Create PostThe Culture Kitchen in San Fransisco
PALOMA’S MEXICAN FLANDelicious creamy caramel custard
INGREDIENTS1 can (12 oz) of evaporated milk1 can (14 oz) sweetened condensed milk4 eggs2 tablespoons of vanilla1/2 cup sugarINSTRUCTIONSStep 1. Add evaporated milk, sweetened condensed milk, eggs and vanilla to blender and blend.Step 2. Place sugar in a skillet on the stove and heat on medium to melt the sugar. Stir continuously to assure the sugar doesn’t burn too quickly. When the sugar melts and begins to turn brown throughout, it is finished. Remove from heat. Step 3. Moving quickly, pour melted sugar in a bowl, keep moving the caramel around to coat the bottom of the bowl. Once the caramel has hardened, pour the contents of the blender in the bowl just coated with carmel.Step 4. Fill a large pot (that your carmel bowl will fit in) half way with water. Place the pot on the stove and heat on medium.Step 5. Cover the glass bowl with tin foil and place in the pot of water. Make sure no water enters the bowl. Place a lid on the pot and cook for 60 minutes.Step 6. Periodically check the pot as the water boils, to make sure that there is always water in the pot that is the height of the bowl’s content’s. Add more water if needed.Step 7. After 60 minutes, check the flan by piercing it with a knife. If it comes out clean, it is done. Step 8. Using a cooking glove, remove the bowl from the pot. Take your serving dish and place the serving dish over the top of the bowl, flip the serving dish and bowl at the same time. Gently remove the bowl from the flan.PALOMA’S MEXICAN RED RICEPerfect side dish for all occasions
INGREDIENTS1 cup of long grain white rice2 tomatoes2 cups of water1 tablespoon of chicken bullionINSTRUCTIONSStep 1. Place 2 tomatoes, water and chicken bullion in the blender. Mix until liquified.Step 2. Add enough oil to a fry pan to cover the surface of the pan. Heat on medium to high heat.Step 3. Using a strainer, wash the rice under water. Drain the rice and add to the pan stirring continuously, make sure not to let the rice burn.Step 4. When the rice turns golden brown, add the contents from the blender.Step 5. Cover the pan. On medium heat, bring the pan to a boil. Once the pan boils, put on low and let it cook for 15 minutes. Add more water if it looks like it is dry or needs more time to cook. Make sure to test by eating a small bite the rice to make sure it is fully cooked before turning off the burner.PALOMA’S MEXICAN HIBISCUS WATERSweet tea with a light flowery taste
INGREDIENTS3 cups dried hibiscus (available at Mexican markets in bulk)1 liter of water1-1.5 cups of sugar (depends on desired sweetness) INSTRUCTIONSStep 1. Place the hibiscus in a pot with enough water to cover the petals.Put on medium heat. When it starts to boil, put on low and let it cook for15 minutes. Step 2. Using a strainer covering the lid of a pitcher, pour the contents ofthe pot through the strainer into a pitcher.Step 3. Add more water to the hibiscus petals to remove any additional colorand flavor, then restrain.Step 4. Add remaining water to the pitcher, add one cup of sugarStep 5. Stir and refridgerate. Serve with ice.SUPARVADEE’S THAI STICKY RICE WITH MANGO
Ingredients2 cups sticky rice2 cup of coconut milk (one can)1 cup sugar1 tablespoon salt2 mangos*Suparvadee uses a traditional Thai sticky rice steamer to make her rice. Instructions: Step 1. Wash the sticky rice in a bowl by running under water, rinse at least twice.Step 2. Soak sticky rice in water for two hours before cooking. It helps soften and open the grains Step 3. After two hours, rinse the sticky rice multiple times until the water comes out clear.Step 4. Fill the steamer vase with 3 inches of water and set to boil.Step 5. Place the soaked sticky rice in the bamboo basket for cooking. Be sure to not leave any sticky rice grains on the edges of the basket, thesegrains will dry and stick to the basket. Rinse the edges of the basket with water to remove these grains. Step 6. Place the basket on top of the steamer and steam rice in basket for 10 minutes. Be sure to cover rice in basket with a bowl or plate to hold inthe moister.Step 7. After 10 minutes, using a spoon and pot holder, remove the plate or bowl (lid) and the basket from the steamer. Shake the sticky rice freeand flip the rice completely over. This allows the rice to cook completely through. Place the plate or bowl cover back on the steamer