枝竹豆腐炆火腩
JI JUK DAU FU MAN FO NAAM
Half a pound of roast pork (火腩), chunk-chopped.
One or two sticks of dried tofu (枝竹).
One slab of firm tofu (half a tub).
Three slices ginger.
Half a head of garlic (6-8 cloves).
Three scallion, minced.
One Tbs soy sauce.
Half TBS oyster sauce.
Half Tsp. sugar.
One cup water.
One Tsp. cornstarch dissolved in a tablespoon of water.
Cook dried tofu stick in some water till soft, cut into suitable segments. Cut the firm tofu into eight chunks and fry in hot oil till golden, remove and drain.
Sauté ginger and garlic briefly. Add the sauces, sugar, and water, bring to a boil and put in the dried tofu pieces. Simmer for about three or four minutes, then add the roast pork and fried tofu and simmer just a little while longer to heat through and combine flavours. Add the cornstarch solution and the minced scallion, stir to combine, and decant to a plate.
FROM HERE: FIRED LOIN
Wednesday, March 31, 2021
ROAST PORK AND TOFU 火腩炆豆腐
火腩炆豆腐
FO NAAM MAN DAU FU
Half pound of fire belly pork (火腩), chunk-chopped.
One tub of firm tofu, sliced into two, flat-wise.
Ten cloves garlic, left whole.
One onion, chopped.
Three slices of ginger.
One TBS soy sauce.
One TBS Shaoxing rice wine (紹興酒).
One Tsp. oyster sauce (蠔油).
One Tsp. sugar.
A dash of sesame oil (麻油).
One Tsp. cornstarch dissolved in a tablespoon of water.
Lightly dust the tofu with cornstarch and a pinch of salt on all sides, fry in hot oil till golden brown. Remove, drain, and cut into large chunks. Gild the ginger slices and whole garlic cloves. Reserve to a saucer.
Sauté the chopped onion, add the fire belly pork. When the edges turn golden add the soy sauce, Shaoxing rice wine, and a splash of water, plus the garlic and ginger. Simmer a few minutes, then put in the tofu, and stir the cornstarch solution in. Add a dash of sesame oil, serve.
NOTES: For the Shaoxing rice wine (紹興酒 'siu hing jau') you may substitute sherry. The effect will be no different. For drinking, you may replace the sherry with Shaoxing. That, too, is good. Oyster sauce (蠔油 'ho yau') is essential, sesame oil ((麻油 'maa yau') adds fragrance.
From here: FIRED LOINS
FO NAAM MAN DAU FU
Half pound of fire belly pork (火腩), chunk-chopped.
One tub of firm tofu, sliced into two, flat-wise.
Ten cloves garlic, left whole.
One onion, chopped.
Three slices of ginger.
One TBS soy sauce.
One TBS Shaoxing rice wine (紹興酒).
One Tsp. oyster sauce (蠔油).
One Tsp. sugar.
A dash of sesame oil (麻油).
One Tsp. cornstarch dissolved in a tablespoon of water.
Lightly dust the tofu with cornstarch and a pinch of salt on all sides, fry in hot oil till golden brown. Remove, drain, and cut into large chunks. Gild the ginger slices and whole garlic cloves. Reserve to a saucer.
Sauté the chopped onion, add the fire belly pork. When the edges turn golden add the soy sauce, Shaoxing rice wine, and a splash of water, plus the garlic and ginger. Simmer a few minutes, then put in the tofu, and stir the cornstarch solution in. Add a dash of sesame oil, serve.
NOTES: For the Shaoxing rice wine (紹興酒 'siu hing jau') you may substitute sherry. The effect will be no different. For drinking, you may replace the sherry with Shaoxing. That, too, is good. Oyster sauce (蠔油 'ho yau') is essential, sesame oil ((麻油 'maa yau') adds fragrance.
From here: FIRED LOINS
DOUBLE MUSHROOM CHICKEN 雙菇雞
DOUBLE MUSHROOM CHICKEN
雙菇雞 ('seung gu gai')
About a pound of chicken de-boned cut into small chunks, rinsed, and mixed with beaten egg white and half a tablespoon of cornstarch. Tree oyster and fresh champignon in equal measure, rinsed and trimmed, sliced thick, more than the amount of chicken. A little chopped yellow onion, somewhat more than that chopped bell pepper.
Very small amounts of garlic and ginger.
A tablespoon of oyster sauce.
A dash of soy sauce.
Pinch of sugar.
Oil.
Briefly gild the garlic and ginger, decant. Same with the onion and bell pepper. Do likewise with the mushroom. Now over high heat stirfry the chicken, splash with water or sherry, add the oyster and soy sauce, and throw in everything else. Stifry till mixed and turn out onto a plate.
From here: DOUBLE MUSHROON
雙菇雞 ('seung gu gai')
About a pound of chicken de-boned cut into small chunks, rinsed, and mixed with beaten egg white and half a tablespoon of cornstarch. Tree oyster and fresh champignon in equal measure, rinsed and trimmed, sliced thick, more than the amount of chicken. A little chopped yellow onion, somewhat more than that chopped bell pepper.
Very small amounts of garlic and ginger.
A tablespoon of oyster sauce.
A dash of soy sauce.
Pinch of sugar.
Oil.
Briefly gild the garlic and ginger, decant. Same with the onion and bell pepper. Do likewise with the mushroom. Now over high heat stirfry the chicken, splash with water or sherry, add the oyster and soy sauce, and throw in everything else. Stifry till mixed and turn out onto a plate.
From here: DOUBLE MUSHROON
GREEN CHILI STIR-FRIED FATTY PORK 尖椒炒五花腩
GREEN CHILI STIR-FRIED FATTY PORK
尖椒炒五花腩 ('tsim chiu caau ng faa naam')
One pound of five flower pork.
Half a dozen or more big Jalapenos, deseeded, cut, and briefly blanched in boiling water to tone the buggers down a bit. You could also use smaller hotter green chilies, or sweeter milder bellpeppers. And the duration of blanching to lessen the heat effect is also flexible. Or mix it up.
Garlic and ginger as seems appropriate, chopped.
Scallions, sliced.
Salt and oil.
Slice the pork semi-thin. Gild the pork in the pan with a little oil, remove and drain. Add the chopped ginger and garlic to the pan with a little salt, stirfry briefly, cast in the peppers and stirfy. When they start to turn, add the meat, and seethe with a small splash of water. Strew the scallion into the pan, turn over with a spatula a couple of times till the liquid is reduced.
Cant it all onto a plate.
From here: DOUBLE MUSHROOM
尖椒炒五花腩 ('tsim chiu caau ng faa naam')
One pound of five flower pork.
Half a dozen or more big Jalapenos, deseeded, cut, and briefly blanched in boiling water to tone the buggers down a bit. You could also use smaller hotter green chilies, or sweeter milder bellpeppers. And the duration of blanching to lessen the heat effect is also flexible. Or mix it up.
Garlic and ginger as seems appropriate, chopped.
Scallions, sliced.
Salt and oil.
Slice the pork semi-thin. Gild the pork in the pan with a little oil, remove and drain. Add the chopped ginger and garlic to the pan with a little salt, stirfry briefly, cast in the peppers and stirfy. When they start to turn, add the meat, and seethe with a small splash of water. Strew the scallion into the pan, turn over with a spatula a couple of times till the liquid is reduced.
Cant it all onto a plate.
From here: DOUBLE MUSHROOM
PICKLED MUSTARD STIR-FRIED FATTY PORK 榨菜炒五花腩
PICKLED MUSTARD STIR-FRIED FATTY PORK
榨菜炒五花腩 ('jaa choi chaau ng faa naam')
One pound of five flower pork.
Small amounts of white pepper powder, oyster sauce, and up to half a cup roughly of Szechuanese pressed mustard stem (which is nice and crunchy, and need not be rinsed before use - taste it to judge how much you want in the dish), plus between a teaspoon and a tablespoon of soy sauce, teaspoon or two of cornstarch.
Sherry or rice wine.
Oil.
Slice the pork not too thin, taking care to divide the pieces into fatty bits and lean. Cut the pickled mustard into thick shreds.
Rinse the pork slices, dry, and marinate them with the cornstarch, oyster sauce, and soy sauce. Mix well to distribute the flavours. Let it sit for half an hour.
Separate out the fatty bits, and fry these a little first. Then add the lean meat, stirfy with the fatty bits. Add the pickled vegetable, toss to mingle, and splash in the sherry or rice wine, plus a little water.
While it seethes sprinkle white pepper over it.
Cook a little bit longer, and plate it.
From here: DOUBLE MUSHROOM
榨菜炒五花腩 ('jaa choi chaau ng faa naam')
One pound of five flower pork.
Small amounts of white pepper powder, oyster sauce, and up to half a cup roughly of Szechuanese pressed mustard stem (which is nice and crunchy, and need not be rinsed before use - taste it to judge how much you want in the dish), plus between a teaspoon and a tablespoon of soy sauce, teaspoon or two of cornstarch.
Sherry or rice wine.
Oil.
Slice the pork not too thin, taking care to divide the pieces into fatty bits and lean. Cut the pickled mustard into thick shreds.
Rinse the pork slices, dry, and marinate them with the cornstarch, oyster sauce, and soy sauce. Mix well to distribute the flavours. Let it sit for half an hour.
Separate out the fatty bits, and fry these a little first. Then add the lean meat, stirfy with the fatty bits. Add the pickled vegetable, toss to mingle, and splash in the sherry or rice wine, plus a little water.
While it seethes sprinkle white pepper over it.
Cook a little bit longer, and plate it.
From here: DOUBLE MUSHROOM
AMOY RICE NOODLES 廈門炒米
AMOY NOODLES
廈門炒米
['haa mun chaau mai']
Amoy Rice Noodles
2 eggs.
Half a dozen large shrimp.
One bowl boiled ham, matchstick cut.
One medium onion, sliced.
One red bell pepper, sliced.
One or two scallion, cut long and diagonally.
One clove of garlic, minced.
