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Bibimbap
(Korean Dish of Veggies and
Egg)
9 slices turkey bacon (optional)
2 c fresh spinach
12 shitake mushrooms, stems removed
and sliced
2/3 c matchstick carrots
6 oz fresh bean sprouts
1 Tbs sugar
1 1/2 Tbs sesame oil
Sesame seeds
2 Tbs rice vinegar
2 green onions, thinly sliced
Toasted seaweed (nori), thinly
sliced (optional)
Line
bacon in a large pan and fry
until crispy. Remove from heat and slice into strips. While the bacon
is
frying, bring a medium saucepan full of water to a boil. Blanch spinach
in
boiling water for 30 seconds. Remove and let drain on some paper
towels. Blanch
the shitake mushrooms the same way and let drain. Pat both dry with
some more
paper towels.
Steamed Fish with Spicy Ginger Sesame Sauce
salt and pepper for seasoning
3 tbs soy sauce (or more depending on your taste)
1/2 cup water
1 tbs sugar (or more depending on your taste)
4 drops chili oil or 1 tsp crushed red pepper
3 cloves garlic, minced
2 tbs thinly sliced ginger
2 tsp sesame oil
2 stalks spring onions, chopped (set aside some for garnishing)
2 tbs chopped coriander, stems and leaves (set aside some for
garnishing)
Thai Green Curry Stir Fry
1.5 tablespoons vegetable oil
2-3 tablespoons Thai Green curry paste
1 large onion, sliced
1 block tofu, pressed to rid of excess liquid and cut into squares
1 tablespoon prepared lemongrass (from a jar)
3 tablespoons chopped garlic
1 tablespoon finely chopped galangal or ginger
4 kaffir lime leaves
1 tablespoon fish sauce
2 teaspoons sugar
1/2 teaspoon salt
1 large globe eggplant or 2-3 japanese eggplants, sliced in one inch
slices
2 carrots, sliced in 2" long, thin planks
1 small can bamboo shoots
14 fl oz can coconut milk
3 tablespoons water
1 small can water chestnuts, sliced
2 red peppers, sliced
large handful fresh thai basil leaves
lime wedges for serving
When the vegetables are sliced, heat a wok or large frying pan and add
the oil. Make
sure it's quite hot. Add the green curry paste and stir-fry for two
minutes,
then add the tofu and stir fry for another minute. Add the onions,
lemongrass,
garlic, galangal or ginger, kaffir lime leaves, fish sauce, sugar and
salt, and
stir fry for another 2 minutes. Add the eggplant, carrots, and bamboo
shoots
and stir fry one minute, then add coconut milk, water, water chestnuts
and red
peppers. Turn the heat down and simmer for 20 minutes or until eggplant
is
cooked and silky. Stir in basil leaves and serve at once.
Indian Sauteed Chickpea (Boil and Fry Channa)
1 can chick pea
2 tbsp oil
1/2 sweet pepper
1 plum tomato chopped
1 small onion chopped
3 sprigs fresh thyme
1/2 tsp chopped garlic
1/2 tsp Paprika
1/2 tsp garam masala
1/2 chicken bouillon
black pepper
Heat sautee pan with 2 tbsp vegetable oil. Add tomatoes, onion and peppers. Cook about 3 minutes and add the garlic and thyme. Cook for another 2 minutes then add chick pea, paprika, black pepper, garam masala, bouillon. Stir to combine and let it cook for about 8-10 mins. Serve hot and enjoy.
*For those who cannot find Garam masala in the store here’s the recipe.
Garam Masala
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and
cloves in a
dry heavy skillet over medium-high heat. Toast the spices, stirring
occasionally, until they turn several shades darker and give off a
sweet smoky
aroma, about 10 minutes. Do not raise the heat to quicken the process,
or the
spices will brown prematurely, leaving the insides undercooked. Cool
completely.
Working in batches if necessary, transfer the mixture to a spice mill
or
coffee grinder and grind to a powder. Stir in the nutmeg and saffron.
Use
immediately or store in an airtight container in a cool, dry place.
Garam Masala keeps for 3 months.
