Chai Recipes

Cheatan Chatni

1. Cut fruit into small pieces.
2. Mix Jozseph's Chai into vinegar with salt, garlic, pepper and honey/sugar
   (if you are using fresh, dry, non-sweet fruit like apples, tomatoes, cooked green tomatoes or pears.)
3. Mix everything together and check flavor balance, adjusting as necessary.

Lebkuchen

1. Mix chai, egg, sugar and lemon juice.
2. Sift over and mix in the flour, baking soda, almonds, and orange peel if you are using it.
3. Press dough evenly into pan and bake 15 - 18 minutes until an inserted toothpick comes out almost clean.
4. Mix powdered sugar and lemon juice until smooth, adding a little water if needed.
5. Spread topping over warm lebkuchen and mark into bars.
6. Remove to cooling rack. When cool, remove foil and cut into bars.

Spice Cake or ChaiBread

Hot Mulled Wine/Cider

Hot Chai Buttered Rum

Chai Icecream

Iced Chai

Goan Sweet-Sour Spareribs

Chinese Recipes

Bao Steam Buns

1. Food process yeast, sugar, water and flour into somewhat firm dough.
2. Put oil in large mixing bowl. Roll in dough to coat. Seal and let rise. Punch down.
3. Meanwhile, make filling. Soak tree ears in warm water 10 minutes, drain.
4. Chop pork and mix with tree ears, scallion, cilantro, hoisin, miso, chicken stock, bamboo shoot, ginger, vinegar, sherry, pepper, sambal. Starch if sauce is too thin.
5. Stuff golf ball or smaller dough balls with filling, keeping filling off sealing edges.
6. Let rise on parchment paper squares, then steam 20 minutes, letting them rest 5 minutes with the heat off before opening.
7. Serve with soy-sesame oil-balsamic vinegar.

Bok Choy and Eggplant with Oyster Sauce

1. Wok eggplant circles in oil, then briefly the garlic.
2. Add bok choy, wine and chicken stock. Wok until bok choy is tender and sauce is almost dry.
3. Add oyster sauce and serve.

Calamari in Black Bean Sauce

1. Prep everything.
2. Wok it.
3. Starch it.
4. Serve it garnished with cilantro (or mint, green onions, basil...)

Chicken in Lettuce Cup

1. Separate leaves from lettuce and stack as neatly as possible. Cut everything else fine.
2. Wok the ginger and garlic in oil, then the chicken, mushrooms, carrots, and red bell pepper, adding stock as need to prevent scorching.
3. Add sugar, hoisin, vinegar, chopped cilantro stems, pepper and waterchesnuts. Adjust seasoning, with sambal if desired.
4. Serve with lettuce and hoisin for spreading.

Mandarin Pancakes

1. Pour boiling water in flour processing in food processor until lump forms. A little more or less water may be needed. Let dough rest.
2. Roll dough 1/8 inch thick. Cut out 3 inch circles.
3. Lightly spread tops of circles with oil. Place circles oil sides together in pairs.
4. Roll circles out to 1/16 inch thick. Flour as needed.
5. Cook on hot very lightly greased griddle until just set.
6. Separate halves, quarter fold oil side in, steam on plate until hot.
7. Serve hot, or cool, cover, seal, refrigerate or freeze. Steam to serve.

Chinese Chicken Stock

1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.
2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.
3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve. Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.
4. Store in refrigerator for several days, or freeze up to 8 months.
5. Or. Bring to a fast boil, skim a little and pressure cook. Salt hurries things too. Then strain.

Steamed Rice

1. Rinse rice well.
2. Put in rice cooker, add water one knuckle over top of rice. Add salt.
3. Hit switch.

Chinese Orange Beef

1. Slice beef into fat worms or thin slices.
2. Marinate with egg whites, cornstarch, soy sauce, wine, baking soda, pepper.
3. Thickly slice orange rinds off oranges. Cut into long strips. Boil with water and sugar until translucent, about 1/2 an hour. Drain, reserving liquid.
4. Slide beef mixture into cool deep-fat (180 degrees) for a couple seconds until just starting to turn color. Remove and drain well.
5. Wok chili, garlic and ginger until fragrant. Add scallions in 2 inch lengths, whites halved lengthwise.
6. Add beef, poached orange rinds, orange juice, vinegar, and stock and wok until thick. Garnish with sesame oil and orange slices.

Suan La T'ang Hot and Sour Soup

1. Soak shiitakes, tree ears, lily buds, and cellophane noodles. Save the shiitake liquid, lose the other soaking liquids. Cut shiitakes and noodles into bite-sizes.
2. Starch boiling chicken stock. Add everything except the green onions and cilantro. Adjust flavor. Stir beaten egg gently into soup.
3. Serve, garnished with green onion and cilantro.

Almond Float

1. Blanch almonds.
2. Blenderize with 6 cups water to smooth paste.
3. Strain through double cheesecloth. Discard residue.
4. Boil agar with 3 cups water. Add almond milk and almond extract. Test gel on frozen plate. Adjust as necessary by boiling up more agar with water, or thinning out.
5. Pour out 3/4 inch thick. Chill.
6. Boil 4 cups water and sugar. Chill. Add rosewater and lemon to taste.
7. Float cubes or diamonds of almond in rosewater syrup, garnished with fruit.

Szechwan Twice-Cooked Pork

1. Simmer pork with soy, ginger, star anise.
2. Chill. Slice.
3. Mix miso, chili sauce, sherry, vinegar, and sugar. Reserve. Cut onions into sixths, split layers.
4. Wok chili, then ginger, then garlic.
5. Wok cabbage, if using it, then onion.
6. Wok pork, then snow peas, bell peppers(if using them.)
7. Add sauce, serve.

Vegan Boar's Head

1. Slice and press tofu.
2. Simmer in spices, wine, soy, garlic, ginger, a tiny amount of beet. Concentrate sauce
3. Soak and drain tofu skin.
4. Roll beet strips and tofu into tofu skin.
5. Steam rolls 45 minutes.
6. Smoke rolls over rice, tea, cinnamon.
7. Slice into rounds and serve with hoisin.

Persian Recipes

Sabzi Khordan Persian Herb Platter

1. Cook kidney beans, lentils, and chickpeas separately until done. Chickpeas and kidneys 45 min.
2. Fry cinnamon and tumeric briefly in butter or sesame oil and add.
3. Add leeks, fennel, celery, spinach, cilantro, mint, parsley, foenegrek leaves, and dill, cooking until leeks are almost tender, 20 min. Add pasta, cook until tender, 10 min.
4. Adjust flavoring with some of the lime juice, black pepper and salt.
5. To make Nano Dok, wok onion in butter until crisp and brown. Or deep-fry.
6. Wok tumeric and mint into mixture, adjust seasoning with salt and pepper
7. Serve soup garnished with Nano Dok and whey.

Bademjan Persian Eggplant

1. Slice eggplant, preferably skinny ones, about 3/8 inch thick. Dice onions.
2. Wok onions in oil, add eggplant and lightly brown. Add garlic and wok briefly, then water, salt and pepper.
3. Cook until tender. Just before serving, add chopped tomato. Adjust flavor with vinegar.

Barbari Persian Bread

1. In a food processor fitted with a steel blade, process flour, yeast, oil, and salt
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
3. Cover food processor to retain warmth. Let dough rise until doubled, 30-60 min.
4. Remove dough. Roll 5 inches by 1/2 inch by 12 inches. Make 4 parallel grooves in each loaf. Let rise until doubled. Bake in hot oven about 15 minutes. Store covered to keep from drying out. For Sangyak, bake dough on bed of small pebbles.

Kuku-ye Sabzi

1. Cook onion in a little ghee or butter.
2. Beat eggs. Add herbs, tumeric, onion, salt, sugar, and pepper.
3. Heat ghee, add mixture, bake or fry very slowly until set and somewhat puffed.

Mahi-e Polo

1. Soak rice an hour.
2. Boil until al dente in plenty of heavily salted water.
3. Drain and reserve. Chill
4. Wok onion, drain, reserve, fry filet in butter.
5. Soak and grind saffron in hot water. Mix saffron with some of the rice and herbs and onion with some of the rice.
6. Layer two rices in non-stick pan, top with fish, sprinkle with chicken stock and water. Cover and steam very slowly until tender, 1/2 hour, preferably with cloth under lid.

Nane Lavash

1. In a food processor fitted with a steel blade, process flour, yeast, oil, and salt just to blend.
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, not hot.
3. Cover food processor to retain warmth. Let dough rise until doubled, 30 to 60 minutes.
4. Remove dough. Roll very thinly. Prick and bake in very hot oven until puffed but not crisp. Store covered to keep from drying out.

Narsirk

Persian Baklava

1. Preheat oven to 350 degrees F. Lightly oil a deep 9- by 12-inch baking pan.
2. In a small bowl combine almonds, 1/2 cup sugar and cinnamon. Set aside.
3. Stack filo sheets on counter. With a large pastry brush, dot top sheet with about 1 teaspoon butter, then spread evenly to coat as much of sheet as possible (see Preparing Filo). Lay evenly in baking pan. Repeat with a quarter of the sheets. Sprinkle lightly with a third of the nut mixture. Repeat with remaining sheets and nuts, stacking evenly and ending with filo sheets on top.
4. To cut baklava make 4 evenly spaced vertical cuts through the entire stack of filo. Then cut diagonally to form diamond shapes. (Four evenly spaced diagonal cuts will yield 15 to 20 pastries.) Bake for 20 minutes, then lower heat to 300 degrees F and bake for 30 minutes more.
5. In a small saucepan over medium-high heat, simmer remaining sugar, lemon rind, lemon juice, and honey until thickened. Add rosewater. Pour over cooked baklava as soon as it comes out of the oven. Let cool and then serve.

