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conuly
Hot and Numbing Chicken Slices
Time: 1 hour
1 pound boneless, skinless chicken breasts
1 1 1/2-inch piece fresh ginger, peeled and lightly crushed
8 scallions, white parts only, trimmed
1 teaspoon Sichuan peppercorns
4 teaspoons sugar
3 tablespoons light (or thin) soy sauce
3 - 6 tablespoons Chinese chili oil
2 teaspoons Asian sesame oil
Salt
1. Place chicken in a medium saucepan and add cold water to cover. Remove chicken and bring water to a boil. Return chicken and when water returns to a boil, skim surface. Add ginger and two scallions and reduce heat to low; cover and simmer for 10 minutes. Remove from heat and allow chicken to cool in pan.
2. Place a dry wok or a skillet over low heat, add Sichuan pepper and stir-fry for 5 minutes, until pepper is fragrant. Remove from wok, allow to cool, then grind in a mortar. Set aside.
3. Thinly slice remaining scallions on a sharp angle and set aside. In a small bowl, mix sugar and soy sauce until sugar dissolves, then stir in oils.
4. Drain chicken, pat it dry and slice it about 1/4-inch thick. Arrange slices on a platter. Season lightly with salt. Scatter scallions around. Dust chicken with ground Sichuan pepper. Mix sauce and drizzle on top, then serve.
Yield: 4 servings.
From here
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Tomato, Watermelon and Cucumber Salad
Yields: 6 side-dish servings
2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds watermelon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced
1. Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside.
2. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the watermelon mixture and toss to combine.
3. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.
From here
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Afghan Kadu Bouranee (Sweet Pumpkin)
Serves 1
2 lb Fresh pumpkin or squash
1/4 cup of Corn oil
Sweet Tomato Sauce:
1 tablespoon Crushed garlic
1 cup of Water
1/2 tablespoon Salt
1/2 cup of Sugar
4 oz Tomato sauce
1/2 ts Ginger root, chopped fine
1 tablespoon Freshly ground coriander Seeds
1/4 ts Black pepper
Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
Garnish: Dry mint leaves, crushed
Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned.
Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce.
To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.
From here
_____ _____ _____
Okay, that's out of my system. Bye all!
Time: 1 hour
1 pound boneless, skinless chicken breasts
1 1 1/2-inch piece fresh ginger, peeled and lightly crushed
8 scallions, white parts only, trimmed
1 teaspoon Sichuan peppercorns
4 teaspoons sugar
3 tablespoons light (or thin) soy sauce
3 - 6 tablespoons Chinese chili oil
2 teaspoons Asian sesame oil
Salt
1. Place chicken in a medium saucepan and add cold water to cover. Remove chicken and bring water to a boil. Return chicken and when water returns to a boil, skim surface. Add ginger and two scallions and reduce heat to low; cover and simmer for 10 minutes. Remove from heat and allow chicken to cool in pan.
2. Place a dry wok or a skillet over low heat, add Sichuan pepper and stir-fry for 5 minutes, until pepper is fragrant. Remove from wok, allow to cool, then grind in a mortar. Set aside.
3. Thinly slice remaining scallions on a sharp angle and set aside. In a small bowl, mix sugar and soy sauce until sugar dissolves, then stir in oils.
4. Drain chicken, pat it dry and slice it about 1/4-inch thick. Arrange slices on a platter. Season lightly with salt. Scatter scallions around. Dust chicken with ground Sichuan pepper. Mix sauce and drizzle on top, then serve.
Yield: 4 servings.
From here
Tomato, Watermelon and Cucumber Salad
Yields: 6 side-dish servings
2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
2 pounds watermelon, cut into 1/2- by 2 1/2-inch wedges
1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
1/2 small red onion, thinly sliced (about 1/4 cup)
3 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1/4 teaspoon fresh-ground pepper
1/4 cup fresh basil leaves, sliced
1. Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside.
2. Combine vinegar, oil, salt, and pepper in a small bowl. Pour vinaigrette over the watermelon mixture and toss to combine.
3. Cover and refrigerate for up to 2 hours. Sprinkle with basil and serve.
From here
Afghan Kadu Bouranee (Sweet Pumpkin)
Serves 1
2 lb Fresh pumpkin or squash
1/4 cup of Corn oil
Sweet Tomato Sauce:
1 tablespoon Crushed garlic
1 cup of Water
1/2 tablespoon Salt
1/2 cup of Sugar
4 oz Tomato sauce
1/2 ts Ginger root, chopped fine
1 tablespoon Freshly ground coriander Seeds
1/4 ts Black pepper
Yogurt Sauce: 1/4 ts Crushed garlic, 1/4 tablespoon Salt, 3/4 cup Plain yogurt
Garnish: Dry mint leaves, crushed
Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned.
Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered....-B.) Mix together the ingredients for the yogurt sauce.
To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.
From here
Okay, that's out of my system. Bye all!
