Egypt (Part 3)

2016-09-03 20.53.55 (1)

Ta’ameya

Egyptian falafel made with fava beans. Chickpeas are more commonly used in other Middle Eastern versions of falafel.

Total time: 45 minutes
Servings: 8

Ingredients

  • 3 cups canned fava beans*
  • 1 large red onion, diced
  • 3/4 cup fresh parsley
  • 3/4 cup fresh cilantro
  • 3/4 cup fresh dill
  • 5 cloves garlic
  • 2 teaspoons ground coriander
  • 1 1/2  teaspoon ground cumin
  • 1 cup sesame seeds
  • vegetable oil (peanut oil or canola oil) for frying*
  • pita bread (to serve)
  • lettuce (to serve)
  • lemons, cut in wedges (to serve)

Directions

  1. Combine fava beans, red onion, parsley, cilantro, dill, garlic, coriander, and cumin in a food processor. Process to a doughy consistency.
  2. Toast sesame seeds in a skillet over medium heat (5 minutes). Stir frequently.
  3. Shape fava bean mixture into balls (2cm diameter). Roll balls in sesame seeds to coat.
  4. Fill a large saucepan with oil (4cm deep) and heat over medium heat. Fry fava bean balls in batches until golden brown (3-5 minutes).* Drain on paper towels.
  5. Serve with pita bread, lettuce, lemon wedges, creamy yogurt sauce, and chipotle tahini dip.

2016-09-03 19.43.44 (1)

Notes

  • Most falafel recipes recommend using dried beans that are soaked overnight. However, dried fava beans were not available in our local grocery stores, so we had to substitute with canned fava beans. Using canned beans instead of dried/soaked beans may have altered the consistency of the falafel, which may have contributed to our difficulty deep-frying.
  • Deep-frying the falafel was unsuccessful despite various adjustments in oil temperature and frying technique. Falafel balls fell apart in the oil and did not develop a crispy outer texture. To achieve a crispy coating, we tried baking the falafel in the oven (425F for 5 minutes) which was moderately successful and we tried cooking the falafel on the barbecue (400F for 20 minutes, rolling balls frequently) which seemed much more effective in creating a darker, crispier outer texture.

Family Ratings

  • Papa: 4/5 for falafel alone (great taste but unable to achieve crispy texture) and 4.5/5 for falafel served in pita (with creamy yogurt sauce and chipotle tahini dip), highly recommend barbecuing the falafel to create a crunchy texture
  • VOD: 4/5, great flavor but could have had a firmer consistency
  • McM: 4/5, really tasty served raw (not baked or barbecued) and I didn’t mind the softer consistency when served in a pita with crunchy lettuce

2016-09-03 20.25.15 (1)

Original recipe: http://allrecipes.com/recipe/254743/taameya-egyptian-falafel/

Advertisements

Egypt (Part 2)

2016-09-03 19.53.22 (1)

Chipotle Tahini Dip

Spicy dip for falafel or pita bread.

Total time: 10 minutes
Servings: 10-12

Ingredients

  • 1 cup tahini
  • 4 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 can (about 100g) chipotle peppers in adobo sauce
  • 3 tablespoons adobo sauce

Directions

  1. Puree all ingredients in a food processor until evenly blended.
  2. Serve with falafel or spread on pitas.

Family Ratings

  • Papa: 5/5, one of my new favorite dips!
  • VOD: 5/5, subtle flavor at first with more spice in the aftertaste
  • McM: 4/5, great flavour but a little too spicy for my preference

Original recipe: http://www.foodnetwork.com/recipes/ree-drummond/falafel-with-chipotle-tahini-dip.html

Egypt (Part 1)

2016-09-03 19.49.35 (1)

Creamy Yogurt Sauce

Falafel dressing made with navy beans and yogurt.

