Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
http://citymama.typepad.com/cityfood/asianasianinspired/index.html
Thai-Style Peanut Butter Sandwich
Janelle of Brown Bag Blues asked me to share a variation on the peanut butter and jelly sandwich that my kids enjoy eating. This recipe is inspired by a bagel at one of my favorite cafes.
THAI-STYLE PEANUT BUTTER SANDWICH
On a toasted, halved whole wheat bagel (or wheat toast) spread a layer of creamy peanut butter. Then top that with chopped salted peanuts. (You could use chunky peanut butter but this method is waaay better.)
Then, top the peanut-y peanut butter bagel with:
* thin slices of red onion
* thin slices of cucumber
* a Thai or regular basil leaf
Dig in!
Granny notes:
One of my favorite sandwiches:
Spread peanut butter on good bread, next spread on a good mayonaise, add sliced tomatoes, sliced cheese and lettuce, sliced avocado and then
top with the second slice of bread, which also has peanut butter and mayonaise.
Tastes even better sitting under a forest tree, on a summer day.
granny
http://citymama.typepad.com/cityfood/summer_flavors/index.html
Panzanella: Italian Bread Salad
Panzanella
This classic Italian dish is the perfect way to transition from summer to fall. You combine hearty leftover bread—the drier the better—with juicy tomatoes, basil, and olive oil. Some people like to add all manner of things like cucumbers or peppers or olives. I’m a purist and I like to keep it simple. I might add some thinly sliced sweet red or yellow onion or a splash (just a splash) of red wine vinegar, but I try to let the tomatoes shine through.
For this recipe, I used about 1/3 of a loaf of very stale La Brea Bakery whole grain loaf, three large and juicy heirloom tomatoes, a couple handfuls of fresh basil, about 4 glugs of fruity olive oil (use the best you have), half a thinly sliced onion added just before serving, a slug of red wine vinegar, and salt and pepper.
You need to start the recipe at least two hours before you serve it. The best part about it is that it needs no refrigeration, in fact, refrigeration destroys the flavors, so make sure to keep and serve it at room temperature.
The procedure is as follows:
* Dice bread into 1-inch cubes, and layer into a bowl.
* Placed chopped tomatoes (no need to seed) and any accumulated juices into the bowl atop the tomatoes.
* Salt the tomatoes, drizzle olive oil over everything, scatter basil over the top, and just let the bowl hang out on your kitchen counter for 2-4 hours.
* Just before serving, add the onions and a splash of vinegar. Toss well. Salt and pepper to taste, and add a touch more olive oil. Serve. Serves 4.
You can also omit the last step and just serve it after the bread has had a chance to absorb the tomato juices.
http://citymama.typepad.com/cityfood/summer_flavors/index.html
Pasta, Heirloom Tomato Sauce, Mozarella, Eggplant
Pastawitheggplant
The key to making pasta with tomato and eggplant sauce is to fry up the eggplant first and let it drain on paper towels while you make the sauce. That way it retains its crispy crunch at little longer. I like to toss the pasta with the tomato sauce, then add the eggplant, then add the fresh, chopped basil and cheese.
The simple tomato sauce was made with three types of tomatoes: Early Girls from the farmer’s market, yellow tomatoes from the hippy church campfire night, and sweet cherry tomatoes from my friend Lia’s garden. I sauteed sweet onions, lots of garlic, the tomatoes and a branch of basil from my patio until a uniform sauciness (heh) is achieved. I remove the basil branch before tossing the sauce with the pasta.
Along with the eggplant, I added cubed buffalo mozzarella (which I froze for about 10 minutes so it would retain its shape). It took the pasta over the top. J. loves to say that he can never order pasta in a restaurant ever. He said that about this, and I take that as the highest compliment.
http://citymama.typepad.com/cityfood/summer_flavors/index.html
BROCCOLI SALAD
You’ve probably had this, but not as good.
