Sui Mai (Shu Mai)

I am a sucker for dim sum! I mean why shouldn't I be? Teeny tiny mouthfuls of perfection! Unfortunately the ones you get in restaurants around here almost always has pork or shellfish in them. And since I am not really fond of either, I just end up drooling over the carts as they roll by. Not fair!

So I consider it a responsibility to try and make pork and shellfish free dim sum for my kind :-)

(prep time 15 mins + cook time 15 mins)
(makes 24-30)

Ingredients

Ground chicken meat 1 Lbs
Shiitake mushrooms 1/2 cup (sliced into thin threads)
Green onions 1/3 cup (chopped fine)
Garlic 1/2 tsp
Ginger 1/2 tsp
Soy sauce 1 tsp
Large Egg 1
Szechuan Pepper 1/3 tsp
Pepper 1/4 tsp
Salt
Round wonton wrappers
Peas for garnish

Gently fold in all the above ingredients (minus peas) together in a bowl. Your mixture is ready. Wasn't that easy? :-)The video below explains the wrapping procedure. Takes a little practice but not too hard. I had big time stage fright couldn't speak a word. But you can clearly see how it's done :-)

The stuffing itself is sticky enough so you don't have to moisten the wonton wrappers. Basically just squeeze and pinch the dim sum into shape between your index finger and thumb. Hmmm.... maybe for next time I won't put so many peas on the top.

Whatever steamer you use, bamboo or steel, it is a good idea to spread some shred carrots or cabbage on the bottom of your utensil to prevent the wonton wrapper from sticking to the surface.

For a bamboo steamer you can also use liners. Cut either aluminum foil or wax paper in a circular shape equal to the size of your steamer, punch a few holes in it, spray PAM on the surface, place the dim sum over these and steam. If using a steel one you won't need liners, use either shred veggies or PAM.

Steam for 10 mins and they are ready to devour :-)
These freeze well. I always make a huge batch. And you don't have to defrost, just steam them a couple of minutes extra.
I hope you make these :-)

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Murgh Pulao

Another good one from Pakistan! This is a very flavorful way of preparing rice. Basically rice is cooked in a perfectly aromatic and garlicky chicken broth and caramelised onions are added towards the end. You can eat this with some chutney or raita. And since it's not as spicy as Biryani, it's a good choice with all sorts of curries.
A great recipe for biryani here and here is one for a wonderful curry.

FYI my mom makes the best pulao!! No arguing that!
She taught it to my sister and my sis taught it to me :-)
(i tawt a taw a puddy tat)
I don't know where that came from. Maybe because its 3am and I need to sleep except I can't. A mild case of insomnia is the culprit and man these infomercials.
MUST WATCH ALL!
(i did, i did taw a puddy tat!)

Anyhoo... here is how it's made.

(Prep time 30 mins + 2 hours for broth)
(Enough for 3-4 people)
Ingredients

For the broth:
Chicken wings 8
Garlic 1/2 head
Green cardamom 3 whole pods
Black cardamom 3 whole pods
Cilantro/coriander seeds 1 Tbs whole
Cinnamon 1" stick
Cumin seeds 1 tsp
Black peppercorn 1 tsp
Water 4 cups

For later:
Basmati rice 3 cups
Red onion slices 1/3 cup
Butter 2 Tbs
Oil for frying onions

Combine all the ingredients under broth in a large pot (don't add the stuff listed under "For later").
Bring to a boil.
Reduce heat to med high. Continue to boil covered for 2 hours.
Afterwards use a strainer and collect just the broth.
You should have four cups. You can add more water if you don't :-)
Allow the wings to cool down. You can pick the meat from the wings to add back to the rice later if you wish (I do this).
Heat some oil in a frying pan. Brown the onion until they are dark in color. This will be mixed with the rice at the very end.
Bring the broth to a boil and add rice.
Partially cover your pot and cook for 10-12 mins on med heat.
Reduce to low heat and cook completely covered for another 10 mins or until rice is fluffy.
Add the butter, caramelised onions and the meat from the wings.
Toss well. Ready!

:-)
Ta da!

