Recipes On Rails: New Recipes tagged with ethnic

Beef Stir Fry

2012-02-03 19:27:59 UTC

Ingredients:

Default
1.0 each Flank Steak thinly sliced
1.0 dash Garlic Powder
2.0 teaspoon Oil, Sesame
1.0 tablespoon Oyster Sauce
1.0 tablespoon Hoisin Sauce
2.0 clove Garlic
1.0 tablespoon Soy Sauce
2.0 tablespoon Corn Starch

Instructions:

Add the Sesame oil, oyster sauce, and hoisin sauce to the beef and mix. Add some garlic powder. Mix well
Add the Soy sauce and mix some more
Add the Corn Starch and mix.
Add the oil and mix some more. MUST add ingredients in this order
Let marinate as desired.

Heat wok to very hot. Add oil. When smoking, add two crushed cloves of garlic. No need to remove skin. When Garlic browned, remove and add meat.

Cook quickly. To create a sauce, have some corn starch disolved in some water. Add corn starch soluition to desired thickness, a little at a time. Think with water. Adjust seasoning by adding oyster sauce.

Can be served with any combination of ingredients, but cook veggies first.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/71

Chicken Paprika

2012-02-05 19:37:46 UTC

Ingredients:

Default
1.0 each Pepper, Bell
6.0 each Chicken Thighs
1.0 pint sour cream
1.0 pint Milk
2.0 tablespoon paprika
1.0 teaspoon salt
1.0 tablespoon Chicken Base
1.0 cup Flour, all-purpose
1.0 teaspoon salt
1.0 each Egg

Instructions:

Sauce procedure:
1) Cut whole chicken into it's constituent parts (breasts, thigh,
back, etc.) and remove skin. Remove skin from thighs.

2) Trim fat deposits and rinse all chicken
thoroughly

3) This step is critical. Cut all chicken pieces in half. I use a
cleaver . This exposes the crucial bone marrow. The more marrow you
expose, the better the sauce. I chop the wings into 4 or five pieces.
Do not add giblets and neck.

4) In large pot, combine chicken, salt, Paprika, chicken base, and
enough water to just cover the chicken pieces. Cook, partially
covered, at such temperature that a simmer to very gentle boil is
achieved. You want just a bit of bubbling. Do so until the chicken is
thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I
cook the chicken until it is on the verge of falling off the bone.
This extracts maximum flavor from the chicken.)

5) Strain mixture to separate broth and chicken. Place chicken into
a warm serving dish. Return broth to pot and place on medium heat.

6) In a mixing bowl, combine enough milk to sour cream to render a
mixture that is pourable. The consistency is roughly that of very
thick pancake batter and requires a sour cream / milk ratio of about
2:1. If you use a pint of sour cream, you'll use about 1/2 pint milk,
maybe a bit more.

7) Vigorously mix sour cream and milk mixture into broth. I use a
whisk for this. Carefully bring the sauce to a boil and remove
immediately from heat (see note at end). Failure to remove promptly
will result in very messy boiling over! Set burner to it's lowest
setting and return pot to the burner to keep sauce hot.
The sauce is basically finished at this point. You may wish to
fine tune by adding more salt, sour cream, Paprika, and/or chicken
base. I sometimes add a 1/2 cup or so of heavy cream for added
richness. You may also want to skim most of the liquid fat from the
sauce surface.

Noodles procedure:
1) Combine flour, salt, and eggs in a hemispherical bowl large enough
to accommodate mixing.

2) Add about 1/2 cup water and proceed to blend ingredients with a
fork until well blended. The consistency you're striving for is such
that the dough is clearly wet, adheres to the bowl, and is loose
enough to slowly spread out when a dollop is applied to the cutting
board. Add enough water to achieve this. I've never measured how much
water I use, but think it's about 1/2 cup plus some.
Actually, the consistency is not critical. I'm guessing you've
made noodles (or dumplings) like this, and that additional,
excruciating explanation is not necessary.

3) Set a dutch oven (good size pot) 2/3 full of water to boil.