Yield: Makes about 1/2 cup of Garam Masala
(makes
4 servings)
4 pounds beef bones
1/2 pound beef (a cheap cut)
1 onion (halved and charred)
1 3 inch piece of ginger (cut in half and charred)
9 star anise
6 cloves
1 stick cinnamon
1 teaspoon peppercorns
1/4 cup fish sauce
1 tablespoon palm sugar (or sugar)
4 servings rice noodles (cooked as directed on package)
1/2 pound steak (good quality, sliced thinly)
4 handfuls beansprouts
2 handfuls Thai basil (thinly sliced)
2 handfuls cilantro
2 jalapeno peppers (sliced)
1 limes (sliced)
2 tablespoons hoisin sauce
2 tablespoons chili sauce
Place the bones into a large stock pot and bring to a roiling bowl for
a few
minutes.Drain the water, rinse the bones and the pot and fill with
clean water. Add the beef, onion, ginger, star anise, cloves,
cinnamon, peppercorns, fish
sauce and sugar and simmer for 2 hours.Remove the beef and continue to
simmer for another 2 hours.Strain the solids from the broth and season
the broth to taste with fish
sauce and sugar.Shred the beef that was simmered in the broth and
divide between 4 large
bowls.Divide the noodles between the bowls along with the beansprouts
and place a
few slices of the raw beef on top. Bring the broth back to a
roiling boil and ladle into the bowls. (This will
cook the raw beef.) Garnish with the basil, cilantro,
jalapeno
peppers, lime slices, hoisin
sauce and chili sauce.
Cuban Mojo Mashed Plantains
Mojo Mashed plantains make a great base for fried or poached
eggs, roasted
pork, pork tenderloin, chicken, fish…almost anything!
6 ripe plantains
2 tbsp. fresh lime juice
2 tbsp. fresh orange juice
6 - 8 cloves garlic, mashed into a paste with mortar & pestle
(or finely
minced)
pinch salt
1/4 cup olive oil for drizzling
Set a large pot of water over high heat. While it comes to a
boil, slice off
the ends of the plantains, cut a slit into the peel lengthwise (from
one end to
the other), then cut them into 3 pieces. You’re going to
leave the peel on
while you boil them because they’re difficult to peel raw.
Place them in the
boiling water as you go.Boil the plantains for 25 - 30 minutes or until
the insides are fork-tender.
Drain and carefully remove the peels (they’ll be hot!) by
grabbing them on the
slit-side and pulling. The peels should come off easily. Discard.
While your plantains boil, make your mojo by whisking together the lime
juice,
orange juice, garlic and salt.
Return the peeled plantains to the pot, but keep them off the heat.
Using a
potato mashed, or a couple of big forks, mashed the plantains until
there are
not more big, chunky pieces. Add the MOjo and mix well, mashing them
more as
you go.
Serve and drizzle with olive oil.
Makes 6 side servings.
(make
4 servings)
2 packages udon noodles
4 cups of dashi
6 shiitake mushrooms (sliced)
2 tablespoons miso
1 cup teriyaki salmon (cooked and flaked)
2 handfuls spinach
2 green onions (chopped)
Cook the udon noodles as
directed on the package.
Bring the dashi and mushrooms to a boil and simmer for a few
minutes and
turn off the heat.
Mix the miso into a ladle full of the dashi and then pour it
back into the
dashi.
Divide the noodles, salmon and spinach between 2 bowl and
pour the broth in.
Garnish with the green onions.
Grilled Navajo Tacos
Grilled Fry Bread
2 cups all-purpose flour, plus more for rolling out the dough
2 tablespoons powdered milk
2 teaspoons baking powder
1 teaspoon coarse salt
2 tablespoons vegetable shortening (e.g., Crisco)
2/3 cup hot water, or more as needed
2 to 3 tablespoons vegetable oil, or 2 to 3 tablespoons butter, melted
Filling
1 lb. ground chuck
1 onion, chopped
1 can pinto beans, drained
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cumin
1/8 teaspoon black pepper
Dash cayenne pepper
Toppings
Shredded lettuce
Tomatoes, chopped
Grated cheddar cheese
Sour cream
Green onions, chopped
In a mixing bowl, combine the flour, powdered milk, baking
powder and
salt. Cut in the shortening with a pastry blender or two
knives; the
mixture should be the texture of cornmeal. Add enough water
to create a
soft, pliable dough. Turn the dough onto a lightly floured
work surface
and knead it for 5 minutes. Wrap the dough in plastic wrap
and let it
rest at room temperature for 30 minutes.