10 oz. thin rice noodles, broken and soaked in warm water for at least half an hour (that's somewhat more than half a pack, usually).
A brisk dash of rice wine or sherry.
A small splash stock or water.
A pinch of sugar.
Two Tsp. oyster sauce.
One Tsp. soy sauce.
A small drizzle sesame oil.
Scramble the eggs lightly, set aside. Quickly stirfry the shrimp, and set aside also. Now put the flame on high, add a bit more oil when the pan smokes, and dump the onion, garlic, and bell pepper in. Stir around, throw in the ham, followed shortly by the drained noodles. Stirfry, add everything, and toss till toasty. Serve, with sambal on the side.
Originally here: CHAO MAI
廈門炒米
['haa mun chaau mai']
Amoy Rice Noodles
2 eggs.
Half a dozen large shrimp.
One bowl boiled ham, matchstick cut.
One medium onion, sliced.
One red bell pepper, sliced.
One or two scallion, cut long and diagonally.
One clove of garlic, minced.
10 oz. thin rice noodles, broken and soaked in warm water for at least half an hour (that's somewhat more than half a pack, usually).
A brisk dash of rice wine or sherry.
A small splash stock or water.
A pinch of sugar.
Two Tsp. oyster sauce.
One Tsp. soy sauce.
A small drizzle sesame oil.
Scramble the eggs lightly, set aside. Quickly stirfry the shrimp, and set aside also. Now put the flame on high, add a bit more oil when the pan smokes, and dump the onion, garlic, and bell pepper in. Stir around, throw in the ham, followed shortly by the drained noodles. Stirfry, add everything, and toss till toasty. Serve, with sambal on the side.
Originally here: CHAO MAI
Wednesday, February 10, 2021
STEWED CHICKEN WITH RAISINS
D'JAJ M'ZBIB
Poulet a la Juif; Stewed Chicken with Raisins.
One chicken, skinned and cut up into large pieces.
Two large onions.
Half a cup raisins, rinsed.
Half a TBS ground coriander.
Quarter Tsp. each: ground pepper, cinnamon powder, dry ginger.
Generous pinches mace, cayenne, turmeric, salt, and sugar.
Smaller pinches oregano, thyme, rosemary.
Two cups chicken stock.
The juice of one lemon.
Sherry.
Bay leaves.
Olive oil.
Chop the onions, fry golden them in a little olive oil, and remove to a plate.
Fry the chicken pieces till gilded, add the coriander, cayenne, and turmeric. Continue frying while stirring till material starts sticking to the bottom of the pan. Add onions and raisins, stir briefly, and deglaze with a splash sherry. Now add all else, and simmer for half an hour, stirring occasionally.
Originally from here: Completely Chicken
Poulet a la Juif; Stewed Chicken with Raisins.
One chicken, skinned and cut up into large pieces.
Two large onions.
Half a cup raisins, rinsed.
Half a TBS ground coriander.
Quarter Tsp. each: ground pepper, cinnamon powder, dry ginger.
Generous pinches mace, cayenne, turmeric, salt, and sugar.
Smaller pinches oregano, thyme, rosemary.
Two cups chicken stock.
The juice of one lemon.
Sherry.
Bay leaves.
Olive oil.
Chop the onions, fry golden them in a little olive oil, and remove to a plate.
Fry the chicken pieces till gilded, add the coriander, cayenne, and turmeric. Continue frying while stirring till material starts sticking to the bottom of the pan. Add onions and raisins, stir briefly, and deglaze with a splash sherry. Now add all else, and simmer for half an hour, stirring occasionally.
Originally from here: Completely Chicken
CREAMY CURRY CHICKEN -- MURGHI MASALA
MURGHI MASALA
Creamy Curry Chicken
One pound of chicken, chunk-cut on bone.
Two onions, chopped.
One dozen Roma tomatoes, peeled seeded chopped.
One cup cashews.
Half a cup heavy cream.
Quarter cup yoghurt.
Two TBS garam masala.
Half TBS cayenne.
Thumblength ginger.
Five or six cloves garlic.
Pinches of salt and pepper.
One teaspoon cumin seeds, roasted till quite dark, then ground fine.
Mince and smash the garlic and ginger to a paste, mix it with the yoghurt and the pinches of salt and pepper. Marinate the chicken in this for an hour.
Pour boiling water (enough to cover) over the cashews and let them soften. Take the chicken pieces out of the marinade, and colour them well in hot oil. Remove to a plate, add the onions to the pan with a little more oil. Saute till coloured, add the tomatoes and all spices except the dark-roasted cumin seeds, and cook soft, which will be about five minutes.
Dump the cashews and their soaking water into a blender, add the contents of the pan, and osterize smooth. Return this to the pan and reduce till velvety, then put in the chicken pieces. Bring back to a boil, turn heat low, and simmer a few minutes. Stir the cream into the dish, and let it heat, but do not bring it to a boil.
Dust the dark-roasted cumin powder over the top before serving.
Decorate with the merest sprinkle of sliced green chili.
Originally from here: Completely Chicken
Creamy Curry Chicken
One pound of chicken, chunk-cut on bone.
Two onions, chopped.
One dozen Roma tomatoes, peeled seeded chopped.
One cup cashews.
Half a cup heavy cream.
Quarter cup yoghurt.
Two TBS garam masala.
Half TBS cayenne.
Thumblength ginger.
Five or six cloves garlic.
Pinches of salt and pepper.
One teaspoon cumin seeds, roasted till quite dark, then ground fine.
Mince and smash the garlic and ginger to a paste, mix it with the yoghurt and the pinches of salt and pepper. Marinate the chicken in this for an hour.
Pour boiling water (enough to cover) over the cashews and let them soften. Take the chicken pieces out of the marinade, and colour them well in hot oil. Remove to a plate, add the onions to the pan with a little more oil. Saute till coloured, add the tomatoes and all spices except the dark-roasted cumin seeds, and cook soft, which will be about five minutes.
Dump the cashews and their soaking water into a blender, add the contents of the pan, and osterize smooth. Return this to the pan and reduce till velvety, then put in the chicken pieces. Bring back to a boil, turn heat low, and simmer a few minutes. Stir the cream into the dish, and let it heat, but do not bring it to a boil.
Dust the dark-roasted cumin powder over the top before serving.
Decorate with the merest sprinkle of sliced green chili.
Originally from here: Completely Chicken
PAPRIKA CHICKEN
PAPRIKASZ
Paprika Chicken
1 whole chicken (about 3 pounds), cut into 8 pieces.
2 garlic cloves, minced.
2 onions, thinly sliced.
2 - 4 TBS sweet Hungarian paprika.
1/2 cup chicken stock.
4 TBS sour cream.
A very generous pinch of ground caraway seed.
Olive oil, or butter, or bacon grease.
Salt and pepper.
Gild the onions and garlic. Rub the chicken bits with oil, plus salt, pepper, and some of the paprika. Add to the pan and brown slightly. Now add the remaining paprika and the ground caraway, stir to mix, and add the chicken stock and enough water to barely cover. Simmer for about half an hour, then stir in the sour cream.
Garnish with plenty of chopped parsley.
Originally from here: Completely Chicken
Paprika Chicken
1 whole chicken (about 3 pounds), cut into 8 pieces.
2 garlic cloves, minced.
2 onions, thinly sliced.
2 - 4 TBS sweet Hungarian paprika.
1/2 cup chicken stock.
4 TBS sour cream.
A very generous pinch of ground caraway seed.
Olive oil, or butter, or bacon grease.
Salt and pepper.
Gild the onions and garlic. Rub the chicken bits with oil, plus salt, pepper, and some of the paprika. Add to the pan and brown slightly. Now add the remaining paprika and the ground caraway, stir to mix, and add the chicken stock and enough water to barely cover. Simmer for about half an hour, then stir in the sour cream.
Garnish with plenty of chopped parsley.
Originally from here: Completely Chicken
DRENCHED CHICKEN CHUNKS
淋雞件 LIM KAI KIN
Drenched Chicken Chunks
One three pound chicken, chopped into chunks.
Half a cup of shelled peanuts.
Quarter cup of rice wine or sherry.
Two TBS expressed ginger juice.
One TBS cornstarch.
Half TBS sugar.
Half TBS soy sauce.
Plus:
Four cups broth.
Four cups rice wine or sherry.
Minced ginger and garlic.
Chopped scallion.
Marinate chicken pieces for an hour in the half cup sherry, ginger juice, corn starch, sugar, and soy sauce. Drain and pat dry. Reserve marinade. Meanwhile wash and soak the peanuts to remove the red skins and to soften them.
Heat oil in a pan, add ginger, add garlic, then add chicken pieces, followed shortly by the peanuts. Stir over high heat till coloured somewhat and fragrant. Add the sherry and the broth, bring to a boil, turn low and simmer for twenty minutes. Remove the chicken pieces to a dish. Add the reserved marinade to the pan, bring to a boil, and pour over the chicken. Let it stand a few minutes, then garnish with the chopped scallion and serve.
Originally from here: Completely Chicken
Drenched Chicken Chunks
One three pound chicken, chopped into chunks.
Half a cup of shelled peanuts.
Quarter cup of rice wine or sherry.
Two TBS expressed ginger juice.
One TBS cornstarch.
Half TBS sugar.
Half TBS soy sauce.
Plus:
Four cups broth.
Four cups rice wine or sherry.
Minced ginger and garlic.
Chopped scallion.
Marinate chicken pieces for an hour in the half cup sherry, ginger juice, corn starch, sugar, and soy sauce. Drain and pat dry. Reserve marinade. Meanwhile wash and soak the peanuts to remove the red skins and to soften them.
Heat oil in a pan, add ginger, add garlic, then add chicken pieces, followed shortly by the peanuts. Stir over high heat till coloured somewhat and fragrant. Add the sherry and the broth, bring to a boil, turn low and simmer for twenty minutes. Remove the chicken pieces to a dish. Add the reserved marinade to the pan, bring to a boil, and pour over the chicken. Let it stand a few minutes, then garnish with the chopped scallion and serve.
