Bhindi Masala

1 1lb okra/bhindi
3 tbsp oil
1 medium onion, sliced thinly or ? cup sliced onions
1 large tomato, chopped or ½ cup chopped tomatoes
2 green chilies, slit
1 tsp ginger-garlic paste or ½ inch ginger along with 3 to 4 medium garlic crushed to a paste in mortar-pestle
1/4 tsp turmeric powder/haldi
1/4 tsp red chili powder/lal mirch powder
1/2 tsp coriander powder/dhania powder
1/2 tsp cumin powder/jeera powder
1/2 tsp dry mango powder/amchur
1/4 tsp garam masala powder
1/2 tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required

Rinse the bhindi/okra in water. then wipe dry them with a kitchen towel or just allow to dry them naturally in a plate. (making sure they are completely dry eliminates the gelatinous texture of okra)

Slice off the crown and tip of each bhindi. then slice them vertically.
also slice 1 medium onion. chop 1 large tomato and slit 2 green chilies. crush the ginger and garlic in a mortar-pestle.

Heat 3 tbsp oil in a thick bottomed shallow frying pan. add the sliced onions.
saute them till they start turning light brown.

Add 1 tsp ginger-garlic paste and the green chilies. Saute till the raw aroma of ginger-garlic goes away.

Add the chopped tomatoes. stir well.

Add turmeric powder, red chili powder, coriander powder, cumin and dry mango powder. Mix the spices with the rest of the onion-tomato masala. Saute this mixture till the tomatoes become pulpy and you see oil releasing from the sides.

Add the chopped bhindi/okra, season with salt, and stir very well. Cover the pan with a tight fitting lid and cook on a low flame or simmer. Check after 4 to 5 minutes a couple of times. Continue to cook the bhindi fry on a low flame till the bhindi is done. You will have to check after every 4 to 5 minutes so that the bhindi does not get too browned or burnt. Stir every time when you check it. If the okra is becoming too browned or getting burnt, then sprinkle 1 to 1.5 tbsp water all over. stir, cover and continue to cook.

Once the bhindi is done, add garam masala powder and kasuri methi/dry fenugreek leaves, and cilantro, and stir well.

Beef and Tomato Salad

1/4 cup very finely chopped red onion
1/4 cup Champagne vinegar
1/3 cup extra-virgin olive oil
1 tablespoon Dijon mustard
Kosher salt
Pepper
1 1/2 pounds cherry and medium-size heirloom tomatoes—cherry tomatoes halved, heirloom tomatoes cut into chunks
1 pound leftover grilled steak, cut into strips
2 medium avocados—peeled, pitted and cut into 1 1/2-inch pieces
1/2 cup snipped dill
1/3 cup tarragon leaves

In a large bowl, whisk the red onion with the Champagne vinegar and let stand for 10 minutes. Whisk in the olive oil and Dijon mustard and season with salt and pepper. Add the tomatoes, beef and avocados and toss to coat. Season with salt and pepper and toss again. Fold in the dill and tarragon and serve right away.

Roasted Squash with Turmeric-Ginger Chickpeas and Greens

Note: You could swap in other roasted vegetables for the squash in this recipe. Broccoli, cauliflower and sweet potatoes would all work. Or just increase the chickpeas and greens.

2 pounds squash, such as butternut, honeynut, acorn or kabocha, seeds removed, cut into 1 1/2-inch pieces
10 sprigs fresh thyme
1/4 cup plus 2 tablespoons grapeseed or other neutral oil
Kosher salt and black pepper
1 small red onion, thinly sliced (about 1/2 cup)
1/4 cup apple cider vinegar
4 garlic cloves, sliced
2 teaspoons ground turmeric
1 (1-inch) piece ginger, peeled and grated
1 (14-ounce) can chickpeas, drained
1 cup mixed torn fresh herbs, such as mint, cilantro, parsley and-or dill
4 cups spicy salad greens, such as arugula or mizuna
1/2 cup whole-milk yogurt
1/4 cup pomegranate seeds (optional)

Heat the oven to 400 degrees. On a large rimmed baking sheet, toss the squash and thyme with 2 tablespoons oil; season with salt and pepper. Spread in an even layer. Roast until the squash is tender and just beginning to turn golden-brown, 35 to 40 minutes.

