Tag Archive | Trinidad

CALYPSO AUBERGINE MEDLEY

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or….. FIRE IN MY WOK !

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Yes, it is really me. After a spell in Hospital and subsequent recuperation at home under the very competent and (sometimes strict) care of my beloved “Head nurse Jo”, I am at last again able to do my bit in the kitchen and ‘talk with you’ via the computer.

For starters let me explain something here – I do love meat of nearly any kind, but I find that as I get older I end up eating less meat and also I am pretty certain that I will never become a true vegetarian, I started to enjoy quite often meals without any meat.

So therefore today I post a “no meat” dish which again I picked up during my time on the island of Trinidad. I love this one in particular because it gives me the right spice kick whenever I need it without making a proper curry. Also it takes me only 10 to 15 minutes to bring this to the table.

It’s wonderful just on its own (as in my picture) served with plain boiled Basmati rice or serve it as a side dish to most chicken- and/or burger dishes.

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Regarding the heat, that of course is entirely up to you and the tolerance of your palate.

Don’t worry regarding any exact measurements, just take what I did for this post as a guide line and go for it and…..if you like ‘heat’ you will like this.

What you see in my photographs here today is for 2 people as a light meal or for 1 very greedy and hungry person.

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AUB-41 x large aubergine, washed, topped and tailed and cut into bite sized cubes
1 x large onion, finely sliced
2-3 x small red hot chillies, very finely sliced
A small piece of fresh ginger, finely sliced
3-4 x cloves of garlic, very finely sliced (our garlic here is not very strong, so try out yours)
1 x Tbsp soft brown sugar
½ to 1 Tbsp of Chilli Sauce (I used one of my decade old favourite: “Lingham’s Chilli Sauce”)

1x Tbsp and a bit of red wine vinegar
Salt and pepper, to taste
2 x Tbsp dark soy sauce
1 Tbsp Hoisin Sauce
Some vegetable stock, I used a Knorr Stock cube.

1. Wash your rice (1/2 cup dry makes 1 full cup cooked) until water runs clear. Soak rice for 15 minutes, then cook until ready (it takes me just another 15 minutes or so).
2. Keep prepared aubergines in a colander, sprinkle with salt, mix, cover and let sit for 15 minutes to extract water.

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3. Heat oil in wok, add onion, ginger, garlic, chilli and stir-fry for a few seconds and then add the aubergines (make sure to dry them first in a clean dish clothes), stir and cook on medium heat for around 2 minutes more.

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4. Add all your sauces, sugar, vinegar, stock, salt and pepper, stir gently, cover and simmer for maybe another 10 minutes. Check. Don’t let aubergines get too soft and mushy.

That’s it, just check your spices and serve on a bed of fluffy basmati rice.

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Enjoy this Medley my friends. We are off to the Dining room now to have our own supper of this dish.

Have a good and peaceful week-end.

Carina

Caribbean Sweet and Sour Mango Chicken

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As I have mentioned somewhere before, when I lived for 3 years in the Caribbean (in Port-of-Spain/Trinidad), I too, like many of the other ‘diplomatic wives’ on this Island, went for a couple of weeks to a charming old Chinese Lady to learn the basics of ‘Chinese-cooking-with-a-wok’. Her name was Suzie Wong! Yes, film buffs of course will immediately connect this name with the very beautiful young actress Nancy Kwan, starring in her first film “The world of Suzie Wong”.

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Wok cooking is so quick and easy to do – then why did I put this onto my kitchen back shelf for quite some years once we had left Trinidad, I kept asking myself. Maybe because I had nearly worn out my own Wok in those wonderful three years – and of course, living on the Island with its multi-racial population, who did not like Chinese food???

So now that I started writing easy to follow (I hope) recipes for elder daughter, living away from home, and her friends, my Wok has come into his own again – certain weeks with a vengeance!.

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So here now a recipe which includes two of our favourite main ingredients – Chicken and Mango. I found this scribbled down note in my box of loose “Recipes from around the world” and immediately I decided late at night to make this for today’s Lunch.

Caribbean Sweet and Sour Mango Chicken

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I used for 2-3 portions:

3 x Chicken breasts, cut into small pieces
1 x very large ripe mango peeled and cut free from its large seed and then cut into nice longish strips. Keep aside.
2 Tbsp good sunflower oil
12 x biggish shallots, peeled and thinly sliced
1.5 x tsp of fresh ginger, cut into long thin slivers
Some leeks, washed thoroughly and cut into thin rings
3 x garlic cloves, crushed well
1 x cups of green gram beansprouts

To make Sweet and Sour Sauce
2 x Tbsp white wine vinegar
4 x Tbsp of water
2 x Tbsp Toasted Sesame Oil
1 x Tbsp Dark Soy Sauce
2 x Tbsp clear honey
2 x Tbsp very good tomato ketchup
1 x tsp cornflour
2 x chicken stock cubes (I used KNORR), crumbled

First start making your sauce.

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Combine all the above mentioned ingredients in a jug incl. the cornflour, which will slightly thicken the sauce. Set aside.

Heat up your Wok (or large frying pan) on medium flame, add oil and after 1 minute also the prepared chicken. Quickly brown the meat for maximum 3 minutes (keep stirring). Transfer with a slotted spoon into a small bowl and keep aside.
Into the same oil add the shallots and the ginger, stir for a couple of minutes only, after which you add your sauce and the mango.
Bring gently to the boil and continue simmering for another 2 minutes.

With this particular dish we like to alternate between long-grain basmati rice and Chinese noodles.

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请享用
Qǐng xiǎngyòng = Enjoy your meal
Carina