the latest recipe thread on watmm

oh man i like chicken dhansak. like a balti but more sour. you can buy dhansak paste in most good asian supermarkets. i added some yoghurt to milden the heat due to some less adventurous palates.

to make chikkin

2-3 breasts of chicken

garam masala, sea salt, and chopped garlic or garlic paste to taste

to make dhansak base

2 onions

a decent fistful of fine green beans

a decent fistful of fresh baby corn

10-20 baby button mushrooms, depending on taste

4 tbsp garam masala

to make dhansak

1 jar dhansak paste

MILD: 250g natural yoghurt

HOT: leave out the yoghurt and add some sliced and deseeded large chilis marinaded in a 50/50 white vinegar/water mix for an hour before cooking.

chicken

fry chicken in a large-ish pot until the outside is sealed

add garlic paste. sea salt, and turmeric

add about 250ml of boiling water and the juice of 1 fresh lime after 2-3 mins

the chicken should start to fall apart into threads - dump the lot into a bowl

then

halve fine green beans and baby corn

blanch in another pot of boiling water

then make veg

fry onion till starting to turn golden in the same pot as the chicken, add some oil if needed

add mushrooms, blanched green beans, baby corn, and garam masala with a minute in between each.

stir-fry until the mushrooms start to cook then add back in the chicken and the broth.

boom goes the dynamite

cook on a high heat for another minute, then add the dhansak paste

choose mild or hot

reduce to a low heat

add your shit as outlined above

simmer below boiling until chicken has become threadlike

serve with basmati rice

birmingham option

add a few shelled hard-boiled eggs after the dhansak paste and yoghurt, and leave until they've absorbed the flavour.

awesome uberthrifty recipe:

T35513R's 4UTH3NT1C chicken stir fry with jook

Ingredients

* 1 Whole Chicken

* Soy Sauce

* Garlic

* Olive Oil

* Salt and Pepper

* Vegetables as you like

* Rice

Utensils

* Large Pot with Lid

* Wok

* Spatula

* Knife

method

Take a large pot and fill about 1/4-1/2 up with water. Bring to a boil and place entire chicken inside. Turn to medium-high heat and cover. Water shouldn't necessarily cover the entire chicken, but should still be about half to 3/4 submerged. Heat should be kept at simmer/boil.

Boil chicken for about 1/2 hour. It's done when the meat begins to separate from the bones easily.

While the chicken is cooking, chop as much garlic as you like (I use a LOT so like maybe 3 or 4 cloves). Chop up vegetables in preparation for stir-fry.

Once chicken has cooked completely, remove from pot and remove meat but leave the carcass intact with some meat still left on it. Pour out the water from the pot and replace carcass in the pot.

Chop up meat into long strips and put to the side.

Put a couple of tablespoons of oil and a couple of dashes of soy sauce in the wok. Add garlic and any spices. If you want the taste to be more garlicky, put on low heat for a while. If you want the garlic to be friend then wait until you turn up the heat to add the garlic.

Turn heat all the way up so the burner is RED HOT. You can keep the wok on here or take it off and put it one once the burner is ready. I like to do a low heat on the garlic and spices, turn up the burner and remove the wok, and then replace when very hot.

Add meat, vegetables and stir fry, moving the food continuously. Depending the on the vegetables and how quickly they cook you can cook them first with the meat later (since the meat is essentially cooked from boiling). Alternatively, if you feel the vegetables aren't well cook enough, you can put about a few teaspoons of water in the wok, reduce the heat, and simmer while covered (effectively steaming the vegetables).

Remove from heat and serve.

JOOK

Aren't we asians the thrifty type?

So, you replaced the carcass into the large pot with meat still on it. No matter how great you are with a knife, it's always almost impossible to get all the meat off the bones. This way, you'll get another two-thousand meals outta your chicken.

Pour rice into the pot, and water, cover and simmer on a low-medium heat. You want the water and rice mixture to cover a fair amount of the chicken. It will take some time to find the right balance, but it's pretty easy after the first time and it's hard to REALLY fuck this up.

After a long simmer the meat will begin to separate completely from the bones. It will basically just fall off and then all you need to do is remove the bones and throw them away. Add some soy sauce to this mixture while cooking and I like some before eating.

What you've got is Jook, which is a great rainy day, warm, filling meal. You can keep the pot with the chicken meat/rice mixture in the refrigerator and keep on reheating almost indefinitely.

one more:

Bangers and Mash with Onion Marmalade (serves two)

ingredients

*8 Good quality sausages

*Enough spuds for 2

*2 Red Onions

*3 Tablespoons Balsamic vinegar

*1 Tablespoon Brown Sugar

*150ml Veg stock

*1 tsp Mustard powder (optional but it gives the marmalade a bit of umph)

*Fresh ground Salt and pepper

*butter

method

First, halve the red onions, slice and put in a small saucepan with a knob of butter at a low heat and soften for ten minutes. Don't allow them to cook, just soften.