2 bunches broccoli (about 1 pound) cut into small florets
1 medium purple onion, finely chopped
1 cup grated cheddar cheese (I used Irish white cheddar)
6 strips of cooked, crumbled bacon
1/2 cup sunflower seeds or raisins (I used the seeds)
1 recipe Broccoli Salad dressing (1 cup mayo, 2 tbsp red or white wine vinegar, 1/2 cup sugar, 1/2 tsp. salt [I used less sugar and added pepper])
Place all ingredients into a large bowl and mix well. Serve immediately or later that day. (Keeps for about a day.)
http://forums.egullet.org/index.php?showtopic=54277
Okay folks,
Here is the recipe for pork mincemeat cake from my aunt. I spent over an hour on the phone with her while she dictated the recipe. I typed it out then called her back and went over it line by line to make sure I have it exactly as it should be. Should I also post it on the fruitcake thread?
Meemaw’s Pork Mincemeat Christmas cake.
Pork Mincemeat 1 1/2 pounds (prepare at least a week ahead)
See below for recipe.
currants or sultanas 15 oz
chopped pecans 2 cups
vanilla 1 Tablespoon
rum or brandy 1/4 cup (or a mixture of the two)
butter melted 1/2 cup
brown sugar 2 cups
eggs, separated 3 extra large
baking soda 1 1/2 teaspoons
water 1/4 cup
cake or pastry flour 3 cups
1. Preheat oven to 275°. Grease and flour a 10-inch tube pan (can use bundt pan)
2. in a large bowl, combine mincemeat, currants or sultanas, nuts, vanilla and liquor - set aside
3. In a large mixer bowl, combine butter, sugar and egg yolks: beat well. Combine baking soda and water, add to mixture.
4. Sift flour over mincemeat mixture, stir to mix well.
Combine contents of both bowls; mix well. (Batter will be stiff)
5. In small bowl of mixer, beat egg whites until stiff but not dry. Fold into batter.
6. Spoon batter into prepared pan. Bake at 275° for 2 to 2 1/2 hours, or until done. (Cake will pull away from sides of pan)
7. cool slightly, remove from pan. Cool completely and wrap to store.
(Wrap in cheesecloth - *spritz with rum, brandy, flavored brandy or flavored liquor - then wrap in plastic wrap or aluminum foil) Place in cake tin.
Cake keeps very well.
* I keep a small spritzer bottle in the kitchen just for liquor - the alcohol will evaporate rapidly from cooked foods and will evaporate in about 3 days when used on baked goods like this cake - for people like me who have an allergy to alcohol.
This method uses much less alcohol than pouring it on the cake and there is less chance of having soggy lumps saturated with liquor.
There is a commercial rum and brandy mix that is usually only available during the holidays. With the addition of vanilla - about 1 teaspoon to 1 cup of the liquor, this gives a very nice flavor to this type of cake.
Cherry Heering or Peter Heering the cherry liquer is also an excellent flavoring for fruit cakes.
MeeMaw’s Pork Mincemeat
1 pound lean cooked pork cut into strips
1/3 pound pork fat cut into strips
1 pound dried apples cut into pieces
1 pound Sultanas or golden raisins
1 pound mixed peel
1/2 pound citron
1/2 pound dried pineapple
1/2 pound blanched almonds
zest and juice of one large orange
zest and juice of two lemons
zest and juice of one grapefruit
1 teaspoon cinnamon, freshly ground
1 teaspoon nutmeg, freshly ground
1 teaspoon allspice, freshly ground
1/2 teaspoon black pepper, freshly ground
1 teaspoon kosher salt
2/3 cup sweet sherry
1/2 cup brandy
1/2 cup rum
Gather the first 8 ingredients on a tray or platter.
Preheat oven to 300 degrees F.
Using a food grinder with the coarsest blade, alternate ingredients as you put them through the grinder so they are combined in a Dutch oven or roasting pan large enough to hold everything.
After grinding, mix well with your hands.
Add the next 8 ingredients, cover tightly and cook for 2 hours.
Remove from oven.
Place a metal colander in a large pan, line with cheesecloth and spoon the mixture into the colander.
Stir gently, turning the mixture over to drain away most of the liquid fat.
Return the mixture to the cooking pot.
Add the sherry, brandy and rum, stir well.
