2B — THE OBSERVER & BAKER CITY HERALD
TUESDAY, APRIL 20, 2021
HOME & LIVING
CURRY
yogurt curdles, remove the
chicken and mix the sauce in a
blender. Serve warm with rice.
Per serving: 298 calories; 15
g fat; 4 g saturated fat; 90 g
cholesterol; 32 g protein; 8 g
carbohydrate; 4 g sugar; 2 g
fi ber; 114 mg sodium; 110 mg
calcium
Continued from Page 1B
The bird or birds are sim-
mered in a sauce made with
ginger, garlic and turmeric —
most Tibetan recipes do not
use the bright yellow spice,
but this one does. A mere
pinch of red pepper fl akes
creates only a mild, gentle
heat, which does nothing to
diminish the robust taste of
the other well-proportioned
ingredients.
Perhaps the most familiar
curry around the world is
an English curry, the sort
that is universally served in
pubs. This is what the British
soldiers in the 19th century
came back to make.
There are many ways to
cook pub curry, some in-
volving more than a dozen
ingredients and who knows
how many intricate steps. I
didn’t do that. I made an easy
curry, from a recipe courtesy
of the BBC, and it reminded
me exactly of what you get
at bars and curry houses all
across England.
Because it uses two table-
spoons of curry powder, this
recipe packs a little heat, but
yogurt is mixed into the sauce
to help tame it. The creamy
yogurt provides the richness
to this meal, while the curry
powder — and a boost of
tomatoes — is the source of
its depth.
Curry powder is also used
in the curries of China, and
I used it to make a stew that
is typical of the cooking in
Guangdong.
In that province, which
we used to call Canton, the
stew is made with lamb. I
made mine with beef, and as
superlative as it was, it might
actually be better with the
lamb.
But never mind that. If you
can’t fi nd lamb, or if you don’t
care for it, the beef is excel-
lent.
This rustic stew is hearty
and fabulous, with just a
slight hint of sweetness that
comes from carrots and rice
wine. In some respects, it
resembles a typical American
stew, with plenty of onions,
celery and potatoes, but in
other ways it is completely
different.
Curry powder has a way
of doing that, along with the
expected soy sauce, ginger,
garlic and sprigs of cilantro.
If you like cilantro, do not
forget to add it. Its contrast-
ing note of brightness el-
evates the stew to something
extra special.
I was determined to make
these curries without having
to go to an international
market or specialty store,
and most of the Thai recipes
I found required such a trip.
But then I happened upon a
recipe for Thai fried rice using
a green curry paste, and I
was entranced.
Pieces of chicken — it’s
a chicken fried rice — are
simmered in the curry, and
then the other ingredients
are added one by one: eggs
(which are scrambled into the
mixture), rice, peas, scallions,
Thai fi sh sauce and soy sauce.
It is a simple fried rice,
but this method of cooking
1. Heat the oil in a saucepan
or skillet over medium-high
heat, add the onions and stir-fry
— Adapted from a recipe by for 1 minute. Add the ginger,
Shelina Permalloo for the garlic and crushed red pepper.
BBC Stir-fry 2 minutes to brown
lightly.
2. Add the game hens or
chicken, salt, pepper and tur-
Yield: 4 servings
meric and stir-fry for 5 minutes
to brown the chicken.
3. Add the water, cover the
3 tablespoons peanut
pan and simmer gently over
or corn oil
Hillary Levin/St. Louis Post-Dispatch-TNS 4 hard-cooked eggs, peeled
moderately low heat for 30
Dishes made with curry includes this Tibetan Chicken Curry.
minutes or until the chicken
1 teaspoon minced
is tender and the sauce has
fresh ginger
can marinate overnight if
pepper and cook 5 minutes.
it means the fl avors are
reduced and thickened. Serve
1 cup fi ne-chopped onions
desired.
Combine cornstarch with 2
layered. It’s hugely satisfy-
warm with rice.
3 scallions, white part
3. Heat the oil in a large skil- tablespoons water and stir into
only, thinly sliced
ing, comfort food, with green
let over high heat. When the
mixture to thicken. Season to
Per serving: 217 calories; 18
1/2 cup chopped tomatoes,
curry paste.
oil
appears
to
shimmer,
add
taste with salt and pepper, and
g fat; 1 g saturated fat; 58 mg
fresh or canned
For my last curry, I
the coated scallops in a single garnish with cilantro sprigs.
