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Chicken Curry Matar Palao Big City Ribs Kim Chee Fried Rice

BROADCAST DATE: 03/17/02

Chicken Curry
From the Kitchen of:
Chef Rukshana Khan of Zaffron Restaurant

    3 lbs. chicken thighs, boneless/skinless
    4 oz. vegetable oil
    1/2 medium onion, diced
    3 oz. crushed tomatoes
    1 1/4 tsp. tumeric
    2 Tbs. yogurt
    1 1/4 tsp. garlic
    1/2 tsp. ginger
    1/2 tsp. paprika
    1/2 tsp. cayenne pepper
    1 1/2 tsp. salt
    1/4 c. water
    1 1/2 tsp. garam masala

    1. Remove fat from chicken and cut into 1 1/2" pieces.
    2. Wash chicken and let drain for a few minutes.
    3. In a pan, add oil and onions. Cook on medium heat until onion is soft and slightly brown.
    4. Add tomatoes and all the dry ingredients except garam masala.
    5. Add chicken and mix well. Add water, stirring the mixture well, cover.
    6. Let cook for about 20 minutes, stirring occasionally.
    7. Add garam masala and cook for another 5 minutes.
    8. Turn the heat off and garnish with chopped Chinese parsley. This can be served with rice or bread.

Matar Palao
From the Kitchen of:
Chef Rukshana Khan of Zaffron Restaurant

    3 c. water
    2 c. basmati rice
    6 Tbs. vegetable oil
    2 Tbs. butter (optional)
    6-8 strands saffron
    1 1/4 tsp. salt
    1 1/4 tsp. sugar
    1/4 c. frozen peas
    1/4 onion, diced
    1/4 tsp. Cumin

    1. Wash and soak rice for 45 minutes. Add oil to pan and cook onions until golden brown. Add butter, salt, sugar, cumin and peas. Cook for about 2 minutes. Add water and saffron to mixture and bring to a boil. Let boil for 2 minutes.
    2. Drain water from rice (#1) and add to mixture.
    3. Keep boiling until the water goes below the rice making holes in the rice. Cover the pot with the lid. Turn down the heat to low and let cook for 3 minutes. Turn off the heat and let stand for another 3 minutes.

Big City Ribs
From the Kitchen of:
Chefs Sky Ogata and Eric Yamaguchi of Big City Diner

    4 lbs. baby back ribs
    1 large onion, thinly sliced
    1 lb. bacon, minced

    Lay onions and bacon on top of ribs.

    Sauce
    3/4 c. catsup
    2 Tbs. red wine vinegar
    2 Tbs. L&P Worcestershire sauce
    4 Tbs. Aloha shoyu
    1/2 c. brown sugar
    1/2 c. guava puree
    1/4 c. mango puree
    1 Tbs. liquid smoke with 3/4 c. water

    Pour sauce mixture over ribs and cover with foil. Bake at 350 degrees for 2 1/2 - 3 hours.
    Broil on hibachi until caramelized.

Kim Chee Fried Rice
From the Kitchen of:
Chefs Sky Ogata and Eric Yamaguchi of Big City Diner

    9-10 oz. left over brown and white rice (cold rice is best)
    4 oz. fried rice meat (mix char siu, Portuguese sausage & ham)
    1 oz. sesame oil, blend or pure
    3 oz. white onion, diced 1/4" x 1/4"
    3 oz. frozen green peas
    1 1/2 oz. green onions, chopped
    3 oz. scrambled eggs
    2 oz. fried rice sauce (2 parts low sodium shoyu and 1 part oyster sauce)
    2 oz. kim chee, chopped

    Heat sesame oil in sauté pan or wok until it starts to smoke a little then add your meat mixture and white onions. Sauté until you can see the juices coming out.

    Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.

    Finish with scrambled eggs, green onions, peas and kim chee. Sauté for about 2 minutes.

    Garnish with chopped green onion and kim chee over fried rice.