homemade rumchatta

Standard

Not as thick or as sweet as rumchatta
1 cup rice
5 cups water
12oz can sweetened condensed milk
1/2 TBSP vanilla extract
1/2 Tbsp powdered cinnamon
750ml bottle rum

add the rice and water to a blender
blend for 1 minutes
pour into a bowl and refrigerate overnight

The next morning strain thru a fine strainer and cheesecloth
add the remaining ingredients
chill
shake before drinking

Mapo Tofu

Standard

This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

Sauce
2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.

pressure cooker / instapot pot roast

Standard

3 lb chuck roast
1 onion diced
1/2 lb slice mushrooms
4 carrots chopped
1 can cream of mushroom soup
1 cup beef broth
1/4 cup water
1/8 cup cornstarch
3 tsp soy sauce
3 tsp fish sauce
1 bay leaf
1 Tbsp olive oil

heat the olive oil in the insta pot using the saute setting
If needed cut the roast into 2 chunks so it can lay flat
saute 5 minutes a side until well browned
remove and set aside
saute the onion for 5 minutes until browned
place the roast in the pot
add the mushrooms and carrots as well as the bay leaf
pour the beef broth,cream of mushroom soup,soy sauce and fish sauce over the meat
place the lid on the insta pot and seal
cook on the stew setting 45 minutes
allow the pressure to release naturally
remove the meat and slice across the grain
make a slurry of the cornstarch and water
add to the juice in the pot and stir until thickened (if necessary use the saute button to reheat

serves 4

zipper peas

Standard

8oz zipper peas soaked overnight. (i use presoaked peas from HEB)
4 strips bacon diced
1 onion diced
4 cups water

In a saucepan saute the bacon a couple of minutes.  add the onion and continue cooking until the bacon is crisp
add the peas and stir to coat with bacon grease
add the water and print to a boil
simmer 1 hour.
salt to taste

Lemon Mustard sauce

Standard

This makes a good sauce for pork chops but would also work with chicken or maybe fish

2 Tbsp butter
1 shallot minced
1/4 cup dijon mustard
1 cup chicken broth
2 Tbsp cream
juice of 1 lemon

melt the butter in a sauce pan
add the shallots and saute until soft 3-4 minutes
add the chicken broth and bring to a boil for 1 minute
stir in the mustard cream and lemon juice
simmer for 3 minutes until slightly thickened

Turkey barley soup with mushrooms

Standard

A hearty soup for a cold winter day

5 Quarts turkey broth. (see previous post for a recipe)
2 cups pearled barley
1 lb sliced mushrooms
10 dried shitake mushrooms
1 Tbsp garlic
4 carrots sliced
4 tbsp butter

heat 3 cups water in a saucepan until boiling.
add the dried shitakes,turn off heat and let soak 20 minutes. strain reserving soaking water
In a saute pan melt the butter
add the carrots and saute 5 minutes
add both the shitakes and the sliced mushrooms as well as the garlic and saute until the mushrooms start to brown
add the reserved mushroom water and bring to a boil.
stir up and browned bits
Pour the vegetable into the turkey broth
add the barley and stir to mix well
bring to a boil,reduce heat to a simmer and cook covered for 2 1/2 hours stirring occasionally

roasted turkey stock

Standard

its the holiday season.  you roasted a turkey for dinner and now all thats left is the carcass
dont let it go to waste,turn it into turkey stock for use as base for soup.  It takes some time but not a lot of work

1 turkey carcass plus the neck bone. If you have any bones from the drumstick and wings even better
3 onions halved,no need to peel just pull off the loose skins
2 leeks white part and 1/2 the green roughly chopped
3 carrots roughly chopped
2 bay leaves
1 Tbsp whole peppercorns
1 Tbsp dried thyme
1 Tbsp minced garlic
2 cups white wine

preheat the oven to 450
break the carcass  into managable pieces
place on a rimmed cookie sheet and roast 20 minutes
put carcass in a stock pot
spread the onions and carrots on the cookie sheet and roast 20 minute
add to the stock pot
place the cookie sheet on the stove (you will need 2 burners
add the wine and stir up browned bits
cook over medium heat for 3 minutes
pour into stock pot
add enough water to cover the carcass (i used 6 quarts)
add the remaining ingredients
bring to a boil and reduce heat to simmer
skim off any scum
simmer for 3 hours
strain the broth