Alex's Recipie Menagerie

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Goong Musaman Karee (Thai Prawn Curry)

1 1/2 lb. fresh prawns
2 shallots
2 cloves garlic
1 inch knob fresh khaa (Siamese ginger)
1 inch stalk lemon grass
2 tsp. chopped coriander root
10 dried chillies
1/2 tsp. ground nutmeg
1/2 tsp. ground mace
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
2 large brown onions
oil for frying
1 oz. tamarind water
8 oz thick coconut cream
1 oz. sugar
salt to taste
freshly ground black pepper

Shell and de-vein the prawns. Finely chop the shallots, garlic, ginger and lemon grass and pound these together with the coriander root, dried chillies, lime peel, coriander seeds, cumin seeds, cardomon seeds, nutmeg, mace, cinnamon and cloves. Add a small quantity of cold water to form a smooth paste. Slice the onions. Heat the oil in a large pan, add the prawns and saute until they turn a light pink, then remove and set aside also. Add the spice paste to the oil and stir-fry for 4-5 minutes, then add the coconut cream and bring to a boil. Add the tamarind water and sugar and season to taste with salt and freshly ground black pepper. Bring back to a boil and replace the prawns and onion. Lower heat and allow to cook slowly for a further 10 minutes. Transfer to a large serving dish and garnish with fresh coriander leaves. Serve with steamed rice. Serves 4-6.

Beef Vindaloo a la Gautam's Mom

Marinate 1 lb. Beef stew pieces in a non-metal container with:
4 oz. vinegar
1 tbs. ground ginger
1 tsp. cayenne pepper
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground cardamon
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves (maybe less)

Mix well and marinate for 16-24+ hours in the refrigerator, shaking once in a while. Heat some oil, toss in the marinated meat and spices. Add 12 peppercorns and 2-3 bay leaves. Simmer gently over low heat covered for 1 - 1 1/2 hours. Serve with rice.

General Indian Vegetable Recipe

Cook vegetables in hot oil for about 10 min. (til soft), adding salt, cumin, coriander, cayenne pepper, and black pepper. Add water and steam for about 10 minutes. If you want to add other spices you can.

Potatoes in a Tomato Curry Base

Heat oil, and 1 tsp. cumin seeds, 1/2 tsp. Asafoetida (Hing in Hindi, only available at Indian groceries, but can be left out of recipe), 1 tsp. mustard seeds, 2-3 whole cloves. When mustard seeds start popping (they explode!) add chopped green pepper (optional) and cook for 1-2 min. Add 1/2 tsp. turmeric powder, quartered tomatoes (2-3), and salt. Cover on low heat for 5-10 min. Crush tomatoes to make a gravy and add cut potatoes (3 large or so), cayenne pepper, 2 tsp. of ground coriander and a little water. Cover and cook on medium for about 15-20 min. Do not stir. If tomato gravy is in danger of drying up add a little water or turn down flame. Good luck.

Belgian Waffles

3 eggs
1 3/4 cups all purpose flour
4 tsp. baking powder
2 tbs. sugar
1 1/2 cups milk
1/3 cup oil

Preheat waffle iron. Separate egg yolks and whites. Combine dry ingredients. Combine milk, oil, and yolks. Add to dry ingredients. Mix briefly until wet and lumps are small. Beat egg whites to stiff peaks in a copper bowl. Fold into batter. Make waffles.

Cranberry Relish

12 oz. fresh cranberries
1 medium orange
3/4 cup sugar

Cut orange into chunks, removing seeds. Chop cranberries and orange together in food processor, in two batches if needed. In a bowl, mix sugar with chopped ingredients.

Meatballs

olive oil
1 lb carrots
1 lb mushrooms
2 tbs garlic
1 1/2 tbs cumin, ground
2 tbs paprika
to taste hot pepper
~3 cups water
2-3 lbs meatballs, frozen
14 oz green olives, pitted, drained

In a dutch oven, heat olive oil. Fry carrots, mushrooms, garlic, cumin, paprika & pepper for a while. Add water and gentle-boil for 20-30 minutes. Add meatballs and simmer for at least 15 minutes. Add olives and simmer for 15 more minutes.

Lentils and Brown Rice

1 onion
1 lb lentils
5 1/2 cups chicken stock
1/2 can tomato paste
2 cloves garlic
1 tbs oregano
1 tbs cumin seeds
3 chiles, dried
1 bay leaf
1 1/2 cup brown rice
1 cup carrot pieces

Dice the onion. Put the onion into a 4 1/2 quart saucepan. Cook without oil over medium heat until the onion starts to burn. Meanwhile, pick over lentils to remove rocks. Cover with stock. Add tomato paste and stir until dissolved. Press (or mince) garlic into liquid. Add oregano, cumin seeds, chiles and bay leaf. Stir. Pour in lentils and rice. Add carrots. Stir. Bring to a boil. Turn heat to low, cover and cook for 40 minutes.

Roasted Potatoes or Brussels Sprouts

3 Russet potatoes
or
2 lb Brussels sprouts
2 tbs olive oil
to taste salt
to taste pepper
Preheat oven to 400F.

If using potatoes, wash and dry them. Then, slice them 1/4" thick. If using Brussels sprouts, rinse and dry. Trim ends and remove loose leaves. Halve lengthwise if desired.

Put them in a gallon-sized Ziploc bag. Add oil, salt and pepper. Shake and turn until evenly coated. Pour out into rectangular Pyrex dish and spread evenly. Bake for 45-60 minutes or until brown.

Sat Dec 31 12:47:41 2016