Total time: 10 minutes
Servings: 8-10

Ingredients

  • 1 1/2 cups canned navy beans
  • 2 garlic cloves, chopped
  • 1/2 cup plain yogurt
  • 3 tablespoons lemon juice
  • 4 tablespoons olive oil

Directions

  1. Puree all ingredients in a food processor until very smooth.
  2. Serve with falafel or as a salad dressing.

Family Ratings

  • Papa: 5/5, fantastic!
  • VOD: 5/5, really good in combination with the chipotle tahini sauce
  • McM: 5/5, light and refreshing, very flavorful

Original recipe: http://www.foodnetwork.com/recipes/melissa-darabian/falafel-recipe.html

Thailand (Part 2)

DSC09584

Shrimp Pad Thai

Classic Thai meal with shrimp and tofu.    

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 250g thin rice noodles
  • 2 tablespoons plus 1 teaspoon white sugar
  • 2 tablespoons plus 1 teaspoon fish sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup peanut oil
  • 2 large eggs, beaten with a pinch of salt
  • 600g cooked medium shrimp, peeled and deveined
  • 3/4 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 cup firm tofu, cubed
  • 5 scallions, cut into 1/2 inch pieces
  • 1 cup bean sprouts plus additional for garnish
  • 1/2 cup salted roasted peanuts, crush, plus additional for garnish
  • 1 lime cut into wedges for garnish
  • spicy peanut satay sauce for serving
  • Sriracha hot sauce for serving

Directions

  1. Put the noodles in a medium bowl with hot water to cover. Soak until tender (30 minutes). Drain and set aside.
  2. Meanwhile, whisk the sugar, fish sauce, and vinegar in a small bowl. Set aside.
  3. Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Pour in the beaten eggs, tilting the skillet as you pour to make a thin even coating of egg. Cook until just set (1-2 minutes). Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
  4. Heat another 1 tablespoon of peanut oil over high heat in the same skillet. Add shrimp, red pepper flakes, and salt to taste. Fry until shrimp are pink (2 minutes).
  5. Add the remaining 2 tablespoons peanut oil, garlic, and shallots and cook until shallots are lightly browned (2 minutes).
  6. Add tofu and cook (2 minutes).
  7. Add noodles and cook, tossing, until lightly coated with garlic mixture (1 minute).
  8. Add fish sauce mixture and scallion pieces and heat through.
  9. Stir in cooked egg, 1 cup of sprouts, and crushed peanuts and toss until hot.
  10. Serve with additional sprouts, peanuts, and lime wedges as garnish. Add peanut sauce or Sriracha sauce to taste.

DSC09578

Family Ratings

  • Mama: 4.5/5
  • Papa: 4.5/5
  • Girlie: 5/5
  • TW: 4/5,
  • McM: 4.5/5, excellent meal!
  • Kid Cairo: 5/5

Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-phad-thai-recipe.html

Thailand (Part 1)

DSC09586

Thai Green Curry Chicken Stew

Hearty chicken stew with green curry and coconut milk.    

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 2 tablespoon vegetable oil
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 6 tablespoons green curry paste
  • 3 cups chicken broth
  • 2 400ml cans regular unsweetened coconut milk
  • 2 400ml cans “lite” unsweetened coconut milk
  • 1 1/2 tablespoons fish sauce
  • 1 red bell pepper, thinly sliced
  • 250g thin rice noodles, broken into pieces
  • 3 medium chicken breasts, thinly sliced crosswise
  • 100g shredded carrots
  • 3 tablespoons lime juice
  • 1 1/2 cups fresh cilantro, roughly chopped
  • 3 scallions, cut into 1/2 inch pieces
  • fresh bean sprouts (for garnish)

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned (8 minutes).
  2. Add garlic and curry paste and cook, stirring, until fragrant (2 minutes).
  3. Add chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.
  4. Add bell peppers and noodles and simmer, uncovered, until the noodles are al dente (3 minutes).
  5. Add chicken and carrots and simmer until chicken is cooked through (3-5 minutes).
  6. Stir in lime juice, cilantro, and scallions and simmer (3 minutes).
  7. Add more fish sauce and lime juice to taste. Serve with bean sprouts as garnish.

