Oriental Recipes - N
[Home] Naan (Indian Bread) [Home]
Title: Naan (Indian Bread)
Yield: 1 Recipe
Ingredients
1 no ingredients
Instructions
4 c white flour
1 ts baking soda
1 ts baking powder
1 c milk
6 tb yogurt
1 tb oil
1 egg; beaten
salt; to taste
3 tb ghee or butter; melted
1 tb black sesame seeds; (Nigella
-seeds)
Sift flour, baking powder, baking soda and salt together in a bowl.
Stir in egg, yogurt and 2 tablespoons of the butter. Gradually stir in
enough milk to make a soft dough. Cover with a damp cloth and place in a
warm place for 2 hours.
Preheat oven to 400F.
Knead dough on a floured surface for 2 or 3 minutes until smooth.
Divide into 8 pieces Roll each piece into a ball then into ovals about 6
inches long.
Grease a baking sheet and brush the underside of the bread with water.
brush the other side with butter and sprinkle with sesame or nigella seeds.
Bake 6 to 10 minutes until puffy and light golden brown.
Recipe by: www.geocities.com/NapaValley/6927
[indiancooking] Digest No. 95 January 23rd, 1999
[Home] Naan (Indian Flat Bread) [Home]
Title: Naan (Indian Flat Bread)
Yield: 8 Servings
Ingredients
2 c all-purpose flour
1/4 c plain yogurt
1 egg, slightly beaten
1 1/2 ts baking powder
1 ts sugar
1/4 ts salt
1/8 ts baking soda
1/2 c milk
1 ghee or vegetable oil
1 poppy seeds
Instructions
Mix all ingredients except milk, ghee and poppy seeds. Stir in enough milk
to make a soft dough. Turn dough onto lightly floured surface; knead until
smooth, about 5 minutes. Place in greased bowl; turn greased side up.
Cover; let rest in warm place about 3 hours.
Divide dough in 8 equal parts. Flatten each part on lightly floured
surface, rolling it into a 6 X 4" leaf shape (round at one end, tapered at
the other) about 1/4" thick. Brush with ghee or oil; sprinkle with poppy
seeds.
Place 2 cookie sheets in oven; heat oven to 450F degrees. Remove cookie
sheets from oven; place breads on hot cookie sheets. Bake until firm, 6-8
minutes.
Serving Ideas : Pronounced: Non
NOTES : Humble Naan is an everyday bread, common in India, Pakistan and
central Asia.
Recipe by: New International Cookbook Posted to MC-Recipe Digest V1 #665 by
Creedenite@aol.com on Jul 11, 1997
[Home] Naan (Indian) Bread [Home]
Title: Naan (Indian) Bread
Yield: 1 Serving
Ingredients
2 c plain flour
1 1/4 ts baking powder
1/4 ts salt
1 ts oil
1/3 c natural yogurt
1 egg; lightly beaten
2 tb water
ghee for frying
Instructions
Sift flour, baking powder and salt into a mixing bowl. Make a well in the
center and pour in oil, yogurt, egg and water. Mix to a soft pliable dough.
Turn out onto a lightly floured board and knead for 5 minutes or until
smooth. Cover with a damp cloth and leave to rest for 1 hour.
Divide dough into 6 equal pieces. Form each piece into a ball and roll out
to a 16cm (just over 6 inches) diameter circle. Pull one side of the dough
out to form an elongated shape (like a teardrop).
Heat a small amount of ghee in a large, heavy based fry-pan. When hot,
place naan one at a time in pan and cook over moderate heat for 2 minutes
or until underside is golden. Turn over and cook second side until puffed
and golden.
- - - - - - - - - - - - - - - - - -
Contributor: Australian Mick
Preparation Time: 0:00
[Home] Naan (Traditional Indian Bread) [Home]
Title: Naan (Traditional Indian Bread)
Yield: 1 Serving
Ingredients
3 c flour; (600 g)
1 c wheat flour; (200 g)
1 1/2 ts salt; (7 g)
1 tb sugar; (15 g)
4 tb yoghurt; (60 ml)
25 g fresh yeast; dissolved in
-100 ml
-- warm water
warm water as required
a handful of sesame seeds;
-(optional)
butter as required
Instructions
MIX flour, wheat flour, salt, sugar and yoghurt well. Incorporate yeast
into it. Mix well. Add enough water to knead to a smooth but non sticky
dough. Cover and keep aside for 20 minutes. Knead again and cover with a
cloth. Keep in a warm place for 30 to 40 minutes to rise. Roll 1.5 cm
thick circles. Stick inside the lid of a hot tandoor and bake for about
five minutes. If using sesame seeds, sprinkle them over the naan and
press lightly. Fry in butter till golden and serve hot.
Converted by MC_Buster.
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NOTES : Makes 12
Preparation Time: 1:00
[Home] Naan Indian Bread [Home]
Title: Naan Indian Bread
Yield: 0 Servings
Ingredients
1 1/2 pk active dry yeast
1 ts sugar
500 g all purpose flour
1 1/2 ts salt
110 ml yogurt
1 lightly beaten egg
80 ml melted ghee (or clarified
-butter)
2 Tbls poppy or sesame seeds
Instructions
1. Put yeast, sugar and 80 ml water in small bowl. Stir. Let stand about 5
minutes until foamy.
2. Sift flour and salt into large bowl. Make a well in center.
3. Add egg and yogurt to yeast mixture. Add 80 ml warm water. Stir and
pour into the well in the flour. Stir from center until mixed to a smooth
batter.
4. Stir in ghee.
5. Knead on board 15-20 minutes or about 2 minutes in food processor.
Dough should be elastic but not sticky.
