DYNAMIC CULINARY CHEF FACTORY

Saturday, April 16

ANTIPASTO SALAD

Antipasto in English means 'before pasta' or 'before your main dish' and is commonly known as starters, something to clear the palate and get the appetite going.

Antipasto is an appetizer usually consisting of an assortment of smoked meats, cheeses, fish and raw vegetables.

Antipasto means " before the meal" pasto is meal, pasta is pasta

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CHICKPEA ANTIPASTO SALAD

Chickpea Antipasto Salad Ingredients

2 c. coked, drained chickpeas
1 c. cooked artichoke hearts, drained and quartered
4 oz. veggie salami (optional)
1 red pepper, largely diced
1 green pepper, cut into strips
1/4 c. black, pitted olives, drained
2 T olive oil
1 T flax seed oil (or another T of olive oil)
2 T balsamic vinegar
1 clove garlic, minced
3 T fresh basil, minced (1 tsp dry)
1/2 tsp salt
1 tsp pepper

Chickpea Antipasto Salad Cooking Directions

In a salad bowl, combine the chickpeas, artichoke hearts, red and green peppers, (salami) and olives.
In a jar with a lid, combine the oils, vinegar, garlic, basil, salt and pepper.
Put the lid on the jar, and shake to blend.
Add the oil mixture to the veggies.
Toss and serve.

This recipe for Chickpea Antipasto Salad takes about 15 minutes to cook and serves 4 to 6 people.

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TORTELLINI ANTIPASTO SALAD

DRESSING:

6 tbsp. oil (olive)
1/4 c. red wine vinegar
2 oz. minced Italian salami
1 tbsp. finely chopped basil
1 tbsp. finely chopped parsley
1 tbsp. grated Parmesan cheese
1 tsp. minced garlic
1/2 tsp. salt
Pinch red pepper flakes

SALAD:

4 c. spinach leaves
1 pkg. cheese filled tortellini
4 oz. Provolone cheese, cubed
2 jars (6 oz. each) marinated artichoke heats, drained and sliced
3 plum tomatoes, cubed
1/2 c. chopped imported ripe olives

Dressing: In jar with tight fitting lid, combine all ingredients; cover and shake vigorously.

Line a large salad bowl with spinach leaves. In large bowl toss remaining ingredients with dressing. Spoon into salad bowl.

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Sunday, March 20

VIETNAMESE SALAD

VIETNAMESE GREEN PAPAYA SALAD

A northern Vietnamese favourite, this salad pairs crunchy julienned strips of firm-fleshed unripe papaya with a sweet and spicy dressing. Look for green papayas at Asian markets or specialty produce markets. The flesh should be firm, not soft or mushy.

This Vietnamese green papaya salad really gives you the taste of the orient. Don’t be put off by the lengthy list of ingredients as the result really is worthwhile. It serves four people.

Vietnamese Green Papaya Salad

Ingredients:

750g green papaya
4 spring onions, very finely julienned
Half a white radish, very finely julienned
12 leaves of Asian mint
12 leaves of Thai basil (or regular basil)
Half a small bunch of coriander, leaves only
1 clove garlic, minced
2 tbsps dried shrimp or crushed peanuts
Extra Thai basil and Asian mint leaves, to garnish

For the dressing:

Quarter of a tsp of shrimp paste
2 tbsps boiling water
3 tbsps rice vinegar
3 tbsps lime juice
2 tbsps fish sauce
2 tbsps sugar
1 tbsp sweet chilli sauce

Method:

Finely julienne the papaya and toss with the finely julienned spring onions, white radish, chopped fresh herbs and garlic.
To make the dressing, dilute the shrimp paste in 2 tablespoons boiling water, then whisk with all the other dressing ingredients. If the sauce is a little too acidic, add a little extra water as required to dilute the flavour to your taste. Continue whisking until the dressing is well mixed.
Toss the dressing through the papaya/vegetable mixture, taking care to disperse the dressing thoroughly. Pile on a plate and sprinkle with peanuts or dried shrimp. Garnish with Thai basil and Asian mint.

