Tag Archive for: Taste of Missions 2022

 

Thai Pork Massaman Curry

Peter Janke - East Asia mission team
Course Main Course
Cuisine Thai

Ingredients
  

  • 1 ½ LB of Pork (or Chicken or Beef)
  • 5-6 tbsp Massaman curry paste 5-6
  • 3 tbsp Thai spices
  • 3 tbsp cardamom
  • 2 bay leaves remove before serving
  • 3-4 tbsp star anise
  • 6-7 cinnamon sticks
  • 5 cup coconut milk
  • 5 potatoes
  • 3 onions
  • 1 cup peanuts
  • 8 tsp fish sauce
  • 5 + 1/2 tsp coconut sugar
  • 4 tsp tamarind juice

Instructions
 

  • Slice the potatoes, onions, and pork into large chunks, as usually for a stew.
  • Cook the pork, when it is nearly finished add in a cup of coconut milk and the curry paste and mix together.
  • Add the remaining coconut milk, the spices, the potatoes, peanuts and onions to stew.
  • Add palm sugar, fish sauce, and Tamarind juice to taste.
  • Stew the curry for about 40 minutes or until the potatoes are soft.
  • Serve with white rice.

Video

 

 

Posole Verde

Kay Ulibarri – Christ the Rock, Farmington, N.M.
Course Main Course
Cuisine Mexican, Southwest
Servings 10

Ingredients
  

  • 1 pound frozen posole or canned hominy drained
  • 3/4 lb fresh pblano chiles (about 4) seeded, deveined, and chopped
  • 1 cup chopped white onion
  • 3 garlic cloves
  • 16 fresh parsley sprigs with stems
  • 2 cups vegetable broths divided
  • 1 lime juiced (additional lime wedges for garnish)
  • 6 radishes sliced
  • fresh cilantro
  • sour cream optional

Instructions
 

  • Cook posole, covered in 1 quart unsalted water over medium low heat, stirring occasionally until soft but not mushy, about 3 hours for dried or 1 1/4 hour for frozen. Add more water as needed.
  • Meanwhile, trim one inch off the bottom stems of parsley and cilantro and discard. Roughly chop remaining leaves and stems. Puree the poblanos, onion, garlic, parsley, cilantro, and 1/2 cup broth in a blender until smooth.
  • When posole is just starting to split open, pour chile mixture over it and stir to combine. Add enough of the remaining stock to make posole soupy. Continue to simmer, uncovered, until posole is tender, adding more stock if necessary, about 45 minutes. Stir in lime juice. Serve with lime wedges, radishes, cilantro, and sour cream if desired.

 

 

Anasazi Beans & Ham

Marianne Jensen – Christ the Rock, Farmington, N.M.
Course Main Course, side
Cuisine Southwest
Servings 8

Ingredients
  

  • 2 cups dry Anasazi Beans rinsed and sorted
  • 1 large onion
  • 2 cloves garlic crushed
  • 3/4 - 1 lb bone in ham steak cubed
  • 4 ounces can diced green chiles
  • salt and pepper to taste

Instructions
 

  • Rinse dried beans and sort for stems and stones. In a large stock pot, cover beans with 3 quarts water and bring to a boil. Cook covered at a gentle boil for 1 to 1 1/2 hours or until beans begin to soften (this will happen more quickly at lower altitudes).
  • Add remaining ingredients and continue cooking for 3-4 hours or until all liquid is absorbed. Heat may be reduced from boiling once onions have softened and become transparent.
  • To avoid scorching at higher altitudes, beans may be finished in a 350 degree oven, but should be stirred every 20-30 minutes. Remove ham bone before serving.
  • Serve warm with tortillas or cornbread.

Notes

Anasazi beans are a special cultivar of pinto bean cultivated from 600 year-old seed beans found in Ancestral Pueblo ruins of the Four Corners in the early 1900's. They have a thinner skin, cook more quickly, produce less gas, and can be ordered online from Adobe Milling of Dove Creek, CO.

