From Asian Grilling by Su-Mei Yu
Makes 1 cup
One 4X3 inch chunk tamarind pulp
1 1/4 cups boiling water
1. Combine the tamarind pulp and boiling water in a bowl. Let sit until the water is cool to the touch. Massage the tamarind to loosen and separate the pods, then let sit for another 15 minutes and massage it once more.
2. Wait for another 15 minjutes, or until the thickened liquid looks like applesauce. Skim off the amount called for in the recipe. Transfer the rest to a jar with a tight fitting lid and refrigerate. It will keep for a couple of weeks. Each time you use it, add some cold water to the juice. When it becomes too watery and will no longer thicken when you add water, discard it, and start a new batch.
Tuesday, June 29, 2010
Thai Sweet Pepper Sauce
From Asian Grilling by Su-Mei Yu
Makes 3/4 cup
1 Tb vegetable oil
1 garlic clove, minced
1/2 c sugar
1/2 tea sea salt
3/4 c cider or white vinegar
1 tea crushed red pepper
1 tea cayenne pepper
Heat the oil in a medium saucepan over high heat for 1-2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir adn cook, stirring, until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes until the mixture easily coats a spoon. Then transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or refrigerat for one month.
Makes 3/4 cup
1 Tb vegetable oil
1 garlic clove, minced
1/2 c sugar
1/2 tea sea salt
3/4 c cider or white vinegar
1 tea crushed red pepper
1 tea cayenne pepper
Heat the oil in a medium saucepan over high heat for 1-2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir adn cook, stirring, until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes until the mixture easily coats a spoon. Then transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or refrigerat for one month.
Monday, June 28, 2010
Thai Vegetarian Peanut Sauce
From Asian Grilling by Su-Mei Yu
Makes 1 cup
1/2 tea sea salt
4 garlic cloves minced (2 Tb)
5 arbol chiles seeded and minced
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 c)
1 Tb minced ginger
2 shallots, minced (1/4 c)
1 c coconut milk
1 Tb soy sauce
3 Tb brown sugar
2 Tb creamy peanut butter
3 Tb tamarind juice
1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, ginger and shallots, in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
2. Or, if using a blender, combine all the above ingredients, add the coconut milk and puree.
3. Combine the chile paste and coconut milk in a saucepan over medium-low heat and cook, stirring constantly to prevent curdling, until the mixture begins to bubble, 2-3 minutes. Add the soy sauce, sugar, and peanut butter and cook, stirring to dissolve the sugar and peanut butter. When the mixture begins to boil, add the tamarind juice. Stir to mix. Cook until the liquid begins to boil again. Transfer to a bowl and let cool before serving. Or store covered in the refrigerator for up to a week.
Makes 1 cup
1/2 tea sea salt
4 garlic cloves minced (2 Tb)
5 arbol chiles seeded and minced
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 c)
1 Tb minced ginger
2 shallots, minced (1/4 c)
1 c coconut milk
1 Tb soy sauce
3 Tb brown sugar
2 Tb creamy peanut butter
3 Tb tamarind juice
1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, ginger and shallots, in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
2. Or, if using a blender, combine all the above ingredients, add the coconut milk and puree.
3. Combine the chile paste and coconut milk in a saucepan over medium-low heat and cook, stirring constantly to prevent curdling, until the mixture begins to bubble, 2-3 minutes. Add the soy sauce, sugar, and peanut butter and cook, stirring to dissolve the sugar and peanut butter. When the mixture begins to boil, add the tamarind juice. Stir to mix. Cook until the liquid begins to boil again. Transfer to a bowl and let cool before serving. Or store covered in the refrigerator for up to a week.
Thai-Style Cucumber Relish
From Asian Grilling by Su-Mei Yu
Makes 1 1/2 cups
2 Tb fresh lime juice
1 Tb fish sauce
1/3 c sugar
1/2 tea sea salt
1 serrano chili, slivered
3 pickling (kirby) cucumbers, peeled, halved lengthwise, seeded, and thinly sliced on the diagonal
1 shallot, thinly sliced
2 Tb coarsely chopped cilantro
1 Tb coarsely chopped mint
1 Tb unsalted dry-roasted peanuts, coarsely chopped
1. Combine the lime juice, fish sauce, sugar, salt, and chiles in a bowl and mix well. Add the cucumber and shallot, and toss lightly. Let sit for 10 minutes.
2. Transfer the relish to a serving bowl, garnish with the cilantro, mint and peanuts and serve.
Makes 1 1/2 cups
2 Tb fresh lime juice
1 Tb fish sauce
1/3 c sugar
1/2 tea sea salt
1 serrano chili, slivered
3 pickling (kirby) cucumbers, peeled, halved lengthwise, seeded, and thinly sliced on the diagonal
1 shallot, thinly sliced
2 Tb coarsely chopped cilantro
1 Tb coarsely chopped mint
1 Tb unsalted dry-roasted peanuts, coarsely chopped
1. Combine the lime juice, fish sauce, sugar, salt, and chiles in a bowl and mix well. Add the cucumber and shallot, and toss lightly. Let sit for 10 minutes.
