Author Archives: azizen

Kitchri – kitchuri – rice with lentils

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Ingredients :

  • 1 cup of long grain basmati rice
  • 1 cup of red lentils
  • 2 1/2 tablespoons of ghee
  •  2 medium onions, chopped
  • 5 cups of hot water
  • 2 1/2 teaspoons of salt
  • 1 1/2 teaspoons of garam masala

Preparation :

Wash the rice and drain.

Wash lentils and remove those that float, then drain. Heat ghee in a pan, and cook the onion brown. Reserve half.

Add the rice and lentils in the pan and fry for 3 minutes stirring constantly.
Add hot water, salt and garam masala and bring to boil.

Cover and cook over very low heat for 20 minutes, until rice and lentils are cooked. Leave covered and do not mix during cooking.

Serve hot, garnished with onions that have been reserved.

Tips : If you want a  kitchri  put only 3 ½ cups of water. We can also replace the garam masala with other spices like cinnamon sticks, some cloves, cardamom seed and pepper. It appears on the breakfast tables, with smoked fish crumbled and hard-boiled eggs added.

Ilish Macher Dhakai Paturi

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Ingredients :

  • 2 ilish or other fatty fish (trout)
  • 3 teaspoons of mustard seeds
  • 4 chillis finely chopped
  • 1 teaspoon of turmeric
  • Banana leaves
  • 2 tablespoons of water

Preparation :

Soak the banana leaves in water.
Put the water, mustard, chili and turmeric in a bowl, mix well and coat the fish. Wrap the fish in banana leaves.
Bake at 180° degrees for 15 minutes, until the leaves of banana dry and shrivel.

Serve with rice and a few vegetables.

htamin – Burmese rice or rice stewed

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Ingrédients :

  • 2 cups of long grain rice
  • 2 ½ cups of water

Préparation :

Rinse rice until water runs clear and drain it.
Place rice and water in a saucepan, stir and bring to boil.
Wrapped in a clean tissue the lid then cover and reduce heat and cook over low heat for ten minutes.

Turn off and leave covered for ten minutes before serving.

Tips: 1 cup of uncooked rice is enough for 2 or 3 people. For 1 cup of rice include
1 cups of water. For each cup of rice next takes 1 1/2 cup water.
1 cup rice … 1 cups water
2 cups of rice … 2 1/2 cups water
3 cups of rice … 4 cups water

Anecdote : Rice is present at every meal, unless there are noodles. This is long grain white rice has never heavy or tights. Pour the festive meal is served at times other types of rice such as rice with coconut milk, golden rice or dhan kitcheree htamin Bauk.

Sago gula melaka – tapioca pudding

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Ingredients :

  • 1 cup of tapioca pearl
  • 2 cups of water
  • 1 small cinnamon stick
  • 155 g of palm sugar or brown sugar
  • 1 cup of coconut cream
  • 1 pinch of salt

To serve:

  • 1 cup of coconut cream
  • 1 cup of palm sugar syrup

Preparation:
Cook the tapioca and cinnamon stick in a saucepan with water until it thickensand have to be transparent.

Cut palm sugar and melt it with 1/2 cup of water over low heat, then strain.
Add the melted sugar, tapioca pearl, 1 cup of cream of coconut and a pinch of salt and cook, stirring constantly until it thickens, pour into a pan and cool.

Refrigerate until pudding is firm.
Turn out onto the coconut cream and sprinkle with pinch of salt and pour of palm sugar syrup for icing.

Tips : You can prepare it with palm sugar and coconut milk, or by brown sugar mixed with a little maple syrup.

Anecdotes : The Gula Melaka refers to palm sugar syrup poured over tapioca pearls (sago), his name was given him against the Malaysian port of Malacca.

Chinese Fondue

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Ingredients :

  • 300 g of chicken breast
  • 300 g of rump
  • 300 g of salmon fillet
  • 300 g of hake
  • 300 g of prawns
  • 1 chinese cabbage
  • 2 carrots
  • 8 small white onions
  • 1 bunch fresh cilantro
  • 2 vegetable broth cubes
  • 2 teaspoons of sesame oil
  • 25 g of black mushrooms
  • 2 lemons
  • 2 handfuls of bean sprouts
  • 1.5 liters of water
  • 200 g rice vermicelli
  • spicy chinese sauce
  • soy sauce
  • nuoc mam sauce
  • sweet and sour sauce

Material

  • a fondue set
  • 8 small metal strainers Chinese

Preparation :

Cut the meat and fish into thin strips and shell the shrimp.

Soak for 20 minutes the noodles and mushrooms in lukewarm water.
Peel the carrots, onions and Chinese cabbage and slice thinly.
Chop the bunch of coriander and  cut lemons into quarters.

