Tag Archives: Onions

The Onion is known since ancient times. It probably comes from a wild Asian centrale8. The onion was appreciated by Egyptians, Greeks, Gauls and Romans and has never ceased to be used.

The onion skin was once used for making music in the kazoo, where one of his names: flute onion.

More onion is finely chopped, plus it cooks quickly, but it changes its flavor and nutritional value. An onion loses some of its juice and flavor, so it is recommended not to prepare well in advance and not leave it on a wooden cutting board. It has more flavor and nutritional value returned briefly in oil or other fat, leaving crisp, without browning.

Tip: To remove the smell of onion from your hands, you can rub them with lemon juice. By your breath, you can know if you have eaten the onion. Cool the chewing a few sprigs of parsley or mint.

Like garlic (being from the same family), onion dissolves uric acid (responsible for the disease of gout affecting the kidneys, joints …) and fight against infections due to its sodium salts and potash while alkalizing the blood.

The Onion – especially red – helps prevent osteoporosis, thanks to its high content of quercetin, an antioxidant polyphenol family, whose activity is higher than that of isoflavones.

His other principal virtues are:

– The removal of dropsy, which is an abnormal accumulation of fluid in the body, usually in the abdomen.
– Limiting the infiltration of serous fluid in the organs, which may cause edema.
– The demonstrated effectiveness of the urinary system and prostate: best transit, limiting infections.

In addition it contains:

– Phosphorus (as in fish) “facilitating” brain-work.
– Silica, good for the arteries and facilitating the binding of calcium in bones.
– Excluding vitamins A, B, C more sulfur, iron, iodine, potassium, sodium …

Momos Spinach – Spinach Ravioli

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Ingredients :

For dough :

  • 300 g of flour
  • 1 glass of water
  • 1 teaspoon baking soda

For farce with spinach :

  • 500 g of fresh spinach
  • 1 onion, chopped
  • 1 clove garlic
  • a pinch of garam masala
  • grapeseed oil
  • salt

Preparation :
Saute onion and garlic in oil, add the coarsely chopped fresh spinach and garammasala, mix and allow to cool and drain for water in a colander.

Mix the dough ingredients and knead well and let stand covered with cellophaneat least 20 minutes.
Make small balls of dough and flatten it thinly and put a lot of farce. Then fold themomos by pinching the edges and turning slightly.

Place the momos on baking paper and cook in steam for 15 minutes.

Serve with rice.

Beef Bengal

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Ingredients :

  • 1/4 cup of oil
  • 500 g of minced meat
  • 2 onions thinly sliced ​​
  • 3 cloves garlic minced
  • 1 tablespoon of carry
  • 1 teaspoon of turmeric
  • 1 tablespoon of flour
  • 1/2 teaspoon of cardamom
  • 1 1/2 cup of beef broth
  • 1/4 cup of white vinegar
  • 1/2 cup of dry grapes
  •  pinion or pistachios 
  • yogurt or sour cream

Preparation :

Heat oil in skillet and cook the beef and set aside.
Add onions and garlic and saute over low heat for 15 minutes.
In a large saucepan mix all ingredients : curry, turmeric, flour, salt and pepper, cardamom, the broth, vinegar, dry grapes , beef, then simmer covered 20 minutes.

Serve with rice and garnish with walnuts and sour cream or yogurt.

Apple chutney – apple jam

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Ingredients :

  • 500 g of apples
  • 300 g of young carrots
  • 1 onion
  • 80 g of dry grapes
  • 80 g of grated horseradish
  • 200 g of brown sugar
  • 2 teaspoon of salt
  • 1 teaspoon of ground ginger
  • 1 teaspoon of curry powder
  • 1 teaspoon of cumin seeds
  • 1 chili

Preparation :

Peel, core and cut apples into cubes. Peel and chop the onion, chili and carrot.
Put these three ingredients in a stainless steel pan, then add the horseradish, dry grapes, salt, brown sugar, ginger, salt, cumin and curry, then boil, stirring well.

Then simmer gently over low heat for 40 minutes.
When the mixture is very thick, spread in pots that you close on.

You can keep in the refrigerator for 2 months, if not sterilized or freeze.

The chutney accompanies the pies , meat, poultry and cold ham.

Tips : There are different kinds of chutneys: coconut, tomato, cilantro, mint, tamarind, mango, lime. The chutney is generally very spicy.

Pajeon – new onion pancake

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Ingredients :

  • 2 onions
  • 80 g of flour
  • 1 dozen oysters
  • 2 eggs
  • 1 red or green chili
  • salt
  • 1/2 glass of water
  • oil

Preparation :

In a bowl put water, salt and flour mix well, then add eggs and mix again.
Wash spring onions and slice 5 cm even the green, then cut the pepper into strips.
Add oysters, new onions and red pepper in the bowl and mix.

