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cjsmith: (Default)
Thursday, January 24th, 2019 08:31 am
This is completely made up, therefore worth exactly what you paid for it. This is also delicious and it goes very well with rendang curry.

Ginger Lemongrass Thingy

3 tablespoons vodka
1 cube (approximately 3/4 tablespoon) lemon juice
1/2 tablespoon simple syrup
1/2 tablespoon Domaine Canton
1 teaspoon ginger juice (be a little generous here)
1/2 teaspoon lemongrass purée

Shake with ice, strain through fine strainer (such as a tea strainer) into a martini glass


I am soliciting clever names for this.
cjsmith: (Default)
Sunday, January 13th, 2019 07:14 pm
Ingredients:
------------

Oil to coat pan
1 small white onion, diced (3/4 cup?)
1 green chile, diced, seeds removed (note: CJS uses two)
2 tsp coriander
1 tsp cumin
1 tsp turmeric
1/2 tsp salt
1.5 tsp ginger paste
1.5 tsp garlic paste
1/2 cinnamon stick
1 lb chicken thighs, cubed
ONE OF THE FOLLOWING:
A) 1 tomato, juiced
B) 1/2 c water and 1 tsp tomato paste
C) 1 tomato, finely diced
OPTIONAL:
a) 2-3 tablespoons yogurt
OR
b) 1 tablespoon cream


Directions:
-----------

Heat the pan a little, if not nonstick
Add oil
Heat oil a little
Brown the onions

Add ginger, garlic, chile, and cinnamon
Stir 1/2 to 1 minute (basically, until it smells like Chinese food)
Add powdered spices
Stir 1/2 to 1 minute (again, until the smell changes, can't quantify this one)

Add chicken
Stir to coat with spices
Cook until chicken browns

Add salt
Add tomato option
Can add a little water at this point
Simmer ~ 25 minutes
(Here's where you start the rice if you're going to eat this right away)

Optional: stir in yogurt or cream