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Recipes
Nyonya Spicy Mixed Vegetable Pickle
By mahto
Soak the tamarind pulp in water for 15 minutes
- Spice Paste:
- 300 g cucumber, cut lengthwise with the skin and seeds on
- 150 g cabbage, cut into big pieces
- 50 g carrot, skin peeled and cut lengthwise
- 50 g French beans, cut into 1 1/2 inch lengths
- 50 g long beans, cut into 1 1/2 inch lengths
- 50 g roasted peanuts, ground
- Salt to taste
- Sugar to taste
- 5 tablespoons oil
- 5 Shallots
- 12 fresh red chilies
- 1/2 inch fresh turmeric (or some turmeric powder)
- 2 Candlenuts
- Tamarind Juice:
- Tamarind pulp, about golf ball size
- 1 cup water
Thai Chicken with Hot-Sour-Salty-Sweet Sauce
By mahto
MARINATE THE CHICKEN In a mini food processor, process the cilantro, fish sauce and pepper to a coarse puree
- marinated chicken
- 1/4 cup chopped cilantro
- 2 tablespoons Asian fish sauce
- 1 1/2 teaspoons freshly ground pepper
- 4 whole chicken legs, skinned
- dipping sauce
- 1/2 teaspoon tamarind concentrate (see Note) dissolved in 1 teaspoon water
- 1/4 cup Asian fish sauce
- 2 tablespoons fresh lime juice
- 1 small garlic clove, minced
- 1 small Thai chile, seeded and minced
- 2 teaspoons sugar
- 1 tablespoon water
- 1/2 tablespoon vegetable oil
- 1/2 cup chopped cilantro
Seafood Chowder
By mahto
Make the chowder base. In a medium pot, heat the olive oil over medium-low heat
- Chowder Base
- 1 tablespoon olive oil
- 1 ⁄2 small white onion, minced
- 1 ⁄2 leek (white and pale green parts), halved lengthwise and thinly sliced
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tablespoon peeled and minced ginger
- 2 cups peeled, seeded, and cubed winter squash, such as kabocha
- 1 carrot, sliced
- 1 ⁄2 teaspoon mild curry powder
- Salt
- 1 lemongrass stalk, bruised with the side of a chef’s knife and halved
- 1 bay leaf
- 3 ⁄4 cup unsweetened coconut milk
- 31 ⁄2 cups Vegetable Broth (page 118) or water (I used veggie broth)
- Mussels
- 1 tablespoon olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 ⁄2 cup white wine
- 1 pound mussels, cleaned
- 1 cup diced winter squash, such as kabocha
- 1 cup diced potatoes
- 8 baby turnips, peeled and quartered
- 8 baby radishes, halved
- 1 ⁄2 pound medium shrimp, peeled, deveined, and halved
- 1 ⁄2 pound skinless black sea bass fillet, cut into small chunks (I used two lobster tails instead of the bass, steamed in water and white wine, and cut into chunks)
- 1 ají dulce or other small red pepper, cored, seeded, halved crosswise, and julienned (I used a red Anaheim pepper)
- Salt and pepper
- Extra-virgin olive oil
- 2 tablespoons minced red onion
- 1 tablespoon finely chopped chives
- Aleppo pepper
Grilled Grouper/Sea Bass Tacos
By mahto
Combine sour cream and 2 tablespoons lime juice
- /4 cup low-fat sour cream
- 3 1/2 tablespoons fresh lime juice, divided
- 3/4 cup fresh corn kernels or frozen corn kernels, thawed
- 2 small plum tomatoes, seeded and diced
- 1/4 cup thinly sliced green onions
- 2 1/2 tablespoons olive oil, divided
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon minced seeded jalapeno pepper
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 1/2 cup thinly sliced onion
- 1/2 red bell pepper, seeded and cut into thin strips
- 8 tostada shells (6-inch)
- 1 pound grouper or other firm white fish fillets
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- non-stick cooking spray
- 2 cups shredded romaine or leaf lettuce
Thai Chicken Wings
By mahto
Preheat oven to 400 degrees F (200 degrees C)
- 5 pounds frozen chicken wings
- 1 cup chicken broth
- 1/2 cup white sugar
- 1/4 cup fish sauce
- 1/4 cup crushed garlic
- 1/4 cup finely chopped jalapeno chile peppers
- 2 tablespoons cornstarch
- 3 teaspoons paprika
- 1 tablespoon olive oil
Ponzu and Miso Butter Glaze
By mahto
Mix all the ingredients for the Ponzu and Miso Butter Glaze in a sauce pan
- Yields 3/4 cup
- 1 tablespoon Mizkan AJIPON® Ponzu
- 2 tablespoons MIZKAN HONTERI® Mirin Seasoning
- 3 tablespoons Shiro miso (white miso)
- 4 tablespoons or 1/2 stick butter, melted
- 2 tablespoons Japanese cooking sake
- 2 teaspoons sugar
- 1/8 teaspoon cayenne pepper
- 3 dashes black pepper
Grilled Halibut with Herb Pistou and Walnut Butter
By mahto
Set the fish on a platter
- 4 skinless halibut fillets (about 5 ounces each)
- Kosher salt
- 2 tablespoons sugar
- 2 walnut halves, finely chopped
- 4 tablespoons unsalted butter, softened
- 3 juniper berries, finely chopped (optional)
- 1/4 teaspoon finely grated orange zest
- 1 1/2 teaspoons minced serrano ham
- 1 teaspoon fresh lime juice
- Pinch of fennel pollen
- 16 garlic cloves
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for grilling
- 1/4 cup plus 1 tablespoon grapeseed oil
- 1 cup watercress, leaves and tender sprigs only
- 1/2 cup baby arugula
- 1/4 cup flat-leaf parsley leaves
- 1/4 cup basil leaves
- 2 tablespoons chopped dill
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 teaspoon finely grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- Freshly ground black pepper
Hush Puppies with Remoulade
By mahto
1. In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black...
- Hush Puppies
- 1 cup coarse yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking soda
- 2 teaspoons kosher salt
- 2 teaspoons dried oregano
- 1 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 3 large eggs, lightly beaten
- 3/4 cup milk
- 2 scallions, finely chopped
- 1 tablespoon vegetable oil, plus more for frying
- Remoulade
- 3/4 cup mayonnaise
- 2 tablespoons whole-grain mustard
- 1 tablespoon ketchup
- 1 tablespoon cider vinegar
- 1 medium shallot, minced
- 1 scallion, finely chopped
- Tabasco sauce
- Salt and freshly ground pepper
Lobster-Avocado Cocktail
By mahto
Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste i...
- 1/2 cup fresh lime juice
- 2 teaspoons honey
- 2 tablespoons horseradish, drained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 tablespoon chopped fresh tarragon
- Kosher salt and freshly ground pepper
- 2 cups coarsely chopped lobster meat
- 1 avocado, peeled, pitted and diced
- 1/4 cup chopped watercress leaves
Chinese Chicken Wings Recipe Print Page | MyRecipes.com
By mahto
Place wings in a large plastic zipping bag; set aside
- 2 to 3 pounds chicken wings
- 1/3 cup soy sauce
- 1 cup pineapple juice
- 1/3 cup brown sugar, packed
- 1 teaspoon ground ginger
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- Optional: celery sticks and ranch salad dressing