Tag Archives: eggs

Korea…

Friday, August 23 – photo 1

Sooooooooooooooo much good food. This, I’m pretty sure, was one of the best blog dinners ever. My mouth still waters thinking about it, and it happened two weeks ago!

I made Bibim Bap, using the marinade recipe below instead of bottled sauce. I also purchased cabbage kimchi, seaweed salad, and pickled ginger to go on the side. Sir VJ and RubsWithLove made short ribs, pork belly, mushrooms, stuff for lettuce wraps, and a bean sprout salad. They also purchased cucumber kimchi. Sir VJ had a table-top grill that he set up outside on the picnic table and grilled the ribs, pork belly, and mushrooms right in front of us. It was amazing times a million.

I made the marinade and put it into a ziplock bag (I don’t have a juicer, so for the pear I just put it into a food processor and then strained the juice). Then I cut the beef (which was actually a sirloin cut) into thin strips and put them into the marinade. I put that in the fridge while I prepped the veggies and the hot sauce. I cut and sliced and prepped all of the veggies into their own bowls and set them aside. Then I made the hot sauce into a bowl and set that aside. I made the executive decision to use just one pot of boiling water to cook all of the veggies, even though it says not to. How bad could it be? Turns out, it wasn’t bad at all – it worked just fine. I started with the carrots, then the zucchini, then the mushrooms, then the sprouts, and last was the spinach. Once all of the veggies were done, I put the beef and marinade into a hot pan and cooked until *just* done enough. While I was doing that, WingWoman cooked us some fried eggs, leaving the yolk as runny as possible. photo 2

Into the bowl went rice, then some of each of the cooked veggies, then little bits of ripped up seaweed sheets, then sesame seeds, then the meat, then the egg, and then I dumped the cooked sauce over the top of all of the bowls.

We dug into the Bibim Bap (read: devoured) and there was much “mmmmmmmmmmm”ing going on. With the short ribs, pork belly, mushrooms, garlic, and sides, there was so much food I didn’t want to get up from the table. Absolutely epic dinner. Thank you to all of my Korea dinner friends, it was a night I’m going to remember and drool over for a very long time!

Korea
(recipe borrowed from the cooks at: http://recipes.wikia.com and http://koreanfood.about.com)

Bibim Bap

Beef

  • 4 slice bulgogi beef – (⅛ lb)
  • 2 tbsp bottled bulgogi marinade
  • 1 tsp oil

Vegetables

  • 4 x fresh shiitake mushrooms sliced
  • 1 tsp oil
  • 1 tbsp bottled bulgogi marinade
  • 2 x carrots
  • 4 cup spinach
  • 1½ cup soybean sprouts
  • 1 large zucchini

Rice

  • 2 cups short-grain rice

Sauce

  • ¼ cup red pepper paste (kochujang)
  • ½ tsp sesame seeds
  • 2 tsp honey
  • 1 tsp sesame oil
  • 1 garlic clove minced

Assembly

  • ½ cup bottled kimchi cut thin strips
  • 1½ tsp sesame oil
  • 1 tsp sesame seeds
  • ½ sht nori seaweed – (8″ square) sliced into fine, thin strips
  • 1 fried egg

Directions:

Beef:    Place the beef in a bowl, add the bulgogi marinade, cover and refrigerate, 1 hour.    Remove the beef from the marinade and cut into ½-inch slices.    Heat the oil in a skillet over medium-high heat.    Add the beef and stir-fry until cooked through, 1 minute.    Note: cook the beef just before assembling the dish.

Vegetables:    Cook the mushrooms in the oil and the marinade in a skillet over high heat until tender, 3 to 4 minutes.    Set aside.    Cut the carrots into very thin, long strips.    The spinach, carrots and soy bean sprouts need to be blanched in separate pots of boiling water.    Blanch the spinach 30 seconds.    Drain and squeeze dry.    Blanch the carrots, 1 minute; the soybean sprouts, 30 seconds.    Cut the zucchini into very thin slices.    Cook the zucchini in boiling water until tender, about 3 minutes.

