Green Curry

Green curry

200 grams chicken or tofu
1 tbsp green curry paste
2 thai eggplants, cut quarter
2 baby corns, carrots, or broccoli, diced
2 c. coconut milk
10 leaves sweet basil
2 kaffir lime leaves, tear the stem off
1 red chili
2 tbsp. fish sauce or soy sauce
1 tsp. sugar
3 tbsp. oil

Put the oil in the wok over low heat, fry the curry paste until fragrant.  Add chicken and 1/2 c. coconut milk, stir until chicken is cooked.  Add the rest of the coconut milk, boil.  Add vegetables, then fish sauce and sugar, then basil, lime leaves, and chilis.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Curry Paste

Red, Yellow, or Green Curry Paste

5 dried red chilies, soaked in water
3 tbsp. chopped shallots
1 tbsp. minced garlic
50 g. chopped galangal
1/2 tbsp chopped lemongrass
1 tsp. krachai (lesser ginger)
1 tsp. shrimp paste (or salt)
1/2 tsp. chopped kaffir lime peel
1 tsp. coriander root (or stem)
1 tsp. turmeric root (or powder)

Pound together garlic, lemongrass, kaffir lime peel, galangal, coriander root.  Add krachai, turmeric root, shallot, and pound well.  Add red chilis, then shrimp paste, and pound until smooth and fine.

To make yellow curry paste instead, add Indian curry powder, leave out the shrimp paste and the krachai.  To make green curry paste instead, use 15 green fresh chilis instead of red, and add them at the start instead of the end.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Channa Dal

Channa Dal - Chickpeas, but not the ones in a can; the split ones that look like little yellow lentils.

1 1/2 c. Channa Dal
4 tbsp vegetable oil
1/4 tsp brown mustard seeds
1 chopped onion
1 chopped tomato
2 chopped garlic cloves
1/2 inch peeled and shredded ginger root
1 pinch salt
1 shredded green pepper
1 tbsp curry powder (hot or mild)

Wash dal, cover in water 2 inches deep, boil 20-25 minutes.  Remove from heat, set aside.  In another pan heat vegetable oil on medium.  Add mustard seeds and onion.  Fry until brown (and mustard seeds pop).  Add tomato, fry until soft, then add garlic, ginger, green pepper, curry powder, sugar, and salt.  Pour in channa dal from other pan and mix well.  Simmer 5-7 minutes.  Add water to taste.  Serve hot.

Source: directions on a package.

Barmbrack

Traditional Barmbrack
1cup of black tea, prepared
4 cups white flour
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 tsp Allspice
Pinch of salt
1/2 stick butter
1 package of yeast
1/2 cup brown sugar
1 tsp white sugar
1 1/4 cups luke-warm milk
1 egg, beaten
1 cup raisins
1 cup dried fruit
The evening before, soak the raisins and dried fruit in the brown sugar and tea. Constant Comment is an orange spiced tea which adds a delicious flavor to the fruits, however any black tea can be substituted. Drain before using.

Preheat oven to 350 degrees.

1. Sift flour, spices and salt into a bowl. Rub in the butter.
2. Add the yeast to the teaspoon of sugar and 1 teaspoon of the warm milk.
3. Pour the rest of the warm milk and the egg into the yeast mixture and combine with the dry ingredients and the sugar. Beat well and knead until the batter is stiff but elastic.
4. Fold in the prepared fruit. Cover the bowl with a damp cloth and leave in a warm place until the dough has doubled. Knead again for another 2 or 3 minutes and divide between two greased 1 1b loaf pans.
5. Wrap the charms* in greaseproof paper and then hide them in the dough. Be sure they are well distributed. Cover again and let rise until the dough comes up to the top of the pan (30 minutes to an hour).
6. Bake at 350 degrees for about an hour, until the top is nicely browned and the bread sounds hollow when thumped.

* you put stuff in it.  Then it tells your fortune if you get that thing in your slice.  Bean: poverty (or bachelorhood), button: bachelorhood, cloth: poverty, thimble: spinsterhood, coin: wealth, gold ring: marriage, matchstick: the husband will beat the wife.

Keeps about one week in a sealed container, but do note: Stale Barmbrack is still delicious when toasted and buttered!

from http://www.suite101.com/content/barmbrack-a33239

Tom Yum Paste

Makes approx. 3/4 cup Tom Yum paste, enough to marinate up to 4 pieces fish or chicken, OR to make 1 pot of soup

4 Tbsp. finely minced lemongrass

5 cloves garlic

1 thumb-size piece galangal, sliced

1 fresh red chili, sliced, OR 1/2 to 3/4 tsp. dried crushed chili (or substitute cayenne pepper)

1/4 cup fresh coriander

2 Tbsp. fish sauce

2 Tbsp. vegetable oil

1/2 tsp. dark soy sauce (OR substitute 1 tsp. regular soy sauce)

1/2 tsp. shrimp paste

1/4 cup fresh-squeezed lime juice

3 heaping tsp. palm sugar OR brown sugar

2 spring onions, sliced

Mortar and pestle them all up!

