prep time: tbd
cook time: tbd
servings: 4 - 6
ingredients:
2 pounds boneless beef short ribs - cut in 1/2-inch strips
salt
pepper
2 tablespoon soy sauce
2 tablespoon chinese sweet wine
2 teaspoon grated ginger
3 garlic loves - minced
1 cinnamon stick
2 star anise
1/2 teaspoon sichuan peppercorns
2 small strips orange peel
4 dry red chiles
2 tablespoons vegetable oil
2 tablespoons sugar
2 teaspoons potato starch dissolved in 2 tablespoons cold water
1 pound diakon radish - peeled and sliced 1/4-inch thick 1 teaspoon toasted sesame oil
cilantro sprigs
1/4 cup slivered scallions
steps:
1. put meat in a medium saucepan, cover with cold water and bring to a boil over high heat. reduce heat and simmer 2 - 3 minutes, skimming off any foam. drain meat in colander, discarding liquid.
2. transfer meat to medium bowl and season lightly with salt. add soy sauce, wine, ginger, garlic, cinnamon, star anise, sichuan peppercorns, orange peel and chiles. mix to coat and marinate 15 minutes.
3. put 1 tablespoon vegetable oil in a wok or skillet over medium-high heat. when oil is hot, add sugar and stir until beginning to brown, about 1minute. add marinated meat and stir-fry 2 minutes. add 2 cups water and bring to boil. cover, reduce hat and simmer until meat is tender, 40 minutes - an hour, adding water occasionally to keep meat barely covered.
4. to prevent meat from overcooking, remove and set aside, then bring remaining cooking liquid to a rapid simmer over high heat and reduce to intensify color and flavor. return meat to wok and coat with reduced sauce.
5. meanwhile, heat 1 tablespoon vegetable oil in a separate pan over medium-high heat. add daikon, season with salt and pepper, and stir-fry until crisp-tender, about 2 minutes.
5. put beef in a serving dish and arrange diakon on a platter. drizzle both with sesame oil and garnish with cilantro sprigs and scallions.
- new york times, october 2013
Showing posts with label red chillies. Show all posts
Showing posts with label red chillies. Show all posts
4.08.2013
chicken burgers, thai style
prep time: tbd
cook time: 15 minutes
servings: 4
ingredients:
1 pound ground chicken
2 garlic cloves - very finely minced
2/3 cup cilantro - finely chopped
2 shallots - very finely minced
1 teaspoon very finely minced red chili
2 teaspoons fish sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon canola oil
steps:
1. thoroughly mix the chicken, garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. form the mixture into 4 burgers, each about 3/4-inch thick.
2. heat a grill over medium heat. rub each burger on both sides with a bit of the oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
- goop, march 2013
cook time: 15 minutes
servings: 4
ingredients:
1 pound ground chicken
2 garlic cloves - very finely minced
2/3 cup cilantro - finely chopped
2 shallots - very finely minced
1 teaspoon very finely minced red chili
2 teaspoons fish sauce
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoon canola oil
steps:
1. thoroughly mix the chicken, garlic, cilantro, shallots, red chili, fish sauce, salt, and pepper. form the mixture into 4 burgers, each about 3/4-inch thick.
2. heat a grill over medium heat. rub each burger on both sides with a bit of the oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
- goop, march 2013
9.09.2011
spicy moroccan stewed fish with couscous
prep time: tbd
cook time: 18 minutes
servings: 2
ingredients:
1 cup quick-cook couscous
olive oil
2 lemons
salt
pepper
2 cloves garlic
1 fresh red chili
fresh basil
1 teaspoon whole cumin seeds
3/4 teaspoon ground cinnamon
2 6-ounce white fish fillets - skin off and bones removed
3/4 pound large shrimp - raw and peeled
1 15-ounce can of diced tomatoes
2 handfuls of fresh or frozen peas, fava beans, or green beans
steps:
1. put the couscous into a bowl and add a couple of tablespoons of olive oil. halve the lemons and squeeze in the juice from two of the halves. add a pinch of salt and pepper. pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap. let the couscous soak up the water for 10 minutes.
2. get a large saucepan on a medium heat burner. peel and finely slice your garlic. finely slice your chili. pick the basil leaves off the stalks. put the smaller ones to one side and roughly chop the larger ones. add a couple of lugs of olive oil to the hot pan. add the garlic, chili, basil, cumin seeds, and cinnamon.
3. give it all a stir and put the fish fillets on top. scatter over the shrimp. add the canned tomatoes and the peas and beans. squeeze in the juice from the two remaining lemon halves. put a lid on the pan. bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily. taste, and season with salt and pepper.
4. by the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve. spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves. serve.