Prepare the broth by heating 1.5 liters of water, add the vegetable stock cubes, soy sauce and sesame oil (you can add a little chili or five spice to taste) and bring to a boil.

Arrange all ingredients in dishes: one for meat, one for fish, another for soybeans, cabbage, carrots and onions, and one for lemons (the juice of which will be usedfor seasoning).

Put the sauces and chopped coriander in individual small bowls. Drain the noodles and put them in a dish with a teaspoon of oil to prevent them from sticking.

Pour the hot broth into the fondue.
we cook the food for fondue by dipping in the broth, it is best to use small metal strainers found in Chinese shops.

Everyone chooses what he wants and plunges in the broth, then we put it in the bowl with a little broth and seasoning each with different sauces and condiments.

You can drink the broth fragrant.

Tips : You can replace or add certain ingredients: Replace Chinese cabbage with small bunches of broccoli, shrimp with shells St Jacques,  the black mushrooms or shiitake or  mushrooms from Paris. You can also use other seasonings (oyster sauce, Szechuan pepper, etc…). The coconut-curry sauce will also a good accompaniment .

Dak busut jim – chicken with mushrooms

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Ingredients :

  • 10 chinese mushrooms dried
  • 1 chicken
  • 3 tablespoons of light soy sauce
  • 1 tablespoon of sesame oil
  • 2 cloves garlic crushed
  • 1/2 teaspoon of chili powder
  • 1/2 teaspoon of ground black pepper
  • 2 tablespoons of oil
  • 1 large onion
  • 2 box of winter bamboo shoots
  • 4 spring onions
  • 2 tablespoons of toasted sesame seeds and crushed

Preparation :

Rehydrate the mushrooms for 30 minutes in hot water (keep water) and thenremove stems that are inedible and slice the caps.

Cut chicken into small pieces, breaking bones with a cleaver.

Mix soy sauce, sesame oil, garlic, cayenne pepper and black pepper and coat the meat. Macerate for 50 minutes.

Drain chicken and then put it in a wok and brown it in hot oil over medium heat and stir constantly.

Add mushrooms, half of the soaking water and the marinade, cover and simmer 15 minutes, until chicken is tender.

Entre temps, émincer l’oignon et séparer les couches. Couper les pousses de bambou en quartiers puis en tranches. Couper les oignons nouveaux en petits morceaux, y compris les parties vertes.

Stir all these ingredients in the wok stir well and cook another 2 minutes.

Sprinkle with sesame seeds and serve with rice.

Dahl Bat – traditional dish of rice and lentils

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Ingredients :

  • 3 cups of water
  • 1 cups of lentils
  • 1 cup of rice
  • 2 cups of water
  • 1 teaspoon of fresh ginger
  • 1 teaspoon of Spice
  • ½ teaspoon of allspice
  • 1 pinch of cardamom
  • ½  teaspoon of salt

Preparation :
Wash rice until water runs clear, drain and cook with 2 cups water in a rice-cooker.

Wash and rinse the lentils, then put them in a pan add water, ginger, 4 spices, salt,pepper, cardamom, bring to a boil and cook for 20 minutes over low heat until the lentils are tender.

Serve.

Anecdote : It consists of white rice (bhat) and a bowl of thick soup with lentils (dal). It is accompanied by a vegetable curry (tarkari) and sometimes a mixture of spicy ingredients (achards). The meat is inaccessible and non-traditional, it is generally vegetarian. The proteins present in the lenses, however, make a balanced meal. The Nepalese eat with the right hand, without a spoon or fork. It is often served at will and it is polite to be reused at least once, even if we have hungry anymore.

Daal Bhaat Tarkari – Nepalese rice with vegetables

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Ingrédients :

  • 2 tablespoon of oil
  • 1 tablespoon of garam masala
  • 1 tablespoon of curry
  • salt, pepper
  • 2 onions
  • 1 clove garlic
  • 1 cup of lentils and 3 cups water
  • 4 potatoes
  • 1 cup rice and 2 ½ cups water
  • 1 tablespoon of soy sauce
  • 200g sak (spinach or sorrel)
  • 1 tablespoon grated fresh ginger
  • 1 cup peas
  • 2 tomatoes
  • 1 yogurt
  • achar (vegetable chili condiments)
  • papads (crispy pancakes or chapatis)

Préparation :
Daal – Lentils
Wash and rinse the lentils until the water runs clear.
Fry 1 chopped onion, minced garlic, pepper, salt and garam masala in a few minutes
oil. Add lentils and cook in water. Cover and cook until lentils become pasty. give
the blender for a bit of material to thicken. Add water up to
obtain the desired consistency.

