Afghan-Aush (Noodles with Pulses, Meat and Yoghurt)

Afghan-Aush (Noodles with Pulses, Meat and Yoghurt)

Ingredients:
Aush Dough
* 2 c Plain flour
* 1 ts Salt
* 2/3 c Cold water
* Additional flour

Pules and Noodle Mixture
* 1/2 c Yellow split peas - (daul nakhud)
* Cold water
* 1 c Canned kidney beans w/liquid
* Salt
* 1 tb Oil
* 2 c Finely chopped spinach

Meat Sauce
* 1/2 c Oil
* 1 Medium onion; finely chopped
* 750 g Ground lamb or beef
* Salt
* Freshly ground black pepper
* 1/2 teaspoon ground cinnamon
* 2 teaspoons ground coriander
* 1 teaspoon ground turmeric
* 1/2 c Tomato puree
* 1/2 c Water

Chakah(Yogurt Sauce)
* 1 1/2 c Drained yogurt
* 3 ts Dried mint; rubbed
* 1/4 ts Hot chili pepper (or more)
* 1/4 c Finely chopped coriander
* Salt to taste

How to cook:
Sift flour and salt into a bowl, add water and mix to a firm dough, adding more flour if necessary. Divide into 2 balls and wrap in plastic. Rest for 30 minutes.
On a floured board roll out each ball of dough very thinly. Cut into 5 mm (1/4-inch) strips either while it is flat or by rolling up each sheet of dough and slicing with a sharp knife. Place noodles on a floured cloth, dust with flour and leave to dry for about 30 minutes.

Wash split peas well and place in a pan with 1-1/2 cups cold water. Bring to the boil and boil gently for 30 minutes or until tender. Add red beans and liquid and keep warm. In a large pot bring 8 cups water to the boil, add 2 teaspoons salt, oil and noodles. Put noodles in gradually, stirring after each addition. Return to the boil and cook uncovered for 5 minutes.

Add spinach and cook for further 5 minutes. Drain in a colander and return to the pot. Add split peas and bean mixture with its liquid, toss ingredients lightly and keep hot over low heat.

In a frying pan heat the 1/2 cup oil, fry onion until soft and add ground meat. Stir over high heat until juices evaporate and meat browns lightly. Add salt and pepper to taste, tomato puree, spices and water, cover and simmer 10 minutes, then remove cover and let moisture evaporate. Sauce should be oily. Combine chakah ingredients, add to noodles and toss well. Mixture should be moist. Place noodle mixture in a deep dish and top with keema. Stir at the table and serve in deep plates.

Thai-Stir Fried Shrimps With Acacia Leaves and Broccoli

Thai-Stir Fried Shrimps With Acacia Leaves and Broccoli.

Ingredients:
1 cup Acacia Leaves
1 cup big shrimps (peeled, de-veined and soft boiled)
2 tbsp. minced garlic
2 tbsp. minced chili peppers
2 tbsp. oyster sauce
1 tsp. sugar
1 tsp. fermented soybean
(you may add more if you like, just careful some bands are so salty)
1 tbsp. vegetable oil

How to cook:
1. Heat the pan, add vegetable oil and wait until it’s hot.
2. Add minced garlic and chili peppers. Stir fry until it has aromatic smell or until you sneeze.
3. Add Acacia Leaves, oyster sauce, fermented soybean, sugar and quick stir.
4. Next, add shrimps. Mix well and then turn off the fire.
5. Serve with jasmine rice.

Thai-Sour and Sweet Stir-Fried (Pad Prio Wan)

Image by Chandra Marsono via Flickr

Thai-Sour and Sweet Stir-Fried (Pad Prio Wan)

Ingredients:
5 tomatoes (cut 4 times each one)
10 big shrimps (peeled, de-veined, cleaned and cooked)
1/4 cup cut onion
1/4 cup cut sweet peppers (yellow, green and red)
1/4 cup sliced pineapple
10-12 partridge eggs (boiled and peeled)
1 tbsp. minced garlic
2 tbsp. oyster sauce
3 tbsp. ketchup (or as much as you like)
1 tbsp. fish sauce
1/2 tsp. sugar
1 tsp. Thai pepper powder
1 tbsp. olive oil

How to cook:
1. Heat the pan and add olive oil.
2. When the pan is hot, add minced garlic and fry until it has aromatic smell.
3. Put sweet peppers, tomatoes, onion and then stir for 2 minutes.
4. After that, add shrimps, pineapple, oyster sauce, fish sauce, sugar, ketchup and thai pepper powder.
5. Add water if the sauce gets too thick.
6. The taste should be sweet, sour and a salty.
7. If you like the partridge eggs, add it in the pan and mix well before you turn off the fire.
8. Serve with jasmine rice.

Thai-Spicy Chicken Soup with Herbs (Gang Pa Gai Baan)

Thai-Spicy Chicken Soup with Herbs (Gang Pa Gai Baan)

Ingredients:
500 g. Chicken meat stick with its bone (They call it domestic flows)
1/2 cup cut pumpkin
1/2 cup sliced galingale (long shape)
1/4 cup basil or sweet basil
2 groups young pepper corn
1 tbsp. sliced sweet pepper
1/4 cup Solanum torvum or Turkeyberry (Look on google if you don’t know it)
5 pieces kaffir lime leaves
1/2 cup cut wing bean
1/2 cup cut eggplant
3 tbsp. fish sauce
1 tsp. sugar

Paste:
15 whole guinea-peppers (or any kind you can find)
1/2 tsp. salt
1 tbsp. sliced lemongrass
1 tsp. minced galangal
1 tbsp. roughly cut galingale
3 tbsp. cut red onion
1 tsp. basil flower
1 tsp. shrimp pasteGround all of paste in gradients together

How to cook:
1. Add 3 cups of water or stock in the pot and turn on the fire. Use medium heat to boil it. Add paste and then wait until it is boiling.
2. Add chicken. I looked up on my dictionary it’s call this type of chicken domestic flows. The chicken meat is quite rough and more difficult to chew.
If you can’t find this type please don’t worry. Just add whatever you have, beef or pork will be fine.
3. Cook the meat for 10 minutes.
4. Add pumpkin and cook for 10 more minutes.
5. Now, add wing bean, eggplant, fish sauce, sugar, pepper corn, galingale, sweet pepper, and basil.
6. Keep adding fish sauce until it tastes perfect. I can’t tell you the right amount because you may like it more or less salty.
7. Serve with hot jasmine rice or rice noodle.