1/4 cup of neutral oil (coconut oil or ghee, my pref)
4 medium-sized brown onions, peeled and roughly chopped
10 cloves of garlic, peeled
2 cm piece of ginger, peeled and finely diced
1 to 2 green chillies (we used 1 Jalapeño chili pepper)
1 tablespoon of cumin seeds
2 bay leaves
1/2 cinnamon stick
4 to 5 cardamom pods
8 to 10 peppercorns
4 to 5 cloves
4 tomatoes, or 1/2 a cup of tomato paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
2 tablespoons ground coriander
1 teaspoon ground garam masala
Salt, to taste
cilantro, to garnish
In a large glass bowl, marinate the chicken thighs in the ginger garlic paste, lime juice and salt. Cover and set aside for 30 minutes. Meanwhile, use a mortar and pestle (or food processor?) to grind the onions, garlic, ginger and green chillies to a paste and set aside.
Heat the oil in a heavy-bottomed pan and add the cumin seeds. Roughly pound all of the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil. Once they start to make popping sounds, add the onion paste. Heat over a low flame, stirring occasionally, until reduced to a golden-brown paste and the oil starts to separate.
Next, add the tomatoes, salt to taste, turmeric, red chili powder, and ground coriander. Cook until the tomatoes just start to form a paste. Add the chicken, garam masala and 1/2 cup of water. Bring the curry to a boil, then reduce the heat, cover with a lid and continue to cook over a medium heat.
After 20 to 25 minutes, uncover the pan and cook for another 15 to 20 minutes until the water evaporates and the curry starts to thicken. Once the curry is ready, switch the flame off.
Serve with your choice of naan or basmati rice and top with fresh cilantro leaves, if desired.
I read this in a NewsELA article, which I subscribed to as a science teacher. They offer loads of readable current news, including in science and health and social justice. Some changes from the original recipe: we used organic coconut oil, although I would have been equally happy with ghee. We speeded things up with using a garlic press and grater for the ginger for the marinade paste, and added a coconut oil to keep the chickens moist. I ran out of whole cloves, so I added some black mustard seed for appearances. And rather than the mortar and pestle method for the onion-garlic-ginger-chili mixture, we used a smoothie blender. We did use the mortar and pestle to grind the whole spices though! Make sure you turn on your ventilation — these are some powerful aromas when you start frying!
***Marinade reminder: we mixed ACID (lime) + SALT + OIL (ghee) + HERBS/SEASONINGS/SUGAR (ginger / garlic) + TIME (30 minutes).***
Take the shredded zucchini, put it in a clean kitchen towel, and squeeze out as much water as you can. Add it to a large mixing bowl and set aside.
In a wok over medium low heat, add 2 tablespoons vegetable oil and the minced ginger. Allow the ginger to fry in the oil until fragrant, 2 minutes. Add to the bowl of zucchini.
To the bowl, add 3 tablespoons vegetable oil, ground chicken, ½ teaspoon white pepper, 1 teaspoon sugar, 2 teaspoons sesame oil, 3 tablespoons soy sauce, and 2 tablespoons Shaoxing wine. Mix well, stirring vigorously in one direction for about 5 minutes, until it resembles a paste.
Wrap the dumplings and place on a parchment lined baking sheet, so that the dumplings are not touching each other. You can fry them right away, or cover the dumplings with plastic wrap and freeze them on the tray. Once frozen solid, you can transfer them to freezer bags and store for up to 3 months.
You can boil them, steam them, or fry them. Frying tastes best, boiling is quickest (especially if you have many hungry mouths to feed), and we tried steaming with Napa cabbage leaves and sesame oil in a metal steamer.
Serves 6. Would love to whip out the bamboo steamer next time! Don’t forget some chili oil for dipping sauce (preferable over black vinegar, in my opinion).
Make sure your pea leaves are thoroughly washed and picked through for tough stems (snip the tough ends — if you bend it and it doesn’t break — off the pea shoots).
Heat the oil in a large wok over high heat. Add the garlic and ginger. Stir for a couple of seconds to release the aroma.
Add the snow pea leaves. Stir-fry for 20 seconds, keeping the vegetables constantly moving, coating with oil. Add the salt, white pepper, Shaoxing wing, and sesame oil. Continue stir-frying until the vegetables are completely wilted but still vibrant green. The whole process should take a minute or so! Serve hot.
(蒜蓉炒豆苗). I love pea leaf shoots, but you can only find them in Asian groceries, and they’re among the pricier of dishes at restaurants. Nom nom nom. These veggies I selected for Lunar New Year greens!
