Recipes by their Ingredients

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  • Aloo Gobi

    Aloo Gobi
    Aloo Gobi
    (Serves 6)

    1 tblsp Red Chili Powder
    1 tblsp Coriander Powder
    1 tsb Tomato Paste, OPTIONAL
    1 tblsp Amchur (Mango) Powder
    ¾ tblsp Cumin Seeds
    ½ tblsp Garam Masala
    1 tblsp Ginger, minced, mix with garlic to form a paste
    1 tblsp Garlic, minced, mix with ginger to form a paste
    3 tblsp Methi Leaves (Fenugreek Leaves)
    1 tsp Turmeric Powder
    1 tblsp Coriander (Cilantro) Leaves, chopped
    1 head Cauliflower, cut into medium florets
    4 Russet Potatoes, peeled, cut into large diced squares (1" x 1"),
    (let them sit in a bowl of water to keep them from discoloring, after they are cut)
    ½ Serrano chili, finely minced, OPTIONAL, omit if you don't want the 'heat'.
    1 Roma Tomato, finely minced
    1/2 Onion, white, yellow or red, finely minced
    3 cups Vegetable Oil, for frying
    1/2 cup water
    1 tblsp salt

    NOTES:If you prep all the ingredients and then fry the potatoes and cauliflower in advance, the recipe will only take 15 minutes to complete. If you add frozen peas when you add the cauliflower and potatoes you have a dish called: Aloo Gobi Mattar. I commonly have sundried tomatoes in my pantry, so substituting the tomato in the recipe for 4-6 sundried tomato pieces, diced tiny really makes this dish pop! Methi leaves are half the price that Amazon sells them for in Indian grocery stores. Alternatively, you could boil the potatoes and cauliflower pieces in salted water. I typically will make my own chili powder, in this case I used Kashmir chilis, toasted then ground.
     

    Add to the 1/2 cup of water, the chili powder, coriander powder, amchur powder and tomato paste (if using). Mix together well and set aside.

    Heat oil in deep fryer or large (non-coated) pan to 350 degrees and cook potatoes then cauliflower until cooked. Set these aside.

    In a large skillet, large enough to hold all the ingredients, add about 5 tblsp of the oil you just used to fry your potatoes and cauliflower in. Turn the heat to medium/low and add in the cumin seeds.

    After the seeds have had a chance to toast slightly, not blacken, about a minute, add in the ginger/garlic paste, tomatoes, chili pepper, onions and turmeric powder. Saute over medium heat until the tomato pieces break down into a mush or sauce (Masala) about 8-12 minutes.

    Add the water/chili/spice mix into the pan and also add the salt into the mix, then rub the methi leaves between the palms of your hands, to break it up into the mix. Also add the coriander (Cilantro) leaves.

    Now add the potatoes and cauliflower, that were deep fried, into the mix and mix until the vegetable are well coated, bring to a simmer. I like to cook the liquid down to a thick gravy or until there's almost no water left. (It's up to you, some prefer a gravy style finish or like myself a dryer version). Finish by sprinkling the Garam Masala over the top. Serve.
  • Base Curry (BIR)

    >Base Curry
    Base Curry (BIR)
    (Makes 10 cups or 2½ quarts)


    Akhni Stock
    8 cups water
    1 yellow onion, cut into quarters
    14 green cardamom pods
    2 black cardamom
    10 whole cloves
    6 garlic cloves, crushed
    4 bay leaves
    4 inch cinnamon stick
    4 tsp coriander seeds
    4 tsp fennel seeds
    4 inch chunk fresh ginger
    2 star anise
    2 tsp black peppercorns

    Base Gravy
    10 medium onions, chopped
    1 large carrot, peeled and diced
    ½ large green bell pepper, diced
    ½ large red bell pepper, diced
    2 stalks leafy celery, diced
    ¼ of a green cabbage head, chopped
    2 cups (16oz) canned chopped tomatoes
    6 sprigs fresh cilantro with leaves
    1 cup vegetable oil
    4 tblsp ghee
    4½ tblsp fresh ginger puree
    4½ tblsp garlic puree
    1 tbsp ground turmeric
    1 tbsp garam masala
    1 tbsp freshly ground cumin
    1 tbsp freshly ground coriander seed
    1 tbsp ground fenugreek powder
    1 tbsp smoked paprika
    1 tbsp salt
    2 cups chicken stock (homemade preferred or at the least use Better Than Bouillon brand chicken base)


    NOTES: BIR Base Curry, also known as British Indian Restaurant Base Gravy, is a crucial component in creating the distinctive flavors found in British Indian restaurant-style curries. Akhni stock is a flavoring stock that's used in the making of BIR base gravy. It serves as the foundation for many British curry dishes. Asian/Indian bay leaves preferred, as they are milder – use 1 regular bay leaf if unavailable.