Originally from here: Completely Chicken
SALT WATER CHICKEN
鹹水雞 HAAM SUI KAI
Salt Water Chicken
One three pound chicken.
Two cups water.
Half a cup of cane sugar.
Quarter cup of salt.
Jigger of rice wine or sherry.
Two star anise pods, two chopped scallion, two or three thick slices ginger (whacked with the back of the cleaver), and one clove garlic (also whacked).
Bring the water and the various flavourings listed to a boil.
Simmer briefly, cool down and refrigerate.
In a second vessel heat enough water to inundate the chicken entirely. When it boils, do precisely that. Remove the chicken, rinse under cold water, and repeat. The third time place the chicken in the boiling water, put a lid on the pot, and turn off the heat. After thirty minutes remove the bird and rinse under cold water. It is now at the exact stage of cooked that Chinese people like, but it would have done no harm if you had simmered it for a few minutes before turning off the heat. Or you could turn on the flame, and once it boils place the chicken in it one more time, turning off heat and letting it stand for ten minutes.
Once the chicken has been removed from the water for the last time wipe it dry, then brush it very thoroughly with sesame oil. Now prick the chicken all over with a needle, and place it in the cold salt-water mixture in the refrigerator for twenty-four hours. To serve, chop it into chopstickable chunks, strew with a little freshly minced scallion, and sprinkle with a little of the soaking liquid. The boil-water can be used for a broth.
Originally from here: Completely Chicken
Salt Water Chicken
One three pound chicken.
Two cups water.
Half a cup of cane sugar.
Quarter cup of salt.
Jigger of rice wine or sherry.
Two star anise pods, two chopped scallion, two or three thick slices ginger (whacked with the back of the cleaver), and one clove garlic (also whacked).
Bring the water and the various flavourings listed to a boil.
Simmer briefly, cool down and refrigerate.
In a second vessel heat enough water to inundate the chicken entirely. When it boils, do precisely that. Remove the chicken, rinse under cold water, and repeat. The third time place the chicken in the boiling water, put a lid on the pot, and turn off the heat. After thirty minutes remove the bird and rinse under cold water. It is now at the exact stage of cooked that Chinese people like, but it would have done no harm if you had simmered it for a few minutes before turning off the heat. Or you could turn on the flame, and once it boils place the chicken in it one more time, turning off heat and letting it stand for ten minutes.
Once the chicken has been removed from the water for the last time wipe it dry, then brush it very thoroughly with sesame oil. Now prick the chicken all over with a needle, and place it in the cold salt-water mixture in the refrigerator for twenty-four hours. To serve, chop it into chopstickable chunks, strew with a little freshly minced scallion, and sprinkle with a little of the soaking liquid. The boil-water can be used for a broth.
Originally from here: Completely Chicken
GINGER SCALLION CHICKEN CHUNKS
薑蔥炆雞丁GEUNG CHUNG MAN KAI DING
Ginger-Scallion Simmered Chicken Chunks
One pound chicken on the bone, whacked into chopstickable pieces.
Three scallions, sectioned.
Sliced ginger.
Four TBS sherry.
Two TBS soy sauce.
One TBS sugar.
Wash and dry chicken, dust with a teaspoon of cornflour, add a dash of oil and toss to coat. Stirfry in scant oil to firm up. Decant temporarily to a plate.
Sauté ginger and scallion till fragrant, add chicken to the pan along with the sherry, soy sauce, sugar, and a splash of water. Simmer on low for ten to fifteen minutes.
Put in a shallow bowl to serve.
Originally from here: Completely Chicken
Ginger-Scallion Simmered Chicken Chunks
One pound chicken on the bone, whacked into chopstickable pieces.
Three scallions, sectioned.
Sliced ginger.
Four TBS sherry.
Two TBS soy sauce.
One TBS sugar.
Wash and dry chicken, dust with a teaspoon of cornflour, add a dash of oil and toss to coat. Stirfry in scant oil to firm up. Decant temporarily to a plate.
Sauté ginger and scallion till fragrant, add chicken to the pan along with the sherry, soy sauce, sugar, and a splash of water. Simmer on low for ten to fifteen minutes.
Put in a shallow bowl to serve.
Originally from here: Completely Chicken
SOY SAUCE CHICKEN, SECOND VERSION
豉油雞 SI YAU KAI
Soy Sauce Chicken
One whole chicken, about four pounds.
Two cups soy sauce.
Half a cup sherry or rice wine.
Six TBS cane sugar.
Six slices of ginger.
Three garlic cloves, whole.
Three scallion, sectioned.
Three star anise pods.
One piece of dried tangerine peel (陳皮 'chan pei').
One dried honey date (金絲蜜棗乾 'gam si mat jou gon').
Eight cups water.
Rinse the chicken, and trim flaps.
Gild the ginger, garlic, and scallion with a little oil in the bottom of a large stockpot, adding the ginger first, then the garlic cloves and scallion sections. Seethe with the sherry, then add everything except the chicken and bring to a boil. Simmer a few minutes, then submerge the chicken, rump upwards. Bring back to a boil, turn low, and poach for a scant twenty minutes.
Turn off heat, cover, and let stand for an hour or so.
Remove chicken and drain.
Bring pot back to a boil and reduce liquid by half. Strain and cool.
Chop the chicken into large pieces. Arrange on a platter and spoon some of the liquid over.
Originally from here: Completely Chicken
Soy Sauce Chicken
One whole chicken, about four pounds.
Two cups soy sauce.
Half a cup sherry or rice wine.
Six TBS cane sugar.
Six slices of ginger.
Three garlic cloves, whole.
Three scallion, sectioned.
Three star anise pods.
One piece of dried tangerine peel (陳皮 'chan pei').
One dried honey date (金絲蜜棗乾 'gam si mat jou gon').
Eight cups water.
Rinse the chicken, and trim flaps.
Gild the ginger, garlic, and scallion with a little oil in the bottom of a large stockpot, adding the ginger first, then the garlic cloves and scallion sections. Seethe with the sherry, then add everything except the chicken and bring to a boil. Simmer a few minutes, then submerge the chicken, rump upwards. Bring back to a boil, turn low, and poach for a scant twenty minutes.
Turn off heat, cover, and let stand for an hour or so.
Remove chicken and drain.
Bring pot back to a boil and reduce liquid by half. Strain and cool.
Chop the chicken into large pieces. Arrange on a platter and spoon some of the liquid over.
Originally from here: Completely Chicken
PORK AND EGG STEW FOR NEW YEAR
滷蛋紅燒豬肉
LOU DAAN HONG SIU CHYU YIUK
Two pounds streaky pork belly (五花肉).
Two or three slices of ginger.
Two or three hard-boiled eggs.
Two or three whole star anise.
Two or three stalks green onion.
Quarter cup or more soy sauce.
Quarter cup or more sherry or rice wine.
Five or six soaked black mushrooms.
Two TBS sugar.
Peel the eggs but leave them whole.
Bring a large pot of water to a boil. Dump the pork into the pot, boil for about ten minutes, take it out and let it cool. When it's cold, cut it into chunks.
Heat some oil on the bottom of a stew pot or kastrol, add the ginger, stirfry briefly and add the green onion, which you have cut into one or two inch lengths and whacked slightly with the blunt edge of your cleaver. Remove all solids before they brown with a slotted spatula, add the pork, and gild it. When it has good browned edges, spoon off some of the grease that the heat had released, add the sherry or rice wine to sizzle, stir loose the crusty bits, then put everything else in the pot with water to generously cover.
Simmer on low heat for well over an hour.
This is a soppy version, with plenty of juices.
Good on top of rice or noodles.
The number of hard-boiled eggs can be increased if there are more people.
Increase soy sauce and sherry or rice wine plus water appropriately.
Equal parts soy and wine, one to two parts water.
Plus slight modifications else.
Originally from here: NEW YEAR'S PORK AND EGG STEW
LOU DAAN HONG SIU CHYU YIUK
Two pounds streaky pork belly (五花肉).
Two or three slices of ginger.
Two or three hard-boiled eggs.
Two or three whole star anise.
Two or three stalks green onion.
Quarter cup or more soy sauce.
Quarter cup or more sherry or rice wine.
Five or six soaked black mushrooms.
Two TBS sugar.
Peel the eggs but leave them whole.
Bring a large pot of water to a boil. Dump the pork into the pot, boil for about ten minutes, take it out and let it cool. When it's cold, cut it into chunks.
Heat some oil on the bottom of a stew pot or kastrol, add the ginger, stirfry briefly and add the green onion, which you have cut into one or two inch lengths and whacked slightly with the blunt edge of your cleaver. Remove all solids before they brown with a slotted spatula, add the pork, and gild it. When it has good browned edges, spoon off some of the grease that the heat had released, add the sherry or rice wine to sizzle, stir loose the crusty bits, then put everything else in the pot with water to generously cover.
Simmer on low heat for well over an hour.
This is a soppy version, with plenty of juices.
Good on top of rice or noodles.
The number of hard-boiled eggs can be increased if there are more people.
Increase soy sauce and sherry or rice wine plus water appropriately.
Equal parts soy and wine, one to two parts water.
Plus slight modifications else.
Originally from here: NEW YEAR'S PORK AND EGG STEW
SESAME GINGER CHICKEN
麻油雞 SESAME OIL AND GINGER CHICKEN
Six large pieces of chicken thighs (雞腿, 6塊).
Two dozen slices of ginger (薑, 24片).
One TBS Chinese wolfberries ('gau kei ji'), (枸杞子, 1湯匙).
Eight or nine large dried mushrooms (冬菇, 8-9個).
One third cup of black sesame oil (黑麻油, 1/3杯).
Four or five cups of Chinese rice wine, or sherry (米酒, 4-5杯).
Salt as suitable, a minor amount (鹽, 適量).
A pinch of sugar (一撮糖).
