Keep Your Wife Happy

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Apprise Her
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Hear To Her
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Apple Cranberry Stuffed Pork Roast Recipe

Ingredients

Filling

• 1 cup apple cider
• 1/2 cup cider vinegar
• 3/4 cup packed light brown sugar
• 1 large shallot, peeled, thinly sliced
• 1 1/2 cups dried apples (packed)
• 1/2 cup dried cranberries
• 1 Tbsp grated fresh ginger
• 1 Tbsp yellow mustard seeds
• 1/2 teaspoon ground allspice
• 1/8 to 1/4 teaspoon cayenne pepper

Pork Roast

• 2 1/2 pound boneless center-cut pork loin roast (short and wide - about 7-8 inches long and 4-5 inches wide)
• Kosher salt and freshly ground black pepper

Method

1 Before starting on the pork, put the pork roast in the freezer for 30 minutes to make it easier to cut. While the pork is chilling, you can make the filling.
2 Bring all the filling ingredients to simmer in medium saucepan over medium-high heat. Cover, reduce heat to low, and cook until apples are very soft, about 20 minutes. Strain through a fine-mesh sieve, reserving the liquid. Use a rubber spatula to press against the apple mixture in the sieve to extract as much liquid out as possible. Return liquid to saucepan and simmer over medium-high heat until reduced to 1/2 cup, about 5 minutes. Remove from heat, set aside and reserve this liquid for use as a glaze. Pulse apple mixture in food processor, about fifteen 1-second pulses. Set aside.

2 Preheat oven to 350°F or prepare your grill for indirect heat. You will be "double-butterflying" the pork roast. Lay the roast down, fat side up. Insert the knife into the roast 1/2-inch horizontally from the bottom of the roast, along the long side of the roast. Make a long cut along the bottom of the roast, stopping 1/2 inch before the edge of the roast. You might find it easier to handle by starting at a corner of the roast.

Open up the roast and continue to cut through the thicker half of the roast, again keeping 1/2 inch from the bottom. Repeat until the roast is an even 1/2-inch thickness all over when laid out.

If necessary, pound the roast to an even thickness with a meat pounder.

3 Season the inside of the roast well with salt and pepper. Spread out the filling on the roast, leaving a 1/2-inch border from the edges. Starting with the short side of the roast, roll it up very tightly. Secure with kitchen twine at 1-inch intervals. Season the outside of the roast generously with salt and pepper.
4 Place roast on a rack in a roasting pan, place in oven, on the middle rack.
You can also grill the roast, using indirect heat either gas or charcoal. If you are using charcoal, use about 5 pounds of coals, bank them to one side. Preheat the grill, covered. Wipe the grates with olive oil. Place roast, fat side up, on the side of the grill that has no coals underneath. Place the lid on the grill, with the vent directly over the roast. If you are grilling with gas, place all the burners on high for 15 minutes to heat the grates, brush grates with olive oil, turn off the middle burner, place roast fat-side up on middle burner. If you are grilling, turn roast half way through the cooking.
Cook for 45 to 60 minutes, until the internal temperature of the roast is 130 to 135 degrees. Brush with half of the glaze and cook for 5 minutes longer. Remove the roast from the oven or grill. Place it on a cutting board. Tent it with foil to rest and keep warm for 15 minutes before slicing.

5 Slice into 1/2-inch wide pieces, removing the cooking twine as you cut the roast. Serve with remaining glaze.
Serves 6-8.

Apple Cranberry Stuffed Pork Roast

Are you familiar with Cook's Illustrated? It's a magazine and a website from the same people who create the PBS show America's Test Kitchen. It's the only cooking show we watch with any regularity, and we read each issue of the magazine from cover to cover. What I love about the magazine is that they go into great deal of detail about the how's and why's of various cooking methods; I always learn something new. (What I don't love about the magazine is that they tend to overcomplicate things, just for that n-th degree of perfection.)

