Showing posts with label Spicy. Show all posts
Showing posts with label Spicy. Show all posts

Sunday, July 31, 2016

Dueling Gyozas - Pork vs. Tofu #SundaySupper

With a good hit of fresh ginger, garlic and chili pepper, these gyozas will delight your whole family, vegetarians and meat eaters alike. Bonus: They are fun and easy to make!

First off, let me say that dueling gyozas is a misnomer. There's really no competition between the two. Both are delicious. That said, I couldn't name this recipe pork and tofu gyozas because that would imply that each gyoza contained both of those ingredients. Which they do not. Half are pork, half are tofu. The other seasonings and ingredients are otherwise almost identical.

We had been living in Southeast Asia again for just a couple of years when I first learned about gyozas from Jamie Oliver on his show Oliver’s Twist, circa 2004. Kinda funny, when you think about it. Living in Kuala Lumpur, Japanese friends and restaurants all around me and I find out about gyozas from a English chef on television!  The gyoza episode was called East Meets West and, in typical Jamie style, he made them look so easy.

I scribbled down the ingredient list as I watched and have made it with my daughters ever since. Since we like things spicy, we add fresh red chili peppers to both the filling and the dipping sauce. Oh, and Jamie also puts sake - Japanese rice wine - in his filling. I never have sake in the house, so I just leave it out. The original calls for ground pork but when the girls left home for university and became vegetarians, we adapted the recipe to use firm tofu as an alternative.

Not only is this one of our favorite family recipes, it’s a great group activity. Gather everyone around the kitchen table, put your fillings and gyoza skins in the middle, and get filling and folding. As the saying goes, many hands make light work and we have a lot of fun chatting and joking while getting it done.

If you’d like to watch Jamie make gyozas, here’s a link to the show on YouTube. East Meets West is actually Season 2, episode 22, but this is the only link I could find.

For the dipping sauce:
5 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons sesame oil
1 red chili, minced
1 tablespoon chopped green onion

For the pork filling – for 40-45 gyozas
10 1/2 oz or 300g ground pork
1 cup or 100g finely sliced Chinese cabbage
5 green onions, chopped finely
2-in length of ginger, peeled and minced
3 cloves garlic, minced
1 red chili pepper, minced - optional
3 tablespoons soy sauce
3 tablespoons sesame oil

For the tofu filling – for 40-45 gyozas
1/4 oz or 7g dried porcini mushrooms, rehydrated, drained and chopped
10 1/2 oz or 300g firm tofu, cubed and drained
1 cup or 100g finely sliced Chinese cabbage
5 green onions, chopped finely
2-in length of ginger, peeled and minced
3 cloves garlic, minced
1 red chili pepper, minced – optional
4 tablespoons soy sauce
3 tablespoons sesame oil

4 packages gyoza skins  - about 25 per packet - you'll have some left over.
2 tablespoons oil for pan

Start by making your dipping sauce by combining all the ingredients, so that the minced chili has time to infuse. Set aside.

In large bowl combine your green onions, sliced cabbage, ginger, garlic, chili pepper and pork.

For the tofu filling, in another large bowl, mash the tofu with a fork until it’s in big crumbles then add in your mushrooms, green onions, sliced cabbage, ginger, garlic and chili pepper.

Sprinkle the soy sauce and sesame oil into each filling bowl.

Mix well with a fork and pan fry a small amount of each to check seasoning. Add a little more soy sauce if the filling still needs salt.

Get yourself a small bowl of cool water and dip one finger in it. Run your wet finger around the outside of the gyoza skin.  Place a spoonful of the filling mixture on top of the skin.

 Close edges carefully, making sure there is no air inside.

Wet the semi-circular edge and then make pleats around it.

Set it pleat side up in a non-stick skillet coated with the oil. Press down gently to flatten out the bottom a little bit so the gyozas can stand up.

N.B. With this many gyozas, you are going to have to cook them in batches or use more than one pan. Also, you will want to keep the tofu ones separated from the pork ones if you are serving strict vegetarians. When they are cooked, they are pretty much identical from the outside.

Continue with remaining filling until all of your gyozas are made. These guys are listed under appetizers below but we often make a whole meal of them.

The tofu filling

Tip: You can freeze the gyozas now in a well-sealed container and cook them from frozen when you are ready to eat. They just take a bit longer to cook.

Heat your pan and fry the gyozas until the bottoms are brown and crispy.

