KBKabaret

Makes eight tacos.
Prep time: 10 minutes
Cooking time: 25 minutes

INGREDIENTS:

• 1 pound pork fillet
•  2 teaspoons olive oil
•  1 tablespoon peri peri spice mix
•  ½ pineapple
•  ¼ small red onion
•  Small handful freshly chopped coriander
•  ½ long red chilli
•  2 teaspoons apple cider vinegar
•  ¼ teaspoon sea salt or to taste
•  Pinch freshly ground black pepper
•  1 small avocado
•  1 lime
•  8 mini tortillas

DIRECTIONS:

1. Preheat oven to 180°C.
2. Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.
3. Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly. When the meat is cooked, allow to rest wrapped in aluminum foil for five minutes.
4. Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chili in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chili and coriander in a bowl and season with apple cider vinegar, salt and pepper.
5. Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving. Heat tortillas wrapped in aluminum foil in the oven for 10 minutes.
6. Once the pork has rested, slice into 5mm thin slices.
7. To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa. Serve lime wedges on the side.

Ingredients:

• 4 cups of flour
• 1 1/2 cups ground pork cracklings
• 1 cup sour cream
• 1 egg yolk
• 1/4 cup of white wine
• 1 tsp sugar
• 2 tsps salt
• 1 pkg dry instant yeast (dissolved in 1/2 cup warm water and the tsp of sugar)
• 1 egg beaten for brushing
  (Makes approx. 45 biscuits)

Directions:

Mix the yeast together with water and sugar and set it aside.

Mix all the other ingredients together in a bowl, add the yeast when it has completely risen and knead thoroughly until you get a medium soft dough.

Cover it with a dish cloth and let the dough rise in a warm area for about 2 hours.

Remove the dough from the bowl and place it on a floured surface. Roll it out to a 3/4 inch thickness.

Score the dough with a sharp knife (be careful not to cut through it). With a round biscuit cutter, cut out the biscuits.

Place them on a baking pan covered with baking paper. Brush the tops with beaten egg.

Bake at 400°F (205°C) for about 20-25 minutes or until light brown.

 

*Potato Salad, Bacon Bits, Fried Onions, Melted Swiss Cheese, Chili Sauce, Big Beef Hot Dog on a Buttered Toasted Hot Dog Bun

Directions:

1.  Butter bun and lightly toast and spread with potato salad
2.  Place big beef dog in *potato salad
3.  Melt a few slices of Swiss Cheese
4.  Top with a spoonful of **Chili Sauce, bacon bits and fried onions
5.  Hold with both hands and make sure you have lots of napkins on hand for this awesome big boy!

*Recipe for Potato Salad

Ingredients:

• 5 medium potatoes (red potatoes taste the best)
•  8 eggs, hard boiled (save 2 eggs to use for garnish on salad)
•  salt & pepper to taste
•  1/2 c. Mayonnaise (or Miracle Whip)
•  1/2 c. sour cream
•  1 tsp. sugar
•  mustard, to taste
•  1 tsp. paprika

Directions:

1. Boil potatoes (do not peel) for about 40 minutes until potatoes are tender, but still firm (if you are using red potatoes do it for less time.. 15-20 minutes or so).
2.  Peel and dice potatoes AND 6 eggs. Add salt and pepper and toss. Mix remaining ingredients separately and fold into potato mixture.
3.  Slice remaining 2 eggs and layer on top of salad. Sprinkle top of salad with dill weed or paprika.
4.  Refrigerate overnight (or at least 6-8 hours).

**Chili Sauce

Ingredients:

•  1 cup coarsely chopped(shallots) or 1 1/2 large onions
•  1 chopped tomato
•  1/4 teaspoon chili paste
•  1 tablespoon lemon juice
•  salt to taste

Directions:

1. Place cut up onions or shallots in a blender and make a paste.
2. Add the chopped tomato, mix them with the onions.
3. Add the lemon juice and salt.

This an easy recipe for the otherwise difficult traditional recipe for hoppers. Sri Lankans generally  have hoppers for either breakfast or dinner. It is a very thin and crispy pancake with a egg in the center and chili sauce.  This recipe will serve about 5-6 people.

