Malay Date Pickle

Malay Date Pickle is a wonderful sweet, savory and spicy dish that compliments any rice and curry meal.   I consider this dish morel like a condiment to the meal so you don't eat much of it,  but it gives a wonderful flavor punch that is delicious. I made a very simple version with red onion, carrots and banana peppers.  You can also add cauliflower and other vegetables that pickle well.  This pickle could not be easier because there is no cooking involved. You just make the date based pickling mixture and toss the vegetables so they can marinate in all the delicious flavors and your done. 



Ingredients:
6-7 banana peppers cut into chunks
1 large red onion cut into chunks
3-4 carrots cut into thick strips

Date Pickling Marinade:
1 cup pitted dates
1/4 cup of pitted dates (optional)
1 Tbs of grated fresh ginger
1 Tbs of grated fresh garlic
1/2 cup cider vinegar
1 Tbs of red chili powder
2-3 tsp of salt (or to taste)
1 Tbs of sugar (or to taste)


 Directions:
In a food processor blend together your pickling marinade until smooth.  Remove the smooth marinade from processor.  If you want some chopped dates in the pickle add the 1/4 cup of dates and pulse it into a coarse chop and add to the marinade.  This step adds a few pieces of dates and it also helps clean out the processor off all the smooth paste so you get all the flavor.  




 Prepare you pickling vegetables and mix with the date marinade.   Allow to marinate in the fridge for several hours. Serve with Rice and Curry. Enjoy.





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Malay Date Pickle

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Pork Chop with Mango Tango Sauce

I am still crazy about the Mango Tango Sauce that I made for my tropical party. So I had to whip up another batch to try it on other dishes.  This time I took a pork chop and pan fried it with some salt and pepper.  Then I drizzled the Mango Tango Sauce on top and had plenty for dipping.  You can also substitute chicken or fish and it would work out great.  Heck, I would eat this sauce off my arm. LOL! 



 Ingredients:
Pork chops
canola oil
salt and pepper to taste

Mango Tango Sauce (recipe below)




Mango Tango Sauce


Ingredients:
1 cup pureed mango pulp (see note)
1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste

Notes regarding the Mango:  
You take the flesh of a fresh mango and put into a food processor to blend into a puree or used a can of pureed mango pulp available in most Indian Stores.

Notes regarding the chili:  You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like.  If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chile.  I used 2 Thai bird chiles.

 Directions:
Put all ingredients in a saucepan and gently simmer on medium low heat for 15-20 minutes until it thickens a bit. Taste for seasoning. Serve at room temperature.  Enjoy.






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Pork Chop with Mango Tango Sauce

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Spicy Date Chutney

I recently bought a big bag of dates from Costco for a recipe. Of course everything at Costco comes in a large bag so I was left with a lot of leftover dates that I had to figure out how to use.  Dates are sweet so they lend themselves well to both sweet or savory dishes. I love the balance of sweet and savory so I decided to make a spicy and savory chutney to go with rice and curry meals or roasted meats. This chutney comes together quickly if you have a food processor to help you grind everything up.  I served this chutney to my own "top chef judge" --also known as my mother and she loved it. Now I may have to buy another bag of dates just so I can make this chutney again and again.

  Ingredients:
2 cups of pitted dates (divided)
1/2 cup plus 2 Tbs cider vinegar
1/4 cup sugar
1 Tbs of chili powder (or to taste)
salt to taste
1 Tbs of grated fresh ginger
1 Tbs of grated fresh garlic





Directions:
In a food processor blend together 1 1/2 cups of pitted dates, 1/2 cup of vinegar, salt, sugar, ginger, garlic, and chili powder until it forms a coarse paste. Remove paste to a pan.   Then take the remaining half cup of dates and pulse until it's forms a coarse chop and add it to the date paste (this step also helps clean out all the paste from the food processor). Add  2 Tbs of vinegar to a pan with the date mixture and cook on medium low heat until it starts to bubble gently and become sticky(about 8-10 minutes).  Taste for the balance of salt, chili, sweet and tart (from the vinegar). Add a little more of any component that is not balanced.   Allow to cool and serve with rice and curry or roasted meats. Keep in an airtight container in the fridge.   Enjoy. 