Persian Mushrooms

Sekanjabin

1. Boil vinegar, sugar, water and salt a couple minutes. Add mint leaves. Strain after a couple minutes. Cool.
2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.

Pirazhki

1. Brown onions in sesame oil. Add lamb, cinnamon, garlic, salt, black pepper, cumin and wok until lightly brown.
2. Add cranberries and rosewater. Adjust seasoning. Chill mixture.
3. Cut butter into flour and salt. Add ghee and just enough icewater to hold to hold mixture together. Knead briefly. Let dough rest 1/2 hour in refrigerator.
4. Roll 3/16 inch thick. Cut 4 inch circles. Fill with tablespoon filling, fold into half rounds and crimp edges well.
5. Deep-fry until golden or brush with egg/water and bake at 400 until golden, about 12 min.

Torshi

Yahk dar-behesht Ice in Heaven Persian Pudding

1. Cook milk, water, cornstarch, rice flour, and sugar until thick.
2. Add ground almonds (lightly toasted is a little better), rosewater and cardamon.
3. Put in small molds. Chill.
4. To serve, unmold. Sprinkle with nuts and fresh pomegranate seeds (if you can get them) or a drizzle of pomegranate molasses. Depending on the event, some crispy na-na's, whipped cream and/or fruit could be nice as well.

Mast-o Khiyar

Indian Recipes

Jozseph's Chai

Lassi

Cheatan Chatni

Pudeena Chatni

Raita

1. Pop mustard seeds in hot oil.
2. Fold in other ingredients.

Pakoras

Chappati

Chaat

1. Make stiff dough of flour, oil, salt, and water.
2. Roll out 1/16 inch thick, cut into 1 1/2 inch squares, deep-fry until puffed and brown. Reserve. These are the puris.
3. Toast together cumin and coriander powders in dry wok.
4. Add mango powder, black salt, long pepper (if you have it), cayenne, and salt to taste. Mix well. This is the Chaat Masala, or spice mix. Reserve.
5. Wok asafoetida, cayenne, and cumin seeds in oil. Add tamarind and water if needed to bring to consistency of light cream. Adjust seasoning with salt and black pepper. This is the Jeera (or Zeera) Pani. Reserve.
6. Cube potatoes, boil and drain. Mix Chaat Masala with hot potatoes to coat heavily. Add cucumber and tomato cubes as desired.
7. Make bed of lettuce leaves, cover with puris, top with potato mixture, top with Jeera Pani, then yoghurt, then peanuts, then cilantro.

Naan

1. Mix ingredients except soda into soft dough, adding more water as needed. Knead
2. Let rise in warm place half an hour.
3. Punch down, knead in soda and shape on baking sheet into teardrops about 12 inches by 4 inches by 3/8 inch.
4. Let rise in warm moist place.
5. When doubled in size, about 20 minutes, bake in lower rack of preheated 450 degree oven about five minutes until lightly browned.

Dahl

1. Boil splits (not green)
2. Wok onion, garlic and cayenne in ghee.
3. Add boiled splits and tamarind. Adjust seasoning with salt, pepper, and chiliwater.

Eggplant Bharta

1. Wok black mustard, cumin, cayenne, tumeric, and ginger in ghee. Add garlic, wok.
2. Add salt, coriander powder, vegetables (except tomato) and wok until coated.
3. Add 1/2 cup, about, water, cover and cook until veg are tender and water is evaporated, checking often to prevent burning.
4. Add tomato, if using, and lime. Adjust seasoning.

Badshahi Pulao

1. Soak dried mushrooms, being careful of grit. Reserve soaking liquid. Soak saffron in a little hot water.
2. Wok onion in ghee. Add cinnamon, clove, neem (bay is different, but OK sub.)
3. Add rice, mushrooms, garlic, cumin, cardamons, and salt. Continue wokking until grains of rice are well-coated. Remove to heavy saucepan or rice cooker.
4. Add saffron and its soaking water, mushroom soaking water, boiling water. Cover and simmer 20 minutes. Let stand covered another couple minutes.
5. Alternatively, add saffron and its soaking water, mushroom soaking water, boiling water to rice cooker and hit the switch.

Kukul Vejenjana Ceylon Chicken Curry

1. Wok onions in ghee. Drain and reserve.
2. Wok tumeric, coriander, caraway, clove, sugar. Add chicken and thin coconut milk. Simmer.
3. Add thick coconut milk, salt, and lemongrass and simmer longer.

Saag Panir

1. Make Panir: Scald milk. Add lime. Stir gently, gently until curdled. Pour into 4 layers cheesecloth in strainer. Drain and press.
2. Fry flour-dusted cubes or slabs in some of the ghee or oil. Reserve.
3. Wok onion in ghee until light brown. Add tumeric, then garlic and ginger. Wok until fragrant.
4. Add coriander and black cumin, then spinach, salt, garam masala and tomato. Add reserved panir and simmer 20 minutes.

Nargisi Kofta

1. Grind meat, 2 T. onions, garbanzo flour, salt and pepper together.
2. Enclose eggs or almonds in meatballs. Deep-fry until brown.
3. Wok onions in oil until brown.
4. Add cinnamon, cloves, ginger. Wok. Then garlic, wok. Then youghurt, cardamon, garam masala, ajwan, and kalonji. Wok until thick. Add stock and meatballs. Simmer.
5. Adjust flavors with lime and jalapeno water. Garnish with fresh herbs.

Banana Halvah

1. Bring sugar, water and saffron to simmer.
2. Wok farina in ghee or butter, stirring carefully until light brown. Add bananas and raisins, wok briefly.
3. Add syrup and cardamon. Stir until thick and no longer gritty over medium heat.
4. Spread out 3/4 inch thick.
5. Sprinkle with spices if desired. Or whipped cream.

Indian Extended Recipes

Ak Yaw

1. Whisk flours, tumeric, salt, soda, and water together to pancake batter consistency.
2. Mix vinegar, garlic, chilis, fish sauce, sugar to taste for dip.
3. Toss vegetables to coat and deep-fry at 375 degrees. Drain.
4. Serve with whole lettuce and cilantro, sprigs of mint.

Alu Chole

Chatni Naryal

Hin-Thee Ywet Hin-Tamyo Burmese Veg Curry

Kalo Jeera Bharta

Mattar Kofta Kari

Mirch Achar

Mooli Chatni

Naan

1. Mix ingredients except soda into soft dough, adding more water as needed. Knead
2. Let rise in warm place half an hour.
3. Punch down, knead in soda and shape on baking sheet into teardrops about 12 inches by 4 inches by 3/8 inch.
4. Let rise in warm moist place.
5. When doubled in size, about 20 minutes, bake in lower rack of preheated 450 degree oven about five minutes until lightly browned.

Pani Puri

1. Make elastic, stiff puri dough with first five ingredients.
2. Roll walnut sized balls about 3/32 inch thick, round as possible.
3. Deep-fry until puffed, crisp and light brown. Drain and reserve.
4. Make Zeera Pani. Wok asafoetida in oil, then cayenne and cumin. Add tamarind, salt (water as needed) and black pepper.
5. Make chutney with tomato, onion, salt and lime juice.
6. To assemble, poke hole in top, insert chickpeas, top with chutney, sprinkle with zeera pani, garnish with cilantro and cayenne.

Basa Kaliya

Ur Mulligitawny

1. Boil lentils in water half hour. Use lentils for something else.
2. Simmer tamarind, tumeric (fried first if you want), garlic, onion, peppercorns, chilies, and salt in the lentil stock.
3. After 10 minutes, wok mustard seed, caraway, and curry leaf in ghee. Add to soup with kaffir lime leaves and cilantro. Simmer 20 minutes.
4. Strain coarsely. Thicken by blenderizing in cooked rice

Wet-Thani Burmese Pork

1. Marinate sparerib pieces with soy and black pepper.
2. Make onion-ginger-garlic paste.
3. Fry paste, then drained pork.
4. Add paprika, stock, marinade, lemongrass. Simmer very slowly until oil comes out.
5. Balance flavors.

Latin American Recipes

Acarajé Black-Eyed Pea Fritters

1. Soak peas overnight.
2. Grind in food processor with enough water to make dough of dropping consistency.
3. Add salt, pepper, and finely-diced onion.
4. Drop by spoonfuls into hot fat. Serve immediately with hot sauce.

Farofa

Cortido

1. Shred cabbage, grate carrot, dice onion.
2. Mix with salt and vinegar.

Jicama Salad/Relish

1. Cut jicama into fat matchsticks.
2. Mix with other ingredients.
3. Balance flavors.

Nopalitos

1. Clean and chop cactus. Grill or wok in dry wok with sliced jalapeno until speckled with brown.
2. Add sliced onion, diced tomato, vinegar, oil, and cilantro.

Pebre

Pupusas

1. Make dough with masa, water and salt.
2. Dice onion, grate cheese, mix with chopped scallions and cilantro.
3. Roll out 4 inch tortillas, place tablespoon of filling in center, cover with another tortilla, seal edges.
4. Cook on medium hot griddle until lightly browned. Serve at once with cortido.

Caldo Tlalpeño Chickpea-Chicken-Avocado Soup

1. Simmer chicken breasts with chickpeas. Do not overcook.
2. Remove, bone, skin and shred breasts.
3. Adjust seasoning of soup.
4. To serve, put shreds of chicken and avocado dice in bowls. Garnish with cilantro, lime wedges and chipotle paste

Feijao

1. Bring beans and meats to simmer and cook one hour, removing scum occasionally. Remove meats as they finish cooking. Slice for serving and keep warm.
2. Wok onion and garlic in lard. Mash in some of the beans and the tomatoes.
3. Adjust consistency.