Heat a pan and put oil, when it is hot, put a ladleful of the mixture and spread well.Let brown on both sides.
You must use a lot of oil for cooking, so you have the right amount so that the dishis not too fatty.
Mix soy sauce, then sesame oil and sesame seeds.
Serve the pajeon with sauce.

Astuces : We can add the chili powder in the sauce. “Pa” mean spring onion “jeon” mean mixture of egg and flour. There are a large variety of Pajeon : beef, pork, kimchi, shellfish and other seafood are mainly used.

Japchae – noodles with vegetables

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Ingredients :

  • 300 g of soy noodles
  • 200 g of pork (from rib)
  • 1/2 bell pepper
  • 1 carrot
  • 1 onion
  • 60 g of black mushrooms
  • 1 egg

Sauces:

Sauce for the preparation of pork :

  • 2 tablespoons of soy sauce
  • 1 teaspoon of sugar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of spring onions
  • 1 teaspoon of garlic
  • pepper

Chinese vermicelli Sauce :

  • 4 tablespoons of soy sauce
  • 2 teaspoons of sesame oil
  • 2 teaspoons of sugar

Preparation :

Wash and cut into julienne the pepper and carrot and put them in separate bowls and season with salt.
Rehydrate the mushrooms for 20 minutes and drain. Cut the onion into thin slice .
Saute onion and mushrooms over low heat and put them aside.

Cook a fried egg breaking the egg yolk and then cut into strips. Set aside
Cut meat into thin slices, and fry gently to pan with sauce.

Boil water and cook the noodles for 3 minutes, rinse them and cut them in half then put them in a plate.
In same skillet cook the vegetables and season with soy sauce, salt, sesame seeds, sesame oil and a little sugar. Mix.

Put everything in a large plate and add the sliced ​​egg.

Tips : There are many variants of Japchae, is added usually seafood, potatoes and mushrooms.

Anecdotes : The Japchae (noodles with vegetables) is a dish served at parties Korean traditional. Formerly the Japchae was a dish for the king, he still maintains a lot of value in the eyes of Koreans. In our day it is found everywhere on the night market and street vendors, it is eaten in the street sat around small tables in front of the stands of street vendors.

Kimchi – fermented cabbage

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Ingredients :

  • 1 large Chinese cabbage
  • 3 cloves garlic, minced
  • 6 spring onions chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 or 2 teaspoon of nuoc mam
  • 3 chilis chopped
  • 1 tablespoon of sugar
  • salt

Preparation :

Remove the cabbage leaves and slice them on lengthwise and put it in a bowl.
Sprinkle with coarse salt and stir, then let sit and drain for a night, the next day, rinse the sliced ​​cabbage with water and drain.

For make the spice paste :

Put in a blender, the ginger, red chilis, the garlic, onions, the sugar and fish sauce, mix everything until a red paste.

Spread this paste on the cabbage leaves, place the pieces of cabbage in an airtight container.
Wait 4-5 days for the kimchi ferments and is ready and can be kept for three weeks in the fridge.

Tips: There are different kinds of Kimchi and with various sauces.

Anecdotes : Kimchi is the Korean national dish served at every meal. The Kimchi is the fermented spicy cabbage, and is often accompaniment of main course. It smells very strong, but let’s say like French cheese, more it smells more good it is.  Many koreans you will count the kimchi beneficial virtues.

Reshmi Kabab – skewered chicken

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Ingredients :

  • 1 kg of chicken cutlets
  • 2 large onions
  • 10 g of ginger
  • 3 large garlic cloves
  • 1 bunch cilantro
  • 1 teaspoon cumin powder
  • 3 grinds of white pepper
  • 2 teaspoons Garam Masala
  • 2 eggs
  • Salt

For decoration:

  • 2 lemons
  • 1 onion

Preparation :

Chop the chicken cutlets and reserve.
Mix the remaining ingredients except eggs and salt, taking care to peel the garlic, onions and ginger, then put in a bowl.

Add the chicken cutlets, beaten eggs and mix, to salt, mix again and form small sausages or dumplings using two tablespoons or with your hands.

Skewer the dumplings or the sausages, and grill or bake in a hot pan with a little oil.

Serve with onion rings and quartered lemons.

Tils : You can serve with mint or coriander or chutney and warm naan.

yuk kae jang kuk – Beef Stew

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Ingredients :

  • 1 kg braising beef
  • 2 teaspoons of salt
  • 1/4 teaspoon of ground black pepper
  • 24 spring onions chopped
  • 1 teaspoon of sugar
  • 125 g of rice vermicelli
  • 2 tablespoons of sesame oil
  • 2 teaspoons of chili powder
  • 2 eggs lightly beaten

Preparation :

Put the meat in a pot with salt, pepper and enough water to cover.

Bring to a boil, simmer, covered, until beef is very tender. Let cool and then crumble the meat with your fingers.

Return to pot with spring onions and sugar and let simmer 10 minutes.

