The Steaming Wok

Archives for August 2015

Sri Lankan Green Jackfruit Curry

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Although jackfruit is not that common in North American groceries, it is definitely worth seeking out.  This fruit originally from Southern India is now grown widely throughout Southeast Asia and is the largest tree-borne fruit, reaching up to 80 lbs!   Don’t fear, however, you won’t have to tackle an 80 lb beast to make this delicious meat-less curry.  In fact, I would wager that you won’t even miss the meat since unripe jackfruit when cooked has the texture of meat.  Although durian has the reputation for being the king of fruits, I think ripe jackfruit could be a close contender.  The flesh when ripe turns a bright golden yellow and is intensely sweet, however, the smell always reminded me of rotting onions.   The unripe or green fruit itself is very mellow and will absorb the flavor of whatever it is cooked in.  In this recipe I chose to do a Sri Lankan style curry, but jackfruit works equally well with Malaysian curry powder or could be substituted in your favorite Thai curry.  Cans of unripe or green jackfruit are also easily found in Asian grocery stores.  Look for the jackfruit packed in brine.  I prefer Asia’s Best brand.

Sri Lankan Green Jackfruit Curry

Ingredients:

6 – 20 ounce cans of green jackfruit

2 onions, minced

4 red finger hot chilis, minced

10 cloves garlic, minced

4 inch knob of ginger, minced

2 sprigs of curry leaves

4 tsp chili powder

2 tsp turmeric powder

6 tsp curry powder

8 green cardamom pods

8 whole cloves

1 2 inch cinnamon stick

2 cans of coconut milk

salt to taste

Recipe:

1. Heat a few tablespoons of oil in a large pan and fry the onions, chilis, garlic, ginger, and curry leaves until they start to soften and become fragrant.

2. Add all of your spices and fry with the onion mixture until the mixture becomes fragrant.

3. Add your drained jackfruit and coconut milk and simmer over low heat.  If you don’t have enough liquid to cover all of the jackfruit, add a little more coconut milk or water.  I think it tastes best if you allow it to simmer for a few hours over very low heat.  Be careful though not to let it burn. Another option is to pour it into your slow cooker at this point to continue cooking.

Homemade Sriracha

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I’m smitten.  Ok, yes, normally I would reserve that terminology for a person, maybe even a favorite pet, but this experiment making sriracha sauce in my own kitchen will likely change the way I cook.  I’m already planning on experimenting with making my own XO sauce, worcestershire, even soy.  I’m not sure why it should have been so surprising that freshly made chili sauce would be so good since I would gladly spend an hour pounding ingredients for a fresh curry past, but I figured that since Sriracha had achieved such a cult status among foodies, it would be silly to even try to replicate.  I admit, I took a few liberties while making this and did deviate from the ingredients of the original, but this is a recipe that I can see myself making weekly.  The best part about it is that you can easily customize.  If you are a garlic fiend, add more.  The same with the fish sauce.  Though this does make quite a bit, you can easily cut the recipe in half, however, it lasts at least a week and I think you are going to like it so much that you won’t have a problem using it all up. Trust me.

 

Recipe for Sriracha

Ingredients:

1 lb red finger hot chili peppers (if you like a hotter sauce, experiment with thai red chili peppers, though you may want to use a cup instead)

8 cloves of garlic

3 – 8 ounce cans of tomato sauce

2 Tb fish sauce

6 Tb rice vinegar

6 Tb sugar

Directions:

1. Remove stems from the peppers and rinse them clean.  Chop roughly and place in a blender.

2. Add garlic, tomato sauce, fish sauce, vinegar, and sugar.

3. Pulse in the blender until you get a smooth sauce.  Store in a clean container in the refrigerator for up to a week.

It’s that simple!