    To turn your base British Indian Restaurant (BIR) curry into a full curry, you can add additional ingredients such as cooked meat (chicken, lamb, or beef), vegetables (like potatoes, peas, or bell peppers), and more spices or seasonings to enhance the flavor. You can also adjust the consistency by adding water, coconut milk, or cream to achieve your desired thickness. Serve your full curry with rice or naan bread for a complete meal! Click here for more ideas on what to add to this base curry.

     

    For the akhni stock: add all akhni stock ingredients to a saucepan. Bring to a boil for ten minutes then strain the mixture discarding the solids and reserve the akhni stock.

    For the base gravy: pour the oil into a large heavy bottomed saucepan and heat over medium high heat until simmering.
    Add the diced onions and fry, stir often for about 20 minutes until the onions are soft, lightly browned and translucent.
    Add the bell peppers, celery, cilantro, carrot and cabbage and mix.
    Fry for another five minutes and then add the ginger, garlic and all of the spices except for the turmeric.
    Now add the tomatoes, chicken stock and just enough Akhni stock to cover the vegetables and simmer for about half an hour. Add more stock as needed.

    After 30 minutes, remove the mixture from the heat and allow to cool slightly.

    Using a handheld immersion blender blend until silky smooth, if you have one, otherwise, scoop the mixture in batches into a blender and blend until silky smooth, about three minutes per batch if using the blender. Add more Akhni stock if needed to achieve the proper consistency, it should roughly be the consistency of thin cream.
    Once your sauce is smooth, melt the ghee in a frying pan and add the turmeric powder to the ghee. It will darken as it cooks. You want to brown it for about 30 seconds being careful not to burn the turmeric. Now add the turmeric/ghee mixture to the sauce and bring to a simmer again.
    Once it is simmering, turn down the heat and simmer for another 20 - 30 minutes.
    Enjoy!
    This can be stored in the fridge for up to three days or freeze in 3 cup portions for up to three months.

    BIR House Mixed Powder (Every curry joint in Britain has their "secret" blend of house spices, this is ours!):
    3 tbsp ground cumin
    3 tbsp ground coriander
    4 tbsp curry powder
    3 tbsp paprika
    3 tbsp ground turmeric
    1 tbsp garam masala

    Things you can make from this base:
    1.) BIR Chicken Korma (for 4) – 1½ cups BIR curry base, 1¾ oz (50 grams) almonds, crushed (or cashews or both), 2 tblsp fine white sugar, 1 tblsp butter, 1¾ oz (50 grams) creamed coconut block, 3⅓ oz (100 ml) cream. Cook the above ingredients until combined (less than 4 mins) – Add 1 lb raw chicken such as mini fillets or a breast cut into1 inch chunks and heat on low for 10 minutes to cook through.

    2.) BIR Bhuna (for 4) – In 2 tblsp vegetable oil fry 1 four inch cinnamon stick for 10 seconds then add 1 lb of cleaned prawns or chicken to cook - (if your protein is already cooked then add it at the end). Next add 1 tblsp tomato paste with 1 tblsp grated ginger, 1 tblsp garlic paste, 1 tblsp cumin powder, 1 tblsp red chili powder, 1 tblsp coriander powder, 1 tsp turmeric. Cook for 2 minutes then add 1½ cups BIR curry base. Cook for 2 minutes more then squeeze the juice of one lemon in and then add 1 small bunch cillantro leaves, torn or chopped. Salt and pepper to taste.

    2.) BIR Saag (for 4)
    ¼ lb baby spinach leaves
    3 green bird's eye chillies or Thai chilies - roughly chopped
    1 handful cilantro leaves
    2 tbsp ghee
    ½ onion, chopped finely
    1½ tbsp garlic and ginger paste
    1 tblsp cilantro stalks
    1 tsp cumin, ground
    1 tsp coriander, ground
    2 tblsp mixed powder
    ½ tsp Kashmiri chilli powder
    ¼ cup tomato puree
    1 cup base curry
    1 tblsp plain natural yoghurt
    Juice of ½ lemon
    ½ tsp garam masala
    Salt to taste

    Directions:
    Preparing the spinach by placing all of the spinach, chillies, coriander and lemon juice in a food processor and blend to a smooth paste. You may need to add just a bit of water to do this. Set aside.

    Now heat the ghee in a large pan over medium heat.
    Once the pan is hot, add the chopped onions and fry for about 15 minutes until soft and translucent but not too brown.
    Add the ginger and garlic paste and allow to cook for about 30 seconds.
    Add in the cumin, coriander powder, garam masala and kashmiri chilli powder and mix.
    Remove the onions from the pan and use a processor or blender to blend the onions and the tomatoe until smooth.
    Pour the onion/tomato mixture back into the pan. At this point if you want to ass meat or paneer, add it now.
    Cook for 40 minutes or until any meat is nice an tender. Add the base sauce gradually stirring it in, cook for about 5 minutes.
    To finish, add the spinach puree you made earlier and stir it into the curry.
    Cook for another 2 minutes. Adjust seasoning and add the salt and pepper to taste.
    Just before serving, add the yogurt one tablespoon at a time stirring it into the sauce.
    Stir in the lemon juice and serve.

