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Saag Panir

This recipe originally came from Madhur Jaffrey’s World of the East, Vegetarian Cooking, which I use a lot. I have done some minor changes. If you decide to buy your very own copy please us my Amazon link, I get a little money that way. Thanks! Saag Panir 1 inch cube of fresh ginger,peeled and chopped6 cloves garlic peeled and chopped1 fresh hot green chili, sliced roughly (I use a whole jalapeno,seeded and deveined)1/4 cup of water500 grams of queso Panela cut into 1 inch cubes1 1/4 teaspoon salt divided into 1 teaspoon and a 1/4 teaspoon.1/4 teaspoon garam masala (link to recipe if you can’t buy it already prepared)1/4teaspoon cayenne pepper6 tablespoons vegetable oil2 packages of chopped spinach thawed1/4 cup media crema Heat the oil in a large wide sauté pan over a medium flame. Put the cheese cubes in the oil and brown them on all sides. Remove the panela with a slotted spoon and place on a ...

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Balloon bread or Pooris

I wanted to make Pooris today. I meant to make them, but I wasn’t paying attention. Because of the humidity and insects here, we put all our dry staples in screw top jars as soon as the package is opened. I have more prudent friends who store things like flour in their 2nd refrigerator or who at least put those things in the deep freeze for a week or so to kill any insect eggs. My method is to not buy in bulk unless I can’t help it and to be vigilant about using up stuff. Since I can generally tell what is what just by looking at it, I don’t label the jars. Today it worked against me, or maybe I should say it made me invent a new recipe!The pooris recipe calls for fine-ground semolina, which I remembered buying at Baraudi’s Middle eastern deli and import. I forgot that the last time I cleaned out the pantry I ...

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Gaen Ped Moo- Pork and Vegetable Curry

1/4 cup vegetable oil (preferably peanut oil)3 tablespoon red curry paste1 cup lean pork, loin or butt, cut into thin slices 1/2″ by 2 “2 tablespoons fish sauce or Worcestershire sauce (salsa inglesa)1 stalk lemon grass (te de limon), chopped1/2 cup cabbage,chopped and soaked in cold water1/2 cup green beans, cut into 1 1/2″ lengths,soaked in cold water*1 cup dried Chinese mushrooms, soaked in hot water, stemmed and cut into strips**5 fresh,red Serrano chillies, seeded and cut into strips***2 teaspoons granulated sugar12 mint leaves, chopped Heat the oil in a wok and fry the red curry paste for 3 minutes, stirring until the colour and odor change. Add the pork, fish sauce,and lemon grass. Stir fry for 5 minutes. Drain the cabbage, beans and mushrooms and add them to the wok. Fry another 3 minutes. Sprinkle with chili strips. Stir fry for an additional minute. Sprinkle with sugar. Mix well. Remove to a serving bowl and garnish with the mint ...

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Kao Pad Tamada- Red Fried Rice

3 tablespoons vegetable oil (preferably peanut oil)3 cloves garlic, finely chopped1 onion,finely chopped1 cup cooked shrimp2 tablespoons fish sauce (Nam Pla) or Worcestershire Sauce (Salsa Inglesa)3 cups cooked rice, chilled3 tablespoons tomato ketchup Garnish6 green onions cut into tassels1 small cucumber,peeled and sliced3 tablespoons coriander leaves, chopped Heat the oil in a wok. Lightly brown the garlic. Add the onions and stir-fry until golden. Add the shrimp and the fish sauce and heat through. Stir in the rice and toss until everything is well mixed. Pour in the ketchup and stir well.Remove to a platter, garnish with the green onion tassels (sometimes the green onions here aren’t very pretty so I just garnish with either green onion slices or chives), ring with cucumber slices and sprinkle the coriander leaves over the top. The recipe says it makes 3 servings, I have halved this recipe and still had left overs when serving 3 people!

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Steamed chinese buns

I had a can of red bean paste in my pantry getting old so I made steamed buns filled with red bean paste last week. Today I was reading the back posts on Rachel’s incredible food blog called Coconut and Lime and I found a recipe for red bean buns. Since I’m lazy, I’m going to just link to her recipe.I have two recipes for steamed buns, one with yeast like Rachel’s and another one made with baking powder. I like them both equally well.

