JOLLOF RICE
Two cups long grain rice.
Two cups chicken stock.
One small onion, chopped.
One can of tomatoes (more or less two cups).
One or two Scotch Bonnet chilies.
Four TBS tomato paste.
A bouillon cube.
One Tsp. dried shrimp powder.
One Tsp. salt.
Very generous pinches dried thyme and curry powder.
Small pinches nutmeg and dried ginger.
Small pinch cinnamon powder (optional).
A little minced fresh ginger (optional).
Lightly parboil the rice. Drain, rinse under cold water, set aside.
Empty the can of tomatoes into the blender, dump in the scotch bonnets, and whir smooth.
Add plenty of oil to a deep pot, saute the onion till translucent and beyond. Add the tomato and pepper puree, plus fresh ginger if using, stir to incorporate, and cook for about five minutes. Put in the tomato paste, crumble the bouillon cube into the pot, stir, and add the shrimp powder, salt, and pinched spices. Cook for another several minutes.
When the oil starts rising to the top, take nearly half of the resultant goo out of the pot and set it aside, but leave the onion fragments in. Add the stock to the pot, simmer a bit. Mix in the parboiled rice, and add water as needed so that there is liquid on top.
Put it on a low flame (use a heat-protector), and let the rice absorb the moisture for about fifteen minutes. When it's dry on top, mix in the reserved goo, and let it cook about five minutes longer.
It is done.
The reason why you remove some tomato stew when adding the rice is to decrease the chances of scorching and burning, and to allow a certain texture to develop in the grains.
Fried peanuts and hardboiled egg can be used to garnish if you find that necessary, but it's fine the way it is.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/11/jollof-rice.html.
Monday, November 3, 2014
Thursday, October 30, 2014
GEFILTE FISH
GEFILTE FISH
Benodigd, voor de visballen:
Required, for the fishballs:
Twee pond lichte vis, zowel zee als zoetwater vis.
Two pounds of white fish, both fresh and saltwater.
2 Kleine uien, versnipperd.
2 Small onions, minced very fine.
6 - 7 Eetlepels matzemeel.
6 to 7 Tbs. Matzameal.
4 Eieren.
4 Eggs.
1 Eetlepel suiker.
One Tbs. Sugar.
2 Theelepel zout.
2 Tsp. Salt.
2 Theelepel peper.
Two Tsp. pepper.
Voor de soep:
For the soup:
Vier pond vissenkoppen, graten, en vel.
4 Pounds fishheads, scraps, bones, skin.
1 grote peen, geschraapt en gehakt.
A large carrot, cleaned and chopped.
4 stengels selderij, gehakt.
Four stalks of celery, chopped.
2 Kleine uien, gepeld.
Two onions, peeled.
Bereidingswijze:
Preparation:
Hak de vis erg fijn. Meng er doorheen: ui, matzemeel, eieren, suiker, zout en peper.
Chop the fish finely. Mix with the minced onion, matzameal, eggs, sugar, salt, and pepper.
Plaats de vismengsel in een kom en laat in de koelkast 1 uur rusten.
Place the fishmixture in a bowl, and let it rest one hour in the fridge.
Doe alle visresten, met peen, selderij, en ui in een kastrol, giet er genoeg water bij dat alles ruwweg 5 cm onder staat. Breng aan de kook en laat 15 minuten zachtjes (niet borrelend) koken.
Place all fishscrap materials, carrot, celery and the two peeled onions in a cauldron, add enough liguid that it stand under by roughly two inches. Raise to boil and simmer (do not allow to roil) for fifteen minutes.
Met vochtige handen ovalen ballen van het vismengsel vormen.
With damp hands form oval balls of the fishmixture.
Plaats de visballen voorzichtig in de hete vloeistof, bedeksel de pan, en laat de visballen 1 uur of ietwat langer sudderen. Lang garen heeft voordelen voor zowel de smaak als de structuur van de visballen. Let op dat de visbalen helemaal bedekt blijven met vloeistof, daar ze veel vocht opnemen. Voeg indien nodig wat (heet) water toe.
Place the fishballs carefully in the hot liquid, cover with the lid, and simmer for an hour or more. Long poaching improves both the taste and the structure of the fishballs. Check to make sure the balls remain inundated - they take up rather much moisture. If necessary add some (hot) water.
Neem de visballen met een spaan uit de pan en leg ze in een soep schaal.
Remove the fishballs with a slotted spoon from the pan, and place in a tureen.
Zeef het kookvocht, en schenk het over de visballen.
Strain the kooking liquid, and pour over the fishballs.
De gefilte fish is, mits bewaard in het kookvocht, ten minste 3 dagen in de koelkast houdbaar.
Gefilte fish, submerged in cooking liquid, can be kept for at least three days in the refrigerator.
Geef er mierikswortel (chrein) bij.
Serve with horseradish.
Het gerecht mag met de gekookte peen (gesneden of gesnipperd) gegarneerd worden.
The dish may be garnished with the cooked carrot (sliced or minced).
Alzook peterselie.
As well as parsley.
Benodigd, voor de visballen:
Required, for the fishballs:
Twee pond lichte vis, zowel zee als zoetwater vis.
