Now add the ginger, garlic and chili paste and fry. Add rock salt to taste.
3 tbsp Cornstarch 3 tbsp Cold Water
Next add the tomato paste and enough water to dissolve the paste. Cook for 10 minutes on a slow heat.
Veranda Café’s Signature Lamb or Beef Roganjosh Curry
Now add the fresh tomatoes and 2 cups water, cook on slow heat for at least 45 minutes or until the meat is tender. Turn off heat and let cool for a few minutes, then gently stir in the yogurtsaffron mixture followed by the cilantro. Check for salt and enjoy!
YIELDS 2-4 PORTIONS
SERVES 4-6 2 ⁄2 lbs of Leg of Lamb cut into chop-size pieces 2 tbsp Tomato Paste 2 large Yellow Onions sliced 2 c Fresh Chopped Tomatoes 2 oz Fresh Peeled Ginger 1 oz Fresh Peeled Garlic 4 Red Fresh Chili Peppers 1 ⁄2 c Plain Yogurt A few strands of Saffron 2 tbsp fresh chopped Cilantro
2 1⁄2 - 3 lb Onaga or Opakapaka (Clean Entrails)
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Egg Wash: 3 ea Whole Eggs 16 oz Warm Water 4 oz Salt
Kahalasadas YIELDS 20 PIECES
Roganjosh Curry Powder 4 Cloves 4 Green Cardamoms 2 Cinnamon Sticks 2 Bay Leaves 1 tbsp Coriander Seeds 1 tbsp Cumin Seeds 1 tbsp Fennel Seeds 1 tsp Whole Black Peppercorns 1 ⁄4 tsp Turmeric Powder 2 tbsp Paprika 1 ⁄2 c Vegetable Oil Rock Salt to taste
Mix the saffron to the yogurt and leave aside for the end. Blend to a smooth paste the chili peppers, garlic and ginger, set aside. Dry toast the curry powder ingredients lightly in a frying pan and then using a clean coffee grinder grind to a powder. Add half the curry powder to the meat and set aside for a few minutes. Heat the oil in a heavy saucepan; add the onions and fry on a medium heat until they get golden—this takes a good 15-20 minutes! Add the meat and fry until brown followed by the remaining curry powder.
Hoku’s Wok-Fried Whole Fish
6 oz Evaporated Milk 6 oz Cold Water ¾ oz Dry Yeast 1.66 lbs All Purpose Flour 1.33 lbs Liquid Eggs 1.33 lbs Unsalted Butter ¼ tsp Vanilla 1∕8 tsp Nutmeg, Ground 2.67 oz Sugar Combine all ingredients in a mixing bowl with spiral hook attachment. Mix on first speed for 3 minutes, then increase to second speed and mix for an additional 3 minutes. Turn out dough onto table and let ferment for 40 minutes. Scale dough into 50gr (1.75 oz) pieces and round off. Proof for 45 minutes until doubled in size. Fry in 350F/176C oil, turning once until golden brown. Roll in li hing mui powder sugar mixture (1 oz to 2 pounds). After frying, Kahalasadas can be filled with various custards. To fill pastry, fill piping bag fitted with a nozzle, with jam or custard. Pierce pastry with nozzle and squeeze bag while pulling nozzle out of pastry.
Garnish: 1 oz Julienne Red Chilis 1 ⁄2 oz Chinese Parsley Leaves 1 oz Julienne Green Onion Fresh Edible Flowers (Nasturtiums, Marigolds and Pineapple Sage – Optional) Slice fish on each side (4 slices) from outside in and forward 4 slices so meat will be sliced from bone but still connected to fish. Brush fish thoroughly between all slices with egg wash inside. Set in pan, cover all over with cornstarch inside and outside between filets and shake off excess corn starch. Slide fish in wok, hot oil 350o F – 400o F holding spatula on belly to spread split belly so fish will stand on plate when finished. Adjust heat, pull back filet to check doneness. Should take 5-8 minutes to cook. Remove from oven, place on perforated pan to drain oil. Place on large serving plate, garnish (see above) and serve with sweet sour sauce, black bean sauce, ginger onion sauce and fried rice or steamed white rice and wok fried vegetables. Sweet and Sour Sauce YIELDS 6 4-OZ PORTIONS ½ c White Vinegar ½ c Hot Water 6 oz Sugar 1 tsp Salt 3 1⁄2 oz Ketchup 1 1⁄2 tsp L&P Worcestershire Sauce 1 oz Ginger, Crushed 1 tsp Red Food Color ¼ tsp Egg-shade Food Color
In a 1-quart sauce pot, bring the water to a boil and dissolve the sugar. Add in the ketchup, ginger, L&P and salt and mix and bring back to a simmer. Then add in the vinegar and food coloring and bring back to a simmer. In a small bowl, mix the cornstarch and cold water to make a slurry and add in to the sauce while stirring constantly to avoid lumps. Black Bean Sauce YIELDS 6 4-OZ PORTIONS 2 c Chicken Stock 2 1⁄2 oz Round Onion, Minced 1 tsp Ginger, Minced 1 tsp Garlic, Minced ¼ tsp Dried Chili Flakes 1 oz Shaoxing (Chinese cooking wine) 2 oz Preserved Black Beans 2 oz Chinese Sweet Black Soy 1 tsp Salt 1 tbsp Sugar 1 tsp Sesame Oil ¼ tsp White Pepper 3 tbsp Cornstarch 3 tbsp Cold Water 1 tbsp Salad Oil In a 1-quart sauce pot, add the salad oil and heat just until smoking and add in the onion, ginger and garlic. Sauté until light brown and deglaze with the Shaoxing, then add in the chicken stock. Bring to a simmer then add in black beans and simmer for 5 minutes, then add in the chili flakes, salt and sugar and white pepper. In a small bowl, mix the cornstarch and water to make a slurry and add into the black bean sauce slowly while stirring constantly so there are no lumps. When the sauce is thickened, add in the black soy and sesame oil, then serve. Ginger Onion Sauce 1 ⁄2 c Round Onion, Small Dice 1 ⁄4 c Ginger Garlic Mixture 1 ⁄4 c Green Onion, Finely Chopped 1 gal Chicken Stock 1 ⁄4 c Salt 1 ⁄2 c Sugar 1 tsp White Pepper 1 ⁄4 c Shao Xing Wine 3 ⁄4 c Salad Oil 1 ⁄4 c Sesame Oil 1 ⁄2 lb Cornstarch 1 1⁄4 c Water
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