African & Ethiopean Recipes
Balinese Recipes
Burmese Recipes
Sri Lankan Recipes
Chai Recipes
Chinese Recipes
Greco-Turkish Recipes
Indian Recipes
Indian Extended Recipes
Indonesian Recipes
Latin American Recipes
MidEast Recipes
Moroccan Recipes
Persian Recipes
Russian Recipes
Sauce Recipes
Spanish Recipes
Thai Recipes
Viet Recipes

Chai Recipes

These are quick and flexible recipes that show off the intensity of flavor you can get quickly with Jozseph's Chai. I'll be up-dating this list from time to time. Please send your comments or questions.

Cheatan Chatni

If you need a tasty little relish in a hurry, this one only takes a minute. Just about any fruit or preserves can be used. I especially like persimmon, mango, kiwi and strawberry.
1 cup Fruit: Fresh, Jam, Canned, Frozen or Stewed Dried Fruit
1 tablespoon Jozseph's Chai
2 tablespoons Distilled White Vinegar
1 teaspoon Salt
1-3 teaspoons Fresh Garlic, Minced
1/4 teaspoon Ground Black Pepper, to taste
2 tablespoons Sugar or Honey (Optional)
  1. Cut fruit into small pieces.
  2. Mix Jozseph's Chai into vinegar with salt, garlic, pepper and honey/sugar
    (if you are using fresh, dry, non-sweet fruit like apples, tomatoes, cooked green tomatoes or pears.)
  3. Mix everything together and check flavor balance, adjusting as necessary.
Serve with curry meals or any way you use chutney, as part of a barbeque baste even. The English like it with cheese and crackers.
Keeps about a week under refrigeration.

Lebkuchen

These small cakes or cookies have a history going back at least 1000 years. Sometimes the dough was pressed out in special wooden molds. This is a simplified version. As a cautionary note, Ayurvedic and Chinese medical traditions warn against heating honey. Many cultures celebrate the risk, however. Ancient Romans even cooked cakes in boiling honey.
Preheat oven to 400 degrees. Line 9x13 baking pan with greased aluminum foil overhanging the edges.
1/2 cup Jozseph's Chai
3/4 cup light brown sugar
1 egg
1 tablespoon lemon juice
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 cup chopped almonds, traditionally blanched
1/4 cup candied orange peel (Optional)
1 cup powdered sugar
2 tablespoons lemon juice
  1. Mix chai, egg, sugar and lemon juice.
  2. Sift over and mix in the flour, baking soda, almonds, and orange peel if you are using it.
  3. Press dough evenly into pan and bake 15 - 18 minutes until an inserted toothpick comes out almost clean.
  4. Mix powdered sugar and lemon juice until smooth, adding a little water if needed.
  5. Spread topping over warm lebkuchen and mark into bars.
  6. Remove to cooling rack. When cool, remove foil and cut into bars.
These keep for months in a sealed container.

Spice Cake or ChaiBread

Later for this one.

Hot Mulled Wine/Cider

Add Jozseph's Chai to hot wine or cider to taste.

Hot Chai Buttered Rum

Mix a shot of rum in a mug with boiling water, a spoonful of Jozseph's Chai and a spoonful of butter, preferably unsalted.

Chai Icecream

Mix Jozseph's Chai into softened vanilla icecream, about 2 tablespoons per pint to taste. Refreeze.
This flavor won a Ice Cream Flavor Creation Contest at Polar Bear Ice Cream in Santa Cruz.

Iced Chai

Make some strong tea. Add Jozseph's Chai, then ice and cold milk.

Goan Sweet-Sour Spareribs

Cut a slab of spareribs into serving pieces, then bake in a covered pan with sauteed onions, Jozseph's Chai, youghurt, salt, pepper, garlic and a little stock until tender.
Drain off liquid into wok or skillet. Skim off excess fat, then concentrate sauce, adjusting seasoning as necessary.
Toss ribs in sauce. Serve with rice.

Chinese Recipes

Bao Steam Buns

Recipe By: jsftw
Serving Size: 20
Preparation Time: 1:00
1 tablespoon yeast
1 tablespoon sugar
2 cups warm water
1 pound flour or more
1 teaspoon sesame oil, roasted
2 teaspoons baking powder
1 1/2 pounds pork Braised or BBQ
2 tablespoons tree ears
3 each scallion
1/2 bunch cilantro
2 tablespoons hoisin sauce
1 tablespoon miso
1/2 cup chicken stock
1/2 cup bamboo shoots
1 tablespoon fresh ginger
1 teaspoon rice wine vinegar
1/4 teaspoon black pepper
1/4 teaspoon sambal ulek (oelek)
1 tablespoon sherry
1 tablespoon cornstarch
parchment paper
  1. Food process yeast, sugar, water and flour into somewhat firm dough.
  2. Put oil in large mixing bowl. Roll in dough to coat. Seal and let rise. Punch down.
  3. Meanwhile, make filling. Soak tree ears in warm water 10 minutes, drain.
  4. Chop pork and mix with tree ears, scallion, cilantro, hoisin, miso, chicken stock, bamboo shoot, ginger, vinegar, sherry, pepper, sambal. Starch if sauce is too thin.
  5. Stuff golf ball or smaller dough balls with filling, keeping filling off sealing edges.
  6. Let rise on parchment paper squares, then steam 20 minutes, letting them rest 5 minutes with the heat off before opening.
  7. Serve with soy-sesame oil-balsamic vinegar.

Bok Choy and Eggplant with Oyster Sauce

Recipe By: jsftw
Serving Size: 12
Preparation Time: 0:10
2 tablespoons peanut oil
2 pounds eggplant Pref. skinny
1 teaspoon garlic
3 pounds bok choy
1/4 cup white wine
1/2 cup chicken stock
3/4 cup oyster sauce
  1. Wok eggplant circles in oil, then briefly the garlic.
  2. Add bok choy, wine and chicken stock. Wok until bok choy is tender and sauce is almost dry.
  3. Add oyster sauce and serve.

Calamari in Black Bean Sauce

Recipe By: jsftw
Serving Size: 6
Preparation Time: 0:10
3 pounds calamari cleaned
1 tablespoon peanut oil
1/4 teaspoon cayenne
1 tablespoon garlic
1 tablespoon fresh ginger
2 tablespoons black bean sauce mashed slightly
1/2 cup chicken stock
1 each red onion slivered
1 each red pepper slivered
1 teaspoon balsamic vinegar to taste
1 teaspoon cornstarch
1/4 bunch cilantro garnish
  1. Prep everything.
  2. Wok it.
  3. Starch it.
  4. Serve it garnished with cilantro (or mint, green onions, basil...)

Chicken in Lettuce Cup

Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:20
1 1/2 pounds chicken breast, no skin, no bone,
1/2 pound mushroom
1 tablespoon fresh ginger
1 tablespoon garlic
1 tablespoon peanut oil
1 each carrot
1/4 cup chicken stock
1/2 each red pepper
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon distilled vinegar
1 bunch cilantro
12 ounces waterchestnuts
1/4 teaspoon white pepper
2 each iceberg lettuce
1/2 package ricesticks Puffed in oil, broke
1/2 cup peanuts Roasted and chopped
  1. Separate leaves from lettuce and stack as neatly as possible. Cut everything else fine.
  2. Wok the ginger and garlic in oil, then the chicken, mushrooms, carrots, and red bell pepper, adding stock as need to prevent scorching.
  3. Add sugar, hoisin, vinegar, chopped cilantro stems, pepper and waterchesnuts. Adjust seasoning, with sambal if desired.
  4. Serve with lettuce and hoisin for spreading.

Mandarin Pancakes

Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:40
4 cups flour
1 1/2 cups boiling water
1/4 cup sesame oil, roasted
2 cups flour
  1. Pour boiling water in flour processing in food processor until lump forms. A little more or less water may be needed. Let dough rest.
  2. Roll dough 1/8 inch thick. Cut out 3 inch circles.
  3. Lightly spread tops of circles with oil. Place circles oil sides together in pairs.
  4. Roll circles out to 1/16 inch thick. Flour as needed.
  5. Cook on hot very lightly greased griddle until just set.
  6. Separate halves, quarter fold oil side in, steam on plate until hot.
  7. Serve hot, or cool, cover, seal, refrigerate or freeze. Steam to serve.

Chinese Chicken Stock

Recipe By: jsftw
Preparation Time: 3:00
4 pounds chicken
16 cups water
1/4 cup fresh ginger
1 bunch scallion
1 teaspoon szechwan peppercorn optional
  1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.
  2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.
  3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve. Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.
  4. Store in refrigerator for several days, or freeze up to 8 months.
  5. Or. Bring to a fast boil, skim a little and pressure cook. Salt hurries things too. Then strain.
Notes: To make stock, freeze chicken parts -- back, neck, and giblets (except liver) -- in a heavy plastic bag up to three months. Stock can be frozen for up to eight months.

Steamed Rice

Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:20
1 pound rice
6 cups water
1 teaspoon salt
  1. Rinse rice well.
  2. Put in rice cooker, add water one knuckle over top of rice. Add salt.
  3. Hit switch.

Chinese Orange Beef

Recipe By: jsftw
Serving Size: 4
Preparation Time: 0:45
1 pound beef: flank steak, sirloin
2 1/2 teaspoons cornstarch
3 tablespoons white wine
1/4 teaspoon baking soda
1/4 teaspoon black pepper
2 each egg whites
1 tablespoon soy sauce
oil for deep-frying
2 each oranges
1/4 cup sugar
1 cup water
1 tablespoon peanut oil
1 tablespoon garlic minced or paste
1 tablespoon fresh ginger
1/2 teaspoon red pepper hot or mild
3 each scallion
1 tablespoon orange juice concentrate
1 teaspoon rice wine vinegar
1/4 cup chicken stock
1 teaspoon sesame oil, roasted
  1. Slice beef into fat worms or thin slices.
  2. Marinate with egg whites, cornstarch, soy sauce, wine, baking soda, pepper.
  3. Thickly slice orange rinds off oranges. Cut into long strips. Boil with water and sugar until translucent, about 1/2 an hour. Drain, reserving liquid.
  4. Slide beef mixture into cool deep-fat (180 degrees) for a couple seconds until just starting to turn color. Remove and drain well.
  5. Wok chili, garlic and ginger until fragrant. Add scallions in 2 inch lengths, whites halved lengthwise.
  6. Add beef, poached orange rinds, orange juice, vinegar, and stock and wok until thick. Garnish with sesame oil and orange slices.

Suan La T'ang Hot and Sour Soup

Recipe By: jsftw
Serving Size: 5
Preparation Time: 0:25
4 cups chicken stock
1 ounce cellophane noodles
1 ounce shiitake mushrooms
1/2 ounce tree ears tied
1 ounce lily buds
3 tablespoons cornstarch
1 3/4 teaspoons black pepper freshly ground
1/4 cup rice vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 large egg
1 teaspoon sambal ulek (oelek)
1 each firm tofu
1/4 cup ham
5 medium green onions cut diagonally
1/4 bunch cilantro
  1. Soak shiitakes, tree ears, lily buds, and cellophane noodles. Save the shiitake liquid, lose the other soaking liquids. Cut shiitakes and noodles into bite-sizes.
  2. Starch boiling chicken stock. Add everything except the green onions and cilantro. Adjust flavor. Stir beaten egg gently into soup.
  3. Serve, garnished with green onion and cilantro.

Almond Float

Recipe By: jsftw
Serving Size: 8
Preparation Time: 1:00
3/4 pound almonds
6 cups water
3 tablespoons agar
3 cups water
1 teaspoon almond extract
4 cups water
1 cup sugar
1 tablespoon rosewater
1 teaspoon lemon juice
fruit
  1. Blanch almonds.
  2. Blenderize with 6 cups water to smooth paste.
  3. Strain through double cheesecloth. Discard residue.
  4. Boil agar with 3 cups water. Add almond milk and almond extract. Test gel on frozen plate. Adjust as necessary by boiling up more agar with water, or thinning out.
  5. Pour out 3/4 inch thick. Chill.
  6. Boil 4 cups water and sugar. Chill. Add rosewater and lemon to taste.
  7. Float cubes or diamonds of almond in rosewater syrup, garnished with fruit.

Szechwan Twice-Cooked Pork

Recipe By: jsftw
Serving Size: 8
Preparation Time: 2:00
4 pounds pork pref. butt
2 cups water
2 tablespoons soy sauce
3 tablespoons fresh ginger Reserve half.
5 each star anise
6 tablespoons miso
4 tablespoons red chili paste
5 tablespoons sherry
2 tablespoons distilled vinegar
2 teaspoons sugar
1 tablespoon peanut oil
4 tablespoons garlic
1/4 teaspoon red chili flake
2 each red onion
2 cups vegetables See directions
1 tablespoon sesame oil, roasted
  1. Simmer pork with soy, ginger, star anise.
  2. Chill. Slice.
  3. Mix miso, chili sauce, sherry, vinegar, and sugar. Reserve. Cut onions into sixths, split layers.
  4. Wok chili, then ginger, then garlic.
  5. Wok cabbage, if using it, then onion.
  6. Wok pork, then snow peas, bell peppers(if using them.)
  7. Add sauce, serve.

Vegan Boar's Head

Recipe By: jsftw
Serving Size: 30
Preparation Time: 0:00
2 packages tofu block
3 packages tofu skin
3 tablespoons star anise
1/4 cup white wine sub sherry
1/2 cup soy sauce
1/4 cup garlic
2 teaspoons fresh ginger
3 tablespoons sugar
1 each beets
1/2 cup sesame oil
1 cup peanut oil
1 cup rice
1/2 cup tea
1 ounce cinnamon stick
1 jar hoisin sauce
  1. Slice and press tofu.
  2. Simmer in spices, wine, soy, garlic, ginger, a tiny amount of beet. Concentrate sauce
  3. Soak and drain tofu skin.
  4. Roll beet strips and tofu into tofu skin.
  5. Steam rolls 45 minutes.
  6. Smoke rolls over rice, tea, cinnamon.
  7. Slice into rounds and serve with hoisin.

Persian Recipes

Sabzi Khordan Persian Herb Platter
Ash-e Reshtah
Bademjan Persian Eggplant
Barbari Persian Bread
Kuku-ye Sabzi
Mahi-e Polo
Nane Lavash
Narsirk
Persian Baklava
Persian Mushrooms
Sekanjabin
Pirazkhi
Torshi
Mast-o Khiyar
Yahk dar-behesht Ice in Heaven Persian Pudding

Sabzi Khordan Persian Herb Platter

1 bunch cilantro
1 bunch mint
1 bunch dill
1 bunch arugula
1 bunch watercress
1 bunch fennel
1 bunch flatleaf parsley
1 bunch chives subs. scallions
16 ounces feta cheese
Rinse herbs and arrange whole in heaps on platter. Cube feta
Ash-e Reshtah
1 cup kidney beans
1 cup lentils
1 cup chickpeas
1 head celery chopped
2 medium potato cubed
1 large leek chopped, greens fine
1 bunch parsley
1 bunch mint
1 bunch cilantro
1/2 teaspoon tumeric
3 teaspoons cinnamon
3/8 cup butter sub. raw sesame oil
1 bunch spinach chopped
1/2 cup foenegrek leaves optional
1 bunch fennel chopped
1 gallon water or veg stock
1 bunch dill
1/4 cup lime juice to taste
1/4 pound spaghetti 4" lengths
4 tablespoons butter
1 teaspoon tumeric
2 tablespoons dried mint flakes
1/4 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1/4 pound onion thinly sliced
1 cup kefir or whey
  1. Cook kidney beans, lentils, and chickpeas separately until done. Chickpeas and kidneys 45 min.
  2. Fry cinnamon and tumeric briefly in butter or sesame oil and add.
  3. Add leeks, fennel, celery, spinach, cilantro, mint, parsley, foenegrek leaves, and dill, cooking until leeks are almost tender, 20 min. Add pasta, cook until tender, 10 min.
  4. Adjust flavoring with some of the lime juice, black pepper and salt.
  5. To make Nano Dok, wok onion in butter until crisp and brown. Or deep-fry.
  6. Wok tumeric and mint into mixture, adjust seasoning with salt and pepper
  7. Serve soup garnished with Nano Dok and whey.

Bademjan Persian Eggplant

1 medium onion
3 tablespoons olive oil
1 pound eggplant
1 tablespoon garlic
1 cup water as needed
1 teaspoon salt
1/8 teaspoon black pepper
3 tablespoon tarragon vinegar to taste or white wine vinegar with fresh tarragon
2 medium tomato
  1. Slice eggplant, preferably skinny ones, about 3/8 inch thick. Dice onions.
  2. Wok onions in oil, add eggplant and lightly brown. Add garlic and wok briefly, then water, salt and pepper.
  3. Cook until tender. Just before serving, add chopped tomato. Adjust flavor with vinegar.

Barbari Persian Bread

1 1/2 cups flour plus more as needed
1 tablespoon active dry yeast
1 3/4 teaspoons salt
2 cups warm water
1 tablespoon sesame oil
  1. In a food processor fitted with a steel blade, process flour, yeast, oil, and salt
  2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
  3. Cover food processor to retain warmth. Let dough rise until doubled, 30-60 min.
  4. Remove dough. Roll 5 inches by 1/2 inch by 12 inches. Make 4 parallel grooves in each loaf. Let rise until doubled. Bake in hot oven about 15 minutes. Store covered to keep from drying out. For Sangyak, bake dough on bed of small pebbles.

Kuku-ye Sabzi

1 large onion finely chopped
1/2 teaspoon tumeric fried
1/3 teaspoon sugar
8 each eggs
1/4 cup ghee
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup fresh herbs
  1. Cook onion in a little ghee or butter.
  2. Beat eggs. Add herbs, tumeric, onion, salt, sugar, and pepper.
  3. Heat ghee, add mixture, bake or fry very slowly until set and somewhat puffed.
Possible fresh herbs: parsley, scallion, tarragon, dill, watercress, fennel, cilantro, mint, chives.

Mahi-e Polo

1 quarts basmati rice
2/3 cup butter
2 small onion
1 pound fish, can be smoked
2/3 teaspoon saffron
1 teaspoons salt
1/4 teaspoon black pepper
1/4 cup fresh mixed herbs
2/3 quart chicken stock or water
1/3 cup almond slivers
  1. Soak rice an hour.
  2. Boil until al dente in plenty of heavily salted water.
  3. Drain and reserve. Chill
  4. Wok onion, drain, reserve, fry filet in butter.
  5. Soak and grind saffron in hot water. Mix saffron with some of the rice and herbs and onion with some of the rice.
  6. Layer two rices in non-stick pan, top with fish, sprinkle with chicken stock and water. Cover and steam very slowly until tender, 1/2 hour, preferably with cloth under lid.

Nane Lavash

1 cup flour
3 cups whole wheat flour
1 tablespoon active dry yeast
1 7/8 teaspoons salt
1 1/4 cups warm water
1 tablespoon sesame oil
  1. In a food processor fitted with a steel blade, process flour, yeast, oil, and salt just to blend.
  2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, not hot.
  3. Cover food processor to retain warmth. Let dough rise until doubled, 30 to 60 minutes.
  4. Remove dough. Roll very thinly. Prick and bake in very hot oven until puffed but not crisp. Store covered to keep from drying out.

Narsirk

2 pounds lamb tenderloin or leg, cut 1/8x1x2 Or chicken breast...
1/2 cup sesame oil
3 medium onion
4 tablespoons opium poppy seeds
2 cups retsina or sub. 1/4 t. mastic + 2 c. dry white wine
1/2 tablespoon tumeric
1 teaspoon cinnamon
1 teaspoon ground coriander
1 tablespoon wine vinegar , pref. white
3 tablespoons honey
1 tablespoon salt
1/2 teaspoon black pepper
1/2 bunch mint
1/2 bunch cilantro
1/2 bunch parsley
Wok onion, then, spices, then lamb in sesame oil. Add vinegar, honey, balance flavors, add herbs.

Persian Baklava

1 1/2 pounds almonds
1 package filo
1/2 cup melted butter
1 cup sugar
2 2/3 tablespoons lemon juice
1 1/3 teaspoons cardamom
2 teaspoons rosewater
  1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12-inch baking pan.
  2. In a small bowl combine almonds, 1/2 cup sugar and cinnamon. Set aside.
  3. Stack filo sheets on counter. With a large pastry brush, dot top sheet with about 1 teaspoon butter, then spread evenly to coat as much of sheet as possible (see Preparing Filo). Lay evenly in baking pan. Repeat with a quarter of the sheets. Sprinkle lightly with a third of the nut mixture. Repeat with remaining sheets and nuts, stacking evenly and ending with filo sheets on top.
  4. To cut baklava make 4 evenly spaced vertical cuts through the entire stack of filo. Then cut diagonally to form diamond shapes. (Four evenly spaced diagonal cuts will yield 15 to 20 pastries.) Bake for 20 minutes, then lower heat to 300 degrees F and bake for 30 minutes more.
  5. In a small saucepan over medium-high heat, simmer remaining sugar, lemon rind, lemon juice, and honey until thickened. Add rosewater. Pour over cooked baklava as soon as it comes out of the oven. Let cool and then serve.

Persian Mushrooms

1 pound mushroom sliced thick also good with chicken, lamb...
2 tablespoon clarified butter
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1 cup pomegranate juice or 1/4 cup pomegranate molasses
1/2 cup heavy cream
4 tablespoons fresh mint chopped
Wok all ingredients together over high heat until sauce coats spoon heavily. Depending on how large a batch you are making and how hot your stove, it may be advisable to strain out the meat and mushrooms to concentrate down the sauce without overcooking the chicken. Add mint and serve. Excellent with different varieties of mushrooms, prawns, lobster, firm white fish, calamari, scallops...

Sekanjabin

3/4 cup vinegar
3/4 quart water
3/4 quart sugar
1 1/2 teaspoons salt to taste
3/4 quart fresh mint leaves firmly packed
3 heads romaine lettuce inner leaves
1 package pita bread
  1. Boil vinegar, sugar, water and salt a couple minutes. Add mint leaves. Strain after a couple minutes. Cool.
  2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.

Pirazhki

2 tablespoons sesame oil
1 small onion
1 pound ground lamb or beef
1/4 teaspoon cinnamon
1 tablespoon garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 cup dried cranberries or zereshk
1 tablespoon rosewater
1 pound flour
1/2 pound butter
1/4 cup ghee
1 teaspoon salt
1/4 cup ice water as needed
1 each egg beaten with 2 tablespoons water
  1. Brown onions in sesame oil. Add lamb, cinnamon, garlic, salt, black pepper, cumin and wok until lightly brown.
  2. Add cranberries and rosewater. Adjust seasoning. Chill mixture.
  3. Cut butter into flour and salt. Add ghee and just enough icewater to hold to hold mixture together. Knead briefly. Let dough rest 1/2 hour in refrigerator.
  4. Roll 3/16 inch thick. Cut 4 inch circles. Fill with tablespoon filling, fold into half rounds and crimp edges well.
  5. Deep-fry until golden or brush with egg/water and bake at 400 until golden, about 12 min.

Torshi

2 pounds zucchini sliced thin
1 head cauliflower flowerets
1 1/2 cups onion sliced 1/4 inch thick
2 cups carrot 1/4- by 1/4- by 3-inch strips.
12 radishes, halved
2 tablespoons salt
3 cups white vinegar
1 teaspoon tumeric
1 1/2 tablespoons sugar
3 red chiles
In a large pot combine vinegar, tumeric, sugar,, and pepper pods. Bring to a simmer. Remove from heat and pour over vegetables. Let cool, then refrigerate. Drain vegetables to serve. Vegetables may be stored, in their brine, and refrigerated, for up to 1 month.

Yahk dar-behesht Ice in Heaven Persian Pudding

1/2 cups cornstarch
3/4 cups rice flour
3 cups water
3 cups milk
1 1/2 cup sugar
1/2 cup rosewater
3/4 cups almonds ground
1 teaspoons cardamon ground
1/4 cup almond slivers
1 each pomegranates or pomegranate molasse
  1. Cook milk, water, cornstarch, rice flour, and sugar until thick.
  2. Add ground almonds (lightly toasted is a little better), rosewater and cardamon.
  3. Put in small molds. Chill.
  4. To serve, unmold. Sprinkle with nuts and fresh pomegranate seeds (if you can get them) or a drizzle of pomegranate molasses. Depending on the event, some crispy na-na's, whipped cream and/or fruit could be nice as well.

Mast-o Khiyar

3 cups yogurt
1 large cucumber chopped, peeled and seeded if necessary
1/2 cup walnuts chopped
1/2 cup raisins
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried celery optional
1 tablespoon onion grated, optional
1 teaspoon dried mint flakes
Mix it all together
Nush-e Jan!

Indian Recipes

Jozseph's Chai
Lassi
Cheatan Chatni
Pudeena Chatni
Raita
Pakoras
Chappati
Chaat
Naan
Dahl
Eggplant Bharta
Badshahi Pulao
Kukul Vejenjana Ceylon Chicken Curry
Saag Panir
Nargisi Kofta
Banana Halvah

Jozseph's Chai

1 gallons water
30 each tea bags
1 cup Chai Now
1 quart half and half or milk

Lassi

1 cup kefir or yoghurt
1 cup water part ice
1 cup strawberries or other fruit(opt)
1/2 cup sugar to taste
1/2 teaspoon cardamom
dash salt
1 teaspoon rosewater
Blenderize right before serving.

