Ingredients: (Puerto Rican Tamales)
1/4 cup achiote paste
1/2 cup extra virgin olive oil
1 pound boneless pork shoulder, chopped into 1-inch pieces
1/4 cup orange juice
4 cloves garlic, finely chopped
1 1/2 teaspoons dried Mexican oregano
1/2 teaspoon Chicken Flavor Bouillon
1/2 teaspoon ground black pepper
1/2 cup chopped yellow onion
1/3 cup chopped green bell pepper
5 ajies, seeded and chopped or 1/3 cup chopped red bell pepper
2 tablespoons chopped fresh cilantro
3/4 cup canned garbanzo beans, rinsed and drained
1/2 cup sliced green olives with pimiento
1/4 cup raisins
1 tablespoon capers
1 pound yautia (or yucca or taro root), peeled and cut
1 pound unripe green bananas, peeled and chopped into 1-inch pieces
1/2 unripe green plantain, peeled and chopped into 1-inch pieces
1/4 cup Evaporated Milk
1 teaspoon Granulated Chicken Flavor Bouillon
12 plantain leaves, cut into 12 x 10-inch rectangles
Instructions: (Puerto Rican Tamales)
FOR ACHIOTE OIL:
COMBINE achiote paste and oil in a small saucepan over low heat. Remove from heat; set aside. Let mixture rest for 10 minutes. Oil will turn red in color.
COMBINE pork, orange juice, garlic, oregano, bouillon and pepper in a large, resealable freezer bag. Shake bag and press with fingers to distribute seasoning in meat. Refrigerate for 2 hours.
REMOVE pork from marinade; reserve marinade. Dry pork meat with paper towel.
HEAT 2 tablespoons achiote oil in large skillet over medium heat. Add pork; cook for 4 minutes. Add onion, bell pepper, ajies (or red bell pepper) and cilantro. Continue to cook for 6 minutes.
STIR in reserved marinade; cover. Cook for 45 to 50 minutes or until pork is cooked through. Uncover; stir in garbanzo beans, olives, raisins and capers.
PLACE yautia, green bananas and plantain in food processor; pulse until smooth. Add evaporated milk; pulse to form a puree texture.
TRANSFER masa into a large mixing bowl; add bouillon and 3 tablespoons achiote oil. Stir to combine.
DRAIN and discard any excess cooking liquid from pork mixture (approximately ¼ cup).
WIPE plantain leaves clean with a moist paper towel.
BRUSH each leaf on one side with achiote oil. Spread ¼ cup masa on leaf and spread to 4 x 3-inch oval. Top with 2 1/2 tablespoons pork filling.
PLACE plantain leaf over a 12-inch-square of parchment paper.
FOLD bottom of leaf, then top edge, then fold sides, forming a packet. Repeat with parchment paper. Tie with kitchen string. Repeat, making packets with remaining ingredients.
ADD water to bottom of a tamal steamer. Water should barely be below the rack. Boil water over medium heat.
ARRANGE tamales flat in steamer; cover with damp kitchen towel. Cover with lid; cook over medium heat for 50 to 60 minutes or until masa pulls away from the leaf.
Ingredients:(Salmon Fried Rice)
2 bowls of overnight steam rice
2 salmon fillets
Some sea weed strips
Directions:(Salmon Fried Rice)
1.Start by seasoning the salmon with salt, fired the salmon until it’s well cooked.
2.Stir the fish meat into small pieces,for preparation.
3.Make scramble egg with 1 teaspoon salt,for preparation.
4.Add steam rice and mix it with fish meat and eggs.
Ingredients:(Broccoli Soup with Wasabi)
1 onion, chopped
1/2 garlic, chopped fine
1 bowl of broccoli, chopped
1/2 tsp wasabi
Some cheese (here the chef as used blue stilton cheese)
1/2 cup cream
1 potato, chopped into small cubes
1 tsp butter
1 apple, chopped
Red chilly flakes
Directions:(Broccoli Soup with Wasabi)
- Heat some olive oil in a pan and fry the onions. Now toss in the garlic.
Throw in the broccoli now.
Add some water to this which will help the broccoli cook.
Halfway through add the wasabi and some cheese.
Mix well. Now add the cream.
Add this mixture to a blender and blend well. Keep aside.
Now in another add some oilve oil and fry the potatoes till they become nice and brown.
Once done, drain of all oil and seaon the potatoes with some salt. Keep aside
Now for the apple compote, heat some butter in a pan, add the chopped apple and a pinch of sugar.
Let it simmer till the apple becomes gooey and brown.
Pour out the soup in a bowl garnish with the fried potatoes and red chilly flakes.
Serve with the apple compote.
Ingredients:(fusion spicy chicken curry)
3 tablespoons oil
6 cardamom pods bruised
1 cm piece cinnamon stick
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
3 teaspoons chilli powder
2 teaspoons curry powder
2 kg chicken (thighs and drumsticks)
2 ½ teaspoons salt
2 onions sliced fine
2 cm piece lemon grass (optional)
1 cm piece Pandan leaf (optional)
1 sprig curry leaves
2 tablespoons dark soy sauce
1/4 cup coconut milk
Directions:(fusion spicy chicken curry)
Heat the oil in a pan. Add the cardamom pods, cinnamon stick, garlic and ginger and stir well. Add the chilli powder and curry powder. (This should be done on a low heat otherwise the chilli powder can burn).