This apple cranberry stuffed pork roast recipe is based on a recipe from Cook's Illustrated (Sept 07). We absolutely loved it; I've been eating the leftovers for days. The filling is essentially a sweet sour chutney, made with brown sugar, vinegar, dried apples and cranberries. Though pretty much any chutney would work in this recipe. The roast is "double butterflied", filling applied, meat rolled up and roasted. The acidity of the chutney-ish filling tenderizes the pork roast from the inside. The original recipe calls for grilling the roast with soaked wood chips but you can easily make this roast in the oven. The recipe also uses dried apples, which can be a little hard to find. I think next time we may try making this with peeled, diced, fresh apples.

Zucchini Bread with Pineapple

Ingredients

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.
2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.
3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Makes 2 loaves.
Adapted from a 1974 Sunset Magazine recipe

Grandma's Zucchini Cake Recipe

• Prep time: 15 minutes
• Cook time: 45 minutes

The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you'll want to up the frosting amounts.

Ingredients

Cake:

• 2 cups flour
• 2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white, granulated sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon zest (optional, my addition)
• 2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
• 1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
• 1/2 cup golden raisins (optional)

Frosting:

• 3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
• 1/4 cup butter, room temperature
• 1 1/2 to 2 cups of powdered sugar

Method

1 Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
2 In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
3 In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
4 Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
5 To make the frosting, beat together the cream cheese and butter. Add the powdered sugar and beat until smooth.
Frost the cake and serve. Store covered with aluminum foil.
Yield: Makes about 20 pieces.

Italian Sausage and Cabbage Stew Recipe

• Prep time: 10 minutes
• Cook time: 50 minutes

We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.

Ingredients

• 2 Tbsp olive oil
• 1 pound sweet Italian sausage, bulk, or removed from casings
• 1 large yellow onion, half sliced and half minced
• 2 garlic cloves, minced
• 1 1/2 cups white wine
• 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
• 1 quart vegetable or chicken stock
• 1 quart water
• 1 teaspoon salt, more to taste
• 1 2-pound savoy cabbage, quartered, then sliced into 1/4-inch thick slices
• 2 bay leaves
• 1 cup chopped parsley, loosely packed
• 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish

Method

1 Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside.

2 Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes.
3 Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions.

4 Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.
To serve, sprinkle on chopped parsley and grated cheese.
Yield: Serves 8 to 10.

Dry Spiced Beef | Be Sampi Mesitsit

Ingredients :

• 2 lb. beef top round, cut in 4 steaks of 8 oz each
• 8 cloves garlic, peeled
• 2 tsp. coriander seeds, crushed
• 1 Tbs. chopped palm sugar
• 2 large red chilies, seeded
• 2 Tbs. galangal, peeled and sliced
• 2 tsp. dried shrimp paste
• 2 cloves, ground
• 1 tsp. salt
• 1 tsp. black peppercorns, coarsely ground
• 2 Tbs. oil
• 2 tsp. fresh squeezed lime juice

How To Make :

1. Bring 20 cups of lightly salt water to a boil in a stockpot. Add beef and boil for approximately 1 hour or until tender. Remove from the stockpot. Meat must be so tender that its fibers separate very easily. Reserve the stock. Pound meat until flat and shred by hand into fine fibers.
2. Place garlic, coriander, palm sugar, red chilies, galangal, dried shrimp paste, cloves, salt and pepper in a food processor and purée coarsely, or grind in a stone mortar.
3. Heat oil in a heavy saucepan and sauté the marinade for 2 minutes over medium heat. Add shredded beef, mix well and sauté until dry. Season with lime juice.
4. Remove from heat and allow to cool.
5. Serve at room temperature with steamed rice.

