Coastal inspiration:

My travels to the south of France, especially Provence and Normandy, inspired me to make this dish. These coastal cities are known for their fresh seafood that is cooked with simple, flavorful ingredients. While it is a modern recipe enjoyed around the world, its classic combination of butter, garlic, herbs, and seafood reflects the timeless influence of French cuisine, making it an easy yet sophisticated meal for any occasion.

Benefits of shrimp:

Shrimp is a great source of lean protein. Although it is high in dietary cholesterol, it is low in saturated fats. Shrimp is rich in vitamins D and B, omega-3 fatty acids, phosphorus, magnesium, zinc, and selenium. If you are not allergic to shrimp, this low-calorie seafood, rich in key nutrients, is a good source of antioxidants like astaxanthin.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Shrimp
• Garlic
• Plain flour
• Butter
• Apple cider vinegar

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Easy Garlic Butter Shrimp with my recipe:

1. Add salt, freshly milled pepper, and plain flour to the peeled, deveined, and patted-dry shrimp in a mixing bowl. Heat the non-stick pan, add olive oil, and then place 4-5 seasoned shrimp in the pan. Cook for 1 minute on each side over medium-high heat. Remove shrimp from the pan using tongs onto kitchen paper, and pan-sear the remaining shrimp.

2. Return the pan-seared shrimp to the pan, add the minced garlic, and sauté for 1-2 minutes over medium heat. Turn off the heat.

3. Prepare the sauce by boiling the apple cider vinegar in a small saucepot for 1 minute, then add the butter. Cook for another minute and pour the sauce over the pan-seared shrimp.

4. Serve the Easy Garlic Butter Shrimp hot, garnished with parsley.

Serving suggestions:

Serve the easy Garlic Butter Shrimp over pasta, steamed vegetables, or with rice pilaf as a main course. Serve it with crusty bread as an appetizer.

Storage:

You could freeze leftovers in freezer-safe boxes for 1-2 months, but this dish tastes best when freshly made. Make small batches to prevent having leftover food.

Other shrimp recipes that you might like:

• Shrimp Lettuce Wraps
• Shrimp Paella
• Shrimp Pad Thai Recipe
• Laksa Lemak

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Easy Garlic Butter Shrimp Recipe

Easy Garlic Butter Shrimp Recipe showcases juicy shrimp seasoned with salt, pepper, and a dusting of plain flour, which are then pan-seared in olive oil until tender. The shrimp is then sautéed with freshly minced garlic and coated in a rich sauce made with butter and a splash of apple cider vinegar, creating a perfect balance of buttery, savory, and tangy flavors. Finished with a generous sprinkling of parsley for a burst of color and freshness, this French-Inspired dish is ready in minutes. With bold flavors and simple ingredients, this restaurant-quality meal is ideal for busy weeknights or special occasions. Serve it with crusty bread as an appetizer or over pasta or rice pilaf for the main course!

Course Main Course

Cuisine French

Keyword butter shrimp with garlic, easy garlic butter shrimp, garlic butter shrimp, garlic butter shrimp recipe, garlic shrimp, quick shrimp dinner, shrimp recipes

Main Ingredient Shrimp

Prep Time 9 minutes minutes

Cook Time 9 minutes minutes

Total Time 18 minutes minutes

Servings 2

Calories 146kcal

Author Kanchan Dilip

Equipment

• 1 nonstick pan
• 1 saucepot
• 1 mixing bowl

Ingredients

For the shrimp:

• 2 tbsp olive oil extra virgin
• ½ lb shrimp deveined, tail-on
• ½ tsp ground peppercorn
• ⅓ tsp salt
• 1 tsp plain flour
• 1 tbsp garlic minced
• 3 sprig parsley

For the sauce:

• 2 tbsp apple cider vinegar
• 2 tbsp butter

US Customary - Metric

Instructions

• Prepare the ingredients.
  
• Add salt, freshly milled pepper, and plain flour to the cleaned and patted-dry shrimp in a mixing bowl. Heat the non-stick pan, add olive oil, and then place 4-5 shrimp in the pan. Cook for 1 minute on each side over medium-high heat. Remove shrimp from the pan using tongs onto kitchen paper, and pan-sear the remaining shrimp.
  
• Return the pan-seared shrimp to the pan, add the minced garlic, and sauté for 1-2 minutes over medium heat. Turn off the heat.
  
• Prepare the sauce by boiling the apple cider vinegar in a small saucepot for 1 minute, then adding the butter. Cook for another minute and pour the sauce over the pan-seared shrimp.
  
• Serve the Easy Garlic Butter Shrimp garnished with parsley.
  

Notes

1. Shrimp is a delicate seafood that requires only 2-3 minutes of cooking at high heat. Overcooking shrimp will toughen their texture and make them rubbery.
2. Pan-sear the shrimp in small batches to ensure they stay crisp. Cooking a large batch will steam the shrimp and not produce tender, yet crispy and succulent shrimp.
3. Ideally, you need to prepare or clean the shrimp and have them ready to go. Peel the shrimp and devein or clean them by removing the black digestive tract or shrimp waste. I have left the tails on. Rinse and follow the instructions on the recipe card.
4. Pat the shrimp dry before pan-searing to prevent them from steaming rather than frying to a crisp.
5. Shake off any excess flour before pan-frying the shrimp.
6. Use European butter, which has a high fat content, for this Easy Garlic Butter Recipe. Butter is a culinary hallmark of French cuisine, so using good-quality butter is essential.
7. Parsley is not just used for garnish, but it actually balances the richness of the butter.

 

Nutrition

Calories: 146kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 406mg | Potassium: 57mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.3mg

The post Easy Garlic Butter Shrimp Recipe appeared first on Stream of Flavors.

One of my all-time favorite dessert recipes is the Lebanese Baklawa. You’ll notice that I call it baklawa and not baklava. The traditional pronunciation is ‘bak-lau-wa ’, not ‘bak-la-va’. To some extent, these are interchangeable, but one element I pay attention to when creating recipes is nuance. Nuance makes all the difference between a ½ cup of water and a ½ cup of honey. When it comes to recipes, nuance and its cousin, detail, matter.  So, let’s begin with the first nuance.

I have tried and tested this recipe for many years, making tweaks all the way. I would try one method, just to find that it was either too sweet, too soft, too soggy, or too dry. Browsing through cookbooks or magazines during the pre-internet years, I learned many tips and tricks for getting recipes right. Besides word of mouth, I have searched through magazines, cookbooks, notes from family friends’ paper clippings, etc., to find answers to my kitchen mishaps.

I would then try a recipe again using the new technique or ingredient I read about somewhere. If it worked, I would make notes and keep that method in my journals forever. It is with great pleasure that I am sharing the final product of all those trials and errors on my part over the past many years, in my attempt to perfect one of my favorite desserts.

Origin:

The key thing to remember is that Baklawa is both Mediterranean and Middle Eastern. You can find versions of this decadent dessert from Greece to India. While it remains likely that the origin of this pastry (yufka) lies in Turkey, the origin of Baklawa can be traced to the 8th century BC in Assyria, where thin layers of bread dough were baked with nuts, fruits, and honey added as a glaze. With the expansion of trade and conquest, ancient Baklawa spread throughout the Mediterranean and the Levant.

It was not until the 15^th century, in the Ottoman Empire, that attar was replaced with honey and served to the Janissaries during the Islamic holy month of Ramadan. This is the origin of the Baklava. With globalization and the diaspora, even the recipe for Lebanese Baklawa is now a global phenomenon.

Baklawa and its cousin, baklava, share many commonalities. First, they are both sweet desserts. If you are wondering why I called them sweet desserts, let me assure you that there are also savory desserts, such as desserts that contain cheese or chili. They are both made from filo or phyllo pastry. They both contain nuts such as walnuts or pistachios, though there are also versions made with clotted cream. And they are both baked.

Differences between Lebanese Baklawa and Baklava:

Structure:

• Baklawa is essentially a sandwich of filo or phyllo pastry, filled with a nut filling.
• Baklava is several layers of filo or phyllo pastry with a nut filling between the layers.

Glaze:

• Baklawa is glazed with attar. Attar, used throughout the Middle East and South Asia, is a sugar-based syrup containing a floral essence. This essence is usually made from rose blossoms or orange blossoms. Lemon juice is added to the syrup to prevent sugar crystallization. But from a flavor perspective, it adds an acidic dimension to the mixture, thus both heightening the flavor profile and reducing the sweetness. For additional complexity, chefs sometimes add sweet spices such as cinnamon, cardamom, or even cloves.
• Baklava is glazed with honey. The flavor profile will alter based on the type of honey used.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Phyllo (or filo) dough/pastry sheets
• Ground pistachios
• Syrup: cane sugar, orange blossom water, lemon juice, saffron

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Lebanese Baklawa:

1. Prepare the syrup: Bring the syrup ingredients (except saffron) to a rolling boil in a saucepot. Simmer the syrup for 10 minutes. Turn off the heat and add saffron. Set it aside to cool down.

2. Make the baklawa:

• Remove the phyllo pastry sheets from the package. Place the sheets on a rolling board and use a sharp knife or scissors to cut them into quarters. (Please ensure that the cut sheets fit neatly into the baking dish.) Cover the sheets with a damp kitchen towel to prevent them from drying and breaking. Remove one sheet at a time, place it in the baking dish, and brush the sheet with the melted clarified butter. Repeat this step until half the sheets are used.