and cook foranother 5 minutes.Step 8. In a bowl, mix the coconut milk, sugar, and salt.Step 9. When the rice is done, place the rice into a bowl (that can be covered with plastic wrap) and add 1/2 to 2/3 of the coconut milk, mix well.Step 10. Cover rice with plastic wrap and let sit for an hour.Step 11. Peel sweet mangos and cut into flesh directly on the seed while holding mango in the palm of your hand. Once you have cut across an entire side of the mango, hold the knife parallel to your palm and slice directly over the seed. This allows you to create thin pieces of mango that are clean and crisp.Serve with mangos and sweet rice and top with additional coconut milkDANG’S THAI COCONUT SOUPCoconut-lime base with a hint of chiliINGREDIENTS1.5 cups water1 stalk lemongrass (cut end off, peel first layer away & wash)1 piece galanga (roughly 4″ piece)6 kaffir leaves, approximate (lime leaves)1 can coconut milk2 tablespoons chili paste1 tablespoon Tom Yum paste1/4 lb chicken breast, thinly sliced1/4 cabbage6 tablespoon sugar **TIP: If soup is too sour, add more sugar2 tablespoons salt1/4 to 1/2 cup lime juice (to taste)1 tablespoon bullion1 cup white mushrooms **TIP: don’t use the mushroom stalks, it will cook too much and break1 handful of cilantro (for garnish)4-6 stems green onions (for garnish)INSTRUCTIONSSTEP 1. Rinse lemongrass and galanga under water to ensure any dirt is removed. Cut both the lemongrass and galanga into 1-2 inch pieces.STEP 2. Remove the stem of the kaffir leaves and tear large leaves in half.STEP 3. Place 1/2 cup water in a pot and bring to a boil. Add kaffir leaves, lemongrass, and galanga to the pot, boil for one minute.STEP 4. Add can of coconut milk to boiling water. Fill an empty coconut milk can half way with water (roughly 1 cup of water) swirl water around in the can cleaning the remaining coconut milk and add to pot.STEP 5. Add 2 tablespoons of chili paste to pot (make sure you get stir the chili paste to get both chili and oil, they naturally separate in the container)STEP 6. Add 1 teaspoon of Tom Yum paste to pot, bring to a boilSTEP 7. Cut the chicken in thin bit sized strips roughly the same size, set asideSTEP 8. Rough chop the cabbage into pieces about 1 inch by 2 inches, set asideSTEP 9. Once the soup comes to a boil, add chicken in bite size pieces. Continue watching soup as to not over cook chicken. Add the cabbage and 6 tablespoons of sugar, 2 tablespoons of salt, 1/2 cup fresh squeezed lime juice and 1 tablespoon bullion. TIP: You know the soup is done when everythng turns a little yellow and the green goes awaySTEP 10. Clean the mushrooms by running them under water, and cut them in quarters. In the last few minutes of cooking add mushroom pieces.Serve warm garnished with green onion and cilantro. (Serves 4 people) For a vegetarian version just remove the chicken and replace with tofu and remove the chicken bullion.DANG’S THAI CASHEW CHICKEN
Spicy Thai chilies with chicken and cashew
INGREDIENTS1/2 lb chicken2-3 tablespoons garlic, smashed or diced1 yellow onion1 four inch ginger piece3 shoots of green onions1 red bell pepper1 green bell pepper1 tablespoon chili paste1 tablespoon oyster sauce1 tablespoon sugar1 tablespoon waterless than 1 tablespoon mountain gold sauce3 tablespoon cashews (add more cashews to suit your taste) 4-5 dry thai chiliesINSTRUCTIONSRice Preparation: Using the bowl of a rice cooker, wash the rice twice. Fill water in the bowl until the water line reaches the first crease in your middle finger when inserted. Cover rice cooker with the lid and cook. Rice cooker will switch itself to ‘warm’ when the rice is ready.Step 1. Cutting across the grain and on a diagonal cut thechicken in thin strips- bite sized. Place in water to boil, cook half way and strainStep 2. Mince garlicStep 3. Cut yellow onion in half and cut sliceStep 4. Cut ginger in matchsticksStep 5. Place 1.5 tablespoon of vegetable oil in fry pan until hot. Add garlic and lightly brown, do not let get too hot or blackenStep 6. Once garlic turns light brown, add yellow onion and ginger to the pan.Step 7. After the onions and ginger have cooked slightly add strained chicken and cook chicken fully through.Step 8. Mix together oyster sauce, sugar, mountain sauce, chili sauce & a tablespoon of water. Add to pan.Step 9. Chop green onion into 1 inch pieces and bell peppers in thin strips.Step 10. Add green onions and bell peppers to pan, mix well. Place contents of pan in a serving dish.Step 11. In fry pan or wok add 1.5 tablespoon vegtabale oil and add 4-5 Thai dry chilies, lightly darken. Do not let them get black. Add 3 Tb of cashews, lightly cook. Add to dish and serve. (If you add cashews too soon, they will get soggy and loose their crunch)Serve warm with Thai Jasmine Rice (serves 4-6)DANG’S THAI PAD SEE EWThai noodles with egg and vegtables