6. Put in covered bowl and allow to rise until double (about 1 hour).
7. Divide ball into 8 pieces. Knead each lightly, flatten ball, pull into
an oval forming a sort of pear shape.
8. Put on baking sheet(s), cover with damp cloth, allow to rise about 15
minutes.
9. Brush with ghee and sprinkle with seeds. (Optional)
10. Bake in pre-heated 230 oC oven for 8-10 minutes until golden brown.
Difficulty : moderate.
Precision : measure ingredients.
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Contributor: Murray Cornwell mjc@csl.dl.nec.com
Preparation Time: 0:00
[Home] Nam Kaeng Jued (Thai Beef Soup Stock) [Home]
Title: Nam Kaeng Jued (Thai Beef Soup Stock)
Yield: 1 Servings
Ingredients
10 c water
4 c beef bones
2 onions, with skin, quartered
2 coriander roots, chopped
4 bai makrut (kaffir lime
-leaves), sh; redded
1 tb ginger, grated.
Instructions
break the bones with a hammer, and roast them for 15 minutes in a hot
oven.
Bring the water to the boil, and add the vegetables, and the bones to
the pot, Boil gently for an hour.
Boil vigorously to reduce to about half the volume you started with.
Allow to cool, skim off the fat, filter through a fine seive.
By tablespoon ginger, grated. on gingtablespoon, er, grated. .
[Home] Nam Prik Kapi (Universal Thai Dipping Sauce) [Home]
Title: Nam Prik Kapi (Universal Thai Dipping Sauce)
Yield: 1
Ingredients
3 tb nam pla; (fish sauce)
3 tb nam manao; (lime juice)
2 tb makheua phuang
1 tb kratiem; (garlic) chopped
1 tb prik ki nu daeng (red
-birdseye chil; is), ch
1 tb kapi; (fermented shrimp
-paste)
1 tb sugar
Instructions
In a wok, lightly fry the shrimp paste until aromatic. Crush all the
ingredients in a mortar and pestle or food processor, except the makheua
phuang which is coarsely chopped and added to the paste after mixing
Description This is the staple dipping sauce eaten with almost anything,
and
almost universally added to the table setting of any but the most casual
dinner. It is as much a signature dish of Thai cuisine as the more familiar
(in the west) pad Thai and is traditionally the one dish, other than
desserts,
cooked by the 'mistress' of the house, as opposed to the servants (if ya'
have
money!), and is often extremely intricate in its preparation. There are
probably as many recipes as there are Thai people, and this is but one
example.
The eggplants used - makheua phuang - are very small; the size of green
garden
peas, and are often added to curries as a crisp morsel that pops in the
mouth.
You could substitute the golf ball sized makheua pro, but the best
alternative
to the real thing is probably to omit them.
Per serving: 48 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 12g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
1 Other Carbohydrates
Converted by MM_Buster v2.0n.
[Home] Nam Sad (Thai Pork Salad) [Home]
Title: Nam Sad (Thai Pork Salad)
Yield: 2
Ingredients
3 boneless pork chops; trim
-fat, grind
1/4 c red onion; chop in 1/2
-pieces
1/2 ts red cayenne pepper; ground
1 tb fresh ginger root; sliver 1
-long
10 stalks cilantro; chopped
1/4 c peanuts; roasted and shelled
3 tb lime juice
2 lg fancy lettuce leaves
2 ts nam pla; (thai fish sauce)
1 sm serrano chile; chopped fine
1/4 ts salt
Instructions
In a skillet, saut‚ the ground pork. Add peanuts when pork is almost
cooked,
stirring often. When pork is done, drain and discard the liquid. In a glass
bowl, combine pork, peanuts and other ingredients except cilantro. Salt to
taste. Place lettuce leaves on serving plate and put mixture on lettuce.
Garnish with cilantro.
Serve while Nam Sad is warm.
The Serrano chile is optional for Chile-heads
Using the boneless pork chops allows for a lower fat dish. You may
substitute
ground pork from the butcher's counter.
Per serving: 146 Calories (kcal); 10g Total Fat; (52% calories from fat);
7g Protein; 12g Carbohydrate; 0mg Cholesterol; 290mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Recipe by: wight@odc.net
Converted by MM_Buster v2.0n.
[Home] Nan - Indian Bread Inter [Home]
Title: Nan - Indian Bread Inter
Yield: 8 Loaves
Ingredients
1/2 c yogurt
1/2 c milk
1/2 ts baking soda
1 ts sugar
4 tb butter (melted and cooled)
2 eggs (lightly beaten)
2 pk quick-rising yeast
3 1/2 c unbleached whiteflour
1/2 ts salt
1/2 ts poppy or sesame seeds
Instructions
Warm the yogurt and stir in the milk until thoroughly mixed. Remove
from the heat and cool. Place the yogurt mixture in bowl for
heavy-duty mixer. (Otherwise do it by hand.) Add baking soda,sugar, 2
tbs butter, eggs, and yeast. Mix until the yeast dissolves. Stir in
the flour and salt. Using the dough hook for your mixer, knead dough
for 15-20 minutes until smooth and elastic. Place dough on plastic
board and cover with a large stainless steel bowl. Let dough rise 2X
its size. (+/_ 2 hours). Dust hands with flour and knead dough for a
couple of minutes and divide into 8 balls. Roll each into a 10"
pancake. Pull each gently to oval shape. Cover with plastic wrap for
20 mins. Do not stack - they will stick. Heat oven to 450 deg with
clay tiles for baking or upside-down baking sheet. Mix remaining 2
tablespoons butter with poppy seeds. Flour small plywood board and
place loaf on it. Brush the top with some butter/seeds and heat. Bake
just til bubbles form and turn a bit brown. (+/_ 4 mins). Remove
board and loaf. Brush bottom of loaf lightly with water. Cover with
plastic wrap until serving.
