1 Tbs mustard seeds
4 whole cloves
3/4 tsp poppy seeds
3/4 tsp black peppercorns
5 cardamom seeds (the black seeds inside the white pod, not 5 of the whole pod)
3/4 tsp ground turmeric
2 Tbs butter
1/2 onion, minced fine
1 clove garlic, minced
1/2 C coconut milk---make sure you get a brand without sodium metabisulfite, a nasty anti-oxidant preservative that many people are sensitive to. I believe Thai Kitchen is a brand without preservatives.
2 1/2 lbs. shrimp
1 small head bokchoy, with most of the green part removed and sliced on the diagonal
2 onions, cut in 1 inch cubes
1 red pepper, cut in one inch cubes
1/2 C buttermilk
1/2 C sour cream
1/2 tsp salt
Turmeric Jasmine Rice
1 C Jasmine rice
2 C water
1 Tbs peanut oil
1/4 tsp turmeric
1/2 tsp salt
Get two pots of water boiling--one fitted with a steamer basket for the vegetables, and one for the shrimp. You will also need a double boiler or small saucepan inside a larger one to reheat the final mixture over water.
Place all ingredients for the Jasmine rice in a pot, bring to boil, cover and cook for 20 minutes.
Grind first five ingredients in a spice mill or small coffee grinder. Always buy whole spices and grind immediately before use. The flavor is worlds better. You can buy a small coffee grinder at any supermarket for under 13 bucks.
Cook onion in butter until translucent, add garlic, cook for about 1 min. more on low. Add ground spice mixture (a.k.a. the massala) and turmeric to the onions and butter and cook very slowly until thick. Add coconut milk and simmer 15 minutes more on very low heat.
Steam bokchoy, onions, and pepper until cooked, but slightly crisp.
Peel and devein shrimp. Note: An excellent fish broth can be made from shrimp shells. Use in recipes instead of bottled clam broth--an insipid concoction rife with preservatives. Place shrimp shells in saucepan with enough water to cover, boil for 10 minutes, strain, and freeze. Place shrimp in a colander or strainer and plunge (the colander not yourself) into the pot of boiling water until the shrimp become pink and opaque almost all the way through. The shrimp may take less than a minute to cook. Don't overcook. Lift colander out of water, and let drain.
Transfer coconut milk mixture, shrimp, and vegetables to the top of a double boiler. Add buttermilk, sour cream, and salt to taste. Heat for 15 minutes to blend flavors. Serve over Turmeric Jasmine rice.
4 whole cloves
3/4 tsp poppy seeds
3/4 tsp black peppercorns
5 cardamom seeds (the black seeds inside the white pod, not 5 of the whole pod)
3/4 tsp ground turmeric
2 Tbs butter
1/2 onion, minced fine
1 clove garlic, minced
1/2 C coconut milk---make sure you get a brand without sodium metabisulfite, a nasty anti-oxidant preservative that many people are sensitive to. I believe Thai Kitchen is a brand without preservatives.
2 1/2 lbs. shrimp
1 small head bokchoy, with most of the green part removed and sliced on the diagonal
2 onions, cut in 1 inch cubes
1 red pepper, cut in one inch cubes
1/2 C buttermilk
1/2 C sour cream
1/2 tsp salt
Turmeric Jasmine Rice
1 C Jasmine rice
2 C water
1 Tbs peanut oil
1/4 tsp turmeric
1/2 tsp salt
Get two pots of water boiling--one fitted with a steamer basket for the vegetables, and one for the shrimp. You will also need a double boiler or small saucepan inside a larger one to reheat the final mixture over water.
Place all ingredients for the Jasmine rice in a pot, bring to boil, cover and cook for 20 minutes.
Grind first five ingredients in a spice mill or small coffee grinder. Always buy whole spices and grind immediately before use. The flavor is worlds better. You can buy a small coffee grinder at any supermarket for under 13 bucks.
Cook onion in butter until translucent, add garlic, cook for about 1 min. more on low. Add ground spice mixture (a.k.a. the massala) and turmeric to the onions and butter and cook very slowly until thick. Add coconut milk and simmer 15 minutes more on very low heat.
Steam bokchoy, onions, and pepper until cooked, but slightly crisp.
Peel and devein shrimp. Note: An excellent fish broth can be made from shrimp shells. Use in recipes instead of bottled clam broth--an insipid concoction rife with preservatives. Place shrimp shells in saucepan with enough water to cover, boil for 10 minutes, strain, and freeze. Place shrimp in a colander or strainer and plunge (the colander not yourself) into the pot of boiling water until the shrimp become pink and opaque almost all the way through. The shrimp may take less than a minute to cook. Don't overcook. Lift colander out of water, and let drain.
Transfer coconut milk mixture, shrimp, and vegetables to the top of a double boiler. Add buttermilk, sour cream, and salt to taste. Heat for 15 minutes to blend flavors. Serve over Turmeric Jasmine rice.
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