Rice:    Wash the rice several times in cold water until the water is clear, rubbing the rice well.    Drain.    Place the rice in a heavy pot; add 3 cups of cold water.    Cover and bring to a boil, reduce the heat and steam, covered, until the rice is tender, about 30 minutes.

Sauce: Combine the red pepper paste, sesame seeds, honey, oil and garlic in a small bowl.    Set aside.

Assembly:     Place the hot cooked rice in a large serving bowl.    The vegetables can be at room temperature.    Arrange them on top of the rice in separate groups, along with the kimchi.    Sprinkle with the sesame oil and sesame seeds.    Arrange the beef on top and a small pile of nori strips at one side. Place the egg in the center.Pass the sauce in a separate bowl. Add this to taste and stir it into the mixture, preferably with a long-handled Korean spoon.

Korean Meat Marinade (Bulgogi sauce)

  •     3 Tbsp chopped garlic (about 2 cloves)
  •     3 Tbsp soy sauce
  •     2 Tbsp sugar
  •     1 Tbsp honey
  •     2 Tbsp fresh squeezed juice from an Asian pear
  •     1 Tbsp Japanese rice wine (mirin)*
  •     1 Tbsp sesame oil
  •     3 green onions, finely chopped (including white part)
  •     1 tsp pepper

Preparation:    Mix marinade together until sugar and honey are dissolved/distributed.    Can be stored in refrigerator or freezer for use on beef, pork, and chicken.    (Serves 4)   *If you don’t have access to the rice wine, a splash of dry white wine will also work here.


Ethiopia…

Thursday, September 27 –

This dinner was equal efforts on the part of Bestie Extraordinaire (spicy mixed vegetable stew and wine), ChinUp with assistance by MyBuddy (chicken stewed in red pepper paste and wine), BestestFianceEver (dishes and cleanup), and me (spicy lentil stew, naan, rice, and plain yogurt). Three cheers for everyone making this dinner so delicious!

The spicy lentil stew was incredibly easy to make. I took the dried lentils and cooked them just like it said to on the back of the package (1 cup of lentils to 4 cups of water for about 35 minutes). I cooked the onion and garlic in plain butter instead of the spiced butter (I should really make some soon, I do love these spices…) until they were translucent. Then I added rounded tablespoons of all of the spices. Yes, I know that little t’s in recipes are usually supposed to be teaspoons, but I like things strongly spiced, remember? So tablespoons it was! In next went the tomatoes and the paste, some of the salt and pepper, and then the broth. I let it all simmer together until all of the other food was ready.

Everything was a brilliant shade of red – the veggie stew was brown with a hint of red, the lentil stew was red with a hint of brown, and the chicken was a brilliant shade of red with white little eggs floating on top. And the smell – mmmhmm. That’s what food dreams are made of. The dinner was supposed to be served with injera, but because of my terrible crohn’s experience with it the only other time I’d had it, I decided to go with naan and rice instead. With a dollop of yogurt on top, dinner was served.

I started off with the different dishes next to each other, but not mixed. In the end it was all scooped together and each of them blended together deliciously with the others. I was so excited for left-overs, let me tell you what. If you have a love for stews with a touch of spice, these are definitely recipes that you should think about making. Especially with the cold weather coming and the need for warm soup starting to settle in, save these to your computer!

Ethiopia
(recipes borrowed from the cooks at: www.whats4eats.com and www.interlog.com)

Yetakelt W’et (spicy mixed vegetable stew)

  • 1 c Onions; finely chopped
  • 2 Garlic cloves; minced
  • 1 T Berbere
  • 1 T Sweet Hungarian paprika
  • ¼ c Niter Kebbeh
  • 1 c Green beans; cut into thirds
  • 1 c Carrots; chopped
  • 1 c Potatoes; cubed
  • 1 c Tomatoes; chopped
  • ¼ c Tomato paste
  • 2 c Vegetable stock
  • Salt and black pepper to taste
  • ¼ c Parsley; fresh, chopped
  • 2 Batches Injera
  • Plain yogurt or cottage cheese

