RABBIT CURRY -- KHARGOSH MASALA

KHARGOSH MASALA

One fine fat rabbit, sectioned.
One large onion, chopped.
One beefsteak tomato, skinned and seeded.
Three to five cloves garlic, minced.
A thumblength ginger, minced.
Two Tsp. ground coriander.
One Tsp. each: cumin, cayenne.
Half a Tsp. turmeric.
Four or five green chilies, chopped.
Three or four green cardamom pods.
Two or three whole cloves.
About a dozen whole peppercorns.
One or two bay leaves.
One stick cinnamon.
Juice of two limes.

Sauté the onion with the whole spices and plenty of oil till nicely browned. Add the garlic and ginger, gild a bit, add the ground spices and rabbit pieces, and cook, stirring, till the fragrance rises. Put in everything else plus water to cover, squeeze the lime over, simmer for forty minutes.
Remove the bay leaves and garnish with cilantro.

Serve with a heap of steamed rice.
And some chilipaste.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/eating-like-its-some-other-era.html.

STIR-FRIED PORK AND BITTER MELON 炒肥肉凉瓜

炒肥肉凉瓜 
CHAU FEI YIUK LEUNG GWAA


Sliced bitter melon, salted briefly, squeezed, rinsed, and drained.
Fatty meat, sliced and sprinkled with cornflour and sherry.
Garlic. Ginger. Fresh green chili.
Touch of shrimp paste.
Squeeze lime.
Oil.

Add items to the pan in the stages you are familiar with, when the bitter melon is nearly cooked, flame with a generous splash of sherry and decant to a serving plate. Squeeze the lime over.
Serve with steamed rice, and a dish of chilipaste.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/eating-like-its-some-other-era.html.

REMOULADE

A sauce suitable for the fast-paced middle-aged bachelor lifestyle. Wise individuals keep a jar on hand at all times, and give it to relatives for celebratory events. Anniversaries and stuff.


ZESTY REMOULADE

2 cups mayonnaise.
4 TBS good olive oil.
4 TBS Heinz Chili Sauce.
4 TBS ketchup.
2 TBS of Sriracha Sauce.
2 TBS Dijon Mustard.
1 TBS Worcestershire sauce.
1 TBS finely minced scallion or onion.
1 Tsp. minced garlic.
½ Tsp. ground coriander seed.
½ Tsp. freshly cracked black pepper.
½ Tsp. salt (*).
Pinch of sugar.
The juice of one lime.
A dash of Tabasco.

Optional: one mashed anchovy fillet.
[*If you use anchovy, omit the half teaspoon of salt.]


Mash the anchovy and garlic thoroughly in a blending bowl, then whisk all ingredients fiercely together. Can be stored in the refrigerator, and used on virtually everything.



Originally published here: http://atthebackofthehill.blogspot.com/2014/01/fabulous-pizza-and-sheer-heresy.html,  titled: FABULOUS PIZZA, AND SHEER HERESY.

SAMOR DAGING -- INDONESIAN MEAT STEW

SAMOR DAGING

One pound of chunked or sliced meat.
Four TBS soy sauce.
Three or four shallots, sliced thin.
Two or Three TBS sugar.
A very hefty squeeze of lime juice.
Dash vinegar.
Chilipaste.
Pinches of clove and cinnamon.
Garlic and ginger; sliced, smashed, or slivered.


Brown the shallots, garlic, and ginger. Put the meat in the pan to colour, add the soy sauce and sugar and a splash of water. Simmer till sticky and fragrant, on the cusp of scorching. Add the lime juice, vinegar, and chilipaste, stir to incorporate, and add a splash more water.
Simmer a little longer.
The total cooking time for the meat should be about an hour or so; less for tender white, more for dark and robust. Pork doesn't take too much time, but goat might be a while.
Lamb requires extra garlic, beef more ginger.
Make it moist enough to wet the rice.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/distraction-terminating-in-stew-samor.html.

CHICKEN ADOBO WITH COCONUT MILK -- ADOBONG MANOK SA GATA

ADOBONG MANOK SA GATA

Eight to ten chicken thighs.
Half a cup of soy sauce.
One third cup of cider vinegar.
One and a half cups of coconut milk.
Bay leaves.
One or two sliced shallots.
One Tsp. whole pepper corns.
Eight garlic cloves, minced.

Prick the thighs here and there with a fork, marinate in soy sauce for half an hour. Drain, reserving soy sauce. Brown in a pan, and discard some of the grease. Add the sliced shallot and colour this slightly, then add everything else and simmer for half an hour or so, stirring occasionally to prevent sticking or burning.
Remove bay leaves.

Serve with steamed rice, and a little saucer of crushed garlic in vinegar on the side.


If you want, you can also add whole siling labuyo (wild chili) or siling haba (long chili) to the pan. Siling labuyo is sharper than siling haba.


Note that this type of soy sauce, vinegar, and coconut milk flavouring can also be used for adobo sa liyempo (pork belly adobo), as well as ginataan manok and ginataan hipon -- chicken or shrimp coconut milk stew, with the amount of vinegar reduced severely, even replaced with one or two tablespoons of strong tamarind water. The process is to simmer till the sauce separates. If using shrimp, don't add them till after everything else has been combined and cooked, then put them in to poach in the sauce. Shrimp does not require more than a few minutes of heat.



Originally posted here: http://atthebackofthehill.blogspot.com/2014/04/chicken-adobo-with-coconut-milk.html.