Two pounds of white fish, both fresh and saltwater.
2 Kleine uien, versnipperd.
2 Small onions, minced very fine.
6 - 7 Eetlepels matzemeel.
6 to 7 Tbs. Matzameal.
4 Eieren.
4 Eggs.
1 Eetlepel suiker.
One Tbs. Sugar.
2 Theelepel zout.
2 Tsp. Salt.
2 Theelepel peper.
Two Tsp. pepper.
Voor de soep:
For the soup:
Vier pond vissenkoppen, graten, en vel.
4 Pounds fishheads, scraps, bones, skin.
1 grote peen, geschraapt en gehakt.
A large carrot, cleaned and chopped.
4 stengels selderij, gehakt.
Four stalks of celery, chopped.
2 Kleine uien, gepeld.
Two onions, peeled.
Bereidingswijze:
Preparation:
Hak de vis erg fijn. Meng er doorheen: ui, matzemeel, eieren, suiker, zout en peper.
Chop the fish finely. Mix with the minced onion, matzameal, eggs, sugar, salt, and pepper.
Plaats de vismengsel in een kom en laat in de koelkast 1 uur rusten.
Place the fishmixture in a bowl, and let it rest one hour in the fridge.
Doe alle visresten, met peen, selderij, en ui in een kastrol, giet er genoeg water bij dat alles ruwweg 5 cm onder staat. Breng aan de kook en laat 15 minuten zachtjes (niet borrelend) koken.
Place all fishscrap materials, carrot, celery and the two peeled onions in a cauldron, add enough liguid that it stand under by roughly two inches. Raise to boil and simmer (do not allow to roil) for fifteen minutes.
Met vochtige handen ovalen ballen van het vismengsel vormen.
With damp hands form oval balls of the fishmixture.
Plaats de visballen voorzichtig in de hete vloeistof, bedeksel de pan, en laat de visballen 1 uur of ietwat langer sudderen. Lang garen heeft voordelen voor zowel de smaak als de structuur van de visballen. Let op dat de visbalen helemaal bedekt blijven met vloeistof, daar ze veel vocht opnemen. Voeg indien nodig wat (heet) water toe.
Place the fishballs carefully in the hot liquid, cover with the lid, and simmer for an hour or more. Long poaching improves both the taste and the structure of the fishballs. Check to make sure the balls remain inundated - they take up rather much moisture. If necessary add some (hot) water.
Neem de visballen met een spaan uit de pan en leg ze in een soep schaal.
Remove the fishballs with a slotted spoon from the pan, and place in a tureen.
Zeef het kookvocht, en schenk het over de visballen.
Strain the kooking liquid, and pour over the fishballs.
De gefilte fish is, mits bewaard in het kookvocht, ten minste 3 dagen in de koelkast houdbaar.
Gefilte fish, submerged in cooking liquid, can be kept for at least three days in the refrigerator.
Geef er mierikswortel (chrein) bij.
Serve with horseradish.
Het gerecht mag met de gekookte peen (gesneden of gesnipperd) gegarneerd worden.
The dish may be garnished with the cooked carrot (sliced or minced).
Alzook peterselie.
As well as parsley.
Thursday, August 14, 2014
LION HEADS IN SOUP 滬式上湯獅子頭 WU SIK SEUNG TONG SI JI TAU
A typical Shanghainese meatball, but done more-or-less as they would do it in Hong Kong.
滬式上湯獅子頭
WU SIK SEUNG TONG SI JI TAU
[Shanghai style lion heads in soup]
For the balls:
One pound ground pork.
Three rashers bacon, chopped.
Five or six matai (water chestnuts), chopped.
Two TBS soy sauce.
Two TBS sugar.
One TBS sherry.
Half TBS sesame oil.
One green onion, chopped.
One thumb of ginger, minced.
Two to three cloves garlic, minced.
Two eggs, beaten.
Four TBS cornstarch.
Pinch of five spice powder.
Pinch of freshly ground pepper.
For the broth:
1 pound bokchoi, bases trimmed.
One or two slices of ginger.
One and a half cups of superior stock or broth.
Note: you can substitute quatre epices for the five spice, or a little ground nutmeg.
To prepare the lion heads, mix the pork, bacon, ginger, garlic, matai (馬蹄), and green onion. Work it over with a chef's knife or cleaver till it is considerably finer in texture than it was. Use the blade to scoop it into a bowl, and add the remaining ball-ingredients. Mix well. It should be sticky but on the firm side, not gloopy. If necessary add a little more cornstarch.
Form into four large balls.
Heat a layer of oil in a deep pan or wok. Place the meatballs herein, and colour all over; whether you roll them around or turn them is up to you. Do not cook through, merely brown the outside and firm them up.
Remove them to a casserole. Heat up the stock or broth and pour over the meatballs; it need not cover them. Simmer for about ten minutes or so before adding the bokchoi to cook alongside. When the stems have become tender and the leaves are wilted, the dish is done.
I like to cook large chunks of cucumber (peeled and seeded) with the meatballs and cabbage; I am a barbarian.
Serve each ball with some of the soup and vegetables.