When softened, add the balsamic, brown sugar, stock, mustard and season with salt and pepper, stir up well and leave to simmer with the lid off for 40 minutes..... after which time it will have reduced to a marmaladey type texture.

In the mean time, grill the sausages and make the mash to be ready for eating once the onions are ready.

Big lump of mash on each plate, four sausages each and generous helpings of the onion goo on top.

I made some good vegetarian stir-fry last night, with a tomatoey sauce from scratch.

Sauce:

1 stick cinnamon

2 star anise clusters

20 or so whole black peppercorns

5 or 6 cloves

10 mL (2 tsp) whole fennel seed

1 yellow or white onion, chopped fine

3-6 garlic cloves, diced

at least thumb-sized chunk of ginger, diced (really hard to add too much)

6 or so tomatoes - I use roma, you can use whatever kind

tamarind paste - enough to taste (I like a lot)

5 dried shiitake mushrooms

hot chilies (optional)

lemongrass powder

paprika

cayenne

salt

generous amount of oil (I use mix of peanut & coconut)

juice of one lemon

soy sauce

heat the oil to medium, add the 5 different whole spices; heat until fennel starts to brown & crackle

lower heat & add diced garlic; stir-fry for a few seconds & add onion and ginger

cook until onion softens & begins to sweat - if the mixture starts to dry out before this happens, add juice of 1/2 the lemon

once onions are softened, add tamarind, diced tomatoes, shiitakes, remaining lemon juice and powdered spices

if desired, dice some hot fresh chilies & add now

reduce heat & cover, simmer until tomatoes fall apart; add some water if tomatoes not juicy enough to make a good sauce

at some point the shiitakes will have become soft - they can be pulled out & sliced thinly

the sauce is "done" whenever it reaches a consistency you like - I tend to reduce it until it's pretty chunky

whilst the sauce is reducing I'll fry some tofu & prep lots of vegetables.. last night it was kohlrabi, aubergine and bok choi, though pretty much anything would work!

I typically steam the vegetables, although they could be stir-fried in a wok just as well.. regardless of how you do it, half-cook the vegetables & then pour the sauce over them

heat the mixture together until the veggies are fully cooked

garnish with green onion & cilantro, serve with rice

Pad Ka Prow

Chicken breasts.

Basil.

Those little red Asian-type chile peppers.

Peanut oil.

Garlic. (optional)

Chop up the ingredients (Except the peppers), throw it all in a skillet/pan, fry and eat.

I just made a delicious stir-fry dinner that cost me maybe $10 for two people plus some leftovers.

Mapo Doufu

2 blocks of silky tofu cut into 1/2" cubes

8 ounces of ground pork

3 cloves of garlic minced

3 scallions chopped

1 heaping tbsp of fermented black beans

1 tbsp of chili bean sauce (you can use Srircha as a substitute)

1 cup of chicken stock

3 tbsp of cornstarch mixed with equal parts water

soy sauce to taste

ground Sichuan peppercorns to taste

Marinade for the pork

2 tbsp of corn starch

3 tbsp of soy sauce

-mix the ground pork with the marinade and let it sit for like 15 minutes or so

-heat your wok on high and add a couple tablespoons of oil

-add the pork, stir and separate until it begins to brown

-add scallions and garlic, stir-fry until aromatic

-reduce heat to medium and add chili bean paste, black beans, and ground Sichuan pepper

-pour in chicken stock and stir well

-add tofu and soy sauce, let everything simmer for about 5 minutes

-stir in the corn starch mixture, be careful not to break up too much of the tofu

-serve over a bowl of jasmine rice with some chopped scallions as the garnish!

We also stir-fried about a pound of baby bok choy with some ginger, garlic, soy sauce, chicken boullion, and sesame oil. Clean and halve the bok choy. Throw in the garlic and ginger before adding the choy, add the rest of the ingredients and just stir-fry until the leaves start to wilt. You can serve it like that or throw in 1/2 a cup of water, place a lid on top, and steam it for a couple minutes for a tenderer texture.

My favorite occasional afternoon snack:

Normal bread with cheese and bacon on the following order: cheese + bacon + cheese

Goes 5 minutes to the toaster.

When the bread is crunchy and the cheese already melted, i take it out, put butter on the two sides and a touch of oregano.

