Sri Lankan Chicken Curry (Kukul Mas)

 

• 4 cloves Garlic , finely chopped
• 1 inch Ginger , finely chopped 
• 2 Onions , thinly sliced
• 2 Dry Red Chillies
• 2 sprig Curry leaves
• 1 teaspoon Turmeric powder (Haldi)
• 250 ml Coconut milk
• Salt , to taste 
• 300 grams Chicken , curry cut pieces 
• 1 tablespoon Sunflower Oil
  

   

  Heat oil on medium flame. Add ginger, garlic, onions, red chillies and curry leaves.

  Saute for a good 4-6 minutes, until it turns into a deep brown colour.

  To this add the Sri Lankan curry powder, mix well.

  Add the chicken and 2 cups of water. Cover and cook.

  Mix in the coconut milk into the Kukul Mas Curry and simmer on low flame for 5 minutes.
  
  Once done, turn off the heat and transfer the Kukul Mas Curry to as serving bowl and serve hot

Sri Lankan Spice Powder

 

• 1 teaspoon Coriander (Dhania) Seeds
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Whole Black Pepper Corns
• 1 teaspoon Mustard seeds
• 4 Cloves (Laung)
• 4 Cardamom (Elaichi) Pods/Seeds
• 1 teaspoon Fennel seeds (Saunf)
• 3 Dry Red Chillies
• 1 Cinnamon Stick (Dalchini)
  
  Dry fry for 3 or 4 minutes, then grind to a powder. 

Swedish Meatballs

 

Meatballs:
* 1 tbsp olive oil
* 10 oz ground beef
* 10 oz ground pork
* 2 tbsp milk
* 1/2 cup panko bread crumbs
* 1/2 large onion chopped
* 3 cloves garlic minced
* 1 tsp dried oregano
* ½ tsp sea salt
* ½ tsp pepper
* 1 egg

Sauce:
* 5 tbsp butter
* 3 tbsp flour
* 2 cups beef broth
* 1 cup heavy cream
* 1 tbsp Worcestershire sauce
* 1 tsp Dijon mustard
* Salt and pepper to taste

* Combine 1/2 cup panko bread crumbs and milk and allow bread crumbs to soak up milk.

* Heat 1 tablespoon olive oil in large pan (I used cast iron one) on medium high. Add chopped onions and sauté until translucent, about 5 minutes. Add garlic and oregano and sauté for another minute. Turn off heat.

* In a medium bowl, combine ground beef, ground pork, soaked bread crumbs and sautéed onion/garlic/oregano mixture. Mix in with salt and pepper. Add 1 egg and combine using a wooden spoon until the entire egg is mixed in.

* Using a tablespoon for measuring and your hands for rolling, start making those meatballs. I just rolled them between my palms and got 18 average size meatballs.

* On medium high heat, brown meat balls on all sides, carefully turning so they don't break apart. Cook them for about 10 minutes, making sure they are not raw inside. Remove meatballs and put them on a large plate.

TO MAKE SAUCE:
* Reduce heat to low and add 4 tablespoons butter to hot pan. Once butter is melted, whisk in 3 tablespoons flour and cook for 1-2 minutes until golden brown.

* Add in 2 cups beef broth and simmer for 2 minutes. Next add in 1 cup heavy cream, 1 tablespoon Worcestershire sauce and 1 teaspoon Dijon mustard. Simmer until sauce thickens just a bit. Taste it and add salt and pepper if necessary (depends on whether your broth is sodium free or not).

* Add meatballs into sauce, cover and simmer on low heat for about 10 minutes.



Spicy Asian Pork Cabbage Rolls

 

 

 

 

 

 

 

 

 

 Adapted from: https://www.fromachefskitchen.com/spicy-asian-pork-cabbage-rolls/

Spicy Asian Pork Cabbage Rolls are a spicy, Asian twist on traditional cabbage rolls. Use turkey, chicken, beef or even tofu if you prefer! Any leftovers freeze and reheat just fine.

Serves 6
PREP TIME
30 minutes
COOK TIME
50 minutes
TOTAL TIME
1 hour 20 minutes

Ingredients
SAUCE
* 1 1/2 cups water
* 1/2 can (3 ounces) tomato paste
* 1/4 cup soy sauce
* 3 tablespoons hoisin sauce
* 3 tablespoons brown sugar
* 1 tablespoon rice vinegar
* 1 tablespoon Sriracha hot sauce (or to taste)
* 4 cloves garlic, minced
* 1 tablespoons minced ginger
* 2 tablespoons corn starch

* CABBAGE AND FILLING
* Oil or non-stick cooking spray
* Salt
* 1 large head green cabbage
* 1 container (12-ounce) broccoli slaw
* 1 pound ground pork
* 1 cup cooked brown rice
* 1 bunch of scallions, white and light green part only, chopped, divided
* 4 cloves of garlic, minced
* 1 tablespoon minced ginger
* 1/4 cup soy sauce
* 1 large egg
* 2 tablespoons black sesame seeds

Instructions
1. SAUCE: Whisk the sauce ingredients together in a small saucepan until the cornstarch dissolves. Bring to a boil. Reduce heat to medium-low and simmer 3 to 4 minutes or until thickened.
2. Transfer 1/4 cup of the sauce to a bowl large enough to accommodate the filling you will be mixing up. Set remaining sauce aside to cool.

3. ROLLS: Preheat oven to 400 degrees. Oil or spray a 13 x 9-inch baking dish. Set aside.
4. Bring a pot of salted water to a boil. Remove 12 outer leaves from the head of cabbage, being careful not to tear or break the leaves.
5. Place three leaves at a time in the boiling water and cook 1-2 minutes or until pliable. Transfer to a clean kitchen towel or paper towels to drain and cool. Repeat with the remaining leaves.
6. Alternately, boil the entire head of cabbage and remove the leaves with a knife as they become pliable.
7. Keep the water boiling and add the broccoli slaw. Drain immediately in a colander and cool under cold tap water. (You just want it softened slightly so it's easier to roll into the cabbage leaves.)
8. Combine the broccoli slaw, pork, brown rice, all but 2 tablespoons of the scallions, garlic, ginger, soy sauce and egg in the bowl with the reserved sauce and mix well.
9. Cut the thick vein out of each leaf of cabbage in an upside-down V-shape. Place 1/12th of the filling in the center of each cabbage leaf.
10. Pull the bottom "flaps" up and over the filling, overlapping them slightly. Fold in the sides and roll up.
11. Place in the prepared baking dish. Pour the remaining sauce over the rolls.
12. Cover with aluminium foil and bake 45 to 50 minutes or until a thermometer inserted into the center of each roll registers 165 degrees. Let rest 5 minutes before serving.
13. Spoon any sauce that settled in the bottom of the baking dish back over the rolls. Garnish with reserved 2 tablespoons scallions and sesame seeds.