cholesterol; 10 g protein; 4 g car-
1/4 teaspoon ground
returned to India to use a
bohydrate; 1 g sugar; 1 g fi ber;
cinnamon
perhaps unexpected ingredi- layer (you may have to do this
in batches if skillet is not large Per serving: 316 calories; 12
618 mg sodium; 11 mg calcium
1/4 teaspoon ground
ent: scallops. Macher malai
enough). Cook without moving g fat; 3 g saturated fat; 74 mg
fennel seed
curries are usually made
— Recipe from “The Varied
with shrimp, but scallops add until well-seared, about 2 min- cholesterol; 29 g protein; 22 g 1/4 teaspoon ground
utes. Turn and cook 1 minute
carbohydrate; 8 g sugar; 6 g
Kitchens of India” by Copeland
black pepper
an extra touch of elegance.
more. Remove to a serv-
fi ber; 568 mg sodium; 52 mg
Marks
1/2 teaspoon ground turmeric
The scallops are dusted
ing platter and repeat (over
calcium
1/2 teaspoon salt
with ground cardamom
medium heat) with additional
1 cup water
seeds, mustard seeds and
— Adapted from “Regional
fennel seeds, plus garlic and scallops if necessary.
4. Add coconut milk to skillet Cooking of China” by Maggie
1. Heat the oil in a skillet or
chopped dried peppers. The
—
it should bubble immediate-
Gin wok and brown the eggs on
beauty of the dish is that
ly — and cook, scraping up the
all sides over medium-high
none of these ingredients is
Yield: 2 servings for a main
brown bits on the bottom of
heat for about 3 minutes. Re- course, 4 servings for a side dish
acidic, so the rub can be left
move the eggs and set aside.
on overnight if you wish. The the pan, until thickened, about
30 seconds to 1 minute. Pour
2. Add the ginger, onions
scallops soak up all of the
Yield: 4 servings
2 tablespoons oil
and scallions to the oil and
heady spices and become po- sauce over scallops; strain it
1 tablespoon green curry
stir-fry until the onions are
tent little fl avor bombs when through a sieve, if desired, for
a more pleasing appearance.
6 green onions
paste, see note
light brown. Add the toma-
they are cooked.
Serve warm, sprinkled with
3 garlic cloves
toes and stir-fry 2 minutes to 1 skinless, boneless chicken
Even so, they still retain
cilantro.
2 tablespoons vegetable oil
breast, cut into small pieces
make a sauce.
their rich and subtly briny
2/3 cup canned chopped
2 eggs
3. Add the cinnamon, fen-
taste. And the best part is the
tomatoes
Per serving: 238 calories; 17
nel, pepper, turmeric and salt. 4 cups cooked rice
sauce, a simple reduction of
2 tablespoons curry powder
g fat; 9 g saturated fat; 27 mg
Stir-fry the mixture for 1 min- 1 cup peas, fresh or frozen
coconut milk that is used to
1 teaspoon ground ginger
cholesterol; 15 g protein; 8 g
ute, and add the water. Bring 2 green onions, fi nely chopped
deglaze the pan.
14 ounces boneless,
1 tablespoon fi sh
carbohydrate; 1 g sugar; 1 g
to a boil, stirring rapidly for
Does life get better than
skinless chicken thighs,
sauce, see note
1 minute, and add the eggs.
that? Maybe. But also, maybe fi ber; 1,034 mg sodium; 31 mg
cut into 1-inch pieces
1 tablespoon light soy sauce
calcium
Cook over moderately low
not.
1/2 cup plain Greek-
heat for 15 minutes to thicken
style yogurt
the sauce.
— Adapted from a recipe in
Note: Green curry paste and
4. Serve over rice for a side fish sauce can be found in the
“Indian Cooking Unfolded” by Salt and pepper
dish.
Raghavan Iyer
international aisle of many
1. Thinly slice the green
grocery stores.
onions,
reserving
a
handful
of
Per
serving:
233
calories;
15
g
Yield: 4 servings
the sliced green parts for gar- fat; 3 g saturated fat; 186 mg
Heat the oil in a wok or
nish. Peel and chop the garlic. cholesterol; 8 g protein; 17 g skillet over high heat. Add the
Yield: 8 servings
Heat the oil in a large sauce-
carbohydrate; 8 g sugar; 3 g
1 teaspoon fennel seeds
curry paste and stir-fry for 30
pan over a medium heat and
fi ber; 369 mg sodium; 71 mg seconds, then add the chicken
1/2 teaspoon black or
cook the green onions and
calcium
yellow mustard seeds
and stir well, cooking for about 2
3 tablespoons peanut
garlic for a few minutes. Add
1/4 teaspoon cardamom
minutes. Break in the eggs and
or corn oil
the tomatoes, curry powder
seeds (removed from green 2 slices ginger root, minced
— Recipe from “The Varied scramble well, cooking for about
and ground ginger and cook
or white cardamom pods)
Kitchens of India” by 2 minutes until nearly cooked.