First posted here: http://atthebackofthehill.blogspot.com/2014/08/lion-heads-in-soup.html.
滬式上湯獅子頭
WU SIK SEUNG TONG SI JI TAU
[Shanghai style lion heads in soup]
For the balls:
One pound ground pork.
Three rashers bacon, chopped.
Five or six matai (water chestnuts), chopped.
Two TBS soy sauce.
Two TBS sugar.
One TBS sherry.
Half TBS sesame oil.
One green onion, chopped.
One thumb of ginger, minced.
Two to three cloves garlic, minced.
Two eggs, beaten.
Four TBS cornstarch.
Pinch of five spice powder.
Pinch of freshly ground pepper.
For the broth:
1 pound bokchoi, bases trimmed.
One or two slices of ginger.
One and a half cups of superior stock or broth.
Note: you can substitute quatre epices for the five spice, or a little ground nutmeg.
To prepare the lion heads, mix the pork, bacon, ginger, garlic, matai (馬蹄), and green onion. Work it over with a chef's knife or cleaver till it is considerably finer in texture than it was. Use the blade to scoop it into a bowl, and add the remaining ball-ingredients. Mix well. It should be sticky but on the firm side, not gloopy. If necessary add a little more cornstarch.
Form into four large balls.
Heat a layer of oil in a deep pan or wok. Place the meatballs herein, and colour all over; whether you roll them around or turn them is up to you. Do not cook through, merely brown the outside and firm them up.
Remove them to a casserole. Heat up the stock or broth and pour over the meatballs; it need not cover them. Simmer for about ten minutes or so before adding the bokchoi to cook alongside. When the stems have become tender and the leaves are wilted, the dish is done.
I like to cook large chunks of cucumber (peeled and seeded) with the meatballs and cabbage; I am a barbarian.
Serve each ball with some of the soup and vegetables.
First posted here: http://atthebackofthehill.blogspot.com/2014/08/lion-heads-in-soup.html.
Monday, August 4, 2014
STUFFED CABBAGE -- GOLUBTSI, GOLUMPKI, SARMALE, SARMA
STUFFED CABBAGE
[Golubtsi, Golumpki, Sarmale, Sarma.]
Two heads of cabbage.
Two pounds ground pork.
Two onions, finely chopped.
Two or three garlic cloves, finely chopped.
One cup of raw rice.
Two pounds of tomatoes.
Handful of fresh herbs.
Big pinch dried thyme.
One TBS paprika.
One Tsp. ground pepper.
Pinches salt, nutmeg, clove, and cinnamon.
Three or four bay leaves.
Jigger of sherry.
Juice of one lemon.
Chicken broth or good stock: 1½ - 2 cups.
Several rashers of smoked bacon, sliced.
Sautée the onions and garlic in a little olive oil. When they have become translucent and soft, add the paprika and cook for another minute or so, then set aside to cool.
Meanwhile, bring water to boil in a large pot . Core of the cabbages and when the water boils, dump the cabbage in. Peel off the leaves one by one as they start to get soft and put them on a plate. You need them soft and limp so that they can be rolled; this means painful fingertips. Trim off the stiffest parts.
When done, hold each tomato over an open flame with a fork, to char the skin and facilitate peeling, or blanch them in the boiling water to the same purpose. Personally, I prefer the fire method; it tastes better. Once peeled, core them and remove the pips. Then chop coarsely, and mix in whatever fresh herbs you judge suitable.
Mix the meat with the onions, garlic, rice, and powdered spices, plus a pinch of salt.
Put a spoonful of this mixture on a limp cabbage leaf and roll it up, tucking in the edges like a burrito or an eggroll. Whatever cabbage is left over should be chopped and put in the bottom of the pot. Arrange the cabbage rolls on top, add the bay leaves. Cover this with the chopped tomato, and add the stock, plus water to cover and the dash of sherry.
Dump the smoked bacon on top.
Squeeze the lemon over.
Place the vessel in the oven at 350 degrees for four hours, check on it occasionally.
A very large clay pot is perfect for making this, so is a large enameled Dutch oven or stew pot.
Two things to take note of: the rolls should be loose enough that the rice within can comfortably expand, and the pot should only be half-way filled for the same reason.
If the top surface of the tomato congeals a bit, that will concentrate the flavours, which is something you want.
Serve alongside potatoes or polenta.
Hot peppers, fresh or pickled, also belong on the table.
Originally from here: http://atthebackofthehill.blogspot.com/2014/01/romanian-stuffed-cabbage-chou-farci.html.
[Golubtsi, Golumpki, Sarmale, Sarma.]
Two heads of cabbage.
Two pounds ground pork.
Two onions, finely chopped.
Two or three garlic cloves, finely chopped.
One cup of raw rice.
Two pounds of tomatoes.
Handful of fresh herbs.
Big pinch dried thyme.
One TBS paprika.
One Tsp. ground pepper.
Pinches salt, nutmeg, clove, and cinnamon.
Three or four bay leaves.
Jigger of sherry.
Juice of one lemon.
Chicken broth or good stock: 1½ - 2 cups.
Several rashers of smoked bacon, sliced.