Black sesame oil is not commonly used in the cooking process, but added afterwards in small quantity to augment and brighten the flavour of dishes. It's darn well essential for Cantonese cuisine.
Here it is a main ingredient.
Look for 純正黑芝麻油 ('jeun jeng hak ji maa yau'; "pure & unadulterated black sesame oil") on the label. Many brands are mixed, because that is much cheaper, and perfectly suited to regular use.
Rinse and soak the mushrooms for two or three hours in water with a mere pinch of sugar, rinse the wolfberries (Lycium Sinense, 枸杞子) well. Cut each chicken thigh piece in half, a whack with the cleaver ought to do it. Sprinkle a little salt over. Pour the oil into a cool wok. Add the ginger slices, and over low heat cook till fragrant. More of a simmer, really. Then add the chicken bits and seethe till the pinkness is gone and there is a little colour. Pour in the sherry or rice wine, bring to a boil, add the mushrooms and wolf berries.
Turn low, simmer twenty minutes, it is done.
In Taiwan this is considered strengthening for new mothers, and served with a bowl of cooked noodles doused with the broth on the side. Normally I like noodles, but to me this is best with rice splashed with the broth, and a hefty dollop of sambal........ wich, of course, goes with nearly everything.
And perhaps a little cilantro.
People from sambal cultures would also have a small plate of long chunk cut cucumber on the side, which is cooling and good for the digestion.
Originally posted here: Sesame Ginger Chicken
Six large pieces of chicken thighs (雞腿, 6塊).
Two dozen slices of ginger (薑, 24片).
One TBS Chinese wolfberries ('gau kei ji'), (枸杞子, 1湯匙).
Eight or nine large dried mushrooms (冬菇, 8-9個).
One third cup of black sesame oil (黑麻油, 1/3杯).
Four or five cups of Chinese rice wine, or sherry (米酒, 4-5杯).
Salt as suitable, a minor amount (鹽, 適量).
A pinch of sugar (一撮糖).
Black sesame oil is not commonly used in the cooking process, but added afterwards in small quantity to augment and brighten the flavour of dishes. It's darn well essential for Cantonese cuisine.
Here it is a main ingredient.
Look for 純正黑芝麻油 ('jeun jeng hak ji maa yau'; "pure & unadulterated black sesame oil") on the label. Many brands are mixed, because that is much cheaper, and perfectly suited to regular use.
Rinse and soak the mushrooms for two or three hours in water with a mere pinch of sugar, rinse the wolfberries (Lycium Sinense, 枸杞子) well. Cut each chicken thigh piece in half, a whack with the cleaver ought to do it. Sprinkle a little salt over. Pour the oil into a cool wok. Add the ginger slices, and over low heat cook till fragrant. More of a simmer, really. Then add the chicken bits and seethe till the pinkness is gone and there is a little colour. Pour in the sherry or rice wine, bring to a boil, add the mushrooms and wolf berries.
Turn low, simmer twenty minutes, it is done.
In Taiwan this is considered strengthening for new mothers, and served with a bowl of cooked noodles doused with the broth on the side. Normally I like noodles, but to me this is best with rice splashed with the broth, and a hefty dollop of sambal........ wich, of course, goes with nearly everything.
And perhaps a little cilantro.
People from sambal cultures would also have a small plate of long chunk cut cucumber on the side, which is cooling and good for the digestion.
Originally posted here: Sesame Ginger Chicken
CRAB FOO YONG
芙蓉蟹
[Fu Yung Hai - Velvety omelette with crab meat]
1兩 (one ounce) 蟹肉 (crab meat).
2支 (two stalks) 青蔥 (scallion).
4個 (four) 蛋 (eggs).
少許 (pinch) 鹽 Salt).
2大匙 (two tablespoons) 油 (oil).
½杯 (half a cup) 高湯 (superior stock).
1大匙 (one tablespoon) 醬油 (soy sauce).
½小匙 (half a teaspoon) 大白粉 (tapioca flour).
少許 (pinch) 糖 (sugar).
Remove all shell fragments from the crab meat, rinse and chop the scallion. Gently beat the eggs till smooth, add the pinch of salt, the oil, the crab meat, and the chopped scallion.
Mix the tapioca flour with a little cold water.
Heat some oil in the wok, pour in the egg mixture, cook till barely set, and slide onto a plate. Wipe any fragments of the omelette out of the wok, add a drizzle oil, and when hot pour in the superior stock and soy sauce, adding the pinch of sugar. After two minutes or so of cooking, stir in the dissolved tapioca flour and when the sauce becomes glossy pour it over the omelette. Add a drizzle of fragrant sesame oil and some minced cilantro.
You will note that in this recipe tapioca flour is specified. But you could also use corn flour, it would simply require a little more. For the Chinese style superior stock you may substitute the normal chicken and bones stock. And feel free to use more crab meat.
[Fu Yung Hai - Velvety omelette with crab meat]
1兩 (one ounce) 蟹肉 (crab meat).
2支 (two stalks) 青蔥 (scallion).
4個 (four) 蛋 (eggs).
少許 (pinch) 鹽 Salt).
2大匙 (two tablespoons) 油 (oil).
½杯 (half a cup) 高湯 (superior stock).
1大匙 (one tablespoon) 醬油 (soy sauce).
½小匙 (half a teaspoon) 大白粉 (tapioca flour).
少許 (pinch) 糖 (sugar).
Remove all shell fragments from the crab meat, rinse and chop the scallion. Gently beat the eggs till smooth, add the pinch of salt, the oil, the crab meat, and the chopped scallion.
Mix the tapioca flour with a little cold water.
Heat some oil in the wok, pour in the egg mixture, cook till barely set, and slide onto a plate. Wipe any fragments of the omelette out of the wok, add a drizzle oil, and when hot pour in the superior stock and soy sauce, adding the pinch of sugar. After two minutes or so of cooking, stir in the dissolved tapioca flour and when the sauce becomes glossy pour it over the omelette. Add a drizzle of fragrant sesame oil and some minced cilantro.
You will note that in this recipe tapioca flour is specified. But you could also use corn flour, it would simply require a little more. For the Chinese style superior stock you may substitute the normal chicken and bones stock. And feel free to use more crab meat.
CLASSIC CANTONESE CRAB
CLASSIC CANTONESE CRAB 薑葱蟹
['Geung Chung Haai']
Two large live Dungeness crabs
Four TBS cooking oil
Four or five scallion, segment-chopped
Four or five slices of ginger
Quarter cup sherry or 黄酒
A dash of soy sauce
Two TBS cornstarch
Salt and pepper
Pinch sugar
Put the crabs in the fridge for ten minutes to slow the little buggers down. Then place them on their backs and whack them straight across with a cleaver, opening them stem to stern; this kills them. Clean out the unmentionable parts, then put the crabs in a plastic or brown paper bag to smash and crack appropriately. This renders pieces with accesible meat, especially in the claws -- required for both the cooking as well as the subsequent eating -- and the bag prevents goo from splattering your kitchen.
You should have several large crabby sections now.
Mix the cornstarch, salt, & pepper.
Dredge the crab parts.
[The pieces should be dusted, not totally covered. A scant coating, in other words.]
Superheat the oil in the wok, add the ginger and fry till slightly gilded, then throw in the scallion. Twirl everything around the inside of the wok to infuse the oil with flavour, then before the scallion burns or colours, scoop out the vegetable matter with a slotted spoon, and while the pan is hot, dump in the crab. Stir around to make sure all parts get seared in oil, as the dredgement should be cooked. Re-add the ginger and scallion, stir, and pour in the sherry and soy sauce, add the pinch of sugar. Toss around to let the cooking finish with steam; about three minutes or so.
To serve, dump on a platter.
Cilantro is optional.
A dipping saucer with chilipaste, fish sauce, and lime juice on the side is an excellent idea. Yes, if you bashed the beast properly you can eat it with chopsticks, but you're still going to end up using your hands.
['Geung Chung Haai']
Two large live Dungeness crabs
Four TBS cooking oil
Four or five scallion, segment-chopped
Four or five slices of ginger
Quarter cup sherry or 黄酒
A dash of soy sauce
Two TBS cornstarch
Salt and pepper
Pinch sugar
Put the crabs in the fridge for ten minutes to slow the little buggers down. Then place them on their backs and whack them straight across with a cleaver, opening them stem to stern; this kills them. Clean out the unmentionable parts, then put the crabs in a plastic or brown paper bag to smash and crack appropriately. This renders pieces with accesible meat, especially in the claws -- required for both the cooking as well as the subsequent eating -- and the bag prevents goo from splattering your kitchen.
You should have several large crabby sections now.
Mix the cornstarch, salt, & pepper.
Dredge the crab parts.
[The pieces should be dusted, not totally covered. A scant coating, in other words.]
Superheat the oil in the wok, add the ginger and fry till slightly gilded, then throw in the scallion. Twirl everything around the inside of the wok to infuse the oil with flavour, then before the scallion burns or colours, scoop out the vegetable matter with a slotted spoon, and while the pan is hot, dump in the crab. Stir around to make sure all parts get seared in oil, as the dredgement should be cooked. Re-add the ginger and scallion, stir, and pour in the sherry and soy sauce, add the pinch of sugar. Toss around to let the cooking finish with steam; about three minutes or so.
To serve, dump on a platter.
Cilantro is optional.
A dipping saucer with chilipaste, fish sauce, and lime juice on the side is an excellent idea. Yes, if you bashed the beast properly you can eat it with chopsticks, but you're still going to end up using your hands.
Monday, January 25, 2021
BAKED PORTUGUESE CHICKEN AND RICE
A dish invented in Hong Kong and served in many chachanteng.
焗葡國雞飯
['Guk pou gwok gai faan']
BAKED PORTUGUESE CHICKEN AND RICE
Marinate about half a pound of chicken chunks in a little rice wine, soy sauce, ginger, and corn starch. Then brown them in a skillet with a few chunks of fatty sausage (linguiça or chorizo, your choice). Layer it on top of scallion & egg-fried rice in a casserole, add cooked potato wedges, pour a mild coconut curry sauce over, add a sprinkle of grated cheese, and brown it under the broiler. A slight excess of the coconut curry sauce is recommended.
