Thursday, March 4, 2010

Big Bites

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12-ounces red potatoes, peeled, cooked, cut into 1/2-inch pieces
2 cups (8-ounces) shredded Swiss cheese
1/3 cup chopped red pepper
1/3 cup chopped green pepper
1 cup mayonnaise or light mayonnaise
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
24 slices baked ham or turkey
Finely chopped fresh parsley
  1. Combine potatoes, Swiss cheese, and red and green peppers in medium bowl; stir in mayonnaise, salt and pepper.
  2. Spoon 2 generous tablespoons potato salad on each ham or turkey slice and roll into a cornucopia (or funnel) shape; sprinkle with parsley.
Makes 24.
Note: The flavor of the cheese in the potato salad is best when eaten at room temperature, so remove from the refrigerator 1/2 hour in advance of serving time.

Beef Summer Sausage

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2 pounds low-fat ground beef
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon Liquid Barbecue Smoke
1 tablespoon mustard seed
1 tablespoon Morton's Tender Quick Salt
3/4 cup water
  1. Combine all ingredients. Divide mixture in half and place each half on a sheet of foil. Shape the mixture into logs (like salami) and roll up in the foil.
  2. Refrigerate overnight or up to 24 hours.
  3. Remove from foil, lay on wire rack on cookie sheet and bake at 350°F for one hour. Re-wrap in foil and refrigerate or freeze until ready to serve.
Makes 2 one-pound logs.
Tip: Use a spicy mustard as a dipping sauce.

Beef Gyros Appetizers

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1 pound lean ground beef
4 plum tomatoes, cut into thin slices
8 small pita pocket breads (4-inch diameter), cut in half, warmed

Seasoning:
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

Yogurt Sauce: 
2/3 cup plain low-fat yogurt
1/3 cup chopped cucumber
3 tablespoons finely chopped onion
2 teaspoons chopped fresh parsley
  1. In small bowl, combine Yogurt Sauce ingredients, mixing well. Cover and refrigerate.
  2. Heat oven to 350°F (175°C). In medium bowl, combine ground beef and seasoning ingredients, mixing lightly but thoroughly. Divide beef mixture into 16 equal portions; shape into patties 2-inches in diameter. Place patties on rack in broiler pan. Bake in oven 10 minutes or until no longer pink.
  3. To serve, place equal amounts of beef and tomato in each pita half; top with yogurt sauce.
Makes 16 appetizers.

Autumn Wreath

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  1. Use a cheese slicer to make even slices (1/8- to 1/4-thick). Using a few seasoned cheeses, like Jalapeño Jack, will give the appearance of changing leaves.
  2. To make leaves of various sizes, use cheese-leaf cutters (available in cookware and hardware stores).
  3. In the center of a round cheese board, place a bowl of cranberry relish (available in most grocery stores).
  4. Place leaves in a ring around the bowl. Repeat layering with remaining leaves. Cover with plastic wrap and store in refrigerator until serving time. Use leftover cheese leaves for snacks, casseroles, pizzas and salads.

Asparagus Spears with Citrus-Ginger Dip

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2 pounds asparagus
3/4 cup mayonnaise
3/4 cup sour cream
1 tablespoon rice vinegar
1 tablespoon orange juice
1 teaspoon grated orange zest
1 garlic clove, crushed
1 tablespoon Dijon-style mustard
1 1/2 tablespoons grated fresh ginger root
1 teaspoon soy sauce
1/2 teaspoon granulated sugar
Salt and pepper, to taste
Snap tough ends off asparagus. Peel stalks, if desired.
In large skillet, bring about 1-inch of water to boiling. Add asparagus and simmer, uncovered, until barely tender, about 4 to 5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.
Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.
Serves 8.

Nutrition Facts:
Calories 120 calories
Protein 5 grams
Fat 6 grams
Sodium 125 milligrams
Cholesterol 15 milligrams

Aparagus Beef Bundles

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1 pound medium rare deli roast beef, thinly sliced
25 thin asparagus spears, cut into 3-inch lenths
3/4 cup cream cheese
1 1/2 tablespoons horseradish
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
  1. Drop asparagus spears into boiling water for 2 minutes. Do not overcook. Cool in ice water bath.
  2. Combine cream cheese, parsley, chives and horseradish.
  3. Lay thinly sliced beef on waxed paper. Spread each slice with cream cheese mixture. Place one asparagus spear on each slice so tip is exposed.
  4. Roll each slice and tie with chive sprig. Cover and chill before serving.
Makes approximately 25 appetizers.

Artichoke Cornucopia Appetizers

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1 (14-ounce) can artichoke hearts, drained, quartered (not marinated)
1/4 cup Dijon mustard
2 tablespoons freshly grated Parmesan cheese
16 deli sliced Muenster cheese
16 slices large rounds thin-sliced hard salami
  1. In a medium bowl, mix together the quartered artichokes, mustard and Parmesan cheese.
  2. Wrap 1 cheese slice and 1 salami slice around each artichoke quarter to resemble a cornucopia. Secure with wooden picks.
  3. Place on a serving tray and cover with plastic wrap; refrigerate until ready to serve.
Makes 16 servings.

Appetizer Cheese Tray

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1 (11-ounce) package goat cheese
1 tablespoon extra virgin olive oil
1 teaspoon freshly cracked pepper
1/4 teaspoon dried thyme
1 Granny Smith apple, sliced
1 Red Delicious apple, sliced
1 cup pineapple juice
12 slices provolone cheese
12 slices prosciutto
1 (10-ounce) round Gouda cheese, cut into 16 wedges
Garnish: fresh thyme, red flame and green grapes
French baguette, sliced and toasted
  1. Place first 4 ingredients in food processor and process until smooth. Spoon into a serving container; cover and chill up to 3 days.
  2. Combine apples and pineapple juice; cover and chill. Drain before serving.
  3. Place 1 provolone cheese slice on top of each slice of prosciutto; roll up tightly. Place in a zip-lock style bag and refrigerate. Cut in half just before serving. Secure with wooden picks, if necessary.
  4. Arrange cheese wedges, apple slices, prosciutto rolls, and goat cheese mixture on a large serving tray; garnish, if desired. Serve with bread slices.
Makes 12 appetizer servings.