Add 1/2 cup or 120ml water to the pan and cover the pan tightly.

Steam over low heat for 8 - 10 minutes, until the gyozas are cooked through and the water has evaporated.

Serve with the dipping sauce.


This week my Sunday Supper family are sharing their kids' favorite recipes. We hope you find some new family favorites among them. Many thanks to our host Ellen of Family Around the Table and our event manager, Renee of Renee's Kitchen Adventures for all of their hard work.



Main Dish


Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pin Pork or Tofu Gyozas! 


Friday, June 17, 2016

Tali Machchi - Goan Spicy Fried Fish #FishFridayFoodies

Tali Machchi is a spicy fried fish dish from Goa, India made with firm white fish, coated in spiced flour and shallow fried. 

Often when I’m sitting on an airplane, I think of that Louis C.K. standup bit where he talks about the miracle of flight and how we still complain. (Here’s the audio link. I find it hysterical, because it’s true, but I must warn you the language is rough, to say the least.) Not that I don’t do my share of moaning about jet lag and the like, but I am awed by the age in which we live.

The host of my Fish Friday Foodies group can say, for instance, make a southern fried fish dish this month. And I can put those search words into my amazingly small computer (relatively speaking) and it gives me a long list of recipes to choose from, many of which I have never heard before. I mean, at all. Not even in passing. From a part of the world where I have yet to travel. Waaaaay south of here. (Although Goa’s on my list. Almost everywhere is on my list.) I am able to compare and contrast any number of recipes and merge them into one that I feel will work best. If that’s not amazing, I don’t know what is!

If you are looking for a simple seafood dish with loads of flavor, you’ll love tali machchi. It got two thumbs up at our house and even a “would order again” from my husband. Bonus: It's also quick.

1 pound or 450g firm white fish (I used local grouper, called hammour here.)
2 tablespoons lime juice
3 tablespoons plain flour
3 tablespoons besan (also called gram or chickpea flour)
1 1/2 teaspoons salt
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/2 – 1 teaspoon ground cayenne pepper
2 cups or 480ml canola or other light oil for frying
1 large egg

Serve with lemon or lime slices, garnished with cilantro

Wash and dry fish fillets. Cut into bite-sized pieces.

Toss gently in the fresh lime juice and sprinkle on one 1/2 teaspoon of salt. Mix well.

Mix flour, chickpea flour, the remaining 1 teaspoon salt, garam masala, turmeric and cayenne together in a shallow plate.

Heat oil in deep frying pan until smoking hot. Dip fish chunks in the beaten egg.

Then roll them in the spiced flour.

Fry the pieces in at least two batches to make sure you don't crowd the frying pan. Cook on one side for 2-3 minutes.

Turn and cook another couple of minutes on the other side, until the pieces are brown all over.

Drain on paper towels or on a wire rack resting on paper to catch the drips.

Serve immediately, garnished with cilantro and extra wedges of lime or lemon.


Many thanks to our host, April of Angels Home Sweet Homestead. Check out the other recipes this miracle we call the internet has brought right to this spot for you from my fellow Fish Friday Foodies.


Sunday, May 15, 2016

Gildas Picantes – Spicy Anchovy Olive Skewers

A classic Spanish tapa, gildas are simply made with guindilla chili peppers, pitted green olives and little anchovies.

Food Lust People Love: A classic Spanish tapa, gildas are simply made with guindilla chili peppers, pitted green olives and little anchovies

According to several Spanish recipe sites, gilda means lollipop in Spanish. I must confess that I haven’t been able to verify that with a dictionary, online or otherwise. For me, a lollipop is a chupete or chupeta – so I was guessing those were the South American words. So gilda must be lollipop in Spain. Nope! According to the dictionaries, in Spain lollipops are called piruletas. I even searched Basque or Catalan dictionaries, thinking they might lead to a clue of the origin of gilda.  No luck.

Anyway, here I am making some because whatever you call them, these little skewers are tasty. This week my Sunday Supper friends are all sharing tapas recipes in honor of the meal many of us will be eating together at Tapa Toro in Orlando on Sunday evening. I was already in over my head getting ready for the Food Wine Conference but I couldn’t resist the opportunity to share this very simple tapas recipe that really isn’t even a recipe. It’s just assembly and anyone can do it!

Make sure you scroll down to see all the other lovely tapas dishes we’ve made.

