Tag: main course
Kacang Phool (Malaysian Foul Medammas)
Kacang Phool (Malaysian Foul Medammas)
Kacang phool is the Malaysian twist on Egyptian foul medammas. Fava beans are puréed and cooked with onions, garlic, and spices. The bean purée is then topped with a fried egg, jalapeños, green onions, and a light dusting of ground cumin. Crusty bread is used to scoop up the beany goodness. This dish is typically eaten for breakfast and lunch, but you could eat the hell out of this at any hour of the day. So simple, yet unbelievably tasty.
Equipment
- food processor
Ingredients
- 1 tbsp butter
- 1 can fava beans
- 1/2 large onion
- 3 garlic cloves
- 2 tbsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp curry powder
- 1/2 tsp ground fennel
- 1/2 tsp chili powder
- salt to taste
Kacang Phool Accoutrements
- fried egg
- jalapeños thinly sliced
- green onions finely chopped
- ground cumin
- crusty bread
Instructions
- Place the onion and garlic in a food processor.
- Process into a paste.
- Melt the butter in a pot over medium high heat. Sauté the onion garlic paste for 3 minutes.
- Add in the spices and cook for 1 minute.
- Purée the fava beans with it’s stock in the food processor.
- Add the puréed beans to the pot. Simmer over medium heat for 5 minutes.
Lebanese Stuffed Grape Leaves
Lebanese Stuffed Grape Leaves
I’ve been obsessed with stuffed grape leaves for a while. Many countries have their own version them: Greece with dolmades, Turkey with dolmas, and Lebanon with warak enab. They all are fairly similar with slight variations in fillings and preparation. These particular stuffed grape leaves are of the Lebanese kind. The stuffing is simply ground beef seasoned with 7 spice, cinnamon, salt, fresh parsley, plus a short grain rice. You can also use ground lamb instead of beef. The leaves are then stuffed and rolled up. You should yield about 50 stuffed grape leaves from this recipe. To cook the stuffed grape leaves, layer the bottom of a wide pot with slices of potato and tomatoes. This will keep the grape leaves from sticking to the bottom while adding flavor. Layer the grape leaves on top of the tomatoes. Then layer the second layer facing the opposite direction. Place a heaving plate on top of the leaves. This will hold them in place while cooking. Pour enough boiling water in the pot to almost completely cover the plate. Place a cover on the pot and simmer for 30 minutes over medium heat. Take off the plate. Squeeze over lemon juice. Simmer on low for 45 minutes. Take off the heat and let sit for 30 more minutes.You can serve these stuffed grape leaves as an appetizer. But after trying one, you will change your mind and eat these as your main course. While I’ve always have eaten these cold, these are eaten warm. Both ways are right.
Ingredients
- 1 lb ground beef or ground lamb
- 2 tsp 7 spice
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 1/2 cups short grain rice
- 1/2 cup parsley chopped
- 2 tbsp olive oil
- 1 jar grape leaves
- 2 medium potatoes peeled; thinly sliced
- 1 medium tomato thinly sliced
- boiling water
- 2 lemons juiced
Garnish
- lemon slices
Instructions
- Brown the ground beef in a sauté pan.
- Season with 7 spice, cinnamon, and salt.
- Mix the ground beef with the rice, parsley, and olive oil.
Stuffing the Grape Leaves
- Rinse all of the grape leaves under water. Cut the stems from each of the grape leaves.
- Place a heaping tsp of the filling in the center of the leaf, with the pointy side facing up.
- Fold up each of the sides.
- Fold in the corners.
- Roll it up. You don’t want them to be too tight, since the rice will expand during cooking.
- Roll up until all of the stuffing is used. You should yield 40-50 stuffed grape leaves.
- Slice the potatoes and tomato on a mandolin. Layer the bottom of a wide pot with them. Drizzle with olive oil and season with salt.
- Place a single layer of the grape leaves on top of the tomatoes. Drizzle with olive oil.
- Place the next layer faving the opposite direction on top of the first layer. Drizzle with more olive oil.
- Place a wide plate on top of the grape leaves. Fill the pot with boiling water; enough to almost cover the plate.
- Place a cover on the pot. Reduce the heat to medium and simmer for 30 minutes.
- Remove the plate. Squeeze the lemon juice over the grape leaves. Place the cover back on. Reduce the heat to low. Simmer for 45 minutes. Take off the heat and let sit for another 30 minutes.
Mongolian Beef
Mongolian Beef
Mongolian beef is one of the more popular Chinese American dishes on any menu. It also happens to be one of the easiest dishes you can make. It only takes 5 minutes to cook. Yes, that’s right. 5 minutes. The beef gets marinated in shaoxing cooking wine. It’s then seared for a minute per side. Then garlic, ginger, and green onions are cooked for 30 seconds. The sauce is poured in. It thickens in just seconds. Then the beef is added back in and cooked for 1 more minute.
Servings: 2
Ingredients
- 1 lb top sirloin thinly sliced
- 2 tbsp shaoxing cooking wine
- 1/2 tsp salt
- 3 tbsp cornstarch
- 1/4 cup vegetable oil
- 4 garlic cloves sliced
- 2 tsp ginger minced
- 5 green onions cut into 2” pieces; white and green parts separated
Sauce
- 1/4 cup chicken stock
- 1/4 cup light soy sauce
- 2 tsp dark soy sauce
- 1/4 cup sugar
- 2 tsp cornstarch
Instructions
- Marinate the beef with shaoxing cooking wine and salt for 15 minutes. Then coat the beef in cornstarch. Set aside.
- Mix together the sauce ingredients. Set aside.
- Heat up cooking oil in a sauté pan over medium high heat. Add in the beef in a single layer.
- Sear on one side for 1 minute without moving. Then flip on the other side and sea ffor another minute. Remove from the pan and set aside.
- Add in the garlic, ginger, and the white part of the green onions. Sauté for 30 seconds.
- Pour in the sauce ingredients. Immediately give it a stir. It will thicken very quickly.
- Add in the beef and the green part of the green onions. Cook for 1 minute. Turn off the heat.
