Halushki with Pap's Dumplings

2000, Michael Symon, All Rights Reserved
source:  http://www.foodnetwork.com/recipes/michael-symon/halushki-with-paps-dumplings-recipe/index.html

Prep Time:

1 hr 10 min

Inactive Prep Time:

--

Cook Time:

20 min

Level:

--

Serves:

12 servings

Ingredients

• 2 cups all-purpose flour
• 3 eggs
• 3 ounces milk
• Salt and pepper
• 8 ounces butter
• 1 large yellow onion, cut into medium dice
• 1 head savoy cabbage cut into medium dice
• 2 tablespoons Hungarian paprika
• 12 ounces julienne smoked ham

Directions

Mix flour, eggs and milk and season with salt and pepper, mix by hand until incorporated making sure not to over-mix. Place in the refrigerator covered and let rest for 1 hour. Bring a pot of salted water to a boil, cut penny size dumplings into water by hand and let boil for 5 minutes. Strain dumplings and set aside. Melt butter in a large pan, add onions and cook until translucent, add cabbage and paprika and cook until tender. Toss with dumplings and smoked ham and serve.

Tony's Chicken Curry with chickpeas & rice

Tony's Chicken Curry with chickpeas & rice

Ingredients
curry-
2 chicken leg quarters, separated(2 thighs & 2 drumsticks)
1 medium onion, chopped
1 green bell pepper, chopped
2 Tbsp garlic, minced
1 14.5 oz can diced tomatoes
2 Tbsp ginger, minced
2 Tbsp garam masala
1 tsp turmeric
2 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp coriander powder
1/4 tsp cinnamon
1/2 tsp fenugreek powder
6 Tbsp vegetable oil, divided(4 for marinade, 2 for frying)
1/4 cup mango chutney
1 cup water
1/4 cup fresh cilantro, chopped
2 12oz cans chickpeas

rice -
2 cups long grain white rice, rinsed till water runs clear
4 cups water
1/2 cup golden raisins
1/2 stick butter
5 green cardamom pods
1 tsp salt
1/4 tsp turmeric

Directions

In a large bowl combine the 4 Tbsp oil with the garam masala, turmeric, salt, black pepper, cumin, coriander, cinnamon, and fenugreek, mixing well.  Place the washed & cut up chicken in the bowl with the spice/oil marinade and toss to coat evenly.  Cover the bowl and place in the refrigerator for 4 hours or overnight.

Time to cook! Chop the onion & bell pepper and mince the garlic & ginger - put aside.  Place a large wok or dutch oven and 2 Tbsp of vegetable oil on the stove over medium-high heat.  Once the oil is hot, place the chicken pieces in the pot, skin side down to brown, approx. 4-5 minutes.  Once browned, turn the pieces over and add the onions, bell pepper, garlic, ginger, mango chutney, diced tomatoes & 1 cup of water.  Bring to a boil, reduce the heat to a simmer, and place a lid on the pot to cook for 45 minutes.  Meanwhile, cook the rice.

In a medium saucepan over medium-high heat melt 1/2 stick butter, then add the salt, turmeric & cardamom pods, stirring for 30 seconds to 1 minute.  Add the rinsed rice and saute for approx. 2-3 minutes, making sure all rice grains are coated with the butter.  Add the golden raisins and water, bring to a boil, place a lid on the saucepan and turn the heat to low.  Cook for 18 minutes, then remove the pan from the heat - DO NOT LIFT THE LID! - and set aside for 5 minutes.  After 5 minutes, pick out the cardamom pods, fluff the rice with a fork and serve.

After the curry has cooked for 45 minutes, remove the lid and stir in the 2 cans of chickpeas.  Bring the mixture back up to a boil over medium heat and cook for 15 more minutes, without the lid, stirring occasionally - the sauce will reduce slightly. 

After the 15 minutes, add the chopped fresh cilantro and serve.  

Enjoy!

Green papaya salad with prawn and pork

 

(photo source: foodnetwork.com)

 instructional video here (click!)