Grandma's Zucchini Cake

Rummaging through my mother's old recipe file recently, I stumbled upon a photocopy of a handwritten recipe for zucchini cake. The recipe is in my grandmother's hand, my dad's mom. She was the baker in the family (a title now passed on to my father). She moved from St. Paul to live with us in Los Angeles when I was four. Mom, being rather busy with all the kids (6 kids in 8 years!) and working as a head start teacher, didn't have much time for crafts or baking. It was grandma who taught me to sew, to knit and crochet, and to bake. She made cherry pies, angel food cakes, apricot jam, and the best oatmeal raisin cookies. We fought for the rights to lick the batter bowl of whatever cake she happened to be making. When we moved to Sacramento, she would send my mother recipe clippings and notes. I think that's how we must have ended up with this recipe for zucchini cake. It's a lot like zucchini bread, moist and somewhat crumbly, but in sheet cake form, with more egg and sugar, and with a cream cheese frosting. Great for summer potlucks.

Kebuli Rice | Nasi Kebuli

Ingredients :

• 500 GRAM CHICKEN FILLET, cut in cubes
• 800 GRAM CHICKEN STOCK
• 300 GRAM RICE
• 200 GRAM PINEAPPLE, cleaned and cut
• 4 GREEN ONIONS, chopped
• 5 CARDAMOM PODS
• 1 STALK LEMON GRASS, cut
• PIECE OF FRESH GINGER ROOT, grated
• 2 CLOVES GARLIC, mashed
• 1 TSP CORIANDER SEEDS

How To Make :

1. Fry the garlic, coriander seeds, lemon grass, ginger and cardamom for a few minutes.
2. Add the chicken and fry a few minutes more. Add the stock and cook the chicken for 5 minutes.
3. Take the chicken out of the stock and add the rice and the green onions., simmer for 20 minutes.
4. Then add the pineapple and stir the chicken back in. Serve with fried onion.

Indonesian Beef Stew | Semur Daging

Ingredients :

• 2 lbs boneless beef chuck, cut into 1-inch cubes
• 2 potatoes, peeled and cut as desired
• 4 hard boiled eggs, peeled
• 2 cups water
• 2 tbs oil
• 3/4 cup minced shallots
• 3 salam leaves (Indonesian bay leaves)
• 2 tbs minced ginger
• 1 1/2 tsp minced laos (galanggal)
• 1/2 nutmeg, grated
• 1 star anise
• 1 piece of cinnamon
• 1/8 tsp ground cloves
• 2 tsp salt
• 4 tbs kecap manis (Indonesian sweet soy sauce)
• 2 tsp tamarind juice or lemon juice
• 2 tomatoes, cut in 1/2-inch dice

How To Make :

1. Heat up the oil and fry the shallots about 3 minute or until it's translucent.
2. Add the ginger, nutmeg, star anise, cinnamon, cloves, galanggal and salt.
3. Add the beef, stir and cook for about 5 minutes or until it's lost the raw pink color.
4. Pour in the water, add the kecap manis, tamarind juice and salam leaves, and bring to a boil. Cover and simmer on low for about 1 hour .
5. Add hard boiled eggs, potatoes and tomatoes. Simmer for 30 minutes or until the beef is tender.
6. Serve it with with rice.

Zucchini Bread

I still remember the first time I encountered zucchini bread as a teenager. I had a hard time getting my mind around the concept. At the time, zucchini was something my mom made me eat, and not anything you would bake into something sweet. Fortunately, the pathway into my naturally resistant-to-new-foods teenage mind had already been cut with carrot cake. Heck, if you could get something that good out of carrots, why not zucchini? After one bite, I was sold forever. Grated zucchini, mixed into the batter, brings moisture and tender texture to what is essentially a spice cake.

Here are two favorite, tried-and-true zucchini bread recipes. The first couldn't be easier; you don't need a mixer and can make the whole thing in one bowl. It's basically our zucchini muffin recipe in a bread form. The second recipe is adapted from one in an old issue of Sunset Magazine (September 1974) and is the recipe I used to follow as a teenager to make zucchini bread. The pineapple, walnuts, and raisins (my substitute, the original recipe called for currants) make the bread even more interesting.

