Red Curry Shrimp Dumplings

I love shrimp and all sorts of Chinese dumplings made with shrimp, for example: har gow, shrimp and chive dumplings, etc. However, whenever I make dumplings, I have always made them the traditional Chinese way. I chanced upon a Thai-flavored red curry shrimp dumpling recipe in one of the food magazines a while ago and that left a lasting impression. I love Thai food and always enjoy the exotic flavors of spices and heat of chilies, so these red curry shrimp dumplings immediately won my heart—and stomach—over. There is nothing not to love about them: briny shrimp with a tint of heat, aroma, and spices from the red curry paste. The use of fish sauce adds extra umami to the already delicious shrimp filling, and the chopped cilantro leaves complete the whole package as some of the best shrimp dumplings I have had.

There are a few brands of Thai red curry paste available in the market here in the US. Both Mae Ploy and Maesri brand are good, and I like them both. But if I had a choice, I would always buy Maesri because they have a smaller 4 oz can which is economical and you don’t have to buy a big tub and end up using only some of it. For the shape of the dumplings, you can make them into a half-moon shape, which is the easiest way of making dumplings, but I took the effort to make them into a parcel, which is not that much harder to make. They just look prettier and neat. Regardless of the shape, they are still tasty and mouthwatering.

For the cooking part, I simply boiled the red curry shrimp dumplings and eat them. You can also pan-fry or steam them if you like. Dumplings are so versatile and a pan-fried version or steamed version will be different in texture from the boiled dumplings. Ultimately, how you want to cook them is up to you, but be rest assured, they are always scrumptious whichever you serve them.

Here is my red curry shrimp dumpling recipe. They can be made ahead, and you can freeze them if you like. Before cooking, just thaw them at room temperature. Enjoy!

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Almond Heart Cookies

It’s February and romance is in the air. Yes, Valentine’s Day is around the corner, and I am sure many of you are thinking of recipe ideas to surprise your sweetheart. As many of you know, food is the surefire way to get to your love’s heart, make the stomach happy and your love will be forever yours.

As I was reading through the February issue of Martha Stewart Living, two recipes caught my eyes. One is this beautiful and wonderful almond-eye heart cookies, in the beautiful and oh-so-romantic love shape. They are dusted with powdered sugar and I just wanted to eat them, or wished that someone would actually bake these for me, and then wrapped them nicely in a box, with ribbon and a card that says “I Love You.” Anyway, I don’t think I am getting that but I am sure your loved ones will be very delighted if you make these almond heart cookies specially for your sweetheart.

To plan your Valentine’s day ahead, you can actually make these cookies 3 days in advance before V day. So what are you waiting for? Give your love the gift of love with lot of hearts this year! Happy baking using this almond heart cookies recipe.

(Click Page 2 for the Almond-Rye Heart Cookies Recipe)

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Pork Shrimp and Napa Cabbage Dumplings

I am counting down to Lunar New Year which falls on this Friday. (Check out my Chinese New Year recipes.) On Lunar New Year’s eve, family would gather together for a reunion dinner—a feast where plenty of dishes would be served. Growing up in Penang, Malaysia, our family reunion dinner would always be hotpot, or “steamboat” (called “??”) where we cook various ingredients in a boiling pot of soup. As a child, I would always look forward to Chinese New Year, as it’s the happiest time of the year, with new clothes, new shoes, great foods, money (“red packets”), abundant joy and endless fun with my family and cousins.

The first year I came to the United States as a graduate student, I celebrated Lunar New Year’s eve with my friends from China. That was the first time I was introduced to dumplings, or jiaozi, as the staple for the reunion dinner. I remember my Chinese friends gathered around wrapping beautiful dumplings with the fillings, some made with pork and chives, and some with pork and napa cabbage. It was the first time I tasted Chinese-style dumplings, and it was then that I fell in love with them.

This is my easy pork, shrimp and napa cabbage dumplings. All the ingredients can be found at regular supermarkets. More importantly, these dumplings are extremely delicious: juicy, savory, with a nice and refreshing crunch from the fresh napa cabbage. They are absolutely delightful for the upcoming Lunar New Year celebration.

