Whether you call it melongene, eggplant, aubergine or garden egg, you’re referring to one of my favorite ingredients. And when you are talking about Stuffed Melongene you are definitely referring to one of my favorite dishes. It’s such a favorite that my mother makes it for me every birthday. I look forward to it more than the cake!

Creamy, buttery, chewy on the outside from the charred skin, and sweet on top from the ketchup, my mother’s recipe to me is close to the ultimate comfort food If you wanted to turn this into a vegetarian favorite I would simply use more breadcrumbs or christophene (cho cho/chayote) in place of the meat or any leftover chopped vegetables.

Stuffed Melongene

1 large melongene (eggplant/aubergine/garden egg)
1 cup cooked minced meat
1/3 cup breadcrumbs
3 tbs margarine or olive oil
1 tsp black pepper
1 tsp salt

Instructions:

1. Wash melongenes and cut off head.
2. Halve lengthwise
3. Sprinkle with salt and let drain for about 20 minutes
4. Place melongene halves, skin-side up in a large pot.
5. Pour enough water to barely cover the melongene slices
6. Cover pot and steam until tender
7. Scoop out pulp, leaving a thin shell
8. Dice pulp and cook in margarine/olive oil in a covered pan over low heat for about 15 minutes
9. Remove from heat and mix with the rest of the ingredients
10. Spoon mixture into melongene ‘shells’.
11. Place melongene shells onto a greased baking dish.
12. Drizzle with olive oil/melted margarine and then cover with ketchup
13. Bake at 350˚F for 20 minutes

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

This post was originally published November 21, 2006. It has been updated twice since then.

One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins. I’ve been told that they are very similar to Latin American tamales, and indeed Venezualan foodblogger Tomasnomas has a link to the exact same dish, referring to it on his blog as Tamal Navideño. It makes me so happy that this dish is yet another cultural tie that our geographic neighbour shares with us, despite our language differences

On this page you will find two approaches towards pastelles. Firstly there is the traditional meat-based recipe for pastelles which comes from Wendy Rahamut of Caribbean Gourmet and author of Modern Caribbean Cuisine and Caribbean Flavors the second is decidedly non-traditional yet and was developed in response to the many requests I have gotten through the years for a vegetarian alternative.

Up until now most of the local attempts at a meat-free pastelle have used soya mince or lentils as fillings and, at the risk of causing offense, I have usually found them rather underwhelming. We’re a creative people, surely we could come up with something exciting, something that would make meat-eaters want seconds for themselves, something a little more Caribbean Glam! Yet I myself, wasn’t sure what direction to go in.

It wasn’t until I received a copy of Taymer Mason‘s “Caribbean Vegan” that I realized what the missing link would be. In her book, Taymer takes on that most meat-centric of traditional Caribbean dishes, black pudding. Recreating something that most people would think of as impossible to do with nothing but plant based ingredients. Her secret weapon? Sweet potato! Shocked? So was I. When combined with browning, the potato (grated finely) takes on the color and texture of high quality ground meat. The bitterness of the browning turns the potato into an ingredient more savory than sweet, and heightens the silky feel. I knew that this approach would be the one to create a vegan pastelle filling that would both amaze and delight. Because the base of this recipe is naturally milder in profile it needs to be more strongly seasoned. Feel free to adjust the balance and sweet and sour to suit your own preferences, in my original testings I omitted capers and used more raisins than olives. Again, shift the ratios to suit your own tastes. To date my taste testers have all given this recipe two hearty thumbs up and none were able to identify the ‘secret ingredient’. It sure was fun to see them try though I hope you enjoy it as well!

Note: I often get asked about fish pastelles. For fish pastelles I prefer working with steamed and shredded mild white fish. Tuna is a common choice but I find that it often imparts a dry, harsh quality to the pastelle. Taking the extra time to steam and shred white fish lends to a much moister and delicately flavoured result. It can then be combined with the remaining ingredients of the meat-based filling.

Also, for those with problems with the cornmeal coming together. It’s very important to use hot water otherwise the cornmeal will not swell adequately. The original recipe called for lukewarm, but I have modified it to reflect my own practice.

