Sunday, February 24, 2008

5 Hour Roast Duck

This is one of those breakthrough recipes everyone needs to know. You can now disregard received wisdom about how to roast a duck and produce a gorgeous one with very little effort. Bonus: you won't be appearing at the dinner table as a grease-stained wench. Your duck slow-roasts all afternoon, releasing its fat into the roasting pan, while the flesh stays moist and succulent under a crisp, mahogany brown skin.

Don't forget to save the duck fat, which is wonderful for cooking potatoes or livening up a winter soup with just a spoonful.

  • 1 Pekin (Long Island) duck, wing tips cut off
    (not necessary, but more elegant)
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 1 small handful of thyme sprigs

Preheat the oven to 300 degrees and set a rack in the middle level.

Remove the giblets from the duck; save the giblets and wing tips for stock, if you like. Dry the duck well with paper towels. Remove any loose globs of yellow fat from the two cavities. Rub the large cavity with salt and pepper and the garlic and put the thyme in it. With a small sharp paring knife, make dozens of slits all over the duck, piercing the skin and fat but being careful not to pierce the flesh. The easiest way to do this is to insert the knife on the diagonal, not straight in.

Put the duck breast side up on a rack (a cake cooling rack is fine) set on a jelly-roll pan and put it in the oven. Every hour for 4 hours, take the pan out of the oven, pierce the duck all over with the knife, and turn it over. Each time, pour off the fat in the pan.

After 4 hours, increase the oven temperature to 350 degrees (see note). Sprinkle the duck with salt and pepper and cook for about 1 hour longer, or until the skin is crisp and browned. Let rest for 20 minutes before serving.

Instead of carving the duck in the usual way, try sectioning it with heavy kitchen shears: cut it in half along the backbone and then cut each half into 2 pieces. Or use a cleaver and hack it into small pieces, bones and all, to serve Chinese style.

Notes From Our Test Kitchen

  • You can serve the duck after it has cooked for 4 hours. It will be juicier than the 5-hour duck, but not as tender.
  • Leftovers (probably not possible) are delicious, of course, in stir-fries and duck salads.


Mindy Heiferling suggests taking the duck in a couple of Asian directions. For a Chinese duck, put peeled, chopped fresh ginger, scallions, and garlic in the cavity and brush the duck during the last hour of cooking with a mixture ofhoisin sauce, soy sauce, toasted sesame oil, and a little honey. For a Thai duck, put chopped fresh lemongrass, fresh cilantro, and garlic in the cavity and brush during the last hour with a mix of Thai curry paste, unsweetened coconut milk, and lime juice.

Saturday, February 23, 2008

Kimchi Jjigae


1 to 1.5 cups kimchi (old kimchi works best - tastes slightly sour)
kimchi juice
1 pack tofu
2 stalks green onions/scallions
1 jalepeno/chili pepper
1/2 of large onion
2 -3 cloves of garlic
2 cups water
approximately 1/4 cup gochujang (red pepper paste)
2 - 3 tbsp gochugaru (red pepper flakes)
pork belly chunks (or any pork with fat)*
1 hobak (use zuccini, if you cannot find korean hobak)
dashida - optional


Prior to cooking, prepare the following.

Roughly chop kimchi into smaller chunks
Cube tofu into bite sized pieces
Slice scallions on a bias (on an angle) into 1-inch long slices
Chop onion into smaller slices
Mince garlic (use pre-minced if possible)
Slice chili pepper on a bias
Slice zuccini (hobak) into 1/4 inch slices, then cube them into bite sized pieces

In pot, add a little bit of oil (just a little - pork already has a lot of fat, so you wont need much). Add minced garlic to flavor the oil. Then add in pork belly chunks and cook until meat turns white. Then add in kimchi chunks and cook for about 2 - 3 minutes (this will help the soup cook faster). Add in water (approximately 2 cups serves 4 individual servings). Bring heat up to high and boil for a few minutes. Add one scoop (a little less than 1/4 cup) of gochujang (red pepper paste) and stir until dissolved. Add a couple tablespoons of gochugaru (red pepper flakes). Let it cook on medium heat for approximately 5 to 7 minutes (this will allow for the kimchi to cook through). Stir occassionally. Taste and if needed, reseason with kimchi juice and dashida. Then add in zuccini cubes, tofu, onion, and chili pepper slices. Let it cook for another 4 minutes or so before adding in the scallions. (add in scallions last because you dont want them to wilt completely).

Serve with Rice

Kothamalli Thogayal (Cilantro Chutney)


  • 2 bunches of fresh cilantro leaves
  • 1/4 cup sliced shallots
  • 8 dry red chilies
  • 1tsp tamarind extract
  • Salt to taste
  • 2 tbsp urad daal
  • 1 tsp oil


Heat oil in a frying pan, add the urad daal and fry till it starts to brown. Remove the daal from the oil and keep aside.

Add the red chilies to the same pan, fry for a few seconds. Add the shallots and fry till the shallots are soft. Add the tamarind extract and the cilantro leaves to the pan. Mix well and fry for a few seconds till the water evaporates, and the leaves shrink down considerably.

