cooking asparagus isn’t a very big task. you just need to be in your senses.
throw in a bit of garlic, and maybe onion, some thyme.. cook with butter.. butter.. butter asparagus goes so well with butter.. mmmhhh! i’m already wet.. my mouth.
green asparagus can be directly roasted or grilled. if you wanna blanch it first, fine go ahead. but remember.. blanching takes away a lot of taste of the food. it all drains into the water. if i were to blanch, i would first prepare an extremely flavourful stock,, something that i want to blend into the food i am cooking; and use only a very small quantity of this stock for blanching. this stock should later be reduced, blended in with butter or oil and poured over the food or used into the recipe somewhere.
no flavor should be lost at anypoint.
pay attention here, ladies – asparagus doesn’t need too much cooking, it will discolour. if you are blanching, keep nothing more than 10-15 seconds depending on the thickness.
keep a check on its doneness.
some like the asparagus tender. some like to have a bite in there.
so suit yourself.
white asparagus is more fibrous. thick skin. this one needs to be peeled well and then blanched.
okay lets get some hands on this.
500 gr white asparagus, mmmhhhhhh
100 gr butter
1 ltr water
add salt to water, bring it to a boil
when the water is bubbling,
throw in the asparagus
the water will stop bubbling
took away the heat.
as soon as water starts bubbling again,
simmer the flame.
let it cook for 10 min.
pick a small bite
and check if its tender
and ready to be eaten.
if yes, take out the asparagus
and we prepare for plating.
if you have some more
asparagus to be cooked,
add more water to the ol' stock,
check salt and get back
to the first step.
final step.. reduce the stock,
till its only 2 tablespoons left,
throw in your herbs - thyme or whatever
throw in a full tea spoon
of cold butter
and vigorously start shaking the pot
to blend the butter into the sauce.
don't stop till
the butter is completely dissolved.
the stock is now thick
because of the chilled butter
you added in the end.
this is your sauce.
**you can play this with anything
and make a sauce out of it. just
remember the butter
needs to be chilled and your stock hot.
butter should be added
piece by piece, not all together**
throw your cooked asparagus
into this sauce, coat it.
pick up with tongs and plate.
spoon the sauce over asparagus
now this shit nobody ain’t ever gonna teach you. because there are so many variations, everyone claims their name to fame. but.. here’s the real deal.
100 gr chicken leg, deboned, finely mince
10 gr pakchoy, washed, finely diced
3 gr ginger, wash, peel, finely dice
3 gr garlic, wash, peel, finely dice
20 gr coriander, wash, fine chop
4 pc button mushrooms, wash, finely dice
1/2 piece medium tomato, wash, deseed, finely dice
5 gr silken tofu, finely dice
10 gr indian cabbage, finely dice
2 pc fresh chilies - red or green,
doesn't really fuckin matter, chop em finely
1 whole egg, beaten
1/2 tsp chicken seasoning powder
2 tsp dark soy sauce
salt to taste. be careful here, soy sauce
and seasoning powder will have
already added enough salt
5 gr cornflour, mix with 50 ml water
500 ml water
50 ml groundnut oil, or whatever comes your way
heat oil in a pan. ginger and garlic.
toss for a while till cooked.
add minced chicken. add chilies. keep stirring well,
or you will burn the ass off.
add mushrooms, pakchoy, cabbage, tomato.
cook for a while.
add seasoning powder.
add soy sauce. adjust salt.
add tofu and coriander. cook for 1 min.
add cornflour mixed in water.
stir well so that no lumps are formed.
simmer down the flame.
carefully pour beaten egg
in a spiral form
so that it stays afloat.
let the egg cook. fold the soup to mix in the egg.
this is a quick recipe of some badass serious stuff.. gather all products, blend ’em together, marinate your meat and cook. finish cooking in 15 min.
the tip is to leave chicken in this marinade for some time to absorb its flavor. even if you don’t, no worries mate,, it’ll mix up in your tummy. the mornin shit will be nice n green.
500 gr coriander, washed,
cut off the roots
7-8 medium stems of curry leaves,,
take 'em off the stems!
5 green chilies, wash 'em
8 cloves garlic, peeled
2 inch piece ginger, peeled
1/2 tsp turmeric
1 tsp salt, approx
2-3 tbsp oil, coconut will be better..
or use anything at hand
3 red onions, chopped
1 cup thick coconut milk and yea..
500 gr chicken with bone,
cut it into small pieces.
slash with knife to the bone
for marinade to reach deep.
use a blender or mixer,
add all ingredients - coriander,
curry leaves, chilies, garlic, ginger,
turmeric and salt. make it smooth.
if required, add some water.
check for the taste. needs to be
add the paste to the chicken pieces.
mix well. let it rest for 1 hour.
heat oil in a pan, add onions.
cook for a while till onions are soft.
add the chicken mixture to the pan.
cook on medium flame for 15-20 min.
if required add some water.
check if chicken is cooked.
add a cup of coconut milk.
keep simmering for 5 min.
do not boil.
Continue reading “Somethin’ green Coriander Chicken.. this one was good, yea..”
wash it well first. god knows where all your pork has been to.
i was half drunk when i cooked this piece up. it looked pathetic as raw meat. had to do somethin about it.
i am using 8 kilo whole leg of pork here because i want to, you can use smaller piece of meat but don’t forget to cut down the quantity of ingredients too.
or stay stoned and do whatever.
8 kilo pork leg
10 pieces elephant garlic, peeled, crushed
1 piece ginger, peeled, crushed
15-20 pieces thai bird eye chilies
1 litre light soy sauce
1 litre chinese cooking wine
1 litre maggie seasoning sauce
500 ml dark soy sauce
400 gr fresh bamboo, diced
100 gr chicken seasoning powder
300 gr or so.. seasalt. suit it for yourself
300 ml honey
wash the pork leg. dry it with a towel.
use 200 gr seasalt to rub on the pork skin. massage it well.
leave for 2 hours.
in a large pot, mix soy sauce, wine, bamboo,
seasoning powder, seasalt, chilies, ginger and garlic.
add water. check for salanity. it should be mildly salty.
slide in your pork meat and leave to soak for 1 hour.
put the pot on high fire and bring the stock to a boil.
simmer the flame, and leave to cook for about 2 hours.
remove pot from flame, and leave at room temperature to rest.
should take about 5-6 hours.
before serving, reheat the pork leg inside stock
by bringing it to a single boil. remove.
this can be served right away
or you can roast for about 15 min at 190C, preheated oven.
but bae.. before you roast, rub some honey on the top layer..
it gives a nice golden crunch.