 


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Onion Ring Burger with Yogurt Sriracha Sauce

I received a lovely surprise as part of the Foodbuzz Tastemaker Program recently when they sent me an apron, pot-holder and a coupon to try Alexia Foods.  I was excited heading to the frozen section of my grocery store to find an Alexia brand product to try out. I looked over all the tempting choices when I saw them.... onion rings.   I love onion rings, but I only order them if I go to restaurants because most frozen onion rings are just not that good (most don't even have real onions).  These Alexia brand onion rings are fantastic.   Alexia onion rings are made with real Spanish onions, seasoning and panko bread crumbs then frozen for our convenience.  They only took a few minutes in the oven and I was thrilled that I finally had restaurant quality real onion rings at home.  I decided to put them on top of my burger and dress them with my homemade yogurt sriracha sauce. I also ate them as my side dish because when you meet a good onion ring you don't want to just have one. :)  The kicker is my son who dislikes onions in his food with a passion ate some of these onion rings and said they were really good. Say what?  These Alexia Onion Rings scored big in our family so when you find a winner you stick to it. 


Note: this quick masala spiced chicken burger is the burger I used in my onion ring burger. You can use any ground meat you prefer and season it as you wish because topping it with the onion rings is best part.


 Ingredients for my burger:
Step 1: prepare Alexia onion rings per package instructions
For Spicy burger
1lb of ground chicken or turkey
1Tbs of hamburger seasoning
1Tbs of parsley flakes
red chili flakes to taste
1/2 Tbs of garam masala
salt and black and pepper taste


Ingredients for Spicy Yogurt Sriracha Sauce:
1/2 cup of plain low-fat yogurt
2-3 Tbs of sriracha sauce (to taste)
2 Tbs of ketchup
1-2 tsp of  vinegar (to taste)
2Tbs of pickle relish(to taste)
salt and black pepper to taste
Mix well. Makes enough for 4 burgers and dipping the onion rings

Directions: 


Mix all the burger ingredients (except onion rings) and make 4 large burger patties. Then fry burgers on both sides until cooked through. 

Serve on toasted hamburger bun with onion rings and sriracha sauce.  Garnish with lettuce and tomatoes if you desire.  Enjoy.







Disclosure: I received a coupon from Foodbuzz Tastemaker Program courtesy of Alexia Foods.  I was not paid to write this post.  The opinions stated in this post are my own. Thank you.




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Onion Ring Burger with Yogurt Sriracha Sauce

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Coconut Shrimp with Mango Tango Sauce

I recently made these Coconut Shrimp for a Tropical Island Themed party. Coconut Shrimp is such an easy dish to make with maximum crowd pleasing impact. I could not put this shrimp down fast enough before people emptied the plate and looked for a refill.   Luckily, it's fast and easy to make more so the "natives" did not get restless. I personally think the Mango Tango Sauce was what made people go a little crazy.  It was sweet, tangy and spicy and I could have eaten it with a spoon.  I am definitely making another batch to use it with other dishes.  You will definitely see the Mango Tango Sauce again soon. :)





Ingredients:
1lb of cleaned raw shrimp (de-veined and butterflied)

Marinate for 30 minutes:
2 tsp of ginger/garlic paste
1 tsp of red chili powder
Salt and black pepper

Breading Ingredients:
Seasoned flour (with some salt and pepper)
1 egg beaten
1 cup of dessicated coconut

Canola oil to deep fry as needed



 Directions:


Take the marinated shrimp and dust well with flour. Then coat in egg wash and finally coat in coconut.





Deep fry in oil that is heated to 350 degrees in small batches until golden brown. Allow to drain on a paper towel.  Then sprinkle a few grains of salt on each shrimp while hot.  Serve hot or at room temperature with dipping sauce.  Enjoy.