4) At this point, obviously the dough goes into the water. I place a
good size dollop on a small cutting board and use a gently curved,
sharp knife to cut perhaps 3/4 size blobs which are then vigorously
swept off the board into the boiling water. They are done when they
float to the surface. A perforated spoon is used to remove the noodles
from the water which are placed in a warm serving bowl. I cut perhaps
3-4 dozen noodles, let them cook (very quick), remove, and proceed to
add the next 3-4 dozen until all of the dough is consumed. If it looks
like boiling over is about to occur, add some cold water.

Finally:
At this point you should have a pot of wonderful sauce, a bowl full
of chicken pieces, and a bowl of noodles. For serving, place a good
serving of noodles and half (maybe less) as much chicken into a flat
bowl. Apply enough sauce to almost cover noodles and chicken. You may
want to salt to taste. My wife likes pepper on it. I do not. In any
case, Viola!

That's it. I really want you to try this, as everyone on both
sides of our family loves it. My instructions are laborious because
attention paid to various details will produce a superb dish, while an
average effort with average ingredients produce a result that is only
very good.

Sam
--------------
Note: You may want to only add a portion of the sour cream / milk at
a time, testing as you go for taste. We tend to like a lot of sour
cream flavor, but you may desire less. In any case, the resultant
should be rich and satisfying, but not overwhelmed with sour cream.
Also, there may be some question about bringing the sauce to a
boil. It is not necessary, but imparts more complexity to the sauce.
Most premium sour cream brands will not separate, but if some
separation occurs, no matter--just whisk it back together and it will
be fine.
Finally, I hope the apparent complexity of this dish doesn't scare
you off. It's one of those dishes that is made with the gut, and is
therefore difficult to quantify in a way that permits precise
description in recipe form.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/40

Chicken Stir Fry

2012-02-03 19:32:16 UTC

Ingredients:

Default
3.0 cup Pepper, Bell diced
2.0 teaspoon Oil, Sesame
1.0 tablespoon Oyster Sauce
1.0 dash Garlic Powder
0.5 teaspoon Sugar
1.0 tablespoon Soy Sauce
2.0 tablespoon Corn Starch

Instructions:

Mix the chicken, oyster sauce, garlic powder and sugar.
Add the Soy Sauce and mix
Add the Corn Starch and mix
Add the Oil and Mix
Let sit for a bit

Stir fry over high heat.

Vary with mixed veggies cooked in wok before meat is cooked

Servings: 3
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/72

Dashi Sauce

2012-02-03 19:36:41 UTC

Ingredients:

Sauce
1.0 cup Dashi
0.5 cup Mirin
0.25 cup Soy Sauce, white
3.0 tablespoon Saikyo Miso see recipe
1.0 teaspoon Yuzu Juice

Instructions:

Simmer the ingredients gently for about tem minutes and taste. You are looking for just the right balance (to your taste) of salt, sweet and tang from the yuzu. To adjust the sweet add some of the reserved Saikyo Miso or a bit of sugar, for salt, add salt. Be careful with the yuzu as the flavor can be very dominating. Its better to start with less and bring it up gradually to get it where you want it to be.

Servings: 10
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/504

Fajita Marinade

2012-02-03 19:28:09 UTC

Ingredients:

0.5 cup Oil, Grapeseed
0.33 cup Soy Sauce
4.0 each scallions (green onions)
3.0 clove Garlic
1.0 each Lime Juice only
1.0 pinch Pepper, Red
0.5 teaspoon Cumin ground + to taste
3.0 tablespoon Sugar, brown packed

Instructions:

Mix everything in a blender till smooth.

Assemble ingredients.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/543

Fajita Skirt Steak Sous Vide

2012-02-06 22:06:13 UTC

Ingredients:

4.0 each Beef, Skirt Steak
1.0 pound Mushrooms Optional, sliced

Instructions:

Make a recipe of the Fajita marinade, recipe below.