• Spread the ground pistachios evenly on top. Repeat the previous step until the remaining sheets are used. Pour the leftover melted clarified butter over the last sheet. 

• Use a sharp knife to cut through the stack of phyllo pastry sheets into 16 squares or diamonds.

• Bake the cut baklawa for 50-52 minutes or until golden. Remove from the oven. Pour the cooled syrup over the hot baklawa. Let it rest for 1-2 hours.

• Serve the Lebanese Baklawa for dessert with hot Turkish coffee.

Serving suggestions:

The Lebanese Baklawa tastes great when served as a cold dessert or paired with hot Turkish coffee.

Storage:

Lebanese Baklawa stays fresh when stored in an airtight container at room temperature for two weeks. Leftover desserts can be frozen in airtight containers for up to 3 months.

Other dessert recipes that you might like:

• Barazek Cookies
• Easy Basbousa Recipe
• Ghraybeh Cookies
• Whole Wheat Cake Recipe

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Lebanese Baklava

Lebanese Baklawa is crafted with delicate layers of buttery, flaky phyllo pastry sheets, generously filled with crushed premium pistachios. Experience the irresistible flavors as the pastry is soaked in a fragrant homemade sugar syrup infused with orange blossom water and a touch of luxurious saffron. This traditionally rich Middle Eastern dessert is an elegant treat for any celebration or if you're craving something truly special. Discover the secrets to making it perfectly crisp, with a balance of sweetness and floral-citrus notes!

Course Desserts

Cuisine Middle Eastern

Keyword baklava, filo pastry desserts, lebanese baklava, lebanese baklava recipe, Middle Eastern desserts, phyllo pastry sweets, pistachio baklava, pistachio dessert

Main Ingredient Phyllo, Pistachio

Prep Time 15 minutes minutes

Cook Time 52 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours 7 minutes minutes

Servings 16

Calories 181kcal

Author Kanchan Dilip

Equipment

• baking dish 8" x 8"
• saucepot
• Oven

Ingredients

For the syrup:

• ¾ cup water
• ¾ cup cane sugar
• ½ tsp lemon juice
• a pinch saffron

For the pastry:

• 10 sheets phyllo sheets large
• 8 tbsp clarified butter melted
• 1 cup pistachios coarsely ground

Instructions

• Prepare the ingredients.
  

Prepare the syrup:

• Bring the syrup ingredients (except saffron) to a rolling boil. Simmer the syrup for 10 minutes. Turn off the heat and add saffron. Set it aside to cool down.
  

Prepare the pastry:

• Preheat the oven to 350 degrees F.

  Remove the phyllo pastry sheets from the package. Place the sheets on a rolling board and use a sharp knife or scissors to cut them into quarters. (Please ensure that the cut sheets fit neatly into the baking dish.) Cover the sheets with a damp kitchen towel to prevent them from drying and breaking. Remove one sheet at a time, place it in the baking dish, and brush it with some melted clarified butter. Repeat this step until half the sheets are used.
  
• Spread the ground pistachios evenly on top. Repeat the previous step until the remaining sheets are used. Pour the leftover melted clarified butter on top of the last sheet.
  
• Use a sharp knife to cut through the stack of phyllo pastry sheets into 16 squares or diamonds.
  
• Bake the cut baklawa for 50-52 minutes or until golden. Remove from the oven. Pour the cooled syrup over the hot baklawa. Let it rest for 1-2 hours.
  
• Serve the Lebanese Baklawa for dessert with hot Turkish coffee.
  

Notes

1. To prevent crystallization of the sugar syrup, add the lemon juice while simmering the syrup.

2. I have used a ratio of 1:1 sugar (1 cup) and water (1 cup) for the syrup for this dessert, as it is traditionally meant to be less sweet. If you like it sweeter, use 1.5 parts sugar to 1 part water, then boil the syrup for 3-4 minutes.

3. The phyllo sheets must be placed on a rolling board covered with a damp kitchen towel to prevent the sheets from drying, cracking, and/or breaking.

4. I used a sharp knife to pre-cut the Lebanese Baklawa down to the bottom of the tray. This step will make serving easier without torn edges. Use your palm to hold down the top sheet of the pastry to make even cuts. A neatly cut slice of Lebanese Baklawa will be easy to take apart after baking and will look presentable when served.

5. I use cooled sugar syrup on the hot Baklawa. Please allow the dessert to cool completely for an hour before re-cutting and serving it.

6. Brush with clarified butter between each sheet to make this crispy, flaky, and crunchy.

 

Nutrition

Calories: 181kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 58mg | Potassium: 88mg | Fiber: 1g | Sugar: 10g | Vitamin A: 32IU | Vitamin C: 0.5mg | Calcium: 10mg | Iron: 1mg

The post Lebanese Baklawa appeared first on Stream of Flavors.

Origin of mango:

Interestingly, the mango is native to South Asia and is the national fruit of India, the Philippines, and Pakistan. While the wild mango is believed to have originated in the foothills of the Himalayas, the first recorded cultivation was around 5,000 years ago in Southern India. The mango rose to prominence under successive generations of Indian rulers, especially the Mughals, and became truly international in the late 15th century, when the Portuguese landed on India’s west coast. Through the Columbian Exchange, the fruit was introduced from Europe to South America, which is the principal source of mangoes for the US.

Interestingly, the mango is a drupe, a fleshy fruit covered by a thin skin and containing a large pit (a central stone that contains the seed). That makes the mango, weirdly, a distant relative of olives, dates, and cherries, as well as the nutty family of cashews and pistachios, which are also drupes. There are literally hundreds of mango varieties based on regional soil and climate characteristics, as well as hybrids resulting from cross-pollination within and outside the mango family. There is even a hybrid in which the mango was mated with a melon species.

The mango is generally eaten raw, but for centuries, especially in South India, mangoes have been made into pickles and chutneys, both sweet and savory. This Sugar-Free Mango Jam is one that I have been making ever since my visit to the Caribbean. While not common, you can find this jam in major grocery stores. My own history of making jams started with watching my mom make it, usually from fresh fruit before they started to go bad. Coming from a large household, we would sometimes overestimate how much fruit we bought, so my mom turned the unused fruit into jams using her recipe.

Benefits of mango:

Mangoes are tropical fruits that are rich in vitamins C, A, E, K, and B. They contain antioxidants such as beta-carotene and bioactive compounds such as mangiferin that promote skin and eye health while boosting immunity. In a study published in the National Library of Medicine, mangoes were found to be antiviral, antifungal, antibacterial, antiinflammatory, etc. due to their high fiber content. They are high in natural sugars and therefore need to be consumed in moderation, making this Sugar-Free Mango Jam the perfect choice.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Mango pulp
• Lemon juice
• Chia seeds
• Date sugar

How to make the Sugar-Free Mango Jam:

1. Add the coarsely pureed mango pulp and lime juice to a heavy-bottomed pot and bring the mixture to a boil over medium heat. When the mixture boils, simmer for 12-14 minutes, stirring constantly, until it reaches the desired jam consistency. Add the chia seeds and date sugar.

2. Cook for another 1-2 minutes and turn off the heat. Allow the mixture to thicken while the chia seeds absorb and swell. Allow it to rest for at least 20 minutes. Cool it completely and then spoon the Sugar-Free Mango Jam into a clean, sterilized, dry mason jar.

3. Serve the Sugar-Free Mango Jam over toasted bread.

Serving suggestion:

This versatile homemade jam can be spooned over toast, swirled in yogurt, or used as a filling in healthy desserts.

Storage:

Store this Sugar-Free Mango Jam in clean, dry, sterilized mason jars in the refrigerator for 1-2 weeks.

Other recipes that you might like:

• Homemade Pistachio Butter
• Hazelnut Pesto
• Lebanese Baba Ganoush
• Roasted Beet Hummus

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Sugar-Free Mango Jam

Sugar-Free Mango Jam is a bright, tropical, and naturally sweet condiment made with ripe mangoes. Date sugar gives it a gentle sweetness instead of refined sugar, while the lemon juice adds a subtle tang. Chia seeds help set the jam naturally without the use of pectin. Two simple steps and the result is a vibrant fruit spread. This versatile homemade jam can be spooned over toast, swirled in yogurt, or used as a filling in healthy desserts. It's pure mango goodness in every bite that will make you crave more!

Course Condiments

Cuisine Caribbean

Keyword easy mango jam, jams, mango jam, mango jam recipe, sugar-free mango jam

Main Ingredient Mango

Prep Time 5 minutes minutes

Cook Time 14 minutes minutes

Resting time 20 minutes minutes

Total Time 39 minutes minutes

Servings 10

Calories 40kcal

Author Kanchan Dilip

Equipment

• heavy-bottomed pot

Ingredients

• 1.5 cup mango pulp coarsely pureed
• 1.5 tbsp lime juice bottled
• 1.5 tbsp chia seeds
• 1 tbsp date sugar

Instructions

• Prepare the ingredients. Puree the mango coarsely to a thick pulp.
  
• Add the coarsely pureed mango pulp and lime juice to a heavy-bottomed pot and bring the mixture to a boil over medium heat. When the mixture boils, simmer for 12-14 minutes, stirring constantly, until it reaches the desired jam consistency. Add the chia seeds and date sugar.
  
• Cook for another 1-2 minutes and turn off the heat. Allow the mixture to thicken while the chia seeds absorb and swell. Allow it to rest for at least 20 minutes. Cool it completely and then spoon the jam into a clean, sterilized, dry mason jar.
  