As squash roasts, toss the onion, vinegar, garlic, turmeric and ginger in a large bowl; let marinate at least 10 minutes. Add the chickpeas and the remaining 1/4 cup oil and stir to coat. Toss in half the herbs and season with salt and pepper.

Divide the salad greens among 4 bowls and top with the roasted squash. Serve with a generous amount of the marinated chickpeas, and a dollop of yogurt. Garnish with the pomegranate seeds, if using, and the remaining torn herbs.

Lemongrass Tofu

1 teaspoon turmeric
2 teaspoons kosher salt
1/2 teaspoon pepper
2 14-ounce containers extra-firm tofu cut into 1-inch cubes and patted dry
2 cored-and-quartered plum tomatoes
1 chopped shallot
stems from 1 bunch cilantro (reserve the leaves)
1 tablespoon fish sauce or soy sauce
1 tablespoon chili-garlic sauce
3 stalks lemon grass, trimmed to the lower 5 inches (dry outer layers discarded and thinly sliced) and
1/4 cup neutral oil
14-ounce can coconut milk
1 teaspoon salt
1/2 teaspoon pepper
2 diced tomatoes
steamed jasmine rice for serving

In a medium bowl, stir together 1 teaspoon turmeric, 2 teaspoons kosher salt and ½ teaspoon pepper. Add two 14-ounce containers extra-firm tofu (cut into 1-inch cubes and patted dry) and toss. Set aside.

In a blender, combine 2 cored-and-quartered plum tomatoes, 1 chopped shallot, the stems from 1 bunch cilantro (reserve the leaves) and 1 tablespoon each fish sauce and chili-garlic sauce. Blend until finely chopped, about 30 seconds.

Add 3 stalks lemon grass, trimmed to the lower 5 inches (dry outer layers discarded and thinly sliced) and blend, scraping the blender jar frequently, until a smooth, thick paste forms, about 90 seconds. Set aside.

In a 12-inch nonstick skillet over medium-high, heat 1/4 cup neutral oil until shimmering. Add the tofu in an even layer and cook without stirring until well browned on the bottoms and the pieces release easily from the pan, about 3 minutes. Using a spatula, turn the pieces and cook until browned on all sides, another 7 to 9 minutes. Transfer to a large paper towel–lined plate.

Return the skillet to medium-high. Add the tomato–lemon grass paste and cook, stirring, until slightly darkened and thickened, 2 to 3 minutes.

Stir in one 14-ounce can coconut milk, 1 teaspoon salt, 1/2 teaspoon pepper and 2 diced tomatoes. Bring to a simmer then cover, reduce to low and cook until the tomatoes soften, about 5 minutes.

Add the tofu and stir to coat. Cover and simmer, stirring occasionally, until the tofu has absorbed some of the sauce, about 10 minutes. Stir in and sprinkle with reserved cilantro leaves before serving.

Toasted Coconut Rice with Fried Eggs and Bok Choy

4 large eggs
3 tablespoons coconut oil
2 cups jasmine or other medium-grain rice (12 ounces), rinsed and drained
Kosher salt
8 ounces bok choy
6 ounces green beans
Toasted sesame seeds, soy sauce and Sriracha, for serving

Take your eggs out of the fridge so they won’t be ice-cold when you fry them.

Melt 1 tablespoon of the oil in a large Dutch oven or other heavy pot over medium-high heat. Add the rice, sprinkle with salt, and cook, stirring frequently, until the grains start to look translucent and smell toasty, about 3 minutes. Add 3 cups water and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.

Meanwhile, trim the bok choy and green beans. If the bok choy are large, halve them lengthwise, then cut into 3-inch pieces crosswise. Scatter the green beans over the rice (the water will be mostly absorbed) and sprinkle with salt.

