SALI MARGI
One chicken, cut into large pieces.
Two onions, sliced.
Two large potatoes, peeled and shredded.
Half TBS each: mashed garlic, mashed ginger.
Two teaspoons ground coriander.
One teaspoon ground cumin.
One teaspoon cayenne.
One teaspoon salt.
A small piece of cinnamon.
Rub the chicken with the garlic and ginger plus the ground coriander, cumin, cayenne, and salt. Cover and put it in the refrigerator for several hours.
In a pan fry the onions golden. Add the chicken pieces and cinnamon, and brown all over. Add a splash of water, cover and keep on low heat for an hour. Put the chicken pieces and gravy in the centre of a large serving plate.
Fry the potatoes crispy, and strew over and around the chicken.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Sunday, April 5, 2015
FISH CURRY
FISH CURRY
Two pounds firm fish, big chunks.
Half cup each: oil, chopped onions.
Quarter cup of chopped tomatoes.
One and a half cups of coconut milk.
Half dozen green peppers, slit and seeded.
Three TBS chilipaste.
One TBS ground coriander.
One Tsp. each: ground cumin, turmeric, sweet chili powder.
A lot of chopped ginger, only a little chopped garlic.
Half cup of weak tamarind water.
Osterize 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, a few tablespoons of water, and a little more of the coconut milk. Cook five minutes. Pour in the last of the coconut milk, bring to a boil, and remove from heat. Serve with plain rice.
Note: this is the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds firm fish, big chunks.
Half cup each: oil, chopped onions.
Quarter cup of chopped tomatoes.
One and a half cups of coconut milk.
Half dozen green peppers, slit and seeded.
Three TBS chilipaste.
One TBS ground coriander.
One Tsp. each: ground cumin, turmeric, sweet chili powder.
A lot of chopped ginger, only a little chopped garlic.
Half cup of weak tamarind water.
Osterize 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, a few tablespoons of water, and a little more of the coconut milk. Cook five minutes. Pour in the last of the coconut milk, bring to a boil, and remove from heat. Serve with plain rice.
Note: this is the same recipe as on a blog I have neglected for a long time. No need to mention it further.
PRAWN CURRY -- JHINGA MASALA
JHINGA MASALA
Two pounds large fresh prawn, shelled and veined.
One cup finely chopped onions.
Half cup oil.
Three TBS chili paste.
One TBS turmeric.
One Tsp. turmeric.
Half Tsp. each: paprika, cinnamon powder.
Three or four whole cloves.
Plenty chopped ginger, a little garlic.
Quarter cup vinegar.
Quarter cup tamarind water.
Osterize all except prawns oil, and onion in the blender. Water may be added.
Fry onions golden brown. Add the contents of the blender, and cook till the oil separates.
Add prawns, cook till done.
Serve with rice or naan.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds large fresh prawn, shelled and veined.
One cup finely chopped onions.
Half cup oil.
Three TBS chili paste.
One TBS turmeric.
One Tsp. turmeric.
Half Tsp. each: paprika, cinnamon powder.
Three or four whole cloves.
Plenty chopped ginger, a little garlic.
Quarter cup vinegar.
Quarter cup tamarind water.
Osterize all except prawns oil, and onion in the blender. Water may be added.
Fry onions golden brown. Add the contents of the blender, and cook till the oil separates.
Add prawns, cook till done.
Serve with rice or naan.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
PRAWN BALICHAO
PRAWN BALICHAO
Two pounds small prawns, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Three TBS chili paste.
One TBS jaggery (palm sugar).
One teaspoon garam masala.
Half a Tsp. ground black pepper.
Half a Tsp. turmeric.
Quarter teaspoon each ground cumin, salt, cayenne.
Half a cup of vinegar.
Half a cup of tamarind water.
Osterize everything except the prawns, onion, tomato in a blender. Fry the prawns for two minutes, remove and drain. Brown the onions, add the contents of the blender, shortly after which, add the tomatoes; cook till well blended. Add the prawns and fry till done.
This is a side dish, good with vegetables and rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds small prawns, shelled and veined.
One cup minced onion.
Half cup chopped tomato.
