The Sietch Cookbook Thread

[Deleted member]

Sweet and Spicy Asian-style Grill Sauce:

Mix 4 parts Jufran banana catsup (Philippine banana catsup) with 1 part Sriracha sauce and lightly dust with turmeric and red pepper flakes; blend well.

 

[Urabrask Revealed]

Next one is sort-of a family-recipe:

Sweet-Sour Pork, Family Style

Incredients:
- 300 g pork fillet
- 2 dried Shiitake
- 1 carrot
- 1 bottle of bambus shoot
- 1 onion
- 1 yellow bell paprika
- 2 slices of pineapple
- 2 garlic clove
- cornstarch, oil for frying
- 1 cup rice of your choice

for Marinade:
- 1 Tbs. soy sauce
- 1/2 l chinese wine or Sherry
- 1/2 l ginger-juice
- sugar, salt

for sweet-sour sauce:
- 2 Tbs. ketchup
- 3 Tbs. sugar
- 3 Tbs. wine-vinegar
- 2 Tbs. bright soy sauce
- 1/2 Tbs. soy sauce
- 3/4 cup stock (vegetaries, chcicken, your choice)
- 3/4 cup pineapple-juice
- 1 Tbs. cornstarch
- 1 tsp. salt

Preparation:
1. Soak the dried Shiitake in water. Mix the marinade according to your tastes*. Cut the fillet to inch-long pieces, turn them around in the marinade and let it all soak for about 20 - 30 minutes.
2. In the meantime, cut the carrot and the bambus shoot into thin slices, the shiitake into stripes, onions and bell pepper into cubes, and the pineapple into 8 pieces.
3. Fill your pan with frying oil and preheat it to 175 C° (350 F°) to 185° C (365° F). Drain the marinaded meat, coat them in cornstache, and fry them in the oil until brown. Let the meat then drip-dry before frying them a second time in the oil**.
At the same time prepare the vegetable-/chicken-stock. Drip-dry the fillet-pieces again, and dab the left-over oil off.
4. Now you crush the garlic clovers into the still-hot oil, and stir-fry them together with the vegetables. In the meantime, start boiling water to cook your rice. Following that, you carefully*** deglaze the vegetables with both stock and pineapple-juice.
5. Let the vegetables steam for a few minutes, then add the incredients for the sweet-sour sauce. Let it all boil up before adding the pineapple-pieces and pork fillet-pieces. Ideally both sauce and rice should be ready at the same time. Enjoy warm.

* Personally I prefer a ratio of 2:1 in favor of the sherry. However it is up to you what the marinade should taste like. If you want a stronger ginger-taste, then use more ginger-juice and less sherry, and vice versa.
** This serves to give them a better crust.
*** Hot oil and water don't mix well, so again, be carefull.

 

[Deleted member]

Salmon Nachos:

-- Buy one bag of blue tortilla chips and one bag of pico de gallo white corn tortilla chips. Do not skimp on these, you're putting salmon on them.
-- 8 ounces of smoked sockeye salmon.
-- Two sweet onions
-- one large, ripe tomato.
-- olive oil mayonez (best for this flavour combination, but another kind may be used). Squeeze bottle works easiest.
-- A cilantro heavy green salsa.
-- two cloves of garlic.
-- Dried cilantro
-- Dried parsley
-- Tobasco, either chipotle or chili garlic may be used.
-- Cotija cheese, 8 ounces.
-- Olive oil and sunflower oil

Instructions: Take a pan and mix olive oil and sunflower oil and heat. Very finely dice onions and put on heat; then very finely dice garlic and put on heat. Cook until browned and then keep on low heat to keep the oil hot (this is important).

2. Slice salmon very finely into short strips.

3. Put chips in oven by themselves on "keep warm" in pan, let them heat up for 10 - 15 minutes.

4. Squeeze or baste mayonez over the chips after removing them from the oven, then sprinkle the cilantro and parsley over them and dash the Tobasco.

5. Thoroughly dice the tomato and dump onto the nachos.

6. Add the salmon strips down, making sure they are well-distributed.

7. Grind up the Cotija cheese in your hands and sprinkle it thoroughly all over the nachos.

8. Take wooden spoon and cover the nachos in the hot cooked onions and garlic--the oil will hit the cheese and make the dish perfection.

9. Cover with green salsa, and serve.

 

[Tiamat]

Here's a pretty easy recipe for curry, for this you need to get the S&B Golden Curry brand, you can find it in the Asian section of a grocery or online through stores like Amazon. It's a Japanese variation so it may taste different to some purists but it rocks. It's also one of those dishes for which SPAM works very well. This has been one of my favorites since I was a kid.

Golden Curry

Ingredients:

S&B Golden Curry, 1 package (There are different heat variations available, I prefer the Medium-Hot)
1-2 large Yellow Onions
Several Large Yukon Gold or Russet Potatoes
1 bag Baby-Cut Carrots or several Large Carrots
1 bag fresh or frozen peas (Optional)
1 Large Cabbage (Optional)
2-3 Cans SPAM meat
Olive Oil
Roughly 5 cups or so Water (adjust this amount as needed, preferably enough just to cover all the ingredients)
White Rice (Optional)
(Again, note I don't use specific measurements, adjust, add or delete to your preference)

NOTE: Depending on how much of each ingredient you use, this can easily feed several people or a family, especially if you serve it over rice.