Saute the onions, garlic, berbere, and paprika in the Niter Kebbeh for 2 minutes. Add the beans, carrots, and potatoes and continue to sauté for about 10 minutes, stirring occasionally to prevent burning. Add the chopped tomatoes, tomato paste, and the vegetable stock. Bring to a boil and then simmer for 15 minutes, or until all of the vegetables are tender. Add salt and pepper to taste and mix in the parsley. Serve with injera and yogurt or cottage cheese following the same serving and eating procedure as for Yemiser W’et. Servings: 6. Note: Try making this dish and Yemiser W’et for the same meal. In Ethiopia, it is customary to offer several stews at one time, and people eat some of each kind.

Yemiser W’et (spicy lentil soup)

  • 1 c Dried brown lentils
  • 1 c Onion; finely chopped
  • 2 Cloves garlic; minced
  • ¼ c Niter Kebbeh
  • 1 t Berbere
  • 1 t Cumin seeds; ground
  • 1 t Paprika; sweet Hungarian
  • 2 c Tomato; finely chopped
  • ½ c Tomato paste
  • 1 c Vegetable stock or water
  • 1 c Green peas; fresh or frozen
  • Salt to taste
  • Black pepper; fresh, to taste
  • 3 Batches Injera bread
  • Plain yogurt or cottage cheese

Rinse and cook the lentils. Meanwhile sauté the onions and garlic in the niter kebbeh, until the onions are just translucent. Add the berbere, cumin, and paprika and sauté for a few minutes more, stirring occasionally to prevent burning. Mix in the chopped tomatoes and tomato paste and simmer for another 5 to 10 minutes. Add 1 cup of vegetable stock or water and continue simmering. When the lentils are cooked, drain them and mix them into the sauté. Add the green peas and cook for another 5 minutes. Add salt and black pepper to taste. To serve Yemiser W’et, spread layers of injera on individual plates. Place some yogurt or cottage cheese alongside a serving of w’et on the injera and pass more injera at the table. To eat, tear off pieces of injera, fold it around bits of stew, and, yes, eat it with your fingers. Servings: 8

Doro Wat (Ethiopian chicken stewed in red pepper paste)

  • 2 lbs Chicken, leg and thighs, skinless
  • 1 Lemon juice only
  • 2 t Salt
  • 2 Onions chopped
  • 3 cloves Garlic, crushed
  • 1 T Gingerroot, peeled, chopped
  • ¼ c Oil, butter or niter kibbeh
  • 2 T Paprika
  • ¼ to ½ c Bebere paste
  • ¼ c Red Wine
  • ¾ c Water or Stock
  • ¾ c Salt & Pepper to taste
  • ½ to 2 t Cayenne Pepper
  • Option 4 Eggs hard-boiled

Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes. While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add a little water if necessary. Heat the oil, butter or niter kibbeh in a large pot over medium flame. Add the paprika and stir in to color the oil and cook the spice through, about 1 minute. Do not burn. Stir in the berbere paste and cook for another 2 to 3 minutes. Add the onion-garlic-ginger puree and saute until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5 to 10 minutes. Do not allow the mixture to burn. Pour in the water or stock and wine and stir in the chicken pieces, cayenne to taste, salt and pepper. Bring to a boil, reduce heat to low, cover and simmer for 45 minutes. Add water as necessary to maintain a sauce-like consistency. Add the whole hard boiled eggs and continue to cook for another 10 to 15 minutes, or until the chicken is cooked through and very tender. Adjust seasoning and serve hot with injera bread or rice. Servings: 4-6


Cook Islands…

Saturday, June 2 –

Dear Cook Islands, please be in my kitchen and my belly ALL of the time. You were probably the best fish recipe I have made for this entire project and one of the best I’ve ever made in my life. YUM.