Three TBS chili paste.
One TBS jaggery (palm sugar).
One teaspoon garam masala.
Half a Tsp. ground black pepper.
Half a Tsp. turmeric.
Quarter teaspoon each ground cumin, salt, cayenne.
Half a cup of vinegar.
Half a cup of tamarind water.
Osterize everything except the prawns, onion, tomato in a blender. Fry the prawns for two minutes, remove and drain. Brown the onions, add the contents of the blender, shortly after which, add the tomatoes; cook till well blended. Add the prawns and fry till done.
This is a side dish, good with vegetables and rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
VINDALOO
VINDALOO
Two pounds pork leg or shoulder, chunk cut.
One cup of onions chopped.
Quarter cup of cilantro (kotumir).
Marinade:
Half a cup vinegar.
Half TBS. sugar.
Half TBS. ground pepper.
Two green cardamom pods.
A few cloves, bay leaves, green chilies.
Spice paste:
Three TBS. chili paste.
Two Tsp. each: cinnamon powder, ground coriander.
One Tsp. ground cumin.
Plenty of ginger and garlic.
Quarter cup vinegar.
Quarter cup of strong tamarind water.
Marinate the meat for several hours.
Whirr all ingredients for the spice paste smooth.
Brown the onions, add the spice paste, and cook till the oil separates. Add the meat and its marinade and cook briefly over a high flame. Add two or three cups water and simmer for an hour or more. Add the cilantro, remove from heat. Serve with pao and plain white rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Two pounds pork leg or shoulder, chunk cut.
One cup of onions chopped.
Quarter cup of cilantro (kotumir).
Marinade:
Half a cup vinegar.
Half TBS. sugar.
Half TBS. ground pepper.
Two green cardamom pods.
A few cloves, bay leaves, green chilies.
Spice paste:
Three TBS. chili paste.
Two Tsp. each: cinnamon powder, ground coriander.
One Tsp. ground cumin.
Plenty of ginger and garlic.
Quarter cup vinegar.
Quarter cup of strong tamarind water.
Marinate the meat for several hours.
Whirr all ingredients for the spice paste smooth.
Brown the onions, add the spice paste, and cook till the oil separates. Add the meat and its marinade and cook briefly over a high flame. Add two or three cups water and simmer for an hour or more. Add the cilantro, remove from heat. Serve with pao and plain white rice.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
PARSI FRIED CHICKEN -- MARGI NA FARCHA
PARSI FRIED CHICKEN
Eight pieces of chicken.
Two large eggs.
A little ginger and garlic, mashed smooth.
Two or three hot green chilies ditto.
One cup lightly toasted bread crumbs.
One TBS. plain white flour.
One Tsp. cayenne.
One Tsp. ground coriander.
One Tsp. ground cumin.
Dash of Worcestershire sauce.
Dash of vinegar.
Dash of salad oil.
Mix everything except the chicken, eggs, and breadcrumbs.
Slash the chicken pieces, thoroughly coat the chicken with the mixture, then refrigerate for several hours.
Beat the egg whites frothy, mix in the yolks. Dip each piece of chicken in the egg, then in the breadcrumbs. Fry each side till done, then turn and do the other side. Drain on paper towels.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Eight pieces of chicken.
Two large eggs.
A little ginger and garlic, mashed smooth.
Two or three hot green chilies ditto.
One cup lightly toasted bread crumbs.
One TBS. plain white flour.
One Tsp. cayenne.
One Tsp. ground coriander.
One Tsp. ground cumin.
Dash of Worcestershire sauce.
Dash of vinegar.
Dash of salad oil.
Mix everything except the chicken, eggs, and breadcrumbs.
Slash the chicken pieces, thoroughly coat the chicken with the mixture, then refrigerate for several hours.
Beat the egg whites frothy, mix in the yolks. Dip each piece of chicken in the egg, then in the breadcrumbs. Fry each side till done, then turn and do the other side. Drain on paper towels.
Note: this is more or less the same recipe as on a blog I have neglected for a long time. No need to mention it further.
Monday, November 3, 2014
JOLLOF RICE
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.
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.
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.
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