How to Make Roti (Guyanese Style)

Now I know why we call my Mother in Law "Asbestos Hands".

I once tried to make Roti.
We won't talk about the "Serbian Frisbee" incident.
I just may attempt to fail again in the near future, my friends...

Shrimp & Kim Chi Fried Rice

You'll need:



Along with 1 tbsp sesame oil/1 tbsp corn oil in a wok on high.
The white rice MUST be cold, otherwise your fried rice will be mushy and stick together.


Heat the oil and throw in the ginger and garlic (about a tsp of ginger and 2 or 3 of garlic), then throw in the shrimp and fry until pink.


Throw in the other vegetables and kim chi and toss for about a minute or two.


Add the cold rice (about 4 cups or so) and toss.


Add regular soy and sweet soy while tossing until it looks golden or a little darker (your taste).
Remove from heat, and you're done.

*I never measure the vegetables since as much as you put in is to your taste.
It'll be fine.
I usually end up using whatever is in my fridge at the time that fits with fried rice.

Eggplant Parmesan

You'll need:

2 Regular sized eggplants (sliced)
2 beaten eggs
breadcrumbs
2 tbsp oil
Sea salt
salt or Vegeta (I use Vegeta)
Basil (I used dried)
Parmesan (your taste)
Mozzarella (shredded, to your taste)
1 Can Crushed Tomatoes


Wash and slice the eggplant, and sprinkle sea salt on them.
Prepare two separate wide flat bowls one with the beaten egg and the other with breadcrumbs.


Heat the oil.
Drench both sides with the egg, and then turn in breadcrumbs.
Fry and set aside on paper towels to absorb the oil.


In a pan, start to layer...crushed tomatoes, and basil first.


Eggplant, crushed tomatoes, basil, parm, mozzerella.


Layer with as much as will fit.
With the last being the topping of mozzerella.

Bake at 350F until top is melted and bubbly.

Tempura

I love all things fried...yes, I know it isn't good for me, and I limit my intake...but some things are just too yum.

You'll need:

Fish, shrimp, prawn or vegetables

1 cup of flour
1/4 cup of cornstarch
1 1/2 tsp baking powder
1 cup of ice water
juice of 1/2 a lemon
1 egg
1 tbsp oil


Heat oil in your wok.
Mix the dry ingredients in one bowl,


mix the wet in another.
Whisk them together until properly blended.
Dip what you're frying in the batter.


Fry until golden, turning each side once.

Just for a laugh...here's Catherine Tate's skit on Tempura:

Spicy Eggplant

I love, love, love eggplant.
This recipe is a great side or vegetarian meal with rice.
I tripled this recipe because I'm a pig...but for a reasonable person....

You'll need:

3 tablespoons sesame or vegetable oil
1/2 to 1 tsp red pepper flakes depending on how hot you like it
3 baby eggplant, cut into bite-sized chunks
1 red pepper, cut into strips
1 medium onion, chopped
1 tsp minced ginger
3 cloves garlic, chopped fine
2 tbsp rice vinegar
3 tbsp soy sauce
2 or 3 tbsp brown sugar



Heat up a frying pan or a wok on medium high heat and add the oil and the red pepper flakes.

When the pepper flakes start to sizzle, add in the eggplant. Stir-fry for about three to four minutes, until the eggplant chunks are no longer light-colored.


Add the red pepper, onion, ginger and garlic, and stir-fry for another three minutes.

Add the rice vinegar and soy sauce, and then add the brown sugar and toss for a minute.

You're done.
It's delicious

Mexican Wedding Cake

You'll need:

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups white sugar
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
1/2 cup butter
1 cup evaporated milk
1 cup flaked coconut
1 teaspoon vanilla extract
1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9x13 inch baking pan.
Combine the flour, baking soda, salt and 2 cups sugar; set aside.

Beat the eggs and add them to the flour mixture. Then stir in the crushed pineapple and juice until just blended. Pour batter into the prepared pan.

Bake at 350 degrees F for 30 minutes, or until a toothpick inserted into cake comes out clean.

Frosting:
In a medium saucepan bring to a boil the 1 cup white sugar, butter, and evaporated milk. Boil for 2 minutes, watching carefully to be sure it doesn't burn.
Stir the mixture frequently while cooking. Remove from the heat and stir in the vanilla, coconut and pecans. Beat until it cools to lukewarm then pour over the cooled cake.

No step by step pictures this time...sorry...too lazy.

This recipe was found at Recipe Atlas, and followed to the letter.

Trinidad Saltfish Accra

I found this recipe for Trinidad Saltfish Accra at TriniGourmet.com and decided at the last minute to make it tonight for The Mister's Super Bowl get together, since I had all the ingredients and it's easier, and less labour intensive than my favoured Cod Fish Balls.

It's awesome!
It's settled, I'm adopting Sarina.
Now, I just have to convince her to move to Canada from Trinidad.
It'll be a hard sell, people.

INGREDIENTS: 1 egg
1 small onion, finely chopped
1/2 lb boneless saltfish
1/2 cup water
1 tablespoon pepper sauce
1 1/4 cup flour
1 tsp vegetable oil
3 cloves garlic, finely chopped
2 teaspoons baking powder
1/2 cup water (inc. to 1 cup for gluten-free version)
1/4 cup finely chopped spring onions
1 tsp italian seasoning
Freshly ground black pepper
Pepper and salt to tast

Super Bowl Chili

You'll need:
1 lb ground beef
1 Tbsp olive oil
5 Tbsp med-hot chili powder
1 lb chorizo sausage, sliced 1/4" thick
3 medium onions (chopped)
8 garlic cloves (chopped)
1 Tbsp dried oregano
2 tsp cumin, ground
2 tsp salt
2 tsp Fresh ground pepper
2 large cans crushed tomatoes
2 bottles of beer
6 oz tomato paste
1 650ml bottle of Hot Salsa Sauce
1 650ml can of tomato sauce
2 796ml cans of kidney beans


Brown the ground meat with chili powder for about 5 minutes.
Transfer to a large pot, using slotted spoon.


