Ethnic food
優異獎
Ethnic food
Aludum-puri, it's a staple restaurant menu item found in most Nepalese restaurants which I'm trying to present it in a different and elegant way by utilising all the parts of a potato which means the skin too.
Sungu ko kaan or The pigs ears which isnt well received in the western world or seen as a dog treat rather than for human consumption. I'm making making it so people may find it refreshing with its spicy and fresh ingredients having a salad like characteristics.
Aludum puri
Ingredients: Potatoes, Ap flour (for puri), Potato skin (Surplus food)
For Sauce: Coriander, Garlic, Dry anchovies, Green chilli, White sesame oil, Cashew
Cooking Procedures:
1. Soak the anchovies into warm water and knead up some ap flour for the puri and set aside to rest.
2. Peel the potatoes and set aside the skin for baking or deep frying it to make it into crisps.
3. Boil the potato until it's soft and set it aside.
4. On a blender put the anchovies, squeeze out the excess liquid to make it into a powder.
5. Chop up coriander, green chillies, garlic and cook it on pan with neutral oil.
6. Next, blend it up with anchovy powder and cashew nuts making it into a sauce.
7. Cook the sauce into the pan along with the potatos and mix it well.
8. Portion the dough for the puri roll it into small flat circles for deep frying. Fry until it puffs up.
9. Plate the ingredients.
Sungur ko kaan
Ingredients: Pigs ear, Tomatoes, Red onion, Fenugreek seed, Mustard oil, Turmeric, Ginger, Garlic, Red chilli
(Can make seasoning powder with onion and garlic peel scraps)
Cooking Procedures:
1. Peel the garlic and onion skin and soak it on warm water to later dry bake it and blend it to turn it into a seasoning for the dish.
2. Firstly pressure cook or boil the pig ears until soft in texture then cut it into thin strips and set it asside to dry, cut the onion, tomatos, ginger and garlic in a similar fashion.
3. Next, make a chilli sauce using tomatoes, garlic, ginger on a pan, fry it on oil and simmer it then blend it to make it into a sauce (cook it again to thicken it or store it on a fridge).
4. After pat drying the pig ears deep fry it until golden brown.
5. Use the previously made sauce and seasoning to mix in with the deepfried pigs ear.
6. For the finishing touch, heat the mustard oil on the pan add fenugreek to char it add turmeric into the oil and quickly put the cut garlic and ginger into the pork ears making it aromatic and fragrant.
7. Plate up the ingredients.
