Mom Leuang Neuang’s Famous Satay

I have no idea who Leuang Neuang is , or who’s mother she is , but , lucky for all she has a fabulous Satay recipe , courtesy of David Thompson . This recipe can be prepared with chicken or pork , both works really well and served with a chilli and shallot sauce or , more traditionally peanut sauce .

Photograph by Ashish Mahtani

 David Thompson
6 oz Pork or chicken
1/2 cup coconut cream ( I like Savoy brand)
1 tsp turmeric powder
1 tbs condensed milk
1 tbs palm sugar
pinch of white sugar
2 tbs fish sauce
a little Thai whisky – Mekong or Santip or Burbon
12 to 16 bamboo skewers , soaked in water for 1 hour

PASTE
4 tbs chopped red shallot
pinch of salt
3 tbs ground roasted peanuts
1 tbs coriander seeds , roasted
1 tsp cumin seed , roasted

SAUCE
5 to 6 long chillies , deseeded and rinsed
Pinch of salt
3 red shallots , peeled and chopped
1/2 cup white vinegar
1 to 2 tbs superfine sugar

First make the paste : gradually pound the ingredients together using a pestle and a mortar, adding one by one , until smooth ( I use a mini food processor ).
Cut meat into strips about 2 “x1” .
Mix paste with Coconut cream ,turmeric , condensed milk , both sugars , fish sauce and whisky , and work this marinade into the meat until absorbed . Put aside for a few hours .

SAUCE
Puree chillies and salt with shallots . Season with vinegar and sugar to taste: the sauce should be sweet , sour , hot and salty.
Thread 3 pieces of meat onto each bamboo skewer , pushing down tightly . Repeat until all meat is used . Grill over charcoal, sprinkling the satays with any excess marinade as they cook . Serve with a bowl of sauce on the side.

Cajun fried rice

Ever wonder what to do with leftover cooked rice? The best idea is fried rice ,ofcourse…think Chinese or for a refreshing spicy one pot meal try Cajun. This is a quick ,colorful and delicious.

Makes 5 cups

Source Cuisine.

1 cup chicken breast , cubed into 1 inch pieces

1 cup Kielbasa or andouille sausage , bias cut

1 tsp paprika

1 tsp kosher salt

1/2 tsp cayenne

1/2 tsp dried thyme leaves

8 oz large shrimp, peeled and deveined

1/2 cup yellow onion , diced

1/2 cup green bell pepper,diced

1/2 cup celery ,diced

3 cloves garlic ,minced

2 tbs low sodium chicken broth

2 tbs dry sherry

2 tbs fresh lemon juice

Several dashes Tobasco sauce

1/2 cup diced Roma tomatoes (about 2)

2 cups cooked ,cold white rice

 

4 scallions ,bias cut

1/4 cup chopped fresh parsley.

Toss chicken and sausage with paprika ,salt , cayenne and thyme. Heat 1 tbs oil in a 14 inch non stick skillet over high heat. Add meats and stir fry 5 minutes.Add shrimp and cook about 2 more minutes, until just pink.Remove meats and shrimp ,set aside.

Add 1 tbs oil to skillet and stir fry onion, green pepper , celery and garlic until soft , about 3 minutes. DO NOT OVERCOOK . Stir constantly to prevent scorching.

Pour in  chicken broth ,sherry , lemon juice and tobasco, stir to coat and simmer for 2 minutes . Add diced tomatoes , reserved meat and shrimp (plus accumulated juices) and salt to taste. Stir to combine.

Stir in rice and scallions; continue to stir fry until rice is warmed through, about 2 more minutes ,careful not to overcook the shrimp.

Transfer to a serving platter. Garnish with parsley and serve.

Vegan Red Velvet cake

If there were a buffet of vegan cakes to choose from , I would surely pick the red velvet cake first . With its vibrant red color to the tender crumb from the buttermilk , and , ofcourse the , cream cheese frosting , I can think of no other cake I’d rather start with .