• Serve the Sugar-Free Mango Jam over toasted bread.
  

Notes

1. Feel free to soak the chia seeds in a tablespoon of water. If using chia seeds without soaking, please allow the mixture to rest after cooking it.
2. Fresh mangoes will yield a tasty jam. Since this is a sugar-free iteration, it will not be as sweet as regular jam. Adjust the sweetness by adding a tablespoon of maple sugar if needed.
3. The jam mixture must be cooked on low heat or simmered. Constant stirring prevents the bottom from burning.
4. Lime juice acts as a preservative, helping the jam to set and prevent spoilage over time. It lowers the pH by allowing the pectin strands to bind together. Fresh lime or lemon juice can vary in acidity depending on ripeness. Bottled lemon juice works well to ensure the jam sets consistently, since it has a standardized pH.
5. Store this Sugar-Free Mango Jam in clean, dry, sterilized glass mason jars in the refrigerator for 1-2 weeks.

Nutrition

Calories: 40kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 11mg | Potassium: 3mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 851IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 4mg

The post Sugar-Free Mango Jam appeared first on Stream of Flavors.

Tom Yum Goong recipe brings back a fair share of memories from our travels to Thailand. No one should underestimate the fresh, robust, and complex flavors of this soup, nor should one expect there to be only two versions of it. Every country brings its own spin to this wonderful platform dish.

Origin:

Like most Asian dishes, the Tom Yum Goong is ancient but poorly documented, relying instead on oral tradition. Believed to have originated in Central Thailand on the banks of the Chao Phraya River, where shrimp is abundant, the first written record in Thai dates back to 1888. It is called Snakehead Fish Tom Yum. The first mention of shrimp in the Tom Yum is from 1897, from an American missionary in a recipe titled “Tom Yum Goong With Additional Garnish”.

From its humble beginnings on the banks of the Chao Phraya, this dish has become a superstar Thai food ambassador, beloved the world over. But as it traveled, so did the ingredients. While shrimp may have been its origin, I have seen a variety of proteins added to it. Some of them aren’t meat-based at all, most notably the use of mushrooms, especially shiitake, straw, and oyster mushrooms. Sometimes, adding coconut milk softens the dish’s spicy profile and offers another variation on the theme.

What is Tom Yum Goong?

The phrase “tom yum” is a kind of portmanteau because “Tom” refers to the boiling process, while “yum” refers to a famous spicy and sour salad. Goong means prawn or shrimp. So it is essentially a hot-and-sour soup with shrimp. The signature rich red-yellow-orange colors give fair warning to the spicy, savory nature of this dish. A fragrant herbal blend of lemongrass, chili, galangal, kaffir lime leaves, shallots, lime juice, and fish sauce shapes the flavor profile and gives it the legendary kick.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Chili sesame oil (or use sesame oil)
• Shrimp stock
• Aromatics: shallot, galangal, lemongrass, Thai red chili, cilantro root or stalks
• Shrimp
• Herbs: kaffir lime leaves, cilantro
• Tamarind pulp
• Oyster mushrooms (or use button mushrooms)
• Fish sauce
• Carrot (optional)
• Brown sugar
• Lime juice

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Tom Yum Goong with my recipe:

1. Heat a wok with the chili sesame oil. Add the chili-cilantro root paste, galangal slices, shallot, lemongrass, and carrot. Sauté them for 2 minutes over medium heat.

2. Pour the cooked shrimp stock, and add the oyster mushrooms, tamarind pulp, kaffir lime leaves, shrimp, salt, and brown sugar. Bring the stock to a rolling boil, and then cook for 1-2 minutes. Season with fish sauce. Turn off the heat and add the lime juice.

3. Serve hot, garnished with kaffir lime leaves and cilantro.

Serving suggestions:

Serve Tom Yum Goong hot, garnished with cilantro and kaffir lime leaves. Serve the soup on its own or with steamed rice. Drizzle a few drops of chili sesame oil. The aromatics are traditionally left in the soup, but you could fish them out if you like.

Storage:

Refrigerate any leftover soup for one day. This recipe for Tom Yum Goong soup does not allow for it to be frozen. It tastes best when consumed the same day.

Other soup recipes that you might like:

• Chicken Hot and Sour Soup
• Tom Kha Goong
• Long Soup
• Swiss Chard Soup
• Kabocha Squash Soup Recipe

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Tom Yum Goong Recipe

Tom Yum Goong Recipe is a deeply aromatic soup layered with bold Thai flavors. Freshly ground Thai fiery red chilis are blended with cilantro roots, then sautéed with pounded lemongrass, sliced galangal, and fragrant shallots to create a rich base. Homemade shrimp stock deepens the flavors, where each ingredient plays a part. Galangal adds a peppery warmth, oyster mushrooms and carrots soak up the tangy-spicy broth, and tamarind pulp rounds out the sourness. Shrimp is cooked until tender, adding natural sweetness, while kaffir lime leaves and a splash of lime juice add a lift of citrusy brightness. The result is a hot, sour, sweet, and savory soup that tastes great when served hot with a scattering of fresh cilantro. A steaming bowl of this mouthwatering soup will surely awaken every sense!

Course Soups and Stews

Cuisine Thai

Keyword tom yum goong, Tom yum goong soup, Tom yum soup, tom yum Thai soup, tom yum with shrimp

Main Ingredient Shrimp

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 2

Calories 175kcal

Author Kanchan Dilip

Equipment

• Wok
• spice grinder

Ingredients

• 1½ tsp chili sesame oil
• 4 Thai red chili ground
• 2 cilantro root optional
• 1 shallot
• 4 lemongrass white part crushed
• 1 inch galangal peeled, sliced
• 4 oyster mushroom
• 1 carrot peeled, sliced
• 2½ cup shrimp stock reduced from 4 cups
• 1 tbsp tamarind pulp
• 1 tsp brown sugar
• 8 kaffir lime leaves
• 1 tsp salt
• 2 tsp fish sauce
• 8 jumbo shrimp deveined (shells reserved for stock)
• 1½ tbsp lime juice
• 3 sprig cilantro garnish

US Customary - Metric

Instructions

• Prepare the ingredients. To make the shrimp stock, boil the shrimp shells in a pot with 4 cups of water until the water reduces to half. Pound the lemongrass stalks (white part) with the back of your knife. Bruise or gently crush the kaffir lime leaves. Grind the Thai red chilis, cilantro root, and 2 teaspoons of water in a spice grinder and set it aside.
  
• Heat a wok with the chili sesame oil. Add the chili-cilantro root paste, galangal slices, shallot, lemongrass, and carrot. Sauté them for 2 minutes over medium heat.
  
• Pour the cooked shrimp stock, and add the oyster mushrooms, tamarind pulp, kaffir lime leaves, shrimp, salt, and brown sugar. Bring the stock to a rolling boil, and then cook for 1-2 minutes. Season with fish sauce. Turn off the heat and add the lime juice.
  
• Serve hot, garnished with kaffir lime leaves and cilantro.
  

Video

Notes

1. Boil the shrimp shells and/or heads in 4 cups of water until the water is reduced by half. This shrimp stock adds depth to the Tom Yum Goong recipe. This is an optional step, but I highly recommend it.
2. Do not grind or pulverize the aromatics, but bruise them slightly with the back of a knife. Sauté the aromatics and carrot for 1-2 minutes to help release their oils. Large chunks or slices of aromatics will gently infuse the Tom Yum Goong soup with their flavors.
3. Adjust the heat by adding more ground chili paste, balance the sourness by adding more of the lime juice, and season the soup thoughtfully with fish sauce. Taste and adjust the balance of flavors as you go.
4. Do not overcook the shrimp.
5. Mushrooms and carrots act like flavor-sponges as they soak up the broth, so cook for an additional 1-2 minutes after the soup comes to a rolling boil.
6. Add the cilantro at the end to preserve its fresh aroma.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 101mg | Sodium: 1922mg | Potassium: 692mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5536IU | Vitamin C: 22mg | Calcium: 171mg | Iron: 2mg

The post Tom Yum Goong Recipe appeared first on Stream of Flavors.

When one mentions Shrimp Lettuce Wraps, at least in the U.S, most people immediately think of PF Chang’s, the family that made this dish ubiquitous in America. Philip Chang and Paul Fleming (fame at Ruth’s Chris Steak House) became a major force in bringing Chinese cuisine to the mainstream American palate through PF Chang’s. However, the Shrimp Lettuce Wraps, which they are credited with, have their origins in Southeast Asia.

Specifically, many people point to the Cambodian/Thai dish larb as the source of this salad. Make no mistake, it is a salad. During my visits to both Thailand and Cambodia, I sampled versions of this dish made with a variety of stir-fried diced meats and seafood, usually flavored with chilis, mint, ram rau (Vietnamese cilantro), lime juice, and, of course, the perennial fish sauce. But equally, I saw the Shrimp Lettuce Wraps served both as a salad and as a main dish, served with rice.

This first reaction was not far from the truth. The truth is that while Southeast Asia comprises many nations, cultures, languages, and religions, the food that many consume transcends borders and cultures. Curry is no longer the exclusive provenance of Indian chefs, just as noodles are not the provenance of Chinese cuisine. As with most foods, Southeast Asia melds these traditional influences into a unique and delectable treat.

