Text 13334, 69 rader
Skriven 2014-05-13 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Kung Pao
================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> I recall ordering [very mild] Kung Pao chicken...
 JW> After looking around at the clientele base (lot's of my mom's
 JW> contemporaries - white haired little old white ladies having lunch)
 JW> I could see they had the right formula after all.

 NB> I trust they would have heated it up for a white haired little old
 NB> white lady that wanted it to have a bit more zip...?

Maybe if you told them three times that you were serious.
 
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tender Afghan Cauliflower Curry - Qorma E Gulpea
Categories: Afghani, Vegetables, Curry
  Servings: 6

      3 TB olive oil
      2 md onions, pureed in a food
           processor or finely chopped
      6    cloves garlic, pureed or
           finely chopped
      1 TB fresh ginger, minced 
      1 ts ground curry 
      1 ts ground coriander 
      1 ts ground turmeric
      1 ts salt
    1/4 c  tomato sauce
    1/2 c  vegetable or chicken broth
    1/2 ts ground black pepper
      1    head cauliflower, washed,
           stem removed, cut into large
           pieces

Heat the olive oil over medium-high heat in a large, heavy-bottom
pot.  Add the onions and brown for about 10 minutes until golden
brown.  Add the garlic and ginger, cook for an additional 2 minutes.
Add all the remaining ingredients except the cauliflower.  Stir well
and simmer for about 8 minutes until the liquid reduces and you have
a thick, oniony sauce. 

Add the cauliflower and stir until the sauce covers all the pieces
of the cauliflower.  If you feel you don't have enough sauce to coat
the cauliflower, add another 1/4 cup of broth.

Put the lid on the pot, cook on low for 20 to 30 minutes until the
gulpea can be easily pierced by a fork, stirring every 5 minutes.
Remove the lid and cook uncovered for another 5 minutes to allow the
sauce to reduce.  The cooking time will vary but you want the result
to be fork-tender, but not mushy.

Serve with nan, pita bread, or challaw, the Afghan white rice. A
dollop of plain yogurt makes a heavenly addition.

Gulpea can also be made with beef or lamb. 

Posted by: Humaira in afghancooking.net
                    
MMMMM-------------------------------------------------

YK Jim


... Optical illusion: people look more intelligent when they wear glasses.

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