Serve with hot sauce on the side.
Some people cook chopped bell peppers along with the chicken.
From this post: HALF BAKED PORTUGUESE COOT
焗葡國雞飯
['Guk pou gwok gai faan']
BAKED PORTUGUESE CHICKEN AND RICE
Marinate about half a pound of chicken chunks in a little rice wine, soy sauce, ginger, and corn starch. Then brown them in a skillet with a few chunks of fatty sausage (linguiça or chorizo, your choice). Layer it on top of scallion & egg-fried rice in a casserole, add cooked potato wedges, pour a mild coconut curry sauce over, add a sprinkle of grated cheese, and brown it under the broiler. A slight excess of the coconut curry sauce is recommended.
Serve with hot sauce on the side.
Some people cook chopped bell peppers along with the chicken.
From this post: HALF BAKED PORTUGUESE COOT
HAKKA STYLE PORK BELLY WITH PLUM VEGETABLE
客家式梅菜扣肉
['haak gaa sik mui choi kau yiuk']
MUI CHOI KAU YIUK
Hakka style steamed pork belly with preserved vegetables.
Slightly over a pound of pork is enough for about three or four people. The preserved vegetables, after soaking and rinsing, should have a volume of about between two thirds and roughly equal to the amount of pork. A bit of garlic and ginger, plus three or four tablespoons of soy sauce, and a hefty jigger of Siu Heng ricewine or sherry. Teaspoon of sugar.
Coarsely chop the rehydrated (if dried, they should be soaked for at least two or three hours; if tinned or plastic packed, half that) plum vegetable (梅菜 'mui choi', or 雪裡蕻/雪里紅 'suet lei hung'; a type of brassica) coarsely. Parboil the entire piece of pork in boiling water for about ten to fifteen minutes, drain and cool, and rub all over with soy sauce (about two TBS) to give it some colour, especially the rind.
Then fry it in hot oil all over, two or three minutes. Watch out for splashing. Take it out, and when it's cooled enough to handle, cut it into thick slices. Layer the bottom of a metal, ceramic, or pyrex bowl with the slices, rind side down.
Add little sprinkle of sugar.
Gild the chopped garlic and ginger (a suitable quantity, use your own judgement). When they have started to colour, add the plum vegetable and saute till nicely fragrant; add the siu heng wine and a tablespoon or two of soy sauce. Stir. Decant, and layer on top of the pork; there should be a little clearance only. Put a plate on top, and place in the steamer for about three hours. More time will not hurt the dish.
Take the bowl out of the steamer, place a serving plate with a deep rim upside down over the bowl, and deftly flip it so everything ends up on the plate. Bottom layer mui choi, then the thick slices tender fatty pork.
Serve with plenty of rice.
From this post: OH, ZESTINESS!
['haak gaa sik mui choi kau yiuk']
MUI CHOI KAU YIUK
Hakka style steamed pork belly with preserved vegetables.
Slightly over a pound of pork is enough for about three or four people. The preserved vegetables, after soaking and rinsing, should have a volume of about between two thirds and roughly equal to the amount of pork. A bit of garlic and ginger, plus three or four tablespoons of soy sauce, and a hefty jigger of Siu Heng ricewine or sherry. Teaspoon of sugar.
Coarsely chop the rehydrated (if dried, they should be soaked for at least two or three hours; if tinned or plastic packed, half that) plum vegetable (梅菜 'mui choi', or 雪裡蕻/雪里紅 'suet lei hung'; a type of brassica) coarsely. Parboil the entire piece of pork in boiling water for about ten to fifteen minutes, drain and cool, and rub all over with soy sauce (about two TBS) to give it some colour, especially the rind.
Then fry it in hot oil all over, two or three minutes. Watch out for splashing. Take it out, and when it's cooled enough to handle, cut it into thick slices. Layer the bottom of a metal, ceramic, or pyrex bowl with the slices, rind side down.
Add little sprinkle of sugar.
Gild the chopped garlic and ginger (a suitable quantity, use your own judgement). When they have started to colour, add the plum vegetable and saute till nicely fragrant; add the siu heng wine and a tablespoon or two of soy sauce. Stir. Decant, and layer on top of the pork; there should be a little clearance only. Put a plate on top, and place in the steamer for about three hours. More time will not hurt the dish.
Take the bowl out of the steamer, place a serving plate with a deep rim upside down over the bowl, and deftly flip it so everything ends up on the plate. Bottom layer mui choi, then the thick slices tender fatty pork.
Serve with plenty of rice.
From this post: OH, ZESTINESS!
STIRFRIED CLAMS
豉椒炒蜆
[Stirfried clams with salted black beans and red pepper: 'si jiu chaau hin']
Rinse the clams in salt water, and briefly boil them. Sauté chopped shallot, minced salted black bean, garlic, and hot red chilies, till fragrant. Add the clams, agitate briskly, drizzle in a little siuheng rice wine or sherry, followed by the sauce fixings (dollop oyster sauce, spoonful of soy sauce, whisked smooth), then add the usual solution of cornstarch, water, and sugar and sir around till coated and glazed. Throw in a handful of segmented scallion, give it all a final turn, and plate it.
From this post: NOT MINNESOTA CLAMS
[Stirfried clams with salted black beans and red pepper: 'si jiu chaau hin']
Rinse the clams in salt water, and briefly boil them. Sauté chopped shallot, minced salted black bean, garlic, and hot red chilies, till fragrant. Add the clams, agitate briskly, drizzle in a little siuheng rice wine or sherry, followed by the sauce fixings (dollop oyster sauce, spoonful of soy sauce, whisked smooth), then add the usual solution of cornstarch, water, and sugar and sir around till coated and glazed. Throw in a handful of segmented scallion, give it all a final turn, and plate it.
From this post: NOT MINNESOTA CLAMS
OMELETTE WITH BITTER MELON AND PRESERVED MUSTARD
Serve over rice, or as a main dish.
涼瓜榨菜煎蛋
['Leung gwaa jaa choi jin daan']
Bitter Melon Preserved Mustard Omelette
3 eggs.
Pinch pepper.
1.5 TBS water.
2 TBS preserved mustard (榨菜 'jaa choi'), minced.
2 TBS oil.
Half cup thinly sliced, soaked, and drained bitter melon.
Beat eggs with pepper, water and preserved mustard. Heat wok over medium, when hot add the oil, then pour beaten egg in.
Let cook about half a minute, then strew the bitter melon into it. When the omelette is a golden on the bottom, take two spatulas, carefully lift and flip over. Let cook till set. Dump onto plate, serve hot. To be cut up with a serving spoon or just ripped apart by flying chopsticks.
Sriracha or sweet Thai-style hot sauce (or both) are good with this.
From this post: EGG, BITTER MELON, CHILI SAUCE, RICE
涼瓜榨菜煎蛋
['Leung gwaa jaa choi jin daan']
Bitter Melon Preserved Mustard Omelette
3 eggs.
Pinch pepper.
1.5 TBS water.
2 TBS preserved mustard (榨菜 'jaa choi'), minced.
2 TBS oil.
Half cup thinly sliced, soaked, and drained bitter melon.
Beat eggs with pepper, water and preserved mustard. Heat wok over medium, when hot add the oil, then pour beaten egg in.
Let cook about half a minute, then strew the bitter melon into it. When the omelette is a golden on the bottom, take two spatulas, carefully lift and flip over. Let cook till set. Dump onto plate, serve hot. To be cut up with a serving spoon or just ripped apart by flying chopsticks.
Sriracha or sweet Thai-style hot sauce (or both) are good with this.
From this post: EGG, BITTER MELON, CHILI SAUCE, RICE
PULI FRY
Meat prepared with tamarind. A side dish.
PULI FRY
Half pound meat or slightly more, small chunk cut.
One big onion, sliced.
Tablespoon chili paste.
Teaspoon ground coriander.
Two cloves garlic, mashed.
Equivalent amount ginger, ditto.
One cup tamarind water.
Mix the meat with the chili paste, coriander, garlic, and ginger. Fry the sliced onion golden in sufficient oil, add the meat, fry till fragrant. Pour in the tamarind water and cook till thick. Adding a pinch of ground nutmeg while frying the meat is my recommendation here.
From this post: PULI FRY -- FRAZZLED MEAT WITH TAMARIND
PULI FRY
Half pound meat or slightly more, small chunk cut.
One big onion, sliced.
Tablespoon chili paste.
Teaspoon ground coriander.
Two cloves garlic, mashed.
Equivalent amount ginger, ditto.
One cup tamarind water.
Mix the meat with the chili paste, coriander, garlic, and ginger. Fry the sliced onion golden in sufficient oil, add the meat, fry till fragrant. Pour in the tamarind water and cook till thick. Adding a pinch of ground nutmeg while frying the meat is my recommendation here.
From this post: PULI FRY -- FRAZZLED MEAT WITH TAMARIND
KONKANI FISH CURRY
A main dish.
KONKANI FISH CURRY
Ingredients:
Two pounds firm fish, big chunks.
Half cup each: Oil, chopped onions, chopped tomatoes.
One and a half cup coconut milk (more or less one can).
Half dozen green peppers, slit and seeded.
Masala:
Three tablespoons chilipaste.
One tablespoon ground coriander.
One teaspoon each: ground cumin, turmeric, sweet chili powder.
Minced ginger, minced garlic.
Half cup of tamarind water.
Put the chili paste, spices, ginger, garlic, and tamarind water in the blender. Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, and some water. Cook for five minutes. Bring to a boil, and remove from heat.
Rice. Bread.
From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT
KONKANI FISH CURRY
Ingredients:
Two pounds firm fish, big chunks.
Half cup each: Oil, chopped onions, chopped tomatoes.
One and a half cup coconut milk (more or less one can).
Half dozen green peppers, slit and seeded.
Masala:
Three tablespoons chilipaste.
One tablespoon ground coriander.
