The Asian Experience and the vindaloo recipe

Here are some photographs of the items I’ve prepared myself:

Just two more days of class, and really just one more day of easy cooking.  Since my last post regarding India we’ve covered China, Singapore/Malaysia, Thailand and Vietnam (sort of – today was really a practical exam with Vietnamese ingredients).  Tomorrow brings Japan and Thursday is the black box for Western (i.e. non-Asian) cuisine.

It’s hard to say what my favorite has been but my best effort no doubt came yesterday in Thailand.  I prepared a clear broth with pork meat balls and a green curry chicken (both photographed).  The soup was fairly mild, pretty basically seasoned with fish sauce and sugar with some spinach added at the end and garnished with cilantro.  The green curry was pretty much the polar opposite of the subtle flavors of the broth and meatballs.

After looking at the items I’ve made I guess I’ve been pretty drawn to the chicken dishes.  In China it was the red chicken (chicken braised in soy sauce, sherry and water).  Yesterday I did the green curry chicken.  And today for the exam I made something appropriately called caramel chicken.  After turning half a cup of sugar into caramel (who knew I’d be doing this again so soon after baking) some chicken stock was then added.  Once the sugar dissolved I added fish sauce & soy sauce.

The chicken was then pretty much braised in this liquid with a few other things (garlic, onion, jalapeno, ginger) for 30 minutes or so.  To enhance the flavor I added some chili paste at the end and garnished with mint, cilantro, basil & green onions.  This was a tasty dish.

Probably the biggest pain in the ass to make was the satay last Friday for Singapore/Malaysia.  The ingredient list read like a book and essentially skewered meat took two people the whole class to make, granted we did take our time. 

———————

As promised here is the vindaloo recipe from last week:

  • 2 onions chopped
  • 5 garlic cloves chopped
  • 1 cup cilantro leaves
  • 4 dry HOT chiles
  • 1 tbsp whole cumin
  • 1 tsp ground cinnamon
  • 2 oz (our 1/4 cup) water
  • 1 tbsp turmeric
  • 1 tsp FRESH ground pepper
  • 1/2 tsp ground cloves
  • 1 tbsp (or as needed) apple cider vinegar
  • 8 oz lamb, trimmed and cubed into bite size pieces
  • 2 cups water
  • Salt & pepper (to taste)
  1. Puree the onion through the water, saute this puree for 5 minutes, adding water as needed to prevent burning
  2. Add turmeric, pepper, cloves, vinegar & lamb and reduce to a simmer
  3. Continue cooking adding water to desired consistency.  Cook until meat is tender.  Serve over rice and with naan.
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