Kelly Rudnicki

Yield one 13 x9 inch cake

1  1/2 sticks dairy free margarine

1  1/2 cups granulated sugar

1 cup dairy free buttermilk ( 1 cup soy or rice milk mixed with 1 tbs white vinegar , let sit 5 to 10 minutes )

1/2 cup silken tofu

1 tbs vinegar

1  1/2 tsp vanilla extract

2 -3 tbs  red food coloring

2  1/4 cups unbleached  all purpose flour

1  1/2 tsp baking soda

1/4 tsp salt

3 tbs cocoa powder

Preheat oven to 350*F and spray a 13 x9 inch glass baking dish with dairy free baking spray . Set aside.

In a bowl of a stand mixer fitted with the paddle attachment , cream together the dairy free margarine and sugar until light and fluffy . In a large glass measuring cup , mix together the dairy free buttermilk , silken tofu , vinegar , vanilla and red food coloring with a wire whisk until combined . Add to margarine and beat on low until throughly incorporated .

In a medium seperate bowl , combine flour , baking soda , salt and cocoa powder with a wire whisk . Add this mixture to the margarine -buttermilk mixture and stir on low until slightly combined . Scrape down the sides of the bowl and increase the mixer speed to medium high . Beat for about 2 minutes , making sure the red food coloring is evenly distributed throughout the batter .

Pour the batter into the prepared dish and bake for 30 to 35 minutes , or until a toothpick tester comes out clean . Cool completely in the dish on a wire rack .

Frost with dairy free cream cheese frosting , if desired .

Red Velvet Cake

Vegan Emerald Isle Coffee Cake

There is something so comforting about the warmth of cinnamon in coffee cake . This is my sunday afternoon treat , along with a steaming cup of tea , sitting with my husband on a lazy sunday afternoon ….ah happy times . This simple vegan cake is moist and delicious from Kelly Rudnicki , a trusted name in all things vegan .

Kelly Rudnicki

Yield : 1 cake

Photograph by Rahul Mahtani

1/2 cup dairy free margarine , ( I really like Earth Balance )

1 cup granulated sugar

2 Tbs water

1 cup dairy free sour cream

1 tsp vanilla extract ( Neilsen Massy is my choice )

2 cups unbleached all purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 recipe cinnamon filling

confectioners’ sugar for dusting

CINNAMON FILLING

1/3 cup brown sugar

1/4 cup granulated sugar

1 tsp ground cinnamon

In a small bowl . combine all ingredients , mix well.

CAKE

In the bowl of a stand mixer fitted with the paddle attachment, combine the margarine and sugar until light and fluffy . Add water , dairy free sour cream , and vanilla . Beat well.

Preheat oven to 350*F , and spray a bundt pan with dairy free baking spray . In a medium bowl , combine the flour , baking powder , baking soda , and salt with a wire whisk . Add the flour mixture to the margarine mixture , and beat well .Pour half of the batter into the prepared pan , and sprinkle the batter base with half the prepared recipe of cinnamon filling . Add the remaining batter and top with the remaining cinnamon filling . Bake for 40 to 50 minutes , or until an inserted cake tester comes out clean . Cool completely , turn onto a serving platter , and dust with confectioners’ sugar.

Spaghetti Carbonara

Spagetti Carbonara is almost like the cook’s magic trick . Whenever I am rushed for dinner this with a simple salad and viola , dinner’s on . The thing about Carbonara is simplicity is its charm . A silky ,eggy sauce , with or without bacon ….just delicous !

Tyler Florence

Photograph by Rahul Mahtani

Serves 4

Kosher salt

Extra Virgin Oil

8 bacon slices , cut crosswise into thin strips

1 onion chopped

4 large eggs

6 TBS heavy cream

1/4 cup freshly grated Parmigiano -Reggiano cheese

1 lb spaghetti

cracked black pepper

1/4 cup chopped fresh flat leaf parsley

Bring a big pot of salted water to a boil for the spaghetti.

Heat olive oil in a skillet over medium heat . Add the onion and bacon and cook 7 to 8 minutes , until the onion is caramelized and the bacon is crisp . While that’s going , crack the eggs into a big serving bowl . Add the cream and cheese and whisk . Scrape the bacon and onion into the bowl along with the cooking fat .

