Words from Owner..

Salam and Hello to all readers who have drop by here..thanks coz spend your time to view my blog..This blog provide you many type of recipes from many cuisine in this world..all recipes are not mine..i get this all recipes from many web site and blog and mostly from Kuali.com and Rasa Malaysia.. thanks to all web site & blog authors who give me permissions to share their recipes and put it on my page..tqvm!


regards,
hudafaizal






Saturday, May 29, 2010

Pan Fried Fish Fillets

Last week I roasted a four pound cross rib roast (instead of a standing rib roast because I was too cheap to by prime rib just for an article). Well, I finally finished eating the roast. (After the initial feast, I sliced the roast into steaks and then reheated on a skillet for a couple minutes on each side with some onion powder and celery salt to produce a tender medium to medium-well steak dinner.) After eating steak (and grilled beef of several varieties because of the July 4th weekend), Tina decided she would like some fish.
We had some fairly thick fillets (about one inch) of catfish that I decided to pan fry (or saute, but I usually reserve this word for food that will actually be constantly moved on the pan). I always use a large non-stick skillet whenever I want to pan fry fish, but I had four fillets of catfish. I decided to do an experiment and cook all four at the same time - two on my non-stick skillet and two on my traditional saute pan.

My main concern was that the fish would stick to the stainless steel bottom of the traditional pan. After doing some research, it seemed that the Editors of Cook's Illustrated (in The Best Recipe) believed that heating a traditional pan enough prior to cooking would allow the fish to not stick to the stainless steel. I thought it was worth a try.

I heated both pans at medium-high heat. While the pans were heating, I seasoned the four fillets simply with salt and pepper. I poured about a tablespoon of oil in both pans and watched the oil until it shimmered. Then I placed two fillets in the non-stick pan and two fillets in the traditional pan. I started with the skin side up.

Since the fillets were about an inch in thickness, I set my timer for 5 minutes. I let the fish sit there and cook, splattering oil everywhere for the duration before attempting to dislodge them. The non-stick was pretty straightforward. I picked up the pan byt he handle and gave it a firm jerk. The fish fillets slide about an inch on the pan. Then I flipped them over with a spatula and started another timer for five minutes. I then moved over to the traditional pan and gave it the same jerk. No movement. I prodded a little with my spatula and it seemed like the fish was pretty much sealed to the pan. I dribbled a little more oil in and let it cook for an additional thirty seconds. Then I tried the jerk again. Nothing. Not wanting to over cook the fish, I went in with my spatula and carefully wedged teh edge of the spatula under the fish. Working my way around the fillet, I managed to release it and flip it over. I did the same with the second. What surprised me was that the color of the fish on the traditional pan was a rich golden brown while the non-stick pan gave me a darker brown crust. It was kind of a pain to scrape the fish off the traditional pan without destroying the fillet though. I started a second timer for the traditional pan - also at 5 minutes.

Once the five minutes were up for each of the pans, I removed them promptly onto a serving plate. In both cases, the fish were perfectly cooked - crispy exterior with almost flaking (but not quite flaky) interior. Also, the color from the traditional pan was a little better than the non-stick (although I couldn't discern a difference while tasting). However, the non-stick pan provides that extra insurance that a flip will be quick, easy, and efficient. In addition, the extra oil used in the traditional pan made for a bigger mess to clean up. When I usually use a non-stick pan, I will actually brush the oil onto the fish fillet and then pan fry without additional oil. This creates very little sizzle or splatter and makes for quick kitchen cleanup.
Pan Fried Fish Fillets 

1 Tbs. oilheatpan fry
Fish filletsseason
Salt
Pepper

Pan frying time
Fillet ThicknessCooking Time on each sideFat
Thick - 1 inch5 minutes1 Tbs. olive oil
Medium - 3/4 inch4 minutes1/2 Tbs. olive oil & 1/2 Tbs. butter
Thin - 1/2 inch3 minutes1 Tbs. butter
Copyright Michael Chu 2004

The olive oil should have a high smoke point - use either high quality extra virgin olive oil for more flavor or light olive oil.

