INGREDIENTS
1 cup sugar
1 cup kosher salt
1/2 water or stock
pork belly
couple tbsp oil
cucumber/scallion
hoisin sauce
mix sugar and salt and pour all over pork belly. Allow to sit at room temp or fridge for up to two hours. You may drain off liquid as it seeps out of pork. Rinse off sugar and salt. Pat dry and brush with a few tablespoons neutral oil. Roast at 400 degree for between 2 and 3 hours. Add stock or water to keep bottom from scorching. Slice, baste with hoisin, and top buns. Add sliced cucumber and scallion.
Saturday, January 31, 2009
Thursday, January 29, 2009
Toffee Bars
1 cup sifted flour
1/4 tsp salt
1 package chocolate chips
1 egg yolk
1 cup butter
1 cup brown sugar
chopped nuts
Cream sugar, butter, egg yolk. Mix flour and salt and stir with creamed mixture. Spread on 10x15 cookie sheet with sides. Bake at 325 degrees for 20-25 minutes. Spring chocolate chips immediately and spread. Can sprinkle with nuts if desired. Cool and then break into bars.
1/4 tsp salt
1 package chocolate chips
1 egg yolk
1 cup butter
1 cup brown sugar
chopped nuts
Cream sugar, butter, egg yolk. Mix flour and salt and stir with creamed mixture. Spread on 10x15 cookie sheet with sides. Bake at 325 degrees for 20-25 minutes. Spring chocolate chips immediately and spread. Can sprinkle with nuts if desired. Cool and then break into bars.
Wednesday, January 28, 2009
Stir Fried Edamame with Garlic and Chile
Serves 2-4 (depending on how much you like to share!)
Recipe from Gourmet Magazine
Ingredients:
1 lb. frozen edamame (soybeans in shell)
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 teaspoon Asian sesame oil
1/4 teaspoon dried hot red-pepper flakes
2 teaspoons vegetable oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
Directions:
Cook soybeans in a 5-6 quart pot of boiling unsalted water for 5 minutes, then drain in a colander.
Stir together soy sauce, oyster sauce, sesame oil, and red-pepper flakes in a small bowl.
Heat wok over high heat until a drop of water evaporates immediately. Add vegetable oil, swirling it to coat wok. Add ginger and garlic and stir fry until fragrant, about 15 seconds, then add soybeans, and stir fry until pods are lightly charred, 2 to 3 minutes. Add soy sauce mixture and stir-fry until soybeans are well coated and most of liquid is evaporated, about 1 minute.
Recipe from Gourmet Magazine
Ingredients:
1 lb. frozen edamame (soybeans in shell)
2 Tablespoons soy sauce
2 Tablespoons oyster sauce
1 teaspoon Asian sesame oil
1/4 teaspoon dried hot red-pepper flakes
2 teaspoons vegetable oil
2 teaspoons minced peeled fresh ginger
2 teaspoons minced garlic
Directions:
Cook soybeans in a 5-6 quart pot of boiling unsalted water for 5 minutes, then drain in a colander.
Stir together soy sauce, oyster sauce, sesame oil, and red-pepper flakes in a small bowl.
Heat wok over high heat until a drop of water evaporates immediately. Add vegetable oil, swirling it to coat wok. Add ginger and garlic and stir fry until fragrant, about 15 seconds, then add soybeans, and stir fry until pods are lightly charred, 2 to 3 minutes. Add soy sauce mixture and stir-fry until soybeans are well coated and most of liquid is evaporated, about 1 minute.
Monday, January 26, 2009
Lumpia
1 Tbsp. vegetable oil
1 small onion, diced
4 cloves garlic, minced
2 lbs. lean ground beef (ground pork, or heck, even ground turkey can be used)
1 cup (approx.) julienned potatoes
1 cup (approx.) julienned carrots
1 cup (approx.) julienned green beans (can be frozen French-cut)
1 cup (approx.) bean sprouts
Salt and pepper to taste
1 package lumpia wrappers (these can be found in Asian markets)
Water for sealing wrappers
Vegetable oil for frying
Heat the vegetable oil in a large pot over medium high heat, 1-2 minutes. Add the onion and sweat until translucent, 5-8 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the ground beef to the pot and cook until completely browned through.
Add the potatoes, carrots, green beans, and alfalfa sprouts to the pot, stirring occasionally until the vegetables are cooked through. Season with salt and pepper.
Transfer the filling from the pot to a colander or sieve. Drain and set aside until filling is cool enough to handle. Transfer cooled filling to a large bowl.
How We Roll:
1. Place a single lumpia wrapper, with one of its corners pointing at you, on a work surface. Place about 2 Tbsp. of the filling ¼ of the way up from the corner closest to you.