Put steak in a vacuum pouch and add marinade. Chill for an hour before sealing. This marinates the steak AND makes sealing easier as marinade is cold and won't bubble up. Seal and put in water bath at 54.4C (130F) for at least 24 hours.

If adding mushrooms, slice thick and saute them shortly before service in some olive oil or grape seed oil.

If using Big Green Egg, preheat egg to around 500 with cast iron grill. Otherwise heat cast iron pan to med high. When pre-heated, remove steaks from sous-vide pouch reserving marinade liquid. Dry steaks on both sides, and then grill for about 2 minutes per side, or until steaks have some color. You're not trying to cook them as the water bath has taken care of that already. Remove steaks to a plate and allow to rest for 5 minutes.

While steak rests put the reserved marinade into a pan (can use the mushroom pan if you sauted mushrooms) and reduce the marinate to sauce consistency. If there is any liqud forming around the steaks, add that liquid to the sauce.

I like to salt the steaks and let them sit on a plate in the fridge, uncovered, for at least 24 hours before cooking. This isn't mandatory, but adds a little something to the taste.

I like to make the Spanish rice recipe with this.... but whatever starch you're using, if any, put on the plate and then top with the steak sliced against the grain.

Adjust seasonings to the sauce. If you sauted mushrooms, place them on top of the steak, and then top with the reduced sauce.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/544

General Tso's Chicken

2012-02-06 09:21:05 UTC

Ingredients:

Chicken
2.0 each Egg Whites beaten
0.5 cup Cornstarch
4.0 tablespoon Flour, all-purpose
1.0 teaspoon salt
3.0 teaspoon Oil, Grapeseed
4.0 tablespoon water
2.0 pound Chicken Thighs boneless, 2 inch cubes

Sauce 1
0.5 cup Sugar
3.0 tablespoon Soy Sauce
2.0 tablespoon Soy Sauce, Dark
2.0 tablespoon Wine, Rice
2.0 tablespoon Vinegar, Rice
0.67 cup Stock, Chicken
2.0 teaspoon Oil, Sesame

Sauce 2
1.0 cup Stock, Chicken
2.0 tablespoon Corn Starch

Finish Dish
0.25 cup Oil, Grapeseed
4.0 clove Garlic minced
5.0 teaspoon Ginger minced
3.0 each Scallions sliced

Instructions:

Beat the egg whites, but they don't have to come to soft peaks. Add the cornstarch, flour and salt, mixing. Mix the oil with the water, and add both to the cornstarch mixture. Mix well, and then add the chicken. Let sit 10 minutes.

Deep fry the chicken, a few pieces at a time. This can be done in a deep fryer set at 350F or in a frying pan with about 2 of oil at 350F. Fry it for about 2 - 3 minutes depending on the size of the chicken pieces. You want to keep the chicken moist.

Allow chicken to drain. It will be heated again, so there's no need to keep it hot.

Mix the ingredients for the first sauce, making sure to dissolve the sugar. Reserve.

Mix the ingredients for the second sauce and reserve.

When ready to serve, add oil to hot wok (about 375F) and when hot add the chicken. Cook the 2nd time for about 2 minutes turning frequently. Remove chicken to drain again. Reserve about 3 teaspoons of oil.

Add garlic and ginger to the oil and cook for several seconds, then add the scallions. Cook for about a minute.

Add the first sauce and mix well.

Make sure the 2nd sauce is well mixed. Slowly pour in the 2nd sauce stirring well until sauce has thickened and turned translucent. Mix chicken into sauce, turn to coat, and serve.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/546

Greek Tomato Salad

2012-02-06 09:23:11 UTC

Ingredients:

4.0 cup Tomatoes cut into quarters
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 clove Garlic minced
0.5 teaspoon Oregano 1.5 tsp fresh
1.0 each Shallots minced
1.0 tablespoon Vinegar, Wine
2.0 tablespoon Oil, Olive
1.0 each Cucumber sliced
0.5 cup Olives, Black pitted
0.25 pound Cheese, Feta
3.0 tablespoon Parsley chopped

Instructions:

The most important thing about this recipe is handling the tomatoes. Cut tomatoes into quarters, with one cut along the equator.