  • Dan Dan Noodles

    Dan Dan Noodles

    Dan Dan Noodles (Serves 4-6)


    Sauce
    4 tblsp Chinese sweet soy sauce
    4 tblsp Chinese light soy sauce
    1 to 2 tblsp sambal oelek chili sauce
    2 tsp Chinese black vinegar
    ½ tsp Sichuan peppercorn powder
    1 tblsp Chinese sesame paste

    Noodles
    2 tblsp vegetable oil
    2 tblsp fresh ginger, sliced thin
    2 tblsp garlic, minced
    1 lb ground pork
    4 tblsp Tianjin preserved vegetable, rinsed
    8 oz Chinese wheat/egg noodles
    3 tblsp sherry
    1 cup baby spinach
    3 scallions, green parts only, thinly sliced, garnish
    handful of roasted peanuts (not dry roasted), garnish


    NOTES: Original recipe by Jet Tila. You can substitute tahini or even peanut butter for the Chinese sesame paste. Also, the link to the "preserved vegetables" is for a reference for what the product looks like, I purchased mine at my local Asian market for $2.49 and not the outrageous price of $28.99! The wheat/egg noodles can be substituted for almost anything, I used soba noodles once, which are made out of buckwheat and fresh egg nooodles another time. I also omitted the sprinkle of Sichuan peppercorn powder, as mine had the flavor from the sauce addition. If you like it spicy, feel free to add more chili sauce and another sprinkle of ground Sichon peppercorn.

    For the sauce: Combine all sauce ingredients in a small bowl and reserve.

    Boil 3 quarts of water in a 6-quart pot. Cook the noodles for about 10 minutes or until al dente, rinse and drain well in a colander. Place the noodles in a large serving bowl.

    Heat the vegetable oil in a wok or a frying pan over high heat. When you see wisps of white smoke, add the garlic and ginger. Add the pork, breaking it up and tossing for 2 to 3 minutes until brown and almost cooked through. Add the preserved vegetable to the wok and stir-fry for 30 seconds. Deglaze the pan with sherry and add the baby spinach, cooking until wilted. Then add the reserved sauce stir-fry and folding constantly for 1 more minute or until pork is fully cooked.

    Pour the meat sauce over the noodles toss well and top with scallions, chopped peanuts and if your using the extra Sichuan peppercorn powder.

  • Foil Wrapped Chicken

    Foil Wrapped Chicken
    Foil Wrapped Chicken
    (Serves 4 people, Makes 16)


    9 oz boneless chicken thighs, ⅓ inch pieces
    ¾ tblsp minced garlic
    ¾ tblsp finely chopped ginger
    1 tsp Chinese cooking wine (shaoxing)
    ¾ tblsp soy sauce
    ¾ tblsp sweet soy sauce
    ¾ tblsp Oyster sauce
    ¾ tblsp sesame oil
    1 tsp sugar
    ½ tblsp tsp crushed peppercorns
    ¾ tblsp Cornstarch
    (16) 4" Aluminum Foil Squares
    2 to 3 cups vegetable oil, for deep frying


    NOTES: Frying time can vary depending on what you are using to fry in, aka a wok, deep fryer or a sauce pot.

    Prepare the chicken in a small bowl, set aside, mix all the other ingredients togather, then either add the chicken to them or add them to the chicken, mix well and let them marinate for 1 hour, if its warm in your kitchen put them in the fridge while marinating and remove 15 minutes prior to being ready.

    If you haven't done so already cut out 16 squares of tinfoil (4"x4"), now wrap up 3-4 pieces of chicken, about 1 tblsp worth, in the center of the foil, now grab a corner of the tinfoil and match it with the opposite corner of tinfoil, flatten it into that triangle, then fold over the edge along the seam of the triangle ¼ of an inch do the same for the other open seem, now fold ¼ inch corner back in ¼ inch. Repeat until all the chicken and foil is used, about 20 packets.

    Heat the oil up to 350-365°F. depending on how much room you have in your fryer, add 4-5 packets at a time and let them fry for about 4 minutes.
    The cooked foil wrapped chicken should be juicy and caramelized. Repeat until all the chicken is fried then dab the outsides of the foil with a dry paper towel and serve.

  • Gyoza

    gyoza
    Gyoza (Dumpling from China)
    (Makes @50 )


    14oz Ground Pork, fatty
    1½ tblsp soy sauce
    2 tsp sesame oil
    1 tsp chili oil
    1 tblsp potato or corn starch
    1 tsp white sugar, fine
    ¼ cup green onions, sliced thin (1 bunch)
    ¾ tsp white pepper
    1 tsp chicken bouillon mixed with a tsp of water
    1 tblsp vegetable oil
    2 tsp ginger, chopped fine
    2 tsp garlic, chopped fine
    ½ a cabbage, cored and sliced thin, then chopped small
    1 package of 50 gyoza wrappers


    NOTES: Gyoza, Pot Stickers, Dumplings are in general different due to their wrappers, pot stickers are thicker wrappers then gyoza.
     