Latin Rice

1. Wok onion in oil until soft.
2. Wok rice until transparent.
3. Place in heavy saucepan with tomatoes, stock, boiling water, salt. Bring to a boil, stirring. Reduce heat to minimum, cover, simmer 20 minutes

Oyster Mushroom Tamales

1. Mix masa, water, baking powder into soft dough.
2. Beat lard until fluffy. Or use oil. Mix into dough. Reserve.
3. Brown mushrooms and onion in olive oil with chickpeas, carrots, and red bell peppers.
4. Add paprika, black pepper, salt and vinegar to taste.
5. Place filling on masa on soaked corn husk or banana leaf. Tie or wrap in foil. Steam an hour or so.

Molé Problano

1. Soak seeded, stemmed chilis in half the stock.
2. Blenderize chilis and soaking liquid with almonds, onion, tomato, raisins, half the sesame seeds, garlic, cinnamon, cloves, coriander, anise, salt and pepper.
3. Fry molé in a couple tablespoons of fat and simmer five minutes, stirring constantly. Add chocolate and stock, stirring until melted. Adjust seasoning.
4. Simmer serving pieces of skinned turkey in sauce very very gently about 10 minutes.
5. Garnish with toasted sesame seeds

Salsa Cruda

Basa Yucateo

1. Briefly sauté onion in olive oil. Add recado rojo, orange juice, chicken stock and salt. Place fish in one layer. Scatter olives on top. Cover and cook until fish is almost done, scatter tomatoes on top. Sauté briefly.

Recado Rojo

Thai Recipes

Cha Yen Thai Iced Tea

1. Add star anise, tea, and orange flowers to boiling water. Strain after 3 minutes. Add syrup (or sugar) and vanilla to taste. Cool.
2. To serve, pour over ice in glass, top with evaporated milk

Mah Haw Galloping Horses

1. If grinding your own meat, finely grind pork. (A food processor may be used, although it shreds rather than grinds meat. Pick over shredded meat and remove any unshredded streaks of connective tissue.)
2. In a large skillet over medium high heat, warm oil; saute shallot and garlic until wilted. Stir in pork, breaking up meat, and cook until pork is lightly browned.
3. Add peanuts, sugar, coriander, fish sauce, and chiles to skillet and cook over medium heat until chiles wilt. Mixture will remain rather loose.
4. Slice each orange section length wise along spine of thick side, almost but not quite all the way through. Open two attached pieces like a book, to make a circle. Alternate orange circles with pineapple slices on serving platter. Place equal amounts of meat on each fruit and top with a mint leaf and a coriander leaf. Serve at warm room temperature.

Laap

1. Finely shred cabbage and mix with salt. Rinse thoroughly after 5 minutes. Reserve on serving plate.
2. Wok chicken in peanut oil with garlic and fish sauce. Add chicken stock as needed to prevent scorching. Add lemongrass, jalapeno (or serrano), black pepper, then half the cilantro and very finely sliced not chopped kaffir lime and lime juice.
3. Adjust flavor: it should be quite spicy and tart. Serve on cabbage, garnished with remainder of cilantro and kaffir lime.

Pad Thai

1. Soak rice sticks in hot water at least ten minutes. Drain.
2. Heat the oil in a wok or a very large skillet over medium heat. Add the garlic and cook, stirring, until just golden, 2 minutes.
3. Add the noodles and shrimp to the wok and toss with the oil and garlic. Add the fish sauce and toss well. Make hole in center of mixture, add eggs, wok.
4. Add the sprouts, scallions and lime juice and wok gently to heat through. Remove to a large shallow serving bowl. Sprinkle with the peanuts and cilantro.

Mee Krob Thai Crispy Noodle

1. Wok onion and garlic in oil.
2. Add fish sauce, wok briefly.
3. Add miso, brown sugar, tamarind, lime juice(more, and some Worchester Sauce if lacking tamarind), salt, chile, pickled garlic or onions, prosciutto, chicken, zest, and chicken stock to form a thick sauce. Reserve.
4. Puff ricesticks in hot oil and drain.
5. Make scallion brushes and chili flowers.
6. With beaten eggs, deep-fry egg net, or make omelet and cut into strips.
7. To serve, cook squid in sauce.
8. Gently but quickly fold in bean sprouts and puffed ricesticks.
9. Garnish with scallion brushes, chopped cilantro, chili flowers, egg net, peanuts.

Nahm Prik Pao

1. Dry roast chilies in wok. Remove. Remove seeds and stems.
2. Dry-roast garlic and shallots until fairly speckled with black spots. Peel and chop.
3. Dry-roast shrimp paste if you're using it.
4. Grind everything to paste.
5. Wok slowly until aromatic.

A-Jaad Thai Sambal

1. Mix it together. Check balance. Serve before it pickles.

Kaeng Jeud

1. Soak shiitakes in half the boiling water and the cellophane noodles and wood ears in the other half about 15 minutes. Remove and blenderize shiitake stems in a little of the water until a smooth paste with the jalapeno. Slice shiitakes and woodears fine. Chop cellophane noodles in 3 inch lengths.
2. Wok garlic in peanut oil until fragrant. Wok fish sauce briefly if you are using it, or mash the fermented tofu into the wok. Add everything, bring to a boil and simmer a minute.
3. Adjust flavors with soy sauce, lime juice, jalapeno paste.
4. Garnish with lots of cilantro and serve.

Tom Ka Khai Het

1. Bring coconut milk/stock, lemongrass, ricesticks, garlic, pepper, chilis, any mushrooms besides enoki, and fish sauce to boil.
2. Cook briefly.
3. Add enoki, beansprouts, lime juice and adjust seasoning.
4. Serve immediately, garnished with cilantro.
5. This soup could also have chicken shreds, crab shreds, prawns, firm white fish filet strips, or calamari added.

Kaeng Kari Khai

1. Wok chicken with spice paste and a little coconut milk until fragrant.
2. Add stock, bells, potato and simmer until almost done. Add onion.
3. Balance flavors.

Kaeng Phet Khai

1. Soak and slice shiitakes. Blenderize or discard stems.
2. Skin and slice chicken 2x3/8x3/
3. Cabbage and beans into bite-sized pieces.
4. Wok paste in oil, then veg and everything but chicken until mostly done. Add chicken, wok until done. Adjust consistency and flavor.

Pak Phet

1. Wok chili briefly in dry wok. Watch for fumes! Add garlic and lightly brown, then eggplant and black bean sauce, then the bok choy, wokking the whole time.
2. Add water or stock, cover briefly.
3. Adjust flavor with vinegar and a little soy if necessary. If desired, mix cornstarch in a little water and add to glaze vegetables.

Prio Wan Thai Sweet-Tart Glaze with Tofu

1. Prep veg.
2. Wok it all (except cornstarch and cilantro)together, balance flavors, starch, garnish.

Khao Niow MaMuang Mango Sticky Rice

1. Boil coconut milk with sugar and salt. Add to sticky rice.
2. Arrange fruit around sticky rice.

Pad Kluay Thai Banana Fritters

1. Whisk milk, salt, 2 tablespoons of the sugar, and soda water into batter.
2. Split bananas in three lengthwise. Gently fold into batter.
3. Drop into hot peanut oil. Drain and sprinkle with more sugar and a little lime.

Thai Green Chili Paste

1. Toast coriander and cumin. Fry or toast shrimp paste. Grind everything together.

Thai Red Curry Paste

1. Stem and at least partially seed chilies. Soak in warm water 15 minutes.
2. Toast cumin and coriander. Grind all.

Thai Yellow Curry Paste

1. Toast coriander and cumin in dry wok. Remove.
2. Add oil, wok shrimp paste, then tumeric and cinnamon.

Greco-Turkish Recipes

Adana Salata Roasted Red Pepper Relish

1. Roast whole bells over direct flame. Skin them somewhat.
2. Fry walnuts lightly in oil.
3. Chop everything together. Adjust flavoring.

Lamajoon

1. In a food processor fitted with a steel blade, process flour, yeast, and salt just to blend.
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
4. Meanwhile, make topping. Grind together diced onion, lamb, herbs, salt and pepper. Fry a small lump to test for seasoning.
5. Remove dough. Shape into loaves 12 inches by 4 inches by 1/4 inch thick. Smear topping on 1/4 inch thick, leaving 1/2 inch dough around the edges. Let rise, about 10 minutes. Bake in very hot oven about 5 minutes, until lightly browned.

Çoban Salatasi Turkish Shepherd's Salad

1. Roast pepper and cut into narrow strips.
2. Chop mint and dill and lightly blenderize with olive oil, vinegar, salt and pepper.
3. Arrange salad and pour dressing over.

Fakes Xithai- Cypriot Green Herb Lentil Soup

1. In large pot or pressure cooker, bring lentils and water to boil, reduce to simmer.
2. Meanwhile, saute onions and garlic in olive oil over medium heat until onions are transparent.
3. Add onions to lentils and continue simmering until thoroughly done, about 10 minutes in pressure cooker or 30 minutes without.
4. Add salt, pepper and vinegar to taste, then green herbs.
5. Serve sprinkled with coriander.

Güveç

1. Prep vegetables so they will cook in same time.
2. Wok onion and garlic in olive oil, then add vegetables.
3. Add tomato paste, water, salt, and pepper, and continue wokking until done.
4. Adjust seasoning with tomato or lemon.

Kizartmasi Turkish BeerBatter Fritters

Skordalia

1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

Iç Pilaf Turkish Liver Pilaff

1. In a medium saucepan over medium heat, melt butter. Add onion and cook until soft and translucent. Wok cubed liver briefly.
2. Stir in bulgur and broth. Cover pan. Bring to a boil; reduce heat and simmer 15 minutes or until liquid has been absorbed.
3. Stir in parsley. Season to taste with salt and pepper.