I started with making the onion tart. I put it together just like the recipe said, with maybe a little bit extra of the Gruyere cheese because of the block that I got from the store. Into the oven it went and it smelled like heaven turning warm and bubbly. While that was cooking I put together a simple green salad and set that aside. Once everyone was ready for dinner I started on the fish. It was simple to coat the filets in the egg-mixture, then the coconut-mixture, and then into the pan with some oil. I cooked them until they were flaky but still moist.

Simple, heavenly, and delicious. I couldn’t have asked for a better meal. Just scroll down, copy the recipes, and make them soon. I promise you they won’t disappoint! The fish was flaky, sweet, and the topping was crumbly and had just enough spice to it. The onion tart was cheesy, warm, bubbly, and I had to move it away from my plate to stop eating it. And the salad was a perfect counter point of fresh veggie. Magnifique!

Now let me tell you about the drinks that we had. Two new guests for dinner joined us, Kid Kreole and Harvey Danger, and they brought something called “yucca”. Take a whole mound of lemons and squeeze the juice into a container. Add some of the rinds in with the juice. Add the juice of one orange. Add some bakers sugar. Add a whole fifth of golden tequila. Close the container and shake it continuously for several (maybe 5?) minutes. Pour into a glass and sip cautiously! It will be sweet, tart, smooth, and dangerously good. And you won’t even barely taste the tequila. Holy cow was it good!

And last, but not least, are the desserts for this dinner. Sassy Desserts hosted this dinner at her house (and let me make a mess of her kitchen!) and she made two different desserts. The first was sugared doughnuts, which actually gave her a little trouble in the beginning. When we showed up to her house, she had a batch of the dough sitting to rise. But it was super soupy, and didn’t look like it was going to get anywhere any time soon. So she made another batch with less liquid added and set it to keep warm on the warming part of her stove. The dough did get nice and fluffy while we were eating dinner, and the other just kind of stayed soupy. So we made doughnuts with the second batch of dough and man, were they good. Just like the little doughnuts you get at the carnival stands. I would recommend that you make these, but only if you have the self-control to stop after a few!

The second dessert was baked papayas. She peeled them, cut them in half, scooped out the seeds, covered them in sugar and baked them for the whole time the recipe says. Then you pour in coconut milk and let it get bubbly and then serve it. The flavor was… ok, but not really good. The texture was mushy and a little odd with the milk on top. It was interesting to try but I wouldn’t make it again.

Cook Islands
(recipes borrowed from the cooks at: www.tamarind.co.ck and www.foodbycountry.com)

Pan-fried Fish Coated with Coconut & Spices

  • 750g.(1 ½ lb.) fish fillets
  • ¼ cup milk
  • 2 eggs, lightly beaten
  • ½ cup flour
  • 1 cup grated coconut fresh, lightly toasted or desiccated coconut
  • 1 teaspoon salt
  • ¼ teaspoon chilli powder
  • 2 teaspoon garam masala or mild curry
  • ¼  teaspoon freshly ground black pepper
  • Oil for shallow frying.

Method: Cut fish in lengthwise pieces, around 10cm.x 4cm. (6”x2”) or similar.  Combine milk and egg, beating lightly till combined.  In a separate bowl mix together the flour with the coconut, salt, chilli powder, garam masala and pepper. Dip fish fillets in egg mixture, and then flour/coconut mixture, shaking off any excess.   Pour oil to about 2cm. (3/4”) deep in a frying pan, and cook fish on both sides till golden about 5 minutes a side. Fish can also be cooked in a deep-fryer.  Drain on kitchen paper.