Spicy Soup Tegal Style | Soto Tegal

Ingredients :

• 150 g chicken breast boiled, fried, and cubed
• 100 g cow's heart boiled, fried, and cubed
• 100 g tripe boiled, fried, and cubed
• 150 g boiled chicken intestine, fried
• 750 ml stock
• 100 g bean sprouts, blanched, drain
• 5 tbsp sliced green onion
• 3 tbsp fried sliced shallots
• 2 tbsp fermented soybean (miso)
• 2 tbsp oil for sauteing

Spices :

• 3 tbsp sliced shallots
• 1 tbsp sliced garlic
• 5candlenuts
• 1 tsp shrimp paste
• 1 tbsp sliced boiled red chilies
• 2 1/2 tbsp sliced capsicums
• 1 tsp sliced galangal
• 2 salam leaves/bay leaves
• 1 stalk lemon grass
• 1 tsp sugar
• 1 tsp salt

Sambal Tauco :

• 1 tbsp sliced red chilies
• 1 tbsp fermented soybean (miso)
• 1 tsp sugar
• 1 tbsp oil

How To Make :

1. To make the sauce : Blend all the spices. Put oil in the pan, saute the paste over medium heat, add fermented soybean, salam leaves, lemon grass, sugar, and salt as seasoning.
2. Boil the stock over medium heat, put the seasoning and continue boiling for 10 minutes, turn off the heat.
3. In a serving bowl, put bean sprouts, chicken pieces, entrails, and green onion. Pour the hot sauce and serve immediately.
4. Accompaniment : sambal tauco and sliced lime.
5. To make sambal tauco : blend red chilies, fermented soybean (miso), and sugar into a paste. Put oil in a pan, saute the paste over medium heat until done.

Lombok Style Marinated Beef Satay | Sate Ampet Sasak

Ingredients :

• 2 lbs (1 kg) beef sirloin
• 24 bamboo skewers, coaked in water for  4 hours before using Lime or lemon wedges, to serve 1 portion Sambal Kecap (see our Sambals Categories)

Ingredients For Marinade :

• 4 candlenuts, roughly chopped
• 1 in (2 ½ cm) fresh ginger, peeled and sliced
• 2 red finger-length chilies, deseeded
• 2 to 3 bird’s-eye chilies, deseeded
• 5 cloves garlic, peeled
• ½ teaspoon dried shrimp paste (trasi), dry-roasted
• 1 teaspons salt
• 2 tablespoons oil
• 1 cups (250 ml) thick coconut milk

How To Make :

1. Cut the beef into bite-sized cubes and set aside.
2. Prepare the Maride by grinding all the ingredients (except the oil and coconut oil) toa smooth paste in a mortar or blender  and adding a little oil if necessary  to keep the mixture turning. Heat the oil in a wok  over medium  heat and stiry—fry the ground paste until fragrant, 3 to 5 minutes. Reduce the heat to low, add the coconut milk and simmer until the marinade has thickened, about 10 minutes. Remove from the heat and set  a side  to cool. Pour the Marinade, until well coated and allow to marinate for marinate for at least 2 hours.
3. Prepare the Sambal Kecap by following the recipe (see our sambals categories)
4. Thread the marinated beef cubes onto the bamboo skewers and grill over hot charcoal or under a preheated broiler for 5 to 7 minutes, turning and basting frequently with the Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on a serving platter and serve with the lime or lemon wedges and a bowl of Sambal Kecap on the side.

Mixed Spicy Chicken

Ingredients :

• 3½ lb. young chicken, cut into frying pieces
• ¼ cup sliced shallots
• 3 cloves garlic, sliced
• 2 tsp. crushed dried red hot chili
• 5 candlenut, crushed
• 1/8 tsp. turmeric
• 1 tsp. salt
• 1 tsp. sugar
• 2 cups coconut milk
• 1 Tbs. Vegetable oil
• 1 thick sliced ginger
• 1 stalk lemon grass

How To Make

1. Blend the shallots, garlic, chili, candlenut, salt and sugar with ¼ cup of the coconut milk into a paste.
2. Heat the oil in a wok and sauté the paste for a minute or two until you can smell the aroma.
3. Place the chicken, ginger and lemon grass into the wok and stir fry for five minutes or more over medium heat. Then add the rest of the coconut milk, and let it cook for forty five minutes, stir the chicken frequently.
4. It is ready to be served if the sauce is somewhat thickened and the chicken should be tender.