Antipasti

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6 cups mixed greens, such as mesclun, gourmet, Italian or Mediterranean salad mix
1 cup artichoke heart quarters, drained
1 cup roasted red peppers, drained
1/2 cup julienned sun-dried tomatoes in olive oil, drained
1/2 cup ripe olives
1/2 cup dry bread crumbs
1 teaspoon Italian seasoning*
1/4 teaspoon salt
1 large egg, beaten
1 tablespoon olive oil
8 ounces smoked mozzarella cheese, ** cut into 3/4 cubes
2 tablespoons balsamic vinegar, optional
1/4 cup julienned fresh basil leaves
1 tablespoon dried basil, optional
  1. Place greens on large serving platter. Arrange artichoke hearts, peppers, sun-dried tomatoes and olives over greens.
  2. Combine bread crumbs, Italian seasoning and salt in shallow bowl.
  3. Dip cheese cubes in egg, then bread crumb mixture, turning to coat all sides thoroughly. Repeat process, coating cheese in egg then bread crumb mixture again.
  4. Heat oil in large skillet over medium-high heat. Place cheese cubes in skillet; cook 2 to 3 minutes until golden brown, turning frequently to cook all sides.
  5. Place cheese on antipasto platter; drizzle with vinegar and sprinkle with basil, if desired. Serve immediately.
Makes 4 servings.

Ann's Fruit Tray Dip

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1 cup cream cheese, softened
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon vanilla extract
2 apples
2 bananas
1 pint strawberries
2 kiwis
1 cantaloupe
  1. In a medium bowl, using an electric mixer, blend cream cheese, brown sugar, granulated sugar, and vanilla. Beat until smooth and creamy.
  2. Use as a dip for apples, bananas, strawberries, kiwi, and cantaloupe. Chill 1 hour. Serve with fruit slices.
Makes 8 servings.

Wednesday, March 3, 2010

10 uses of a pencil other than writing

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I came across this question in a list of frequently used interview questions. What can you come up with... in about 2 minutes? Be creative, do not Google :-)

Tuesday, March 2, 2010

Hyderabadi Masala Chicken Biryani Recipe

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Qorma wali Mutton Biryani

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Fish Biryani

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Fish Biryani:

Ingredients:

Cinnamon sticks 2-4
Cloves 5
Cardamom pods 5
Bay leaves 3
Biryani flower 2
Marathi mokku 3
Ghee 2 cup
Green chillies 6-8 slitted
One large onion finely sliced
3-4 ripe tomato finely chopped
Mint one cup
Lemon juice 2-4 spoons
Ginger-garlic paste 4-6 spoon
Coriander leaves 4-6 twigs- chopped
Curd half cup
Rice 3 cups(Basmathi rice)
Firm and fresh fish fillets 4-6
Salt to taste
Red chili powder 1-2

Method:

Add 1 spoon of ginger-garlic paste, lemon juice, curd and few mint leaves. Now coat this marination over fish fillets. Maybe for 20 minutes minimum.

Then heat up oil in a shallow frying pan. Fry fish till it done crispy and aromatic.

Pour generously ghee in the pressure cooker and bring it to smoky hot…now add the spices one by one…cinnamon, cardamom, bay leaves, cloves, maratti mokku and birinji flower to it. Let them fry for a while.

Add chillies, and wait till it splutters.

Followed by onion and remaining ginger-garlic paste. Fry them well till its raw smell leaves.

Now add tomatoes, coriander leaves and mint. Fry them until all water content evaporates and oil shows up in the top.

Add food color(optional), salt and red chili power. Semi cook them without adding any water….until the raw smell of chili powder goes.

Now add water 5 cups of water and bring it to boil followed by rice. Pressure cook them over medium heat till one whistle or two maximum. Let the rice be only 3/4 th done.

Now toss the fried fish in biriyani and let this stand in dhum for another 10 minutes.

Garnish with roasted cashew nuts.

Serve hot with onion raita or brinjal serva.

Kofta Biryani

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KOFTA BIRYANI

Fragrant long-grained rice interleced with a spinach gravy and chick pea koftas.

Preparation Time : 20 mins.

Cooking Time : 60 mins.

Serves 4 to 6.

For the koftas

3/4 cup soaked chick peas (Kabuli chana)
1 onion
1 green chilli
2 tablespoons chopped coriander
3 cloves garlic
juice of 1/2 lemon
salt to taste
oil for cooking
For the gravy

1 onion, finely chopped
2 tomatoes, pureed
1 teaspoon grated ginger
1/2 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
3/4 teaspoon garam masala
2 cups chopped spinach (palak)
1/3 cup cream
2 tablespoons oil
salt to taste
For the rice

1 cup long grained rice
2 cloves
2 bay leaves
salt to taste
Other ingredients

1/2 cup mint leaves, chopped
1/3 cup milk
1 tablespoon butter
1/4 teaspoon cardamom powder
a few strands of saffron
For the koftas

1. Combine all the ingredients except the oil in a blender and grind to a smooth paste.
2. Shallow fry spoonfuls of the mixture on a non-stick pan, using a little oil over a medium flame, till both sides are golden brown. Drain and keep aside.
For the gravy

1. Heat the oil in a pan and saute the onion till translucent.
2. Add the tomato puree, ginger, turmeric and chilli powder and cook till the oil separates.
3. Add the garam masala and spinach and saute for a further 2 minutes.
4. Add the cream and salt and mix well. Keep aside.
For the rice

1. Clean and wash the rice.
2. In a large pan, add the rice, cloves, bay leaves, salt and 2 cups of water.
3. Bring to a boil and simmer till the rice is almost cooked. Keep aside.
How to proceed

1. In a greased bowl, spread the half the rice to form one even layer.
2. Arrange all the koftas over the rice.
3. Spoon the gravy on top and sprinkle the mint leaves.
4. Spread another layer of rice.
5. In another pan, combine the milk, butter, cardamom powder and saffron and bring to a boil.
6. Pour over the layered biryani.
7. Cover with a tight lid and bake in a pre-heated oven at 200°C (400°F) for 20 minutes.
8. Serve hot.
Tips

The chick peas have to be soaked for at least 6 hours. 1/4 cup raw chick peas will yield approx. 3/4 cup of soaked chick peas.

