I originally made this recipe way back in 2007 for Weekend Herb Blogging (hosted this time around by its founder Kalyn). I loved how the lemon zest really spotlighted the flavour of basil – an herb that we used to grow at home. As soon as we get another plant I will update this post again to reflect a new pic Funny what a difference new cameras and experience have made in my shots, but it’s always good to see where one came from Enjoy!

From FoodReference.com
Basil is an annual herb of the mint family, native to central and tropical Asia and Africa (some say it originated in India). It is an important ingredient in Thai, Vietnamese and Laotian cuisine. Today it is cultivated commercially in California, Yugoslavia, Bulgaria, Hungary, Germany, Israel, Egypt, Morocco, Italy, Madagascar, India and Mexico. It has been grown in areas around the Mediterranean since antiquity, but Britain did not begin using basil until the 16th century. The many varieties of this herb have seeds that can germinate after 10 years!
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In addition to its culinary uses, basil is also used in perfumes, soaps, shampoos and dental preparations. In Mexico it is supposed to keep a lover’s eye off others, and is considered a powerful protector in Haiti. During British colonial days in India, magistrates would have Hindu witnesses swear on this holy herb. It is recommended in Herbals for the relief of dysentery, gas pains, nausea, and as a cure for worms and worts.
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The ancient Greeks and Romans thought basil would only grow if you screamed wild curses and shouted intelligibly while sowing the seeds. They also believed if you left a basil leaf under a pot, it would turn into a scorpion. Many believed that even smelling the leaves would cause scorpions to grow in the brain! Salome hid John the Baptist’s head in a pot of basil to cover up the odor of it’s decomposition.
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Returning to some less morbid uses, in Italy it is a token of love, in Romania if a girl gives a sprig to her boyfriend, they are engaged, and a good Hindu goes to rest with a leaf on his breast as a passport to Paradise.

Well that’s some heady stuff! I just like it because of it’s slightly anise smell and ‘bright’ taste that perks up everything that you sprinkle it on

Basil in Italian dishes is a marriage made in heaven, and fresh basil simply can’t be beat. I decided to try the following recipe, of Pasta with Basil, Tomatoes and Lemon Zest, with the extremely delicious Mushroom Taglietelle that had been sent to me from Eva of Myra’s Kitchen. It takes only minutes to put together and the end result is bursting with flavour, satsfying, and, with primarily fresh ingredients undeniably, healthy!

Pasta with Basil, Tomatoes & Lemon Zest
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Ingredients:

4 big ripe tomatoes (1-1/2 lbs), coarsely chopped
zest from 1/2 lemon (yellow part only, none of the white) in 1-inch slivers
1 cup chopped fresh basil leaves
1/2 cup chopped Italian parsley leaves
1/2 cup olive oil
1-2 teaspoon salt
black pepper, freshly ground
spaghetti to serve

Directions:

1. Put a tiny pot of water on the stove to boil while you start to chop the vegetables.
2. When it comes to the boil, blanch the lemon zest for a few seconds – then drain.
3. Mix together in a large bowl all ingredients EXCEPT the spaghetti. Let it sit for 1 to 4 hours, giving it a stir now and then.

4. When you are ready to eat, cook the pasta according to the package directions, as usual, drain, and add it to the tomato mix. Toss. Taste for seasoning. Serve immediately.

Makes 4-6 servings

This post was originally published May 7, 2007. It has been updated once since then.

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From Epicentre.com:
Ginger is one of those ingredients that can be many things to many people. Not only is it used in cuisines around the world, but it also comes in a variety of forms fresh, pickled, dried, and crystallized among them
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People who bake may immediately call to mind the ground ginger they use in gingerbread or the jewel-like crystallized ginger they add to holiday cookies and cakes. Others think first of ginger’s savory contributions: the brightness that minced fresh ginger adds to Chinese stir-fry, or the refreshing tang of pickled ginger served with sushi.
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Rarely used as the sole flavouring in recipes, ginger combines particularly well with the warm spice notes of cumin and coriander in savory preparations. Garlic, mustard seed, turmeric, and the whole palette of Indian seasonings would shine less brightly without ginger’s glow. In sweets such as quick breads, muffins, and preserves, ginger is part of a classic triumvirate along with cinnamon and cloves.
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In each of its incarnations, however, ginger makes its simultaneously hot and refreshing presence known.

