Recipe: 8-7-99 Ethnic Recipes Part 1 (7)

8-7-99 Ethnic Recipes Part 1

Debbie.D.,.AL (09:48:39 AM) : MALAYSIAN TURKEY CUTLETS

1 cup fresh cilantro leaves
1/3 cup fresh mint leaves
2 T. soy sauce
1 T. vegetable oil
1/2 tsp. chili oil
1 clove garlic, crushed
1 pound turkey breast cutlets

Process cilantro, mint, soy sauce, vegetable oil, chili oul, and garlic in a food processor until finely chopped. Brush on all sides of turkey and place in a CrockPot. Pour any remaining sauce over
turkey. Cover and cook on LOW about 4 hours or until turkey is tender. Yield: 5-6 servings.

I haven't tried this, but it sounds great!

Terrytx (10:22:01 AM) :

Cuban Black Beans
Recipe By :Hot & Spicy Caribbean
Serving Size : 8

1 pound dry black beans
9 cups water
2 bay leaves
1 teaspoon ground cumin
1/4 teaspoon oregano
1/4 teaspoon thyme
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar
1 cup chopped onion
2 tablespoons chopped garlic
1 cup Cubanelle or green bell pepper -- seeded and chopped
1 cup red bell pepper -- seeded and chopped
10 rocotillo chiles, stems removed seeded and
chopped or sub. 1 hababero chile and 5 yellow wax hot chiles*
1/4 cup dry sherry
1/4 cup olive oil
1/4 cup white vinegar
freshly chopped parsley

Inspect the beans, removing all stones and other foreign particles along with broken or discolored beans. Wash the beans thoroughly in cold water.
Bring 3 cups of water to a boil, add the beans, bring to a boil again, and boil uncovered for 3 min. Turn the heat off and let sit partially covered for 1 hour.
After the hour of standing, add 6 cups of water, bay leaves, cumin, oregano, thyme, salt and pepper, sugar, onion, garlic, and the chopped green and red peppers and chiles. Bring to a boil again,
lower the heat, and simmer for about 2 hours. Add the rocotillos and simmer for another 1/2 hour or until done.
Add sherry, olive oil, and vinegar, and sprinkle parsley over each serving. Finely chopped raw onion may also be sprinkled over each serving. When serving with rice, use only white rice, never
yellow.
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NOTES : *for those who like milder flavors, use a jalapeno or two, or to your heat tolerance.Terrytx (10:23:24 AM) :

Vietnamese Beef Stew

2 stalks fresh lemon grass or 2Tbsp finished product (discard tough outer leaves and upper half of the stalk) mince, I use a processor. If using a dried product, soak in warm water for 1 hour before chopping.

2 # beef (marbled chuck roast is great) in 2-" cubes
2 fresh chile peppers, seeded and minced
2 tsp sugar
2 Tbsp fresh grated ginger
2 tsp ground cinnamon (Oh yeah, do NOT omit)
2 tsp curry powder
3 Tbsp nuoc mam (vietnamese fish sauce, filipinos call their version patis)
black pepper to taste
1 tsp salt

Combine, mix, and let stand for 1/2 hour.
In a large, heavy pot on high heat place 2 Tbsp oil, then add beef mixture, stir while quickly searing meat, about 2 minutes. Remove to a bowl.

Add to the same pot:
1 Tbsp oil-when hot, add the rest:
1 large onion, minced
6 cloves garlic, minced
stir fry until fragrant about 1 minute
Add:
1/4 c tomato paste-fry 2 minutes
Add:
beef mixture
4 star anise
1 tsp salt
4 c water

Cover and simmer on low for 1 1/2 hours, until beef is tender.
Add, and simmer for 10 minutes:
2 peeled medium carrots, in 1" chunks (diagoally cut is better for presentation)
Add, and simmer for 10 minutes longer:
2 peeled medium potatoes, in 1" chunks
Add, and simmer for 10 minutes more:
1 small peeled daikon or 2 turnips, chunked
Serve hot over rice, noodles, or with bread.
Traditionally you would sprinkle chopped fresh basil on top of the stew and serve it with crusty french bread.Terrytx (10:24:03 AM) :

Thai Ginger Beef
Recipe By :Better Homes and Garden-Hot & Spicy
Serving Size : 3

12 ounces beef top round steak
1 tablespoon fish sauce
1 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 teaspoon sugar
1 tablespoon cooking oil
2 medium zucchini -- cut in thin strips
6 green onion -- cut in 1" pieces
1 fresh, pickled, or canned jalapeno -- seeded & fine choppe
2 teaspoons grated gingerroot
3 cloves garlic -- minced
2 cups hot cooked rice
2 tablespoons snipped fresh cilantro