For Lunar New Year recipe ideas, please check out my collection of Chinese recipes, Lunar New Year recipes, as well as my Dumplings recipes. Enjoy!

(Click Page 2 for the Pork, Shrimp & Napa Cabbage Dumplings Recipe)

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Beka Roma Fondue Set Giveaway

I am partnering with my friends at Beka Cookware to give away a Beka Roma Fondue set. There will be one (1) winner whom will receive one (1) Beka Roma Fondue set. The suggested retail price of the Beka Roma Fondue set is US$54.95.

The Roma Fondue pot from Beka Cookware is a multi-functional fondue set that serves six. The base pot is manufactured in high quality stainless steel with an encapsulated sandwich base for excellent heat conductivity and retention, and a matching splatter lid is included. The stainless base is perfect for making meat fondue. The white ceramic fondue pot is designed as a bain marie/double boiler, and fits down into the stainless steel pot (with water added) and is perfect for serving cheese fondue. The rechaud stand is made of stainless steel and has protector caps on the feet to prevent scratches on your tabletop. This multi-functional fondue set comes with 6 fondue forks in stainless steel with assorted accent colors at the ends to make them distinguishable. The burner with lid is also constructed of stainless steel and holds the fondue fuel (not included).

Multi-use fondue pot for sixHigh quality stainless steel base pot suitable for all cooktopsSet includes stainless steel pot with lid, ceramic pot, rechaud stand, six fondue forks and fuel burner (fuel not included)Great for meat, shellfish, cheese or vegetable fonduesDishwasher safe

Eligibility: United States only. No purchase necessary and subject to this official giveaway rules. Closing Date: March 16, 2014, 11:59 pm PST. Winner will be randomly selected and contacted via email on March 17, 2014. The prize is proudly sponsored by Beka Cookware. To enter, please follow the steps below.

Eligibility: United States only. No purchase necessary and subject to these official giveaway rules.

Step 1
Like Rasa Malaysia on Facebook. (Click on the Like button below.)

Step 2

Follow Rasa Malaysia boards on Pinterest. (Click on the Pinterest button below and follow all my boards. If you don’t have Pinterest, skip this step.)

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Step 3

Like Beka Cookware on Facebook. (Click on the Like button below.)

Step 4

Fill in the form below. You can enter to win using this form every day.

You will be redirected to the “Thank You” page if your entry is successfully submitted.

ONE ENTRY PER DAY STRICTLY ENFORCED.

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Missing Person Project Update: Finding Thu Thi Vo

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February 13, 2014Missing Person Project Update: Finding Thu Thi Vo

The outpouring of ideas and reactions to the story about Thu Thi Vo (Covey) was tremendous. There were comments on VWK as well as email messages that people sent. We mounted a virtual group effort to help Thu Thi’s brother reunite with her, and I wanted to update you on what has been going on.

Wendy did some research and located a Karen Covey via Facebook. The woman looked like she could be of partial Asian descent but a little young for someone who may have been born in the late 1960s. I reached out to Karen in late January and never heard back. 

Then I received a message from Justin. His wife, a reader of VWK, prompted him to look into the matter. Justin found a Social Security Death Index record of a person named “Thu Thi Vo” who passed away in 2007. She was 81 years old. She last lived in San Bernardino, which is east of Los Angeles (not far from San Diego).

Her brother Minh Hung Vo thought that his sister would be in her 70s by now so this woman may not have been her. That said, sometimes people alter their age when they enter the US so this woman could have been her. Justin and I hoped not as no one wants to be the bearer of bad news.

I have forwarded the information to my contact in Vietnam to convey to Minh and await a response.  It’s hard to determine whether or not the brother could match the information – aside from the birthday – with his missing sister. A number of you had found a Thu Thi Vo with an address in San Bernardino. That is the person that Justin likely found via the Social Security Death Index. (Can I pause here to tell you incredibly awesome and smart you all are?)