DayLily-Basmati Pilaff with Saffron Avgolemono

1. Wok onion in ghee, add rice, wok until transparent.
2. Add stock/water, salt. Bring to boil, lower to simmer 15 minutes. Let stand covered.
3. Just before serving, toss rice with coarsely chopped daylilies, reserving some for garnish.
4. Crush saffron in mortar with some of the hot water. Whisk cornstarch with chicken stock over heat until thick. Add water/saffron, eggs and yolk, lemon juice and salt. Whisk until thick. Pour around rice. Garnish with day lilies

Tzatziki Çacik

Izmiri Köftesi

1. Mix first seven ingredients together. Shape into balls. Fry or bake until brown and done.
2. Wok diced onion in olive oil. Add tomatoes, peppers, tomato paste and sugar and enough stock or water. Adjust seasoning with salt and pepper. Simmer köfte 20 minutes, adding liquid as needed.

Avgolemono Greek Egg-Lemon Sauce

1. Starch chicken stock, or blenderize with cooked rice.
2. Add water, eggs, yolks, lemon juice, salt and pepper.
3. Beat over heat until thick, being careful not to curdle mixture

Paximadi Greek Flint Bread

1. Make medium stiff dough.
2. Let rise, punch down.
3. Shape into bagels. Let rise.
4. Deep-fry in olive oil or bake, slice and bake again.

Semit

1. Make dough with milk, water, sugar, salt, yeast and flour, starting with half the flour. After thoroughly kneading, add more flour to make medium dough. Oil, cover and proof.
2. Shape into rings about 7 inches across and 3/4 inch thick.
3. Brush with egg beaten with water. Dip in sesame seeds.
4. Proof until doubled. Bake at 450 degrees for 10 minutes, then 15 to 20 at 350 degrees.

Kalamarakia Me Saltsa Greek Feta Wine Herb Sauce

1. Wok onion in olive oil, add garlic, then wine and calamari.
2. Add tomatoes, parsley, feta cheese and pepper.
3. Cook until sauce is thick. Adjust seasoning.

Souvlakia

1. Mix marinade. Marinate pork pieces.
2. Skewer fairly tightly.
3. Charbroil, basting.

Dondurma Kaymakli Mastic IceCream

1. Dissolve cornstarch in a little cold milk. Pulverise mastic with a little sugar in mortar.
2. Bring milk/cream to a boil with sugar. Add cornstarch. Simmer 10 minutes on very low flame.
3. Add mastic and orangeblossom water. Cool and freeze.

Loukamades

1. Beat or food process half the flour, yeast, milk, 1/2 cup of the sugar, the yeast and the buttter into a thick batter. Add rest of flour as needed to make soft dough.
2. Boil water and rest of sugar into syrup with cinnamon, strips of orange peel. Add lemonjuice and orange blossom water.
3. Deep-fry small walnut sizes of dough in medium heat oil until golden. Drain. Drizzle with syrup, dust with walnuts, garnish with orange slices.

Burmese Recipes

Ak Yaw

1. Whisk flours, tumeric, salt, soda, and water together to pancake batter consistency.
2. Mix vinegar, garlic, chilis, fish sauce, sugar to taste for dip.
3. Toss vegetables to coat and deep-fry at 375 degrees. Drain.
4. Serve with whole lettuce and cilantro, sprigs of mint.

Burmese Slaw

1. Salt and rinse cabbage.
2. Lightly toast shrimp powder. Or substitute toasted garbanzo flour.
3. Mix everything, balance flavors.

Burmese Calamari

1. Dice onions. Wok in peanut oil until tender. Add ginger and garlic. Wok briefly.
2. Add seafood, stock, red and green bells, jalapeno, balsamic vinegar (or black vinegar,) pepper, and tamarind. Cook until done. Starch as needed. Garnish with cilantro and green onions.

Mock Green Mango Salad/Relish

1. Very carefully wok flour in dry wok.
2. Peel and slice vegetables or fruits. Mix all together. Balance flavors.
3. Garnish with peanuts and cilantro.

Ngapi Gyaw

Panthé Kaukswe Burmese Chicken Soup

1. Boil chicken in water to cover until tender, about 30 to 45 minutes.
2. Pull meat off bones and shred. Reserve meat and stock separately.
3. Food-process, blenderize with water, or pound onion and garlic.
4. Wok paste with tumeric in oil until oil separates out. Add stock and coconut milk.
5. Simmer 15 minutes. Whisk flour into a little soup, then the mixture back into the soup. Simmer a couple minutes, stirring occasionally to prevent sticking.
6. Adjust seasoning with fish sauce and chiliwater.
7. To serve, place noodles and chicken in bowl, cover with soup, sprinkle with cilantro and pass garnishes.

Thanhat

1. Deep-fry some of the onion and all the garlic. Reserve. Sliver the rest.
2. Wok tumeric in oil, then sesame seeds. Add vegetables except cucumber and vinegar. Add cucumber. Chill.
3. Drain and garnish with fried onions/garlic

Wet-thani Burmese Pork

1. Marinate sparerib pieces with soy and black pepper.
2. Make onion-ginger-garlic paste. Fry paste, then drained pork.
3. Add paprika, stock, marinade, lemongrass. Simmer until oil comes out. Balance flavors.

Hin-Thee Ywet Hin-Tamyo Burmese Veg Curry

1. Blenderize onion, garlic, ginger.
2. Wok paste in oil with tumeric and cayenne.
3. Add vegetables except tomatoes and green bell peppers( the above are only ideas), wok briefly. Add water, cover and simmer until tender.
4. Add tomatoes and peppers. Adjust consistency and flavors with salt, pepper, limejuice.

Sarnwin Makin

1. Toast semolina dry (and carefully.)
2. Add eggs, coconut milk, milk, sugar and water. Heat oil, add semolina mixture, wok until pasty, about 30 minutes. Add raisins. Spread out in baking dish about 11/2 inch deep.
3. Spread almonds and poppy seeds on top, then pour melted butter over. Broil until toasty, then bake in low oven about 10 minutes, until set. Cut into 2x3 inch squares.

Balinese Recipes

Acar

1. Finely dice vegetables.
2. Mix everything and adjust seasoning. Serve before it pickles too much.

Babi Ketjap

1. Wok pork in oil until lightly brown. Remove. Add onions and wok until soft.
2. Add garlic and ginger, wok until fragrant.
3. Add pork, tamarind, soy sauce (this could be sweet soy, kecap manis), sugar, pepper, chili. Bring to a simmer, and simmer on very low heat until tender, about 45 minutes.
4. Adjust thickness of sauce. Adjust seasoning. Garnish with green onions

Bali Peanut Sauce

1. Wok shrimp paste, optional, onion, ginger, and garlic in oil.
2. Add coconut milk, bay leaf, peanut butter (or ground peanuts), salt, tamarind, pepper, chiliwater, and water to taste.
3. Simmer briefly

Banana Spiral Tubes

Basa Be Pasih

Basa Be Sampi

Basa Be Siap

Basa Gede

Basa Gede Ibu

Cendol

Jejeruk Coconut Stuff

1. Peel and coarsely grate coconut into long strips.
2. Mix with other ingredients and balance flavors.

Kalajan

Ketipat

1. Put rice in zip-lock bag half full. Bind into a cylinder. Prick all over. Boil in water 20 minutes.

Klepon Glutinous Rice Dumplings

1. Mix coconut, half the pandanus, the salt, palm sugar and the coconut into a filling.
2. Grind sugee and half cup water. Strain into flour with coconut milk and salt and mix into stiff dough. Knead well.
3. Oil hands. Flatten walnut sized lump of dough, then form into cone. Fill with coconut, seal and roll into 2 inch cylinders.
4. Boil 5 minutes. Drain. Roll in toasted rice flour.

Lak lak

Madam

Masak Ajam Buncis

Masak Ikan Bumbu Bali

1. Wok garlic and ginger in oil briefly.
2. Add red bell pepper and chiles(or long bali chile), kencur, laos, salt, white pepper, coconut and a splash of water to prevent scorching
3. Wok in tuna until very slightly cooked.
4. Balance flavors with lime.

Masak Scallops Bumbu Bali

1. Wok garlic and ginger in oil briefly.
2. Add red bell pepper, salt, white pepper, paprika, coconut, chile, and chicken stock.
3. Concentrate. Wok in scallops.
4. Balance flavors with lime. Garnish with green onion.

Masak Tjumi2 Bumbu Bali Calamari Wok'd with Coconut

1. Wok garlic and ginger in oil briefly.
2. Add red bell pepper, salt, white pepper, paprika, coconut, chile, and chicken stock.
3. Concentrate. Wok in calamari
4. Balance flavors with lime. Garnish with green onion.

Matahari Rosettes

Nasi Itam Black Rice Pudding

Paku Fern or Cassava Leaf Salad

Pepes

1. Grind shallots, garlic, kencur. Fry in oil.
2. Dice chiles and bell pepper. Chop chicken finely 1x1/8x1/8.
3. Mix all except daun salaam together. Adjust seasoning.
4. Roll into banana leaves cylinders with a daun salaam leaf per packet.
5. Grill until done.

Pergedel Djagung Bali

1. In a large bowl, combine corn, shrimp, garlic, green onion, celery, coriander, cumin, cilantro, flour, salt, and eggs. Mix thoroughly. Grind slightly.
2. In a preheated medium skillet or wok, add peanut or vegetable oil to a depth of 1 inch; heat oil over medium-high heat to 375 degrees F. Add corn mixture in 1/4-cup batches, leaving 1/2 inch space between fritters. Fry fritters until golden brown and crisp (about 2 minutes per side). Remove, drain on paper towels, and keep warm while frying remaining mixture. Serve hot or at room temperature with sambal.

