Thai Recipes: Thai Red Curry Paste: Panang Curry Paste: How To Make Thai Red Curry Paste

I have been making a lot of curry recipes lately that I was contacted by some viewers in Malaysia and Thailand asking me to make the curry paste that is used in curry recipes instead of using the "bagged" stuff. So this week here is my take on Panang Red Curry Paste. The recipe can be found below.

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

How to Make Panang Curry Paste (Nam Prik Kaeng Phanaeng)

15-20 Dried Chilies use all large or all small dried chilies or combo of each depending on your spice level.
1 tsp coarse sea salt.
1 tsp toasted cumin seeds toasted.
1.5 tsp toasted coriander seeds.
1/2-1 Tsp black/white peppercorns depending on your spicyness level
1-2 Cardamon pods toasted unitl browned.
3 Tbsp chopped lemongrass
1 Tbsp chopped ginger
2-4 Whole curry leaves they are very strong.
4-5 Kaffir lime Leaves or Lime peel can be substituted.
1 tsp cilantro/coriander root or cilatro stems and leaves at 2 Tbsp.
4 Tbsp chopped garlic
1/2 cup chopped shallots or purple onion
1-2 tsp shrimp paste the hard stuff from the brick. Blacken shrimp paste.
1 Tbsp fish sauce
2 Tbsp toasted candlenuts ground
1-2 Tsp. sugar depending on how much sweet  you want if at all.
1/4 to 1/2 Tsp. Cinnamon
1/4 Tsp. nutmeg is optional.
Optional: Paprika to add more red color if desired.
Just enough water to keep it all moving in the blender/processor

Preparation:

Place all ingredients in a food processor or blender and process well to create a fragrant Thai red curry paste.
If too thick, add a little bit or water at a time to keep the mixture moving or you could add some coconut milk to help blend ingredients but then the paste will not last as long in the fridge as the coconut milk will turn before the other ingredients go bad.
Note that it will taste very strong at this point. The curry paste will mellow out when you add coconut milk and other ingredients to make a curry recipe.

This paste would be excellent on the BBQ on meat. This paste can make a killer grilled cheese or Quesadilla. The uses for this paste are just about unlimited! Enjoy!

Malaysian Food Ceviche Recipe Sarawak Ceviche Umai Udang And Malaysian Sambal Udang

These two dishes are from Malaysia. The first one is from the second largest state in Malaysia called Sarawak and this is Umai Udang but is pronounced Umei Udang and this is Sarawak Prawn Ceviche and the second dish is Sambal Udang which comes from Malaysia and is a spicy prawn dish that can be eaten by itself or put on rice, noodles or in soups! Both are delicious and I hope you enjoy them both! The recipe for both can be found below.

Link to that KILLER indoor grill I use: http://amzn.to/1nOGV1A

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

Umai Udang Recipe

Ingredient:
250gm/ 8 oz or 500 gm/ 1lb prawn (de-shelled and de-veined)
2 cups of lime juice
11/2 to 2  red onion (sliced finely)
2 Shallot (pounded)
4+ Cloves garlic finely minced.
1-2 inches Ginger sliced finely or minced
1/2 Red Chillies(sliced finely)
1 Tbsp finely, finely minced lemongrass.
1 Tsp. Coriander seeds or ground coriander or curry leaves.
1 Bird Eye's chillies or to suit(sliced finely)
Salt/fish sauce and sugar to taste

Method:
1. Clean the prawn thoroughly. Towel dry.
2. Pour the lime juice over the prawn and mixed thoroughly.
3. Check whether the prawn is cooked. Add more lime juice and keep in refrigerator if necessary.
4. Add the rest of the ingredient and season to taste. Put back in refrigerator for at least half an hour for the flavour of the seasoning and ginger to be infused in the umai.
5. Serve cold.

Sambal Udang Recipe

1LB LARGE SHRIMP/PRAWNS SHELLED AND CLEANED
8 SHALLOTS
4 to 6 TBSP. PEANUT OIL
1 SMALL RED ONION(OPTIONAL)
2 plum TOMATOES QUARTERED(OPTIONAL) OR EQUIVALENT AMOUNT OF CANNED CHOPPED TOMATOES.
1 TO 3 TBSP TAMARIND CONCENTRATE DEPENDING ON AMOUNT OF TARTNESS YOU WANT.
1 to 3 TSP PALM SUGAR OR BROWN SUGAR DEPENDING ON HOW SWEET YOU LIKE.
2-3 TSP. BELACHAN OR BELACHAN PASTE.
4-6 CLOVES OF GARLIC MINCED.
1 INCH PIECE OF GINGER FINELY MINCED.
7 Tbsp. CHILI PASTE.
1-2 2-3 INCH PIECES OF WHITE LEMONGRASS STALK BRUISED.
1/2 TSP GROUND TURMERIC.
1-2 TSP. SOY SAUCE OR FISH SAUCE.
6 Candlenuts or Macadamia or Hazelnuts.