2 tablespoons peanut oil (or canola or vegetable oil)
1 tablespoon Shaoxing Wine
1/4 teaspoon sesame oil
1/4 teaspoon salt (or to taste)
1/8 teaspoon white pepper (or to taste)
1/8 teaspoon sugar
1 dash soy sauce (optional but we added)
Defrost your shrimp (I had them in the refrigerator) and give them a quick rinse, checking them for any veins. After they are defrosted and clean, place them into a colander to drain well. Pat them dry with a paper towel.
Cut the scallions into 2 1/2 inch pieces and slice the ginger to about 1/8 inch thickness. Heat the oil in your wok over medium heat and spread the ginger across the wok. Let it fry in the oil for about 20 seconds to infuse the oil with all that great flavor, and immediately turn up the flame to the highest setting.
Next, add the scallion ends and the middle green parts of the scallion. Give everything a quick stir and add the shrimp. Let the shrimp sear for 20 seconds and add the wine, sesame oil, salt, white pepper, and pinch of sugar.
Add the remaining green portion of the scallions and stir-fry until the shrimp is just cooked through. Add in the dash of soy if using, and give everything a final toss. Plate and serve immediately.
I wanted to practice run through this recipe before using it for Lunar New Year next weekend. It was so quick, once your assemble all your seasonings, almost as quickly as making these ramen noodles, whose sauce is better than the original ramen recipe I tried myself. Jesse’s review: “They’re tasty.”
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and halving. (I might revise and post a different soft boiled egg direction because ours came out hard boiled!)
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and ginger and scallions whites, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms, soy sauce (and seasonings) and 3 cups water.
Bring to a boil; reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in Yaki-Soba until loosened and cooked through, about 2-3 minutes. (I used different noodles, which got sticky! Flavor still amazing though.)
Stir in bok choy, Narutomaki (wish I had, got Vietnamese hot pot pork balls instead), carrot and scallions until the greens begins to wilt, about 2 minutes.
Serve immediately, garnished with eggs.
This was perfect for a cold winter’s meal. I wanted to use these fresh Chinese noodles I had, but they might have been not the most suitable. I will use real yakisoba noodles next time — Sun Noodles’ Shoyu and Miso flavors are good! Other classic ramen toppings I really love: Chāshū (sliced barbecued or braised pork), Seasoned Soy soft-boiled egg (“Ajitsuke Tamago“), Bean sprouts, Menma (lactate-fermented bamboo shoots), Kakuni (braised pork cubes or squares), Kikurage (wood ear mushroom), Nori (dried seaweed), Kamaboko (formed fish paste, only the pink and white spiral is called narutomaki), Corn, Butter, and Wakame (a different type of seaweed). Wiki I also grew my own oyster mushrooms — a gift from a friend for my classroom (pre-pandemic).
Next time for the eggs, I will 1) leave the eggs in the fridge until the water is boiling and 2) Prepare an ice water bath and 3) marinate them in soy sauce-sugar-mirin-sake for 2 days.
2 tablespoons sesame oil, toasted if you can find it
2 tablespoons soy sauce
Freshly ground black pepper
Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.
Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll — eh, more like toss the meatballs from palm to palm until they’re roundish — meatballs with damp hands.
In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.
We halved the sugar, so it never became sticky, per Jesse’s preference. H-Mart did not have ground turkey, so we went with the traditional ground pork. It was serendipitously delicious. I accidentally doubled the ginger in the sauce — we’d plenty left over. Because the pork had fat, it really didn’t need much vegetable oil at all to cook (chef’s recommendation: a very light coating of the pan), but the ground turkey definitely would have needed more. Delicious in a halved baguette, with other antipasti to grace the table!
1 teaspoon garam masala (thought I had it, but it was actually milder Madras curry powder)
2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon kashmiri red chilli powder (I used paprika!)
12 oz. baby spinach (2 boxes of organic)
1 cup water
100 ml. fresh cream
10 oz. paneer, 1/2 inch cubes
1 tsp. kasuri methi (I couldn’t find)
Heat a deep sauce pan on medium high heat.
Add oil and cumin seeds (I used black mustard seeds instead). When the seeds begin to sizzle, add crushed ginger and garlic. Add sliced onion and green chili, and sauté for a minute. Add the tomato.
Add salt, spices and stir well. Then, add 3/4 cup water, stir, cover the pan and cook for about 5-7 minutes on medium heat.
Open the lid and add 1/2 the baby spinach and stir to wilt, about 2 minutes. Add the remaining spinach and wilt for around 2 minutes. Sauté for another minute. Turn off the heat.