INGREDIENTS1/4 lb chicken OR Tofu cut into thin strips & fried8 oz chow fun noodles (wide noodles)1 broccoli crown bunch1 carrot1 egg2 tablespoon oyster sauce1 tablespoon black soy sauce1.5 tablespoon vegetable oilless than 1 tablespoon mountain gold sauceblack pepper to taste INSTRUCTIONSStep 1. Cut chicken in bite sized pieces and place in water to boil. Cook half way and strain.For vegetarian version cut tofu in strips 1/2 inch by 2 inches, pat dry and fry in a wok or in a fry pan with enough vegetable oil to cover the tofu. Remove fried tofu and let drain on a paper towel.Step 2. Cut carrots into thin slices (cutting on the diagonal to create nice ovals)Step 3. Split broccoli florets in bite size pieces (cutting down the stem creates clean pieces)Step 4. Place carrots and broccoli in boiling water, cook until almost done (roughly 6 minutes) and strain.Step 5. Open the noodle package and microwave in 30 second increments until noodles are warm and come apart.Step 6. When noodles are warm remove from the package and cut into 1 inch strips, then peel the noodles apart and set aside in a bowl.Step 7. Place 1.5 tablespoon of vegtable oil in frying pan or wok until hot. Once the oil and pan are hot, scramble 1 egg in the pan.Step 8. Put strained chicken, or tofu into pan with oil and egg, cook chicken through in fry pan.Step 9. Once chicken is cooked add noodles to pan, toss. TIP: Whenever the pan contents are looking dry, add water.Step 10. Mix together oyster sauce, sugar, mountain sauce, & blackbean sauce. Add to pan.Step 11. Add broccoli and carrots and fully combine, add black peper to taste and serve.Hope you enjoyed this post about the Culture Kitchen!" target="_blank" rel="nofollow">http://www.youtube.com/watch?v=dwfDQhBtCMM[/urlHere you can get see for yourself what recipes are being learned in the kitchen! PALOMA’S MEXICAN FLAN
Delicious creamy caramel custard
INGREDIENTS1 can (12 oz) of evaporated milk1 can (14 oz) sweetened condensed milk4 eggs2 tablespoons of vanilla1/2 cup sugarINSTRUCTIONSStep 1. Add evaporated milk, sweetened condensed milk, eggs and vanilla to blender and blend.Step 2. Place sugar in a skillet on the stove and heat on medium to melt the sugar. Stir continuously to assure the sugar doesn’t burn too quickly. When the sugar melts and begins to turn brown throughout, it is finished. Remove from heat. Step 3. Moving quickly, pour melted sugar in a bowl, keep moving the caramel around to coat the bottom of the bowl. Once the caramel has hardened, pour the contents of the blender in the bowl just coated with carmel.Step 4. Fill a large pot (that your carmel bowl will fit in) half way with water. Place the pot on the stove and heat on medium.Step 5. Cover the glass bowl with tin foil and place in the pot of water. Make sure no water enters the bowl. Place a lid on the pot and cook for 60 minutes.Step 6. Periodically check the pot as the water boils, to make sure that there is always water in the pot that is the height of the bowl’s content’s. Add more water if needed.Step 7. After 60 minutes, check the flan by piercing it with a knife. If it comes out clean, it is done. Step 8. Using a cooking glove, remove the bowl from the pot. Take your serving dish and place the serving dish over the top of the bowl, flip the serving dish and bowl at the same time. Gently remove the bowl from the flan.PALOMA’S MEXICAN RED RICEPerfect side dish for all occasions
INGREDIENTS1 cup of long grain white rice2 tomatoes2 cups of water1 tablespoon of chicken bullionINSTRUCTIONSStep 1. Place 2 tomatoes, water and chicken bullion in the blender. Mix until liquified.Step 2. Add enough oil to a fry pan to cover the surface of the pan. Heat on medium to high heat.Step 3. Using a strainer, wash the rice under water. Drain the rice and add to the pan stirring continuously, make sure not to let the rice burn.Step 4. When the rice turns golden brown, add the contents from the blender.Step 5. Cover the pan. On medium heat, bring the pan to a boil. Once the pan boils, put on low and let it cook for 15 minutes. Add more water if it looks like it is dry or needs more time to cook. Make sure to test by eating a small bite the rice to make sure it is fully cooked before turning off the burner.PALOMA’S MEXICAN HIBISCUS WATERSweet tea with a light flowery taste