From The Frugal Gourmet On Our Immigrant Ancestors/ by Jeff Smith
[Home] Nan - Indian Bread [Home]
Title: Nan - Indian Bread
Yield: 8 Loaves
Ingredients
1/2 c yogurt
1/2 c milk
1/2 ts baking soda
1 ts sugar
4 tb butter (melted and cooled)
2 eggs (lightly beaten)
2 pk quick-rising yeast
3 1/2 c unbleached whiteflour
1/2 ts salt
1/2 ts poppy or sesame seeds
Instructions
Warm the yogurt and stir in the milk until thoroughly mixed. Remove from
the heat and cool. Place the yogurt mixture in bowl for heavy-duty mixer.
(Otherwise do it by hand.) Add baking soda,sugar, 2 tbs butter, eggs, and
yeast. Mix until the yeast dissolves. Stir in the flour and salt. Using
thedough hook for your mixer, knead dough for 15-20 minutes until smooth
and elastic. Place dough on plastic board and cover with a large stainless
steel bowl. Let dough rise 2X its size. (+/_ 2 hours). Dust hands with
flour and knead dough for a couple of minutes and divide into 8 balls.
Rolleach into a 10" pancake. Pull each gently to oval shape. Cover with
plasticwrap for 20 mins. Do not stack - they will stick. Heat oven to 450
deg withclay tiles for baking or upside-down baking sheet. Mix remaining 2
tablespoons butter with poppy seeds. Flour small plywood board and
place loaf on it. Brush the top with some butter/seeds and heat. Bake
just til bubbles form and turn a bit brown. (+/_ 4 mins). Remove board
and loaf. Brush bottom of loaf lightly with water. Cover with plastic
wrap until serving.
From The Frugal Gourmet On Our Immigrant Ancestors/ by Jeff
Smith
[Home] Nancy'S Chinese Chicken Salad [Home]
Title: Nancy'S Chinese Chicken Salad
Yield: 4
Ingredients
3/4 head lettuce; sliced
1/2 c bean sprouts
10 sl bacon; crisp cooked &
1 crumbled
1/4 c green onion; chopped
1/4 c green bell pepper; chopped
4 chicken breasts; cook, boned
- & cut
1 in chunks
----------------------------DRESSING----------------------------------
1/3 c soy sauce
1/3 c oil
1/4 c honey
1 tb catsup
1 1/2 ts dry mustard
1 clove garlic; minced
1/2 ts ground ginger
Instructions
Combine all salad ingredients in bowl. Chill until ready to serve. Combine
all ingredients of dressing; mix well. Cover and chill for at least 1
hour. Pour dressing over salad and toss lightly before serving.
Makes 4 servings.
Per serving: 846 Calories (kcal); 53g Total Fat; (56% calories from fat);
68g Protein; 23g Carbohydrate; 199mg Cholesterol; 1855mg Sodium
Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 5
Fat; 1 Other Carbohydrates
Recipe by: 1991 Dallas Cowboys Wives' Cookbook
Converted by MM_Buster v2.0n.
[Home] Nantucket Indian Pudding [Home]
Title: Nantucket Indian Pudding
Yield: 8 Servings
Ingredients
2/3 c cornmeal
4 c milk
1/2 c molasses
4 tb butter or margarine
1/4 c sugar
1 ts ground ginger
1 ts ground cinnamon
1/2 ts salt
1/4 ts ground nutmeg
1 vanilla ice cream
Instructions
Preheat oven to 350 F. Grease a shallow 1 1/2 qt glass baking dish.
In a small bowl, combine cornmeal and 1 cup milk. In a large sauce
pan, heat remaining 3 cups milk to boiling over high heat. Stir in
the cornmeal mixture and bring back to boiling. Reduce heat to low
and cook, stirring often to avoid lumps, for 20 minutes (mixture will
be very thick). Remove saucepan from heat, stir in molasses, butter,
sugar, ginger, cinnamon, salt, and nutmeg until blended. (cut butter
into small lumps to aid blending)
Pour batter into baking dish. Place baking dish in a roasting pan and
place in oven. Carefully pour boiling water into broiling pan until
it comes 1/2 way up the sides of the baking dish. Cover baking dish
with foil and bake pudding for 1 hour. Remove foil and bake for 1
hour longer or until lightly browned and just set. Remove baking dish
from broiling pan and allow to cool for 30 minutes.
Serve warm with a good dollop of ice cream on top.
TIP: Mix batter and pour into baking dish up to 2 hours before
baking, then pop into oven and let it cook while you enjoy your meal.
This baked pudding is also known as 'hasty pudding'.
From: Good Housekeeping Internet site. Typos by: Bob 8-{)
From: Robert White Date: 27 Dec 96 Home Cooking ˇ
[Home] Navaho Indian Fry Bread [Home]
Title: Navaho Indian Fry Bread
Yield: 1 Servings
Ingredients
3 c flour
1/2 ts salt
1 vegetable oil; for frying;
1 1/2 ts baking powder
1 1/3 c water; warm
Instructions
Mix the flour, baking powder and salt together Add the water and
knead the dough until soft. Roll the dough until 1/4 inch thick, then
cut out rounds 4 inches in diameter. Fry the bread in 2 to 3 inches
of hot oil until puffed and browned on both sides. Use as base for
Navajo Tacos
[Home] Navajo & Pueblo Indian Fry Bread - 2C [Home]
Title: Navajo & Pueblo Indian Fry Bread - 2C
Yield: 1 Serving
Ingredients
4 c white flour
1 tb baking powder
1 ts salt
1 1/2 c warm water
1 c lard for frying or; your
-choice of oil
Instructions
Mix dry ingredients together. Add warm water to dry ingredients. Knead
until dough is soft and elastic and does not stick to bowl. (If necessary,
add a little more warm water. ) Shape dough into balls the size of a small
peach. Let these sit for 15 minutes. Pat out a bit, pinch edges and then
pat back and forth by hand until dough is about 1/2 to 3/4" thick and is
round. Make a small hole in the center of the round. Melt lard in a heavy
frying pan. Carefully, put rounds into hot fat, one at a time. Brown on
both sides. Drain on paper towels. Serve hot.