Bhaat – Rice
Put the rice in water with salt,
bring to boil and then keep on low heat until completely absorbed water.

Tarkari – vegetable curry

Cook the chopped onions, minced garlic, pepper, salt and curry a few minutes in oil.
Add the potatoes, peeled and cut into pieces and fry a little. Add water until level three quarters and cook, then add the peas, chopped tomatoes and soy sauce.

Sak – Greenery
Cook minced garlic and 1 onion. Cook spinach with ginger.

Hatle khane – Service
Serve everything on a plate separating each element in embellishing a papad (Nepalese bread, chapatis) and some achar. The top is to have a small dish with fresh yogurt and more.

Astuces : One can make the daal with beans or a mixture of both. You can add a precooked meat such as pork, lamb or beef in the vegetable curry.

Curried Cauliflower and Potatoes

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Ingredients :

  • 1 medium cauliflower
  • 1 kg of potatoes
  • 2 tablespoon cooking oil
  • ¼ teaspoon seed cumin
  • ½ teaspoon Saffron Coffee
  • 1 bay leaf
  • ½ teaspoon ground ginger
  • 3 cloves garlic, crushed
  • 2 small green peppers
  • 1 cup peas
  • 1 teaspoon garam masala (or curry)
  • a little fresh coriander leaves

Preparation :
Separate the cauliflower into small florets. peel and cut the potatoes into french fries. in
a Wok or large skillet heat oil. Add cumin, bay leaf. Add the
potatoes and fry 10 minutes. Then put the cauliflower, saffron, salt. Bake 10 minutes.
Add ginger, garlic, pepper, peas, and garam masala. Cover and cook until potatoes are tender. Add the fresh coriander leaves.
Serve with rice and chapatis.

Astuces : you can decorate your plate with small hint of carrots or peppers.

Chirashi sushi – rice with fish, seafood and vegetables

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Ingredients :

  • 1 cup of sushi rice
  • 4 dried mushrooms
  • 1 tablespoon of Japanese soy sauce
  • 1 teaspoon of sugar
  • 100 g of crabmeat or cooked shrimp
  • 100 g of raw fish net
  • 2 eggs
  • 1 pinch of salt
  • oil
  • 50 g of bamboo shoots, thinly sliced ​​
  • 1 little box of cooked peas
  • 1 piece of lotus root canned minced
  • 1 tablespoon of kombu (kelp) salt and vinegar, minced
  • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
  • few sprigs of beni shoga (pickled ginger) for garnish

Preparation :

Prepare the sushi rice to cool.

Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.

Mix rice with all ingredients, using the most colorful for garnish and serve cold.

Astuces : It may be added to this rice salad all kinds of ingredients.

Bulgogi – spicy beef

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Ingredients :

  • 1 kg of rump steak or fillet of beef thinly sliced ​​
  • ¼  cup of soy sauce
  • ¼ cup  of water
  • 2 onions, finely chopped
  • 1 teaspoon of grated ginger
  • 1 teaspoon of sugar
  • ¼ teaspoon of pepper
  • 2 teaspoon of chili paste
  • 1 tablespoon of toasted sesame seeds

Preparation :

Slice steak into thin slices, then into a rectangle of 3×6 cm, and then prepare the marinade by mixing soy sauce, onions, water, ginger, sugar, pepper and pepper.

Cover and marinate meat at least 3 hours in refrigerator.

Just before serving, make leather quickly in a pan, then place in a dish and sprinklewith sesame seeds.

Serve with rice and sauce.

Tips : You can add 1 cup of rice wine in the marinade or the korean pear juice (nashi). You can also use pork instead of beef. You can also cook as in Korea, on a special fondue where the central part is used for cooking meat. There are many variation of this famous Korean dishes.

Arroz caldo – rice soup with chicken

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Ingredients :

  • 1 chicken of 1 kg
  • 2 tablespoons of oil
  • 10 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon of grated fresh ginger
  • 2 1/2 cups of rice
  • 4 cups of water
  • 3 tablespoons of nuoc mam sauce
  • 4 spring onions, chopped

Preparation :

Cut chicken into small pieces, break bones with a cleaver.

Heat oil in a frying pan and fry the garlic and reserve.

Fry ginger and onions until they are tender, add chicken pieces and sauté 5 minutes.

Add rice, cook a few minutes, add half the garlic in the pan, water and fish sauce, bring to boil. Cover and cook 20 minutes over low heat.
Serve in a bowl, sprinkle with fried garlic and serve.

Astuces : You can add hard eggs in the broth.