Toss with the salt and sugar, and allow to sit for a half hour. Toss on occasion. Drain, reserving liquid.

While tomatoes sit, get remaining ingredients ready. Here, I used fresh oregano, so I had to mince it.

Use a salad spinner to pull more liquid off the tomatoes. Reserve liquid.

Strain reserved juice to remove seeds. Press on seeds to extract all liquid. You want 1/2 cup.

Place the shallot, garlic, oregano, vinegar and reserved 1/2 cup of juice into a pan and simmer till reduced to about 3 tablespoons. Whisk in the oil.

Toss veggies in a salad bowl. I added some Vadalia onions too... Toss with the dressing and you're done.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/618

Korean Bean Sprout Soup

2012-02-08 17:07:00 UTC

Ingredients:

1.0 bag Bean Sprout rinsed
3.0 clove Garlic minced
1.0 each ginger, fresh 1" piece, cleaned and sliced
2.0 each Pepper, Jalapeno Seeded and thinly sliced
3.0 each Scallions sliced
0.25 teaspoon salt to taste

Instructions:

Add the first 4 ingredients to a pot and cover with water. Bring to a boil. Allow to boil for 3 minutes. Adjust salt. Top with scallions and serve. Can add more Jalapenos to taste.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/695

Korean Gobo with Rice

2012-02-03 19:26:24 UTC

Ingredients:

1.0 each gobo Julianne
2.0 tablespoon Soy Sauce
2.0 tablespoon Honey
1.0 splash Oil, Sesame

Instructions:

Julianne the gobo and add it, the soy sauce, the hone and some water to the pot. Bring to a boil and boil slowly till virtually all the liquid is gone. Toss with a splash of sesame oil.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/693

Lobster Ravioli

2012-02-07 01:58:32 UTC

Ingredients:

0.5 pound scallops, sea
0.5 pound Lobster raw
2.0 each Egg
2.0 tablespoon Tomato Paste
0.5 cup Cream, Heavy
0.5 pound Lobster cooked, shredded
1.0 each Egg Whites mixed with water

Instructions:

Make a double recipe of the pasta.

While the dough rests, puree the raw lobster and raw scallops in the food processor. When smooth, add the two eggs, tomato paste, and salt and pepper to taste. Slowly add cream and process till thick.

Mix the diced/shredded lobster into the raw lobster and cream mixture.

Quarter the pasta dough, and roll it out trying to keep it wide. Place a portion of the filling every so often on the dough. Baste the dough, around each portion of filling with the egg white mixture.

Flip the dough over the filling...

Press the dough down, around the mounds of filling.

Cut each portion with a pastry cutter or pizza wheel.

Cook in gently boiling salted water till done, about 7 minutes. Serve with lobster sauce.

Servings: 8
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/560

Marinated Black Cod

2012-02-06 08:55:35 UTC

Ingredients:

Fish
2.0 pound Black Cod

Instructions:

Cut fish into serving pieces

Put fish in a plastic bag and marinate for 12 hours in Saikyo Miso (see recipe below), turning every now and then.

Drain fish, reserving 3 Tablespoons of the marinade for the Dashi sauce (recipe below).

Broil fish for 2 to 3 minutes to caramelize the flesh. Turn, skin side up, and broil for another 2 to 3 minutes. Serve with Dashi sauce.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/505

Matzoh Balls

2012-02-08 04:24:29 UTC

Ingredients:

Matzoh Balls
4.0 each Egg
0.16 pound Chicken Fat melted
0.5 cup Stock, Chicken
1.0 teaspoon salt
0.27 pound Matzoh Meal

Instructions:

Separate the eggs and beat the whites.

Melt the fat. Add egg yolks and mix. Add stock, salt, and pepper to taste.

I usually add some chives at this point.

Mix in the Matzoh Meal.

Fold in the egg whites. Place in fridge for at least an hour.