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[Home] Navajo & Pueblo Indian Fry Bread [Home]
Title: Navajo & Pueblo Indian Fry Bread
Yield: 1 Servings
Ingredients
4 c white flour
1 tb baking powder
1 ts salt
1 1/2 c warm water
1 c lard for frying (or your
-choice of; oil)
Instructions
Mix dry ingredients together. Add warm water to dry ingredients. Knead
until dough is soft and elastic and does not stick to bowl. (If
necessary, add a little more warm water. ) Shape dough into balls the
size of a small peach. Let these sit for 15 minutes. Pat out a bit,
pinch edges and then pat back and forth by hand until dough is about
1/2 to 3/4" thick and is round. Make a small hole in the center of
the round. Melt lard in a heavy frying pan. Carefully, put rounds
into hot fat, one at a time. Brown on both sides. Drain on paper
towels. Serve hot.
RECIPE CLIPPED By: Jim Bodle 8/92
[Home] Navajo And Pueblo Indian Fry Bread [Home]
Title: Navajo And Pueblo Indian Fry Bread
Yield: 1 Servings
Ingredients
4 c white flour
1 tb baking powder
1 ts salt
1 1/2 c warm water
1 c lard for frying (or your
-choice of; oil)
Instructions
Mix dry ingredients together. Add warm water to dry ingredients. Knead
until dough is soft and elastic and does not stick to bowl. (If
necessary, add a little more warm water. ) Shape dough into balls the
size of a small peach. Let these sit for 15 minutes. Pat out a bit,
pinch edges and then pat back and forth by hand until dough is about
1/2 to 3/4" thick and is round. Make a small hole in the center of
the round. Melt lard in a heavy frying pan. Carefully, put rounds
into hot fat, one at a time. Brown on both sides. Drain on paper
towels. Serve hot.
RECIPE CLIPPED By: Jim Bodle 8/92
[Home] Nawabi Egg Halwa ( Indian Style ) [Home]
Title: Nawabi Egg Halwa ("Indian Style")
Yield: 1 Servings
Ingredients
8 oz khoa
4 oz almonds
6 eggs
12 oz sugar
8 oz ghii (pure ghii; accept no
-substitutes)
1 pn saffron (a few strands)
Instructions
(from Poultry Advisor, ~1970, no attribution)
Grind almonds and khoa to a rough paste; set aside.
Cream sugar and ghii together until sugar is dissolved. Add eggs one by
one, mixing well. Add the khoa mixture and mix thoroughly. Add a few
strands of kesar. Put into a pyrex dish, sprinkle with almonds.
Bake in a slow oven (300 F) until golden brown.
Decorate with gold or silver foil.
Posted to CHILE-HEADS DIGEST V4 #126 by Brent Thompson
on Sep 17, 1997
[Home] Nawabi Kheema Pilau - Indian Lamb & Rice - Cic [Home]
Title: Nawabi Kheema Pilau - Indian Lamb & Rice - Cic
Yield: 4 Servings
Ingredients
1 1/2 c basmati rice
4 tb ghee or unsalted butter
1 tb raisins
1/4 c raw cashews; split into
-halves
2 tb milk
1 ts saffron strands
6 cardamoms; split open to the
- top
4 whole cloves
1 ts cumin seeds
2 bay leaves; crumpled
1 1-inch cube of root ginger;
-peeled & grated
2 cl to 3 cloves garlic; peeled
-and crushed
1 to 2 fresh green chili
-peppers; finely chopped (an
1 ts ground nutmeg
1 ts ground cinnamon
1 ts cumin
1 tb ground coriander
1 lb lean ground lamb
2 1/2 c water
1 1/2 ts salt or to taste
2/3 c single cream
2 tb rosewater (optional)
2 eggs; hardboiled & chopped
Instructions
Preparation takes 20 to 25 minutes, cooking 40 to 45 minutes.
: Wash and soak basmati rice in cold water for 1/2 hour, then
drain.
: Melt the 1 tablespoon ghee or butter over low heat and fry the
raisins until they swell up, then remove with a slotted spoon and set
aside.
: In the same fat, fry the cashews until they are lightly browned,
remove with a slotted spoon and set aside.
: Boil the milk, add the saffron strands and set aside.
Alternatively, put the milk and the saffron strands in the microwave
and boil on full power for about 45 seconds. Set aside.
: Melt the remaining ghee or butter gently over low heat and fry
the cardamoms, cloves, cumin seeds, and the bay leaves for 1 minute.
Add the ginger, garlic, and green chili peppers and stir fry for 30
seconds. Add all the nutmeg, ground cinnamon, cumin and coriander and
fry for 1 minute.
: Add the lamb and adjust heat to medium. Stir and fry the lamb
until all liquid dries up and it is lightly browned. This will take
about 5 minutes. Add the rice, stir and fry for about 5 minutes.
: Add the water, salt, cream and the steeped saffron. Stir and mix
well. Bring the liquid to the boil, cover the pan and simmer for 12
to 15 minutes without lifting the lid. Remove the pan from the heat
and keep it undisturbed for another 10 to 15 minutes.
