Tag Archive for: World Missions
Thai Pork Massaman Curry
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
English Coronation Chicken
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 chutney 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
Venezuelan Tequeños
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.
Bangladeshi Hilsa fish
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
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