Satay Sauce

• 2 tbsp Thai red curry paste
• 1 cup plus 2 tbsp - 275ml coconut milk (1 small tin)
• ½ cup peanut butter (or use one cup fresh shelled peanuts)
• 2 tbsp Ketjap Manis (sweet soy sauce) 

• Step 1
  Place a saucepan on moderate heat.  Add the coconut milk and bring to a gentle simmer.
  
• Step 2
  Add some red curry paste
  
• Step 3
  Add the ketjap manis, (that’s a sweet soy sauce). And mix well over low heat.
  
• Step 4
  If you have time, for the peanuts, place them in a tray And roast for approx 15 minutes at 350°F – 180°C.  Remove from oven, peel the skins and crush the nuts using a mortar and pestle.
  
• Step 5
  If you don’t have time, use peanut butter. Add the peanut butter to the sauce and mix well over low heat.

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Serves: 3.5 cups

Ingredients

• One 400gm-ounce can of full-fat, unsweetened coconut milk
• 2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)
• ¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker's.)
• ½ tablespoon salt
• ¾ cup sugar
• 2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
• ½ cup water

Instructions

1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu.

Notes

This peanut sauce keeps in a glass container in the refrigerator for weeks. Refrigerated sauce will thicken up considerably. All you have to do is thin it out with a little bit of water to desired consistency, reheat, and serve. The sauce also freezes beautifully. I prefer Maesri red curry paste. But you can also use Mae Ploy red curry paste (it's hotter). A lot of people like to use massaman curry paste, and you can do that too. Originally, Mom used roasted peanuts, ground up in a mortar and pestle. For those who feel the use of natural peanut butter in this recipe is blasphemous, please feel free to go that route. But then, what is unsweetened, natural peanut butter if not roasted peanuts ground up into a paste? For those living in areas of the world where commercial natural peanut butter is not available, please grind up 12 ounces of roasted peanuts using whatever means most convenient for you. Then use the peanut paste in the same manner as peanut butter as directed.

 Ingredients

• 1/2 cup shelled peanuts (3 ounces; 85g)
• 1 tablespoon palm or light brown sugar (1/2 ounce; 15g)
• 3 medium cloves garlic
• 2 tablespoons (30ml) light soy sauce
• 2 tablespoons (30ml) vegan Thai red or Massaman curry paste
• 1 tablespoon (15ml) tamarind concentrate
• 2 tablespoons (30ml) vegetable oil
• Dry chili flakes, to taste (optional)

Directions

1. 1.
   If You Have a Mortar and Pestle (Recommended): Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine sugar and garlic in the mortar and pound with the pestle into a smooth paste. Add peanuts and pound to form a chunky paste. Add soy sauce, curry paste, and tamarind concentrate and firmly stir with a circular motion until a homogeneous chunky mixture is formed. Add vegetable oil and stir to combine. Add water to thin to a pourable but still thick consistency. Adjust heat with chili flakes, if desired.
2. 2.
   If You Have a Food Processor: Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine peanuts, sugar, and garlic in the bowl of a food processor and pulse until a chunky paste is formed. Add soy sauce, curry paste, tamarind concentrate, and oil and process until a chunky homogeneous mixture is formed. Pulse in water, 1 tablespoon at a time, until sauce reaches a pourable but thick consistency. Adjust heat with chili flakes, if desired.
3. 3.
   Sauce can be stored in a sealed container in the refrigerator for several weeks.

Pad Ka-Prao

Serves: 2

Ingredients

• 1 pound of ground pork, beef, or chicken (You can do what I do here which is chop up 1 pound of skinless chicken breasts with a cleaver. You get better texture that way.)
• 7 (26g) large cloves of garlic, peeled
• 7 (16g) bird’s eye chilies (or however many you can tolerate)
• 1 large shallot (20g), peeled and roughly chopped
• 2 tablespoons vegetable oil
• 1 tablespoon fish sauce
• 2 tablespoons thin/light soy sauce or seasoning sauce (such as Golden Mountain aka "the Green Cap" sauce")
• 1 tablespoon dark sweet soy sauce (kecap manis)
• 1 tablespoon oyster sauce
• 1 cup holy basil leaves, packed

Instructions

1. If you have a mortar, pound together the garlic, chilies, and shallot until you get a coarse paste. If no mortar, either chop them all up with a cleaver on a chopping block or pulse them into a coarse paste in a mini-chopper.
2. In a skillet, heat up the vegetable oil over medium-high heat. Add the paste to it and fry until fragrant.
3. Add the meat to the skillet and break it up with the spatula into small pieces.
4. Add the remaining ingredients (except the basil leaves), correcting seasoning as needed.If you think you'd like it even sweeter, either add about a teaspoon of palm or brown sugar or double the amount of dark sweet soy sauce
5. Once the meat is cooked through, check the amount of liquid in the skillet. If it’s too dry, add a little bit of water or sodium-free broth.
6. Before taking the skillet off the heat, add the basil leaves to the mixture and give it a couple of stirs. We only want to wilt the basil with the residual heat that is still in the pan so as not to mute the fragrance of the fresh holy basil leaves.
7. Serve over rice. A Thai-style crispy fried egg on top and a tiny bowl of nam-pla prik would be nice.