Vegetable Biryani Recipe

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Egg Biryani Recipe

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Ingredients:
For Biriyani:
6 Eggs
2� cups Rice
2 large Onions sliced
4 tbsp Ghee
1 cup Coconut milk
1� cups Water
Cashew nuts
Raisins
4-5 Green Chilies finely chopped
A small piece ginger finely chopped
8 cloves Garlic finely chopped
2� tbsp Poppy seeds
10 Pepper seeds
2 tbsp Coriander seeds
4 Cardamoms
5 Cloves
A few pieces Cinnamon
Salt to taste
For Tomato Onion Raita:
1 large Tomato cubed
1 large Onion chopped
2 cups Curds
Salt to taste

Method:
For Biriyani:

* Boil eggs, shell and keep aside. Fry onions till brown, fry cashews and raisins, and keep aside.
* Roast green chilies, ginger and garlic. Fry poppy seeds, pepper and coriander seeds in a little ghee. Cool and grind these ingredients together.
* Heat ghee in a pressure cooker, fry cardamom, cloves and cinnamon in it. Add washed rice, salt, coconut milk and water, and pressure cook for 5 minutes.
* Cool, open and sprinkle fried cashews, raisins and onion. Mix in along with the eggs. Serve hot with tomato onion raita.

For Tomato Onion Raita:

* Beat the curds to make it smooth.
* Add salt, tomato and onion, mix well
* Serve cold.

Kashmiri Biryani Recipe

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Ingredients:

• 750 gms Mutton
• 1 kg Chicken
• 1 kg Basmati rice
• 200 ml Milk
• 2 tsp Curds
• 1 tsp Dry ginger powder
• 1/4 tsp Cardamom powder
• 150 gms Ghee
• 1/4 tsp Kewra essence
• 2 gms Saffron
• 2 tsp Red chilli powder
• 1 Pinch asafoetida
• 1 tsp Garam masala powder
• 2 tsp Fennel seed powder
• 1/4 tsp Sugar
• Salt to taste

How to make Kashmiri Biryani:
• Fry asafetida and mutton pieces in ghee.
• Add curds to the mixture and fry till pink.
• Pour water and add salt to taste. Mix well.
• Add chilli powder, ginger powder and bay leaf.
• Fry for a few minutes and add 1/2 litre water.
• Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
• Simmer the mixture till well cooked.
• Remove mutton pieces and keep them separate.
• Boil 2 litres of water with 2 tbsp salt.
• Tie garam masala and remaining fennel seeds in a piece of cloth.
• Put it in the boiling water.
• Now add rice and cook on low flame till half done.
• Separate water from the rice.
• Alternately arrange mutton and rice layers in a baking tray.
• Add milk and ghee.
• Cook in a preheated oven till well done.

Peshawri Biryani

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PESHAWARI BIRYANI
(recipe from my sister in law)
(serves 2-3)
Rice –
1 cup basmati rice
1 tsp ghee/ butter
1″ cinnamon, 3 cloves, 3 cardamoms
fried nuts/ onions (optional)
Beans –
1/2 cup beans of your choice (garbanzo, kidney, peas, moth etc.)
1/8 tsp turmeric
1/2 tsp red chilli powder
1 tsp ginger garlic paste
2 tomatoes, peeled and pureed
a handful each of cilantro and mint, washed and finely chopped
1/4 tsp good quality garam masala
salt to taste

Soak beans overnight. Drain and wash the next morning. (Sprout them in a colander if you wish to). Combine with enough water and cook on moderate heat until tender but able to hold their shape. (You can pressure cook beans as long as they don’t turn to mush). Reserve cooking liquid.

Heat oil in a pan. Add turmeric powder, red chilli powder and ginger garlic paste. Saute on low heat until combined. Next add herbs and saute until fragrant. Add puree and beans. Stir and cook on medium heat until thick. Season with salt and continue stirring until beans lose most of the moisture. Sprinkle garam masala and set aside.

Wash rice in 1-2 changes of water. Drain and set aside. In a sauce pan heat ghee and drop in the whole spices. Add rice, saute for a minute. Add 2 cups of cooking liquid and bring to a boil. Cover and cook on low heat until rice is done.

For serving spoon rice onto a large platter. Make a well in the centre and place beans. Garnish with fried nuts and serve with a raita.

Vegetable & Cashew Biryani

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* INGREDIENTS;
500g basmati rice
* 2 large onions , halved and thinly sliced
* 4 tbsp sunflower oil
* thumb-size piece fresh root ginger , shredded
* 65g sachet korma curry paste (we used Sharwood’s)
* 2 cinnamon sticks
* 6 green cardamom pods
* 3 star anise
* 250g diced potatoes
* 1 small cauliflower , cut into small florets
* 250g Greek yogurt
* 225g frozen peas
* 2 good pinches saffron
* ½ tsp rosewater
* butter , for greasing
* 100g roasted, salted cashews nuts

FOR THE GARNISH

* 2 onions , halved and very thinly sliced
* 3 tbsp sunflower oil
* good handful coriander

1. METHOD: Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.
2. Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.
3. Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.
4. Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it’s ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.

Masoor ki Daal ki Biryani

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Bring rice and masoor together to create low cholesterol, but infinitely tasty, biryani.

Preparation Time : 30 mins.
Cooking Time : 50 mins.
Baking Time : 25 mins.
Baking Temperature : 200°C (400°F).