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Mochi Ice cream

The first of this month was one of those days... you know the ones when an old old friend you haven't heard from in ages, fifteen years to be exact, calls you right out of the blues.

What an over whelming feeling it is. Left me smiling all day long :-) Something sweet and decadent today. Here's to life's little indulgences! This one is for you Afshan, a beautiful mom of a precious baby boy. Thanks for totally making my day :-)

Mochi is a rice cake that is eaten in Japan specially around new year. They are stuffed with all sorts fruits and almost always anko (sweet red bean paste) however the ice cream filling is a relatively new concept. Mochi is traditionally made by pounding steamed sweet rice in a large wooden bowl. Here is a neat little video I found on YouTube that shows how its done!

Following is a recipe for basic sweet mochi sometimes coconut milk or green tea is used instead of water. Most recipes that I found used only rice flour. I added a bit of tapioca starch so that it will stay soft longer at room temp and also freeze well.

Ingredients

All of these were available from Uwajimaya.
1 cup glutinous rice flour (Mochiko)
1/2 cup tapioca flour or starch
Potato starch (Katakuri) for dusting purposes. You can use corn starch instead if you want
1/4 cup sugar
3/4 cup + 2 Tbs of water
Food colors red and green (optional)
Green tea ice cream 1 pint
Adzuki bean ice cream 1 pint

The above amounts would make enough mochi for one pint of ice cream.
I made two batches. The first I colored green for the Adzuki bean ice cream and the second I colored pink for the green tea ice cream.

The first step would be to scoop out the ice cream on a plate in eight equal portions and refreeze. Once they are hard you can round them off with your hands and freeze again.

Now lets make mochi :-)
The mixture will be steamed so use a steel mixing bowl that can fit inside a larger pot.
Fill the larger pot with about 1" of water. Since we are steaming this, it is important that the bottom of the bowl containing the mixture should never touch the water. Therefore place a stand or an inverted cup inside the large pot so that the small bowl can sit on top of it. You should be able to put a lid or a plate and seal the larger pot.
Sounds complicated? :-)
The rest is easier :-)
Combine the rice flour, tapioca starch, sugar and water. Mix really well don't want any lumps. Add food coloring just 2 drops were enough for a pastel shade.
Carefully place this bowl inside the steamer. Cover and steam on med heat for 15-18 mins. That's it.
It will be really really sticky :-)
Take out the dough on a clean surface which is dusted quite liberally with potato starch.
Knead it gently and roll it out in a log. Cut into eight equal parts.
Below is a picture of the frozen ice cream balls next to the mochi. I love the color contrast :-)

When the mochi is cold, roll out each section into a round disc about 5" diameter and roughly 1/4" thick. Place the ice cream ball in the center. Bring the sides up - twist, seal and break off the extra mochi in one sassy move.

Here is a lil video that explains it :-)
Let the mochi ice cream sit out for 5-8 minutes before biting into it!

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Tortellini in Blue Cheese Sauce

Another pasta dish :-)
This one I coined up using some leftover cheese and sour cream. It turned out quite fantastic!
Tastes good warm, room temperature or chilled. How great is that?

(serves 2)
(prep time 30 mins)
The Sauce

Blue cheese 1/3 cup (crumbled)
Sour cream 1/3 cup
Whole milk 2/3 cup
Flour 1 Tbs
Butter 1 1/2 Tbs
Coarse ground pepper 1/4 tsp
Red chili flakes 1/3 tsp (optional)
Salt

Melt butter in a frying pan.
Add flour and stir. Reduce heat to medium and cook the flour and butter for a minute.
Pour in the milk. Stir well make sure there are no lumps. Cook for three minutes until the milk is bubbly.
Turn the heat to low and add the blue cheese. Also add the sour cream.
Allow the cheese to melt. Use the back of your spoon to break up the cheese bits.
Season with salt. Add pepper and chili flakes.
Done!

*Spinach 1/2 cup (chopped and drained)
*Artichoke hearts 1/3 cup
Red onions 1 1/2 Tbs (chopped fine)
Garlic 1/2 tsp (chopped fine)
Butter 1 1/2 Tbs
Salt

In a separate frying pan melt some butter and cook the onions until translucent.
Add the garlic. Cook for a minute.
Toss in the artichoke hearts and spinach. Season with a pinch of salt. Cook for about 3-4 minutes.
Done!