Cook over low heat, stirring constantly for about 20 to 30 minutes.
Ladle into sterilized jars, cover tightly and store in a cool place for one week prior to use.
Once opened, store in refrigerator.
2 hours later, here’s the mincemeat out of the oven:
It smelled and tasted ***phenomenal***. (I ate a bit.) There was no obvious “pork” flavor, but it was rich and fruity.
Next weekend, the actual cake.
*
My aunt said that one of the “problems” of making this stuff was that if Meemaw (and now her) turns her back after the roasting, some of it would “disappear” and she would catch one of her sons tucking into a leftover biscuit with a bit too much gusto.
This is a reduced size recipe. Meemaw made 8 quarts in a batch and usually made two or three batches. My aunt cut it down when she began making it 40 or 50 years ago. She hasn’t made it for several years but our discussion has reminded her just how good it was and she is going to make a batch this week.
She said her husband liked it layered in between layers of “Johnnycake” or sweetened cornbread.
She would make 4 or 5 thin layers of sweetened cornbread, with buttered brown paper on the top during baking so it wouldn’t form a crust. After putting the cake together with the mincemeat in between the layers, she would drizzle “raisin wine” on it. Which is simply sherry in which raisins (or other dried fruits) have been soaking for some time.
She would then wrap it tightly in muslin with more of the liquid drizzled over it and then in “tin” foil. However she would store it in the ice box, usually hidden behind the vegetables to keep the boys out of it.
Another little update: I made another one of the pork cake recipes. This is one of the boiling water/chopped fat types:
¾ pound very fat pork, chopped
1 cup sherry (I used rum)
¼ cup light molasses
1 cup light brown sugar
1 teaspoon cinnamon
1 teaspoon cloves
½ teaspoon allspice
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
¼ cup chopped orange peel
¼ cup chopped lemon peel
½ cup seeded raisins
½ cup currants
½ cup walnuts
4 eggs
(I used a different combination of dried fruits ... cherries, pears, etc)
Pour boiling water over pork and let stand 10 minutes. (The water kind of half-cooked the pork - it turned opaque instead of pink, and the fat softened. Here’s what it looked like whilst standing)
user posted image
Drain and chop by hand. (I chopped to about -inch)
Mix with liquor, spices, molasses, and sugar.
Sift flour, salt, and baking soda together, add fruits and nuts, and stir well. Add to pork fat mixture & stir to mix. Add eggs & stir to mix. Pour into a greased loaf pan. (I used a Bundt pan & another mini-loaf… here’s the batter before baking…)
user posted image
Bake at 350 for 2 hours. (My cake only needed 90 minutes in a Bundt pan)
And here’s a shot of the mini-loaf & interior:
user posted image
The chunks in the cake that look like pork? They’re pork. I diced to about inch after the boiling water step, but you could still see ‘em and taste ‘em.
I must say that it did not have the complexity of flavor that came from the mincemeat recipe, and it was *a lot* heavier... kinda sat in my stomach like a rock. MeeMaw’s recipe, I think, distributes the fat and meat throughout the dough better for moistness and flavor. The little pork chunks were interesting, but may put some people off.
The MeeMaw cake will definitely be my gift cake.
There are lots of photos and other bits of information on this page....
granny
http://search.yumyum.com/printrecipe.htm?ID=20126&yield=1
YumYum.Com - The Recipe Website For Everyday Cooks!
Ohio Pork Cake
Serves: 1
Ingredients:
1 c Finely chopped salt pork
1 c Boiling water
1/2 ts Baking soda
1 c Molasses
1 c Sugar
1 c Raisins
1 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Allspice
1/2 ts Ground cloves
3 c All-purpose flour
Instructions:
1.
Heat oven to 375F.
Grease 8-inch square pan.
2.
Place chopped salt pork in large bowl.
Pour in boiling water.
Cool to room temperature.
3.
Add baking soda to molasses.
Stir until dissolved.
Stir molasses, sugar, raisins, cinnamon, nutmeg, allspice, and cloves into salt pork.
Stir flour in in gradually until just blended.