While the dough is resting, brown the ground beef and onion in a large
sauté
pan over medium-high heat. Drain the fat. Add
beans, garlic powder,
salt, cumin, black pepper and cayenne pepper. Cover and
simmer for 10-15
minutes. Keep warm while you prepare to grill the fry bread.
Divide the dough into 6 equal pieces and roll each piece into a
ball.
Working on a lightly floured cutting board, roll a ball into a thin
disk 5″ to
6″ in diameter. Place the disk onto a lightly
floured baking sheet, then
repeat with the remaining pieces of dough. Keep the
rolled-out dough
covered with a damp cloth (I used a damp paper towel) until you are
ready to
grill it.
Preheat the panini grill to high heat.
Brush the top of each disk with oil. Place 1 to 2 of the
disks oiled
side down onto the bottom grate. Keep the lid open (closing
the lid will
result in a very dense flatbread). Brush the top side of the
dough with
oil. After about 3 minutes the bread will start to puff and
blister and
the bottom will become golden brown. Turn the bread with
tongs and grill
the other side for another 3 minutes.
The fry breads are best served immediately - pile on the filling and
toppings and enjoy!
2 skinless chicken
breasts, cut into 2cm cubes
2 tablespoons peanut oil
1 teaspoon whole Sichuan peppercorns
handful of Sichuanese dried chillies
3 garlic cloves, finely chopped
2cm fresh ginger, finely chopped
5 spring onions, sliced thickly
2 handfuls unsalted peanuts, roasted
2 teaspoons cornfour
2 tablespoons light soy sauce
2 tablespoons Shaoxing rice wine (dry sherry)
pinch of salt
1 teaspoon cornflour
2 teaspoons sugar
1 tablespoon Chinese black vinegar
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
a drop of sesame oil
1 tablespoon water
Mix the marinade ingredients in a bowl and add the cubed
chicken. Cover and
leave in the fridge for an hour or so.
Prepare the remaining ingredients before you start cooking as with any
stir-fried dishes, it happens very fast. You can also use cashews.
Heat the wok on a high heat for a minute before adding the oil. Swirl
the
oil around to make sure it coast the sides as well as the bottom of the
wok.
Add the Sichuan peppercorns and dried chillies. Stir-fry briefly to
release
their flavour then remove from the oil and leave to one side.
Add the garlic and ginger, again stir-fry until fragrant but without
catching colour. Pop the chicken including any marinade and toss the
meat until
just cooked. Let the meat catch a bit of colour but keep tossing to
avoid
sticking to the wok. Return the peppercorns and dried chillies. Add the
spring
onions (white part only), peanuts and the sauce (give it a quick stir
first).
Continue to stir-fry, tossing the ingredients until the chicken is
glossy
from the sauce. Sprinkle with the green part of spring onions and serve
immediately.
Serves:
2-3
Cooking time:
15 mins
Brazilian Acai Berry Smoothee
1 individual (100 grams) package of frozen açai pulp
1 banana
a splash of soy milk
granola
Break up the frozen açai pulp in large pieces and place it in the bowl of a blender. Add half of the banana and the soy milk. Blend it until smooth. Pour into a bowl and top it with the remaining banana, sliced and granola. This makes enough for one bowl. The recipe is easily doubled or tripled.
Sauteed Chinese
eggplants with shredded pork in spicy tauchu (fermented
bean paste ) sauce
1 lb brinjal/Chinese eggplants ( cut 3 inch)
1/2 lb tenderloin pork (shredder)
2 tbsp fermented bean paste (tauchu)
2 tbsp sambal olek ( chili sauce)
3 cloves fresh garlic ( minced)
1 tbsp sugar
1 tsp salt
2 +2 tbsp cooking oil
1 stalk scallion ( cut 2 inch )
2 red long pepper (sliced)
Wash and cut eggplant,drizzle with 2 tbsp
cooking oil in
a large plate ,cook in microwave for 2 minutes.
Prepare wok or skillet
at high heat ,add in 2 tbsp oil
and chopped garlic,then add in fermented bean paste and shredder
pork,fry for 1
minutes or until the shredder pork curl. Add in half cooked
brinjal/eggplants
,salt and sugar. Combine all ingredients,
saute for another 2 minutes or until
the color of eggplants change color to deep dark purple or soft ,then
it cooked
.Check
the seasoning,sprinkle with cut red long pepper
and scallion.Dish out and serve warm with rice.
 
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Student Dietetic Association of San Francisco State University |