Tag ethnic recipes

Journey To The Other Side of The World: Authentic Thai Recipe

6 comments By The Kitchen Whisperer Filed in General, Menus & Recipes, News & Events Tagged with , , , , , , , , , , , , , October 28th, 2010 @ 2:20 pm

Fun. Simple. Delicious. These are the only descriptors needed to grab my attention on the cover of a brochure for Amita Thai Cooking Class. For the most authentic Thai cooking class, why not go straight to the source? Parties That Cook founder and CEO, Bibby Gignilliat, did just that early this month when she embarked on a journey that would take her to Southern Asia.

Bibby was lucky enough to partake in an Amita cooking class, held in Bangkok, Thailand. Before the cooking begins, the instructors present a quick cooking demonstration (sound familiar?), and students get to pick fresh ingredients to be used in the day’s recipes from a nursery herb garden. After the class, students get to keep the recipes of the day, printed on the back of a colorful postcard of the finished meal! One of the favorites of the day was the sweet yet tangy Tom Kha Gai, or Chicken in Coconut Soup.

Tom Kha Gai
For more recipes with exotic flavors, check out our Ethnic Recipes Section!

Ingredients
100 grams sliced chicken breasts
¾ cup chicken stock
½ cup coconut milk
1 Tablespoon fish sauce
1 Tablespoon lime juice
5 thin sliced young galangal (blue ginger)
2 stalks lemongrass cut 1 inch length, crushed.
3 fresh kaffir lime leaves torn in half
3 red and green chilies, crushed for seasoning and garnish
Coriander leaves clipped for garnish

Methods/Steps
Soup: Boil chicken stock with galangal and lemon grass for aroma. Bring out galangal. Add chicken, slicked young galangal, coconut milk, lemon grass, kaffir lime leaves. Cover and simmer on low heat until chicken is cooked.
Season: Remove from heat. Season with fish sauce and lime juice, and add a pinch of salt for taste.
Garnish: with coriander leaves and red and green chilies before serving.
Makes 1 serving.

Bibby was eager to immerse herself in the culture and traditions of Thailand, though her ultimate destination was the tiny land of Bhutan. About half the size of Indiana, this landlocked country has been said to be “The happiest country in Asia” – take that Disneyland!

Getaway from the Cold with Moroccan Bisteeya Baskets

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , March 25th, 2010 @ 10:37 am

Last week, San Franciscans thanked their lucky stars they live in California.  This week, we join Seattlites and Chicagoans with cold, rainy weather so we decided to post a recipe that will help us all warm up and take a break from the cold.  Escape to Morocco without leaving the comfort of your home with our Moroccan Bisteeya Baskets Filled with Chicken, Raisins & Cinnamon Recipe.

Imagine yourself in the Red City as you sink your teeth into these savory & sweet phyllo dough pies with bite-sized servings of juicy chicken, exotically spiced with saffron, turmeric, ginger, cinnamon and cumin.  The blend of spices will whisk you away to the wonderful spice markets in Marrakech.

Ingredients:

Chicken Filling:
2 Tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon saffron threads
1/2 teaspoon turmeric
1 Tablespoon fresh ginger, grated
1 1/2 teaspoons cinnamon
1/2 teaspoon cumin seeds, toasted and ground
2 teaspoons kosher salt
1/2 teaspoon ground pepper
2 pounds boneless chicken thighs, shredded in a food processor
3/4 cup golden raisins, chopped
3 eggs, beaten
1/2 cup slivered almonds, lightly toasted and chopped
1/3 cup flat leaf parsley, chopped
1/4 cup cilantro, chopped

Topping:
2 teaspoons ground cinnamon
1/4 cup powdered sugar

Baskets:
6 sheets of phyllo dough (1/3 pound)
1 sticks unsalted butter, melted

Methods/Steps:
Preheat oven to 375ºF.

Filling: Melt butter in large sauté pan. Add chopped onion. Cook on medium heat until begin to brown, about 5 minutes. Add garlic, saffron, turmeric, ginger, cinnamon, cumin, salt and pepper and cook 1 more minute.  Add chicken and cook over low heat until cooked through, about 5 minutes. Add chopped raisins and then slowly add the beaten eggs, stirring constantly until set, about 2-3 minutes. Mixture looks curdled. Transfer the filling to a bowl to cool. Stir in almonds and the chopped parsley and cilantro.

Topping: Combine cinnamon and powdered sugar. Set aside.

Make Baskets: Place 1 sheet phyllo on dry surface.  Keep remaining dough moist with damp towel. Brush with melted butter. Top with second sheet, brush with butter. Finish with third sheet, brush with butter.  Cut out a 3-inch circle.  Sprinkle circle with the cinnamon sugar topping.  Transfer the circle in a mini muffin tin. Once a muffin tin is full, transfer to the oven and bake for 10 minutes or until golden.  Remove from the oven and fill each cup with chicken filling and return to the oven for 2 more minutes to heat through.

Serve: Sprinkle with more cinnamon topping and garnish with a cilantro sprig and serve while hot.  Makes 30.

Recipe created by Parties That Cook® www.PartiesThatCook.com