Pour into pan.
4.
Bake at 375F.
for 1 to 1 1/4 hours or until toothpick inserted in center comes out clean.
1991 The National Council of Negro Women, Inc.
The Black Family Reunion Cookbook Tradery House, Memphis, TN MM Format by John Hartman Indianapolis, IN
[Goes with the first pork cake recipe]
http://forums.egullet.org/index.php?showtopic=54277&st=30
Just wanted to revive the thread to say:
1: I made MeeMaw’s Pork Cake, and it’s great. I made a few substitutions that I won’t dwell on, because they weren’t made for preference but because I was making it on the spur of the moment and tweaked based on what I had in the house — nothing extraordinary, but I used fewer nuts than called for, for instance, added some duck fat and duck skin to bring the fat content up to weight, and left out the citrus peel.
It’s really, really good. Does the cake itself keep forever, like other fruitcakes do?
2: A couple days ago, I was making a simplified sort of fried rice as a side with some spicy chicken — no soy sauce, just dryish leftover rice stir-fried with leftover cooked greens and chiles — and added a scoop of the pork mincemeat on a whim. It was terrific — looked like dirty rice that was skimpy on the dirty, and the mincemeat was just fantastic with the greens.
The cake keeps a long time. Wrap it in muslin soaked in fortified wine (sherry, port, or ???) then in aluminum foil and store in a cake or cookie tin. I have had better luck with the tins than with containers such as Tupperware.
I have one of the large tins that “Danish” butter cookies are packaged in at Christmas time. Works great.
http://www.yumyum.com/printrecipe.htm?ID=15627&yield=6
Hot Bean Paste
Serves: 6
Ingredients:
1 lb Malt flour
2 lb Red pepper powder
5 lb Wheat flour
1 lb Soy bean flour, fermented
1 ga Water
1 lb Salt
Instructions:
Put malt flour into lukewarm water and set aside for about l hour.
(throw away bottom settling).
Put wheat flour into malt water, and make slow boil on low heat and then simmer for about 1 hour.
Remove the glue from heat and mix fermented soy bean flour and then lastly add hot pepper powder and salt, and mix well.
* For soup use (Chigae), you better add more fermented soy bean flour.
http://www.yumyum.com/printrecipe.htm?ID=13442&yield=1
Chili Pickled Cabbage - Kim Chee *
Serves: 1
Ingredients:
2 lb Chinese Cabbage
1 tb Salt
2 tb Chopped Green Onion
2 ts Crushed Garlic
1 tb Chili Powder
2 ts Finely Chopped Fresh Ginger
1/2 c Light Soy Sauce
1/2 c White Vinegar
2 ts Sugar Or More To Taste
Sesame Oil
Instructions:
Chop the cabbage coarsely and place in a glass dish.
Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt.
Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil.
Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using.
It will keep for up to a week in the refrigerator.
Sprinkle with a few drops of sesame oil before using.
From Asia The Beautiful Cookbook.
Typed by Syd Bigger.
http://www.yumyum.com/printrecipe.htm?ID=2934&yield=6
Bul Kogi (korean Barbecue)
Serves: 6
Ingredients:
5 lb Beef short ribs
1 c Sugar
2 c Soy sauce
1 ts Sesame oil
1 ts Pepper
1 c Finely chopped green onions
toasted and crushed
1/4 c Sesame seeds
2 Garlic cloves; crushed
1/4 c Oil
Instructions:
Place short ribs in bowl.
Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well.
Cover and let stand at room temperature 2 hours.
Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender.
http://www.yumyum.com/recipe.htm?ID=16319
Meat Sauce For Vegetables (korean Chang)
Serves: 1
Ingredients:
6 ea Cloves garlic
1 tb Sesame oil
1 lb Ground round steak
1 c Soy sauce
1 c Soup stock
Instructions:
This meat sauce can be made in advance and stored in large quantities in the refrigerator.
It will keep indefinitely.
Use about 2 tablespoons per pound of vegetables or 1 tablespoon per cup of cooked vegetables.
1.
Crush the garlic.
Heat the sesame oil in a large frying pan.