I had no idea about the SSDI and found a portal via Ancestry.com. I’ve never looked up death information before as my family’s ancestral line in America runs rather short; we all got here in 1975 or so.

1960s/70s photos from Thu Thi Vo Covey, 2014 photo of her brother Minh Hung Vo

Giovanna and Tuyet took up finding “Thu Thi Covey”.  Giovanna reported that initially it was easy to find someone by that name on PeopleFinder.com. However when she went back to pay for the full search, the name didn’t turn up as many leads. Strange. (I regretted not getting more information from the brother when I met him in Vietnam.)

A resident of San Diego, Tuyet volunteered to do the groundwork. Tuyet went all out and followed every lead possible, looking up addresses, visiting the San Diego office of records, etc. She tried the surname of Carman too. She turned up no related records. Giovanna, Tuyet and I huddled on this for a good week and unfortunately, there were only dead ends.

As a ray of hope, Hector related his personal experience via a comment on the original post:

this story really hits home with me and my family. my mother came to the US and when the north took over, my grandmother burned all information she had in regards to my mother and my aunt who also came to the US. in 1987 a woman who had immigrated to New Mexico went back to Vietnam, and my grandmother approached her and asked her if she could help find my mom. the woman agreed to ask anyone she knew, but was not very hopeful. my grandmother sent a picture with her of my mom, and the woman went back to New Mexico. This woman's husband was a US vet. at this time my mom,s childhood friend had planned to come to Arizona to visit my mom, her husband decided to visit one of his old army buddies on the way. his buddy lived in New Mexico. when the two ladies met, the woman from new mexico told my mom's friend about my grandmother's story, and figured she would show her the picture. my mother's friend took one look at the picture and told the woman that she knew the girl in the picture and was in fact on her way to visit her. my mom's friend came to Arizona, and told my mom the whole story, and was able to get back in touch with my grandmother. this connection was done before the internet, before cell phones, and all the tech that we have today. it makes me happy to see everyone trying to help out.

So at this juncture, all we can say is that Thu Thi Vo likely changed her name a few times, and perhaps may have passed away. People who have been separated by war and upheaval have found ways to reconnect with one another. Over the years, my parents have reunited with relatives and friends that they thought they’d lost contact with.

It is sad that Minh Hung hasn’t been able to find his sister. We’ve tried the best that we can, and I greatly appreciate your collective thoughtfulness in this project. If there’s a sudden development in the future, I will definitely let you know.

Thanks again.

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Comments Missing Person Project Update: Finding Thu Thi Vo

The outpouring of ideas and reactions to the story about Thu Thi Vo (Covey) was tremendous. There were comments on VWK as well as email messages that people sent. We mounted a virtual group effort to help Thu Thi’s brother reunite with her, and I wanted to update you on what has been going on.

Wendy did some research and located a Karen Covey via Facebook. The woman looked like she could be of partial Asian descent but a little young for someone who may have been born in the late 1960s. I reached out to Karen in late January and never heard back. 

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Juicy Asian Oven Roasted Pulled Pork for Sliders, Pasta or Rice.

This is the unabashed, meat-lovers edition of pork. Apologies if the photo is an abrupt, in-your-face visual of juicy and saucy pork in its entirety. In fact, there’s no scattering of pretty garnish nor greens nor linen-pretty. It’s a delicious and amazing pulled pork dish and that’s pretty much all we wanted to share with you. Sometimes it’s more effective to just past all the words and give you a taste of the recipe as soon as possible.

The pulled pork is so amazing, we decided to get past all the fuss and get straight to the point. And here’s the point: make this as soon as you can.

A few weeks ago we found some frozen pork shoulder in the freezer (surprise!) and needed to make something with it before it was forgotten again in the dark, abyss of the garage freezer. We had remembered a Lucky Peach magazine recipe for an oven pulled pork. Fast forward a few years later we now have some pork shoulder and an appetite for something porkie.