TAKE YOUR SHALLOTS, RED ONION, GARLIC, GINGER, CANDLENUTS, CHILI PASTE AND BLEND TOGETHER IN A LARGE BOWL.

HEAT WOK ON HIGH. ADD OIL AND STIR FRY YOUR PASTE MIXTURE UNTIL TOASTED AND THE OIL BEGINS TO SEPARATE FROM THE PASTE MAYBE 5 MINUTES OR SO.

NOW ADD YOUR ONIONS, TOMATOES, TAMARIND, SUGAR AND SALT/FISH SAUCE TO TASTE AND STIR IN WELL.
YOU WANT THE TOMATOES PIECES TO WELL STEWED SO YOU CAN MASH THEM UP A SPATULA OR YOU COULD USE PUREED TOMATOES
ALLOW THE SAUCE TO THICKEN A BIT 3 TO 5 MINUTES.
NOW ADD YOUR LEMONGRASS STALKS AND MIX IN WELL.
NOW ADD YOUR TURMERIC AND MIX IN WELL.
ADD SHRIMP NOW AND STIR FRY UNTIL THEY JUST TURN OPAQUE(DON'T OVERCOOK THEM)
HINT: TURN OFF HEAT AND ALLOW THE SHRIMP TO ABSORB THE FLAVORS OF THE SAMBAL THEN SERVE ONTOP OF ASIAN NOODLE OF YOUR CHOICE OR RICE. THIS SAMBAL IS A FAVORITE TO BE SERVED WITH NASI LEMAK.

Knife Sharpening Rehabing a 40yrs Old Sabatier French Knife

Here is a 40yrs old Sabatier Lion French Knife. At one point in time this companies cutlery was the finest a professional chef could get anywhere in the world. I am sorry to say that this is no longer true but this knife is one of the greats and I repaired it for my viewer Andrew in New York. Check the list of sharpening gear I use to fix this knife below.

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

Easy Recipes For Ground Beef: Ground Beef Recipes: Grilled Kofta Kabobs/Kebabs

It doesn't get any better than meat on a stick. Grilled Koftas Kabobs is loaded with flavor. A blend of ground beef and ground lamb, they are seasoned with cumin and cloves to give it an exotic flavor. Serve with hot pitas and yogurt and enjoy Mediterranean fare. Victoria Paikin: http://bit.ly/1jje7MD

Link to that KILLER indoor grill I use: http://amzn.to/1nOGV1A

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

Pasta Recipes: Italian Food: Italian Food Recipes: Ragu Alla Bolognese

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

I was given this recipe by a girl named Marcella-Dimagrisci. She said this is the way they make Bolognese in her part of Italy. Here is a link to her blog: http://dimagriscicongusto.blogspot.com/
Enjoy the recipe!

Ingredients:
1 onion
2 carrots
2 stalks of celery
10-12 ounces of minced veal (more or less 3 cups, i think)
1lb  (more or less 2 cups, i think) of minced pork, not fat
fresh bacon (more or less 1 cup, i hope!),cut into pieces( not the smoked one)
5tbs of extra virgin olive oil (if you need add more oil or 2 tbs of butter)
1 can 15oz tomato puree
half small can of tomato paste
salt and pepper to taste
1 glass of red wine
1 glass of whole milk
8 ounces of meat broth
Parmigiano reggiano to taste

Method:
1)Pour oil in a pot with high edges, lightly fry on medium heat onion, carrots and celery chopped previously lightly fry on until become golden brown.
2)Add all the meat and Sauté them well, 10 minuts more or less.
3)Deglaze with red wine
4)Salt and pepper
5)add half of the broth little by little, meat should absorb it
6) Now ADD tomato puree and triple concentrate
7) Stir and let's cook on low heat for 2 hours joining, when needed, the remaining broth
8)After two hours add the milk, add salt and pepper again if needed.
In Italy we eat it with fresh egg tagliatelle but it's good with every kind of pasta. When you have to serve the ragù alla bolognese with tagliatelle mix everything in a pot, sautè for a couple of minute and sprinkle every dish with a good amount of parmigiano reggiano.
I hope you'll try this dish and you'll enjoy it

Korean Squid Jerky Side Dish Recipe Seasoned Dried Shredded Squid Ojingeochae Muchim 오징어채무침

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

This is Ojingeochae Muchim! This is a delicious Korean side dish or banchan that can be served with anything you want even non Korean dishes. The sauce itself is so versatile that you can think of a million things you can cook with it. Here is the recipe:

1 Lbs of shredded cuttlfish/squid.
8-10 Cloves of finely, finely minced garlic.
1/2 to 3/4 Cup Gochujang pepper paste to taste.
1/4 Cup sesame oil or more if needed to completely coat.
1/4 Cup Molasasses or more as needed.
1/4 to 1/3 Cup barley malt syrup or more as needed.
1 1/2 Inch piece of ginger finely minced.
1-2 Tbsp. Fish sauce.
1-2 Tbsp. Soy sauce or sweet soy sauce. I used Ponzu.
1 Tbsp. Mirin or more as needed.
1-2 Tbsp. finely chopped fried shallots.
Optional: 1/2 Tsp. freshly ground black pepper.
Optional: 1 Tsp. of Gochugaru Korean pepper flakes or crushed red chili flakes for extra heat.
Sesame seeds to taste.

DIRECTIONS:

Make the jerky sauce by mixing the gochujang pepper paste, the garlic, sesame oil, barley malt syrup, molasses, mirin/vinegar, fish sauce, soy sauce, fried shallots, ginger, sesame seeds, optional black pepper in a large bowl and mix well together until your red sauce is nice and shiny.

Put all of your shredded squid into the sauce bowl and wearing a plastic working glove work it all together well to get everything coated well. Add some toasted sesame seeds and the fried shallots to mixture for added flavor and mix together well again.

Store squid jerky in an air tigt container and keep in the refrigerator. Should last in the fridge for at least 1 to 1 1/2 months but I like to eat it as quick as I make it with my rice, noodles or soups.

Sprinkle with some sesame seeds before serving.

Filipino Cooking: Filipino recipes Adobong Manok Sa Gata Chicken Adobo In Coconut Cream

The Knives I Use In My Kitchen
http://goo.gl/xjNp7I

The Gear I Use To Sharpen My Knives:
DMT W6X: http://amzn.to/1anfp2A
DMT W6F: http://amzn.to/15hhl74
DMTW6CP: http://amzn.to/15hhyaq
DMT W6E: http://amzn.to/1bSILDL

DMT W8CXNB: http://amzn.to/19gxz4y
DMT W8EFNB: http://amzn.to/129DEJP

DMT W250CXNB: http://goo.gl/eS2Tu
DMT250EFNB: http://amzn.to/19gydit

SPECIAL PLATES:

DMT D8EE: http://amzn.to/16FW1LO

Spyderco 302UF: http://amzn.to/18Xq59O
Spyderco 302U: http://amzn.to/18XqbhG
Surgical Black Arkansas: http://amzn.to/129FPNu

Chicken and coconut milk adobo (adobong manok sa gata)

Ingredients :
6 ounces of coconut vinegar
1 1/2 cans coconut milk/cream
2-3 Ounces of soy sauce
8 + cloves garlic, smashed
1 1/2 piece of peeled and sliced ginger.
1 inch peeled turmeric root or 1 Tsp. Turmeric powder.
3 bay leaves or 3-4 curry leaves.
1-2 Tbsp.  fish sauce
1 medium red onion, chopped or slivered
3 red bird's-eye chillies or nice pinch or crushed red chili flakes.
1 tsp brown sugar  or 1-2 Tsp. molasses.
1-2 tsp freshly cracked black pepper
2 stalks lemongrass chopped finely as possible
1 whole chicken, jointed into 8 pieces with bone in
steamed rice, to serve or use boiled potatoes if you want

Marinating time 3 to 24 hours

In a blender or food processor add 1/2 can coconut milk.
Add your ginger, turmeric, garlic, lemon grass, black pepper, red pepper flakes and blend all until smooth.

In a non reactive bowl add your fish sauce, soy sauce, and coconut vinegar and mix together well.

Now take the mixture from the blender/processor and add into the mixture in the non reactive bowl. Mix all ingredients together well.

Now add the rest of your coconut milk and your brown sugar/molasses and mix in well.

Now add your red onions/bay or curry leaves and mix all to coat all the ingredients.

Now nestle your chicken pieces into the mixture and toss to coat well. Minimum time to marinate is 4 hours but I marinate for 24 hours in the fridge covered with plate or plastic.

Transfer the chicken and marinade to a large, deep saucepan. Bring to the boil, then reduce the heat to low--medium and cook for 30-60 minutes, or until the chicken is cooked through tender and almost falling off the bone. Using tongs, transfer the chicken to a bowl and cover to keep warm. Increase the heat to medium--high and cook the marinade mixture for 10 minutes, stirring occasionally, until slightly thickened and reduced.
Return the chicken to the pan and warm through. Transfer to a serving bowl, scatter with extra chillies, if using, and serve with steamed rice or boiled or even roasted potatoes.