Sautée the onions and garlic in a little olive oil. When they have become translucent and soft, add the paprika and cook for another minute or so, then set aside to cool.
Meanwhile, bring water to boil in a large pot . Core of the cabbages and when the water boils, dump the cabbage in. Peel off the leaves one by one as they start to get soft and put them on a plate. You need them soft and limp so that they can be rolled; this means painful fingertips. Trim off the stiffest parts.
When done, hold each tomato over an open flame with a fork, to char the skin and facilitate peeling, or blanch them in the boiling water to the same purpose. Personally, I prefer the fire method; it tastes better. Once peeled, core them and remove the pips. Then chop coarsely, and mix in whatever fresh herbs you judge suitable.
Mix the meat with the onions, garlic, rice, and powdered spices, plus a pinch of salt.
Put a spoonful of this mixture on a limp cabbage leaf and roll it up, tucking in the edges like a burrito or an eggroll. Whatever cabbage is left over should be chopped and put in the bottom of the pot. Arrange the cabbage rolls on top, add the bay leaves. Cover this with the chopped tomato, and add the stock, plus water to cover and the dash of sherry.
Dump the smoked bacon on top.
Squeeze the lemon over.
Place the vessel in the oven at 350 degrees for four hours, check on it occasionally.
A very large clay pot is perfect for making this, so is a large enameled Dutch oven or stew pot.
Two things to take note of: the rolls should be loose enough that the rice within can comfortably expand, and the pot should only be half-way filled for the same reason.
If the top surface of the tomato congeals a bit, that will concentrate the flavours, which is something you want.
Serve alongside potatoes or polenta.
Hot peppers, fresh or pickled, also belong on the table.
Originally from here: http://atthebackofthehill.blogspot.com/2014/01/romanian-stuffed-cabbage-chou-farci.html.
Sunday, August 3, 2014
TIYULA ITUM
To make tiyula itum, meat chunks are rubbed with pamapa, then braised with fried onion and garlic. Turmeric, ginger, and galangal (langkuwas) are added, and after a little bit more simmering, liquid is poured in. It is cooked for ten more minutes and served with rice or ketupat.
[Pamapa: pounded spice; in this case, two cups of charred coconut meat, two to four stalks lemon grass (sae; sereh in Indonesian), and half a dozen cloves garlic, all pounded very fine and mixed with a little oil. Galangal: dwarf ginger, called Lengkuas in Indonesian and Malay, also known as langkuwas and lengkang. Lemon grass and galangal are signature ingredients in a lot of Indonesian and South-East Asian cooking. Ketupat, Katupat: compressed rice; rice cooked in leaf packets, which causes the grains to loose their individuality and become dense.]
Properly made, it will be blue-black, with a faint hint of a greenish hue due to the turmeric.
On lieu of charred coconut chunk, one can use shredded coconut, which is more easily come by in San Francisco.
TIYULA ITUM RECIPE
Two pounds of goat or beef, chunked on the bone.
Two cups of grated coconut.
One onion, chopped.
Three stalks of lemon grass.
Six cloves garlic.
Three inches of ginger.
Three Tsp. turmeric.
One Tsp. galangal powder.
Half Tsp. dried ginger powder (non-standard!).
Half Tsp. ground pepper.
Two to four TBS sambal ulek or Sriracha sauce.
Generous pinch sugar.
Small pinch salt.
Liquid: coconut milk, broth, and water.
Cut the lemon grass into two or three inch long segments.
Bruise them by whacking, which helps release the flavour.
Roast the coconut shreds in an iron skillet till they are a disturbingly dark hue, black even. Then grind this fine, and add two or three tablespoons of cooking oil. Rub this all over the meat, which you have washed very well to remove all traces of blood.
Fry the onion golden, add the garlic and ginger, fry a bit more. Add the meat and lemon grass, cook till very fragrant, four or five minutes. Add the powdered spices and sugar, plus the sambal or Sriracha sauce, stir to distribute over heat. Let it gently seethe on low for a few minutes, stir to prevent it scorching.
Add the liquid -- about two cups each of water, broth, and coconut milk -- and raise to a boil. Turn low, and simmer for about ten minutes.
Some whole red chilies can be thrown on top.
It can eaten as soup, or served alongside rice.
Coconut milk is not necessary, and often left out. The amount of liquid is variable, and depends on your own preference. If you are making it soupy, increase the quantity of charred coconut, spices, and chili.
If more stewy, decrease.
In the traditional recipe, chunks of fresh coconut meat are charred over flames till they are easy to pound. That is rather hard to manage here, so instead I utilize shredded coconut, precisely like what is commonly made into serundeng.
Note that turmeric and galangal are used fresh in South-East Asia, but are hard to find in anything other than powdered form in the West.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/08/tiyula-itum-black-soup-with-burnt.html.
[Pamapa: pounded spice; in this case, two cups of charred coconut meat, two to four stalks lemon grass (sae; sereh in Indonesian), and half a dozen cloves garlic, all pounded very fine and mixed with a little oil. Galangal: dwarf ginger, called Lengkuas in Indonesian and Malay, also known as langkuwas and lengkang. Lemon grass and galangal are signature ingredients in a lot of Indonesian and South-East Asian cooking. Ketupat, Katupat: compressed rice; rice cooked in leaf packets, which causes the grains to loose their individuality and become dense.]