Brown the meat and garlic in the sesame oil, stirring constantly for 10 minutes.
Add the soy sauce and soup stock Simmer, uncovered, for 10 minutes.
2.
When the sauce has cooled, skim off the fat and store for use as desired.
Source: The Korean Cookbook, by Judy Hyun.
Typed in by Ronnie Wright
http://www.yumyum.com/printrecipe.htm?ID=18647&yield=6
Sweet And Hot Bulgogi
Serves: 6
Ingredients:
2 lb Flank meat sliced thin 1/4
-inch strips
1 sm Can crushed pineapple
1 bn Green onions (chopped fine)
1 sm Yellow onion (chopped
-coarse)
2 ts Black pepper
1 tb Hot chili sesame oil
1/4 c Soy sauce
1 tb Brown sugar
1 Clove garlic (diced fine)
1 lg Carrot (shredded)
Instructions:
Mix all ingredients in a large mixing bowl (including juice from pineapple).
Let it marinate overnight or minimum 8 hours.
Saute over med high heat in large skillet or wok until meat is lightly browned.
Ensure the juice is added during cooking.
This batch should take two trips to the stove to cook.
I like it served over the wide crispy La Choy noodles.
(my friend prefers the noodles) I would use steamed rice.
.
.
http://www.yumyum.com/printrecipe.htm?ID=15956&yield=6
Korean Hot Pot - Shin Sul Ro *
Serves: 6
Ingredients:
8 oz Beef Or Calves Liver
8 oz Prepared Tripe
4 oz Lean Beef Rump Or Fillet
4 oz Lean Ground Beef Or Pork
Salt And Black Pepper
1 Egg
Light Soy Sauce
1 sm Carrot
6 Dried Chinese Black
- Mushrooms, Soaked
8 c Rich Beef Broth
3 oz Can Bamboo Shoots, Drained
18 Canned Gingko Nuts, Drained
2 tb Pine Nuts, Optional
1 Fresh Red Chili, Shredded
3 Green Onions, Shredded
-———— VINEGAR SOY DIPPING SAUCE -————
3/4 c Light Soy Sauce
1/4 c White Vinegar
1/4 c White Sesame Seeds, Toasted
- And Ground
2 ts Finely Chopped Green Onions
-———— VINEGAR SOY DIPPING SAUCE -————
Instructions:
This cook-at-the-table one-pot dish is served with a biting vinegar soy sauce dip.
The meat and vegetables are eaten first; then the stock, well flavored by the ingredients and pepped up with chili, is served as a soup with a sprinkling of diced onions.
Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with a few drops of sesame oil until colored and sealed on the surface.
Set aside.
Boil the tripe for 8 minutes in lightly salted water; drain and cut into narrow strips.
Cut the beef into thin slices.
Pound with a meat mallet or the side of a cleaver and cut into small squares.
Mix the ground meat with the egg, adding salt, pepper and a few drops each of sesame oil and soy sauce.
Form small meatballs with wet hands.
Fry in a half-and-half mixture of sesame and vegetable oils until lightly browned.
Peel and slice the carrot.
Drain the mushrooms and remove the stems.
Bring the stock to the boil in a suitable vessel in the center of the table.
Add the meat, vegetables and nuts and simmer gently for about 15 minutes.
Spoon straight from the pot into small bowls with the vinegar soy dip.
When the meat and vegetables have been eaten, add the finely shredded chili and green onions to the remaining stock and serve in soup bowls.
Vinegar Soy Dipping Sauce: Mix all ingredients.
The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions added.
From Asia The Beautiful Cookbook.
