Showing posts with label COVID-19. Show all posts

Karamani Poriyal Recipe - Yard Long Beans Stir Fry | Chawli | Barbati Sabzi

Wednesday, August 12, 2020

Karamani Poriyal is a very traditional South Indian style stir fry, that is very healthy, nutritious and quick to make. Karamani also known as Yard Long Beans, is a very nutritious vegetable having the lowest amount of calories and highest amount of soluble and insoluble fibers making it a perfect food for weight watchers. Addition of red chilli during making the tadka is completely optional.

Serve the Karamani Poriyal with Steamed Rice and Sambar/Rasam for the weeknight meal.

Ingredients

300 grams Green Chawli Beans (Yard long beans/Karamani/Barbati) , chopped
1 teaspoon Sunflower Oil
1 teaspoon Mustard seeds
1 teaspoon White Urad Dal (Split)
1/2 teaspoon Turmeric powder (Haldi)
1/4 teaspoon Asafoetida (hing)
1 sprig Curry leaves
2 tablespoons Fresh coconut , grated
2 Dry Red Chillies
Salt , to taste

Steps:

To begin making the Karamani Poriyal (South Indian Style Yard Long Beans Stir Fry) recipe, first chop the yard long beans finely.
Grind the grated coconut along with the red chillies in a mixer to a dry mix and keep it aside.
Place the beans in a pressure cooker, add salt and 2 tablespoons water and pressure cook for two whistles. After two whistles, turn off the heat and release the pressure immediately.
Heat oil in a pan/ kadai over medium heat. Add the mustard seeds and urad dal and allow them to crackle and the dal to turn golden brown and crisp.
Add the curry leaves, asafoetida and fry for few seconds. Now add the yard long beans and the ground coconut.
Stir-fry the Karamani Poriyal for a few seconds on high heat and then turn off the heat. Check the salt and adjust to taste accordingly.
Serve the Karamani Poriyal with Steamed Rice and Sambar/Rasam for the weeknight meal.

COVID-19 Food Takeout - Fattoush

Thursday, August 6, 2020

How To Cook Steak In The Oven

Tuesday, April 28, 2020

How To Cook Steak In The Oven

Grilling isn't the only way.

By Lauren Miyashiro

Jan 6, 2020

Ethan Calabrese

Oven to 450 degree
Generously salt and pepper the steak
Sear on one side only
Flip and slip into oven
5 minutes and flip for another 5 minutes

You don't need a grill to cook a delicious cut of steak. In the realm of skirt, flank, rib-eye, and even filet mignon, your oven is just as valuable. Here's how to do it perfectly every time.

Bring your steak to room temperature.Cold meat will seize in a hot environment. Let it hang outside of the fridge for about 30 minutes while you preheat your oven. For thicker cuts of steak (like ribeye or filet mignon), 450° is your magic number. For thinner steaks, like flank and skirt, you're better off just using the broiler.
If you're using a skillet, get it HOT. This rule mostly applies to thick cuts of meat and is key for a beautifully seared and caramelized crust. If you're starting with a cold pan, the meat will turn an unappetizing shade of brownish-grey and will be totally one note in texture. You can either stick the skillet in the oven while it's preheating, or simply heat it up on the stovetop over a flame.When you're cooking something like a skirt steak under the broiler, the super hot and direct heat will be enough to achieve the same charred affect without the risk of overcooking the meat.
Season the steak generously. For real, use more salt than you think you need. Rub some olive oil onto meat, then use more salt than makes you feel comfortable. If there's anything I learned in culinary school, it's that I was tragically under-seasoning everything. Salt brings out flavor, people. Don't be shy.Also, please use freshly ground black pepper — not the kind in the little spice jar. It makes a HUGE difference.
Sear it on one side! Again, only if you're working with a big hunk of steak, sear one side in your (very hot) skillet, just until it's dark and the bottom starts to pull away, making it easy to flip. Once you turn it, it's time for the oven.
Finish it in the oven. For thicker cuts of meat, in your 450° oven, you should expect about 10 minutes. For thinner cuts of meat, under the broiler, it's about 6 minutes per side. (Flip it on the sheet pan halfway through.)
Let it rest. This is very important if you want your steak to be nice and juicy. Get too eager and slice too early, and all that flavor gets wasted on the cutting board.
Slice against the grain! One of the most common reasons for tough and chewy steak is incorrectly slicing it. Going against the grain means slicing perpendicularly to the grain of the meat.

Blistered Korean Peppers

Thursday, April 23, 2020

Kimchi Soondubu Jjigae - Kimchi Tofu Soup

This warming and comforting soondubu jjigae is made with extra soft tofu, soondubu, thinly sliced meat, kimchi and anchovy broth. It takes less than 30 minutes to prepare this bubbling pot of stew packed with robust flavors!

