Tag Archive for: World Missions
Thai Mango Sticky Rice
There is a lot to love about Thai food. Panang Curry, Spicy Basil Pork, and Papaya Salad have quickly become some of my favorite dishes. But none of them beats my absolute favorite: Mango Sticky Rice. There are many recipes out there for Mango Sticky Rice, some more garnishes or steps, but I’ve found the simple recipe is just as good and takes a fraction of the time and effort. In fact, I’m not sure I can call it a recipe because I don’t know the exact amount, but I’ve tried my best to lay it out for you here.
Equipment
- Rice Cooker (Or a steamer)
Ingredients
- 3 cups Thai Sticky Rice (Not jasmine, it won't work)
- 2 cups coconut milk
- 1/2 cup sugar
- 4 mangos yellow, sweet, juicy ones
Instructions
- Put the sticky rice in the rice cooker with water and set to glutenous rice setting. Alternate Step One: You can also wash, soak the sticky rice for 5-6 hours, and then steam the sticky rice using any form of a steamer, Thai people use steam baskets, steaming for about 15 minutes. (You see, this is why we just buy it local for $1.50!)
- Mix coconut milk with sugar in a saucepan and heat until the sugar is all absorbed into the sticky rice.
- Peel the mangoes and slice off two sides of the mango from the pit. Slice the mango into bite sized pieces. I usually do one cut lengthwise and four or five cuts widthwise.
- When the sticky rice is finished, place sticky rice and mango on a plate together. Pour the sweetened coconut milk over the sticky rice.
- Eat and then repeat step four.
Video
Mexican Tostadas
This is a common dish served at Mexican gatherings. The tostadas and toppings are usually set out in buffet style. This gives everyone a chance to create a tostada that is filled with their favorite ingredients. In this way, it appeals to many people and is a fun group meal! We often prepare them for guests and our kids all have their favorite version of a tostada that fits their taste preferences!
Ingredients
- 1 bag Mexican Tostadas
- 4 cups refried beans
- 4 cups shredded chicken
- 2 cups shredded lettuce
- 2 cups chopped tomato
- 2 cups Mexican cream
- 2 cups crumbled queso fresco
- 1 cup chopped onion and cilantro
- 2 avocados sliced
- 4 limes quartered
- 1 cup salsa
Instructions
- Prepare all ingredients
- Line up tostadas and toppings in a serving line or on a buffet.
- Place tostada on a plate. Top with desired ingredients.
- Enjoy!
Russian Chicken and Potato Pie
Ingredients
- 3 carrots grated
- 6 medium potatoes boiled and thickly sliced
- 1 1/2 lbs raw chicken or turkey breast cut into short strips
- 2 lbs white mushrooms chopped and fried in a little oil
- 6 medium onions diced and fried separately in a little oil
- 4-5 raw potatoes peeled and very thinly sliced
- 8 eggs
- 1 1/2 cups shredded cheese
- salt
Instructions
- Pre-heat the oven to 400° F. Grease a 9 x 13 baking dish.
- This is a layered casserole. In between each layer is a layer of “egg pancake”. To make an “egg pancake”: beat one egg in a cup with a fork, pour onto a hot, greased skillet and tilt the pan so the egg covers the bottom of the skillet. Do not turn over the egg.
- When the egg has cooked, carefully remove the “egg pancake” from the skillet.
- For a 9 x 13 baking dish, you will need 2 “egg pancakes” to cover each layer.
- You can be making the “egg pancakes” while you are preparing the other ingredients.
- Place the carrots in the bottom of the baking dish. Lightly salt the carrot layer. Cover the carrot layer with 2 egg pancakes.
- Place the boiled potato slices on the egg. Lightly salt. Cover the potatoes with 2 egg pancakes.
- Place the chicken or turkey on the egg. Lightly salt. Cover the chicken with 2 egg pancakes.
- Mix together the mushrooms and onions. Place the mushroom and onion mixture over the egg. Lightly salt. Cover the mushroom mixture with 2 egg pancakes.
- Place the thin potato slices on top. Stick thin potato slices vertically around the edge of the casserole and push them down so they aren’t sticking up above the top of the dish, forming a border around the casserole. Lightly salt the top of the casserole.