We went a little crazy with the spices, adding some big punches of flavor to the marinade and sauce. We’re not apologizing for it, but rather, we’re warning you because you’ll be so addicted to the flavor combination of garlic, fish sauce, mustard and sugar that you just might want to use this on some other of your favorite meats.

This was the pulled pork recipe that kept on giving. For our first meal, we had pulled pork tacos. Next, indulged in pulled pork over rice. Later, it was pulled pork sliders. Last, with what was leftover, we made a fabulous pulled pork pizza.

It wasn’t until we pigged out on all these juicy pulled pork dishes that we realized just how versatile and wonderful it was. And we’re not tired of it yet, because with Super Bowl next week, we’re already planning some stellar uses for our next batch. And how about you? If you make this and have some new ideas on how to eat it with, let us know. We’re all ears.

Enjoy,

diane and todd

Yield: Serves 6-8

Total Time: 5 hours

You can use this pulled pork for tacos, sliders and sandwiches. It's also great on pasta and rice because the juicy sauce is so flavorful. Feel free to cook the pulled pork for a little longer to make the pork more tender and melt-in-your-mouth. We prefer to use a bone-in pork shoulder, but it works great with a de-boned chunk of meat too. And, remember, don't waste the sauce!

about 4-5 pound pork butt or pork shoulder1 medium onion, diced2 Tablespoons olive oil5-6 medium cloves garlic, minced1- 15 oz. can diced or crushed tomatoes2 Tablespoons finely grated fresh ginger1/4 cup fish sauce or soy sauce (but fish sauce tastes better! try it)2 Tablespoons chili garlic sauce1 Tablespoon spicy brown mustard1/4 cup brown sugar, packed1 teaspoon fresh cracked black pepperPre-heat oven to 350 degrees F.Heat a medium sauce pan over medium-high heat. Then add oil, onion and garlic. Cook onions and garlic till soft and fragrant.Add tomatoes, ginger, fish sauce, chili garlic sauce, mustard, brown sugar and black pepper. Gently stir the sauce and simmer on low heat for about 5 minutes. Remove from heat and set aside.Heat large cast iron pan or deep oven proof skillet on medium-high heat. Lightly coat the pork shoulder with oil and season all sides with salt and pepper.Sear each side of the pork shoulder on the hot pan until the pork is brown. About 3-5 minutes per side.Remove the pan or skillet from the heat and lay the pork in the pan.Pour the tomato sauce mixture over the pork into the oven proof pan. Cover the pork with aluminum foil.Bake the pork for about 3-4 hours, or until the pork is tender and easily shreds with a fork.Allow the pork to rest for about 15 minutes before shredding the whole shoulder. Keep foil over the shredded pork to keep it warm before serving.

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Chicken Potpie

When it comes to celebrating St. Valentine’s Day, if you make dinner to impress your loved ones, you score extra points in my opinion. While you can go out and buy the most romantic present to impress, preparing a Valentine’s Day dinner just shows that you care or love so much more that you are willing to dedicate your time making something delicious for the special day. This is especially true if you find a great recipe to share, for example: individual chicken potpie recipe in Martha Stewart Living magazine, February 2014 issue.

To crank up the romantic factor of the night, you can create a restaurant setting for your special someone. Buy some flowers, have a centerpiece on the dining table, dim light, lots of candles, a bottle of great wine, gorgeous table setting, and two perfectly baked, golden-hued chicken potpies beckon while the aroma wafts and lingers in your kitchen. I think that is extremely romantic! What’s more, you two don’t have to brave the  crowd at restaurants—which are likely to be fully booked. No stress, no fuss, just a scrumptious meal at home, and engaging, lovey dovey conversations. That would be my ideal way of celebrating St. Valentine’s Day!

This chicken potpie recipe doesn’t have to made in two individual portions, on regular days, when your loved ones is hooked on your chicken potpie, you can use a 2-quart baking dish to make one big potpie. Just roll out the pastry so it’s 1 inch wider than the dish, cut vents, and bake for 45 minutes to 1 hour.