Serves 6.
Ingredients
1 recipe cooked biryani rice
¾ cup whole masoor (red lentils)
¼ cup chopped onions
¾ cup chopped tomatoes
¼ teaspoon saffron (kesar), dissolved in ¼ cup low fat milk
2 tablespoons low fat milk
2 teaspoons oil
Salt to taste
To be ground into a paste
4 cloves garlic
3 teaspoons coriander (dhania) seeds
1½ teaspoons cumin seeds (jeera)
4 teaspoons poppy seeds (khus-khus)
25 mm. (1″) piece ginger
1 bay leaf (tejpatta)
1 cardamom (elaichi)
Salt to taste
Other ingredients
1 teaspoon oil for greasing
2 tablespoons chopped coriander for the garnish

South African Mutton Biryani

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Biryani Badshahi

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INGREDIENTS
1/2 kg Mutton
250 gms Rice parboiled
311/2 tbsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tbsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tbsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tbsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 ” long piece Ginger (Adrak)
1/2 tbsp Saffron (Kesar)
1/2 tbsp Green Chilly (Hari Mirch) chopped
1/2 tbsp Red Chili Powder (Lal Mirchi)
1/2 ” Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
DIRECTIONS
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook on low flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardamoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

Easy Veggie Biryani w/ Cashew Nuts

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INGREDIENTS:
* 250g basmati rice
* 400g special mixed frozen vegetables
* a generous handful of raisins
* 1 vegetable stock cube
* 2 tbsp korma curry paste
* a generous handful of roasted salted cashew nuts

METHOD:
1. Boil the kettle. Get out a large microwaveable bowl and pile in the rice, veg and raisins.
2. Pour 600ml/1 pint boiling water over the rice mixture and crumble in the stock cube, then stir in the curry paste. Cover the bowl with cling film, leaving a small gap at the side to let out the steam. Cook on full power (850 watts) for 12 minutes – if your microwave is less powerful, add 2 minutes.
3. Remove from the microwave and stand, still covered, for 5 minutes to complete the cooking – if you don’t let it stand the rice will be too nutty. Fluff up the rice, scatter with cashews and serve.

Shahjahani Biryani

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Ingredients:-

Mutton little boiled 1 Kg
Rice 750 gms
Vinegar 1 tsp
Salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 3 TBsp
Haldi 1 tsp
Onion 2
Taz path 3
Laung 10
Curd 1 cup
zeera powder 2 TBsp
Zafran 1 tsp
Till 2 TBsp
Cashewnuts (Kajoo) 1 cup
Coconut grated 2 TBsp
puff pastry 3

Method:-

Boil rice with 1 tsp vinegar & little salt.

Blend together curd, cashewnuts, white till & coconut. Mix this mixture in meat for marination.

Blend onion well to form a smooth paste.

Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung. Fry adding litttle water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, then add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

For serving:-

In a bowl put rice layer, then cooked meat curry, then again rice, then sprinkle zafran.
Roll puff pastry or spread it with hands to the size of your bowl.
Spread & cover your rice bowl with this puff pastry.
Put it in oven on medium heat.

Serve hot.

Anarkali Biryani & Green Raita by Chef Zakir

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Ingredients:

* 1/2 kg rice
* 375 gm boneless chicken
* 250 gm yogurt
* 5 green chilies, chopped
* 2 tomatoes, chopped
* 2 onion, thinly sliced
* 2 tbsp garlic ginger paste
* 1/2 tsp jailfel and jalwatrey powder
* 1/4 bunch fresh coriander, chopped
* 1/4 bunch mint leaves, chopped
* 8 whole black pepper
* 6 cloves
* 1 tbsp cumin seeds
* 4 green cardamoms
* 4 sticks cinnamon
* 20 cashew nuts
* 20 pistachios
* 20 chilghozas
* 1 tsp red food color
* Few bay leaves
* 2 tbsp crushed pomegranate seeds (anardana)
* 50 gm dry plums
* 1 tsp cumin powder
* 2 tbsp red chili powder
* 1 tsp turmeric powder
* 2 tbsp kewra
* Salt to taste
* 1 cup ghee

Method:

* Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.
* Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.
* Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.
* In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.
* In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.
* In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.
* In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.
* In a gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice are half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice.
* Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.
* Serve hot with raita and salad.

Gosht Dum Biryani

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Ingredients
Mutton (leg and chanp) 1000g
Basmati rice 600g
Zeera 2g
Clove 4g
Cinnamon 2g
Green cardamom 6g
Bay leaf 2g
Brown onion slices 150g
Ginger and garlic paste 100g
Salt to taste
Curd 100g
Ghee 100g
Yellow chili powder 20g
Lemon slice 20 g
Ginger julienne 10g
Green chili 20g
Mint leaves 15g
Saffron 1g
Kewra water 2g
Sweet attar 2g
Rose water 2g
Cream 300g

Method:
1. Heat ghee and add all the whole spices till they crackle, add ginger garlic paste, meat, brown onion paste and salt.
2. Cover the pan and let the meat cook until all moisture has evaporated
3. Add the curd, yellow chili powder. Simmer till the fat surfaces from the curd.
4. Add stock and simmer till the meat is tender.
5. Wash and soak rice for 30 minutes.
6. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
7. Add the salt and only par boil rice and remove.
8. Remove meat and strain the gravy
9. Place the meat and gravy in a handi and add the ginger juliennes, green chilies slit and mint leaves
10. Add the par boiled rice, saffron and cream. Seal the pot with a lid and place on a slow simmer to cook.
11. Garnish with golden brown onions and serve hot with Burrani Raita

Hunter Beef

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Beef mince shawarma

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Ingredients:
1 cup plain yogurt
½ cup cucumber,
1 teaspoon dried dill
2 cloves garlic, finely chopped
Salt and pepper
1 lb. ground beef
½ cup chopped flat-leaf parsley, plus whole leaves for garnish
1 tablespoons ground cumin
2 tablespoons extra-virgin olive oil
Warm pita bread, for serving

Method:
1. Soak 8 wooden skewers in water. In a small bowl, combine the yogurt, cucumber, dill and half the garlic; season to taste with salt and pepper. Refrigerate.
2. Preheat a grill or grill pan to medium-high. In a medium bowl, combine the beef, remaining garlic, chopped parsley and cumin. Add salt and pepper to taste. Divide the beef mixture into 4 sections. Roll each section into a 6-inch log. Thread each log lengthwise onto two parallel skewers. Wrap your index finger and thumb around the log and lightly squeeze from top to bottom to make 4 indented rings. Rub the beef kebabs with olive oil and grill for 6 to 8 minutes on each side, or to desired doneness. Top each kebab with the yogurt and parsley leaves and serve on a pita.