- Bake for 40 minutes, or until the potatoes are done. Top with shredded cheese and return to the oven until the cheese is melted and golden brown.
Notes
During the week we eat simple food like potatoes and eggs, but on the weekend we make it fancy by putting it all together in a casserole! You can also add black pepper or provincial herbs to this casserole.
Russian White Radish Salad
Ingredients
- 2 cups daikon radish sliced into thin sticks
- 2 cups ham or cooked chicken sliced into thin sticks
- 6 eggs
- 1 cup onion sliced into thin half circles
- Mayonnaise
- Salt
Instructions
- Begin by making “egg pancakes”.
- Heat a little oil in a skillet.
- Beat one or two eggs in a cup with a fork and pour the egg into the skillet.
- Tilt the skillet so the egg covers the bottom.
- Do not turn over the egg.
- When the egg is cooked, remove it carefully to a cutting board.
- You should have a stack of either 6 small “egg pancakes” or 3 larger “egg pancakes”.
- Let the eggs cool for a few minutes. Then roll up the “egg pancakes” and slice them thinly.
- Stir together the daikon radish, ham or cooked chicken, “egg pancakes” and onion.
- Add salt to taste.
- You can prepare these ingredients a couple hours ahead of time.
- Just before serving, stir in mayonnaise.
Doro Wat
Ingredients
- 10 skinless, bone-in chicken thighs/drumsticks
- 1/2 cup berbere blend
- 1/2 cup sunflower or olive oil
- 1/3 cup niter kibe (clarified spiced butter)
- 2 juice of 2 lemons
- kosher salt
- 10 eggs at room temperature
- 6 large red onions finely diced
- 2 tsp minced garlic
- 1 1/2 tsp minced fresh ginger
- 1 tbsp tomato paste
- 1/4 tsp freshly ground pepper
- 1/4 tsp freshly ground black cardamom
- 2 1/2 cups chicken stock or water
- Injera, for serving
For niter kibbeh
- 4 tbsp butter infused with garlic, ginger, onion, black pepper, oregano, fenugreek, and turmeric
For berbere blend
- 1/2 tsp fenugreek
- 1/2 cup ground dried New Mexico chiles
- 1/4 cup paprika
- 1 tbsp salt
- 1 tsp ground ginger
- 1 tsp onion powder
- 1 /2 tsp ground cardamom
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp garlic powder
- 1/8 tsp ground cloves
- 1/8 tsp ground cinnamon
- 1/8 tsp ground allspice
Instructions
- Put the chicken in a bowl and toss with the lemon juice and 1 teaspoon salt. Let stand at room temperature for 30 minutes.
- While the chicken is marinating, prepare a bowl with cold water. Bring a medium saucepan of water to a boil and salt generously, making sure there is enough water to cover the eggs by 1 inch. Carefully add the eggs, bring back to a gentle boil and cook for 10 minutes.
- Transfer the eggs to the cold water, and shake or tap gently to crack the shells. Remove the eggs from the water and, when cool to the touch, peel. Set aside.
- Put the onions in a large skillet over medium heat. Cook, stirring constantly, until the onion pieces soften and the excess water is dried.
- Add the oil and caramelize the onions until the mixture turns golden brown in color.
- Add berbere, garlic, ginger, tomato paste, black cardamom and black pepper, and cook, stirring, for 10 minutes. The berbere will have a much better flavor if cooked longer.
- Add the clarified butter (niter kibe) and continue cooking for s minutes
- Add the chicken, turning to coat well with the sauce mixture.
- Add the chicken stock/ water and bring to a simmer, cover, reduce the heat to medium low and cook at a gentle simmer until the chicken is very tender, about 40 minutes. Remove the lid, increase the heat to medium and simmer, stirring occasionally, until the liquid is reduced and the sauce is very thick, about 45 minutes.
- Remove the pan from the heat and add the eggs, turning to coat them in the sauce. Cover the pan and let rest for 5 minutes.
- To serve, place the chicken pieces and eggs on injera or serving plates, and spoon the sauce over.
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