    In a large frying pan on medium/low heat with the oil, after a minute add the garlic and ginger, stirring for a minute, maybe two, we don't want to get the garlic over browned which leads to bitter garlic instead of a sweet garlic. Add your chopped cabbage and stir around to incorporate the garlic and ginger, then let sit and stir ever 1-2 minutes until the thicker pieces have softened and there is little water/moisture content due to evaporation, about 4-5 minutes. Let cool off the stove, I spread mine out on a large cold plate to cool quicker.

    in a large bowl add the ground pork, soy sauce, sesame oil, white pepper, corn starch and if your using it, the chili crunch. with your clean hands, or if you have the thin rubber gloves, mix the meat and spices well then we actually grab some of the mixture and 'slap' it down into the bowl and keep repeating this technique, in 5 minutes you will see the texture of the meat mixture change in this traditional Chinese meat mixing technique called 'Velveting'. Now you can incorporate the chopped green onions into the pork mix and set aside until the cabbage mixture has cooled completely. Now mix in the cabbage into the pork. We are now ready to start stuffing the gyoza wraps.

    Fill a very small bowl with a little water for you to dip your fingers in to wet the edges of the wrapper. Get a regular soup spoon for shaping the filling, I like to coat mine with a little oil on both sides to make the filling slide right into the wrapper. Have a empty plate or paper plate ready for the finished uncooked gyoza. If you're right handed, pick up one wrapper in your left hand and wet ½ of the edge with your right finger, now with the spoon get a small spoonful of the pork/cabbage/green onion mix and plunk it into the center of the wrapper, fold it in half, pinching the center top closed, then with your left thumb and two fore-fingers crimp the left open side shut, sort of curving toward you, and do them to the left open side of the gyoza with your right thumb and fore-fingers crimping it shut tightly. set aside on paper plate and repeat. depending on the size of your frying pan, a small 8 inch is good for frying about 10 gyoza, a 10 inch fry pan is good for about 20-25 gyoza. For a 8 inch pan add 2-3 tsp of vegetal oil (3-4 tsp oil for a 10 inch pan).

    While the pan is off the heat, add the oil and then arrange the gyoza so they are standing up with the filled side down, start them off on one side of the pan and make a line of them, in the smaller pan I line 7 up and put the 3 extra on the side. For the larger pan you can get 2 curved rows and some in the middle. Once they are all in the oiled pan, turn on the heat to low, check the bottom of the one on the edge closest to you for degree of golden brown. once they are there, add ¼ cup of water to the pan and cover for four minutes. After the times up remove the cover, if things went perfect the liquid is gone and the gyoza didn't stick and you can use the service plate to invert over the fry pan and flip the contents onto the plate quickly. If things did not go perfect: you can soak up too much liquid or oil with a paper towel from the pan. If the gyoza have stuck you may need to bust out a spatula. My first batch stuck, then my second batch I lowered the heat and it came out perfect! If you have non-stick pans they may facilitate the no stick action much better.

    For a dipping sauce I use ½ soy sauce and ½ rice wine vinegar. Equal portions. Optional you can add some of that chili oil to it!

  • Huli Huli Chicken

    Huli Huli Chicken
    Huli Huli Chicken
    (Serves 2-4)


    4 lbs boneless chicken thighs
    1 cup pineapple juice
    1/2 cup soy sauce
    1/2 cup brown sugar
    1/3 cup ketchup
    1/4 cup chicken broth
    2 tsp fresh ginger root grated
    1½ tsp minced garlic
    green onions, sliced thin for garnish


    NOTES: If you use sweetened pineapple juice, reduce the brown sugar by 1 tblsp. Recipe from The Recipe Critic
     

    In a medium sized bowl, whisk together pineapple juice, soy sauce, brown sugar, ketchup, chicken broth, ginger and garlic. Reserve 1 cup sauce for basting. Add the chicken thighs and sauce to a Ziploc bag and marinate at least 3 hours or overnight.

    Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink. Baste occasionally with reserved marinade during the last 5 minutes. Garnish with green onions if desired.

  • Kung Pau Shrimp

    King Pau
    Kung Pao
    (Serves 4)


    Protein
    1 lb your choice: shrimp, beef, pork, chicken or firm tofu, cut into equal 1 inch pieces (keep shrimp whole if using, but de-shell and de-vein)
    3-4 tblsp peanut oil, for shallow frying your protein OR 2 cups vegetable oil for deep frying your protein

    Protein Marinade
    1 tblsp mirin (rice wine)
    1 tsp salt
    1 tsp onion powder, optional

    Protein Slurry
    1 lg egg white
    2 tblsp corn starch

    Kung Pao Sauce
    1 tblsp Dou Ban Jiang (Broad Bean Paste)
    1 tbsp of light soy sauce
    1 tsp of dark soy sauce
    1.5 tbsp of black vinegar
    a handful of red dried chilies
    1 tsp of Sichuan (Szechuan) peppercorns, ground
    1 tbsp of garlic
    1 tsp of ginger
    2 tbsp of brown sugar
    1/2 cup of water
    2 tsp of cornstarch

