tandoori and laab pasta recipe

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  • 7/31/2019 Tandoori and Laab Pasta Recipe

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    Tandoori and Laab Pasta Recipe

    Ingredients + Amounts:

    Pasta:

    Tipo 00 Flour 100g

    Egg 1

    Salt A pinch/a quarter of a tsp

    Tandoori Chicken (this is large amount of chicken - you dont need this much for this recipe, it depends on you):

    Chicken Breast 1 (3pound) Chicken

    Lemon Juice 2 tablespoons

    Yogurt cup

    Garlic 1 tablespoon

    Ginger 1 tablespoon

    Jeera Powder 1 tablespoon

    Tandoori Masala 6 tablespoons

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    Salt 1 pinch

    Orange and Red food coloring 1 teaspoon

    Laab and other ingredients

    Limes 1 lime

    Powder Chilli 1 teaspoon

    Sweet/Thai basil 2 stems

    Olive Oil 4 tablespoons

    Thai Mint (saranae) 3 stems (1 for garnish)

    Red Onion (small) 1

    Ground pork 150g

    Fish sauce 2-3Tbsp

    Equipment

    Large Pot 1

    Large mixing bowl for pasta dough 1

    Fork for mixing pasta 1

    Plastic Wrap Depends on how much pasta you make

    Chef Knifes 2

    Cutting Boards 2

    Pasta Machine 1

    Strainer 1

    Plate 1 (for presenting your dish)

    Spoon 1

    Medium pot with handle for laab 1

    4 tbsp Measuring spoon 1

    Spatula 1

    Large Pan 1

    Wooden Spoon 1

    Tongs 1

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    Method / Instructions with times:

    Instructions Time

    1. Gather all of the equipment 5 mins2. Add water to the large pot and put the stove on medium-high. You should fill the pot 2

    thirds of the way up.

    2 mins

    MAKING THE PASTA DOUGH

    3. Sieve the 100g of TIpo 00 flour out into the large mixing bowl. 1 min4. Add in a pinch of salt to the flour 1 min5. Form a mound with the flour and create a hole in the center for the egg 30 secs6. Crack the egg into the center. If you have any excess shells or unwanted bits in the egg,

    use the cracked shell as a scoop to remove it.

    30 secs

    7. Mix everything together with a fork, until your dough starts to form and everything startsto mix together. You still have clumps of flour and uneven coloration, but it should start

    forming yet be a little sticky and briefly mixed.

    2 mins

    8. Flour your surface with a little bit of the Tipo 00 flour to prevent the dough fromsticking.

    30 secs

    9. Knead your dough on to the surface by pressing it with your palm, folding it backtogether, and pressing it again, so on. You can stop kneading when there are no clumps

    left, when the dough is fully formed into a sculpt-able shape, when the colour is even all

    around, when it is fairly soft, when it isnt flaky, and when everything is in one, solid,

    state.

    7-10mins

    10.Wrap your dough into plastic wrap and fold in the sides to prevent air from coming in. 30secs11.Leave your dough at rest to soften. 30 mins

    MAKING THE TANDOORI CHICKEN

    12.Wash the chicken breasts with water from the tap 5 mins13.Apply to lemon juice into the chicken and mix it in by kneading the chicken 5 mins14.Leave the chicken to rest 15 mins15.Re-wash the chicken with water from the tap 5 mins16.Put yogurt, garlic, ginger, jeera powder, tandoori masala, salt, and food colourings into

    the chicken

    10 mins

    17.Put the chicken in to the fridge, and leave it there 3 hours18.Take it out! 1 min19.Put the chicken into the oven so that it can cook 1 and a half hours20.Chop the chicken into small bite sizes. 5 mins

    MAKING THE LAAB

    21.Wash the mint, lime and basil, and leave them in a separate bowl aside. 1 min22.Pluck out all of the mint leaves from the 2 of the stems, and put them in a bowl aside.

    Leave the last stem for garnishing.

    2 mins

    23.Peel the red onion by cutting off the top of it, then removing its skin. 1 min24.Thinly slice the onion with the chef knife. You want to make sure that it is thin so thatwhen you eat the laab, it isnt unpleasant. 2 mins25.Slice the lime into quarters. Make sure you also remove the seedsyou dont want seeds

    in the dish!

    1 min

    26.Put the ground pork into the medium pot with the handle. 1 min27.Add 3 tablespoons of water to the pork in the pot. 30 seconds28.Cook the pork on the stove (medium heat), and stir constantly with a spatula to prevent

    sticking. Keep on stirring a cooking it until everything is one colour, and when the colour

    is whitish-beige. Also check to see if there are any pinkish-red-ish (raw) parts, so that your

    pork is fully cooked.

    4 mins

    29.Remove the pot from the stove. Then, flavor it by squeezing all of the limes, adding thethin red onion slices, deep fried raw rice, powder chilli and the mint leaves. Also squirt 1tablespoon of fish sauce, but you may want to start by only adding little by little and

    tasting it, or else it might become too flavourful.

    2 min

    30.Mix everything together with the spatula. Make sure you taste it to make sure that theflavor is just right. It should have a moderate, balanced taste of sour and salty that

    1 min

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    combine to make a striking, Thai flavor.

    MAKING THE ACTUAL PASTA

    31.Remove the plastic wrap off the pasta and re-knead the dough on a floured surface. Thisis just to get all of the ingredients working again. To check if your pasta is good to use,

    lightly squish it with your fingers. If it is soft and smooth, it is ready to be used.

    5 mins

    32.Flatten out the dough with your hands 2 mins33.Apply lots of flour to the flattened dough 1 min34.Put the dough through the flat setting in the pasta machine to make it even. The setting

    should be number 3. Pass the dough through this setting thrice.

    2mins

    35.Cut the dough to the desired length. This is how long your pasta will be! 1 min36.Put it through the machine in angel hair setting. Make sure that you have floured the

    dough a lot or else all of the pasta will stick together.

    1min

    37.Boil the pasta in the large pot. Once the pasta has popped up, leave it for a few minutes,and then remove it from the pot with a strainer. Fresh pasta cooks much faster than

    pasta bought form the supermarket, so make sure that you are always watching on your

    pasta.

    5 mins

    38.Put the pasta onto a separate plate, and put it aside. 1 min39.Put the large pan onto the stove, with a medium heat setting. Then add the olive oil, and

    let it heat up.

    1 min

    40.Put the cooked pasta and the sweet basil leaves into the pan, and stir with the woodenspoon until the leaves have shrunk and have a darker colour.

    5 mins

    41.Put the freshly cooked pasta onto the plate. 1 min42.Add the Laab with a spoon on top of the pasta. Also add the tandoori chicken. You can

    blend the two meats together if youd like, or you can leave them next to each other as

    seen in the photo (even though it clashes with the idea of fusing countries!)

    2mins

    43.Garnish your dish by adding mint leaves, or by adding whatever you would like! 1 min44.ENJOY! --