Lumpia1_3
2. Grasping the corner closest to you, roll it up and over the filling until about half of the wrapper remains.
Lumpia2
3. Fold in the right and left corners of the wrapper.
Lumpia3
4. Continue to roll the lumpia until the final corner remains.
Lumpia4
5. Using a pastry brush, or your fingers, wet the final corner of the lumpia with water and then roll and seal.
Lumpia5
Repeat steps 1-5 until all the filling is gone, or until you run out of lumpia wrappers (like I said, this recipe isn’t exact).
This recipe makes a lot of lumpia, so you can place the extras in a freezer bag and then into the freezer for future use.
To cook the lumpia, heat some vegetable oil in a frying pan over medium-high heat. Add lumpia (freshly made or frozen) to hot oil and fry until golden brown on all sides.
1 small onion, diced
4 cloves garlic, minced
2 lbs. lean ground beef (ground pork, or heck, even ground turkey can be used)
1 cup (approx.) julienned potatoes
1 cup (approx.) julienned carrots
1 cup (approx.) julienned green beans (can be frozen French-cut)
1 cup (approx.) bean sprouts
Salt and pepper to taste
1 package lumpia wrappers (these can be found in Asian markets)
Water for sealing wrappers
Vegetable oil for frying
Heat the vegetable oil in a large pot over medium high heat, 1-2 minutes. Add the onion and sweat until translucent, 5-8 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Add the ground beef to the pot and cook until completely browned through.
Add the potatoes, carrots, green beans, and alfalfa sprouts to the pot, stirring occasionally until the vegetables are cooked through. Season with salt and pepper.
Transfer the filling from the pot to a colander or sieve. Drain and set aside until filling is cool enough to handle. Transfer cooled filling to a large bowl.
How We Roll:
1. Place a single lumpia wrapper, with one of its corners pointing at you, on a work surface. Place about 2 Tbsp. of the filling ¼ of the way up from the corner closest to you.
Lumpia1_3
2. Grasping the corner closest to you, roll it up and over the filling until about half of the wrapper remains.
Lumpia2
3. Fold in the right and left corners of the wrapper.
Lumpia3
4. Continue to roll the lumpia until the final corner remains.
Lumpia4
5. Using a pastry brush, or your fingers, wet the final corner of the lumpia with water and then roll and seal.
Lumpia5
Repeat steps 1-5 until all the filling is gone, or until you run out of lumpia wrappers (like I said, this recipe isn’t exact).
This recipe makes a lot of lumpia, so you can place the extras in a freezer bag and then into the freezer for future use.
To cook the lumpia, heat some vegetable oil in a frying pan over medium-high heat. Add lumpia (freshly made or frozen) to hot oil and fry until golden brown on all sides.
Sunday, January 18, 2009
Keema Matar
SERVES 4 – 6
Like many Northern Indian recipes, keema matar calls for a technique known as tarka: that is, frying whole spices and aromatics—such as coriander, cumin, and dried chiles—in clarified butter, or ghee, to enhance their flavor.
6 cloves garlic
1 3 1⁄2" piece fresh ginger, peeled
(2" sliced, 1 1⁄2" julienned)
2 tsp. plus 1 tbsp. garam masala
2 tsp. turmeric
1⁄3 cup ghee (like Sagar Pure Ghee)
1 tsp. coriander seeds
1⁄2 tsp. cumin seeds
3 whole dried chiles de árbol
1 bay leaf
1 medium red onion, chopped
Kosher salt and freshly ground black pepper,
to taste
2 tbsp. tomato paste
1 1⁄2 lbs. ground lamb or beef
3 medium plum tomatoes, cored and
quartered lengthwise
1 cup whole-milk yogurt
1 1⁄2 cups frozen peas, thawed
1⁄2 cup roughly chopped cilantro
1. Put garlic, sliced ginger, 2 tsp. garam masala, turmeric, and 1⁄2 cup water into a blender and purée to a wet paste. Set spice paste aside.
2. Heat the ghee in a large cast-iron skillet over medium-high heat. Add the coriander, cumin, chiles, and bay leaf; stir until fragrant and beginning to brown, about 1 minute. Stir in the onion, season with salt and pepper, and cook until lightly golden, 6–7 minutes. Add the reserved spice paste and tomato paste and cook, stirring constantly, until the mixture is caramelized, 3–4 minutes. Add lamb (or beef, if using) and cook, stirring and breaking it up into small pieces, until browned and cooked through, about 5 minutes. Add the plum tomatoes and cook, stirring occasionally, until softened, about 3 minutes more.
3. Remove the skillet from the heat and stir in the julienned ginger, remaining garam masala, yogurt, peas, and cilantro. Season with salt and pepper and serve immediately with rice or flatbread, if you like.
Like many Northern Indian recipes, keema matar calls for a technique known as tarka: that is, frying whole spices and aromatics—such as coriander, cumin, and dried chiles—in clarified butter, or ghee, to enhance their flavor.