Ingredients:

Yeast mixture:

• 2 tsp yeast granules
• *1/8 cup lukewarm water
  *(Use a liquid cup measurer for liquid) Not a teaspoon or dry cup measure (difference in amount.)

Hoppers:

• 4 cups rice flour
• 1 cup lukewarm *water + *1 cup lukewarm beer
• 1 13 oz can of coconut milk + 1/2 can of lukewarm water
• 1 egg
• two tbsp oil
• salt to taste
• Additional Egg in each serving

Directions:

1.    Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this  point, the yeast you used is too old, you will need a new packet of yeast.

2.    Put the rice flour into a large bowl and add the yeast mixture. Next add the 1 cup lukewarm water + 1 cup  lukewarm beer. Mix well.

3.    Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.

4.    Finally before preparation add 3/4 of the (coconut milk with water) 1 egg tbsp stir well. If more  liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a  pancake batter. Add salt to taste.

5.    Soak a small piece of cloth in oil in a saucer. Heat a thachhiya (a small wok) on medium. When hot  rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the  pan in a circular motion so that the batter sticks to the sides of the pan.

6.    Crack another egg in the middle when batter wet and cover for about two minutes until the egg is still runny and the mixture has some crispy edges

7.    Use a butter knife to loosen the edges of the Hopper and serve with Chili Sauce

Chili sauce

Ingredients:

• 1 cup coarsely chopped(shallots) or 1 1/2 large onions
• 1 chopped tomato
• 1/4 teaspoon chili paste
• 1 tablespoon lemon juice
• salt to taste

Directions:

1.     Place cut up onions or shallots in a blender and make a paste.
2.    Add the chopped tomato mix them with the onions.
3.    Add the lemon juice and salt.

Put a tablespoon or two in the center of the Hopper

Serving for 1

INGREDIENTS:

Ingredients for Tonkotsu Base  (Pork Broth)

• 2 1/2 cups Miso
• 2 tablespoons Tahini
• 1 tablespoon Toasted sesame oil
• 2 teaspoons Garlic grated
• 2 cloves
• Water
• 1/2 cup Pork fat minced (it’s easier to mince when it’s cold)
• 2 tablespoons Toasted sesame seeds ground
• **1/2 Batch Fresh ramen noodles **See recipe below

Toppings:

• Scallions (optional)
• Chashu (optional)
• Garlic (optional)
• Chives (optional)
• Cabbage (optional)
• Sweet corn (optional)
• Soy sauce egg (optional)
• Menma (optional)
• Two Large Dried scallops (optional)

DIRECTIONS:

1. In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.
2. Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl using a microplane grater.
3. Serve immediately.

**Ramen Noodles Recipe

2 servings

Ingredients:

• 2 cups of bread flour,
• 1/2 cup water
• 1 teaspoon *Kansui.

Directions:

1. Mix Ingredients in Large Bowl with Electric  Pasta Paddles
2. Flour should immediately turn a bright golden yellow.
   Let the mixer run for 10 minutes (the mixer bowl should be  full of golden yellow nuggets.
   Don’t worry about the texture and don’t add water, with a little hand kneading it will come together into a ball
3. Let this rest overnight in the fridge.
4. The next day, cut the dough in half, roll out to two inches shorter than the width of the opening of your pasta cutter.
5. Adjust the setting to  #3 and cut it with the spaghetti attachment.
6. So  noodles don’t stick together, boil for a 1 1/2 minutes.
7. The noodles should be extremely firm (almost too firm), but by the time the soup and all the toppings are on the ramen, they become the perfect texture and stay that way until the last drop of soup is gone

*If you’re wondering what kansui is, it’s the ingredient that makes all the magic happen. The story goes that the unique noodles produced around lake Kan in Inner-Mongolia were attributed to the water from the lake. Modern science has since revealed that the lake is highly alkaline, which is what gives the noodles their unique texture and color. You can now buy factory produced “kansui”
(lake kan water) either in powdered or liquid form. There are several brands  like: Koon Chun which labels their product as Potassium Carbonate Sodium Bi-Carbonate.