Trinidadian Beef/Chicken Pastelles

To prepare fig leaves, steam them in a large pot of boiling water for ten minutes until they become pliable and soft. They may also be softened by waving them over an open flame. You can also use sheets of tin foil.

Cornmeal dough and pastelle assembly

Ingredients

2 cups yellow cornmeal
3 cups hot water
1/2 cup butter
1 1/4 tsp salt

1. In a food processor or by hand, combine cornmeal with butter and salt.
2. Add water and process to make a soft, pliable dough.
3. Divide the dough into 12 balls. Cover with a damp cloth to prevent drying.
4. Place one piece of dough on a greased fig leaf and press into an eight-inch square.
5. Spoon two tablespoons of filling onto the middle of the dough and fold and seal pastelles.
6. Wrap in fig leaf and tie into a neat package. (you can also use foil)
7. Steam pastelles for 45 minutes until cooked.

Makes 12-15 pastelles.

Chicken and Beef pastelle filling

1 lb chopped beef and chicken, chicken only, or beef only
2 onions, finely chopped
2 tbs olive oil
1 cup chopped chives
1/4 cup chopped fresh thyme
2 pimento peppers, chopped
4 cloves garlic, chopped
1 tbs chopped celery
1/2 Congo pepper, seeded and chopped (optional)
1 tsp freshly ground black pepper
1 tsp salt
1/4 cup tomato sauce
4 tbs capers
3 tbs stuffed olives, sliced
1/4 cup raisins
2 tbs fresh thyme

1. Combine beef with chicken. Add salt and black pepper.
2. Add a quarter-cup chopped chives and one tablespoon thyme.
3. In a large saute pan heat olive oil.
4. Add onion and garlic. Saute until fragrant.
5. Add pimento peppers, remaining chive, pepper and thyme.
6. Add meat and cook until brown.
7. Add tomato sauce, cover and simmer for about 15 minutes.
8. Add raisins, capers and olives and stir to combine.
9. Cook for about five minutes more. Taste and adjust seasoning.
10. Add two tablespoons fresh thyme and stir to combine.

11. Remove from heat and cool.
12. Prepare dough as in recipe above and fill and fold pastelles as indicated.

Makes 12-15 pastelles.

Sarina’s Vegan Sweet Potato Pastelles

Ingredients:
2 1/2 cups finely grated sweet potato
2 medium-large onions, minced
1 cup chopped chives
2 pimento peppers, minced
2 cloves garlic, minced
1 tablespoon dried thyme
1 tsp freshly ground black pepper
1 tsp salt

1 tablespoon olive oil

3 tablespoons chopped olives
1/4 cup raisins

1/4 cup water
3 tablespoons margarine
1 tablespoon browning
1/4 cup brown sugar
1 tablespoon tomato paste

Method:

1. Combine first 8 ingredients (sweet potato through salt) in large mixing bowl.
2. Heat olive oil over medium heat
3. Add potato mixture, sauté for 5 minutes.
4. Turn off heat
5. Add water, margarine, browning, brown sugar and tomato paste.
6. Stir to combine.
7. Add raisins and olives.
8. Stir to combine.
9. Taste and adjust seasonings (especially salt and pepper) to suit.
10. Proceed to fill pastelles as above

Want even more Pastelle related info?

Why not check out the following two links from fellow Trini Food Blogger ‘Can Cook Must Cook’!

• Can Cook Must Cook provides two additional recipes for Trinidadian pastelles
• Can Cook Must Cook provides an interesting history of the Trinidadian pastelle

This post was originally published November 27, 2006. It has been updated twice since then.

What is Parang? Well Parang is the soundtrack to Christmas here in Trinidad. More than that however Parang is also a culture, a way of life that sweeps through my island after the lights of Eid and Divali have been put away.

The What is Parang? webpage has a wonderful overview of the history and features of Trinidad Parang.

‘Parang’ is the present Trinidadian interpretation of the Spanish word, parranda . Parranda is the action of merrymaking and also refers to the group of carousers who serenade their friends throughout the year. The word parranda in general Spanish is used mainly in the expression andar de parranda, which in the modern Trinidadian vernacular is ‘to go paranging,’ akin to the Venezuelan parrandear, meaning not only merrymaking in the original sense, but also ‘liming’ or enjoying oneself, with or without music, moving from place to place with no time limit in mind. (Moodie-Kublalsingh 1994, 65-66).