Spread the bok choy on top of the beans and season with salt. Drizzle or dollop 1 tablespoon oil over the greens. Cover and steam until the greens and rice are tender, about 10 minutes.

When the rice is almost done, heat the remaining tablespoon oil in a large nonstick skillet over medium-high heat until very hot. Crack the eggs into the pan and fry until the whites are set and the yolks runny, 3 to 4 minutes.

Divide the rice and vegetables among 4 dishes. Slide an egg onto each. Sprinkle with sesame seeds, and season to taste with soy sauce and Sriracha.

Coronation Chickpeas

2 tablespoons mild Indian curry paste (such as Patak’s brand)
3 1/2 cups cooked or canned no-salt-added chickpeas (from two 15-ounce cans), drained and rinsed
2 tablespoons mayonnaise
3 tablespoons full-fat Greek yogurt
2 tablespoons mango chutney
2 stalks celery, finely chopped (3/4 cup)
1/3 cup dried apricots, finely chopped
3/4 cup slivered almonds, toasted if desired (see NOTE)
1/4 cup lightly packed fresh cilantro leaves, chopped, plus more whole leaves for optional garnish
1/2 teaspoon kosher salt, or more as needed
1/4 teaspoon freshly ground black pepper, or more as needed

In a large skillet over medium heat, add the curry paste and cook, stirring, until aromatic, for 1 minute. Stir in the chickpeas until well-coated, then remove from the heat and transfer the mixture to a large bowl.

Stir in the mayonnaise, yogurt, chutney, celery, apricots, almonds, chopped cilantro, salt and pepper until combined. Taste, and add more salt and pepper if needed. Garnish with whole cilantro leaves, if desired.

NOTE: To toast the slivered almonds, position a baking rack in the middle of the oven and preheat to 350 degrees. Scatter the almonds on a small, rimmed baking sheet and bake until lightly browned and fragrant, about 5 minutes. Immediately transfer the nuts to a plate to avoid burning them.

Traditional Coronation Chicken

Ingredients
1 tbsp extra-virgin olive oil
2 tbsp white onion (or 1 shallot) finely chopped
1 bay leaf
2 tsp curry powder
1 tsp double-concentrated tomato paste
60 ml red wine
60 ml water
1 tbsp lemon juice
1/4 tsp brown sugar
250 gr mayonnaise
250 gr creme fraiche (or unsweetened whipped cream)
1 tbsp dried apricots finely chopped
2 large skinless chicken breasts cooked and cut into chunks
Salt & pepper to taste
3 tbsp toasted almond flakes (optional)

Instructions
Heat the extra-virgin olive oil in a large frying pan over medium-low heat.
Add in the onion, bay leaf and curry powder and gently cook for 2 minutes.
Add in the tomato paste, red wine and water and bring to a gentle boil.
Add in the lemon juice and a pinch of sugar, then season with salt and freshly cracked black pepper to taste.
Simmer for 2 minutes, until the sauce is slightly reduced, then remove from the heat. Strain the sauce through a fine sieve and allow it to cool.
In a large bowl mix together the prepared sauce with the mayonnaise, creme fraiche and finely chopped apricots.
Add in the chicken breast chunks and mix gently all the ingredients together. Fold in toasted almond flakes if you like.
Serve the coronation chicken with a salad, rice or as a filling for jacket potatoes and sandwiches. Enjoy!
Notes
How to cook the chicken: You can simply grill or steam the skinless chicken breasts (you can also use skinless and boneless thighs if you like).
How To Store: You can store coronation chicken leftovers in an airtight container and keep it in the fridge for up to two days. I don’t recommend storing it in the freezer.
How to serve: There are endless ways to serve it! Here are a few of my favourite ways:
in a sandwich
over a bed of salad leaves
with basmati rice
with grilled veggies
as a topping for a baked potato

Once you have mastered the basics, feel free to add a few extra ingredients:

– finely chopped celery
– toasted almond flakes
– a little bit of mango chutney
– a little bit of fresh finely chopped coriander
– few drops of Tabasco

Modern Coronation Chicken

2 cups cooked chicken cubed or shredded
1/2 cup mayonnaise
2 1/2 teaspoons curry powder use more or less depending on your taste
1/2 teaspoon dry mustard powder
2 tablespoons Major Grey chutney Dice the large pieces
3 Tablespoons apricot jam
1 teaspoons lemon juice
salt and pepper to taste
1/2 cup red or green grapes halved
1/2 cup coarsely chopped raw almonds
1 Tablespoons oil neutral flavored, a mild olive oil or coconut oil
3 Tablespoons diced shallot onion can be substituted.

