Archive for October, 2007

Lamb Biryani

{ October 23, 2007 @ 5:26 pm } · { Indian Food }
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Ingredients

 

Lamb – 2 lbs

Basmati Rice – 1 1/4 cup

Sliced Medium Onions- 3Mint to garnish – 2 tbspMedium Onions – 2Cloves Garlic – 6Ginger Root –  4 inchMint –  1 sprigGreen Cardamoms – 4 smallCloves –  4Poppy Seeds –  2 tspCinnamon stick –  1 inch

Green chilies –  4

Plain curd –  2 cups

Preparation

Making the marinade

  • Grind together all the above ingredients for marinade, except the yogurt to form a smooth paste. Add the ground spices to the yogurt and mix well. Marinate the lamb pieces in this mixture for about 2 hours.

Cooking the lamb

  • Fry the sliced onions in a few table spoons of little ghee, until they are golden brown. Add the the lamb marinade and mix thoroughly. Add about 1 pint of water over the lamb and heat and bring to boil. Lower the heat, cover and cook until the lamb is tender.

Cooking the rice

  • Wash the rice in cold water. Wash it at least three times. Drain all the water out from the rice. Set aside for 20 minutes. In a pot add 3-4 tablespoons of ghee and sauté the drained rice until the rice grains separate and then start sticking together again. Remove from heat. Add salt to taste. Mix well. Set aside.

Layering the lamb biryani

  • 3 Medium onions, sliced thinly and fried to golden brown
  • 1/2 cup of Sliced almonds, fried to golden brown
  • 1/2 cup of Sliced almonds, fried to golden brown
  • 1/2 tsp Saffron and 3 tablespoons warm Milk
  • Mix the Saffron with the milk. Set aside.
  • In a large ovenproof “Corning” container add a layer of rice followed by a layer of the cooked lamb along with a little sauce from the lamb. Now sprinkle the fried onions, almonds, raisins, and saffron mixture.
  • Now add a layer of rice and lamb and again sprinkle the fried onions, almonds raisins and saffron mixture. Add the final layer of rice and again for the final time sprinkle the fried onions, almonds, raisins, and saffron mixture. Add about 3-4 tablespoons of melted ghee on top.

Add enough water until you see the water level about a 1/2 inch higher than rice. Cover the saucepan well with a tight fitting lid. Or you can cover with aluminum foil. Put the pan inside the oven. Oven temperature should be over 450 F for 45 minutes. Garnish with a few mint sprigs.

Beef Noodle Soup

{ October 23, 2007 @ 5:08 pm } · { Taiwanese food }
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beef-noodle-soup.jpg 

 Ingredients

 5 cups water
1 cup soy sauce
1 cup Chinese rice wine or medium-dry Sherry
1/4 cup packed light brown sugar
1 (1-inch) cube peeled fresh ginger, smashed
1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
3 garlic cloves, smashed
10 fresh cilantro stems plus 1/2 cup loosely packed fresh cilantro sprigs
2 (2-inch-long) pieces Asian dried tangerine peel*
4 whole star anise
1/4 teaspoon dried hot red pepper flakes
2 1/2 lb meaty beef short ribs
1 3/4 cups reduced-sodium chicken broth (14 oz)
10 oz dried Chinese wheat noodles* or linguine
1 cup fresh mung bean sprouts
4 tablespoons Chinese pickled mustard greens**
1 (4-inch-long) fresh red chile (optional), thinly sliced Special equipment: cheesecloth

PreparationBring water, soy sauce, rice wine, brown sugar, ginger, white parts of scallion, garlic, cilantro stems, tangerine peel, star anise, and red pepper flakes to a boil in a 5- to 6-quart pot, then reduce heat and simmer, uncovered, 10 minutes. Add short ribs and gently simmer, covered, turning occasionally, until meat is very tender but not falling apart, 2 1/4 to 2 1/2 hours. Let meat stand in cooking liquid, uncovered, 1 hour.

Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1/2-inch-thick slices. 3Pour beef broth through a cheesecloth-lined sieve into a bowl and discard solids. Skim fat from cooking liquid and transfer liquid to a 3-quart saucepan. Add chicken broth and meat and reheat soup over moderately low heat. Meanwhile, cook noodles in a 6- to 8-quart pot of (unsalted) boiling water until tender, about 7 minutes (14 to 15 minutes for linguine). Drain noodles well in a colander and divide among 4 large soup bowls. Ladle broth over noodles and top with meat, scallion greens, bean sprouts, pickled mustard greens, cilantro sprigs, and red chile (if using). Cooks’ note:
Meat and beef broth can be cooked and strained 3 days ahead. Cool completely, uncovered, then chill meat in broth, covered. Skim fat before adding chicken broth.

Taiwan Shredded Beef with Onions

{ October 23, 2007 @ 4:47 pm } · { Taiwanese food }
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1½ lb. Steak, 1/8 inch thick, cut into match-like pieces

1 tbsp. Cornstarch

4 tbsp. Soy sauce

¾ c. chopped onions

1 ½ tsp. Salt

¼ tsp. MSG

¼ tsp. Pepper

 

Toss steak pieces with comstarch and 2 tablespoons soy sauce. Heat 4 tablespoons oil in skillet. Add onions, MSG and salt. Saute 3 minutes; remove. Heat remaining oil. Saute meat until lightly browned. Mix in onions, soy sauce and pepper. Stir fry 1 minute. Serve over rice.