(* I used frozen)

Put it all together

Boil 2 cups of fresh cheese tortellini in lots of salted boiling water.
Cook El-dente. Takes me about 7-8 minutes.
Drain.
Combine the pasta in the cheese sauce.
Add the veggies and gently fold in.
Just before eating I sprinkled some more blue cheese crumbles and a small amount of fresh chopped Roma tomatoes on top!

We absolutely loved it!
Give it a try... lemme know what you think.

:-)

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My 2nd class....

Wow! Wow! Wow!
I am just so LUCKY! Such WONDERFUL people I met tonight!
Everybody did such a FANTASTIC job!
Many Many thanks to Linda and Ginny :-)

Hurry up let it be March already! Can't wait for the next one!!
:-)
:-)

Visit http://www.cooksworld.net/ for more info about class schedule.

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My world famous banana bread muffins :-)

These are super moist and terribly delish! I promise you won't regret making them. The secret ingredient here is maple syrup. Use just a tablespoon and that will make all the difference.

Makes 12 med size muffins

(Prep time 15 mins)

(Bake time 20 mins)
Ingredients

All purpose flour 1 1/2 cups
Bananas (really really brown and ripe) 3 large

Baking soda 1 tsp
Baking powder 1 tsp
Salt 1/4 tsp
Egg 1 large
White sugar 1/3 cup

Light brown sugar 2/3 cup

Maple Syrup 1 Tbs
Butter 1/3 cup + 1 Tbs

Streusel topping

Butter 2 Tbs

Brown sugar 1/2 cup

All purpose flour 4 Tbs

Cinnamon 1 tsp

Method

Preheat oven to 375 degrees.
Prepare your muffin pan by first rubbing a little butter inside and then lining with cupcake liners.
Squish the bananas with a fork or a potato masher. Its OK if you have small bits of fruit just don't use a blender it makes the bananas very sticky!
In a large bowl whisk together white and brown sugar, maple syrup, salt, egg and melted butter.
Gradually fold the flour (combined with the baking powder and baking soda) 2-3 tablespoons at a time to the banana mixture.
Your batter is ready.Time for the topping.
Very simple...
In a bowl melt the butter.
Add flour, sugar and cinnamon.
Combine with a fork.
This mixture should resemble coarse crumbles. Now divide the batter equally into the muffin pan.
Sprinkle the topping equally on each muffin.
Bake. I have made these several times and 20 mins is all it needs.

You can check by inserting a toothpick in the center and if it comes out with not too much crumbs on it, its done.

Cool on a wire rack....enjoy!

Ta da!

{heart}
Nabia

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For my honey...

Another year.... another Valentine's day.

This one not much different from last year's :-) accept maybe that my sweetheart is a little sick. I made him this special breakfast of homemade buttermilk biscuits and scrambled eggs.

The biscuits were very easy to make, incredibly flaky and wayyyy better than anything that comes out of a can! If you don't like eggs try the biscuits with butter and some fruit preserves.

(prep time 40 mins)

(enough for 2)

Buttermilk Biscuits

Flour 1/3 cup

Honey 1/2 Tbs

Salt 1/4 tsp

Baking powder 1/4 tsp

Baking soda 1/4 tsp

Buttermilk 1/3 cup

Shortening or Butter 3 Tbs (very very cold and chopped up in tiny pieces)

Pre-heat oven to 450 degrees.

Combine the dry ingredients in a mixing bowl.

Stir in the honey and the shortening/butter.

Work with a fork and mix until the flour resembles coarse crumbs.

Pour in the buttermilk and combine well with a fork.

Take this mixture out on a floured surface and knead gently. Don't overdo this step.

Use your fingers and spread out the dough into a 1" thick circle.

I used a heart shape cutter and made 2 biscuits.

Lightly brush a little butter over the biscuits.

Bake for 5 mins. Turn the heat down to 400 degrees and continue to bake for another 13-15 mins.

Scrambled Eggs

While the biscuits are baking you can make the eggs anyway you want. I made mine the following way.