Tools:

1 Large Pot (A BIG one with lid)
1 Large Kitchen Knife
Cutting Board
1 Large Cooking Spoon or Spatula
1 Ladle, for serving


Directions:

Dice the onions. If using Large carrots, peel and quarter them. Rinse the potatoes and quarter them, but leave the skins on for flavor. If using Cabbage, halve and quarter the cabbage but don't dice/shred it, you want nice sized pieces to go in. Dice the SPAM into cubes. Finally, take out the package of Golden Curry and dice the curry "blocks" into small cubes. If you're planning to serve this over white rice like I do, cook the white rice separately, I prefer steamed white rice.

In a large pot, turn the heat to Medium-High and let heat. Then coat the bottom with olive oil. Then, add the onions and sweat them off for several minutes until soft. Then, add the SPAM and proceed to fry for another few minutes. Then, add the carrots and sweat those off for a few more minutes....then add the potatoes, peas (optional) and cabbage (optional), adding the water as you do so, ensure that there's enough water to cover everything, then set the lid and wait for ingredients to come to a boil.

Once it all begins to boil, add the curry cubes and mix gently, ensure the curry disintegrates and melds in with the other flavors, then add the lid back on and turn the heat to LOW, and let simmer for about half an hour or so.

When ready, turn off the heat, and gently ladle the curry mix over white rice if so desired. Enjoy!

 

[Bear Ribs]

So ran into some Country Style Ribs on sale for 1.29 a pound today and decided to post my cooking style on them. This is less a distinct recipe and more a method of making them edible.

First a touch of background. Country style ribs aren't ribs. You probably notice if you had one that there's a distinctive "Y" shaped bone that's nothing like a rib in them. In fact they're cut from a section of a pig's shoulder, a very muscular region that produces really tough meat. This is why country style ribs are so cheap but with the right cooking they can be fall-off-the-bone tender. Properly cooked, the mass of connective tissue and marbling of fat will dissolve and make the ribs really good. The trick is to use low heat for a long time.

My technique is time intensive but most of the time is sitting in the oven, you don't have to actually do much besides set a timer.

First heat your oven to 300 degrees and salt and pepper your ribs. Put them in a glass pan and cover them loosely with foil and put them in the oven.

Come back 2 hours later and take them out. Remove the foil carefully as it's going to unleash some hot steam. At this point you're probably mad at me for betraying you because these "ribs" look like something you wouldn't hand to your dog. But they'll get better. They're technically cooked at this point and safe to eat, but they'll taste as bad as they look.

Pour the water out, the ribs have released quite a bit by now and it's in the way. Lower the oven temperature to 275 degrees and cover your ribs with barbecue sauce. Smoky and sweet flavored BBQ sauces tend to work best, I find. Back into the oven for another hour.

Remove the ribs. Let them cool about five minutes. Brush another coat of sauce on if you like, they're ready to serve. Macaroni, salads, and green beans go well with country style ribs. Two ribs is an extremely solid meal for most people.

 

[Urabrask Revealed]

Todays meal is called Spanish Ricepan, a pan of arrabiata sauce and crunchy chorizo, for four servings

Incredients:
- half a cup of rice
- about one to two fistful of beanpods, deep-frozen
- 200 g of Chorizo (that's a spanish spicy sausage)
- 2 onions
- 2 garlic cloves
- a bottle of spicy tomatosauce, something like Arrabiata Sauce
- about 1 cup of instant vegetable broth
- salt, pepper, bell pepper powder
- 2 spoonful of olive oil
- a pinch of sugar*
- chives for decoration

*If you have a sensitive stomach, this might help

Tools:
- a pan
- a pot

Preparation:
1. Cook the rice well in saltwater. While it cooks, cut the chorizo into roughly 0,5 cm thick slices, skin and dice the onions and garlic cloves, and let the beanpods taw.

2. Heat one spoonful of oil in the pan and fry the chorizo-slices until crispy. Pull them out and let them drip dry on kitchen paper.
Add the rest of the oil, and braise onions and garlic lightly. Add the beanpods, fry them too for a bit.

3. Add the arrabiata sauce, the broth, and the drained rice. Mix well, let it simmer for 10 minutes. Season the meal to taste with salt, pepper, and bell pepper powder, add sugar if necessary, add the chorizo slices, and let them warm up a bit. Garnish the meal with chive-slices, and enjoy warm.

 

[bintananth]

Baguettes (or plain bread in general)

Ingredients:
- 1-1/4 teaspoon of yeast
- 2 teaspoons of salt
- 4 cups of flour
- 1/4 cup of warm water
- 1 1/4 cup of cool water

Tools:
- a spoon
- a bowl
- a towel
- a baking pan

Directions:
- mix the yeast and warm water
- add the other ingredients and mix until you have a consistent dough
- knead and shape the dough
- cover the dough and let it rise (19hrs for ours, but that's a lot longer than most recipes)
- preheat the oven to 450°F and bake for 30 minutes

(It should take about 20-30 minutes to make and shape the dough, so you're looking at about 20hrs the way my family does it.)