Cheatan Chatni

1 cup preserves
1 tablespoon chai now extract
1 teaspoon salt
1 tablespoon distilled vinegar
1 tablespoon garlic chopped or ground
1/2 teaspoon black pepper freshly ground
1 tablespoon fresh ginger slivered, optional
Any type of jam or preserves can be used.
Mix all ingredients together and adjust balance.

Pudeena Chatni

Serving Size: 8
1 bunch fresh mint
2 tablespoons lime juice
1/2 teaspoon salt
2 each jalapeno
Blenderize it all together. Adjust balance.
Cilantro can be substituted for all or part of the mint.

Raita

Serving Size: 4
1 cup yogurt
1 teaspoon oil
1/2 teaspoon mustard seed preferably black
1/2 teaspoon Salt to taste
1 cup beets, cooked, diced
1 tablespoon cilantro to garnish
  1. Pop mustard seeds in hot oil.
  2. Fold in other ingredients.
Notes: Diced cooked beets, potatoes or spinach, not to mention raw apples with raisins and coconut, tomatoes, mint leaves, fried okra, fried mushrooms and many other things can substitute for the cucumber.

Pakoras

Serving Size: 8
2 cups garbanzo flour
1/2 teaspoon cumin powder
1/2 teaspoon cayenne to taste
1 teaspoon salt to taste
1/2 bunch cilantro
1/2 teaspoon baking soda
1 cup water as needed
1 small eggplant Cut into fingers.
2 medium onion Cut into half-rings.
2 small green bell pepper Cut into half-rings.
Whisk water into garbanzo flour until consistency of thick cream. Whisk in cumin, cayenne, salt, chopped cilantro, soda. Stir in vegetables. Drop batter into hot oil. Fry until golden. Serve with chutney.

Chappati

Serving Size: 4
1 1/2 cup whole wheat flour Sifted, bran removed
1/2 cup white flour
1 teaspoon salt
2 tablespoons ghee
3/4 cup warm water
Mix ingredients, ghee and flour first, into firm dough without overkneading.
Roll 1/8 inch thin or thinner.
Cook on dry griddle moderately hot griddle until speckled and puffed, thirty seconds.
Flip and cook another couple seconds. Optionally, then place directly over burner a couple seconds.

Chaat

Serving Size: 8
Preparation Time: 0:40
2 cups whole wheat flour Sift, discard bran. Could be half white flour.
1 teaspoon peanut oil
1/2 teaspoon salt to taste
2/3 cup water
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1 teaspoon mango powder
1/2 teaspoon black salt
1/2 teaspoon long pepper optional
1/2 teaspoon cayenne
1/2 teaspoon salt to taste
1 teaspoon peanut oil
1 teaspoon cumin seed
1/4 teaspoon asafoetida
1/4 teaspoon cayenne
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1/2 cup tamarind pulp
1/2 cup yogurt
2 cups potato boiled and diced
1 medium tomato diced
1 medium cucumber diced
1 tablespoon peanuts
1 cup baby lettuce leaves
1 tablespoon cilantro to garnish
  1. Make stiff dough of flour, oil, salt, and water.
  2. Roll out 1/16 inch thick, cut into 1 1/2 inch squares, deep-fry until puffed and brown. Reserve. These are the puris.
  3. Toast together cumin and coriander powders in dry wok.
  4. Add mango powder, black salt, long pepper (if you have it), cayenne, and salt to taste. Mix well. This is the Chaat Masala, or spice mix. Reserve.
  5. Wok asafoetida, cayenne, and cumin seeds in oil. Add tamarind and water if needed to bring to consistency of light cream. Adjust seasoning with salt and black pepper. This is the Jeera (or Zeera) Pani. Reserve.
  6. Cube potatoes, boil and drain. Mix Chaat Masala with hot potatoes to coat heavily. Add cucumber and tomato cubes as desired.
  7. Make bed of lettuce leaves, cover with puris, top with potato mixture, top with Jeera Pani, then yoghurt, then peanuts, then cilantro.
Notes: This is good with chicken, calamari, portabella mushrooms... Wok your stuff --with a little stock if necessary--until it's hot and done, then toss with chaat masala and proceed as if with potatoes.

Naan

Serving 8
Preparation Time: 0:40
1 quart bread flour
2 tablespoons active baker's yeast
1 cup yogurt
2 teaspoons salt
1/4 cup melted butter
1 1/2 cups warm water
1/2 teaspoon baking soda
  1. Mix ingredients except soda into soft dough, adding more water as needed. Knead
  2. Let rise in warm place half an hour.
  3. Punch down, knead in soda and shape on baking sheet into teardrops about 12 inches by 4 inches by 3/8 inch.
  4. Let rise in warm moist place.
  5. When doubled in size, about 20 minutes, bake in lower rack of preheated 450 degree oven about five minutes until lightly browned.
Notes: This can also be made with part whole wheat flour.
The dough can be deep-fried as well. In North India, these are called Bhatura

Dahl

Serving 8
1 cup red lentils or other splits
4 cups water
1 teaspoon salt
2 tablespoons ghee
1/4 teaspoon cayenne to taste
1 medium onion
1 tablespoon garlic
1/2 cup tamarind pulp
1 teaspoon jalapeno chiliwater to taste
1/4 teaspoon black pepper
  1. Boil splits (not green)
  2. Wok onion, garlic and cayenne in ghee.
  3. Add boiled splits and tamarind. Adjust seasoning with salt, pepper, and chiliwater.

Eggplant Bharta

Serving Size: 8
1 medium eggplant
1 medium cauliflower
1 teaspoon black mustard seed
2 tablespoons ghee
2 teaspoons cumin seed
1/4 teaspoon cayenne
1 teaspoon tumeric
1/2 teaspoon ground ginger
1/2 teaspoon coriander powder
2 teaspoons salt
2 teaspoons garlic
2 medium tomato optional
1 teaspoon lime juice
  1. Wok black mustard, cumin, cayenne, tumeric, and ginger in ghee. Add garlic, wok.
  2. Add salt, coriander powder, vegetables (except tomato) and wok until coated.
  3. Add 1/2 cup, about, water, cover and cook until veg are tender and water is evaporated, checking often to prevent burning.
  4. Add tomato, if using, and lime. Adjust seasoning.

Badshahi Pulao

Serving Size: 8
2 ounces dried morels sub. porcini
5 tablespoons ghee
1/2 cup onion
1 teaspoon cinnamon
1/4 teaspoon clove
6 each neem leaves
1/2 teaspoon garlic
1 teaspoon black cumin
1 teaspoon black cardamon
1 teaspoon cardamom
1 teaspoon salt
1/2 teaspoon black pepper
3 cups basmati rice
1/2 teaspoon saffron
5 cups boiling water
  1. Soak dried mushrooms, being careful of grit. Reserve soaking liquid. Soak saffron in a little hot water.
  2. Wok onion in ghee. Add cinnamon, clove, neem (bay is different, but OK sub.)
  3. Add rice, mushrooms, garlic, cumin, cardamons, and salt. Continue wokking until grains of rice are well-coated. Remove to heavy saucepan or rice cooker.
  4. Add saffron and its soaking water, mushroom soaking water, boiling water. Cover and simmer 20 minutes. Let stand covered another couple minutes.
  5. Alternatively, add saffron and its soaking water, mushroom soaking water, boiling water to rice cooker and hit the switch.

Kukul Vejenjana Ceylon Chicken Curry

Serving Size: 8
2 pounds chicken thigh, no skin
2 each onions sliced thin
4 tablespoons ghee or peanut oil
1 teaspoon tumeric
1 teaspoon coriander
1/4 teaspoon caraway seed ground
1/4 teaspoon clove ground
1/4 teaspoon sugar
2 tablespoons coconut, dried ground
1 cup coconut milk thin
1 cup coconut milk thick
1 teaspoon salt
2 stalks fresh lemongrass smashed
  1. Wok onions in ghee. Drain and reserve.
  2. Wok tumeric, coriander, caraway, clove, sugar. Add chicken and thin coconut milk. Simmer.
  3. Add thick coconut milk, salt, and lemongrass and simmer longer.

Saag Panir

Serving Size: 8
2 quarts milk
1/4 cup lemon juice or lime
1 cup ghee sub. part peanut oil
1/2 pound onion diced
1/2 teaspoon tumeric
1/4 teaspoon cayenne to taste
1 tablespoon garlic
2 tablespoons fresh ginger
1/2 teaspoon coriander powder
1/2 teaspoon black cumin
2 bunches spinach washed and chopped
1 teaspoon salt
1/2 teaspoon garam masala
1 each tomato seeded and diced
1 teaspoon lime juice to taste
  1. Make Panir: Scald milk. Add lime. Stir gently, gently until curdled. Pour into 4 layers cheesecloth in strainer. Drain and press.
  2. Fry flour-dusted cubes or slabs in some of the ghee or oil. Reserve.
  3. Wok onion in ghee until light brown. Add tumeric, then garlic and ginger. Wok until fragrant.
  4. Add coriander and black cumin, then spinach, salt, garam masala and tomato. Add reserved panir and simmer 20 minutes.

Nargisi Kofta

Serving 4
1 pound ground lamb
1/4 cup garbanzo flour
1/2 teaspoon salt to taste
1/4 teaspoon black pepper
6 each hard-cooked, shelled eggs or 16 soaked, skinned almonds
2 tablespoons oil
1 medium onion diced 2 T. for the meatballs
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1 tablespoon garlic
1 cup yogurt
1 cup stock or water
1/2 teaspoon ground cardamom
1/2 teaspoon garam masala
1/4 teaspoon ajwan
1/4 teaspoon kalonji
1/2 teaspoon lime juice to taste
1 each jalapeno
2 tablespoons fresh mint
2 tablespoons fresh cilantro
  1. Grind meat, 2 T. onions, garbanzo flour, salt and pepper together.
  2. Enclose eggs or almonds in meatballs. Deep-fry until brown.
  3. Wok onions in oil until brown.
  4. Add cinnamon, cloves, ginger. Wok. Then garlic, wok. Then youghurt, cardamon, garam masala, ajwan, and kalonji. Wok until thick. Add stock and meatballs. Simmer.
  5. Adjust flavors with lime and jalapeno water. Garnish with fresh herbs.

Banana Halvah

Serving 8
1 cup farina® Cream of Wheat
1/4 cup ghee subs. melted butter
1 cup sugar part brown (optional
2 cups water
1/4 teaspoon salt
1/4 teaspoon saffron optional
2 each banana chopped
1 tablespoon raisins optional
1/2 teaspoon ground cardamom or cinnamon
  1. Bring sugar, water and saffron to simmer.
  2. Wok farina in ghee or butter, stirring carefully until light brown. Add bananas and raisins, wok briefly.
  3. Add syrup and cardamon. Stir until thick and no longer gritty over medium heat.
  4. Spread out 3/4 inch thick.
  5. Sprinkle with spices if desired. Or whipped cream.

Indian Extended Recipes

Ak Yaw
Alu Chole
Bhoona Gram
Chatni Naryal
Hin-Thee Ywet Hin-Tamyo
Kadhi (Chickpea Cookbook)
Kalo Jeera Bharta
Mattar Kofta Kari (Chickpea Cookbook)
Mirch Achar
Mooli Chatni
Naan
Pani Puri
Basa Kaliya
Ur Mulligitawny
Wet-Thani Burmese Pork

Ak Yaw

1/2 cup garbanzo flour
1/3 cup flour
1/4 cup rice flour
1/2 teaspoon tumeric
1 teaspoon salt to taste
1/2 teaspoon baking soda
2 cups zucchini baby loofa gourd
1 each onion
1 quart peanut oil
1 cup vinegar rice or distilled
2 tablespoons fish sauce sub. soy
1 teaspoon garlic to taste
1 tablespoon sugar optional
1 teaspoon jalapeno to taste
1/2 bunch cilantro
1/2 bunch mint
1 head lettuce
1 cup water as needed
  1. Whisk flours, tumeric, salt, soda, and water together to pancake batter consistency.
  2. Mix vinegar, garlic, chilis, fish sauce, sugar to taste for dip.
  3. Toss vegetables to coat and deep-fry at 375 degrees. Drain.
  4. Serve with whole lettuce and cilantro, sprigs of mint.
To eat, put fritter and herbs on lettuce, dip in sauce.
Also good with plaintains and shrimp

Alu Chole

1/2 cup ghee
1 each onion, sliced thin
1 teaspoon black mustard seed
1/2 teaspoon cumin seed
1/4 teaspoon asafoetida
1/4 teaspoon cayenne
1/4 teaspoon ginger powder
1 teaspoon tumeric
12 each neem leaves
2 tablespoons garlic
1 teaspoon coriander powder
1 teaspoon salt (to taste)
1 pound chickpeas, cooked
2 pounds potato, diced sugar cube size
1 teaspoon garam masala
1 tablespoon jaggery
1/2 cup tamarind pulp
1 cup water as needed
1/4 teaspoon black pepper (as needed)
Wok onions in ghee until red. Drain and reserve onions. Pop black mustard in ghee or oil. Add asafoetida, cumin, cayenne, ginger and tumeric, wok briefly. Add neem, garlic, coriander powder and salt. Add potatoes and chickpeas. Wok to coat. Add jaggery or brown sugar, tamarind and water. Bring to boil, reduce to simmer. When potatoes tender, adjust consistency and flavor

Chatni Naryal

1 each coconut
1 teaspoon black mustard seed
1 tablespoon peanut oil
1 each jalapeno, minced or paste
1 teaspoon lime juice
1 tablespoon cilantro
Shred coconut. Pop black mustard seed in oil. Mix all and adjust flavor.

Hin-Thee Ywet Hin-Tamyo Burmese Veg Curry

1 each onion
2 tablespoons garlic
1 tablespoon fresh ginger
1 teaspoon tumeric
1/4 teaspoon cayenne
1 each potato
1 each daikon
1 each cauliflower
1 each eggplant
1 each butternut squash
2 each tomato
1/2 bunch cilantro
1/2 each green bell pepper
1 teaspoon salt

Kalo Jeera Bharta

1 tablespoon black cumin
1 cup garlic
1/4 cup ghee
2 each jalapeno
1 teaspoon salt
2 tablespoons mustard oil
Wok gently. Eat with plain rice.

Mattar Kofta Kari

(See Chickpea Cookbook)

Mirch Achar

1 cup pickled jalapenos with juice
1 tablespoon tumeric
1/2 tablespoon foenegrek
1 tablespoon cumin
1/2 cup oil
1 tablespoon urid dahl
1 tablespoon coriander powder
Fry spices and urad in oil. Add jalapenoes and adjust flavors.

Mooli Chatni

1 bunch radishes
1 each jalapeno or fresh red chili
1/2 teaspoon salt to taste
1 teaspoon lime juice to taste
Blenderize and adjust seasonings.

Naan

1 quart bread flour
2 tablespoons active baker's yeast
1 cup yogurt
2 teaspoons salt
1/4 cup melted butter
1 1/2 cups warm water
1/2 teaspoon baking soda
  1. Mix ingredients except soda into soft dough, adding more water as needed. Knead
  2. Let rise in warm place half an hour.
  3. Punch down, knead in soda and shape on baking sheet into teardrops about 12 inches by 4 inches by 3/8 inch.
  4. Let rise in warm moist place.
  5. When doubled in size, about 20 minutes, bake in lower rack of preheated 450 degree oven about five minutes until lightly browned.
Notes: This can also be made with part whole wheat flour.
The dough can be deep-fried as well.

Pani Puri

1 1/2 cups flour
1 cup whole wheat flour sifted, bran discard
1 tablespoon oil or ghee
1/2 teaspoon salt as needed
3/4 cup water as needed
1 cup tamarind pulp
2 teaspoons oil
1/2 teaspoon asafoetida
1/4 teaspoon cayenne
1 teaspoon cumin
1 teaspoon salt to taste
1/8 teaspoon black pepper to taste
1/2 each onion diced
1 each tomato diced
1/2 tablespoon lime juice to taste
1/2 teaspoon salt
2 cups chickpeas cooked
1/4 bunch cilantro
1/4 teaspoon cayenne for garnish
  1. Make elastic, stiff puri dough with first five ingredients.
  2. Roll walnut sized balls about 3/32 inch thick, round as possible.
  3. Deep-fry until puffed, crisp and light brown. Drain and reserve.
  4. Make Zeera Pani. Wok asafoetida in oil, then cayenne and cumin. Add tamarind, salt (water as needed) and black pepper.
  5. Make chutney with tomato, onion, salt and lime juice.
  6. To assemble, poke hole in top, insert chickpeas, top with chutney, sprinkle with zeera pani, garnish with cilantro and cayenne.

Basa Kaliya

3 pounds Basa fillet
1/4 pound ghee or butter
1/2 teaspoon cinnamon
1/4 teaspoon clove
1 teaspoon garlic
1 teaspoon fresh ginger
1/2 pound mushroom
1 pound zucchini
1/2 teaspoon cardamom
2 cups yogurt
1 teaspoon salt
2 each bell pepper
4 each tomato
1 teaspoon jalapeno
1/4 bunch cilantro
Wok cinnamon and cloves in ghee. Add ginger and garlic, wok briefly. Add mushrooms, youghurt, zucchini, salt and basa. When almost cooked, add bell pepper, tomato and jalapeno. Garnish with cilantro

Ur Mulligitawny

1 pound lentils
1 gallon water
1 cup tamarind pulp
1/2 cup garlic
4 each onion
1 teaspoon turmeric
20 each peppercorns
4 each red chiles dried
3 tablespoons ghee
1 teaspoon black mustard seed
1/2 teaspoon caraway seed
1/4 teaspoon curry leaf
2 each kaffir lime leaves
1/2 bunch cilantro
1 teaspoon salt to taste
1 cup rice cooked
  1. Boil lentils in water half hour. Use lentils for something else.
  2. Simmer tamarind, tumeric (fried first if you want), garlic, onion, peppercorns, chilies, and salt in the lentil stock.
  3. After 10 minutes, wok mustard seed, caraway, and curry leaf in ghee. Add to soup with kaffir lime leaves and cilantro. Simmer 20 minutes.
  4. Strain coarsely. Thicken by blenderizing in cooked rice

Wet-Thani Burmese Pork

2 pounds spareribs
3 tablespoons soy sauce
1 teaspoon black pepper
2 tablespoons fresh ginger
2 tablespoons garlic 1 inch thick
2 each onion
1 tablespoon paprika
1/2 cup oil
1 cup chicken stock as needed
2 stalks fresh lemongrass
  1. Marinate sparerib pieces with soy and black pepper.
  2. Make onion-ginger-garlic paste.
  3. Fry paste, then drained pork.
  4. Add paprika, stock, marinade, lemongrass. Simmer very slowly until oil comes out.
  5. Balance flavors.

Latin American Recipes

Acarajé Black-Eyed Pea Fritters

Recipe By: jsftw
Serving Size: 8
Preparation Time: 6:00
2 cups black-eyed peas
1 medium onion
1 teaspoon salt
1/4 teaspoon white pepper
  1. Soak peas overnight.
  2. Grind in food processor with enough water to make dough of dropping consistency.
  3. Add salt, pepper, and finely-diced onion.
  4. Drop by spoonfuls into hot fat. Serve immediately with hot sauce.

Farofa

Recipe By: jsftw
Serving Size: 8
2 tablespoons butter
1/2 medium onion sliced thin
1 each egg beaten
1 1/3 cups manioc meal
1 teaspoon salt

Cortido

Recipe By: jsftw
Serving Size: 8
1/4 head cabbage
1 medium carrot
2 tablespoons distilled vinegar
1/2 teaspoon salt
1/2 medium onion
  1. Shred cabbage, grate carrot, dice onion.
  2. Mix with salt and vinegar.

Jicama Salad/Relish

Recipe By: jsftw
Serving Size: 6
1 medium jicama
1/2 medium red bell pepper diced
1 tablespoon lime juice
2 tablespoons cilantro
1/2 teaspoon salt
1 medium jalapeno to taste
  1. Cut jicama into fat matchsticks.
  2. Mix with other ingredients.
  3. Balance flavors.

Nopalitos

Recipe By: jsftw
Serving Size: 8
1 pound cactus
1 medium red onion
1 medium tomato
2 tablespoons olive oil
1 teaspoon salt to taste
2 each jalapeno
2 tablespoons red wine vinegar
1/4 bunch cilantro
  1. Clean and chop cactus. Grill or wok in dry wok with sliced jalapeno until speckled with brown.
  2. Add sliced onion, diced tomato, vinegar, oil, and cilantro.

Pebre

Recipe By: jsftw
Serving Size: 1
1 bunch cilantro
1 bunch parsley
1 tablespoon red wine vinegar
1 tablespoon lime juice
1/2 cup tomato canned
1 teaspoon salt
1 each chiles
Blenderize and adjust seasoning

Pupusas

Recipe By: jsftw
Serving Size: 8
2 cups masa corn flour
1 cup water
1/2 teaspoon salt
1 pound queso fresco
1 medium onion
1/4 bunch scallion
1/4 bunch cilantro
  1. Make dough with masa, water and salt.
  2. Dice onion, grate cheese, mix with chopped scallions and cilantro.
  3. Roll out 4 inch tortillas, place tablespoon of filling in center, cover with another tortilla, seal edges.
  4. Cook on medium hot griddle until lightly browned. Serve at once with cortido.
Many other fillings are possible

Caldo Tlalpeño Chickpea-Chicken-Avocado Soup

Recipe By: jsftw
Serving Size: 8
8 cups chicken stock
1 pound chicken breast
1 cup chickpeas cooked
1 teaspoon salt
1 medium avocado
1/4 bunch cilantro
1 medium lime
2 each chipotle pepper mashed
  1. Simmer chicken breasts with chickpeas. Do not overcook.
  2. Remove, bone, skin and shred breasts.
  3. Adjust seasoning of soup.
  4. To serve, put shreds of chicken and avocado dice in bowls. Garnish with cilantro, lime wedges and chipotle paste

Feijao

Recipe By: jsftw
Serving Size: 8
Preparation Time: 2:00
2 cups black beans
6 cups water
2 pounds meat
1 medium onion
2 tablespoons lard
1 tablespoon garlic
1/2 cup tomato canned
1/4 teaspoon
Traditionally, a variety of different meats are cooked with black beans to produce feijado completa (Completed Beans). Fresh, smoked and corned meats, sausages, jerky, pig's feet, and beef tongue are all common. Some are pre-cooked a couple hours before the beans are started. This is an abbreviated version.
  1. Bring beans and meats to simmer and cook one hour, removing scum occasionally. Remove meats as they finish cooking. Slice for serving and keep warm.
  2. Wok onion and garlic in lard. Mash in some of the beans and the tomatoes.
  3. Adjust consistency.
Serve with orange slices and farofa.

Latin Rice

Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:30
1/4 cup olive oil
1 medium onion diced
3 cups long-grain rice
3 cups chicken stock
2 cups boiling water
2/3 cup tomato canned
1 teaspoon salt
  1. Wok onion in oil until soft.
  2. Wok rice until transparent.
  3. Place in heavy saucepan with tomatoes, stock, boiling water, salt. Bring to a boil, stirring. Reduce heat to minimum, cover, simmer 20 minutes

Oyster Mushroom Tamales

Recipe By: jsftw
Serving Size: 1
Preparation Time: 2:00
2 cups masa corn flour
2 cups warm water or stock
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard
1/2 pound oyster mushrooms
1 cup chickpeas cooked
1 medium onion
1 medium carrot
1/2 medium red bell pepper
1 teaspoon paprika
1 tablespoon garlic
1/2 cup olive oil
1/4 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon distilled vinegar
  1. Mix masa, water, baking powder into soft dough.
  2. Beat lard until fluffy. Or use oil. Mix into dough. Reserve.
  3. Brown mushrooms and onion in olive oil with chickpeas, carrots, and red bell peppers.
  4. Add paprika, black pepper, salt and vinegar to taste.
  5. Place filling on masa on soaked corn husk or banana leaf. Tie or wrap in foil. Steam an hour or so.

Molé Problano

Recipe By: jsftw
Serving Size: 8
Preparation Time: 0:40
4 pounds turkey breast chicken or pork
4 each pasilla chilies
4 each mulato chilies
4 each ancho chilies
3 cups chicken stock
3/4 cup almonds
1 medium onion chopped
1 cup tomato canned
1/2 cup raisins
4 tablespoons sesame seeds
1 each tortilla
1 teaspoon garlic
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon coriander
1/2 teaspoon anise seed
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons lard
1 ounce unsweetened chocolate
  1. Soak seeded, stemmed chilis in half the stock.
  2. Blenderize chilis and soaking liquid with almonds, onion, tomato, raisins, half the sesame seeds, garlic, cinnamon, cloves, coriander, anise, salt and pepper.
  3. Fry molé in a couple tablespoons of fat and simmer five minutes, stirring constantly. Add chocolate and stock, stirring until melted. Adjust seasoning.
  4. Simmer serving pieces of skinned turkey in sauce very very gently about 10 minutes.
  5. Garnish with toasted sesame seeds

Salsa Cruda

Recipe By: jsftw
Serving Size: 1
3 large tomatoes coarsely chopped
1 small onion finely diced
1 teaspoon garlic (optional)
2 each limes juiced
1 jalapeno minced
1 teaspoon salt
1 bunch cilantro minced
In a medium bowl, stir together tomatoes, onion, garlic, lime juice, chile, salt, and cilantro.