    Vegetables
    4 or 5 green onions, sliced
    1/2 onion, sliced in half then thin
    1/2 green bell pepper, sliced thin
    1/2 Serrano chili, optional
    Optional, Another half cup of vegetables, your choice, like green beans, carrots, etc, sliced thin

    At the end extras
    1/4 cup shelled peanuts, toasted
    5-10 dried chilis, toasted
    1 cup Jasmin rice, cooked

    NOTES: I add the Serrano chili for extra heat, you do not have to. You can make this with cut up chicken breast and have kung pao chicken. The Szechuan Peppercorns give a numbing floral quality which is key to the Sichuan province in China where the dish comes from. At the 3:46 second mark of this video will show you the "velveting" technique. Technically you would finish the "velveting" process by dunking the protein briefly in hot oil or water, which we are not doing here. To cook the rice, rinse the rice in a bowl of water, drain and repeat 3 times (or until the water runs clear). Add rice to sauce pan, add water 1/3 inch over the top of the rice. Add a pinch of salt. Bring the rice to a boil and reduce the heat immediately to simmer and cover the pot and set your timer for 8 minutes. After 8 minutes, unless there's excess water, turn off the heat, using a fork fluff the rice and then keep covered for an additional few minutes. If there's additional water after 8 minutes you can turn up the heat briefly until the water evaporates.
     

    Mix the shrimp, salt, onion powder and mirin. Add the cornstarch and the egg white in the side of the bowl with the shrimp and mix the white and starch together so there are no lumps, then using the velveting technique, hand mix the shrimp until the egg whites and starch have evenly coated the shrimp and seem to take on a smoother "velvety" texture, let the shrimp rest for 30 minutes before frying.

    Make your sauce by mixing all of the sauce ingredients together. Set Aside, in the fridge if your letting your protein sit for over an hour.

    Shallow or deep fry your protein, a handful at a time, do not crowd the pan. Once you are finished with all of your protein.

    Add the shrimp (or whatever protein you are using) back to your shallow fry pan, if you deep fried, using a new pan, heat it up and add your fried protein, mix in any vegetables you like, mix in the peanuts and chilis, toss until all incorporated. toss for a few minutes to warm it all through, then add your sauce, 1/2 at a time until you are happy with the taste. Serve over Jasmin rice and sprinkle with remaining green onions.
  • Mango Chicken

    Mango Chicken
    Mango Chicken
    (Serves 2-4)


    1lb Chicken (boneless chicken thighs, cut into small pieces)
    2 tsp Ginger/Garlic Paste
    1/4 cup corn starch
    1/4 cup flour
    1/2 tsp Salt
    1/4 tsp white pepper
    1 cup oil (for frying chicken)

    3 tbsp Oil (for frying onions, peppers and chilies)
    2 tsp ginger/garlic paste
    2-3 medium hot green chilies, chopped medium
    1 cup red or white onion, chopped large
    1 cup Bell Pepper, chopped
    2 tbsp Soy Sauce
    4 tbsp Sambal Oelek chili sauce
    2 tbsp sweet chili paste
    2 tbsp tomato ketchup
    1 tbsp rice vinegar
    Salt (to taste)
    1/2 tsp black pepper
    2 tsp corn starch
    1/4 cup water
    1 cup mango (peeled and cubed)


    NOTES:
     

    Mix togather the cut up chicken pieces and the ginger/garlic paste.
    Now add the flour, 1/4 cup corn starch, 1/2 tsp salt and white pepper. Coat the chicken well.

    Heat up the cup of oil over medium+ heat. (We're going to fry the chicken twice, the first time, don't worry about crisping it up, that's in the second fry.) fry all chicken pieces once, do not crowd the pan, do it in batches.

    Now fry the chicken pieces a second time, in batches, set aside.

    In a different pan, heat up the 3 tbsp oil over medium heat, heat up the onions for 2-3 minutes before adding in the bell pepper. Saute for an additional 2 minutes before adding the small hot chilies and the ginger/garlic paste. Fry an additional 2-3 minutes. Lower heat to med/low.

    Mix together the soy sauce, sambal oelek chili sauce, chili paste, ketchup, rice vinegar, salt and pepper. Set aside.

    In a seperate cup mix together well the 2 tsp of corn starch and 1/4 cup of water. Set aside.

    In the onion/pepper mix pan, turn heat back up to medium/high, now add the soy sauce/chili paste vinegar mixture, mix well, bring to boil. Add the water/corn starch mix in the cup to the pan, stir well.

    Now put all the chicken into the sauce, mix well, add in the mango cubes, toss well and serve over rice.