Top 10 Recipes Featuring Ginger on TriniGourmet.com

	1. Carmen’s Jamaican Ginger Beer (recipe) My mom’s traditional family recipe for Jamaican Ginger Beer
	2. Carrot, Ginger and Cumin Salad (recipe) The following is my take on a very popular Middle Eastern salad. The parsley and lemon juice give the carrots much needed brightness, while the cumin deepens all the flavours, creating an exotic side that complements most dishes
	3. Sarina’s Sparkling Ginger-Lime Shandy (recipe) Bubbly and sweet with a slight tang of lemon and beer. An unusual refreshment that is sure to garner raves!
	4. Sarina’s Spinach-Ginger Salad (recipe) This quick and simple salad is perked up by the addition of slivered stem ginger. Stem ginger is an ingredient that doesn’t get as much love as I think it should. It’s usually found in the baking aisle, but at times I have seen it hiding rather uncomfortably in the aisles that house ‘international ingredients’ and/or random salad dressings.
	5. Sarina’s Bubbly Guava-Ginger Ale (recipe) A light and refreshing non-alcoholic cooler.
	6. Butternut Squash Soup With Ginger (recipe) Adapted from a recipe in Bon Appetit magazine, this warm and creamy soup became an instant classic in my home and graced the table at last year’s Passover Seder.
	7. Fresh Ginger and Chocolate Gingerbread (recipe) Rich, coffee laced chocolate icing forms the perfect counterfoil to the sweeter chocolate gingerbread base. Studded with slivers of fresh (as well as crystallized) ginger and chocolate chips this gingerbread has no problem staying light, moist and vibrantly flavoured. It’s without a doubt the best gingerbread I’ve ever made, and the best gingerbread I’ve ever had!
	8. Fruit & Nut Cookies (recipe) Gingerbread fruit and nut ‘cookies’ are colorful, festive, and not-too sweet. Perfect for any gathering from formal to informal.
	9. Iced Lemon Ginger Tea (recipe) This drink is wonderfully refreshing and has a soft muted tone, thanks to the use of honey. Not only does the honey take the sharpness off the ginger flavour, it also makes this drink especially soothing on the throat.
	10. Get Your C Ginger-Lime Tea (recipe) This recipe for Ginger-Lime tea comes from Everyday With Rachael Rayand is chock-full of goodness. Fresh lime/lemon juice provides a boost of vitamin C, and grated ginger brings powerful antioxidants and anti-inflammatory agents. The combination of citric sweetness and spicy heat is not just good for chilling out on an afternoon but the health benefits also make it the perfect pick-me-up if you are feeling queasy, or like a cold is coming on.

5 More Ginger Inflected Recipes from my favourite Food Blogs!

1. Ginger Beef Patties with Lime Noodle Salad (sidewalk shoes) 2. Bajan Sweet Potato Pie Ice Cream (Vegan In The Sun) 3. Iced Ginger Chai (elana’s pantry) 4. Fresh Ginger and Basil Pasta (Kahakai Kitchen) 5. Asian Salmon Burgers with Tangy Ginger Lime Sauce (Mommie Cooks)

Have questions about Ginger? Tweet me! I’d love to hear from you

Want more ideas? Here are 5 Ginger Intensive Cookbooks, picked for your enjoyment