It’s that

Pork Adobo with Coconut Milk

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I’m a vinegar fiend.  I put it in everything. Just a touch of acidity makes other flavors pop.  In fact, before reaching for the salt shaker, try adding a drop or two of vinegar or lemon juice.  I think you might be surprised at how it transforms the dish.  Adobo has become my go to dish when I don’t have much time to cook and just want to make something comforting and fast.  Though I never did get a chance to try adobo while I was in the Philippines, I think this is a pretty good rendition.  You don’t have to just do this with pork, it works equally well with beef or chicken.  In fact, I usually do this with chicken wings or chicken thighs.  The coconut milk is also optional.  I like it with the pork because it does add a layer of richness that tones down some of the acidity from the vinegar.  I also suggest that you try finding palm or cane vinegar from the Philippines, I think it is especially suited for this, though you can also use rice vinegar or apple cider vinegar.

 

Recipe:

2-3 lbs pork spare ribs cut into 2 inch segments (ask your butcher or meat department

oil

handful of garlic cloves ( I don’t measure here, I think the more the better for this dish)

1 Tb whole black peppercorns

3-4 bay leaves

1 cup palm vinegar (you can substitute other vinegar here)

1/2 cup soy sauce

1 cup coconut milk

1. Rinse your ribs and pat dry.  Heat some oil in a large pan, and brown the meat.  You can skip this step, but I think it adds some nice color and the carmelization improves the flavor.

2. Once nicely browned, add your garlic, peppercorns, and bay leaves.

3. Add vinegar, soy, and coconut milk.  Make sure that the ribs are fully submerged.  If not, add a little water.

4. Simmer this mixture at low heat for ~45 minutes to an hour or until the meat is tender.  Serve with some steaming white rice.

Sichuan Silken Tofu

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One of the things I miss about China is the plethora of savory breakfast options from soups to dumplings to this spicy tofu that has the perfect mix of spicy, sour, and sweet flavors.  As if this wasn’t enough, it is also a mix of textures with crunch from fried wonton skins and peanuts, to the silky smoothness of the tofu.  Fresh cilantro and green onions brighten everything up and just seem to draw everything together.  Though this looks like a lot of ingredients, it is actually quite easy to throw together and you can modify as you see fit.  I can think of nothing better after a night of imbibing.  This is my interpretation of a version I used to get at a small Sichuan restaurant near my apartment in Beijing.

 

Recipe

2 cups of oil for frying peanuts and wonton skins or spring roll wrappers

1 small package wonton skins or spring roll wrappers

2 containers of silken or soft tofu ( 2 lbs)

1 cup raw peanuts

1 bunch green onions

Sichuan preserved vegetables (optional)

1/4 cup Sichuan chili broad bean paste (Chili soy bean paste will also work)

1/3 cup black rice vinegar (Shaoxing vinegar works well too)

2 Tb soy sauce

1 cup chicken broth

4 garlic cloves minced

2 Tb sesame oil

2 Tb sugar

1. Heat the vegetable oil in a small sauce pan or wok until it reaches 350 degrees.  You can test the oil by using the tip of a wooden chopstick.  If the tip bubbles when inserted into the oil, it’s hot enough.  While the oil is heating, make strips from your wonton wrappers or spring roll wrappers that are about 1/2 inch wide.

2. When oil is hot, add wrappers and fry for a minute or two until they are evenly browned and crispy. Drain on paper towels.

3. Add raw peanuts to oil and fry until they are evenly browned.  Be careful, this only takes a few minutes and they burn easily.  Remove and drain on paper towels.

4. Mix chili bean paste, vinegar, soy sauce, chicken stock, garlic, sesame oil, and sugar.

5. Reserve 1-2 Tb oil from frying the peanuts and heat in a wok.  Add the mixed ingredients from step 4 and heat until the sugar has dissolved.

6. Place blocks of tofu into your serving bowls and pour over warm sauce.  Garnish with the fried spring roll wrappers and peanuts.  Add some chopped spring onions, cilantro, and Sichuan preserved vegetables to taste.  Enjoy!