Happy Valentine’s Day!

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Chocolate Fondue with Beka Fondue Set

Valentine’s Day is a few days away. If you are still looking for a last minute celebration idea, I have one just for you: Beka Cookware Roma Fondue Set. Valentine’s Day is all about celebrating the special day with your loved ones, showering him/her with gifts, love, romance, and in this case, Beka Roma Fondue Set not only makes a perfect gift, it can also be used for your romantic dinner with you loved ones.

Easy and entertaining, Beka Roma Fondue Set puts the fun back into cooking, while you and you loved ones share a romantic dinner for two with chocolate fondue dessert. On Valentine’s Day, fondue is a great way to end your dinner party on a sweet note. You don’t have to dine out to enjoy a rich chocolate fondue, you can enjoy it at the comfort of your home, where you and your loved ones can personally play with the food, dip just about anything you two like, and really enjoy the experience. What’s more, chocolate fondue is so easy to make and you can practically have the dessert ready in 15 minutes!

If you are not familiar with fondue, the term “fondue” is derived from the French word “fondre” which means to melt. In this customary method of fondue cooking, long forks or skewers are used to dip pieces of food into a fondue pot filled with melted chocolate or sauces. While cheese and chocolate fondues are very popular, fondue need not be limited to dipping appetizers or desserts. Beka Cookware Roma Fondue Set come complete with the fondue pot, fondue forks, heating burners and wide stable bases which ensure fondue parties are both fun and safe, and they can be used to make savory fondues such as meat fondue and fish fondue. The Roma Fondue Set also sports a gorgeous stainless steel exterior with a removable ceramic interior that ensures even steady heat.

Like all Beka cookware, these fondue sets are Beka cookware built to last using the highest quality materials and the latest in high-tech Belgium design techniques. All Beka cookware is designed to enhance the cooking process, and save energy with materials and construction that diffuse and store heat for even, fast cooking.

To buy Beka Roma Fondue Set for Valentine’s Day or for your upcoming Fondue parties, please click here. The set is only $54.95 and makes a perfect gift, and a great and fun utensil to have in your kitchen.

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Katsuyo Kobayashi, 1937-2014

Yesterday, it was revealed that cookbook author and TV chef, presenter and teacher Katsuyo Kobayashi (?????) had died on January 23, 2014. (The name for her profession in Japan is ????? - ryouri kenkyuuka - a cooking researcher.) She was 76 years old. Her death was not a big surprise, since it was known that she has been ill for some time now (she had a subarachnoid hemorrhage in 2005, when she basically stopped most of her professional activities), but it’s still very sad news for me.

To international audiences, she is probably best known for her memorable appearance on the original Iron Chef. She was in Potato Battle 1. Spoiler (well it is 20 years old): she beat Iron Chef Chinese Kenichi Chen handily. Here’s the video.

(One of her books is available in English: Quick and Easy Japanese Cooking.)

In Japan, in her heyday she was everywhere, usually dressed in the spiffy black and one one-shoulder apron she designed herself. (I’ve always wanted that apron - it looks so practical.) She published nearly 200 books, mostly cookbooks but also some wonderful little essay collections. She made her first TV appearance in 1969, and was a fixture on the venerable NHK Today’s Cooking show for at least a couple of decades. She also designed kitchenware and handy household items, some of which are still in production. At the height of her career, in the 1980s to the early 2000s, she was known as Japan’s Mother.

Her son, Kentaro, is also a very popular cookbook author and TV cooking personality. I’ve always thought it was so neat that her son decided to follow in her footsteps (she also has a daughter) somehow. There are quite a few mother-daughter and father-son cooking personalities in Japan, but not many mother-son (or father-daughter) combinations.

I wrote about how much of an influence she was for me back in 2006. My list now has changed a bit…but Julia Child and Katsuyo Kobayashi are my eternal top two of all time. Neither were professional restaurant chefs, and they never pretended to be. However, they were both terrific teachers, and wrote clear, easy to follow recipes that worked.