Source: http://thaifood.about.com/od/thaicurrypasterecipes/r/thaitomyumpaste.htm

Paneer Tikka Masala

ingredients:

cumin seeds

veg oil

tomato paste

garlic

onion (optional)

ginger (optional)

tikka masala powder

turmeric (optional)

sugar (optional)

half and half

paneer squares

start off with a bowl-like pan on medium-high heat. throw in a tablespoon of veg oil. once the oil is hot, add 1/2 tablespoon of cumin seeds (NOT cumin powder). it will snap, crackle, and/or pop. don't let it sit for too long, or else the cumin seeds will burn. change from medium-high to medium heat.

add half a small can of tomato paste and a little under a tablespoon of finely-chopped garlic. i tried using diced tomatoes once and tomato puree once, but they're both too juicy and don't come out well. as for garlic, i usually use a glass jar of pre-chopped soaked garlic, but i'm sure it'll be even better with fresh garlic.

once mixed, my mom likes to add one finely-chopped onion. i don't, since i think it takes away from the smooth texture that i prefer in the dish. if you choose to add the onion, mix it in well with the tomato paste once added before you proceed. my mom also adds freshly-shredded ginger to give it an indian kick. i'm usually too lazy for the onion and ginger, and it still comes out well.

stir in the "tikka masala" powder. i use two tablespoons, since i love love love this stuff. you can play around, but i'd say use anywhere from 1 to 2 tablespoons to ensure that the resulting curry really does taste like tikka masala. also, here's where you can get creative with other spices you have around. i usually add a teaspoon or two of turmeric & sugar. the turmeric gives is a more yellow/orange color as opposed to pink/red. the sugar makes it a bit more sweet, which is what the dish is known for compared to other curries.

at this point, the dish has already been on medium heat for 5-10 minutes without any liquid: enter half and half. start by reducing the heat to low-medium. then, add in the half and half in small amounts (2 tablespoons at a time) and mixing it in well before adding more. i've used milk instead of half and half, however it doesnt mix well enough, and results in a really thin sauce. i also tried sour cream and cream cheese mixed with milk (desperate times when i haven't had half and half around), and it's not all that bad. the key is to mix slowly. you'll know you've added enough when the curry of curry-consistency (i don't really know how to explain). also, taste frequently to be sure. you'll know it's too much half and half if the curry tastes more like milk than curry. if that's the case, throw in more tomato paste and adjust until you're happy.

once you get the right consistency, which should take no more than 5 minutes of adding and mixing, throw in the frozen paneer squares. you can either buy a big block of paneer and chop them yourself, or buy pre-chopped. stir in the paneer squared until they are all coated in curry, then cover and let sit for 10 minutes on low-medium heat, stirring occasionally. you'll know it's done when the cheese squares are soft based on poking with your spoon. hehe.

i usually enjoy this curry with either plain naan or garlic naan. i usually buy naan from the freezer section at the indian grocery store.

Simple Tiramisu

Simple Tiramisu

First, start by assembling the ingredients. We'll need

1 lb mascarpone cheese

1 cup heavy whipping cream

1/2 cup granulated sugar

3 tablespoons rum (brandy also works well)

~20 lady's fingers (a light, oblong italian cookie with powdered sugar on one side)

cocoa powder

a double shot (about 2 to 3 ounces) of espresso

1/2 cup of prepared coffee

shavings of unsweetened dark chocolate to top (1 oz. should do).

Chill whipping cream and bowl. Mix coffee and espresso and chill.

Whisk the whipping cream until it reaches stiff peaks. This can be accomplished in a few minutes with an electric mixer or by hand (times will vary depending on arm strength and stamina).

Put the cheese, sugar, and brandy into a medium bowl and mix until smooth. Add more sugar or alcohol as desired.

Fold in the whipped cream to create the cheese mixture.

Soak lady fingers in espresso for a couple seconds, rotating to coat all sides. Place lady fingers side by side on bottom of a 8x8-in. pan.

Put half the cheese mixture on lady fingers in pan. Smooth with a spatula or spoon.

Sift cocoa powder liberally on surface of layer.

Apply second layer of lady fingers and remaining cheese.

Sift cocoa powder and half of chocolate shavings.

Cover in plastic wrap and chill.

To serve, use the remaining chocolate shavings by sprinkling a bit onto eight plates. Cut tiramisu into eight rectangles and serve on plates (or simply spoon them out).

Source: http://www.cookingforengineers.com/recipe/26/Simple-Tiramisu