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
Wednesday, February 10, 2021
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
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