Origin:

While John Montagu (4^th Earl of Sandwich) may have invented the bread-based sandwich to fuel his passion for gambling and wraps, wraps have a history going back thousands of years. One can find wraps all over the world, wherever there is flour. Whether it was Mesoamerican flour or corn-based tortilla wraps, Ethiopian Injera, Greek Pita, Middle Eastern Lavash, Indian Kathi, or Chinese Cōngyóubǐng, wraps have been around for a long time. They are functionally portable, fashionably eclectic, and universally adored. What more can you ask for in food?

Types of lettuce:

The element I adore most about the Shrimp Lettuce Wrap, strangely, is the lettuce. Though there are dozens of types of lettuce (from the iceberg to kale), there are generally only four botanical varieties:

• Celtuce, or asparagus lettuce, has narrow leaves and edible, succulent stems. This type of lettuce is native to China and can be found in many Asian grocery stores. Its woody, asparagus-styled wood stem has a nutty flavor. The leaves have a slightly bittersweet taste.
• Head or cabbage lettuce is the most common and has leaves folded into a compact head. There are two types of head lettuce:
  1. Butterhead lettuce, such as Bibb lettuce, has soft, somewhat oily leaves.
  2. Crisp-heads, such as iceberg lettuce, have harder and more brittle leaves.
• Leaf or curled lettuce, which do not have a head on them because they are leaves from a single stem. You can usually find leaf lettuce packages labeled as baby lettuce or in spring mixes, which generally come in three types: red, green, and oak-shaped. These are generally more perishable than the other types of lettuce.
• Cos or Romaine lettuce has smooth leaves that form into a tall, squarish shape.

When it comes to wraps, the more common varieties of lettuce used are crisp-head lettuces, such as iceberg, cos, or Romaine. It is worth noting that while you would be right to think that lettuce leaves have a mild flavor profile, there are tangible differences. Icebergs have a more neutral flavor, which allows them to absorb the flavors of the dish or dressing. They serve as a delightful, cool, and satisfying palate cleanser.

The Romaine, on the other hand, has a bittersweet taste that accentuates strong dressings, especially those that are acidic or sweet-and-tangy. I tried both versions, using Iceberg and Romaine, and found that the Romaine served as a wonderful foil to the sauce mix, which included fish sauce.

Benefits of lettuce:

Lettuce is also often undervalued for its nutritional benefits, seen as nothing more than a filler ingredient. Icebergs tend to have fewer nutritional benefits than other varieties. Notwithstanding, lettuce possesses the following nutritional benefits:

• Bone strength: As a source of vitamin K, lettuce helps strengthen bones, reducing the risk of fractures.
• Hydration: 95% of the composition of the lettuce is water, so eating lettuce hydrates your body.
• Improved vision: As a source of vitamin A, including lettuce, can add to your eye health and help reduce the risk of cataracts and macular degeneration.
• Overall nutrition: Along with Vitamin A and K, lettuce is also a wonderful source of iron and vitamin C.

For such a simple dish, Shrimp Lettuce Wraps can be a delectable addition to your repertoire. Whether served as a salad or a main course, the filling can be made days in advance and assembled in minutes. They are a great way to serve leftovers and can be made with virtually any ingredient, both meat-based and vegetarian. They can be served warm or cold and are surprisingly refreshing. Who would have thought that this leafy vegetable could awaken one’s taste buds to a whole new level?

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

1. For the spice paste:

• Aromatics: Lemongrass, garlic, galangal, Thai bird’s eye chili
• White peppercorn

2. For the filling:

• Peanut oil
• Protein: shrimp, tofu
• Vegetables: red cabbage, peppers, carrot, Romaine lettuce
• Herbs: spring onion, cilantro
• Sauces: soy sauce, fish sauce
• Palm sugar
• Cornstarch

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make the Shrimp Lettuce Wraps:

1. Grind the spice paste:

• Place the ingredients in a spice grinder, add 1 tablespoon of water, and grind to a slightly coarse paste. Set it aside.

2. Make the filling:

• Heat the wok, add peanut oil, and the spice paste. Sauté it over medium heat for 1-2 minutes, or until fragrant.

• Add the chopped shrimp and continue to sauté for 2-3 minutes.

• Toss the red cabbage, pepper, carrot, and shallot into the wok, and stir-fry for 1 minute. Add a teaspoon of oil if the veggies stick to the wok. Add the air-fried tofu. This is an optional step, i.e if you like crispy tofu in your appetizer. Mix the soy sauce, fish sauce, cornstarch, and palm sugar in a small bowl, then add it to the wok. Sauté for a few seconds, turn off the heat, and let it cool.

• Fill each lettuce leaf with the shrimp and vegetable mixture, and serve garnished with cilantro, spring onion, and crushed peanuts.

Serving suggestions:

1. For a large gathering: Serve the filling warm in a bowl; stack some butter, iceberg or Romaine lettuce leaves on a platter; and set chili and peanut sauce (optional), and spring onions, cilantro, and crushed peanuts in small bowls on the side.
2. For family-style: Scoop some of the warm filling into the lettuce leaves and garnish with spring onion, cilantro, and crushed peanuts. Feel free to squeeze some lime juice to brighten the wraps. Fold the lettuce cup like a taco and enjoy!

Storage:

The filling can be refrigerated for 1-2 days in airtight containers and wrapped in lettuce leaves before serving.

Other shrimp recipes that you might like:

• Singapore Popiah Recipe
• Shrimp Paella
• Shrimp Pad Thai
• Tom Kha Goong
• Pineapple Fried Rice

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Shrimp Lettuce Wraps

Shrimp Lettuce Wraps are Thai-inspired appetizers that are incredibly easy to make. Tender, juicy shrimp are sauteed with a homemade spice paste of galangal, garlic, bird's eye chili, and white peppercorns. Crisp red cabbage, colorful peppers, crunchy carrots, and fragrant shallots are then tossed with shrimp and stir-fried to perfection. A savory addition of fish and soy sauces, palm sugar, and cornstarch forms a glossy coating on the mixture. This warm filling is spooned into lettuce cups and served garnished with spring onion, cilantro, and roasted peanuts. Every bite will be light and satisfying, whether eaten as an appetizer or for a weeknight dinner!

Course Appetizers

Cuisine Thai

Keyword shrimp lettuce cups, shrimp lettuce wraps, shrimp wraps, Thai shrimp lettuce wraps, Thai shrimp wraps

Main Ingredient Shrimp

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 206kcal

Author Kanchan Dilip

Equipment

• Wok
• air fryer optional

Ingredients

For the spice paste:

• 4 lemongrass white part only
• 2 clove garlic
• 2 tsp galangal peeled, chopped
• 3 Thai bird's eye chili
• ½ tsp white peppercorn
• ¼ tsp salt

For the filling:

• 1 tbsp peanut oil
• ¼ lb shrimp chopped
• 1 carrot peeled, chopped
• 1 pepper chopped
• ⅓ cup red cabbage chopped
• 1 shallot chopped
• ½ cup firm tofu cubed, optionally air-fried
• 1 tbsp soy sauce
• 1 tsp fish sauce
• 1 tsp palm sugar
• 1 tsp cornstarch
• 4 sprig cilantro chopped
• 3 spring onion chopped
• ½ cup peanuts roasted, crushed
• 8 leaves Romaine lettuce

US Customary - Metric

Instructions

How to make the spice paste:

• Place the ingredients for the spice paste in a spice grinder, add one tablespoon of water, and grind to a slightly coarse paste. Set it aside.
  

How to make the filling and assemble the Shrimp Lettuce Wraps:

• Heat the wok, add peanut oil, and the spice paste. Sauté it over medium heat for 1-2 minutes, or until fragrant.
  
• Add the chopped shrimp and continue to sauté for 2-3 minutes.
  
• Toss the red cabbage, pepper, carrot, and shallot into the wok, and stir-fry for 1 minute. Add a teaspoon of oil if the veggies stick to the wok. Add the tofu, air-fried at 400°F on a foil-lined tray for 15 minutes. This is an optional step, i.e if you like crispy tofu in your appetizer. Mix the soy sauce, fish sauce, cornstarch, and palm sugar in a small bowl, then add to the wok. Sauté for a few seconds, turn off the heat, and let it cool.
  
• Fill each lettuce leaf with the shrimp and vegetable mixture, and serve garnished with cilantro, spring onion, and crushed peanuts.
  

Video

Notes

1. Slightly warm the shrimp and vegetable mixture before filling the refrigerated lettuce leaves. Do not pile hot filling on top as the leaves will wilt.

2. Please ensure that most of the moisture has evaporated from the shrimp and vegetable mixture and that it is not runny, or the wraps will drip while serving.

3. Rinse the lettuce leaves in cold water, pat them dry with kitchen paper, and refrigerate them in Ziploc sandwich bags for 10 minutes before using them as wraps.

4. Air-frying the tofu adds an additional crunch; however, this step is optional.

5. Tear the ends of the lettuce leaves with your hands. Using a metal knife browns the lettuce faster than if torn by hand. Remove the thick stalk from the head of the lettuce.

6. Do not overcook the vegetables. A quick toss for a couple of minutes will make them slightly soft yet crunchy, but not mushy.

7. If the filling has excess sauce, use a slotted spoon to drain it before placing it on the lettuce leaf, or the wrap will drip and become soggy.

8. Cook the shrimp filling over medium-high heat, using quick wrist movements with the spatula; otherwise, the shrimp will steam and release more moisture.

Nutrition

Calories: 206kcal | Carbohydrates: 13g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 542mg | Potassium: 457mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7735IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 3mg

The post Shrimp Lettuce Wraps appeared first on Stream of Flavors.

