Posts filed under ‘Popular Ethnic Dishes’

Thai Style Sticky Rice with Mango – A small batch

mango

1/2 cup glutinous (sweet) rice
1 mango, peeled and cubed (I prefer the golden Asian variety)
1/2 cup coconut milk
pinch of salt
1 tablespoon sugar
sprinkling of sesame seeds, optional
parchment paper

Soak the rice overnight

Prepare a steamer over boiling water lined with parchment paper

Drain the rice and spread it out in the lined steamer
steam the rice, covered for 20 minutes

In a microwave-safe bowl, heat up the coconut milk for a minute
add the salt and sugar
heat again for another minute
stir to make sure sugar and salt are dissolved
set aside

When the rice is cooked, transfer it in to a bowl
pour the hot coconut milk over the rice (reserve a tablespoon or so for garnish)
mix well with the rice
keep stirring until it becomes a thick consistency
the rice will slowly absorb all the coconut milk

Allow to cool to room temperature
serve with a garnish of the reserved coconut milk syrup and sesame seeds

July 4, 2017 at 2:27 pm 2 comments

Faux Tandoori Chicken – A small batch

IMG_20170625_105747_687

Because no one I know has an actual Tandoori oven.

2 chicken breasts (or four thighs if you’d prefer)

Wet rub
1 tablespoon lemon juice
1/2 teaspoon chili powder (or to taste)
1/2 teaspoon paprika
pinch of salt

Combine and set aside

Marinade
1/4 cup whole milk yogurt
1 teaspoon grated fresh ginger
1 teaspoon grated garlic
1/2 teaspoon chili powder (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon prepared curry or garam masala
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon sugar
1 tablespoon lemon juice
pinch of salt

Combine and set aside

Divide the breast meat into 4 even pieces
cut deep slits into the chicken
coat the meat with the wet rub, be sure to get it into the slits

Place the coated chicken into the marinade
coat well
cover and refrigerate for a minimum of 2 hours

Preheat to 425°F

Line a baking sheet with foil
over the foil place a grill rack
put the chicken on the rack, making sure leave space around the pieces

Bake for 20-30 minutes depending on the thickness of each breast

Turn on the broiler
brown the chicken for 5 minutes or until well browned

June 26, 2017 at 8:30 pm Leave a comment

Spicy Thai Style Shrimp Salad – A small batch

IMG_20170619_175815_036

Dressing
1 tablespoon lime juice
1 tablespoon lemon juice
2 teaspoons fish sauce
1 teaspoon brown sugar
1 teaspoon garlic-chili sauce

Mix all ingredients together and set aside

1/2 pound large shrimp, cleaned and cooked
2 cups thinly sliced assorted vegetables
(cucumber, carrot, bell pepper, avocado, tomato, shallot)

Combine the ingredients
toss with dressing

Garnish with a drizzle of peanut sauce, chopped peanuts, mint, and or cilantro
serve over rice or rice noodles

 

June 20, 2017 at 9:41 pm Leave a comment

Citrus Soufflé for One

IMG_20170606_174340_397

FYI, soufflés are not hard to make and are very forgiving!

1 egg, separated into different bowls (the yolk needs to go into a heat-proof bowl)
2 tablespoons sugar, divided
2 teaspoons flour
1 tablespoon citrus juice of choice
1/2 teaspoon zest
pinch of salt
1 four-ounce ramekins

Preheat oven to 400°F
prepare ramekin by greasing and sprinkling with sugar to coat the inside completely
bring approximately 1 inch of water to a slow boil in a sauce pan, or use a double boiler

Whisk together the egg yolk, 1 tablespoon of sugar, flour, salt, zest, and juice
place over the boiling water
whisking continuously, warm until thickened
once it begins to thicken, remove from heat and set aside

Now beat egg white and remaining sugar to stiff peaks

Fold beaten egg white into yolk mixture
fill the ramekin
run your thumb along the ramekin edge to create an indent and clean up any drops

Lower oven temperature to 350°F
place filled ramekin on cookie sheet
bake for 15-20 minutes

For Two
2 eggs, separated
3 tablespoons sugar, divided
1 tablespoon flour
2 tablespoons juice
1 teaspoon zest
pinch of salt
2 four-ounce ramekins

The perfect rule to follow: 1 egg per person/serving. If you’re cooking for 3 people, make a 3-egg soufflé, increasing ingredients incrementally.