Remove from the heat and let it cool down a bit. Transfer to a blender or food processor and grind to a coarse paste, adding a little bit water if necessary. Add salt and the fried daal from the first step and grind to a smooth thick paste.

This goes well with rice, dosa, idly etc. Unlike uncooked chutneys, this can be refrigerated and used for a few days.

Shevayi - 2 recipes

Aayi’s recipe for shevayi

Boiled rice (use the white one to get white shevayi) 1 cup

Soak the rice in water for around 8 hours. (Soak in the morning so that it can be ground in the evening and shevayi can be prepared the next day).

Grind it to smooth dough. The dough consistency should be in between idli and dosa dough. (Not too watery like dosa dough and not too thick like idli dough). The dough should be very very smooth (Use cold water while grinding to avoid too much heating of mixer/grinder. Touch with hand and the small rice particles should not be felt). Add salt and keep it aside for overnight at a warm place for fermentation (since there is no daal, it will not ferment much like dosa/idli batter, but it will ferment a bit).

Note (added on Aug 19): Use one tea spoon of coconut oil/butter while grinding the batter, this makes the shevayi more tasty. (I got this tip while googling and it worked out for me).If there is too much water standing on top of the batter, discard it. Grease idli stand and pour the dough in it. Steam the idlis for around 10mins.

Grease the press with oil(preferrably use coconut oil) and take 2-3 idlis at a time in the press and turn the handle of press to get shevayi. (Keep the remaining idlis closed, if they become cold, it is almost impossible to press them. After each round, grease the press with oil. Usually coconut oil is used to grease the idli stand as well as the press. This increases the taste).

Traditional Konkani method of shevayi : Here boiled rice is not used, instead any normal rice and coconut is used.

Rice 1 cup
Coconut 1 cup

Soak rice for 2-3 hours. Grind to a smooth paste.
Heat a large pan, pour the dough and keep mixing it. Cook till the mixture becomes thick and finally turns into a ball like chapathi dough (it takes around 10mins). When it is still hot, make big balls of this dough and steam them in cooker (like idlis) for around 10-15mins.
Take the balls in the greased press and make shevayi.

With this method, there are chances of breaking shevayi in small pieces. If the consistency of coconut becomes more or less or the dough is not cooked properly, the shevayi does not come out in long strands. So I prefer the first method, where chances of screwing up the shevayi is less :D.

Serves : 3
Preparation time : 90 mins

Kadala Curry


  • 2 cups Kadala soaked overnight
  • 1 cup sliced onions
  • 1/8 tsp turmeric powder
  • 1 cup fresh/frozen grated coconut
  • 1 tsp red chilli powder
  • 1/2 tsp coriander powder
  • 2 cardamom pods
  • 3 cloves
  • 1 star anise
  • 5 whole black pepper
  • salt to taste
  • 1/4 tsp oil
  • To Garnish
    • 1/2 tbsp oil
    • 1/4 tsp mustard seeds
    • 1/4 tsp sliced shallots
    • a few curry leaves
    • 1 dry red chilly


Mix the soaked kadala with sliced onions and turmeric powder. Add water to cover the kadala and cook till soft (or pressure cook for about 15 minutes).

In a shallow pan, heat oil and add cardamom, cloves, star anise & black pepper seeds and fry for a minute or two.

Add coconut and fry till brown.

Add red chilli powder & coriander powder and fry on low heat till brown.

Dry grind the fried ingredients in a spice grinder. The oil from the coconut will help form a smooth paste of all the ground ingredients.

Add this paste along with salt to the cooked kadala. If there isn’t enough water in the kadala, add a cup or two and mix well. Bring this to a boil, then reduce the heat and simmer for a few minutes till the gravy is thick.

To garnish, heat oil in a pan and add the mustard seeds. When the seeds start to splutter add shallots, curry leaves and red chilly and saute till brown. Pour this over the cooked kadala.

Serve hot with puttu or appam or steamed rice.

Lean Pork Ularthiyathu (Pork Dry Curry Kerala style)


  • 1lb pork lean cut
  • 1/4 tsp turmeric powder
  • 1tsp chilli powder
  • 1tsp coriander powder
  • salt to taste
  • 1 tbsp vinegar
  • 1/2 cup thinly sliced coconut pieces
  • To Fry
    • 1/4 tsp mustard seeds
    • 10 cloves
    • 6 cardamom pods
    • 1″ cinnamon piece
    • 1.5 cups thinly sliced onions
    • 1 tbsp thinly sliced ginger
    • 2 tbsp thinly sliced garlic pieces
    • 6 slit green chilies
    • 1/2 tsp black pepper powder
    • a few curry leaves

Mix the pork with ingredients in section 1 and cook with a little bit of water till soft. This can be done in the pressure cooker (about 5 minutes on low heat after the first whistle).

Heat oil in a large stir fry pan and splutter the mustard seeds. Add the cloves, cardamom and cinnamon and fry for a few seconds. Add the sliced onion, ginger, garlic and green chilies and fry till the onion slices starts to brown. Add the curry leaves and black pepper powder and saute for a minute.