 

 

Bangladeshi Hilsa fish

South Asia Missionary Wife
Course Main Course
Cuisine Bangladeshi, South Asian
Servings 6

Ingredients
  

  • 1 tsp black cumin seed
  • 1/2 tsp turmeric seed
  • 2-4 green chilies
  • 1 tbsp mustard oil or veg. oil
  • salt to taste

Instructions
 

  • In a shallow pan fry fish pieces to a golden brown
  • In a pan heat 1 tbsp oil and add 1 tsp cumin seed and let it crackle
  • Add about a cup of water and 1/2 tsp turmeric and salt to taste and boil.
  • Add fish pieces, split the green chillies and add to curry.
  • Cook 2 minutes.

Notes

This is one of the most popular dishes in Bangladesh.
Hilsa (or ilish) curry is the national dish of Bangladesh, made from the Hilsa fish, and is one of the most popular traditional Bangladeshi dishes. The Hilsa fish is marinated in turmeric and chili paste, before slowly frying on a low heat and serving with a mustard gravy and rice

 

 

Venezuelan Tequeños

Rachel Hartman – Missionary Wife
Course Appetizer
Cuisine Latin American, Venezuelan
Servings 4

Ingredients
  

  • 2 cups flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 6 tbsp unsalted butter
  • 1 large egg
  • 6 tbsp cold water plus more if needed
  • 12 oz queso blanco or "cheese for frying"
  • vegetable oil for frying

Instructions
 

  • Cut butter in 1/4 inch slices.
  • Place butter slices, 2 cups flour, and baking powder in a food processor.
  • Pulse until butter is mixed in and the flour is crumbly.
  • Place mixture in a large bowl.
  • Add egg and water. Mix with a spatula to form a ball. Add water, tablespoon by tablespoon, if needed.
  • Wrap ball in plastic wrap and place in fridge for 30 minutes.
  • Take out and roll out the dough to 1/8 inch thickness, forming a 12 x 12 inch square. Slice into 3/4 inch strips.
  • Slice cheese into strips that measure 1/2 inch x 1/2 inch x 2 1/2 inches.
  • Take a strip and wrap it in a spiral around the cheese, covering all the cheese. Pinch dough to seal in cheese.
  • Heat oil in a large, deep cast iron pan or fryer. When hot (400 degrees), add the dough-wrapped cheese sticks in small batches and fry for three to five minutes, or until golden. Flip halfway through if needed.
  • Place on paper towel and continue with next batches.
  • Serve and enjoy!

Video

Notes

Tequeños are from Venezuela and are a popular dish in our city of Doral, Florida, which has many Venezuelan immigrants. Our kids love them, and they are served at parties, get togethers, church potlucks, and as appetizers.
Keyword Latin America

 

 

English Coronation Chicken

Philip Parker - member of the new WELS mission in London, England
Course Main Course
Cuisine English, European
Servings 8

Ingredients
  

  • 4 chicken breasts
  • 2-3 tsp mild curry powder
  • 2/3 cup mayonnaise
  • 1/2 cup plain yogurt or sour cream
  • 1 tbsp mango cutney or 1/2 cup fresh mango
  • 1 tsp worcestershire sauce
  • 1 celery stalk
  • 1/2 cup dried apricots
  • 1/3 cup sultanas or raisins
  • handful of fresh coriander or cilantro
  • salt to taste
  • pepper to taste
  • 1 tsp lemon juice

Instructions
 

  • Put the chicken breasts into a large pan, and boil.
  • Finely slice the celery and chop the dried apricots and mango (if using fresh rather than chutney) into small pieces.
  • Combine the mild curry powder, mayonnaise, yoghurt, mango chutney/fresh mango, Worcestershire sauce, celery, dried apricots, and raisins into a mixing bowl. Then mix in the coriander.
  • When the chicken breasts have cooked through, let them cool then chop or shed them into small pieces.
  • Combine the chicken with the mixed ingredients.
  • Add a dash of salt and pepper and the juice of ½ to 1 whole lemon to taste.
  • Refrigerate for 2 hours.
  • Serve on a bed of fresh lettuce leaves, cucumber slices and tomatoes, or enjoy as a sandwich with lettuce. It would also work well mixed with pasta as a chicken pasta salad.

Video