Tag Archives: meat

Chicken Machboos

This recipe is a winner. I’ve modified it slightly so it’s somewhat less dry; otherwise the original is just as good. The ingredients are:

  • Chicken, 3 large breasts
  • Onions, 2 large, diced
  • Diced Tomatoes, 2 cans
  • Garlic, 5 cloves, sliced or minced
  • Ginger, 1 tablespoon, minced
  • Jalapeno, 1-2, diced
  • Cilantro, 3 tablespoons, chopped
  • Parsley, 2 tablespoons, chopped
  • Chicken stock, 4 cups
  • Basmati rice, 2 cups
  • Loomi, 2-3
  • Green cardamom, 5 pods
  • Cloves, ground, 1/4 teaspoon
  • Cinnamon stick, 1
  • Salt, 2½ teaspoons
  • Turmeric, 1 teaspoon
  • Baharat, 1 tablespoon
  • Rosewater for sprinkling
  • Ghee, 3 tablespoons
  • Vegetable oil, 2 tablespoons
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The ingredients.

Again, some of these ingredients may be hard to find. This is rosewater, and you can find it online, though you may also be able to find it at your local Asian market.

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Rose water.

These are loomi; again, they can be found online, or at your local spice merchant.

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Loomi

Finally, this is baharat, a spice mixture. If you’re so inclined, you can try making it yourself, but as you can see, I bought mine.

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Baharat.

First, do some frying: heat the oil, and brown the chicken on both sides, then remove.

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Browning.

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Golden.

Next, add the ghee to the oil that remains and fry the onions until they start to brown.

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Ghee, pre-melt.

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Onions, pre-brown.

You can use this time to prep the next ingredients – the jalapeno, ginger, and garlic. Then add them to the pot and saute for another 2-3 minutes.

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Three ingredients.

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Added to the pot.

Then add more stuff – the baharat and turmeric, to be exact – and cook for another minute or two.

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Spices added.

Now the chicken goes back in, along with a few other choice ingredients: the tomatoes, loomi, cardamom, cinnamon, cloves, salt, and chicken stock. Make sure you perforate the loomi with innumerable holes before you plunk them in; a knife will do fine.

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More stuff goes in.

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And the chicken broth, too.

Bring the pot to a boil, and then reduce the heat to a simmer. Let it simmer, covered, for an hour or so. Meanwhile, you can prep the cilantro, parsley, and the rice. Make sure that you soak the rice in water for at least 20 minutes.

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Rice is nice.

When the pot is done simmering, you should simmer it some more – but this time, with the rice and the herbs added to the pot. Let it alone for another 20 minutes, so that the rice has time to soak up the liquid.

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Post-simmer AND pre-simmer.

Finally, sprinkle with the rosewater, which is optional but recommended. 1-2 tablespoons should be enough, but feel free to adjust to your own liking.

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Voila.

You can also shred the chicken if you want; it’ll probably end up that way anyway: it’s so tender it tends to fall apart. And it’s delicious. Highly recommended!

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Waterfall Beef

This was…salty. Tasty, but very very salty. The ingredients are:

  • Beef, steak, 2 pounds
  • Scallion, diced, 4 tablespoons
  • Mint, 1/2 cup
  • Cilantro leaves, 4 tablespoons
  • Fish sauce, 2/3 cup
  • Lime juice, 1/2 cup
  • Sesame seeds, toasted, 2 tablespoons
  • Ground thai chilis, 1 teaspoon
  • Ground roasted sticky rice, 3 tablespoons
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The ingredients.

Let’s start with the meat. The recipe calls for you to marinate it in about two tablespoons of the fish sauce. Make sure it coats both sides, and gets at least 5 minutes of marination time.

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Marination.

Next, the rice. “Ground, roasted sticky rice” – what the heck is that? Well, it’s sticky rice (which you can usually find at the normal supermarket, and if not, an Asian one) roasted in oil, and then ground. As the name suggests. You may want to add a bit of water to the pan every once in a while as you roast the rice. Make sure it ends up with that beautiful, golden-brown color.

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Roasting…

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…and roasted.

Then, you know, grind it – I used a spice grinder.

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Then ground.

Okay, back to the meat again. Place it on your grill, and grill for about 3 minutes on either side. You want it to still be a bit rare in the middle – medium rare.

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Grilling.

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Grillt.

Then bring it back inside, slice it up, and heat it in your wok.

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Wokking.

Add the fish sauce and the lime juice, and then everything else. This secondary cooking process shouldn’t take too long – anywhere from 1-5 minutes, depending on how well you like your meat cooked.

