Recent Culinary Travels

It's been a while since I've posted about the Mosaic of Flavor cooking classes, which continue to be a popular monthly offering.

In the meantime, here's a glimpse of the last 3 classes:

Burmese Vegetable Stew - November

Ah Chan arrived in the United States from Burma in 2008. A mother of 13, grandmother of 32, and great-grandmother of 8, Ah Chan is considered the matriarch of the Burmese Muslim refugee community in Burlington and Winooski. She arrived at the class with her own special blend of garam masala for the stew and photographs of her many family members, which she proudly passed around. She departed with hugs for everyone who attended the class. The stew she prepared was hearty and delicious, filled with local winter squash and root vegetables.

Burmese Vegetable Stew
A Burmese stew eaten for special gatherings with family and friends.

1 pound red lentils
3-4 carrots
3 medium-sized Asian eggplants or 1 large eggplant
4-5 small tomatoes
3-4 potatoes
1 winter squash, peeled and cubed
1 plantain
1 onion
2 cloves garlic
1-inch piece ginger
salt to taste
garam masala to taste
turmeric to taste
paprika to taste

Cover lentils with water in a large pot and boil for about 15 minutes. As lentils cook, coarsely chop remaining ingredients ingredients. Add everything to the pot of lentils (adding water as necessary) and bring to a boil. Cover and simmer for about thirty minutes until everything is tender. The meal can be enjoyed on its own or eaten with rice. Serves 4.

Burmese/Thai Noodles - December

Born in Burma, Su Zan came to Vermont from Thailand this past September. She hails from the Karen (pronounced KaREN) minority of Burma, and is Christian. Back in the crowded refugee camp in Thailand, with dwellings built on stilts, she worked as a health educator. When a fire swept through the camp, people lost everything, but she is thankful there were no fatalities. Su Zan showed us how to make a dish popular to the Burmese/Thai border region called khao soi. Far more elaborate than anything that would have been cooked in the camp, the flavors of chicken, coconut milk, and spices are nevertheless clean and simple.

Burmese/Thai Noodles (Khao Soi)

Flavors of coconut milk, chicken, and ginger combine to make this a delicious noodle soup.

1 package (14 oz) peeled split mung beans*
2 packages (12 oz) noodles (such as Twin Marquis brand)*
2 cans coconut milk
2 large boneless chicken breasts, cubed
oil
10 small white onions (like Cipollini), chopped
1 bulb garlic, minced
ginger (3 finger widths, about 2 inches long)
turmeric (to taste)
red annatto powder (to taste)*
salt (to taste)
sugar (to taste)
cilantro, chopped

Cover beans with water and cook until tender and a thick consistency.

Cook noodles separately according to package directions.

As beans and noodles are cooking, heat oil in a large skillet or pot. Sauté onion (reserving some raw for garnish) until translucent. Add garlic and ginger and cook for about 3 minutes. Add chicken and cook through. Season with turmeric and annatto pepper.

Add bean stew and coconut milk.  Simmer for 15-20 minutes. Season with salt and sugar to taste and cook for another few minutes to let flavors meld.

To serve, place noodles in individual bowls and ladle soup on top. Top with fresh cilantro and reserved raw onions.

*ingredients available from Thai Phat market on North Street

Somali Curried Chicken and Chapathi - January

Zeinab Bulle, who is Somali Bantu, has been cooking alongside her mother since she was about 5. At 17, she now prepares many of the family's meals. She confidently showed us how to make a beloved Somali recipe for curried chicken, along with chapathi, which most class attendees had never tried to make before. The simple dough can be fried on a hot, lightly oiled skillet or deep fried, and Zeinab chose to deep fry it for expediency. She has fond memories of her time in the refugee camp in Kenya, which she left as a child - close friendships and nearby wild animals helped fill the days, though at school she was too outspoken to be counted among the "obedient" students.

Curried Chicken Soup & Chapathi

A favorite chicken curry soup, served with chapathi or rice.

2-3 pounds bone-in chicken drumsticks or thighs
1 medium onion, coarsely chopped
2 Tbs. oil
2 cups chopped tomatoes     (or 1 ½ cups canned or pureed tomatoes)
1 ½ cups chicken broth      (or 1 ½ cups water and bouillon)
1 Tbs. curry powder (or more to taste)
red pepper flakes (optional for spicier flavor)
½ cup chopped fresh cilantro
1 green pepper, sliced

Begin by removing skin and extra fat from chicken pieces. Rinse well. Slice 3 or 4 times into each piece of meat, perpendicular to bone, until bone is contacted. Set aside.

Heat oil in a heavy-bottomed pot. Add chopped onion and stir for a minute or two. Add tomato, water, curry powder , and chicken broth. Heat well, stirring continually.

Drop chicken pieces into soup mixture. Bring to boil on high heat. Cover and let boil on high  heat about ½ hour, or until meat comes away from bone easily.

Add chopped cilantro and sliced peppers. Cover and turn off heat. Let soup sit, covered, at least 10 minutes before serving.

Chapathi
Measurements are approximate – water must be added by texture and feel.

2 cups unbleached white flour
1 tsp. salt
2 Tbs. oil
3/4 cup water, or as needed

Combine flour, salt, and oil. Add water, until a kneadable dough consistency is reached. Either deep fry in oil or fry in a dry, heated skillet until cooked on both sides.