1. Trim fat from beef. Partially freeze beef. Thinly slice across grain into bite-sized strips. Set aside. For sauce, stir together fish sauce, lime peel, lime juice, sugar, and 1 tbl. water in a small
bowl. Set aside.
2.Pour oil into a wok or large skillet. (add more oil as necessary during cooking.) Heat over med-high heat. Stir-fry zucchini in hot oil for 1-2 min or till crisp-tender. Remove from pan. Add
green onions; stir-fry for 1-1/2 min. Remove from pan. Add jalapeno, gingerroot, and garlic to the pan. Stir-fry for 15 sec. Add bef; stir-fry for 2-3 min or to desired doneness. Return zucchini
and geen onion to the pan.
3. Add sauce. Cook and stir for 2 min. more or till heated through. Serve over hot rice. Sprinkle with cilantro.Terrytx (10:26:03 AM) :

Hot and Spicy Noodles

1 lb. Chinese noodles or vermicelli or fettuccini (cooked & rinsed)
1 tsp. sesame seeds (lightly browned in frying pan & removed from heat
about 4 min.)
2 tbsp. rice vinegar
2 tbsp. light soy sauce
2 cloves garlic
1 tbsp. sesame oil
1 tbsp. Szechwan chili oil
1 tsp. sugar
1/4-1/2 tsp. ginger (optional)
3 tbsp. peanut butter

Add to frying pan all of the following: Place frying pan over low heat
enough to melt peanut butter and blend ingredients. Mix sauce in with cold, rinsed noodles.
Top with 4 tablespoons chopped scallions. Refrigerate. Eat cold.Terrytx (10:28:06 AM) :

Aromatic Asian Soup (Pho Bo)
Recipe By :Terry Ward
Serving Size : 8

2 quarts chicken broth or stock
12 slices fresh ginger -- (about a 2" piece)
3 cloves garlic -- sliced
3 stalks lemon grass -- sliced
2 sticks cinnamon -- (about 3" each)
4 to 6 cardamom pods -- broken
4 whole star anise
6 whole cloves
1 1/2 to 2 tsp black peppercorns
8 ounces rice sticks
cooked chicken, beef, pork or
shrimp
fresh chopped cilantro
fresh chopped jalapeno
fresh bean sprouts
sliced green onions
lime wedges
Asian chili sauce
hoisin sauce

Combine the first 9 ingred. in a large soup kettle or Dutch oven. Bring to a boil, uncovered; reduce heat and simmer at least 30 min. Line a strainer with a couple of layers of cheesecloth and strain the broth into a large bowl. Return strained broth to the soup pot, cover and return to a simmer. Meanwhile, thinly slice meat and put in serving bowls. Put each of the other condiments into serving bowls. Prepare rice sticks according to pkg. directions. Drainand put in a serving bowl. Set out all the separate bowl on serving surface.
To serve: Each person takes a soup or pasta bowl and fills it with noodles, then selects the condiments of their choice. The simmering broth is then ladled on top.
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Serving Ideas : Serve with Asian Chopped Salad and crusty French bread
NOTES : The broth can be doubled and stored in the freezer.

Terrytx (10:31:39 AM) :

Grilled Lemongrass Catfish with Hoisin-Ginger Sauce
Recipe By : Lemon Grass Restaurant, Sacramento, CA
Serving Size : 4

For Marinade:
4 farm-raised catfish fillets
2 tbsp vegetable oil -- or lemongrass oil
1 tbsp fresh lemongrass -- minced*
Hoisin-Ginger Sauce:
1 tbsp vegetable oil
2 tbsp yellow onion -- finely minced
1 clove garlic -- finely minced
1 cup hoisin sauce
1/2 cup water
1/3 cup rice wine vinegar**
1/4 tsp ground chili paste
For Garnish:
green onions -- sliced
peanuts -- roasted

Place catfish in a shallow pan and sprinkle with oil and lemongrass or lemon zest. Set aside.

To make the sauce: heat oil in a small saucepan over medium heat. Add onion and garlic and saute for 1 minute. Add hoisin sauce, water, vinegar and chili paste, if using. Reduce heat and simmer for about 10 minutes or until a creamy consistency. If sauce is too thick, add more water. Set aside.

Prepare a grill or preheat the broiler.

Place fillets on an oiled grill rack or broiler pan rack. Grill or broil fillets about 4 inches from the heat source for 2-3 minutes on each side, or until fish flakes easily when tested with a fork***. Place fillets on serving plates and spoon a little of the sauce on top. Sprinkle with green onions and peanuts and serve.

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NOTES :
* if you don't have lemongrass and can't get your hands on any, use lemon zest.
** if you can't get rice wine vinegar, use white vinegar.
*** I found after cooking it for the amount called for that it needed a couple of extra minutes in the pan. I had to microwave it for 1:30 afterwards for it to flake. Depending on how hot your stove gets, that is how fast it will cook.

Nationally recognized Vietnamese restauranteur and chef Mai Pham opened her first Lemon Grass Restaurant in Sacremento in 1988. Since then, her award-winning restaurant has expanded to include three additional locations. According to The Sacramento Bee "Her fish dishes exude extraordinary flavor and freshness" and the Grilled Lemongrass Catfish with Hoisin-Ginger Sauce is no exception. This is according to the booklet "CATFISH - An All American Recipe and Restaurant Guide" that I got from The Catfish Institute.

I served this with white basmati rice that I cooked in the microwave (15 min on HI) and some sauteed spinach with garlic and ginger.

RisaG