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Moo Ping (BBQ Pork Skewers)
Moo Ping (BBQ Pork Skewers)
These bbq pork skewers are just about fool proof to make. They are a great appetizer to make large quantities of at your summer grill outs. Purée all of the marinade ingredients together. Marinate the pork for 4 hours; overnight is even better. Put 2 pieces of meat on a skewer. Either broil or grill the skewers. They will only take 2 minutes a side. And that’s it. Serve with a side of sticky rice.
Equipment
- Blender or food processor
- bamboo skewers
Ingredients
- 2 lbs pork sirloin or shoulder 1/4” thick slices
- 6 garlic cloves
- 2 tbsp cilantro stems chopped
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 3 tbsp palm sugar chopped
- 1 tbsp vegetable oil
- 1/4 cup coconut milk
- 3 tbsp water
- 1/2 tsp black pepper
- 3 tbsp cornstarch
Instructions
- Purée all of the ingredients except the cornstarch in a blender or food processor.
- Marinate the pork for at least 4 hours, preferably overnight.
- Place 2 pieces of pork on a skewer. Place the skewers on a rack on a baking sheet lined in foil. Sprinkle each side with the cornstarch.
- Turn on the oven’s broiler. Make sure the rack is closest to the broiler. Broil for 2 minutes a side.
Suugo (Somali Spaghetti Sauce)
Suugo (Somali Spaghetti Sauce)
Suugo is the Somali version of spaghetti sauce. Baasta iyo suugo translates to pasta in sauce. Italy once colonized the southern part of Somalia, introducing garlic and onion to their cuisine. Suugo specifically uses red onion, green bell pepper, and beef stew meat. The addition of xawaash gives the tomato sauce a unique savory flavor. Suugo is garnished with cilantro and a squeeze of fresh lime juice. And with most Somali dishes, a banana is served on the side. Sounds weird, but it works.
Servings: 4
Ingredients
- 1/4 cup olive oil
- 1 medium red onion diced
- 1 green bell pepper diced
- 5 garlic cloves minced
- 1 1/2 lbs beef stew meat 1/2” cubes
- 2 medium tomatoes diced
- 2 tbsp tomato paste
- 2 tbsp xawaash
- 1 tsp sugar
- 1 tsp black pepper
- 1 lb spaghetti al dente
- bananas 1 per person
Garnish
- cilantro chopped
- lime juice
Instructions
- Heat up cooking oil in a large sauce pan over medium high heat. Sauté the onions and green peppers for 5 minutes. Add in the garlic and cook for 1 more minute.
- Add in the beef. Sauté for 5 minutes until browned.
- Add in the tomatoes, tomato paste, xawaash, sugar, and black pepper. Cover and simmer over medium heat for 30 minutes.
- Uncover. Season with salt.
Xawaash
Xawaash (pronounced hawaaj) is a complex spice blend used in Somali cuisine; much like berbere is used in Ethiopian cuisine. It is used in dishes such as suugar, a meat and vegetable stew, and suugo, a Somali pasta sauce. I highly recommend that you lightly dry toast the whole spices. It completely changes the flavor, making the xawaash more aromatic.
Equipment
- Spice grinder
Ingredients
Whole Spices
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 tbsp fenugreek seeds
- 1 tbsp black peppercorns
- 2 tsp green cardamom pods
- 1 tsp whole cloves
- 1 cinnamon stick
Ground Spices
- 1 tbsp ground sage
- 1 tbsp ground ginger
- 1 tbsp turmeric
- 1 tsp ground nutmeg
Instructions
- Dry toast the whole spices in a skillet over medium heat for 3 minutes.
- Grind the whole spice in a spice grinder. Mix together with the other ground spices. Store in a container for up to 3 months.
Chicken Tagine with Apricots and Chickpeas (Instant Pot)
Chicken Tagine with Apricots and Chickpeas (Instant Pot)
Tagines are a North African dish (specifically in Morocco, Algeria,and Tunisia) and the name of the clay pot it is cooked in. The cone shaped dome that is placed on top during the cooking process collects all of the condensation, allowing it to return to the dish instead of escaping. This process of cooking requires little liquid to be added. Tagines are always cooked on a low heat. If cooked on high heat, the clay pot will crack.Tagine, the dish, are savory stews consisting of some type of protein, usually chicken, lamb, or fish cooked with vegetables or fruit. Commonly used spices include cinnamon, cumin, turmeric, ginger, paprika, and saffron. Dried fruits and nuts are frequently incorporated.This particular recipe is for an Instant Pot. While you don’t generate the same flavor that you’d get from a clay tagine pot, it still turns out amazing and will take half of the cooking time.
Servings: 4
Equipment
- instant pot
Ingredients
- 1 tbsp olive oil
- 4 whole chicken legs
- 1 medium onion sliced
- 6 garlic cloves minced
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp chili flakes
- 1 tsp ground cinnamon
- 1 pinch saffron
- 2 medium tomatoes diced
- 1 cup chicken stock
- 1/2 cup dried apricots
- salt and pepper to taste
- 2 cup chickpeas
- 1/4 cup mint chopped
Instructions
- Turn the Instant Pot function to sauté on high. Heat up the cooking oil. Sear the chicken for 3 minutes a side. Remove from the pot.
- Add in the onions, garlic, and spices. Sauté for 4 minutes.
- Add in the tomatoes and apricots. Cook for a minute. Pour in the chicken stock. Scrape up the brown bits from the bottom of the pot. Bring to a simmer.
- Add the chicken back in. Season with salt and pepper. Put on the cover. Turn the function to pressure cook on high for 15 minutes. Push start.
- Release the pressure.
- Add in the chickpeas and mint.
- If you want the sauce to be thicker, stir in a slurry made of 1 tbsp of cornstarch with 1/4 cup of cold water. Simmer for a few minutes on the sauté function for a couple of minutes.