The best Panang Chicken Curry that I have tasted was in Melbourne, Australia. When I place my order, I usually ask them to add less oil to the dish because I do not like greasy food. In this case, the waitress mentioned that the chef does not add any oil to the Panang Chicken Curry but instead uses coconut cream to sauté the garlic with their own spice paste and fresh ingredients. I was inspired by this unique step. I recreated his dish with my own spice mixtures and proportions.

My husband calls the Panang Chicken Curry the most memorable misnomer of culinary history that he has come across so far. This is his explanation:

• Panang is the Thai phonetic transliteration of the Northern Malaysian state of Penang. Penang was a province of the Sultan of Kedah, who was then a Siamese vassal. Sir Francis Light of the East India Company negotiated the acquisition of the island in return for British military protection.
• Curry is a pervasive expression of a dish composed of a sauce or gravy seasoned with a mixture of ground spices. While Indian in origin and exported globally by the British, this sobriquet has become a veritable catchall for any dish with a sauce composed of ground spices.

Origin of the Panang Chicken Curry Recipe:

The aforementioned is my husband’s preferred etymology of the Panang Chicken Curry Recipe. However, there is an alternate version that traces the dish back to Central Thailand or even Laos. The earliest written record dates the dish to the 1890s, and it was called phanaeng, meaning “cross,” referring to sitting cross-legged on the floor. In this version, the moniker stuck because the cooks would grill the chicken by hanging it upright with its legs crossed and baste it with a spice mix before cooking it in coconut cream. I suppose it’s just as plausible, but it somehow doesn’t have the romance of Penang’s history.

The other thing I wanted to touch on was the color categorization of curries. It is important to understand that curries obtain their natural color from the nature and proportions of the herbs and spices. Yes, you can use coloring to obtain the same effect. I dislike this because the coloring is meaningless if you cannot relish the effect of the spices and herbs. It’s one of my pet peeves when I eat at some restaurants. Sometimes, even though the curry’s color is different, the dish still tastes the same. This tells me that the cook or chef is using artificial instead of natural ingredients to create the dish. I do love colorful dishes, but not at the cost of losing the natural flavors that create the color.

Summary of Thai color-coded curries:

Green Curry:

When made naturally, green curry gets its color from the fruits and herbs used to make it. In addition to the combination of green chilis (yes, it is a fruit) used to spice up the dish, it also contains a healthy portion of fresh cilantro, kaffir (or makrut) lime leaves, and green basil. Grind all this greenness up, and you have the green curry. Since it has copious amounts of young, green chilis, it tends to be the spiciest of Thai curries.

Red Curry:

While the red curry is certainly worthy of respect on the Scoville scale, it is less piquant than its green cousin. Like its green cousin, it uses an extensive amount of red chilis. These chilies are crushed with shallots, garlic, lemongrass, and galangal and then cooked down in coconut milk to produce the sauce.

Yellow Curry:

Yellow, gold, or orange, well, you get the idea. While there are such things as yellow chilis and orange chilis, the majority of the color in this dish comes from yellow mustard seeds and the spice turmeric (Curcuma longa). During my visits to Thailand, the yellow curry was the most common, made with and without coconut milk.

Massaman Curry:

Common throughout central and southern Thailand, this dish easily has the richest assortment of fruit, herbs, and spices of any Thai curry. It contains chilis, garlic, lemongrass, galangal, shallots, cardamom, nutmeg, cloves, coriander, cumin, and cinnamon, as well as kaffir leaves and coconut milk. It’s further garnished with potatoes and peanuts or even stewed in peanut sauce.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

For the spice paste:

• Aromatics: galangal, garlic, cilantro root, shallot
• Spices: coriander seeds, dried red chili, cumin seeds, white peppercorn, cinnamon, cloves

For the Panang Chicken Curry:

• Chicken breasts
• Coconut oil
• Thai basil and kaffir lime leaves
• Coconut milk (fresh or canned)
• Fish sauce
• Red pepper
• Palm sugar (or use brown sugar)
• Roasted peanuts

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Panang Chicken Curry with my recipe:

1. Make the spice paste:

• Place the ingredients in a spice grinder. Add one tablespoon of water and grind it to a fine paste. Set it aside.

2. Make the Panang Chicken Curry with my recipe:

• Heat a wok, add the coconut oil and the spice paste. Sauté for 1-2 minutes or until fragrant over medium heat.

• Add the basil leaves (reserve a few for garnish), palm sugar, turmeric powder, and chicken cubes. Cook over medium heat for 5-6 minutes, stirring the wok intermittently.

• Add the fresh coconut milk, torn kaffir lime leaves, red pepper, crushed peanuts, and season with fish sauce. Bring to a boil, and then let it simmer for 3-4 minutes or until the gravy reaches the desired consistency. Fish out the kaffir lime leaves and turn off the heat. Ladle the Panang Chicken Curry into a bowl and serve hot, garnished with basil leaves and/or crushed peanuts.

Serving suggestions:

Serve this Panang Chicken Curry hot with steamed rice or rice cakes, along with a side of vegetables.

Storage:

Leftover Panang Chicken Curry can be refrigerated for 2-3 days or frozen for three months in airtight containers. Reheat the curry by thawing it at room temperature and gently heating it in a pot. Splash 1-2 tablespoons of water, then reheat with a lid on until the curry reaches a rolling boil.

Other gravy/curry recipes that you might like:

• Crab Curry Recipe
• Healthy Butter Chicken
• Lamb Tagine With Apricots
• Paneer Jalfrezi Recipe

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Panang Chicken Curry Recipe

Panang Chicken Curry Recipe is a rich and creamy Thai gravy. Fragrant homemade spice paste featuring cumin, galangal, coriander, cinnamon, and garlic forms the aromatic base. Tender boneless chicken cubes absorb these bold Thai flavors as they simmer in coconut milk. Fresh Thai basil and kaffir lime leaves add bright herbal notes to the dish. Palm sugar lends a subtle caramel sweetness, and the fish sauce adds a depth that defines Thai cuisine. Roasted and ground peanuts lend a subtle texture, while the peppers add a mild, natural sweetness. Serve this comforting curry over steamed jasmine rice for a satiating lunch or dinner!

Course Main Course

Cuisine Thai

Keyword authentic Panang curry, chicken curry, Panang Chicken Curry, panang chicken curry recipe, panang curry, Thai chicken curry

Main Ingredient Chicken

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 679kcal

Author Kanchan Dilip

Equipment

• Wok
• spice grinder

Ingredients

For the spice paste:

• 1 tsp white peppercorn
• 2 cilantro root optional
• 5 dried red chili deseeded
• 2 tsp coriander seeds
• 1½ tsp cumin seeds
• 1½ tbsp galangal peeled, chopped
• 1 shallot chopped
• 3 clove garlic
• 1 stick cinnamon
• 5 clove
• 2 tsp salt

For the curry:

• 1 tbsp coconut oil
• 2¼ lb chicken breast
• 4 sprig Thai basil leaves
• 8 kaffir lime leaves
• 2 tsp palm sugar
• ¼ tsp turmeric powder
• 3½ cup coconut milk
• ¾ cup roasted peanuts crushed
• 1 red pepper
• 1½ tsp fish sauce

US Customary - Metric

Instructions

How to make the spice paste:

• Prepare the ingredients for the spice paste.
  
• Place the ingredients in a spice grinder. Add one tablespoon of water and grind it to a fine paste. Set it aside.
  

How to make the Panang Chicken Curry with my recipe:

• Prepare the ingredients for the chicken curry. Grind the coconut kernel with warm water, then strain it for coconut milk, or use canned coconut milk. Trim any fat and chop the chicken breasts into bite-sized cubes. Roast raw peanuts in a pan, remove the skin, and set them aside or use store-bought roasted peanuts.
  
• Heat a wok, add the coconut oil and the spice paste. Sauté for 1-2 minutes or until fragrant over medium heat.
  
• Add the basil leaves (reserve a few for garnish), palm sugar, turmeric powder, and chicken cubes. Cook over medium heat for 5-6 minutes, stirring the wok intermittently.
  
• Add the fresh coconut milk, torn kaffir lime leaves, red pepper, crushed peanuts, and season with fish sauce. Bring to a boil, and then let it simmer for 3-4 minutes or until the gravy reaches the desired consistency. Fish out the kaffir lime leaves and turn off the heat. Ladle the Panang Chicken Curry into a bowl and serve hot, garnished with basil leaves and/or crushed peanuts.
  

Notes

1. The spice paste must be as smoothly ground as possible without chunks. Grinding in a stone mortar and pestle enhances the flavor of the paste and, by extension, the curry. Store-bought curry pastes need not be fried in coconut oil; instead, they can be added directly after the coconut milk.

2. To thicken the curry, simmer for longer; the gravy will thicken from evaporation, or add more water or coconut milk to dilute it. Add coconut cream if you want to thicken it some more.

3. If you cannot find Kaffir or makrut leaves, which have a very distinct flavor, use some tamarind pulp and lime zest.

Nutrition

Calories: 679kcal | Carbohydrates: 15g | Protein: 54g | Fat: 53g | Saturated Fat: 35g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 131mg | Sodium: 981mg | Potassium: 1384mg | Fiber: 4g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 36mg | Calcium: 91mg | Iron: 8mg

The post Panang Chicken Curry Recipe appeared first on Stream of Flavors.

What is Gado Gado?