Irani Meat and Onion Kebabs

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Ingredients:
2 small yellow onion, peeled and food processed
1 lb. of meat, half ground lamb and half ground beef
1 clove garlic, peeled and finely chopped
1 egg, lightly beaten
1⁄4 cup dry bread crumbs
2 tsp. salt
1⁄2 tsp. freshly ground black pepper
1⁄2 tsp. ground turmeric
1⁄4 tsp. paprika
1 pinch saffron threads
1 tbsp. butter, melted
Ground sumac, optional

Method:
1. Drain onions in a sieve set over a bowl for up to 2 hours. Press onions to release more juice, then transfer to a large bowl, discarding juice.
2. Add ground meat, garlic, egg, bread crumbs, salt, pepper, turmeric, and paprika, and mix well.
3. Divide meat mixture evenly into eighths and shape into 5″ cylinders.
4. Slide meat cylinders onto 8 large flat wide metal skewers, molding and flattening meat around skewer to make each kebab about 8″ long, 1 1/2″ wide, and 1/4″ thick (or if not using skewers, shape meat into eight 8″ × 1 1/2″ × 1/4″ rectangles. Set kebabs aside.
5. Preheat a charcoal grill if using metal skewers, or heat a grill pan without sides over medium-high heat for non skewered meat.
6. Meanwhile, heat a small skillet over medium heat for 2 minutes. Remove skillet from heat, add saffron, and swirl threads around until lightly toasted, about 30 seconds. Crush saffron with a mortar and pestle, then add 1 tbsp. boiling water and stir in butter.
7. Brush kebabs with saffron butter. Put skewered kebabs over medium-hot coals or on grill pan; if cooking kebabs without skewers, put them on grill pan. Grill kebabs until browned on each side and cooked through, 3–4 minutes per side. Or broil them for 6-8 minutes flipping once.
8. Brush kebabs with remaining saffron butter and sprinkle with a little sumac (if using).
9. Slide kebabs off skewers (if using skewers) and serve with rice and lemon wedges.

Roasted Red Pepper Chutney
1. Roast a red pepper according to any roasted red pepper instructions like this one.
2. Blend the red pepper in a food processor with half a lemon, a drizzle of olive oil, a little sea salt and a teaspoon of parsley.

Shrimp Biryani

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Ingredients:
* 1 teaspoon saffron threads
* 4 tablespoons tepid water
* 2 shallots, chopped
* 3 garlic cloves, crushed
* 1 teaspoon chopped fresh ginger
* 2 teaspoon coriander seeds
* 1/2 teaspoon black peppercorns
* 2 cloves
* 2 green cardamom pods
* 1 inch piece cinnamon stick
* 1 teaspoon ground turmeric
* 1 fresh green chili, chopped
* 1/2 teaspoon salt
* 2 tablespoons ghee
* 1 teaspoon whole black mustard seeds
* 1 pound 2 ounces uncooked tiger shrimp in their shells
* 1 1/4 cups coconut milk
* 1 1/2 cups yogurt
* 1 cup basmati rice, soaked for 2 hours and drained
* 1 tablespoon raisins
* slivered almonds

Method:
* Soak the saffron in tepid water for 10 minutes. put the shallots, garlic, spices and salt into a spice grinder and grind to paste.
* Heat the ghee in a saucepan and add the mustard seeds. when they are start to pop, add the shrimp and stir over a high heat for 1 minutes. stir in the spice mix, then coconut milk and yogurt. simmer for 20 minutes.
* Bring a large saucepan of salted water to a boil. add the rice to the pan. boil for 12 minutes. drain. pile the rice on the shrimp. spoon over the golden raisins and trickle the saffron water over the rices in lines. cover the pan with a clean cloth and put the lid tightly.
* Remove the pan from heat and leave to stand for 5 minutes. serve and garnished.

Monday, March 1, 2010

Arabic Chicken Biryani recipe

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Ingredients:
1 whole chicken cut to 4-6.
1 teaspoon salt.
1 teaspoon curry powder.
1/4 teaspoon ground black pepper.
1/2 teaspoon ground turmeric.
4 whole cardamom pods.
6 whole cloves.
6 black peppercorns.
1 bay leave.
1 cinnamon stick.
1 large onion, finely chopped.
2 cloves garlic, crushed.
2 teaspoons grated fresh ginger.
1 large carrot sliced.
1 large potato, chopped.
1 tablespoon tomato paste.
1/4 cup yogurt.
1/4 cup water.
1 small tomato chopped.
1/2 frozen peas.
1/4 cup fresh parsley or coriander, finely chopped.
3 cups basmati rice.
Pinch of saffron soaked in 1/4 cup rose water.

Method:
1) Sauté onion, with olive oil add garlic, ginger, whole spices, stir, cook 5 minutes.

2) Add chicken, salt, ground spices, stir, cook, until chicken brown, add chopped tomato, tomato paste, yogurt, water, and simmer cover, for 30 minutes.

3)In small pan shallow fray potato and carrot.

4) After 30 minutes add potato and carrot to the chicken mixture cooked for 5 minutes then add peas, cooked until all the vegetables are tender.