Onion Tart

  • 1 quantity quiche pastry or short crust pastry, home-made or bought
  • 1 egg white, lightly beaten
  • 2 large onions, cut into quarters, then sliced very thin
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 4 eggs
  • 1 cup cream
  • 1½ cup milk
  • ½ teaspoon wholegrain or French mustard
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon salt, or to taste
  • ½ teaspoon pepper
  • A few drops Tabasco
  • 1 cup grated Gruyere or Cheddar cheese 1 tablespoon Parmesan cheese

METHOD: Preheat oven to 200C (400F). Roll out pastry to fit 23cm (9”)) quiche or pie dish, prick the pastry all over with a fork, brush with egg white and chill while preparing filling. Cook onions in butter for about 10 minutes over a gentle heat, until very soft. Once the onions are soft, remove from heat and stir in the flour till well mixed in. Meanwhile beat together the eggs, cream, and milk with the mustard, parsley, salt, pepper and Tabasco. Put ½ cup Gruyere or Cheddar cheese into the pie dish, followed by the onions, then pour in the egg mixture & sprinkle remaining ½ cup cheese on top. Sprinkle with the Parmesan. Bake for 10 minutes, then reduce heat to 160C (325F) and cook a further 30 minutes or until set. Allow to cool slightly before cutting. Serve the tart with a crisp green salad.

Variation (Bacon & Onion Tart.) Cooked chopped bacon or ham can be added to the filling. Stir into onion mixture.

Firifiri (Tahitian Sugared Doughnuts)

  • 3 cups flour
  • 1 package dry yeast
  • 1½ to 2 cups water
  • 1 cup sugar
  • Peanut oil, for frying (another oil may be substituted)

Procedure

  1. Mix the flour and dry yeast. Add water and mix to form a soft dough.
  2. Add sugar and let rise 4 to 5 hours. Divide the dough into about 12 to 15 pieces.
  3. Pull them into “ropes” and twist to form figure eights.
  4. Fry in very hot peanut oil until golden. Roll in sugar after frying. Makes about 1 dozen.

Baked Papaya Dessert

  • 2 small ripe papayas, peeled, seeded, and cut in half lengthwise
  • ½ cup sugar
  • ¼ cup water
  • 1½ cups coconut milk (canned, bottled, or fresh; see recipe)

Procedure

  1. Preheat oven to 375°F.
  2. Place the papayas, cut side up, in a shallow baking dish.
  3. Sprinkle with the sugar and add the water.
  4. Bake uncovered in the middle of the oven for 1½ hours, or until the papayas are tender but still keep their shape.
  5. Every half hour, pull out the oven rack and baste the papayas with the liquid from the dish (pour it over them with a spoon).
  6. Raise the heat to 400°F and bake until the syrup gets thick and becomes the color of caramel, about 5 minutes.
  7. Turn off heat and pour the coconut milk into the center of the papayas.
  8. Leave them in the oven until the milk gets warm, about 5 minutes. Serve immediately, or refrigerate and serve cold. Makes 4 servings.

Burma (Myanmar)… {plus guest blogger!}

Wednesday, February 22 –

It has been a while, but we finally got Sassy Country Girl back as a guest (and a guest dessert chef!). As always we also had Wonderful Boyfriend and Roommate Extraordinaire, who brought the wine for everyone to share.

This recipe threw me off a little, mostly because I thought I was smarter than it… and I wasn’t. I thought for four people I should use two onions rather than three. I also thought that I’d use chicken breast tenders because they take less time to cook and they are easier to eat once they are in your bowl. But I didn’t think about the amount of broth that went into it. So other than the change in chicken meat type and the one less onion, I made the recipe exactly as it called for (ok, I maaaaaaaaaay have put in ” heavily rounded” teaspoons for the spices, but I did stay pretty close-ish!). I put all eight cups of broth in and I kept thinking it would simmer down. And it didn’t. So there I was with a HUGE pot of curry-flavored broth with some chicken in it.

Which means, I have to point out, that I boiled meat. *ahem* Weird, I know. I simmered the chicken in the broth and I didn’t even think twice. And it turned out pretty tasty! So maybe I have to amend my no-boiling-meat rule to occasionally let it happen. Maybe.

On the side we had the noodles (which I should have read as FRESH noodles, but didn’t) and the variety of toppings. It was like the best of curry and pho put together in one dish – different, but smelled amazing.