Update: Some people have mentioned that you should never sear meat with extra virgin olive oil because of the low smoke point. This is generally true, but high quality extra virgin olive oil typically has a lower acidity than regular extra virgin olive oil. As one example, Bertolli brand extra virgin olive oil has a smoke point of 406°F. I would not use a supermarket brand extra virgin olive oil for any type of cooking because it would be too easy to exceed the oil's smoke point. 

Tuesday, May 18, 2010

Shrimp Scampi

Traditionally served over linguine, shrimp scampi makes a quick and easy dinner that works equally well eaten in front of the computer or as the main dish of a romantic candlelight dinner. I serve large shrimp (16-20 count) when I have company over, but for my own consumption, I use the less expensive 41-50 count variety. Cooking the shrimp in butter provides most of the flavor but garlic and parsley is essential to the dish. Linguine takes about the same amount of time to cook, which makes it the perfect compliment to shrimp scampi both culinarily and in terms of efficiency.

In the United States, shrimp is sold by "count". This is a rating of the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category. For example, 41-50 count shrimp are composed of shrimp that weigh about 1/3 ounce each, while 16-20 count shrimp are an ounce each (or a little less) in weight. The lower the count, the larger the shrimp (and the more expensive).

Bring six quarts of water in a large pot to a boil. While waiting for the water to boil, peel one pound of shrimp, leaving tails on. Butterfly the shrimp by cutting the backs of each shrimp. While butterflying I also remove the vein (I think it's actually the alimentary canal) to avoid having gritty shrimp waste in my scampi. Rinse the shrimp and blot dry with paper towels. Once the water is boiling, stir in 1/2 tablespoon table salt and add one pound of dried linguine. (Cooking times for pasta varies by manufacturer. Use the instructions on the box, but be aware that many pasta manufacturers recommend cooking times that are to long for al dente. I suggest subtracting a few minutes from the cooking time and testing the pasta by biting down on it and looking at the cross section. There should still be a tiny speck of uncooked pasta when the noodles are al dente. Drain the pasta immediately; they will finish cooking as they stand.)

Melt four tablespoons of butter and two tablespoons of olive oil in the pan. Add about 2 teaspoons of minced garlic and 1/4 teaspoon salt (if using unsalted butter). Stir over medium-low heat until the garlic is lightly browned.


The shrimp should be added in a single layer on the pan (cook two batches if necessary). The shrimp can be cooked over low or medium heat. Over medium heat, the shrimp will form a slight crust and be golden brown when cooked. When the shrimp color changes and the flesh touching the pan is no longer translucent (about two minutes), flip the shrimps over with a pair of tongs or spatula.


Meanwhile, when the linguine is cooked to the desired level, pour the pasta into a collander to drain. Return the pasta to the pot or into a large bowl. When the second side of the shrimp is fully cooked (another two minutes), throw in one tablespoon chopped parsley and give it a quick stir. Remove from the heat and pour shrimp and butter over the pasta. Toss and serve with fresh grated parmesan, ground black pepper, and a slice of lemon.


Shrimp Scampi
1 lb. shrimpcook until opaqueflip; cook until opaqueadd
4 Tbs. buttermeltbrown
2 Tbs. olive oil
1/4 tsp. salt
2 tsp. minced garlic
1 Tbs. chopped parsley
Copyright Michael Chu 2004

Tuesday, May 11, 2010

Curry

Curry is a general categorization of a type of spicy dish popular all around the world. But when asked to explain what curry is to someone who has never had it, it's surprisingly difficult. Is it a paste, soupy mixture, spice, or powder? Let's see if we can clear it up a bit.

Curry leaves
In the past, the principal herb that seasons curry dishes is the leaf of a curry tree. (There is a different plant called the curry plant which should not be confused with the curry tree from which curry leaves are gathered.) The leaves can be used fresh (although, they don't keep very long), dried (which has a weaker aroma and flavor than fresh), and dried and ground up into a powder. Although the name "curry" comes from curry leaves, many (if not most) curries (the dishes) today do not actually contain curry leaves as a herb.

There are a variety of different curries depending on what region of the world you're in. In fact, there are more forms of curry than I can possibly imagine. I'll try to discuss a few of the types and let others provide their own comments on specific curry variations.

