Roasted Bell Pepper Salsa

The very first time I made this sauce, I was still living in Slovakia together with my sister. It was shortly after I started experimenting with spices in the kitchen and this one came a bit too hot for my sister´s European tongue to handle, so despite the fairly little amount, there were still some leftovers next day:

ROASTED BELL PEPPER SALSA:

Prep time: 25 minutes
makes: 100 ml

• 1 green bell pepper
• 2 green chilies
• 2 cloves garlic, pressed
• juice from ½ lime
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp cumin powder
• 2 tbsp olive oil

Put bell pepper together with pepperoni in a heated frying pan and dry fry them from all sides until black.
Set aside and put them into a plastic bag. Cover tightly and let cool down. This way, the burnt skin separates from the roasted flesh and peeling the peppers is not at all difficult and messy. De-seed all of the peppers and blend in a blender, together with the rest of ingredients.

I have made this salsa several times. I used a great amount in burritos, or added a tablespoon into wok-fried grated root vegetable and sunflower seeds and mixed it with boiled pasta. Or you can simply eat it as a dip with some grilled veggies. Oh, is this one good…

(Here is a simple stir-fry of tomatoes, zucchini and peas with a generous splash of the bell pepper salsa, served over some nice tagliatelle).

The salsa goes to A.W.E.D. - Mexican hosted by DK of Curry Bazaar, and the pasta dish goes to Presto Pasta Night run by Ruth of Once Upon A Feast.

Fish-Fragrant Eggplants

Fish-fragrant flavor is one of Sichuan´s famous 23 flavors and an overall Chinese classic. As my favorite Chinese food guru Fuchsia Dunlop further elaborates in her Land Of Plenty:

... based on the seasonings used in traditional fish cookery, this flavor combines salty, sweet, sour and spicy notes, with the heady fragrance of garlic, ginger and scallions. The core seasoning is pickled red chilies, either on their own or mixed with fava beans in Sichuanese chili bean paste, which give fish-fragrant dishes their distinctive orange-red hue...

There are many dishes I remember ordering that were "fishy" yet vegetarian, such as fish-fragrant pork slivers (did I say vegetarian? :-) , fish-fragrant Tofu or my absolute favorite all-time winner:

FISH FRAGRANT EGGPLANT:
(鱼香茄子 - yu xiang qie zi)

• 450 g purple eggplants *
  
• 100 g minced meat (or reconstituted soy mince)
  
• salt
• oil (+ a splash of sesame oil for final touch)
  
• 2 tbsp Sichuanese chili bean paste (豆瓣酱 -dou ban jiang)
• 2 tsp fresh grated ginger
  
• 3 tsp pressed garlic
• 1/2 cup veggie broth
• 1 tsp sugar
• 1/2 tsp soy sauce
• 1 tsp cornstarch
  
• 2 tsp rice wine
• 3 scallions, green parts only

* NOTE: This dish consists of a sauce and fried cubed veggies, so feel free to experiment. Try cauliflower, zucchini or squash, cubed tofu or even hard-boiled eggs.

Cut the eggplants length-ways into 4 quarters and each part further into 4 even chunks. Sprinkle with salt and leave 30 minutes in a colander to loose some of the juices. Wash well and pat-dry with towel.
In the wok, heat the oil until it begins to smoke. Add the eggplants and fry until golden. Set aside.

Heat another tablespoon in the wok, add the mince, chili bean paste and stir-fry for couple of seconds; then add the garlic, ginger and fry until fragrant.

Add the stock together with the sugar, soy sauce and let simmer for a few minutes.
Add the eggplants and the scallions.

Dissolve the cornstarch mixture in a tablespoon of water and add this mixture to the wok. Add the vinegar and cook until thickened. Remove from fire, add the sesame oil and serve over rice.


This one goes to Chinese Take-Out Party hosted by Mochachocolate Rita. I cannot wait to see the round-up and the lucky-drawn :-)

Chinese Food Rocks! Here are some more recipes from the Land of Chopsticks - the real stuff, as taught and experienced while living in Beijing.

Arusuvai - Secret Revealed..... And Some Chai

Thank to all of you participating Arusuvai - Guess the secret ingredient game. I was having a lot of fun correcting your answers.

Number two seemed to be a no-brainer: Garam Masala - salt and pepper of Indian cuisine, that is correct.

Number three was a bit harder. Some of you guessed habanero or bori in Hindi. Well, pretty pretty close. The correct answer should have been smoked cobanero.

....the Cobanero is also known as the "hot little sister of the Habanero" and officially goes by the name of Cobanero Mayan Love Pepper for it's color and shape resemble that of a heart. Originally cultivated by the Mayan's of Guatemala, it ranks as one of the worlds hottest peppers. The Cobanero is a rare hot pepper that gains its strength from the vine... and like the Cobanero, through cultivation, we can individualize your message with economical vine-like growth.