Typed by Syd Bigger.
http://www.yumyum.com/printrecipe.htm?ID=9915&yield=6
Pancakes With Nine Fillings - Guchul Pan *
Serves: 6
Ingredients:
-———— PANCAKE BATTER -————
1 c Kim Chee
10 oz Lean Beef Rump Or Fillet
Sesame Oil
Vegetable Oil
Light Soy Sauce
Salt, Pepper And Sugar
3 tb White Sesame Seeds
-———— DIPPING SAUCE -————
3/4 c Light Soy Sauce
2 1/2 tb Chinese Brown Vinegar
2 tb Finely Minced Green Onions
1 tb White Sesame Seeds, Toasted
And Ground
1 lg Pinch Sugar
3 Egg Whites
8 Green Onions
1 1/2 c All-Purpose Flour
1 lg Well Beaten Egg
1 c Cold Water
1 1/4 c Milk
1/3 ts Salt
1 lg Pinch White Pepper
1 lg Pinch Chili Powder
Oil, Butter Or Lard
-———— NINE FILLINGS -————
8 lg Black Chinese Mushrooms
1 lg Carrot
1 4-inch Piece Giant White
Radish, Japanese -Daikon
Chinese - Loh Buk
1 lg Pinch Chili Powder
Instructions:
This delightful dish is an innovative and economical way to serve a do-it-yourself-style appetizer or main-dish.
It is usually presented in a special lacquered wood or china tray with the required number of compartments.
It is just as effective served on a tray in small bowls or dishes.
The pancakes can be made in advance and kept refrigerated until needed, and many of the fillings can also be prepared ahead of time for convenience.
Sift the flour into a mixing bowl and make a well in the center.
Add the beaten egg, water, milk and seasonings and beat until smooth, then set aside for 20 minutes.
Drain the Chinese mushrooms, reserving the liquid.
Discard the stems, then squeeze out as much water as possible from the caps and shred them very finely.
Place in a small pan and simmer for 6 minutes with 2 tablespoons soy sauce, 2 teaspoons sugar and enough reserved water to just cover.
Drain well.
Peel the carrot; cut lengthwise into thin strips, then into fine shreds.
Cut the shreds into 1-inch lengths.
Heat a small pan, add a very little vegetable oil and a few drops of sesame oil and stir-fry the carrot until softened but still uncolored.
Add a little salt, pepper and soy sauce and remove from the heat.
Rinse out the pan.
Peel and grate the radish and cook in the same way as the carrot, omitting the soy sauce.
Trim the green onions, cut into short lengths and shred finely.
Stir-fry briefly in vegetable oil until just softened.
Beat the egg whites until slightly frothy, adding a very small pinch of salt and pepper.
Rub a small omelet pan or a well-seasoned wok with oil and pour in the egg.
Tilt the pan so that the egg runs thinly over as wide an area as possible.
Cook until firm but not colored on the underside, then flip over and cook the other side briefly.
Repeat this with the egg yolks, taking care to cook them gently so they do not burn.
Cut into narrow shreds, then cut crosswise into short lengths.
Very thinly shred the kim chee, squeezing to remove as much liquid as possible.
Cut the beef into paper-thin slices (having it partially frozen makes this easier, then cut crosswise into very thin shreds.
Heat a little vegetable oil and sesame oil together in a pan or wok and stir-fry the beef until it changes color, then splash in 1 tablespoon soy sauce, a sprinkle of salt, pepper and sugar and a little extra sesame oil.
Toast the sesame seeds in a dry pan over moderate heat until they turn golden and begin to pop.
Remove, cool slightly and grind to a fairly fine powder.
Mix the sauce ingredients together and divide among several dishes.
Rub the omelet pan or wok again with oil.
Pour in a large spoonful of the batter and cook until the underside is golden and small bubbles appear on the surface.
Flip over and cook the other side.
Continue to cook pancakes over medium heat until batter is used up, stacking the pancakes under a cloth.
Serve the pancakes and fillings at room temperature on a tray with the dipping sauce.
From Asia The Beautiful Cookbook.
Typed by Syd Bigger.
http://www.yumyum.com/printrecipe.htm?ID=2522&yield=4
Spinach (korean Sigumchi Namul)
Serves: 4
Ingredients:
1 lb Fresh spinach
3 tb Soy sauce
2 tb Sesame oil
1 tb Sesame seeds
1 ea Clove garlic, crushed
1 tb Sugar
1 tb White vinegar
Dash pepper
Instructions:
1.
Wash the spinach.
Steam until just tender and still green.
