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Tiki Central Forums Beyond Tiki What's "Cooking" in Tiki Central?
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What's "Cooking" in Tiki Central?
Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-07-03 11:08 pm   Permalink

Tonight's Dinner.....
Chicken Karahi with Biryani Rice, Cucumber Raita & Naan




 
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Coco Joe
Tiki Socialite

Joined: Sep 27, 2008
Posts: 724
From: Los Angeles
Posted: 2010-07-03 11:23 pm   Permalink

Quote:

On 2010-07-03 23:08, Atomic Tiki Punk wrote:
Tonight's Dinner.....
Chicken Karahi with Biryani Rice, Cucumber Raita & Naan






good job! when's your party?


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8761
From: The Anvil of the Sun
Posted: 2010-07-04 07:14 am   Permalink

This fall Diwali at ATP's house! Namaste!

 
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GentleHangman
Tiki Socialite

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2010-07-04 3:26 pm   Permalink

Sweet & Pungent Chicken from a 1950s recipe given to my parents by Joyce Chen.



_________________
I bet you feel more like you do now now than you did when you came in.

GENT


 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-07-05 12:03 am   Permalink

Welcome to the thread GentleHangman, thanks for posting a great looking meal.

 
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Trad'r Bill
Tiki Socialite

Joined: Oct 14, 2008
Posts: 492
From: Hercules, CA
Posted: 2010-07-06 11:06 am   Permalink

I picked up some Hog Island "sweetwater" oysters at the Berkeley Farmers Market over the weekend... and made some "hog wash" to go along with it... mmm




-Trad'r Bill


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twitch
Tiki Socialite

Joined: May 12, 2006
Posts: 431
From: Vacant lot where T. Vic's, Van. was
Posted: 2010-07-06 5:00 pm   Permalink

I ACTUALLY MADE SOMETHING!



Fried Rice a la Kona (Taboo Table p.64).
Damn.

Oh how I wish I liked to cook. That Chicken Karahi looks incredible. Love Indian food. I'm lucky I didn't kill myself just making rice....

[ This Message was edited by: twitch 2010-07-06 17:04 ]


 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8761
From: The Anvil of the Sun
Posted: 2010-07-06 5:46 pm   Permalink

Lots o' good stuff here past few days. Congrats Twitch, that wasn't so bad was it?

Someone gifted Mrs MadDog with the flu a couple of days ago and she re-gifted it to me So tonight we're having some fresh veggie chicken soup





 
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Trad'r Bill
Tiki Socialite

Joined: Oct 14, 2008
Posts: 492
From: Hercules, CA
Posted: 2010-07-06 5:46 pm   Permalink

Nice one twitch - looks pretty damn good from here!

Hey GentleHangman,
Would you mind sharing the recipe for the Sweet & Pungent Chicken? I'm into retro recipes, and that looks really good. Cool story about Joyce Chen too!

-Trad'r Bill


 
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GentleHangman
Tiki Socialite

Joined: Jun 23, 2006
Posts: 464
From: Stuart, Florida
Posted: 2010-07-07 03:31 am   Permalink

I'll gladly share the recipe:

SAUCE:
1/2 Cup packed dark brown sugar
3/4 Cup cider vinegar (I use slightly less)
2 TBS molasses
1 Cup water
1 green pepper cut into bite-sized pieces
1 firm tomato cut into bite-sized wedges - Italian plum or "Roma" tomatoes work best-for the ones in the picture I used 'grape' tomatoes sliced length-wise 'cause I had them on hand. I even threw in some sliced water chestnuts, but I usually don't use them.
1 small can pineapple chunks in own juice
3 slices of garlic.
2-3 thin slices of fresh ginger root
3 TBS corn starch (dissolved in 1/4 cup of water)
1 tsp of Canola Oil
3 Slices of fresh ginger root

PREPARATION:
Cut up green peppers and tomatoes
Drain pineapple chunks reserving the juice.
In a medium sauce pan over medium heat, heat the garlic and ginger slices in the tablespoon of canola oil just enough to release their flavor and aroma - be careful not to burn the garlic.
Add the brown sugar, water vinegar and molasses blending until smooth.
Add the green pepper pieces and the pineapple chunks and bring to a boil, stirring constantly.
At the boil, stir in the cornstarch/water mixture and continue stirring until the caramel-colored sauce is clear and the desired consistancy- add water if necessary.

