CHICKEN-CHICKPEA CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse 3 chopped tomatoes, the shallots, ginger, jalapeno, curry powder and 1 teaspoon salt in a food processor until smooth. Heat the vegetable oil in a large Dutch oven or pot over medium-high heat. Add the tomato mixture and cook, stirring often, until darkened and paste-like, 10 to 12 minutes (add water as needed if the mixture is sticking).
- Add 2 1/2 cups water to the pot and bring to a simmer. Add the chickpeas and cook, stirring often, until the sauce thickens slightly, 8 to 10 minutes.
- Stir in the chicken, okra and cilantro. Cook, stirring gently, until the okra is crisp-tender, 2 to 3 minutes. Divide among bowls and top with yogurt, more cilantro and the remaining chopped tomato. Serve with naan.
Nutrition Facts : Calories 376 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 50 milligrams, Sodium 742 milligrams, Carbohydrate 40 grams, Fiber 8 grams, Protein 24 grams
SAYUR LODEH (VEGETABLE SOUP WITH PRESSED RICE CAKES)
This vegetable soup, called sayur lodeh in Indonesian, is popular in Singapore and Malaysia, too. Make it with coconut milk, carrots, turnips, and more.
Provided by Patricia Tanumihardja
Time 35m
Yield 4 to 6 Servings
Number Of Ingredients 18
Steps:
- Rinse the rice 2 to 3 times until the water runs clear. Cook in a rice cooker if you have one (measure rice using a standard measuring cup, not a rice-cooker cup), or on the stovetop, with 2 cups of water.
- To prepare the banana leaves, gently unfold them and run one leaf under hot running water to soften. Trim off the tough outer edge with scissors. Cut a length of banana leaf-it has to be big enough to line a loaf pan and have enough overhang, about 5 to 6 inches (12 to 15 cm), to fold over and cover the top.
- Line a loaf pan with the banana leaf, shiny-side down (the side with the ridges). If it tears, just patch it with another.
- While the rice is still hot, pack it into the pan, pressing down to compress. Fold the two ends of the leaf over so they overlap in the middle. Tuck in the edges. If the leaf isn't long enough, cover the gap with another leaf.
- Leave to cool for at least 2 hours. (You can also refrigerate it to speed up the process.) If you leave it in the pan overnight, the rice will be imbued with the delicate, tea-like flavor and fragrance of the banana leaves.
- Unmold carefully and peel off the banana leaves. Slice crosswise like a bread loaf and then cut into smaller rectangles or squares.
- Make the spice paste by combining the chiles, garlic, shallots, ginger, and ground coriander in a mini food processor. Blitz to form a rough paste the texture of oatmeal.
- Swirl the oil into a medium Dutch oven or heavy-bottomed pot and set over medium heat. When shimmering hot, add the spice paste and fry until it becomes aromatic and turns a few shades darker, 2 to 4 minutes.
- Stir in the coconut milk and water. Add the chayote, turnips, carrots, green beans and tofu, and bring to a boil, adding more water to cover the vegetables if necessary. Drop in the galangal, if using, and lemongrass. Reduce the heat to a gentle simmer and cover. Simmer until the chayote and turnips are almost cooked through, 10 to 12 minutes.
- Stir in the kale, salt, pepper and sugar. Continue to simmer until the kale is just tender, 2 to 4 minutes. Taste and adjust seasoning as needed. If possible, let the soup sit for 1 to 2 hours so the flavors can meld.
- To serve, distribute Pressed Rice Cakes among 4 to 6 large shallow bowls. Pour ½ to ¾ cup (125 to 200 ml) sayur lodeh and vegetables into each bowl. Sprinkle with fried shallots and serve.
SAYUR TAUCHO
(Simular to obloh-obloh.) This vegetarian dish is full of flavour and does not need an additional side dish. But if you are a meat buff, then deep-fried chicken should make your diner complete. During colonial-Dutch reign, the Indonesian kitchen was influenced by Chinese merchant settlers who brought the black soy bean to the Indonesia. That was Fusion cooking in the bud. I don't know of many dishes with taocho-beans, accept from Java-island. It is helpful to know that the taste of green chilies and pete beans is key to this dish. Pronounciation: patai beans and timpai The taucho beans are salty enough, no need to add extra salt!
Provided by Pomona Moon
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Deep-fry: tempe and tofu golden, or to own preference.
- Sear in a pan, in the next order: onion, garlic, ginger, laos, lemongrass and chilies.
- Add coconut cream and turn the heat low.
- Add and simmer ± 10 min: peteh beans and green beans.
- Add and simmer ± 5 min: taocho, tofu, tempeh and tomato.
Nutrition Facts : Calories 301.7, Fat 15.9, SaturatedFat 10.6, Sodium 53.6, Carbohydrate 32.8, Fiber 8.5, Sugar 12.8, Protein 14.4
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