Basa Yucateo

Recipe By: jsftw
Serving Size: 6
2 pounds basa fillet
2 tablespoons olive oil
1 medium onion
4 tablespoons recado rojo (Recipe follows)
2 tablespoons frozen orange juice concentrate
1 teaspoon salt
1 cup chicken stock
1/2 cup green olive pitted and sliced
1 cup tomato diced
  1. Briefly sauté onion in olive oil. Add recado rojo, orange juice, chicken stock and salt. Place fish in one layer. Scatter olives on top. Cover and cook until fish is almost done, scatter tomatoes on top. Sauté briefly.

Recado Rojo

Recipe By: jsftw
Serving Size: 20
8 tablespoons annatto seeds
2 tablespoons oregano
20 each peppercorns
1 teaspoon salt
1 each cinnamon stick
6 each cloves
4 each allspice berries
1 teaspoon cumin
2 tablespoons garlic
4 tablespoons distilled vinegar
Grind it all together.

Thai Recipes

Cha Yen Thai Iced Tea
Mah Haw Galloping Horses
Laap
Pad Thai
Mee Krob Thai Crispy Noodle
Nahm Prik Pao
A-Jaad Thai Sambal
Kaeng Jeud
Tom Ka Khai Het
Kaeng Kari Khai
Kaeng Phet Khai
Pak Phet
Prio Wan Thai Sweet-Tart Stuff
Khao Niow MaMuang Mango Sticky Rice
Pad Kluay Thai Banana Fritters
Thai Green Chili Paste
Thai Yellow Curry Paste
Thai Red Curry Paste

Cha Yen Thai Iced Tea

Serving Size: 16
1 gallon water
2 tablespoon orange flowers
3/4 quart tea
8 each star anise ground
1 1/2 quarts sugar syrup or 3 cup sugar
3 cup evaporated milk sub 1/2 and 1/2
1 teaspoon vanilla
food coloring , optional
ice
  1. Add star anise, tea, and orange flowers to boiling water. Strain after 3 minutes. Add syrup (or sugar) and vanilla to taste. Cool.
  2. To serve, pour over ice in glass, top with evaporated milk

Mah Haw Galloping Horses

Serving Size: 10
1 pound pork coarsely chopped Better to chop your own
2 tablespoons peanut oil
1/4 cup shallot minced
2 tablespoons garlic paste
1/2 cup peanuts roughly crushed
4 tablespoons sugar
1/4 cup fish sauce
3 red hot chiles thinly sliced
2 large navel oranges peeled and sectioned
1 each pineapple
fresh mint or coriander for garnish
  1. If grinding your own meat, finely grind pork. (A food processor may be used, although it shreds rather than grinds meat. Pick over shredded meat and remove any unshredded streaks of connective tissue.)
  2. In a large skillet over medium high heat, warm oil; saute shallot and garlic until wilted. Stir in pork, breaking up meat, and cook until pork is lightly browned.
  3. Add peanuts, sugar, coriander, fish sauce, and chiles to skillet and cook over medium heat until chiles wilt. Mixture will remain rather loose.
  4. Slice each orange section length wise along spine of thick side, almost but not quite all the way through. Open two attached pieces like a book, to make a circle. Alternate orange circles with pineapple slices on serving platter. Place equal amounts of meat on each fruit and top with a mint leaf and a coriander leaf. Serve at warm room temperature.

Laap

Serving Size: 6
1/2 each cabbage
2 tablespoons salt
1 pound chicken breast thin sliced
1 tablespoon peanut oil
1 teaspoon garlic
2 tablespoons fish sauce
1/2 cup chicken stock as needed
2 stalks fresh lemongrass very finely sliced
1 each jalapeno paste
1 medium red onion finely slivered
1/4 teaspoon black pepper , fresh to taste
2 tablespoons cilantro to taste
2 each kaffir lime leaf optional
1 tablespoon lime juice to taste
  1. Finely shred cabbage and mix with salt. Rinse thoroughly after 5 minutes. Reserve on serving plate.
  2. Wok chicken in peanut oil with garlic and fish sauce. Add chicken stock as needed to prevent scorching. Add lemongrass, jalapeno (or serrano), black pepper, then half the cilantro and very finely sliced not chopped kaffir lime and lime juice.
  3. Adjust flavor: it should be quite spicy and tart. Serve on cabbage, garnished with remainder of cilantro and kaffir lime.

Pad Thai

Serving Size: 4
8 ounces rice noodles
2 tablespoons peanut oil
1 tablespoon garlic
2 tablespoons fish sauce
1 tablespoon sugar
2 teaspoons lime juice
1 ounce dried shrimp soaked and chopped
8 ounces mung bean sprouts rinsed and drained
4 scallions thinly
1/3 cup peanuts coarsely chopped,
1/3 cup fresh cilantro leaves for garnish
2 each egg
1/4 cup chicken stock
1/4 teaspoon sambal ulek (oelek) sub paprika and cayenne
1 each jalapeno
  1. Soak rice sticks in hot water at least ten minutes. Drain.
  2. Heat the oil in a wok or a very large skillet over medium heat. Add the garlic and cook, stirring, until just golden, 2 minutes.
  3. Add the noodles and shrimp to the wok and toss with the oil and garlic. Add the fish sauce and toss well. Make hole in center of mixture, add eggs, wok.
  4. Add the sprouts, scallions and lime juice and wok gently to heat through. Remove to a large shallow serving bowl. Sprinkle with the peanuts and cilantro.

Mee Krob Thai Crispy Noodle

Serving Size: 6
1 teaspoon oil
1/2 medium onion diced
1 tablespoon fresh garlic minced
2 teaspoons fish sauce
2 tablespoons miso subs. thai bean past
3 tablespoons brown sugar to taste
2 tablespoons tamarind pulp
2 tablespoons lime juice
1/2 teaspoon salt to taste
1 teaspoon jalapeno minced, to taste
3 tablespoons pickled onions or garlic optional
1/4 cup prosciutto or ham, slivered
1/2 cup boneless chicken slivered
1 tablespoon lemon zest and grapefruit-lime
1 cup chicken stock or water
1 1/2 pounds squid cleaned
1/2 pound rice noodles
1 cup bean sprouts
6 each chiles fresh
3 each eggs beaten
1/2 bunch cilantro chopped
1/2 bunch scallion
2 tablespoons peanuts roasted and chopped
  1. Wok onion and garlic in oil.
  2. Add fish sauce, wok briefly.
  3. Add miso, brown sugar, tamarind, lime juice(more, and some Worchester Sauce if lacking tamarind), salt, chile, pickled garlic or onions, prosciutto, chicken, zest, and chicken stock to form a thick sauce. Reserve.
  4. Puff ricesticks in hot oil and drain.
  5. Make scallion brushes and chili flowers.
  6. With beaten eggs, deep-fry egg net, or make omelet and cut into strips.
  7. To serve, cook squid in sauce.
  8. Gently but quickly fold in bean sprouts and puffed ricesticks.
  9. Garnish with scallion brushes, chopped cilantro, chili flowers, egg net, peanuts.
Serve immediately.
Adapted from Calamari Cookbook, Joseph Schultz,©1981 Ten Speed Press with permission.

Nahm Prik Pao

Serving Size: 16
1/2 cup dried red chilies
1/2 cup shallots unpeeled
1/4 cup garlic unpeeled
1/2 cup peanut oil
1 tablespoon shrimp paste optional
  1. Dry roast chilies in wok. Remove. Remove seeds and stems.
  2. Dry-roast garlic and shallots until fairly speckled with black spots. Peel and chop.
  3. Dry-roast shrimp paste if you're using it.
  4. Grind everything to paste.
  5. Wok slowly until aromatic.

A-Jaad Thai Sambal

Serves 8
1 pint distilled vinegar
1/4 cup sugar to taste
1 tablespoon salt
1/4 cup chiles to taste
2 each cucumber halved and sliced
1 large red onion slivered
1 bunch cilantro chopped
  1. Mix it together. Check balance. Serve before it pickles.

Kaeng Jeud

Serving Size: 8
2 ounces shiitake mushrooms
8 cups boiling water
1 ounce cellophane noodles
1 ounce wood ear mushrooms
1 each alapeno to taste
2 tablespoons garlic
1 tablespoon peanut oil
1 tablespoon tofu, salted and fermented . Sub. 3 T fish sauce
1/2 teaspoon black pepper
2 cups tomato canned
1/2 head celery sliced
1 tablespoon lime juice to taste
1 tablespoon soy sauce to taste
1 bunch cilantro chopped
  1. Soak shiitakes in half the boiling water and the cellophane noodles and wood ears in the other half about 15 minutes. Remove and blenderize shiitake stems in a little of the water until a smooth paste with the jalapeno. Slice shiitakes and woodears fine. Chop cellophane noodles in 3 inch lengths.
  2. Wok garlic in peanut oil until fragrant. Wok fish sauce briefly if you are using it, or mash the fermented tofu into the wok. Add everything, bring to a boil and simmer a minute.
  3. Adjust flavors with soy sauce, lime juice, jalapeno paste.
  4. Garnish with lots of cilantro and serve.
Other vegetables and mushrooms are possible, or little shreds of meat or seafood, tofu, other stocks...

Tom Ka Khai Het

Enoki-CoconutMilk-Galangal-RiceStick Soup
serves 4
6 cups coconut milk or 3 cups c. milk and 3 cups chicken or veg stock
2 tablespoons fresh galangal, sliced, a.k.a. laos, yellow ginger. Substitute dried
4 stalks fresh lemongrass, especially the root ends, sliced and smashed
2 ounces rice stick noodles, soaked 10 minutes in hot water, drained
1/2 teaspoon garlic, minced or paste
1/2 teaspoon black pepper, freshly ground, to taste
1/4 teaspoon roasted red chili flakes (optional)
1 teaspoon fresh green chili, jalapeño or tiny thai chilis (optional, to taste)
1-2 teaspoons fish sauce, preferably clear Thai/Viet style
3.5 ounces fresh enoki, trimmed, rinsed, stems separated. Substitute other mushrooms wok’d in a little oil: cremini, shiitake, chanterelle, boletus, tree ear, or canned mushrooms of any type.
1 cup very fresh beansprouts
1-2 teaspoons fresh lime juice
2 tablespoons fresh cilantro, to garnish
  1. Bring coconut milk/stock, lemongrass, ricesticks, garlic, pepper, chilis, any mushrooms besides enoki, and fish sauce to boil.
  2. Cook briefly.
  3. Add enoki, beansprouts, lime juice and adjust seasoning.
  4. Serve immediately, garnished with cilantro.
  5. This soup could also have chicken shreds, crab shreds, prawns, firm white fish filet strips, or calamari added.
An alternate garnish is crunchy golden fried garlic chips.

Kaeng Kari Khai

chicken
yellow curry paste
stock
coconut milk
red bell pepper
cilantro
potato , peeled and cubed
onion squares
sugar to taste
lime juice to taste
  1. Wok chicken with spice paste and a little coconut milk until fragrant.
  2. Add stock, bells, potato and simmer until almost done. Add onion.
  3. Balance flavors.

Kaeng Phet Khai

Serving Size: 12
3 pounds chicken breast
3 ounces shiitake mushrooms
3 tablespoons peanut oil
2 tablespoons red curry paste
1 teaspoon fish sauce
1 pound savoy cabbage
1 pound green beans yard long pref.
1 cup chicken stock
1 tablespoon sugar to taste
1 tablespoon tamarind pulp to taste
  1. Soak and slice shiitakes. Blenderize or discard stems.
  2. Skin and slice chicken 2x3/8x3/
  3. Cabbage and beans into bite-sized pieces.
  4. Wok paste in oil, then veg and everything but chicken until mostly done. Add chicken, wok until done. Adjust consistency and flavor.

Pak Phet

Serving Size: 4
1/4 teaspoon chili to taste
2 tablespoons peanut oil
1 teaspoon garlic paste
1/2 each eggplant pref. skinny
1 tablespoon black bean sauce chopped
1/2 pound bok choy
1/2 cup water or stock
1/2 teaspoon distilled vinegar
1/2 teaspoon cornstarch optional
  1. Wok chili briefly in dry wok. Watch for fumes! Add garlic and lightly brown, then eggplant and black bean sauce, then the bok choy, wokking the whole time.
  2. Add water or stock, cover briefly.
  3. Adjust flavor with vinegar and a little soy if necessary. If desired, mix cornstarch in a little water and add to glaze vegetables.

Prio Wan Thai Sweet-Tart Glaze with Tofu

Serving Size: 4
1 teaspoon oil
1 package tofu
1 medium onion
1 medium cucumber
1 medium tomato
1/2 cup distilled vinegar
1/2 cup sugar
1 teaspoon salt
1 small jalapeno
1/4 teaspoon black pepper
1/2 cup stock
1 tablespoon cornstarch
1/4 bunch cilantro
  1. Prep veg.
  2. Wok it all (except cornstarch and cilantro)together, balance flavors, starch, garnish.

Khao Niow MaMuang Mango Sticky Rice

Serving Size: 8
4 cups glutinous rice cooked
2 cups coconut milk
1 cup sugar
1/2 teaspoon salt
mangos
  1. Boil coconut milk with sugar and salt. Add to sticky rice.
  2. Arrange fruit around sticky rice.

Pad Kluay Thai Banana Fritters

Serving Size: 12
8 each banana
1 cup milk sub. condensed
1 cup soda water sub. soda
1/2 teaspoon salt
2 1/2 cups flour
1 cup sugar
1 quart peanut oil
1 each lime wedges
  1. Whisk milk, salt, 2 tablespoons of the sugar, and soda water into batter.
  2. Split bananas in three lengthwise. Gently fold into batter.
  3. Drop into hot peanut oil. Drain and sprinkle with more sugar and a little lime.

Thai Green Chili Paste

2 tablespoons coriander
1 teaspoon cumin
5 each peppercorns
4 stalks fresh lemongrass
1/4 cup cilantro roots
2 tablespoons laos
1 tablespoon lime peel
3 tablespoons garlic
2 tablespoons shallot
1/2 cup jalapeno
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon shrimp paste
  1. Toast coriander and cumin. Fry or toast shrimp paste. Grind everything together.

Thai Red Curry Paste

1/4 cup chiles dried
2 tablespoons paprika
10 each peppercorns
1 tablespoon coriander
1/2 teaspoon caraway seed
1 teaspoon cumin
4 stalks fresh lemongrass Finely sliced bottom 3 inches
1 tablespoon cilantro root sub. stems
1 tablespoon laos
1 teaspoon lime peel dried preferably
2 tablespoons garlic
1/4 cup shallot
1 teaspoon shrimp paste
1 teaspoon salt
  1. Stem and at least partially seed chilies. Soak in warm water 15 minutes.
  2. Toast cumin and coriander. Grind all.

Thai Yellow Curry Paste

3 tablespoons coriander
2 tablespoons cumin
2 tablespoons oil
1 teaspoon shrimp paste
1 teaspoon tumeric
1/2 teaspoon cinnamon
3 stalks fresh lemongrass Finely sliced bottom 3 inches.
1 tablespoon fresh ginger
2 teaspoons salt
1/4 cup garlic
1/4 cup shallot
1 tablespoon chiles yellow
  1. Toast coriander and cumin in dry wok. Remove.
  2. Add oil, wok shrimp paste, then tumeric and cinnamon.
Keeps at least a month refrigerated with a film of oil on top.

Greco-Turkish Recipes

Adana Salata Roasted Red Pepper Relish
Lamajoon
Çoban Salatasi Turkish Shepherd's Salad
Fakes Xithai - Cypriot Green Herb Lentil Soup
Güveç
Kizartmasi Turkish BeerBatter Fritters
Skordalia
Iç Pilaf Turkish Liver Pilaff
DayLily-Basmati Pilaff with Saffron Avgolemono
Tzatziki Çacik
Izmiri Köftesi
Avgolemono Greek Egg-Lemon Sauce
Paximadi Greek Flint Bread
Semit
Kalamarakia Me Saltsa Greek Feta Wine Herb Sauce
Souvlakia
Dondurma Kaymakli Mastic IceCream
Loukamades

Adana Salata Roasted Red Pepper Relish

6 each red bell pepper roasted
1/2 cup walnuts
3 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 teaspoon salt
  1. Roast whole bells over direct flame. Skin them somewhat.
  2. Fry walnuts lightly in oil.
  3. Chop everything together. Adjust flavoring.

Lamajoon

1 quart flour Part whole wheat OK
1 tablespoon active dry yeast
1 7/8 teaspoons salt
1 1/4 cups warm water
2 1/2 tablespoons olive oil
1 pound ground lamb
1/4 bunch fresh mint
1/4 bunch parsley flat-leaf
1 medium onion
1/2 teaspoon salt to taste
1/4 teaspoon black pepper
  1. In a food processor fitted with a steel blade, process flour, yeast, and salt just to blend.
  2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
  3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
  4. Meanwhile, make topping. Grind together diced onion, lamb, herbs, salt and pepper. Fry a small lump to test for seasoning.
  5. Remove dough. Shape into loaves 12 inches by 4 inches by 1/4 inch thick. Smear topping on 1/4 inch thick, leaving 1/2 inch dough around the edges. Let rise, about 10 minutes. Bake in very hot oven about 5 minutes, until lightly browned.
Serve with youghurt.
Alternate topping: feta crumbled with onions, a little extra oil and herbs. Careful with the salt.

Çoban Salatasi Turkish Shepherd's Salad

1 heads butter lettuce
1 head romaine lettuce
1 each green bell pepper
1 each cucumber
3 each tomato
1/4 bunch green onion
1 bunch radish
1 each red bell pepper, roasted roasted
1/4 cup kalamata olive or green
1/4 bunch parsley
1/4 bunch fresh dill
1/4 bunch fresh mint
1/4 cup lemon juice
1/2 cup olive oil
2 tablespoons wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
  1. Roast pepper and cut into narrow strips.
  2. Chop mint and dill and lightly blenderize with olive oil, vinegar, salt and pepper.
  3. Arrange salad and pour dressing over.

Fakes Xithai- Cypriot Green Herb Lentil Soup

1 cup lentils washed
6 cups water
1/4 cup olive oil
1 medium onion diced
1 tablespoon garlic chopped
2 tablespoons red wine vinegar
2 teaspoons salt to taste
1/2 teaspoon black pepper freshly ground
1 bunch parsley preferably flat-leaf
1/4 cup chopped green onions
1 teaspoon coriander cracked or ground
  1. In large pot or pressure cooker, bring lentils and water to boil, reduce to simmer.
  2. Meanwhile, saute onions and garlic in olive oil over medium heat until onions are transparent.
  3. Add onions to lentils and continue simmering until thoroughly done, about 10 minutes in pressure cooker or 30 minutes without.
  4. Add salt, pepper and vinegar to taste, then green herbs.
  5. Serve sprinkled with coriander.
Many green herbs (not dried) are sometimes used in this soup, including mint, fennel, chives, and dill.
The coriander marks this as a dish from Cyprus, but may not be to everyone's taste.
Use less oil and more onions if you prefer a lowfat dish.

Güveç

4 tablespoons olive oil
1 tablespoon garlic minced or paste
1 each onion
1 pound green beans
2 each zucchini
2 each red and green bell peppers
1 each butternut squash
1 head cauliflower
1 each eggplant
1/2 cup tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup water as needed
2 each tomato sub. lemon juice
  1. Prep vegetables so they will cook in same time.
  2. Wok onion and garlic in olive oil, then add vegetables.
  3. Add tomato paste, water, salt, and pepper, and continue wokking until done.
  4. Adjust seasoning with tomato or lemon.

Kizartmasi Turkish BeerBatter Fritters

1 cup beer light
1 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pounds cauliflower
2 each onion
Whisk beer, flour, salt and pepper into batter. Cut into florets and blanch cauliflower. Cut onion into fat rings or half rings. Stir into batter, drop into deep-fat. Drain. Serve with Skordalia.
Mushrooms are also great in this batter.

Skordalia

2 tablespoons walnuts
3 tablespoons french bread subs. potato, mashed
2 tablespoons garlic to taste
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil or more
  1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

Iç Pilaf Turkish Liver Pilaff

1 tablespoon butter
1/2 cup onion finely chopped
2 cups bulgur or rice
1 cup chicken stock
1 tablespoon parsley finely chopped
1 teaspoon salt to taste
1/4 teaspoon black pepper
1/2 pound liver
  1. In a medium saucepan over medium heat, melt butter. Add onion and cook until soft and translucent. Wok cubed liver briefly.
  2. Stir in bulgur and broth. Cover pan. Bring to a boil; reduce heat and simmer 15 minutes or until liquid has been absorbed.
  3. Stir in parsley. Season to taste with salt and pepper.

DayLily-Basmati Pilaff with Saffron Avgolemono

3 cups basmati rice
1 cup onion diced
3 tablespoons ghee sub clarified butter
1 teaspoon salt
5 cups water or part stock
2 cups day lilies
1/2 cup chicken stock
1/2 cup water
1 tablespoon cornstarch
1 each egg yolk
2 each eggs
1/4 teaspoon saffron
2 tablespoons lemon juice to taste
1/2 teaspoon salt
1/8 teaspoon black pepper
  1. Wok onion in ghee, add rice, wok until transparent.
  2. Add stock/water, salt. Bring to boil, lower to simmer 15 minutes. Let stand covered.
  3. Just before serving, toss rice with coarsely chopped daylilies, reserving some for garnish.
  4. Crush saffron in mortar with some of the hot water. Whisk cornstarch with chicken stock over heat until thick. Add water/saffron, eggs and yolk, lemon juice and salt. Whisk until thick. Pour around rice. Garnish with day lilies

Tzatziki Çacik

1 quart yogurt sub. kefir cheese
2 each cucumber
1 tablespoon garlic (for Tzatziki)
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 bunch fresh dill for Çacik
2 tablespoons walnuts toasted (for Çacik)
Drain youghurt or kefir briefly if desired.
Fold in other ingredients.
Can be garnished with chopped walnuts.
Çacik can also be thinned and iced for a cold soup.

Izmiri Köftesi

1 pound ground lamb
1 cup bread crumbs
1 large onion
1 tablespoon garlic
1 teaspoon salt
1 each egg
1/4 teaspoon black pepper
2 tablespoons olive oil
1 each onion
1/4 cup tomato paste
2 cups canned tomatoes
1 each red and green bell peppers chopped
1/2 teaspoon sugar
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
  1. Mix first seven ingredients together. Shape into balls. Fry or bake until brown and done.
  2. Wok diced onion in olive oil. Add tomatoes, peppers, tomato paste and sugar and enough stock or water. Adjust seasoning with salt and pepper. Simmer köfte 20 minutes, adding liquid as needed.
For Keftedes: Add finely chopped fennel. Omit sauce, serve with Avgolemono sauce.
For Kadin Budu Turkish version: Use raw rice instead of bread crumbs and parsley instead of fennel. No garlic. Poach egg-shaped balls 20 minutes. Drain. To serve, dip in flour then egg and fry.

Avgolemono Greek Egg-Lemon Sauce

1 pint chicken stock
1 pint water
2 tablespoons cornstarch sub cooked rice
6 each egg
2 each egg yolk
1/2 cup lemon juice
1 teaspoon salt
1/4 teaspoon black pepper pref. freshly ground
  1. Starch chicken stock, or blenderize with cooked rice.
  2. Add water, eggs, yolks, lemon juice, salt and pepper.
  3. Beat over heat until thick, being careful not to curdle mixture

Paximadi Greek Flint Bread

1 pound whole wheat flour pref. coarse
1 teaspoon yeast
1 teaspoon salt
2 cups warm water as needed
  1. Make medium stiff dough.
  2. Let rise, punch down.
  3. Shape into bagels. Let rise.
  4. Deep-fry in olive oil or bake, slice and bake again.

Semit

1 cup milk
1 1/2 cups hot water
4 tablespoons butter
2 tablespoons sugar
1 tablespoon salt
2 tablespoons active baker's yeast
7 cups flour as needed
1 each egg
2 tablespoons water
1 cup sesame seeds
  1. Make dough with milk, water, sugar, salt, yeast and flour, starting with half the flour. After thoroughly kneading, add more flour to make medium dough. Oil, cover and proof.
  2. Shape into rings about 7 inches across and 3/4 inch thick.
  3. Brush with egg beaten with water. Dip in sesame seeds.
  4. Proof until doubled. Bake at 450 degrees for 10 minutes, then 15 to 20 at 350 degrees.