Add the cooked pork to the pan and stir fry till completely dry.

Serve hot with rice, or just serve as an appetizer with beer.

Panni Ularthiyathu - Pork Fry Kerala Style


  • 1.5 lb pork cut into small cubes (use ½ pork belly and ½ lean cut pork if you want to reduce the fat content)
  • 1 cup thinly sliced onions
  • 2 tbsp thin ginger slices
  • 2 tbsp thin garlic slices
  • ½ cup tomato pieces
  • 3 green chilies slit
  • 1 tbsp red chili powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • masala powder (grind the following)
    • 4 cardamom pods
    • 1 tsp fennel seeds
    • 6 cloves
    • ½ tsp black peppercorns
    • 1 tsp coriander seeds
  • ¼ cup thinly sliced shallots
  • ½ cup coconut slices (available frozen in the Indian stores)
  • A few curry leaves
  • Method

    Mix the pork with the onions, ginger, garlic, green chilies, tomatoes, chili, turmeric and masala powders and salt, and cook in a pressure cooker for about 6 minutes after the first whistle.

    When the cooker is cool enough to handle, open the cooker. There will be some gravy formed during the pressure cooking, this gravy is full of fat, and can be used for the next step.

    Heat a large frying pan, and pour about 3-4 tbsp of the liquid from the pressure cooker. Heat on high, till most of the water is evaporated and just some melted fat remain in the pan.

    Add the shallots, coconut pieces and curry leaves to the pan, and sauté till the shallots and the coconut pieces start to brown. Pour the contents of the pressure cooker, along with the gravy into the pan. Mix well and cook till all the liquid is evaporated.

    Have it hot with rice and a light gravy like daal or moru curry or plain yogurt.

    Chilli Chicken


    • 4 boneless skinless chicken thighs cubed (~ 1.5 lbs)
    • 1/4 tsp turmeric powder
    • 1.5 tbsp red chilli powder
    • salt to taste
    • 1.5 cups sliced onions
    • 2 tbsp minced garlic
    • 1 tbsp minced ginger
    • 5 sliced green chilies
    • 1 tbsp tomato paste
    • 1 tbsp soy sauce
    • 1 tbsp vinegar
    • 3 tbsp sliced green onions (optional)
    • oil


    Mix the chicken pieces with turmeric powder, red chilli powder and salt and marinate for half an hour.

    In the mean time, heat a little oil in a pan and sauté the sliced onions and green chilies till onions are soft and translucent. Remove from the pan and keep aside.

    In the same pan, heat some more oil and sauté the marinated chicken pieces till the pieces are cooked through. Remove from the pan and keep aside.

    In the same pan, add a little more oil if needed, and sauté the garlic and ginger till brown. Reduce the heat and add the tomato paste and fry for a minute. Add the soy sauce and vinegar and salt and mix well to make a sauce.

    Add the fried chicken pieces to the pan and mix well to coat the chicken pieces with the sauce. Add the prepared onions and chilies and mix well.

    Finally add the sliced green onions and cook on medium for a few minutes till the sauce is completely dried out.

    This makes a nice appetizer and is best with cold beer.


    • I prefer dark meat for recipes like this, but it contains a little more fat and calories than white meat, you can replace the thighs with boneless breast pieces if you prefer white meat.
    • It is a dish on the spicy side, adjust the amount of chilli powder and number of green chilies to suite your palette.
    • My dearest vegetarian friends can use paneer or tofu or cauliflower in place of chicken.

    Kerala lamb lollipops


    • 8 lamb rib chops
    • 5 cardamom pods
    • 3 cloves
    • 1″ cinnamon stick
    • 1 large onion finely chopped
    • 1 bunch curry leaves
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 tsp red chili powder
    • 1/2 tsp black pepper powder
    • 1/2 tsp turmeric powder
    • 1 tbsp lime juice
    • 1/4 tsp garam masala
    • salt to taste
    • 1.5 tbsp oil


    In a large pan, cook the lamb chops with 1 cup water, cardamom pods, cloves, cinnamon stick and salt. When the lamb is half cooked, remove the chops and keep aside. Remove the spices and reserve the stock.

    Wipe the pan clean and return to the stove. Heat oil and add the chopped onions and curry leaves. Fry the onions till they start to brown.

    Add the ginger paste and garlic paste and fry to a golden color.

    Mix red chili powder, black pepper powder and turmeric powder with a little bit of water to make a paste. Add the spice paste to the pan and saute on low heat till the spices are fried well.

    Add the drained lamb chops to the pan, and mix well till both sides are coated with the onion and spice mixture. Be very careful while mixing so as not to break the chops. Cook on medium till the meat is browned on both sides.

    Add the reserved stock and the lime juice to the pan. Reduce the heat, close the pan and simmer for about 10 minutes.

    After 10 minutes, remove the lid, sprinkle the garam masala and cook on high heat till all the water is completely absorbed.