2 garlic cloves, minced
for 3 to 4 minutes. If the pan
4 garlic cloves, fi nely chopped 2 pounds beef or lamb stew
Copeland Marks Add the remaining ingredients
2 dried red chile peppers,
one at a time, stirring between
meat, cut into 1-inch pieces gets dry, add a splash of water
to make sure the spices don’t
such as arbol, stems
each addition. Serve hot or cold.
1 tablespoon soy sauce
burn.
discarded, coarsely
1 tablespoon rice wine
2. Add the chicken and cook
chopped, including seeds
Per serving (based on 4): 456
or dry sherry
Yield: 4 servings
for 5 minutes. Make sure all
1 teaspoon salt
calories; 12 g fat; 2 g saturated
1 to 2 tablespoons
the chicken is coated and is
1 pound large sea scallops
fat; 143 mg cholesterol; 25 g
curry powder
beginning to brown on the
2 tablespoons canola,
protein; 60 g carbohydrate; 3 g
1 1/2 cups water
3 tablespoons corn
sides.
corn or peanut oil
sugar; 2 g fi ber; 652 mg sodium;
3 carrots, cut into chunks
oil or peanut oil
3. Add 9 ounces of water (1 3/4 cup chopped onions
3/4 cup unsweetened
34 mg calcium
1 onion, cut into chunks
cup plus 2 tablespoons) and
coconut milk
2 celery ribs, cut into chunks
2 teaspoons minced
bring to a boil. Reduce heat to
1 tablespoon chopped cilantro 2 potatoes, cut into chunks
— Adapted from “The Big Book
fresh ginger
medium or low and simmer
leaves and tender stems
of Thai Curries” by Vatcharin
1 bell pepper, cut into chunks
2 garlic cloves, chopped fi ne
10 to 15 minutes or until the
Bhumichitr
1 tablespoon cornstarch
1/4 teaspoon dried
chicken is cooked through
1. Place the fennel, mustard Salt and pepper
crushed red pepper,
with no sign of pink juices in
seeds and cardamom seeds in Cilantro sprigs, optional
or more to taste
the middle of the pieces.
a spice grinder, or use a mor-
2 Cornish game hens,
4. Take the curry off the heat,
tar and pestle to grind to the
1. Heat oil in a skillet or wok
quartered, or 1 (3-pound)
stir in the yogurt and season
consistency of fi nely ground
over high heat and stir-fry
chicken cut into 10
with salt and pepper. If the
black pepper. Transfer this
ginger and garlic 10 seconds;
serving pieces, loose
For All your
spice blend to a large bowl.
add meat and stir-fry 5 minutes
Meat processing
2. Add the garlic, chile pep- to brown on all sides. Add soy
needs
pers, salt and scallops to the
sauce, wine, curry powder and
bowl and stir to mix, making
water. Bring to a boil, cover
Schedule Early
sure to coat the scallops well. and simmer 1 hour.
For our Mobile Truck!
Cover and refrigerate scallops
2. Add carrots, onions,
Bring in your game scraps for
until ready to cook; because
celery and potatoes. Continue
sausage, burger or jerky!
the mixture is not acidic, you
cooking 20 minutes. Add bell
EGG CURRY
CHICKEN FRIED RICE
WITH GREEN CURRY
PASTE
EASY ENGLISH PUB
CURRY
MACHER MALAI
CURRY WITH
SCALLOPS
CURRIED BEEF
STEW (OR LAMB)
TIBETAN CURRY
CHICKEN
Baker County
Keukenhof Gardens, Netherlands
ROSES
skin and fat discarded
1 teaspoon salt or
more to taste
1/4 teaspoon black pepper
1 teaspoon ground turmeric
1 cup water
minutes to soak the roots each week.
When back-fi lling the hole I add some slow-
Continued from Page 1B
release fertilizer like osmocote with its middle
I plant the bare root rose as if I know it will
number 18. (NPK number like 8-18-8) or
live for many years. Dig a deep hole, put gravel something like that. This slowly releases over
in the bottom. Put a PVC pipe in the side of the nine months.
hole, its end stuck into the gravel. Drive a piece
The icing on the cake for me planting either
of rebar into the ground a ways, next to the
potentially big roses and trees is to run a cage
PVC, and tie them together in a couple places
of hardware cloth around the outside of the
with cable ties. You’ll be watering the rose
rebar, forming a protective cage around your
directly to the roots, watering using a transmis- plant. I picture it frustrating all deer in the
sion funnel (from auto parts store) stuck into
area. Remember, roses are deer candy.
the protruding end of the PVC pipe. Just run a
If you have garden questions or comments,
slow stream of water through the hose, stuck
please write to greengardencolumn@yahoo.
into the funnel, and let the water run 10 to 15 com. Thanks for reading!
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APRIL 17-26, 2022
CUSTOM MEATS
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