Kalamarakia Me Saltsa Greek Feta Wine Herb Sauce

1 tablespoon olive oil
1/2 medium onion diced finely
1 teaspoon garlic paste or minced
1 medium tomato diced
1/2 cup white wine
1 pound calamari, cleaned
1/2 cup parsley pref. flat-leaf
1/2 cup feta cheese
1/4 teaspoon black pepper
1/2 teaspoon lemon juice to taste
  1. Wok onion in olive oil, add garlic, then wine and calamari.
  2. Add tomatoes, parsley, feta cheese and pepper.
  3. Cook until sauce is thick. Adjust seasoning.
This can also be done with basa, chicken, prawns, scallops...

Souvlakia

2 pounds pork 3/4 inch cubes
1 cup olive oil
3/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon oregano
1 package skewers
  1. Mix marinade. Marinate pork pieces.
  2. Skewer fairly tightly.
  3. Charbroil, basting.

Dondurma Kaymakli Mastic IceCream

1 tablespoon cornstarch or 1 t. sahlab
3 cups milk
2 cups half and half
1 1/4 cups sugar to taste
1/4 teaspoon mastic
1 tablespoon orange blossom water
  1. Dissolve cornstarch in a little cold milk. Pulverise mastic with a little sugar in mortar.
  2. Bring milk/cream to a boil with sugar. Add cornstarch. Simmer 10 minutes on very low flame.
  3. Add mastic and orangeblossom water. Cool and freeze.

Loukamades

4 cups flour as needed
1 tablespoon yeast
2 cups milk warmed
1 teaspoon salt
1/2 cup butter
2 cups water
3 cups sugar
1 teaspoon cinnamon
2 each orange
1/2 cup walnuts
1 tablespoon lemon juice
1 teaspoon orange blossom water
  1. Beat or food process half the flour, yeast, milk, 1/2 cup of the sugar, the yeast and the buttter into a thick batter. Add rest of flour as needed to make soft dough.
  2. Boil water and rest of sugar into syrup with cinnamon, strips of orange peel. Add lemonjuice and orange blossom water.
  3. Deep-fry small walnut sizes of dough in medium heat oil until golden. Drain. Drizzle with syrup, dust with walnuts, garnish with orange slices.

Burmese Recipes

Ak Yaw
Burmese Slaw
Burmese Calamari
Mock Green Mango Salad/Relish
Ngapi Gyaw
Panthé Kaukswe Burmese Chicken Soup
Thanhat
Wet-thani Burmese Pork
Hin-Thee Ywet Hin-Tamyo Burmese Veg Curry
Sarnwin Makin

Ak Yaw

1/2 cup garbanzo flour
1/3 cup flour
1/4 cup rice flour
1/2 teaspoon tumeric
1 teaspoon salt to taste
1/2 teaspoon baking soda
1 cup water as needed
2 cups zucchini baby loofa gourd
1 each onion
1 quart peanut oil
1 cup vinegar rice or distilled
2 tablespoons fish sauce sub. soy
1 teaspoon garlic to taste
1 tablespoon sugar optional
1 teaspoon jalapeno to taste
1/2 bunch cilantro
1/2 bunch mint
1 head lettuce
  1. Whisk flours, tumeric, salt, soda, and water together to pancake batter consistency.
  2. Mix vinegar, garlic, chilis, fish sauce, sugar to taste for dip.
  3. Toss vegetables to coat and deep-fry at 375 degrees. Drain.
  4. Serve with whole lettuce and cilantro, sprigs of mint.
To eat, put fritter and herbs on lettuce, dip in sauce.
Also good with plaintains and shrimp

Burmese Slaw

1 head cabbage sliced
1 small onion slivered
1 tablespoon dried shrimp powdered, sub besan
1 tablespoon lime juice
1 teaspoon jalapeno
2 tablespoons sesame oil
  1. Salt and rinse cabbage.
  2. Lightly toast shrimp powder. Or substitute toasted garbanzo flour.
  3. Mix everything, balance flavors.
Garnish with cilantro.

Burmese Calamari

1 large onion sliced
2 tablespoons peanut oil
2 tablespoons garlic chopped or paste
2 tablespoons fresh ginger slivered
1/2 cup chicken stock
1 medium red bell pepper diced
1 medium green bell pepper diced
1 small jalapeno minced to taste
1 1/2 pounds calamari cleaned, sub. other seafood
1/2 cup tamarind pulp
1/2 teaspoon black pepper
1 tablespoon soy sauce and/or fish sauce
1 tablespoon balsamic vinegar to taste
1 tablespoon cornstarch dissolved in water
1/4 bunch cilantro to garnish
1/4 bunch green onions to garnish
  1. Dice onions. Wok in peanut oil until tender. Add ginger and garlic. Wok briefly.
  2. Add seafood, stock, red and green bells, jalapeno, balsamic vinegar (or black vinegar,) pepper, and tamarind. Cook until done. Starch as needed. Garnish with cilantro and green onions.

Mock Green Mango Salad/Relish

1/4 cup garbanzo flour
3 each green apples mango ?jicama?
1 tablespoon lime juice to taste
1/2 teaspoon garlic
1/2 teaspoon salt to taste
1/4 each jalapeno to taste
2 tablespoons peanuts roasted and chopped
1 tablespoon cilantro garnish
  1. Very carefully wok flour in dry wok.
  2. Peel and slice vegetables or fruits. Mix all together. Balance flavors.
  3. Garnish with peanuts and cilantro.
Adapted from Chickpea Cookbook

Ngapi Gyaw

onion
fresh ginger
garlic
dried shrimp
cayenne
tumeric
shrimp paste
tamarind pulp
oil
Fry shrimp paste and cayenne in oil, add tumeric, wok briefly, add all. Balance

Panthé Kaukswe Burmese Chicken Soup

1 medium chicken
6 cups chicken stock or water
1 medium onion
2 tablespoons garlic
1/4 teaspoon cayenne
4 tablespoons oil pref. raw sesame
4 tablespoons garbanzo flour
3 cups coconut milk
1 tablespoon fish sauce to taste
1 teaspoon jalapeno to taste
1/2 package rice noodles soaked 10 in water
4 tablespoons cilantro garnish
3 each hard-boiled egg chopped
2 each limes in wedges
1/2 cup garlic slices deep-fried
1/2 cup shallot slices deep-fried
1/4 cup chickpeas roasted and chopped
1/4 bunch green onion chopped
1/8 bunch rice noodles deep-fried
1 each red chiles sliced in fish sauce
  1. Boil chicken in water to cover until tender, about 30 to 45 minutes.
  2. Pull meat off bones and shred. Reserve meat and stock separately.
  3. Food-process, blenderize with water, or pound onion and garlic.
  4. Wok paste with tumeric in oil until oil separates out. Add stock and coconut milk.
  5. Simmer 15 minutes. Whisk flour into a little soup, then the mixture back into the soup. Simmer a couple minutes, stirring occasionally to prevent sticking.
  6. Adjust seasoning with fish sauce and chiliwater.
  7. To serve, place noodles and chicken in bowl, cover with soup, sprinkle with cilantro and pass garnishes.

Thanhat

1 each cucumber
2 each onion
2 each carrot
1 each red and green bell peppers
2 tablespoons oil
1/2 teaspoon tumeric
1 teaspoon salt
1 teaspoon sugar
2 tablespoons sesame seeds
2 tablespoons garlic sliced
4 tablespoons distilled vinegar
  1. Deep-fry some of the onion and all the garlic. Reserve. Sliver the rest.
  2. Wok tumeric in oil, then sesame seeds. Add vegetables except cucumber and vinegar. Add cucumber. Chill.
  3. Drain and garnish with fried onions/garlic

Wet-thani Burmese Pork

2 pounds spareribs
3 tablespoons soy sauce
1 teaspoon black pepper
2 tablespoons fresh ginger
2 tablespoons garlic
2 each onion
1 tablespoon paprika
1/2 cup oil
1 cup chicken stock as needed
2 stalks fresh lemongrass
  1. Marinate sparerib pieces with soy and black pepper.
  2. Make onion-ginger-garlic paste. Fry paste, then drained pork.
  3. Add paprika, stock, marinade, lemongrass. Simmer until oil comes out. Balance flavors.

Hin-Thee Ywet Hin-Tamyo Burmese Veg Curry

1 each onion
2 tablespoons garlic
1 tablespoon fresh ginger
1 teaspoon tumeric
1/4 teaspoon cayenne
3 tablespoon sesame oil
1 each potato
1 each daikon
1 each cauliflower
1 each eggplant
1 each butternut squash
1/2 each green bell pepper
2 each tomato
1/2 bunch cilantro
  1. Blenderize onion, garlic, ginger.
  2. Wok paste in oil with tumeric and cayenne.
  3. Add vegetables except tomatoes and green bell peppers( the above are only ideas), wok briefly. Add water, cover and simmer until tender.
  4. Add tomatoes and peppers. Adjust consistency and flavors with salt, pepper, limejuice.

Sarnwin Makin

1/2 pound semolina flour
4 each egg
4 cups coconut milk
1/2 cup milk
1/2 pound sugar
4 cups water
3/4 cup peanut oil
1/8 pound golden raisins
1/8 pound almond slivers
1/8 pound opium poppy seeds
1/2 pound butter
  1. Toast semolina dry (and carefully.)
  2. Add eggs, coconut milk, milk, sugar and water. Heat oil, add semolina mixture, wok until pasty, about 30 minutes. Add raisins. Spread out in baking dish about 11/2 inch deep.
  3. Spread almonds and poppy seeds on top, then pour melted butter over. Broil until toasty, then bake in low oven about 10 minutes, until set. Cut into 2x3 inch squares.

Balinese Recipes

Acar
Babi Ketjap
Bali Peanut Sauce
Banana Spiral Tubes
Basa Be Pasih
Basa Be Sampi
Basa Be Siap
Basa Gede
Basa Gede Ibu
Cendol
Jejeruk Coconut Stuff
Kalajan
Ketipat
Madam
Masak Ajam Buncis
Masak Ikan Bumbu Bali
Masak Scallops Bumbu Bali
Masak Tjumi2 Bumbu Bali Calamari Wok'd with Coconut
Matahari Rosettes
Nasi Itam Black Rice Pudding
Paku Fern or Cassava Leaf Salad
Pepes
Pisang Goreng Balinese Banana Fritters
Pisang Lauf
Red Lawar
Rempejek
Rujak
Rujak Bumbu Bali
Sambal Kemiri
Sambal Mateh
Sambal Tomat
Saté daging
Saté Lalit
Sayur Jepang
Sayur Nangka
Snake Bean Salad
Surya's Tempeh
Tempeh Goreng Balinese Soy Pate Wok'd
Tis
Urap
Wing Bean Urap

Acar

1 each carrot
1 each red chiles red bells?
4 each shallot
1 each cucumber
1 cup distilled vinegar
1/8 cup sugar to taste
1 teaspoon salt
  1. Finely dice vegetables.
  2. Mix everything and adjust seasoning. Serve before it pickles too much.

Babi Ketjap

2 pounds pork -- 1 1/2x11/2x1 1/2
1/2 pound onion -- sliced
2 tablespoons peanut oil
2 tablespoons garlic -- paste
1 tablespoon fresh ginger
1 cup tamarind pulp
1/4 cup soy sauce -- to taste
1 tablespoon palm sugar -- to taste, optional
1/2 teaspoon white pepper
1 each jalapeno
1/2 bunch scallion
  1. Wok pork in oil until lightly brown. Remove. Add onions and wok until soft.
  2. Add garlic and ginger, wok until fragrant.
  3. Add pork, tamarind, soy sauce (this could be sweet soy, kecap manis), sugar, pepper, chili. Bring to a simmer, and simmer on very low heat until tender, about 45 minutes.
  4. Adjust thickness of sauce. Adjust seasoning. Garnish with green onions
Notes: Fatty, gristly cuts are the best for this succulent dish. Country style ribs or pork butt will stay juicy, while tenderloin will way dry out. If you must have low fat, make the sauce without the meat first, then add sliced tenderloin to the hot sauce, letting it just barely cook.

Bali Peanut Sauce

2 tablespoons coconut oil
5 each shallot chopped fine
3 tablespoons fresh ginger slivered or chopped
3 tablespoons garlic chopped or paste
1/4 teaspoon daun salaam ground
1 cup coconut milk
1/2 cup peanut butter
1/2 teaspoon white pepper ground
1 tablespoon tamarind pulp to taste
1 tablespoon brown sugar to taste
1 teaspoon jalapeno chili water optional
1 teaspoon salt to taste
1/2 cup water as needed
1 tablespoon kencur
  1. Wok shrimp paste, optional, onion, ginger, and garlic in oil.
  2. Add coconut milk, bay leaf, peanut butter (or ground peanuts), salt, tamarind, pepper, chiliwater, and water to taste.
  3. Simmer briefly
Makes about 2 cups.

Banana Spiral Tubes

4 each banana leaves
1 cup glutinous rice flour
1/4 cup palm sugar
1/2 teaspoon salt to taste
1/2 cup coconut milk
1/2 cup water as needed
Roll 6 inch wide 10 inch long strips of banana leaf around a dowel. Fasten ends with small tooth pick.
Make thin batter that sheets off banana leaf.
Fill tubes; seal.
Boil 45 minutes in water to cover.

Basa Be Pasih

1/2 pound shallot sub. red onion
1/8 pound garlic
1 cup red chiles sub bell and dry
2 tablespoons fresh turmeric
4 tablespoons red chiles sub bell and dry
10 each kemiri nuts
4 tablespoons palm sugar
1 tablespoon black pepper bruised
2 each curry leaves
2 tablespoons fresh ginger
1/4 cup small chilis sliced, to taste
3 tablespoons tamarind pulp
2 each fresh lemongrass
4 tablespoons peanut oil
Grind first seven ingredients and wok all together until golden.

Basa Be Sampi

1/2 pound shallot sub. red onion
1/8 pound garlic
2 tablespoons laos
4 tablespoons red chiles sub bell and dry
4 each small chiles
1 tablespoon fresh ginger
10 each kemiri nuts
4 tablespoons palm sugar
1 tablespoon black pepper bruised
2 each curry leaves
4 tablespoons peanut oil
1/4 cup small chilis sliced, to taste
Grind first eight ingredients and wok all together until golden.

Basa Be Siap

1/2 pound shallot sub. red onion
1/4 pound garlic
1 1/2 tablespoons laos
1 tablespoon kencur
4 tablespoons fresh turmeric
10 each kemiri nuts
4 tablespoons palm sugar
2 each fresh lemongrass bruised
2 each curry leaves
3 each clove
4 tablespoons peanut oil
1/4 cup small chilis sliced, to taste
Grind first seven ingredients and wok all together until golden.

Basa Gede

1 pound shallot sub. red onion
1/8 pound garlic
1 cup red chiles sub bell and dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
3 each clove
4 tablespoons peanut oil
Grind and wok until golden

Basa Gede Ibu

1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell and dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
4 tablespoons peanut oil
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf
Grind and wok until golden.

Cendol

1 cup rice flour
1/4 cup pandanus leaf
1/2 cup water
1/4 teaspoon salt
1 tablespoon sugar
4 cups coconut milk
1/2 cup palm sugar as desired
Grind pandanus leaf with water; strain.
Add rice flour, salt, sugar.
Cook, stirring, until very thick and shiny.
Strain through holes into cold water. Drain.
Serve in coconut milk with palm sugar.

Jejeruk Coconut Stuff

1 each coconut
1/2 cup chicken stock
1/2 teaspoon kencur
1/2 teaspoon salt
1/4 teaspoon white pepper
  1. Peel and coarsely grate coconut into long strips.
  2. Mix with other ingredients and balance flavors.
This is made from immature coconut. Available frozen and shredded in Asian markets.

Kalajan

1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell and dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
1 tablespoon salt to taste
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf
4 tablespoons peanut oil coconut oil pref.
4 each salam leaf
2 cups coconut milk
1/2 teaspoon white pepper to taste
Make basa gede: Grind first seventeen ingredients and wok in oil until golden.
Add all else. Caramelize.

Ketipat

2 cups rice
  1. Put rice in zip-lock bag half full. Bind into a cylinder. Prick all over. Boil in water 20 minutes.

Klepon Glutinous Rice Dumplings

1 each coconut grated
4 each pandanus leaves
1/2 cup palm sugar melted
1/8 teaspoon salt
4 cups glutinous rice flour
1 cup coconut milk
1 each sugee leaf parsley juice?
1/4 teaspoon salt
1/2 cup water
1 cup rice flour toasted
  1. Mix coconut, half the pandanus, the salt, palm sugar and the coconut into a filling.
  2. Grind sugee and half cup water. Strain into flour with coconut milk and salt and mix into stiff dough. Knead well.
  3. Oil hands. Flatten walnut sized lump of dough, then form into cone. Fill with coconut, seal and roll into 2 inch cylinders.
  4. Boil 5 minutes. Drain. Roll in toasted rice flour.

Lak lak

3 cups rice flour fine
1 teaspoon baking powder
1/2 teaspoon salt to taste
1 each pandanus leaf
1 cup coconut milk as needed
1/4 cup sugar
1 cup coconut grated finely
1/2 cup palm sugar melted
Grind pandan leaf with a little water, strain.
Make batter from above. Bake in slightly greased ebelskiver pan on low, covered until firm, about 2 minutes.
Serve with grated coconut and palm sugar syrup.

Madam

1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell and dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
1 tablespoon salt to taste
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf
4 tablespoons peanut oil coconut oil pref.
1 pound chicken boned, sliced
4 each salam leaf
2 cups coconut milk
1/2 teaspoon white pepper to taste
Make basa gede: Grind first seventeen ingredients and wok in oil until golden.
Add chicken, coconut milk, salam, pepper. Reduce by half.

Masak Ajam Buncis

3 pounds chicken breast, no skin, no bone
4 tablespoons coconut oil peanut?
1/4 pound shallot sub. red onion
1/8 pound garlic
2 each curry leaves
2 tablespoons fresh ginger
1/8 cup small chilis sliced, to taste
2 each fresh lemongrass
1 pound green beans
1 teaspoon salt to taste
1 tablespoon black pepper bruised
4 tablespoons palm sugar
1 teaspoon lime juice to taste
Cut chicken with grain about 3/8x3/8x2. Cut green beans into half inch lengths.
Slice shallots. Mince garlic. Finely slice bottom 2 inches of lemongrass.
Wok shallot, garlic, ginger, chilis, lemongrass until fragrant, adding splashes of water as needed to prevent scorching.
Add green beans, salt, pepper, sugar and continue wokking until beans are almost cooked, adding water as needed to prevent scorching.
Add chicken and continue wokking until chicken is done.
Add lime juice and adjust seasoning.

Masak Ikan Bumbu Bali

2 teaspoons coconut oil peanut?
2 teaspoons garlic
1 teaspoon fresh ginger slivered
1 medium red bell pepper diced
1 tablespoon fresh lemongrass
1 tablespoon red chiles to taste
1/2 teaspoon white pepper
1 teaspoon salt to taste
1 medium coconut grated
1 teaspoon kencur
1 teaspoon laos
2 pounds tuna steak boned
2 teaspoons lime juice
  1. Wok garlic and ginger in oil briefly.
  2. Add red bell pepper and chiles(or long bali chile), kencur, laos, salt, white pepper, coconut and a splash of water to prevent scorching
  3. Wok in tuna until very slightly cooked.
  4. Balance flavors with lime.

Masak Scallops Bumbu Bali

2 teaspoons peanut oil
2 teaspoons garlic
1 teaspoon fresh ginger slivered
2 pounds scallops cleaned and chopped
1 medium red bell pepper diced
1/2 teaspoon white pepper
1 teaspoon salt to taste
2 teaspoons paprika
1 medium coconut grated
1 cup chicken stock
1 teaspoon red chiles to taste
2 teaspoons lime juice
1/8 bunch green onion
  1. Wok garlic and ginger in oil briefly.
  2. Add red bell pepper, salt, white pepper, paprika, coconut, chile, and chicken stock.
  3. Concentrate. Wok in scallops.
  4. Balance flavors with lime. Garnish with green onion.
Alternatively, sear scallops in a little oil until they develope a nice glaze before adding the rest of the ingredients.

Masak Tjumi2 Bumbu Bali Calamari Wok'd with Coconut

2 teaspoons peanut oil
2 teaspoons garlic
1 teaspoon fresh ginger slivered
2 2/3 pounds calamari cleaned and chopped
1 medium red bell pepper diced
1/2 teaspoon white pepper
1 teaspoon salt to taste
2 teaspoons paprika
1 medium coconut grated
1 cup chicken stock
1 teaspoon red chiles to taste
2 teaspoons lime juice
1/8 bunch green onion
  1. Wok garlic and ginger in oil briefly.
  2. Add red bell pepper, salt, white pepper, paprika, coconut, chile, and chicken stock.
  3. Concentrate. Wok in calamari
  4. Balance flavors with lime. Garnish with green onion.

Matahari Rosettes

1 cup flour
1 each egg
1/2 cup cornstarch
1/4 cup cocoa
1/2 cup palm sugar
1 cup water as needed
1/2 cup coconut milk
Mix ingredients to form thin batter.
Heat rosette iron in hot oil, dip into batter, place in hot oil until crisp

Nasi Itam Black Rice Pudding

3/4 pound black rice
3 1/4 ounces sweet rice aka glutinous rice
2/3 quart water
3/8 teaspoon salt to taste
1 1/2 cups coconut milk
2 3/8 ounces brown sugar pref. palm
1 1/2 each banana diced
5/8 cup half and half
Cook rices in water with salt until almost done, 10 minutes. (Rinse well, bring rice and water to boil over high heat, stir, lower heat, cover.) Add half the coconut milk, sugar and half the banana and continue cooking slowly, stirring to prevent scorching, another 5-10 minutes. Garnish with coconut milk and sliced banana.

Paku Fern or Cassava Leaf Salad

1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell and dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
1 teaspoon TRASSI to taste
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
1 tablespoon salt to taste
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf
4 tablespoons peanut oil coconut oil pref.
1 pound chicken boned, sliced
4 each salam leaf
2 cups coconut milk
1/2 teaspoon white pepper to taste
2 pounds cassava leaves or fiddleheads
2 tablespoons kaffir lime leaf finely slivered
2 tablespoons lime juice as needed
4 tablespoons fried shallots
Make basa gede: Grind first seventeen ingredients and wok in oil until golden. Reserve half for another use.
To other half, Add chicken, coconut milk, salam, pepper. Reduce by half. Mix halves together with kaffir lime leaf and lime juice.
Chop and steam cassava leaves or fern leaves. Mix with above.
Fried shallots on top.

Pepes

3 pounds chicken breast, no skin, no bone
3 tablespoons red chiles
1/2 each red bell pepper
3 tablespoons kencur
4 tablespoons shallot
3 tablespoons garlic
1 teaspoon salt to taste
1 tablespoon peanut oil
1/2 teaspoon white pepper to taste
1 teaspoon lime juice pref. kaffir lime
2 each banana leaves
10 each daun salaam leaves
  1. Grind shallots, garlic, kencur. Fry in oil.
  2. Dice chiles and bell pepper. Chop chicken finely 1x1/8x1/8.
  3. Mix all except daun salaam together. Adjust seasoning.
  4. Roll into banana leaves cylinders with a daun salaam leaf per packet.
  5. Grill until done.

Pergedel Djagung Bali

3 large corn sub. frozen
1/2 pound shrimp in 1/2-inch pieces
1/2 teaspoon chopped garlic
4 green onions chopped
2 stalks celery finely chopped
3 tablespoons flour
1/2 teaspoon white pepper
1 teaspoon salt
peanut or vegetable oil for frying
1/2 teaspoon kencur
  1. In a large bowl, combine corn, shrimp, garlic, green onion, celery, coriander, cumin, cilantro, flour, salt, and eggs. Mix thoroughly. Grind slightly.
  2. In a preheated medium skillet or wok, add peanut or vegetable oil to a depth of 1 inch; heat oil over medium-high heat to 375 degrees F. Add corn mixture in 1/4-cup batches, leaving 1/2 inch space between fritters. Fry fritters until golden brown and crisp (about 2 minutes per side). Remove, drain on paper towels, and keep warm while frying remaining mixture. Serve hot or at room temperature with sambal.
Makes twelve 2-1/2-inch fritters.

Pisang Goreng Balinese Banana Fritters

6 each banana
1/4 cup evaporated milk
3/4 cup soda water sub. soda
1/2 teaspoon salt
1 1/2 cups flour
1 cup sugar
1 quart peanut oil
1 each lime, in wedges
  1. Whisk milk, salt, 2 tablespoons of the sugar to taste, and soda water into batter.
  2. Split bananas in three lengthwise. Gently fold into batter.
  3. Drop into hot peanut oil. Drain and sprinkle with more sugar and a little lime.

Pisang Lauf

6 tablespoons rice flour
2 tablespoons flour
1/4 teaspoon salt
1/2 cup water as needed
6 each banana pref. ladyfinger
1 cup coconut grated
Make batter.
Cut bananas bitesize.
Dip in batter, poach in boiling water.
Roll in coconut.

Red Lawar

1 cup blood
1 each coconut
1 each red chiles
1 teaspoon lime juice
2 cups vegetables chopped
1/2 teaspoon salt as needed
4 tablespoons basa gede
Finely shred coconut. Chop chilis. Blanch vegetables. Mix all together. Adjust seasoning.