	1. Spoonful of Ginger Part cookbook, part primer of Chinese medicine, Nina Simonds’s A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook.
	2. Ginger and Ganesh: Adventures in Indian Cooking, Culture, and Love The recipes shared in this collection are far from ordinary; they are treasured family recipes from vegetarian homes in India — from homemade cheese cubes in a rich cilantro and almond curry to coconut-stuffed okra and luscious potato-curry dumplings. Power’s recipes and stories pave the road to understanding a culture that is at the same time ancient and so very much part of our modern world.
	3. Blue Ginger: East Meets West Cooking with Ming Tsai Blue Ginger offers many ways to spice up family meals and dishes to surprise guests without too much effort. Cooking from this book is an opportunity to take Asian ingredients you may have eaten in restaurants and master using them in your own kitchen.
	4. Ginger (The Basic Flavoring Series) A collection of 30 ginger recipes from around the world.
	5. Ginger: A Book of Recipes (Little Recipe Book)

This post was first published June 9, 2010. It has been updated once since then.

From Natural Health Magazine: This stir-fry is inspired by the flavors of traditional Chinese red roasting, which derives its special character from the use of dark soy, Shaoxing wine and rock sugar.

This post was originally published on October 15, 2006 and was one of the first dishes I prepared for this site. A sentimental fave just right for revisiting!

This dish relies heavily on the quality of your soy sauce. For the best results use the good dark heavy stuff. I tried it once with a ‘lite’ one and it was disappointingly watery and flavorless (even with added salt). When done right the chicken will indeed be a lovely deep rust color and imparted with a lightly sweet flavour.

Recipe:

1 lb boneless, skinless chicken, white and dark, cut into 1/2 inch cubes
1/2 tablespoon Chinese five-spice powder
4 tablespoons canola oil
1 tablespoon chopped ginger
1 tablespoon chopped garlic
1 bunch scallions, chopped, whites and greens separated
1/4 cup sherry
1/2 cup red wine
1 cup chicken stock or low-sodium canned broth
1/4 cup naturally brewed soy sauce or reduced-sodium soy sauce (use gluten-free if needed)
2 ounces rock sugar (may substitute 1/2 cup brown sugar)
2 large carrots, julienned
2 red bell peppers, diced
kosher salt and freshly ground black pepper to taste

Method:

1. Season the chicken with salt, pepper and five-spice powder
2. Heat a wok coated 2 tablespoons of the oil over high heat and swirl to coat the pan.
3. When the oil shimmers, add the chicken and stir-fry until cooked through, about 4 or 5 minutes.
4. Remove and set aside.
5. Add 2 tablespoons of oil to the wok
6. When the oil shimmers, add the ginger, garlic and scallion whites.
7. Cook until soft (about 1 minute)
8. Deglaze the pan with sherry and red wine and reduce by half
9. Add the stock, soy sauce and rock sugar and stir to dissolve
10. Add the carrots and bell pepper and cook for an additional 2 minutes
11. Add the chicken and bring the sauce to a boil
12. Turn the heat down and allow the chicken to simmer until the sauce has thickened slightly (about 3 to 5 minutes).
13. Check seasonings
14. Serve the chicken over cellophane noodles and garnish with scallions

As a Caribbean girl I am always amazed by how little we know about our neighbours, and how little they know about us in turn. Surprisingly overarching stereotypes and negative assumptions continue to exist in an age where increased travel and interaction should have broadened understanding. This is bad enough when we share a common language, but when we don’t, the divide becomes even wider.

Earlier this year I met a man at a networking function who conducts business in Suriname. His descriptions of the country and the vast cultural differences intrigued me. Naturally, my curiosity leaned towards wanting to learn something more about their cuisine. Looking on a map one can’t fully appreciate how far apart our worlds are, but with little shared ties, and no common language we may as well be oceans away from each other.

I turned to Twitter and Facebook for help in my culinary search, and as expected little to none was forthcoming. However, Andrew Zimmern was oddly enough tweeting pictures of Suriname. Some of them really took my breath away. Eventually one person, a travel agent, asked me if I knew bami goreng. She was sure that I would enjoy it if no one had mentioned it before. Well no one had. I turned to the Internet again.