It's the most complex thing i can think of right now

i acquired an awesome recipe from my mom recently

it's sort of like an italian parmesan and chicken crumble

1 whole chicken

small handful of breadcrumb (to make crust about 2/3 inch thick in combo with below)

about 100g grated parmesan

2 tbsp cracked black pepper

1 large sprig parsley, finely chopped

4-5 leaves fresh basil, finely chopped

1 small onion, very finely chopped

1 tbsp garlic puree

3 crustless slices of quite stale bread.

GOOD BREAD! ESSENTIAL!

sea salt

carrot batons

broccoli

bechamel sauce

boil the chikkin and separate the meat. leave to cool overnight in a bowl sprinkled with sea salt to dry it a little.

blanche the carrots and broccoli and make up your bechamel, enough to cover the chicken.

grate the parmesan, bread. add pepper, breadcrumb, onion, parsley, basil, garlic, and whisk it up. it should be fluffy

add the chicken, carrots, broccoli, and bechamel to a large casserole dish. cover wit the breadcrumb/cheese/pepper crust and bake for about 45-60 mins on a medium low heat.

it's fuckin delicious

  On 6/11/2010 at 3:34 AM, kaini said:

 

it's fuckin delicious

Because it's Italian

LUDD's QUICK BESTO MIX

takes 5-10 mins to prepare - while pasta cooks

avocado

gruyere

walnuts

cashews (optional)

olive oil

garlic

finely chop garlic and add to walnuts in pestle and mortar. grind into tiny weeny bits. mash avocado up real good. add to walnuts and garlic. finely grate gruyere. add to mix. add tiny weeny bit of oil. mix up. season.

add to pasta... fusilli or penne is good with this.

AVOCADO PESTO?!?!?!

i made guacamole twice yesterday, which means it's officially summer. i'm usually:

2 avocados (RIPE YA DUMMY)

1 small red onion, minced

3-5 cloves of fresh garlic, minced

cilantro diced

juice of 1 lime

salt

pepper

cayenne/hot paprika

mash that shit up with a fork! you will eat it forever! and then shit like a god because avocados are FULL OF FIBER.

  On 6/11/2010 at 7:45 PM, A/D said:

AVOCADO PESTO?!?!?!

 

i made guacamole twice yesterday, which means it's officially summer. i'm usually:

 

2 avocados (RIPE YA DUMMY)

1 small red onion, minced

3-5 cloves of fresh garlic, minced

cilantro diced

juice of 1 lime

salt

pepper

cayenne/hot paprika

 

mash that shit up with a fork! you will eat it forever! and then shit like a god because avocados are FULL OF FIBER.

wow thats a lot of garlic! nice. for added interest try adding any or all of: radish, bleu cheese or feta cheese, white cabbage, serrano or jalapeno peppers

yeah garlic is pretty much like those dots in pacman for me. i have to eat it just to get where i'm going.

bleu cheese sounds like it could be pretty delicious in the right proportions . . thanks for the suggestions! i actually put mine on some tortilla chips with little bits of fresh mozzarella and hot sauce.

  On 6/11/2010 at 8:05 PM, A/D said:

yeah garlic is pretty much like those dots in pacman for me. i have to eat it just to get where i'm going.

 

bleu cheese sounds like it could be pretty delicious in the right proportions . . thanks for the suggestions! i actually put mine on some tortilla chips with little bits of fresh mozzarella and hot sauce.

the bleu cheese addition requires a light hand, but yea, it adds a nice depth of flavor. i kind of like the feta better (or some cotija cheese if you can find it). radishes add a nice sharpness as well, i dont make guac without them anymore if i can help it.

I am definitely making some guacamole tonight. Coronas too... Mmmm....

  On 6/11/2010 at 9:12 PM, sneaksta303 said:

I am definitely making some guacamole tonight. Coronas too... Mmmm....

my summer life

  On 6/11/2010 at 9:14 PM, Scrambled Ears said:

  On 6/11/2010 at 9:12 PM, sneaksta303 said:

I am definitely making some guacamole tonight. Coronas too... Mmmm....

my summer life

hells yes. also you need a good salsa. the one i make the most is this:

• 1 28oz can of san marzano tomatoes (drained of their juices from the can. also squeeze the juice from the tomatoes or the salsa will be very watery. be careful though, they like to shoot all over you like an excited young boy)

• juice of 2 limes

• 1 yellow onion chopped

• 1 or 2 chipotles in adobo sauce and a small dash of the adobo sauce

• big fistfull of cilantro

• good healthy pinch of salt and cracked black pepper

• 1 clove of garlic

give it a whirl in the food processor until you reach you desired consistency. prepare several cactus pear margaritas as well and enjoy.

I'm all into taste-pairing currently. its not something I would eat every day, but its nice to add something to a menu

Vanilla and parmesan

cook noodles (they have to contain eggs). melt ~30g parmesan or more with a splash of the noodle-water and add 1 scraped vanilla pod, mix with the noodles and serve.

