INGREDIENTS DOUGH OR JUST USE PHYLLO DOUGH): INGREDIENTS FILLING: INSTRUCTIONS FILLING: INSTRUCTIONS DOUGH: INSTRUCTIONS FRYING:
Category: region-asia
Chicken Samosa Recipe
INGREDIENTS DOUGH (OR JUST USE PHYLLO DOUGH): INGREDIENTS FILLING: INSTRUCTIONS FILLING: INSTRUCTIONS DOUGH: INSTRUCTIONS ASSEMBLY: INSTRUCTIONS COOKING: Option 1 – Deep Frying: Option 2 – Baking:
Easy Lo Mein – Danielle’s
The easiest Lo Mein you will ever make in 15 minutes from start to finish. It is so much quicker, tastier and healthier than take-out! NOTE: You can add about 16 ounces of slice, pre-cooked chicken breast, if desired. Yield: 4 servings, Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time: 25 minutes INGREDIENTS… Continue reading Easy Lo Mein – Danielle’s
Samosa
This is my attempt to create a samosa recipe from various web recipes. Credits and References: https://www.cookwithmanali.com/samosa-recipe/ https://www.bonappetit.com/story/what-is-curry https://www.npr.org/sections/thesalt/2016/06/22/482779599/meet-hing-the-secret-weapon-spice-of-indian-cuisine https://www.thespruceeats.com/carom-seeds-ajwain-1957879 https://www.bonappetit.com/story/simple-turmeric-curry-recipe https://www.allrecipes.com/recipe/142967/easy-garam-masala/ https://food.ndtv.com/lists/10-home-made-masalas-that-will-make-your-cooking-flavoursome-1711155 https://indiankitchenandspices.com/difference-between-curry-and-masala/ Garam Masala: Note: Dry spices weigh about half of their actually volume of water. So 15cc weighs 7.5 grams. When you buy spices, you buy them by weight so beware. 1… Continue reading Samosa
NAAN Bread
Naan bread is typically baked on the sides of a 900 degree tandor oven. I make it in a very hot cast iron skillet. INGREDIENTS: 2 1/2 cups all-purpose flour (320 g) 1/2 teaspoon salt 1 teaspoon sugar 1/2 cup warm water 1/4 oz active dry yeast (2 1/4 teaspoons) 1/2 cup sour cream 1… Continue reading NAAN Bread
Egg Drop Soup
INGREDIENTS: 3 eggs 1/2 teaspoon toasted sesame oil 1 teaspoon soy sauce 3 green onions, thinly sliced (separate green tops from white onion) 4 cups chicken or vegetable stock or broth 1 Tablespoons Knorr Chicken Bullion 2 tablespoons cornstarch 1/8 teaspoon ground ginger 1/4 teaspoon garlic powder 1/2 teaspoon black pepper (optional) 1/4 cup creamed… Continue reading Egg Drop Soup
Tahini
Tahini is a paste form of roasted sesame seeds (similar to a runny peanut butter). I make tahini in the blender. The blender is better for small quantities than the food processor. INGREDIENTS: 1 cup hulled sesame seeds 3 tablespoons olive oil (canola in a pinch) Pinch of kosher salt INSTRUCTIONS: Toast the sesame seeds in… Continue reading Tahini
Hummus – Randy’s Roasted Red Pepper, Garlic, Chipotle
Makes about 6 cups. Hummus is a combination of cooked, blended chickpeas and tahini. Tahini is a paste form of roasted sesame seeds (similar to a runny peanut butter). This recipe is basically a tahini and hummus recipe all-in-one. Many people buy tahini instead of making it because it is hard to make smooth tahini… Continue reading Hummus – Randy’s Roasted Red Pepper, Garlic, Chipotle
Chicken Stir Fry
This is a twist on a stir fry recipe that allows you to prep the chicken and marinade in advance and sous vide it from frozen while you prepare the vegetables. Serves 4 Serve this with 5 cups of cooked white rice (2 cups rice and 3 cups water or whatever the recipe calls for)… Continue reading Chicken Stir Fry
Teriyaki Sauce – from stuff you already have in your cupboard
Ingredients 1/2 cup soy sauce 1/2 cup sugar 1/4 cup water 2 tablespoons mirin or dry cooking sherry or dry vermouth or saki or omit this if you don’t have any. 2 teaspoons fresh grated ginger (from one 6-inch piece, peeled) or 1 tsp grated ginger 1 clove minced garlic 1/8 teaspoon red pepper flakes… Continue reading Teriyaki Sauce – from stuff you already have in your cupboard