Strain and squeeze out as much water as possible.
Cut spinach very coarsely.
2.
Combine the soy sauce, sesame oil, sesame seeds, garlic, sugar, vinegar and pepper.
Mix into the spinach.
Variation: Season the spinach with Chang (meat sauce for vegetables).
http://yumyum.com/recipe.htm?ID=858
Momo Sauce
Serves: 18
Ingredients:
2 tb Ghee
Green onions, chopped
1/4 ts Pepper
1/4 ts Salt
1 ts Soy sauce
1/2 ts White vinegar
1 c Water
1 c Diced tomatoes
1/2 ts Chili powder
1/8 ts Turmeric
1/2 ts Garam masala
1/2 c Diced onion
1 ts Minced garlic
1 ts Minced ginger
2 ea Sprigs cilantro, chopped
Instructions:
Heat ghee in a pot.
Add ginger, garlic & onion & stir-fry 1 minute.
Add garam masala, turmeric & chili powder.
Stir-fry for 30 seconds.
Add tomatoes & stir-fry for 3 minutes.
Add water.
Bring to a boil, reduce heat & simmer 5 minutes.
Add vinegar, soy sauce, salt & pepper.
Mix well.
Garnish with green onions & cilantro.
Serve hot.
Adapted from Betty Jung, “The Kopan Cookbook”
http://yumyum.com/printrecipe.htm?ID=734&yield=18
Momo Wrappers
Serves: 18
Ingredients:
2 1/2 c Flour
1/4 ts Baking powder
1 pn Salt
3/4 c Water
Instructions:
Pour flour in a mound on the counter.
Make a whole in the centre.
Sprinkle in salt & baking powder.
Add 1/2 the water & with your hand, mix the water & the flour.
Add the rest of the water & continue to work until the dough is smooth.
Knead well for 5 minutes.
Cover & set aside for 30 minutes.
Knead dough on well floured surface.
Roll into a long sausage shape about 1” in diameter.
Cut into pieces 1” wide.
Dust with flour & flatten each piece into a round.
Roll each round with your hands until you have a perfect circle of 3” to 3 1/2” & the thickness of a coin.
Fill with the filling of your choice.
Betty Jung, “The Kopan Cookbook”
Potato Momos
Serves: 18
Ingredients:
1/4 c Ghee
Momo wrappers, see recipe
1/4 c Green onions, sliced
1/4 c Cilantro, chopped
- chopped
1/2 c Fresh spinach, parboiled &
2 c Mashed potatoes
1 tb Soy sauce
1/4 ts Pepper
1/4 ts Salt
1/2 ts Chili powder
1/2 ts Garam masala
1/4 c Onion, diced
1/2 tb Minced garlic
1/2 tb Minced ginger
Momo sauce, see recipe
Instructions:
Melt ghee in a small skillet.
Add ginger, garlic & onion.
Stir fry for 1 minute.
Add garam masala, chili powder, salt, pepper & soy sauce.
Stir fry for 30 seconds.
Remove from heat & add mashed potatoes.
Add spinach when cool, green onion & cilantro.
Mix well.
Put 1 tb of filling into each wrapper, seal the edges closed with a little water.
Steam over steaming rack & serve hot with sauce.
Adapted from Betty Jung, “The Kopan Cookbook”
http://yumyum.com/printrecipe.htm?ID=10219&yield=18
Vegetable Momos
Serves: 18
Ingredients:
2 tb Ghee
Momo wrappers see recipe
1 c Tofu, squeezed & crumbled
- finely chopped
2 c Mixed vegetables, parboiled
1 tb Soy sauce
1/4 ts Salt
1/4 ts Pepper
1/2 ts Chili
1 ts Garam masala
1/2 c Diced onion
1/2 tb Minced garlic
1/2 tb Minced ginger
Momo sauce - see recipe
Instructions:
Melt ghee in a wok or skillet.
Add ginger, garlic & onion & stir fry for 1 minute.
Add garam masala, chili powder, pepper, salt & soy sauce.
Stir-fry for 30 seconds.
Add vegetables & mix well.