INGREDIENTS3 cups dried hibiscus (available at Mexican markets in bulk)1 liter of water1-1.5 cups of sugar (depends on desired sweetness) INSTRUCTIONSStep 1. Place the hibiscus in a pot with enough water to cover the petals.Put on medium heat. When it starts to boil, put on low and let it cook for15 minutes. Step 2. Using a strainer covering the lid of a pitcher, pour the contents ofthe pot through the strainer into a pitcher.Step 3. Add more water to the hibiscus petals to remove any additional colorand flavor, then restrain.Step 4. Add remaining water to the pitcher, add one cup of sugarStep 5. Stir and refridgerate. Serve with ice.SUPARVADEE’S THAI STICKY RICE WITH MANGOIngredients2 cups sticky rice2 cup of coconut milk (one can)1 cup sugar1 tablespoon salt2 mangos*Suparvadee uses a traditional Thai sticky rice steamer to make her rice. Instructions: Step 1. Wash the sticky rice in a bowl by running under water, rinse at least twice.Step 2. Soak sticky rice in water for two hours before cooking. It helps soften and open the grains Step 3. After two hours, rinse the sticky rice multiple times until the water comes out clear.Step 4. Fill the steamer vase with 3 inches of water and set to boil.Step 5. Place the soaked sticky rice in the bamboo basket for cooking. Be sure to not leave any sticky rice grains on the edges of the basket, thesegrains will dry and stick to the basket. Rinse the edges of the basket with water to remove these grains. Step 6. Place the basket on top of the steamer and steam rice in basket for 10 minutes. Be sure to cover rice in basket with a bowl or plate to hold inthe moister.Step 7. After 10 minutes, using a spoon and pot holder, remove the plate or bowl (lid) and the basket from the steamer. Shake the sticky rice freeand flip the rice completely over. This allows the rice to cook completely through. Place the plate or bowl cover back on the steamer and cook foranother 5 minutes.Step 8. In a bowl, mix the coconut milk, sugar, and salt.Step 9. When the rice is done, place the rice into a bowl (that can be covered with plastic wrap) and add 1/2 to 2/3 of the coconut milk, mix well.Step 10. Cover rice with plastic wrap and let sit for an hour.Step 11. Peel sweet mangos and cut into flesh directly on the seed while holding mango in the palm of your hand. Once you have cut across an entire side of the mango, hold the knife parallel to your palm and slice directly over the seed. This allows you to create thin pieces of mango that are clean and crisp.Serve with mangos and sweet rice and top with additional coconut milkDANG’S THAI COCONUT SOUPCoconut-lime base with a hint of chiliINGREDIENTS1.5 cups water1 stalk lemongrass (cut end off, peel first layer away & wash)1 piece galanga (roughly 4″ piece)6 kaffir leaves, approximate (lime leaves)1 can coconut milk2 tablespoons chili paste1 tablespoon Tom Yum paste1/4 lb chicken breast, thinly sliced1/4 cabbage6 tablespoon sugar **TIP: If soup is too sour, add more sugar2 tablespoons salt1/4 to 1/2 cup lime juice (to taste)1 tablespoon bullion1 cup white mushrooms **TIP: don’t use the mushroom stalks, it will cook too much and break1 handful of cilantro (for garnish)4-6 stems green onions (for garnish)INSTRUCTIONSSTEP 1. Rinse lemongrass and galanga under water to ensure any dirt is removed. Cut both the lemongrass and galanga into 1-2 inch pieces.STEP 2. Remove the stem of the kaffir leaves and tear large leaves in half.STEP 3. Place 1/2 cup water in a pot and bring to a boil. Add kaffir leaves, lemongrass, and galanga to the pot, boil for one minute.STEP 4. Add can of coconut milk to boiling water. Fill an empty coconut milk can half way with water (roughly 1 cup of water) swirl water around in the can cleaning the remaining coconut milk and add to pot.STEP 5. Add 2 tablespoons of chili paste to pot (make sure you get stir the chili paste to get both chili and oil, they naturally separate in the container)STEP 6. Add 1 teaspoon of Tom Yum paste to pot, bring to a boilSTEP 7. Cut the chicken in thin bit sized strips roughly the same size, set asideSTEP 8. Rough chop the cabbage into pieces