As a former colony of The Netherlands, the majority of Suriname-centric sites are in Dutch. What little I could pick out came purely from my 4 year flirtation with German many moons ago. Fortunately I was also able to find some English language references and from them I learnt that bami goreng is of Indonesian origin, but found its way to Surinam as a result of Dutch colonization. On the surface it appeared identical to the lo meins I have grown up loving however, this similarity is mostly cosmetic. Lighter, fresher and considerably sweeter, as a result of a mysterious sauce called kecap manis, bami goreng ends up completely different(by the way, did you know that the word ketchup came into the English language from this same, originally Cantonese, word? I did not until I made this dish!). Several visits to various Asian specialty stores failed to turn up this much-loved kecap manis so I was forced to use some substitution recipes that I found via this excellent post by Lydia of Perfect Pantry.

Ultimately, making a dish that one has never tasted before, especially one with cultural significance, is always a bit unnerving. You are never sure when you’ve hit the right note, or when you’ve veered off course. I read as many recipes as I could to try and find common threads. Some were bright crimson, dripping in sauce, others were not. I took this to maybe represent regional differences or author preferences. In the end I amalgamated the best I could and ploughed ahead. The end result was one I quite enjoyed. The bright tang of the fresh culantro melded well with the sweetness of the sauce, and the fresh, still somewhat crunchy vegetables created a light yet filling and healthy feeling. This is definitely a dish I will create again, but the next time around I think I’ll use a little bit more sauce as the noodles soak it up pretty quickly!

The success of my Bami Goreng ‘experiment’ made me even more curious to find dishes that were more distinctively Surinamese in origin/evolution. Interestingly enough, it wasn’t until I asked a Dutch friend (based in the Netherlands) that a flood of suggestions finally came. A huge fan of Surinamese cuisine he gave me name after name and was able to pepper everything with political history and mentions of their diverse cosmopolitan population (so similar, yet different to Trinidad). I have 3 marked to try in the coming weeks and can’t wait to share them with you Stay tuned!

Bami Goreng
SERVINGS: 6

INGREDIENTS:

1 lb. chinese egg noodles
2 cups onions
1 cup bean sprouts
1 cup sliced bok choy
2 eggs beaten
1 tablespoon pepper
1 vegetable bouillon cube
1/ 2 cup water
1/2 inch piece gingerroot
4 garlic cloves
1 teaspoon chili paste
1 carrot sliced thin
1 tablespoon red pepper flakes
1/2 cup chopped cilantro/culatnro/chadon beni
1/4 cup chopped peanuts
1/2 cup ketchup
1 tablespoon lime juice
10 tablespoons kecap manis (try this substitute recipe)
3 tablespoons oil

METHOD:

1. Prepare noodles according to directions.
2. Heat pan, add oil
3. Stir-fry onions, ginger and garlic for 2-3 minutes
4. Add chili paste and stir fry for an additional minute
5. Add vegetables (minus bean sprouts) and stir-fry 3-4 minutes Push to the side and add eggs, scramble.
6. Add noodles, kecap manis and ketchup. Stir-fry 3-4
6. Add stock and red pepper flakes and bean sprouts
7. Take off heat
8. Toss with lime juice
9. Garnish with cilantro and peanuts

For my first post to Macaroni Kid Trinidad, I put my own twist on Pasta Alla Norma. Instead of fried eggplant slices, vegetarian chickpea patties are added to a quick tomato sauce and fettuccine. From start to finish, you have everything you need to feed 4 in under 30 minutes! Want the recipe? Head over to Macaroni Kid Trinidad, and while you are there why not sign up for their newsletter. It’s full of wonderful kid and family-friendly activities and advice!

Oxtail stew (or ‘stew oxtail’ as it is more commonly called in local parlance) is a sentimental favourite of many Trinbagonians. While writing this post I even had a Twitter follower tell me that it’s the first thing she insists on having upon returning home! In the US stew oxtail is more closely identified with Jamaican fare, but I do believe that each island is equally proud of its own takes on this classic Caribbean dish.