12 marinated anchovies in olive oil (Mine also had some chili.)
3-4 chili peppers (I used some long local peppers that are spicy but not too spicy.)
12 pitted green olives

Cut the peppers up into 1 inch or 2.5cm pieces. Wrap an anchovy around the pepper and secure it with your cocktail stick.

Skewer a green olive on the end.

Repeat until all of your gildas are assembled. Now, see, wasn’t that easy?

Serve with drinks before dinner.


Food Lust People Love: A classic Spanish tapa, gildas are simply made with guindilla chili peppers, pitted green olives and little anchovies

Join us for the tapas party and make one (or more!) of these dishes. Many thanks to our wonderful host for this event, Caroline of Caroline's Cooking.

Para Empezar, Las Tapas (Appetizers/tapas)
Postres (Desserts)
Bebidas (Drinks)

Pin these Gildas Picantes – Spicy Anchovy Olive Skewers!

Food Lust People Love: A classic Spanish tapa, gildas are simply made with guindilla chili peppers, pitted green olives and little anchovies


Sunday, April 24, 2016

Long Beans with Coconut

Fresh long beans with coconut milk are rich and spicy, though the coconut milk helps mellow the potency of the red chili peppers.

This week my Sunday Supper group is sharing their favorite regional recipes, the ones that define home for them, whether from their place of origin or an adopted city or state that became home. I must confess that I struggled with this one. I’ve called so many cities home, growing to love each and every one from the little Podunk oilfield town of Balikpapan, Indonesia to Paris, the City of Love. And, of course, that doesn’t even take into account my birthplace New Iberia, Louisiana or Houston, Texas which I list as my hometown on Facebook. How to choose just one recipe?

One of the first things I do when we move to a new place is to wander up and down every aisle of the nearest local grocery store or food market. My goal is not necessarily to make an immediate purchase but to see what they have that we love or to discover new unfamiliar ingredients. Take these long beans, for instance. They are common in Asia, often easier to find than the normal green beans I grew up with. And since the long beans are locally grown, most of the time they are cheaper too. They look a bit alien, all curled up in bunches tied with a bit of string or a rubber band to keep them tidy. The little beans inside are larger than our US green beans and have a tinge of purple around the edges.

While I have made my grandmother’s green beans with baby new potatoes and Clara’s Garlicky Green Beans and Carrots with them, somehow they seem to go better with a more Asian style recipe. This one with spicy coconut originates in either Indonesia or Malaysia. They both claim it, but since I’ve called both places home, I’m not going to name one and get the other riled up.

1 lb or 450g long beans
1 small onion
2 garlic cloves
1-2 red chili peppers
1 tablespoon canola or other light oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 cup or 60 ml thick coconut milk (Scoop out the stuff that floats to the top of the can.)
Freshly ground black pepper

Cut the tips off one end of your long beans and then cut them at an angle into more manageable pieces, discarding the tips at the other end as well.

Cut your peeled onion in half and slice it thinly. Slice the garlic and finely chop the peppers.

Bring a large pot of water to the boil and tip in the long beans.

Boil for 2-3 minutes then drain them in a colander. Run cool water over them to stop the cooking process.

In a pan large enough to stir the green beans later, sauté the onions, chili peppers and garlic in the oil until they soften. Add in the ground spices and sauté for a few minutes more.

Pour in the thick coconut milk and stir well to combine.

Add in the blanched long beans and stir again to coat the beans with the now spicy coconut milk.

Sprinkle on salt to taste and a few good grinds of fresh black pepper and stir again.

You can cook the beans longer if you like them softer. We prefer them pretty crunchy so I cook them just a couple of minutes in the coconut milk so it evaporates a bit and clings to them.

This dish can be served warm or cold so it's perfect for bringing along to your next potluck or barbecue as well.


What meal or dish means home to you? Perhaps you’ll find it in this list of favorite regional recipes from the rest of the Sunday Supper tastemakers. Many thanks to Sue from Palatable Pastime for hosting this great event!

Beverages and Breakfast 
Salads and Sauces

Side Dishes and Soups

Main Dishes

Sunday, March 20, 2016

Spicy Egg Biryani

Spicy egg biryani is the perfect balance of fragrant rice and mellow boiled eggs, great as a vegetarian main dish or as a side to be served with a meat-based curry.

Food Lust People Love: Spicy egg biryani is the perfect balance of fragrant rice and mellow boiled eggs, great as a vegetarian main dish or as a side to be served with a meat-based curry.