The very first one was a tough one,... None guessed the right stuff, but to be honest, if I did not receive this spice blend, I would never know what the hell it was or what to do with it. So, here it is, for your curious ears:

Maure Kaoua - a Moroccan Coffee Spice Blend. My supplier Pel of Elaichi Et Cetera... explains:

For each demitasse ("half-cup", "small cup") take 1/2 C of water and 1 t sugar (less or none if you prefer) and set it to boil (there is a special pot called an ibrik, but this isn't necessary). Add 1 heaping teaspoon of finely-powdered coffee-grounds for each 1/2 C of water plus some of the masala (in Turkey, just cardamom is added). It will foam up. Lift it away from the heat to let it settle down. Do this two more times- bring it to boil and lift it away (3 is a sacred number in Islam). Spoon some of the foam into each cup, and then pour the coffee. Let it sit for a few minutes for the grounds to settle at the bottom and enjoy. If any grounds stay floating at the top, grind the coffee more finely next time.

So you wonder what´s in it? Well, I did too... I have to tell you, there is more ingredients than I imagined when I first smelled to it. Pel apparently spent some serious time in his kitchen. Here is his not-so-secret-any more formula:

MOROCCAN COFFEE SPICE BLEND:
(Maure Kaoua)
Recipe by Elaichi Et Cetera, adapted from Paula Wolfert)

• 2 whole nutmegs
• 4 blades of cinnamon (about 1 tsp ground)
• 6-8 dried rosebuds (damask or alba roses)
• 12 whole cloves
• 1/8 tsp gum arabic (aka. gum acacia)
• 1 tbsp ground ginger
• 1/2 tsp ground galanga
• 2 allspice berries (1/8 tsp)
• 3/4 tsp ground white pepper
• 3 blades of mace (about 1/2 tsp ground)
• 15 green (or white) cardamom pods
• 1 tsp fennel seeds
• 1 tsp anise seeds
• 1 tbsp sesame seeds
• 1 tbsp roasted besan flour
  

Pel suggest roasting fennel, anise and sesame seeds before grinding for extra aroma. However you decide, simply grind all the ingredients together to a fine powder and store in closed container away from heat and sun.

To me, Maure Kaoua smells and tastes just like Indian Chai, so I decided to use it exactly the same way. Here is my:

SPICED CHAI:

• 1 cup milk (I used soy milk)
• 2 cups water
• 2 tsp black tea leaves
• 2 tsp honey
• 1 heaped teaspoon Chai Masala (I used Moroccan Maure Kaoua - recipe above)

In a sauce pan, mix together water and milk. Bring to boil. Add the leaves and masala and let boil for about 5 minutes. Turn off and strain the spices. Serve hot.

As for the next Arusuvai receiver, I chose Ronell of My French Kitchen, for I was extremely keen on spreading the friendship chain around Europe.

T&T - Tastes Like Home

Tried and Tasted (T&T) is a monthly event of appreciation of other blogs - an opportunity to thank your fellow bloggers for sharing their recipes by re-creating them.
Starting the very first edition of T&T, I have kindly asked Cynthia of Tastes Like Home to be the first “laboratory rat”.

Cynthia was the very first person to comment on my blog and is a great support throughout my blogging days. I have tried several of her recipes and have to say that not only do they look gorgeous, they taste delicious too.

Cynthia’s blog is beautifully weaved with pictures of dishes mainly from her homeland – Barbados and Guyana. It rarely features actual recipes (this is because she is writing a book), but she is more than willing to share them. All you need to do is to drop her an e-mail.

So why not come home one evening saying: “Honey, let’s have some Caribbean tonight.”

The rules are simple:

1. Cook any recipe(s) from Tastes Like Home and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)
   
1. There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.
2. Link your post to HERE (feel free to use the logo) and to the original post. Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss.
   
3. Send me an e-mail (zlamushka@hotmail.com) with your name, your post URL as well as the original URL and a picture (any size).
4. Deadline is the May 31st 2008 and the round up will be posted within a week.

Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me (zlamushka@hotmail.com) with your experience of what you cooked and please include a picture.

The round up will be posted during the first week in June.

So from now on until the end of the month, we are enjoying TASTES LIKE HOME!

Excuse my impatience, I have already indulged myself into her Tamarind Relish:

Cynthia suggests this relish as a dipping sauce with raw or cooked veggies or instead of the regular chutney with any curry dish, particularly stirred into a seafood curry. I have stirred a generous tablespoon with boiled couscous, stir-fried mushrooms and peas, fresh veggies, nuts and raisins. Lovely sweet and sour, slightly spicy salad:

Arusuvai - Guess The Secret Ingredients!