  • Northern Thai Sausage (Sai Oua)

    Northern Thai Sausage - Sai Oua
    Northern Thai Sausage (Sai Oua)
    (Serves 4)


    1 lb Fatty ground pork, 70/30
    5 Kaffir Lime leaves, finely chopped (Can substitute Key Lime zest from 12-16 limes)
    ½ cup Lemon Grass, finely chopped
    2 tblsp Galangal, finely chopped
    1 tblsp Ginger, finely chopped
    2 tblsp Red Curry paste
    1 tsp Turmeric powder
    2 tsp Sugar
    3 tblsp Soy Sauce
    4 Thai chilies, minced fine (Thai bird chilies)
    Sausage Casing, optional


    10 lb batch

    • 10 lb Fatty ground pork, 70/30
    • 50 Kaffir Lime leaves, finely chopped
    • 5 cups Lemon Grass, finely chopped
    • 1 cup + 4 tblsp Galangal, finely chopped
    • 1/2 cup + 2 tblsp Ginger, finely chopped
    • 1 cup + 4 tblsp Red Curry paste
    • 3 tblsp + 1 tsp Turmeric powder
    • 6 tblsp + 2 tsp Sugar
    • 1 + 3/4 cup + 2 tblsp Soy Sauce
    • 40 Thai chilies, minced fine (Thai bird chilies)
    • Sausage Casing, optional
     
    NOTES: Omit all but one Thai chili for people who don't like the heat, but remember this sausage is supposed to be spicy! You can also add cilantro and green onions to the mix.
     

    For the galangal and ginger, lightly peel (but you don't have to), cut into thin discs, add to food processor, add just enough water to make a paste, set aside.
    For the lemon grass, remove the first layer of dry shoot and discard, on a bias cut off a small nub of the root, discard and continue with thin slices on the bias until you reach 4 inches to the top of the stringier part of the lemon grass. Add to the food processor and add enough water to make a paste, set aside. Mince the lime leaves and then the Thai chiles. Combine the lemon grass, ginger, galangal, lime leaves and Thai chiles together, (you can use a mortar and pestal for making ingredients into paste, or or at the least make sure they are at "finely" chopped.

    If you're grinding your own pork, cut the pork into large 1½ inch chunks, so they fit into your grinder shoot. In a large stainless steel bowl, put in the chunks of pork and put in your freezer depending on the amount for 30 minutes to an hour (you want the meat to be around 30-35 degrees, keeping the meat at this temperature assures that the fat does not smear which makes for a less tasty sausage experience). You also want a second larger stainless steel bowl to catch the ground meat and also the metal grinder attachments should also be put into the freezer for 30 minutes prior to grinding the sausage. Once at the correct temperature, place your large mixing bowl under the mixer/grinder attachment, with the meat in another large very cold bowl, grind the pork using the medium die.

    Mix the ground pork with the red curry paste, turmeric, soy sauce, Thai chiles and sugar.
    Now mix in the finely chopped galangal, ginger, lime zest/kaffir lime leaves and lemon grass.

    If your using the casing fill your sausages, otherwise you can pat out patties and then frying them like any sausage!

    Eat with Thai Sweet Chili Dipping Sauce and/or nuoc cham (a Vietnamese dipping sauce).

  • Pickling Spices

    Pickling Spices
    Pickling Spices
    (Makes enough to pickle about 1 lb of vegetables)

    2 cinnamon sticks, broken
    1 tsp mustard seeds
    2 tsp peppercorns
    1 tsp cloves
    1 tsp allspice
    1 tsp juniper berries
    1 tsp mace
    1 tsp dill seeds
    4 bay leaves
    1 small piece of ginger

    optional
    red hot pepper flakes
    1/2 tblsp coriander seeds

    NOTES: I love mixing the baby peeled carrots with thick slices of pickling cucumber - great to snack on! I also use fresh ginger slice insted of dried.

    Mix all the spices together. Store in an airtight jar or zipock bag in a cool area, keep out of the sunlight.

  • Schezuan Sauce

    Schezuan Sauce
    Schezuan Sauce
    (Serves 2)


    1 tsp Szechuan peppercorns, ground
    ¼ cup soy sauce
    3 tblsp honey
    1 tblsp sesame 0il
    1 tblsp rice wine vinegar (or black vinegar)
    1 tablespoon Mirin
    3 garlic cloves, finely minced, use a garlic paste
    2 tsp ginger, finely minced, or use ginger paste
    1 tblsp Sambal Oelek (garlic chili paste)
    ½ tsp Chinese five spice
    3 teaspoons cornstarch


    NOTES:
     

    Mix all the ingredients together in a small sauce pan or skillet.

    Slowly bring to a boil which will very quickly thicken the sauce, be prepared to take it off the heat when the consistency you want is achieved.

  • Teriyaki Sauce

    Teriyaki Sauce

    Teriyaki Sauce


    (Makes enough for many meals!)

    3 cups soy sauce
    1 box brown sugar
    1 tblsp minced garlic
    1 tblsp minced ginger
    2 tsp sesame oil

    NOTES: Way better then your store bought versions, their ingredients usually omit sesame oil and do not use fresh ginger and garlic, which is essential!.

    In a large bowl combine the minced ginger, minced garlic brown sugar and the soy sauce. Mix well with a whisk, taste. Is it too salty - add more brown sugar, is it too sweet - add more soy sauce. Easy.

