Tag: main course
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.
Shrimp Etouffee
Shrimp Etouffee
Etouffee is another classic dish from Louisiana. This extremely rich seafood gravy has a ton of shrimp(or crawfish) that gets ladled over steamed rice.
Ingredients
- 1/4 cup onion diced
- 1/4 cup celery diced
- 1/4 cup green bell pepper diced
- 1/4 cup vegetable oil
- 1/3 cup flour
- 1 tbsp creole seasoning
- 1 1/2 cups seafood stock
- 1 stick butter
- 1 lb 26/30 ct. shrimp peeled and deveined
- 1/2 cup green onions chopped
Instructions
- Heat up the oil in a large sauté pan over medium high heat. Add in the flour and whisk continuously for 5 minutes.
- Whisk in the vegetables and 1/2 tbsp of the creole seasoning. Cook for 5 minutes.
- Set the roux of vegetables aside.
- In another sauté pan, melt half of the butter. Add in the shrimp and green onions. Cook for a minute.
- Add the shrimp to the roux along with the seafood stock, butter, and the rest of the creole seasoning. Cook for 5 minutes.