Using a hand blender puree the spinach mix. Add a little water if needed. Add 1/2 the cream.
Turn the heat back on to medium, add paneer cubes and simmer for 1 min, till paneer cubes become soft. Turn off the heat. Stir in butter and the other 1/2 cream, this adds a silky smooth finish to the sauce, and gives it a gorgeous shine.
Serve hot with cumin basmati rice or naan. Enjoy!
No Insta Pot here, I’m afraid. We made na’an to go with it! Baking adventures. It was an adventure finding a Pakistani store on the day before Puerto Rican Independence Day, to find frozen paneer. Also since we had less spinach, we added a couple of parboiled potatoes, so… palak aloo paneer! Coming up next: the na’an recipe.
1 (14-ounce) can diced tomatoes (we used tomatoes on the vine)
5 or 6 garlic cloves, minced
1 tablespoon minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
2 teaspoons garam masala, divided
1 teaspoon ground cumin
1 teaspoon salt
1 pound boneless, skinless chicken (breasts or thighs)
4 ounces butter, cut into cubes, or ½ cup coconut oil
½ cup yogurt (original: full-fat coconut milk)
¼ to ½ cup chopped fresh cilantro
In a medium bowl, combine the tandoori masala, ginger, garlic, and yogurt. Whisk until smooth, adjust seasonings to preference. Add the chicken and allow to marinate for at least 20 minutes and ideally for 12-24 hours, covered in the refrigerator. We marinated overnight.
Heat the ghee (we used butter) in a heavy bottom pot over medium heat. Add the onions and sauté until they turn translucent and start to sweat, about 5-7 minutes — don’t allow the onions to brown! Add ginger and garlic paste and let cook for 30 seconds, stirring so it doesn’t burn. Add the crushed tomatoes along with the chili powder, coriander powder, and cumin powder and continue to cook for 5 minutes, if the mixture starts bubbling rapidly, add about ¼ cup of water and continue to cook.
Heat the remaining tablespoon of oil in the dutch oven over medium heat. Add the marinated chicken (discard any excess marinade) and cook for about 5-6 minutes, stirring as required to brown all sides.
Add the butter chicken sauce to the pot and heat everything through. Once it starts to bubble, add the cream (we used whole plain yogurt) and garam masala. When the sauce regains a simmer, add the crushed fenugreek leaves (we didn’t have! Darn COVID-19 pandemic). Serve over basmati rice or with naan.
(Hindi: मुर्ग़ मक्खनी) according to Wiki. “The subtle difference between Paneer Butter Masala and Shahi paneer is that more of whole spices are used in Paneer Butter Masala whereas Shahi paneer has a sweeter taste when compared to Paneer Butter Masala.” (Wiki) Pitre’s recipe was even featured in The New Yorker! Jesse cooked this really well, and even set timers and things. We did not have an Instant Pot.
1 1/2 pounds boneless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
1/2 onion, minced
3 cloves garlic, minced fine
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
1 (13.5-ounce) can coconut milk
1 bunch broccolini, cut into 3-inch pieces
2 green onions, thinly sliced
3 tablespoons chopped fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
In a large rice cooker, cook rice. Set aside.
Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, onion to the stockpot and cook until golden, about 3-5 minutes.
Stir in red curry paste and garlic, ginger until fragrant, about 1 minute.
Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
Stir in broccolini until just tender, about 3 minutes.
Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
Serve immediately with rice.
Kaeng phet literally means spicy curry, but it is known as “red curry” in the West (Wiki). This is a class Thai dish: red curry. The paste I picked up at the local grocery packs a real punch! Apparently Panang curry differs in that it’s sweeter rather than spicier, creamier, and contains peanuts. I would like to try to make Phanaeng curry (possibly refers to the Malaysian island state of Penang) next time. I used green bell pepper instead of the broccolini, subbed mushrooms for the chicken, and added diced turnip because I had it. Unfortunately did not have cilantro or lime on hand, of course, but did have scallions! Somehow missed the garlic, but did add garlic powder (not remotely the same, I know). Spicy, but I can eat it with more rice to balance that out.
Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
In a wok over high heat, add half the peanut oil (butter) and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don’t need to be cooked all the way through yet. Remove them to a plate and set aside.
In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion (I had red onion), garlic and ginger (couldn’t find) and stir fry for a minute until fragrant. [I used other vegetables, like lima beans, which I added to the wok and stir fried until bright in color and crisp-crunchy.]
Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
Some AirBnB tenants left some frozen shrimp, and I had garlic and butter, so… Home-cooked meal ^_^ My only regret is not having ginger and scallions — I don’t think the lima beans or red onions were the best complement.