    Serve hot.


    The chops will be well coated with gravy. If you are serving this to guests, you might want to wipe the end bones clean with a damp towel.

    A yogurt dipping sauce or raitha will nicely offset the heat of this dish.

    For a complete meal, make a simple mixed leaves salad with a light dressing, and serve the chops on the salad.

    Indian lamb sliders


    (6 mini burgers)

    • For the patties
      • 1/2 lb ground lamb
      • 1/5 tbsp minced garlic
      • 1/2 cup minced shallots
      • 1 tbsp minced thyme
      • 1 tbsp minced cilantro leaves
      • 1 tbs minced mint leaves
      • 1/4 tsp ground cumin
      • 1/2 tsp coriander powder
      • 1/2 tsp ground black pepper
      • salt to taste
    • 2 cups onions cut into thin long strips
    • Salt and pepper to taste
    • 1 tbsp oil
    • 12 slider buns or mini pita breads
    • Condiments of your choice.


    Place all the ingredients for the patties in a mixing bowl and combine well using your hands. Shape into about six small sized patties not too thin, but not too thick either. Cover and refrigerate for about 30 minutes for the flavors to combine.

    Pre-heat the oven to 400F.

    Remove the patties from the fridge and make about three holes each in the patties with your finger.

    In a large oven proof non-stick skillet, heat the oil and add the onions. When the onions start to sizzle, arrange the lamb patties on top of the onion bed without touching each other.

    Bake in the oven for 6 minutes on one side. Turn the patties over, and stir the onion bed to make sure they don’t burn. If it shows the signs of burning, remove the onions from the pan after the first 6 minutes, and finish caramelizing on stove top, when the patties finish cooking on the other side.

    To serve, warm up the pita bread/buns in the oven, spread some spicy mayonnaise or a blended yogurt or chutney of your choice, arrange the meat patties and top it with the caramelized onions. You can add some lettuce, tomato etc to the burger as well.

    Chane Gashi

    Chane Gashi

    ½ cup grated coconut, fresh or frozen
    1" cube tamarind
    5-8 roasted red chillies
    ½ cup Chana, preferably black
    ½ cup diced jackfruits / suran / raw banana /potatoes
    4-5 nos Methi seeds, optional

    for seasoning
    ¼ tsp mustard seeds
    2 sprigs curry leaves

    Soak chana in water overnight. Drain water and rinse a couple of times. Cook with enough water in the pressure cooker for 6-8 whistles till almost cooked. Use the liquid in which the chana is cooked. Do not disard this water. It has a lot of flavor.

    You may use canned chickpeas instead. Rinse the chickpeas a couple of times and use instead of cooked chana. I prefer not to use canned, I find the home cooked one has more flavor and absorbs spices better.

    Raw Jackfruit is the best combination for the curry. Suran is also a good choice. If you cannot find both of the these then go for potatoes or raw bananas. Bamboo shoots are also the favorites in the Konkani curries with Coconut sauce, but not a good combination with Chana. I used canned raw jack fruits. Dice the veggie of your choice, add it to the half cooked chana or the canned one and cook till the veggie is fully cooked.

    Grind coconut, red chillies and tamarind into a smooth paste. You may roast some methi seeds to the coconut paste and grind a minute more to incorporate them. This paste is called masolu in Konkani.

    Transfer the cooked chana to the sauce pot, add the masolu, salt and boil for 5 minutes till the coconut is cooked and all the flavors mix well.

    For the seasoning, heat 1 tsp oil, splutter mustard seeds, add curry leaves. Garnish the curry.


    CHICKEN ADOBO The Philippines

    Adapted from E. Zamula of Potomac, Md.
    In 4/99 Gourmet

    1 1⁄ C. WHITE VINEGAR *








    1/2 cup yogurt

    1/2 cup water

    1 tsp jeera

    2 cup maida/all purpose flour

    2 tsp besan

    6 tsp sugar

    1/2 tsp salt

    1/4 tsp baking powder

    1/4 tsp baking soda

    1 large/2 small ripe bananas

    Sieve besan and maida and keep aside.

    Mash bananas and mix thoroughly with sugar, salt, jeera, baking powder and baking soda. Mix in the besan and then the flour as required. Knead the dough into a soft ball as you would for chapathi or bread. The dough will be easier to work with if you rub some oil on your palms and the vessel in which you will knead the dough.

    Take 1/2 tsp of oil and rub all over the dough and transfer it to a clean bowl, let it rest for 8 hrs or over night. The dough will raise and double in volume after 8 hrs.

    Divide the dough into small balls of size of a lemon. Roll into small circles. Use oil or very little flour while rolling.

    Heat oil in a wok and deep fry the buns one at a time. Fry on one side till the buns puffs up completely. Turn upside down and fry on the other side till golden brown.

    Dumpling skin recipe

    From ChezPei's blog

    This recipe comes courtesy of J's grandmother, who grew up in the Shandong province of China. A Northern Chinese staple, dumplings have evolved into the favorite quick meal of many a busy young Asian American. Sure, you can buy commercially made frozen dumplings or fill pre-packaged skins with your own filling, but making your own is the only way to achieve the thick toothsome skin in which Northerners take pride.