Eggs 3 large

Chopped red peppers 2 Tbs

Chopped shallots 1 Tbs

Peas 3 Tbs

Jarlsberg Cheese 4 Tbs (shredded)

Coarse Pepper 1/2 tsp

Salt

A little butter for cooking

Heat the butter in a frying pan.

Whip the eggs, the veggies, salt and pepper together in a bowl.

Pour the egg mixture into the pan and cook until eggs are set.

Sprinkle the cheese over the eggs and allow to melt.

Done :-)

I spilt the biscuits in half spread a little butter and placed the eggs in between the 2 halves.

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Chicken Corn Soup

I love soups... and Seattle provides many rainy days to enjoy a nice warm steaming bowl. Below is my Mom's recipe for one of my most favorite kind. Its Chinese originally but perhaps more popular in Pakistan than anywhere else. You can find plenty of stalls on the street selling it for not too much at all :-)

(prep time 30 mins + 2 hours for the stock)
(serves 4-6 ppl)
Ingredients

For the stock Chicken wings about 18
Green/spring onions 3-5 stems (not bundles)
Ginger approx 1"x1" piece (quartered)
Water 5 cups
Combine the above ingredients together in a large stock pot and bring to a boil.
Reduce heat to medium low and boil for at least 2 hours. Keep the pot covered.
After its been boiling for 2 hours turn the heat off and allow it cool down so you can easily handle it.
Pour the stock through a strainer to separate the chicken and other bits and chunks.
Remove the skin and bones from the wings and pull off the meat. We will add this into the soup. If you want you can add a few drumsticks along with the wings when making the stock. Those are easier to clean and handle compared to the wings.
For a nice fat free stock refrigerate it for several hours. The fat will rise to the surface and form a hard shell that can be easily scraped off.

OK lets move on. Some more ingredients.

Sweet corn 16oz can (Use a blender and give the corn a few 2 second pulses. The texture should be chunky not creamy)
Water 2 cups
Pepper 1 tsp (coarse ground)
Brown sugar 1/2 tsp
Cayenne pepper 1/4 tsp (optional)
Egg whites 3-4 large (lightly beaten)
Corn flour 2 Tbs (mixed with some water)
Salt

Re-heat the chicken stock and bring to a boil.
Add two cups of water, the chicken meat and the squished corn kernels.
Season with salt, back pepper, cayenne pepper and sugar.
Reduce the heat and pour in the corn flour slurry. Keep stirring to avoid any lumps that might form.
Reduce the heat even further and when the soup is just softly simmering slowly pour the egg whites in the center of your pot and keep stirring gently gently gently throughout. The eggs will cook and form flowy ribbons almost immediately.

Finished!
So yummy with toasted bread and a little butter.

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Crispy Fried Wings

These were INCREDIBLE! No kidding! I am no photographer the pic might not look so good but take my word for it. Extremely CRISPY outside and extremely JUICY inside. We had them with a blue cheese dipping sauce. YUMEEEE YUM YUM!

I love using my coffee grinder for grinding up different spices. It's the alchemist in me. I feel like I am making some sort of mysterious magical powder. Crazy I know... I blame the lunatics in my head :-)
Anyway the point for this is that all the spices listed below (except of course the garlic powder) are whole.

(serves 4-6)
(prep time 30 mins + marinating time)
Marinade

Chicken wings about 14 (I snipped the ends off and saved them for chicken stock)
Dried chipotle pepper 1 med sized
Dried red chili 1 large
Cumin seeds 1 tsp
Black peppercorns 1 tsp
Garlic powder 2/3 tsp

Grind the above spices together and rub on the chicken wings.Marinade in the fridge for a couple of hours.
No salt as it draws out the moisture from the meat. Season with salt just before cooking.