Shape and cook balls in boiling salted water, covered, for about 20 minutes.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/52

Noodle Pudding

2012-02-08 04:24:47 UTC

Ingredients:

Default
0.5 pound Noodles, Broad
0.5 pound Cream Cheese
0.25 pound Butter
0.75 teaspoon salt
1.0 cup Sugar
3.0 each Egg
2.0 cup Milk

Instructions:

Cook noodles al dente
cream cream cheese and butter

add sugar and salt
cream some more. Should be light in color

add eggs, one at a time

Drain noodles and add to cream cheese mixture add milk turn into 13 X 9 cake pan Bake at 350 for 1 hour.

NOTE: I made homemade pasta with 2 eggs and 2 cups of flour (some salt and some water to hold it together). I processed this in the food processor, until it came together, adding a little of the water at a time. Let the dough rest, covered for about 15 minutes, and rolled it out to .5 on the pasta roller (very thin) and cut it with the pasta cutter on the roller. Cooked it briefly, drained, and used this in the recipe. Everyone commented about it being the best they've had...... It does look like too much pasta for the recipe, and it changes the texture of the kugel.... but we thought it was great!!!!

ThermoMix
Place butter and cream cheese in the TM and process for 30 seconds at speed 5.

Insert butterfly, close lid and remove cup. Process at speed 2 for 3 minutes. Add sugar through lid as butterfly is spinning. If not properly creamed or still gritty, process for another minute.

Turn on speed 2 and add eggs, one at a time, through lid. Cream till light in color. Turn mixture into a bowl and proceed with step 4 above.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/39

Passover Blintzes

2012-02-03 19:36:41 UTC

Ingredients:

Blintz
3.0 each Egg large
0.27 pound Potato Starch
1.0 pinch salt
1.25 cup water

Filling
2.0 pound Potatoes peeled
1.0 each Onion diced

Instructions:

First the filling:
Peeled potatoes set to boil and yellow onions sauteing in olive oil with salt and black pepper.

The onions need to cook on medium low for a while, until they're really dark and sweet.

Potatoes drained, mashed and mixed with onions and a little garlic powder - to taste.

Set aside and onto the batter.
The batter was 3 large eggs, pinch of salt, 3/4 C. potato starch and approximately 1 1/4 cups of water.

It should be very loose and well combined:

You can't tell if the batter is too thick until you make your first crepe. If it's too thick add some more water. If it's too thin, you can add a little potato starch.

Lightly grease a non-stick pan, heat over medium/medium low and pour in enough batter (a 2oz. ladle works well) to form a thin crepe (a small pan would work much better, but slim pickings at home). Pour out any excess batter:

Cook until the top of the crepe is dry, but the bottom hasn't browned. Turn over onto a lined tray:

Continue until all the batter is used - layering between sheets of wax or parchment paper. Makes about 12.

Place the crepe onto a work surface so that the side that was up in the frying pan is down on the work surface. Form the filling into a long, narrow shape and place on one end of a crepe :

Roll over once, then fold in each side:

Continue to roll the blitz up and finish all of them:

Before serving, finish the blintzes by browning them in a non-stick pan. I used oil here, but for a dairy meal they're great in butter.

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/483

Potato Gnocchi

2012-02-06 09:20:56 UTC

Ingredients:

2.0 pound Potatoes Red are better
1.0 pinch Salt, Morton Kosher
1.0 cup Flour, all-purpose

Instructions:

First off, all the measurements are estimates. Potatoes never weigh out evenly, and the flour depends on the moisture content of the potatoes.

Steam the potatoes till done. Length of time will depend on the size of the potatoes. When done, peel the skins off. They will come off easily.

Flour your work surface well.

Rice the potatoes onto the floured work surface.

Adding as much flour as is needed, work the potatoes into a dough. This is a feel type of thing. Too much flour will make the gnocchi tough, and not enough will cause them to fall apart when boiled. Knead the flour into the dough till it's smooth, but still somewhat sticky.

Roll the dough into a rope about the thickness of your thumb.

Cut off pieces that are about 1/2 inch long. You can roll them off the tines of a fork if you like to give them more sauce holding ability.