About a month ago, Pel of Elaichi Et Cetera was about to cook from his secret ingredient he received in Arusuvai Friendship Chain started by Lathamma of The Yum Blog. He asked us to guess which dish he had in mind. I guessed the "ma" part of it. This innocent "ma" won me a pack of wonderful goodies couple of weeks later. Since it was sent overseas, Pel had to reveal what the ingredients were. But, I thought- just because I know it doesn't mean that everyone else should know. So here is what I got, now GUESS:

1. A spice mix for coffee. Any ideas? And it is not chai masala, that´s for tea :-)

2. A wonderfully fragrant spice mix... Salt and pepper of Indian cooking...

3. Tiny little "deadly" smoked chilies. Any guesses on which type these are?

The fourth "secret" ingredient - smoked dried chipotles has been cooked from as the first.

When I received this beautiful parcel full of these spicy goodies, I went to Tompa:

- Baby, look. One of my blogging friends sent me these smoked chilies. Here smell em, they really stink! (I said pressing the bag of chilies right against his nose)
- (Jumping away). Geez! Toss them right away. They re not good. Moldy or something... (wiping his nose off)
- They re dried, I am sure they re fine (defending my treasure)
- You re not afraid about some strange people sending you something poisonous, are you? - Honeeeeey! I am sure they re fine. It s a part of this friendship chain.... - Yeah, some g-guy sending you presents (shaking his head, walking away, jealously)

(Sorry, Pel :-)...

Two hours later, I yell out of the kitchen, Tompaaaaaa, lunch is readyeeeee... He obediently walks in with a big smile on his face: "Wow, what s smelling so good, mama?"

(Thanks, Pel :-)...

Verdict: We ate it, we loved it and (most importantly) we survived ;-) Long Live Arusuvai!

SMOKED CHIPOTLE ADOBO SAUCE:

• 10 whole smoked Chipotle chilies
• 5 tbsp white vinegar
• 3 cloves garlic, chopped
  
• 1/2 cup onion, chopped
  
• 1 tbsp tomato paste
• 1/2 tsp cumin seeds
• 1/2 tsp oregano
  
• 1/2 tsp salt

Mix all the ingredients together with 3 cups water in a pan, bring to boil, cover with a lid, lower the heat on minimum and let simmer for 2 hours or until reduced to 1 cup.
Set off the fire, transfer to a blender and process to a paste.

Serve with any cous-cous or rice dish or toss a generous spoonful of the sauce with stir-fried vegetables as in our lunch today:

I stir-fried some onions, garlic, added a handful of frozen peas, corn and broccoli, mixed together with black beans and some soy mince and finally added a huge tablespoon of adobo sauce. Mixed all well, garnished with chopped basil and ate on a bed of fresh green salad.

HAVE FUN GUESSING THE SECRET INGREDIENTS 1, 2 AND 3! I will come back with correct answers soon.

TRIED AND TASTED – An Event To Show How Tasty You Are!

Bookmarks and RSS readers are great. They keep your favourite recipes neatly organised. Yet regardless of which tag they bare, Sweet, Indian, Bread, Curry, Vegetarian,… you name it, I am quite positive that similarly to mine, they all fall into one general category: To-be-tried-SOON!

And I am pretty sure that this crosses your mind each time you hit the update button. Soon, however, never comes and when it does, it is fairly difficult to decide which one we should try.
Yesterday, I caught myself bookmarking more new wanna-tries again (sigh). I accidentally happened to browse all the “Starred items” I already piled up and the list was just unbelievably long. I cannot help it, I am curious to try em all!....

So here is when I thought to myself: All righty, this is not going anywhere. I need to start re-creating all these “ooh-aah” mouth drooling yummies. Slowly and systematically! And that was when I created a new folder “Tried and Tasted”… Cute folder, yet empty.

And so here it starts - Tried and Tasted (T&T) – a monthly event of appreciation of other blogs - an opportunity to thank your fellow bloggers for sharing their recipes by re-creating them. Peek into their kitchen to see what’s cooking and go for it! Take it, make it and say it!

Having your recipes lead somebody else’s kitchen is a divine feeling. Trust me, I know what I am writing about. Couple of weeks after posting my Raisin Stuffed Chili Pepper Pickle, I was extremely excited to read Joey of 80 Breakfasts writing about how she made them…

The aim of T&T is similar – to explore other foodies tastes, appreciate them and confirm that their recipes are worth it!

Each month, one of YOU will be Tried and Tasted and after the final verdict given this lovely stamp to prove that your recipes ARE worth it!

The rules are simple:

1. Cook any recipe(s) from the blog of the month and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-)
   
1. There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.
2. Link your post to HERE (feel free to use the logo) and to the original post. Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss.
   
3. Send me an e-mail with your name, your post URL as well as the original URL and a picture (any size).
4. Deadline is the last day of the month and the round up will be posted within a week.
   

Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me with your experience of what you cooked and please include a picture.

TELL US HOW WE COOK!

Do any of you bloggers out there want to be cooked from? If so, e-mail me or submit your comments here. The question you need to answer for yourself first is: “Do you dare being tasted?”

We already have May, June, July taken....

Don´t forget to check back May 1^st to see who’s in the spotlight.

Kimchi - Korean Pickled Cabbage

I have been trying to make my own kimchi for years now. Every recipe I googled or saw in cookbooks just went wrong. Four times over the last year I tried again, leaving the kitchen with a nasty rotten bubbly cabbage smell.
This time, I set my mind on pushing this experiment to perfection. I went to our library and looked for the oldest possible traditional Korean cookbook - found one called Growing Up In A Korean Kitchen (by Hi Soo Shin Hepinstal) - a collection of memories and recipes passed on from one generation to another. Immediately I fell in love with it, but what more, I knew with this cookbook; I ll make my kimchi the way I always wished for. I mean this girl makes her own gochujang paste and soy sauce!

So what is kimchi, anyway? High in protein, vitamins A and B and low in calories with fibrous texture and lactic acid content.

Korean kitchens create more than one hundred kinds of kimchi, using everything from cabbage to watrermelon skins and even pumpkin blossoms in summer. Each family´s kimchi has its own unique flavor, but the basic process is to salt the vegetable, firming it up by extracting its liquid, locking in the original flavor. A mixture of spices is then introduced and the vegetable is fermented, creating its distinctive character. .... (p. 95)

And just as I believed, her recipe was an ultimate success. Finally, here it is, just the way I like it:

TRADITIONAL KOREAN PICKLED CABBAGE:
(Tong Baechu Kimchi - 백추 김치)

• 1 kg Chinese cabbage, cleaned*
• 1/2 cup coarse sea salt + 1 tbsp more
  
• 1 tbsp sweet rice flour (I used plain wheat flour)
• 1 tbsp fish sauce
• 1/2 cup hot red pepper powder
• 200g white radish (daikon)
• 1 hot red fresh pepper
• 1 spring onion
• 2 cloves garlic
• 2 walnut halves
• 1/2 tbsp squeezed ginger juice
• 1/4 cup sugar
• 1/2 tbsp lemon juice

* Note: To clean the cabbage, wash it once and drain. remove tough outer leaves and reserve for later use. Cut out the hard cabbage end leaving just enough to hold the cabbage together.

Cut the cabbage lengthwise into halves or quarters. Wash once more, but do not drain. Place the cabbage cut sides up onto layered outer leaves and other leaves that have separated. Sprinkle 1/2 cup salt in between the leaves and on top. Dissolve the tablespoon of salt in half cup lukewarm water and pour over the cabbage. Let sit for three hours, shifting the cabbage around every hour.
Rice several times in a colander and drain well.

Meantime, cut the radish into matchsticks, de seed the chilli and slice finely, cut the spring onion (green part into 5cm pieces, white part into thin diagonal slices). , crush the garlic and chop finely, and chop the walnuts.

To make the stuffing, in a small saucepan, dissolve the flour in 1/2 cup water. Bring to boil, lower the heat and boil for 2 minutes or until thickened. Let cool. In a large pan, combine the flour paste with fish sauce and red pepper powder. Mix well and add the rest of ingredients.

Wearing rubber gloves, start rubbing the paste generously onto each cabbage leaf and in between the whole cabbage piece. Start from the outer leaves and work inwards.
Once done, summon the whole cabbage halves (or quarters) and press in a roll to hold together. Take a few single leaves and wrap then around the whole cabbage piece.
Place the cabbage rolls next to each other in an air-tight container and fill the space in between with the loose leaves. Add a little water into the bowl where the stuffing was to mix with the remaining bits and pour this spicy water over the cabbage. Press the cabbage down to remove all the trapped air bubbles.
All the cabbage leaves must be immersed in liquid, so add more water, if needed. Be sure to leave about 2 inches space at the top of the jar.

Close the container tightly (you can use any type of container, but it has to have a tight, non-metallic lid). Double wrap the container in plastic bags and secure the lid with a rubber band. Leave at room temperature for 20 hours. Unwrap and open the container, laddle some juice out and adjust the salt or sugar. Cover up, double wrap and let sit in room temperature for another 2 - 3 days. Transfer to the fridge for another day or so to stop the fermentation process and to develop its characteristic spicy carbonated tang.

When ready to be eaten, cut the cabbage into 2 inch slices and serve. This kimchi will stay fresh for a month, but will become gradually more sour, but still, extremely HOT! Just like Tompa...

We had ours with plain brown rice, some fresh green leaves and Korean Seasoned Eggplant.