Tuppakaka Food

TUPPAKAKA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch springform pan, and sprinkle with dry breadcrumbs.
• Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top.
• Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.

TUPPAKAKA

Steps:

• Preheat oven to 400°F.
• Grease cake pan and coat with breadcrumbs.
• Mix wet ingredients.
• Slowly fold in all dry ingredients except for almonds.
• Pour batter into pan and sprinkle with almonds on top.
• Bake for about 25 minutes. Allow to cool completely on a wire rack.
• You can make a simple sugar syrup glaze to coat the top if you desire.

CHICKEN THUKPA

Steps:

• Cut carrots, peppers and celery into julienne thin strips about 2 inch long (5 cm) and ¼ inch wide (0.5 cm). Measure out baby spinach and set aside.
• Cut leftover roast chicken into bite size pieces and set aside. You can also poach chicken breast or thighs in the broth at this step if you do not have leftover chicken.
• Heat chicken broth in a pot, add dry rice noodles and turn off heat. Leave 10 minutes until softened. Remove noodles from broth so they do not over-cook. Reserve broth.
• Make soup paste by combining garlic, ginger, hot chili pepper, cherry tomatoes, shallots, cilantro, ground cumin, ground turmeric, Szechwan pepper (timur), asafoetida powder and lime juice in blender or food processor. Blend until smooth.
• Heat oil in soup pot. Add soup paste and fry for 30 seconds or so. Pour in chicken broth and mix well. Bring to a boil and reduce heat to low. Add prepared vegetables and chicken and simmer five minutes or until carrots are tender. Season with salt and pepper.
• To serve, divide rice noodles between bowls. Pour soup over and garnish with fresh cilantro.