The reserved pineapple juice can be used to increase the sweetness, if desired.

Add the tomato wedges at the last minute - just before serving

Serve over batter-fried chicken or pork pieces for "Sweet & Pungant Chicken or Pork"


As far as I can tell this recipe is NOTHING like so-called "Sweet & Sour" sauces as served in American Chinese restaurants. It is not pink or red as no food coloring is used. It is natural.

As a child of the 50's our family used to frequent Joyce Chen's "Small Eating Place" in Cambridge, Mass. and my mother and Mrs. Chen became friends. Joyce always came out to our table to talk with my parents and make suggestions. The food was served "Family Style" on a lazy susan in the center of the table. There were large strips of rice paper banners hanging down from the ceiling with Chinese writing on them - those were the menus for the large group of Chinese patrons who frequented her establishment. At the restaurant, they always recommended beer as a beverage - but my father had to go across the street to a liquor store to buy it, as the restaurant had no liquor license.

Joyce Chen gave this recipe to my mother saying this is what she served at her home - not in the restaurant.

Enjoy!




_________________
I bet you feel more like you do now now than you did when you came in.

GH

[ This Message was edited by: gentlehangman 2010-07-08 02:55 ]


 
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Trad'r Bill
Tiki Socialite

Joined: Oct 14, 2008
Posts: 492
From: Hercules, CA
Posted: 2010-07-07 09:50 am   Permalink

Thanks GH for the recipe and the story!

 
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Atomic Tiki Punk
Tiki Socialite

Joined: Jul 19, 2009
Posts: 7048
From: Costa Misery
Posted: 2010-07-08 12:08 am   Permalink

Did not cook tonight so I will leave you with the picture of the day.
Another Earthquake & spared any damages,time for a Mai Tai!




 
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MadDogMike
Grand Member (8 years)  

Joined: Mar 30, 2008
Posts: 8761
From: The Anvil of the Sun
Posted: 2010-07-10 8:38 pm   Permalink

Flu gone, bought all kinds of crap at the grocery store today so you may have to put up with several of my dinners this week

Tonight; New York Strip Steaks, Dilled Red Potatoes, Garlic Bread Twists, Salad, Yellow & Green Squash.




 
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amybean
Tiki Socialite

Joined: Nov 22, 2009
Posts: 434
From: Alameda, CA
Posted: 2010-07-10 10:13 pm   Permalink

Yeah- a steak dinner to get things back on track!

 
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Ekomomai
Tiki Centralite

Joined: Sep 09, 2005
Posts: 32
From: Portland, OR
Posted: 2010-07-11 10:06 am   Permalink

This is a ginger-lime chicken with a pineapple/coconut/macadamia nut crust.

I went a little insane with the flavors, though, and it was not delicious. It was edible, and my wife and mother-in-law were very kind with their comments... but it needs a lot of work to make it yummy.

The sides are taro leaves simmered in coconut milk, taro and sweet potato fries and of course a tropical fruit salad.

I pan seared the chicken, braised it in coconut milk for two hours and then finished under the broiler. The lime flavor on the chicken was way too intense, and the crust wasn't what it could have been. Next time I'm going to tone down the marinade a bit, dredge and roll in coconut cream and then coat with macadamia nuts and shredded coconut - and bake it in the oven.

The taro root and sweet potato fries weren't bad, but I cooked them too hot and without enough oil in the pan. These I seasoned with a ginger and turmeric spice blend.





 
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