Gado Gado is a traditional Indonesian salad that uses boiled vegetables, eggs, tofu, or tempeh, all coated in a rich peanut sauce. It means “mix-mix,” referring to the combination of ingredients. Gado Gado recipe varies by region, depending on ingredient availability, and it is popular in Jakarta and Surabaya. Known for its colorful mixture of textures and flavors, Gado Gado is considered one of Indonesia’s national dishes.

Origin:

‘Gado’ is thought to be derived from the Indonesian verb menggado, meaning ‘to consume without rice’. Given that rice is a staple throughout Indonesia and, more broadly, in Southeast Asia, this dish is something of an anomaly. In the context of Gado Gado Recipe, gado-gado refers to a potpourri or, literally, “mix-mix,” without rice. The origin of this dish is lost to history. Some claim it was originally brought by Chinese or Indian descendants of Portuguese people who were transported to Indonesia by the Dutch. The other urban legend is that the sauce was made of cashews (brought from South America through the Portuguese) and that it was replaced with the cheaper peanut. No matter the season, this simple, nutritious salad provides protein, fiber, and carbs.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

For the salad:

• Vegetables: green beans, red radish, cucumber, red cabbage, carrots, sweet potato, bean sprouts
• Protein: boiled eggs, tofu
• For garnish: crushed peanuts, shrimp crackers

For the peanut sauce:

• Roasted peanuts
• Shallot
• Dried chili
• Garlic
• Lime juice
• Coconut oil
• Coconut palm sugar
• Soy sauce

Here are the step-by-step instructions to make this dish. Please refer to the recipe card below for the measurements.

How to make Gado Gado with my recipe:

1. How to make the peanut sauce:

• Heat the coconut oil in a small saucepan, then sauté the garlic and shallot for 1 minute or until tender, over low heat.

• Grind the roasted peanuts in a spice grinder until they turn buttery.

• Add the remaining ingredients except the water and the sautéed onion and garlic, and grind again.

• Transfer the peanut mixture to a mixing bowl. Drizzle hot water and whisk the mixture. Add enough hot water until the peanut sauce is of dropping consistency. Set it aside.

2. How to assemble the Gado Gado salad:

• Arrange the ingredients for the Gado Gado salad on a platter. Drizzle the peanut sauce on top or serve it in a small bowl on the side with shrimp crackers. Garnish the sauce with crushed peanuts.

Serving suggestion:

Serve the Gado Gado salad garnished with crushed peanuts and shrimp crackers on the side. Peanut sauce can either be drizzled over the vegetables and protein or served on the side. Lontong or compressed rice cakes are served on the side, making it a complete meal.

Storage:

This Gado Gado Recipe calls for fresh vegetables, boiled eggs, and air-fried tofu, served with a homemade peanut sauce. These salad ingredients can be refrigerated separately in small boxes for 1-2 days, while the peanut sauce can be stored in the refrigerator in an airtight box for one week.

Other salad recipes that you might like:

• Thai Shrimp Lettuce Wraps
• Bulgur Salad Recipe
• Shirazi Salad Recipe
• Radicchio Salad Recipe
• Jicama Salsa

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Gado Gado Recipe

Gado Gado Recipe features fresh vegetables, homemade peanut sauce, and shrimp crackers. Crisp bean sprouts, refreshing cucumber, crunchy cabbage, and carrots add color, while tender blanched green beans add freshness and snap to the salad. Boiled eggs and sweet potato provide a comforting contrast, while air-fried tofu adds texture, and radish offers a subtle peppery bite. This hearty salad is served with a creamy peanut sauce infused with garlic, shallot, red chili, and a splash of lime juice. Whether you make this vibrant salad with fresh or leftover ingredients, it is certainly an indulgent dish that will be a showstopper at any gathering!

Course Salad

Cuisine Indonesian

Keyword gado gado, gado gado ingredients, gado gado penaut sauce, gado gado recipe, gado gado salad, how to make gado gado salad, Indonesian gado gado

Main Ingredient Peanuts, Vegetables

Prep Time 20 minutes minutes

Cook Time 2 minutes minutes

Total Time 22 minutes minutes

Servings 6

Calories 283kcal

Author Kanchan Dilip

Equipment

• mixing bowl
• Instant pot or pressure cooker
• spice grinder
• small saucepan

Ingredients

For the salad:

• tofu firm, cubed, air-fried
• 8 green beans microwaved
• 1 leaf red cabbage
• 6 baby carrot halved
• 1 white sweet potato boiled, peeled, wedges
• red radish small, quartered
• 1 cucumber sliced
• 1 cup bean sprouts
• 3 boiled eggs halved
• a few shrimp crackers optional for garnish
• ¼ cup peanuts roasted and crushed for garnish

For the peanut sauce:

• 1 cup peanuts roasted, skin removed
• 2 red chili deseeded
• 1 clove garlic
• 2 dried red chili deseeded
• 1 tsp palm sugar
• 1 tbsp soy sauce
• 1 shallot chopped
• ¼ tsp salt
• 1 tsp lime juice
• 1 tbsp coconut oil
• ⅓ cup water hot

US Customary - Metric

Instructions

For the salad:

• Prepare the ingredients. Air-fry the cubed tofu on a foil-lined tray at 425 degrees F for 20-30 minutes or until golden and crispy, flipping them halfway. Blanch the green beans or microwave them for one minute. Pressure cook the sweet potato in an Instant Pot.
  

For the peanut sauce:

• Prepare the ingredients. Roast the peanuts and remove the skin.
  
• Heat the coconut oil in a small saucepan, then sauté the garlic and shallot for 1 minute, until tender, over low heat.
  
• Grind the roasted peanuts in a spice grinder until it turns buttery.
  
• Add the remaining ingredients except the water and the sautéed onion and garlic, and grind again.
  
• Transfer the peanut mixture to a mixing bowl. Drizzle hot water and whisk the mixture. Add enough hot water until the peanut sauce is of dropping consistency. Set it aside.
  

How to assemble the salad:

• Arrange the ingredients for the Gado Gado salad on a platter. Drizzle the peanut sauce on top or serve it in a small bowl on the side with shrimp crackers. Garnish the saue with crushed peanuts.
  

Video

Notes

1. Do not overcook the vegetables. The vegetables must be microwaved for a minute or flash-blanched to help retain their crunch.
2. Roasted peanuts add a deep flavor to the sauce.
3. Adjust or balance the sweetness of the sauce with palm sugar, its saltiness with soy sauce, its sourness with lime juice and spiciness with chilis.
4. Briefly simmer the peanut sauce for 1-2 minutes to extend its shelf life.

Nutrition

Calories: 283kcal | Carbohydrates: 16g | Protein: 13g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 93mg | Sodium: 355mg | Potassium: 547mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4869IU | Vitamin C: 30mg | Calcium: 74mg | Iron: 2mg

The post Gado Gado Recipe appeared first on Stream of Flavors.

There is nothing more satisfying than warm, Whole Wheat Croissants served with hot coffee for breakfast. Over the years, through my travels to France and research into French cookbooks, I have worked to master the techniques for making excellent Whole Wheat Croissants at home. In this post, I will demystify how to make croissants that delight your palate.

Origin of croissants:

While more commonly associated with French cuisine, croissants can be traced to 13th-century Austrian cuisine. Known as kipferl, they were made in various shapes and served plain or filled with nuts. In the early 19th century, an Austrian military officer, August Zang, founded a bakery in Paris that served kipferl. So popular was kipferl, that French bakers adapted this to become the lighter ‘croissant’ that we now celebrate throughout the world. Croissant in French means ‘crescent’ or ‘crescent of the moon’.

Characteristics of good croissants:

French bakeries (no surprise there) have traditionally made the best croissants. Each step in the croissant-making process is precise and controlled. From using French soft wheat pastry flour called farine de gruau to using butter with a fat content of 85-87%, these commercial facilities are temperature- and humidity-controlled and operate on precise schedules.

• Croissants must be puffy, airy, light, yet with a sturdy structure.
• The crust must be crumbly; biting into a croissant should yield a few crumbs.
• Croissants should be flaky- it is puff pastry that can be taken apart into flakes.
• They must taste buttery, so don’t spare the butter.
• The layers must be springy.

While there are various methods for making croissants, the method below is straightforward. It does not include the traditional lamination method, in which a square slab of butter is folded, rolled, and turned several times to create many layers. However, this method will still yield most of the characteristics mentioned above; however, the Whole Wheat Croissants will not be as light or springy as those made with refined flour. Nevertheless, these Whole Wheat Croissants will have delicate layers with a wholesome feel. It is a diabetic-friendly option when enjoyed in moderation.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Flour: golden whole wheat flour, spelt flour
• Unsalted butter
• Liquids: warm milk, warm water
• Active dry yeast
• Cane sugar (or use honey)

Here are the step-by-step instructions for making this dish. For the measurements, please refer to the recipe card below.

How to make Whole Wheat Croissants:

1. Place the whole wheat and spelt flours, salt, and half the butter in a stand mixer. Use the dough hook to mix the ingredients until the mixture resembles bread crumbs. In a small bowl, whisk the warm milk, warm water, sugar, and yeast with a fork for a minute. Add the yeast mixture to the flour and knead for 3-5 minutes or until smooth and elastic. Cover the bowl with a damp towel and let it proof for 20 minutes in a warm area in the kitchen.

2. Divide the dough into five portions and roll each portion into a 9″ disc. Cut the remaining butter into small pieces. Use a fourth of the butter and place the bits on the first disc. Repeat this step until all the discs are used, ending with a disc without any butter on top.