African Chicken Peanut Stew

Like peanut butter? Chicken? Then this African chicken peanut stew by Hank is for you. Perfect for chilly weather. ~Elise
Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that make me feel all warm and happy, especially because I never would have thought to do this 20 years ago, when I met some fellow University of Wisconsin students from Ghana who made this stew at their apartment. Chicken groundnut stew is, in various forms, common all over West Africa, and this is my version, inspired by my colleagues at UW.

The best way to make this stew is with two whole stewing hens—older chickens available at Asian and Latin markets. You start by simmering the birds to make stock, which then becomes the base of the stew, and then you use the meat from the hens. This is a bit labor-intensive for most, so I normally use pre-cut chicken parts: legs, wings and especially thighs. This stew is just made for chicken thighs.
What is a little unusual about how you make the stew is that you first brown the chicken and then stew it on the bone. You can certainly eat it off the bone in the stew, but this is messy, so I prefer to fish out the meat and shred it. Why bother with the bones and skin at all? They add a ton of flavor to the stew.
Sweet potatoes or yams are a must in the African version, but if you hate them, use regular potatoes or turnips.
The stew is supposed to be pretty spicy, so I normally use a lot of hot sauce thrown in at the end of the cooking. I only call for 1 teaspoon of cayenne here, because no matter how chile-adverse you are, it ought to have at least a faint bite of heat. If you truly can't take chiles, skip the cayenne. But someone in Ghana will cry.

Grilled Chicken Roll | Ayam Gulung Panggang

Ingredients :

• 350 gram chicken filet or chicken breast deboned first and wash with vinegar or lemon juice
• 25 gram wheat flour
• 2 tablespoon bread crumbs
• 1 eggs, beated
• 5 tablespoon coconut milk
• 1 tablespoon chopped celery
• 5 little shallots or 1 big onion
• 2 cloves garlic
• 1 teaspoon coriander powder
• Some pepper
• 1/2 teaspoon cumin powder
• 2 candlenuts
• 1 inch fresh galangal
• 1 tablespoon tamarind water
• Salt
• Sugar

Ingredients For The Omelets :

• 3 eggs, beated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoon water
• 1 tablespoon butter

How To Make

1. Make a smooth paste of garlic, shallots, candlenuts, galangal, coriander and cumin powder. Set aside.
2. Chopped chicken filet or chicken breast until you get very small pieces. Pour some lemon juice over this. Mix this chicken filet with wheat flour, bread crumbs, eggs, and the smooth paste. Add coconut milk, chopped celery, salt, sugar and tamarind water. Mix well and set aside.
3. Meanwhile make the sheets from eggs. The sizes is about 8 inch.
4. Take 2 sheet of eggs, spread half of the mixture, and roll them. And do some bake paper over this, and make sure that the end is close. Take another 2 sheets, and make the same roll again for the other half of the mixture.
5. Steam the mixture for about 30 minutes.
6. Make the roll open, and put them into baking plate and bake them in the oven with 175 degree celcius for about 30 minutes.
7. Cut into thick slices about 1 inch.

Fragrant Rice | Nasi Gurih

Ingredients :

• 1 tbsp vegetable oil
• 2 cloves garlic, crushed
• 6 green shallots, sliced
• 1 tsp ground coriander
• 1/2 tsp galangal powder
• 2 cups long-grain rice, rinsed
• 2 cups coconut milk
• 1/2-1 cup water
• 6-8 curry leaves

How To Make :

1. Heat oil in a large saucepan. Add garlic, green shallots, coriander, galangal powder and rice.
2. Stir for 1 minute to coat rice and cook until it smells good.
3. Add coconut milk, water and curry leaves and bring to the boil.
4. Reduce heat to low and cook for 10 minutes stirring from time to time or until liquid is absorbed.
5. Transfer rice to a steamer and steam for 10-12 minutes or until grains are light.
6. If you don't have a steamer continue to cook rice at the lowest heat for 5-10 minutes or until cooked. Remove curry leaves and serve immediately.