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To be wokked.

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Wokked.

And voila. Again, it was salty – for a less salty version, try using less fish sauce.

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Chiang Mai Curry

This was just…okay. I didn’t really like the taste of it myself, but your tastes may differ. The ingredients are:

  • Beef, 2 pounds, cut into slices
  • Bell peppers, 2-3
  • Mushrooms, 1 carton
  • Jalapeno peppers, 3-4
  • Shallots, 4
  • Garlic, 12 cloves, minced
  • Curry powder, 4 tablespoons
  • Shrimp paste, 2 teaspoons
  • Lemon grass, 1/2 cup, minced
  • Ginger, minced, 2 tablespoons
  • Palm sugar, 6 tablespoons
  • Yellow bean sauce, 4 tablespoons
  • Tamarind juice, 1/2 cup
  • Coconut milk, 2 cans
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The ingredients.

Again, you may find that some of those ingredients are hard to find. I picked up the yellow bean sauce and the palm sugar at an Asian market.

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Some rare items.

I also picked up the tamarind at the Asian market.

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Tamarind pulp.

But as you may have noticed, it’s not juice. Turning that tamarind into juice requires some heat, as well as some water. This guide will, erm, guide you.

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Making the juice.

Meanwhile, you can slice the beef…

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Slicing the beef.

…and then simmer the beef for about 30 minutes, covered with the coconut milk, in a large covered pot.

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Coconut-ing the beef.

Blend everything else together – yes, even the tamarind juice – into a fine paste.

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To be blended.

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Blent.

Once the beef has simmered for half an hour, add the blended paste to the pot and simmer for another 10 minutes. This may also be the point where you add the veggies.

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The pot with the stuff.

Once everything is to your desired level of tenderness, the dish is done!

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Voila.

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Gai Pad Bai Gaprow

This is my favorite Thai takeout dish, so why not try to make it myself? Well, it’s been a long journey, hamstrung by a lack of certain ingredients, but I finally managed. Those ingredients, by the way, are:

  • Chicken, minced, 2 pounds
  • Bell peppers, 1-2
  • Mushrooms, 1-2 cartons
  • Onions, 1-2
  • Jalapeno peppers, 3-12 (depending on how hot you want it!)
  • Hot basil leaves, 2 cups
  • Sugar, 4 tablespoons
  • Fish sauce, 1/2 cup
  • Oil
  • Canned green peppercorns, 2 teaspoons
  • Shallots, 8, minced
  • Garlic, 12 cloves, minced
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The ingredients.

The first one you may have trouble locating is canned green peppercorns. I had to go to an Asian market to obtain mine.

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Peppercorns.

But the other was harder still – hot basil, otherwise known as holy basil, or tulsi. I couldn’t find it anywhere, so I ultimately bought some seeds and grew my own. Which, you know, took a while, but the results were delicious.

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Happy hot basil.

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The prunings.

Once you’ve assembled your ingredients, the first step is to blend. Some recipes alternately call for mashing with a mortar and pestle, but I decided to blend instead. Blend what, you ask? The shallots, the hot peppers, the garlic, and the peppercorns.

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Pre-blend.

When you do you’ll get a paste like this:

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Post-blend.

Add that paste to your wok, after you’ve heated some oil.

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In the wok.

After you’ve warmed the paste for a minute or so, add in the chicken, sugar, and fish sauce.

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Adding the chicken.

Heat until the chicken is cooked.

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Chicken, cooked.

Then add in the veggies you’ve prepared.

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Veggies!

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Veggies!

When they’ve cooked down to your desired level of tenderness, add the basil leaves.

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So, so delicious.

Finally, serve over rice – with a fried egg on top, if you wish.

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Still not as good as takeout – but yummy nonetheless.

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Spicy Catfish

My note for this recipe is one word: “yummy.” The ingredients are:

  • Catfish, 2 lbs
  • Thai Eggplant, 1-2 cups, cut into wedges
  • Thai basil leaves, 1 cup or so
  • Lemon grass, 4 stalks
  • Garlic, 12 cloves, minced
  • Fish sauce, 1/2 cup
  • Sugar, 2 tablespoons
  • Lesser Ginger, 1/2 cup, thinly sliced
  • Oil
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The ingredients.

I have to say, I looked at the local Asian markets and couldn’t find fresh lesser ginger. So I bought it dried, online.

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Lesser ginger.

When you get it dried, you should soak it before you cook with it. I soaked it for half an hour or so, but I’d actually recommend 2-3 times as long.

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Soaking.