Properly made, it will be blue-black, with a faint hint of a greenish hue due to the turmeric.
On lieu of charred coconut chunk, one can use shredded coconut, which is more easily come by in San Francisco.
TIYULA ITUM RECIPE
Two pounds of goat or beef, chunked on the bone.
Two cups of grated coconut.
One onion, chopped.
Three stalks of lemon grass.
Six cloves garlic.
Three inches of ginger.
Three Tsp. turmeric.
One Tsp. galangal powder.
Half Tsp. dried ginger powder (non-standard!).
Half Tsp. ground pepper.
Two to four TBS sambal ulek or Sriracha sauce.
Generous pinch sugar.
Small pinch salt.
Liquid: coconut milk, broth, and water.
Cut the lemon grass into two or three inch long segments.
Bruise them by whacking, which helps release the flavour.
Roast the coconut shreds in an iron skillet till they are a disturbingly dark hue, black even. Then grind this fine, and add two or three tablespoons of cooking oil. Rub this all over the meat, which you have washed very well to remove all traces of blood.
Fry the onion golden, add the garlic and ginger, fry a bit more. Add the meat and lemon grass, cook till very fragrant, four or five minutes. Add the powdered spices and sugar, plus the sambal or Sriracha sauce, stir to distribute over heat. Let it gently seethe on low for a few minutes, stir to prevent it scorching.
Add the liquid -- about two cups each of water, broth, and coconut milk -- and raise to a boil. Turn low, and simmer for about ten minutes.
Some whole red chilies can be thrown on top.
It can eaten as soup, or served alongside rice.
Coconut milk is not necessary, and often left out. The amount of liquid is variable, and depends on your own preference. If you are making it soupy, increase the quantity of charred coconut, spices, and chili.
If more stewy, decrease.
In the traditional recipe, chunks of fresh coconut meat are charred over flames till they are easy to pound. That is rather hard to manage here, so instead I utilize shredded coconut, precisely like what is commonly made into serundeng.
Note that turmeric and galangal are used fresh in South-East Asia, but are hard to find in anything other than powdered form in the West.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/08/tiyula-itum-black-soup-with-burnt.html.
Friday, August 1, 2014
PORK CHOP AND RED CABBAGE CASSEROLE
PORK CHOP AND RED CABBAGE CASSEROLE
[Rode kool met varkens koteletten]
Four pork chops; salted, peppered, floured.
Half a head of red cabbage, shredded.
One large onion, sliced thinly.
One or two apples, cored and sliced.
Some slivered ginger.
One Tsp. caraway seeds.
Quarter Tsp. ground cinnamon.
One cup or more of beer.
One and a half TBS sugar.
Juice of one or two lemons.
[Beer: use Anchor Steam, or a decent dark ale.]
Saute the onion, ginger, and caraway till golden. Add the apple and sugar, and let it sweat on low heat for ten minutes. Add the shredded cabbage, the lemon juice, cinnamon, and optionally a pinch of salt, then cover and put on the back burner for ten minutes with heat-absorber. Splash with half of the beer, and cook for half an hour.
While the cabbage is stewing in its juices, fry the pork chops on both sides, then seethe and deglaze with the remaining beer.
Heat the oven to 350 degrees Fahrenheit.
After both the cabbage and the beer have been dealt with, decant the now softened cabbage to a clay pot or casserole, place the pork chops on top, cover, and set in the oven for an hour.
Make sure that there is plenty of moisture in the pot.
Serve with parsleyed potatoes or rice.
There will be enough for four people.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/pig-for-cooler-times.html.
[Rode kool met varkens koteletten]
Four pork chops; salted, peppered, floured.
Half a head of red cabbage, shredded.
One large onion, sliced thinly.
One or two apples, cored and sliced.
Some slivered ginger.
One Tsp. caraway seeds.
Quarter Tsp. ground cinnamon.
One cup or more of beer.
One and a half TBS sugar.
Juice of one or two lemons.
[Beer: use Anchor Steam, or a decent dark ale.]
Saute the onion, ginger, and caraway till golden. Add the apple and sugar, and let it sweat on low heat for ten minutes. Add the shredded cabbage, the lemon juice, cinnamon, and optionally a pinch of salt, then cover and put on the back burner for ten minutes with heat-absorber. Splash with half of the beer, and cook for half an hour.
While the cabbage is stewing in its juices, fry the pork chops on both sides, then seethe and deglaze with the remaining beer.
Heat the oven to 350 degrees Fahrenheit.
After both the cabbage and the beer have been dealt with, decant the now softened cabbage to a clay pot or casserole, place the pork chops on top, cover, and set in the oven for an hour.
Make sure that there is plenty of moisture in the pot.
Serve with parsleyed potatoes or rice.
There will be enough for four people.
Originally here: http://atthebackofthehill.blogspot.com/2013/11/pig-for-cooler-times.html.
