pedro.m.reis
Newbie but eager to learn
Pherdinand said:
Yes 🙂
Sorry about my poor english.....
OT; post your food/wine/recipe, news etc
- Thread starter jan normandale
- Start date
- Latest activity Latest activity:
- Replies 80
- Views 4K
Yes 🙂
Sorry about my poor english.....
nomade
Hobbyist
Here Mulukhiya...
4 ½ pounds fresh mulukhiya, or 2 packets (1 pound each) frozen
1 onion, cut in half
bayleaf
4-5 cardamom grains
2 chickens, 2 ¼ pounds each
15-20 garlic cloves, crushed
1 Tbs coriander powder
1 Tbs lemon juice (optional)
cooking oil
salt
Mulukhiya is a leafy summer vegetable that is extremely popular throughout the Middle East. It is available fresh, dry, and frozen. Only the leaves are edible.
When using fresh mulukhiya, pick the leaves, rinse several times, then spread them out to dry. Dried mulukhiya for storage is prepared in the same way, but left to dry so thoroughly that it will crumble into powder form immediately when rubbed. Frozen mulukhiya is always sold finely chopped.
Unless specifically designated as burani, mulukhiya denotes the course prepared as a soup, with finely chopped or shaved mulukhiya.
The most common method of preparing fresh mulukhiya is to chop it with the "makhrata", or chopper. Pile the mulukhiya on a wooden board and, holding the handles of the malakhrata, work the blades back and forth through the leaves until they are very finely chopped.
The other way is harder and therefore less often used. It is called "mahluga", or shaved. Hold a fistful of leaves in one hand and cut the mulukhiya into long, thin strips with a sharp knife. Sophisticated connoisseurs enjoy this. One can also use a blender at very low speed, but this is difficult.
Dried mulukhiya, on the other hand, is crumbled into powder form, then sprinkled with hot water. It will absorb the moisture and should then be cooked like fresh mulukhiya.
How to cook mulukhiya: If using fresh mulukhiya, chop and cover until needed.
Boil water with onion, salt, bayleaf, and cardamom tied in muslin bag, then add chicken and cook until tender. Remove chicken, cut into neat joints, and fry.
Discard muslin bag and mash onion. Boil soup, add mulukhiya, adjust seasoning, and simmer for 3-5 minutes. Do not overcook, as mulukhiya has to be suspended; over-cooking the mulukhiya makes leaves fall to the bottom of the pot.
Mix crushed garlic with salt and coriander. Fry this mixture (know as ta’liya) until golden, then toss into the boiling mulukhiya. Simmer for 2 minutes. Add lemon juice (optional).
If using frozen mulukhiya, slide the mulukhiya into the boiling pot, stir until completely thawed, then proceed as with the fresh.
Side note: It's better if u used chicken soup instead of water, here in alexandria we do it using fish or shrimps...
4 ½ pounds fresh mulukhiya, or 2 packets (1 pound each) frozen
1 onion, cut in half
bayleaf
4-5 cardamom grains
2 chickens, 2 ¼ pounds each
15-20 garlic cloves, crushed
1 Tbs coriander powder
1 Tbs lemon juice (optional)
cooking oil
salt
Mulukhiya is a leafy summer vegetable that is extremely popular throughout the Middle East. It is available fresh, dry, and frozen. Only the leaves are edible.
When using fresh mulukhiya, pick the leaves, rinse several times, then spread them out to dry. Dried mulukhiya for storage is prepared in the same way, but left to dry so thoroughly that it will crumble into powder form immediately when rubbed. Frozen mulukhiya is always sold finely chopped.
Unless specifically designated as burani, mulukhiya denotes the course prepared as a soup, with finely chopped or shaved mulukhiya.
The most common method of preparing fresh mulukhiya is to chop it with the "makhrata", or chopper. Pile the mulukhiya on a wooden board and, holding the handles of the malakhrata, work the blades back and forth through the leaves until they are very finely chopped.
The other way is harder and therefore less often used. It is called "mahluga", or shaved. Hold a fistful of leaves in one hand and cut the mulukhiya into long, thin strips with a sharp knife. Sophisticated connoisseurs enjoy this. One can also use a blender at very low speed, but this is difficult.
Dried mulukhiya, on the other hand, is crumbled into powder form, then sprinkled with hot water. It will absorb the moisture and should then be cooked like fresh mulukhiya.
How to cook mulukhiya: If using fresh mulukhiya, chop and cover until needed.
Boil water with onion, salt, bayleaf, and cardamom tied in muslin bag, then add chicken and cook until tender. Remove chicken, cut into neat joints, and fry.
Discard muslin bag and mash onion. Boil soup, add mulukhiya, adjust seasoning, and simmer for 3-5 minutes. Do not overcook, as mulukhiya has to be suspended; over-cooking the mulukhiya makes leaves fall to the bottom of the pot.
Mix crushed garlic with salt and coriander. Fry this mixture (know as ta’liya) until golden, then toss into the boiling mulukhiya. Simmer for 2 minutes. Add lemon juice (optional).
If using frozen mulukhiya, slide the mulukhiya into the boiling pot, stir until completely thawed, then proceed as with the fresh.
Side note: It's better if u used chicken soup instead of water, here in alexandria we do it using fish or shrimps...
Pherdinand
the snow must go on
hmm, thanks pedro, sounds yummy...
[don't worry - my english is not better!]
[don't worry - my english is not better!]
C
ch1
Guest
Quote:
Originally Posted by Pherdinand
by "Peal the 1/2 lime in very thin pieces (no white part!" you mean that the skin of the lime should be used??