Rempejek

1/2 teaspoon garlic
1/8 teaspoon kentjur
1 teaspoon salt
1/2 cup flour
1/4 cup rice flour
1/4 teaspoon ground coriander
1/8 teaspoon white pepper
3 cups coconut milk +water as needed
1 each egg
1 cup peanuts raw
deep fat
  1. Blenderize batter, stir in peanuts.
  2. Fry in shallow fat in three to four inch rounds.
  3. Drain and serve

Rujak

1 each grapefruit pomelo
1 each starfruit
1 each cucumber
1 each green apples hard green mango
1/2 small jicama
1/2 each red bell pepper
1/4 cup palm sugar brown sugar
1/4 cup tamarind pulp
1 tablespoon red chiles to taste
1/4 teaspoon salt to taste
1/2 teaspoon fish sauce optional
Prep fruit. Mix sugar into tamarind. Mix all together.
Rujak Bumbu Bali
1/4 teaspoon salt
4 ounces palm sugar sub brown sugar
1 tablespoon distilled vinegar
1 each red chiles
1 tablespoon tamarind pulp
2 pounds fruit
1/2 teaspoon fish sauce to taste

Sambal Iris

1/2 pound onion
3/4 pound tomato
1/2 ounce jalapeno -- to taste
4 1/2 each kaffir lime leaves -- optional
2 1/4 tablespoons lime juice -- less concentrate
1 1/8 teaspoons salt -- to taste
  1. Finely dice onion, jalapeno, and tomato. Sliver kaffir lime leaves extremely finely.
  2. Add lime juice and salt to taste.

Sambal Kemiri

1 cup macadamia nuts or candlenuts, kukui
1 cup shallot or red onion
1 tablespoon red chiles to taste
1 teaspoon shrimp paste as bearable
1 tablespoon peanut oil
  1. Dry-roast shallots and macadamia nuts (if they are not roasted.)
  2. Wok trassi until crumbly. Don't burn. Wok chiles briefly.
  3. Grind all together. Adjust flavor with lime juice if necessary.

Sambal Mateh

1/2 cup shallot thinly sliced
2 tablespoons chili pepper, fresh red or orange
1 teaspoon lime zest subs. kaffir lime
1 teaspoon salt
1/4 cup fresh lemongrass finely chopped
2 tablespoons oil pref. coconut
2 teaspoons lime juice to taste
  1. Mix ingredients. Wok briefly. Adjust seasoning.
Notes: This relish should be darned hot. Temper with finely chopped red bell pepper as needed.

Sambal Tomat

2 tablespoon oil
1 teaspoon trassi
1/4 pound onion
1/2 pound tomato
1 ounce fresh chilis to taste
1 teaspoon salt -- to taste
  1. Finely dice onion, chili, and tomato. Grind.
  2. Wok trassi in oil until fragrant.
  3. Add ground mix. Wok until somewhat dry.
  4. Adjust seasoning.
This is the standard sambal.

Saté daging

2 pounds beef
1 each red onion or a couple shallots
1 tablespoon garlic
1 tablespoon ginger
1 tablespoon laos
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon kencur
1/2 cup soy sauce
1 teaspoon mixed spice
1 package skewers
  1. Grind and fry spices. Mix in wet stuff. Skewer meat, marinate. Grill over hot charcoal.
Serve with peanut sauce.

Saté Lalit

2 pounds fish fillet or pork or chicken
1 each coconut shredded
5 each shallot
1 tablespoon garlic
1 tablespoon ginger
1 tablespoon laos galangal
1/4 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon jangu optional
1/2 teaspoon kencur optional
1/2 cup coconut milk
1 teaspoon mixed spice
  1. Grind and fry spices. Add finely chopped meat and coconut milk to make dough.
  2. Shape around flat skewers.
  3. Grill or bake.
Mixed spice can include coriander seed, clove, black pepper, caraway.
Or just use basa gede or basa be pasih instead of the spices.

Sayur Jepang

3 each chayote fruit or amaranth greens
2 tablespoons oil
6 each kemiri mac nuts or optional
1 tablespoon laos
1 teaspoon kencur
1 tablespoon garlic
1/2 each red bell pepper
1 each red chiles
1 cup coconut milk
1/4 teaspoon white pepper
1 teaspoon fermented tofu (optional)
  1. Peel and shred chayote.
  2. Grind bumbu. Wok briefly.
  3. Add chayote, peppers, coconut milk, white pepper. Cook until done.

Sayur Nangka

2 pounds young jackfruit sub artichoke bottom
2 tablespoons oil
1 tablespoon laos
1 teaspoon kencur
2 tablespoons garlic
1/2 each red bell pepper
1 each red chiles
2 cups coconut milk
1/4 teaspoon white pepper
1 pound amaranth leaves or spinach...
  1. Peel and wedge young jackfruit
  2. Grind bumbu. Wok briefly.
  3. Add nangka, peppers, coconut milk, white pepper. Cook until tender.
  4. Add amaranth, cook until done. Balance with lime juice.

Snake Bean Salad

1/8 pound fresh ginger sub. red onion
1/8 pound garlic
1 cup red chiles sub bell and dry
1 tablespoon laos
1 tablespoon kencur
2 tablespoons fresh turmeric
1 tablespoon coriander seed
6 each kemiri nuts
2 teaspoons TRASSI
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
1 tablespoon cumin
2 tablespoons fresh lemongrass
2 tablespoons palm sugar
1 teaspoon nutmeg
4 each salam leaf
4 tablespoons peanut oil
2 cups coconut milk
1/2 teaspoon white pepper
2 tablespoons kaffir lime leaf
1 tablespoon kaffir lime juice
3 tablespoons fried shallots
2 pounds yardlong bean pods
Grind and wok first seventeen ingredients until golden.
Split out half the mixture, add coconut milk and white pepper. Wok until caramelized.
Add kaffir lime leaf and juice, fried shallots.
Steam or blanch yardlong beans. Cut into 4 inch lengths and split along the seam. (Sounds like a huge pain, but it's worth it.)
Mix with sauce.

Surya's Tempeh

1/2 cup shallot sliced
5 cloves garlic minced
12 ounces tempeh 1/4x1/4x2
1/4 cup soy sauce
2 tablespoons chiles dry, crushed
2 tablespoons palm sugar or brown sugar
1/8 teaspoon tabasco sauce
Deep-fry onions and shallots and tempeh. Drain.
Wok all together

Tambus Ubi Cayu

3 pounds cassava
Roast over fire until fluffy.
Split open, remove string, eat with salt.

Tempeh Goreng Balinese Soy Pate Wok'd

1 package tempeh
1/2 small onion diced fine
1 teaspoon oil pref. peanut
2 teaspoons brown sugar
1/2 medium red bell pepper diced fine
1 teaspoon garlic minced
1 teaspoon fresh ginger slivered
1/4 teaspoon red pepper pref. sambal ulek (oelek)
1/4 teaspoon white pepper
1 tablespoon soy sauce
1 tablespoon water
1 teaspoon lime juice to taste
1 tablespoon green onion slivered
  1. Deep-fry cubes of tempeh, drain.
  2. Wok onion until transparent. Add garlic and ginger, wok briefly.
  3. Add red bell pepper, chili, sugar, red and white pepper, soy sauce, water and tempeh .
  4. Wok until syrupy, almost dry. Add lime juice.
Garnish with green onions

Tis

4 each banana biu batu pref.
1 cup tamarind pulp
1 cup orange juice
1/4 cup sugar
6 cups water
1/4 teaspoon salt
Mix to taste. Serve over ice. Not bad with a little espresso...

Urap

2 pounds green beans
1/2 pound coconut shreds
1/2 teaspoon galangal
1/2 teaspoon white pepper
1/4 pound shallot
1/2 teaspoon tumeric pref. fresh

Wing Bean Urap

1 cup basa gede
2 pounds winged bean pod sliced
2 pounds bean sprouts
1/2 cup fried shallot
2 cups coconut shredded
1 teaspoon salt to taste
1 tablespoon lime juice to taste
Blanch wing beans, then bean sprouts.
Mix with other ingredients. Adjust seasoning.

Indonesian Recipes

Atjar Kuning
Babi Ketjap
Es Campur
Gado-Gado Indonesian Peanut-CoconutMilk Sauce
Ketjap Manis Indonesian Soy Sauce
Masak Ajam Bumbu Bali Chicken Wok'd with Coconut
Sambal Goreng Telor Tomaat
Sambal Ketjap
Sambal Iris
Djawa
Tumis
Rempejek

Atjar Kuning

1 tablespoon peanut oil
1/2 cup almonds
1 cup distilled vinegar
1 teaspoon tumeric
2 each carrot
3 tablespoons garlic
2 each red onion
2 each cucumber
2 each green bell pepper
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon coriander powder
1/2 teaspoon cumin powder
4 tablespoons peanut oil
  1. Wok almonds in oil. Blenderize with vinegar.
  2. Wok tumeric in other oil. Wok carrots, salt, white pepper, coriander, cumin, adding a little water if needed to prevent scorching.
  3. Add onions and cucumbers. Wok briefly. Add almond paste. Adjust seasoning. Add bell peppers. Chill.

Babi Ketjap

2 pounds pork
2 tablespoons peanut oil
1/2 pound onion, sliced or puréed
2 tablespoons garlic paste
2 tablespoons fresh ginger
2 cups water
1/2 teaspoon white pepper
1 each jalapeno
1 cup tamarind pulp
1/2 bunch scallion
1/4 cup soy sauce to taste
1 tablespoon brown sugar (optional)
  1. Wok onions, ginger, garlic and pork in oil. Add water, pepper, jalapeno, tamarind and soysauce, bring to a boil, lower to a simmer until tender, maybe half an hour.
  2. Adjust flavor and consistency. Garnish with scallions.

Es Campur

1/2 ounce agar
3 cups water boiling
2 cups sugar or more
1 can condensed milk, sweetened
1 can sweet corn
1 can lychee
1 cup adzuki beans cooked
3 cups snow
1 each avocado diced
  1. Boil agar with the water and half the sugar ten minutes until thoroughly dissolved.
  2. Add remaining sugar, colouring and flavouring as desired, and strain into pie dish. Cool. Cube.
  3. To serve, put beans and corn in bottom of icecream dish. Pile fruit and agar, then snow. Drizzle with condensed milk and syrup from the lychees.

Gado-Gado Indonesian Peanut-CoconutMilk Sauce

2 tablespoons peanut oil
1/2 each onion chopped fine
3 tablespoons fresh ginger slivered or chopped
3 tablespoons garlic chopped or paste
1/4 teaspoon shrimp paste (optional)
1/4 teaspoon bay leaf ground
1 cup coconut milk
1/2 cup peanut butter
1/2 teaspoon white pepper ground
1 tablespoon tamarind pulp to taste
1 tablespoon brown sugar to taste
1 teaspoon jalapeno chili water optional
1 teaspoon salt to taste
1 cup water as needed
  1. Wok shrimp paste, optional, onion, ginger, and garlic in oil.
  2. Add coconut milk, bay leaf, peanut butter, salt, tamarind, pepper, chiliwater, and water .
  3. Simmer briefly. Makes about 2 cups.

Sambal Iris

1 each onion
2 each tomato
3 tablespoon lime juice to taste
4 each jalapeno to taste
4 each kaffir lime leaves or fresh sweet basil leaves
Mince and mix.

Ketjap Manis Indonesian Soy Sauce

1/3 cup dark brown sugar
1/3 cup water
1/3 cup soy sauce
2 teaspoons kentjur or galangal
1 teaspoon fresh ginger
1/4 teaspoon ground coriander
1/8 teaspoon white pepper
  1. Place the brown sugar and water in a small heavy saucepan and cook, stirring, over low heat for 1 minute to dissolve the sugar. Increase the heat to medium and cook at a very slow boil until the mixture thickens slightly, about 2 minutes.
  2. Reduce the heat to low and stir in the soy sauce, molasses, ginger, coriander, and pepper. Simmer another 2 minutes, stirring frequently.

Masak Ajam Bumbu Bali Chicken Wok'd with Coconut

1 teaspoon peanut oil
1 teaspoon garlic
1/2 teaspoon fresh ginger slivered
1 pound chicken breast, no skin, no bone, R-T-C strips
1/2 medium red bell pepper diced
1/4 teaspoon white pepper
1/2 teaspoon salt to taste
1 teaspoon paprika
1/2 medium coconut grated
1/2 cup chicken stock
1/2 teaspoon red chiles to taste
1 teaspoon lime juice
  1. Wok garlic and ginger in oil briefly.
  2. Add chicken, red bell pepper, salt, white pepper, paprika, coconut, chile, and chicken stock.
  3. Wok until chicken is done, adding more stock as needed.
  4. Balance flavors with lime.

Sambal Goreng Telor Tomaat

12 each hard-boiled eggs
2 tablespoons peanut oil
2 tablespoons garlic paste
1 medium onion, diced
1/4 teaspoon laos (galangal)
4 each daun salaam leaves sub. bay
1 teaspoon sambal ulek (oelek)
1 cup tomatoes fresh or canned
1/2 cup coconut milk
2 each scallion
  1. Wok onions in oil with garlic paste.
  2. Add eggs, deep-fried if desired, tomatoes, spices. Simmer.
  3. Halve eggs. Garnish with scallions.

Sambal Ketjap

1 pint soy sauce
16 medium jalapeno
1/4 cup brown sugar
1 teaspoon ground ginger sub. galangal
1 1/3 tablespoons lime juice
  1. Blenderize ingredients together.

Djawa

2 tablespoons peanut oil
1 tablespoons fresh ginger slivered or chopped
1 tablespoon garlic chopped or paste
1/2 teaspoon white pepper ground
4 tablespoons tamarind pulp to taste
3 tablespoons brown sugar to taste
1 teaspoon jalapeno chili water optional
1 tablespoon soy sauce to taste
1/2 cup fresh basil
  1. Blend ingredients. Makes about 2 cups. Keeps over a week under refrigeration
Use to make Tofu, Chicken, Calamari, Prawn, Tempeh, Lamb Djawa.
Cook whatever it is and add the sauce late. Mushrooms and green bell peppers are good accompaniments.

Tumis

1 tablespoon peanut oil
1 bunch bok choy
3 each zucchini
1 tablespoon garlic
1/4 teaspoon kentjur
1 each jalapeno to taste!
1/4 teaspoon white pepper
1 tablespoon soy sauce
1 pound bean sprouts
1/4 pound snowpeas
1 each tomato
1/4 bunch green onion
  1. Wok bok choy and zook in peanut oil. Add splash of water, garlic, jalapeno, pepper, kentjur and soy sauce. Cover and steam briefly.
  2. Add sprouts, snowpeas, tomato and balance flavor.
Garnish with green onion.

Rempejek

1/2 teaspoon garlic
1/8 teaspoon kentjur
1 teaspoon salt
1/2 cup flour
1/4 cup rice flour
1/4 teaspoon ground coriander
1/8 teaspoon white pepper
3 cups coconut milk +water as needed
1 each egg
1 cup peanuts raw
deep fat
  1. Blenderize batter, stir in peanuts.
  2. Fry in shallow fat in three to four inch rounds.
  3. Drain and serve.

Russian Recipes

Marinovannye Griby

Serving Size: 10
3 tablespoons oil
1 1/2 pounds mushroom button
2 teaspoons salt
2 tablespoons garlic
1 cup red wine vinegar
1/8 teaspoon clove ground
1 each bay leaf
  1. Slowly sweat and barely brown mushrooms in oil with salt.
  2. Add garlic, don't quite brown.
  3. Add vinegar, clove, bay leaf and marinate in refrigerator, preferably at least a week.
  4. Drain and serve.

Beef Stroganov

Serving Size: 10
2 tablespoons mustard
2 tablespoons sugar
4 teaspoons salt
2 tablespoons hot water
4 tablespoons oil
8 cups onion thinly sliced
1 pound mushroom thinly sliced
4 pounds tri-tip
1 teaspoon black pepper to taste
1 pint sour cream
  1. Cut meat across grain 1/4x1/4x2. Mix dry mustard, sugar and salt with hot water.
  2. Wok onions and mushrooms in 2 tablespoons oil gently, gently. Reserve.
  3. Wok beef hard in batches in remaining oil until brown, transferring to mushroom mix when done.
  4. Add salt, pepper, mustard and sour cream. Heat briefly, adjust seasoning
Serve with straw potatoes.

Kartoplia Solimkoi Straw Potatoes

Serving Size: 10
4 pounds baking potatoes
1 quart oil
2 teaspoons salt to taste
  1. Peel and cut potatoes into 1/8x1/8 straws. Soak in ice water at least 10 minutes.
  2. Drain and dry thoroughly. Fry twice, once just before serving. Salt

Borsch Ukraïnsky

Serving Size: 10
1 pound brisket
6 pounds beef bones
1 large onion
1 large carrot
1/2 cup celery leaves
1/2 cup parsley
2 each bay leaf
1 tablespoon salt
12 cups water
4 tablespoons butter
1 1/2 cups onion
1 tablespoon garlic
1 1/2 pounds beets peeled and grated
1 cup celeriac peeled and grated
1 cup parsnip peeled and grated
1/2 teaspoon sugar
2 tablespoons red wine vinegar
1 pound red potatoes
1 1/2 pounds cabbage
2 cups tomato canned
4 tablespoons parsley
1 cup sour cream
  1. Boil or pressure cook brisket, bones, onion, carrot, celery, parsley, bay, salt. Skim scum as necessary. Simmer a couple hours or longer until brisket is tender. Drain, reserving and dicing brisket.
  2. Brown gently diced onion and garlic in butter. Add everything else except parsley and sour cream.
  3. Adjust seasoning. Serve with parsley and sour cream.

Chikhirtma

Serving Size: 10
4 pounds chicken
2 cups onion
1/2 teaspoon saffron
4 each eggs
1/2 cup lemon juice
3 tablespoons cilantro
1/2 teaspoon salt to taste
  1. Cover chicken with water, bring to a boil, skim scum.
  2. Add saffron, simmer 1 hour or so. Bone and skin chicken, sliver meat.
  3. Whisk eggs in small bowl. Whisk into soup carefully, tempering first.
  4. Add lemon, adjust salt, garnish with cilantro. Meat can be served in soup or separately.

Dessert Varenyky

Serving Size: 10
4 cups flour
2 each egg
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 pound cottage cheese large curd
2 tablespoons sugar to taste
1 each egg yolk
1 tablespoon butter melted
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups cherries canned, drained
1/3 cup sugar
1 pint blueberries thawed
4 tablespoons sugar
1 tablespoon lemon juice to taste
  1. Mix flour, egg, milk, first sugar and salt into dough in food processor or mixer. Let rest 1/2 hour.
  2. Filling #1: Food mill cottage cheese. Mix with sugar, yolk, melted butter, salt and sour cream.
  3. Filling #2: Mix cherries (reserving juice) with sugar.
  4. Filling #3: Mix blueberries, sugar and lemon juice.
  5. Roll dough 1/8 inch thick. Cut 3 1/2 inch rounds. Brush with beaten eggwhites. Stuff with a tablespoon cheese filling or teaspoon of fruit fillings, sealing well. Cover with towel until ready to boil.
  6. Boil in batches in gallon salted water 8 to 10 minutes until they float. Drain, cover cheese varenyky with melted butter and serve with sour cream. Fruit varenyky are served in cherry or blueberry juice.

Pochki v Madere

Serving Size: 10
2 pounds veal kidney sub. chicken liver
1/2 cup flour
4 tablespoons butter
1 1/2 cups madeira
1/2 cup sour cream
1 teaspoon salt to taste
1/4 teaspoon black pepper
  1. Dust trimmed kidney slices in flour. Brown in butter. Reserve.
  2. De-glaze pan with madeira. Marsala will work fine. Concentrate to aprox. 3/4 cup.
  3. Whisk in sour cream. Add kidneys for a minute to re-heat. Adjust seasoning.

Kotlety Posharskie

Serving Size: 12
8 ounces bread
1/2 cup milk
4 pounds chicken breast boned and skinned
1/2 pound butter softened
1 1/2 teaspoons salt
1/2 teaspoon white pepper
4 cups bread crumbs freshly ground
1 cup ghee
  1. Soak crustless bread in milk 15 minutes, drain.
  2. Grind chicken fine in meat grinder twice. Grind again with soaked bread.
  3. Beat in softened butter, salt, and pepper until smooth.
  4. Keeping fingers wet, shape into 12 oval patties 1 1/2 inches thick. Coat patties thickly in bread crumbs.
  5. Fry in most of the ghee about 5 minutes per side until done. Garnish with remaining ghee.

Kasha

Serving Size: 18
2 large onion cut in 1/4-inch dice
3 each egg
3/4 quart kasha
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 quarts chicken stock boiling
  1. Melt the butter in a large nonstick skillet over medium-high heat. Add the onions, and sauté until slightly browned, 5 minutes, shaking the pan constantly.
  2. Stir the kasha into the onion mixture and cook, stirring constantly, over very low heat for 2 minutes. Add the egg, salt, pepper, and continue stirring a minute or so. Add boiling broth. Stir, cover, and cook over very low heat until all the liquid is absorbed, 12 to 15 minutes.
  3. Remove the kasha from the heat and fluff it with a fork. Adjust the seasonings and let rest, partially covered, for about 10 minutes. Fluff with the fork again to separate the grains. Serve immediately.

Medivnyk Chai Cake

Serving Size: 10
1 1/2 cups jozseph's chai
2 teaspoons baking soda
8 tablespoons butter
1 cup brown sugar
6 each egg yolk
4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup raisins
1 cup walnuts finely chopped
6 each egg white
4 tablespoons butter
  1. Preheat oven to 325. Butter 10 inch springform pan heavily, lining with parchment paper.
  2. Cream butter and sugar. Add chai, soda, and yolks. Mix almost all the flour with salt, baking powder and beat into yolk mixture. Toss rest of flour with raisins, currants, and walnuts and fold into mixture.
  3. Fold stiffly beaten eggwhites into batter. Bake until done. Cool on rack.

Pashtet Russian Chopped Liver

Serving Size: 10
1/2 cup oil
1 1/2 pounds liver
3 tablespoons butter
1 large carrot scraped and chopped
2 cups onion
2 tablespoons parsley
1 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1/8 teaspoon nutmeg
8 tablespoons butter
4 each hard-boiled egg
  1. Brown 1/2 inch liver cubes in oil.
  2. Gently wok onion and carrot in first butter.
  3. Food process with parsley, salt, pepper, nutmeg and second butter.
  4. Food mill mixture.
  5. Cover and chill thoroughly in greased mold.
  6. Unmold and garnish with eggs.
This can be done with mushrooms instead of liver. Brown slices slowly and thoroughly before pureeing. Add some kalamata olives to give a little bitter edge to it.

Pirozhki

2 tablespoons oil
1 medium onion
1 pound ground beef
1 teaspoon dill
1 tablespoon garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 pound flour
1/2 pound butter
1/4 cup ghee
1 teaspoon salt
1/4 cup ice water as needed
1 each egg mixed with 2 tablespoons water
  1. Brown onions in oil. Add beef, garlic, salt, black pepper and wok until lightly brown.
  2. Add dill and paprika. Adjust seasoning. Chill mixture.
  3. Cut butter into flour and salt. Add ghee and just enough icewater to hold to hold mixture together. Knead briefly. Let dough rest 1/2 hour in refrigerator.
  4. Roll 3/16 inch thick. Cut 4 inch circles. Fill with tablespoon filling, fold into half rounds and crimp edges well.
  5. Deep-fry until golden or brush with egg/water and bake at 400 degrees until golden, about 12 minutes.
In the Ukraine, the dough could be a yeast dough with milk, melted butter and eggs.

Salat Olivier

Serving Size: 10
2 pounds chicken cooked, boned and chill
6 each hard-boiled egg
1/2 pound red potatoes
2 cups peas
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons capers
1 tablespoon fresh dill
1 each tomato
1 head bibb lettuce
1 large shallot
1/8 teaspoon white pepper
1/2 cup dill pickles
12 each green olive
  1. Toss chicken shreds or strips with pickles, boiled and chilled and sliced potatoes, half the diced eggs, boiled and chilled peas, salt, pepper and half the mayo and sour cream.
  2. Line plate with lettuce leaves. Mound chicken mixture. Decorate with sliced eggs, olives, peeled and seeded tomato strips, capers, rest of the mayo and sour cream, and dill.
Boiled diced beets are also traditional additions.

Varenyky z Kvashenoiu Kapustoiu

8 tablespoons butter
2 pounds sauerkraut rinsed,drained,chop
2 cups onion finely chopped
1/2 teaspoon sugar
1/2 teaspoon salt to taste
4 tablespoons sour cream
1/2 cup butter melted
1 cup sour cream
4 cups flour
2 each egg
1 cup milk
1 1/2 teaspoons salt
  1. Mix flour, egg, milk, and salt into dough in food processor or mixer. Let rest 1/2 hour.
  2. Gently sauté sauerkraut and onion separately. Combine into filling with 4 tablespoons sour cream.
  3. Roll dough 1/8 inch thick. Stuff 3 1/2 inch rounds with a tablespoon filling, sealing well. Cover with towel until ready to boil.
  4. Boil in batches in gallon salted water 8 to 10 minutes until they float. Drain, cover with melted butter and serve with sour cream.