Indian curries
There are probably as many Indian curries as there are Indian villages. The exact mix of spices changes from household to household but almost always starts with the toasting of spices in a pan. Practically any dish that begins with toasted spices can be considered a curry. Traditionally, a common herb used is the curry leaf (which lends its name to the entire classification of prepared foods) but turmeric (providing the familiar yellow), coriander, ginger, garlic, chili, black pepper, and tamarind are just as common to be found in the mix. In fact, so many spices (sometimes more than twenty!) go into the prepared curry that it can be daunting to chef's new to Indian cuisine. Perhaps this is the reason why the British began to prepackage spice mixtures as "curry powder".

Indian curries are typically named after the main ingredient (excluding the spices). For example, potato curries and chicken curries are quite common. In addition, depending on the region, the curry can be a fairly dry dish (like a stir fry), a heavily sauced dish, or everything in between. Some regions utilize coconut while others emphasize ghee (a clarified butter) or dairy cream.

Thai curries
Thai curries usually don't have any curry (the leaves) in them. The cuisine has developed to use ingredients regional to Thailand and is typically identified by color.

Red curry - a name given to dishes made with red curry paste. Red curry paste is generally formed with red chilies, garlic, lemon grass, shallots, and galangal (Thai ginger) blended with other spices to form a paste.

Green curry - a name given to dishes made with green curry paste. Green curry paste is usually made in much the same way as red curry, but with green chilies instead. Green curries also tend to have the addition of cumin and coriander.

Yellow curry - a name given to dishes made with yellow curry paste. Yellow curry paste is similar to green curry paste, but with the addition of turmeric giving it the distinctive yellow color. Of all Thai curries, this is the type of curry most like Indian curry.

Thai curry dishes are usually prepared with meat (for example: beef, pork, duck, fish) and coconut milk.

Japanese curries
Curry is a popular dish in Japan. It is generally served as a thick, gravy-like sauce over rice (and, commonly, a fried pork cutlet is also provided). The sauce is often a dark brown color and often contains potatoes, carrots, and onions. Japanese curry is generally not considered a Japanese dish by the Japanese - instead it is usually classified as a Western food. (It is often more similar to British curries than traditional Indian curries.)

British curries
Although Britain's curries are derived from Indian curries, unless you are dining at a British restaurant specifically intending to provide authentic Indian cuisine, you'll discover dishes very different from their Indian counterparts. In fact, many of the dishes even have names that are the same or similar to Indian dishes - but often the similarity ends there. In general, the curry sauce is of a gravy consistency and have a variety of spices (including turmeric) blended with onion, garlic, and ginger. Most British curries do not contain curry leaves. One notable type of British curry is the Madras curry which uses a relatively large quantity of chili powder. Because of this, some places will use the term Madras to denote a spicier curry.

Curry Powder
So, if curries vary so much (and are essentially dishes prepared with a wide variety of spices), then what's in curry powder? Well that depends. In general, curry powder purchased in most Western stores which is simply labeled "curry powder" is British curry powder. The yellow color is from ground turmeric and often ground coriander seed is added as both a flavorant and a thickener. The rest of the curry powder is a mixture of finely ground spices which can include chilies, cloves, cumin, black pepper, ginger, cinnamon, mustard, fennel seeds, cardamom, and practically any other spice that suits ones fancy. Variations of this powder are used as a base for many forms of curry including not just British but also Japanese, Chinese, and other curries. Indian curry powder can contain over twenty spices and is often made daily and combined with ghee into a paste.

There are so many different curries out there that there's bound to be one you'll find enjoyable. From spicy to mild, coconut milk to ghee, every region has it's own distinctive taste and style. Let's go try a curry you've never had before.
 

Sunday, May 2, 2010

Chicken Masala

Good marsala wine is obviously a key ingredient in Chicken Marsala, but what else is needed to make a successful version of this sweet and savory Sicilian classic? Not much else except some patience and attentiveness. Mushrooms are a necessity, but I left out the onions, shallots, chicken stock, tomatoes, flour, capers, lemon, and whatever else all the internet recipes tell you to put into the dish. I wanted to create an easy, no mess version of Chicken Marsala that captured the fundamental essence of the dish and here it is.