Dice the large pieces of the chutney. Sometimes there are large chunks in the jar.

Heat oil in a pan over a medium heat until oil shimmers. Add the chopped shallots and saute just a minute or two. Add curry powder to allow it to “bloom” for another minute or two while stirring.

Turn off heat and add chutney, apricot jam, lemon juice, salt and pepper and whisk.

In a large bowl, whisk together, mayonnaise and curry and chutney mixture. In a food processor or blender, pulse the mixture once or twice to make a smooth paste. Check seasoning, adding additional salt, black pepper, lemon juice or curry powder to taste if needed.

When it’s just tasty enough, fold in chicken, grapes and almonds. Remember that the addition of the chicken, grapes and almonds will dilute the flavor, so re-season accordingly.

Serve as a filling in a sandwich or on a bed of lettuce.

Penne with Roasted Eggplant, Chile, and Mint

1 and 1/2 pounds eggplant (about 4 medium), cut into 1-inch cubes
5 tablespoons extra-virgin olive oil, more as needed
1/2 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
1 very large ripe tomato, cored and diced (1 and 1/2 cups)
1/2 pound dried penne
3 garlic cloves, peeled and smashed
3 anchovy fillets
Large pinch chile flakes
2 tablespoons drained capers
Freshly squeezed lemon juice
1/4 cup torn basil leaves
2 tablespoons torn mint leaves
2 tablespoons finely chopped chives

Heat oven to 400 degrees. On rimmed baking sheet, toss together eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread into one layer. Roast, tossing occasionally, until the eggplant is golden brown, about 25 minutes.

Place tomato in large bowl and sprinkle lightly with salt.

Bring large pot of salted water to a boil. Cook penne to al dente according to package instructions; drain well.

While pasta cooks, heat large skillet over medium-high heat. Add 2 tablespoons oil. Stir in garlic, anchovies and chile flakes, and cook until golden and soft, about 3 minutes. Turn off heat and, using slotted spoon, transfer garlic to cutting board. Let garlic cool for a few minutes, then chop up and add back to the oil. Pour garlic-chile into bowl with tomatoes. Add eggplant and capers, and toss well.

Add pasta to bowl with eggplant and tomatoes. Season with salt, pepper and lemon juice to taste, and drizzle generously with oil. Toss in herbs and serve warm or at room temperature.

Rendang-Seasoned Ground Beef over Pasta

Spice paste
3 cloves garlic, peeled
1 medium yellow onion, peeled
5 shallots, peeled
2 dried red chiles
2 fresh red chiles, seeded
1 1-inch piece of ginger
1 teaspoon ground turmeric
2 stalks lemongrass, tough outer layers removed, roughly chopped

Sauce & Assembly
4 tablespoons neutral oil, such as vegetable or grapeseed
1 pound ground beef (preferably chuck and 20% fat)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon fennel seeds
1 cup coconut milk
2 teaspoons brown sugar
1/4 cup unsweetened dried coconut, toasted and blended to a paste
1 turmeric or pandan leaf, thinly sliced (optional)
8 ounces dried rigatoni

Blend all the ingredients for the spice paste in a food processor or a blender until finely minced. If needed, add a tablespoon or two of water to help the mixture blend smoothly. (Alternatively, you can pound them in a mortar and pestle.)

Pour the oil into a pot, and place it over medium heat, and heat until oil starts to shimmer. Add in the spice paste and sauté gently for 6-8 minutes, or until the paste is thickened and starting to stick.

