TRINIDAD CHICKEN STEW

 

 

This recipe inspired me when I was looking at the William Sonoma catalog few months ago introducing a Sous Chef Series: Sedesh Boodram’s Trinidad Chicken Stew and the easy recipes that sounds so delicious.

 

This is a staple recipe of the Caribbean island where Boodram grew up and a dish he remembers his mother cooking for him.

 

This simple, one-pot chicken braise derives much of its flavor from a brown-sugar caramel. Boodram says you shouldn’t be afraid of allowing the caramel to achieve a deep brown color: “Like the dark roux in gumbo, the caramel is what gives the dish its depth of flavor.”

 

Boodram prefers to use chicken thighs for this recipe rather than breasts, because they’re more flavorful and don’t dry out the way white meat might. If you like your food spicy, add a bit of Sriracha to the stew at the end.



 

 

 

 

Recipe adapted from Sedesh Boodram (William Sonoma Catalog)

 

Recipe Yield : 2 serving ( plus leftover )

 

Cook Time : 35 minutes

 

 

INGREDIENTS :

 

2 pounds chicken tights, boneless and skinless, cut into 2-inch pieces

1 large tomato, cored and finely chopped

1 medium yellow onion, finely chopped

2 medium garlic cloves, peeled and finely chopped

12 green onions, thinly sliced sliced on a bias; about 3/4 cup

1/2 large bunch cilantro, leaves and stems from 1/4 bunch finely chopped, about 3 tbsp.; plus the whole leaves from the remaining 1/4 bunch, about 1/4 cup of leaves

20 sprigs fresh thyme, leaves picked from stems and finely chopped, about 1 tbsp.

1 tbsp plus 1-1/2 tsp fine sea salt

2 tsp freshly ground black pepper

1/4 tsp sweet paprika

1/4 cup grapeseed oil

2 tbsp lightly packed light brown sugar

3 cups chicken broth

1 can (15 oz) pinto beans, drained and rinsed

4 cups cooked long-grain rice

Sriracha chili sauce, for serving

 

 

 

DIRECTIONS :

 

1. In a large mixing bowl, add the:

• chopped chicken tights
• chopped tomato
• chopped yellow onion
• chopped garlic
• 1/2 cup sliced green onions
• chopped cilantro
• chopped thyme leaves
• fine sea salt
• freshly ground black pepper
• sweet paprika

Combine all the ingredients using a wooden spoon and set aside for 10 minutes.

 

2. In a large pot set over medium heat, add the grapeseed oil . Once the oil begins to shimmer, about 

two minutes, add the light brown sugar.

 

3. Stir occasionally, until the sugar begins to bubble and turn into a dark brown caramel, 2 to 4 minutes. Remove the marinated chicken from the bowl and add it to the pot, stirring occasionally to brown the chicken, about 10 to 12 minutes.

 

4. Add the chicken broth and bring to a boil over high heat, then reduce the temperature to medium-low.

 

5. Stir in the rinsed pinto beans. Cook until the pinto beans are warmed through, about 15 minutes.

 

6. Turn off the heat and use a ladle or slotted spoon to transfer the chicken to a plate. Serve the stew over the cooked long-grain rice. Sprinkle with the whole cilantro leaves and remaining 1/4 cup of sliced green onions. Served with the Sriracha chile sauce.

 



PEPPERONI & CHEESE SCRAMBLED EGGS

Got this brilliant idea from the Food Network Magazine and my boys love it so much. It's very easy and quick to prepared. The eggs are very light and fluffy.....and the pepperoni is so crunchy and yummy.



Hereby I would like to share the recipe with you'll....ENJOY!!!!




INGREDIENTS :

1 tsp grapeseed  oil
1/4 pound beef pepperoni, peeled and thinly sliced
2 tbsp unsalted butter
6 large eggs
1/2 cup whole milk
Kosher salt and freshly ground black pepper
3/4 cup grated cheddar cheese
1 tbsp finely chopped parsley


METHODS :

1. Heat the grapeseed oil in a large nonstick skillet over medium-heat. Add the pepperoni and fry, turning as needed, until crisp around the edges, about 1 minute. Transfer to paper towels to drain; pour off the fat and wipe out the skillet.

2. Melt the butter in the skillet over medium heat. Whisk the eggs and milk in a bowl; add to the skillet and season with 1/2 tsp salt, and pepper to taste. Cook, running a rubber spatula around the edges and along the bottom to prevent the eggs from sticking, until almost set, 2 to 3 minutes.

3. Sprinkle the egg with the cheddar cheese and layer it the pepperoni. Then sprinkle with the chopped parsley, cover and removed from the heat to finish cooking, about 1 more minute.

 

 

STEAMED SWEET POTATO HUAT KUIH WITH RAISINS ( SWEET POTATO MUFFINS )

Every year when comes to the 9th day of Lunar Day ( Chinese New Year ), this is what I need to make for praying the God of Heaven ( Ti Kong ).

Huat Kuih is in Hokkien Dialect means being Prosperous. This steaming cake also similar to muffins but they are more soft and fluffy.

Today, I would like to share one of my favorite blogger recipe which I've been kept for years.