By now the pasta water has come to a boil . Throw in the spaghetti and give it a stir to seperate the strands ; cook 8 to 9 minutes , until al dente . Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs . Then drain the spaghetti , add it to the bowl , and give everything a toss . Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes .

Remove the pate , toss in some salt and some cracked black pepper and the parsley , and boom , you’ve got spaghetti Carbonara !

Pan Fried Lamb Chops with Harissa

Lamb chops are a favorite in my family and I am always looking for new ways to shine light on gamy tasing meat . Harissa , is a spicy  Middle Eastern condiment which , in this interpretaion includes store bought roasted red peppers , just a delicious addition . I always keep this sauce on hand to serve with other grilled meats and vegetables .

Tyler Florence

Photograph by Rahul Mahtani

Serves 4

HARISSA

1tsp cumin seeds

1 tsp coriander seeds

1 tsp caraway seeds

1 small jar roasted red bell peppers , drained

2 garlic cloves

3 small fresh red chiles , chopped

1 tsp kosher salt

3 TBS extra virgin olive oil

Juice of 1 lemon

4 TBS extra virgin olive oil

12 fat lamb chops

Kosher salt and freshly ground pepper

HARISSA

Gather the cumin , coriander and caraway in a small skillet and toast over low heat until fragrant . Then grind to a powder in a spice mill or clean coffee grinder . Put the roasted bell peppers into a food processor along with the ground spices , garlic , chiles , salt , olive oil and lemon juice and pulse to puree.

When ready to eat , heat 2 TBS olive oil in each of 2 large skillets over medium heat . Sprinkle the chops on both sides with salt and pepper . Put the chops in the pan and sear for about 2 minutes on each side to brown . Serve chops with the Harissa.

Buttermilk Scones

These scones from John Baricelli’s wife , Veronica have the perfect balance of sweet and savory . They are light and flakey , so ideal for tea time or a sandwich . Luckily for me , they do not contain eggs , and I have not tested them substituting butter for something like Earth Balance , so I am not sure if they would be suitable for vegans . Once the dough is prepared , they are easy to freeze just before baking . Place them on a baking tray , well covered with plasic wrap into the freezer , once frozen the scones maybe stacken in a resealable freezer bag and frozen up to 1 month . Follow the baking instructions when ready to bake , do not thaw please !

John Barricelli

Makes 12

2 cups all purpose flour, plus more for dusting

2 TBS sugar

1 TBS baking powder

1 tsp coarse salt

1/2 tsp baking soda

6 Tbs ( 3/4 stick ) cold unsalted butter , cut into small pieces

3/4 cup buttermilk

Line a baking sheet with parchment paper ;set aside

In a large bowl , whisk together the flour , sugar , baking powder , salt and baking soda.

Work butter into dry ingredients with your fingers until the mixture resembles coarse crumbs . Add  1/2 cup of buttermilk and fold with a rubber scraper or your hands until the buttermilk has been absorbed . Then continue adding buttermilk , 1 tbs at a time , just until the dough comes together and there are no dry patches .

Turn out the dough onto a lightly floured surface . Divide the dough into 2 balls and pat each ball into a 7 inch disk , 3/4 to 1 inch thick . Use a bench scraper or a sharp knife , cut each disk into 6 equal wedges . Place the wedges on the prepared baking sheet and chill for 1 hour .

Set the oven rack in the middle position and preheat the oven to 400 *F.

Bake , rotating the baking sheet about  2/3   of the way through , until the scones are puffed and golden brown and the bottoms are lightly browned , 16 to 20 minutes .

Cool on the baking sheet on a wire rack for 10 minutes . Using a metal spatula , transfer to a rack to cool.

Moroccan Vegetarian chilli

This dish will have you salivating while the heady aromas waft from the pot on your kitchen stove . The warm spices in this dish just keep you wanting more . Funny ,on a real fall day , like today , I could certainly go for a hot bowl of this delicious , heart warming chili .