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Thai food extravaganza

La maestra had mentioned that she loved Thai food and missed eating it. Lindi had mentioned that she loves Thai food and missed it too. Thai is Husband’s favorite food.What does that mean? We had Thai food today. It was a lovely group, La Maestra, her lovely granddaughter Gita and our neighbors and friends Lindi, Pablo and of course Husband and I. Mr. Dog was very interested too, but he only got a tiny taste of the satay. We had starting with the bowl in the upper right (one o’clock) pickled cucumber salad, chicken satay, peanut sauce for the satay, green banana curry,pork and vegetable curry, a small bowl of chopped peanuts to add as needed, pad thai, and red fried rice.Here is a closer look at the table.Here is a close up of the pad thai.This is the red fried rice. Ketchup is what makes it red.This is the pork and vegetable curry. Those red strips are serrano peppers ...

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Green Curry Paste

8 fresh green chiles (serranos, jalapeños etc)2 tablespoons minced lemongrass bulb2 tablespoons chopped fresh cilantro leaves1 large shallot, minced1 teaspoon fresh shredded ginger root2 medium cloves garlica few slivers lime zest1 teaspoon coriander seed1/2 teaspoon caraway seed10 peppercorns1 teaspoon salt In a small skillet roast all the ingredients over medium high heat for 2 minutes. Turn off heat, leave in pan for one minute more.Using a blender or food processor grind to a thick paste.Stays fresh for one month if kept covered in the refridgerator

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Pad Thai

2 quarts water8 to 10 ounces dried flat-sided rice noodles or fresh noodles PAD THAI SAUCE1 1/4 cup white vinegar3 tablespoons tomato paste3 tablespoons water2 tablespoons sugar1 to 2 tablespoons vegetable oil2 cloves garlic, minced1 fresh green chile, seeded and minced GARNISHES2 eggs scrambled (optional)1 cup mung bean sprouts1/3 cup chopped unsalted peanuts (optional)lime wedgessliced scallions Bring 2 quarts water to a boil, remove from the heat. Soak the noodles in the hot water for 20 minutes. Drain and set aside or make fresh rice noodles. In a bowl, blend the vinegar, tomato paste, water and sugar Heat the oil in a frying pan, fry the garlic and chili on medium heat for 3 minutes. Stir in the tomato-vinegar mix continue to simmer the sauce until very thick 4 to 5 minutes. Add the noodles to the sauce, mix well. Place the noodles and sauce in large serving plate Serve with garnishes

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Fresh Rice Noodles

I found this video and recipe on line. Enjoy! Making Fresh Rice NoodlesMakes 1 Lb. 1 1/4 cups uncooked long-grain rice1 1/4 cups waterVegetable oil 1. Soak the rice overnight in the water. After soaking, grind the rice and water for 5 or 10 minutes in a blender to form a very smooth thin batter, (A food processor won’t work for this.) When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough! 2. Lightly coat an 8″ x 8″ x 2″ baking pan with oil and heat it for about 3 minutes in a steamer. Pour in 1/2 cup batter in an even layer and replace the steamer lid. Steam for 5 minutes. From this point on, check to make sure there’s water in the steamer. Add boiling water as necessary if it’s low. 3. After 5 ...

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Chayote Halvah (Sime Badnekai Halwa)

This recipe is from Laxmi Hiremath’s Laxmi’s Vegetarian Kitchen makes 20 one inch pieces. 1 large chayote (8 ounces or 225 grams)3 tablespoons desi ghee or unsalted butter1/2 cup sugar 1/4 cup half and half (I use media crema)Seeds from 4 green cardamon pods, ground (I used 1 teaspoon ground cardamon until I got some from home)-cardamomo, molido Wash and wipe the chayote. Grate until you reach the seed,remove the seed, grate the remaining chayote. Combine the desi ghee and the grated chayote in heavy 12 inch skillet or wok. Cook over medium high heat, stirring constantly, until all the liquid evaporates and the mixture is fragrant but not browned. Add the sugar and the half and half. Reduce the heat to medium. Cook, stirring constantly, until the mixture is reduced to a thick paste taht pulls away from the sides of the pan and no liquid seeps out, about 12 to 15 minutes. Remove the pan from the heat. ...

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