In the case of Trinidad-style ‘stew oxtail’ I believe what makes ours distinctive is the combination of our green seasoning marination (dominant in culantro flavour) and the subsequent browning of the meat. Browning meat in Trinidad (as I told Sam Sifton of the New York Times for his piece “A Winter’s Tail”) is mandatory to all stewed preparations and always involves caramelizing it with molten sugar for around 5 minutes before anything else is added. This adds a golden tone to the meat and also imparts a sweetness, that combined with the prior marination, creates a very unique flavour.

I prefer to caramelize my sugar as needed rather than buying ready made bottles of ‘browning’. These have a somewhat bitter flavour in my book. Something that is easily avoided by just doing it from scratch and taking a little care.

To prepare the stew three methods dominate 1) pressure cooker (my mother’s preference) 2) starting it off on the stove and then finishing it in the oven 3) slow cooking on the stovetop. My recipe uses the 3rd method which is the slowest but what I prefer . The depth of flavour and colour that it achieves can not be matched and the result is a close cousin to boeuf bourguignon. J even says it’s better than his mother’s, but we won’t tell her right?

Talking about my mother, this whole oxtail exchange has made her determined to share her Jamaican oxtail recipe which uses chive, thyme, lima beans and tomatoes and doesn’t involve browning. It’s a completely different flavour profile and just goes to show how having a dish by one name in one island, doesn’t mean that’s the dish you’ll get if you are served it on another. Only time will tell if she will stand by those words though so, until then, I’ll leave you with my recipe. Enjoy!

Sarina’s Trinidad-Style Stew Oxtail

INGREDIENTS:

Marinade:

1 tsp. salt
1 tsp. black pepper
1 tsp. dried thyme
1 tablespoon chopped chive
1 tablespoon chopped culantro (chadon beni)
4 cloves chopped garlic
1 tsp chopped ginger
1 tsp Angostura bitters
1 tbsp ketchup

Stew:

2 lbs. oxtail pieces (they are easily available pre-cut here)
4 potatoes, peeled and roughly cubed
3 tbsp oil
3 tbsp sugar
2 large onions, sliced
2 small carrots, diced
4 cups water
1 habanero or scotch bonnet pepper
salt

METHOD:

1. Puree marinade ingredients in food processor/blender
2. Combine with oxtail pieces (you can stab them with a small knife to create incisions that will allow the marinade to permeate deeper)
3. Marinate (preferably overnight – a minimum of 2 hours)

4. Heat the oil in a large dutch oven over medium heat.
5. Add sugar to oil and allow to cook until it turns caramel in colour – don’t allow it to smoke!

6. Immediately add oxtail pieces (along with all of the marinade). – If the sugar seizes up at this point that’s perfectly normal it will dissolve.
7. Stir until the oxtail pieces are well-coated and continue to brown for 5 minutes, stirring regularly.

8. Add onion slices and cook for 5 minutes more, stirring regularly.

9. Add the 4 cups of water and bring to a boil.
10. Reduce heat to a gentle simmer.
11. Add the hot pepper, potatoes and carrots. Cover.
12. Allow to cook until oxtails are tender, stirring occasionally. (This can take anywhere from 2-4 hours. Check at the 2 hour point for fork tenderness and make sure at all times to not burst the pepper)

13. Add more liquid if needed (you want a thick, shiny gravy) and season with salt and black pepper to taste. This is the first time you’re adding additional seasoning so don’t be afraid to be liberal!
14. Simmer, covered, for an additional 30 minutes.
15. Remove pepper (making sure it remains whole)
16. Enjoy!

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com and linking back to this site

It may seem odd to launch my Hanukkah menu series with an Asian noodle dish, but scratch the surface and you can see that it is not that far a stretch. Hanukkah after all commemorates a miracle of oil, and this is a fried dish. Not only that, but Judaism has had a long and fascinating history in China spanning well over a thousand years!

Did it mention it also tastes great? The most intensive part of this recipe is really the prep work, which can be done well ahead of time. When you are ready to put it together, from start to finish you can be out of the kitchen and savouring the fruits of your labour within 15 minutes. Enjoy it as a vegetarian entree, or as a side to complement your main dish of choice. This is one dish that definitely doesn’t require a reason (or season) to be enjoyed!