    Ingredients (enough for over forty dumplings)

    4 cups flour, plus more for dusting

    cold water

    Put the flour in a large bowl and place under the faucet. Mix the flour in a swirling motion and turn the faucet to barely a steady stream. Stir until all the flour has formed into nubs the size of peanuts. Turn off the water and work the dough into a large ball, turning constantly. The dough should be slightly tacky without any dough actually sticking to your hands. Cover the bowl with a wet towel and let sit anywhere from two to four hours. It's important to let the dough relax or you'll end up with a tough dough that keeps shrinking on itself when you try to roll it out.

    Break the dough into four pieces. Work one piece at a time and keep the others covered with a wet towel. Roll or stretch out the piece of dough into a rope, then cut the rope into sections--I like to use scissors. It doesn't matter how thin or thick you roll the rope, but each finished section should be about a tablespoon of dough. Flatten each ball of dough with your palms and dust well with flour. Roll into a three inch round with a rolling pin, making the edges thinner than the center.

    This is when cooking with a partner comes in handy. As one person rolls out the skins, the other fills them. Holding the skin in your left hand, draw a circle of water around the outer edge of the skin. Put a teaspoon or two of filling in the center, then fold the skin over into a half moon shape and press the wet edges together. Make sure you create a tight seal, but be careful not to get the side that was touching your palm wet or the dough will become slippery and hard to handle.

    Set finished dumplings on a floured baking sheet, freeze, and remove to a plastic bag or container. They'll keep for at least three months in the freezer. To cook, boil a large pot of water, put the dumplings in while still frozen, stir to prevent sticking, bring the water back up to a boil, then simmer for seven to ten minutes depending on the size of your dumplings. The water will foam, so keep an eye on it or use a very large pot.

    Dad's Teriyaki Marinade

    Dad's Teriyaki Marinade
    I know this sounds simple, but how many times have you had all too sticky and sickly sweet teriyaki?? This is perfect every time, and is great on ANYTHING. We've had it on fish, steak, chicken (especially thighs) and I'm sure it'd be a great marinade for veggies too.

    7 parts soy sauce (not low salt)
    7 parts mirin
    7 parts sake
    1 part sugar
    thinly sliced garlic

    Put everything into a sauce pan and heat until the sugar dissolves and you can smell the garlic. Take off of the stove and let it seep for at least 20 minutes.

    If you want to thicken this as a sauce, simply put the marinade in a pot and heat over medium-high heat until it reduces to the desired consistency.

    Slather over everything and enjoy!

    Farfalle al Cavolo Nero con Olio Nuovo

    Farfalle al Cavolo Nero con Olio Nuovo (dinosaur Kale)
    (Farfalle and black cabbage with new oil -rough translation, I didn't write it in Italian to seem clever)
    serves 6

    2 1/2 lbs cavolo nero leaves
    sea salt and freshly ground black pepper
    4 garlic cloves, peeled
    8 fl. oz extra virgin oil
    9 oz. farfalle
    Parmesan, freshly grated

    Trim the stalks by snipping out the middle and keeping the leaves whole. In a big pot of boiling salted water, blanch the leaves with 2 cloves of garlic for a few brief minutes. Remove and drain off as much water as possible. In a food processor or blender, place leaves and blanched garlic. Pulse/blend until a coarse puree. During the last moments, add 2 1/2 fl oz of the oil. Now you'll have a dark, liquidy puree.

    Along with 1 t of sea salt, crush the other 2 garlic cloves. Add this to the puree along with another 2 1/2 fl oz of oil. Taste and season with more salt and pepper.

    In a large pot of salted water, cook your pasta. Drain completely. Add the pasta to the sauce and combine until each piece is generously covered. Add the rest of the olive oil. Serve with parmesan.

    Appetizer Meatballs

    Appetizer Meatballs

    1 lb ground beef
    1 teaspoon accent
    3/4 tsp salt
    1 Tblsp chooped onion
    1/2 cup soft bread crumbs
    1/4 cup milk

    Sprinkle meat with accent, salt and onion. Mix breadcrumbs and milk.
    Add to meat mixture. Toss lightly. Form into 3/4" balls and brown in

    2 Tblsp butter
    3 Tbslp molasses
    3 Tblsp mustard
    3 Tblsp vinegar
    1/4 cup ketchup
    1/4 tsp thyme.

    Combine and blend. Add to meatballs. Simmer 5-10 minutes. Stir
    occasionally until sauce thickens and meatballs are glazed.

    Can be frozen, then bake at 300 degrees for about 1 hour.