6 cloves garlic
1 3 1⁄2" piece fresh ginger, peeled
(2" sliced, 1 1⁄2" julienned)
2 tsp. plus 1 tbsp. garam masala
2 tsp. turmeric
1⁄3 cup ghee (like Sagar Pure Ghee)
1 tsp. coriander seeds
1⁄2 tsp. cumin seeds
3 whole dried chiles de árbol
1 bay leaf
1 medium red onion, chopped
Kosher salt and freshly ground black pepper,
to taste
2 tbsp. tomato paste
1 1⁄2 lbs. ground lamb or beef
3 medium plum tomatoes, cored and
quartered lengthwise
1 cup whole-milk yogurt
1 1⁄2 cups frozen peas, thawed
1⁄2 cup roughly chopped cilantro
1. Put garlic, sliced ginger, 2 tsp. garam masala, turmeric, and 1⁄2 cup water into a blender and purée to a wet paste. Set spice paste aside.
2. Heat the ghee in a large cast-iron skillet over medium-high heat. Add the coriander, cumin, chiles, and bay leaf; stir until fragrant and beginning to brown, about 1 minute. Stir in the onion, season with salt and pepper, and cook until lightly golden, 6–7 minutes. Add the reserved spice paste and tomato paste and cook, stirring constantly, until the mixture is caramelized, 3–4 minutes. Add lamb (or beef, if using) and cook, stirring and breaking it up into small pieces, until browned and cooked through, about 5 minutes. Add the plum tomatoes and cook, stirring occasionally, until softened, about 3 minutes more.
3. Remove the skillet from the heat and stir in the julienned ginger, remaining garam masala, yogurt, peas, and cilantro. Season with salt and pepper and serve immediately with rice or flatbread, if you like.
Sunday, January 4, 2009
Rava dosa
1/2 cup each flour, whole wheat flour, rice flour and cream of wheat.
Cumin seeds
Chillie peppers
Water
Salt
Cumin seeds
Chillie peppers
Water
Salt
Tomato Bhaath
1/2 cup rulau (cream of wheat)
1 medium onion, finely chopped
1 carrot grated
1/4 cup peas
minced ginger
1 tomato chopped
corander leaves
1/2 teaspoon rasam powder
1/2 tsp sugar
Seasoning
1 Tblsp ghee and oil mixed
1/2 teaspoon mustard seed
1 tsp urad daal
4 green chillies, slit in half
1-2 Tbslp cashews
Dry roast cream of wheat until you get a nice aroma. Remove from kadai. In the same pan add oil, mustard seeds and urad daal. When mustard seeds stops spluttering, add cashews. When they turn a little brown add green chillies and chopped onions. When the onions become translucent add rasam powder, carrots, peas, and ginger. Add 1 1/4 cup water, salt to taste and 1/2 tsp sugar. Cover and cook on low flame until vegetables are done. Add coriander leaves. Mix well. While stirring slowly add cream of wheat. Let the water get absorbed. Now it is ready to eat. Add more water if the cream of wheat is not cooked.
1 medium onion, finely chopped
1 carrot grated
1/4 cup peas
minced ginger
1 tomato chopped
corander leaves
1/2 teaspoon rasam powder
1/2 tsp sugar
Seasoning
1 Tblsp ghee and oil mixed
1/2 teaspoon mustard seed
1 tsp urad daal
4 green chillies, slit in half
1-2 Tbslp cashews
Dry roast cream of wheat until you get a nice aroma. Remove from kadai. In the same pan add oil, mustard seeds and urad daal. When mustard seeds stops spluttering, add cashews. When they turn a little brown add green chillies and chopped onions. When the onions become translucent add rasam powder, carrots, peas, and ginger. Add 1 1/4 cup water, salt to taste and 1/2 tsp sugar. Cover and cook on low flame until vegetables are done. Add coriander leaves. Mix well. While stirring slowly add cream of wheat. Let the water get absorbed. Now it is ready to eat. Add more water if the cream of wheat is not cooked.
Amma's Sambhar
Paste
Roast 5 red chillies
1 Tblsp coriander seeds
1/2 tsp methi (fenugreek)
1 tsp toor dal
then grind with 1/2 tsp tamarind and water
Boil sliced onion, tomato, eggplant (any vegetable) in enough water to cover.
Cook 1/2 cup toor dal. Add toor dal to vegetables. Add masala.
Bring to a boil.
Add oil, mustard seeds, curry leaves and hing.
Roast 5 red chillies
1 Tblsp coriander seeds
1/2 tsp methi (fenugreek)
1 tsp toor dal
then grind with 1/2 tsp tamarind and water
Boil sliced onion, tomato, eggplant (any vegetable) in enough water to cover.