Wednesday, July 30, 2014
SPICY TEX-MEX LASAGNA
The recipe for 'Spicy Tex-Mex Lasagna' which Kikkoman offers on their page.
SPICY TEX-MEX LASAGNA
Ingredients (Makes 8 servings)
1 whole roast or rotisserie chicken
2 cans (20 ounces each) enchilada sauce
2 tablespoons Kikkoman Sriracha Sauce
12 to 16 six-inch corn tortillas
1 can (30 ounces) refried beans
2 cups shredded Monterey Jack cheese
Instructions
Preheat oven to 375°F. Shred chicken meat and discard bones and skin. In a medium saucepan, heat enchilada sauce and sriracha sauce over medium heat for about 5 minutes or until hot. Spread 3 tablespoons sauce in an 11- by 7-inch baking dish and arrange 3 or 4 tortillas on top in a single layer. Spread refried beans on top. Add another layer of tortillas and sprinkle with the cheese. Spread 1 cup sauce on top and add a third layer of tortillas. Spread chicken on top of tortillas, layer remaining tortillas on top and cover with remaining sauce. Bake for 30 minutes or until heated through.
[Source: http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=13103#.VhSBrOxVikq.]
Originally mentioned here: http://atthebackofthehill.blogspot.com/2014/07/sauce-all-over-it.html.
SPICY TEX-MEX LASAGNA
Ingredients (Makes 8 servings)
1 whole roast or rotisserie chicken
2 cans (20 ounces each) enchilada sauce
2 tablespoons Kikkoman Sriracha Sauce
12 to 16 six-inch corn tortillas
1 can (30 ounces) refried beans
2 cups shredded Monterey Jack cheese
Instructions
Preheat oven to 375°F. Shred chicken meat and discard bones and skin. In a medium saucepan, heat enchilada sauce and sriracha sauce over medium heat for about 5 minutes or until hot. Spread 3 tablespoons sauce in an 11- by 7-inch baking dish and arrange 3 or 4 tortillas on top in a single layer. Spread refried beans on top. Add another layer of tortillas and sprinkle with the cheese. Spread 1 cup sauce on top and add a third layer of tortillas. Spread chicken on top of tortillas, layer remaining tortillas on top and cover with remaining sauce. Bake for 30 minutes or until heated through.
[Source: http://www.kikkomanusa.com/homecooks/recipes/recipedetail.php?rd=13103#.VhSBrOxVikq.]
Originally mentioned here: http://atthebackofthehill.blogspot.com/2014/07/sauce-all-over-it.html.
Thursday, July 17, 2014
STEAMED PORK BELLY WITH SHRIMP PASTE 蝦醬蒸五花肉 HAA JEUNG JING NG FAA YIUK
Cantonese home-cooking.
It's soulfood.
Sik faan!
蝦醬蒸五花肉
STEAMED PORK BELLY WITH SHRIMP PASTE
['haa jeung jing ng faa yiuk']
One pound streaky pork belly.
One or two inches ginger, slivered.
Two TBS sherry.
One to two TBS shrimp paste.
Half Tsp. sugar.
A dash of Worcestershire sauce.
Minced scallion.
Cut the pork into chopstickable chunks, rub with the sugar and shrimp paste. Arrange in a flat bowl, add the slivered ginger, sherry, and Worcestershire sauce, and place in a steamer over a roiling boil.
Steam for an hour, then remove and strew scallion over.
Serve with white rice and vegetables.
Be sure to spoon the juices onto your plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/07/shredded-ginger-shrimp-paste-and-pork.html.
It's soulfood.
Sik faan!
蝦醬蒸五花肉
STEAMED PORK BELLY WITH SHRIMP PASTE
['haa jeung jing ng faa yiuk']
One pound streaky pork belly.
One or two inches ginger, slivered.
Two TBS sherry.
One to two TBS shrimp paste.
Half Tsp. sugar.
A dash of Worcestershire sauce.
Minced scallion.
Cut the pork into chopstickable chunks, rub with the sugar and shrimp paste. Arrange in a flat bowl, add the slivered ginger, sherry, and Worcestershire sauce, and place in a steamer over a roiling boil.
Steam for an hour, then remove and strew scallion over.
Serve with white rice and vegetables.
Be sure to spoon the juices onto your plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/07/shredded-ginger-shrimp-paste-and-pork.html.
Sunday, July 13, 2014
XO SAUCE (XO醬) 'EKS O' JEUNG
This sauce is named after a term for cognac, but is NOT made with cognac. The name indicates that it is special. Which it is, being the most umami overload cooking ingredient in the Hong Kong repertoire.
食譜: XO醬
Recipe for XO Sauce
12 TBS dried scallops.
8 TBS dried shrimp.
8 TBS chilipaste (sambal ulek).
4 TBS oyster sauce.
2 TBS sugar.
2 TBS soy sauce.
1 TBS shrimp paste.
½ TBS salt.
One small onion.
One bulb of garlic (a dozen cloves, more or less).
An amount of ginger equivalent to the garlic, or more.
Half a cup cooking oil.
One TBS sesame oil.