Chicken Grilled In Yellow Spices | Ayam Panggang Bumbu Kuning

Ingredients :

• 1 whole chicken, cut up into 4 pieces
• 500 cc thick coconut milk
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 2 cloves
• 2 cardamom, bruised
• 1 Tbsp. tamarind juice
• 3 Tbsp. vegetable oil

Spices :

• 3 cloves garlic
• 8 small shallots
• 5 candlenuts, dryly fried
• 3 tsp. coriander seeds
• 1 tsp. pepper
• ¼ tsp. aniseeds
• ½ tsp. cumin seeds
• ½ tsp. nutmeg
• ¼ tbsp. galangal
• 2 tsp. ginger
• 2 tsp. ground turmeric
• 1 tbsp. salt

How To Make :

1. Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
2. Add the chicken pieces and stir well until the chicken is half done.
3. Pour in the coconut milk and tamarind juice.
4. Cook it until the chicken is almost done and the sauce is thickened, remove.
5. On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.

Spicy Grilled Chicken | Singgang Ayam

Ingredients :

• 375 ml (1 1/2 cups) thick coconut milk
• 1 fresh spring chicken (about 1 kg/2 Ibs), split along the breast, opened and flattened
• 1 turmeric leaf
• 5 kaffir lime leaves
• 2 stalks lemongrass, thick bottom part only, tough outer layers discarded, inner part bruised

Paste  ingredients:

• 1 tablespoon black peppercorns
• 3 to 4 shallots
• 2 doves garlic
• 2 1/2 cm (1 in) galangal root, peeled and sliced
• 2 1/2 cm (1 in) turmeric, peeled and sliced
• 1 cm (1/2 in) ginger, peeled and sliced
• 1 to 2 teaspoons sugar (optional)
• 1 teaspoon salt

How To Make :

1. To make the Spice Paste, grind all the ingredients toa smooth paste in a mortar or t1lender, adding some coconut milk to keep the paste turning if necessary. Transfer to a bowl and set aside.
2. Heat the Spice Paste in a wok over medium heat and gradually stir in the coconut milk. Bring the mixture
   slowly to a boil and simmer for 3 to 4 minutes, stirring constantly.
3. Add the chicken, turmeric leaf, lime leaves and lemongrass, and mix well. Cover the wok and simmer for about 30 minutes, turning the chicken frequently, until the chicken is tender. Remove from heat.
4. Grill the spiced chicken on a charcoal or pan grill over medium heat until golden brown on both sides, basting with the leftover sauce. This should take about 5 minutes. Cut the grilled chicken into serving pieces and serve hot.

Albondigas Soup Recipe

If fresh mint is not available, you can use a couple teaspoons of dried mint from herbal mint tea. You can also vary the vegetables depending on what you have on hand. Spring peas in their pods instead of shucked peas, for example. Or you could add some chopped fresh zucchini or corn. My mother often puts a couple extra tablespoons of chopped fresh mint directly into the soup. Feel free to substitute ground turkey for the ground beef, we do it often.

Ingredients

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 3 quarts of chicken stock or beef stock OR water OR a mixture of both (we usually use half stock half water as the meatballs will create their own stock)*
• 1/2 cup of tomato sauce

• 1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
• 2 large carrots, peeled and sliced

• 1/3 cup of raw white rice
• 1 pound ground beef
• 1/4 cup of chopped fresh mint leaves
• 1/4 cup of chopped parsley
• 1 raw egg
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A dash of cayenne (optional)

• 1 1/2 cup of frozen or fresh peas
• 1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
• Salt and pepper
• 1/2 cup chopped fresh cilantro

*If using prepared stock, be sure to use gluten-free stock if you are cooking gluten-free.

Method

1 Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
2 Prepare the meatballs. Mix rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs.

3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
Garnish with chopped fresh cilantro.