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toastykitten

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toastykitten: (Default)
  • Reminder - Bay Bridge to shut down during Labor Day. Just in case you were thinking of actually going somewhere. Last year, it took me nearly two hours to go home to Oakland to see my family. It is normally a 45 minute drive.
  • Trailer for Lust, Caution. Tony Leung Chiu-Wai. Ang Lee. Joan Chen. Love, betrayal, murder, Shanghai! How could you not fall in love with it?
  • Babies eating lemons:

  • My mom gave me another giant zucchini from her garden - it's as long as my entire arm, and about five inches wide. So I am collecting zucchini recipes.
  • Linux - not just for servers anymore - in case anyone is wondering, yes I still love Ubuntu. It works great; that one bug I have that has been identified for over a year, though, still hasn't been fixed. I can use my iPod, write in OpenOffice, which I prefer to MSWord anyway, browse the web, do everything I did in Windows XP except faster! And without the Blue Screen of Death.
  • Uniqlo's fall look book.
Mar. 25th, 2006 08:47 am

arab food

toastykitten: (Default)
Last night we didn't eat until almost ten o'clock. That's because we were making m'sakhan, or chicken with onions and sumak. It is a very, delicious, tender dish made with chicken, lots of onions, garlic, spices, and pita bread. The chicken is in the oven so long that when we take it out to eat the meat just falls right off.

Mark's been wanting to make Arab food more these days. I think he misses home. We usually cook Chinese, because my parents give me vegetables and sometimes marinated meat when I see them on the weekends. Stir-frying is quick and easy; cooking Arab food takes a lot of preparation and time, something neither of us has the patience for on the weeknights.

I think we might designate Fridays Arab food night.

Mark's family recipe for m'sakhan:

Ingredients
chicken, cut, washed and rinsed (leg quarters work best)
4 tablespoons fresh-squeezed lemon juice (usually 1-2 lemons)
sumac, allspice, salt and pepper to taste (you want lots of it)
2 onions, sliced thinly
lots of garlic, minced
olive oil
water
pita bread

Directions
Preheat oven to 350 degrees. Place chicken in a large (roasting) pan. Season very liberally with sumac, allspice, salt, (freshly ground) pepper. Add half your garlic. Pour olive oil over the chicken, enough to cover and rub in the oil. Cover the chicken with about half the cut onions, pour in half the lemon juice, and pour in some water to cover the chicken slightly. There should only be about half an inch of water in the pan. Bake chicken in the oven for 40 minutes.

While the chicken's cooking in the oven, season the remainder of the onions with sumac, allspice, salt and pepper, very liberally. Pour olive oil in the onion mixture, and toss until everything is cover. Saute the onion mixture over medium heat in some more olive oil until it's caramelized - brown and soft and translucent.

After 40 minutes, turn chicken over, and cook some more until it's done. You may need to turn up the heat to 400 degrees if you're really hungry or your oven isn't hot enough. The skin should be turned a nice crispy brown.

Pull the pan out.

Wet the pita bread you're going to use slightly. Place the pita bread under the chicken. Pour the drippings from the pan over the chicken and place back into the oven until the bread gets nice and crispy, about five more minutes.

When you take the pan back out, place the pita and chicken on a plate. Using tongs, place the caramelized onions on top of the chicken.

Dig in. The optimal bite is when you get chicken, pita and onions all on one fork.
toastykitten: (Default)
I was going to comment on her post, but it got long. Dude, you don't like Chinese dinner? Not even Chinese New Year's Eve Dinner? It is my favorite meal of the year. I can't wait for Saturday.

Anyway - fried rice is really simple. Rice should be cooked and either put in the fridge, or wrap some foil over the bowl and leave it out. It won't rot or anything. (Note, my dad's kitchen would violate many health inspection regulations. We never got sick off his food, though.)