Batter

Flour 1 cup
Egg 1 large
Dark Ale or Soda water 1/3 cup
Dried Thyme 1/2 tsp
Paprika 1/2 tsp
Salt

Mix the above ingredients together in a large bowl.
Pour the soda water little by little. You might need more or less depending on how much flour you have.
The batter shouldn't be lumpy and about as thick as warm custard.
Sprinkle some salt over the chicken wings.
Heat oil in a deep sauce pan.
Dip the wings in the batter shake off the extra.
Gently put them in the hot oil.
The oil shouldn't be very hot. Adjust the heat so batter doesn't burn.
(The highest temp on my electric stove top is 8 and I had to adjust the temp between 7 and 6)
The wings need to cook for 8 mins at least.
Take them out and let them cool on a wire rack. Doing this will also allow the extra oil to drip off.
Done!

Dipping sauce

Blue cheese crumbles 2 Tbs
Sour cream 1 Tbs
Mayo 1 Tbs
White wine vinegar 1 tsp
Pepper 1/4 tsp
Salt

Place the blue cheese on the counter for 10 mins so its easier to blend.
Whip all the ingredients together in bowl.
Done!
Dip away my friend dip away......
:-)

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Last night's class :-)

These are some photos from yesterday.
I had tons of fun and great help from the students and my two very lovely assistants :-)
Looking forward to February's class!
More info @ http://www.cooksworld.net/
{heart}

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Hey everybody...

Taking a small break from posting recipes. I'd be teaching Indian delicacies starting January at Cooks World-Seattle's best place for cooking classes!
Click here for more details.

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Ravioli

Il mio cibo preferito è Italiano!

pic of finished dish soon! bad lighting right now!

(prep time 45 mins)
(serves 2-3 ppl)

I think the Italian's have nailed it!
I LOVE pasta!
I have been wanting to make raviolis for a long time now! Finally today I was able to get these lovely fresh pasta sheets from De Laurenti in Pike place market. They had three different kinds plain, spinach and pumpkin! I got two plain and one spinach.

I wanted something with Gorgonzola cheese and a brown butter sauce. So I searched the net and the first one that shows up is a recipe by Emeril Lagasse. How perfect is that? It isn't very often that you find exactly what you want on the first link that appears. I think he is a great chef and wouldn't mess with his recipe but I was short on some ingredients so this is a variation of Emeril's. Here is a link to the original source.
And I should prolly mention that De Laurenti also has some mouth watering pasta recipes on their website!

Ingredienti

Gorgonzola cheese 1/2 cup
Ricotta cheese 1/4 cup
Philadelphia cream cheese 1/4 cup
Garlic powder 1/4 tsp
Salt
Pepper

Mix all these ingredients together with a fork until they are smooth (small little bumps are OK). Gorgonzola needs a little work the other two cheeses are very soft and mix effortlessly.

Metodo

First I folded the pasta sheets gently like paper to make marks for equal size boxes.
Then I used the back of my knife to gently draw along the fold lines to see each box clearer (you can see the lines in the picture below). I did that on all pasta sheets.
Then I smeared a little of the cheese mixture right in the middle of each box.
Leave a little space on all four sides of each box so that it can be sealed.
Moisten the edges (all the bare parts of the pasta that you see in the picture) with a little water, use your fingertip.
Lay another pasta on top and press along the edges to seal and then cut with a knife or pasta cutter. I like cutting with a knife because I feel the straight edges look more rustic!
You have just created cheese filled pillows called raviolis :-)
I pinched the sides of each to make sure it was sealed before boiling.

Boil a pot full of water and salt.
Bring it to roaring boil and gently drop your raviolis in one by one.
Fresh pasta cooks very quick. Boil for 8 mins, drain, your raviolis with be perfectly el dente!

Sauce

I have to admit this sauce doesn't sound very healthy :-)
However once in a while should be fine.
Butter 3-4 Tbs
Sage 1-2 leaves
Flour 1/4 tsp
Salt
Pepper

Heat a non stick pan.Add butter and sage and melt over med high heat until it turns dark brown in color. It takes less than 2 mins for butter to reach this stage so keep an eye on it and swirl your pan once a while.
Sprinkle some flour in the hot butter.
Season with salt and pepper.
Pour over raviolis, toss!
Buon appetito!

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Shish Tawook

With buttery wild rice and grilled red onions!

This is a very Arabic recipe for grilled chicken kebobs.
I used a dried herb called Zaater to flavor this. You can find this easily in any speciality store. Zaater is milder but very similar to Thyme. You can substitute dried Thyme but cut the amount in half.

