Recipe - Pad Thai

This is just the Pad Thai recipe found in the article, Techniques: To make great pad Thai use hot wok, right noodles. I loved the results, and so did everyone else who got a sample,

BEST PAD THAI

Makes 4 servings.

• 1/2 pound dried wide rice noodles (they should resemble translucent linguini)
• 1/2 cup fish sauce, divided use
• 1 tablespoon tamarind concentrate
• 1/4 cup water
• 1/2 cup palm sugar (sometimes called jaggery; see cook's note)
• 4 tablespoons peanut oil, divided
• 4 teaspoons dried chile flakes, divided use
• 1 pound firm or extra-firm pressed tofu, cut into 1/2-inch squares
• 4 cloves garlic, minced
• 1/3 cup dried shrimp
• 1 cup chopped garlic chives or scallions
• 1 cup mung bean sprouts
• 1/3 cup crushed dry-roasted peanuts
• 4 eggs
• Lime wedges
• 2 Thai chiles or serrano peppers, seeded, veins removed, then thinly sliced

To soak noodles: Place noodles in large bowl. Add enough warm, but not boiling, water to cover. Set aside for 30 minutes.

To make sauce: Meanwhile, in small saucepan, combine 1/4 cup fish sauce, tamarind concentrate, water and palm sugar. Over low heat, whisk until sugar dissolves and sauce is just warm. (Note: Do not boil.) Remove from heat. Set aside.

To boil noodles: Bring large pot of water to a boil. Drain noodles. Add to boiling water for 1 minute. Drain. Rinse with cool water. Set aside in colander.

To fry tofu: Heat wok or large heavy saute pan over high. Add 2 tablespoons oil, swirling pan to coat surface. When oil begins to lightly smoke, add 2 teaspoons chile flakes and half of tofu. Fry for 5 seconds. Add half of garlic and half of dried shrimp. Fry for 30 seconds or until tofu is lightly brown.

To add eggs: Add half of noodles and small ladleful of sauce, stirring quickly to mix so noodles do not stick together. Cook for 30 seconds. Push noodles to 1 side of pan. Crack 2 eggs into pan. Let eggs sit for 5 seconds. Scramble for another 5 seconds. Toss with noodles to mix well.

To finish: Add half chives or scallions, half of sprouts and half of peanuts. Toss quickly. Transfer to serving plates.

To make other servings: Repeat frying process with remaining ingredients.

To serve: Serve with lime wedges, remaining fish sauce and fresh chiles.

Cook's note: Most palm sugar is sold as hard lumps. A box grater can be used to break it up, but a food processor is easier and faster.

Recipe - Vegetable Samosas

This recipe is essentially the same as the one given at Manjula's Kitchen: Samosa. I've adjusted the recipe for USA potato sizes, and have made the recipe easier and faster by substituting tortillas for self-made dough, and steaming the potatoes instead of boiling them. Makes 16 pieces.

Vegetable Samosas

Shell:

• 8 fajita-size flour tortillas
• 2 tablespoons all-purpose flour
• 4 tablespoons lukewarm water

Filling:

• 3 large potatoes
• 1 teaspoon cumin seeds
• 4 chopped green chilies
• 2 teaspoons coriander powder
• 1/2 teaspoon garam masala
• 2 teaspoons amchur (mango powder)
• 2 teaspoons salt
• 4 tablespoons oil
• 1 cup green peas (frozen)

Method

Filling:

1. Start heating water in a steamer for the potatoes.
2. Peel and dice the potatoes into 1/2" to 3/4" chunks.
3. Once the water is boiling, steam the potatoes for twenty minutes.
4. Heat the oil in a frying pan on medium-high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away, oil is ready.
5. Add cumin seeds. As cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
6. Next add green peas, turn heat to medium and stir until tender.
7. Add the potatoes, mix well, and stir-fry for about 4 minutes. Stir in garam masala and amchur. Add more salt or amchur according to taste.
8. Let the filling cool to room temperature.

Making Samosa:

1. Take 4 tablespoons of water and 2 tablespoons of all-purpose flour to make a paste and set aside.
2. Cut tortillas in two, making two semicircles of each.
3. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
4. Fill the cone with 3 tablespoons of filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
5. Continue filling the rest of the samosas.
6. Heat about 1-1/2 inch of the oil in a stir-frying pan or wok on medium heat. To check if oil is hot enough, place a small piece of dough in oil. Dough should sizzle and come to the surface slowly.
7. Place the samosas in the frying pan a few at a time.
8. After samosas are floating on top of the oil, turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides. If you use a high heat, the samosa crust will be too soft and not crispy.

Tips:

1. If the filled samosas sit for too long, they will dry out. To avoid this, cover with a damp cloth.

Suggestions:

1. Samosas can be prepared ahead of time and frozen for up to a month.
2. Before freezing, fry them until the color of the samosas changes to a very light golden brown.
3. After the samosas are at room temperature, put them in zip lock bags and freeze them.
4. To use the frozen samosas, take out as many you need and fry them on medium heat.
5. If you'd rather not deep-fry them, instead brush the samosas with oil and bake 15 minutes at 425 degrees F. Reduce heat to 375 degrees F. and bake for 10 minutes more. For maximum crispness, turn the samosas over when you turn the oven down.