3. Use a sharp knife to cut the stack of discs into eight triangles.

4. Roll each triangle 10-11″ long, starting from the base.

5. Brush the top with milk or egg wash and place the Whole Wheat Croissants on a greased tray, leaving 1-2″ space between them.

6. Bake the Whole Wheat Croissants and serve them warm with jam.

Serving suggestion:

Serve the Whole Wheat Croissants with butter and sugar-free jam or chocolate spread. Warm them in the oven on the lowest setting, then serve them with coffee or tea. They can be served as sandwiches with avocado or eggs.

Storage:

Baked Whole Wheat Croissants can be refrigerated in boxes for 4-5 days or frozen in airtight boxes for up to 3 months.

Other bread/breakfast recipes that you might like:

• Sweet Brioche Recipe
• Khobz Recipe
• Bath Buns Recipe
• Zucchini Torta

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Whole Wheat Croissants

Whole Wheat Croissants are crafted with a nourishing blend of golden whole wheat and spelt flour. These croissants are flaky and tender, with a deeply satisfying taste from the naturally rich, nutty whole-grain flavor. This recipe uses unsalted butter and milk that help yield buttery layers. It focuses on a simple method for rolling croissants with no complicated steps, resulting in a mindful breakfast option!

Course Breakfast

Cuisine French

Keyword croissant recipe, croissants, easy homemade croissant recipe, homemade croissant recipe, homemade croissants, whole wheat croissants

Main Ingredient spelt flour, whole wheat flour

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Proving time 20 minutes minutes

Total Time 52 minutes minutes

Servings 8

Calories 167kcal

Author Kanchan Dilip

Equipment

• 1 Stand Mixer
• 1 Baking tray
• 1 Oven

Ingredients

• 4 oz golden whole wheat flour
• 4 oz spelt flour
• ¼ tsp salt
• ¼ oz yeast active dry
• ½ tsp cane sugar (or honey)
• ¼ cup warm milk
• 6 tbsp warm water
• 4 oz unsalted butter

US Customary - Metric

Instructions

• Measure the ingredients.
  
• Place the whole wheat and spelt flours, salt, and half the butter in a stand mixer. Use the dough hook to mix the ingredients until the mixture resembles bread crumbs. In a small bowl, whisk the warm milk, warm water, sugar, and yeast with a fork for a minute. Add the yeast mixture to the flour and knead for 3-5 minutes or until smooth and elastic. Cover the bowl with a damp towel and let it proof for 20 minutes in a warm area in the kitchen.
  
• Preheat the oven to 425 degrees F.

  Divide the dough into five portions and roll each portion into a 9" disc. Cut the remaining butter into small pieces. Use a fourth of the butter and place the bits on the first disc. Repeat this step until all the discs are used, ending with a disc without any butter on top.
  
• Use a sharp knife to cut the stack of discs into eight triangles.
  
• Roll each triangle 10-11" long, starting from the base.
  
• Brush the top with milk or egg wash and place the croissants on a greased tray, leaving 1-2" space between them.
  
• Bake the Whole Wheat Croissants for 5 minutes and then lower the temperature to 375 degree F and bake for 12-14 minutes or utnil golden.
  

Notes

1. Use high-quality whole wheat and spelt flours for these Whole Wheat Croissants to help the dough withstand the rolling and shaping required.
2. The choice of butter with a high fat content. European butter does not crack or split during rolling, lends a rich flavor, and helps croissants puff up with a clear definition of the layers.
3. The temperature of your kitchen should be warm when making the dough and cool when rolling it. I ensure my room temperature is conducive to yeast rising without melting the butter while rolling.
4. Baking Whole-Wheat Croissants at a high temperature, then reducing the heat and baking again, helps them develop a crumbly exterior and a somewhat soft interior.
5. Rolling the dough into a thin, elongated triangle yields more layers as you roll from the base up.
6. Keep the dough cold and roll quickly to prevent the butter from melting.
7. Finally, when cutting the pastry dough for each croissant, use a sharp knife or pastry cutter to make a straight cut, and do not drag or tear any of the layers. Clean-cut pastry will yield perfectly looking croissants.
8. Brush the pastry with an egg wash made with egg yolk and cream, or with cream alone, carefully on the surface and not on the layers, to prevent the open layers from sticking together.

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 78mg | Potassium: 23mg | Fiber: 2g | Sugar: 1g | Vitamin A: 367IU | Vitamin C: 0.003mg | Calcium: 13mg | Iron: 1mg

The post Whole Wheat Croissants appeared first on Stream of Flavors.

My own introduction to lasagna is a more conventional 20th-century story, going back to my first trip to Rome. My husband and I came across a small restaurant that served vegetable lasagna. I don’t partake of pork or beef, so I was thrilled to try the vegetarian version of this iconic dish. I was totally taken with the eggplant-and-mushroom-sauced lasagna, baked with rich, creamy cheese bechamel. I was expecting the vegetables’ flavor to be overwhelmed by the rich sauce or cheese. I was pleasantly surprised to taste the eggplant and savor the crisp cremini that accentuated this wonderful dish.

Origin:

I was quite honestly surprised to read that the ubiquitous Italian lasagna has, in fact, several different origin stories: two Greek and one English. The first two are Greek origin stories that date back to the Before Common Era (BCE), and the third, an English one, is more medieval.

1. Laganon: The tale goes that as the Romans expanded into Greece, they came across a dish called lagoon, which is a durum wheat-based pastry dough that is cut into flat pasta strips. Taking it back, the Romans created a proto-lasagna dish called lasagne patina.
2. Lasagnum: This is a Greek dish that was used to make pasta. Like the previous story, it made its way back to Rome, and the idea was to layer the noodles with meat or fish and serve it in lasagna.
3. Loseyn: The loseyn is an English dish harkening back to the 14^th century, featuring meat and vegetables layered between flat wheat ‘foils’ and garnished with soft cheese.

Other variations:

There are many types of lasagna that you might have tried in various places. Personally, I have made a few variations:

• Four Cheese Lasagna using ricotta, mozzarella, parmesan, and provolone cheeses.
• Creamy Alfredo Lasagna made with spinach, chicken, mozzarella, and alfredo sauce.
• Seafood Lasagna baked with crab meat and lobster using white sauce.
• Vegetable Lasagna made with roasted vegetables, including peppers, zucchini, eggplant, and mushrooms.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

• Ground chicken
• Aromatics: garlic, onion
• Herb: basil
• Sauces: homemade Marinara Sauce, homemade Hazelnut Pesto
• Pasta: whole wheat lasagna sheets
• Olive oil
• Spices & seasonings: ground paprika, cayenne, peppercorn, and Italian seasoning
• Cheese: ricotta, mozzarella (add parmesan and/or cottage cheese)
• Cremini mushrooms (or use spinach, carrots, and/or zucchini)

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make the Ground Chicken Lasagna:

1. How to make the ground chicken filling:

• Heat the Dutch oven or a deep pan with the olive oil. Add the garlic and onion, and sauté for 3-4 minutes, or until translucent, over medium heat.

• Add the ground chicken and cook for 3-4 minutes on high heat.

• Toss the sliced mushrooms in and cook for 1-2 minutes. Add the spices, salt, and basil, and cook for 1-2 minutes or until all the water has evaporated. Turn off the heat and set it aside.

2. How to assemble the Ground Chicken Lasagna:

• Spoon some of the homemade marinara sauce into the lasagna pan. Place 4-5 lasagna sheets so they overlap a little.

• Spoon some ricotta cheese, homemade hazelnut pesto, ground chicken filling, and marinara sauce. Repeat the previous step until you have used all the lasagna sheets and filling.

• Top the lasagna sheets with the mozzarella. Bake the lasagna pan covered with foil for 30 minutes. Remove the foil and bake at 400 degrees F for 11-12 minutes or until the cheese melts and turns golden on top.

• Remove the lasagna pan and let it rest for 10 minutes before slicing it with a sharp knife and serving.

Serving suggestions:

Serve the Ground Chicken Lasagna sliced, garnished with Parmesan cheese.

Storage:

You can freeze unbaked foil-wrapped Ground Chicken Lasagna for up to 3 months, then bake it for an additional 20-30 minutes from frozen. Baked lasagna can be frozen in airtight containers into serving-size portions for up to 3 months, making it easy to reheat.

Other ground chicken recipes that you might like:

• Ground Chicken Shepherd’s Pie
• Baked Chicken Empanadas
• Ground Chicken Burritos
• Chicken Rissole
• Chicken Galouti Kebab

Print

Ground Chicken Lasagna

Ground Chicken Lasagna is made with tender, nutty whole wheat lasagna sheets. Creamy ricotta, spicy seasoned ground chicken, and a rich duo of homemade sauces are layered between the sheets. The slow-simmered marinara sauce is bright and tangy, while the aromatic hazelnut pesto adds an earthy depth to the dish. Both sauces help balance the heat and creaminess of the cheeses. Sprinkled with fresh basil and topped with mozzarella, this comforting yet elevated dish will become your favorite for special gatherings!