Chicken Marsala, like any dish that's been around for generations, comes in a variety of forms with all sorts of family secrets or preferences. I've prepared the easiest, good tasting recipe that I've been able to come up with for this dish and still be called a great Chicken Marsala. As in all the recipes that I post on this website, additional ingredients can be added to your liking. Not only that, I encourage you to do your own experimenting as well!

A lot of recipes call for thin sliced chicken breast meat. The breasts should be washed, patted dry, and lightly floured. The idea is that the thin cuts will not require much cooking time and the flour would protect the breast from drying out while it's cooking. This is true, but there's always potential for making a mess when you flour the chicken. I also found that flouring the chicken wasn't as easy as it looked. If you use too much, then the flour falls off in chunks as you cook it. Use too little and it seems like it was pointless to flour the chicken in the first place. My solution? Brine the chicken breasts, skip the flour.

Brining is the act of soaking ingredients (in our case, chicken) in water with salt (and sometimes sugar). This soak causes salt to penetrate into the chicken meat and at the same time pulls more water in. The meat becomes more plump and flavorful. Brining a chicken breast prior to cooking makes it much easier to produce a tender, juicy breast. I brined my chicken breasts in a plastic bag with 4 cups water with 4 Tbs. table salt for one hour. After an hour, remove the breasts and rinse off the breasts (or they will be too salty).

I brought together the three brined chicken breasts (about 1/2 lb. or 250 g each), 1 cup sweet marsala wine, and 4 ounces sliced button mushrooms. I did not cut my breasts into thin pieces (to show that it's not necessary), but some people prefer a thinner cut. If you're one of them, go ahead and cut your breasts in half and poudn them down with a meat mallet. The sweet marsala wine should be of drinkable quality. I cut the mushrooms into thick cuts, but quartering, halving, or even leaving the mushrooms whole work well.


Salt and pepper the breasts. Heat about 2 tablespoons of oil on medium-high and pan fry the breasts for a few minutes. The exact time depends on the thickeness of the breasts. The breast will change color while it's cooking from pink to white. When the bottom half has changed color, flip the breasts over and cook the raw side of the breast.

Here's where extra attentiveness is important. The objective is to cook the breast until it has just fully cooked. In the Grilled Skinless Chicken Breast article, I advocated learning to tell is chicken breast is done by touch. Well, here's where it comes in handy. If you know how chicken breast feels (level of springiness, hardness, etc.) then use this method to check one when the breasts are fully cooked. I once asked the chef at my local Buca di Beppo's how he made his Chicken Marsala so tender, and he responded mysteriously, "You have to watch the chicken. No, really watch it. You will know when it is done." Well, I'm saying you need to watch and press on it once in a while. If you're not familiar with the touch technique, then simply cut a hole into the thickest part of a breast and see what color liquid flows out. If the liquid has tints of color and is opaque, then keep cooking the chicken. If the liquid is clear (like oily water), then the chicken breast is done.

Remove the fully cooked chicken to a plate and throw the mushrooms into the pan. Don't worry if there are burnt bits of chicken still in the pan because these will help flavor the sauce. If there are any larger chunks of chicken, remove them because they will overcook and become stringy and tough. Spread the mushrooms into a single layer and allow them to cook for a minute.


Pour the cup of sweet Marsala wine into the pan a this point and allow it to reduce for a couple minutes. We want it to thicken slightly, but not so much that it coats the back of a spoon.


Now pour in four tablespoons heavy cream and mix until integrated.

Stir occassionally until this mixture reduces to the point where it will coat the back of a spoon or leave a trail at the bottom of the pan when scraped
(see picture below).



At this point, reintroduce the breasts and roll them around in the sauce until they have been coated with sauce and have warmed up again.


Turn off the heat and move the breasts to a serving tray, covering with mushrooms and sauce. The breast meat should be perfectly tender and juicy while the sauce clings to any available surface. Tina described the chicken as amazingly soft and the mushrooms as "little bombs of flavor". At first she was skeptical about chicken marsala, but after tasting this, she was convinced of how delicious this dish can be.



Chicken Marsala (serves six)
3 chicken breastsbrineseasoncook medium-highremovecoat with sauce
salt
pepper
4 oz. (120 g) button mushroomsslicecook 1 min.reducereduce
1 cup sweet marsala wine
4 Tbs. heavy cream
Copyright Michael Chu 2004