Curry Base (for Tikka Masala or other curry dishes)

Curry Base

Makes 12 cups which is enough for 4 batches of Tikka Masala.
from: http://myfancypantry.com/

The Spice Mix:
1 tablespoon turmeric
1 tablespoon ground cumin
1 tablespoon  coriander (seeds)
1 tablespoon paprika
1 small 1″ piece of cinnamon
3 cloves
1/4 tsp. ground nutmeg
2 green Cardamom pods- crushed
1 large bayleaf
Mix all spices together in a bowl. Set your masala mix aside.

Ingredients:
10 onions, sliced thin
1 carrot, peeled and chopped
1 red bell pepper, sliced
12 large cloves of garlic, finely minced
2 inch piece of fresh ginger, minced
2 cups chopped tomatoes
2 1/2 cups water
2 tbsp. vegetable oil
4 tbsp. ghee
salt/pepper to taste

Chicken (or Paneer) Tikka Masala

Rob and I made this for the 2013 Allegan Smack Down. We didn't win (in fact, I think we brought up the rear), but we have been making this again and again. We make both paneer and chicken versions of the recipe. And we serve it with cauliflower rice.

Restaurant Style Paneer Tikka Masala
adapted from: My Fancy Pantry
(serves 6, generously)

Curry Ingredients:

12-16 oz. paneer (homemade is best), diced and marinated (recipe below)
1 red bell pepper, chopped into large chunks
1 tablespoon ghee (sub. veg. oil)
1 tbsp vegetable oil
7 cloves garlic – smashed and diced fine
1 inch ginger – smashed and diced fine
3 green cardamom pods
4 whole cloves
1 inch piece of cinnamon
1/4 tsp. grated nutmeg
1 tablespoon cumin
1 tablespoon coriander powder
1 teaspoon turmeric
1 1/2 tablespoon garam masala
2 tablespoons tomato paste
red chilli powder, to taste –taste as you add!  Sometimes, less is more!!!!!
juice of 1/2 small lemon
3 cups curry gravy base – (recipe under separate post)
1/2 c. half & half
milk, as needed
1-2 tablespoons butter
1  handful of fresh coriander (cilantro), chopped
salt and pepper to taste


Paneer Tikka Marinade Recipe
1/4 c. plain yogurt
1/2 tsp. ground cumin
1 1/2 tsp. ground coriander
1 tsp. garam masala
1/4 tsp. turmeric
tiny pinch ground nutmeg
tiny pinch ground clove
tiny pinch ground cinnamon
chili powder, to taste
red food dye–optional
1 1/2 tbsp. oil
1 tsp. lemon juice

2013 Smack Down - Vietnamese Lemon Grass Chicken Wraps (Erin and Rob)

Lemongrass Chicken
From Howie Chan and Alison Markowitz-Chan
Makes 6 servings

This was also early enough in the night that Erin Fuller was still taking photos!



Ingredients:
1.5 pounds boned chicken thighs

Marinade:
4 cloves garlic, peeled
3 shallots, trimmed and peeled
1 stalk lemon grass, tough outer husks removed, ends trimmed, cut into 1.5 inch lengths
2 tablespoons rice wine or sake
1.5 tablespoons sugar
3 tablespoons fish sauce
1 tablespoon canola oil (or other light flavor oil)

Vietnamese dressing:
1 teaspoon crushed dried red chilies or dried chili flakes
juice of 5 limes
1.5 tablespoons minced garlic
.25 cup sugar
5 tablespoons fish sauce, or to taste

for wraps:
lettuce leaves, sturdy but flexible (we like butter lettuce)
vermicelli rice noodles
carrots
mint
lime
coarsely chopped dry roasted peanuts

2013 Smack Down - Tom Kha Soup (Nate and Erin)

Tom Kha Soup
Note: This was the winning course! And early enough in the night that Erin Fuller was still taking pictures ;)

Ingredients:
 4 stalks lemongrass
2 14-oz cans unsweetened coconut milk
2 cups vegetable stock
20 quarter-sized slices fresh galangal or 10 large pieces dried galangal
10 peppercorns
10 kaffir lime leaves
1 squash, about 1-1/2 pounds (butternut squash is great for this recipe)
6 ounces fresh mushrooms (shiitakes preferred), sliced
1 tablespoon thin soy sauce
1 tablespoon fish sauce
1 teaspoon salt
2 tablespoons fresh squeezed lime juice

Garnishes:
green onions, thinly sliced
Sambal oelek (red chile paste)
Cilantro

Method:
Clean the lemongrass stalks by removing and trimming dried hard root and brown leaves, reducing to clean stalks about 6 inches long including the bulbous base. Using the blunt edge of a cleaver blade or the side of an unopened can, bruise each stalk by whacking it firmly at 2-inch intervals and rolling it over to bruise on all sides. Cut into 2-inch lengths.

