Indian-style Spicy Chicken with Papaya

Ingredients

2 Tbsp grapeseed oil
1 tsp fenugreek seeds
1/2 tsp asafoetida
2 Tbsp grated garlic
1 Tbsp grated ginger
1 green chili, finely chopped
1 large onion, chopped
1 Tbsp cumin seeds
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground cardamom
1/2 tsp Spanish paprika
1 tsp salt
2 lb boneless, skinless chicken breast, cut in small cubes
1/4 cup low-fat plain yogurt
1 cup cubed ripe, juicy papaya

Method

1. Place the oil, fenugreek seeds, and asafoetida in a non-stick skillet over medium heat and cook for 10 seconds. Add the garlic, ginger. and green chili, and cook for 2 minutes, stirring occasionally.
2. Increase the heat to medium-high, add the onion, and saute for 4 minutes until caramelized.
3. Add the whole cumin seeds, ground cumin, coriander, turmeric, cardamom, paprika, and salt, and cook for 10 seconds.
4. Add the chicken and cook until it’s almost done, about 8 minutes.
5. Stir in the yogurt and cook until the chicken is it fully done, another 2 minutes.
6. Add the papaya chunks, and remove from the heat. Serve over rice or with naan or plain rotis.

Makes 4 servings.

Source: Everyday Indian

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Thai-flavoured Japanese Noodles with Seared Scallops

Ingredients

13 oz dried green tea noodles
2 tablespoons vegetable oil
1 lb scallops
1 tablespoon grated fresh ginger
1-2 small red chillies, seeded and thinly sliced
3 scallions, sliced
2 lemongrass stalks, white part only, thinly sliced
2 teaspoons thai red curry paste
1-2/3 cups coconut cream
1 tablespoon fish sauce
1 tablespoon grated light palm sugar or brown sugar
garlic chives with flowers, to garnish

Method

1. Cook the noodles in a large pot of boiling water for 4-5 minutes or until al dente. Drain and keep warm.
2. Heat half the oil in a wok and cook the scallops in batches over high heat for 1-2 minutes each side, or until the scallops are browned on both sides. Remove and keep warm.
3. Add the remaining oil to the wok. Mix in ginger, chillies, scallions, lemongrass and curry paste and cook over medium heat until fragrant.
4. Add the coconut cream, fish sauce and palm sugar and bring to a boil. Reduce the heat and simmer for 5 minutes to thicken the sauce.
5. Return the scallops to the wok. Place the noodles on 4 serving plates and pour over the sauce and scallops. Garnish with garlic chives before serving.

Makes 4 servings.

Source: Noodles

Vietnam-style Vegetarian Dish with Tofu and Tomato

Ingredients

1 tbsp vegetable oil
1 lb firm tofu, cut into 1/2 inch cubes
1 tbsp finely chopped garlic
3/4 lb ripe plum tomatoes, finely chopped
1 tbsp soy sauce
1/2 tsp sugar
1/4 tsp salt
1 recipe mushroom powder (see recipe below)
1/3 cup water or mushroom-soaking liquid, or vegetable stock
1/4 cup thinly sliced scallions
1/4 tsp freshly ground black pepper
1 tbsp roughly chopped cilantro

Method

1. Shallow-fry or deep-fry the tofu cubes in oil. Reserve.
2. Heat the oil in a wok or skillet over medium heat. Add the garlic and stir-fry until fragrant, about 20 seconds.
3. Toss in the tomatoes, soy sauce, sugar, salt, and mushroom powder. Simmer for about 5 minutes, stirring occasionally, until the tomato breaks down. Add the water and simmer gently for about 10 minutes, until the sauce thickens.
4. Stir in the tofu, scallions, and black pepper and cook for another minute to coat the tofu lightly with the sauce.
5. Transfer to a serving dish and sprinkle the cilantro over the top before serving.

Makes 4 servings.

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Mushroom powder

Ingredients

1 ounce (30 grams) dried shiitake mushrooms

Method

1. Break the mushrooms into smaller pieces with your hands, scissors, or a knife. (Break off the hard stems of large shiitakes and store in the freezer to use when making vegetable stock.) Put them into a spice or coffee grinder (or a blender with a narrow bowl) and grind for a couple of minutes. Stop occasionally to use a spoon or spatula to loosen any large pieces that may get stuck under the blades. (Note: When stopping the grinder, leave the top on for a minute or two to allow the mushroom dust to settle.)
2. Tip the powder into a small bowl. Gently tap the grinder cover over the bowl or use a spatula or a clean, dry brush to collect any powder that has stuck to it.
3. Transfer to a clean, dry jar and store indefinitely in a cool, dry place.

Yields approximately 1/2 cup.

Source: Vegetarian Viet Nam

Easy Lamb

Ingredients

1/3 cup all-purpose flour
1 tsp salt
6 lamb shanks, about 6 lbs
vegetable oil
2 large onions
1/3 to 1/2 cup julienne strips of peeled ginger
1 cup sherry or port or marsala
1 (10-oz) can undiluted chicken broth
1/2 cup teriyaki sauce
1 to 2 tsp hot red chili flakes
2 tsp sesame oil
2 star anise or 2 tsp anise seeds or fennel seeds
1/2 cup dried mushrooms, soaked in cold water until softened, drained

Method

1. Measure flour and salt into a large plastic bag. If shanks are damp, pat dry with paper towels. Add 1 shank to bag. Shake to coat. Remove to a large platter. Repeat with remaining pieces. Save excess flour.
2. Lightly coat a large wide saucepan with oil and set over medium-high heat. When hot, add 2 or 3 shanks. Brown on all sides, 3 to 4 minutes. Add oil as needed. If pan gets too hot, reduce heat to medium. Remove each shank to a large plate as it is browned. Repeat with remaining shanks.
3. Meanwhile, slice onions in half. Place cut side down on cutting board and slice into thin strips.
4. After removing shanks from pan, reduce heat to medium. Add onions, ginger and a little more oil. Stir often until onion softens, 3 to 4 minutes.
5. Sprinkle with reserved flour mixture and stir until evenly mixed. Gradually stir in sherry. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in broth, teriyaki, chili flakes, sesame oil, star anise and mushrooms. Bring to a boil, stirring often.
6. Return shanks to pan. Reduce temperature to medium-low. Cover and simmer, turning shanks occasionally, until tender and meat is almost falling from bone, 3 to 3-1/2 hours. Serve with sauce drizzled overtop.

Makes 4 servings.

Source: Chatelaine magazine

Asian-style Cauliflower

Ingredients

1 tablespoon expeller-pressed canola oil
2 shallots, thinly sliced
3 garlic cloves, minced
1-1/2 tablespoons soy sauce
3 tomatoes, peeled, seeded, and diced
1 large head cauliflower, cut into florets
1 small onion, thinly sliced
2/3 cup vegetable stock
1/2 teaspoon freshly squeezed lemon juice
2 green onion, thinly sliced
1/2 cup chopped fresh cilantro

Method

1. Heat the oil in a skillet over medium heat. Add the shallots and garlic and saute for 1 minute.
2. Add the soy sauce and tomatoes and cook for another 3 minutes.
3. Add the cauliflower, onion, vegetable stock, lemon juice, sugar, and green onion. Reduce the heat and cook, stirring frequently, until the cauliflower is tender but still crisp, about 10 minutes.
4. Add 2 tablespoons water as it cooks to prevent sticking, if necessary. Do not overcook.
5. Transfer the cauliflower to a bowl and sprinkle with the cilantro before serving.

Makes 4 to 6 servings.

Source: True Food