Williams Sonoma

Serves 6

4 large ancho chilies

3 cups water

4 large whole garlic cloves , plus 6 large cloves , sliced

1 yellow onion , chopped

1  1/2 tsp turmeric powder

1  1/2 tsp ground cinnamon

1  1/2 tsp ground cumin

1  1/2 tsp ground coriander

1 can ( 28  oz ) chopped tomatoes

1 butternut squash , 1  1/4 lb , halved , seeded , peeled and cut into 1/2 inch cubes .

2 cans chickpeas

2 Zuchini cut into 1/2 inch dice

1/3 cup sliced dried apricots

1/3 cup sliced pitted prunes

In a saucepan, combine the chillies and water and bring to a boil. Remove from the heat. Cover and let stand for 15 minutes. Using tongs or a slotted spoon, transfer the chillies to a work surface. Preserve the liquid. Discard the stems and seeds from the chillies. In a food processor or a blender, combine the chillies with the whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.

Heat a heavy pot over medium heat. Coat the pot with a bit of olive oil. Add the onion, sliced garlic cloves, turmeric, cinnamon, cumin, and corriander. Saute until the onion and garlic have softened. About 5 minutes. Stir in the tomatoes and their juices, butternut squash and the chillie puree. Cover and simmer, stirring occassionally until the squash is just tender, about 25 minutes.

Stir in the chick peas with their liquid, the zucchini, dried apricots and prunes. Simmer, uncovered, until all the squashes are tender, about 15 minute more. Transfer to a warm serving dish and serve hot.

Stir fried Bean Curd with Asian greens

Being vegan  is terrific when you can eat this way . The bean curd or tofu is stirfried lightly for a slight crunch , it then sits on a bed of bok choy ( a type of chinese cabbage ) ans broccoli , two vegetables so densely nutritious , you can feel terrific about what you have just eaten . Forget take out when you can have this dish on your table in mere minutes  with no added MSG or clumpy cornstarch .

Sanjeev Kapoor

1/2 lb bean curd ( tofu ) cut into 3/4 inch cubes

2 Tbs oil

salt to taste

2 inches ginger , grated

1/2 tsp freshly ground black pepper

1 tbs lemon juice

1/2 medium broccoli , seperated into florets and blanched

4 Chinese cabbages ( bok choy ) roughly cut

4 to 5 cabbage leaves , shredded

10 garlic cloves , chopped

1 Tbs soy sauce

Heat one tablespoon of oil in a pan ; add the bean curd and stir fry for 3 to 4 minutes over medium heat . Sprinkle the salt , grated ginger , black pepper and lemon juice .

Heat the remaining oil in another pan . Add the broccoli florets , bok choy and cabbage and saute for 2 minutes . Sprinkle a little water . Add the garlic , soy sauce and a little more water and cook till the vegetables soften slightly .

Transfer the greens to a serving plate . Place the bean curd on top and serve hot .

Eggless chocolate mud pudding

This is my run to comfort chocolate dessert . it is warm and chocolatey gooey . To the eye as the dessert is taken out of the oven it looks like a well risen chocolate cake , but , when cut into , there emerges two seperate layers , “The pudding will seperate into two layer ;a gooey chocolate sauce topped with a light chocolate sponge . Needless to say , serve warm .

Sanjeev Kapoor

Serves 4

5  TBS cocoa powder

2 TBS unsalted butter

1/2 cup dark brown sugar

2 cups milk

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp  ground cinnamon

Preheat oven to 350 *F. Lightly grease a 4 inch deep glass dish or loaf  pan .

Place the butter , half the sugar and half the milk in a pan and heat gently , stirring from time to time, until the butter has melted and all the sugar has dissolved .Remove from heat .

Sift the flour , baking powder , cinnamon powder and one tablespoon of cocoa powder together into the pan and stir well to mix. Pour the mixture into the greased pan and level the surface .

 Stir the remaining sugar and cocoa powder into a seperate bowl and mix well . Sprinkle the mixture over the pudding mixture in the dish . Pour the remaining milk over the pudding mixture.

Bake for fifty minutes or until the sponge has risen to the top and is firm to the touch . The pudding will seperate into two layers : a gooey chocolate sauce topped with a light chocolate sponge . Serve hot .