I have lost count of how many of Mrs. Kobayashi’s books I have - more than 20 I think - and almost every single recipe I have tried of hers works, and usually tastes great. Her aim was to create home cooking dishes that were “easy, but didn’t cut corners”. That is the kind of recipe that I like to write the most too, and what I aim for for most of the recipes here, and all the recipes in my book.

This is the very first book of hers I got. It actually wasn’t a book…it was a bonus booklet of sorts included in an issue of a housewife magazine called Suteki na Okusan. It had 366 days worth of menus (I think it came out in 1996, a leap year), and a recipe for every day too. I wore my copy out so much that the cheap spine (it was a free extra after all) fell apart.

In the official announcement of her site (Japanese), it quotes her saying this:

?????????????????????????????????????????????
Even if I die, I’m so happy that my most delicious recipes will live forever in people’s homes.

Japanese graves do not have epitaphs usually, but if there was one for hers, that would as fitting as any.

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Chinese Shrimp with Black Bean Sauce

Fermented black beans, if you're not already familiar with them through dishes like mapo tofu or black bean chicken, are very potent and tasty, but definitely not the most attractive ingredient in the world. They come prepackaged in either a plastic bag or a plastic or glass jar. The best way to describe the smell right out of the package is "super funky barnyard". That said, when cooked, they add a wonderful earthiness to Chinese dishes, so that's why we use 'em. However, if you do buy them in plastic, it's best to transfer them to a glass container with a tight lid, to store in the back of the fridge. That way, their lovely funky aroma won't bother anyone and they'll keep for a really long time. 

This shrimp stir-fry is extremely quick to put together. In fact, it is almost too quick. So you should have everything on hand with the expectation that it'll all be over in less than 5 minutes. I add some baby bok choy for color and good leafy green vitamins. If you like the earthy pungency of black beans and garlic, and still want to taste the lightness of perfectly cooked shrimp, give this one a try!

________________________________________

Serves 4 as part of a multi-course meal

1 pound jumbo or large shrimp, peeled and deveined1 tablespoon peanut or vegetable oil2 teaspoons minced garlic1 teaspoon minced ginger2 scallions, white and green parts separated and thinly sliced1 tablespoon fermented black beans, rinsed, drained, and lightly mashed with the back of a spoon1 pound bok choy, hard ends trimmed and leaves separated1 tablespoon soy sauce1 tablespoon Chinese rice wine or dry sherry1 teaspoon sesame oilHeat a wok or large skillet over high heat. Add the oil and swirl to coat the bottom. Add the shrimp and stir-fry until pink all around, about 2 minutes. Transfer to a plate and set aside.In the same wok or skillet, add the garlic, ginger, and scallion whites and cook just until aromatic, about 20 seconds. Add the fermented black beans and stir-fry for another 30 seconds. Add the bok coy and stir-fry for 1 minute. Add the soy sauce, rice wine, and sesame oil. Stir-fry for another 1 to 2 minutes, until the bok choy is slightly wilted.Return the shrimp to the pan. Stir-fry for another 1 minute, until the shrimp is well-coated with the sauce. Transfer everything to a plate, garnish with scallion greens, and serve. 

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Indian Black-Eyed Peas with Collard Greens Recipe

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February 06, 2014Indian Black-Eyed Peas with Collard Greens Recipe

You may think of black-eyed peas as an ingredient of the American South but plenty of people in Asia enjoy them. I’ve encountered them in Vietnamese sweet soup and shaved ice snacks. Black-eyed peas are also beloved in Indian kitchens, where they’re known as lobhia.

The buttery little black-and cream colored beans cook quickly and have a tender skin. They’re meaty but in a delicate way, almost as if they’re the seafood of beans. Robust kidney beans, in my mind, are more like the beef or pork of beans.

In this recipe from Indian Cooking Unfolded, a new book from talented cooking teacher Raghavan Iyer, black-eyed peas are imbued with lots of spice and heat, as well as the earthy goodness of collard greens. There’s tomato tang too. The little beans take on the seasonings and essence of the other ingredients in a marvelous way.

