KOFTA CHALAO
Steps:
- For the kofta: Mix together the ground beef, breadcrumbs, coriander, cumin, garlic, onions, cilantro and 1 teaspoon each salt and pepper. Form the mixture into 1-ounce balls.
- For the sauce: Heat the oil in a pot. Fry the onions until translucent. Add the garlic and 2 1/2 cups water; bring to a boil. Stir in the tomato paste, split peas, coriander, paprika, turmeric, dried plums, sweet peppers, tomatoes, cilantro and some salt and black pepper. Add the kofta, then cover the pot and reduce the heat to a simmer. Cook for 15 to 20 minutes.
- Serve with the basmati rice.
SHRIMP CHILAU (SHRIMP CREOLE-STYLE)
Provided by Betty Fussell
Categories main course
Time 45m
Yield Four to six servings
Number Of Ingredients 15
Steps:
- Rinse the shrimp, remove the shells and reserve the meat and shells separately. Put the tomatoes in a pan and season with the cloves, paprika, salt, black and cayenne peppers and Worcestershire sauce. Add the shrimp shells. Bring the liquid to a simmer, cover the pan and simmer 15 minutes. Press the liquid through a strainer and reserve.
- Chop the green peppers, celery and onions. Heat the olive oil in a skillet over medium heat and saute the peppers, onions and garlic about five minutes. Add the tomatoes and cook 10 minutes more, or until the mixture is slightly thick.
- In a separate pan, saute the shrimp quickly in the butter, two to three minutes only. Add the shrimp to the tomato sauce, add the sliced lime and simmer two to three minutes more. Serve the shrimp with rice or fried plantains.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 15 grams, Fat 19 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 7 grams, Sodium 946 milligrams, Sugar 7 grams, TransFat 0 grams
LAU LAU
Salt butterfish, pork and chicken wrapped in layers of taro leaves and ti leaves, and then steamed.
Provided by Ben S.
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
- Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
- Place the bundles in a large steamer, and steam for 3 to 4 hours.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 7.6 g, Cholesterol 98.7 mg, Fat 13.3 g, Fiber 4.2 g, Protein 33.4 g, SaturatedFat 2.6 g, Sodium 1422 mg, Sugar 3.4 g
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