about 1 inch by 2 inches, set asideSTEP 9. Once the soup comes to a boil, add chicken in bite size pieces. Continue watching soup as to not over cook chicken. Add the cabbage and 6 tablespoons of sugar, 2 tablespoons of salt, 1/2 cup fresh squeezed lime juice and 1 tablespoon bullion. TIP: You know the soup is done when everythng turns a little yellow and the green goes awaySTEP 10. Clean the mushrooms by running them under water, and cut them in quarters. In the last few minutes of cooking add mushroom pieces.Serve warm garnished with green onion and cilantro. (Serves 4 people) For a vegetarian version just remove the chicken and replace with tofu and remove the chicken bullion.DANG’S THAI CASHEW CHICKEN
Spicy Thai chilies with chicken and cashew
INGREDIENTS1/2 lb chicken2-3 tablespoons garlic, smashed or diced1 yellow onion1 four inch ginger piece3 shoots of green onions1 red bell pepper1 green bell pepper1 tablespoon chili paste1 tablespoon oyster sauce1 tablespoon sugar1 tablespoon waterless than 1 tablespoon mountain gold sauce3 tablespoon cashews (add more cashews to suit your taste) 4-5 dry thai chiliesINSTRUCTIONSRice Preparation: Using the bowl of a rice cooker, wash the rice twice. Fill water in the bowl until the water line reaches the first crease in your middle finger when inserted. Cover rice cooker with the lid and cook. Rice cooker will switch itself to ‘warm’ when the rice is ready.Step 1. Cutting across the grain and on a diagonal cut thechicken in thin strips- bite sized. Place in water to boil, cook half way and strainStep 2. Mince garlicStep 3. Cut yellow onion in half and cut sliceStep 4. Cut ginger in matchsticksStep 5. Place 1.5 tablespoon of vegetable oil in fry pan until hot. Add garlic and lightly brown, do not let get too hot or blackenStep 6. Once garlic turns light brown, add yellow onion and ginger to the pan.Step 7. After the onions and ginger have cooked slightly add strained chicken and cook chicken fully through.Step 8. Mix together oyster sauce, sugar, mountain sauce, chili sauce & a tablespoon of water. Add to pan.Step 9. Chop green onion into 1 inch pieces and bell peppers in thin strips.Step 10. Add green onions and bell peppers to pan, mix well. Place contents of pan in a serving dish.Step 11. In fry pan or wok add 1.5 tablespoon vegtabale oil and add 4-5 Thai dry chilies, lightly darken. Do not let them get black. Add 3 Tb of cashews, lightly cook. Add to dish and serve. (If you add cashews too soon, they will get soggy and loose their crunch)Serve warm with Thai Jasmine Rice (serves 4-6)DANG’S THAI PAD SEE EWThai noodles with egg and vegtables
INGREDIENTS1/4 lb chicken OR Tofu cut into thin strips & fried8 oz chow fun noodles (wide noodles)1 broccoli crown bunch1 carrot1 egg2 tablespoon oyster sauce1 tablespoon black soy sauce1.5 tablespoon vegetable oilless than 1 tablespoon mountain gold sauceblack pepper to taste INSTRUCTIONSStep 1. Cut chicken in bite sized pieces and place in water to boil. Cook half way and strain.For vegetarian version cut tofu in strips 1/2 inch by 2 inches, pat dry and fry in a wok or in a fry pan with enough vegetable oil to cover the tofu. Remove fried tofu and let drain on a paper towel.Step 2. Cut carrots into thin slices (cutting on the diagonal to create nice ovals)Step 3. Split broccoli florets in bite size pieces (cutting down the stem creates clean pieces)Step 4. Place carrots and broccoli in boiling water, cook until almost done (roughly 6 minutes) and strain.Step 5. Open the noodle package and microwave in 30 second increments until noodles are warm and come apart.Step 6. When noodles are warm remove from the package and cut into 1 inch strips, then peel the noodles apart and set aside in a bowl.Step 7. Place 1.5 tablespoon of vegtable oil in frying pan or wok until hot. Once the oil and pan are hot, scramble 1 egg in the pan.Step 8. Put strained chicken, or tofu into pan with oil and egg, cook chicken through in fry pan.Step 9. Once chicken is cooked add noodles to pan, toss. TIP: Whenever the pan contents are looking dry, add water.Step 10. Mix together oyster sauce, sugar, mountain sauce, & blackbean sauce. Add to pan.Step 11. Add broccoli and carrots and fully combine, add black peper to taste and serve.Hope you enjoyed this post about the Culture Kitchen!
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link: http://www.youtube.com/watch?v=omzyDQADJ3U
This looks delicious