: Add half the nuts and raisins to the rice, then sprinkle the
rosewater evenly on top, if using. Stir and mix the ingredients
gently with a fork.
: Put the pilau in a serving dish and garnish with the remaining
nuts and raisins and the chopped hard-boiled eggs.
_The Complete Indian Cookbook_, Mridula Baljekar, 1994. Smithmark/CLB
Publishing. ISBN 0-8317-1487-5. Typos by Jeff Pruett.
From: Jeff Pruett Date: 27 Jan 97 National
Cooking Echo ˇ
[Home] Niban Dashi (Japanese Vegetable Stock) [Home]
Title: Niban Dashi (Japanese Vegetable Stock)
Yield: 1 Servings
Ingredients
3 inch sq cooked kombu
3/8 pt katsuobushi (cooked)
2 pt cold water
3 tb pre-flaked katsuobushi
Instructions
The Kombu and the Katsuobushi may be taken from the Ichiban Dashi
recipe. Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in
a medium sized saucepan and bring to boil. Add all Katsuobushi,
reduce heat and simmer for 5 minutes. Strain out Kombu and
Katsuobushi, discard Kombu and Katsuobushi. Can be kept at room temp
for 8 hrs or refrigerated for
2 days.
[Home] No Bake Candies(Chinese Noodle) [Home]
Title: No Bake Candies(Chinese Noodle)
Yield: 1 Servings
Ingredients
2 bags butterscotch morsels
3 tb chunky peanut butter
-(heaping) (up; to 4)
1 cn (large) chinese noodles; (la
- choy)
1 cn (small) chinese noodles; (la
- choy)
Instructions
Melt morsels in top of double boiler(don't let the water in the bottom get
to hot) add peanut butter and blend together until smooth. Mix nooles in
with wooden spoon. Lay out a large sheet of waxed paper on a cookie sheet.
Drop hot mixture by the teaspoonful several inches a part, freeze while on
ccokie sheet , when frozen put in ziploc baggie(we think they taste best
slightly frozen)
Recipe by: Cousin Rochelle
Posted to MC-Recipe Digest V1 #923 by Marceline8@aol.com on Nov 26, 1997
[Home] No More Chinese Take-Out [Home]
Title: No More Chinese Take-Out
Yield: 2 Servings
Ingredients
1 no ingredients
Instructions
1 TB vegetable oil
1 bn scallions -- cut in 1 inch
: pieces
1 TB pre-minced garlic
1 pk pre-cut chicken tenders
1 pk pre-cut broccoli or carrots
3 TB water
3 TB rice wine vinegar
3 TB soy sauce
1 ts powder ginger or 1
TB fresh ginger --
: chopped
1/4 lb snow peas -- fresh or
: frozen
Heat electric wok at medium high setting. Add oil and stir in
scallions and garlic. Add chicken and toss to coat. Cook for 2-3
minutes. Add broccoli or carrots and water. Cover and steam for 4
minutes. Stir in vinegar, soy sauce and ginger. Simmer mixture for 2
minutes. Add snow peas and toss to coat. Serve with rice.
Yield: Serves 2 college student
Recipe By : TVFN How to Boil Water
Date: 09/26/96
[Home] Nonya Poh Piah (Chinese Spring Rolls) [Home]
Title: Nonya Poh Piah (Chinese Spring Rolls)
Yield: 1 Serving
Ingredients
1 main ingredients for turnip
-filling
5 turnips; sliced thinly (5
-to 6)
4 carrots; sliced thinly (4
-to 5)
1 ti bamboo shoots; sliced
-thinly
1 bowlful of bean sprouts;
-roots removed
1 ta minced garlic
1 ta minced ginger
2 ta mashed preserved soya
-beans; tau cheo --
1 seasoning:
1 dark soya sauce
1 light soya sauce
1 oyster sauce
1 pepper --
1 ingredients for rolls:
1 lettuce
1 spring roll pastry (pohpiah
- skins
1 minced garlic
1 chillie sauce thick sweet
-soya sau
1 syrup --
1 ingredients for garnishings:
1 ground peanuts
1 cooked cocktail
-prawns/shrimps
1 omelette; (sliced to strips)
1 cucumber; (sliced to strips)
1 fried sliced tow kua; (hard
-crumbled tofu)
1 fried/toasted shallots
1 coriander leaves/cilantro
Instructions
Method for frying main ingredients:
1. Heat 2 T oil then add minced garlic, ginger and mashed preserved soya
beans (tau cheo).
2. When fragrant and brown, add turnips, carrots and bamboo shoots
3. When ingredients are semi-soft and wet with the gravy, add bean
sprouts and seasoning to your taste.
4. Fry till gravy has dried and ingredients are all soft.
Method for making rolls:
1. Microwave packet of spring roll pastry or pohpiah skins
(Must read instructions on packet. Overheating makes pastry too
crispy to roll!)
2. On 1 or 2 sheet(s) (depending on strength off the pastry to hold the
filling) of pastry, place lettuce and spread thick soya sauce,
chillie and garlic over lettuce (lettuce helps to keep pastry dry)
3. Place enough main ingredients on lettuce (too much would make this into
"spring parcel" rather than spring roll)
4. Add garnishings
5. Use imagination and some dexterity to fold in edges of pastry and
roll it.
Have fun rolling your pohpiah and watching others rolling their poh-piahs!
You can eat it as a roll or as slices.
