WIRED2THEWORLD.COMWIRED2THEWORLD.COMROY'S SZESCHUAN BABY BACK RIBS WITH MONGOLIAN MARINADE
Marinade:
2 C Hoisin Sauce
2 T. Minced Garlic
2 T. Minced Ginger
2 T. Chinese Chili Paste
1/2 C. Honey
Ribs:
3 Slabs of Baby Back Ribs (cut in half)
In a mixing bowl combine all ingredients of the marinade. Mix well and refrigerate.
In a very large stock pot of boiling water, place the ribs and cook on a slow rolling boil for about an hour and a half (the meat must have shrunk down from the top of the bone by at least 1/2 inch). Remove from the water and let stand for about 10 minutes. Evenly spread the marinade onto both sides of ribs.
In a pre heated oven at 450 degrees place the ribs on a large cookie sheet with a rack. Cook for no more than 10-15 minutes until the ribs are shiny and the marinade has been baked onto the meat.
Remove the ribs and let them cool, then cut them into individual pieces. Take what is left of the marinade and brush them onto the unmarinated sides of the ribs.
Finish the process by cooking the ribs on an outdoor grill. Turn them evenly on the grill until crispy brown on al sides. Serves 4.
(recipe from card given away free at front desk of
Roy's restaurant)
KRISTINA'S
CAMPERVAN CUISINE
BRAISED
BEEF SHANK OVER FETTUCINE (similar to Osso Bucco)
2 ea beef shanks, with bone, about 1 to 1 1/2 lbs total
1 carrot, small diced
1/2 onion, small diced
2 cloves garlic, minced
2 slices bacon, diced
1 can diced tomatoes
1 cup red wine (I used the cabernet/merlot, good wine makes good sauce!)
1 cup beef stock (optional, I used water)
1 tbls. olive oil.
Generously salt and pepper beef shanks. Optional:
coat in flour (I didn't have any). Heat olive oil in large saute pan until
hot. Quickly sear beef shanks until brown. Remove from pan and set aside.
Add bacon to hot pan, cook until done. Add in onions, carrots, garlic and
cook to tender. When veggies are soft deglaze pan with red wine (and have
a couple of sips for the chef!). Add can of diced tomatoes. Place
beef shanks back in pan and cover with sauce. If you have a cover for pan
(which I didn't) cover and simmer for at least an hour to 1 1/2 hours or
until meat is very tender. Even better would be to place in covered
baking dish in oven at 350 degrees.
Serve Beef shanks with their sauce over cooked pasta,
or polenta, or even cous cous.
INDONESIAN/
BALINESE CUISINE
Notes about ingredients and recipes;
Most ingredients can be found in asian markets
If you don't have a mortar and pestle, use a food processor .
Fish paste usually comes in a small block. Janet recomends grilling
or cooking it slightly first. If you can't find it, substitute Vietnamese
fish sauce instead.
Tamarind can be found fresh, or in jars.
Palm sugar can be substituted with brown sugar, or real maple
syrup. Palm sugar syrup is made by melting the palm sugar with a
small amount of water.
RUJAK (SWEET AND SOUR SAUCE)
3 chilies- red, small, fresh
1/2 to 1 tsp. fish paste, grilled
1 1/2 tbl. fresh tamarind
5 tsp. palm sugar syrup
salt to taste
Grind these ingredients together in a mortar and pestle. For best results,
start first with chili, salt, and fish paste.
Rujak can be used as a dip for fruit or vegetables, springrolls, as
a salad dressing, or as a marinade.
TUNA MESANTEN (LIGHT FISH CURRY)
1 lb. fresh tuna
3 kaffir lime leaves
2 T oil
salt to taste
1/4 tsp shrimp paste
9 small cloves garlic
3 shallots
3 small chilies
1 lombok chili, seeds removed
1 tsp tumeric
1 tsp. kenkur root (also called resurection lily, can also be found
powdered)
1/4 tsp. ginger
1/4 tsp galangal root
pinch of nutmeg
1/4 tsp pepper
1 fresh tomato
1 stick lemongrass
1 tsp palm sugar
1 1/2 cup water
1 cup coconut milk
2 candlenut (can substitute macademia nuts, almonds or cashews)
1/4 tsp coriender seeds
Slice the tuna into 1 inch chunks. Place the garlic,
shallots, chilies, shrimp paste, spices, roots, sugar, salt, pepper, seeds,
nuts, and lemongrass in a food processor until fine (or use a morter and
pestle if possible).