5) Make basmati rice:in a deep pan bring to boil water with 1 tablespoon salt, and 1 tablespoon oil, add basmati rice, and boil it for 8 minuets. Remove from heat and Rinse the rice from any excess water, put it back to the same pan.

6) In a deep pan cover the bottom with half the cooked rice and pour half of saffron and rose water mixture over the rice, then arrange chicken pieces and vegetables on top of rice, then cover it with the rest of rice, pour rose water all over the rice, sprinkle fresh parsley on top, cover with parchment paper and aluminum paper, bake in preheated oven 350 F for 20 to 25 minutes.

7) Serve it with cucumber and yogurt mint salad.

Danpauk – Burmese Biryani

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Ingredients:
300g Basmati rice
1/4 tsp turmeric powder
4 tbsp margarine
250ml plain yogurt
1 tsp salt
900g chicken, chopped into large pieces
80ml cooking oil
2 tbsp ghee
5cm cinnamon stick, lightly smashed to break up

(A)
4 slices ginger
10 shallots, thinly sliced
3/4 tsp turmeric powder
1 tsp coriander powder

(B)
5 cloves garlic
1 star anise
5 cardamoms, lightly smashed
1 tsp ground fennel
1 tsp poppy seeds

Garnishing
10–15 cashew nuts, deep-fried
50g raisins
1–2 tbsp shallots crisps

Method:
1. Wash and soak Basmati rice in water mixed with turmeric powder for 30–35 minutes. Drain rice in a colander.
2. Heat margarine and fry ingredients (A) until fragrant. Add 2 tablespoons yogurt and 1/2 teaspoon salt. Mix in (B) and chicken. Fry well, then add in another 2 tablespoons yogurt and remaining salt. Continue to fry until chicken is tender. Leave aside.
3. Heat oil and ghee in a clean wok. Put in cinnamon stick and fry until fragrant. Add the remaining yogurt to mix. Toss in rice to mix, then transfer the well-mixed ingredients into a rice cooker.
4. Add sufficient water to a level that is 2cm above the rice. Cook rice for 20 minutes.
5. Open the rice cooker and add in the precooked chicken and continue to cook until rice is done. Add garnishing before serving.

Kachi Chicken Biryani – Khoja Style

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Ingredients:
For Rice:
Basmati Rice – 500 gm
Black Cardamom – 3
Black Peppercorns – 10
Bay Leaves – 3
Cinnamon – 1″ piece
Salt
Ghee

For Chicken:
Chicken, cut into pieces – 1 kg
Tomatoes, chopped – 300 gm
Onions, sliced – 300 gm
Potatoes, cubed – 200 gm
Yogurt – 300 gm
Garam Masala – 2 Tblsp
Red Chili Powder – 1 Tblsp
Cumin Seeds – 1 Tblsp
Black Cumin (Shahi Zeera) – 2 Tsp
Green Cardamom, crushed – 3
Dried Apricots – 12
Lemon Juice – 4 Tbslp
Black Peppercorns – 12
Ginger Garlic Paste – 4 Tbslp
Green Chillies, minced – 4
Salt – To Taste
Ghee

Method:
1. Marinate the chicken in yogurt, ginger garlic paste, green chillies, peppercorns, red chili powder, lemon juice and chopped tomatoes. Keep aside in the refrigerator for 30 minutes.
2. Fry the sliced onions to a crisp golden brown color. Drain and keep aside.
3. Fry the potato cubes in the same oil to a golden color and keep them aside too. ( I typically cut the potatoes into cubes and keep them in a salted water for some time before frying.)
4. Add this oil to the chicken marinade.
5. Cook the rice in water along with the spices, and when it is half done, drain and keep aside.
6. Take a heavy bottomed vessel and grease the inside with ghee.
7. Add some more ghee to this vessel and when it becomes hot, add in cumin seeds, shahi zeera garam masala and green cardamom. Fry for 2 minutes.
8. Add in the chicken pieces and fry till chicken is half done and add in the dried apricots.
9. Add in a layer of rice followed by potatoes and onions. Pour over the remaining marinade.
10. Add in the remaining rice on top to form a final layer. Sprinkle the saffron soaked in milk over.
11. Add 4 cups of water and cover the vessel with a tight lid. Seal the vessel’s rim and lid with fresh dough.
12. Place a iron tava on medium flame and put the biryani vessel on top. Cook for 30 minutes.
13. Open seal and serve hot biryani along with raita and papad.

Afghani Biryani

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Ingredients:
* 1 Whole Chicken (cut into serving pieces)
* 2 cups Basmati Rice (washed & pre-soaked)
* 1 Onion (peeled & chopped)
* 1 Carrot (chopped)
* 7 fresh Tomatoes (pureed in blender)
* Almonds (Baadaam) (slivered & fried) (for garnish)
* Raisins (Kishmish) (for garnish)
* 10 Whole Cardamom Seeds (Ilaichi Danay)
* 10 Cloves (Long)
* 1 Cinnamon Stick (Darchini)
* ½ tsp. Cumin Seeds (Saabut Sufaid Zeera)
* Salt (to taste)
* Black Pepper Powder (Pisi Kaali Mirch) (to taste)
* Cooking Oil (as needed)

Method:
1. Saute the onions and carrot in cooking oil. Add the chicken and mix. Then add the: cardamom seeds, cloves, cinnamon stick, cumin seeds, salt and black pepper and mix. Continue to fry until the chicken is half done.

2. When the chicken is half done, add the tomato puree and mix. Continue to cook over low heat with pot covered, until the chicken is well done.