>From: "Karen Lim"
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Per serving: 346 Calories (kcal); 2g Total Fat; (3% calories from fat); 13g
Protein; 79g Carbohydrate; 0mg Cholesterol; 518mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 15 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
NOTES : Found this in one of our local archives (Singapore), this is one
of my favourite hawker fare... low in fat and nutritious, and fun
to do it on your own! My grandmother prepares all ingredients
beforehand - garnishes at the side, the turnip filling all hot and
moist in a huge clay pot in the centre of the table.. and everyone
in the family would sit down and start rolling their own rolls....
filling with their fave ingredients.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1400 0 0 0 0 0 0 0 0 0 0 0
0 0 0 0 0 0 0
Contributor: Angeline Koh
Preparation Time: 0:00
[Home] North Indian Baked Stuffed Potatoes (Dj Ws) [Home]
Title: North Indian Baked Stuffed Potatoes (Dj/Ws)
Yield: 4
Ingredients
4 md or 2 large baking potatoes
1 c chopped onions
3/4 c diced carrots
2 tb vegetable oil or ghee
3/4 c chopped red or green bell
-pepper; (1 medium)
1 ts ground coriander seeds
1/2 ts turmeric
1/8 ts ground cardamom
1 pn ground cloves
4 oz cream cheese; at room
-temperature
1 salt and freshly ground
-black peppe; r to
1 ; taste
1 spicy yogurt sauce; (see
-below)
Instructions
Scrub the potatoes and bake them in a 400 degree oven for one hour or
until done.
While the potatoes are baking, prepare the filling. Saute the onion and
carrots in the oil or ghee until they are tender, for about 10 minutes.
Add the bell pepper and spices and continue to saute for another minute or
two, stirring. Add a little water to the pan to prevent sticking, cover
it, and cook for another 5 minutes, or until the bell pepper is just
tender. Stir in the cream cheese and add salt and pepper to taste. Set
aside.
When the potatoes are baked and cool enough to handle, make a lengthwise
cut in the top of each one and scoop out a least half of the contents. If
you are using large potatoes, cut them in half lengthwise and scoop them
out, leaving about 1/2 inch of potato clinging to the skin. Mash the
scoopedout potato and then add it to the vegetablecream cheese mixture.
Lower the oven heat to 350 degrees. Fill the potato shells with this
mixture and place them in an oiled baking dish. Cover with foil and bake
for 20 minutes.
Serve topped with Spicy Yogurt Sauce.
Yield: 4 servings
CHEF DU JOUR WYNELLE STEIN SHOW #DJ9507
Copyright, 1990, Vegetable Kingdom, Inc., Sundays at Moosewood Restaurant,
Simon & Schuster/Fireside, All rights reserved.
Busted and entered for you by: Bill Webster
Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
[Home] North Indian Carrot Pudding [Home]
Title: North Indian Carrot Pudding
Yield: 4 Servings
Ingredients
250 g carrots
4 c milk
1 pinch of saffron strands
1/2 c white sugar
2 tb ground almonds
1/8 ts ground cardamom
Instructions
Wash and scrape the carrots and grate them coarsley. In a large heavy
saucepan bring milk to the boil, then take out 2 tablespoons of the boling
milk and soak the saffron strands in it.
Add the grated carrots to boiling milk and cook until carrots are soft and
the mixture thickens. This takes about 30 minutes or longer. Add sugar,
almonds, ground cardamom and the saffron soaking in the milk. Stir until
sugar dissolves, then cook, stirring occasionally until the mixture is the
consistency of a creamy rice pudding.
Serve warm or cold.
Imran C.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary"
on Apr 27, 1997
[Home] North Indian Eggplant Fritters (_Khasa B [Home]
Title: North Indian Eggplant Fritters (_Khasa B
Yield: 4 Servings
Ingredients
2 sm peeled eggplants (about 2
-lb. total; ), sliced 1/2 th
1/2 c sifted chickpea or soy flour
3 tb self-rising flour
2 tb cornmeal
1 cayenne to taste; from very
-mild to very ho
1/4 ts turmeric
3 tb finely chopped fresh
-coriander; basil or parsley
3 tb water
6 oz thinly sliced mozzarella
1 1/4 c bread crumbs; fresh or dry
1 oil or ghee for shallow
-frying (up; to)
2 cloves sliced garlic
-(optional; to flavor the oi
Instructions
From: rain@hothouse.iglou.com (Rain)
Date: Fri, 28 Jun 1996 00:59:08 GMT
[Home] North Indian Lassi Or South Indian Maggige [Home]
Title: North Indian Lassi Or South Indian Maggige
Yield: 1 Servings
Ingredients
1 yogurt
1 some cold water
1 sm onion - sweet
2 cl garlic
1 cilantro
1 lemon or lime juice
1 salt to taste
1 curry leaves
1 fresh chopped ginger
Instructions
Beat the yogurt with some cold water to the consistency of vitamin D
milk. put every thing in your palm into the beaten yogurt and sqeez
with the lassi using fingers to get all these ingridients to give
some of the flavour and to dissolve the salt in lassi. Some people
actually put them all in the blender and blend also. I do not like
onions blended in so I use the above crude method.
It is a very good drink or eaten by mixing with cooled rice (not hot,
not refrigirated).
I think in North India it is known as lassi and where I come from it
is called maggige made out of yogurt=>curds=>mosaru.
This is how we made our lassi which was used to drink after mid day
dinner in a hot summer day and also mixed with rice (second course)
to end the meal.