Pizza sauce

Ingredients

• 2 (400 grams) can whole peeled tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
• 1 teaspoon dried oregano
• pinch red pepper flakes
• Kosher salt
• 2 six-inch sprigs fresh basil with leaves attached
• 1 medium yellow onion, peeled and split in half
• 1 teaspoon sugar

Procedures

1. Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
   
   
2.  Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
   
   

Gobi Manchurian

Main Ingredients
• 15 cauliflower florets of lemon size
• 3 tablespoons corn flour
• 5 tablespoons all purpose flour
• 1/4 cup water
• 1 teaspoon black pepper powder
• Salt to taste oil for deep frying

For Manchurian Sauce
• 1/2 cup chopped spring onions
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped green chillies
• 2 teaspoons finely chopped ginger
• 1 tablespoon corn flour
• 1 cup water or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon red chilli sauce (asian style)
• 1 tablespoon vegetable/sunflower oil
• Salt to taste

Method for Gobi Manchurian Recipe

For Manchurian
• Heat oil in a wok or a deep fryer.
• In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.
• Add the cauliflower florets and mix until the florets get coated with the flour mixture. Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown. Remove from oil and drain in paper towels. Keep aside.
For Sauce
• Mix the corn flour with 1/4 cup of water.
• Add soya sauce, ketchup, chilli sauce and salt.
• Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.
• Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked. Turn off heat.
• Toss the Fried Cauliflower with the Manchurian Sauce and serve.
• Garnish with spring onion leaves and extra green chillies if you like it spicy.

Thai Noodle Stir-Fry

Ingredients

Serves 2

50 g glass noodles, dry
170g chicken or other protein, marinate in 1 tsp soy sauce or fish sauce while you prep other ingredients
1 Tbsp oyster sauce
½ Tbsp soy sauce
½ Tbsp Golden Mountain Sauce or Maggi
3 cloves garlic, chopped
1/2 small onion, julienned
2 eggs
1 cup cabbage, bite-sized
⅓ cup carrots, halved lengthwise, then thinly sliced
1.5 tsp sugar
¼ tsp ground white pepper
1 tomatoes, wedges, seeds removed
1-2 green onions, green part only, 1/2-inch pieces on a bias

 Instructions

 Soak glass noodles in room temperature water for 10 minutes until soft and pliable. Drain, then cut the noodles with scissors to shorten them.

Mix together oyster sauce, soy sauce, Golden Mountain Sauce in a small bowl. 

Heat oil in a wok or a large saute pan, when hot, add garlic and onions and cook until garlic starts to turn brown. Add chicken, and cook just until the pieces are well separated. Push everything in the pan to one side, add a little more oil in the empty space, and add eggs. Let the eggs set about half way, then scramble and mix with the chicken. When eggs are done, add cabbage, carrots, and half a tablespoon of the sauce mixture; toss quickly just to mix. Add noodles, followed by the sauce, sugar, and white pepper. Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.

Add tomatoes and green onions, toss just to heat through for 10-15 seconds. Remove from heat and plate.

Momofuku kvetak

Suroviny:

• květák (očištěný, rozebraný na malé růžičky)
• trocha oleje
• 60 ml rybí omáčky
• 30 ml vody
• 1 lžíce rýžového octa
• 30 g cukru
• šťáva z poloviny limetky
• 1 menší stroužek česneku (najemno)
• 1 malá čili paprička (thajská podlouhlá nadrobno, může být i sušená)
• máta

Množství je na velkou hlávku květáku (cca 4 porce). Pokud vám troška „vinaigrette“ zbude, neváhejte experimentovat. Teď v horkém létě je to naprostá pecka.
Postup:
Nejdřív si připravte nepravý „vinaigrette“ z rybí omáčky, protože chutná lépe, když ho necháte chvíli odležet. Hotový vydrží v ledničce i týden. Smíchejte rybí omáčku, cukr, vodu, ocet, šťávu z limetky, česnek a čili. Hotovo.
Teď květák. Připravte si malé čisté osušené růžičky. Na pánvi rozehřejte trochu oleje a tak, aby byly v jedné vrstvě, je zprudka opečte. Na povrchu dozlatova s tečkami dohněda (až černa – nebojte se toho!) – určitě něco přes pět minut. Květák vám zároveň trochu změkne – nebude už syrový, ale bude pořád pěkně křupat.
Nachystejte do misek. Zalijte troškou „vinaigrette“ a pořádně prohrábněte, aby se rovnoměrně rozprostřel. Jezte ještě teplé.

Tortillas

Serves: 16

Ingredients

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

Instructions

1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

Copied from http://thecafesucrefarine.com for personal use only!