Mango Tango Sauce


Ingredients:
1 cup pureed mango pulp (see note)
1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste

Notes regarding the Mango:  
You can take the flesh of a fresh mango and put into a food processor to blend it  into a puree or used a can of pureed mango pulp available in most Indian Stores.

Notes regarding the chili:  You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like.  If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chile.  I used 2 Thai bird chiles.

 Directions:
 Put all ingredients in a saucepan and gently simmer on medium low heat for 15minutes until it thickens a bit. Taste for seasoning. Serve at room temperature.  Enjoy.







Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Coconut Shrimp with Mango Tango Sauce

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Mango Tango Sauce

Ingredients:
1 cup pureed mango pulp (see note)
1/4 cup pineapple juice
juice of half a lime
1-2 green chilies (see note)
2tsp of ginger/garlic paste or 1 tsp each
some honey (to taste)
salt to taste

Notes regarding the Mango:  
You take the flesh of a fresh mango and put into a food processor to blend into a puree or used a can of pureed mango pulp available in most Indian Stores.

Notes regarding the chili:  You can use jalapeno, serrano, Thai bird chili or even habanero chili depending how what heat level you like.  If you want to just get the flavor and tone down the heat, take the seeds and ribs out of the chile.  I used 2 Thai bird chiles.

 Directions:
 Put all ingredients in a saucepan and gently simmer on medium low heat for 15-20 minutes until it thickens a bit. Taste for seasoning. Serve at room temperature.  Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Mango Tango Sauce

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https://jessica-dorrell-pictures.blogspot.com/2012/02/mango-tango-sauce.html

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Yogurt Avocado Dip

Ingredients to make the Avocado dip:
2 small ripe avocados
1 cup of plain yogurt
1 tsp of ground cumin powder
juice of 1/2 a lime
1 small onion chopped
2 jalapeno chilies (seeded for less heat, keep seeds in for more heat)
salt to taste



Directions: 



Place all ingredients in a food processor and blend until smooth.









 Serve with chips, veggies or my Fiesta Egg Rolls. Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Yogurt Avocado Dip

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Fiesta Egg rolls with Avocado Dip

I love a good Asian egg roll or spring roll, but these taco inspired egg rolls are like a party (fiesta) in your mouth.  I paired these yummy Fiesta Egg Rolls with a refreshing avocado dip.  This dip is good for more than just dipping these egg rolls because they would go perfectly with tortilla chips, on top of chili and even a tacos.   If you made these two things for your Super Bowl party you will definitely have some happy folks, even if their team loses.


Ingredients:
To make the fiesta egg rolls
1lb of lean ground meat (I used ground chicken)
1 (15oz) can of diced tomatoes
1 bell pepper diced
1 small onions diced
1 packet of taco seasoning  (about 3Tbs worth)
1 clove of garlic or 1/2 tsp of granulated garlic
1 tsp of red chili flakes (or to taste)
Salt and Pepper to taste
1 package of egg roll wrappers
1-2 cups of shredded Mexican blend cheese or even American cheese singles

Directions:


Brown your meat and add your taco seasoning.  Then add your onions, bell peppers, diced tomatoes, garlic and seasoning.  Cook for 5 minutes and taste for seasoning.  Allow mixture to cool before assembling the egg rolls.






Take your egg roll wrapper and put about 2Tbs of the taco filling on one corner. Top it with some cheese and wrap by folding sides and rolling.






Roll tightly and seal the edge with water.  You can follow the directions on the package to either deep fry these or bake them.  I actually baked them, then did a pan fry to crisp the outside more. 



To make the Avocado dip:
2 small ripe avocados
1 cup of plain yogurt or sour cream
1 tsp of ground cumin powder
juice of 1/2 a lime
1 small onion chopped
2 jalapeno chilies (seeded for less heat, keep seeds in for more heat)
salt to taste

Directions: 


Place all ingredients in a food processor and blend until smooth.









Enjoy both together or separately. 






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

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Fiesta Egg rolls with Avocado Dip

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