- goop, april 2010
cook time: 18 minutes
servings: 2
ingredients:
1 cup quick-cook couscous
olive oil
2 lemons
salt
pepper
2 cloves garlic
1 fresh red chili
fresh basil
1 teaspoon whole cumin seeds
3/4 teaspoon ground cinnamon
2 6-ounce white fish fillets - skin off and bones removed
3/4 pound large shrimp - raw and peeled
1 15-ounce can of diced tomatoes
2 handfuls of fresh or frozen peas, fava beans, or green beans
steps:
1. put the couscous into a bowl and add a couple of tablespoons of olive oil. halve the lemons and squeeze in the juice from two of the halves. add a pinch of salt and pepper. pour in just enough boiling water to cover the couscous, then cover the bowl with a plate or plastic wrap. let the couscous soak up the water for 10 minutes.
2. get a large saucepan on a medium heat burner. peel and finely slice your garlic. finely slice your chili. pick the basil leaves off the stalks. put the smaller ones to one side and roughly chop the larger ones. add a couple of lugs of olive oil to the hot pan. add the garlic, chili, basil, cumin seeds, and cinnamon.
3. give it all a stir and put the fish fillets on top. scatter over the shrimp. add the canned tomatoes and the peas and beans. squeeze in the juice from the two remaining lemon halves. put a lid on the pan. bring to a boil, then turn the heat down to a simmer and cook for about 8 minutes, or until the fish is cooked through and flakes easily. taste, and season with salt and pepper.
4. by the time the fish is cooked, the couscous should have sucked up all the water and be ready to serve. spoon the couscous into a large serving bowl and give it a stir with a fork to help it fluff up. top with the fish, vegetables, and juices from the pan, sprinkle with the reserved basil leaves. serve.
- goop, april 2010
8.24.2011
spicy asian cucumber salad
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced red chile
1 tablespoon toasted sesame oil
3 cucumbers - peeled, seeded and cut crosswise into 1/4-inch slices
4 scallions - sliced thin
1/4 cup loosely packed fresh basil - chopped
salt
pepper
steps:
1. bring vinegar and sugar to boil in saucepan over medium-high heat. reduce heat to medium-low and simmer until mixture reduces by half, 5 - 6 minutes. transfer to medium bowl and cool to room temperature.
2. whisk in lime juice, ginger, chile and sesame oil. toss in cucumbers, scallions and basil; season with salt and pepper to taste. let sit for 10 minutes or up to 1 hour.
- unknown
cook time: tbd
servings: 4
ingredients:
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced red chile
1 tablespoon toasted sesame oil
3 cucumbers - peeled, seeded and cut crosswise into 1/4-inch slices
4 scallions - sliced thin
1/4 cup loosely packed fresh basil - chopped
salt
pepper
steps:
1. bring vinegar and sugar to boil in saucepan over medium-high heat. reduce heat to medium-low and simmer until mixture reduces by half, 5 - 6 minutes. transfer to medium bowl and cool to room temperature.
2. whisk in lime juice, ginger, chile and sesame oil. toss in cucumbers, scallions and basil; season with salt and pepper to taste. let sit for 10 minutes or up to 1 hour.
- unknown
7.31.2011
crab ravioli filling
prep time: tbd
cook time: 20 minutes
servings: tbd
ingredients:
2 large male crabs (4.5 - 6.5 pounds)
3 fresh red chillies - seeded and finely chopped
3 handfuls flat-leaf parsley - finely chopped
juice of 4 lemons
1 garlic clove - peeled and ground to a past with a little salt
6 tablespoons bread crumbs
salt
pepper
olive oil
step:
1. in a saucepan large enough to hold both crabs, bring enough water to a boil to cover them. boil gently for 20 minutes, then remove from the water and leave to cool.
2. remove the claws and legs. break the bodies and open carefully remove the brown meat from inside the shell and transfer along with any juices to a bowl. remove the white meat from the claws and legs and add to the brown meat in a bowl. mix together.
3. add the chillies and most of the chopped parsley, the lemon juice, breadcrumbs, and crushed garlic to the crab mixture. stir in the olive oil. the sauce should be quite wet and ready to stuff the pasta with.
- goop, june 2010
cook time: 20 minutes
servings: tbd
ingredients:
2 large male crabs (4.5 - 6.5 pounds)
3 fresh red chillies - seeded and finely chopped
3 handfuls flat-leaf parsley - finely chopped
juice of 4 lemons
1 garlic clove - peeled and ground to a past with a little salt
6 tablespoons bread crumbs
salt
pepper
olive oil
step:
1. in a saucepan large enough to hold both crabs, bring enough water to a boil to cover them. boil gently for 20 minutes, then remove from the water and leave to cool.
2. remove the claws and legs. break the bodies and open carefully remove the brown meat from inside the shell and transfer along with any juices to a bowl. remove the white meat from the claws and legs and add to the brown meat in a bowl. mix together.
3. add the chillies and most of the chopped parsley, the lemon juice, breadcrumbs, and crushed garlic to the crab mixture. stir in the olive oil. the sauce should be quite wet and ready to stuff the pasta with.
- goop, june 2010
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