 

Tuna Sushi roll

{ October 23, 2007 @ 5:23 am } · { Japanese food }
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INGREDIENTS:

  • 4 cups sushi rice
  • 4 sheets of nori (dried seaweed)
  • 4 ounces raw tuna sashimi

PREPARATION:

Cut the tuna into thin and long sticks. Put a nori sheet on top of a bamboo mat (makisu). Spread the sushi rice on top of the nori sheet. Place the tuna sticks lengthwise on the rice. Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder. Press the bamboo mat firmly and remove it from the sushi. Cut the rolled sushi into bite-sized pieces. Makes 4 rolls

Korean BBQ Chicken

{ October 23, 2007 @ 4:57 am } · { Korean Food }
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Ingredients

·         1/4 c Sesame seeds

·         1/4 c Corn oil

·         1/4 c Soy Sauce

·         1/4 c Dark Corn Syrup (Karo)

·         1 ea Small onion, sliced

·         1 ea Clove garlic, crushed

·         1/4 ts Pepper

·         1/4 ts Ginger, ground

·         1 ea Broiler-Fryer chicken (cut -into pieces)

Directions

In a shallow baking dish stri together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.Grill over low coals, turning and basting frequently, about 50 minutes.Source: Best Barbecue Recipes by Mildred Fischer

Fish balls

{ October 23, 2007 @ 4:54 am } · { Chinese food }
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fish-balls.jpg

Ingredients

  • 2 c Potatoes; chopped fine
  • 1 c Cod; flaked
  • 1 tb Butter
  • Pepper to taste
  • 1 Egg, beaten
  • Plenty of lard; smoking hot
  • Fried Bacon; optional

Directions

Cook fish and potatoes till tender. Mash very thoroughly until every lump is gone. Add butter, pepper and egg and beat till the whole is light and creamy. Take up, a little at a time, with a spoon dipped in hot fat (prevents sticking) and drop into hot lard. Cook til golden brown. If the lard is the right heat this will not take more than a minute. Drain well and serve with crispy fried bacon. (Or without it).

Chinese garlic chicken

{ October 23, 2007 @ 4:47 am } · { Chinese food }
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Ingredients

·         4 boneless, skinless chicken breast halves (about 1 lb.)

·         1 egg white

·         1 Tablespoon cornstarch

·         1 Tablespoon dry white wine or sherry

·         4 green onions

·         1 teaspoon minced gingerroot

·         3 teaspoons minced fresh garlic (about 6 medium cloves)

·         2 Tablespoons vegetable oil

·         4 monkey tails (optional)

·         Hot cooked rice

Sauce

·         1 teaspoon crushed chili paste (or more, to taste)

·         2 teaspoons sugar

·         1 teaspoon cornstarch

·         2 teaspoons rice vinegar

·         1 Tablespoon water

·         2 Tablespoons dry white wine or sherry

·         2 Tablespoons soy sauce

Directions

Place chicken breasts in freezer for 1 to 2 hours or until very firm but not frozen solid. Slice crosswise into thin shreds. In small bowl, lightly beat egg white, then mix in 1 TBS cornstach and 1 TBS wine,stirring until cornstarch is dissolved. Add chicken and mix well to coat all pieces. Let stand at room temperature 30 minutes. Meanwhile, slice green onions on the diagonal into very thin slices. Mince gingerroot and garlic. Combine Sauce ingredients, mixing well. Heat wok or frying pan, add oil, and stir-fry chicken until no longer pink. Remove chicken with a slotted spoon. Add onions, ginger and garlic to wok and stirfry about 30 seconds, until ginger and garlic are fragrant but not brown. Return chicken to wok, restir sauce ingredients and add to wok. Cook, stirring constantly, until mixture is well combined, hot and bubbly and thickens slightly. Turn off heat and splash with about 1 tsp of dark sesame oil. Serve over rice.  

 

 

Bulgogi Sangchussam (bulgogi in lettuce bundles)

{ October 23, 2007 @ 3:45 am } · { Korean Food }
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1 1/2 pound beef tenderloin
5 bunches of leaf lettuce
1 bunch of ssukgat (garland chrysanthemum)
8 fresh sesame leaves
Seasoned soybean paste
Boiled rice

Ingredients “A”
4 tablespoons of soy sauce
3 tablespoons of sugar
1 tablespoon of minced garlic
5 tablespoons of minced green onion
2 tablespoons of sesame seeds
2 tablespoons of sesame oil
2 tablespoons of rice wine
1/4 tablespoon of black pepper

Ingredients “B”
2 ounces of finely chopped beef
1/2 tablespoon of sugar
1 tablespoon of finely sliced green onion
1/2 teaspoon of minced garlic
1 tablespoon of sesame seeds
1/2 tablespoon of sesame oil
4 ounces of soybean paste
1 tablespoon of red pepper paste
2 tablespoons of chopped onion
1 tablespoon of finely sliced green peppers
1/2 cup of water

1. Slice the tenderloin super-thin.

2. Mix meat with seasoning “A”. Let it stand for one hour.

3. Wash lettuce, garland chrysanthemum and sesame leaves well. Let them drain well. Pat dry gently.

4. Prepare seasoned soybean paste: mix all ingredients “B” together. Bring quickly to a boil and let it cool.

5. Immediately before the meal, broil the beef mixture over a charcoal fire in a slotted broiler pan, or stir-fry quickly in a regular frying pan on a stove burner until just browned.

6. The diner places boiled rice on a lettuce or sesame leaf with the chopsticks, along with a dab of soybean paste and a piece of bulgogi, maybe a slice of raw garlic (or grilled with the meat) and a little piece of kimchi, and wraps it all into a large morsel. The Korean way is to eat the whole bundle in a single bite. Other possible ingredients to include in the bundle might be sliced grilled mushrooms, or if there is room, small pieces of whatever other side dishes are on the table.

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