From: vsiddali@csc.com (Vimala Siddalingaiah)
[Home] North Indian Stuffed Eggplant [Home]
Title: North Indian Stuffed Eggplant
Yield: 4 Servings
Ingredients
2 md eggplants
4 c potatoes, cubed
8 oz soya cheese,
2 tb vegetable oil
2 c chopped onions
2 ts ground cumin seeds
1 tb ground coriander seeds
1 ts turmeric
1/2 ts hot red pepper
1/4 ts ground cloves
1 tb minced ginger
2 ea garlic cloves, minced
2 md carrots, diced
1 lg green bell pepper, diced
1 c green peas
1 ea tomato, diced
2 tb fresh lemon juice
1 seasme seeds
Instructions
Leaving stems on, slice eggplants in half lengthwise & place cut side
down in pan. Cover & bake at 375F for 30 to 40 minutes till tender.
Whiule eggplant is baking, boil potatoes till tender & drain. Mash
with partially melted soya cheese in a large bowl. Saute onions &
dried spices in oil for 1 minute. Add garlic, ginger & saute till
onion is translucent. Add carrots & cook 5 minutes. Add peppers &
peas & cook till just tender. Stir in tomatoes & lemon juice. Combine
sauteed vegetables & potato mixture.
Mash eggplant pulp & push to side. Mound a quarter of filling on each
half. Sprinkle with sesame seeds & bake for 15 minutes at 375F,
uncovered.
Adapted from "New Recipes From Moosewood Restaurant"
[Home] North Thai Tomato & Meat Sauce (Nam Prik On [Home]
Title: North Thai Tomato & Meat Sauce (Nam Prik On
Yield: 4 Servings
Ingredients
1 stephen ceideburg
1/4 lb pork tenderloin *
2 ts vegetable oil
1 tb minced garlic (3 cloves)
1 lg shallot, minced
2 serrano chilies, with seeds,
- choppe; d
1 ts tiny dried shrimp, minced,
-or 1/2 t; sp. shrimp paste
1 ts minced fresh lemon grass **
1 lb ripe plum tomatoes, chopped
-or: ***
1/2 c defatted chicken stock or
-water
1 tb fish sauce
1 ts sugar
Instructions
* trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried,
soaked in warm water for 30 minutes, drained and minced *** 1 28-oz.
can plum (Italian-style) tomatoes, drained and chopped
Not unlike a That version of spaghetti sauce, this is from the
regional cuisine of north Thailand. Note: Dried shrimp and shrimp
paste give off a strong aroma during cooking, but the flavor mellows.
Place pork in a food processor and using an on/off motion, process
until it is ground. Alternatively, chop pork with a sharp knife. Set
aside.
In a heavy, medium-sized saucepan, heat oil over medium high heat. Add
garlic and stir-fry for 1 to 2 minutes, or until browned. Add
shallots, chilies, dried shrimp or shrimp paste and lemon grass and
stir-fry for 30 seconds. Add the pork and stir-fry for about 1
minute, or until browned. Add tomatoes, stock or water, fish sauce
and sugar and increase the heat to high. Cook, stirring frequently,
for 2 minutes, or until the mixture boils vigorously. Reduce heat to
low and simmer, uncovered, for 15 to 20 minutes, or until slightly
thickened. Serve with sticky rice.
Serves 4 as a main dish or 6 in combination with other dishes.
64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G
CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
[Home] North Thai Tomato And Meat Sauce (Nam Prik Ong) [Home]
Title: North Thai Tomato And Meat Sauce (Nam Prik Ong)
Yield: 4
Ingredients
1/4 lb pork tenderloin *
2 ts vegetable oil
1 tb minced garlic; (3 cloves)
1 lg shallot; minced
2 serrano chilies**; with
-seeds, chopped
1 ts tiny dried shrimp; mince
1/2 ts shrimp paste
1 ts minced fresh lemon grass
1 lb ripe plum tomatoes***;
-chopped
1/2 c defatted chicken stock;
-water
1 tb fish sauce
1 ts sugar
Instructions
* trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked
in
warm water for 30 minutes, drained and minced *** 1 28-oz. can plum
(Italian-style) tomatoes, drained and chopped Not unlike a That version of
spaghetti sauce, this is from the regional cuisine of north Thailand. Note:
Dried shrimp and shrimp paste give off a strong aroma during cooking, but
the
flavor mellows.
Place pork in a food processor and using an on/off motion, process until it
is
ground. Alternatively, chop pork with a sharp knife. Set aside.
In a heavy, medium-sized saucepan, heat oil over medium high heat. Add
garlic
and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies,
dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds.
Add
the pork and stir-fry for about 1 minute, or until browned. Add tomatoes,
stock or water, fish sauce and sugar and increase the h
Per serving: 38 Calories (kcal); 3g Total Fat; (66% calories from fat);
trace Protein; 3g Carbohydrate; 1mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates
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[Home] North Thai Tomato-&-Meat Sauce (Nam Prik Ong) [Home]
Title: North Thai Tomato-&-Meat Sauce (Nam Prik Ong)
Yield: 4 Servings
Ingredients
1 stephen ceideburg
1/4 lb pork tenderloin *
2 ts vegetable oil
1 tb minced garlic (3 cloves)
1 lg shallot, minced
2 serrano chilies, with seeds,
- choppe; d
1 ts tiny dried shrimp, minced,
-or 1/2 t; sp. shrimp paste
1 ts minced fresh lemon grass **
1 lb ripe plum tomatoes, chopped
-or: ***
1/2 c defatted chicken stock or
-water
1 tb fish sauce
1 ts sugar
Instructions
* trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried,
soaked in warm water for 30 minutes, drained and minced *** 1 28-oz.
can plum (Italian-style) tomatoes, drained and chopped
Not unlike a That version of spaghetti sauce, this is from the
regional cuisine of north Thailand. Note: Dried shrimp and shrimp
paste give off a strong aroma during cooking, but the flavor mellows.