Growing up parang meant two women in particular, Daisy Voisin and Sharlene Flores. Daisy Voisin was the Grande Dame of Parang and no one will ever touch or claim her crown, I think all would agree. Her voice and passion for the music have not been matched and it really is a shame that more has not been done to document her life, her performances, and her artistic legacy. I am really glad to be in possession of one of the last CDs she made before her death in 1991. Fortunately through the magic of YouTube we never have to be without her voice or image

For more on Daisy Voisin:
• Alexandra “Daisy” Voisin – de Queen of Parang (TnT Island)
• Daisy Voisin (Wikipedia)

Unlike Daisy, Sharlene Flores was the ambassadress of a new musical hybrid ‘parang soca’. Distinguished by English lyrics and a more secular message she put a fresh young face onto the art form. I haven’t really heard her much from her since the 80′s, and those songs from my childhood still remain her most popular, becoming local standards.

For more on Sharlene Flores:
• Sharlene Flores (Wikipedia)

In the past 2 decades the lines between carnival soca and parang soca have become increasingly blurred. The parang soca of Sharlene Flores’ day seems downright languid compared to the faster rhythms of today’s fete joints. first by melding calypso rhythms to become parang soca, and most recently by incorporating classical Indian rhythms and tonalties to form ‘chutney parang soca’. Much like our cuisine, the possibilities for musical fusion seem endless!

The current Queen of Parang Soca for the past decade or more has definitely been Marcia Miranda! This song brings to mind the roving bands of parang singers (parangderos) that used to be very popular criss-crossing the country. You’d welcome them into your home and they would sing in exchange for food and drink. Pretty similar to Christmas carollers I suppose. I haven’t seen them as much in recent years, but I know that they are still going strong in many communities around the country. Unfortunately however, as the below video demonstrates, it seems Marcia’s vistors left with a whole lot more!

So far I have been focusing on the ladies of parang and you would be forgiven if you thought there were no men. The fact is that the men in recent years have not been as prominent, however for many decades the Lara Brothers ruled as Parang’s Kings (alongside Daisy’s Queen).

The men of parang today are much more likely to be found in its more lucrative hybrids. Parang soca is pretty much owned by Scrunter.

And for chutney parang you need look no further than Neeshan Prabhoo

Wikipedia has a pretty exhaustive entry on the parang genre as does the National Library and Information Service of Trinidad and Toabgo

So, there we have it. Christmas as Parang. It could only happen in Trinidad!

Over the following days I will be sharing the following with you (links will automatically update as each post goes live ) …

TriniGourmet’s Official Christmas Recipe Round-Up!

• Trinidad Black Cake
• Sorrel
• Sorrel Rum Punch
• Ginger Beer
• Ginger Beer (quick)
• Pastelles
• Paime
• Punch de Creme/Punch a Creme/Ponch de Crema

This post was originally published December 7th, 2006. 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

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

This post was originally published on August 22, 2007. It has been updated once since then

Summer is the time to fire up the grill… at least that’s what the US food programs and magazines tell me. Here in Trinidad, I’ve never really known or been part of a huge grilling or BBQ culture. As a kid there was a time when my father went on a BBQ kick, that lasted about a month after which the grill was determined to difficult to clean and fell into disuse. I have no idea what became of it or the bag of coals that were so enthusiastically bought for it.

My next initiation into the world of BBQs was as a fundraising mechanism in both primary and high school. There was nothing like the smell of multiple grills all working in tandem to fill up the flimsy paper boxes that our paper chits would procure. The funds from these BBQs (and their equally popular counterpart the Curry-Q) presumably going to help fund the upkeep of a school or to support the mission of an organization. Even then my favourite BBQs had to meet certain requirements. The flavour had to be both sweet and smoky. The sauce had to be thick and shiny. And the chicken? Well the chicken had to have dark, crunchy, practically charred bits. Should any of these characteristics be lacking, and the BBQ would be a failure in my eyes.

Although there is no substitute for BBQ from the grill, oven-baked chicken recipes are in my eyes are perfectly acceptable substitute as the results of this recipe will testify!