Burmese Chicken Stew

Serves 2

Ingredients

• 4 medium bone-in, skin-on chicken thighs (approximately 900g)
• 3-4 plump garlic cloves, peeled and thinly sliced (approximately ½ cup, lightly packed)
• Fresh ginger (the younger, the better), peeled, sliced, and julienned (approximately 1 cup, lightly packed)
• One medium white or yellow onion, peeled and cut lengthwise into ½-inch slices
• 2 Tbs light soy sauce
• 1 and ½ tablespoons fish sauce or 2 teaspoons salt
• 1/8 cup, packed, light brown sugar
• 2 Tbs Chinese cooking wine or brandy
• 1 flat  tablespoon ground turmeric
• 1 teaspoon ground coriander
• ½ tablespoon cornstarch or tapioca starch
• ½ teaspoon ground black pepper
• 3/4 cup water

Instructions

1. Set a large skillet or saute pan over medium-high heat. When the pan is hot, add the chicken thigh, skin side down. Leave the chicken alone until you get a good sear on the skin side.
2. In the meantime, quickly whisk together the remaining ingredients except the ginger, garlic, and onion.
3. Once the chicken is browned on the skin side (it doesn’t have to be cooked through), flip them so that the skin side is now on top. Drain off the excess fat.
4. Scatter the julienned ginger and sliced garlic on top of the chicken and pour the seasoning mixture over the chicken. Reduce the heat to medium and close the lid. Forget it for about 20 minutes (see instructions in the post on how you need to give the stew a stir if you’re not using a heavy-bottomed pot).
5. Add the sliced onion into the skillet, close the lid, and let the stew cook for another 20 minutes.
6. Serve warm over steamed rice.Jasmine rice is highly recommended!

Beef Vindaloo

Slightly adappted from Rick Stein's India


750g boneless shin of beef, cut into 3cm-thick medallions . 

For the marinade 
5cm piece of cinnamon stick 
1 tsp black peppercorns 
1 tsp cloves 
1 tsp cumin seeds 
Seeds from 10 green cardamoms 
1 medium onion, roughly chopped 
40g/8 cloves garlic, peeled 25g/5cm ginger, roughly chopped 
2 tbsp Tamarind liquid 
1½ tsp salt 
1 tsp sugar 
2 tbsp Kashmiri chilli powder (check the spiciness of the powder, if hot use paprika and chilli powder)
½ tsp turmeric 
5 tbsp white wine vinegar 

2 tbsp (30g) ghee or vegetable oil 
1 medium onion, chopped 
3 medium, ripe tomatoes, sliced 
3 fresh green chillies, halved lengthways, seeds removed 
100ml water 

For the marinade, grind the cinnamon, black peppercorns, cloves, cumin seeds and cardamom to a powder. 
Put the onion, garlic, ginger, tamarind, salt, sugar, chilli powder, turmeric and vinegar and all the ground spices into a mini food processor and blend together to a paste. 
Mix the beef and the paste together in a large bowl, coating the beef well. Cover the bowl and transfer to the fridge for 12 hours. 

To cook the vindaloo, heat the ghee in a large, sturdy pan or casserole over a medium heat. 
Add the onion and fry for 10 minutes until golden. 
Increase the heat to high, add the beef and all its marinade paste and fry for 5 minutes, stirring occasionally. 
Stir in the tomatoes, green chillies and water, cover with a lid and cook for around 2 hours until the meat is tender, checking every so often that it’s not sticking or becoming dry, in which case add a splash of water. 
If using pressure cooker, cook for at least 1 hour!

Serve the beef vindaloo immediately. 

 

Pork Pepper Fry

Serves: 3-4

Ingredients

Shoulder of Pork: 1 kilogram (cut into small pieces)

For the Marinade:

Kashmiri Red chilly powder: 1 tsp

Coriander powder:1.5 Teaspoon

Turmeric Powder: 1/2 Teaspoon

Freshly Crushed Black Pepper: 2 Teaspoons or according to your taste

Crushed Garlic: 5 large cloves

Ginger garlic paste: 1tbsp

Green chillies:7 slit

Cloves powdered: 1/2 tsp 

Cardamom powder: 1/2 tsp 

Cinnamon powder: 3/4 tsp 

Vinegar: to taste

Salt to taste

Seasoning:

Sunflower Oil : 2 Tablespoons ( I used Coconut oil)

Onion : 1 Cup/ 1 large  finely chopped

Curry Leaves: 2 Sprigs (optional)

Freshly crushed Black Pepper: 1.5 -2 Teaspoon or to your taste

Garam Masala Powder: 3/4 tsp

Lemon/lime juice to taste

Salt as needed

Method:
1. Wash the pork meat and cube the meat into small pieces. Keep aside.

2. In a large vessel mix all ingredients for marinade and let the meat marinade in the spice mix for an hour or two. Add 1/2- 3/4 cup water to the pork, mix gently and cook the pork till tender and done.(35 mins pressure cooker)  Add more water if required to cook the meat. Once the meat is cooked, allow the cooking juices to almost dry.

3. In another pan heat oil, add curry leaves fry for a couple of seconds, add onion and fry till lightly brown. Add the cooked meat fry for a few minutes till all pieces are fried lightly. Sprinkle over freshly ground black pepper powder and  garam masala powder. Add salt and lemon juice to taste. Serve hot.

Copied from Tickle my Senses for personal use only!!!