Hakka Noodles

Hakka Noodles <--- go here to the AWESOME eCurry blog for the recipe!!

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