So into the bowl went the noodles, then ladled over the top was the chicken and broth, then on went the toppings with a squeeze of lime juice.

And it was amazingly JUST LIKE the idea of curry and pho together, in all the right ways. It was spicy without being too salty, it was soupy but let you slurp your noodles, it was the perfect warm-your-belly comfort food for a cold evening. However, if I had to do it all over again I would use four cups of broth instead of eight, but that’s just hind-sight. The flavors and toppings were perfect and I highly recommend warming your belly with them!

Things I have learned: I boiled meat and it was good. Need to rethink my rules about cooking, I guess! The recipe calls for fresh egg noodles but I used dry and they were still amazingly tasty. I need to add that type of noodle to my grocery list.

Now, on to the dessert. Sassy Country Girl made two different versions of the same thing, and I’m going to let her tell you all about it in her own words.

Banana Shwe Gye Cake ~ Sassy Country Girl

Hello Sassy Country Girl here, I joined in this week’s dinner and since I love dessert… I offered to bring Banana Shwe Gye Cake, a traditional Burmese Dessert (that and I was not able to find a good cocktail recipe!).  The first ingredient is Semolina… after a google search of Semolina I found that I could substitute Farina or better known in the US as Cream of Wheat, while I was at the store I checked the baking isle for Semolina and found Semolina Flour (my Safeway has yet to fail me)… not sure I bought both.  I split the recipe in half using each flour so we could see what the difference would be if any. Cream of Wheat is much more coarse then then Semolina Flour (which is commenly used to make pasta’s) however not as fine as flour.  I started by browning the Semolina Flour and Cream of Wheat, the flour browned very quickly while setting the smoke detectors off “Smoke Detected in the Kitchen, EVACUATE!” (Yes my smoke alarms talk to you!) The Cream of Wheat however took much longer to brown. Setting those aside I combined the milks, water, eggs, sugar and banana, brought to a simmer and added the Cream of Wheat to one pan and stirred till thick…. Looks like brown Cream of Wheat and was very sweet! Then added the butter, which just seemed strange, not how you would typically make a cake… placed this batch in a bread pan. Went back to the Semolina flour, added it to the banana mixture, this batch thickened up very fast and was much darker then the Cream of Wheat.  I added the butter and placed the mixture in another bread pan.  It says to put then pans on a baking sheet and good thing cause the butter bubbles over, the cakes did not rise and remained the same color while cooking. After an hour of baking I added the poppy seeds and broiled.  Cooled (they just looked like cream of wheat with butter, they appeared to have the same constancy as when they went in the over) covered to let them sit overnight. The next morning they had fallen about an inch, the tops were brown like the photos online and the centers were lighter, looked more like very moist bread.  So now it comes time to eat them…. Thankfully the Roommate Extraordinaire picked up ice cream because this was a flop! The Cream of Wheat was better than the Semolina Flour, but they were more like overly moistened Banana bread, not good.  The recipe calls for the cake to made in a 9×9 pan… there is no way this would have all fit in a 9×9 as they bread pans were full to the top.  However if made in a 9×13 maybe it would have baked out more of the moisture… Oh well always an adventure, until next time…

Much Love!
Sassy Country Girl

Burma
(recipe borrowed from the cooks at: www.asiarecipe.com and recipes.wikia.com)

Burmese Chicken Curry

  • 1/2 cup vegetable oil
  • 1/2 teaspoon turmeric
  • 3 large onions, chopped finely
  • 4 cloves garlic, minced
  • 2 tablespoon ginger finely minced
  • 1 teaspoon cayenne pepper
  • 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 teaspoon garam masala
  • 4 whole chicken breasts and 3 whole chicken legs
  • 1 cinnamon stick
  • 1 bayleaf
  • 8 cups chicken broth
  • 2/3 cup chick pea flour or dried yellow split peas
  • 2 cups coconut milk
  • 1 tablespoon fish sauce
  • salt to taste
  • 2 lbs fresh Chinese egg noodles