Season the ground beef evenly with 1/2 tsp salt, cumin, coriander, and fennel, then add to the pot. Combine well with the paste, and cook until beef is lightly browned and the liquid has evaporated, about 5 minutes.

Add the coconut milk, 1?2 cup water, brown sugar and the remaining 1 1/2 teaspoons salt. Give it a quick stir, then turn the heat down to low. Let the rendang simmer for at least an hour, until the coconut milk turns thick and caramelizes, and the beef becomes soft and tender (like in a bolognese). Make sure to stir the pot every 10-15 minutes so the rendang doesn’t catch and burn on the bottom.

When the rendang is almost done—the gravy should be thick, like the consistency of relish—add in the coconut paste and sliced turmeric leaf, if using, and let simmer for a final 10 minutes. If not using the rendang immediately, let cool to room temperature, then store in the refrigerator for up to a week.

If having the rendang that same day, bring 4 quarts of well-salted water (estimating 1 tablespoon per quart of water) to a boil. Cook the rigatoni until al dente, then drain, reserving a cup of the pasta water.

Add the rigatoni to the rendang, and stir vigorously to bring the two together, adding pasta water if needed. Divide between bowls and serve.

Ginger-Marinated Bulgogi-Style Chicken

1/3 cup low-sodium soy sauce
2 tablespoons toasted-sesame oil
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 teaspoon freshly ground pepper
3 scallions, thinly sliced
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
2 tablespoons toasted sesame seeds
1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick
Vegetable oil, for brushing

In a resealable plastic bag, combine the soy sauce, sesame oil, honey, vinegar, pepper, scallions, garlic, ginger and 1 tablespoon of the sesame seeds. Add the chicken and turn to coat. Seal the bag and refrigerate for at least 2 hours or for up to 4 hours.

Light a grill or preheat a grill pan. Oil the grates. Remove the chicken from the marinade and brush lightly with oil. Grill over moderate heat, turning once, until lightly charred and cooked through, 5 minutes. Sprinkle with the remaining 1 tablespoon of sesame seeds, thinly slice and serve.

Vegetable Yakisoba

2 tablespoons mirin
2 tablespoons ponzu sauce
1 tablespoon oyster sauce (or vegetarian oyster sauce)
2 teaspoons Worcestershire sauce (vegan Worcestershire if making vegetarian)
2 tablespoons oil
1 small onion (peeled and thinly sliced)
1 medium carrot (julienned)
1 cup green cabbage (julienned)
1/2 red bell pepper (julienned)
1 pound fresh yakisoba noodles (450g)
3 scallions (julienned)
toasted sesame seeds (optional garnish)

In a small bowl, mix together the mirin, Ponzu sauce, oyster sauce, and Worcestershire sauce until thoroughly combined.

Add 2 tablespoons of oil to the wok. Stir-fry for 2 minutes and then add the onions, carrots, cabbage, and bell pepper.

Stir-fry for another 2 minutes, and then add the noodles. Pour the sauce mixture over the noodles. The liquid will help break them up.

Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through. Add the scallions and stir-fry for 1 more minute. Serve, garnished with black sesame seeds if desired.

Chicken Yakisoba

1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon mirin
1 1/2 teaspoons Worcestershire sauce
1 teaspoon sugar
8 oz. sliced chicken thighs or breast (225g)
2 teaspoons cornstarch
3 tablespoons oil (plus 2 teaspoons, divided)
1 small onion (thinly sliced)
1 medium carrot (julienned)
2 cups cabbage (julienned)
12 oz. fresh yakisoba noodles (340g)
2 scallions (julienned)

In a small bowl, mix together the soy sauce, oyster sauce, mirin, Worcestershire sauce, and sugar until thoroughly combined. In a separate bowl, combine the sliced chicken with 2 teaspoons cornstarch and 2 teaspoons oil. Set aside.

Heat 1 tablespoon of oil in a wok over high heat. Add the chicken in one layer and allow to sear for 1 minute. Stir-fry for another minute, remove from the wok, and set aside.

