Text 637, 79 rader
Skriven 2013-05-09 02:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: sauces 523
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 JW> Ray was surprised to hear that (a) I tried it and (b) liked it.
 ML> He should not have been surprised that you tried it!
 JW> We are both chile-heads, albeit of the moderate persuasion.

I was referring to the sense of adventure, not the
asbestos taste buds.

 JW> recall that Neekha was once a major chile-head, when still in
 JW> diapers, but is no more. Her excuse? "I was a kid back then; I
 JW> didn't know any better."

She will learn again, never fear.

 ML> I'm not exactly sure what the real role is of 57, A-1
 JW> They call themselves steak sauces but I would never ever use them on
 JW> a steak. If I ever had to I'd switch butchers! They are tasty on
 JW> burgers, meatloaf and fried eggs, things other people put ketchup
 JW> on.

I have very occasionally found a steak that might have
benefited from such an addition. Usually a superannuated
one or one that was cooked to medium-rare or above.

 ML> Hot brown sugar sauce
 ML> 1 c cream
 JW> A dairy free version, well not really, but certainly much reduced in
 JW> lactose ... 
 JW> Title: Uncle John Nott's Mother's Plum Pudding Sauce
 JW> Categories: Pudding, Holiday, Heirloom, Jw, Tnt

Used to make pretty much that same sauce, sometimes senza
egg, only never heated. Called it hard sauce. Are we related?

Chicken Tarkari
categories: Nepal, poultry, main
Yield: 1 batch

2 lb chicken, black and white
- skinned, boned, and cubed 1.5"
2 c onion, chopped
1 ts cumin powder
1 ts curry powder
1/2 ts chili powder
5 dried red chilies
1 bay leaf
4 green cardamom, bruised
1 c yogurt
1 c broth or water
1 Tb garlic, minced
1 Tb ginger, minced
1 ts turmeric
4 Tb cooking oil
Salt and Pepper
2 Tb chopped cilantro for garnish

Classic Tender Chicken Curried in Yogurt and Himalayan Herbs

In a large bowl, season chicken pieces with salt and pepper.
Heat oil and brown chicken. Reserve brown chicken in a plate.
Drain excess oil.

In a nonstick saucepan, heat oil. To the hot oil, add whole
red chilies and bay leaf; fry for 30 sec. Add turmeric and
chopped onion, and fry until brown. Put garlic and ginger
into the onion mixture; fry for 30 sec. To this mixture, add
cumin powder, curry powder, chili powder, bruised cardamom,
salt and pepper; mix well for 1 min or so. Transfer browned
chicken pieces into the spice mixture; stir well. Add yogurt
and broth to the chicken mixture; set heat to low and let
simmer until chicken pieces are tender, and the sauce has
thickened up to a desired consistency,  35-45 min. When
cooked, turn off the heat and add chopped cilantro to
garnish. Serve hot with rice and roti (flat bread).
 
http://nepalicooking.tripod.com
 
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