2. Transfer the relish to a serving bowl, garnish with the cilantro, mint and peanuts and serve.
Thai-Style Chicken Satay
From Asian Grilling by Su-Mei Yu
Makes 10-12 skewers
Marinade
Makes 2/3 cup
1 tea coriander seeds
1 tea cumin seeds
1/2 tea sea salt
5 cloves garlic, minced (2 1/2 Tb)
1 Tb minced ginger
1 tea cayenne pepper
1/2 tea turneric powder
1/2 cup coconut milk
Satay
1 lb bonelss, skinless chicken breasts or thighs
10-12 skewers
Veg spray
Make the Marinade
1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over teh burner to prevent burning, until the seeds exude a pleasant aroma, about 1 minute. Remove from teh heat and transferto a bowl to cool. Repeat with the cumin seeds. Grind in a spice grinder and set aside.
2. Pound the salt and garlic in a mortar with a pestle into a paste. Add the ginger and pound into a paste. Transfer to a mixing bowl and add the coriander and cumin seeds, cayenne, and turmeric powder. Mix to combine. Add the coconut milk and mix well. Set aside.
3. Or, if using a blender, add all the ingredients and puree. Transfer to a mixing bowl and set aside.
4. Stored in the refrigerator overnight.
Make the Satay
5. Slice the chicken diagonally across the grain into very thin strips. Add teh chicken to the marinade; mix well to coat. Cover and refrigerate for 30 minutes.
6. mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.
7. While waiting for the grill to get hot, thread 3-4 pieces of the chicken onto each skewer. Reserve the remaining marinade.
8. Spray the chicken generously with veg oil. Lay the skewers with the chicken portion on teh grill over medium-high heat, arranging them close together. (The uncovered portion of the skewers should not be over the coals.) Grill, basting frequently with the marinade and turning frequently to prevent burning, until the surface is crispy and brown nad the inside is firm and white, 8-10 minutes. Transfer to a platter and serve.
Makes 10-12 skewers
Marinade
Makes 2/3 cup
1 tea coriander seeds
1 tea cumin seeds
1/2 tea sea salt
5 cloves garlic, minced (2 1/2 Tb)
1 Tb minced ginger
1 tea cayenne pepper
1/2 tea turneric powder
1/2 cup coconut milk
Satay
1 lb bonelss, skinless chicken breasts or thighs
10-12 skewers
Veg spray
Make the Marinade
1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over teh burner to prevent burning, until the seeds exude a pleasant aroma, about 1 minute. Remove from teh heat and transferto a bowl to cool. Repeat with the cumin seeds. Grind in a spice grinder and set aside.
2. Pound the salt and garlic in a mortar with a pestle into a paste. Add the ginger and pound into a paste. Transfer to a mixing bowl and add the coriander and cumin seeds, cayenne, and turmeric powder. Mix to combine. Add the coconut milk and mix well. Set aside.
3. Or, if using a blender, add all the ingredients and puree. Transfer to a mixing bowl and set aside.
4. Stored in the refrigerator overnight.
Make the Satay
5. Slice the chicken diagonally across the grain into very thin strips. Add teh chicken to the marinade; mix well to coat. Cover and refrigerate for 30 minutes.
6. mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.
7. While waiting for the grill to get hot, thread 3-4 pieces of the chicken onto each skewer. Reserve the remaining marinade.
8. Spray the chicken generously with veg oil. Lay the skewers with the chicken portion on teh grill over medium-high heat, arranging them close together. (The uncovered portion of the skewers should not be over the coals.) Grill, basting frequently with the marinade and turning frequently to prevent burning, until the surface is crispy and brown nad the inside is firm and white, 8-10 minutes. Transfer to a platter and serve.
Tofu Satay
From Asian Grilling by Su-Mei Yu
Makes 9 skewers
Marinade
Makes 1 1/4 cups
1 tea white peppercorns
1/2 tea sea salt
4 garlic cloves, minced (2 Tb)
1 Tb Madras curry powder
1 tea cayenne pepper
2 Tb soy sauce
1/2 c coconut milk
Satay
One 16-oz package very firm tofu
9 skewers
Veg. oil spray
Make the marinade
1. Put the peppercorns in a skillet and dry-roast over medium-high heat, sliding the skillet back and forth to prevent burning, until the peppercorns exude a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool. Grind in a spice grinder and set aside.
2. Combine the salt, garlic, peppercorns, curry powder, and cayenne in a bowl and mix well. Add the soy sauce and coconut cream and stir to combine. Set aside.
3. Stored in a glass jar with a tight-fitting lid, the marinade will keep overnight in the refrigerator.
Make the Satay
4. Slice the tofu crosswise approximately 1/2 inch thick. Put in a bowl and cover the marinade. Mix gently to coat the tofu, trying not to break up the pieces. Let marinate for 30 minutes.