This avocado, mango and papaya salad is lovely and fresh and superb served on a hot day. It goes really well with barbecues. The following ingredients serve four.

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VIETNAMESE GREEN PAPAYA SALAD

A refreshing and unusual salad made with shredded green papaya, it stands alone or takes such additions as cooked prawns or beef jerky to turn it in to a main dish.

- 1 large ripe tomato, cut in to wedges.
- 1 green papaya (500 g/1 lb), coarsely grated to yield 3 cups.
- 1 small carrot, coarsely grated to yield 3 cups.
- 1 small carrot, coarsely grated to yield 1 cup.
- 2 tablespoons chopped mint leaves.
- Sprigs of mint leaves, to garnish.

Dressing
- 3 tablespoons freshly squeezed lime juice.
- 3 tablespoons fish sauce.
- 1 talespoon sugar.
- 2 cloves garlic, minced.
- 1 finger-length chili, deseeded and sliced.
- 2 tablespoons sesame seeds, dry-roasted for about 10 minutes over low heat until browned.

- Combine the Dressing ingredients in a large bowl and mix until the sugar is dissolved, then add all the other ingredients (except sprigs of mint leaves) and toss well to combine.
- Transfer to a serving platter, garnish with the mint leaves and serve immediately

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Vietnamese Green Papaya Salad with Beef Jerky
Goi Du Du Bo Kho

Vietnamese green papaya salad comes in two guises and one of them features earthy beef jerky and heady Thai basil (hung que). The other version of green papaya salad is southern Viet and has shrimp, pork and rau ram herb; the recipe is in Into the Vietnamese Kitchen. A northern Viet favorite, green papaya salad made with beef jerky includes slivers of smoked liver and on occasion, lung too. In Hanoi's Old Quarter, I recall a little street full of green papaya salad vendors. I’ve never had the lung in salads in the U.S. Both the jerky and liver are a tad chewy, the liver adding a slight minerally quality to the salad. It’s no great shakes. If you lived in Little Saigon, you’d go to the Vietnamese-Chinese jerky store for the beef and the liver. Or you like I did last week. In my kitchen, I omit the liver and the salad is just fine.

To dress Vietnamese green papaya salad, you have two options. One is a fish sauce and lime dressing. The other features soy sauce and vinegar. The former yields a salad that is lighter in taste and appearance that the latter. At places like the Asian Garden Mall food court in Orange County’s Little Saigon, it’s common to see the soy dressing. If you watched the movie, Scent of Green Papaya, the dressing is the fish sauce one. Regardless of your dressing, you can serve the salad pre-dressed or with the dressing on the side. Because the soy dressing turns the pale celadon green papaya a sad brown color, I like to let guests dress their own salad. The recipe below employs the soy sauce dressing.

An important part of this salad is to have the papaya crunchy, and Viet cooks can soak the shredded papaya in a slaked lime-and-water solution. I prefer the old fashioned method of squeezing on the shreds, which renders the papaya dryish so that once the dressing is poured on, the papaya soaks up all the flavors like a sponge. See if you're not familiar with the Southeast Asian ingredient.

Serves 4 to 6

Dressing:
2 tablespoons regular (light) soy sauce
2 tablespoons dark soy sauce
1 tablespoon unseasoned rice vinegar
2 tablespoons sugar
2 teaspoons or 1 or 2 Thai or serrano chiles, finely chopped

1 green papaya, about 2 pounds
1 teaspoon sugar
2 1/2 teaspoons salt
4 ounces or Asian-style beef jerky, cut into strips with scissors to match papaya pieces (about 1 cup total)
1/4 cup shredded fresh Thai basil leaves

1. To make either dress dressing, in a small bowl, stir together all of the ingredients, stirring until the sugar dissolves. If guests are chile heat sensitive, leave the Sriracha out and serve some on the side. Set the dressing aside to develop the flavors.