    The Chew Chocolate Chip cookie

    The Chewy
    Recipe courtesy Alton Brown

    Recipe Summary
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Yield: 2 1/2 dozen cookies

    2 sticks unsalted butter
    2 1/4 cups bread flour
    1 teaspoon kosher salt
    1 teaspoon baking soda
    1/4 cup sugar
    1 1/4 cups brown sugar
    1 egg
    1 egg yolk
    2 tablespoons milk
    1 1/2 teaspoons vanilla extract
    2 cups semisweet chocolate chips
    Ice cream scooper (#20 disher, to be exact)
    Parchment paper
    Baking sheets
    Heat oven to 375 degrees F.
    Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
    Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
    Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

    Moong dal usli

    Moong dal usli

    1/2 cup moong dal
    1 tbl spn fresh/frozen coconut
    3-4 green chilies
    1/2 tea spn mustard seeds
    A pinch asafoetida
    1/2 tea spn sugar
    4-5 curry leaves

    Heat oil and add mustard seeds. Add curry leaves, green chilies,
    asafoetida and fry for little time. Now add moong dal, fry for about
    5mins and about 2 cups water, salt. Close the lid and cook till dal is
    cooked but not mushy. Add sugar and mix well. Garnish with coconut.

    Adana Kebabs

    Adana Kebabs

    Adapted from Ayla Algar, "Classical Turkish Cooking" (HarperCollins, 1991)

    Time: 30 minutes, plus 1 hour for chilling

    2 pounds ground lamb
    1 onion, minced
    ½ cup minced parsley
    ¼ cup minced red bell pepper
    1 teaspoon paprika
    2 teaspoons Aleppo pepper, or 1 teaspoon crushed red pepper flakes
    2 garlic cloves, minced
    1 tablespoon whole coriander seeds, lightly crushed
    2 teaspoons salt
    Cucumber yogurt mint salad, for serving
    Lemon wedges and pita bread, for serving.

    Prepare kebabs or patties using procedure in beef kebab recipe. Serve with cucumber salad, lemon wedges and pita that has been warmed on the grill just before serving.

    Yield: 4 to 6 servings (8 skewers).

    Iron Pot Chicken

    Iron Pot Chicken

    3 tablespoons fish sauce

    3 tablespoons sugar

    2 tablespoons vegetable oil or olive oil

    3 large shallots, cut into quarters, or half a medium onion, cut into 8 wedges

    1 pound skinless, boneless chicken thighs, cut into pieces 1 inch square and 3/4 inch thick

    10 fresh Thai bird chilies, stemmed and crushed

    1 ounce ginger, peeled and cut into fine julienne

    1/2 teaspoon freshly ground black pepper

    3/4 cup chicken stock or water

    2 sprigs cilantro, chopped

    Cooked white rice, for serving (optional).

    1. In a small bowl, combine fish sauce and sugar; set aside. In a large skillet over medium heat, heat oil. Add shallots or onion and stir until translucent, 1 to 2 minutes.

    2. Add fish sauce mixture and stir until sugar caramelizes and turns golden brown. Add chicken and stir until opaque, about 2 minutes. Add chilies, ginger and black pepper, and stir for 2 minutes. Add stock or water, raise heat to high, and bring to a boil. Continue to cook, stirring frequently, until sauce is reduced and thickened and chicken is cooked, about 5 more minutes. Stir in cilantro and, if desired, serve over rice.

    Yield: 2 servings.

    Saturday, February 16, 2008

    Bo Ssam - Korean Pork Belly with Kimchi

    Bo Ssam - Korean Pork Belly with Kimchi

    1 pound Pork Belly
    1 large white or yellow onion
    3 green or spring onion
    2 green chilies
    1 inch knob fresh ginger
    1 teaspoon coarse Black Pepper
    4 cloves fresh garlic
    1/4 cup soy sauce
    2 tablespoon Soy bean paste (Doenjang in Korean)
    Water 8 cups

    8 cloves fresh raw garlic
    5 Green chili or jalapeno peppers
    6 or more whole leaves of Fresh Napa Kimchi
    Red or Green loose leaf lettuce
    Ssam Jang* See below for recipe if needed


    Peel Onion and cut in quarters
    Wash ginger and cut into about 1/8 inch slices
    Trim top and bottom of green spring onion and cut into thirds
    Slice green chilies in half lengthwise
    Mix soy sauce, soy bean paste, and pepper with 1 cup of water.
    Put remaining water into a large pot, add all boil ingredients (including soy mixture), and bring to a rolling boil over high heat (Watch the pot for boil over).
    Reduce heat to medium, cover, and cook for 1 1/2 to 2 hours (Watch pot for boil over).
    If needed, add more water to maintain slightly more than 1/2 original volume.

    Prepare wraps
    wash garlic and pepper in cold water then thin slice.
    Cut Kimchi leaves (if narrow leaves cut lengthwise, if wide leaves cut crosswise) into rougly 1 inch by 3 inch strips.

    Remove Pork Belly from pot and discard everything else
    Slice the Pork Belly into bite size pieces
    Place one piece of pork belly on one end of a strip of kimchi, top with garlic slice and pepper slice, and roll the kimchi.
    Repeat for each piece of pork belly.
    (You can secure the wraps with toothpicks - make sure they can be seen though - no accidents please)

    Serve at room temperature as part of a Korean meal, as a drinking snack, or as an appetizer.