Raghavan’s book offers an amazing primer on Indian cooking via 100 recipes. This one gives an iconic combination of ingredients from the American South an authentic Indian identity. It’s easy to compartmentalize cuisines and cultures, but we’re living in an era of borderless cooking. I’m all for it as long it as it tastes good and makes sense. Indian Cooking Unfolded accomplishes just that and more.

Notes

Black-eyed peas cook fairly quickly so I prepared mine from dried beans. You can prep the other ingredients as they simmer but if you want to use canned or frozen ones, go right ahead.Kale, such as Russian or Lacinato/dinosaur kale, can substitute for the collards. If you opt for chard, use the spine too because chard collapses down to next to nothing in the pot.The black-eyed peas with collard greens are great as a side dish or vegetarian entree with warm whole wheat or corn tortillas, or rice. Add a plop of plain yogurt (such as lowfat Greek, adding a touch of water to loosen) if you want to tame the flavors. I kept this in the fridge for about 3 days and with a splash of water, it reheated well in the microwave oven and on the stove.Wondering about the history of black-eyed peas? I included it in this other recipe post.

Recipe

Black-Eyed Peas with Collard Greens

Lobhia Aur Saag

Yield: 4 to 6 servings 

Ingredients

1 cup dried black-eyed peas1 large bunch (about 1 lb / 450 g) collard greens2 tablespoons ghee, butter, or canola oil2 tablespoons finely chopped ginger4 large cloves garlic, finely chopped2 teaspoons garam masala1 teaspoon kosher salt or 1/2 teaspoon fine sea salt1/2 teaspoon ground cayenneA 14.5-ounce (435 g) can diced tomato with their juice

Method

In a medium saucepan, rinse the dried black-eyed peas. Add water to cover by a good 1/2 inch (1.25 cm). Discard any peas that float. Bring to a boil, then lower the heat to simmer. Cook, covered, for 35 to 45 minutes, until tender. Drain and set aside.While the peas cook, trim each collard green leaf of its tough middle spine. Stack several of the cut pieces of leaves together and cut crosswise into short ribbons, each about 1/2 inch (1.25 cm) wide. Set aside.Heat the ghee in a medium saucepan over medium-high heat. Once the ghee shimmers, add the ginger and garlic and stir-fry until fragrant and light brown, 1 to 2 minutes. Add the garam masala, salt and cayenne, stir to combine and cook the spices.Add the greens by the handful, stirring them into the pan. When wilted, add another handful, and repeat until all the collards are in the pan. Add the black-eyed peas and tomato. Lower the heat to medium and simmer, covered, for 20 to 25 minutes; occasionally stir and check on the pot progress. Aim to meld the flavors and allow the peals to soak up the seasonings. Remove from the heat, let rest for about 15 minutes before serving. Enjoy warm.

Adapted from Indian Cooking Unfolded by Raghavan Iyer (Workman, 2013)

Related info

Spicy Black-Eyed Peas SaladRaghavan Iyer’s websitePosted in Cookbooks, Recipes: All, Recipes: Gluten-Free , Recipes: Indian, Recipes: Main Course, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink

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Comments Indian Black-Eyed Peas with Collard Greens Recipe

You may think of black-eyed peas as an ingredient of the American South but plenty of people in Asia enjoy them. I’ve encountered them in Vietnamese sweet soup and shaved ice snacks. Black-eyed peas are also beloved in Indian kitchens, where they’re known as lobhia.

The buttery little black-and cream colored beans cook quickly and have a tender skin. They’re meaty but in a delicate way, almost as if they’re the seafood of beans. Robust kidney beans, in my mind, are more like the beef or pork of beans.

In this recipe from Indian Cooking Unfolded, a new book from talented cooking teacher Raghavan Iyer, black-eyed peas are imbued with lots of spice and heat, as well as the earthy goodness of collard greens. There’s tomato tang too. The little beans take on the seasonings and essence of the other ingredients in a marvelous way.

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