Recipe Courtesy From : Lily's Wai Sek Hong
                                      ( http://lilyng2000.blogspot.com/2006/09/tarosweet-potato-fatt-koh.html )

INGREDIENTS :

Yeast Dough:

2 tsp instant yeast
150 g luke warm water
50 g all-purpose flour


Batter:

500 g orange color sweet potatoes, steamed and mashed
400 g all-purpose flour ( remove 3 tbsp and replaced with 3 tbsp cornflour/cornstarch )
4 tbsp double action baking powder
150 g thick coconut milk / coconut cream from can
375 g sugar ( divide 200 g sugar boil with coconut milk and 175 g sugar whisk with eggs )
2 large eggs
1/4 tsp pure vanilla extract ( whisked with eggs )
1 cup raisins


METHODS :

To Make The Yeast:

1. Mix the instant yeast with the luke warm water and let it stand until frothy.

2. Then mix in the all-purpose flour and whisk until smooth. Let it rest for 30 minutes until it raised to doubles.


To Make The Huat Kuih

1. On the stove top using a small pot, cook the coconut milk and sugar until dissolved. Let it cool completely.

2. Using a blender, pureed the boiled coconut milk mixture with mashed sweet potatoes and whisked eggs mixture. Sieved the thick pureed sweet potatoes mixture into a mixing bowl by pressing it through the sieve.

3. Then add in the all-purpose flour and stir it well either with a whisk or with your hand. I used my hand in all the mixing methods and that's how I saw my Mom did before.

4. Then add in the fermented yeast dough and stir with your hand until well mixed.

5. Rest the batter for at least 3-4 hours, covered with cling wrap and a wet warm cloth until it had doubled in volume and frothy. Then add in the raisins and stir well.

6. Using a 6 muffin cup tin, lined some cupcake liners. Then using an ice-cream scoop, scoop the sweet potato batter into the lined muffin tin for almost to the rim of the cups, about 8/10.
NOTES : I top the batter until very full and the outcomes really amaze me

7. In a high boil steamer, add in 2 tbsp of vinegar. Steam the muffins in the very high heat for at least 20 minutes with a cloth covered the steamer lid to prevent any water dripping. Steamed those muffins until cooked and smile or split open.

8. Repeat the rest until the batter is finished.


NOTES FROM LILY'S
If the muffin does not smile or split open, dip a spatula into a small bowl of corn oil and then make a cross on top of the sweet potato batter that been scooped in the muffin tins.

TOFU OMELET WITH CHINESE SAUSAGE (LAP CHEUNG)

This dish is so simple and easy to make it with only 3 ingredients. I come out with this dish when my refrigerator only left with 2 eggs, Chinese sausages and a box of soft tofu. After thinking of what am I going to make from these ingredients.....suddenly I came to an idea of making a tofu omelet which I had made it before with soup. This time I'm making them with Chinese sausage and guess what???....everyone love it with steamed white rice.....yummy and I'm happy with this recipe of mine.



Hereby is the recipe I would like to share with all of you out there;


INGREDIENTS :

1 box soft tofu
2 large eggs, lightly beaten
3 links Chinese sausage (I used Lap Cheong), thinly sliced
salt and pepper to taste


DIRECTIONS :

1. Unwrap the tofu from box and wrap the tofu with a clean cloth. Place a weigh on top of the tofu and let it stand for about 20 minutes to press out excess water.

2. Unwrap and smash the tofu in a bowl. Stir in the beaten eggs and combined it well.

3. In a wok in high heat, heat about 2 tbsp vegetable oil. Pour in the tofu mixture in the heated oil and cooked about 4 minutes each on both sides until golden brown but not burn. Dish it up and set aside.

4. In the heated wok, add the Chinese sausages and stir fry until aromatic. Then add in the tofu omelet and stir fry for about 5 minutes. Dish up and served.

ROASTED POTATO SLICES WITH ROMESCO SAUCE

This would be a perfect appetizer for any occasions or parties. I make this dish for my Christmas Eve Party and all my friends were so delighted with it. You could make the Romesco Sauce up to 3 days ahead and just before using, bring it to room temperature and stir well. Romesco is a tomato-based sauce featuring nuts and spices that's ground smooth. Since the NFL Football season is coming to the end, I would recommend you'll to try this appetizer to serve your friends and family.

Recipe Courtesy from The Best of Fine Cooking-Appetizers

This recipe yields about 48 hors d'oeuvres

INGREDIENTS :

1 medium plum tomato (about 1/4 lb), cored and quartered
16 whole almonds, toasted
1 tbsp coarsely chopped jarred roasted red pepper
2 small cloves garlic
1/8 tsp cayenne
Kosher salt and freshly ground black pepper
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
3/4 lb small red potatoes (1 to 2 inches in diameter), rinsed and dried
Finely grated zest of 2 medium lemons, for garnish
1/4 cup fresh flat-leaf parsley leaves, for garnish


METHODS :

1. Position rack in the upper third of the oven and heat the oven to 450 degree Fahrenheit.

2. In a food processor, combine the tomato, almonds, roasted red pepper, garlic, cayenne, 1/4 tsp salt, and a few grinds of black pepper. Process, scraping the bowl as needed, until the mixture is somewhat smooth, about 1 minute. Add the vinegar and 1 tbsp of the olive oil and process until well incorporated. Taste and more salt if needed.

3. Trim the ends off of each potato and cut the potatoes crosswise into 1/8 to 1/4-inch slices. In a bowl, toss the potatoes with the remaining 3 tbsp olive oil and 1 tsp salt to coat well.

4. Lay the slices in a single layer on a baking sheet that been sprayed with a non-stick oil spray. Roast the potatoes, turning the slices with spatula and rotating the baking sheet halfway through roasting, until golden brown, about 20 to 30 minutes. Let cool slightly.

5. To serve, arrange the potato slices on a serving platter; blot with a paper towel if they look oily. Top each slice with a generous 1/4 tsp of romesco sauce. Garnish each with a tiny pinch of lemon zest and a parsley leaf.