Things that you want to start with:

Minced Garlic
Minced Ginger
Peanut Oil

Things you might add after the above ingredients have been heated up a bit (feel free to improvise):

Leftovers
Peas
Carrots
Mushrooms
Barbecue Pork, minced
Chicken, cut into 1-inch bits
Snap Peas
Corn
Green Beans, etc.

After these have been cooked - the veggies have to be crispy, not mushy, add rice. If your rice is really hard from being in the fridge, add a little water to soften it up. Stir and mix, until the rice gets heated up. Add soy sauce and salt at this point.

Once you think it's been cooked enough, toss in chopped scallions and eggs, if you like that stuff. Scallions cook really fast, which is why I toss it in at the end. The eggs will overcook if you put them in too early. Once the scallions and eggs are cooked, turn off the heat. Add sesame oil if desired.

The secret to almost any Chinese marinade for meat is: garlic, ginger, soy sauce, scallions, and peanut oil (to cook with, not to marinate).
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toastykitten: (Default)
I think I peeled approximately 30 cloves of garlic last night. We bought a lot of short ribs and marinated them, Korean-style. We also marinated some chicken wings for non-red-meat eaters, my dad's way, which is more of an approximation of how I think he does it.

How to make my dad's chicken wings, even though he doesn't believe in recipes:

For 1 pound of chicken wings (Adjust accordingly because I definitely didn't take any measurements and I'm just guessing - this marinade should completely cover and coat the wings):

2 Tablespoons minced garlic
1 teaspoon grated ginger
1/2 cup soy sauce (I prefer Kikkoman, since it's a little sweeter.)
2 teaspoons sugar
2 teaspoons salt
1 Tablespoon sesame seed oil

You could also added some scallions, but it's not necessary. When my mom told me what to do, I said, "That's it?" When I made this the first time, I made it a bit too salty, so this time I'm adding some sugar to add some balance to it.

Marinate for at least one hour. Grill or fry in a skillet or wok. If using a skillet or wok, a tablespoon or two of canola or peanut oil will do.

We used to eat this every day for dinner when we were kids because it was the cheapest meat available. It's kind of amazing that I still like this as much as I do.

The funny thing is, I can't stand to be in the same kitchen as my parents. They're forever telling me I'm doing something wrong, or I'm gonna cut myself or "Here, let me show you how to do it" and before you know it, they've taken over and I'm just standing there, not cooking or cutting. I've learned not to look at the stuff they have, because they will keep some things forever. Same rule applies to looking in a Chinese restaurant's kitchen. As long as the food you eat is good, you just. Don't.
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Aug. 20th, 2005 07:40 am

waking up

toastykitten: (Default)
Too effing early. I can't get used to sleeping in this place yet.

Today is going to be pretty busy. Mark's having his Scotch nerding; his sister's also coming up to move into her college apartment, and may or may not be going with me to the all girls party tonight. His parents are coming up tomorrow to help her move in. Mark didn't plan it this way, but I guess things just got decided for him after he decided on his party. Oh well.

Last night we had sushi. I love sushi, but as usual, I didn't finish. I forget how filling the rice is on the sushi rolls. I've pretty much realized that with ethnic cuisines, I don't really branch out much outside of the known quantities I like. At a new Thai restaurant, I will always order pad thai because it's almost impossible to fuck up. I order gnocchi at Italian restaurants because it's my favorite dish. I test Chinese restaurants by ordering the beef chow fun; it's a normal, everyday dish, but when done right and not too greasy or oily, it's the best dish ever - full of flavor and tenderness. My dad used to make it when he worked in the restaurants; he's never been able to replicate it at home because home stoves don't heat up enough to give the same intense flavor.

Things to do today:
Buy groceries.
Make Chocolate Oreo Bars and pack stuff for the clothes swapping tonight.
Organize the mess I've unpacked.
Decide what the actual plan is for tonight.

Tomorrow:
Pick up stuff my sister's place.
Go home, pick up more stuff.

Craving Filipino food. Mmmmm...
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