One teaspoon each: ground cumin, turmeric, sweet chili powder.
Minced ginger, minced garlic.
Half cup of tamarind water.
Put the chili paste, spices, ginger, garlic, and tamarind water in the blender. Brown the onions. Add tomatoes and masala, fry fiercely for two minutes. Add half the coconut milk and cook till oil separates. Put in the fish, green chilies, and some water. Cook for five minutes. Bring to a boil, and remove from heat.
Rice. Bread.
From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT
JHINGA MASALA
A main dish.
JHINGA MASALA
Ingredients:
Two pounds large fresh prawns.
Half cup oil, half cup finely chopped onions.
Masala:
Three tablespoons chili paste.
Half tablespoon turmeric.
Half teaspoon each: paprika, cinnamon powder.
Quarter teaspoon clove powder.
Plenty chopped ginger, a little garlic.
Four tablespoons vinegar.
Four tablespoons tamarind water.
Put spices, vinegar, and tamarind water in the blender, add water if necessary.
Fry onions golden, add the masala, cook till the oil separates.
Add prawns, cook till done.
From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT
JHINGA MASALA
Ingredients:
Two pounds large fresh prawns.
Half cup oil, half cup finely chopped onions.
Masala:
Three tablespoons chili paste.
Half tablespoon turmeric.
Half teaspoon each: paprika, cinnamon powder.
Quarter teaspoon clove powder.
Plenty chopped ginger, a little garlic.
Four tablespoons vinegar.
Four tablespoons tamarind water.
Put spices, vinegar, and tamarind water in the blender, add water if necessary.
Fry onions golden, add the masala, cook till the oil separates.
Add prawns, cook till done.
From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT
SHRIMP BALLICHAO
A sidedish.
SHRIMP BALLICHAO
Ingredients:
Two pounds shrimp, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Masala:
Three tablespoons chili paste.
One tablespoon golden sugar.
One teaspoon garam masala.
Half a teaspoon ground black pepper.
Quarter teaspoon each ground cumin, turmeric, salt, cayenne.
Half a cup of vinegar, half a cup of tamarind water.
Put everything except shrimp, onion, and tomato in a blender. Fry the prawns a scant two minutes, remove and drain. Brown onions, add spices, then add the tomatoes. Cook till blended well and thick. Add the prawns and fry till done.
Sourdough bread.
From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT
SHRIMP BALLICHAO
Ingredients:
Two pounds shrimp, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Masala:
Three tablespoons chili paste.
One tablespoon golden sugar.
One teaspoon garam masala.
Half a teaspoon ground black pepper.
Quarter teaspoon each ground cumin, turmeric, salt, cayenne.
Half a cup of vinegar, half a cup of tamarind water.
Put everything except shrimp, onion, and tomato in a blender. Fry the prawns a scant two minutes, remove and drain. Brown onions, add spices, then add the tomatoes. Cook till blended well and thick. Add the prawns and fry till done.
Sourdough bread.
From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT
VINDALOO
Not the British national dish.
VINDALOO
Ingredients:
Two pounds pork, large cubes.
One onion, chopped.
Quarter cup of cilantro.
Marinade:
Quarter cup vinegar, tablespoon sugar, tablespoon ground pepper, plus one or two green cardamom pods, cloves, bay leaves, green chilies.
Masala:
Tablespoon chili paste.
Tablespoon ground coriander.
One teaspoon cinnamon powder.
Half teaspoon ground cumin.
Ginger and garlic.
Quarter cup vinegar.
Quarter cup strong tamarind water.
Mix the ingredients of masala smooth in a blender. Marinate meat for several hours in marinade. Brown onions, add the masala, cook till the oil separates. Add meat and marinade, heat to boil, add two or three cups of water, turn flame low. Simmer for a few hours. Add the cilantro, remove from heat.
Serve with plain white rice.
And sourdough bread.
From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT
VINDALOO
Ingredients:
Two pounds pork, large cubes.
One onion, chopped.
Quarter cup of cilantro.
Marinade:
Quarter cup vinegar, tablespoon sugar, tablespoon ground pepper, plus one or two green cardamom pods, cloves, bay leaves, green chilies.
Masala:
Tablespoon chili paste.
Tablespoon ground coriander.
One teaspoon cinnamon powder.
Half teaspoon ground cumin.
Ginger and garlic.
Quarter cup vinegar.
Quarter cup strong tamarind water.
Mix the ingredients of masala smooth in a blender. Marinate meat for several hours in marinade. Brown onions, add the masala, cook till the oil separates. Add meat and marinade, heat to boil, add two or three cups of water, turn flame low. Simmer for a few hours. Add the cilantro, remove from heat.
Serve with plain white rice.
And sourdough bread.
From here: VINDALOO, BALLICHAO, JHINGA MASALA, KONKANI FISH CURRY, KHARI BISCUIT, AND SALI MARGI; THINK OF IRANI CAFÉS IN THE FORT
PORK BALLICHAO
Macanese. Side dish.
PORK BALLICHAO
Ingredients for the enamel stew-pot:
One pound pork, cut into smallish cubes.
Four tablespoons wet shrimp paste.
Two onions, minced.
Half a dozen cloves of garlic, sliced.
Two TBS chili paste (sambal oelek).
Two to four Tbs oil.
Spice paste:
Two TBS chili paste.
Two TBS Louisiana hot sauce.
Four TBS tamarind water.
One head of garlic, separated into cloves, feet trimmed.
A piece of ginger, roughly three slices.
One TBS peppercorns.
One Tsp. ground cumin.
Half Tsp. turmeric.
Half Tsp. cinnamon.
Quarter Tsp. ground clove.
One cup of white vinegar.
Put the spice paste ingredients into the blender, reserving some of the vinegar to rinse out the remaining sludge after blending well.
Reserve it all.
Sautée the pork pieces till slightly browned at the edges, but not fully cooked. Decant and set aside. Lightly gild the garlic, add onion, fry till the onion starts to brown. Now add the chili paste and the shrimp paste and close the kitchen door if you haven't done so already.
Cook until colour and smell change, add the garlic and spice sludge, cook for a few minutes till everything is incorporated, put in the pork chunks, stir, and simmer for half an hour on low, stirring occasionally. Add a pinch of sugar at the end. When it's nice and stiff, squeeze a lemon over it.
From this post: BUT THAT SMELL!
PORK BALLICHAO
Ingredients for the enamel stew-pot:
One pound pork, cut into smallish cubes.
Four tablespoons wet shrimp paste.
Two onions, minced.
Half a dozen cloves of garlic, sliced.
Two TBS chili paste (sambal oelek).
Two to four Tbs oil.
Spice paste:
Two TBS chili paste.
Two TBS Louisiana hot sauce.
Four TBS tamarind water.
One head of garlic, separated into cloves, feet trimmed.
A piece of ginger, roughly three slices.
One TBS peppercorns.
One Tsp. ground cumin.
Half Tsp. turmeric.
Half Tsp. cinnamon.
Quarter Tsp. ground clove.
One cup of white vinegar.
Put the spice paste ingredients into the blender, reserving some of the vinegar to rinse out the remaining sludge after blending well.
Reserve it all.
Sautée the pork pieces till slightly browned at the edges, but not fully cooked. Decant and set aside. Lightly gild the garlic, add onion, fry till the onion starts to brown. Now add the chili paste and the shrimp paste and close the kitchen door if you haven't done so already.
Cook until colour and smell change, add the garlic and spice sludge, cook for a few minutes till everything is incorporated, put in the pork chunks, stir, and simmer for half an hour on low, stirring occasionally. Add a pinch of sugar at the end. When it's nice and stiff, squeeze a lemon over it.
From this post: BUT THAT SMELL!
KALE AND TOFU STIR-FRY WITH BACON
What the English might call a 'devil'.
KALE AND TOFU STIR-FRY WITH BACON
One pound fried tofu cubes bought at a market in Chinatown.
Three cloves of garlic, minced.
Two Tablespoons of sambal oelek or sambal badjak.
Two bunches (one pound) kale, rinsed and chopped.
Half a cup chicken stock.
Quarter cup sherry.
Dash of fish sauce.
Hefty pinch of sugar.
Salt and pepper.
Lime wedges.
Plus: Thick slices of French bread or sourdough drizzled with olive oil, and baked on an oiled sheet in the oven till nicely golden.
And: Six rashers of bacon cut in large pieces across, fried till almost crispy, with two to four tablespoons of the grease reserved.
First reduce the chicken stock, sherry, and fish sauce by two thirds with the pinch of sugar added. Heat up the bacon grease in a roomy fry pan, add the garlic and stir about, then add the sambal and chopped kale, stir around a few seconds on high heat, pour the reduced stock and sherry mixture into the pan and dump in the tofu and bacon pieces, toss till heated through. Add salt and pepper. Serve with the toasted slices of bread for crunch.
Lime wedges for squeezing.
A BURRITO WITH FAT IN IT!>
KALE AND TOFU STIR-FRY WITH BACON
One pound fried tofu cubes bought at a market in Chinatown.
Three cloves of garlic, minced.
Two Tablespoons of sambal oelek or sambal badjak.
Two bunches (one pound) kale, rinsed and chopped.
Half a cup chicken stock.
Quarter cup sherry.
Dash of fish sauce.
Hefty pinch of sugar.
Salt and pepper.
Lime wedges.
Plus: Thick slices of French bread or sourdough drizzled with olive oil, and baked on an oiled sheet in the oven till nicely golden.
And: Six rashers of bacon cut in large pieces across, fried till almost crispy, with two to four tablespoons of the grease reserved.
First reduce the chicken stock, sherry, and fish sauce by two thirds with the pinch of sugar added. Heat up the bacon grease in a roomy fry pan, add the garlic and stir about, then add the sambal and chopped kale, stir around a few seconds on high heat, pour the reduced stock and sherry mixture into the pan and dump in the tofu and bacon pieces, toss till heated through. Add salt and pepper. Serve with the toasted slices of bread for crunch.
Lime wedges for squeezing.