In a large saucepan combine the coconut milk and vegetable stock, and bring to a gentle boil over medium-high heat. Stir in the lemongrass, galangal, peppercorns, and lime leaves [you may want to put these in cheesecloth to make them easier to remove later]; adjust the heat to maintain an active simmer.

Cut the squash into bite-sized (peeled) pieces; you should have 3 to 4 cups. Add to the simmering soup along with the mushrooms. Increase the heat to medium-high and bring soup back to a gentle boil. Cook for 15 minutes, or until the squash is tender but still firm. [I prefer to roast my cubed squash first until it gets a little caramelized before I add it to the soup].

Remove the soup from the heat and use tongs to remove and discard the lemongrass, galangal or ginger, and lime leaves. Stir in the soy sauce, salt, lime juice, and fish sauce if you’re using. Taste and add more salt, soy sauce, or lime juice if you like. Transfer to a serving bowl and serve hot, garnished with cilantro, sambal oelek, and green onions.

The soup was served with Crispy Rice cakes. These were really finicky to make, but they're based loosely on this technique (and I served them with tamarind sauce): http://shesimmers.com/2012/09/nang-led-khao-tan-thai-sweet-crispy-rice-cakes-with-cane-sugar-drizzle

2013 Smack Down - Kueh Dadar (Kathy and Joe)

Kueh Dadar (Sweet Nonya Pancake Roll)
From All Recipes Asia website
Serves: 8

This sweet coconut stuffed pancake roll is usually served as a snack at teatime. It is also known as Kueh Ketayap.

Ingredients

For the batter:
6 pandan leaves
250 ml water
150 gm flour
1 egg, beaten
60 ml coconut milk
pinch of salt

For the filling:
300 gm grated coconut
150 gm palm sugar
2 pandan leaves
100 ml water
Butter

Preparation method
Prep: 20 mins |Cook: 20 mins

1. To make the filling:
Cut the palm sugar into chunks and place in pot with water and knotted pandan leaves. Bring to a boil then lower heat and add the grated coconut, mixing well. Keep stirring so the coconut doesn't burn and cook until almost dry and the coconut is moist. Transfer to a bowl and let cool.

2. For the batter:
Roughly chop the pandan leaves and put in blender with water and liquify. Strain with cheesecloth to get the pandan juice. Put the flour and salt into a mixing bowl. Pour in the egg, and slowly whisk in the coconut milk and pandan juice. Make sure the batter is not lumpy and add in a little more water if it's too thick.

3. Heat a little butter in a non-stick pan and ladle some batter to make a thin pancake. Cook and then flip the other side until it's done.

4. Place the pancake onto a plate and add a spoonful of filling down the center. Fold the right side over the filling, then fold both top and bottom in and roll the pancake from right to left.

NOTE: We added a drizzle of coconut cream for garnish.

2013 Smack Down - Sticky Rice with Mango (Kathy and Joe)

Sticky Rice with Mango (Thai)
Gourmet | June 1994
Yield: Serves 6

ingredients

1 1/2 cups glutinous (sweet) rice
1 1/3 cups well-stirred canned unsweetened coconut milk
1/3 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon sesame seeds, toasted lightly
1 large mango, peeled, pitted, and cut into thin slices (at least 24)

preparation

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to cover overnight.

Drain rice well in a sieve. Set sieve over a large deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and a lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary).

While rice is cooking, in a small saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice to a bowl and stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until coconut-milk mixture is absorbed. Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

While rice is standing, in cleaned small pan slowly boil remaining 1/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold 1/4 cup servings of sticky rice on dessert plates. Drizzle desserts with sauce and sprinkle with sesame seeds. Divide mango slices among plates.

NOTE: Used more sesame seeds.