June 7, 2017 at 4:38 pm Leave a comment

Halvah – A small batch

halvah

More adventures in candy making.
My mother’s really going to kill me for this one. She absolutely adores halvah. Good thing it’s a small batch. =)

1/4 cup water
1 cup sugar
3/4 cup of tahini paste
1 teaspoon vanilla extract
candy thermometer
metal loaf pan, greased and lined with parchment

Pour sugar into a heavy sauce pan
pour the water over the sugar, don’t stir
bring to a boil over high heat
using the thermometer bring to a temperature of 260°F

Pour the tahini and vanilla into a microwave-safe bowl
zap for a minute or so just before the sugar syrup is ready
temperature of the tahini needs should be 100 – 110°F

Add the warmed tahini to the sugar syrup
remove from heat
mix well until incorporated
pour into the prepared loaf pan
even out the mixture quickly with a heatproof utensil before it begins to set up

Allow to rest and cool in the pan for a minumum of 12 hours at room temperature

May 7, 2017 at 8:27 pm Leave a comment

Red Lentil Dal

dal

The original recipe came from The New York Times by Nigella Lawson. I didn’t feel the need to reduce the amounts for my usual small batch, I’m looking forward to leftovers. But I did change a few ingredients and or measurements. And I used a pressure cooker to speed up cooking time, while Nigella’s version is done on the stove top.

2 tablespoon vegetable oil or ghee
1 medium onion, diced
1 medium sweet potato, diced (or a cup of diced butternut squash)
1 inch fresh ginger, grated
2 garlic cloves, minced
1 generous squirt of sriracha (or not)
1 – 1 1/2 cups dry red lentils
1/2 teaspoon prepared curry
1/2 teaspoon sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground ginger
2 tomatoes, diced (or canned as the original recipe states, or even tomato sauce)
salt and pepper
4 cups water or stock (I did half and half)
1/2 can of coconut milk (be sure to shake the can before opening to combine the milk with the fat)

Sauté onion over a medium-low flame until softened
add sweet potato, and sauté for about 5 minutes
add fresh ginger and garlic, stir to combine
reduce heat to low

Add lentils and dry seasoning to the pot
stir until lentils are well coated
add tomatoes and water
cover, raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer
cook for 12-15 minutes (double the time for stove top version)

Once the main cooking time is complete, release the pressure from the cooker
stir in coconut milk and season to taste with salt and pepper

stir vigorously to combine and break up the lentils and sweet potatoes
if the dal is to thick, add more water or stock
if it’s too loose, cook uncovered to reach desired consistency

Garnish with cilantro and shredded coconut.

Some of the comments mentioned adding baby spinach. I may do that for the next batch.

May 4, 2017 at 4:16 pm Leave a comment

Polenta – A small batch

polenta

Things to know about making perfect polenta every time
1. polenta = cornmeal Any variety can be used
2. presoak the cornmeal before cooking
3. the best ratio is 5:1, water to cornmeal

2 1/2 cups water
1/2 teaspoon salt
1/2 cup cornmeal
1 tablespoon butter
splash of cream

First, presoak the cornmeal
Pour the cornmeal and 1/2 cup of cold water into a bowl
whisk so there are no lumps
then allow to sit for a minimum 10 minutes (the longer the soak, the shorter the cooking time)

Next, pour the remaining 2 cups of water and salt into a pot, and bring to a boil

Now, gradually whisk in the cornmeal and cold water mixture

Let the cornmeal and water come to a boil
then let simmer gently

stir frequently, so there’s no sticking
cook until desired thickness is reached, about 20-30 minutes

At the end, stir in the butter and the cream

Leftover can be chilled, sliced, and fried, then served with maple syrup or a sprinkle of sugar.

February 26, 2017 at 6:37 pm Leave a comment

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