A BURRITO WITH FAT IN IT!>
SALT FISH AND CHICKEN FRIED RICE
Classic lunch fried rice.
鹹魚雞粒炒飯
['haam yü gai naap chaau faan']
For two people you will need between a quarter of a pound and a half pound of small chunked chicken, marinated in a little corn starch and rice wine. Plus nearly four ounces of a moister softer salt fish than the plank fish (柴魚 'chai yü') used for jook (柴魚花生粥 'chai yü faa saang juk'), or the dried flounder (左口魚 'jo hau yu') in won ton soup. Plus some shredded lettuce and chopped random green vegetable as desired, for both colour and a fresh flavour. A little minced ginger, chopped scallions, and an egg. And two to three cups of cooked rice, at room temperature.
Break the rice apart so it doesn't clump, cut the salt fish into small pieces, and whisk the egg.
Stir-fry the random green vegetable first, decant, leaving the hot oil in the pan. Stir-fry the salt fish till golden, decant. Add the chicken to the hot oil, quickly stir about to cook, then add the rice and minced ginger. When the rice is heated through push it to one side, dump the whisked egg into the clear space, and when it is softly set, break it into the rice, add the fish, vegetables, and lettuce, stir, add the scallion and mix in. Serve.
From this post: EXPERIMENTS WITH SALT FISH
鹹魚雞粒炒飯
['haam yü gai naap chaau faan']
For two people you will need between a quarter of a pound and a half pound of small chunked chicken, marinated in a little corn starch and rice wine. Plus nearly four ounces of a moister softer salt fish than the plank fish (柴魚 'chai yü') used for jook (柴魚花生粥 'chai yü faa saang juk'), or the dried flounder (左口魚 'jo hau yu') in won ton soup. Plus some shredded lettuce and chopped random green vegetable as desired, for both colour and a fresh flavour. A little minced ginger, chopped scallions, and an egg. And two to three cups of cooked rice, at room temperature.
Break the rice apart so it doesn't clump, cut the salt fish into small pieces, and whisk the egg.
Stir-fry the random green vegetable first, decant, leaving the hot oil in the pan. Stir-fry the salt fish till golden, decant. Add the chicken to the hot oil, quickly stir about to cook, then add the rice and minced ginger. When the rice is heated through push it to one side, dump the whisked egg into the clear space, and when it is softly set, break it into the rice, add the fish, vegetables, and lettuce, stir, add the scallion and mix in. Serve.
From this post: EXPERIMENTS WITH SALT FISH
GROUNDNUT CHOP
West African filtered through Anglo filtered through Dutchman. Good.
GROUNDNUT CHOP
Four chicken legs.
Two cups chicken stock.
Four large tomatoes, peeled and seeded.
One onion, chopped.
One or two TBS sambal oelek.
One TBS curry powder.
Quarter Tsp. ground cumin.
Quarter cup peanut butter.
A little minced garlic, ginger.
Dash of Worcestershire sauce.
Brown the chicken pieces in the frypan. Remove to a plate. Gild the onion, then add the garlic, ginger, and sambal oelek. When it is good and fragrant, put the chicken pieces back in and add the tomatoes, curry powder, and ground cumin. Stir about to coat the pieces, pour in the broth, scrape crusty bits off the bottom of the pan, bring to a boil then turn the heat low and let it simmer. Stir occasionally.
After twenty minutes, mix the peanut butter with half a cup of warm water, and add to the pan, with a dash of Worcestershire sauce. Stir this into the pan and stir till smooth. If it's too thick, add water. Simmer another ten minutes or so, then serve alongside a mound of rice, garnished liberally with chopped green chilies and parsley or cilantro.
If you want to be really authentic, in lieu of any minced ginger, rub the chicken pieces with a little ground dried ginger before browning them, and add smoked salt fish to the stew along with various vegetables. Cooked vegetables should be on the side (greens and pot liquor, or garlic spinach), and the sauce should be sort of thick. Smooth but thick.
Some people add Scotch Bonnets and hardboiled eggs.
From here: GROUNDNUT CHOP
GROUNDNUT CHOP
Four chicken legs.
Two cups chicken stock.
Four large tomatoes, peeled and seeded.
One onion, chopped.
One or two TBS sambal oelek.
One TBS curry powder.
Quarter Tsp. ground cumin.
Quarter cup peanut butter.
A little minced garlic, ginger.
Dash of Worcestershire sauce.
Brown the chicken pieces in the frypan. Remove to a plate. Gild the onion, then add the garlic, ginger, and sambal oelek. When it is good and fragrant, put the chicken pieces back in and add the tomatoes, curry powder, and ground cumin. Stir about to coat the pieces, pour in the broth, scrape crusty bits off the bottom of the pan, bring to a boil then turn the heat low and let it simmer. Stir occasionally.
After twenty minutes, mix the peanut butter with half a cup of warm water, and add to the pan, with a dash of Worcestershire sauce. Stir this into the pan and stir till smooth. If it's too thick, add water. Simmer another ten minutes or so, then serve alongside a mound of rice, garnished liberally with chopped green chilies and parsley or cilantro.
If you want to be really authentic, in lieu of any minced ginger, rub the chicken pieces with a little ground dried ginger before browning them, and add smoked salt fish to the stew along with various vegetables. Cooked vegetables should be on the side (greens and pot liquor, or garlic spinach), and the sauce should be sort of thick. Smooth but thick.
Some people add Scotch Bonnets and hardboiled eggs.
From here: GROUNDNUT CHOP
CHARSIU KEDGEREE
A suitable dish for breakfast. If you're Cantonese Hindustani Dutch Anglo altogether.
CHARSIU KEDGEREE
One pound charsiu pork (叉燒), sliced at the store.
Four cups cooked rice.
Four hardboiled eggs, cut into quarters.
Two TBS Thai yellow curry paste.
One large onion, chopped.
Some minced ginger.
Generous pinches of nutmeg and ground cumin.
Dash Worcestershire Sauce (喼汁 'kip chap').
Chopped parsley / cilantro for garnish.
Lime wedges, sambal (chilipaste or hot sauce).
Slow-fry the onion and ginger in butter and olive oil till golden and fragrant. Add the curry paste and a little splash of water, stir to mix, continue cooking till the water is almost gone. Add the cooked rice and spice pinches, mix it. Then add the charsiu and the dash Worcestershire, and when it is all heated through, dump into a serving platter, and arrange the egg segments on top. Garnish with the parsley and cilantro. Or minced chives.
Serve with lime wedges and sambal.
From this post: WHEN THERE IS NO RED HERRING
CHARSIU KEDGEREE
One pound charsiu pork (叉燒), sliced at the store.
Four cups cooked rice.
Four hardboiled eggs, cut into quarters.
Two TBS Thai yellow curry paste.
One large onion, chopped.
Some minced ginger.
Generous pinches of nutmeg and ground cumin.
Dash Worcestershire Sauce (喼汁 'kip chap').
Chopped parsley / cilantro for garnish.
Lime wedges, sambal (chilipaste or hot sauce).
Slow-fry the onion and ginger in butter and olive oil till golden and fragrant. Add the curry paste and a little splash of water, stir to mix, continue cooking till the water is almost gone. Add the cooked rice and spice pinches, mix it. Then add the charsiu and the dash Worcestershire, and when it is all heated through, dump into a serving platter, and arrange the egg segments on top. Garnish with the parsley and cilantro. Or minced chives.
Serve with lime wedges and sambal.
From this post: WHEN THERE IS NO RED HERRING
COLESLAW
The Dutch contribution to July 4th. And somewhat regretable.
COLESLAW
One cabbage, cored and shredded. Or equivalent amounts red and green cabbage.
Two large carrots, peeled and shredded.
Small handful parsley, chopped.
Dressing:
One cup mayonnaise, or slightly more.
Two TBS fresh lime juice.
One TBS Dijon mustard.
One TBS chipotle paste, or slightly more .
One Tsp. anchovy paste.
One or two cloves garlic, lightly roasted, mashed smooth with olive oil.
Dash Tabasco.
Salt and pepper.
Whisk the mayo, mustard, pastes, garlic, Tabasco, and salt and pepper together till smooth. Use this to dress the slaw. Optionally, capers may be added, minced or not. Chopped olives also.
Don't make it too wet.
Chill for an hour.
From this post: THERE WERE COOKIES!
COLESLAW
One cabbage, cored and shredded. Or equivalent amounts red and green cabbage.
Two large carrots, peeled and shredded.
Small handful parsley, chopped.
Dressing:
One cup mayonnaise, or slightly more.
Two TBS fresh lime juice.
One TBS Dijon mustard.
One TBS chipotle paste, or slightly more .
One Tsp. anchovy paste.
One or two cloves garlic, lightly roasted, mashed smooth with olive oil.
Dash Tabasco.
Salt and pepper.
Whisk the mayo, mustard, pastes, garlic, Tabasco, and salt and pepper together till smooth. Use this to dress the slaw. Optionally, capers may be added, minced or not. Chopped olives also.
Don't make it too wet.
Chill for an hour.
From this post: THERE WERE COOKIES!
SOY SAUCE CHICKEN
The classic dish.
豉油雞
SOY SAUCE CHICKEN
Marinade
2½ cups soy sauce.
½ cup Shaoxing wine or sherry.
Four TBS dark soy sauce, for depth.
Four tablespoons sesame oil.
One cup brown sugar.
3 to 5 slices ginger.
3 to 5 cloves garlic, smashed.
5 green onions.
3 cloves.
1 or 2 star anise pods.
1 small cinnamon stick.
And a chicken.
Cut the scallions into large sections. Put everything in a saucepan, bring to a light boil while stirring. When the sugar has dissolved take it off the flame and let it cool down. Then use it to "marinate" a young freshly killed chicken overnight on the bottom shelf of the fridge. A food grade plastic bag is excellent for this, and if properly "wedged" will allow the liquid to touch all of the bird.
