Exotic Table: Flavors, inspiration, and recipes from around the world--to your kitchen

By Aliya LeeKong

Extraordinary international creations from the chef of Michelin-starred Junoon!

Aliya LeeKong, one among big apple City's most sensible culinary innovators, has traveled the area to meet her ardour to translate international flavors into obtainable, scrumptious foodstuff so that you can cook dinner at domestic. during this booklet, she transports you to far off lands with greater than a hundred recipes encouraged by means of either generic and conventional Western recipes and the cultures she's visited in the course of her culinary trips. additionally, you will examine the interesting tales in the back of a lot of those globally encouraged dishes and her basic thoughts for mouthwatering recipes like:

  • Harissa and cheese-stuffed fried olives
  • Israeli couscous salad with lemon, fennel, and basil
  • Kenyan coconut-coriander chicken
  • Honey-braised lamb shanks with butternut squash and apples
  • Mexican chocolate loaf cake

even if you are a culinary adventurer or a weeknight prepare dinner trying to boost you repertoire, Exotic Table will take you on an unforgettable travel round the world--without leaving your kitchen.

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West Indian–style stewed oxtail has lengthy been a favourite of mine, as it’s scrumptious and oxtail is affordable! in the event you can’t simply locate oxtail, notwithstanding, this is able to paintings fantastically with brief ribs, shanks, or maybe red meat shoulder or stomach. It’s typically eaten with peas and rice or maybe white rice, however it dawned on me someday simply how reliable this stew could style as a ragu for pasta. And voilà! This recipe used to be created. SERVES 4–6 21⁄2 kilos oxtail, reduce into segments salt and freshly floor black pepper, to flavor three tablespoons canola oil 21⁄2 tablespoons brown or palm sugar 2 medium yellow onions, approximately chopped 2 eco-friendly onions, white and lightweight eco-friendly elements basically, approximately chopped 1 jalapeño, approximately chopped 1⁄2 teaspoon minced ginger 4–5 garlic cloves, minced 1 quart pork inventory 4–5 dashes of Worcestershire sauce 1 clean or dried bay leaf 1 small bunch of thyme 2 tablespoons cilantro, finely chopped 1 pound clean or dried pasta chives or different clean herbs, for garnish Preheat the oven to 325°F. allow the oxtail arise to room temperature and season either side generously with salt and pepper. warmth a Dutch oven or heavy-bottomed pan over medium-high warmth. upload the oil and while it shimmers, upload within the oxtail items. Brown for roughly 2 mins according to part and take away to a plate. lessen warmth to medium-low and upload the sugar. (If the oil is seriously smoking, pull the pot off the warmth for a minute or to cool—if it’s too sizzling the sugar will burn quick. ) Stir the sugar and as soon as it has caramelized and starts off to smoke (see directions in how you can Make Browning during this chapter), throw within the onions, jalapeño, ginger, and slightly salt to attract out the moisture. Sauté for five to 7 mins, till the onions flip translucent. upload the minced garlic and sauté for an additional 30 seconds to a minute, simply till it turns into aromatic. Now, upload the meat inventory, Worcestershire, bay leaf, thyme, and cilantro. Nestle the oxtail again into the pot, disguise, and produce as much as a boil. once it boils, eliminate from the warmth and placed it into the oven, ensuring it’s lined tightly. permit it braise in there for three to 31⁄2 hours, till the beef is fork soft and falling off the bone. At this aspect, skim off as a lot of the oil/fat from the braising liquid as attainable. i myself love to do this an afternoon forward and refrigerate. It’s regularly higher for the beef to chill within the braising liquid to maintain its moisture, and the fats rises to the head of the liquid and solidifies. Then, it’s so easy to skim it off. get rid of the oxtail items, utilizing a ladle or spoon to take out up to attainable. eliminate and discard the bay leaf and the thyme stems, and pour the rest braising liquid besides the cooked-down onions, and so on. , right into a foodstuff processor. procedure until eventually thoroughly puréed and pour again right into a fresh pot. If it’s great and thick, you’re sturdy and you'll retain it on low to hot through—if it’s a section watery, warmth over medium-low and simmer exposed for at any place among three and 10 mins to get it to a pleasant, thick ragu consistency.

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