2. Peel the papaya with a vegetable peeler and then cut off the stem. Halve the papaya lengthwise and use a spoon to scoop out and discard the seeds. Cut each half lengthwise into quarters, and then use a knife (or grapefruit knife or melon baller) to remove the thin white layer lining the cavity. Using a Japanese Benriner slicer or a food processor fitted with the largest shredder blade, shred the papaya pieces. Aim for thin strands about 1/16 inch thick, no more than 3/16 inch wide, and 2 1/2 to 3 inches long (about the size of the shredded mozzarella you put on a pizza).

3. Put the shredded papaya in a colander, add the sugar and 1 1/2 teaspoons of the salt, and use both hands to massage the sugar and salt vigorously into the papaya. After a few minutes, the papaya will be a little slimy and limp yet still firm. At that point, rinse it under lots of cold running water to remove the salt and sugar.

4. Working in batches, wring out excess moisture from the papaya in a nonterry dish towel: position a mound of the papaya in the center, roll it up in the towel, and then twist the ends in opposite directions to force out the liquid. Do this 3 or 4 times. You want to extract enough water from the papaya yet not completely crush it. Transfer the papaya to a large bowl and fluff it up to release it from its cramped state.

5. Just before serving, add the beef jerky and Thai basil to the green papaya and toss to distribute evenly. At home, I normally pour on about 3/4 of the dressing, toss and taste, adding more dressing as needed. Or, serve the dressing on the side and invite guests to dress their own salad.

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VIETNAMESE LOTUS STEM SALAD

Gỏi Ngó Sen Tôm Thịt – Vietnamese Lotus Stem Salad with Prawns and Pork

Ingredients

400g lotus stem
400g prawns
100g pork neck
1/2 red onion, sliced thinly
1 carrot, julienned
1 teaspoon sugar
3 tablespoon white vinegar
pinch salt
handful of Vietnamese mint leaves (rau răm), coarsely chopped
handful of mint, coarsely chopped
fried shallot
roughly chopped peanuts
prawn crackers

Method

Prepare the FISH SAUCE DIPPING SAUCE

Softening and pickling the carrot is optional (I prefer mine with less crunch). In a small bowl, add vinegar, sugar and a pinch. Add the julienned carrot and mix well. Set aside.

Cook the pork neck and then slice thinly.

Cook the prawns and de-shell and de-veined (leave tail on prawns for presentation is optional).

Rinse the lotus stem. If lotus stem is not already cut in about 7cm in length then cut them. I prefer the lotus stem in thin strips, so slice the lotus stem 1/2 (or even 1/4) lengthways. Once the lotus stem are sliced, squeeze out the water from the lotus by using a muslin cloth.

Drain the vinegar mixture from the carrot by using a muslin cloth and squeeze out all the water.

In a large bowl, combine lotus root, red onion, carrot, mint leaves, prawns and pork. Give all the ingredients a gentle toss.

Turn out to a serving platter. Garnish with crushed peanuts and fried shallots. Pour some fish sauce dipping sauce onto the salad and serve with prawn crackers.

Sunday, February 6

Waffle Cone

Batter Recipe

It is up to the user of the machine to determine the most favourable batter recipe since customer's taste with regards to colour, taste and hardness of sugar cones differ from place to place. Therefore the following recipe should be regarded as a basic recipe.

Sl.No.	INGREDIENTS	%
1.	Light wheat flour (Bread Flour)	100%
2.	Powdered sugar	40%
3.	Liquid lecithin	1%
4.	Double refined oil	10%
5.	Salt	0.2 %
6.	Flavoring substance (i.e. Powdered Vanilla)	QS
7.	Colouring substance (Liquid Caramel)	QS
8.	Water	100%

Note : All ingredients are based on percentage points of wheat flavor weight

Procedure:
Mix all dry ingredients; add water and mix thoroughly with a suitable mixer (Egg beater) on low speed until the batter is "smooth". Then add double refined oil . If liquid lecithin is used, pre-mix it thoroughly with the oil or before adding to the other ingredients.