Romovaia Baba

2 tablespoons yeast
1/3 cup sugar
1 cup milk warmed
1 teaspoon salt
4 cups flour sifted
8 each egg warmed
3/4 pound butter
1/2 cup currants
1/4 cup golden raisins
2 cups sugar
1 1/2 cups water
1 cup rum
2 cups confectioner's sugar
1/4 cup water
2 teaspoons lemon juice
  1. Mix yeast, sugar, warm milk, salt, eggs and most of the flour into a very soft dough in mixer with dough hook. Add remainder of flour and knead about 5 minutes. Cover and let rise until doubled. Knead in butter a little at a time, then currants and raisins.
  2. Butter bundt or kugelhopf pan heavily. Pat dough in. Cover and let rise until double.
  3. Bake in 400 degree oven 10 minutes, then lower temperature to 350 degrees and bake another 35 minutes or so. Remove from oven, cover loosely with towel to prevent collapse for 5 minutes, then unmold in somewhat deep serving platter.
  4. Boil sugar and water until it coats a spoon. Add rum. Cool to warm. Spoon syrup over cake. Drizzle confectioner's sugar mixed with water and lemon juice over top.

Russian Black Bread

Serving Size: 12
Preparation Time: 3:20
2 cups beer dark
1 1/2 cups kefir drain and use whey only
2 tablespoons butter
4 tablespoons molasses
2 tablespoons active dry yeast
2 tablespoons caraway seed ground
4 cups whole-wheat flour
4 cups rye flour
2 tablespoons postum, dry powder
1 teaspoon salt
1/2 cup water
1 tablespoon cornstarch
  1. Warm the beer, kefir, molasses, and butter. Stir in yeast, caraway seed and 2 cups of flour, or enough to form a thick batter. Stir well; let stand 20 minutes.
  2. Stir batter down, then add rye flour, grain coffee, and salt to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic (5 to 10 minutes). Or use mixer. Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes.
  3. Punch down dough; cover again and let rise 30 minutes. Preheat oven to 350 degrees F. Form dough into 2 large loaves. Let rise until almost doubled.
  4. Cook starch in water. Brush on loaves.
  5. Bake until loaf sounds hollow when tapped and comes easily out of pan (30 to 40 minutes). Let cool before slicing.
Makes 2 large loaf.

African and Ethiopean Recipes

Ayib be Gomen
Berberé Paste II
But'echa'
Chicken-Groundnut Stew
Doro Wat
Injera
Kitfo
Niter Kebbeh Spiced Butter Oil
Suff
Yataklete Kilkil
Yeshimbra Assa
Yetelba Liqut Flax Paste
Yetenet'tere Zeyt Spiced Oil
Yewollo Ambasha Spice Bread

Ayib be Gomen

2 bunches collard greens stripped of stems
2 cups kefir cheese sub cottage cheese
1/2 teaspoon black pepper to taste
3 tablespoons butter
1/2 teaspoon salt to taste
  1. Wash collards and chop. Boil in water until tender. Drain. Mix all together

Berberé Paste

1 teaspoon ground ginger
1/2 teaspoon cardamon
1/2 teaspoon coriander
1/2 teaspoon fenugreek seed
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons onion
1 tablespoon garlic
2 tablespoons salt
3 tablespoons red wine
1 cup paprika
2 tablespoons cayenne to taste
1/2 teaspoon black pepper
1 cup water
  1. Toast dry spices. Grind with everything else. Simmer 10 minutes.
Keep film of oil on top to preserve indefinitely.
Sometimes this is done with tomato paste instead of wine.

But'echa'

2 cups chickpea flour
1/4 cup berbere
2 cups water
1/2 cup oil
1 cup red onion
1 tablespoon mustard
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 teaspoon salt to taste
1 each green bell pepper
  1. Mix chickpea flour with berbere and water. Simmer 10-20 minutes.
  2. Meanwhile, wok onions without oil gently until transparent.
  3. Mix all together, adjust flavoring.

Chicken-Groundnut Stew

3 pounds chicken
1 tablespoon salt
1 tablespoon ground ginger
2 tablespoons peanut oil
1 medium onion
1 cup tomato paste
2 tablespoons ground shrimp powdered
2 teaspoons garlic
1/2 teaspoon fresh ginger
1/4 teaspoon cayenne
1/2 teaspoon white pepper
3 cups chicken stock
3 each jalapeno whole
1 cup okra optional
1 cup peanut butter
8 each hard-boiled egg shelled
  1. Mix chicken strips with mixture of salt and dry ginger.
  2. Wok onions in oil until soft.
  3. Add chicken stock, tomato paste, shrimp, garlic, fresh ginger, fresh chili, cayenne and white pepper. Simmer 10 minutes.
  4. Add peanut butter, chicken strips, okra and hard-boiled egg. Simmer until chicken is done.
Adjust seasoning and consistency.

Doro Wat Ethiopean Chicken Curry

2 pounds chicken breast
2 medium onion
2 cups chicken stock
1/4 cup berberé paste
1/4 cup niter kibbeh
2 tablespoons garlic
1 teaspoon salt to taste
1 cup red wine
  1. Gently sauteed diced onions without oil until soft.
  2. Add garlic and berberé, wok briefly, then niter kibbeh, and stock.
  3. Simmer 10 minutes. Adjust seasoning.
  4. Add chicken strip and simmer until done, about 3 minutes.
  5. Alternatively, whack a whole chicken up, partially skin it if you wish, wok it briefly after the onions with the niter kibbeh and berberé paste and garlic. Add some stock or water with the wine and simmer 15 minutes or so...

Injera

2 cups teff
1 tablespoon yeast
3 cups water
1 cup self-rising flour Optional
1/2 teaspoon salt
1 cup white corn flour, whole-grain fine, Optional
  1. Whisk teff flour into thin batter with water and yeast. Let stand two days.
  2. Add self-rising flour and cornmeal or not, and salt to make thin batter.
  3. Cook slowly on greased griddle in very large cakes.
Serve Ethiopean food on top of these in lieu of plates.

Kitfo

2 pounds lean beef
1 cup niter kebbeh
1 tablespoon cayenne to taste
1 tablespoon black cardamon
1/4 teaspoon black pepper
1/2 teaspoon salt to taste
  1. Chop very lean beef very finely.
  2. Heat butter, add spices, remove from heat, add beef.
  3. Serve hot with collards and cheese.

Niter Kebbeh

1 pound butter
1 medium onion
3 tablespoons garlic
1 1/2 tablespoons fresh ginger
1 1/2 teaspoons tumeric
1/2 teaspoon cardamom
1/2 stick cinnamon
1 each clove
1/8 teaspoon nutmeg
  1. Melt butter slowly. Increase heat and add everything. Turn down heat and simmer 45 minutes, or until solids turn golden. Strain well.

Suff

2 cups sunflower seeds
8 cups water
1 cup honey to taste
12 sprigs rue to taste
  1. Boil seeds in 4 cups water for 10 minutes.
  2. Drain and grind seeds with minimum water to grind. Add remainder of water. Strain. Add honey to taste. Chill. Serve with rue.

Yataklete Kilkil

1 each onion diced
1 tablespoon garlic
2 tablespoons butter or oil
2 teaspoons fresh ginger
1 head cauliflower
1/2 pound red potatoes
2 each carrot
1/2 pound green beans
1/2 teaspoon tumeric
1 teaspoon salt
1 teaspoon lemon juice
  1. Wok diced onion in butter or oil with garlic, ginger, tumeric until transparent.
  2. Add chopped vegetables, salt, wok to coat. Add water, cover, simmer until tender.
  3. Adjust seasonings.

Yeshimbra Assa

3 cups garbanzo flour
2 teaspoons salt
1 teaspoon white pepper
2 tablespoons onion
1 teaspoon garlic
3/4 cup water as needed
2 cups onion diced
1/4 cup peanut oil
1/2 cup berberé
1 tablespoon garlic
1 1/2 cups water
1/2 teaspoon salt as needed
  1. Mix dough thoroughly in mixer, adding water as needed to make firm dough.
  2. Roll out dough on floured surface 1/4 inch thick. Make fish, decorate as desired.
  3. Deep-fry fish on somewhat low heat 350. Or bake.
  4. Wok onions dry five minutes until soft.
  5. Add oil, berberé and garlic, wok briefly. Add water, add fish. Simmer until tender, adding liquid as needed.

Yetelba Liqut Flax Paste

1 cup flax seeds
1/2 cup water
  1. Toast flax until golden.
  2. Pound in mortar, adding water to make paste.
Serve with injera or bread like butter.

Yetenet'tere Zeyt Spiced Oil

1 tablespoon onion
1 tablespoon garlic
1 1/2 teaspoons fresh ginger
1 tablespoon basil
2 cups water
3 1/2 cups oil
  1. Blenderize onion, garlic, ginger, and basil with water.
  2. Add oil and cook until water is evaporated.
  3. Strain and use.

Yewollo Ambasha Spice Bread

4 cups warm water
2 tablespoons yeast
1 cup niter kebbeh
4 tablespoons coriander
2 teaspoons cardamom
1 teaspoon fenugreek seed
1 teaspoon white pepper
2 tablespoons salt to taste
9 cups flour as needed
4 tablespoons niter kebbeh
1/2 teaspoon berberé
  1. Mix water, niter kebbeh, yeast, spices, salt. Add flour and knead until stiff, adding flour as needed.
  2. Shape most of the dough about 8 inches by 1 inch thick. Three loaves?
  3. Make topknots with remainder of dough.
  4. Slash dough decoratively. Proof, bake.
  5. While warm, brush with mixture of niter kebbeh and berberé.

Moroccan Recipes

Bstilla Moroccan Tart with Chicken and Almonds

16 sheets filo dough
1 teaspoon oil for coating pan
1 1/2 pounds chicken thighs boned and skinned
2 cups chicken Stock
1/2 teaspoon saffron
2 teaspoons cinnamon
1/8 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 each onion sliced
3 tablespoons garlic minced
1/8 cup lemon juice
4 whole eggs
1/2 cup parsley
2 teaspoons salt
1/4 teaspoon black pepper
1/2 pound almonds
2 tablespoons sugar or powdered
1/4 pound butter as needed
  1. Lay sheets of filo dough on a clean surface. Cover with plastic wrap. Dampen and wring out a dish towel and lay over plastic-covered filo. Preheat oven to 400 degrees F. Lightly oil a 12 inch diameter skillet or baking pan
  2. In a medium saucepan over medium-high heat, simmer chicken with onion, stock, saffron, 1 teaspoon cinnamon, cayenne, salt, pepper, and ginger for 5 minutes. Drain, set chicken aside, and return spice broth to saucepan.
  3. Concentrate down broth, let cool a little. Beat together eggs and lemon juice, temper with a little sauce, add and cook briefly to thicken. Add chicken, adjust flavor
  4. Sauté almonds in a little butter until lightly browned. Crush. Add sugar and rest of cinnamon. Set aside.
  5. Unwrap filo. Using a wide pastry brush, brush approximately 1 teaspoon melted butter on a sheet of filo. Place buttered filo into bottom of prepared pan, letting edges hang over sides. Continue until 8 or more sheets are piled into bottom of pan, overlapping as needed. Place chicken into pan, then 4 baked filo leaves,then the almond mixture. Fold overhanging filo into center of pan on top of filling.
  6. Butter remaining 8 sheets of filo, layering on top of filling, tucking edges down into interior of pan. Butter top of completed tart, sprinkle with reserved almond mixture, and bake until golden brown (about 25 minutes).
  7. Dust with more powdered sugar and cinnamon, in design if desired.
Notes: The filling can also be used for small appetizers: fold individual buttered sheets of filo into triangles around the filling.
This dish is traditionally heavenly made with squab (pigeon.)

Amalou Moroccan Almond Paste Spread

1/2 pound almonds blanched
1/2 cup oil
1/4 cup honey
1/2 teaspoon salt
  1. Very lightly brown almonds in a little oil.
  2. Food process everything until smooth.

Couscous Tagine

2 tablespoons olive oil or butter
1/2 pound mushroom thickly sliced
1 whole onion chopped
1 teaspoon garlic to taste
1 cup butternut squash
3 tablespoons tomato paste
1 cup green beans
1 cup red and green bell peppers chopped
2 tablespoons raisins subs. sugar
1/2 teaspoon cinnamon ground
1/4 teaspoon saffron crumbled
1 teaspoon paprika
1 teaspoon salt to taste
1/2 teaspoon black pepper freshly ground
1 cup garbanzo beans, cooked
3 cups chicken stock
1 teaspoon lemon juice to taste
2 cup couscous
  1. In a wok or large saucepan over medium-high heat, wok mushrooms, onion and garlic until transparent.
  2. Add vegetables, garbanzoes and spices, wok briefly, then add liquid and simmer until tender, about 10 minutes.
  3. Adjust seasoning with salt, pepper, and lemon juice.
Serve garnished with parsley and/or mint and/or cilantro.
Traditionally, couscous is washed and soaked in cold salted water, just enough to not quite cover. Then the individual grains are rubbed apart with a little olive oil. Then the grains are steamed over the simmering tagine, or stew, sometimes with a little butter as well.
This tagine is also good with rice or French bread.

Djaj Lemoon bi Zeytoun

2 pounds chicken breast
2 tablespoons olive oil
1 pound onion diced
2 tablespoons garlic
1 cup olives pitted
2 tablespoons lemon pickle
1 teaspoon salt to taste
1/4 teaspoon black pepper to taste
2 cups chicken stock
1/2 bunch parsley pref. flat-leaf
1/4 cup lemon juice to taste
Two styles:
Marinade-- Pulverize onions (maybe only half) Chop everything together, omitting chicken stock. Use as basting marinade for boneless chicken breast.
Wok Sauce--Simmer everything except chicken, parsley and lemon juice until tender. Cool. Add parsley. Wok with boneless chicken strip adding chicken stock as needed to prevent scorching. Add parsley and lemon. Adjust flavors.

Etzay Moroccan Mint Tea

1/2 cup green tea
2 quart boiling water
8 sprigs mint
1 cup sugar
Make green tea.
Stuff lotsa mint in glasses
Pour tea over mint.
Serve with lotsa sugar.

Fish in Moroccan Chermoula Sauce

3 pounds fish fillets or calamari
1 each onion diced
1/2 cup olive oil
2 tomatoes sliced or canned
1 teaspoon salt to taste
1/2 cup chopped cilantro
1/2 cup chopped parsley
3 cloves garlic finely chopped
3 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon paprika
1/3 teaspoon ground cumin
cayenne pepper to taste
1 tablespoon lemon pickle
1/4 teaspoon black pepper
  1. Wok onion in oil until transparent.
  2. Sauté all together until fish is done.
  3. Adjust seasoning.
Be careful not to overcook calamari.

Hareera

1/4 cup flour
1 tablespoon yeast
1/2 cup warm water
2 cups garbanzo beans
6 cups water
4 tablespoons olive oil
1/2 pound mushroom chopped
2 each onion chopped
2 each carrot chopped
1/2 head celery chopped
1 teaspoon cumin
1 tablespoon rosemary pref. fresh
1 tablespoon paprika
2 tablespoons garlic
1/2 teaspoon cayenne optional
1/4 teaspoon black pepper
2 cups canned tomatoes
1 bunch parsley chopped
  1. Proof yeast and flour in water overnight. Reserve.
  2. Cook chickpeas in water until done.
  3. Meanwhile, lightly brown mushrooms in olive oil. When chickpeas are done, add everything except parsley and flour paste.
  4. When tender, add parsley and whisk in flour paste to thicken. Adjust seasoning.

Harissa

8 each dried red pepper sub. cayenne
2 cloves garlic
1/4 cup distilled vinegar
1 teaspoon caraway seed
1 teaspoon cumin
2 teaspoons salt
  1. Seed peppers, soak and grind with other ingredients.

Khboz Moroccan Bread

1 quart flour
1 1/4 packages active dry yeast
1 teaspoon sugar
2 teaspoons salt
1 1/4 cups warm water
2 1/2 tablespoons melted butter
1 cup whole wheat flour
3/4 cup milk warmed
1 teaspoon sesame seeds
1 tablespoon anise seed
  1. Make wet dough with half the flours and the yeast, sugar, salt, butter, and milk. Knead well.
  2. Slowly add flour to make medium stiff dough. Knead in spices. Let rise briefly.
  3. Punch down and shape into 6 inch loaves 3/4 inch thick. Let rise, then bake at 350 about 15 to 20 minutes.

L'Hootz Muklee Moroccan Marinade

1 medium onion
2 tablespoons paprika
1/2 cup olive oil
1/4 cup red wine vinegar
1 tablespoon garlic
1/4 teaspoon cayenne
1/2 teaspoon cumin
1 teaspoon fresh rosemary
1/2 bunch parsley pref. flat-leaf
1 teaspoon salt
1/4 teaspoon black pepper
  1. Grind ingredients together.
Use as marinade/rub for grilled chicken, lamb, fish, calamari, mushrooms...

M'Hanncha The Snake

5 tablespoons butter
1/2 pound blanched almonds
1/2 teaspoon almond extract
1/8 teaspoon gum arabic optional
3/4 cup powdered sugar to taste
1/4 cup rosewater
1/2 package filo dough
5 tablespoons unsalted butter
1 each egg
1/2 teaspoon cinnamon
  1. Grind butter, almonds and almond flavoring together with pounded gum arabic, rosewater and sugar. Grind and knead until solid. Chill.
  2. Roll into 3/4 inch cylinders.
  3. Brush two filo leaves with butter. Roll cylinders of almond up in them, tucking in the ends.
  4. Coil onto baking sheet with parchment. Repeat until filling is used up.
  5. Brush with egg/cinnamon lightly. Bake at 350º 30 minutes or until golden brown. Flip and bake 10 minutes longer. Flip onto serving plate and dust with cinnamon and powdered sugar.

Orange Salad Moroccan

5 each orange
1 bunch radish sliced
1/4 teaspoon salt
1 tablespoon orangeblossom water
1 teaspoon sugar optional
Carefully de-membrane oranges. Blood oranges are nice.
Lay oranges and radishes out. Pour over orangeblossom water, sugar and salt.

Ras El Hanout

2 tablespoons ground ginger
2 teaspoons black pepper
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons mace
2 teaspoons cardamom
2 teaspoons cinnamon
2 teaspoons turmeric
1 teaspoon coriander
1/4 teaspoon clove
1/4 teaspoon red pepper
or
4 each nutmeg
10 each rosebud
8 each cinnamon
12 each mace
1 teaspoon anise seed
1 teaspoon tumeric
1 each orris root
2 each red pepper
1/2 teaspoon lavender
1 tablespoon white pepper
1 tablespoon laos
2 tablespoons ground ginger
6 each clove
20 each allspice
1 tablespoon false cardamom
4 each black pepper
1 teaspoon long pepper
1 tablespoon coriander
1 teaspoon kalonji
1 teaspoon spanish fly (optional)
Grind it together one group or the other.

Sfinges

4 cups flour as needed
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
1 cup water as needed
1 quart peanut oil
  1. Blend half the flour and the rest of the ingredients into very wet dough.
  2. Slowly add flour and form soft dough. Let proof until doubled.
  3. Form into rings and deep fry until golden.
Notes: These are breakfast pastries, served with coffee or mint tea.

Zeilook Moroccan Salad

1 each red and green bell peppers chopped coarsely
1 large red onion slivered
2 small zucchini sliced thin and long
1/4 cup olive oil
3 tablespoons red wine vinegar subs. part lemon
1 teaspoon salt
1/4 teaspoon black pepper freshly ground
1 medium tomato chopped
1/4 bunch parsley preferably flat-leaf
1 teaspoon paprika
1 teaspoon fresh rosemary
1/2 teaspoon cumin or to taste
1 teaspoon garlic to taste
  1. Wok vegetables up to zucchini in dry wok or cast iron skillet.
  2. Chill briefly.
  3. Add olive oil, vinegar and/or lemon juice, salt, pepper, rosemary, paprika, cumin, garlic, tomato, and parsley.
  4. Adjust seasoning.
Notes: Adjust the thickness of your vegetables so they cook in the same length of time. Or do them separately.
Other possible vegetables include: carrots, cauliflower(cooks slowly,) fennel, green beans, and escarole(cooks fast.)

Sri Lankan Recipes
Ceylon Recipes 10/31/2003

Brinjal Pahi
Brinjal Sambol
Ceylon Cashew Curry
Ceylon Curry Powder
Cucumber Sambol
Ghee Rice
Hoppers
Kaytas
Kukul Vejenjana Ceylon Chicken Curry
Labu Malu Pirni
Lampries
Lampries Curry
Love Cake
Prawn Blachan

Brinjal Pahi

2 pounds eggplant pref. skinny
1 tablespoon salt
1 tablespoon tumeric
2 cups peanut oil for frying
1 tablespoon black mustard seed
1/2 pound onion
3/4 cup distilled vinegar
2 tablespoons garlic
2 tablespoons fresh ginger
1 1/2 tablespoons Ceylon curry powder
1/2 cup tamarind pulp
3 each jalapeno pref. red
1 each cinnamon stick
1 tablespoon sugar
1/4 teaspoon salt to taste
  1. Toss eggplant slices with salt and tumeric. Let stand an hour and drain.
  2. Fry slices until brown. Reserve 1/2 cup oil.
  3. Blenderize onion, ginger, garlic, mustard, vinegar. Wok in oil.
  4. Add eggplant, tamarind, curry powder. Simmer 10 minutes or so.
  5. Add sugar. Adjust seasoning.

Brinjal Sambol

1 pound eggplant pref. skinny
1 1/2 teaspoons salt
1 1/2 teaspoons tumeric
1 cup peanut oil for frying
2 each fresh chilies pref. red
1/2 pound onion finely slivered
3 tablespoons coconut cream
1 teaspoon lime juice to taste
  1. Toss eggplant slices with salt and tumeric. Let stand an hour and drain.
  2. Fry slices until brown. Drain.
  3. Toss with other ingredients and adjust seasoning.

Ceylon Cashew Curry

5 cups coconut milk
1 tablespoon garlic
1 pound onion finely sliced
2 each jalapeno seeded
1/2 teaspoon tumeric
1 teaspoon fresh ginger
1 each cinnamon stick
4 each rampé leaves
4 each fresh lemongrass
8 each curry leaves
1 pound cashews soaked overnight
1 teaspoon salt
1 tablespoon lime to taste
  1. Simmer everything except salt and lime until tender. If you have thin coconut milk and thick coconut milk, simmer all in thin coconut milk, then add thick and salt.
  2. Adjust seasoning.
This same curry is made with vegetables: beans, pumpkin, okra, chilies, potatoes, zucchini, asparagras...

Ceylon Curry Powder

1 tablespoon cinnamon
1 tablespoon fennel
1 tablespoon cumin
2 tablespoons coriander powder
1 teaspoon black pepper
Toast spices medium brown, then grind together.

Cucumber Sambol

2 each cucumber thinly sliced
2 teaspoons salt
1 cup coconut cream
2 each fresh red chili seeded and sliced
2 each jalapeno seeded and sliced
1/4 pound onion slivered thinly
2 tablespoons lemon juice to taste
  1. Salt cucumber 1/2 hour. Drain and rinse.
  2. Mix with remaining ingredients.

Ghee Rice

5 tablespoons ghee
1/2 cup onion
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon cardamom
1 teaspoon salt
1/2 teaspoon black pepper
3 cups basmati or jasmine rice
1/2 teaspoon tumeric
5 cups boiling water
  1. Wok onion in ghee. Add cinnamon, clove,tumeric
  2. Add rice, cardamons, and salt. Continue wokking until grains of rice are well-coated. Remove to heavy saucepan or rice cooker.
  3. Add boiling water. Cover and simmer 20 minutes. Let stand covered another couple minutes.

Hoppers

2 cups rice flour not glutinous
2 cups water as needed
1/2 teaspoon salt
1/4 teaspoon yeast optional
12 each egg optional
  1. Beat rice flour, water and salt to make thin batter. Optionally, mix in yeast and let sit a couple hours to overnight.
  2. Swirl into seasoned hopper pan

Kaytas

2 pounds ground meat finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon caraway seed
1/8 teaspoon black pepper
3 tablespoons coconut cream
2 tablespoons rice flour
1 cup ghee or peanutoil
1/2 pound onion thinly sliced
1/2 cup beef stock
1 teaspoon rice flour
1/4 teaspoon garam masala
  1. Grind together first 6 ingredients. Roll into balls.
  2. Fry onions in ghee, remove. Fry balls in ghee.
  3. Drain most of ghee, add rice flour and stock. Heat balls.
  4. Garnish with garam masala.
These can be much more Dutch in style(Frikkadels), with bread crumbs, fried diced onion, worcestershire sauce, dill. Rolled in egg, then bread crumbs, then fried.

