to the original site, this is IT.
The pictures are mine.
David Soo Hoo’s Bread Machine Bao
Makes 6 buns (Bao)
2/3 cup water
4 T. (1/2 stick) unsalted butter, melted
1 large egg
3 1/2 cup bread flour
5 tablespoons sugar
1 tablespoon nonfat dry milk
3 teaspoons bread machine yeast
Pork Bao Gravy
1/4 C. water
1 tablespoon rice wine or dry sherry
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
3 tablespoons all-purpose flour
Bao BBQ Pork Filling
3 tablespoons diced yellow onion or stalk of green onions
4 oz. prepared char siu (Chinese barbecued pork)
Bao Egg Glaze
1 large egg beaten with 1 tablespoon sugar
1 1/2 tablespoons white sesame seeds
Rising the dough in the bread machine
Place all the dough ingredients in the bread pan according to manufacturer’s instructions, reserving 1 1/2 cups of the flour. Program for the Dough cycle; press Start. (This recipe is not suitable for the Delay cycle.)
About 5 minutes into the Knead 2 cycle, slowly add the remaining flour. Dough will be stiff, but by the end of the kneading cycle be pliable and smooth. This is important; if the batter is too moist, the bows will flatten as they bake.
While the dough is rising, prepare the gravy. Combine the water, rice wine, oyster sauce, hoisin, soy sauce, sesame oil, and sugar in the top of a double boiler. Whisk in the flour. Place over simmering water and, stirring constantly, cook until thick and smooth. It will be the consistency of mayonnaise. Remove from the water bath and cool in the refrigerator.
For the filling, chop the pork into a large dice and place in a large bowl with the onions. Add the gravy and mix with the pork. Cover and refrigerate until needed. Line a large baking sheet with parchment paper. At the beep, remove the dough from the machine and place on a clean wooden work surface. Roll into a fat 3 inch wide log. Cut the log into 6 equal portions. Place a disc of dough on a wooden work surface (don’t shape on cool marble or ceramic because it will stiffen the dough). With the palm of your hand, press down on the center and rotate your palm, spiraling out from the center. The dough will grow into a 3-inch diameter circle (not lopsided, please) with a pretty spiral-pattern radiating from the center like a flower. Don’t use any flour. Using a 1 1/2-ounce ice cream scoop (size 40), place a scoop of filling in the center of the round of dough. Bring up the dough over the filling, and holding the two sides between your thumb and third finger, and pinching with your pointer finger, pleat the edges to encase the filling. Place, seam side down and at least 4 inches apart, on the prepared baking sheet.
Cover loosely with plastic wrap and let rise at room temperature until double in bulk, 45 minutes to 1 hour. If the filling is cold, it will take 1 1/2 hours to rise. Twenty minutes before baking, preheat the oven to 350º. Brush each bao with the egg glaze and sprinkle with sesame seeds. Bake in the center of the preheated oven 30 to 40 minutes, until big, puffy, and golden brown. If you have a convection oven, they will bake about 20 minutes.
Eat the day they are baked, or freeze in plastic freezer bags up to 2 months. Reheat in a microwave (no need to defrost) for 2 to 3 minutes for a quick dinner
My Notes: I followed the recipe faithfully with only the following exceptions. My bread machine does not have a double knead cycle so I put all of the ingredients in at once, adjusting at the beginning to ensure that I had a fairly stiff dough. I made 12 buns instead of 6 and as a result they cooked perfectly in 20 minutes.
I also prepared the gravy very successfully in the microwave.
The one advice that I would give in forming the Buns is to have the center much thicker than the edges. Roll the edges very thin so that you don't have all the bulk at the bottom when you pinch the edges together. Do not overfill the Buns! I have made this recipe several times and no matter how small or large I make them the filling always seems to miraculously come out exactly even.
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