- by Luke Nguyen

Cuisine: Vietnamese

Ingredients

1 green papaya (180 g), peeled & finely julienne
200 g cooked pork belly, finely sliced
200 g cooked medium tiger prawns, peeled, de-veined and sliced in half lengthways
5 green mint leaves, finely sliced
5 Asian basil leaves, finely sliced
5 perilla leaf leaves, finely sliced
5 coriander leaves, finely sliced
1 tablespoon fried red Asian shallots
1 tablespoon crushed roasted peanuts
½ teaspoon fried garlic chips
1 chilli, chopped
3 tablespoons dipping fish sauce

Dipping sauce
3 tablespoons fish sauce
3 tablespoons white vinegar
2 tablespoons sugar
125 ml water
2 garlic cloves
1 chilli, chopped
2 tablespoons lime juice

Preparation

To make the fish dipping sauce, combine fish sauce, vinegar, sugar and water into a saucepan and place on medium heat. Stir well and cook until just before boiling point is reached, then allow to cool. To serve, finely chop the garlic and chilli and stir through with the lime juice. Makes 250 ml.

In a large bowl combine the green papaya, pork belly, sliced herbs, dipping fish sauce and mix well.

Turn out onto a serving platter and arrange the prawns on top of the green
papaya salad.

Garnish with fried Asian shallots, peanuts and chilli.

TIP. Submerge the julienne green papaya in cold water for 4 minutes then
drain. This keeps the crisp texture of the green papaya.

Beef in Oyster Sauce

Recipe courtesy Ching-He Huang, 2008
http://www.cookingchanneltv.com/recipes/ching-he-huang/beef-in-oyster-sauce-recipe/index.html

 

 

 

 

 

Ingredients

• Beef
• 12 ounces beef fillet (tenderloin), pounded and thinly sliced
• 1 teaspoon light soy sauce
• 1 1/2 tablespoons oyster sauce
• Salt and freshly cracked black pepper
• Pinch sugar
• 2 tablespoons groundnut oil (peanut), divided
• 3 cloves garlic, crushed and finely chopped
• 1 medium chile, seeded and finely chopped
• 7 ounces baby spinach leaves
• 1 tablespoon Shaohsing rice wine 
• Pinch dried chile flakes
• Black Vinegar Oyster Mushrooms
• 1 teaspoon groundnut oil (peanut)
• 4 ounces oyster mushrooms
• Water, as needed
• 1 tablespoon black rice vinegar* (recommended: Chinkiang) or balsamic vinegar
• Dash light soy sauce
• *Can be found at specialty Asian markets.

  Notes

  I love this dish. It's full of flavor, and takes minutes to cook. This is definitely, one of my favourite suppers. This is essentially 3 stir fried dishes in one - stir fried spinach, beef in oyster sauce and mushrooms in tangy vinegar.
  
  This dish uses all my top store cupboard ingredients: groundnut oil for the stir-fry, light soy sauce, Shaohsing rice wine, Chinkiang black rice vinegar and dried chile flakes. It also has oyster sauce in it. Try and find an oyster sauce which doesn't have chemical additives or Monosodium Glutamate (MSG) in it - some people are allergic to MSG so check the label to make sure that it doesn't have flavor enhancers.
  
  This is a balanced dish because of the use of spinach - (yin) and meat and garlic (yang). Stir frying has a neutral element. You can serve this with plain Jasmine rice or just with the spinach and mushrooms.

Directions

To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.

Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and chile, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate.

Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chile flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.

To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.

Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing

Recipe courtesy Roger Mooking
Show: Everyday Exotic Episode: Peanuts

 

 

Ingredients

PEANUT BUTTER CHICKEN WING MARINADE:

• 2 cups smooth natural peanut butter
• 1/2 cup brown sugar
• 8 cloves garlic, minced
• Zest of 1 Lime
• 1 teaspoon cayenne pepper

• 1/2 teaspoon freshly ground black pepper
• 1 cup soy sauce
• 1/2 cup water
• Juice of 2 limes

PEANUT BUTTER CHICKEN WINGS:

• 24 chicken wings

• Peanut Butter Chicken Wing Marinade

PEANUT CRUNCH:

• Peanut oil, for frying
• 2 red finger chiles, halved, seeded, and sliced
• 2 shallots, peeled, halved, and sliced

• 5 tablespoons cornstarch
• 1 cup finely chopped toasted peanuts
• Salt

RICE WINE VINEGAR DRESSING:

• 1 cup seasoned rice wine vinegar
• 1 clove garlic, minced
• Zest of 1 lime

• 1 teaspoon sesame oil
• Salt

RICE NOODLE SALAD:

• 1 (8 ounce/227g) package vermicelli rice noodles, cooked according to package directions
• Rice Wine Vinegar Dressing
• Peanut Butter Crunch
• 2 cups bean sprouts
• 1 carrot, peeled and julienned

• 1 cucumber, peeled, seeded and diced
• 1/2 bunch green onion, sliced thin on a bias
• 1/2 bunch fresh cilantro leaves, leaves picked
• Peanut Butter Chicken Wings

Directions

For the peanut butter chicken wing marinade:
Put peanut butter, brown sugar, garlic, lime zest, cayenne pepper, black pepper, soy sauce, water, and lime juice in a large bowl, stir to incorporate and reserve.

For the peanut butter chicken wings:
Score the chicken wings to allow the marinade to penetrate the meat. Put the chicken wings in the peanut butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours.

Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper.

Put the wings on a tray and bake in the oven, turning them over half way through the cooking time, until the meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes.

For the peanut crunch:
Fill a large heavy-bottomed pot with enough oil to 1/3 full. Using a deep-fry thermometer to read the temperature, heat the oil to 350 degrees F.

Line a baking tray with paper towel.

Put the chiles in a bowl, coat well with 2 tablespoons cornstarch and fry until golden brown. Remove the chiles from the oil and place on a paper towel-lined baking tray and season with salt, then set aside.

Put the shallots in a bowl, coat well with 3 tablespoons cornstarch and fry until golden brown. Remove from the oil, put on a paper towel-lined baking tray and season with salt, set aside.

Put the crispy fried chiles and shallots on a cutting board and finely chop. Combine the chopped peanuts, fried chiles and shallots in a bowl and set aside.

For the rice wine vinegar dressing:
Put the seasoned rice wine vinegar, garlic, lime zest, sesame oil and salt in a bowl, stir and set aside.

To assemble:
Put the rice noodles in the center of the plate and dress with 1/2 the rice wine vinegar dressing.

Scatter the peanut crunch over the rice noodles. Put the bean sprouts over the rice noodles. Put the carrots around the outside of the rice noodles and bean sprouts. Scatter the cucumber and green onion over the carrots then pour the remaining rice wine vinegar dressing over. Put the peanut butter chicken wings on the rice noodles and garnish with fresh picked cilantro.

Roti (or rotli) - an Indian flatbread

Rotli or Roti is yet another type of unleavened Indian bread that can be enjoyed with any vegetable or curry. Rotli, as they are known in Gujarat, India, are rolled very thin making them light and soft. They are cooked in two different steps — first on a tawa (or skillet) and then finished off on the open flame making them balloon up. Try these wonderfully soft and fluffy rotlis, or rotis but be sure to make plenty — they go fast!





Ingredients:

Whole Wheat Flour (Chapati Flour) – 2 cups
Salt – 1/2 tsp (optional)
Oil – 4 tsp
Warm Water – 3/4 cup
All-purpose flour – for rolling and dusting

Method:

1. In a large mixing bowl, mix Chapati Flour and Salt well.
2. Add Oil and mix until all lumps are gone.
3. Add Warm Water a little at a time to form a medium soft dough ball. Do not overwork the dough.
4. Add few drops of Oil and coat the dough ball. Cover and let it rest for 15 minutes.
5. Heat Tawa or skillet on medium heat.
6. Knead the dough once and divide into golf ball size balls.
7. Dip one ball into the All-purpose flour to coat and roll it out into a thin disc. Keep dipping the rotli into the dry flour to prevent it from sticking to the rolling surface.
8. Shake or rub off excess flour from the rotli and place it onto the hot tawa.
9. Flip to the other side once you see bubbles appear on the surface. Allow it to cook for 10-15 seconds.
10. Increase the stove heat to High, gently pick the rotli up with tongs, remove the tawa off of the flame, flip the rotli over and place onto an open flame.
11. The rotli should balloon up. Flip it over and cook on the other side.
12. Place the cooked rotli into an insulated container and smear it with Ghee or clarified butter and repeat the process for the remaining dough.

Makes approx 12 rotlis.

source: http://showmethecurry.com/breads/rotli-roti-indian-bread-recipe.html

Tony's Hot & Sour Soup

It's not technically 'authentic' Tom Yum Gong, but hey, I'm just a white boy from Oklahoma...  ;-)

Ingredients

3-6 cups water/broth(chicken broth works well as a {somewhat}blank pallet) - adjust amounts to number of people/sizes of appetites
1 Tbsp sesame oil
2-3 Tbsp rice vinegar
1 Tbsp Szechuan chili paste (or more if you like it SPICY)
2 Tbsp fish sauce (recommend Squid brand)
2 Tbsp Kikkoman soy sauce (the ONLY brand I'll use)
5 button  mushrooms, sliced
2 scallions, sliced
1 Tbsp garlic, minced
1 Tbsp ginger, minced
2 cups napa cabbage, roughly chopped
handful of medium-large shrimp
ramen noodles - again, vary the amount depending on numbers of people eating/appetites, etc.
Sprinkle of cilantro
spritz of lime juice

How-to do it

Get the water/broth on the fire and bring to a boil.  Start adding in the sauces/flavorings, then add the vegetables - for the last 2-3 minutes, add in the shrimp & ramen.  Once the ingredients start going in, the TOTAL cooking time is maybe 6 minutes.  You do NOT wanna reduce the vegetables to mush... they're cooked, but still have some 'bite'.  Serve up each bowl and add a sprinkle of chopped cilantro and a spritz of lime juice.

This is soooooooo freaking good!

Sorry I didn't take a picture for this... I dove in and was eating before I thought "hey, I should post this recipe!".  DOH!

Traditional Irish dish: Colcannon

Prep Time: 15 min

Inactive Prep Time: --

Cook Time: 1 hr 45 min

Level: Intermediate

Serves: 6 servings

Ingredients

• 3 pounds potatoes, scrubbed
• 2 sticks butter
• 1 1/4 cups hot milk
• Freshly ground black pepper
• 1 head cabbage, cored and finely shredded
• 1 (1-pound) piece ham or bacon, cooked the day before
• 4 scallions, finely chopped
• Chopped parsley leaves, for garnish
• 
  
• 
  

Directions

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.

Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.

Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.

Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.

Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.



source:  http://www.cookingchanneltv.com/recipes/colcannon-recipe/index.html

Chicken South Indian Style

Recipe courtesy Bal Arneson

 

Ingredients

• 2 tablespoons grapeseed oil
• 1 onion, chopped
• 2 tablespoons grated fresh ginger
• 2 tablespoons chopped fresh garlic
• 1/4 cup dried curry leaves*
• 1 tablespoon brown mustard seeds
• 1 tablespoon sambar powder*
• 1 teaspoon asafoetida*
• 1 teaspoon red chile powder
• 1 teaspoon turmeric
• 2 pounds chicken breasts, boneless and skinless, cubed
• 1 cup chopped tomatoes
• 1 cup coconut milk
• 1/4 cup water
• *Can be found at specialty Asian and Indian markets.
• Serving suggestion: Serve with rice.

Directions

Place the oil in a large skillet over medium-high heat and then add the onion, ginger, and garlic. Cook for 4 minutes, until onions are soft and golden. Add the curry leaves, mustard seeds, sambar powder, asafoetida, red chile powder, and turmeric to the pan and cook for 2 minutes. Add the chicken and cook for 3 minutes, stirring constantly. Add the tomatoes, coconut milk, and water and cook until chicken is done, about 8 minutes. Serve the chicken with rice.