    Ssam jang

    1/4 cup of soybean paste (Korean-doenjang/Japanese-Miso)
    1/2 cup gochujang (Korean chili paste) **
    1 fresh red chili pepper
    1 fresh green chili pepper
    4 cloves garlic
    2 green/spring onion
    1 tablespoon of sesame seeds
    1 tablespoon of sesame oil
    water as needed
    1 teaspoon rice wine

    ** gochujang substitute
    **1/3 cup fine or medium ground dried red chili pepper
    **6 cloves fresh garlic
    **1/4 small white or yellow onion
    **1 teaspoon sugar
    **1 tablespoon of sesame oil
    **1 tablespoon rice wine
    **3 tablespoon soy sauce
    **water as needed

    [**Mix gochujang substitute if needed
    Place onion, peeled garlic cloves, and soy sauce in a blender and blend until liquified (add a small amount of water if needed).
    Mix all ingredients in a medium mixing bowl and mix well.
    Add just enough water to be able to mix. The result should be a very thick paste that must be spooned from the bowl.]

    Finely chop (mince) the garlic, chili peppers, and green onion.
    In a small mixing bowl, add all Ssam jang ingredients and mix well.
    Add a small amount of water if needed to maintain a mixable paste.
    Cover and let stand at room temperature for 1 hour.


    Basic Spicy Marinade

    1 1/2 cup soy sauce
    1 1/2 cup unsalted beef, pork, or chicken stock, or water
    1/2 cup medium or fine ground red chili pepper
    1/4 cup coarse ground red chili pepper (not the flakes & seeds mix)
    1 cup sugar, brown sugar, corn syrup, or honey
    1 small or medium Asian pear*
    10 garlic cloves, peeled
    1 medium white or yellow onion
    2 inch ginger root, peeled
    2 tablespoon pure sesame oil
    1 tablespoon coarse ground black pepper
    1 bunch green onions, finely chopped
    2 tablespoon Korean rice cooking wine, rice vinegar, or mirin
    (* may substitute 1/2 kiwi or 1 sweet apple)


    Slice onion, pear, and ginger root into small sections and place with garlic into blender, add water as needed and blend into a smooth paste.
    Combine stock/water and sugars in a small pan and heat over low heat, stirring until sugars are disolved.
    Remove from heat and cool.
    In a large bowl, combine all ingrdients. Add a small amount of water as needed to maintain a thick smooth paste.
    Stir well and refrigerate until use.
    Marinates up to 4 lbs of meat.

    Korean Fried Calamari

    • 8 oz squid

    • 5 tablespoons flour

    • salt

    • pepper

    • oil to deep fry


    • 1 cup flour

    • 1/2 cup ice cold water

    • 1 tsp salt

    • 1/2 tsp baking powder

    Choganjang (soy sauce and vinegar dipping sauce)

    • 3 tablespoon soy sauce

    • 1 tablespoon rice vinegar

    • 1 teaspoon sugar

    1. Mix Choganjang sauce and let stand at room temperature.
    2. Squid -
      Carefully remove skin from squid.
      Cut into long narrow strips, then cut strips into about 1 inch lengths.
      Very lightly salt and pepper the squid strips and let stand about ten minutes.
    3. Batter
      Mix dry ingredients in a medium mixing bowl.
      Add water and whisk quickly. (Don't over-mix)
      The resulting batter should be slightly thicker than tempura batter
    4. Cooking
      Heat cooking oil over high heat (350 degrees or test with a drip of batter–oil is hot when oil bubbles and batter floats to surface almost immediately)
      Dredge individual squid strips with flour, dip in batter, and fry until a light golden brown.
    5. Serve with Choganjang.

    Kai Bi (Galbi) - Korean Grilled Beef Short Ribs

    • 2 pounds of either: 1/4 inch flanken cut beef short ribs or 1 inch cross cut beef short ribs, separated and butterflied.

    • salt


    • 1/2 cup natural brewed soy sauce

    • 1 small onion

    • 1 small Nashi (Asian) pear or semi sweet apple

    • 6 cloves garlic

    • 1 inch fresh ginger

    • 2 tablespoons brown sugar or 3 tablespoons honey

    • 4 spring/green onion

    • 2 teaspoons pure toasted sesame seed oil

    • 1 tablespoon rice wine

    • 1/2 teaspoon black pepper

    • water as needed

    Additional Ingredients for Galbi Ssanju Ssam

    • 4 bunches red leaf lettuce

    • "sticky" rice

    • 6 cloves garlic

    • 5 fresh jalapeño peppers


    • 4 tablespoon of soybean paste (Korean-doenjang/Japanese-Miso)