Asian Crisp Fried Noodles and Chili Vegetables
SERVINGS: 8
Source: Adapted from a recipe of unknown origin

INGREDIENTS:

7 ounces Chinese vermicelli, cooked and drained
2 teaspoons oil
2 tablespoons grated fresh ginger
2 tablespoons chopped coriander
2 cloves garlic
2 onions, cut in thin wedges
2 red chili peppers, finely chopped
2 green peppers, cut into fine strips
2 large carrots, cut into fine strips
28 oz tin (mixed chinese vegetables – any mix with baby corn + straw mushroom), drained
1 cup soy sauce
1/2 cup malt vinegar
2 tablespoons brown sugar
1 cup coriander leaves
2 teaspoons preserved chopped chili

METHOD:

1. Deep fry the chinese vermicelli in hot oil.
2. Drain on absorbent paper.
3. Place on a large serving plate and keep warm.
4. Heat the teaspoon of oil in a large pan.
5. Add the ginger, coriander and garlic and cook for 2 minutes.
6. Add onion, red and green peppers and carrot. Stir fry for 3 minutes.
7. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli.
8. Stir to combine and cook over a high heat for 3 minutes.
9. Spoon the vegetables over the noodles, pour over any remaining sauce.
10. Garnish with the coriander leaves and serve.

I have 3 large folders of cutouts y’all. You know the folder I’m talking about. The one where you have stashed all those pages you’ve torn out of magazines through the years. All the recipes you’ve clipped out of the newspaper. Yeah that one. I have 3 of those folders and I’ve decided that now is the time to actually start preparing them. Well actually I decided that several years ago when I let my subscription to Cooking Light Magazinelapse because I had so many recipes still untried, but nevermind that!

Last Friday I actually got to try one of the recipes from my ‘folder files’ and it came from one of those ancient copies of Cooking Light Magazine. Titled Salmon Kalia in Panch Phoron Sauce I loved everything about it (I guess that’s why I saved it? ) . One problem though, I didn’t have many of the spices on hand for the Panch Phoron Sauce. Do you think that I let that dissuade me? Hellz no! As I’ve said before, I don’t think there’s anything that a pinch or two of ras-al-hanout can’t fix, and that’s exactly what I did.

I am not sure if my spice change nullifies this recipe as a ‘Kalia’ but it sure did taste good, each mouthful a veritable explosion of contrasting textures and flavours. To be safe though, I’ve put the term in brackets and hope that it won’t offend any

From Cooking Light Magazine:

A favorite of the Bengalis in eastern India, kalia is traditionally made with the local, strong-tasting, freshwater fish called rui or katla, which belong to the carp family.

Salmon “Kalia”
Adapted from a recipe in Cooking Light Magazine
Makes 6 servings

Ingredients

6 (6-ounce) salmon fillets (about 1 inch thick)
1 teaspoon salt, divided
3/4 teaspoon ground turmeric
1 tablespoon vegetable oil, divided
2 teaspoons ras-al-hanout
4 cups thinly sliced onion (about 1 large)
8 ounces peeled Yukon gold potato, cut into 1/4-inch strips
1 pound tomatoes
2 cups (1/2-inch) cubed zucchini
1 cup water
2 teaspoons paprika
1 teaspoon minced peeled fresh ginger
3 garlic cloves, minced
2 tablespoons plain low-fat yogurt
1 scotch bonnet pepper, halved and seeded
1 medium tomato, cut into 1/2-inch thick wedges (about 8 ounces)
1 teaspoon Garam Masala
3 tablespoons chopped fresh cilantro

Preparation
Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. (Being Trini I also rubbed the fish fillets with lime juice to start)

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.)

Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.

Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.

Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the pepper and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork.

Sprinkle with Garam Masala and cilantro.

This post was originally published August 12, 2007. It has been updated once since then.

This post was originally published on August 25, 2007. It has been updated once since then.