Place pork in a food processor and using an on/off motion, process
until it is ground. Alternatively, chop pork with a sharp knife. Set
aside.
In a heavy, medium-sized saucepan, heat oil over medium high heat. Add
garlic and stir-fry for 1 to 2 minutes, or until browned. Add
shallots, chilies, dried shrimp or shrimp paste and lemon grass and
stir-fry for 30 seconds. Add the pork and stir-fry for about 1
minute, or until browned. Add tomatoes, stock or water, fish sauce
and sugar and increase the heat to high. Cook, stirring frequently,
for 2 minutes, or until the mixture boils vigorously. Reduce heat to
low and simmer, uncovered, for 15 to 20 minutes, or until slightly
thickened. Serve with sticky rice.
Serves 4 as a main dish or 6 in combination with other dishes.
64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G
CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL.
From "Eating Well", Jan/Feb, 1992.
[Home] Nourou Shau Lowbo (Chinese Beef Stew) [Home]
Title: Nourou Shau Lowbo (Chinese Beef Stew)
Yield: 1
Ingredients
1 no ingredients
Instructions
2 lb lean beef shank
3/4 c soy sauce
2 tb wine
2 tb scallions; chopped
1 tb ginger; chopped or
1/2 ts ginger powder
2 c water
2 tb sugar
1 ts chinese 'five spice'
-seasoning
2 c carrot
Cut the beef into one-inch cubes. Put the beef into a pot, add the
seasoning and the rest of the ingredients except the carrots, and cook on
high heat until it comes to a boil. Then reduce the heat and simmer for 45
minutes. Add the carrots and cook until the beef is tender and the
carrots are done. Remove the bag of seasonings. Serve over hot steamed
rice.
[Home] Nua Sawan (Thai Beef Jerky) [Home]
Title: Nua Sawan (Thai Beef Jerky)
Yield: 1 Serving
Ingredients
2 1/2 lb top sirloin or top round
1 roast
3 ts coriander seeds
1 ts cumin seeds
1 1/2 ts sugar
4 ts thai light soy sauce-aew sai
1 1/2 c oil
Instructions
Slice beef across the grain 2"X 3" in size and 1/4" thick. Roast
coriander and cumin seeds in a fry pan over low heat until fragrant,
cool, and grind coarsely in a mortar or a spice grinder. Combine beef
and the rest of the ingredients and marinade 1 hour. Place beef
pieces on a cake rack sprayed with Pam and put the rack in a foil
lined cookie sheet large enough to catch any liquid dripping from the
beef. Place the cookie sheet in a lowest setting oven until the beef
pieces are dry to the touch and no liquid seep out when pressed
(between 6-12 hours depending on the oven). Over medium-low heat,
heat the oil in a flat-bottomed fry pan and drop the beef in 5-6
pieces at a time. Fry until crispy on the outside and around the
edges. Drain on a cake rack over paper towels. Keeps up to 1 week in
an airtight container at room temperature. Serve alone or with cooked
sticky rice.
NOTE: Tenderize beef lightly with a mallet if using other cuts of
beef. Be sure to drain the oil well. Any excess may become rancid.
Cool completely before storing.
[Home] Nue Nam Tok Grilled Beef With Thai Seasoning [Home]
Title: Nue Nam Tok: Grilled Beef With Thai Seasoning
Yield: 6 Servings
Ingredients
3 serrano chilies
1/4 c white vinegar
1 1/2 lb flank steak
1/4 lb red onion; sliced
4 green onions
1/4 c lime juice; plus:
1 tb lime juice
2 tb fish sauce
1 ts ground roasted chilies *
2 tb ground toasted rice **
1 red lettuce leaves
1 coriander sprigs
1 mint or basil leaves
Instructions
1. Remove the stems, but not the seedes, from the chilies. Slice the
chiles crosswise into pieces 1/8" thick. Place the sliced chiles and
vinegar in a small serving bowl. Let it stand for at least 15 minutes.
2. Grill the beef to the desired doneness, preferably over charcoal.
Slice it across the grain into strips 1/8" thick and 1 to 2 inches
long. Put these in a large ceramic bowl.
3. Peel the red onion, remove the root portion, and slice the onion
vertically into thin strips. Slice the green onion diagonally into
thin pieces. Add both types of onion to the beef.
4. Add the lime juice, fish sauce, ground chilies, and ground rice.
Mix well
5. Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mixture on top. Garnish with sprigs of coriander and
mint or basil leaves.
6. Serve at room temperature, the vinegar sauce (from Step 1) and
rice.
* Use small hot chilies about 3 to 4 inches long. Roast whole chillie
stems and all, in a dry wok or skillet until the color changes to
dark red or brown depending on the chilies used. Be careful not to
let them burn. When the chilies have cooled, remove the stems and
seeds. Place the chilies in a food processor or blender and grind
using short pulses. Pre-ground chilies are also commercially
available, but often lack the "bite" of home ground ones and may be
more expensive.
** Place uncooked rice in a dry wok or skillet and heat over moderate
heat until deep golden brown,s tirring frequently to keep from
burning and to allow it to develop a uniform color. Watch the rice
carefully after it begins to change colorand stir constantly because
it can burn easily at this stage. When it is auniform deep golden
color, remove from heat and allow to cool to room temperature. Grind
it to a fine powder in a blender or a spice grinder. This can be made
in advance and kept in quantity so that there is always a supply on
hand, but it is also easy to make up while preparing the dish.
Source: "Thai Home-Cooking from Kamolmal's Kitchen",
: by William Crawford and Kamolmal Pootaraksa.
: ISBN 0-453-00494-6.
From: nell@is.rice.edu (Paula Gaynell Warnes)