Wednesday, January 26, 2011

January's Cooking Club Recipe's [Asian Stir Fried Noodles with Grilled Teriyaki Pineapple Skirt Steak}

Cooking Club is always amazing, and this is one recipe I will never forget:

Asian Stir Fried Noodles with Grilled Teriyaki Pineapple Skirt Steak

Time: 45 minutes

Feeds 6

Ingredients:

· 2 lbs. of skirt steak, pounded both sides with mallet using rough side

· 1 jar of teriyaki marinade

· ½ cup of sake

· ½ cup of pineapple juice

· 2 tbs. of cilantro

· Charcoal

· 1 box of chow mein noodles

· 3 bunches of baby bok choy, bottoms discarded, sliced diagonally

· 4 large shitake mushrooms, sliced

· 6 baby carrots, sliced lengthwise (about 2 inches long)

· 20 snow peas

· 3 stalks of green onions, white discarded, green chopped

· 1 tablespoon of minced fresh ginger

· Peanut oil

Tools:

· Charcoal grill

· Charcoal chimney

· Wok

Combine teriyaki marinade, pineapple juice, sake, and cilantro in a large bowl. Add steak. Marinate for 4-6 hours.

Light charcoal using charcoal chimney.

When charcoal is ready, pour charcoal into Weber, and place rack on top.

Remove steak from marinade. Save marinade for sauce later.

Grill steak on one side. When the first side is seared, flip over steak and put lid on Weber. Open top vent. Grill until steak is medium rare.

While steak is cooking, cook noodles as package directs. Drain.

When steak is medium rare, thermometer should read between 145 degrees-150 degrees, take steak off of grill and let rest for 2 minutes. After resting, slice steak diagonally into ½ inch pieces.

Stir fry veggies and ginger in peanut oil and place in a bowl. Add sauce to hot wok. Heat sauce until boiling.

Into boiling sauce, add cooked noodles, veggies, and sliced steak. Toss and serve

AMAZING... Coming from Cinnamon Campbell! I think I'm going to get out the charcoal grill, because whatever the effort, I believe it is worth it!

Our theme was 'Comfort Food' in January, and I made 'Funeral Potatoes'. Katie posted a great recipe a while ago, and here is the link: COMFORT FOOD

Apple-Cheese Crisp

6 c. cored, pared, sliced apples

1 tsp. cinnamon

1 tbsp. lemon juice

1/2 c. white corn syrup (Karo)

1/2 c. sugar

2/3 c. sifted flour

1/4 tsp. salt

1/3 c. butter

1 c. grated cheese cheddar cheese

Arrange sliced apples in greased shallow dish. Sprinkle with cinnamon. Pour lemon juice and corn syrup over apples. Combine sugar, flour and salt; cut in butter until mixture is a consistency of coarse cornmeal. Lightly stir in cheese. Cover apples with this mixture. Bake, uncovered in moderate oven of 350 degrees for 1 hour or until apples are very tender. Serve warm with or without cream.

Serves 6

METHI THEPLA RECIPE

Ingredients:

1 cup Wheat Flour
2 crushed Green Chillies
1 tsp Red Chilli Powder
1/2 tsp Haldi (turmeric)
1 tbsp Ginger & Garlic paste
1 tsp Ajwain 1 pinch Hing
1/2 bunch Methi Leaves
1 tsp Coriander powder
1 tsp Cumin Seeds powder
Salt to taste
Oil as needed

How to make thepla :
  • Put wheat flour in a flat vessel bowl.
  • Mix all the ingredients int it including the methi leaves.
  • Add 1 tsp oil and knead it. Let it stay for 15 minutes.
  • Then make even size small balls of the dough.
  • Roll them separately with a rolling pin into a round shape.
  • Heat the griddle and roast each of the rolled out theplas one by one.
  • First roast one side,turn it upside down.
  • Then put 1/2 tsp oil on the turned side and again it upside down.
  • Repeat the same with the other side.
  • When evenly roasted remove it from griddle.
  • Repeat this for all the balls.
  • Serve them hot with butter or chutney or curd.
This original Indian dish was brought to the table by Rupali Vora.



Pancit Bihon Recipe

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

1 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced

Pancit Bihon Cooking Instructions:

Soak the pancit bihon noodles to soften for 10 minutes
Grease a large pan or wok with oil. Sauté garlic and onions.
Add the chicken broth, the shredded chicken breast and all the
vegetables until cooked.
Mix in the pancit bihon noodles and add the soy sauce, cook for about
5 minutes or until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.
Cooking Notes:
Calamansi or lemon is to be squeezed into the pancit bihon before eating.






CHAAT (a plate of savoury snacks, typically served at road-side stalls or carts in India and Pakistan)
can be made completely from scratch
half scratch half bought
.... and everything in between

Easy option.....
there are some Indian shops on Black Mountain road (no. 9484,9474 etc. you can google it) where you can purchase all the ingredients below and simply assemble the dish.
Remember this dish either needs to be put together just prior to serving or else different ingredients need to be put out in bowls for self-service so that the dish remains crispy)

Step one
Boil 4 large potatoes and when cooked dice into cm cubes, place in a bowl. (if dice before cooking sometimes they get too soggy)
Add 1 drained can of ready cooked garbanzo beans(chickpeas, chunna)... (of course this can be made fresh from dry beans by soaking a cup full over night and pressure cooking for approx. 10 mins until soft)
Add half a medium, raw, red onion (adjust to taste!)
Add salt and dried chilli powder to taste. (approx level tsp salt, 1/4 tsp chilli)
Add garam masala to taste (approx level tsp)
Add chopped fresh coriander to taste (approx. 1/4 cup)
Mix all ingredients in the bowl together and set aside.

Step 2
Make or buy ready made pappri (pastry flakes)
To make...
make a dough from 2 cups all purpose flour, 1 tbsp oil, and add water a little at a time until dough is soft but not sticky.
roll out as thin as you can
cut into diamonds or square shapes approx 1 inch in size ( I use a pizza cutter for this)
deep fry in very hot oil. (They should rise to the top of the oil immediately if the oil is hot enough) cook until golden brown. Drain on kitchen paper and put to one side. Once cooled they can be stored in an airtight container to keep crisp)

Step 3
Buy or make servi mix (a mix of puffed rice, fried peanuts, fried chickpea flour vermicelli, spices etc)
you know what it is easiest just to buy a ready made mix from the Indian store..... it will take me all day to describe how to make all its components from scratch!)
set aside

Step 4
set aside a bowl of plain yogurt
and a bowl of ready made tamarind sauce ( make sure you buy the sauce and not the tamarind paste otherwise you will have to make the paste into sauce by mixing it with water and sugar,salt ,and chillies to taste.

Again these can both be made from scratch....if you really want to know how...e-mail me!


How to assemble the dish........
pappri (fried pastry) goes on the bottom
potatoe/ chickpea mix is layered on top
sevia (puffed rice , savoury chickpea sticks mix) goes next with the
sauce on top.

Enjoy!

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