TASTE
Gonzales shares a few favorite recipes
| • | Learning to trust your taste buds |
By Wanda A. Adams
Advertiser Food Editor
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Kapi'olani Community College noncredit class coordinator Frank Gonzales, a trained chef, shared his favorite recipes from among the many he's learned in working with culinary classes at the college. New recipes are a fringe benefit of his job.
This slow-braised lamb shank recipe takes some time, but the result, he says, is well worth it.
MOROCCAN BRAISED LAMB SHANKS
In a heavy skillet, toast coriander, fennel and peppercorn over medium heat until aromatic (about two minutes.) Transfer to a spice grinder (or mortar and pestle) and grind until fine. Rub each shank with one teaspoon of the spice mix. Sprinkle with salt.
Heat two tablespoons of olive oil in a heavy, large wide pot over medium heat. Add shanks to pot. Brown on all sides. Cook for about 20 minutes and transfer shanks to a large bowl. Add remaining two tablespoons of olive oil to the same pot. Add onion, garlic, celery and carrot. Cook over medium heat for five minutes or until vegetables begin to soften. Add remaining spice mix and stir for two minutes.
Return shanks to pot. Add chicken and beef stocks. Boil until liquid is reduced to about three cups (about 20 minutes).
Add cloves, cinnamon, bay leaves and star anise. Cover pot with foil, then a lid and place in a 350-degree oven for 30 minutes. Reduce heat to 300 degrees and cook for another hour and a half. Remove lid and foil and cook for another 20 minutes.
Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve.
Serves 4.
Gonzales loves this highly flavored vegetable dish; it's so good it alone makes a meal on hot rice. The fermented bean curd is very pungent with a strong aroma and cheesy flavor. It is sold in jars or crocks in Asian markets and may be called fu yu or foo yi. Both red and white versions are made, and they may be used interchangably. Refrigerate after opening and keep cubes of tofu immersed in liquid so they won't dry out. Fresh red Thai chilies are available in Asian markets, farmers' markets and some grocery stores; any small, hot chili may be substituted.
ONG CHOY WITH FERMENTED BEAN CURD AND CHILI
Heat wok or large saute pan (not nonstick) until it just begins to smoke. Add oil and let heat until it just begins to smoke.
Immediately add garlic and chilies and saute for about one minute. Add fermented bean curd and saute until fragrant. Add ong choy, toss vegetables quickly but gently.
Saute until the ong choy turns vibrant green and is evenly coated with the sauce. Deglaze with Shao Xing wine, continue to toss vegetables. Add chicken broth, then turn the heat down to medium to simmer for about 3-5 minutes. Lift vegetables from the broth to the plate and serve.
Serves 4.
This curry is about as easy as a dish gets, perfect for a weeknight supper. Palm sugar (aka jaggery) is an unrefined sugar made from palm tree sap or sugar cane juice; the kind used here is a soft, honey-textured version found in small tubs in Asian markets. Brown sugar is a good substitute. You can also find kaffir lime leaves and Thai basil in Asian markets and some well-supplied supermarkets. Neither of these ingredients should be added until just before serving; they quickly become bitter if overcooked. You cannot substitute Italian basil for Thai basil; they are very different.
PANANG CURRY WITH PORK
In a wok or large saucepan, heat oil over medium-high heat. Briefly saute pork until it turns white. Stir in curry paste and saute until pork is browned. Add coconut milk and vegetables and simmer until liquid is reduced by half; add palm sugar or brown sugar and fish sauce; cook for a few minutes. Taste and correct seasonings. Turn off heat and add kaffir lime and Thai basil just before serving.
Serves 2-4.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