Cook in boiling well salted water. Gnocchi are done about 2 minutes after they rise to the surface. DO NOT bring water to rolling boil like in the picture, as it's easy to over cook them and they'll fall apart.

Cut off a portion of the dough.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/530

Saikyo Miso

2012-02-06 09:20:04 UTC

Ingredients:

Marinade
0.5 cup Sake
0.75 cup Mirin
1.25 cup Sugar
2.0 cup Miso, white (shiro)

Instructions:

Combine miso and sugar in the top of a double boiler. Add sake and mirin, and whisk to combine, using a heavy whisk.

Cook over boiling water, stirring frequently until sugar is dissolved and the color begins to darken, 30 to 45 minutes. Remove from heat, and cool.

Servings: 1
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/503

Shrimp Fried Rice

2012-02-03 19:32:59 UTC

Ingredients:

Default
2.0 tablespoon Soy Sauce
2.0 tablespoon Sake
1.0 tablespoon Oyster Sauce
2.0 teaspoon Sugar
2.0 teaspoon Oil, Sesame
1.0 teaspoon salt
1.0 pinch Pepper, White
3.0 each Egg Large - scrambled
1.0 tablespoon Ginger grated
1.0 tablespoon Garlic chopped
1.0 pound Shrimp shelled, deveined
3.0 cup Rice, White cooked
3.0 each Scallions sliced

Instructions:

Mix the soy sauce, sake, oyster sauce, sugar, sesame oil, 1/2 tsp salt and some white pepper. set aside.

Scramble eggs. Add 1/4 tsp salt and some white pepper. Set aside.

Heat wok. Add Oil. Add egg and cook just till STARTING to set. should be soft and loose. Cut up, and set aside.

Clean wok, reheat and add oil. Add garlic and ginger and cook quickly. Add shrimp and cook turning till opaque. Add rice and cook for about 2 minutes, tossing. Reduce heat and add soy sauce mixture. Mix. Add eggs and mix well. Add scallions and mix well..

Serve.

Servings: 4
Prep Time: 1 hour
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/70

Shrimp in Lobster Sauce

2012-02-03 19:32:59 UTC

Ingredients:

Default
1.0 recipe Shrimp Stir Fry
1.5 cup Stock, Chicken
0.5 cup Corn Starch Solution
2.0 each Egg separated
1.0 bunch Scallions chopped

Instructions:

Stir fry the shrimp and set asside.
Add broth to hot wok (Is better with shrimp stock or lobster stock)
bring to a boil and thicken with corn starch liquid till desired thickness
Remove from heat and stream egg white into hot thickened broth
slighly beat egg yolks, and stream into hot broth.
very lightly stir, 4 strokes or there about.
Let sit so eggs can set.
add scallions and stir
add shrimp and stir.
adjust seasonings.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/74

Shrimp Stir Fry

2012-02-03 19:32:59 UTC

Ingredients:

Default
3.0 cup Shrimp cleaned
2.0 teaspoon Oil, Sesame
1.0 tablespoon Oyster Sauce
1.0 tablespoon Whiskey
1.0 dash Garlic Powder
0.5 teaspoon Sugar
2.0 tablespoon Soy Sauce
2.0 tablespoon Corn Starch

Instructions:

Mix the shrimp, sesame oil, sugar, oyster sauce and whiskey.
Add Soy Sauce and mix
Add corn Starch and mix
Add oil and mix. Set aside.

Stir fry in hot wok.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/73

Sweet and Sour Shrimp Soup

2012-02-03 19:36:46 UTC

Ingredients:

Default
2.0 tablespoon Tamarind Concnetrate
0.5 cup water boiling
0.5 pound Shrimp cleaned
2.0 clove Garlic
0.25 cup Nuoc Mam
1.0 teaspoon Nuoc Mam
2.0 tablespoon Oil, vegetable
2.0 each Shallots thinly sliced
3.0 stalk Lemon Grass bruised
1.0 each Tomatoes large wedged
2.0 tablespoon Sugar
0.25 each Pineapple chunked
0.5 cup Bamboo Shoots slivered
1.0 teaspoon salt
0.5 cup Bean Sprout .
1.0 each Scallions sliced
2.0 tablespoon Mint shredded

Instructions:

Soak the lump tamarind in the boiling water for 15 minutes, or until the
tamarind is soft. (Place the whole lump of tamarind and seed in the water and let soak till cool enough to handle. Work the pulp with your fingers to get it to dissolve into the water).