(Makes 4 servings)

INGREDIENTS:

• 8 sprouted chives
• 1/2  cup red vinegar
•  2 tablespoon mayonnaise
•  1 teaspoon Dijon mustard
•  4 slices from French Baguette
•  4 quail eggs
•  2 tablespoons arugula flowers
•  Two tablespoons olive oil
•  Salt and pepper to taste
•  A few chives stems roughly chopped for garnish

DIRECTIONS:

1.   Separate Chives and flowers.
2.   Mince Chives
3.   Soak 2 minced in 2 teaspoons red wine vinegar for 10 minutes;  Drain and reserve chive (making sure toweled dry)
4.   Mix 2 tablespoon mayonnaise and 1 teaspoon mustard in a small bowl mix with minced chive.
5.   Spread on 1 lightly toasted French bread slice;
6.   Top with 1 sunny side up quail egg placed in the center of sliced toasted baguette.
7.   1/4 cup arugula flowers (filling in spaces)
8.   Drizzle with olive oil.
9.   Place chive flower on top of egg yolk
10.   Sprinkle with salt and pepper to taste.
11.   Sprinkle with chive stem garnish

Prep Time: 2 mins
Total Time: 2 mins
Servings: 1

INGREDIENTS:

•  1 1/2 ounces Dorda Double Chocolate Liqueur
•  1 1/2 ounces Creme de Cacao
•  1/2 ounce vanilla vodka
•  2 1/2 ounces half-and-half
•  1 ounce of strong chilled espresso
•   Hershey’s Simple 5 Chocolate Syrup, for rim

DIRECTIONS:

1.  Mix all ingredients in a cocktail shaker filled with ice and shake.
2.  Pour into a chilled cocktail glass that is rimmed with chocolate syrup.

Prep Time: 5 mins
Total Time: 15 mins
Servings: 2-4

INGREDIENTS:

•  2 tablespoons of fine ground coffee (not flavored)
•  1 tablespoon unsweetened cocoa powder
•  1/2 teaspoon cinnamon
•  1/2 teaspoon olive oil
•  1/4 teaspoon kosher salt
•  1/4 teaspoon fresh ground black pepper

DIRECTIONS:

1.  In a pie plate or bowl, combine coffee, cocoa powder and cinnamon. Set aside.
2.  Rub the steak with olive oil, then sprinkle with the salt and pepper.
3.  Coat the steak with the coffee-cocoa mix, pressing it into the meat.
4.  Grill to your preferences.

(This recipe helps reduce inflammation)

INGREDIENTS:

• 1 1/2 lbs fresh salmon fillets
•  1 (14 ounce) cans light unsweetened coconut milk
• 1 tablespoon grated ginger
• 2 tablespoon apple sauce (no sugar)
• 2 tablespoons fish sauce
• 1 tbs olive oil
• 1 -3 tablespoon red curry paste (you choose how much)
• 1/2 lime (juice of, no seeds)
• 1/4 cup chopped fresh basil
• 1/4 cup almond
• 2 tablespoons chopped fresh cilantro
• Minced Thai Chili (for heat but optional)
• 2 cups pineapple
• 3 cups steamed jasmine rice (or other type of rice)

DIRECTIONS:

1.  Remove the skin from the fillets (discarding skin) and cut the fish into medium/large cubes (about 1-inch size).
2.  Place olive oil, minced garlic, chopped almonds and fish in cold skillet and stir heating it up on med- high heat.
3.  Quickly brown salmon cubes in olive oil and minced garlic (set aside)
4.  Place the coconut milk into another cold large sauté pan and add ginger, applesauce, fish sauce, curry paste, and lime juice.
5.  Put heat onto med-high
6.  Use a whisk to blend it until it is smooth.
7.  Bring the coconut milk mixture to a boil.
8.  Reduce heat to medium and add pineapple, stir.
9.  Add the fish.
10.  Cook, turning fish gently to cook all sides as it cooks, for 3 to 5 more minutes
    (depending on size of cubes or how well done you like your fish.)
    (Personally a dry salmon ends up in the cat’s bowl.)
11.  When heat is off, Sprinkle in curry, basil and cilantro.
12.  Serve garnished with minced Thai bird chilies, if you like, but remember that these are very hot, and you might want to taste one small thin ring
    (preferably with some food) before adding a lot of them to your serving.
13.  Ladle into bowls over steamed jasmine rice.