Tag: vegan
Chimichurri Sauce
Chimichurri Sauce
Chimichurri is a raw sauce originating from Argentina. It is used on all types of meat, fish, vegetables, and doubles as a marinade. Chimichurri’s base ingredients are parsley, cilantro, onion, garlic, red wine vinegar, and olive oil. There are a couple ways that you can prepare chimichurri. The first way is to process all of the ingredients in a food processor. This produces a a sauce with a homogenized blend. The other way is to process the herbs, onion, and garlic. Then the rest of the ingredients are stirred in. This gives the sauce a chunkier texture. Both are great. The sauce keeps for up to 2 weeks in the refrigerator.
Equipment
- food processor
Ingredients
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 medium white onion
- 4 garlic cloves
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp chili flakes
- 1/3 cup olive oil
Instructions
- Chop the onions and garlic in a food processor.
- Add in the parsley and cilantro. Process until the herbs are finely chopped. Scrape into a bowl.
- Stir in the red wine vinegar, olive oil, oregano, chili flakes, and salt.
- Store in a container in the refrigerator for up to 2 weeks.
Indonesian Iced Coffee
Indonesian Iced Coffee
Kopi lethok is an Indonesian-style coffee. It is simply coconut, instant coffee, and sugar simmered until hot. A more complex version called bajigur additionally has ginger, cinnamon, palm sugar, and palm sugar. Serve it hot or over a full cup of ice.
Ingredients
- 1 cup coconut milk
- 1 tbsp instant coffee
- 1 tbsp sugar
- ice
Instructions
- Bring all of the ingredients to a light simmer.
Spring Onion Pakora
Spring Onion Pakora
If you’ve eaten at an Indian restaurant, you most likely have had pakora of some sort. Pakora consists of the main ingredient fried in a chickpea batter and served with a green chili chutney. My favorite use of pakora is to batter spring onions. Other ingredients that can be used include cauliflower, white onions, potatoes, paneer, and even chicken.
Ingredients
- 2 cups spring onions cut into 2” pieces
- 3/4 cup chickpea flour
- 1 tbsp rice flour
- 1 tsp Kashmiri chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1/8 tsp turmeric
- 2 green chilies finely chopped
- 2 tsp sesame seeds
- 1 tsp ginger paste
- 4 tbsp water
- vegetable oil for frying
Instructions
- Mix together the chickpea flour, rice flour, and dry spices.
- Mix in the green onions, ginger paste, sesame seeds, green chilies, and water. The batter should be very thick.
- Heat up 2” of vegetable oil in a pot over medium heat. Using a cookie dropper, drop scoops of the batter into the oil, making sure not to overcrowd the pot. Fry for 3 minutes. Gently flip the pakoras and fry on the other side for 2-3 more minutes.
- Drain on paper towels.