(prep time 30 mins + overnight marinating time)
(serves 2 ppl)
Ingredients

Boneless skinless chicken thighs 1 1/2 lbs
Heavy cream 1/4 cup
Fresh lime juice 1/4 cup
Sumac 1 tsp
Garlic powder 1 tsp
Onion powder 1/2 tsp
Cayenne pepper 1/2 tsp
Cumin powder 1/2 tsp
Pepper 1 tsp
Zaater 1 Tbs (heaped)
Salt
(this will not be added in the marinade. Will be sprinkled on the chicken just before grilling)

Cut the chicken meat in 2" cubes.
Mix all the ingredients (minus the salt) in a bowl.
Marinate the chicken overnight or at least 2 hours in this mixture.

Before grilling make sure the meat is room temp.

Skewer the meat on a bamboo stick. (Its a nice practice to soak the bamboo skewers in water for 30 mins to prevent burning)
Season with salt and grill for 20 mins or until cooked. Turn sides to ensure even cooking.

Marinated grilled onions

Red onion 4-5 thick sliced rings
Olive oil 1/4 cup
Pepper 1/2 tsp
Chili flakes 1/2 tsp
Salt (added just before cooking)

Marinade the onions in the above ingredients overnight or at least 2 hours.
Season with salt before cooking.
Grill alongside the chicken kebabs.

I served these with wild rice which I prepared according to package instruction. I used 3 Tbs of butter for a cup of rice.
I feel some Hummus would have been nice with this as well!
:-)

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Stromboli

So easy!

As Italian as it may sound, Strombolis were born in Philadelphia right here in the US of A.
It took me 10 mins to put this one together and I was done!
The traditional way would be use dough similar to french bread. And don't get me wrong. I would normally make the dough from scratch but I couldn't resist the sheet of puff pastry I had in my freezer nearing its expiration date!
Its basically bread layered with different meats and cheeses rolled up and baked.
The combination of meats and cheeses are endless!
I kept mine fairly simple to just 3 ingredients.
Dough-Meat-Cheese

(serves 2)
(prep time 10 mins bake time 40 mins)
Method

I rolled out my puff pastry over a lightly floured surface.
Then I layered slices of Pastrami all over the dough. Leaving 1/3" space from the edges.Then slices of smoked Gouda... yum yum.
I used close to 1/2 lbs of Pastrami. And 4 oz of smoked Gouda.
No need for any condiments.
The Pastrami had a nice peppery crust.
No need for any dipping sauce.The Gouda melts so gooda. (I know this is a cheesy line but since we are talking about cheese why the heck not)
Tuck the sides in and roll it up like a log.
Make a few vent cuts on top.
Paint some egg wash over it.
This is now ready for the oven.
Bake for 30-35 min (or until golden brown) in a preheated oven at 400 degrees.
Let it sit for 10 mins before slicing.
:-)

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Daal Makhani

Pardon my Daal
Lemony, buttery. Doesn't get better than this!

(serves 2)
(prep time 40 mins + 1 hour soaking)

You will need

Channa daal 1 cup (soaked for about 1 hour)
Green chilies 2 tsp
Garlic 1 tsp
Juice of half a lime
Butter 2 Tbs (Unsalted)
Turmeric 2/3 tsp
Cayenne pepper 2/3 tsp
Pepper 2/3 tsp
Cilantro/coriander powder 1 tsp
Cumin seeds 1/2 tsp
Salt
Oil for cooking 3 Tbs

Method
Heat some oil in a pot.
Fry the garlic and chilies for about 30 seconds or so.
Add all the spices.... fry for a few seconds.
Pour in about 1 1/2 cup of water and add the lentils.
Squeeze in lime juice.
Bring to a boil.
Cover the pot and cook over med high for about 20 mins or until the lentils are tender.
Stir in between. You might also need to add more water. The consistency should be like a thick soup.
Turn off the heat and stir in the butter.
I sprinkled some very coarse peppercorns over the top.
Ta da!
Good with Naan or plain rice. Or just on its own!
{heart}

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