Add chorizo to skillet and brown well. Transfer to pot using slotted spoon.
Reduce heat to med-low. Add oil to skillet, if necessary. Add onions and cook
until translucent, about 10 minutes.


Add garlic, chili powder,
oregano, cumin, salt and pepper. Stir 3 minutes then transfer to
pot. Stir in tomatoes, beer, salsa, tomato sauce, kidney beans and tomato paste.
Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary
to thicken liquid into sauce.

I'll be serving it with Buttermilk Cornbread tonight

Frogs

You'll need:
1/2 cup cocoa
2 cups granulated sugar
1/2 cup milk
1/2 cup butter
1 teaspoons vanilla extract
1 cup flaked coconut
3 cups quick-cooking rolled oats


Line two baking sheets with waxed paper.


In a large saucepan, stir together cocoa, sugar, milk and butter.


Boil for 5 minutes, then remove from heat. Stir in vanilla extract, coconut and oats. Combine well.



Drop by tablespoonfulls onto prepared cookie sheets. Refrigerate 1 hour or until set. Keep refrigerated. Makes 3-4 dozen cookies.

Baked Breaded Cod

Like breaded fish but don't want to fry it?
This is a tasty recipe.

You'll need:
1/2 cup mayonnaise (I use light)
4 tablespoons grated parmesan cheese
2 tablespoon lemon juice
1 teaspoon salt or vegeta
1/2 teaspoon black pepper
1 cup fresh breadcrumbs
3 tablespoons marjoram
8 cod fish fillets


Preheat oven to 400F degrees. Spray skillet or pan with nonstick vegetable cooking spray. Combine mayo, parmesan cheese, lemon juice, and salt and pepper.


Combine bread crumbs and marjoram, and whisk the liquid ingredients together.


Clean and pat dry your cod. Ok...I only had 7 pieces...what of it?


Spoon mayonnaise mixture on one side of the cod ...


Cover the mayo side with bread crumbs.


Place fish on pan with crumb side up.
Bake 15 to 20 minutes or until fish is cooked through and bread crumbs begin to brown.
Serve with lemon wedges.

Easy and yummy.

Strawberry Coffee Cake

You'll need:
1 cup sifted all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 egg
2 tablespoons melted butter
1 pint of strawberries, sliced

Crumb Topping:
1/2 cup flour
1/2 cup brown sugar (packed)
1/4 cup butter


Preheat oven to 350F.
Grease and flour an 8-inch square baking pan, and slice a pint of strawberries.
Set aside.


In a small bowl combine; Combine 1/2 cup flour and 1/2 cup brown sugar. Add the butter.


Cut in butter until mixture resembles coarse crumbs. In a separate bowl, sift together the 1 cup flour, 1/2 cup sugar, baking powder, and salt.


Add buttermilk, egg, and melted butter; beat until smooth.


Spoon batter into the pan, making sure to cover the bottom. Top with sliced strawberries.


Sprinkle crumb topping over the strawberries.
Bake at 350° for 30 to 35 minutes.

Buttermilk Cornbread

I've tried many, many cornbread recipes...always looking for the recipe that would make moist cornbread, instead of the dense, heavy cornbread I'm used to.
This recipe is a successful tweak.
I've combined a few recipes, and this one is by far the best I've combined.
In my opinion...a little sweet, and moist...next time though, I'll double it for the 10 inch cast iron skillet to make it thicker.

You'll need:
2 eggs
1/4 cup sugar
1 cup flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2/3 cups yellow cornmeal
1/2 teaspoon salt
1 cup low fat buttermilk
1/4 cup of melted butter

Preheat older ovens to 400F, newer ovens to 375F.
(I've learned the hard way that ovens with ceramic tops are hotter than older versions, by about 25 to 50 degrees)


Whisk the egg and sugar together. In a separate bowl, mix all the dry ingredients.
Melt the butter and set aside to cool.


Add the dry ingredients, alternating with the buttermilk...whisking in between to mix everything evenly.


Mix in the melted butter at the end...



and pour into a greased skillet. Bake at 375F until sides come away from the skillet.
Turn the oven to broil at 375F to brown the top for about 3 minutes or so.

This cornbread is nice and moist, and sweet...but not too sweet.
I'm happy with this recipe now.

Curry Shrimp from Epicurious

I tried this recipe for curry shrimp from Epicurious.com, but I modified it a bit since it just seemed a little bland to me.

You'll need:
1 tablespoon olive oil
1 small onion, chopped
2 cloves of garlic
1 scotch bonnet pepper
1 tablespoon minced peeled fresh ginger
2 tablespoons curry powder
1 tsp garam masala
1 tsp cumin
1 13 1/2-ounce can unsweetened coconut milk
8 uncooked large shrimp, peeled, deveined
2 tablespoons chopped fresh cilantro


Clean, peel, and devein the shrimp. Mince the onion, garlic and scotch bonnet in your little mincer.


Heat oil in heavy large skillet over medium-high heat. Add onion, garlic and scotch bonnet; sauté until soft, about 4 minutes. Add ginger and curry powder; sauté 1 minute.


...and other spices...Stir in coconut milk. Simmer 2 minutes.


Add shrimp and simmer until opaque in center, about 3 minutes. Stir in cilantro.
Season with salt and pepper.

It was good....but, I'd still add something to this recipe...Maybe more curry and salt or vegeta.