Corn-thickened Turkey Stew

Ingredients

9 oz corn kernels
bunch of cilantro leaves
2 tablespoons vegetable oil
1 onion, chopped
4 cloves garlic, finely chopped
2 oz loche squash, grated
1 caigua, chopped
2 tablespoons Yellow Chili Paste
1 (2-lb) turkey, cut into 2-1/2-ozpieces
2 cups cooked rice to serve
salt and pepper

Method

  1. Put the corn kernels and cilantro leaves in a blender or baton (Peruvian grinder) and blend or grind to form a thick paste. Set aside.
  2. Heat the oil in a large pan over low heat, add the onion and garlic, and sauté for 2 minutes, until the onion has softened. Season with salt and pepper.
  3. Add the grated squash, caigua, and chili paste, and cook, stirring, for 10 minutes until the ingredients are cooked.
  4. Pour in 8 cups water and simmer over low heat for 30 minutes until the stew has thickened and reduced.
  5. Season the turkey pieces with salt and pepper. Add the turkey to the stew and cook for 40-45 minutes over low heat until tender.
  6. Add the corn paste to the pan and cook for 10 minutes, stirring continuously, until the stew thickens. Taste and adjust the seasoning if necessary. Serve with rice.

Makes 4 servings.

Source: Peru – The Cookbook


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Sichuan Chicken

Ingredients
1/4 teaspoon five-spice powder
1-1/2 lb chicken thigh fillets, halved
2 tablespoons peanut oil
2 tablespoons julienned fresh ginger
1 teaspoon chili bean paste
1 teaspoon Sichuan peppercorns, crushed
2 tablespoons light soy sauce
1 tablespoon Chinese rice wine
1-1/4 lb baby bok choy, leaves separated

Method

  1. Rub the five-spice powder over the chicken pieces.
  2. Heat a wok to very hot, add half the oil and swirl to coat the side of the wok. Add the chicken and cook for 2 minutes on each side, or until nicely browned. Remove from the wok.
  3. Reduce the heat to medium. Add the ginger and cook for 30 seconds.
  4. Add the chili bean paste and crushed peppercorns. Return the chicken to the wok, then add the soy sauce, Chinese rice wine and 1/2 cup water and simmer for 15-20 minutes, or until the chicken is cooked through.
  5. Heat the remaining oil in a saucepan. Add the bok choy and toss gently and constantly for 1 minute, or until the leaves wilt and the stems are tender. Serve with the chicken and cooked rice.

Makes 4 servings.

Source: The Essential Wok Cookbook


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Northern-style Rice with Duck

Ingredients
1 cup vegetable oil, plus 4 tablespoons
1 (4-1/2-lb) duck, cut into 8 pieces 4 cloves garlic, chopped
1 red onion, chopped
4 tablespoons Yellow Chili Paste
2-1/4 cups grated loche squash
1 bunch cilantro (coriander) leaves, chopped
1 cup stout
6 cups chicken broth (stock)
4-1/3 cups white long-grain rice
6 oz peas
1 yellow chili, seeded, membrane removed, and thinly sliced
1/2 red bell pepper, seeded, membrane removed, and thinly sliced
2 cups Creole Sauce, to serve
salt

Method

  1. Pour 1 cup vegetable oil into a pan and heat. Season the duck pieces with salt, add to the pan, and brown on all sides over medium heat. Remove the duck pieces from the pan and set aside.
  2. Add the garlic and onion to the same pan and cook, stirring, for 4 minutes until the onion has softened and is translucent.
  3. Add the grated squash and cook for 2 minutes, then add chili paste and cook for another 6 minutes until the paste has thickened and is fragrant.
  4. Add half the chopped cilantro and cook, stirring, for another 2-3 minutes.
  5. Pour the stout into the pan, bring to a simmer, and cook for 2 minutes until the alcohol has evaporated, then add the chicken broth (stock) and bring to a boil. Taste and add more salt if necessary.
  6. Place the duck pieces in the pan and cook over medium heat for about 1-1/2 hours until the meat is tender.
  7. Remove the duck and the cooking juices from the pan and keep warm. Separate the cooking juice, blend in a food processor, and drizzle over the duck to make sure it does not dry out.
  8. Heat the remaining 4 tablespoons oil in the pan over medium heat, add the rice, and lightly fry, stirring gently with a fork, for 2 minutes.
  9. Add the peas, chili, and bell pepper, pour over the duck cooking juices, and cook for 20-25 minutes, covered, until the rice is fluffy and the grains have separated.
  10. Spoon the rice onto plates, top with the duck pieces, and garnish with the remaining chopped cilantro leaves. Serve with Creole sauce.

Makes 4 servings.

Source: Peru – The Cookbook


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Vegan Risotto with Cashew Cream and Crispy Maitakes

Ingredients
1 cup raw cashews, soaked overnight, and drained
3 cups water
1 (8-ounce) package maitake mushrooms
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
5 cups vegetable stock
2 tablespoons olive oil
1 medium onion, finely diced
1 garlic clove, minced
2 cups uncooked Arborio rice
1/4 cup white wine
2-1/2 cups medium-diced and peeled butternut squash
1 tablespoon minced fresh rosemary

Method

  1. Into a high-speed blender, add cashews and water. Blend for 2 to 3 minutes, stopping to scrape down sides as needed, until completely smooth. Place in a container in the refrigerator.
  2. Preheat oven to 425°F.
  3. With a knife, remove woody stem from maitake cluster and break into equal pieces.
  4. In a medium bowl, toss mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and place in oven for 10 minutes.
  5. Remove from oven and toss, then roast for 10 more minutes. Once golden brown and slightly crispy on edges, remove from oven and let cool to room temperature.
  6. In a small saucepan over medium-low heat, bring stock to a simmer.
  7. In a large saucepan over medium heat, warm remaining olive oil. Add onion and garlic. Cook for about 5 minutes, stirring often, until soft and translucent. Add rice and stir continuously for 1 minute to toast grains. Add wine and stir until completely absorbed.
  8. Add 1/2 cup of hot stock and cook, stirring continuously, until liquid has been almost completely absorbed.
  9. Add another 1/2 cup of stock and again cook, stirring continuously, until liquid has been almost completely absorbed.
  10. Stir in squash and continue adding stock 1/2 cup at a time, making sure most liquid has been absorbed before adding more, until rice is firm but tender. This will take about 25 minutes; start checking doneness of rice when 1 cup of stock is left. Stir in prepared cashew cream and rosemary.
  11. To serve, divide into 4 serving bowls and garnish each with roasted maitakes.

Makes 4 servings.

Source: VegNews


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Abalone Rice

Ingredients

3 bowls cooked rice
2 eggs
2 oz each of diced abalone and char siu (Chinese BBQ pork)
2 tbsp each of diced mixed vegetables, cooked shrimps and mushrooms

Sauce

1 cup chicken stock
1 tbsp oyster sauce
1 tsp each of light soy sauce, sesame oil
1 tsp cornstarch

Method

  1. Beat eggs and stir-fry in oil. Add rice and stir-fry to combine. Remove to the serving platter.
  2. Blanch diced mixed vegetables, cooked shrimps and mushrooms in boiling water. Remove and drain.
  3. Mix sauce ingredients in a small bowl.
  4. Heat 1 tablespoon of oil in a wok. Stir-fry abalone, char siu, vegetables, shrimps and mushrooms. Add sauce and bring to a boil. Pour sauce over rice and serve.

Source: Great Chefs in Hong Kong


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