Add 2 tablespoons of oil to the wok, along with the shiitake mushrooms. Stir-fry for 2 minutes and then add the onions, carrots, and cabbage. Stir-fry for another 2 minutes, and then add the noodles, seared chicken, scallions, and the sauce mixture. Continue to stir-fry the mixture for another 2-3 minutes until the noodles are heated through.

Yaki Udon

1 pound frozen udon noodles (450g, or 200g dry udon noodles)
2 tablespoons butter (30g)
1 clove garlic (minced)
2 teaspoons dashi powder
1 tablespoon oil
4 ounces pork shoulder (115g, julienned; can substitute chicken, beef, seafood, pressed tofu, or more vegetables)2 tablespoons mirin
2 cups cabbage (shredded)
1 medium carrot (julienned)
1/8 teaspoon black pepper
2 tablespoons low sodium soy sauce
1 tablespoon water
2 scallions (julienned)

Start by bringing a large pot of water to a boil. Add the udon noodles. Boil for 30 seconds – 1 minute to loosen them. If using dried noodles, cook according to package instructions. Drain, rinse in cold water to remove excess starch, and drain thoroughly again. Set aside.

Place a large Dutch oven, non-stick pot, or large cast iron skillet over medium heat. When the pan is heated, add the butter. Once partially melted, stir in the garlic and dashi granules. Cook for 30 seconds, until the dashi partially dissolves. At this point, the butter should be a light brown color.

Add the drained noodles and toss to coat them in the butter. Cook for 5 minutes over medium heat, until the noodles have dried out and are slightly crisped. Remove and set aside.

Add a tablespoon of oil to the pot, along with the pork shoulder. Brown the pork until crisp on the edges. Add mirin, and cook until caramelized.

Add the cabbage, carrot, pepper, soy sauce, and water. Stir-fry until the vegetables are wilted, and add the noodles back in, along with the scallions. Stir-fry for ano

Sesame Chicken Schnitzel

1/2 cup plain panko bread crumbs
1/4 cup roasted sesame seeds
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cayenne pepper, plus more as needed
2 large eggs
1/3 cup flour
4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs)
1/2 cup vegetable oil

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so the meat is evenly and completely coated. Place on a rimmed baking sheet; let the pieces sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in a heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.
Serve warm, or at room temperature.

Sheet Pan Gobi

1 head cauliflower, cut into florets – stems sliced thick
2 turnips, sliced thick (optional)
1 large onion, sliced
1 small bunch cilantro, chopped
1 tsp paprika
1 tsp ground turmeric
1 tbsp ground cumin powder (roast this slightly before using for better flavor)
1/2 tsp chili powder (to taste)
Salt to taste
1 lemon
4 tbsp extra virgin olive oil and more for late

Preheat oven to 375 F.

Drizzle some olive oil on the bottom of a sheet pan and set aside.

Combine the vegetables in a large bowl.

Add the 3-4 tbsp olive oil and all the spices to the vegetables.

Add salt to taste and half of the chopped cilantro.

Mix it all very well and then put on the sheet pan.

Place in oven and cook for about 15 minutes, then take them out and mix them around in the sheet pan so that they cook evenly. Place it back in the oven and cook for an additional 15 minutes or so until done.

You will have to check the vegetables from time to time to make sure they don’t burn.

Check seasonings and adjust flavors to taste, squeeze some lemon juice on the cauliflower, garnish with cilantro and serve hot or cold.

Spiced Bread Egg in a Hole

1 large egg
1 1/2-inch-thick slice bread, sourdough or rustic
2 tablespoons extra-virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
Pinch of ground cayenne pepper
Kosher salt
Freshly ground black pepper

Crack the egg into a small bowl or container with a spout. Using a glass or measuring cup, cut out a circle in the middle of the bread, being sure to leave at least a 1/2-inch of bread on all sides.
In a medium nonstick skillet, use a wooden spoon to stir together the oil, turmeric, coriander, cayenne and a pinch each of salt and pepper. Add the bread and its middle and heat the skillet over medium heat. When the bread starts to sizzle, gently pour the egg into the hole. Cook until the bottom of the bread is crispy, about 2 minutes.
Using a spatula, gently flip the bread and continue cooking until the egg white is cooked through but the yolk is still runny, another 2 minutes. Serve.