Soak the rice vermicelli for 10 minutes in hot water, drain and add to the pot with sesame oil and the chili powder. The red oil rises to the surface.

Pour beaten eggs into the stew, stirring constantly, for there form the filaments.

Serve hot with rice.

Sabzi Pilau – rice with vegetables

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Ingredients :

  • 2 tablespoons of ghee
  • 2 tablespoons of oil
  • 2 medium onions chopped
  • 1 clove garlic minced
  • 2 cups of long grain rice
  • 4 cups of hot water
  • 2 teaspoons of salt
  • 1 teaspoon of garam masala
  • 2 carrots cut into julienne
  • 12 green beans cut into julienne
  • ½ cup of red or green pepper diced
  • 1 small potato peeled and diced
  • 1/2 cup of fresh or frozen peas
  • almonds and dry grapes

Preparation :
Heat ghee in a pressure cooker and brown the onion and garlic over low heat, then add rice and fry for 2 minutes over medium heat.

Pour hot water, salt and garam masala and bring to boil. Cover and cook 10 minutes over low heat.

Add vegetables in the pressure cooker and add salt and cook 15 minutes, until vegetables are tender but not overcooked.

Remove cover and let stand a few minutes. Mix vegetables and rice, garnish with the fries almonds in butter and a dry grapes.

Serve with curries.

Rice with ghee

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Ingredients :

  • 2 cups of basmati rice or other long grain rice
  • 2 1/2 tablespoons of ghee
  • 1 large onion chopped
  • 4 cloves
  • 6 capsules of cardamom crushed
  • 1 cinnamon stick
  • 3 1/2 cups of broth beef, chicken or lamb
  • 2 1/2 teaspoons of salt

Preparation :

Wash rice until water runs clear then drain and set aside.

Heat ghee in a pan and fry the onion and add the rice and spices, saute 5 minutes over medium heat, stirring.

Add broth and bring to a boil, cover and cook 20 minutes over low heat.
Remove the cloves, cinnamon and cardamom.

Serve hot with meat curry, vegetables or vegetables preserved in vinegar andsambals.

Anecdotes : In Malaysia, rice to ghee is served during the festivities of Kenduri. Today, we prefer the tomato rice due to a lighter taste. In India, it is called nei saadam (in Tamil) because it is seasoned with fried ingredients with the nei (ghee).

Chicken on spicy Bhutanese red rice

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Ingredients :

  • 1 cup of whole wheat red rice
  • 450 g of boneless chicken breasts without skin
  • 2 tablespoon of cornstarch
  • 2 tablespoon of sesame oil
  • 1 red onion, cut into quarters
  • 2 cloves garlic, minced
  • 3 tablespoons of grated ginger
  • 3 red chillis chopped
  • 2 tablespoons of soy sauce
  • 1 tomato cut into slices

Preparation :

Cook the whole grain red rice in water.
Cut chicken into cubes and put in the corn starch in order to cover the entire surface.
Heat 1 tablespoon of sesame oil over medium heat in a wok and brown the chicken until slightly crispy and set aside.

Add another tablespoon of sesame oil and let fry the onion, garlic, minced ginger and chopped chilis. Add chicken, tomato wedges and the soy sauce. Cook, stirring constantly.

Serve with red rice.

Tips: Here is a classic dish of Bhutan in eastern of Himalayas, for a meal less spicy, remove seeds and reduce the number of chilis.

Pho – beef soup and rice noodles

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Ingredients :

  • 3 kg of Ribs
  • 500 g stewing beef or rump steak or other piece of tender beef
  • 4 onions
  • 1 piece fresh ginger, minced
  • 1 cinnamon stick
  • 1 teaspoon black peppercorns
  • salt
  • 500 g of fresh rice noodles or 250 g of dried noodles
  • 500 g of fresh bean sprouts
  • 6 spring onions
  • 4 tomatoes
  • nuoc mam sauce
  • lemon juice
  • 2 green or red chilis
  • chopped coriander leaves

Preparation :

Put the dish of ribs and beef pot roast in a pressure cooker filled with cold water,
add 2 chopped onions, ginger, cinnamon, peppercorns and salt. Cover and let simmer for 6 hours on low heat.

Cook noodles in another pot, they should remain fairly firm.

Put the bean sprouts in a colander and pour over boiling water, remove and let cool, then remove all the blackened tails.

Mince the spring onions, cut tomatoes into thin slices, peel and cut the remaining 2 onions into thin slices. Cut the beef into thin slices.

To serve : Put a certain amount of noodles, bean sprouts, a few slices of beef, sliced ​​tomatoes and onions in each bowl and pour the broth.

The guests add themselves the nuoc mam sauce, lemon juice, chillies and coriander.

Tips : Serve immediately to table, taking the warm broth and adding the various ingredients in each bowl.

Anecdote : This is the national dish of Vietnam! It is rather like the Moh Hin Gha of Burma.