Oven Baked BBQ Chicken
Adapted from a recipe on KraftFoods.com
Serves 6

INGREDIENTS:
½ cup Italian Dressing
1 broiler-fryer chicken (3 lb.), cut up
1 cup Hickory Smoke Barbecue Sauce
1 scotch bonnet pepper, chopped

DIRECTIONS:
1. Clean chicken pieces with lime
2. Season with salt and pepper
3. Pour dressing over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken.
4. Refrigerate 1 hour to overnight.
5. Remove chicken from marinade; discard bag and marinade.

6. Preheat oven to 450F
7. Blend barbecue sauce and chopped pepper; set aside.

8. Arrange chicken pieces in a single layer in a nonstick, glass, or ceramic baking dish.
9. Bake for 20 minutes, or until the skin loses its raw look.

10. Pour about 2/3 of the bbq sauce mixture over the chicken and turn to coat

11. Bake for 25 – 35 minutes, basting with some of the remaining sauce in the pan every 5 to 7 minutes.

12. Place the chicken on a serving plate and spoon a portion of the remaining sauce on each piece

Want even more recipes like this one? 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!

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How to cook Trinidad style curry beef with potato from CaribbeanPot.com:
Trinidad style curry beef with potato. A uniquely tropical way of cooking curry beef (of beef curry), you’ll be amazed at how simple and very tasty this recipe is. For step by step instructions, check out: caribbeanpot.com/tropical-curry-beef-with-potato/ … where I explain the entire cooking process, including all the ingredients you’ll need for this curry beef with potato.

Top 5 Recipes Featuring Beef on TriniGourmet.com

	1. Trinidad Beef Pastelles (recipe) One of Trinidad’s seasonal delights, pastelles are a steamed cornmeal pie wrapped in banana leaves and filled with stewed meat, olives, and raisins.
	2. Trinidad Stew Beef with Herbed Dumplings (recipe) This recipe exemplifies the multicultural fusion nature of Trinidadian cooking. From the African influence of initially caramelizing the meat, to the European addition of beer, to the presence of Asian soy sauce
	3. Tyler’s Texas Chili (recipe) This hearty chili combines beef chuck with Mexican chocolate. An unexpected yet traditional combination. For kosher adherents, make sure to use pareve chocolate or to replace the meat with a ground soy substitute
	4. Ants In A Tree (recipe) Much like Trinidad Singapore has been a melting pot of cultures, and these influences are reflected in the local cuisine. This particular dish, Ants in a Tree, gets its name cos the ground meat separates to resemble ants, against the cellophane noodles.
	5. Eggplant Ragout with Tomatoes, Peppers and Ground Beef (recipe) This dish is redolent with the flavours of the Middle East and is a personal favourite of mine.

5 More Beef Recipes from my favourite Food Blogs!

1. Skirt Steak with Salsa Verde (Foto Cuisine) 2. Easy Thai Style Beef Salad (Pink of Perfection) 3. The Ultimate Sicilian Pasta Sauce (food from books) 4. Sizzling Beef and Scallion Stir-Fry with Black Bean Sauce (Ezra Pound Cake) 5. Beef Jerky (Michael Ruhlman)

And, if you want even more ideas. Here are 4 Beef Intensive Cookbooks, picked for your enjoyment

	1. The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More – Over 130 Luscious Lean Beef Recipes for Every Occasion Brought to you by the American Dietetic Association and the National Cattlemen’s Beef Association, supported by the Cattlemen’s Beef Board, The Healthy Beef Cookbook shows health-conscious cooks exciting new ways to use lean beef in everything from quick and easy suppers to special occasion entrées. From great grilling recipes and sensational salads to hearty sandwiches, soups, stews, and one-dish meals, this full-color cookbook shows you special preparation and cooking techniques to create tender, moist, flavorful dishes every time.
	2. The Ultimate Ground Beef Cookbook
	3. Williams-Sonoma Mastering: Beef & Veal: made easy with step-by-step photographs Williams-Sonoma Mastering Beef & Veal is a complete cooking course in single volume. The opening describes the different cuts of beef and veal, how to buy them, and how to trim them. You will also learn how to cook, season, and serve beef and veal, from readying your mise en place to expertly carving a bone-in roast.
	4. Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl A guide to making the popular high-protein, low-fat dried meat snack.