Paella Spanish Dish - BeMyOwnChef Recipes

Paella has no English translation. Served in nearly every home and restaurant, it is Spain’s national dish. Spanish cooks make it in a shallow, two-handled black skillet called a paella pan. The pan is taken directly from the stovetop to table, where the dish is served by the person at the head of the table.

Ingredients:

12 small fresh clams in shells or 1/2c. canned cooked clams
12 medium-sized fresh shrimp in shells or 1/2 c. canned cooked shrimp
8 oz. chorizo or other garlic-seasoned sausage
2 tbsp. olive oil or cooking oil
1x 2 1/2-lb. chicken, cut into 8 serving pieces
2x 15-oz. cans (about 4 c.) chicken broth
1 medium-sized onion, cut into wedges
1 sweet red or green pepper, cleaned out and cut into strips, or 1 whole canned pimento,
drained and sliced.
1/2 tsp. minced garlic
2 c. white rice, uncooked
1/2 tsp. oregano
1/4 tsp. saffron
1/2c. peas, fresh or frozen


Directions:

For fresh clams: Cover clams in shells with salted water, using 3 tbsp. salt to 8 c. cold water. Let stand 15 minutes and rinse. Repeat soaking and rinsing twice. Set aside. For fresh shrimp: Remove shells from shrimp. Split each shrimp down the back with a small knife and pull out the black or white vein. Rinse shrimp and dry on paper towels. Set aside. Cover clams in shells with salted water, using 3 tbsp. salt to 8 c. cold water. Let stand 15 minutes and rinse. Repeat soaking and rinsing twice. Set aside. For fresh shrimp: Remove shells from shrimp. Split each shrimp down the back with a small knife and pull out the black or white vein. Rinse shrimp and dry on paper towels. Set aside.

In a paella pan or large, ovenproof skillet, cook the sausage 10 minutes or until done. Drain, let cool, and slice. Set aside.

Heat oil in the skillet and brown chicken 15 minutes, turning occasionally. Remove chicken and set aside.

In a saucepan, heat chicken broth to a boil. Meanwhile, brown onion, pepper or pimento, and garlic in oil remaining in the skillet. Remove oven racks and preheat the oven to 400ºF.

Add rice, boiling broth, oregano, and saffron to the skillet. Bring to a boil over high heat and then remove.

Arrange chicken, sausage, shrimp, and clams on top of rice. Scatter peas over all. Set the pan on the oven’s lowest rack and bake uncovered for 25 to 30 minutes or until liquid has been absorbed by rice. Never stir paella after it goes into the oven.

Remove paella from the oven and cover with a kitchen towel. Let rest 5 minutes. Serve at the table directly from the pan.  Serves: 6

Thai Satay

This party dish can be prepared using pork, chicken, beef or lamb. This is a southern Thai dish which adds more curry to flavor the meat, making the satay much spicier. We will be using pork as the meat for this recipe.  

Ingredients:
2 tsp. sugar
1 tbsp. fish sauce
2 tsp. curry powder
1/4 tsp. pepper
2 lb. pork loin, thinly sliced and cut into ½ x 2-inch strips

½ c. fresh coconut milk (Can also use packet coconut cream)
5 tbsp. chunky peanut butter
2 tsp. fish sauce



Directions:
In a large mixing bowl, combine the first 5 ingredients and mix well. Cover pork with fish sauce marinade and refrigerate for 4 hours or overnight.

In a deep saucepan, mix remaining ingredients. Bring to a boil over low heat, stirring constantly until well mixed. Place this coconut-peanut butter sauce in a bowl, cover, and refrigerate. (Heat up slightly before serving)

Soak 8- or 10-inch bamboo skewers in water for half an hour so they won’t catch fire in the broiler.

Preheat oven to broil. Thread pork onto skewers accordion style. When oven is preheated, broil pork for 8 to 10 minutes, or until done, turning often so all sides are cooked evenly.

Serve hot with bowls of the coconut-peanut butter sauce for dipping and enjoy.

Soy Sauce Cod Fish – Indonesian Style - BeMyOwnChef Recipes

This Indonesian recipe calls for fillets fishes with chunky meat such as Cod, Mackerel, Tuna or Snapper.

Ingredients:

1lb cod fish fillets

2 tbsp flour

1 tsp salt

3 tbsp peanut or any other cooking oil

½ tsp shrimp paste

2 tbsp water

1 medium onion, coarsely chopped

1 large clove garlic, minced

½ inch long piece of ginger, peeled and finely chopped
1 chili, seed removed and chopped

3 tbsp lemon juice

1 tbsp brown sugar

3 to 4 tbsp soy sauce

4 large lettuce leaves

Directions:

Wash cod fish under cold water and pat dry with paper towel. Cut fillets in into 2x3 inch per piece.

Mix flour and salt in a shallow bowl, then roll fish fillets, one-by-one in the flour and set aside. Heat 2 tbsp of peanut oil in a skillet and fry fish for 3 to 4 minutes each side, then place on a plate and set aside.

In a small bowl, mix together shrimp paste and 2 tbsp water and set aside. Wash and dry skillet before heating the remaining 1 tbsp peanut oil. Add onion, garlic, ginger, chili and stir-fry for 5 minutes. Add shrimp paste to the mixture and cook for 2 minutes, then add lemon juice, brown sugar and soy sauce to taste. Stir to combine mixture for 1 minute and off heat.

Arrange lettuce leaves on serving plate and place cod fish on top. Pour the ready sauce over the fish and serve.