Ingredients

1 package 12 ounces sundubu (extra soft/silken tofu)
1/3 cup thinly sliced kimchi
3 ounces pork or beef
1 to 3 teaspoons red chili pepper flakes gochugaru- add more for a spicier stew
1 teaspoon minced garlic
1 tablespoon sesame oil use a little more if using more gochugaru
1 cup water or anchovy broth See note
2 to 3 tablespoons juice from kimchi
1/2 teaspoon saewujeot (salted shrimp) or salt to taste
pinch black pepper
1 scallion, finely chopped
1 egg - optional

For the best results, always use fully fermented kimchi to cook with. If you have some salted shrimp (saewujeot, 새우젓) leftover from making kimchi, use a little to season the stew instead of using salt. It adds a nice layer to the flavor of the soft tofu stew.

I like to use anchovy broth as a stew base, which is typical, but you can use any other broth or water.

This recipe combines kimchi and pork, a classic match. Feel free to use beef, chicken, or seafood and switch out the pork. Mushrooms are a good substitute if you don’t like meat. If you start with vegan kimchi, you can even make the stew vegan.

Soondubu jjigae is often served with a raw egg to be cracked in to the boiling hot stew at the table. The egg adds richness to the stew, but you don’t need to add an egg if you don’t want to. It’s a matter of preference.

DSC 0365 e1539715368162 - Kimchi Soondubu Jjigae (Soft Tofu Stew)

Instructions

Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat.
Stir-fry until the meat is almost cooked, 3 - 4 minutes.
Pour in water (or broth) and the juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum.
Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion just before removing the pot from the heat. If desired, crack an egg into the stew to serve while it’s still boiling hot.

Notes

Water is fine for this stew, but use anchovy broth for an extra layer of flavor.

Baguette, Pate', Cheese & Fruit Platter

Sunday, April 19, 2020

Simple Dinner - Baguette, Pate', Cheese & Fruit Platter

Sunday Lunch - Korean Feast

Crash Landing On You - Movie/TV Shows Triggering Food Cravings

Sunday, April 19, 2020

The after effects of watching any foreign show with food. Case in point - watching the Korean Soap - Crash Landing On You is everyone craving Korean food.

Synopsis[edit]

Crash Landing on You tells the story of two star crossed lovers, Yoon Se-ri (Son Ye-jin), a South Korean Chaebol heiress, and Ri Jeong-hyeok (Hyun Bin), a member of the North Korean elite and a Captain in the North Korean Special Police Force. One day while Yoon Se-ri goes for a short paragliding ride in Seoul, South Korea, a sudden tornado knocks her out and blows her off course. She awakens to find herself up a tree in a forest in the DMZ in North Korea, an area forbidden for South Koreans. There she meets Ri Jeong-hyeok, literally falling into his arms from the tree. Ri Jeong-hyeok eventually gives Yoon Se-ri shelter, and develops plans to secretly help her return to South Korea. Over time, they fall in love, despite the divide and dispute between their respective countries.

One might have expected Se-ri's disappearance to be national news in South Korea. However, Se-ri's family suppresses the news for fear it will depress the stock price of the family-controlled chaebol. In particular, Se-ri's two brothers, Se-jung and Se-hyung, are rivals to succeed their father, who just before Se-ri's disappearance had announced he planned to anoint her because his sons are incompetent. They are supported by their equally ambitious wives, Do Hye-Ji (Hwang Woo-seul-hye) and Ko Sang-a (Yoon Ji-min). In fact, Se-hyung finds out Se-ri is in the north and tries to keep her there and then to have her killed.

Se-ri's and Jeong-hyeok's story is intertwined with that of Seo Dan (Seo Ji-hye) and Gu Seung-jun (Kim Jung-hyun). Dan is the beautiful daughter of a wealthy North Korean department store owner. She has been studying cello in Russia for several years but returns so that she can marry Jeong-hyeok, to whom she is engaged through an arranged marriage and whom she has only met a few times. As she returns to Pyongyang, she crosses paths, not for the first time, with Gu Seung-jun. Gu Seung-jun, who had previously been engaged to Se-ri, has come to North Korea under the protection of corrupt North Korean officers to escape from the pursuit of Se-ri’s brother Se-hyung, under whose incompetent watch he had embezzled large amounts of money. Although their initial encounters are not promising, they too eventually fall in love.

The story follows Jeong-hyeok and Se-ri as they try to get her home. They are impeded by Cho Cheol-gang (Oh Man-seok), an evil and venal State Security officer, who a number of years ago had arranged for the murder of Jeong-hyeok's older brother, an officer who tried to expose him. The story eventually shifts to Seoul where both comedy and drama ensue for all four main characters, Se-ri’s family, and the arch-villain Cho Cheol-gang.

Almost open.

What the North Korean diet lacks in beef it makes up for with seafood. Locals enjoy the bounty with a clam bake called jogae bulgogi: Mussels and clams are laid over a bed of stones, doused in alcohol, and lit on fire. Alcohol is poured to fuel the fire until the heat forces the bivalves to open. It's an exciting and delicious tradition.