Recipe (Notes) :
The recipe determines :-

1. The hardness of the wafer sheet and

2. Also determines how strong the cone rim is.

* Viscid batter (with less water) and a reduction of oil or fat results in a hard and less breakable cone.
* If the share of sugar is reduced or if the quantity lecithin is increased the product hardens quicker during the rolling process.
* If eggs are added to the batter, the wafer (waffle) product will become more spongy and its taste will be improved .Do not use more than 2 eggs per Kg of flour.

NOTE:

1) Ready mixed batter might go bad within 1-2 hours after mixing and can no longer be used. This is especially the case if the outdoor temperature is high.
So prepare batter as per immediate requirement.

2) Finished Cone:-
This will produce 1 kg of finished cones.
Regular cone size: 25g, Sundae cone = 35g approx., Cup/Bowl = 50 gms.

CONE CHEESE BALL

Ingredients
1 (8-ounce) container garden vegetable cream cheese
1 (8-ounce) container roasted garlic cream cheese
1 cup (4 ounces) shredded sharp Cheddar cheese
3 green onions, chopped
2 cups pecan halves, toasted
Fresh rosemary sprigs
Preparation
Stir together first 4 ingredients. Shape into an oval; chill 2 hours.
Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Arrange rosemary sprigs at top of pinecone. Serve with crackers.

Tuesday, January 25

HART OF THE KUWAIT KOC

HART OF THE KUWAIT KOC ''kuwait oil company''

In 1934 the Kuwait Oil Company Ltd. was established by the Anglo-Persian Oil Company, now known as the British Petroleum Company and Chevron Corporation.

The Company activities had extended to include exploration operations, on-shore and off-shore surveys, drilling of test wells, and developing of producing fields in addition to crude and natural gas exploration.

In 1938 oil was found in commercial quantities in the Burgan Field. In June 1946 His Highness Sheikh Ahmad Al-Jaber Al-Sabah, the late Amir of Kuwait, inaugurated the export of the first crude shipment.

New fields were developed and export facilities were expanded, resulting in the construction of the North and South Piers, the Sea Island, and the Single Point Mooring.

In 1975 the Kuwait Government took over 100% of the Kuwait Oil Company.

In 1980 Kuwait Petroleum Corporation was established to bring all state owned oil companies under one entity.

KOC was devastated by the invasion in 1990. However after liberation on 26.2.1991 and within months, production gradually returned to full capacity.

Super light crude oil was discovered at Sabriya in 2005. The discovery of the API 52 crude oil represents a big jump in the company’s exploration abilities.

In 2006, gas was discovered in the deep Jurassic reservoirs at Rahiya, Mutriba, Um Niga and other fields. These discoveries fulfill a long Kuwaiti dream of becoming self-sufficient in gas which will be used for power generation.

Thursday, January 20

VIETNAMESE FRESH RICEPAPER ROLLS WITH CHITAKI MUSHROOM

Peanut hoisin sauce

INGREDIENTS

Chitaki mushroom

Thin rice stick noodles

Round rice paper sheets

Green cucumber

Fresh mint leaves

Fresh coriander leaves

Bamboo shoots (sliced)

Roasted peanut

Carrot

Finely shredded cabbage

Garlic chives

SAUCE

1tablespone peanut butter

3tablespone hoisin sauce

1tablespone sugar

1teap garlin chop

METHOD

Place mushrooms in heat proof bowl, cover with boiling water ,stand 20 min utes. Drain mushroom , discard stems, thick sliced .place noodles in heat proof bowl, cover with boiling water , stand 20 minutes. Drain noodles, cut in to 8 portions

Boil carrot drain , rinse under cold water: drain , cut in half lengthways, place each sheet of ricepaper individually in to a bow of warm water for about 1 minute or until softened: gently lift from water, place on board,

Cut cucumber in half lengthways, remove seeds, cut each half into 4 pieces , top each sheet of rice paper with several min leaves carrot all the fresh ingredients arrange than top of mushroom ,fold bottom half of rice paper up fold in sides roll over to enclose filling.