Peanuts and sage

found here

gnocchis with nuts are great, definetly something you can do more often

  On 6/11/2010 at 10:22 PM, plstik said:

I'm all into taste-pairing currently. its not something I would eat every day, but its nice to add something to a menu

 

Vanilla and pasta

 

You have balls. I've only tried vanilla butter with fish so far, great combos. Gnocchis with nuts sounds good, thanx for the tip.

i can't really offer a buckfast alternative for the US. in fact i'm not even sure if scottish buckfast would work as that has vanilla flavouring, and irish buckfast doesn't.

buckfast risotto

adapted from a traditional italian recipe that did not feature buckfast.

ingredients

500 g risotto rice

150 g unsalted butter

1 finely chopped onion

1 finely chopped sweet pepper (deseeded)

a big f*ck of garlic

a big f*ck of black pepper

3/4 litre of chicken stock (oxo, whatevs) on standby; you may not use all of it

half a bottle of buckfast

a decent dash of soy sauce

100 g of freshly grated parmigiano or grana padano or another hard italian cheese

method

heat half the butter in a pot, add the rice, and cook over a very low flame, stirring it to stop it sticking/burning. there's a knack to it.

in the meantime, fry the onion, garlic, and sweet pepper separately, in about a third of the remaining butter until the onion is golden.

keep the pan warm.

when the rice is done frying and the grains have become translucent, begin adding the buckfast, a glass at a time, and letting it evaporate between additions.

then add stock, a ladle at a time, and stir in the onions/garlic/pepper.

once the rice is on the very verge of soft, turn off the heat, stir in the remaining butter, the cheese, season with a fuck of black pepper, a good ol dash of soy, and serve.

it works well nice with a good salad and a roast chicken i tell thee

i would imagine roast whole peppers stuffed with it as good too.

cilantro-lime sauce from the real chow baby

blend:

1 lb. sour cream

1 jalapeño

2 green onions

¼ cup lime juice

½ bunch cilantro

1 tsp. salt

comes with their thai bbq quesadillas but will go well on just about anything imo!

Coconut Pad Thai

Yields 4 Servings

Ingredients:

Pad Thai

2 Tablespoons tamarind juice

1 ½ Tablespoons maple syrup

1 ½ Tablespoons soy sauce

1 ½ teaspoons minced garlic

1 ¼ teaspoons minced Serrano chile

1 Tablespoon extra virgin olive oil

¼ teaspoon Celtic sea salt

1 cup julienned zucchini

1 cup finely shredded red cabbage

1 cup julienned carrot

½ cup julienned red onion

1 cup julienned Granny Smith apple (skin on)

½ cup julienned red bell pepper

3 cups julienned young Thai coconut meat

1 serrano chile, thinly sliced

2 Tablespoons fresh cilantro leaves

Celtic sea salt and freshly ground pepper

Tamarind Juice

2 tamarind pods

water as needed

Almond Chile Sauce

½ cup raw almond butter

1 tablespoon minced, peeled fresh ginger

2 cloves garlic

1 Thai dragon chile

2 Tablespoons lemon juice

2 Tablespoons maple syrup

1 Tablespoon soy sauce

¼ cup water, optional

Celtic sea salt and freshly ground pepper

Garnish

¼ cup sweet chili cashews* or raw cashews, coarsely chopped

4 teaspoons soy sauce

2 teaspoons cold-pressed sesame oil

For Pad Thai:

In a food processor, combine tamarind juice, maple syrup, soy sauce, garlic, chile, olive oil, and salt. Process until smooth. Place zucchini, cabbage,

carrot, red onion, apple, red bell pepper, coconut, and cilantro in a bowl. Add tamarind puree and lightly toss. Season mixture to taste with salt and pepper.

For Tamarind Juice:

Split tamarind pods. Discard pods. Place pulp-covered seeds in water to cover and soak one hour. Drain. Using hands, remove pulp that surrounds

seeds; discard seeds. Place pulp in small bowl and whisk in just enough water to create a smooth paste. Measure out 2 Tablespoons; reserve the remainder for another use.

For Almond Chile Sauce:

In a blender, combine the almond butter, ginger, garlic, Thai dragon chile, lemon juice, maple syrup and soy sauce and blend until smooth, adding

the water to thin if needed. The sauce should be smooth and have the consistency of room temperature ice cream. Season with salt and pepper.

To Serve:

Arrange some Pad Thai mixture in center of each plate. Spoon ¼ of Almond Chile Sauce, 1 teaspoon soy sauce, and ½ teaspoon

of sesame oil around Pad Thai. Sprinkle with cashews.