Soak shrimp and scallops for a few hours in water, till softened. Drain, reserving liquid, and chop to a somewhat granular state, not too fine.
Mince the garlic, ginger, and onion.
In a capacious pan fry the onion till golden. Add the garlic, ginger, shrimp paste, and chilipaste. When the shrimp paste is cooked (a minute or so) and the garlic and ginger have begun to colour, add the chopped scallop and shrimp. Stir-fry till the oil comes out and the mixture is aromatic. Add everything else including the reserved liquids, and again cook till the oil comes out, thus concentrating the flavour from the soaking liquid in the mixture. Cook a little longer on low to darken, which caramelizes it slightly.
Let it cool completely, and distribute it over containers. There should be a layer of oil on top.
Place one container in the refrigerator, and the others in the deepfreeze.
If all the water has been cooked out, it will keep for several weeks in the fridge.
Use either sparingly or liberally.
Most recipes for XO Sauce will include Chinwa ham or Chinese sausage, some substitute preserved pork-belly or even bacon. Those are contra-indicated, as moisture is the great enemy of a substance such as this.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/07/xo-sauce-what-and-wherefore.html.
食譜: XO醬
Recipe for XO Sauce
12 TBS dried scallops.
8 TBS dried shrimp.
8 TBS chilipaste (sambal ulek).
4 TBS oyster sauce.
2 TBS sugar.
2 TBS soy sauce.
1 TBS shrimp paste.
½ TBS salt.
One small onion.
One bulb of garlic (a dozen cloves, more or less).
An amount of ginger equivalent to the garlic, or more.
Half a cup cooking oil.
One TBS sesame oil.
Soak shrimp and scallops for a few hours in water, till softened. Drain, reserving liquid, and chop to a somewhat granular state, not too fine.
Mince the garlic, ginger, and onion.
In a capacious pan fry the onion till golden. Add the garlic, ginger, shrimp paste, and chilipaste. When the shrimp paste is cooked (a minute or so) and the garlic and ginger have begun to colour, add the chopped scallop and shrimp. Stir-fry till the oil comes out and the mixture is aromatic. Add everything else including the reserved liquids, and again cook till the oil comes out, thus concentrating the flavour from the soaking liquid in the mixture. Cook a little longer on low to darken, which caramelizes it slightly.
Let it cool completely, and distribute it over containers. There should be a layer of oil on top.
Place one container in the refrigerator, and the others in the deepfreeze.
If all the water has been cooked out, it will keep for several weeks in the fridge.
Use either sparingly or liberally.
Most recipes for XO Sauce will include Chinwa ham or Chinese sausage, some substitute preserved pork-belly or even bacon. Those are contra-indicated, as moisture is the great enemy of a substance such as this.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/07/xo-sauce-what-and-wherefore.html.
Thursday, July 3, 2014
TEXAN TOFU AND CORN CHIP CASSEROLE
Butch AND vegan?
TEXAN TOFU AND CORN CHIP CASSEROLE!
One eighteen ounce bag of vegetarian blue corn tortilla chips.
A sixteen ounce container of mild lime and jalapeno salsa.
Four cups vegetarian cooked pinto beans.
Two onions, chopped.
One TBS ground cumin.
One TBS chili powder.
One TBS cornstarch.
A pinch of nutmeg.
One pound of extra-firm tofu, cut into large cubes.
A 12 ounce bag of shredded soy "cheese".
Half a cup of soy "bacon" bits.
½ cup cilantro leaves for garnish.
Preheat oven to 450F. Dump the corn chips in a casserole and set aside. large baking dish, and set them aside. Put beans and salsa in a large saucepan, and heat them over medium heat, stirring, till quite hot. Set them aside. Sauté onion in a skillet till golden, for about 5 minutes. Set aside.
Combine cumin, chili powder, and cornstarch in a large bowl, dust the tofu all over with this mixture. Fry tofu cubes on all sides until crispy and fragrant. Remove from heat.
Ladle the bean and salsa mixture evenly over the cornchips, and sprinkle the soy "bacon" bits over the top. Add the tofu and onions on top, and layer the shredded soy "cheese" over all.
Bake in the oven till the "cheese" melts. Remove from oven, and garnish with cilantro before serving.
http://atthebackofthehill.blogspot.com/2014/07/first-and-only-vegan-recipe-on-this-blog.html.
TEXAN TOFU AND CORN CHIP CASSEROLE!
One eighteen ounce bag of vegetarian blue corn tortilla chips.
A sixteen ounce container of mild lime and jalapeno salsa.
Four cups vegetarian cooked pinto beans.
Two onions, chopped.
One TBS ground cumin.
One TBS chili powder.
One TBS cornstarch.
A pinch of nutmeg.
One pound of extra-firm tofu, cut into large cubes.
A 12 ounce bag of shredded soy "cheese".
Half a cup of soy "bacon" bits.
½ cup cilantro leaves for garnish.
Preheat oven to 450F. Dump the corn chips in a casserole and set aside. large baking dish, and set them aside. Put beans and salsa in a large saucepan, and heat them over medium heat, stirring, till quite hot. Set them aside. Sauté onion in a skillet till golden, for about 5 minutes. Set aside.