Pisang Goreng Balinese Banana Fritters

1. Whisk milk, salt, 2 tablespoons of the sugar to taste, and soda water into batter.
2. Split bananas in three lengthwise. Gently fold into batter.
3. Drop into hot peanut oil. Drain and sprinkle with more sugar and a little lime.

Pisang Lauf

Red Lawar

Rempejek

1. Blenderize batter, stir in peanuts.
2. Fry in shallow fat in three to four inch rounds.
3. Drain and serve

Rujak

Sambal Iris

1. Finely dice onion, jalapeno, and tomato. Sliver kaffir lime leaves extremely finely.
2. Add lime juice and salt to taste.

Sambal Kemiri

1. Dry-roast shallots and macadamia nuts (if they are not roasted.)
2. Wok trassi until crumbly. Don't burn. Wok chiles briefly.
3. Grind all together. Adjust flavor with lime juice if necessary.

Sambal Mateh

1. Mix ingredients. Wok briefly. Adjust seasoning.

Sambal Tomat

1. Finely dice onion, chili, and tomato. Grind.
2. Wok trassi in oil until fragrant.
3. Add ground mix. Wok until somewhat dry.
4. Adjust seasoning.

Saté daging

1. Grind and fry spices. Mix in wet stuff. Skewer meat, marinate. Grill over hot charcoal.

Saté Lalit

1. Grind and fry spices. Add finely chopped meat and coconut milk to make dough.
2. Shape around flat skewers.
3. Grill or bake.

Sayur Jepang

1. Peel and shred chayote.
2. Grind bumbu. Wok briefly.
3. Add chayote, peppers, coconut milk, white pepper. Cook until done.

Sayur Nangka

1. Peel and wedge young jackfruit
2. Grind bumbu. Wok briefly.
3. Add nangka, peppers, coconut milk, white pepper. Cook until tender.
4. Add amaranth, cook until done. Balance with lime juice.

Snake Bean Salad

Surya's Tempeh

Tambus Ubi Cayu

Tempeh Goreng Balinese Soy Pate Wok'd

1. Deep-fry cubes of tempeh, drain.
2. Wok onion until transparent. Add garlic and ginger, wok briefly.
3. Add red bell pepper, chili, sugar, red and white pepper, soy sauce, water and tempeh .
4. Wok until syrupy, almost dry. Add lime juice.

Tis

Urap

Wing Bean Urap

Indonesian Recipes

Atjar Kuning

1. Wok almonds in oil. Blenderize with vinegar.
2. Wok tumeric in other oil. Wok carrots, salt, white pepper, coriander, cumin, adding a little water if needed to prevent scorching.
3. Add onions and cucumbers. Wok briefly. Add almond paste. Adjust seasoning. Add bell peppers. Chill.

Babi Ketjap

1. Wok onions, ginger, garlic and pork in oil. Add water, pepper, jalapeno, tamarind and soysauce, bring to a boil, lower to a simmer until tender, maybe half an hour.
2. Adjust flavor and consistency. Garnish with scallions.

Es Campur

1. Boil agar with the water and half the sugar ten minutes until thoroughly dissolved.
2. Add remaining sugar, colouring and flavouring as desired, and strain into pie dish. Cool. Cube.
3. To serve, put beans and corn in bottom of icecream dish. Pile fruit and agar, then snow. Drizzle with condensed milk and syrup from the lychees.

Gado-Gado Indonesian Peanut-CoconutMilk Sauce

1. Wok shrimp paste, optional, onion, ginger, and garlic in oil.
2. Add coconut milk, bay leaf, peanut butter, salt, tamarind, pepper, chiliwater, and water .
3. Simmer briefly. Makes about 2 cups.

Sambal Iris

Ketjap Manis Indonesian Soy Sauce

1. Place the brown sugar and water in a small heavy saucepan and cook, stirring, over low heat for 1 minute to dissolve the sugar. Increase the heat to medium and cook at a very slow boil until the mixture thickens slightly, about 2 minutes.
2. Reduce the heat to low and stir in the soy sauce, molasses, ginger, coriander, and pepper. Simmer another 2 minutes, stirring frequently.

Masak Ajam Bumbu Bali Chicken Wok'd with Coconut

1. Wok garlic and ginger in oil briefly.
2. Add chicken, red bell pepper, salt, white pepper, paprika, coconut, chile, and chicken stock.
3. Wok until chicken is done, adding more stock as needed.
4. Balance flavors with lime.

Sambal Goreng Telor Tomaat

1. Wok onions in oil with garlic paste.
2. Add eggs, deep-fried if desired, tomatoes, spices. Simmer.
3. Halve eggs. Garnish with scallions.

Sambal Ketjap

1. Blenderize ingredients together.

Djawa

1. Blend ingredients. Makes about 2 cups. Keeps over a week under refrigeration

Tumis

1. Wok bok choy and zook in peanut oil. Add splash of water, garlic, jalapeno, pepper, kentjur and soy sauce. Cover and steam briefly.
2. Add sprouts, snowpeas, tomato and balance flavor.

Rempejek

1. Blenderize batter, stir in peanuts.
2. Fry in shallow fat in three to four inch rounds.
3. Drain and serve.

Russian Recipes

Marinovannye Griby

1. Slowly sweat and barely brown mushrooms in oil with salt.
2. Add garlic, don't quite brown.
3. Add vinegar, clove, bay leaf and marinate in refrigerator, preferably at least a week.
4. Drain and serve.

Beef Stroganov

1. Cut meat across grain 1/4x1/4x2. Mix dry mustard, sugar and salt with hot water.
2. Wok onions and mushrooms in 2 tablespoons oil gently, gently. Reserve.
3. Wok beef hard in batches in remaining oil until brown, transferring to mushroom mix when done.
4. Add salt, pepper, mustard and sour cream. Heat briefly, adjust seasoning

Kartoplia Solimkoi Straw Potatoes

1. Peel and cut potatoes into 1/8x1/8 straws. Soak in ice water at least 10 minutes.
2. Drain and dry thoroughly. Fry twice, once just before serving. Salt

Borsch Ukraïnsky

1. Boil or pressure cook brisket, bones, onion, carrot, celery, parsley, bay, salt. Skim scum as necessary. Simmer a couple hours or longer until brisket is tender. Drain, reserving and dicing brisket.
2. Brown gently diced onion and garlic in butter. Add everything else except parsley and sour cream.
3. Adjust seasoning. Serve with parsley and sour cream.

Chikhirtma

1. Cover chicken with water, bring to a boil, skim scum.
2. Add saffron, simmer 1 hour or so. Bone and skin chicken, sliver meat.
3. Whisk eggs in small bowl. Whisk into soup carefully, tempering first.
4. Add lemon, adjust salt, garnish with cilantro. Meat can be served in soup or separately.

Dessert Varenyky

1. Mix flour, egg, milk, first sugar and salt into dough in food processor or mixer. Let rest 1/2 hour.
2. Filling #1: Food mill cottage cheese. Mix with sugar, yolk, melted butter, salt and sour cream.
3. Filling #2: Mix cherries (reserving juice) with sugar.
4. Filling #3: Mix blueberries, sugar and lemon juice.
5. Roll dough 1/8 inch thick. Cut 3 1/2 inch rounds. Brush with beaten eggwhites. Stuff with a tablespoon cheese filling or teaspoon of fruit fillings, sealing well. Cover with towel until ready to boil.
6. Boil in batches in gallon salted water 8 to 10 minutes until they float. Drain, cover cheese varenyky with melted butter and serve with sour cream. Fruit varenyky are served in cherry or blueberry juice.

Pochki v Madere

1. Dust trimmed kidney slices in flour. Brown in butter. Reserve.
2. De-glaze pan with madeira. Marsala will work fine. Concentrate to aprox. 3/4 cup.
3. Whisk in sour cream. Add kidneys for a minute to re-heat. Adjust seasoning.

Kotlety Posharskie

1. Soak crustless bread in milk 15 minutes, drain.
2. Grind chicken fine in meat grinder twice. Grind again with soaked bread.
3. Beat in softened butter, salt, and pepper until smooth.
4. Keeping fingers wet, shape into 12 oval patties 1 1/2 inches thick. Coat patties thickly in bread crumbs.
5. Fry in most of the ghee about 5 minutes per side until done. Garnish with remaining ghee.

Kasha

1. Melt the butter in a large nonstick skillet over medium-high heat. Add the onions, and sauté until slightly browned, 5 minutes, shaking the pan constantly.
2. Stir the kasha into the onion mixture and cook, stirring constantly, over very low heat for 2 minutes. Add the egg, salt, pepper, and continue stirring a minute or so. Add boiling broth. Stir, cover, and cook over very low heat until all the liquid is absorbed, 12 to 15 minutes.
3. Remove the kasha from the heat and fluff it with a fork. Adjust the seasonings and let rest, partially covered, for about 10 minutes. Fluff with the fork again to separate the grains. Serve immediately.

Medivnyk Chai Cake

1. Preheat oven to 325. Butter 10 inch springform pan heavily, lining with parchment paper.
2. Cream butter and sugar. Add chai, soda, and yolks. Mix almost all the flour with salt, baking powder and beat into yolk mixture. Toss rest of flour with raisins, currants, and walnuts and fold into mixture.
3. Fold stiffly beaten eggwhites into batter. Bake until done. Cool on rack.

Pashtet Russian Chopped Liver

1. Brown 1/2 inch liver cubes in oil.
2. Gently wok onion and carrot in first butter.
3. Food process with parsley, salt, pepper, nutmeg and second butter.
4. Food mill mixture.
5. Cover and chill thoroughly in greased mold.
6. Unmold and garnish with eggs.