Add the chicken pieces and salt. Mix well so that the chicken pieces are well coated with the other ingredients. Turn the heat down and with a lid on cook the chicken for about 30 minutes.
Open the lid and add the sliced onions, lemon grass, pandan leaves, and curry leaves and the soy sauce. Stir and cook for about 15 minutes or until the meat comes off the bone.
Add the coconut milk and simmer until the gravy is thick. Dish out and serve with rice or breads.
Ingredients:(Assorted Thai Fruits in Syrup)
Assorted Thai fruits : tangerine, grapes, pineapple,watermelon
2 cups syrup
1/2 tsp. salt
2 cups crushed ice
Rose petals, for garnishing
Directions:(Assorted Thai Fruits in Syrup)
Wash the fruits well and drain. Cut into bite size dices.
Place the diced fruits in serving dishes. Add salt to syrup and pour over the fruits.
Top with crushed ice and rose petals.
Ingredients: (Deep-fried Fish with Chilli Sauce)
1 whole freshwater fish
1/2 cup dried chillies, soaked in water and De-seeded
1/4 cup garlic, finely chopped
1/4 cup shallot, finely chopped
1/2 tbs. roasted chilli paste
4 cups vegetable oil
2 tsp. fish sauce
1 tsp. sugar
10 kaffir lime leaves, very finely sliced
Directions: (Deep-fried Fish with Chilli Sauce)
Clean the fish leaving the head if desired. Drain well. Soak in salted water for 10 minutes so that it will not stick to the pan when being fried.
Make cuts about 1 cm. (1/2 inch) deep along the back of the fish for decorative appearance.
To make the chilli sauce : in a frying pan, mix the garlic, shallot and roasted chilli paste together. Fry with 3 tablespoons of oil until you can smell the aroma.
Flavor with fish sauce and sugar. Remove from heat.
In a big frying pan, deep fry the fish until golden-brown.
When serving, place the whole fish on a serving plate and top with the chilli sauce. Sprinkle with kaffir lime leaves for garnishing.
Ingredients: (khao neow Ma-Maung)
1 cup sticky rice
2 ripe mangoes, peeled and cut into pieces width wise
1/2 cup coconut milk
1/4 cup sugar
Directions: (khao neow Ma-Maung)
Soak sticky rice in water for 3 hours. Strain, and place the sticky rice on the top layer of a double steamer over a thin white cloth. Cook for 25 minutes or until done. Put the rice into a covered bowl.
In a small pot, dissolve sugar and salt in coconut milk, then boil on low heat. Stir constantly. Reserve 1 tablespoon of coconut milk for topping.
Using a mixing bowl, pour the sweet coconut milk over the steamed sticky rice and quickly stir until evenly blended. The sticky rice should become slightly creamy. Cover with a lid.
When serving, place ripe mangoes beside the sticky rice. Top the sticky rice with coconut milk.
Ingredients: (Pan-Fried Tofu with Spicy Peanut Sauce)
200 g firm tofu
2 tablespoons cornstarch
salt and pepper, to taste
oil, for frying
1 tablespoon peanut butter (i used crunchy)
3 tablespoons skim milk or soymilk or coconut milk (will do)
1 teaspoon garlic powder
1 teaspoon soy sauce or oyster sauce
1 tablespoon chili sauce or ketchup
1 dash chili flakes
salt and pepper, to taste
Directions: (Pan-Fried Tofu with Spicy Peanut Sauce)
Drain tofu (i pressed gently between paper towels).
Cut into bite-sized cubes.
Toss with cornstarch, coating the cubes.
Sprinkle a little salt and pepper.
Heat some oil (about 3-4 tablespoon, just ensure pan is coated).
Fry the tofu cubes in batches, making sure all sides are lightly browned.
Drain on paper towels, then sprinkle with salt and pepper if desired.
Sauce: Heat the milk in small saucepan (you can make sauce in microwave too).
Add peanut butter, stirring well.
Add other seasonings, according to personal taste (I love spicy food, so i added LOTS of chilli flakes!). If you use coconut milk, add 1/2 – 1 tsp of lime juice too – it will be great
Ingredients:(Thai Coconut Rice)
2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below)
2 cups good-quality coconut milk
1 3/4 cups water
2 heaping Tbsp. dry shredded unsweetened coconut (baking type)
1/2 tsp. salt
1/2 tsp. coconut oil, OR vegetable oil
Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)
Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you’re expecting company!
Directions:(Thai Coconut Rice)
Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.
Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.
Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you’re ready to eat.
When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to aserving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY! (see below for toasted coconut instructions).
1 pound lobster tail
1 pound sole fillets
1 pound medium shrimp – peeled and deveined
3 tablespoons lemon juice
1/4 cup olive oil
3 cloves garlic, minced
1 large onion, sliced
1 (15 ounce) can whole tomatoes
1 cup balsamic vinegar
3 cups red wine
2 quarts water
2 sprigs fresh basil leaves, torn
3 tablespoons chopped fresh parsley
salt and pepper to taste
Cut the lobster and sole into 1 inch chunks. Toss the lobster and sole with the shrimp and lemon juice, set aside.
Heat the olive oil in a large pot over medium heat. Add the garlic and onions; cook and stir until translucent. Pour in the tomatoes, vinegar, and wine; bring to a simmer and cook for about 10 minutes. Pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. Season to taste with salt and pepper. Serve with a nice, crusty bread.