Remove from heat & place in a bowl.
Add tofu & toss well.
Allow to cool & drain off excess liquid.
Put 1 tb of filling into each momo wrapper & seal closed with a little water.
Steam over a steaming rack for 15 to 20 minutes.
Serve hot with momo sauce.
Adapted from Betty Jung, “The Kopan Cookbook”
Tibet recipes.
http://yumyum.com/recipe.htm?ID=527
Galloping Horses (thai Appetizer)
Serves: 8
Ingredients:
1 ts Oil
Mint or coriander leaves
Lettuce leaves
1/2 ts Pepper
1/3 c Sugar
4 Oranges
5 Tangerines, -OR-
1 Fresh pineapple; -OR-
3/4 c Roasted salted peanuts
- chopped
3 Green onions, white part
- finely chopped
8 Garlic cloves
4 to
1 lb Ground pork
Chopped chilis
Instructions:
Grind peanuts.
Heat oil in a frying pan, add pork, garlic and onions.
Cook until pink color disappears.
Drain off most of the fat.
Add sugar and pepper, cook 1-2 minutes.
Add peanuts, mix in well, then remove from heat.
Cool to room temperature.
Prepare platter, lining with lettuce leaves.
Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle.
If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down.
Look at the “eye” pattern, as it forms a spiral down the pineapple.
Cut the spirals with a sharp knife held at about a 45 degree angle.
Cut off bottom.
Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices.
Arrange fruit on platter.
Mound meat mixture onto fruit, and decorate with other garnishes.
Serve at room temperature, or chilled.
(servings: 8-10)
http://yumyum.com/printrecipe.htm?ID=14467&yield=2
Drunkard’s Noodles (gueyteow Pad Ki Mow) Thai
Serves: 2
Ingredients:
2 tb Oil
1 Garlic clove; finely chopped
2 sm Fresh red or green chilis
— finely chopped
4 oz Sen yai noodles
1 sm Onion; cut into segments
1 md Tomato; cut into segments
4 Kaffir lime leaves
— roughly chopped
6 Sweet basil leaves
1 ts Dark soy sauce
2 tb Light soy sauce
1/2 ts Sugar
1 sm Sweet red or green pepper
— finely chopped
Instructions:
This is a favourite hangover dish - the chilis kick-start the benumbed body while the lime leaf refreshes and clears the jaded palate.
In a wok or frying pan/skillet, heat the oil until a light haze appears.
Add the garlic and chilis and fry until the garlic is golden brown.
Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente.
Turn on to a dish.
http://yumyum.com/printrecipe.htm?ID=8782&yield=4
Chinese Mustard Pickle Soup - Gaeng Jued Pakkaad Dong *
Serves: 4
Ingredients:
1 tb Oil
4 Minced Cloves Garlic
4 c Water
1 lb Pork Ribs Cut In 2” Pieces
1 lb Chinese Mustard Pickles Cut
In 2” Pieces
1/4 c Fish Sauce (Nam Pla)
1/4 ts White Pepper
Instructions:
Sips of soup between other dishes cleanse the palate for the interplay of flavors that is so much a part of a Thai meal.
This one is a very refreshing soup.
Chinese mustard pickles are available from Asian food stores.
Heat a small skillet and add the oil.
Stir-fry the garlic until golden brown.
Reserve the garlic.
Heat the water to boiling and add the pork ribs.
Cover and simmer for 15 minutes.
Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper, stirring until warmed through.
Remove to a serving bowl and top with the fried garlic.
[Thai]
Chilis In Oil (nam Prik Pow)
Serves: 1
Ingredients:
4 tb Oil
3 tb Finely chopped garlic
3 tb Finely chopped shallots
3 lg Dry red chilis; deseeded
— coarsely chopped
2 tb Sugar
1 ts Salt
Instructions:
Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside.
In the same oil fry the shallots until crispy, remove and set aside.
Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic.
Pound together.
Reheat the oil, add the paste and warm through.
Add the sugar and salt and mix well to give a thick black/red sauce.
http://yumyum.com/printrecipe.htm?ID=13458&yield=1
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