    Whisk in the sesame oil.

    Now comes the waiting part. The sugar will need time to break down. You can come back and whisk some more every half hour until you can not feel the grains of the sugar while whisking. An alternative would be to put the teriyaki sauce in a sauce pan and heat it up over medium/low heat, stirring until the sugar breaks down, about 3-5 minutes. If you heat it up, you'll need to let it cool down, before storage in the fridge or using as a condiment like on fried rice or buttered noodles.

    Stores well in the fridge, almost as long as Twinkies! Enjoy!

  • Vegetable Biryani (Indian Style Rice and Vegetables)

    Vegetable Biryani
    Vegetable Biryani (Indian Style Rice with Vegetables)
    (Serves 4-6)

    3-4 cups (total) of chopped vegetables all roughly the same size:
    Carrots
    ½ head of Cauliflower, florets
    1 Sweet Potato, diced small
    1 large yellow onion
    ¼ cup Peas
    1 Carrot, sliced small or diced small
    8 string beans (optional)
    1 Tomato, diced (optional)
    1 cup basmati rice
    3 tblsp Canola or Vegetable oil (or Ghee)

    In the water for the rice
    8 cups water
    1 tblsp salt
    5 whole cloves
    slice of fresh ginger root
    several saffron strands
    1/2 tsp turmeric

    2 tblsp of broken cashews or sliced almonds (optional)
    2 tblsp of raisins or dried plums cut in half (optional)
    1 Serrano Chili (optional)(or 2 for high heat)

    Spice Batch One: Whole Garam Masala
    3/4 tblsp cumin seed (keep separate)
    4 cloves garlic, minced to paste
    1 inch chunk of ginger, peeled, minced to a paste
    2 whole cloves
    6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
    1 cinnamon stick, broken in half
    2 green cardamom pods, slit open
    1 black cardamom pod, slit open (optional)
    1 tsp or less of black cumin seed (optional)

    Spice Batch Two: Biryani Spices
    3/4 tsp turmeric powder
    3/4 tblsp red chili powder
    1 tblsp coriander powder
    ½ tsp mace
    2 tsp dried cilantro
    1 tblsp salt

    Finishing Spices
    ¼ tsp cayenne pepper (optional)(another layer of heat)
    2 tsp Garam Masala Powder
    ½ cup thick plain yogurt (optional)
    Fresh cilantro leaves, garnish (optional)

    NOTES: You can also use spinach (squeeze all excess water from it first it was frozen), squash, turnips, parsnips, potatoes, and tomatoes. Also, once you peel the ginger, cut it into 4 or 5 small rings, place the rings down, and one by one, using the flat side of a large and heavy knife, smash down the ginger, and then mince for the quickest way to reduce it to a paste.

    Cut up and set the vegetables aside in a large bowl mixed together.

    Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..

    Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.

    Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
    At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.

    Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.

    Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.

    Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.

    You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.

     

  • Vegetable Biryani (Indian Style Rice and Vegetables)

    Vegetable Biryani
    Vegetable Biryani (Indian Style Rice with Vegetables)
    (Serves 4-6)

    3-4 cups (total) of chopped vegetables all roughly the same size:
    Carrots
    ½ head of Cauliflower, florets
    1 Sweet Potato, diced small
    1 large yellow onion
    ¼ cup Peas
    1 Carrot, sliced small or diced small
    8 string beans (optional)
    1 Tomato, diced (optional)
    1 cup basmati rice
    3 tblsp Canola or Vegetable oil (or Ghee)

    In the water for the rice
    8 cups water
    1 tblsp salt
    5 whole cloves
    slice of fresh ginger root
    several saffron strands
    1/2 tsp turmeric

    2 tblsp of broken cashews or sliced almonds (optional)
    2 tblsp of raisins or dried plums cut in half (optional)
    1 Serrano Chili (optional)(or 2 for high heat)

    Spice Batch One: Whole Garam Masala
    3/4 tblsp cumin seed (keep separate)
    4 cloves garlic, minced to paste
    1 inch chunk of ginger, peeled, minced to a paste
    2 whole cloves
    6-8 peppercorns (I use schezuan peppercorns and black peppercorns)
    1 cinnamon stick, broken in half
    2 green cardamom pods, slit open
    1 black cardamom pod, slit open (optional)
    1 tsp or less of black cumin seed (optional)

    Spice Batch Two: Biryani Spices
    3/4 tsp turmeric powder
    3/4 tblsp red chili powder
    1 tblsp coriander powder
    ½ tsp mace
    2 tsp dried cilantro
    1 tblsp salt

    Finishing Spices
    ¼ tsp cayenne pepper (optional)(another layer of heat)
    2 tsp Garam Masala Powder
    ½ cup thick plain yogurt (optional)
    Fresh cilantro leaves, garnish (optional)

    NOTES: You can also use spinach (squeeze all excess water from it first it was frozen), squash, turnips, parsnips, potatoes, and tomatoes. Also, once you peel the ginger, cut it into 4 or 5 small rings, place the rings down, and one by one, using the flat side of a large and heavy knife, smash down the ginger, and then mince for the quickest way to reduce it to a paste.