Pirozhki

1. Brown onions in oil. Add beef, garlic, salt, black pepper and wok until lightly brown.
2. Add dill and paprika. Adjust seasoning. Chill mixture.
3. Cut butter into flour and salt. Add ghee and just enough icewater to hold to hold mixture together. Knead briefly. Let dough rest 1/2 hour in refrigerator.
4. Roll 3/16 inch thick. Cut 4 inch circles. Fill with tablespoon filling, fold into half rounds and crimp edges well.
5. Deep-fry until golden or brush with egg/water and bake at 400 degrees until golden, about 12 minutes.

Salat Olivier

1. Toss chicken shreds or strips with pickles, boiled and chilled and sliced potatoes, half the diced eggs, boiled and chilled peas, salt, pepper and half the mayo and sour cream.
2. Line plate with lettuce leaves. Mound chicken mixture. Decorate with sliced eggs, olives, peeled and seeded tomato strips, capers, rest of the mayo and sour cream, and dill.

Varenyky z Kvashenoiu Kapustoiu

1. Mix flour, egg, milk, and salt into dough in food processor or mixer. Let rest 1/2 hour.
2. Gently sauté sauerkraut and onion separately. Combine into filling with 4 tablespoons sour cream.
3. Roll dough 1/8 inch thick. Stuff 3 1/2 inch rounds with a tablespoon filling, sealing well. Cover with towel until ready to boil.
4. Boil in batches in gallon salted water 8 to 10 minutes until they float. Drain, cover with melted butter and serve with sour cream.

Romovaia Baba

1. Mix yeast, sugar, warm milk, salt, eggs and most of the flour into a very soft dough in mixer with dough hook. Add remainder of flour and knead about 5 minutes. Cover and let rise until doubled. Knead in butter a little at a time, then currants and raisins.
2. Butter bundt or kugelhopf pan heavily. Pat dough in. Cover and let rise until double.
3. Bake in 400 degree oven 10 minutes, then lower temperature to 350 degrees and bake another 35 minutes or so. Remove from oven, cover loosely with towel to prevent collapse for 5 minutes, then unmold in somewhat deep serving platter.
4. Boil sugar and water until it coats a spoon. Add rum. Cool to warm. Spoon syrup over cake. Drizzle confectioner's sugar mixed with water and lemon juice over top.

Russian Black Bread

1. Warm the beer, kefir, molasses, and butter. Stir in yeast, caraway seed and 2 cups of flour, or enough to form a thick batter. Stir well; let stand 20 minutes.
2. Stir batter down, then add rye flour, grain coffee, and salt to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic (5 to 10 minutes). Or use mixer. Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes.
3. Punch down dough; cover again and let rise 30 minutes. Preheat oven to 350 degrees F. Form dough into 2 large loaves. Let rise until almost doubled.
4. Cook starch in water. Brush on loaves.
5. Bake until loaf sounds hollow when tapped and comes easily out of pan (30 to 40 minutes). Let cool before slicing.

African and Ethiopean Recipes

Ayib be Gomen

1. Wash collards and chop. Boil in water until tender. Drain. Mix all together

Berberé Paste

1. Toast dry spices. Grind with everything else. Simmer 10 minutes.

But'echa'

1. Mix chickpea flour with berbere and water. Simmer 10-20 minutes.
2. Meanwhile, wok onions without oil gently until transparent.
3. Mix all together, adjust flavoring.

Chicken-Groundnut Stew

1. Mix chicken strips with mixture of salt and dry ginger.
2. Wok onions in oil until soft.
3. Add chicken stock, tomato paste, shrimp, garlic, fresh ginger, fresh chili, cayenne and white pepper. Simmer 10 minutes.
4. Add peanut butter, chicken strips, okra and hard-boiled egg. Simmer until chicken is done.

Doro Wat Ethiopean Chicken Curry

1. Gently sauteed diced onions without oil until soft.
2. Add garlic and berberé, wok briefly, then niter kibbeh, and stock.
3. Simmer 10 minutes. Adjust seasoning.
4. Add chicken strip and simmer until done, about 3 minutes.
5. Alternatively, whack a whole chicken up, partially skin it if you wish, wok it briefly after the onions with the niter kibbeh and berberé paste and garlic. Add some stock or water with the wine and simmer 15 minutes or so...

Injera

1. Whisk teff flour into thin batter with water and yeast. Let stand two days.
2. Add self-rising flour and cornmeal or not, and salt to make thin batter.
3. Cook slowly on greased griddle in very large cakes.

Kitfo

1. Chop very lean beef very finely.
2. Heat butter, add spices, remove from heat, add beef.
3. Serve hot with collards and cheese.

Niter Kebbeh

1. Melt butter slowly. Increase heat and add everything. Turn down heat and simmer 45 minutes, or until solids turn golden. Strain well.

Suff

1. Boil seeds in 4 cups water for 10 minutes.
2. Drain and grind seeds with minimum water to grind. Add remainder of water. Strain. Add honey to taste. Chill. Serve with rue.

Yataklete Kilkil

1. Wok diced onion in butter or oil with garlic, ginger, tumeric until transparent.
2. Add chopped vegetables, salt, wok to coat. Add water, cover, simmer until tender.
3. Adjust seasonings.

Yeshimbra Assa

1. Mix dough thoroughly in mixer, adding water as needed to make firm dough.
2. Roll out dough on floured surface 1/4 inch thick. Make fish, decorate as desired.
3. Deep-fry fish on somewhat low heat 350. Or bake.
4. Wok onions dry five minutes until soft.
5. Add oil, berberé and garlic, wok briefly. Add water, add fish. Simmer until tender, adding liquid as needed.

Yetelba Liqut Flax Paste

1. Toast flax until golden.
2. Pound in mortar, adding water to make paste.

Yetenet'tere Zeyt Spiced Oil

1. Blenderize onion, garlic, ginger, and basil with water.
2. Add oil and cook until water is evaporated.
3. Strain and use.

Yewollo Ambasha Spice Bread

1. Mix water, niter kebbeh, yeast, spices, salt. Add flour and knead until stiff, adding flour as needed.
2. Shape most of the dough about 8 inches by 1 inch thick. Three loaves?
3. Make topknots with remainder of dough.
4. Slash dough decoratively. Proof, bake.
5. While warm, brush with mixture of niter kebbeh and berberé.

Moroccan Recipes

Bstilla Moroccan Tart with Chicken and Almonds

1. Lay sheets of filo dough on a clean surface. Cover with plastic wrap. Dampen and wring out a dish towel and lay over plastic-covered filo. Preheat oven to 400 degrees F. Lightly oil a 12 inch diameter skillet or baking pan
2. In a medium saucepan over medium-high heat, simmer chicken with onion, stock, saffron, 1 teaspoon cinnamon, cayenne, salt, pepper, and ginger for 5 minutes. Drain, set chicken aside, and return spice broth to saucepan.
3. Concentrate down broth, let cool a little. Beat together eggs and lemon juice, temper with a little sauce, add and cook briefly to thicken. Add chicken, adjust flavor
4. Sauté almonds in a little butter until lightly browned. Crush. Add sugar and rest of cinnamon. Set aside.
5. Unwrap filo. Using a wide pastry brush, brush approximately 1 teaspoon melted butter on a sheet of filo. Place buttered filo into bottom of prepared pan, letting edges hang over sides. Continue until 8 or more sheets are piled into bottom of pan, overlapping as needed. Place chicken into pan, then 4 baked filo leaves,then the almond mixture. Fold overhanging filo into center of pan on top of filling.
6. Butter remaining 8 sheets of filo, layering on top of filling, tucking edges down into interior of pan. Butter top of completed tart, sprinkle with reserved almond mixture, and bake until golden brown (about 25 minutes).
7. Dust with more powdered sugar and cinnamon, in design if desired.

Amalou Moroccan Almond Paste Spread

1. Very lightly brown almonds in a little oil.
2. Food process everything until smooth.

Couscous Tagine

1. In a wok or large saucepan over medium-high heat, wok mushrooms, onion and garlic until transparent.
2. Add vegetables, garbanzoes and spices, wok briefly, then add liquid and simmer until tender, about 10 minutes.
3. Adjust seasoning with salt, pepper, and lemon juice.

Djaj Lemoon bi Zeytoun

Etzay Moroccan Mint Tea

Fish in Moroccan Chermoula Sauce

1. Wok onion in oil until transparent.
2. Sauté all together until fish is done.
3. Adjust seasoning.

Hareera

1. Proof yeast and flour in water overnight. Reserve.
2. Cook chickpeas in water until done.
3. Meanwhile, lightly brown mushrooms in olive oil. When chickpeas are done, add everything except parsley and flour paste.
4. When tender, add parsley and whisk in flour paste to thicken. Adjust seasoning.

Harissa

1. Seed peppers, soak and grind with other ingredients.

Khboz Moroccan Bread

1. Make wet dough with half the flours and the yeast, sugar, salt, butter, and milk. Knead well.
2. Slowly add flour to make medium stiff dough. Knead in spices. Let rise briefly.
3. Punch down and shape into 6 inch loaves 3/4 inch thick. Let rise, then bake at 350 about 15 to 20 minutes.

L'Hootz Muklee Moroccan Marinade

1. Grind ingredients together.

M'Hanncha The Snake

1. Grind butter, almonds and almond flavoring together with pounded gum arabic, rosewater and sugar. Grind and knead until solid. Chill.
2. Roll into 3/4 inch cylinders.
3. Brush two filo leaves with butter. Roll cylinders of almond up in them, tucking in the ends.
4. Coil onto baking sheet with parchment. Repeat until filling is used up.
5. Brush with egg/cinnamon lightly. Bake at 350º 30 minutes or until golden brown. Flip and bake 10 minutes longer. Flip onto serving plate and dust with cinnamon and powdered sugar.

Orange Salad Moroccan

Ras El Hanout

Sfinges

1. Blend half the flour and the rest of the ingredients into very wet dough.
2. Slowly add flour and form soft dough. Let proof until doubled.
3. Form into rings and deep fry until golden.