Korean Fried Chicken

For the tenders:
2 chicken breasts (cut into 15 tenders)
Buttermilk (enough to coat the chicken)
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 1/2 cups flour
3 tablespoons Korean chili powder
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil (enough to fill a small, deep pot for frying)

For the sauce:
2 tablespoons gochujang paste
1 teaspoon soy sauce
1 teaspoon honey (or agave)
½ teaspoon sesame oil
2 teaspoons dijon mustard

First, place the chicken tenders in a medium sized bowl. Pour enough buttermilk into the bowl to submerge the chicken. Add the soy sauce and dijon mustard. Stir thoroughly and let sit for 20 minutes. Meanwhile, in a shallow dish, combine the flour, Korean chili powder, salt, and pepper.

Heat the oil over medium high heat. When a chopstick dipped into the oil sizzles, you’re ready to start frying.

Dredge each chicken tender in the flour mixture, coating thoroughly. Then dip the chicken tender back into the buttermilk. Dredge in the flour mixture a second time, and gently place into the hot oil. Fry until the chicken is golden brown. Remove to a cooling rack placed over a baking sheet.

Repeat the double-dipping/dredging and frying with the remaining pieces of chicken. When you’re done frying the chicken, combine the gochujang, soy sauce, agave, sesame oil, and dijon mustard for the dipping sauce. Serve immediately–maybe alongside some French fries if you’re having yourself an extra little splurge!

Thai Grilled Pork Skewers (Moo Ping)

2 pounds boneless pork shoulder, trimmed of surface fat
6 medium garlic cloves, minced
2 tablespoons finely minced fresh cilantro stems
1/3 cup firmly packed light or dark brown sugar
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons peanut oil
Ground white pepper
1/3 cup coconut milk
Chili-lime sauce (jaew), to serve

Place the pork on a large plate and freeze until the meat is firm and partially frozen, 1 to 1 1/2 hrs. Meanwhile, in a medium bowl, stir together the garlic, cilantro, sugar, fish sauce, soy sauce, oil and 1/2 teaspoon white pepper.

Using a sharp chef’s knife, slice the partially frozen pork into pieces about ? inch thick. The slices will be irregularly shaped; cut them into strips 1 to 1¼ inches wide (it’s fine if the strips are not uniform). Add the pork to the marinade and mix with your hands until evenly coated. Cover and refrigerate for at least 2 hours or up to 12 hours.

Thread the pork onto ten 10- to 12-inch metal skewers, evenly dividing the meat and scrunching it together and packing it quite tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Place on a rimmed baking sheet or in a large baking dish, cover and refrigerate while you prepare the grill.

Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.

Place the skewers on the hot side of the grill (if using charcoal) and cook until lightly charred, about 3 minutes. Using tongs, flip the skewers, then brush with some of the coconut milk. Cook until the second sides are lightly charred, about another 3 minutes. Flip the skewers again and continue to cook, occasionally brushing with coconut milk and turning every couple of minutes, until deeply charred on both sides, about another 5 to 6 minutes. Transfer to a platter and serve with the sauce.

Tip: Don’t thread the meat loosely on the skewers. The pieces should be scrunched together somewhat tightly. This helps guard against overcooking. If you’re using a charcoal grill, don’t push the meat all the way to the bottom of the skewers; the protruding handle end of the skewers may prevent you from being able to position the meat directly over the coals.

Malaysian Beef Satay

16-20 bamboo skewers, soaked in water
2 lbs beef, sirloin, cut into 1/4-inch thick, 3/4-1-inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes, optional, cut into bite size pieces

Marinade:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, white part only, cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Spicy Peanut Dipping Sauce:
5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste

Spice Paste:
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, white part only, cut into 1-inch length
3/4- inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.

Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Spicy Peanut Dipping Sauce:

Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.

Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Making and Cooking Beef Satay:

Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.