from Phillipines

Thai: Deep-Fried Fish with Chile Sauce

Serves 4 generously.

1 ounce wet tamarind, or 2 tablespoon concentrate
¼ cup warm water
2 ounces (12 to 14) serrano chiles, or the fire of your choice
½ cup yellow onion, finely chopped
2 tablespoons garlic, minced
¼ cup vegetable oil
3 tablespoons nam pla, or less to taste
2 tablespoons granulated sugar
¼ cup water, or less
¼ cup loosely packed mint leaves
1 cleaned whole fish, including head and tail, 2 or 3 pounds after cleaning
¼ cup mint leaves, loosly packed
¼ cup carrot shreds, finely shredded long strips
¼ cup cabbage, finely shredded
vegetable oil for deep-frying

If using wet tamarind, soak wet tamarind in warm water until soft, about 15 minutes. Put the mixture in a sieve and press out all the pulp and liquid you can. Discard seeds and whatever won't go through the sieve. Scrape all the pulp from the outside of the sieve and add to solution. Set aside.

Remove the stems, but not the seeds from the chiles and chop finely. Pound or grind the chiles, onion and garlic to a coarse paste, adding oil if blending.

Heat a saucepan or skillet and add ¼ cup oil if you did not use a blender. Add the chile paste and stir-fry until lightly golden. Add the fish sauce, sugar, water to the consistancy you want and tamarind solution—if you used tamarind concentrate, you may have to add additional water. Bring to a boil and remove from heat. Add the mint leaves and keep warm while you cook the fish.

Make three diagonal slashes on each side of the fish, cutting about ½ way to the bone. Put 1½ inches oil in a wok and heat it to 375°F. Dry the fish thoroughly and slide it into the oil gently to avoid splattering. Fry until crisp on outside and the flesh along the cuts is lightly golden, turning once, being careful not to break it, about 5 minutes, longer for thicker fish. Do not undercook it, skin and exposed flesh should be light and crispy. Remove carefully, drain thoroughly on paper towels and place on serving platter.

Pour the sauce over the fish and garnish with mint leaves and shredded carrot and cabbage. Serve at once with rice. The fish may get soggy after 15 minutes or so.

from US

Serves 4 to 6.

5 cups cubed seedless watermelon
1/2 cucumber, peeled and cut into chunks
1/2 red bell pepper, cored, seeded, and cut into chunks
1 medium shallot, peeled and chopped
1 large clove garlic, chopped
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

Garnish (optional):
1/2 peeled cucumber, chopped
1/2 red bell pepper, cored, seeded, and chopped
croutons

In a blender or food processor, puree the watermelon, cucumber, pepper, shallot, and garlic, pulsing if necessary.

Add the olive oil and balsamic vinegar, and pulse.

Please let me know your thoughts on this! Post a comment!

from Tipperary, Ireland

Swabian Filled Noodles

Dough
1 lb. flour
4 eggs
pinch of salt

Filling
12 oz. mixture of beef, veal and smoked bacon in equal parts, blended (which you can also purchase as "Brat" from German butchers)
1 onion, 1/2 stalk leek, parsley -- all finely chopped together
4 stale rolls
1/2 lb. frozen spinach, creamed
3 eggs
salt, nutmeg, pepper to taste

Heap flour on bread board, add eggs and salt into a dip in flour. Knead well to obtain a smooth, tough dough and separate into 6 equal round lumps. With rolling pin roll each paper-thin to form approx. 7" rectangles.

For filling: Cool or freeze meat before pureeing in blender or food processor. Saute onions, leek and parsley. Soak rolls and squeeze out by hand. Combine everything with defrosted spinach, eggs and season with spices. Mix well. Now spread filling down the middle of each strip of dough, leave end free for sealing. Brush one edge with water or egg white, fold over and seal. Cut this "tube" into equal pieces about 2 1/2 to 3 inches and boil in bouillon 10 to 15 minutes. Serve as soup or cut in slices and fry with eggs.

from Phillipines

Yield 2 cups tahini

2 C sesame seeds
1/3 C olive oil

1. Heat a heavy, wide-bottomed sauté pan over medium-high heat.

2. Add the sesame seeds and toast lightly - about 2 minutes, shaking the pan so they toast evenly. Keep a careful eye on the sesame seeds as they go from toasted to burnt really quickly. As soon as they start to brown, they are done. Any more than that and they become rancid.

3. Transfer to a bowl and let cool completely.

4. Put the toasted sesame seeds in a food processor and drizzle in the olive oil.

5. Pulse for 3-5 minutes, or until it's as smooth as you can get it.

6. Add a little more olive oil if necessary.

7. Remove from food processor and store in the refrigerator.

from US

Serves 12

8 ounces cream cheese (neufchatel Is Fine)
7 ounces white chocolate, chopped
¾ cups powdered sugar
1 ¼ cup heavy whipping cream
extra fine cheesecloth
mango chutney for topping

Melt the white chocolate–be sure it's REAL and not white almond bark–in the microwave and set aside and allow to cool a bit. Combine cream cheese, sugar, chocolate, and 1/4 c whipping cream with mixer. Whip the remaining 1 c whipping cream until stiff and fold into cheese mixture. Moisten cheesecloth and wring out excess water until just slightly damp. Line whatever mold or pan you're going to pour the creamy goodness into with the cheesecloth, making sure to leave enough excess so that you can fold the fabric over the dessert. Refrigerate 4 hours or overnight.

Remove from cheesecloth when ready to serve. Plate and drizzle liberally with chutney. If you can't find this, use some very high quality fruit-only preserves so that the sauce doesn't compete with the creme for sweetness.