Recipes
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Chicken Curry
Ingredients 2 Medium Onions Chopped 1 Tablespoon Crushed Ginger 1 Tablespoon Crushed Garlic Half teaspoon turmeric I teaspoon salt 1 Heaped tablespoon curry paste 1 Tablespoon heaped finely chopped cilantro 4 Tablespoon Vegetable oil Half can (small) tomato paste 1 chopped tomato 6 Chicken thighs, skin removed
Preparation Heat oil in a deep pan, throw in the onions, stirring every minute or so until light brown (not black, do not let them burn). This will take about 15 to 20 minutes. Add ginger and garlic, keep stirring for another 3 to 5 minutes, until the garlic and ginger also brown. Add turmeric and salt, stir for another 2 minutes. Throw in the tomato paste, stir for minute or so, add half a cup of hot water, keep stirring three to five minutes, create a thick sauce. Throw in the tomatoes and add another half-cup hot water, keep stirring making sure nothing sticks to the bottom of the pan. You know when you are done, you will see the oil separate from the sauce on the sides of the pan and the onions will have dissolved into the sauce. Throw in the chicken and stir into the sauce, cook on low heat covered for 15 minutes, then add another half cup to a cup of hot water and cook for another 30 minutes or until the chicken is soft. Allow it to sit for 15 minutes covered before you eat. You may add additional salt, curry paste, ginger, garlic to your liking with experimentation. You can also add half a spoon of ground red chilli pepper or one finely chopped fresh jalapeno pepper to make it hot.
Chicken Curry Variations You can add a quart of half and half to get a cream sauce once the chicken has been cooking for 30 minutes or so. You can add a bag of chopped spinach once the chicken has been cooking for 30 minutes or so, this is a chicken spinach dish.
Sweet and Sour Pork
Ingredients 2 lbs. pork, cubed 1 large can pineapple chunks, reserve liquid 1 large green pepper, cut into squares 1 large red pepper, cut into squares 3 tbsp. soy sauce 1 tbsp. freshly grated ginger 3/4 cup pineapple juice 1 tbsp. rice vinegar 1/2 cup cashews, broken 1 tbsp. sugar 1 tbsp. cornstarch 1 tbsp. olive oil 1 large onion, chopped 2 cloves garlic, minced
Preparation Chop the onion, cube the pork, and saute in the olive oil. When the pork begins to brown add the peppers, garlic, ginger and cashews. Stir in the pineapple juice, rice vinegar, sugar, soy sauce, and cornstarch. Simmer 10 more minutes. Remove from heat and serve over cooked rice.

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