5. Mound the charcoal in one side of the grill, leaving the other side empty. Heat the grill.
6. While gaiting for the grill to get hot, thread a bamboo skewer lengthwise, through the center fo a tofu slice. Repeat with the remaining tofu, placing two pieces of tofu on each skewer. Trnsfer the remaining marinade to a small bowl and set aside.
7. Spray the tofu generally with vegetable oil. Lay the skewers with the tofu portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) rill, basting with teh reserved marinade and turning frequently, until the tofu is crispy and brown, about 6 minutes. Transfer to a platter and serve.
Makes 9 skewers
Marinade
Makes 1 1/4 cups
1 tea white peppercorns
1/2 tea sea salt
4 garlic cloves, minced (2 Tb)
1 Tb Madras curry powder
1 tea cayenne pepper
2 Tb soy sauce
1/2 c coconut milk
Satay
One 16-oz package very firm tofu
9 skewers
Veg. oil spray
Make the marinade
1. Put the peppercorns in a skillet and dry-roast over medium-high heat, sliding the skillet back and forth to prevent burning, until the peppercorns exude a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool. Grind in a spice grinder and set aside.
2. Combine the salt, garlic, peppercorns, curry powder, and cayenne in a bowl and mix well. Add the soy sauce and coconut cream and stir to combine. Set aside.
3. Stored in a glass jar with a tight-fitting lid, the marinade will keep overnight in the refrigerator.
Make the Satay
4. Slice the tofu crosswise approximately 1/2 inch thick. Put in a bowl and cover the marinade. Mix gently to coat the tofu, trying not to break up the pieces. Let marinate for 30 minutes.
5. Mound the charcoal in one side of the grill, leaving the other side empty. Heat the grill.
6. While gaiting for the grill to get hot, thread a bamboo skewer lengthwise, through the center fo a tofu slice. Repeat with the remaining tofu, placing two pieces of tofu on each skewer. Trnsfer the remaining marinade to a small bowl and set aside.
7. Spray the tofu generally with vegetable oil. Lay the skewers with the tofu portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) rill, basting with teh reserved marinade and turning frequently, until the tofu is crispy and brown, about 6 minutes. Transfer to a platter and serve.
Romaine Lettuce Salad with Gorgonzola Cheese and Walnuts
From Essentials of Classic Italian Cooking by Marcella Hazen
for 6-8 servings
1 head romaine lettuce (or mixed greens)
5 Tb olive oil
1 Tb red wine vinegar
Salt
Black Pepper
1/4 lb. imported gorgonzola cheese, brought to room temp (or warmed)
1/2 cup shelled walnuts chopped coarse (or candied)
1. Pull off and discard any of the romaine's blemished outer leaves. Detach the rest from the core adn tear them by hand into bite-sized pieces. Soak in several changes of cold water, then spin-dry or shake dry in a towel.
2. Put olive oil, vinegar, salt and several grindings of pepper into a serving bowl. Beat them with a fork until the seasonings are evenly blended.
3. Add half the gorgonzola and mash it thoroughly with a fork. Add half the walnuts, all teh lettuce, and toss to distribute the dressing uniformly. Taste and correct for seasoning.
4. Top with the remaining gorgonzola, breaking it up over the salad, and the remaining chopped walnuts and serve.
for 6-8 servings
1 head romaine lettuce (or mixed greens)
5 Tb olive oil
1 Tb red wine vinegar
Salt
Black Pepper
1/4 lb. imported gorgonzola cheese, brought to room temp (or warmed)
1/2 cup shelled walnuts chopped coarse (or candied)
1. Pull off and discard any of the romaine's blemished outer leaves. Detach the rest from the core adn tear them by hand into bite-sized pieces. Soak in several changes of cold water, then spin-dry or shake dry in a towel.
2. Put olive oil, vinegar, salt and several grindings of pepper into a serving bowl. Beat them with a fork until the seasonings are evenly blended.
3. Add half the gorgonzola and mash it thoroughly with a fork. Add half the walnuts, all teh lettuce, and toss to distribute the dressing uniformly. Taste and correct for seasoning.
4. Top with the remaining gorgonzola, breaking it up over the salad, and the remaining chopped walnuts and serve.
Cauliflower Sauce with Garlic, Oil and Chili Pepper
From Essentials of Classic Italian Cooking by Marcella Hazen
serves 4-6
1 head cauliflower, about 1 1/2 lbs.
1/2 c olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets chopped fine
red chili pepper to taste
salt
2 Tb parsley chopped
1 lb penne
1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4-5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25-30 minutes. Prod it with a fork to test doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium saute pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the saute pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately.
serves 4-6
1 head cauliflower, about 1 1/2 lbs.
1/2 c olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets chopped fine
red chili pepper to taste
salt
2 Tb parsley chopped
1 lb penne
1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4-5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25-30 minutes. Prod it with a fork to test doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium saute pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the saute pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately.
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