3. Separately in a different pot, boil rice in water until cooked and drain.

4. Finally cover rice with chicken and spices and let cook covered on very low heat for 5 minutes.

5. Garnish with fried Almonds and Raisins for a most exquisite and delicious taste

Al Kabsa recipe – Saudi rice and meat dish

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Ingredients

2 1/2 kg lamb, large cubes
4 cups basmati rice
1/2 kg carrots, peeled and finely diced
1 green pepper, seeded and finely diced
1 kg tomatoes, peeled and diced
1 kg finely chopped onions
6-8 garlic cloves, minced
1 pinch ground cumin
1 pinch ground coriander
salt and black pepper
butter or olive oil(for frying)
1/4 cup toasted pine nuts

Kabsa Spice Mix

1/2 teaspoon saffron
1/4 teaspoon ground green cardamoms
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon white pepper
1/2 teaspoon ground dried limes

Sauce

2 cups water
1 beef stock cube(Maggi)
1 large onion, finely chopped
14 ounces chopped tomatoes
3 garlic cloves, minced
1 tablespoon tomato paste
1/4 cup diced celery
salt and black pepper
2 tablespoons butter

Method

1. Fry meat until browned on all sides. Add enough water to the pot so that it covers the meat by 1.5″-2″, bring to a boil then cook gently over medium heat for 1 1/2 – 2 hours or until tender. Reserve stock & set meat aside.

2. Soak rice for 15 minutes. Drain, rise under running water then drain well.

3. Add butter to a large stock pot or casserole, fry the onion, pepper, carrot & spices. Cook on low heat for about 10 minutes, or until tender.

4. Add rice to vegetables in the pot, cook for 5 minutes on medium heat. Add meat stock until stock covers rice (approx 1.5″ above rice). Cover pot. Cook on low heat for 30 minutes or until tender – add a little more stock or water if rice seems to become dry.

5. Prepare the sauce.

6. Fry onion, garlic and tomato in the butter. Add tomato paste, celery, salt, cinnamon, water & stock cube. Cook on medium heat until slightly thickened and celery is tender.

7. Serve in a large dish or on a platter. Place the rice first, top with meat & garnish with pine nuts. Serve the sauce in a jug with a spoon.

Biriyani

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Ingredients:

Chicken
Salt
1 cinnamon stick
2 cardamom pods
2 or 3 whole cloves
5 black peppercorns
Flour
3 cups basmati rice (or other short-grained rice)
Onion-spice topping (hashu):
2 large yellow onions, finely chopped
1 Tbsp. vegetable oil
¼ cup golden raisins, soaked in water
¼ tsp. ground cardamom
¼ tsp. dried black lime (loomi), or ½ tsp. lime zest**
¼ tsp. ground black pepper
½ tsp. sugar
Tomato sauce (duqqus):
2 large tomatoes, chopped
2 Tbsp. water
2 cloves garlic, crushed
1 Tb. tomato paste

Method:

1) Rinse chicken inside and out. Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, and peppercorns. Bring to a boil, and continue to boil uncovered over medium heat until chicken is done (approximately 40 minutes). Remove and drain the chicken, reserving broth.

2) Drain fat off the top of the broth and strain broth to remove spices. Prepare three cups of basmati rice according to package directions, using broth from chicken instead of water. Add salt if necessary.

3) While rice is cooking, cook onions in a nonstick skillet over medium heat, stirring frequently, until clear. Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in oil, draineraisins, and spices. Cook for one minute. Remove mixture from skillet and set aside.

4) Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken, turning frequently, until the outside is brown and crispy.

Saute Vegetable

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Honey Soya Chicken Recipe

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Gow Gees

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Yields about 20 gow gees

Ingredients:

  • 3 Chinese dried mushrooms
  • 3 ounces shelled, deveined large shrimp
  • 3 ounces ground pork
  • 2 tablespoons finely chopped bamboo shoots, canned or fresh
  • 2 water chestnuts, finely chopped, to make 2 tablespoons
  • 2 green onions, finely chopped
  • 2 teaspoons minced ginger
  • 1 teaspoon sesame oil
  • 1 1/2 teaspoons red wine or rice vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon granulated sugar
  • 20 round wonton wrappers
  • 4 cups vegetable oil for deep-frying, or as needed

Preparation:

Soften the dried mushrooms by soaking them in warm water for 20 to 30 minutes. Squeeze out any excess water. Remove the stems and chop finely.

Soak the shrimp in lightly salted warm water for 5 minutes. Drain and pat dry with paper towels.

While the mushrooms and shrimp are soaking, prepare the vegetables.

In a medium bowl, combine the first 11 ingredients.

Lay the wonton out. Place 1 teaspoon of filling in the middle. Wet all the edges with water (you can also use lightly beaten egg if desired). Carefully fold the wonton over the filling and seal, crimping the edges as you do so. Continue with the remainder of the wonton wrappers until the filling is gone.

Add the oil to the wok and heat to between 360 and 375 degrees Fahrenheit. Deep-fry the gow gees, a few at a time, until they are golden brown (2 to 3 minutes). Use a slotted spoon to remove the gow gees from the oil. Drain on paper towels.

Serve the gow gees hot with soy sauce, sweet and sour sauce, or chili sauce, or your favorite dumpling dipping sauce.

Crabmeat Ragoon Appetizer Recipe

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Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

  • 1/2 pound of canned crabmeat
  • 1/2 teaspoon A-1 Steak Sauce
  • 1 egg yolk, beaten
  • 1/4 teaspoon garlic powder
  • 1 8-ounce package cream cheese, room temperature
  • 3 dozen wonton wrappers

Preparation:

Combine crabmeat, steak sauce, egg yolk, garlic powder and cream cheese until it forms a pastelike consistency. Place rounded spoonful of mixture in center of each wrapper. Bring 4 corners together and pinch to seal. Deep-fry at 375 degrees until golden brown. Serve with Sweet and Sour Sauce. Leftovers keep for only a day.

Crab Rangoon

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My version of the popular appetizer. Yields 48 Crab Rangoon.

Ingredients:

  • 8 ounces cream cheese
  • 8 ounces fresh crab meat or canned crab meat, drained and flaked
  • 1 teaspoon red onion, chopped
  • 1/2 teaspoon Lea & Perrins Worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • freshly ground black pepper, to taste
  • 1 green onion, finely sliced
  • 1 large clove garlic, smashed, peeled, and finely minced
  • 1 package won ton wrappers
  • 1 small bowl water
  • Oil for deep-frying, as needed

Preparation:

Combine the cream cheese and crab meat.  Mix in the remaining six filling ingredients (up to the wonton wrappers) one at a time.