The next day take it out and place the bird inside a pot, pour the marinade in, and add some water to cover. Bring to a boil, and turn the heat low. After less than five minutes simmer, turn off the heat and let it sit for an hour or so.
Take the bird out of its liquid and chop into chunks.
Strew some minced scallion over to serve.
From here: THE BIRTHDAY CAKE
豉油雞
SOY SAUCE CHICKEN
Marinade
2½ cups soy sauce.
½ cup Shaoxing wine or sherry.
Four TBS dark soy sauce, for depth.
Four tablespoons sesame oil.
One cup brown sugar.
3 to 5 slices ginger.
3 to 5 cloves garlic, smashed.
5 green onions.
3 cloves.
1 or 2 star anise pods.
1 small cinnamon stick.
And a chicken.
Cut the scallions into large sections. Put everything in a saucepan, bring to a light boil while stirring. When the sugar has dissolved take it off the flame and let it cool down. Then use it to "marinate" a young freshly killed chicken overnight on the bottom shelf of the fridge. A food grade plastic bag is excellent for this, and if properly "wedged" will allow the liquid to touch all of the bird.
The next day take it out and place the bird inside a pot, pour the marinade in, and add some water to cover. Bring to a boil, and turn the heat low. After less than five minutes simmer, turn off the heat and let it sit for an hour or so.
Take the bird out of its liquid and chop into chunks.
Strew some minced scallion over to serve.
From here: THE BIRTHDAY CAKE
SALI BOTI
How to prepare Parsi mutton.
SALI BOTI
Fry a goodly amount of chopped onion in plenty of oil, add ginger and garlic when it starts to turn golden. Drain off the excess oil, keep frying the onion garlic ginger. Add red chili powder, then turmeric. Chopped chilies shortly after, salt and a small splash water. Add chunked mutton gosht and, and when the oil comes out, throw in several chopped tomatoes (peeled), some red chili paste, and two or three whole green chilies. Simmer for an hour or so, adding water as necessary to keep it very slightly soupy.
Then add ground cumin and garam masala.
Cook only a little while longer.
Then serve with potato straws (sali) on top.
A goodly handful. Both texture and taste.
SALI (potato shoestrings)
The best way to prepare them is deepfrying in an electric fryer, draining and salting them immediately once they come out of the hot oil. They keep in a sealed container, cool dry place, for about ten days.
Parsees dump these on mutton curries, keema, chicken, and even eggs (sali per eedu). Famously, jordaloo boti (a hearty and tangy mutton dish with dried apricots) seems incomplete without sali, though that is not customary.
From this post: The prospect of lunch
SALI BOTI
Fry a goodly amount of chopped onion in plenty of oil, add ginger and garlic when it starts to turn golden. Drain off the excess oil, keep frying the onion garlic ginger. Add red chili powder, then turmeric. Chopped chilies shortly after, salt and a small splash water. Add chunked mutton gosht and, and when the oil comes out, throw in several chopped tomatoes (peeled), some red chili paste, and two or three whole green chilies. Simmer for an hour or so, adding water as necessary to keep it very slightly soupy.
Then add ground cumin and garam masala.
Cook only a little while longer.
Then serve with potato straws (sali) on top.
A goodly handful. Both texture and taste.
SALI (potato shoestrings)
The best way to prepare them is deepfrying in an electric fryer, draining and salting them immediately once they come out of the hot oil. They keep in a sealed container, cool dry place, for about ten days.
Parsees dump these on mutton curries, keema, chicken, and even eggs (sali per eedu). Famously, jordaloo boti (a hearty and tangy mutton dish with dried apricots) seems incomplete without sali, though that is not customary.
From this post: The prospect of lunch
RENDANG
A coconut and meat dish from Indonesia. Meant as a minor accompaniment to rice and other dishes.
RENDANG
One onion, chopped.
Half a dozen cloves of garlic.
Half a cup mashed hot chilies (sambal ulek).
A thumblength ginger (in lieu of galangal).
One TBS ground turmeric.
One teaspoon each coriander and cumin powder.
Two pounds of meat cut into large chunks.
Four to six cups of coconut milk (three cans).
Three stalks lemon grass, bruised.
Nutmeg and lemon zest.
Put the onion, chilies, garlic, ginger, and spices in a blender, whir till smooth. Add a little of the coconut milk if necessary. Salt and pepper the meat, rub with oil, and brown a little in a pan. Add the spice puree and cook while stirring for five minutes or so, then inundate with the rest of the coconut milk and add the lemon grass. Put to simmer over low heat, stirring frequently, till all the liquid is gone and the oil has separated, which will take a few hours.
Then raise the heat a bit, add a generous pinch of nutmeg and some grated lemon zest, and "fry" the meat till dark and toasty.
Originally from this post: OILING THE MEAT
RENDANG
One onion, chopped.
Half a dozen cloves of garlic.
Half a cup mashed hot chilies (sambal ulek).
A thumblength ginger (in lieu of galangal).
One TBS ground turmeric.
One teaspoon each coriander and cumin powder.
Two pounds of meat cut into large chunks.
Four to six cups of coconut milk (three cans).
Three stalks lemon grass, bruised.
Nutmeg and lemon zest.
Put the onion, chilies, garlic, ginger, and spices in a blender, whir till smooth. Add a little of the coconut milk if necessary. Salt and pepper the meat, rub with oil, and brown a little in a pan. Add the spice puree and cook while stirring for five minutes or so, then inundate with the rest of the coconut milk and add the lemon grass. Put to simmer over low heat, stirring frequently, till all the liquid is gone and the oil has separated, which will take a few hours.
Then raise the heat a bit, add a generous pinch of nutmeg and some grated lemon zest, and "fry" the meat till dark and toasty.
Originally from this post: OILING THE MEAT
SHRIMP SINGAPORE
A classic American dish from the past which I have never prepared. And probably won't.
Shrimp Singapore
4 firm bananas
Melted butter or margarine
Salt
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender. Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings
Curry Sauce
6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock
Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.
NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.
Shrimp Singapore
4 firm bananas
Melted butter or margarine
Salt
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender. Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings
Curry Sauce
6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock
Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.
NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.
FISH FLAVOUR EGGPLANT SAUCE
魚香茄子汁
YÜ HEUNG KE JI CHAP
Six to ten garlic cloves, minced.
Equivalent amount of ginger, minced.
Three scallions, minced.
Three fresh hot peppers, minced.
Half a cup sherry or rice wine.
Three TBS hot bean paste (辣豆瓣酱 'laat dau-baan jeung').
Three TBS soy sauce.
Three TBS fragrant black vinegar (鎮江香醋 'jan-gong heung-cho').
One TBS of chili-garlic sauce.
A teaspoon of sugar.
Cooking oil.
A brisk dash dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
Innovation: one cup of good chicken stock, and a tablespoon of corn starch whisked with two tablespoons of luke-warm water. This way there will be enough for multiple servings of bird.
Heat a pan with the cooking oil, and dump the garlic, ginger, scallion, and chili into it. Stirfry till the fragrance rises and the garlic is golden. Splash the sherry into the hot pan, let it flame, then mix everything else in, and continue, stirring as you go. Add more water if necessary, when it's done decant to a gravy boat.
Originally from this post: IT'S ALL WHITE MEAT
YÜ HEUNG KE JI CHAP
Six to ten garlic cloves, minced.
Equivalent amount of ginger, minced.
Three scallions, minced.
Three fresh hot peppers, minced.
Half a cup sherry or rice wine.
Three TBS hot bean paste (辣豆瓣酱 'laat dau-baan jeung').
Three TBS soy sauce.
Three TBS fragrant black vinegar (鎮江香醋 'jan-gong heung-cho').
One TBS of chili-garlic sauce.
A teaspoon of sugar.
Cooking oil.
A brisk dash dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
Innovation: one cup of good chicken stock, and a tablespoon of corn starch whisked with two tablespoons of luke-warm water. This way there will be enough for multiple servings of bird.
Heat a pan with the cooking oil, and dump the garlic, ginger, scallion, and chili into it. Stirfry till the fragrance rises and the garlic is golden. Splash the sherry into the hot pan, let it flame, then mix everything else in, and continue, stirring as you go. Add more water if necessary, when it's done decant to a gravy boat.
Originally from this post: IT'S ALL WHITE MEAT
Friday, January 1, 2021
GREEN CURRY PASTE
Thai recipes call for this, and standardized commercial versions are available. If making your own, note that a correct recipe would include coriander root, which is hard to find away from specialty markets.
But strictly speaking, one can do without.
If fresh galangal (lengkuas) is available, use that instead of most of the ginger.
CURRY PASTE
6 cloves of garlic.
2 shallots.
One large thumblength ginger.
2 lemongrass stalks, trimmed and rinsed.
9 green Serrano chillies or 6 green Thai chilies.
One Tsp ground cumin.
One Tsp ground coriander.
One Tsp fresh lemon zest (in lieu of makrut or djeruk perut).
1/4 tsp white pepper.
1/4 tsp turmeric.
One cup of fresh coriander.
2 Tbs fish sauce.
A pinch of sugar.
Mince what can be minced before dumping everything into the blender. Osterize, adding a dribble of water if and as necessary.
This makes enough for one or two dishes. If making a larger quantity, wrap it in plastic and freeze it.
But strictly speaking, one can do without.
If fresh galangal (lengkuas) is available, use that instead of most of the ginger.
CURRY PASTE
6 cloves of garlic.
2 shallots.
One large thumblength ginger.
2 lemongrass stalks, trimmed and rinsed.
9 green Serrano chillies or 6 green Thai chilies.
One Tsp ground cumin.
One Tsp ground coriander.
One Tsp fresh lemon zest (in lieu of makrut or djeruk perut).
1/4 tsp white pepper.
1/4 tsp turmeric.
One cup of fresh coriander.
2 Tbs fish sauce.
A pinch of sugar.
Mince what can be minced before dumping everything into the blender. Osterize, adding a dribble of water if and as necessary.
This makes enough for one or two dishes. If making a larger quantity, wrap it in plastic and freeze it.
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