    Cut up and set the vegetables aside in a large bowl mixed together.

    Mix up your 2 spice batches, keep them separate, I usually do this omitting the cumin seed, so I can add it for the first 30 second..

    Put 3 tblsp of oil in a large fry pan over low heat. Add the cumin seeds first and toast them in the oil for 30 seconds or so before adding the minced garlic and ginger. Stir and continue cooking over low heat for another minute.

    Now add the rest of the Whole Garam Masala spices. Saute over low heat for five minutes (make sure nothing burns).
    At this time start boiling 8 cups of water with a tblsp of salt, if your using them, add the cloves, turmeric, saffron threads and ginger slice. When the water is boiling put the rice in and start to time it when it reaches a boil again (turn to low boil) for 7-8 minutes and at that time taste and see if they need another minute (until done). When done drain the rice and set aside.

    Add the 3-4 cups of vegetables to the large frying pan with the garam masala, ginger and garlic. Mix well until everything is coated in the oil and spice mixture.

    Turn the heat up slightly to medium and let the vegetables sit there for 5 minutes, then stir a little and let sit for another 5 minutes. Repeat 2 more times, so in a bout 20 minutes the vegetables should be close to fork tender.

    Now it's time to put it all together. Add all the Biryani Spices over the vegetables, 1/2 at a time stir then the other half. Add the cooked and drained rice to the vegetables and spices. Toss several times until well mixed. Add the optional nuts and raisins/dried plums now if you are using them.

    You can sprinkle with 1 tsp Garam Masala and flip the rice to the other side and add another 1 tsp Garam Masala if you choose. Serve with the optional thick plain yogurt and lemon wedges. Garnish if you have it with fresh cilantro.

     

  • Vindaloo

    Vindaloo
    Vindaloo
    (Serves 4-6)


    (Toast the first eight(8) spices listed)
    4 large Dried Chili Pods
    2 or 3 Green Cardamom Pods
    1 tsp Coriander Powder
    5 or 6 whole cloves
    1 tsp Cumin Seeds
    1 tsp Black Peppercorns
    ½ Cinnamon Stick
    1 tsp Black Mustard Seeds

    ½ tsp Paprika
    1 tsp Turmeric

    3 Tblsp Olive oil
    ¼ cup diced onions

    6 Garlic Cloves
    1 inch Piece of Ginger

    1 Tblsp Tomato Paste
    ½ Cup Chicken Stock
    1/4 Cup White Wine Vinegar
    1 Can Coconut Milk
    1 tsp Sugar

    Optional
    Cooked garbanzo beans
    Cooked Black Beans
    Dal, read the package for cooking time, anything over 30 minutes should perhaps be almost cooked before adding into the vindaloo
    Small diced potatoes or potatoes chunks that are almost cooked
    Chicken, Pork, Lamb or Beef, best to sear the outsides of these before dropping them in the vindaloo
    Shrimp
    Peas
    Paneer (Indian Cheese)

    NOTES: I like to mix my dried chilies, depending on their level of heat. You can start off with chilies that aren't so hot and after making the recipe once adjust the heat to your level. If you're using (boneless) meat, like lamb, chicken, pork or beef cubes, I usually sear the outsides of the meat in a hot pan before adding it to the sauce. For grinding the whole spices into powder, I use a cheap $20 coffee grinder that I dedicate to spices only.
     

    Toast the first 8 whole spices in a medium/low pan just until they are about to smoke or you can smell them.
    Grind the spices, and when your done add to it the turmeric and paprika, mix together. Occasionally I will use a smoked paprika, especially when I crank the spice level up!


    Mince the garlic and ginger, set aside.

    Mix the tomato paste, chicken stock, white wine vinegar and sugar together and set aside.

    Open the can of coconut milk and set aside.
    In a large skillet (12-14"), at medium heat, add the olive oil and when warm, throw in the chopped onions and saute for 3 or 4 minutes.
    Now add the minced garlic/ginger mix and saute for another 3 minutes.

    Now stir in the spices, mix well and cook for about 1 minute
    Now stir in the tomato paste, mix slightly, add the chicken stock, coconut milk, white wine vinegar and sugar and stir until mixed well.

    If you wanted to add garbanzo beans, diced potatoes or meat, you can do so now.

    Cook the sauce down on simmer, until it thickens, anywhere from 10 minutes to 30 minutes, depending on what you added to the mix.

    For instance if I use boneless lamb cubes, I sear them, set them aside, and then add olive oil, the onions, after adding the meat back in at this stage, I cover with tinfoil (due to tougher meat, the lamb, being added), bring down the heat to simmer, then 30 minutes later I taste test, usually nice and tender at this point, I'll start the rice and spoon out any lamb fat that has risen to the top.

    Serve with Basmati Rice and a side of Naan bread.