A simple fish dish. The flavours weren’t as assertive as I would have ordinarily liked but the relative mildness means that it can be paired with bolder side dishes that may not usually see the light of day. The inclusion of cilantro in the salsa provides the only real ‘zest’.

I often mention that I pick my culantro (known locally as chadon beni/shadow benny/bhandhani) from a patch outside my home. As I used some of that herb in this dish, I thought that now would be a great time to show you all it growing in ‘the wild’.

Pan Fried Snapper with Tomato Salsa
Makes 4 servings

INGREDIENTS:
1 teaspoon salt, plus more to taste
4 ½ teaspoons olive oil
4 ½ teaspoons unsalted butter
4 red snapper filllets, about 6 ounces each, pin bones removed
freshly ground black pepper
⅓ cup all-purpose flour
1 tablespoon sliced pickled jalapeno peppers or 1 fresh jalapeno pepper
1 small sweet onoin such as Vidalia or mild red onion, about 4 ounces
1 lb ripe tomatoes
10 sprigs cilantro

DIRECTIONS:
1. Put the oil and butter in a large, heavy skillet over medium-high heat.
2. Season the fish with salt and pepper
3. Put the flour on a pie plate or wax paper
4. Dredge the fish in the flour, shaking off any excess.
5. Add the fish to the skillet, skin side down, and cook for 4 minutes
6. Reduce heat to medium and cook for 4 minutes on the other side, or until the fish feels springy to the touch.
7. While the fish and rice cook, drop the jalapeno down the chute of a food processor with the motor running.
8. peel and quarter the onion.
9. Add to the processor and pulse a few times to chop very coarsely.
10. Core and quarter the tomatoes.
11. Remove the leaves from 6 of the cilantro/culantro sprigs
12. Add the tomato, cilantro, and salt and black pepper to taste to the proessor.
13. Pulse until the salsa is fully combined but still somewhat chunky.
14. Divide the fish among four plates and garnish with the remaining cilantro sprigs.
15. Spoon some of the salsa over the fish.
16. Put the remaining salsa in a small bowl for the table.

Want more recipes like these? Check out the General Cookbook section of Veni Mangé: The Trinigourmet Amazon Bookstore!

A very simple fiery and flavourful chicken dish that comes together quickly. The most unexpected part of the flavour medley is the candy-like sweetness of the fried (until charred) sweet peppers.

From Wikipedia:
Kung Pao chicken (also spelled Kung Po chicken) is a classic dish in Sichuan cuisine, originating in the Sichuan Province of central-western China. The dish is named after Ding Baozhen (1820–1886), a late Qing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gōng Bǎo (宮保), or palatial guardian. The name “Kung Pao” chicken is derived from this title.

Kung Pao Chicken
Recipe by MacGourmet
Makes 4 servings

INGREDIENTS:
2 Boneless skinless chicken breasts, cubed
4 Whole Thai peppers, minced
¼ cup Peanuts, roasted
1 teaspoon Fresh ginger, minced
½ Green pepper, cubed
½ Red pepper, cubed
¼ cup Water chestnuts, sliced
¼ cup Mushrooms, sliced
2 Scallions, chopped
Peanut oil

Seasoning:
4 tablespoons Soy sauce
2 tablespoons Chinese rice wine or Sherry
2 tablespoons Sugar
2 teaspoons Corn starch
1 teaspoon Salt
2 teaspoons Sesame oil
1 teaspoon White vinegar

Marinade:
1 ½ tablespoons Corn starch
1 tablespoon Water
1 tablespoon Soy sauce

DIRECTIONS:

Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour.

Mix the seasoning sauce and set aside.

Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels.

Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black.

Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.

Add the seasoning sauce, stirring until thick.

Add the cooked chicken, stir until thoroughly heated.

Add scallions, chinese or thai peppers and cook for 1 minute.

Turn off the heat, add peanuts, mix well and serve.

This post was originally published on September 11th, 2007. It has been updated once since then.

Looking for more Asian recipes? Check out the Asian Cookbook section of Veni Mangé – The Trinigourmet Amazon Bookstore!