Condiments

  • Peel and slice 12 garlic cloves crosswise. Fry them in 4 tablespoon oil until they are golden. Remove and cool.
  • 3 hard cooked eggs quartered
  • 2 red onions slivered lengthwise
  • 3 green onions thinly sliced
  • 2 limes or lemons cut into wedges
  • 1 bunch fresh coriander sprigs, trimmed.
  • 2 tablespoon crushed dried Asian Chili peppers sauted in 1 tablespoon vegetable oil

Directions

Heat the vegetable oil in an 8 to 12 quart pan or Dutch oven. Stir in the turmeric and cook it for one minute. Add the onions and cook on medium heat stirring occasionally, until the onions are limp but not browned, about 20 minutes. Add the garlic, ginger, cayenne, cumin, coriander and garam masala. Cook and stir the mixture about 1 minute. Add the chicken pieces and stir to coat them with the onions and spices. Add the cinnamon, bay leaf, and chicken broth, and simmer for 25 minutes.

Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour in a blender or mortar and mix 3/4 cup of the resulting flour with 1 1/3 cups water. Stir the mixture into the soup. Add the coconut milk, cover and simmer for an additional 30 minutes. Thaw egg noodles if frozen. Put noodles in a large pot of boiling water and boil for 6-7 minutes. Drain noodles and stir in a couple of teaspoon of vegetable oil to keep them from sticking together and set aside.

Remove the pan from the heat and carefully lift out the chicken pieces. Remove the meat from the bones and return it to the sauce. Add fish sauce and salt to taste. Serve the noodles of a platter and the curry and condiments separately. Diners first serve themselves to noodles, then the curry, then to the condiments they like.

Banana Shwe Gye Cake

  •  2 cups semolina (shwe gye)
  •  2 cans (13.5 oz each) coconut milk
  •  1 can (5 oz) evaporated milk
  •  2 eggs, beaten
  •  1 1/2 cup Sugar
  •  4 ripe bananas, mashed
  •  1 cup (2 sticks) butter or margarine
  •  1 tablespoons poppy seeds
  •  nonstick cooking spray
  •  water (as needed)

Directions
Heat oven to 350 degrees. Coat 9-inch square baking pan with nonstick cooking spray and set pan on foil-lined baking sheet. In a dry skillet, roast semolina over medium heat for 10 minutes. Remove from heat when semolina changes color. Next, combine the coconut milk, 1 1/2 cups water, evaporated milk, eggs, Sugar and bananas in a large pot and stir over medium heat for 4–5 minutes or until mixture starts simmering. Pour in the roasted semolina over the mixture and continue stirring slowly over medium heat until the mixture thickens. Add the butter or margarine and stir briefly. Pour the thick batter into the baking pan and bake for 1 hour, when the top is evenly golden brown. Sprinkle with poppy seeds. Place the cake under a broiler and broil for 2–3 minutes. Then let cool in room temperature, cover and leave overnight. Makes 6-10 servings.


Bhutan…

Thursday, December 22 –

This dinner was wonderful and easy to put together before the Christmas madness. We had Wonderful Boyfriend, Roommate Extraordinaire, WingWoman, LightsOn, and our newest blog participant, CannonBall (who is LightsOn’s daughter). CannonBall is a self-admitted super picky eater, so I was a little nervous as to how this sort of food experiment would work for her. But! She was super excited, and I was super excited to have someone try something new. Give it your all at least once, right?

For these recipes I started with chopping all of my veggies and prepping all of the ingredients. It seemed easier to just get all the stuff together first, because I was going to have to cook both recipes at the same time. Instead of using a food processor I just chopped everything by hand, putting all of the different ingredients in separate bowls. Last I cut the dried pork into strips and the pork shoulder into bite-sized pieces. I put the unsalted butter into the pan, followed by the chili powder and the salt. I let it start to bubble and then I added the pork shoulder. I seared the chunks so they were browned on most sides and then put the onion pieces on top. That was followed by the daikon radish pieces and ginger (yes, I know I did it out of order from the recipe). Instead of simmering on low for an hour and a half I simmered on medium high for a half hour. I steamed the bok choy separately and added it to the mix at about the half hour mark. Then in went the dried pork strips and I put the lid back on to let it bubble together.