Assemble your ingredients.

Cut each shrimp lengthwise in half. In a bowl, combine the shrimp, garlic,
1 teaspoon of the fish sauce and pepper to taste. Let stand for 30 minutes.

Heat the oil in a 3-quart saucepan. Add the shallots and lemon grass and
saute briefly, without browning.

Add the tomato and sugar and cook over moderate heat ...

until slightly soft.

Add the pineapple and bamboo shoots and cook, stirring, for about 2
minutes.

Add 5 cups of water and bring to a boil over high heat. (I boiled the shrimp shells in about 6 cups of water and used that broth).

Stir in the tamarind liquid, salt and the remaining 1/4 cup fish sauce.
Reduce the heat to moderate and simmer the broth for 5 minutes.

Stir in the shrimp, chiles and bean sprouts and cook for 30 seconds more.

Add the scallion and mint. Remove from the heat. Remove and discard the
lemon grass.

Ladle the soup into a heated tureen and serve at once.
Note: Do not overcook the shrimp or they will toughen. Catfish, red
snapper or any other firm white-fleshed fish can replace the shrimp.

Tamarind is made from the interior pulp of a tree seed pod and is
quite sour. It has a subtly sweet taste too. I've never done it,
but I imagine that you could substitute lemon juice for the tamarind
and still retain the essential character of the soup.

Lemon grass can be replaced by grated lemon zest with a bit of
juice--it's the lemon taste rather than the sourness that's wanted
here. Dried lemon grass is available and is virtually as good as the
fresh stuff. It's inexpensive and keeps well on the shelf. (I grow
my own lemon grass--it's a really easy and pest free plant to grow.
If you manage to find some fresh lemon grass, whack off the bottom
couple of inches and stick it in a flower pot full of good potting
soil. Don't water the cutting too heavily until it starts to grow.
Chances are that it will take off and then you can transplant it into
the ground--it likes rich, well drained soil and full sun.)

There's NO substitute for fish sauce. The soup would probably be good
without it, but it wouldn't be the same.

Since there's not that much difference between canned and fresh
pineapple (at least here on the mainland) I use canned stuff, drained
and chopped. If you're ever in a market and see fresh Thai pineapple,
grab some. The stuff I had in Thailand made our Hawaiian pineapples
pale in comparison.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/81

Teiglach / Teyglach / Taglach / Taiglach

2012-02-08 08:05:46 UTC

Ingredients:

Dough
1.0 pound Flour, all-purpose
1.0 teaspoon Baking Powder
1.0 teaspoon ginger, ground
1.0 teaspoon cinnamon, ground
1.0 pinch salt large
6.0 each Egg
3.0 tablespoon Oil

Syrup
1.5 pound Honey
0.5 cup water
2.25 cup Sugar
0.75 cup Sugar, brown

Instructions:

Weigh out the flour in a food processor bowl, and add the dry ingredients.

Mix briefly to distribute the spices. Add the eggs and oil and process till dough comes together. It should be a little sticky.

Divide dough into workable pieces, and roll out into a rope about 3/4 inch thick. Push down in the middle of the rope to make a valley.

Add some chopped walnuts to the valley.

Pinch the dough closed over the nuts and roll some more to tighten the rope. Cut into 3/4 inch pieces.

Roll the pieces between your palms to make little balls.

Place the syrup ingredients into a large pot and bring to a boil.

When the syrup reaches a boil, add the dough balls.

Boil the balls until they turn a mahogany brown. Add water if necessary to thin syrup.

Carefully pour Teiglach and syrup into a container and cool.

Servings: 20
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/623