On a flat surface, lay out a won ton wrapper in front of you so that it forms 2 triangles (not a square). Wet the edges of the won ton.

Add 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the wrapper so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).

Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.

Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.

Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain. Serve hot with Sweet and Sour Sauce or Chinese Hot Mustard.

Clam Sycee

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Clam sycee originated in Shanghai, on the coast of eastern China. A popular New Year's dish, it symbolizes good fortune and prosperity, as the stuffed clams resemble the gold or silver bouillion originally used as money in China. Traditionally, the clams would be steamed before stir-frying or deep-frying, but I've cooked them in wine instead and combined the wine with the sauce for a bit of extra flavor.
Serves 4 to 6

Ingredients:

  • 2 dozen clams, such as littleneck or cherrystone
  • 2 teaspoons olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons Chinese rice wine or dry sherry, divided
  • 1 slice ginger
  • 1 green onion, cut on the diagonal into thirds
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water
  • 3/4 cup chicken broth or stock
  • 1 tablespoon oyster sauce
  • 2 tablespoons soy sauce, divided
  • 1 teaspoon granulated sugar
  • 3/4 pound ground pork
  • 1 tablespoon cornstarch
  • Salt, to taste

Preparation:

Use a stiff brush to scrub the outside of the clams under cold running water. Drain.

Heat a wok or large frying pan over medium high heat. Add the olive oil, wine, 1 tablespoon Chinese rice wine or sherry, ginger, and green onion and the clams. Cover and cook just until the clams open (about 10 minutes). Use a slotted spoon to remove the clams from the pan. Do not clean out the pan.

While the clams are steaming, mix the cornstarch and water into a paste. Combine the chicken broth, oyster sauce, 1 tablespoon soy sauce and sugar.

Shuck the clams, setting aside the shells for later. Mince the clam meat and combine with the ground pork. Stir in 1 tablespoon sherry, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and salt to taste.

Stuff this mixture into the clam half shells. Rub the cornstarch/water mixture paste over top. Reserve any extra cornstarch paste to add to the sauce later.

At this point you can either deep-fry or stir-fry the clams. If deep-frying, be careful to deep-fry only a few clams at a time, meat side up, sliding them carefully into the wok so that the oil doesn't splatter. Deep-fry until golden in color and drain on paper towels or a tempura rack if you have one. If stir-frying, place the clams in the wok with the meat side down. Stir-fry in 2 tablespoons heated oil until golden.

Add the sauce ingredients into the pan with the wine. Add the clams back to the wok and simmer, covered, for about 20 minutes. Add any remaining cornstarch/water paste, stirring quickly to thicken. Serve hot.

Chinese Coq au Vin

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Ingredients:

  • 6 dried Shiitake mushrooms
  • 3-pound chicken, cut into 8 pieces
  • 1/2 pound bacon, chopped
  • 2 slices ginger, cut into thin slices
  • 2 cloves ginger, crushed
  • 1 medium onion, peeled and chopped
  • 1 tablespoon light soy sauce
  • 1 1/4 cups chicken broth
  • 1 cup red wine
  • 1/2 cup Chinese rice wine
  • 1 tablespoon tomato paste
  • 2 tablespoons dark soy sauce
  • 1 teaspoon granulated sugar
  • Salt, to taste 
  • Freshly ground black or white pepper, to taste
  • 1 tablespoon chopped fresh cilantro or parsley, optional
  • 4 to 5 cups oil for deep-frying, as needed

Preparation:

Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and thinly slice.

Heat 4 cups oil for deep-frying to 375 degrees Fahrenheit. Deep-fry the chicken pieces until they are brown and crispy. Remove from the wok and drain. Remove all but 1 tablespoon oil from the wok.

Add the bacon and cook over medium heat until it is browned and crispy. Push up to the sides of the wok.

Add the garlic and ginger and stir-fry until aromatic. Add the onion and stir-fry until it is browned (about 3 minutes). Add 1 tablespoon soy sauce while stir-frying the onion. Add the mushrooms. Stir-fry for a minute.

Add the chicken back into the wok. Add the broth and wine and bring to a boil. Add the tomato paste, dark soy sauce, sugar, salt and pepper.
Reduce the heat to low and simmer, uncovered, until the chicken is cooked (about 30 minutes). When the chicken is nearly cooked, stir in the chopped fresh cilantro if using. Serve hot.

Chicken Wonton

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Makes about 16 wonton

Ingredients:

  • 2 tablespoons finely chopped shallot
  • 1 clove garlic, finely chopped
  • 2 green onions
  • 8 ounces ground chicken meat
  • 3 tablespoons peanut butter or sesame paste
  • 3 tablespoon shredded carrot
  • 1 teaspoon green curry paste
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoon granulated sugar
  • 2 teaspoons lime juice
  • Oil for deep-frying and stir-frying, as needed

Preparation:

Heat the wok over medium-high to high heat. Add 2 tablespoons oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic and green onion. Stir-fry briefly, then add the chicken meat and stir-fry on high heat until the chicken changes color and is nearly cooked through. Stir in the remaining ingredients. Remove the wok from the burner and allow the mixture to cool.

  Set out the wonton wrappers with a small bowl filled with water. Lay out 1 wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle. Dip your finger in the water and run it along the edges of the wonton wrapper to wet. Take another wonton wrapper and place it on top in a way that forms a star shape (ie. the top wrapper looks like a diamond instead of a square). Continue with the rest of the mixture.

  To deep-fry, heat 3 to 4 cups of oil to between 360 and 375 degrees Fahrenheit. Deep-fry the wontons a few at a time, sliding them carefully into the wok so that the oil doesn't splatter. Deep-fry until they turn golden. Drain on paper towels. Serve with Sweet and Sour Sauce or the dipping sauce of your choice.
 

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