Happy Chinese New Year! (Feb. 3-15)

 

Pork Egg Rolls with Sweet and Sour Sauce

 

Ingredients

• 2 tablespoons vegetable oil
• 1 pound ground pork
• 1/2 cup minced yellow onions
• 1 tablespoon chopped garlic
• 1 pound bok choy, shredded
• 1/2 pound medium shrimp, peeled, deveined and chopped
• 1 tablespoon dark sesame oil
• Soy sauce, to taste
• 1/4 cup sake
• 1 tablespoon sugar
• 1 pound fresh bean sprouts, washed and patted dry
• 1/4 cup green onions, green part only
• 20 (6-inch) egg roll wrappers
• 1 egg, beaten, for egg wash
• Oil, for frying
• Essence, recipe follows
• 1 1/4 cups Sweet and Sour Sauce, recipe follows

Directions

Preheat the fryer.
In a wok, heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the bok choy and shrimp. Season with salt and pepper. Stir-fry for 1 minute. Season with the sesame oil, soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.

To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.

Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Essence. Serve warm with the Sweet and Sour Sauce.

Sweet and Sour Sauce:

1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch

Heat the oil in a small saucepan over medium-high heat. When hot, add the onions and cook, stirring, until softened, about 2 minutes. Add the ginger and cook, stirring constantly, for 30 seconds. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar. Bring the sauce to a simmer and cook, stirring, for 3 minutes. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the sauce mixture and bring to a boil. Cook for 1 minute, remove from the heat, and cool slightly.


Pour the sauce into a small food processor or blender and pulse several times, if desired. Alternatively, leave the dipping sauce chunky. Serve warm.

Yield: 1 1/4 cups

Chinese Dumpling Soup

Ingredients

• 8 cups low-sodium chicken or mushroom broth
• 1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
• 1 tablespoon soy sauce, preferably dark
• 1/4 cup Shaohsing rice cooking wine or pale dry sherry
• 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon sugar
• Pinch of salt
• 2 carrots, thinly sliced on the bias- about 1 cup
• 24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
• 3 scallions (white and green parts), thinly sliced
• 4 cups bag baby spinach
• chopped cilantro (optional)
• Asian chili paste (optional)

Directions

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.

Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.

Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

source: http://blog.cookingchanneltv.com/2011/01/31/chinese-new-year-recipes/?nl=CC_020111_P2_Chinese

Chicken Stir-Fry Soup

Recipe courtesy Jeffrey Saad
http://www.cookingchanneltv.com/recipes/jeffrey-saad/chicken-stir-fry-soup-recipe/index.html

Prep Time: 20 min

Inactive Prep Time: --

Cook Time: 15 min

Level: Easy

Serves: 4 servings

Ingredients

• 3 boneless and skinless chicken thighs
• Salt
• 1 1/2 tablespoons five-spice powder
• 2 tablespoons peanut oil
• 2 garlic cloves
• 1 chile de arbol
• 1 head bok choy, cut into 1-inch pieces
• 1 carrot, peeled and shredded
• 1/4 cup mirin
• 1/4 cup low-sodium soy sauce
• 3 cups chicken stock
• 1/2 cup chopped cilantro leaves

Directions

Cut the chicken into 1/2-inch pieces and season all over with salt, to taste, and the five-spice powder.


In a large saute pan with high sides over medium-high heat, add the peanut oil.


When the oil is hot, add the whole garlic cloves and chile and saute until they are just starting to blacken.

Remove and discard the garlic and chile, leaving the flavored oil.


Add the chicken to the pan and saute until golden but not cooked through. Stir in the bok choy and carrots and saute for 1 minute.


Stir in the mirin and cook for 30 seconds, then add the soy sauce and chicken stock and heat through. Ladle the soup into large, wide bowls and garnish with the chopped cilantro.