Zeilook Moroccan Salad

1. Wok vegetables up to zucchini in dry wok or cast iron skillet.
2. Chill briefly.
3. Add olive oil, vinegar and/or lemon juice, salt, pepper, rosemary, paprika, cumin, garlic, tomato, and parsley.
4. Adjust seasoning.

Sri Lankan Recipes
Ceylon Recipes 10/31/2003

Brinjal Pahi

1. Toss eggplant slices with salt and tumeric. Let stand an hour and drain.
2. Fry slices until brown. Reserve 1/2 cup oil.
3. Blenderize onion, ginger, garlic, mustard, vinegar. Wok in oil.
4. Add eggplant, tamarind, curry powder. Simmer 10 minutes or so.
5. Add sugar. Adjust seasoning.

Brinjal Sambol

1. Toss eggplant slices with salt and tumeric. Let stand an hour and drain.
2. Fry slices until brown. Drain.
3. Toss with other ingredients and adjust seasoning.

Ceylon Cashew Curry

1. Simmer everything except salt and lime until tender. If you have thin coconut milk and thick coconut milk, simmer all in thin coconut milk, then add thick and salt.
2. Adjust seasoning.

Ceylon Curry Powder

Cucumber Sambol

1. Salt cucumber 1/2 hour. Drain and rinse.
2. Mix with remaining ingredients.

Ghee Rice

1. Wok onion in ghee. Add cinnamon, clove,tumeric
2. Add rice, cardamons, and salt. Continue wokking until grains of rice are well-coated. Remove to heavy saucepan or rice cooker.
3. Add boiling water. Cover and simmer 20 minutes. Let stand covered another couple minutes.

Hoppers

1. Beat rice flour, water and salt to make thin batter. Optionally, mix in yeast and let sit a couple hours to overnight.
2. Swirl into seasoned hopper pan

Kaytas

1. Grind together first 6 ingredients. Roll into balls.
2. Fry onions in ghee, remove. Fry balls in ghee.
3. Drain most of ghee, add rice flour and stock. Heat balls.
4. Garnish with garam masala.

Kukul Vejenjana Ceylon Chicken Curry

1. Wok onions in ghee. Drain and reserve.
2. Wok tumeric, coriander, caraway, clove, sugar. Add chicken, onions, and thin coconut milk. Simmer.
3. Add thick coconut milk, salt, and lemongrass and simmer longer.

Labu Malu Pirni

1. Peel and cube squash. Boil with spices, fish, and water.
2. When water is evaporated, add coconut cream (and maybe a little flour). Cook a couple minutes.

Lampries

Lampries Curry

1. Simmer beef and lamb with cardamon, peppercorns, salt and water 1/2 hour. Add chicken and simmer 15 minutes more. Drain, reserving stock for cooking rice in lampries.
2. Dice meats.
3. Wok onions, garlic, ginger, and curry leaf until onions brown. Add spices, pork and half the coconut milk. Simmer 30 minutes, add parboiled meats and simmer further an hour. Reduce sauce, add lemon juice. Adjust seasoning. Remove leaves and etc. if desired.

Love Cake

1. Wok semolina, cashews and butter until very lightly browned. If you have time, stir in a lime leaf and let this mixture rest over night.
2. Mix everything except the eggwhites together. (You separated them, right?)
3. Whip eggwhites to peaks, fold into mixture.
4. Pour into parchment lined pan 3/4-1 inch thick, bake in moderate 350º oven about 25 minutes until done.

Prawn Blachan

1. Toast prawn powder, then coconut, in dry wok.
2. Grind all ingredients together. Adjust seasoning.

Viet Recipes

Goi Cuon Viet Rolls

1. Soak rice sticks in very hot water until chewy. Soak rice papers briefly and stack separated by damp towels. Discard split or broken papers.
2. Peel and cook shrimp if necessary. Slice pork very thinly. Wok with peanut oil, fish sauce, garlic, ginger and sugar.
3. Shred and mix daikon and carrots. Discard tough stems of cilantro and mint.
4. Lay out soaked rice paper. Starting from the bottom nearest, lay out strips of rice noodles, carrot/daikon, baby greens, avocado (if used,) pork, shrimp, smear of hoisin.
5. Roll away from you tightly. Finished rolls should be about 1 inch thick.
6. Slice each roll into thirds and serve with Viet Peanut Sauce.

Nuoc Cham

1. Wok garlic briefly in oil.
2. Add water, miso, tomato paste, peanut butter, tahini, chilies, olives, and sugar. Simmer briefly. Add grated peanuts, vinegar and salt to taste.

Viet Carrot-Radish Pickle

1. Bring vinegar to boil. Add thin sliced radishes. Stir. Add everything else. Let stand at least 15 minutes.

Iced Lemon Tea

Goi Mang Tom Thit Bamboo shoot Appetizer

1. Wok onion in peanut oil until soft. Add garlic and pork, wokking until pork is almost done. Add optional chicken stock or water a little at a time to prevent burning.
2. Add shrimp, bamboo shoots, fish sauce and black pepper and continue wokking until shrimp is done. Add sesame and peanut. Adjust seasoning, add mint. Serve as dip with shrimp chips

Dragon Portabellos

1. Blenderize fish sauce, ginger, garlic, rice wine vinegar, chicken stock and jalapeno (if desired). Adjust seasoning. Strain if desired. This sauce will keep a week or so.
2. Wok bamboo shoots, onions, and shiitake mushrooms in peanut oil. Add calamari. Add sauce. When sauce boils, add corn starch mixed in a little water and continue wokking until mixture is thick. All the cornstarch may not be necessary.
3. Add herbs, reserving some for garnish.

Pho Vietnamese Beef Noodle Soup

1. Wok first seven ingredients in dry wok or cast iron until slightly charred.
2. Add water, fish sauce, vinegar, bring to a boil, lower to a simmer one and one-half hours. Skim scum if desired.
3. Drain stock, pressing to extract all juices. Reserve meat and gristle if desired.
4. Add optional miso, adjust flavoring with salt, vinegar, black pepper as needed.
5. If using dried ricesticks, soak about 20 minutes in warm water. Drain.
6. Make a plate of sprouts, lime wedges, chilis, cilantro, basil.
7. To serve, heat stock to boil with onion slices.
8. Place rice sticks and beef slices, including some of the shank meat if you are using it, in six warmed bowls.
9. Ladle stock over and garnish with green onions.
10. To eat, guests add cilantro, basil, sprouts, squirt of lime at table.
11. Some like red chili-vinegar-salt hot sauce and hoisin sauce as well

Viet Relish/Salad Platter

Cha Gio Chay Veg Spring Rolls

1. Make filling of first nine ingredients. Adjust taste. Roll tablespoon of filling into rice paper quarters as tightly as possible. Seal with cornstarch.
2. Shallow-fry or deep-fry, turning once.

Viet Glazed Pecans Salad

1. Preheat oven to 350 degrees F
2. Toss pecans with egg white and water, then salt and sugar.
3. Line two baking sheets with parchment. Spread pecans in pan. Bake until pecans are toasted, 10 to 15 minutes.
4. Cut jicama into matchsticks. Cut all membranes off grapefruit.
5. Blenderize sesame oil, garlic, fish sauce, gum(optional,) pepper and sugar. Adjust.
6. Lay out lettuce, toss everything else together, garnishing with some of the herbs.

Spanish Recipes

Garbanzo a la Catalana

Garbanzo Marinata

Gazpacho

Migas

Gypsy Stewpot

Paella

1. Fry chicken slowly in1/2 cup olive oil until well browned. Boil sausage in water until firm; slice 1/4 inch thick, brown lightly.
2. Make sofrito: Brown pork in 1/2 cup oil, then add onion, garlic, peppers and tomato cooking stirring constantly until thick.
3. Stir in rice, salt, saffron, optional paprika, and boiling water and bring to a boil. Scatter artichokes, chicken, sausage, clams(hinge side down), calamari on top of rice.
4. Bake uncovered in 400º oven 25-30 minutes, scattering peas over for the last 5 minutes. Let stand covered for 5 minutes. Serve with lemon wedges

Pan Spanish Bread

1. In a food processor fitted with a steel blade, process 3/4 of the flour, yeast, sugar, and salt just to blend.
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. Dough should be somewhat sticky to start. Let stand 5 minutes then add more flour and process 30 to 60 seconds longer. Dough should feel smooth, elastic, somewhat dryand warm but not hot. Spanish bread is traditionally somewhat dry and undersalted
3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
4. Remove dough. Shape into round loaves, flouring heavily. Let rise, about 30 minutes. Bake at 375º until done, about 40 minutes.

Pisto Manchego

1. Sauté chopped vegetables together until soft. Add tomato.
2. Just before serving, add beaten egg. Garnish with chopped egg.

Romescu

Tortilla Espanola

1. Peel and slice potatoes 1/8" thick. Sauté with half the onion slowly in olive oil. Drain, reserving oil. Mix with beaten eggs. Let stand a couple minutes.
2. Wok remainder of onion with garlic and bell peppers in oil. Drain, reserving oil. Add tomatoes, salt and pepper. Reserve.
3. Slowly fry egg mixture in olive oil, in batches as needed, until set. Mixture should be no more than 1/2" thick.
4. Serve in wedges with sauce on top. Garnish with scallions or parsley.

MidEast Recipes

Joze Aish Basic MidEast Bread

1. In a food processor fitted with a steel blade, process flour, yeast, sugar, and salt just to blend.
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. If dough is sticky, add more flour and process 30 to 60 seconds longer. Dough should feel tacky, smooth, elastic, and warm but not hot.
3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
4. Remove dough. Shape. Let rise, about 30 minutes. Bake

Duk'kah Egyptian Spice Mix

Baba Ghanoosch

Kerkady

Koushari Egyptian Cassoulet

Persian Chicken and Etc.

