Archive for the ‘Ethnic’ Category

Buttercream and Cheese Asian Sweet Bun

February 28, 2013

Butter Cream/Cheese Sweet Bun from Satay-2-Go by aharste
Butter Cream/Cheese Sweet Bun from Satay-2-Go, a photo by aharste on Flickr.

I’ve raved before on this blog about how much I love Corrina’s curry puffs and buns from Satay-2-Go in Apple Valley. She makes some of the best Asian pastries you will ever taste! They are baked from scratch every morning.

This morning I was in the area so I stopped by to pick up some pork bbq buns and chicken curry puffs for dinner. They have a deal when you buy 10 buns you get one free, so I asked the woman at the counter to give me her favorite sweet bun as the bonus.

She gave me this buttercream and cheese sweet bun, still warm from the oven. As I was driving away I took a bite, and it was so good that I stopped the car and ran back in to tell them how delicious it was.

A pillowy soft, light-as-air bun topped with a sprinkle of cheddar cheese is sliced horizontally and spread with silky vanilla buttercream. And I mean real buttercream! This was honestly better than a slice of cake, which is pretty much my favorite food.

Her pastries are available daily until they’re gone and if you arrive around 11 a.m. they should still be warm from the oven.

Quick chorizo tacos

June 6, 2012

taco by aharste

Slice or crumble 12 ounces of chorizo. Brown well over medium-high heat. Drain. Warm some corn tortillas and serve with your favorite condiments. In this case it was diced tomatoes, avocado and  ricotta salata, and salsa.

Dinner in under 15 minutes? Done!

Peanut Noodles with Tofu & Chicken

March 17, 2012

peanut noodles with tofu & chicken

This is a great way to use leftover chicken or pasta. If you don’t want to fry the tofu, you can add it to the sauce with the chicken to heat it up. Of course, this tastes even better the second day.

Ingredients:
1 Rotisserie Chicken Or 2 Cups Leftover Chicken Breast
1 carton Firm Tofu, drained
Vegetable Oil For Frying
8 ounces Spaghetti, cooked al dente & drained

Peanut Butter Sauce:
⅛ cup Regular Soy Sayce
½ Tbsp Dark Soy Sauce
⅛ cup Natural Peanut Butter
1 Tbsp Rice Wine Vinegar
1 Tbsp Light Brown Sugar
½ tsp Red Pepper Flakes Or Chili Oil
2 ½ Tbsp Chicken Stock
Chopped Peanuts, optional
Green Onions, thinly sliced

Make the sauce: Combine all the sauce ingredients in a blender and puree for about 20 -30 seconds. Transfer the sauce to a small saucepan and heat it until hot and then keep warm over low heat while you’re preparing the rest of the ingredients.

Slice the block of tofu in half, horizontally. Then cut each slab into 16 triangles. Blot with paper towels. Deep fry (360 degrees) or shallow fry (medium-high heat) the tofu until golden and crisp. Drain on paper towels.

Remove the breasts from the rotisserie chicken. Discard the skin and cut the breasts into small bite size pieces. Reserve the rest of the chicken for another use. Add the chicken to the warm sauce.

If you’re using leftover spaghetti, reheat it gently in the microwave.

In a large bowl, combine the spaghetti, tofu, sauce and chicken and combine well. Garnish with chopped peanuts and green onions, if desired.

September 2011 Daring Bakers’ Challenge: Croissants

September 27, 2011

Croissant

The Daring Bakers go retro this month! Thanks to one of our very talented non-blogging members, Sarah, the Daring Bakers were challenged to make Croissants using a recipe from the Queen of French Cooking, none other than Julia Child!

Download a pdf of the challenge.


Croissants are made from a laminated dough, which is made by wrapping dough around a layer of chilled butter and then rolling, folding, and chilling, and then repeating the process. Each roll and fold is called a “turn.” This creates the flaky texture found in pastries like Danish and puff pastry. The more times you turn your dough, the more layers you have. It’s not a difficult process, but the chilling between turns takes a lot of time.

The recipe provided for this month’s challenge is from “Mastering the Art of French Cooking, Volume Two” by Julia Child. Since I’ve made croissants before, I chose to mash this recipe up a bit with techniques I learned when I made croissants from Julia’s more recent book, “Baking with Julia.”

Just like for our candy making challenge last month, a marble slab comes in handy for keeping the butter and dough cold.

I strayed from Mastering the Art of French cooking in a couple of ways:

  • I doubled the butter and mixed it with 1 Tbsp. of flour in a KitchenAid mixer. Then I formed it into a log and wrapped it in plastic wrap to chill, before rolling it out between two layers of waxed paper. Rolling the dough between the waxed paper makes it easier to move it back to the refrigerator for additional chilling, if necessary.
  • When I rolled out the dough to cut and form the croissants, I trimmed off the uneven edges. I used these scraps to make small balls of dough. I placed one at the wide end of each croissant and then rolled the ball up inside the croissant. It gives the croissant a nice fat, fluffy belly.

Since making croissants is so time consuming, you need to plan accordingly if you want fresh croissants with a meal. I planned it right and made my favorite meal of breakfast at 8 pm: Scrambled eggs, sausage, and croissants with strawberry jam. Breakfast is always better at night.

Indian-Spiced Loose Meat Sandwiches

February 9, 2011

This sandwich filling started as a recipe for keema sookh from one of my favorite food blogs, Tigers & Strawberries.  I can’t remember why I ended up turning it into a sandwich filling, but we loved it.  Although it’s a little more work than sloppy joes, it’s a nice change of pace, flavored with the warm spices of Indian cuisine.

Indian-Spiced Loose Meat Sandwiches

4 cloves garlic
1 1″ cube fresh ginger
2 tsp. cumin seeds
2 tsp. coriander seeds
1/4 tsp. cardamom seeds
1 tsp. black peppercorns
1/2 teaspoon red pepper flakes
1 medium onion, thinly sliced
1 teaspoon salt
2 Tbsp. vegetable oil or ghee
1 pound ground beef
1/2 cup milk
1 Tbsp. sweet paprika
1 Tbsp. turmeric
water as needed
6 sandwich buns
tzatziki cucumber yogurt dip

Grind the dry spices using a coffee grinder that you only use for grinding spices.  Add the ground spices, garlic, ginger, and a couple of tablespoons of water to a blender jar and puree. You can also use a mortar and pestle to grind the garlic and ginger at the same time as the dry spices.

Heat a skillet over medium heat, add oil or ghee. When the oil is hot, add the onions, and cook, stirring, until they are a dark reddish brown. Be sure to keep stirring so that they don’t burn.  When they are golden brown add the salt and keep cooking until the onions are deeply browned.

Once the onions are brown, add the contents of the blender and cook in the oil for about a minute. Add the ground beef and the milk, breaking up the meat until it all begins to fall apart and brown. Add the paprika and turmeric and cook until the milk is evaporated. Now add about 1/2 cup of water and continue cooking for twenty minutes, adding additional water if needed to keep it from boiling dry.

After 20 minutes and the water is completely cooked away, add salt to taste.  Serve on buns spread with tzatziki.


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