Archive for the ‘Entree’ Category
3 lbs leg of lamb, trimmed, cut into bite-size cubes
2 Tablespoons cumin, ground
2 Tablespoons dried mint
1 Tablespoons coriander, ground
1 Tablespoons Sichuan peppercorn, ground
1 Tablespoons fennel, ground
2 teaspoons Hungarian paprika
1/2 teaspoon cayenne, less depending on preference
6 cloves garlic, finely minced
1 Tablespoon + 1 teaspoon kosher salt
1 Tablespoon ground black pepper
1/4 cup EVOO
Some rice bran oil
Disposable chopsticks, soaked
Preparing the lamb:
Toast and grind spices. Mix all the dried spices, garlic, salt, pepper and EVOO together in a small bowl. (Reserve some for vegan option)
Rub lamb kebabs with spice mix. Pass through an instant marinator, or leave to marinade overnight. Skewer with thick bamboo or chopsticks.
Cooking the lamb:
Heat a grill on medium high heat. Grill lamb about 2-3 minutes on each side or until meat is nicely brown and caramelized. Assemble kebabs on a plate and serve with flat bread.
3 Chinese eggplants (about 1 ½ lbs), halved and roll-cut into 1″-1.5″ pieces
2 cups canola oil
3 cloves garlic, chopped
3 Thai chilis, seeded, cut into two lengthwise
2 Tablespoons fish sauce
1 Tablespoon oyster sauce
1 Tablespoon cornstarch + 3 Tablespoons water
2 Tablespoons palm sugar
1 cup Thai basil leaves, whole
Preparing the eggplant
Cut eggplant into bite sizes at an angle. Pat dry. Heat the oil in wok or a cast iron skillet until hot (375F) over high heat. Divide the eggplant into 4 batches. Deep fry the eggplant for about 5 minutes each or until golden and tender. The eggplant should still be bright purple. Remove with a slotted spoon, and drain on a cooling rack over a sheet pan. Repeat with the remaining batches. Pour off the oil.
Cooking the dish
Heat the wok over high heat. Add 1 Tablespoon oil followed by the garlic and chilies. Fry for 30 seconds then return eggplant to the wok, and toss to combine. Add fish sauce, oyster sauce, cornstarch slurry and sugar to the wok, and cook for 1 minute. Remove from heat and toss in basil. Serve immediately.
OMG, this is too good. We made this in Thai class at Cavallo today. With a sauce made from coconut milk, evaporated milk, eggs, oil and crab roe, it has to be nothing but velvety good to make up for the calories!
Chef’s tip: The sauce is like making a bearnaise or hollandaise. When you add the eggs in, it is crucial that you temper the eggs first by adding the hot liquid to the eggs, before whisking the tempered eggs back into the pot. Once eggs are added, do not overcook or the egg will scramble.
2 cups coconut milk
½ cup evaporated milk
1 Tablespoon Maggi seasoning, or Braggs liquid amino
2 Tablespoons fish sauce
2 Tablespoons cup palm sugar
2 Tablespoons cornstarch mixed with 3 Tablespoons cold water
2 Dungeness crabs (2 ½ lbs each) – uncooked, cut into 6 pieces each
1/4 cup rice bran oil
5 cloves garlic, lightly smashed
1 small yellow onion, cut into thin strips
1 cup Chinese celery, cut into 2 inches sprigs
2 Fresno chili, seeded, cut into thin strips
1 Tablespoon turmeric powder
2 Tablespoons Madras curry powder
1 cup green onions, sliced into 2 inches strips
3 eggs, beaten
½ cup red chili oil
Cilantro for garnish
Mix sauce ingredients together. Set aside. Mix cornstarch with water; set aside. Cut vegetables and place on baking sheet mise en place. In a separate bowl, beat egg with red oil; set aside.
Preparing the crab
Ask your fishmonger to kill, clean and cut the into 6 the crab, but you must cook it within 2-3 hours of killing. Pat dry shellfish. Include the crab roe.
Heat oil in wok. Fry shellfish including crab roe till bright vermillion red and fragrant. Remove crabs from wok. Do not wash wok! Using same wok, brown garlic with remaining oil till fragrant; about 1 minute. Add onions, celery and fresno fry till slightly softened. Add curry powder and turmeric powder and fry till fragrant. Add the sauce ingredient mixture from your mise set, then bring to a boil. When boiling, add cornstarch mixture and stir to thicken. Taste for seasoning.
Ladle a few tablespoons of the hot sauce into the eggs-oil mixture, while whisking. When eggs are tempered, then slowly add the eggs back into the sauce, while whisking till it thickens. Add back the crab. Mix well. Sauce should envelope the crab. Cover to steam for 2 minutes under low heat. Do not let the egg scramble. Add in the green onions. Toss. Serve immediately with garnish of cilantro.
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