4 December 2015

Slow Cooked Pork with Fermented Bamboo shoots!

Happy, December, dear PanCuisine readers! It is shocking how quickly another year is coming to an end! I have no clue how the year 2015 just zipped by, but December is here, and of course, i have to share my most favorite Pork dish. This dish demands patience, but it is worth the long wait, as this is one "delish" dish.


My elder sister was the one who introduced me to this Pork dish, and i have been in love with it ever since. It always amazes me, how the most simplest of ingredients and cooking style can, somehow, bring out the most amazing flavors. I hope you find time, or make time, to cook this up and enjoy with family and/or friends.


Ingredients:
 259 g - Fresh Pork Meat, diced
1/2 Cup - Medium Onion, sliced thin
1/2 Cup - Ginger, chopped fine
7-8 - Whole 111Dried Red Chilies, shredded
1/4 Cup - Fermented Bamboo Shoots
1/2 Tbsp - Local Red Chili Powder
7-8 - Garlic Cloves, pounded
1 Tbsp - Veg' Oil (Mustard oil used in this recipe)
Salt to taste

Method:
In a deep bottomed pan heat the vegetable oil. Once it's hot, put the onion and ginger and fry it till the ginger is fragrant. Add the whole dried chilies, fermented bamboo shoots, and keep stirring.
Add the meat and salt, stir, and cook covered till the fat starts breaking down.
Add the chili powder, stir to combine, then put the garlic and give the curry a thorough mixing.
Reduce flame to simmer and cook, stirring constantly, till the pork is cooked through.
Once done, serve this with hot rice, some eromba chutney, spicy veggies, and you have one perfect December meal. 

11 October 2015

Pumpkin & Pork Fry ~ Naga Style

Fall is here!! What can be more fallish than Pumpkin! I love pumpkin, it could be a cake, or a curry ~ i simply, truly, love this plump goodness. 


Today's recipe is all about using the extra block of pork fat that you sometimes are left with after you've trimmed your pork meat for a curry. The combination of pumpkin and pork is a really good marriage of flavors, and when you add fermented bamboo shoot to it..it's Christmas every time you have it.


Here's the detailed recipe. Hope you're encouraged to to try this combination ~ Happy Fall!!

Ingredients:
500 gms – Sweet Pumpkin, diced
200 gms – Port Fat
2 – Medium sized Onions, diced
¼ Cup – Fermented Bamboo Shoots
10 or more – Dried red Chilies, chopped in half
½ Tsp – Red Chili powder
6-8 – Garlic cloves
Salt to taste

Method:
In a deep frying pan, on high heat, render the pork fat till you get the required amount of oil from it for cooking this dish. Take out the now lightly browned fat with a slotted spoon, and keep it aside.

In this oil, toss in the diced onions, the red chilies, and fry for a minute or two. Then, add the diced pumpkin, pork fat, fermented bamboo shoot, and red chilies. Give it a good stir and cook it covered on high heat, stirring once in a while till the pumpkin begins to soften.  Reduce heat to simmer, add the smashed garlic, and cook till the pork fat is cooked through and tender.

Once done, serve it with hot rice and some dried fish or eromba chutney.

Note: If you can find pumpkin with a "green skin," you want to pick that up. And, you know the pork fat is cooked when the fork run right through when you poke it.

13 June 2015

Smoked Eel Curry -- Rongmei Naga style!

This dish may not be everyone's cup of tea, and some may even be repulsed by it. However, in my home state, Manipur, eel is a delicacy. We're talking close to a thousand rupees for a kilo of smoked eel. Yup!  As a child i hated eel with vengeance, because my mom served fresh eel as a therapeutic soup when i was recovering from some prolonged illness. It took me a long, long while to overcome the unpleasant memory associated with anything to do with eel. 



I don't exactly remember when i started enjoying having eel, but my! oh my! do i now love smoked eel -- completely in love with it! If you chance upon smoked eel, pray try! I'm still not too keen on fresh eel (it taste exactly like fish when it's fresh); however, it's amazing how the taste completely intensify, and just different and lovely once it's smoked. This distinct flavor is what i have come to so love.



Today's curry is an adaptation of my mom's recipe. When mom makes this curry she uses a whole lot of other local spices, but i'm quite satisfied with this simple and spicy style i have prepared for you today. I hope you get your hands on to this exotic goodness and get to try it! Here's the recipe.


Ingredients:
Smoked Eel - 3-4 
Tomato - 2-3 Medium sized
Dried Red Chilies - 5-6 or more
Garlic Pods - 5-6
Onion - 1 Medium sized, diced
Veg Oil - 2 Tbsp
Water - 2 Cups
Turmeric powder - 1/2 Tsp
Chili Powder - 1 Tsp
Salt to taste

Methods:

Cut the smoked eel into bite size, soak it in boiling water for sometime to soften it. Drain the water and wash it again with change of water. Keep aside.

In a pan, heat oil, fry the onions, tomatoes, and dried chilies till the tomatoes soften.

Now, add salt, chili powder, and turmeric powder, then stir to combine.

Add the smoked eel, allow the flavors to come together, about 2 -3 minutes.

Pour water and let it come to boil, then add the garlic ( smash it with the side of your knife).

Cover it and simmer till it's done.

You may, as always, serve this with hot rice and some nice dried fish chutney or eromba.

30 March 2015

Pan seared Basa Fish Fillet with creamy Potato mash!!!

