Foods Recipes

2 ts Whole cumin seeds

2 Hot, dried red chilies

1 ts Black pepper corns

1 ts Cardamom seeds

3 In stick cinnamon

1 1/2 ts Black mustard seeds

1 ts Fenugreek seeds

5 tb White wine vinegar

1 1/2 ts Salt

1 ts Brown sugar

5 tb Vegetable oil

2 Medium onions cut into rings

1 1/3 c Water

2 lb Pork cut into 1" cubes

1 One in cube ginger chopped

8 Cloves garlic peeled

1 tb Ground coriander seeds

1/2 ts Turmeric

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat.) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen.) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the

oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice.

2 lb Boneless pork shoulder

1 1/2 Piece tamarind pulp (see

-note) 14 Dried red chile peppers,

-seeded, coarsely chopped 1 1/2 Sticks cinnamon

20 Cloves teaspoons Coriander

-seeds 2 ts Cumin seeds

2 ts Black mustard seeds

3/4 ts Black pepper corns

2 tb Minced fresh ginger

2 tb Minced garlic

1/2 c Cider vinegar

1/2 c Peanut oil

2 Onions, chopped

Salt It's interesting, as I go through this humungous pile of newspapers, to see how my tastes have changed over the past three years. Some of the things I marked then, I find myself discarding now. Some of the stuff that didn't interest me at the time, I'm scanning to save. This one was on the list then and is still on the list. Trim the meat and cut into 3/4-inch pieces. Place the tamarind in a nonmetallic bowl; pour in 1 1/2 cups hot water and let soak at least 1 hour. Work the tamarind with fingers to squeeze out as much pulp and juice as possible. Strain into a bowl and set aside. Discard the residue. Heat a dry skillet over medium heat. Add the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn several shades darker, and all the spices release their fragrance. This will take 3 to 4 minutes, Transfer to a bowl and let cool. Grind the spices in a spice grinder and set aside. Put the ginger and garlic in a medium-sized non metallic bowl with the vinegar. Blend in the ground, roasted spices. Add the meat and mix thoroughly to coat with the spice mixture. Cover the bowl and refrigerate overnight or up to 48 hours. Heat the oil in a heavy pan, add onions and cook until they turn reddish brown, 12 to 20 minutes. Add the meat (with its marinade) in two batches, stirring and searing the pieces over medium-high heat. Reduce heat to medium and cook, stirring frequently, until almost all the liquid evaporates and fat separates from the mixture. You will see small pools of fat on the surface. Stir in the tamarind and some salt; cover and simmer until the meat is very tender, about 1 hour. Check the water content from time to time, and add 1/4 cup hot water once or twice. Serve hot with steamed rice. NOTE: Tamarind is found in cake form at Indian markets. San Francisco Chronicle, 12/7/88. Posted by Stephen Ceideberg; November 2 1992.

3 c Glutinous rice, washed and

-soaked 2 hours, then -drained 3 c Water

1/2 c Slivered ham

1/4 c Dried shrimp, soaked to

-soften 4 Dried forest mushrooms,

-soaked to soften and cut -in match stick 1 Piece Chinese preserved

-turnip, rinsed and finely -minced 1 ts Oriental sesame oil

Glutinous rice is a sticky rice high in the B vitamins. Many Chinese cat it in the winter time because its high protein content keeps them warm. Place rice in a heat proof earthen pot. Add water and bring to boil. Lower heat to medium and cook, uncovered, until all water is absorbed. Combine remaining ingredients and place on top of rice. Cover and cook at lowest heat for 20 minutes. Let stand for 10 minutes before serving. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975. Posted by Stephen Ceideberg; December 6 1992.

3 lb Glutinous rice

3 c Coconut milk

1 tb Salt

1 c Sugar

2 Fresh mangos (optional)

Soak the rice overnight in cold water. Drain the rice and then STEAM it for 20 minutes. While the rice is cooking, bring the other ingredients to a

boil in a suitable saucepan. Put the steamed rice in a large bowl and pour the coconut milk mixture over it. Mix well. Let it stand for a while so the rice can absorb the liquid. You may then eat it as is, or, as we prefer, introduce large chunks of freshly peeled mango fruit. This dish has been a hit everytime we serve it!! It was originally posted on this Board back in May, 1990, by James Weeks. (Thanks again if you're still out there Jim!)

3/4 c Rolled oats

2/3 c Brown rice flour

1/4 c Amaranth flour

1 ts Baking soda

1/2 c Almonds

3/4 c Boiling water

1/3 c Molasses or honey

1/2 ts Pure almond extract

1/2 c Dried apricots

In a large bowl, combine the oats, rice flour, amaranth flour and baking soda. Grind the almonds to a fine powder in a blender. Gradually add enough water to bring the level up to 1 cup. With the machine running, add the molasses or honey and almond extract. Add the apricots and process with a few on/off turns to chop them; do not puree. Pour the liquid mixture into the flour bowl. Stir to mix. Turn out into an oiled 1 qt. mold or 1 lb can. Cover with a square of wax paper or foil (shiny side down); tie wax paper securely with a piece of string. Place the mold on a wire rack in a Dutch oven or large stockpot. Add enough boiling wate to the pot to come halfway up the sides of the mold. Cover the pot tightly, and steam the bread over med-low heat for 2 hours Do not remove the cover during the cooking time. Remove the mold from the pot. Cool the bread in the mold for 15 min, then turn out onto a wire rack to cool completely. For best results, slice with a serrated knife. Variations: Replace the rice flour with 1/3 c rice polish and 1/3 c rice bran. You can also replace the amaranth flour with either 1/4 c soy flour, 1/4 c white buckwheat flour or 1/4 c ground sunflower seeds.