Kukul Vejenjana Ceylon Chicken Curry

2 pounds chicken thighs without skin
1 pound onions sliced thin
4 tablespoons ghee or peanut oil
1 teaspoon tumeric
1 teaspoon coriander
1/4 teaspoon caraway seed ground
1/4 teaspoon clove ground
1/4 teaspoon sugar
2 tablespoons coconut fresh ground
1 cup coconut milk thin
1 cup coconut milk thick
1 teaspoon salt
2 stalks fresh lemongrass smashed
  1. Wok onions in ghee. Drain and reserve.
  2. Wok tumeric, coriander, caraway, clove, sugar. Add chicken, onions, and thin coconut milk. Simmer.
  3. Add thick coconut milk, salt, and lemongrass and simmer longer.

Labu Malu Pirni

2 pounds butternut squash
1/4 pound onion thinly sliced
2 tablespoons maldive fish powdered
1/2 teaspoon tumeric
1/2 teaspoon coriander powder
1/2 teaspoon fresh ginger
2 each jalapeno seeded and sliced
1/2 teaspoon salt
2 cups water
1 cup coconut cream
  1. Peel and cube squash. Boil with spices, fish, and water.
  2. When water is evaporated, add coconut cream (and maybe a little flour). Cook a couple minutes.

Lampries

1 cup ghee rice
2 tablespoons lampries curry
2 each kaytas
2 teaspoons brinjal pahit
1 teaspoon chilli sambol
1 teaspoon prawn blachan
2 tablespoons coconut milk thick
1 each banana leaf square 12x12
1 each aluminum foil 12x12
For each lampries (Dutch Lomprijst), wrap ingredients in banana leaf, then foil.
Bake 20 minutes to serve. These can be frozen.

Lampries Curry

1 pound lamb
1/2 teaspoon cardamom
1/2 teaspoon black peppercorns
2 teaspoons salt
1 quart water as needed
1 pound chicken thighs without skin
1 pound pork diced
1 tablespoon ghee
2 pounds onion finely chopped
1/8 pound garlic
1 tablespoon fresh ginger
2 teaspoons neem leaves powdered
1/4 teaspoon fenugreek seed
4 tablespoons Ceylon curry powder
1 teaspoon tumeric
1 teaspoon cayenne
1 each cinnamon stick
1 teaspoon cardamom
8 each rampé leaves
12 each fresh lemongrass leaves
5 cups coconut milk
2 teaspoons salt
2 tablespoons lemon juice pref. 1 t. concentra
  1. Simmer beef and lamb with cardamon, peppercorns, salt and water 1/2 hour. Add chicken and simmer 15 minutes more. Drain, reserving stock for cooking rice in lampries.
  2. Dice meats.
  3. Wok onions, garlic, ginger, and curry leaf until onions brown. Add spices, pork and half the coconut milk. Simmer 30 minutes, add parboiled meats and simmer further an hour. Reduce sauce, add lemon juice. Adjust seasoning. Remove leaves and etc. if desired.

Love Cake

1/2 pound semolina flour
1 pound sugar
1/2 pound butter
1 1/2 pounds cashews
3/4 cup canned pumpkin
3/4 cup rosewater
2 tablespoons almond extract
1/4 cup brandy
1/4 cup honey
1/2 teaspoon cardamom
1/2 teaspoon clove
1/2 teaspoon cinnamon
3/4 teaspoon lime zest or kaffir leaf shred
12 each egg separated
1/2 teaspoon salt
  1. Wok semolina, cashews and butter until very lightly browned. If you have time, stir in a lime leaf and let this mixture rest over night.
  2. Mix everything except the eggwhites together. (You separated them, right?)
  3. Whip eggwhites to peaks, fold into mixture.
  4. Pour into parchment lined pan 3/4-1 inch thick, bake in moderate 350º oven about 25 minutes until done.

Prawn Blachan

1 cup prawn powder
1/2 cup coconut dried
2 teaspoons cayenne to taste
1 pound onion
1/8 pound garlic
1 tablespoon fresh ginger
1/2 cup lime juice
1 teaspoon salt to taste
  1. Toast prawn powder, then coconut, in dry wok.
  2. Grind all ingredients together. Adjust seasoning.

Viet Recipes

Goi Cuon Viet Rolls
Nuoc Cham
Nuoc Leo Viet Peanut Sauce
Viet Carrot-Radish Pickle
Goi Mang Tom Thit Bamboo shoot Appetizer
Dragon Portabellos/Chicken
Pho Vietnamese Beef Noodle Soup
Viet Relish/Salad Platter
Viet Glazed Pecans Salad
Cha Gio Chay Veg Spring Rolls

Goi Cuon Viet Rolls

Serving Size: 32
4 packages rice paper
4 packages rice noodles pref. fresh
4 medium carrot
4 small daikon
2 bunches fresh mint
2 bunches cilantro
1 pound shrimp
1 pound pork tenderloin
2 tablespoons peanut oil
1 1/3 tablespoons fish sauce
1 1/3 tablespoons garlic
1 tablespoon ginger fresh
1 tablespoon sugar
2 jars hoisin sauce
1 pound baby lettuce leaves
3 each avocado
  1. Soak rice sticks in very hot water until chewy. Soak rice papers briefly and stack separated by damp towels. Discard split or broken papers.
  2. Peel and cook shrimp if necessary. Slice pork very thinly. Wok with peanut oil, fish sauce, garlic, ginger and sugar.
  3. Shred and mix daikon and carrots. Discard tough stems of cilantro and mint.
  4. Lay out soaked rice paper. Starting from the bottom nearest, lay out strips of rice noodles, carrot/daikon, baby greens, avocado (if used,) pork, shrimp, smear of hoisin.
  5. Roll away from you tightly. Finished rolls should be about 1 inch thick.
  6. Slice each roll into thirds and serve with Viet Peanut Sauce.

Nuoc Cham

Serving Size: 10
1 tablespoon garlic
1 each red chiles
2 tablespoons sugar
1/2 each lime
4 tablespoons fish sauce
4 tablespoons water
Blenderize
Nuoc Leo Viet Peanut Sauce
Serving Size: 10
1 tablespoon peanut oil
2 teaspoons garlic
1 cup water
2 tablespoons sugar
1 tablespoon peanut butter
1 teaspoon tomato paste
1 tablespoon roasted tahini
1 tablespoon miso
4 each kalamata olive seeded, mashed
1 tablespoon red chiles sub cayenne
2 tablespoons peanuts, dry-roasted grated, sub p-butter
1 tablespoon distilled vinegar to taste
salt to taste
  1. Wok garlic briefly in oil.
  2. Add water, miso, tomato paste, peanut butter, tahini, chilies, olives, and sugar. Simmer briefly. Add grated peanuts, vinegar and salt to taste.

Viet Carrot-Radish Pickle

Serving Size: 10
2 each carrot
2 bunches radish
1/2 cup vinegar ricewine or distilled
1 cup water
1/2 cup sugar
1/4 teaspoon salt
  1. Bring vinegar to boil. Add thin sliced radishes. Stir. Add everything else. Let stand at least 15 minutes.

Iced Lemon Tea

Serving Size: 16
1 cup jasmine tea
2 quarts boiling water
2 cups sugar, to taste
3 quarts ice
1 cup lime juice to taste
Make strong tea. Strain. Sweeten. Pour over ice with lime juice.

Goi Mang Tom Thit Bamboo shoot Appetizer

Serving Size: 8
1 tablespoon peanut oil
1 small red onion diced
1 teaspoon garlic
6 ounces pork chopped or gr. pork
1/2 cup chicken stock optional
6 ounces shrimp finely chopped
8 ounces bamboo shoots finely chopped
1 tablespoon fish sauce
1/8 teaspoon black pepper
2 tablespoons sesame seeds toasted
3 tablespoons peanuts toasted and grated
2 tablespoons mint finely chopped
1 package shrimp chips puffed
  1. Wok onion in peanut oil until soft. Add garlic and pork, wokking until pork is almost done. Add optional chicken stock or water a little at a time to prevent burning.
  2. Add shrimp, bamboo shoots, fish sauce and black pepper and continue wokking until shrimp is done. Add sesame and peanut. Adjust seasoning, add mint. Serve as dip with shrimp chips

Dragon Portabellos

Serving Size: 8
2 cups chicken stock no seasoning
1/2 cup rice wine vinegar
1 1/3 tablespoons fresh garlic finely chopped
1 1/3 tablespoons fresh ginger finely slivered
2 tablespoons fish sauce
1 pound portabellos, sliced Or calamari, chicken, scallops...
1 1/3 tablespoons peanut oil optional
4 small onion slivered
3/4 cup bamboo shoots strips
3/4 cup shiitake mushrooms soaked and slivered
4 each jalapeno finely chopped, opt.
1/4 cup cornstarch mixed with water
1/2 cup fresh cilantro chopped
1/2 cup fresh mint chopped
  1. Blenderize fish sauce, ginger, garlic, rice wine vinegar, chicken stock and jalapeno (if desired). Adjust seasoning. Strain if desired. This sauce will keep a week or so.
  2. Wok bamboo shoots, onions, and shiitake mushrooms in peanut oil. Add calamari. Add sauce. When sauce boils, add corn starch mixed in a little water and continue wokking until mixture is thick. All the cornstarch may not be necessary.
  3. Add herbs, reserving some for garnish.
On a normal (cold) stove, split this into batches. If it takes longer than about a minute to cook, too much is being attempted. This same sauce is good with chicken, basa, prawns, pork, scallops, and tofu (for veg version, use mushroom stock and fermented tofu with soy.)

Pho Vietnamese Beef Noodle Soup

Serving Size: 6
2 pounds beef shank
4 each star anise
12 cloves garlic smashed slightly
2 tablespoons fresh ginger sliced thick
2 small onion chopped skin on
2 stalks fresh lemongrass smashed slightly,opt
8 each peppercorns smashed slightly
8 cups water
2 tablespoons distilled vinegar to taste
1 tablespoon miso optional
1 tablespoon fish sauce
1 package rice noodles preferably fresh
1 pound flank steak frozen, sliced xthin
1 each jalapeno sliced, to taste
1/4 pound bean sprouts rinsed
1/2 bunch cilantro sprigs
1 1/2 each limes or lemons
1/2 bunch basil preferablyThai
1/2 each onion sliced very thin
2 tablespoons green onion sliced very thin
  1. Wok first seven ingredients in dry wok or cast iron until slightly charred.
  2. Add water, fish sauce, vinegar, bring to a boil, lower to a simmer one and one-half hours. Skim scum if desired.
  3. Drain stock, pressing to extract all juices. Reserve meat and gristle if desired.
  4. Add optional miso, adjust flavoring with salt, vinegar, black pepper as needed.
  5. If using dried ricesticks, soak about 20 minutes in warm water. Drain.
  6. Make a plate of sprouts, lime wedges, chilis, cilantro, basil.
  7. To serve, heat stock to boil with onion slices.
  8. Place rice sticks and beef slices, including some of the shank meat if you are using it, in six warmed bowls.
  9. Ladle stock over and garnish with green onions.
  10. To eat, guests add cilantro, basil, sprouts, squirt of lime at table.
  11. Some like red chili-vinegar-salt hot sauce and hoisin sauce as well

Viet Relish/Salad Platter

cilantro
mint
boston lettuce
cucumber
thai basil
scallion or garlic chive
fennel
Lay out and serve with Viet meals.

Cha Gio Chay Veg Spring Rolls

Serving Size: 10
2 ounces cellophane noodles soaked and snipped 2 inch lengths
1 package firm tofu cubed finely
4 each potato peeled and stripped
1/4 cup tree ears soaked and shredded
2 cups bean sprouts
2 each carrot shredded
2 each leek whites chopped
1/4 teaspoon black pepper
1/2 teaspoon salt optional
1 package rice paper soaked and quartered
1/4 cup cornstarch partially cooked in a little water
2 cups peanut oil
  1. Make filling of first nine ingredients. Adjust taste. Roll tablespoon of filling into rice paper quarters as tightly as possible. Seal with cornstarch.
  2. Shallow-fry or deep-fry, turning once.
Serve with nuoc cham or nuoc leo

Viet Glazed Pecans Salad

Serving Size: 10
1/2 pound pecan halves
1/2 teaspoon salt to taste
1 cup sugar
1 each egg white beaten
1 tablespoon water
3 each pommelo sub. grapefruit
1/2 each red cabbage x-finely sliced
1 pound jicama
3 tablespoons lime juice
1 tablespoon sesame oil not roasted
1 teaspoon garlic
1 teaspoon fish sauce
1/8 teaspoon xanthan gum
1/4 teaspoon black pepper
1 tablespoon sugar
2 tablespoons cilantro
2 tablespoons fresh mint
1 head lettuce
  1. Preheat oven to 350 degrees F
  2. Toss pecans with egg white and water, then salt and sugar.
  3. Line two baking sheets with parchment. Spread pecans in pan. Bake until pecans are toasted, 10 to 15 minutes.
  4. Cut jicama into matchsticks. Cut all membranes off grapefruit.
  5. Blenderize sesame oil, garlic, fish sauce, gum(optional,) pepper and sugar. Adjust.
  6. Lay out lettuce, toss everything else together, garnishing with some of the herbs.

Spanish Recipes

Garbanzo a la Catalana
Garbanzo Marinata
Gazpacho
Migas
Gypsy Stewpot
Paella
Pan Spanish Bread
Pisto Manchego
Romescu
Tortilla Espanola

Garbanzo a la Catalana

6 cups chickpeas
4 tablespoons olive oil
1/2 pound ham
1/4 pound bacon
1 each onion
1 each green bell pepper
1 tablespoon garlic
1/2 pound sausage linguica or other smoked garlic sausage
1 pound tomato
1 each red bell pepper
1/2 teaspoon saffron
1 tablespoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 teaspoon salt to taste

Garbanzo Marinata

2 cups chickpeas cooked
2 tablespoons olive oil
1/4 cup wine vinegar
1/4 cup flatleaf parsley minced
1/2 pound red bell pepper roasted and skinned
3 each green onion
1/2 teaspoon salt to taste
1/4 teaspoon black pepper
Mix and marinate.

Gazpacho

3 tomatoes diced (3-1/2 cups)
1 cucumber diced
1 large green bell pepper diced
3 celery stalks diced
1 large red onion diced
1 bunch green onions diced
3 cloves garlic minced
1 1/2 cups parsley
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 cup tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups water to taste
In a 4-quart serving bowl, stir together all ingredients. Let mixture marinate in refrigerator for 1 to 24 hours. Serve chilled with Migas, but not ice-cold.

Migas

1 each bread diced
1 cup olive oil
Fry it

Gypsy Stewpot

1 cup chickpeas
3/4 cup navy beans
1/2 pound green beans
1/2 pound zucchini
3 each pears
1 teaspoon salt
1 slice bread
1 tablespoon garlic
1/4 cup almonds blanched
1 each onion
2 each tomato
1 tablespoon paprika
1/8 teaspoon saffron
1/3 cup olive oil
2 tablespoons wine vinegar
1/4 teaspoon black pepper to taste
Bring chickpeas and white beans to a boil, simmer until almost done, 30-45 minutes.
Fry onion and garlic until golden, add to simmering mixture. Add pears, green beans, salt and squash.
Fry bread in olive oil until light brown, grind or blenderize with saffron and almonds and a little water. Add to stew with tomatoes and paprika.
Adjust seasoning with salt, pepper and vinegar.

Paella

1 each chicken 12 pieces
1 pound garlic sausage
1 pound clams purged
1 pound shrimp shelled
1 cup artichoke hearts
1/2 pound pork 1/4-inch dice
1 large onion
1 tablespoon garlic
1 each red bell pepper strips
1 each green bell pepper strips
2 cups canned tomatoes finely chopped
6 cups rice
1/2 teaspoon saffron pulverized
1/2 teaspoon paprika optional
1 tablespoon salt to taste
1 cup olive oil
12 cups boiling water
1 cup peas
1 pound calamari cleaned
3 each lemons wedges
  1. Fry chicken slowly in1/2 cup olive oil until well browned. Boil sausage in water until firm; slice 1/4 inch thick, brown lightly.
  2. Make sofrito: Brown pork in 1/2 cup oil, then add onion, garlic, peppers and tomato cooking stirring constantly until thick.
  3. Stir in rice, salt, saffron, optional paprika, and boiling water and bring to a boil. Scatter artichokes, chicken, sausage, clams(hinge side down), calamari on top of rice.
  4. Bake uncovered in 400º oven 25-30 minutes, scattering peas over for the last 5 minutes. Let stand covered for 5 minutes. Serve with lemon wedges

Pan Spanish Bread

1 pound flour Part whole wheat OK
1 tablespoon active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water as needed
2 1/2 tablespoons olive oil
  1. In a food processor fitted with a steel blade, process 3/4 of the flour, yeast, sugar, and salt just to blend.
  2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. Dough should be somewhat sticky to start. Let stand 5 minutes then add more flour and process 30 to 60 seconds longer. Dough should feel smooth, elastic, somewhat dryand warm but not hot. Spanish bread is traditionally somewhat dry and undersalted
  3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
  4. Remove dough. Shape into round loaves, flouring heavily. Let rise, about 30 minutes. Bake at 375º until done, about 40 minutes.

Pisto Manchego

1 each onion
1 each red and green bell peppers
2 each zucchini
1/2 cup tomato puree
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 each egg
1 each hard-boiled egg
1 bunch parsley
  1. Sauté chopped vegetables together until soft. Add tomato.
  2. Just before serving, add beaten egg. Garnish with chopped egg.
Or use peeled seeded fresh tomatoes.

Romescu

1 cup almonds
1/2 cup olive oil
1/4 cup chiles de arbol to taste
1/2 teaspoon salt to taste
1 tablespoon paprika pref. Spanish
1 tablespoon white wine vinegar
1/2 cup water as needed
Blenderize and adjust seasoning.

Tortilla Espanola

8 each egg
1 pound potato
1 each onion diced
1/4 cup olive oil
1 each red and green bell pepper chopped
2 each tomato chopped
1/4 teaspoon salt and pepper to taste
1/2 teaspoon garlic
  1. Peel and slice potatoes 1/8" thick. Sauté with half the onion slowly in olive oil. Drain, reserving oil. Mix with beaten eggs. Let stand a couple minutes.
  2. Wok remainder of onion with garlic and bell peppers in oil. Drain, reserving oil. Add tomatoes, salt and pepper. Reserve.
  3. Slowly fry egg mixture in olive oil, in batches as needed, until set. Mixture should be no more than 1/2" thick.
  4. Serve in wedges with sauce on top. Garnish with scallions or parsley.

MidEast Recipes

Joze Aish Basic MidEast Bread
Duk'kah Egyptian Spice Mix
Baba Ghanoosch
Koushari Egyptian Cassoulet
Persian Chicken and Etc.
Loukamades
Feta Salad
Kizartmasi Turkish BeerBatter Fritters
Skordalia
Avgolemono Soup and Etc.
Kadin Göbegi Woman's Navels
Yahk dar-behesht Ice in Heaven Persian Pudding
Sekanjabin

Joze Aish Basic MidEast Bread

1 quart flour Part whole wheat OK
1 1/4 teaspoons active dry yeast
1 1/4 tablespoons sugar
1 7/8 teaspoons salt
1 1/4 cups warm water
2 1/2 tablespoons olive oil
2 tablespoons corn meal
  1. In a food processor fitted with a steel blade, process flour, yeast, sugar, and salt just to blend.
  2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
  3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
  4. Remove dough. Shape. Let rise, about 30 minutes. Bake

Duk'kah Egyptian Spice Mix

1 ounce sesame seeds
1 ounce cumin seeds
1 ounce coriander seeds
1/2 teaspoon black pepper
1 teaspoon salt
Toast and grind. Use as condiment or dip with bread

Baba Ghanoosch

1 pound eggplant
2 ounces tahini
1 tablespoon garlic
1 teaspoon salt
1 tablespoon lemon juice
3 tablespoons olive oil
1/4 teaspoon pepper pref. white
Burn or fry eggplant until soft. Blenderize with remaining ingredients. Adjust seasoning.

Kerkady

1 cup hibiscus flowers ( 1/2 teaspoon cinnamon optional)
1 gallon water
1/2 cup lemon juice
3 cups sugar
Rinse and boil flowers with water 30 minutes. Strain, chill, adjust flavor with sugar and lemon.

Koushari Egyptian Cassoulet

1 pound lentils
3 pounds calrose rice
1 pound macaroni mixed pasta
1/2 cup olive oil
1 can tomato paste
1 pound onion
1/2 cup garlic
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon white wine vinegar
1/4 teaspoon cayenne
Cook lentils.
Wok rice in some of the olive oil. Add salt, water and cook. Mix with lentils.
Sliver and deep-fry some of the onions.
Dice and wok the rest of the onions in rest of the oil, wok garlic.
Add tomato paste, water enough to thin, black pepper, vinegar, cayenne and simmer briefly.
Cook pasta and drain.
To serve, put pasta in bowl. Cover with rice and lentils, then tomato sauce.
Garnish with fried onions.

Persian Chicken and Etc.

1/4 pound mushroom sliced thick
8 ounces chicken breast, and /or Etc.
1 tablespoon clarified butter
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1 cup pomegranate juice
1/4 cup heavy cream
2 tablespoons fresh mint chopped
Wok all ingredients together over high heat until sauce coats spoon heavily. Depending on how large a batch you are making and how hot your stove, it may be advisable to strain out the chicken and mushrooms to concentrate down the sauce without overcooking the chicken.
Add mint and serve.
The dish is excellent with different varieties of mushrooms, prawns, lobster, firm white fish, calamari, scallops...

Loukamades

4 cups flour
1 tablespoon yeast
2 cups milk
1 teaspoon salt
1/2 cup butter
3 cups sugar
1 teaspoon cinnamon
2 each orange
1/2 cup walnuts
Make dough. Let rise. Make syrup. Drop dough into deep-fat. Drain. Serve in syrup with chopped walnuts

Feta Salad

1 pound feta cheese
4 each tomato
2 each cucumber
1/2 pound kalamata olive
2 each red onions
1/2 cup olive oil
1/4 teaspoon black pepper
1/4 cup red wine vinegar
1/2 teaspoon oregano
Dice feta, chop vegetables, mix all together.

Kizartmasi Turkish BeerBatter Fritters

1 cup beer light
1 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pounds cauliflower
2 each onion
Mix beer with flour and salt and pepper to make light batter. Fold in thick sliced onions and thin cauliflower florets (blanched if desired). Deep-Fry and drain.

Skordalia

2 tablespoons walnuts
3 tablespoons french bread subs. potato, mashed
2 tablespoons garlic to taste
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil or more
  1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

Avgolemono Soup

3 tablespoons olive oil
2 medium onions coarsely chopped
1/2 cup rice
1/2 small celery sliced
8 cups chicken stock
2 large eggs lightly beaten
Juice of 2 lemons to taste
Salt and coarsely ground black pepper to taste
1 medium chicken breast slivered
  1. Heat the olive oil in a large heavy pot over low heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes.
  2. Add the chicken broth, rice, celery and simmer the soup until the rice is tender, about 20 minutes. Add chicken breast. Cool the soup slightly.
  3. Beat the eggs and lemon juice together in a small bowl. Whisking constantly, slowly pour 1 cup of the warm soup broth into the egg mixture to temper it. Whisk this mixture gradually back into the soup. Season with salt and pepper and stir in the chopped dill. Reheat the soup very gently over low heat. (Do not boil or the eggs will curdle.)

Kadin Göbegi Woman's Navels

1 3/4 cups water
6 tablespoons butter
1 1/2 cups flour
2 teaspoons sugar
1 dash salt
2 each egg
1 each egg yolk
3/4 quart water
2 pounds sugar
2 tablespoons lemon juice
2 tablespoons rosewater
1 cup whipping cream
2 tablespoons pistachio nuts chopped
  1. Boil water, butter, sugar and salt.
  2. Mix in flour, stir 5 minutes.
  3. When mixture cools, beat in eggs.
  4. Boil next water and sugar into syrup. Let cool, add lemon and rosewater.
  5. Dimple prune-sized balls or slit sides of ovals (Dilber Dudagi Beautiful WomanLips.) Place on parchment.
  6. Let rest in warm oil 10 minutes, then fry.
  7. Soak in cold syrup. Drain and serve with whipped cream and pistachios.

Yahk dar-behesht Ice in Heaven Persian Pudding

3/4 cup cornstarch
3/4 cup rice flour
3 cups water
1 quart milk
1 1/2 cups sugar
1 1/2 cups rosewater
1 cups almonds ground
1 teaspoon cardamon ground
3 tablespoons almond slivers
1 each pomegranates (or)
4 tablespoons pomegranate molasses
  1. Cook milk, water, cornstarch, rice flour, and sugar until thick.
  2. Add ground almonds (lightly toasted is a little better), rosewater and cardamon.
  3. Put in small molds. Chill.
  4. To serve, unmold. Sprinkle with nuts and fresh pomegranate seeds (if you can get them) or a drizzle of pomegranate molasses.