The cooking instructions are so simple, that you may find (like I did) that your first step should simply be to prepare the ingredients. This is the eggplant, basil, lemongrass.

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Prepped.

Oh, and garlic.

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Pre-mince.

Remember when I said the cooking instructions were simple? Well, they are. Heat the oil in a skillet, then add the catfish.

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The catfish.

And then, you know, everything else.

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In the skillet.

Cook until the catfish is done, and then the meal is done.

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Done.

We ate ours over rice!

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Yum!

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Chicken Tikka Masala

This recipe is delish, delish, delish. Absolutely and easily one of our favorites. We can’t recommend it enough! The ingredients:

  • Chicken breasts, 3, cut into skewer-worthy chunks
  • Yogurt, 1 cup
  • Lemon juice, 1 tablespoon
  • Cumin, 2 teaspoons
  • Cinnamon, 1 teaspoon
  • Cayenne pepper, 2 teaspoons
  • Black pepper, 2 teaspoons
  • Ginger, 1 tablespoon, fresh minced
  • Salt, 1 teaspoon
  • Butter, 1 tablespoon
  • Garlic, 1 clove, minced
  • Jalapeno pepper, 2, sliced
  • Cumin, 2 more teaspoons
  • Paprika, 2 teaspoons
  • Salt, 1 teaspoon or to taste
  • Cilantro, 1/4 cup chopped
  • Heavy cream, 1 cup
  • Tomato sauce, 2 cans
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The ingredients.

Sadly, this recipe takes a while to make – but the wait is worth it. The first step is to combine the yogurt, lemon juice, cinnamon, cayenne, black pepper, ginger, a teaspoon of salt, and 2 teaspoons of cumin in a large bowl. Mix it together, and coat the chunks of chicken in it. Cover and refrigerator for at least an hour.

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The marinade, part 1.

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The marinade, part 2.

Meanwhile, you may want to begin heating your grill (we used charcoal). Make sure to oil the grill grate, as this will help you later on. Once the chicken is finished marinading, thread it onto skewers (if you’re using wood, like we did, make sure to soak it first).

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Chicken, skewed.

Then, you know, place them on the grill! Turn as needed, until done.

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Chicken, grilled.

This is what that looks like, by the way:

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Chicken, grilled, part 2.

The next stage begins with heat: frying the jalapeno slices and garlic in the butter.

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The wok stage.

Then add in the rest of the cumin and salt, as well as the paprika.

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Wokking some spices.

Pour in the tomato sauce and cream, and simmer on low heat for a few minutes, to thicken the sauce.

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The sauce is the best part.

Add in the grilled chicken, and simmer for another 10 minutes or so.

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Homemade tikka masala.

And that’s it! Try it over rice, with the cilantro. It’s so, so good!

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I wish I had some now.

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Beef Curry in Peanut Sauce

This one turned out pretty well. The ingredients are:

  • Beef (obviously), 2 pounds
  • Peanuts, unsalted and ground, 6 oz
  • Chilies, 4 sliced
  • Kaffir lime leaves, 10
  • Tomatoes, several, chunked
  • Coconut milk, 2-3 cans
  • Red curry paste, 6 tablespoons
  • Fish sauce, 6 tablespoons
  • Palm sugar, 4 tablespoons
  • Salt, to taste
  • Black pepper, to taste
  • Thai basil, to taste
  • Lemon grass, 2 stalks, minced
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The ingredients.

The first step is simple: add the red curry paste to a can of coconut milk in your wok, and warm until boiling.

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The first step.

Then add a few more items: the fish sauce, the palm sugar, and the lemongrass.

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The next step.

Next, the beef – although you may want to slice it first.

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The step after that.

You can add the ground peanuts at this stage, too (I used a spice grinder to grind them, but if you want to use a spice buffer or a spice elevator, that’s your prerogative).

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Adding the ground peanuts.

Then the tomatoes, chilies, and Kaffir lime leaves.

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Adding more stuff.

Cook for just a while longer, and then it’s done. It should look something like this:

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If your dish doesn’t look exactly like this, it’s not done.

And this, over rice:

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It was yummy!

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Lemon Grass Pork Chops

These were so yummy. The ingredients:

  • Pork chops, about 4 or so
  • Garlic, 2 cloves, minced
  • Lemon grass, 2 tablespoons, chopped
  • Scallion, 1 tablespoon, chopped
  • White pepper, 1/2 teaspoon
  • Sugar, 2 tablespoons
  • Fish sauce, 2 tablespoons
  • Soy sauce, 2 tablespoons
  • Sesame oil, 1 tablespoon
  • Whiskey, 1 tablespoon
  • Coconut milk, 2 tablespoons
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The ingredients.

