Lighten Up with Global Comforts from page 30
5. Add cooked quinoa and edamame and mix to coat with kimchi mixture. Toss in sliced white parts of green onions and fried tofu. Stir in vinegar and season with salt and white pepper. Turn off heat and stir in sesame oil and julienned green parts of green onions. Divide into 2 large serving bowls. 6. In a separate frying pan over high heat, use remaining 1 tbsp (15 ml) vegetable oil to fry eggs until edges are crispy and dark brown. Top each serving bowl with a fried egg and garnish with shredded nori as desired.
Kimchi Fried Quinoa Makes 2 large servings
Chicken Tikka Poutine Serves 4
Pairs With Kooksoondang Original Makgeolli $7.09 South Korea 465609
Pairs With Pfaffenheim Pfaff Gewürztraminer $24.99 France 612119
Bowen Island Westcoast Lager $9.99 BC Craft 488379 6 x 355 ml
Tinhorn Creek Washington State Pinot Gris $22.99 CIBC 289535
2 cups (500 ml) kimchi 1 × 12½ oz (350 g) package extra-firm tofu 1 tbsp (15 ml) cornstarch ¼ tsp (1 ml) salt, plus more for seasoning ¼ tsp (1 ml) white pepper, plus more for seasoning 5 tbsp (75 ml) vegetable oil, divided 1 tbsp (15 ml) gochujang paste (use vegan-friendly option if desired) 1 tbsp (15 ml) dark soy sauce 2 cups (500 ml) cooked quinoa, cooled 1 cup (250 ml) edamame, thawed and drained if frozen 3 green onions, white parts thickly sliced and green parts julienned, divided 1 tbsp (15 ml) white vinegar 1 to 2 tbsp (15 to 30 ml) sesame oil, to taste 2 eggs 1 sheet nori, shredded, for garnish 1. Using a strainer placed over a large bowl, drain kimchi and reserve ⅓ cup (80 ml) drained liquid. Transfer drained kimchi to another large bowl. Using clean kitchen shears, cut kimchi into bite-sized chunks. Set aside. 2. Use a tofu press to remove excess liquid from tofu. Alternatively, wrap tofu with a clean tea towel. Place it on a small rack over a paper-towel- lined baking sheet. Cover wrapped tofu with a plate or small baking sheet and place heavy weights on it, such as a couple of heavy cans or a small cast iron skillet. Let it drain for about 30 minutes. Carefully remove weights and unwrap tofu. Wipe any residual moisture with a paper towel. Cut into about ¾ × 1½ × ½-in (2 × 4 × 1.25 cm) strips and transfer to a large bowl. Toss with cornstarch, ¼ tsp (1 ml) salt and ¼ tsp (1 ml) white pepper. 3. In a large skillet over high heat, heat 2 tbsp (30 ml) vegetable oil until shimmering. Fry coated tofu for 3 to 4 minutes, until golden brown on bottom. Flip tofu over and continue frying for another 2 to 3 minutes. Remove from heat and transfer to a plate. 4. In same skillet over high heat, heat 2 tbsp (30 ml) vegetable oil. Fry drained and cut kimchi until slightly charred at edges. Add gochujang paste and dark soy sauce and cook for 2 to 3 minutes, until fragrant.
Tikka Spice Mix 2 tbsp (30 ml) Kashmiri chili powder 1 1½ tbsp (22.5 ml) ground coriander
2 tsp (10 ml) ground cumin ½ tbsp (7.5 ml) black pepper 1 tsp (5 ml) ground turmeric ½ tbsp (7.5 ml) garam masala
Chicken Tikka Masala 1 cup (250 ml) dahi 1 or plain yogurt 2 tbsp (30 ml) fresh lemon juice 3 tbsp (45 ml) ginger-garlic paste, divided 6 tbsp (90 ml) vegetable oil, divided 2 tsp (10 ml) salt, plus more for seasoning 1½ tbsp (22.5 ml) kasoori methi (dried fenugreek leaves), 1 divided 2 lbs (900 g) boneless, skinless chicken thighs, cut into about 1½-in (4 cm) chunks 2 whole cloves 2 whole green cardamom pods, split 2-in (5 cm) stick cinnamon 1 bay leaf 1 cup (250 ml) chopped onions ⅛ tsp (a pinch) cayenne pepper (optional) ¾ cup (180 ml) water, divided
1 cup (250 ml) crushed tomatoes ¼ cup (60 ml) whipping cream
1 Kashmiri chili powder, dahi and kasoori methi are available at Indian grocery stores.
96
Powered by FlippingBook