Here in the United Arab Emirates, our weekend is Friday and Saturday, with Sunday being a normal working day. Most Fridays will find us out on the water in our Drascombe Longboat, a small single hull sailing vessel. It’s not fancy but is perfectly suited to day trips amongst the islands all around the bigger island of Abu Dhabi with a two-man (one dog) crew.

After a day in the sea, salt air and sun with friends, we return to shore and spend the evening sipping gin and tonic with those same friends and we almost invariably order curry for dinner. I am familiar with most of the dishes, typical Jalfreezis and Kormas and Vindaloos but egg biryani was a new one for me. Spicy rice with whole boiled eggs! Apparently it isn’t even on the menu so one just has to know to order it. And I’m so glad my friends did.

I wish my whole Sunday Supper family could join us out on the water someday but at least you can eat some egg biryani of a Friday evening. It’s got a lot of ingredients but don’t let that discourage you. It doesn’t take long to make and is so worth it.

Make sure you scroll on down to see all of the delicious egg recipes we are sharing today, along with our eggstraordinary host, Wendy of Wholistic Woman.

Recipe adapted from Swasthi's Recipes.

Serves 3-4 as a main course, 5-6 as a side dish
5-6 eggs (We are going to boil these so you could use leftover Easter eggs!)
1 1/2 cups or 300g basmati rice
1 large potato

For the tarka:
3 tablespoons ghee or clarified butter
1 star anise
1/2 teaspoon cumin seeds
4 green cardamom pods
4 to 5 cloves
1 inch or 2.5cm cinnamon stick
1 strand mace

For the spice paste:
1 large onion
2 medium tomatoes
Generous handful mint and cilantro leaves, plus extra for garnish, if desired
1 small knob fresh ginger
2 cloves garlic
1/4 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
3 tablespoons plain thick (Greek style) yogurt
2 green chili peppers
1 1/2 teaspoons biryani masala powder (premixed spices for biryani, any one will do)
2 1/2 cups or 590ml cold water

Rinse your rice until the water runs clear and then soak it in cool water for at least 20 to 30 minutes. Drain water and set the rice aside in a colander or strainer.

Put your eggs to cook in a pot of cool water. When the water comes to the boil, cover the pot, turn the fire off and leave for 10 minutes. Drain and fill with more cool water. Peel the eggs when they are cool enough to handle. Prink them all over with a fork. Set aside.

Peel and cut your potato in small cubes. Thinly slice the onions and chop your tomatoes.

Roughly chop your herbs and reserve some for garnish.

Peel the ginger and garlic cloves and mash them into a paste with a mortar and pestle. Split your green chili peppers down the middle, just up to the stem.

In a pot with a tight fitting lid that will be big enough to hold all the biryani, heat your ghee and then fry the dried spices in it briefly, stirring constantly. Watch out for popping cardamom pods.

Add in the sliced onions and fry till golden brown, stirring frequently. Add in the ginger garlic paste and fry for just a few minutes again, stirring well.

Add in the tomatoes, chopped herbs, turmeric, cayenne, salt, split green chili peppers, yogurt and a good sprinkling of salt. Stir well and cook until the tomatoes turn mushy and you have a good thick paste.

Add the eggs and cubed potatoes. Stir gently to coat them with the seasonings.

Add in the drained rice and the biryani masala powder and stir again to coat the rice with the wet and dry seasonings, being careful not to break the eggs.

Pour in the cold water and one teaspoon of salt. Stir again. Over a medium heat, bring the water to a boil. Reduce the heat to simmer and cover the pot with its tight fitting lid.

Simmer for 20 minutes or until the water has been fully absorbed and the rice is cooked. Leave the lid on the pot until you are ready to serve as the rice will continue to steam inside.

To serve, fluff the rice with a fork. Sprinkle on some chopped herbs and make sure that everyone gets at least one egg.

Food Lust People Love: Spicy egg biryani is the perfect balance of fragrant rice and mellow boiled eggs, great as a vegetarian main dish or as a side to be served with a meat-based curry.


Food Lust People Love: Spicy egg biryani is the perfect balance of fragrant rice and mellow boiled eggs, great as a vegetarian main dish or as a side to be served with a meat-based curry.

Looking for eggspirational recipes? We've got 'em for you today!

Appetizers & Sides
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)

Jade - our Drascombe Longboat. 

Our salty dog, Beso. He loves sailing!