Loukamades

Feta Salad

Kizartmasi Turkish BeerBatter Fritters

Skordalia

1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

Avgolemono Soup

1. Heat the olive oil in a large heavy pot over low heat. Add the onions and cook, stirring occasionally, until softened, about 10 minutes.
2. Add the chicken broth, rice, celery and simmer the soup until the rice is tender, about 20 minutes. Add chicken breast. Cool the soup slightly.
3. Beat the eggs and lemon juice together in a small bowl. Whisking constantly, slowly pour 1 cup of the warm soup broth into the egg mixture to temper it. Whisk this mixture gradually back into the soup. Season with salt and pepper and stir in the chopped dill. Reheat the soup very gently over low heat. (Do not boil or the eggs will curdle.)

Kadin Göbegi Woman's Navels

1. Boil water, butter, sugar and salt.
2. Mix in flour, stir 5 minutes.
3. When mixture cools, beat in eggs.
4. Boil next water and sugar into syrup. Let cool, add lemon and rosewater.
5. Dimple prune-sized balls or slit sides of ovals (Dilber Dudagi Beautiful WomanLips.) Place on parchment.
6. Let rest in warm oil 10 minutes, then fry.
7. Soak in cold syrup. Drain and serve with whipped cream and pistachios.

Yahk dar-behesht Ice in Heaven Persian Pudding

1. Cook milk, water, cornstarch, rice flour, and sugar until thick.
2. Add ground almonds (lightly toasted is a little better), rosewater and cardamon.
3. Put in small molds. Chill.
4. To serve, unmold. Sprinkle with nuts and fresh pomegranate seeds (if you can get them) or a drizzle of pomegranate molasses.

Sekanjabin

1. Boil vinegar, sugar, water and salt a couple minutes. Add mint. Strain after a couple minutes. Cool.
2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.

Sauce Recipes

Adobo

1. Boil pork and chicken in stock, vinegar, garlic, soy sauce, and pepper until tender.
2. Drain, reserving liquid. Concentrate liquid into glaze
3. Fry pieces of meat in oil. Mix all together. Balance flavors. Garnish with tomato and parsley

Avgolemono Greek Egg-Lemon Sauce

1. Starch chicken stock, or blenderize with cooked rice.
2. Add water, eggs, yolks, lemon juice, salt and pepper.
3. Beat over heat until thick, being careful not to curdle mixture.

Beef Stroganov

1. Cut meat across grain 1/4x1/4x2. Mix dry mustard, sugar and salt with hot water.
2. Wok onions and mushrooms in 2 tablespoons oil gently, gently. Reserve.
3. Wok beef hard in batches in remaining oil until brown, transferring to mushroom mix when done.
4. Add salt, pepper, mustard and sour cream. Heat briefly, adjust seasoning

Berberé Paste II

1. Toast dry spices. Grind with everything else. Simmer 10 minutes.

Boletos Aliter

But'echa'

1. Mix chickpea flour with berbere and water. Simmer 10-20 minutes.
2. Meanwhile, wok onions without oil gently until transparent.
3. Mix all together, adjust flavoring.

Cheatan Chatni

Chicken-Groundnut Stew

1. Mix chicken strips with mixture of salt and dry ginger.
2. Wok onions in oil until soft.
3. Add chicken stock, tomato paste, shrimp, garlic, fresh ginger, fresh chili, cayenne and white pepper. Simmer 10 minutes.
4. Add peanut butter, chicken strips, okra and hard-boiled egg. Simmer until chicken is done.

Chicken-Mushroom Vindaloo

1. Wok whole button mushrooms or pieces of larger mushrooms with salt in ghee over high heat until thoroughly browned and all juices concentrated to glaze. If spicy dish is desired, first fry chili flakes/cayenne with the mushrooms.
2. Blenderize onions, garlic, cinnamon, cloves, tumeric with sufficient water to thoroughly pulverize the mixture.
3. Add spice mixture to wok and continue wokking until browned, adding splashes of water as needed to prevent burning. For best flavor, brown long and carefully.
4. Add tamarind, black pepper, and vinegar. Simmer briefly. Adjust seasoning.
5. Serve garnished with cilantro.

Cumberland Sauce

1. Combine all the ingredients in a small saucepan over medium-low heat. Stir frequently until the jelly has melted, 5 to 10 minutes. Remove to a bowl and cool to room temperature.
2. Refrigerate until the sauce sets to the consistency of jelly, about 2 hours. Cumberland sauce will keep covered in the refrigerator for up to 2 days.

Dinuguan II

Djawa

1. Blend ingredients.

Dragon Chicken

Fesenjan

1. Brown ducks, cut into pieces as desired.
2. Simmer in chicken stock (or duck stock if you have it) with salt, cinnamon, and pomegranate juice about 1/2 hour until almost tender.
3. Remove duck from cooking liquid. Concentrate liquid or add stock/water/pomegranate juice to give appropriate amount of sauce.
4. Blenderize liquid with walnuts to give appropriate consistency.
5. Balance flavor with salt, pepper, pomegranate juice.
6. Add duck pieces and very slowly simmer or bake until done.
7. Serve heavily garnished with fresh pomegranate seeds, if available, or a drizzle of pomegranate syrup if not.

Gado-Gado Indonesian Peanut-CoconutMilk Sauce

1. Wok shrimp paste, (optional,) onion, ginger, and garlic in oil until soft.
2. Add coconut milk, bay leaf, peanut butter, salt, tamarind, pepper, chiliwater, and water to taste.
3. Simmer briefly

Japanese Miso Dressing

Kadhi

1. Whisk kefir (or youghurt) with water and garbanzo flour over heat until thick. Simmer at least 15 minutes, adding water as needed.
2. Wok mustard seeds in ghee (or peanut oil) until popped. Add asafoetida and cayenne and wok. Watch out for fumes! Add tumeric, ginger and cumin. Add to sauce.
3. Adjust seasoning

Kaju Chatni

Ketjap Manis Indonesian Soy Sauce

1. Place the brown sugar and water in a small heavy saucepan and cook, stirring, over low heat for 1 minute to dissolve the sugar. Increase the heat to medium and cook at a very slow boil until the mixture thickens slightly, about 2 minutes.
2. Reduce the heat to low and stir in the soy sauce, molasses, ginger, coriander, galangal and pepper. Simmer another 2 minutes, stirring frequently. The sauce may be stored tightly covered in the refrigerator up to 2 months.

Kickshaw

1. Cut beef into worms. Velvet.
2. Beat eggs with flowers. Wok shallot in butter, add beef, then eggs, salt&pepper, lemon as needed.
3. Garnish with flowers

Korma

1. Wok onion slivers in oil until red. Remove onions.
2. Add oil if needed. Wok cayenne, cinnamon, cloves, cumin, and ground ginger until fragrant.
3. Add onion paste and wok until brown.
4. Add garlic and wok until fragrant.
5. Add yogurt, almond puree, chicken (or mushrooms, lamb, pork, duck...)
6. Add chicken stock, salt and other spices.
7. Bring to boil, reduce to simmer until tender, about half an hour.
8. Add lime juice and chiliwater to taste.
9. Garnish with cilantro, mint, fried onions

Me Saltsa

1. Wok onion in olive oil until transparent.
2. Add everything else and what you cooking in me saltsa and cook until done.

Murg Makhanwallah

1. Set the chicken aside. Using a blender, combine the other ingredients for the marinade into a smooth paste. Rub the marinade into the chicken pieces and place in an airtight container. Allow to marinate for at least 2 hours.
2. Cook chicken in tandoor or wok chicken hard until dry. Reserve.
3. Melt butter in a heavy pan (dutch oven). Add the cinnamon, cloves and cardamom. Saute until the spices release their aroma.
4. Add onions and fry until they turn golden.
5. Add ground cumin, nutmeg and ground coriander.
6. Add the chicken along with the youghurt, most of the cream, the tomato paste.
7. Bring to a boil, then turn down the flame and allow to simmer; partially covered, until chicken is tender, 5 minutes.
8. Adjust seasoning and consistency.
9. Garnish with chopped cilantro and the rest of the cream.

Nasturtium Butter

1. Food process briefly. Adjust seasoning.

Paprikascirske Marinade

1. Blenderize ingredients. Adjust seasoning.

Persian Chicken

Pudeena Chatni

Raita

Remoulade Sauce

Rendang

1. Cube beef, removing excess fat.
2. Combine with rest of ingredients. Simmer until tender, 1-2 hours. This is Kalio.
3. To make rendang, concentrate sauce to thick paste. Adjust flavors.

Romescu

Saag Ghoste

1. Brown beef cubes and simmer in stock until half cooked.
2. Wok onion in ghee until light brown. Add tumeric, then garlic and ginger. Wok until fragrant.
3. Add coriander and black cumin, then spinach, salt, garam masala & tomato. Add to beef and simmer at least 20 minutes.

Sambal Iris

1. Finely dice onion, jalapeno, and tomato. Sliver kaffir lime leaves extremely finely.
2. Add lime juice and salt to taste.

Sekanjabin

1. Boil vinegar, sugar, water and salt a couple minutes. Add mint leaves. Strain after a couple minutes. Cool.
2. Serve with inner leaves of lettuce and fresh pita wedges for dippers. Garnish with more fresh mint leaves. If you can't get very fresh pita, baguette fingers are a good stand-in. Good cucumber spears or thin skinless honeydew melon wedges are also nice.

Skordalia

1. Blenderize ingredients together into smooth sauce, adjusting seasoning or adding water as needed.

Zabaglione

1. Beat all together fast over direct heat until done. Or over simmering water if you've got more time than sense.