Combine cumin, chili powder, and cornstarch in a large bowl, dust the tofu all over with this mixture. Fry tofu cubes on all sides until crispy and fragrant. Remove from heat.
Ladle the bean and salsa mixture evenly over the cornchips, and sprinkle the soy "bacon" bits over the top. Add the tofu and onions on top, and layer the shredded soy "cheese" over all.
Bake in the oven till the "cheese" melts. Remove from oven, and garnish with cilantro before serving.
http://atthebackofthehill.blogspot.com/2014/07/first-and-only-vegan-recipe-on-this-blog.html.
Friday, June 20, 2014
FISH FRAGRANCE EGGPLANT 魚香茄子 YÜ HEUNG KE JI
魚香茄子 YÜ HEUNG KE JI
Two Chinese eggplants, cut into thick strips.
Two garlic cloves, minced.
Equivalent amount of ginger, ditto.
One scallion, also minced.
One fresh hot pepper, likewise.
Two TBS sherry or rice wine.
One TBS 豆瓣酱 ('dau-baan jeung': hot bean paste).
One TBS soy sauce.
One TBS fragrant black vinegar*.
A dab of chili-garlic sauce.
A pinch of sugar.
Cooking oil.
A few drops of dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
[Fragrant black vinegar: 鎮江香醋 ('jan-gong heung-cho': a flavourful dark rice vinegar produced in Jiangsu (江蘇 'gong sou') province, south-central China.
FYI: Great for dipping dumplings.]
Heat oil in the pan to almost the smoking point, toss in the eggplant pieces and cook on high briefly, flipping and overturning them as you go.
Clear some space in the pan, add a little more oil, and dump the garlic, ginger, scallion, and chili in this space. Stirfry till the fragrance rises and the garlic is golden. Mix everything and continue, stirring and tossing as you go. Add everything else, stir to mix well, and decant it all to a serving plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/fish-fragrance-eggplant-imagine-what_20.html.
Two Chinese eggplants, cut into thick strips.
Two garlic cloves, minced.
Equivalent amount of ginger, ditto.
One scallion, also minced.
One fresh hot pepper, likewise.
Two TBS sherry or rice wine.
One TBS 豆瓣酱 ('dau-baan jeung': hot bean paste).
One TBS soy sauce.
One TBS fragrant black vinegar*.
A dab of chili-garlic sauce.
A pinch of sugar.
Cooking oil.
A few drops of dark sesame oil (芝麻油 'ji maa yau') or chili-oil (辣椒油 'laat chiu yau').
[Fragrant black vinegar: 鎮江香醋 ('jan-gong heung-cho': a flavourful dark rice vinegar produced in Jiangsu (江蘇 'gong sou') province, south-central China.
FYI: Great for dipping dumplings.]
Heat oil in the pan to almost the smoking point, toss in the eggplant pieces and cook on high briefly, flipping and overturning them as you go.
Clear some space in the pan, add a little more oil, and dump the garlic, ginger, scallion, and chili in this space. Stirfry till the fragrance rises and the garlic is golden. Mix everything and continue, stirring and tossing as you go. Add everything else, stir to mix well, and decant it all to a serving plate.
Originally posted here: http://atthebackofthehill.blogspot.com/2014/06/fish-fragrance-eggplant-imagine-what_20.html.
Friday, June 6, 2014
GOLD FRAGRANCE STIR-FRIED CLAMS 金香炒蛤蜊 KAM HEUNG CHAO GAP-LEI
Hong Kong style clams.
KAM HEUNG CHAO GAP-LEI
金香炒蛤蜊
Two pounds of fresh clams.
One TBS dried shrimp, soaked.
Six cloves of garlic, chopped.
One small onion, chopped.
One TBS curry powder.
One TBS oyster sauce.
A generous splash of sherry.
a little soy sauce.
A few fresh green jalapenos.
Oil.
Saute the garlic, onion, and rehumidified shrimp till fragrant. Put the clams in the pan and stir-fry for a minute or two, then splash in the sherry to flame, stir in the curry powder, and add the oyster sauce and soy sauce. Stir, dump in the whole jalapenos, and cover for a few minutes till the clams open. Garnish with a little chopped scallion.
Originally posted here; http://atthebackofthehill.blogspot.com/2014/06/gold-fragrance-stir-fried-clams.html
KAM HEUNG CHAO GAP-LEI
金香炒蛤蜊
Two pounds of fresh clams.
One TBS dried shrimp, soaked.
Six cloves of garlic, chopped.
One small onion, chopped.
One TBS curry powder.
One TBS oyster sauce.
A generous splash of sherry.
a little soy sauce.
A few fresh green jalapenos.
Oil.
Saute the garlic, onion, and rehumidified shrimp till fragrant. Put the clams in the pan and stir-fry for a minute or two, then splash in the sherry to flame, stir in the curry powder, and add the oyster sauce and soy sauce. Stir, dump in the whole jalapenos, and cover for a few minutes till the clams open. Garnish with a little chopped scallion.
Originally posted here; http://atthebackofthehill.blogspot.com/2014/06/gold-fragrance-stir-fried-clams.html
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