Sekanjabin

3/4 cup vinegar
3/4 quart water
3/4 quart sugar
1 1/2 teaspoons salt to taste
3/4 quart fresh mint leaves firmly packed
3 heads romaine lettuce inner leaves
1 package pita bread
  1. Boil vinegar, sugar, water and salt a couple minutes. Add mint. Strain after a couple minutes. Cool.
  2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.

Sauce Recipes

Page Numbers Refer to Sauce text
Adobo
Avgolemono Greek Egg-Lemon Sauce
Béarnaise p. 347 Foyot, Choron
Beef Stroganov
Berberé Paste II
Beurre Blanc p. 383 regular, reduced cream
Boletos Aliter
But'echa'
Carmel p. 553
Chicken-Groundnut Stew
Chicken-Mushroom Vindaloo
Cheatan Chatni
Chocolate p. 550
Chutney p. 426 fruit
Crème Anglaise p. 544 Chocolate, coffee
Compound butter p. 389
Cumberland Sauce
Demi Glace P. 159 Robert, Bordelaise, Bigarade
Dinuguan II
Djawa
Dragon Chicken
Fesenjan
Flavored oil p. 404 Chili oil
Fruit coulis Eric Gado-Gado Indonesian Peanut-CoconutMilk Sauce
Gastric p. 181
Glace de Viande p. 103
Hollandaise student variations
Integral meat p. 223
Kadhi
Kaju Chatni
Ketjap Manis Indonesian Soy Sauce
Kickshaw
Korma
Lobster sauce p. 299 Eric's variation
Me Saltsa
Murg Makhanwallah
Nasturtium Butter
Paprikascirske Marinade
Persian Chicken
Pudeena Chatni
Puree p. 442 Red bell pepper
Raita
Remoulade Sauce
Rendang
Romescu
Saag Ghoste
Sabayon p. 549 Champagne, Riesling
Salsa Eric Mango salsa
Sambal Iris
Sekanjabin
Skordalia
Veloute p. 197 Normandy
Zabaglione

Adobo

2 pounds pork
2 pounds chicken
1 cup distilled vinegar
1 cup chicken stock
1 cup garlic
1/4 teaspoon black pepper
2 tablespoons soy sauce to taste
3 tablespoons peanut oil
3 each tomato
1/4 bunch flatleaf parsley
  1. Boil pork and chicken in stock, vinegar, garlic, soy sauce, and pepper until tender.
  2. Drain, reserving liquid. Concentrate liquid into glaze
  3. Fry pieces of meat in oil. Mix all together. Balance flavors. Garnish with tomato and parsley

Avgolemono Greek Egg-Lemon Sauce

1/2 quart chicken stock
1/2 quart water
2 tablespoons cornstarch sub cooked rice
1 teaspoon salt
6 each egg
2 each egg yolk
1/2 cup lemon juice
1/4 teaspoon black pepper pref. freshly ground
  1. Starch chicken stock, or blenderize with cooked rice.
  2. Add water, eggs, yolks, lemon juice, salt and pepper.
  3. Beat over heat until thick, being careful not to curdle mixture.
Serve immediately

Beef Stroganov

2 tablespoons mustard
2 tablespoons sugar
4 teaspoons salt
2 tablespoons hot water
4 tablespoons oil
8 cups onion thinly sliced
1 pound mushroom thinly sliced
4 pounds tri-tip
1 teaspoon black pepper to taste
1 pint sour cream
  1. Cut meat across grain 1/4x1/4x2. Mix dry mustard, sugar and salt with hot water.
  2. Wok onions and mushrooms in 2 tablespoons oil gently, gently. Reserve.
  3. Wok beef hard in batches in remaining oil until brown, transferring to mushroom mix when done.
  4. Add salt, pepper, mustard and sour cream. Heat briefly, adjust seasoning
Serve with straw potatoes.

Berberé Paste II

1 teaspoon ground ginger
1/2 teaspoon cardamon
1/2 teaspoon coriander
1/2 teaspoon fenugreek seed
1/4 teaspoon nutmeg
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon allspice
2 tablespoons onion
1 tablespoon garlic
2 tablespoons salt
3 tablespoons red wine
1 cup paprika
2 tablespoons cayenne to taste
1/2 teaspoon black pepper
1 cup water
  1. Toast dry spices. Grind with everything else. Simmer 10 minutes.
Keep film of oil on top to preserve indefinitely.
Sometimes this is done with tomato paste instead of wine.

Boletos Aliter

2 pounds mushroom
2 tablespoons fresh lovage
1/2 teaspoon black pepper
2 tablespoons fish sauce
1 teaspoon honey to taste
4 tablespoons olive oil
1 tablespoon white wine vinegar to taste
1/4 pound baby lettuce leaves
1/2 cup vinaigrette to taste
Wok first seven ingredients. Chill. Serve over dressed greens

But'echa'

2 cups chickpea flour
1/4 cup berbere
2 cups water
1/2 cup oil
1 cup red onion
1 tablespoon mustard
2 tablespoons lemon juice
1/4 teaspoon black pepper
1/2 teaspoon salt to taste
1 each green bell pepper
  1. Mix chickpea flour with berbere and water. Simmer 10-20 minutes.
  2. Meanwhile, wok onions without oil gently until transparent.
  3. Mix all together, adjust flavoring.

Cheatan Chatni

1 1/4 quarts preserves
1/3 cup chai now extract
1 2/3 tablespoons salt
1/3 cup distilled vinegar
1/3 cup garlic chopped or ground
2 1/2 teaspoons black pepper freshly ground
1/3 cup fresh ginger slivered, optional
Any type of jam or preserves can be used.
Mix all ingredients together and adjust balance.

Chicken-Groundnut Stew

3 pounds chicken
1 tablespoon salt
1 tablespoon ground ginger
2 tablespoons peanut oil
1 medium onion
1 cup tomato paste
2 tablespoons ground shrimp powdered
2 teaspoons garlic
1/2 teaspoon fresh ginger
1/4 teaspoon cayenne
1/2 teaspoon white pepper
3 cups chicken stock
3 each jalapeno whole
1 cup okra optional
1 cup peanut butter
8 each hard-boiled egg shelled
  1. Mix chicken strips with mixture of salt and dry ginger.
  2. Wok onions in oil until soft.
  3. Add chicken stock, tomato paste, shrimp, garlic, fresh ginger, fresh chili, cayenne and white pepper. Simmer 10 minutes.
  4. Add peanut butter, chicken strips, okra and hard-boiled egg. Simmer until chicken is done.
Adjust seasoning and consistency.

Chicken-Mushroom Vindaloo

1/4 cup peanut oil
5 1/3 pounds chicken thighs without skin
2/3 pound mushroom
1 teaspoon salt
2 pounds onion
3/4 ounce fresh ginger sliced across fibers
3 1/4 ounces garlic
2 teaspoons cinnamon pref. Ceylon
1/2 teaspoon tumeric
1/2 teaspoon cloves
1/2 teaspoon black pepper
1/2 teaspoon chili flakes to taste
1/2 quart tamarind pulp
2 tablespoons distilled vinegar to taste
2 tablespoons cilantro garnish
  1. Wok whole button mushrooms or pieces of larger mushrooms with salt in ghee over high heat until thoroughly browned and all juices concentrated to glaze. If spicy dish is desired, first fry chili flakes/cayenne with the mushrooms.
  2. Blenderize onions, garlic, cinnamon, cloves, tumeric with sufficient water to thoroughly pulverize the mixture.
  3. Add spice mixture to wok and continue wokking until browned, adding splashes of water as needed to prevent burning. For best flavor, brown long and carefully.
  4. Add tamarind, black pepper, and vinegar. Simmer briefly. Adjust seasoning.
  5. Serve garnished with cilantro.
Originally from Goa, a Portuguese enclave in Southwest India, this dish is robust and satisfying whether it is mild or searingly hot (the flavors blend well with habanero chilies.) This dish keeps and reheats very well as it was originally developed as a way to preserve meats in the tropics without refrigeration.
One of the most popular offerings at India Joze Restaurant for over twenty years, we used it as a braising sauce with choices of boneless pork tenderloin, fried tofu triangles, boneless chicken breast, calamari, or prawns. To prevent scorching and for added depth of flavor, add a little water or chicken stock as you cook the accompaniments in the vindaloo.

Cumberland Sauce

1 3/8 cups red currant jelly
3/8 cup port wine ruby
2 1/8 teaspoons orange zest
1 1/8 tablespoons lemon zest
2 7/8 tablespoons frozen orange juice
2 7/8 tablespoons lemon juice
3/8 cup shallots finely chopped
2 1/8 teaspoons dry mustard
1 1/8 teaspoons ground ginger
1 1/8 teaspoons black pepper
3/8 teaspoon salt
  1. Combine all the ingredients in a small saucepan over medium-low heat. Stir frequently until the jelly has melted, 5 to 10 minutes. Remove to a bowl and cool to room temperature.
  2. Refrigerate until the sauce sets to the consistency of jelly, about 2 hours. Cumberland sauce will keep covered in the refrigerator for up to 2 days.

Dinuguan II

1 tablespoon oil
3/4 cup garlic minced or pressed
2 tablespoons fresh ginger
2 pounds pork pork belly
3 each red chiles
1 pound onion thinly sliced
1 each bay leaf
1 cup tamarind pulp
4 cups pork blood
3/4 pound pork livers
salt
pepper (optional)
1 tbsp. of cooking oil
Refrigerate the pig’s blood until needed.
Heat a heavy casserole. Pour in the cooking oil. When the oil starts to smoke, add the garlic and ginger. Saute until fragrant. Add the pork pieces and cook over high heat until the edges of the pork start to brown. Add the onions, chili peppers, bay leaf and continue cooking until the onions are transparent. Season with salt and pepper, if using. Pour in tamarind and just enough water to cover. Bring to a boil, lower the heat, cover and simmer for 30-45 minutes or until the pork is very tender. Add more water, a little at a time, if the liquid dries up before the pork is cooked.
Meanwhile, minced the liver. Season with a little salt.
When the pork is tender and most of the liquid has evaporated, take the pig’s blood out of the refrigerator. Transfer to a clean bowl. With you hands, mash solid masses to a pulp. Pour the mashed blood and the liquid into the casserole. Bring to a boil. Cook over medium heat, stirring, for about 5 minutes. Add the minced liver and cook for another minute or two. Add more salt if necessary.
Serve the dinuguan hot with puto (sweet rice cakes) or steamed rice.

Djawa

2 tablespoons peanut oil
2 tablespoons fresh ginger slivered or chopped
1 tablespoon garlic chopped or paste
1/2 teaspoon white pepper ground
4 tablespoons tamarind pulp to taste
3 tablespoons brown sugar to taste
1 teaspoon jalapeno chili water optional
1 tablespoon soy sauce to taste
1/2 cup fresh basil
1 cup water
  1. Blend ingredients.
Makes about 2 cups.
Notes: Use to make Tofu, Chicken, Calamari, Prawn, Tempeh, Lamb Djawa.
Cook whatever it is and add the sauce late.
Keeps 2 weeks under refrigeration

Dragon Chicken

1 pound chicken breast, no skin, no bone, R-T-C 2x1/2x1/2" strips
2 teaspoons peanut oil optional
1 medium onion slivered
1/2 cup bamboo shoots strips
1 ounce shiitake mushrooms soaked and slivered
1 tablespoon fresh ginger
1 tablespoon fresh garlic
2 teaspoons fish sauce to taste
2 each jalapeno finely chopped, opt.
1/4 cup rice wine vinegar
1/2 cup chicken stock no seasoning
2 tablespoons cornstarch mixed with water
1/4 bunch fresh cilantro chopped
1/4 bunch fresh mint chopped
First, make sauce. Blenderize shiitake soaking liquid, garlic, ginger, fish sauce, jalapeno, rice wine vinegar and chicken stock. If desired, let stand a few minutes, then strain.
Wok chicken, bamboo shoots, onions, and shiitake mushrooms in peanut oil.
When chicken is almost done, add sauce. For low fat version, wok all in sauce without oil.
Add corn starch mixed in a little water and continue wokking until mixture is thick.
Add herbs, reserving some for garnish.

Fesenjan

4 each duck
1 pounds walnuts
1 pint pomegranate juice or pomegranate syrup&water
2 teaspoons cinnamon
2 quarts chicken stock
1 teaspoon black pepper
2 teaspoons salt
3/4 each pomegranates
  1. Brown ducks, cut into pieces as desired.
  2. Simmer in chicken stock (or duck stock if you have it) with salt, cinnamon, and pomegranate juice about 1/2 hour until almost tender.
  3. Remove duck from cooking liquid. Concentrate liquid or add stock/water/pomegranate juice to give appropriate amount of sauce.
  4. Blenderize liquid with walnuts to give appropriate consistency.
  5. Balance flavor with salt, pepper, pomegranate juice.
  6. Add duck pieces and very slowly simmer or bake until done.
  7. Serve heavily garnished with fresh pomegranate seeds, if available, or a drizzle of pomegranate syrup if not.

Gado-Gado Indonesian Peanut-CoconutMilk Sauce

1 1/2 tablespoons peanut oil
3/4 each onion chopped fine
1 tablespoon fresh ginger slivered or chopped
2 tablespoons garlic chopped or paste
1/4 teaspoon shrimp paste optional
3/8 teaspoon bay leaf or daun salaam
1 1/2 cups coconut milk
1 1/2 cups peanut butter natural
1/4 teaspoon white pepper to taste
1 1/2 tablespoons tamarind pulp to taste
1 1/2 tablespoons brown sugar to taste
1 1/2 teaspoons jalapeno chili water optional
1 1/2 teaspoons salt to taste
1 1/2 cups water as needed
  1. Wok shrimp paste, (optional,) onion, ginger, and garlic in oil until soft.
  2. Add coconut milk, bay leaf, peanut butter, salt, tamarind, pepper, chiliwater, and water to taste.
  3. Simmer briefly
Makes about 3 cups.

Japanese Miso Dressing

1/4 cup peanut oil
2 tablespoons miso
3 teaspoons rice wine vinegar
1 teaspoon fresh ginger grated
1/2 teaspoon sugar to taste
Combine all ingredients.
Makes about 1 cup.

Kadhi

1/2 quart kefir or youghurt
1 cup garbanzo flour
1/2 quart water as needed
2 ounces ghee
1 1/2 teaspoons black mustard seed
1/4 teaspoon cayenne to taste
1/2 teaspoon asafoetida
1 1/2 teaspoons tumeric
1/2 teaspoon ginger
1 1/2 teaspoons cumin
1/2 teaspoon salt
1 dash black pepper to taste
  1. Whisk kefir (or youghurt) with water and garbanzo flour over heat until thick. Simmer at least 15 minutes, adding water as needed.
  2. Wok mustard seeds in ghee (or peanut oil) until popped. Add asafoetida and cayenne and wok. Watch out for fumes! Add tumeric, ginger and cumin. Add to sauce.
  3. Adjust seasoning

Kaju Chatni

1/2 pound cashews
1/4 pound jalapeno
1/2 cup lime juice
2 teaspoons salt
1 bunch cilantro
2 cups water as needed
Blenderize and balance.

Ketjap Manis Indonesian Soy Sauce

1/3 cup dark brown sugar
1/3 cup water
1/3 cup soy sauce
2 tablespoons light molasses
1 teaspoon fresh ginger
1/4 teaspoon ground coriander
1/8 teaspoon white pepper
1 teaspoon galangal powder
  1. Place the brown sugar and water in a small heavy saucepan and cook, stirring, over low heat for 1 minute to dissolve the sugar. Increase the heat to medium and cook at a very slow boil until the mixture thickens slightly, about 2 minutes.
  2. Reduce the heat to low and stir in the soy sauce, molasses, ginger, coriander, galangal and pepper. Simmer another 2 minutes, stirring frequently. The sauce may be stored tightly covered in the refrigerator up to 2 months.
Makes 3/4 cup

Kickshaw

1/2 pound beef
1 tablespoon cornstarch
1 teaspoon soy sauce or murri
2 each egg white
1 tablespoon sherry
4 each calendula flowers
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 each shallot
1/2 teaspoon lemon juice to taste
  1. Cut beef into worms. Velvet.
  2. Beat eggs with flowers. Wok shallot in butter, add beef, then eggs, salt&pepper, lemon as needed.
  3. Garnish with flowers

Korma

2 tablespoons oil
1 medium onion finely slivered
1/2 teaspoon cayenne optional
1 teaspoon cinnamon optional
1/4 teaspoon cloves optional
1/2 teaspoon cumin optional
1/2 teaspoon ground ginger optional
1 tablespoon garlic chopped or ground
1/2 pound onion ground
1 each chicken skinned and cut-up
1 teaspoon ground coriander optional
1 cup yogurt
1/4 cup almonds blend with cup of water
1 cup chicken stock subs. water
1 teaspoon salt to taste
1 tablespoon paprika optional
2 tablespoons tomato paste optional
1 teaspoon garam masala optional
1/2 teaspoon ground cardamom optional
1/2 teaspoon black pepper freshly ground
1 tablespoon lime juice optional
1 tablespoon jalapeno chili water optional to taste
1/4 bunch fresh mint
1/4 bunch fresh cilantro
  1. Wok onion slivers in oil until red. Remove onions.
  2. Add oil if needed. Wok cayenne, cinnamon, cloves, cumin, and ground ginger until fragrant.
  3. Add onion paste and wok until brown.
  4. Add garlic and wok until fragrant.
  5. Add yogurt, almond puree, chicken (or mushrooms, lamb, pork, duck...)
  6. Add chicken stock, salt and other spices.
  7. Bring to boil, reduce to simmer until tender, about half an hour.
  8. Add lime juice and chiliwater to taste.
  9. Garnish with cilantro, mint, fried onions

Me Saltsa

1 pound feta cheese
1 each onion diced
1/4 cup olive oil
3 each tomato
1/2 bunch flatleaf parsley
1/4 teaspoon black pepper
1 cup white wine
  1. Wok onion in olive oil until transparent.
  2. Add everything else and what you cooking in me saltsa and cook until done.
At India Joze, the most popular me saltsas were calamari, shrimp, scallops, snapper, and chicken.

Murg Makhanwallah

1/2 ounce garlic
1 teaspoon fresh ginger
1/2 teaspoon tumeric
1/2 teaspoon cayenne
2 each serrano pepper
1/2 cup yogurt
1 teaspoon salt
3 pounds chicken breast
1/4 pound butter
1 pound onion
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon clove
1 tablespoon tomato paste
1 cup yogurt or kefir
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cumin
1 teaspoon coriander
1 cup cream
1/2 bunch cilantro
  1. Set the chicken aside. Using a blender, combine the other ingredients for the marinade into a smooth paste. Rub the marinade into the chicken pieces and place in an airtight container. Allow to marinate for at least 2 hours.
  2. Cook chicken in tandoor or wok chicken hard until dry. Reserve.
  3. Melt butter in a heavy pan (dutch oven). Add the cinnamon, cloves and cardamom. Saute until the spices release their aroma.
  4. Add onions and fry until they turn golden.
  5. Add ground cumin, nutmeg and ground coriander.
  6. Add the chicken along with the youghurt, most of the cream, the tomato paste.
  7. Bring to a boil, then turn down the flame and allow to simmer; partially covered, until chicken is tender, 5 minutes.
  8. Adjust seasoning and consistency.
  9. Garnish with chopped cilantro and the rest of the cream.

Nasturtium Butter

1 cup butter or hung kefir
1/2 cup nasturtiums
1 teaspoon lemon juice
2 tablespoons honey
1 teaspoon salt
  1. Food process briefly. Adjust seasoning.

Paprikascirske Marinade

1 medium red onion
1/2 cup tomato paste
1 cup sour cream
1 cup yogurt
1 tablespoon paprika
1 tablespoon garlic minced
1 teaspoon salt
1/4 teaspoon black pepper
  1. Blenderize ingredients. Adjust seasoning.
Use as marinade/baste for chicken, mushrooms, veal, fish, calamari.

Persian Chicken

1/4 pound mushroom sliced thick
8 ounces chicken breast, no skin, no bone,
1 tablespoon clarified butter
1/2 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1 cup pomegranate juice
1/4 cup heavy cream
2 tablespoons fresh mint chopped
Wok all ingredients together over high heat until sauce coats spoon heavily. Depending on how large a batch you are making and how hot your stove, it may be advisable to strain out the chicken and mushrooms to concentrate down the sauce without overcooking the chicken.
Add mint and serve.
The dish is excellent with different varieties of mushrooms, prawns, lobster, firm white fish, calamari, scallops...

Pudeena Chatni

6 bunches fresh mint
3/4 cup lime juice
1 tablespoons salt
12 each jalapeno
Blenderize it all together. Adjust balance.
Cilantro can be substituted for all or part of the mint.

Raita

2 1/2 quarts yogurt
3 1/3 tablespoons oil
1 2/3 tablespoons mustard seed preferably black
1 2/3 tablespoons Salt to taste
8 each cucumber chopped fine
5/8 cup cilantro to garnish
Pop mustard seeds in hot oil.
Fold in other ingredients.
Diced cooked beets, potatoes or spinach, not to mention raw apples with raisins and coconut, tomatoes, mint leaves, fried okra, fried mushrooms and many other things can substitute for the cucumber.

Remoulade Sauce

1/2 cup dill pickles cornichons pref.
1 tablespoon capers
2 cloves garlic finely minced
1/3 cup parsley
2 green onions minced
2 tablespoons tomato paste optional
1 1/2 cups mayonnaise
1 tablespoon capers
In a small bowl, stir pickles, lemon juice, capers, garlic, parsley, green onions, and tomato paste into mayonnaise. Makes about 2 cups.

Rendang

3 pounds beef chuck
2 quarts coconut milk
2 pounds onion diced
1/8 pound garlic
3 tablespoons coriander powder
2 teaspoons fresh ginger
1 teaspoon red chiles to taste
1/2 teaspoon tumeric
2 teaspoons salt
1/2 teaspoon white pepper
1/2 cup dried coconut toasted&ground
  1. Cube beef, removing excess fat.
  2. Combine with rest of ingredients. Simmer until tender, 1-2 hours. This is Kalio.
  3. To make rendang, concentrate sauce to thick paste. Adjust flavors.

Romescu

1/4 cup almonds
1/2 cup olive oil (Optional)
1/4 cup chiles de arbol, seeded, to taste
1/2 teaspoon salt to taste
1 tablespoon paprika pref. Spanish
1 tablespoon red or white wine vinegar
1/2 cup water as needed to blend
Blenderize and adjust seasoning.

Saag Ghoste

2 pounds beef
1 quart chicken stock
1/4 cup ghee sub. part peanut oil
1/2 pound onion diced
1/2 teaspoon tumeric
1/4 teaspoon cayenne to taste
1 tablespoon garlic
2 tablespoons fresh ginger
1/2 teaspoon coriander powder
1/2 teaspoon black cumin
2 bunches spinach washed and chopped
1 teaspoon salt
1/2 teaspoon garam masala
1 each tomato seeded and diced
1 teaspoon lime juice to taste
  1. Brown beef cubes and simmer in stock until half cooked.
  2. Wok onion in ghee until light brown. Add tumeric, then garlic and ginger. Wok until fragrant.
  3. Add coriander and black cumin, then spinach, salt, garam masala & tomato. Add to beef and simmer at least 20 minutes.
Traditionally simmered for hours, so frozen spinach is totally fine.

Sambal Iris

1 1/2 each onion
3 each tomato
3 each jalapeno to taste
6 each kaffir lime leaves, very fine chiffonade optional
3 tablespoons lime juice
3/4 teaspoon salt to taste
  1. Finely dice onion, jalapeno, and tomato. Sliver kaffir lime leaves extremely finely.
  2. Add lime juice and salt to taste.

Sekanjabin

3/4 cup vinegar
3/4 quart water
3/4 quart sugar
1 1/2 teaspoons salt to taste
3/4 quart fresh mint leaves firmly packed
3 heads romaine lettuce inner leaves
1 package pita bread
  1. Boil vinegar, sugar, water and salt a couple minutes. Add mint leaves. Strain after a couple minutes. Cool.
  2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.
This unlikely sounding Persian dessert is ridiculously easy and surprisingly popular for standing around and noshing. It makes a refreshing foil to rich dessert buffets.

Skordalia

1 5/8 ounces walnuts
3 5/8 tablespoons french bread subs. potato, mashed
3/4 ounce garlic to taste
3 5/8 tablespoons red wine vinegar
5/8 teaspoon salt
5/8 teaspoon black pepper
5/8 cup olive oil or more
1/4 cup water as needed
  1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

Zabaglione

4 egg yolks
1 egg
2 tablespoons sugar
1/2 cup Marsala wine
1 teaspoon lemon juice
1/4 cup slivovitz subs. eau de vie
  1. Beat all together fast over direct heat until done. Or over simmering water if you've got more time than sense.
Marsala wine, a dark, sweet wine with a taste reminiscent of burnt sugar, is traditional for this classic dessert. Making zabaglione requires nothing more complicated than patience and a strong arm; the sauce acquires its distinctive frothiness from sustained whisking. Be careful not to let the mixture come to a boil as you cook it. Zabaglione is often served over fresh peaches or berries.

Turkish Cookery

Sources for Ethnic Ingredients in Silicon Valley

Edible Flower List

Flavorings

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