The first step is to make the marinade, which combines all the ingredients except the pork (although, ultimately as you can guess, the pork goes in as well).

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The marinade.

Yup, you guessed it: then add the pork.

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Marinading.

Marinade for at leats 10 minutes, and then grill – perhaps for about 8 minutes on each side, although your experience may differ.

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Grilling.

And then it’s done and – believe me – delicious.

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These were great. Have I said that enough?

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Surat Baked Chicken

Catchphrase: “It’s just okay.” With that enthusiastic endorsement, the ingredients are:

  • Chicken, whole
  • Red curry paste, 1 tablespoon
  • Garlic, 3 cloves, minced
  • White pepper, 1/4 teaspoon, ground
  • Fish sauce, 1/4 cup
  • Salt, 1 teaspoon
  • Coconut milk, 3 tablespoons
  • lemongrass, chopped, 2 tablespoons
  • whiskey, 2 tablespoons
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The ingredients.

The good news is that it’s fairly easy to make. First, mix everything except the chicken – this is your marinade.

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Pre-marinade.

Then, put the chicken in the marinade, and leave it. I know it may be tempting to cuddle that poor, headless chicken carcass, but don’t – just leave it alone to marinate on how it arrived at such a pass.

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Marinading.

Once it’s done marinating (for 15 minutes or so), bake for an hour, or until done (which in our case was longer) at 325 degrees. Then, it’s done – and you may find that the drippings add an immense amount of flavor. Feel free to eat with rice.

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This chicken is done.

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Beef Biryani

Oh, woe is me, this was such a bland recipe. The ingredients:

  • Beef, 2.5 pounds, cubed
  • Onions, 4 large
  • Garlic, 4 cloves, chopped
  • Ginger, 2-inch piece, peeled and chopped
  • Jalapeno, 2, chopped
  • Cilantro, 1 bunch
  • Almonds, 8 tablespoons
  • Water, 6 tablespoons
  • Ghee, 2 tablespoons
  • Vegetable oil, 6 tablespoons
  • Coriander, 2 teaspoons
  • Cumin, 1 tablespoon
  • Turmeric, 1 teaspoon
  • Fenugreek, 1 teaspoon
  • Cinnamon, 2 good pinches
  • Yogurt, plain, 1.5 cups
  • Basmati rice, 3 cups
  • Chicken stock, 10 cups
  • Salt
  • Black pepper

It took a while to make, too – though I do have a few ideas for how it could be improved.

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The ingredients.

The first step is to blend! Roughly chop two of the onions, and combine them with the cilantro, hot pepper, garlic, ginger, water, and half the almonds.

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Blending can be fun.

Blend to a smooth paste, transfer to a bowl, and set aside.

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The aftermath.

Next, heat half the ghee with half the oil and fry the rest of the onion (after you slice it, of course) until it’s golden brown. When it is, transfer to another dish – yes, another one!

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Onions are yummy.

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Browned!

Then fry the remaining almonds briefly until they’re golden, too. Or more golden, at any rate.

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Browning almonds.

Transfer them – yes, you guessed it – to another plate, and then start searing the meat, in batches. Add more oil/ghee if you need to.

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Browning meat.

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The meat, seared.

Once all the meat is browned and moved out of the way – perhaps to another plate – you can put the blended mixture into the pot, and cook, stirring constantly, over medium heat for 2-3 minutes. Then stir in all the additional spices, as well as salt and pepper to taste.

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Re-heating the blended mixture.

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Plus spices.

Next, lower the heat and slowly mix in the yogurt. Then return the meat to the pot, cover it tightly, and simmer over a gentle heat for 45 minutes to tenderize the meat.

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Simmer.

Meanwhile, you can begin working on the other part of the biryani mixture – the rice. You should soak the rice in a bowl of cold water for 15-20 minutes, and begun heating your chicken broth.

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Chicken broth!

Heat to a boil, then add the rice (along with a little salt) and bring it back to a boil. Then cover and cook for 5 minutes.

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With rice!

After that, it’ll look like this: the chicken broth has magically disappeared, and the rice got a lot bigger. I wonder what happened?

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And now, just rice.

Add the rice to your chicken mixture (I used a slow cooker because I didn’t have a dutch oven big enough), and add the onions and almonds as well. Cover securely, and bake on high for about an hour (or 45 minutes in an oven pre-heated to 325).

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Biryani-ing.

Voila! It can be spruced up with more spices – in particular, more salt and cayenne – as well as some fried eggs and possibly some Sriracha.

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The finished product.

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