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Sizzling Gambus
Sizzling Gambus
Sizzling gambus has it’s roots from Spanish tapas bars. With Spain being a major culinary influence on the Philippines, this spicy, garlicky shrimp is the perfect appetizer or even a main course that will make many a belly happy. The shrimp is served on a hot cast iron skillet or plate topped with panko breadcrumbs, giving the shrimp a nice balance in textures.
Equipment
- cast iron plate or skillet
Ingredients
- 1 lb 16/20 ct shrimp peeled and deveined; tail intact
- 2 tbsp butter
- 1 tbsp olive oil
- 1 head garlic peeled and minced
- 4 Thai chilies finely chopped
- 1/2 green bell pepper thinly sliced
- 1/2 red bell pepper thinly sliced
- 2 tbsp shaoxing cooking wine
- 1/2 cup tomato sauce
- salt and pepper to taste
- 1/4 cup panko breadcrumbs
Instructions
- Melt the butter in a sauté pan. Add the oil. Sauté the garlic and chilies for 2 minutes over medium high heat.
- Addin the bell peppers. Cook for 3 minutes.
- Add in the shrimp. Cook for 2 minutes.
- Pour in the cooking wine and cook for 1 minute.
- Add in the tomato sauce and cook for 2 more minutes.
- Transfer the shrimp to a hot cast iron skillet.
Keralan Fried Chicken
Keralan Fried Chicken
Sick of the same old fried chicken? This is a Keralan twist that will back the Colonel into a corner. When we think of food from the Indian state of Kerala, we think of two things: coconut and chilies. The chicken in this recipe is marinated in a spicy coconut milk marinade and dredged in a spicy coconut flour mix. After frying the chicken, it is garnished with fried curry leaves. You can make this chicken with bone in or boneless pieces. If you want to make this a vegan recipe, substitute the chicken with cauliflower.
Equipment
- food processor
Ingredients
- 4 large boneless skinless chicken thighs cut into 3 pieces
- 1/2 cup coconut milk
- 2 garlic cloves
- 2” ginger peeled and minced
- 2 green birds eye chili
- 4 cilantro stems
- 12 curry leaves
- 2 tsp salt
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/2 cup flour
- 1/2 cup coconut flour
- 1 tsp chili flakes
- 1 tsp onion powder
- vegetable oil for frying
Garnish
- curry leaves
Instructions
- Place the coconut milk, cilantro, garlic, chilies, and ginger in a food processor.
- Process until smooth.
- Season the chicken with salt, coriander, paprika, and garam masala.
- Pour the coconut milk marinade over the chicken. Marinate for 24 hours.
- Mix together the flours, onion powder, and chili flakes.
- Dredge the chicken in the flour. Shake off any excess and place back into the marinade.
- Dredge the chicken back into the flour.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Add chicken pieces into the oil, making sure to not overcrowd the pan.
- Fry for 4-5 minutes a side until brown snd crispy. Drain grease on a rack.
- Fry the curry leaves in the oil for 10 seconds.
Hmong Ginger Beef Patties
Hmong Ginger Beef Patties
While these might look like basic little beef patties, they are nothing short on flavor. The beef mixture is heavily seasoned with fresh garlic, ginger, lemongrass, shallots, lime leaves, cilantro, green onions, with a little heat from Thai chilies. The patties can be broiled, grilled, and even pan fried in about 15 minutes. Serve them with steamed rice and some pickled greens on the side.
Ingredients
- 2 lbs ground beef
- 2 tbsp kaffir lime leaves finely chopped
- 1 cup cilantro chopped
- 1 cup green onions chopped
- 1/4 cup ginger grated
- 4 garlic cloves minced
- 2 stalks lemongrass finely chopped
- 1 shallot finely chopped
- 2 Thai chilies finely chopped
- 1 tbsp salt
- 1 tsp mushroom seasoning
Instructions
- Mix all of the ingredients together.
- Form the beef into meatballs, then flatten into patties. Turn on your oven’s broiler. Place on a rack on a baking sheet lined in foil.
- Broil for 7-8 minutes a side.