On the side, I was also cooking the buckwheat noodles, which sadly had gluten in them, and so I steamed broccoli on the side for WingWoman. I was running out of pans and burners at this point, so instead of a beautifully formed omelet I ended up making something much closer to scrambled eggs with salt and pepper in it. I also used 6 eggs instead of 3 because we had 6 people to dinner. (That and I figured that even eggs are usually safe for picky eaters, so having a little more would be a good thing.)

I also sauteed the jalapenos on the side to keep the heat down for CannonBall. But WingWoman and I taste tested the pork and found it to be bordering on really bland. So I added a little more salt and upended the container of chili powder until the sauce was glowing red. Didn’t really help keep the spice down (oops!) but it did taste amazing!

With Sriracha on the table for us spicy people and wine on the table thanks to WingWoman, LightsOn, and Roommate Extraordinaire, dinner was ready!

As you can see by this photo, it was a steaming, spicy pile of glorious food. Everyone had the spicy food sniffles, and no one complained about my chili powder dumping except for CannonBall. Who, actually, did really, really well! She ate most of the stuff on her plate, even with the spice! I’m very proud of her. She even helped me pin the map! It was all very exciting.

Bhutan
(recipes borrowed from the cooks at: www.peisch.com)

Buckwheat Noodles With Egg Strips And Scallion (Bumthang Putta)

  • 1 bunch large scallions, trimmed and cut into lengths to fit the feed tube
  • 1 small onion, peeled and quartered
  • 1 medium tomato, quartered
  • 3 large eggs
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1/2 pound Japanese buckwheat noodles (soba)

Cook the noodles in a saucepan of boiling water until just tender. Drain and rinse under cold water. Reserve.

Slice the scallions with the thin [2mm] slicing disc. Set aside. Chop the onion coarsely with the metal blade, about 5 pulses. Set aside. Chop the tomato, about 4 pulses.

Beat the eggs in a bowl with salt and pepper to taste. Heat 1 teaspoon oil in a nonstick 10-inch skillet over medium-high heat, add the eggs, and cook, tilting the skillet to let the uncooked egg flow underneath the omelet, until set, 2 to 3 minutes. Invert onto a cutting board and cut into 1/4-inch strips.

Cook the onion in the remaining 2 teaspoons oil in the skillet over moderate heat, stirring, until browned, 3 to 5 minutes. Add the scallions and tomato and cook until softened, about 3 minutes.

Add the noodles and egg strips and toss carefully over low heat until heated through. Makes 6 servings.

Pork with Radish and Bok Choy (Phaksha Pa)

  • 1 medium onion [about 4 ounces, 110g], peeled and quartered
  • Fresh ginger, peeled and cut into a 1 inch [2.5cm] cube
  • 1 medium daikon or white radish [about 31/2 ounces, 100g], peeled, halved lengthwise, and cut crosswise to fit the feed tube
  • 1 stick unsalted butter [4 ounces, 40g]
  • 1 pound boneless pork shoulder [450g], cut into 6 by 1/2 inch [15 by 1.25cm] strips
  • 1/2 cup water [120ml]
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 3 large heads bok choy [about 3 pounds total, 1.3kg], stems removed and leaves cut into 1/2-inch [1.25cm] strips
  • 6 ounces dried pork [170g], cut into 3 by 1/2 inch [7.5 by 1.25cm] strips
  • 1 large fresh green chili pepper [about 1/2 ounce, 15g], seeded and cut into julienne strips

Chop the onion coarsely with the metal blade of a food processor, about 4 pulses. Set aside.

Drop the ginger through the feed tube with the motor running and chop finely, about 10 seconds. Set aside. Slice the daikon with the thick [6mm] slicing disc.

Melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes.

Meanwhile, cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain.

Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes. Makes 6 servings.