Posted on August 10, 2022 by cookwithkathy

Ingredients

1 teaspoon turmeric powder
1 teaspoon chili powder
3 tablespoons sunflower oil
6 fresh curry leaves
2 teaspoons ginger-garlic paste
2 tablespoons tamarind pulp
2 tablespoons soft brown sugar
salt
1-1/4 1b cooked duck breast, shredded
Method
- Combine the spice powders with a few tablespoons of water and set aside.
- Heat the oil in a wok or a heavy-bottomed saucepan and fry the curry leaves for a couple of seconds.
- Add the ginger-garlic paste and stir. Add the tamarind pulp, brown sugar, salt and a couple more tablespoons of water. Allow the mixture to blend well.
- Pour in the spice powders mixed with the water and allow to cook. Add the duck and about 1-1/4 cups hot water to make a sauce.
- Bring to the boil, reduce the heat and simmer for about 2 minutes. Remove from the heat and serve hot with rice.
Makes 4 servings.
Source: Indian in Six
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Posted on August 3, 2022 by cookwithkathy

Ingredients

300 g pork fillet
5 sprigs spring onion
20 g ginger, shredded
1 tbsp sweet bean paste (甜麵醬)
Marinade
1/2 tsp salt
1/2 tsp sugar
2 tsp light soy sauce
1 tsp sesame oil
dash ground white pepper
3 tbsp water
2 tbsp egg white
3 tbsp cornstarch
1-1/2 tsp oil
Sauce
5 tbsp chicken broth
1/2 tsp chicken broth mix
2 tsp sugar
1/2 tsp dark soy sauce
1 tsp sesame oil
dash ground white pepper
1/2 tbsp cornstarch
Method
- Cut the pork lengthwise into shreds. Add marinade ingredients and stir well. Set aside for about 30 minutes.
- Cut spring onions into shreds.
- Mix sauce ingredients in a small bowl. Stir well thoroughly into gravy. Set aside.
- Stir-fry the pork shreds in a wok with 2 tbsp hot oil for about 1 minute. Remove.
- Leaving about 1 tbsps of oil in the wok, saute ginger shreds and sweet bean paste until fragrant. Add pork, 1/2 tbsp Chinese wine and sauce. Stir-fry until the pork is done. Mix in the spring onions shreds. Stir-fry to combine. Remove and serve right away.
Source: Recipes of Hong Kong Master Chefs
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Posted on July 30, 2022 by cookwithkathy

Ingredients

2 pieces 7 oz Bavette (a cut from the flank) — or New York strip steak
2 cloves garlic
2 strings thyme
2 oz butter
Béarnaise Sauce
5 fresh egg yolks
1 tbsp minced shallots
1 tbsp sherry vinegar
1 tbsp fresh tarragon, chopped
1 cup clarified butter
1/2 cup water
3 drops, Tabasco hot sauce
1 tsp salt
Shallot Marmalade
1 tbsp vegetable oil
1 lb sliced shallots
1 tbsp sherry vinegar
1 cup beef stock — canned beef stock will work well
1/2 tbsp chopped parsley
Fries
4 Idaho Russet potatoes
Method
- Sear the steak in a skillet or on the grill.
- Finish the steak with garlic, thyme and butter and cook to your preferred temperature — rare, medium rare, medium, medium well or well done.
- Let sit for 2 minutes before slicing.
- Make the Béarnaise Sauce. Using a blender, add eggs yolk, vinegar, Tabasco, water, salt and blend on slow speed.
- Once everything is mixed well, slowly add the warm clarified butter, transfer to a mixing bowl to finish with minced shallots and tarragon.
- Make the Shallot Marmalade. In a small sauté pan, start off with the oil at medium heat. Add the shallots and let them caramelize for about 5 minutes. Then, add the vinegar. Finally, add the beef stock and simmer for about 4 minutes. Add the chopped parsley, and be sure to keep it warm for the meat.
- Make the Fries. Slice in half, then submerge in water for 12 hours. Blanch at 120°C (250°F) for 5 minutes.
- Let cool in a sheet pan with parchment paper. Fry at 175°C (350°F) until golden brown.
- Season with salt and pepper to taste.
- To assemble, place the steak in the middle of your plate. Arrange shallot marmalade on top of the meat. After that, add the fries beside the steak. Place the Béarnaise sauce in a small bowl or gravy boat and serve on the side.
Makes 2 servings.
Source: USA Today
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Posted on July 27, 2022 by cookwithkathy

Ingredients

1 chicken
4 slices ginger
2 stalks spring onion
1 sprig parsley
3 tablespoons oil
Marinade
1 tablespoon each of wine and dark soy sauce
dash of ground white pepper and sesame oil
Sauce
2 cups water
4 tablespoons Chiu Chow bean sauce (普寧豆醬)
2 tablespoons sesame paste
1 tablespoon each of sugar and wine
dash of ground white pepper and sesame oil
Method
- Clean and dry chicken. Rub marinade over the skin and inside the cavity. Leave to marinate for 30 minutes.
- Blanch chicken in hot oil until golden brown. Drain.
- Heat 1 tbsp oil in a wok. Saute ginger and spring onion. Add sauce ingredients and bring to a boil. Lower heat and put in chicken. Braise for 20 minutes. Move chicken around and spoon sauce over occasionally.
- Cut chicken into serving pieces and arrange on serving platter.
- Thicken the remaining sauce in the wok with cornstarch solution over medium heat. Pour over the chicken and garnish with parsley before serving.
Source: Chinese Chiu Chow Dishes
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Posted on July 23, 2022 by cookwithkathy

Ingredients

1 piece pork tenderloin (about 300 g)
shallot slices
celery dices
1/2 tbsp Chinese cooking wine
Marinade
1 tbsp light soy sauce
ground white pepper
Sauce
2 tbsp OK sauce
1-1/2 tbsp ketchup
1 tsp Maggi’s seasoning
1/2 tsp sugar
1/3 cup water
ground white pepper
Method
- Rinse pork tenderloin. Drain and wipe dry. Pierce it with a fork all over so that it picks up the marinade better.
- Mix well with marinade and set aside.
- Heat 2 tbsp oil in a wok. Fry pork over low heat until slightly golden on all sides. Add shallot slices. Drizzle wine and cook until the pork is nearly done.
- Mix the sauce ingredients and pour the mixture into the wok. Cook until the sauce reduces to about 2 tbsps. Remove the pork and cut into slices.
- Pour the sauce over the pork. Sprinkle celery dices on top. Serve right away.
Source: Simple Treats
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