The Big Four Paste Glurh Ka Tiem Prikk Thai Rugg Pakk Chee Food

SU-MEI YU'S BIG FOUR PASTE (A THAI CONDIMENT)

Steps:

• Heat a 7 inch skillet over medium high heat. Add the coriander seeds and dry roast sliding the skillet back and forth over the burner, until the seeds are fragrant, about 3 minutes.
• Transfer the seeds to a small bowl to cool and repeat with the peppercorns. When cool, grind the coriander seeds and peppercorns separately in an electric grinder and transfer to separate bowls.
• TO PREPARE WITH A MORTAR AND PESTLE:.
• Place a mortar on top of a damp towel on the kitchen counter. Add the sea salt and garlic and pound them together by holding the pestle in the center of your palm and pounding straight up and down into the center of the mortar until a paste forms, scraping down sides as needed.
• Add the cilantro and pound to a smooth paste.
• Add the coriander and peppercorn powders and pound and blend until the paste is smooth.
• Transfer the paste to a jar, seal, and refrigerate.
• TO PREPARE USING A FOOD PROCESSOR:.
• In a small processor or magic bullet, add the sea salt, garlic and cilantro and pulse until finely minced, scraping down the side of the bowl frequently.
• Add the coriander and peppercorn powders and process to a paste. The paste will be coarser than the paste made with a mortar and pestle.
• Transfer the paste to a jar, seal, and refrigerate.
• USING THE BIG FOUR PASTE:.
• For Grilling: Coat 1 lb meat, fish or shellfish with juice of 1 lemon and 1 tablespoons olive oil; rub generously with 1 tsp Big Four Paste; refrigerate for 1 hour; grill.
• For Stir-Fries: Use 1 tablespoons Big Four Paste for each 1/4 to 1/2 lb meat, fish or shellfish and 2-3 cups sliced vegetables or noodles; add the paste at the beginning of stir frying, after you've added the oil to a hot skillet.
• For Meatballs for soup or curry: Add 1 tablespoons Big Four Paste per lb of ground meat mixture and shape into balls. Add to the boiling broth or grill.
• For other uses: use to coat meat before battering and deep frying; use as a rub for roasting chicken or turkey; use in meatloaf 1 tablespoons per lb. of meat.

GAJAR KA HALWA

Steps:

• Bring the milk to boil in a large, heavy-bottomed pot over medium-high heat, stirring often to keep the milk from burning. Reduce the heat enough to keep the milk in a low boil, and cook, stirring frequently, until the milk is reduced to about 1 1/2 to 2 cups, about 20 minutes.
• Heat 1 tablespoon ghee in a large heavy skillet over medium-high heat. Add the nuts and cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside.
• In the same skillet, add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 15 minutes. If the carrots start sticking, add 1 tablespoon ghee.
• Add the reduced milk and cardamom if using and increase the heat to medium-high. Mix well and bring to a boil. Reduce the heat a touch to maintain a heavy simmer, stirring regularly, until the milk is completely absorbed by the carrots, about 30 minutes.
• Add the sugar and cook, stirring regularly, until thickened, 10 to 12 minutes. Taste and add more sugar if needed. Remove and discard the cardamom seeds if desired.
• If serving right away, add 3 tablespoons of ghee and cook, stirring, until the halwa starts pulling away from the side of the pan and is a little caramelized, about 10 minutes. Garnish with nuts before serving.
• Ideally, you should make the halwa earlier in the day or the day before. Just before serving, heat some ghee in a wok or large skillet (in India they would do it in a kadhai), add some of the halwa (just as much as you want to eat) and cook, stirring, until somewhat caramelized and a little crunchy. Garnish with the nuts and serve.