Course Main Course

Cuisine Italian

Keyword Chicken lasagna, ground chicken lasagna, homemade chicken lasagna, homemade lasagna, lasagna

Main Ingredient Ground chicken

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 401kcal

Author Kanchan Dilip

Equipment

• lasagna pan 9"x13"
• Dutch oven

Ingredients

For the ground chicken filling:

• 3 tbsp olive oil extra virgin
• 1 red onion chopped
• 5 clove garlic minced
• 1 lb ground chicken
• 1 cup cremini mushroom sliced
• 1 tsp ground cayenne
• ¾ tsp ground paprika
• ½ tsp Italian seasoning
• ½ tsp ground peppercorn
• 2 sprig basil leaves chiffonade

For assembling the Ground Chicken Lasagna:

• 13.25 oz whole wheat lasagna
• 2½ lb marinara sauce
• 1 cup ricotta cheese
• 3 tbsp hazelnut pesto
• ¼ cup mozzarella cheese shredded

US Customary - Metric

Instructions

How to make the ground chicken filling:

• Prepare the ingredients. Homemade marinara sauce and hazelnut pesto were made the previous day. Cook and drain the whole wheat lasagna sheets.
  
• Heat the Dutch oven or a deep pan with the olive oil. Add the garlic and onion and saute for 3-4 minutes or until translucent over medium heat.
  
• Add the ground chicken and cook for 3-4 minutes on high heat.
  
• Toss the sliced mushrooms in and cook for 1-2 minutes. Add the spices, salt, and basil and cook for 1-2 minutes or until all the water has evaporated. Turn off the heat and set it aside.
  

How to assemble the Ground Chicken Lasagna:

• Preheat the oven to 375 degrees F.

  Spoon some of the homemade marinara sauce into the lasagna pan. Place 4-5 lasagna sheets so they overlap a little.
  
• Spoon some of the ricotta cheese, homemade hazelnut pesto, ground chicken filling, and the marinara sauce. Repeat the previous step until you have used all the lasagna sheets and filling.
  
• Top the pan with lasagna sheets and sprinkle with shredded mozzarella. Bake the lasagna pan covered with foil for 30 minutes. Remove the foil and bake at 400 degrees F for 11-12 minutes or until the cheese melts and turns golden on top.
  
• Remove the lasagna pan and let it rest for 10 minutes, before slicing it with a sharp knife and serving.
  

Notes

1. To prevent the Ground Chicken Lasagna from becoming soggy, please ensure that excess water evaporates as you sauté the mushrooms or ground chicken.
2. I thickened my homemade Marinara Sauce so it would not run off the bottom of the pan. If using store-bought marinara sauce, cook the ground chicken with it until the sauce thickens to the desired consistency.
3. Add enough marinara sauce between layers to prevent the lasagna from drying out. Covering the pan with foil helps retain moisture.

Nutrition

Calories: 401kcal | Carbohydrates: 46g | Protein: 23g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 665mg | Potassium: 933mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1001IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 4mg

The post Ground Chicken Lasagna appeared first on Stream of Flavors.

Celery root or celeriac is commonly grown as a winter vegetable in Europe and parts of North America. Imagine my surprise when we ate grilled celery root in Manila, the Philippines. Celeriac wedges were fried and served like French fries. The restaurant mentioned that it was imported since it was not grown locally. I was still unclear on what I could do with the celery root.

It was after I ate at a famous vegan restaurant in Vancouver, Canada, that I gained a better sense of what to do with this knobby vegetable. The chef seasoned the celeriac cubes with smoked paprika, pepper, thyme, and salt, then roasted them. The interior was soft and creamy, while the edges were caramelized and finished with browned butter. The dish smelled sweet and nutty, almost like roasted chestnuts. The chef served the dish with pinto beans spiced with fermented chili. This experience encouraged me to create Roasted Celery Root with Middle Eastern spices and seasonings.

What is celery root?

Celery root (aka celeriac) is a large, bulb-like root vegetable. It is not the root of the common celery stalks sold in grocery stores in North America. It has a mild, earthy flavor with subtle hints of parsley and celery, and it is firm and starchy, like a potato. It is suitable for managing blood sugar levels due to its high fiber and antioxidant content, making it an excellent alternative to potatoes.

Other uses for celery root:

Celery root can be cooked and mashed (like mashed potatoes), made into soups, air-fried and added to salads, roasted and pulsed into a dip, or air-fried as a side.

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Ingredients:

1. For the Roasted Celery Root:

• Celery root
• Olive oil (or use avocado oil)
• Spices: ground cumin, turmeric, cayenne, parika, and peppercorn
• Seasoning: za’atar spice blend

For the black-eyed pea dip:

• Black-eyed peas dried (or canned)
• Sesame seeds
• Pine nuts (or use walnuts or almonds)
• Garlic
• Chili flakes
• Olive oil

Here are the step-by-step instructions to make this dish. For the measurements, please refer to the recipe card below.

How to make Roasted Celery Root:

1. How to roast the celery root:

• Mix the spices, seasoning, and salt, and rub them onto the sliced celery root. Add the olive oil and mix until combined.

• Arrange the celery root slices on a ribbed grill tray. Roast them at 400 degrees F for 10 minutes. Flip the slices over and roast for 10 minutes on the other side.

2. How to make the black-eyed pea dip:

• Place the sesame seeds and pine nuts in a spice grinder and grind them until coarse. Add the remaining ingredients and grind until slightly coarse. Add some cooked bean water or olive oil to make the mixture silky smooth.

• Serve the Roasted Celery Root with the black-eyed pea dip on the side.

Serving suggestions:

Roasted Celery Root can be served warm or cold, and it is crispy when served warm. This dish pairs well with Tabbouleh, Egyptian Kebabs, or Moroccan Red Lentil Soup.

Storage:

Refrigerate the Roasted Celery Root slices and the black-eyed pea dip in separate sealed containers for 3-4 days. Freeze leftover slices in airtight containers for up to 3 months. Re-crisp the slices in the air fryer for 3-4 minutes after thawing them to room temperature. The dip can be frozen for 2-3 months.

Other roasted vegetable recipes that you might like:

• Air Fryer Parsnips and Carrots
• Easy Roasted Cauliflower Recipe
• Roasted Eggplant and Peppers
• Roasted Beet and Fennel Salad
• Moroccan Cauliflower Recipe

Print

Roasted Celery Root

Roasted Celery Root (celeriac) is a standout appetizer that transforms a humble vegetable into something bold and unforgettable. Spiced celery root slices are seasoned with za'atar and roasted to perfection with crispy edges. This Middle-Eastern-inspired dish is served with a homemade black-eyed pea dip infused with olive oil, pine nuts, and sesame seeds. This conversation-starting combination will impress any guest! 

Course Appetizers

Cuisine Middle Eastern

Keyword air fryer celeriac, celeriac recipes, celery root recipes, grilled celeriac, roasted celery root

Main Ingredient Celery Root

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 337kcal

Author Kanchan Dilip

Equipment

• Oven
• grill tray

Ingredients

For roasting the celery root:

• 1 celery root peeled, quartered, sliced
• ¼ tsp za'atar spice blend
• 1 tsp paprika
• 1 tsp cumin ground
• ¼ tsp cayenne powder
• ¼ tsp peppercorn freshly milled
• a pinch turmeric powder
• ½ tsp salt
• 1 tbsp olive oil extra virgin

For the black-eyed pea dip:

• 1 cup black-eyed peas cooked (or canned)
• 1 clove garlic
• 1 tbsp white sesame seeds toasted
• 1 tbsp pine nuts toasted
• ½ tsp chili flakes
• 5 tbsp olive oil extra virgin
• 1½ tbsp cooked bean water optional

US Customary - Metric

Instructions

How to roast the celery root:

• Prepare the ingredients. (If using dried black-eyed peas, soak them overnight and cook them in an Instant Pot or pressure cooker the following day.) See notes below on how to prepare the celery root.
  
• Mix the spices, seasoning, and salt and rub them onto the sliced celery root. Add the olive oil and mix until combined.
  
• Arrange the celery root slices on a ribbed grill tray. Roast them at 400 degrees F for 10 minutes. Flip the slices over and roast for 10 minutes on the other side.
  

How to make the black-eyed pea dip:

• Prepare the ingredients. Cook and drain the black-eyed peas.
  
• Place the sesame seeds and pine nuts in a spice grinder and grind them until coarse. Add the remaining ingredients and grind until almost smooth. To make it silky, add 1-2 tablespoons of cooked bean water to get the desired consistency.
  
• Serve the Roasted Celery Root with the black-eyed pea dip on the side.
  

Notes

1. How to peel and cut the celery root:

• Remove the skin of the celery root using a sharp knife.

• Quarter the celery root and slice it into 1/4" thick wedges.

2. Feel free to vary the consistency of the black-eyed pea dip by adding one or two tablespoons of extra olive oil and 1-2 tablespoons of cooked bean water to get the desired consistency.

3. Drizzle or mist olive oil over the celery root slices as they roast. This will prevent them from drying out.

4. Choose a firm, small-to-medium-sized root that is not as woody as the large ones.

5. Do not overcrowd the tray while roasting. Please ensure there is a single layer of celery root slices when roasting them on a ribbed grill tray. If using the air fryer basket, shake it halfway to ensure even cooking.

6. After rinsing the celery root, slice it and pat it dry with a kitchen paper for extra crispiness.

7. A squeeze of fresh lemon juice before serving will brighten the slices of Roasted Celery Root.

Nutrition

Calories: 337kcal | Carbohydrates: 26g | Protein: 8g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 461mg | Potassium: 657mg | Fiber: 6g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 15mg | Calcium: 109mg | Iron: 3mg

The post Roasted Celery Root appeared first on Stream of Flavors.