Cook 1/2 cup toor dal. Add toor dal to vegetables. Add masala.
Bring to a boil.
Add oil, mustard seeds, curry leaves and hing.
Saturday, January 3, 2009
Mexican Wedding Cakes
1/2 cup pecan halves
1 cup powdered sugar, spooned into the cup
Pinch of salt
1 cup butter
1/2 teaspoon vanilla
1 3/4 cups flour - dip and sweet method
Topping:
Powdered sugar (what else?)
For a Food Processor
Fit your food processor with the metal blade and process the sugar with the pecans and salt until the mixture is powder fine. Cut the butter into a few pieces and add it to the processor while it is running. Continue to process until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed. Add the vanilla and pulse until it is combined. Add in the flour and pulse until the dough begins to come together.
Refrigerate the dough for at least 1 hour, but for no more than 3. Using a scant tablespoon, scoop out the dough and roll it in your palms to form a ball. On ungreased cookie sheets, place the balls 1 1/2" apart. In a oven preheated to 350, bake the cookies for 15 - 20 minutes until barely brown.
Cool the cookies on the sheets for a few minutes, then roll them in powdered sugar while they're still hot. You can do several rollings to create the coating. Cool the cookies completely, then give them one more roll.
1 cup powdered sugar, spooned into the cup
Pinch of salt
1 cup butter
1/2 teaspoon vanilla
1 3/4 cups flour - dip and sweet method
Topping:
Powdered sugar (what else?)
For a Food Processor
Fit your food processor with the metal blade and process the sugar with the pecans and salt until the mixture is powder fine. Cut the butter into a few pieces and add it to the processor while it is running. Continue to process until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed. Add the vanilla and pulse until it is combined. Add in the flour and pulse until the dough begins to come together.
Refrigerate the dough for at least 1 hour, but for no more than 3. Using a scant tablespoon, scoop out the dough and roll it in your palms to form a ball. On ungreased cookie sheets, place the balls 1 1/2" apart. In a oven preheated to 350, bake the cookies for 15 - 20 minutes until barely brown.
Cool the cookies on the sheets for a few minutes, then roll them in powdered sugar while they're still hot. You can do several rollings to create the coating. Cool the cookies completely, then give them one more roll.
Friday, January 2, 2009
Fish Curry Recipe
Ingredients
* Trout (You can use fish filets as well) 1 lb
* Turmeric powder 1/2 tsp
* Green chilies 5
* Cumin 1tsp
* Fenugreek seeds 1tsp
* Mustard seeds 1/2 tsp
* Tomatoes 2 medium sized
* Tamarind paste 1tsp
* Curry Leaves 1 bunch
To Grind
* Shallots 1 cup
* Black pepper seeds 1tbsp
* Fennel seeds 1tbsp
* Red chili powder 3 tbsp
* Coriander powder 1/2 tsp
Directions
Clean and cut the fish into 1/4 ” steak pieces. Marinate with a 1/4 tsp red chili powder and salt. Heat oil in a pan and flash fry the fish pieces and keep aside.
Grind all the ingredients in the second set to a smooth paste and keep aside.
Heat oil and fry fenugreek seeds, mustard seeds and cumin. When the mustard seeds start to splutter, add split green chilies and fry. Add tomatoes cut into small
pieces and fry , mash the tomatoes while frying. Add the ground masala paste, curry leaves and turmeric powder to the pan and fry till the masala is cooked .
Add enough water and tamarind paste to the pan and bring to a boil. Add fish pieces and cook for 10 minutes till the desired thickness.
* Trout (You can use fish filets as well) 1 lb
* Turmeric powder 1/2 tsp
* Green chilies 5
* Cumin 1tsp
* Fenugreek seeds 1tsp
* Mustard seeds 1/2 tsp
* Tomatoes 2 medium sized
* Tamarind paste 1tsp
* Curry Leaves 1 bunch
To Grind
* Shallots 1 cup
* Black pepper seeds 1tbsp
* Fennel seeds 1tbsp
* Red chili powder 3 tbsp
* Coriander powder 1/2 tsp
Directions
Clean and cut the fish into 1/4 ” steak pieces. Marinate with a 1/4 tsp red chili powder and salt. Heat oil in a pan and flash fry the fish pieces and keep aside.
Grind all the ingredients in the second set to a smooth paste and keep aside.
Heat oil and fry fenugreek seeds, mustard seeds and cumin. When the mustard seeds start to splutter, add split green chilies and fry. Add tomatoes cut into small
pieces and fry , mash the tomatoes while frying. Add the ground masala paste, curry leaves and turmeric powder to the pan and fry till the masala is cooked .
Add enough water and tamarind paste to the pan and bring to a boil. Add fish pieces and cook for 10 minutes till the desired thickness.
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