Curtido (El Salvadoran Cabbage Salad)

This salad is often served with pupusas. Plan ahead so that it can stand for two days before serving.

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Banda-Bari (Cabbage Balls in Gravy)

This is an economical dish from Nepal. Gram flour made of ground chickpeas. Substitute any similar flour or buckwheat flour.

Banda-Bari (Cabbage Balls in Gravy

  • Servings: 4
  • Difficulty: easy
  • Print

Posted by threeovens.

Ingredients

  • 1 small cabbage
  • 3 medium potatoes
  • 1 large onion, chopped
  • 2 teaspoons cream
  • 1 egg
  • 2 tablespoons chopped cilantro
  • 4 green chilies chopped
  • 1/2 teaspoon fresh ground black pepper
  • salt
  • 2 tablespoons all purpose flour
  • 2 tablespoons gram (chickpea or besan) flour
  • water
  • 1 cup butter

[Gravy]

  • 1 large onion, chopped 
  • 2 tablespoons oil
  • 2 large tomatoes, chopped
  • 2 cups water
  • 2 tablespoons chopped cilantro

Directions

  1. Shred the cabbage and boil in water until tender. Let cool, then squeeze out the liquid once cool enough to handle. Reserve the liquid.
  2. Boil the potatoes. Peel and mash.
  3. In a bowl, combine the potatoes, cabbage, onion, cream, egg, cilantro, and chilies. Season with salt and pepper.
  4. Combine the flours and add a little water so that the mixture is like a thin pancake batter.  Add to cabbage mixture.
  5. Form the cabbage and potato mixture into balls and fry in a little butter in batches. You may not use all the butter.

[Gravy]

  1. To make the gravy, use a food processor to form a paste from the onions.
  2. Use a food processor, or other method, to form a paste from the onions. Fry this onion paste in the oil for about 5 minutes, stirring frequently to prevent scorching.
  3. Stir in the tomatoes and water, cooking and stirring until cooked and the gravy thickens.
  4. Spoon the gravy into a serving bowl, add the fried cabbage balls, and garnish with cilantro.

 

Shanghai Stir-Fried Pork with Cabbage

pork and cabbage

The cuisine of Shanghai, also called Hu Cuisine, is closely related to two of it’s neighboring provinces, Jiangsu and  Zhejiang.  Together the cuisine is known as Benbang Cuisine.  I wonder if that is where we get “Bang Bang Chicken?” (it’s not – I was trying to be funny).  Two ingredients that can contribute to making a dish characteristic of the cuisine of Shanghai is the combo of soy sauce and sugar.  Cooking with alcohol is also popular, giving us drunken fish, drunken crabs, and drunken chicken.  In Shanghai “red cooking” is also popular.  That is a style of stewing which produces a red color to the food through the use of soy sauce and fermented bean paste or caramelized sugar.  Continue reading