In a hot wok, add oil, add spice mix and lime leaves
and cook briefly until fragrant. Add tuna and cook 2 min.
Add water and cook until fish is cooked through.
Add coconut milk and simmer 3 minutes.
Serve with rice.
THAI
CUISINE
Most ingredients can be found in asian markets
Some unusual ones:
kaffir lime leaves: these are the leaves off the kaffir lime
tree. They arre edible, but a bit tough. However, they do impart a very
distinct flavor. If neccessary, substitute lime juice.
small, white, round eggplants: if you can't find these, substitute
Japanese eggplant.
green curry paste: this is purchased fresh here. Also available
canned or in jars in the US. If you want to make your own the ingredients
include; green chilies, lemongrass, green onion, kaffir lime skin, ginsing,
garlic, shallots, and shrimp paste.
KAENG KEO WAN (GREEN CURRY WITH PORK)
This recipe can also be used with chicken, shrimp, fish, beef, or can be made totally vegetarian.
3-4 Kaffir lime leaves
1 cup sweet basil leaves
1 fresh red chili, about 3 inches long, sliced
4 small white eggplant, cut into 1/2 inch sections
1 small white onion, sliced
1/2 cup dried shiitake mushrooms, reconstituted and sliced
4 ea baby corn, cut 1/2 lenthwise
4 T. oil
1 T. smashed garlic
1/2 T green chili paste
1 tsp curry powder
1 tsp fish sauce
1 T sugar
1 tsp salt
1 pork bouillion cube *
6-8 oz sliced pork
1 cup coconut milk
2 cups hot water
In a hot wok or a pot, add oil. Add garlic, green chili paste, and onion, stirring ingredients constantly to avoid burning.Add pork and cook about 2 minutes. Add curry powder and then coconut milk. Add eggplant. Cook about 5 minutes. Add water, kaffir lime leaves, and red chilies (add last for less heat). Add mushrooms, fish sauce, sugar, salt, bouillion cube. Reduce sauce to desired consistancy and add basil leaves last. Serve with white rice. Serves 4.
*bouillion cube can be replaced with stock, if so, reduce water added
TOM MA KAU (ROASTED SMASHED EGGPLANT DIP)
2 small red chilies
5 small cloves of garlic
3 small shallots
2 ea long eggplants
1 T soy sauce
1 T fish sauce
1 T fresh cilantro
The chilies, garlic, and shallots were wrapped in
a banana leaf and thrown in the fire to roast. At home, place these items
in a small baking dish and in 350 degree oven for about 20 minutes or until
cloves are soft.
The eggplant were also roasted in the fire and then
the charred skin was peeled off. The same theing can be achieved on a BBQ
or on a gas topped stove. Cook until eggplant is charred and soft and then
peel off skin.
All ingredients were then smashed in a morter and
pestle. At home, place all ingredients in a blender or food processor and
pulse until chunky.
Add fresh chopped cilantro leaves last.
This recipe I created from a dish we had in a restaurant in Bangkok called Sor Nor. It should serve 4 people as an appetizer, but I regret it is as yet, untested.
4 oz lean beef, thinly sliced into 2 inch long strips
2 T. oil
1 chilie, thinly sliced (can use jalepenos, or other small hot chilies)
2 oz. lime juice
3 green onions, cut into 2 inch pieces
1/2 white onion sliced thinly
1 large ripe tomato, sliced thinly
1/2 cucumber, sliced lengthwise and then thinly
1 T. fish sauce.
fresh cilantro leaves
Prepare all vegetables and mix together in a bowl. In a hot saute pan,
cook beef very quickly in oil until just done. Quickly mix beef with vegetables,
lime juice and fish sauce. Taste and adjust seasoning. Place on plate atop
lettuce leaves and garnish with cilantro.
More recipes to come...
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