    • 4 tablespoon medium ground red chili powder

    • 1 teaspoon sugar

    • 2 green/spring onion

    • 4 cloves garlic

    • 1 tablespoon of sesame seeds

    • 1/2 tablespoon of sesame oil

    • 1 tablespoon rice wine

    • 1 tablespoon soy sauce

    • water

    1. Mix Marinade:
      Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth pourable paste.
      Pour into medium mixing bowl.
      Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
      Add all other ingredients. Mix well and let stand for at least fifteen minutes.
      Note: If marinade is very thick, you can thin it by adding water and soy sauce in a 1 to 1 ratio.
    2. Prepare Meat:
      1/4 inch flanken cut: (L. A. Style)
      Very lightly salt each slice on both sides and let stand for ten minutes.1 inch crosscut ribs:(Traditional Style)
      If your meat counter can not butterfly the ribs
      Separate the ribs by slicing down the center between ribs.
      Next, with a small thin knife, slice into the "meaty" side at the center of the rib section, stopping just before cutting through the membrane. Turn your knife 90º (perpendicular or flat to the bone) right and carefully slice the meat at roughly 1/8 inch thickness outward until just short of slicing through, roll the loosened flap of meat away from the knife, and continue slicing until again just short of slicing through.
      Repeat until you reach the "end" of the meat. Do the same for the left side and repeat this with each rib section.
      Very lightly salt each section on both sides and let stand for ten minutes.Place meat into a bowl, pour in enough marinade to just cover the meat and mix well. (Any leftover marinade may be refrigerated for later use)
      Cover and place in refrigerator. Let meat stand in marinade for at least one hour.
      Meat may now be placed in zip lock style bags and frozen for later use. If not freezing at this point, let stand in marinade for 6 to 24 hours.
    3. Cooking:
      Heat grill on high heat. Grill until well browned on both sides.(about two minutes per side)
      Serve with steamed white rice and ban chan.
    4. Kai Bi Sangjju Ssam (Kai Bi in loose leaf lettuce rolls)
      Prepare Kai bi as above.
      While marinating:
      Mix the Ssam jang -
      Finely chop the garlic and green onion. In a small mixing bowl, add all Ssam jang ingredients and mix well. Add a small amount of water if needed to maintain a mixable paste.
      Cover and let stand at room temperature for 1 hour.
      Separate lettuce leaves, rinse, and drain. Gently pat dry and place on a serving plate.
      Thin slice the garlic and peppers, and place in separate small dishes.
      Cook the kai bi as above.
      Serve with one bowl of rice for each person.
      How to Eat -
      Put one leaf of lettuce in one hand, add a little rice, a piece of kai bi (cut from the bone), some sliced pepper and garlic, a bit of kimchi, and a bit of the Ssam jang. Carefully close your hand, forming the lettuce into a ball around the "stuffing", and eat the whole roll in one bite. A little practice may be needed to get that "one mouth full" size right.

    Tuesday, February 12, 2008

    The Other KFC - Korean Spicy Chicken Wings

    Korean Spicy Chicken Wings

    1 pound Sectioned chicken wings
    1/3 cup potato or corn starch
    1/2 cup milk
    1 teaspoon salt
    1 tablespoon ground black pepper
    Vegetable oil for deep frying

    Stir Fry Sauce(per pound of chicken):

    2 tablespoons fine or medium ground red chili pepper
    2 tablespoons soy sauce
    2 tablespoons sugar, honey, or corn syrup
    1 tablespoon rice or cooking wine
    4 cloves peeled garlic
    1/2 inch peeled fresh ginger
    2 heaping tablespoons gochujang (see below for substitute)
    water as needed to obtain a thin paste

    Other ingredients:

    1 green or spring onion
    1 tablespoon toasted sesame seed


    Prepare the chicken

    Rinse the wing pieces in cold water, then lightly salt and pepper them. Let stand about 10 to 15 minutes.
    Place wing sections in a large bowl and pour the milk over them, then place in refrigerator for about one hour, turning three to four times.

    Mix the Stir Fry sauce

    Place the ginger and garlic into a blender with just enough water to liquify the mix.
    Pour into a small mixing bowl and add all other sauce ingredients.
    Mix well.

    Finely chop the green/spring onion and set aside.


    Discard the milk and let wing section drain until just damp.
    Heat oil in a large cooking pot. (350º or use the bread test)
    Roll (coat) wings in starch and deep fry until golden brown then drain.
    Transfer the chicken to a large stir fry pan or wok over medium to medium high heat, add the sauce, and stir fry until all liquid is gone.
    Place onto a serving tray and garnish with the green onion and sesame seed. Serve as an appetizer or with sticky rice and ban chan for a meal.

    # If you can not get Kochujang in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results.

    1 tablespoon soybean paste or miso (can be omitted if unavailable - but will change the taste)
    3 tablespoons finely ground red chile pepper
    1 teaspoon sugar
    3 cloves pressed or minced garlic
    1 teaspoon soy sauce
    1 teaspoon korean rice wine or a cooking wine
    1 teaspoon pure roasted sesame seed oil
    water as needed

    In a small bowl, mix all ingredients except the sesame oil, adding just enough water to form a thick paste.
    Allow to sit at room temperature for at least one half hour.
    Add sesame oil (and a little more water if needed), mix well and let sit another ten minutes.
    Refrigerate until use.

    After sitting, you may need to add a small amount of water to regain the paste consistency.