I've wanted to venture west-bound with my fish dish for a long, long, long time. However, it never did hit the list, except for when my husband tried a mint engulfed baked fish, which really didn't gel with my pallet. Anyway, some weekend ago, my dear mother in law got us a beautiful fillet of Basa fish and asked for something different than our regular family fish fry with rasam.



Upon this request, i decided to make today's recipe ~ Pan seared Basa Fish Fillet (without skin), accompanied by creamy-buttery Potato mash. You can use a fillet of any white fish, and i'm perfectly confident that it will taste even better with the skin on. 



I love this recipe for many reasons, you get to enjoy the natural unaltered taste of the fish, flavor enhanced; it makes for a light meal packed with very good flavor punch - who knew lime and fish would make for such a great marriage? And, this dish is just ideal for a lazy weekend when you want good food without having to buzz around in the kitchen. 



Now, what is a good protein dish without some good Carb? This potato mash was just the perfect accompaniment for the fish fillet. It was creamy, light, and very filling. It is said that for a good potato mash one must use a good floury potato, and not the waxy variety -- I must have gotten the potato variety right, because this was the best potato mash i had made till date. I hope you will try out this fuss free delicious meal! 

This recipe is meant for 4 portions -- please find the detailed recipe below:

Ingredients for Fish Fillet:
Basa Fish Fillet - 4 fillet (1 Kilo)
Sage and chives, dried spice mix - 1 tsp
Salt - 1 Tsp
Ground Black Pepper - 1 Tsp
Butter - 4 Tbs
Juice of 1 lemon/lime
Fresh chopped cilantro/coriander for garnish

Method:
Dab the fish on both the sides with kitchen towel to dry it as much as you can.
Season the fillet on both the sides with a sprinkle of salt, ground black pepper, and sage and chives mix.
Heat up a big frying pan on full heat, drop a dollop tablespoon of butter, swirl all around to coat the pan.
Reduce heat to medium, and then pan sear the fish fillet for about two minutes on both the sides.
Repeat the process using a tablespoon of butter for each fillet of fish, till all's done.
Once done, rest the fish fillets on a serving plate.
Reduce the frying pan to simmer, and squeeze the juice of a whole lemon/lime over the crumbs remaining on the pan, mix, and then turn off heat. 

Note~ it may seem like it isn't much, but let me tell you that it is quite enough.

Ingredients for Potato Mash:
Floury Potato - 1 Kilo
Milk, room temperature - 1/2 Cup
Butter, room temperature - 4-5 Tbsp
A pinch of salt.

Method:
Pressure cook the potatoes just until a knife cuts right through, drain the water and keep aside.
Take a serving bowl, and mash the potatoes into it using a fork, a wooden spoon, or a potato masher.
Once done, add the butter, and give it a good mix.
Then you add the milk, a little at a time, until all is nicely incorporated into the potato mash.
Sprinkle a pinch of salt and mix.

Once everything is ready, drizzle this salty-zingy juice over the fish fillets, sprinkle a little of the chopped cilantro on top, serve a good portion of the creamy mash, and your meal is good to delve into. Enjoy!!

1 January 2015

Mustard Greens Curry - Ganang Gan

Happy New Year, dear readers of PanCuisine! I wanted to make this my year ending post, somehow did not manage to get it out on time. Anyway, today, on the first day of this amazing new year, i'm happy to share with you, my favorite greens curry, a winter favorite of mine - Mustard Greens Curry or Ganang Gan in Rongmei. There is nothing i miss the most during this season, than this good leafy mustard greens.


Luckily, i was able to head home for a short Christmas break and my dearest mom packed me off with some really awesome, gigantic, Mustard greens, freshly plucked from a relative's garden, making it possible for me to put up this post today.


Mustard greens possesses a lot of health benefits, it's amazing how nutritious this humble vegetable is! There are many ways of enjoying this delicious greens, you can simply steam it, make a curry of it using fermented-rendered pork fat or Ganampui in Rongmei, smoked pork, or, smoked beef. For today's dish I've used lightly smoked and dried beef. Having it this way is super Amazing!!! This curry is very simple to make, very nutritious and so darn goooooddddd.


To make it a completely spicy and nutritious feast, have this curry with some Nkampoi or Smelly Beans/Parkia chutney (recipe coming up soon) and also some boiled bitter eggplants. 


Might i just say, enjoying Parkia and Bitter Eggplant is totally an acquired taste. For now, here's the recipe for the Mustard Greens Curry. 

Ingredients:
250 gs  - Fresh Mustard Greens
100 gs - Dried Beef, diced
1 - Medium sized Onion, diced
2-3 - Tomatoes, diced
2 - Big Potatoes, diced
4-5 - Garlic Pods
1 - Fresh Raja Chili
1 Tsp - Turmeric Powder
2 Tsp - Mustard Oil
2-4 Cups - Water
Salt as per taste

Method:
Heat the mustard oil and fry the onions till translucent. Add the diced tomatoes, potatoes, dried beef, Raja chili, salt, and water into a pressure cooker and pressurize it till soft. About 8 - 10 minutes.                                                                                                                                                                             Once this is done, add the mustard greens into the curry, cook covered for another 2-3 minutes as you don't want to over cook the greens. then your delicious curry is done. Enjoy!

Have a wonderful year ahead, everyone -- God bless you and your loved ones! Shalom!