DSC09577

Family Ratings

  • Mama: 5/5
  • Papa: 5/5
  • Girlie: 5/5
  • TW: 4.5/5
  • McM: 5/5, amazing! So flavorful! One of my favorite recipes so far!
  • Kid Cairo: 5/5

Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-soup-recipe.html

Philippines (Part 2)

DSC09557 edit

Pancit Canton

Traditional Filipino noodle dish with vegetables, pork, chicken, and shrimp.

Total time: 50 minutes
Servings: 8-10

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, thinly sliced
  • 3 cloves garlic, minced
  • 500g pork shoulder, thinly sliced
  • 1 medium chicken breast, thinly sliced
  • 250g shrimp, peeled and deveined
  • 3 tablespoons soy sauce
  • 4 cups chicken broth
  • 1 cup cabbage, shredded
  • 1 cup yellow beans, julienned
  • 2 carrots, shredded
  • 1 cup shiitake mushrooms
  • 500g packaged rice noodles
  • 4 tablespoons fish sauce
  • 4 green onions, sliced (for garnish)
  • 2 lemons, cut into wedges (for garnish)
  • bean sprouts (for garnish)

Directions

  1. Soak mushrooms in warm water for 30 minutes, then remove the stems and cut into thin strips. Set aside.
  2. Heat oil over medium-high heat in a large wok.
  3. Sauce garlic and onions until tender (about 3 minutes).
  4. Add pork, chicken, and shrimp. Cook until evenly browned (about 6 minutes).
  5. Add soy sauce and chicken broth and bring to boil.
  6. Add cabbage, green beans, carrots, and mushrooms. Cook until vegetables are tender yet crisp (about 5-8 minutes).
  7. Add rice noodles, mixing to immerse in broth. Cook until liquid is absorbed and noodles are soft (about 10 minutes).
  8. Remove from heat and serve immediately.
  9. Garnish with green onions, lemon wedges, bean sprouts, and soy sauce as desired.

DSC09552 edit

Family Ratings

  • Mama: 4/5
  • Papa: 4/5, would recommend using fewer noodles (350g)
  • Girlie: 4/5
  • TW: 5/5, very tasty with lemon juice as garnish!
  • McM: 4.5/5, delicious!

Original recipe: http://www.food.com/recipe/pancit-canton-25121

Philippines (Part 1)

DSC09561 edit

Lentils and Pechay

Filipino side dish with bok choy.

Total time: 30 minutes
Servings: 6-8

Ingredients

  • 3 cups canned lentils, drained
  • 2 tablespoons ginger, minced
  • 3 medium tomatoes, diced
  • 3 garlic cloves, minced
  • 1 onion, chopped
  • 3 cups fresh bok choy, coarsely chopped
  • 1 1/2 cups vegetarian chicken broth

Directions

  1. Blend the onion in a food processor to create a soft mush.
  2. In a large pan, combine blended onion, 1/2 cup broth, garlic, ginger, and tomatoes. Cook (3 minutes).
  3. Add the canned lentils and remaining broth. Bring to a boil, add the bok choy, and cook until tender (about 5-8 minutes).
  4. Serve.

DSC09555 edit

Family Ratings

  • Mama: 3.5/5
  • Papa: 4/5, would be even better with more bok choy!
  • Girlie: 4.5/5
  • TW: 3.5/5, I don’t like tomatoes
  • McM: 4/5, double the amount of bok choy next time!

Note

  • Lentils were substituted for mung beans in the original recipe. Mung beans were not available in our local grocery stores.

Original recipe: http://www.food.com/recipe/philippines-monggo-beans-and-pechay-mung-beans-and-bok-choi-305953?photo=155213