Actually, this sounds like yor are describing what we call in English the "zest" as in lemon zest or lime zest - which is the very outer layer of the skin.
I use a very sharp knife to "shave" this off the skin. There is actually a special "zesting" tool designed for this purpose - but I'm too cheap to get one! 😀
Originally Posted by Pherdinand
by "Peal the 1/2 lime in very thin pieces (no white part!" you mean that the skin of the lime should be used??
pedro.m.reis said:
Actually, this sounds like yor are describing what we call in English the "zest" as in lemon zest or lime zest - which is the very outer layer of the skin.
I use a very sharp knife to "shave" this off the skin. There is actually a special "zesting" tool designed for this purpose - but I'm too cheap to get one! 😀
Pymm
"Clacker"
... Anybody got a recipe for spicey mexican.... no beans (if possible)
pedro.m.reis
Newbie but eager to learn
copake_ham said:
Maybe, but make the lime "zest" big enough to spot it and take apart. You dont want to eat it by mistake 🙂.
C
ch1
Guest
pedro.m.reis said:
Oh yes, you are correct. Zest is a flavoring agent - but quite bitter to the taste.
When I "make" it I usually get much more from a lime or lemon than I need at the time. I find that it keeps very well in the freezer.
Poptart
Screw Loose & Fancy-Free
Pymm said:
Chicken Enchiladas
1 cup mild-to-medium bottled red or green salsa or picante sauce
1/4 cup fresh cilantro
1/4 cup fresh parsley (Italian preferred)
1 T lime juice
2 cloves garlic, minced
2 cups chopped chicken or turkey
1 cup shredded part-skim mozzarella cheese
1 pkg. flour tortillas, medium-large
2 T olive oil
Heat olive oil in medium skillet; cook chicken or turkey in oil.
Pour salsa into food processor or blender. Add cilantro, parsley, garlic, lime juice; blend until smooth. Set half of this mixture aside. Mix the other half with the cooked chicken and 1/3 cup of the cheese.
Prepare a rectangular baking dish, 11" X 7" X 1 1/2", by spraying with nonstick vegetable spray. Spoon about 1/4 cup chicken mixture into each tortilla, roll it around the filling, and place seam side down in baking dish. Pour remaining sauce over tortillas; sprinkle with rest of cheese.
Bake uncovered at 350 for 20-25 minutes.
parks5920
Well-known
Does anyone have a hot sauce recipe that will set your ass on fire? Thanks.
Trius
Waiting on Maitani
pedro.m.reis said:
Pedro: Ooooh, that is deliciously evil... a combination I would not have imagined, but once it is stated, it's a "Doh!" moment!
Thank you!
Trius
jan normandale
Film is the other way
parks5920 said:
I don't go for extreme heat but if you want that, try what a friend of mine does by buying a Thai or Vietnamese prepared hotsauce (the exceptionally hot ones) and then add a couple of well diced scotch bonnets to the sauce and mix it all in. Let sit for a couple of days in a glass jar before serving.
Watch your eyes that you don't get any of this in your eyes as you handle either the sauces or the scotch bonnets. Wash well after preparing or using this stuff.
Caveat: I don't recommend this and it should only be tried by trained professionals. Warn your friends before they try this.
Last edited:
C
ch1
Guest
jan normandale said:
Note: Scotch Bonnets (called that because they somewhat resemble a tam o'shanter) are also known as habeneros. The former come from the West Indies (e.g. Jamaica) while the latter are native to Mexico.
Starting with a Vietnamese or Thai chili sauce base is an interesting concept. I use it with soups to kick start them. In a large bowl of say a Chinese-style noodle soup I put in about two tablespoon's worth. I have a Vietnamese-American friend who puts in about six or seven! I kid her that her mother's milk must have been hot 'n spicy so she got a head start! 😀
Jan is correct - be very careful cutting up scotch bonnets (and even jalapenos which are much milder) and never touch your eyes while doing so - no matter how much the fumes might make them itch! SB/habeneros are kick-ass peppers and should be treated with respect!
Stephanie Brim
Mental Experimental.
Once I get my recipe for pork chops and pomegranate-ginger sauce worked up I'll let you guys have it. I thought about entering it in a contest, but I won't have the time now.
Fred
Feline Great
Once I get my recipe for pork chops and pomegranate-ginger sauce worked up I'll let you guys have it. I thought about entering it in a contest, but I won't have the time now.
Revenge of the Steph? 😀
Welcome back you been missed 🙂
Revenge of the Steph? 😀
Welcome back you been missed 🙂
jan normandale
Film is the other way
Hey Stephanie, we'll be waiting you can count on it.
cheers, Jan
cheers, Jan
RJBender
RFF Sponsoring Member
Traditional Cranberry Relish
Traditional Cranberry Relish
PREPARATION:
Open can
Place on saucer
Serve
R.J.
Traditional Cranberry Relish
PREPARATION:
Open can
Place on saucer
Serve
R.J.
Gabriel M.A.
My Red Dot Glows For You
RJBender said:
I hear that works wonders with Spanish tuna (in olive oil).
RJBender
RFF Sponsoring Member
gabrielma said:
Or the Goya olives stuffed with tuna! 😛
LOL
R.J.
Trius
Waiting on Maitani
RJ: How very midwestern! LOL
Trius
Trius
Poptart
Screw Loose & Fancy-Free
I hate recipes with weird ingredients that most people never have. I'm only just getting used to keeping a jar of capers around; don't be telling me I need pine nuts or octopus meat.
