Tag: main course
Moambe Chicken
Moambe Chicken
This is the first Congolese recipe on stonedsoup.net! Moambe chicken is the national dish of both Democratic Republic of Congo(formerly Zaire) and the Republic of Congo. Moambe is a tomato based sauce with peanut butter mixed in. Chicken pieces get seared, then simmered in the sauce until cooked through. Serve the stewed chicken with rice and fried plantains.
Servings: 4
Ingredients
- 3 lbs bone in chicken thighs
- 6 tbsp peanut oil
- 1 large onion diced
- 2 tomatoes diced
- 6 oz tomato paste
- 4 garlic cloves minced
- 3 green onions minced
- 1 tbsp ginger grated
- 1 tsp chili flakes
- 1 cup water
- 1/2 cup peanut butter
- salt to taste
Instructions
- Heat up 4 tbsp of cooking oil in a Dutch oven over medium high heat. Brown the chicken for 5-6 minutes a side. Remove from the pot.
- Add in the remaining oil and sauté the onions for 5 minutes.
- Add in the tomatoes, green onion, garlic, ginger, and chili flakes. Cook for 5 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the water. Season with salt. Add the chicken back in. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 20 minutes.
- Mix 1 cup of the sauce with the peanut butter.
- Mix the peanut butter sauce back into the pot.
- Simmer for 10 more minutes, uncovered.
Shrimp and Chili Paste Stir Fry
Shrimp and Chili Paste Stir Fry
It’s getting to be that time of the year where I have an excessive amount of basil in my garden and it needs to be used up sooner than later. Here is the perfect recipe to use that basil. This shrimp and chili paste stir fry is unbelievably flavorful and ready in 10 minutes with prep work and cooking time.
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 3 red bird’s eye chilies finely minced
- 1 lb 16/20 ct shrimp peeled and deveined; tails removed
- 1 1/2 cups asparagus cut into 2” pieces
- 1/2 medium white onion thinly sliced
- 1 tsp sugar
- 1 1/2 cups Thai basil
Sauce
- 2 tbsp thai chili paste
- 2 tbsp chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp fish sauce
Instructions
- Mix together the sauce ingredients. Set aside.
- Heat up cooking oil in a sauté pan or wok over medium high heat. Sauté the garlic and chilies for 1 minute.
- Add in the shrimp in a single layer on top of the garlic and chilies.
- Pour in the sauce. Add in the asparagus, onion, and sugar. Stir fry for 3 minutes.
- Turn off the heat and stir in the Thai basil.
Roast Suckling Pig
Roast Suckling Pig
I started stonedsoup.net back in March of 2019. 2 1/2 years later, we’ve reached recipe #1000. I wanted to do something extravagant for this milestone. What’s more extravagant then a suckling pig? Just about nothing. Suckling pigs are typically slaughtered between 2-6 weeks old. The high amount of collagen in a suckling pig makes the meat rich and tender while it’s encased in it’s crispy skin.Suckling pigs in Chinese culture is a prized delicacy. It is served at weddings, large parties, as well as the celebration of a baby’s first month of life. The pig gets roasted until the skin is golden brown and crispy. Then the entire pig is cut with a cleaver into 2” pieces with the skin attached. It is served with the same type of pancakes you eat with Peking duck, plus hoisin sauce and green onions. While still being on the bone, the meat is so tender that it just slides right off.
Equipment
- Spice grinder
- foil
- roasting pan with rack
- cleaver
Ingredients
- 1 suckling pig 8-10lbs
- 2 tbsp coarse ground salt
- 1 tbsp 5 spice powder
- 1 tbsp fennel seeds
- 1 tbsp Sichuan peppercorns
Accompaniments
- Peking duck pancakes
- green onions
- hoisin sauce
Instructions
- Dry toast the fennel seeds and Sichuan peppercorns in a small skillet over medium heat for 2-3 minutes.
- Grind the fennel and peppercorns in a spice grinder. Mix together with the 5 spice powder and salt.
- Rub the entire inside cavity of the suckling pig.
- Place the pig on a rack upright. Set in the refrigerator overnight to allow the skin to dry out.
- Preheat the oven to 450 degrees. Place the pig on a rack on a baking sheet lined in foil. Wrap the pig’s ears and nose in foil so they don’t burn during the roasting process.
- Toast the pig for 30 minutes. Turn the oven temp down to 350 degrees and roast for 90 minutes. Let rest for 15 minutes before carving.
Carving the Suckling Pig
- Cut off the pig’s head and feet with a cleaver. The pig will be tender enough to almost pull the feet off.
- Cut off the pig’s thighs. Using the cleaver, split the pork down the center of the spine. Chop each side of the body horizontally, then cross cut to get 2” pieces of the suckling pig.
