Friday, September 28, 2012

Satisfying International Taste Buds

I love the little reminders I get of the impact living internationally has had on our kids. This week, I observed one example...

I always cook a special meal for our family birthdays. I will ask the birthday person what their special request is and go at it! My son had his 11th birthday this week and I had to chuckle with his request: Red Thai Chicken Curry. Sounded good to me! I chuckled again when I remembered that my daughter had requested Maqlubeh {her favorite Middle Eastern dish} for her birthday meal. 

Thought I'd share the recipes and you can tickle your international taste buds too!

Red Thai Chicken Curry
¼ cup oil
 1 onion, sliced
 3-4 cloves garlic
1 can coconut milk
2 TBS red curry paste
½ cup peanut butter
 1 lb chicken, cooked and cubed
 2 TBS soy sauce
½ red pepper, sliced
1 1/2 cups of broccoli, thawed
1 TBS lemon juice
1 TBS sugar
 2 cups rice

Heat oil in wok or large pan and add onions and garlic. Pour in 1/3 can of coconut milk. Let simmer for 2 minutes. Add curry paste and peanut butter. Simmer. Add chicken and soy sauce. Simmer. Add another 1/3 can of the coconut milk, broccoli and red peppers. Let simmer 5 minutes. Add last 1/3 cup coconut milk and stir. Simmer for 3 minutes. Add sugar and lemon juice to taste. Mix well and serve over rice.

2 medium eggplants
4 potatoes
1 onion
1 lb chicken, diced
2 cups rice (uncooked)
2 TBS seven spice 
olive oil
6 oz. tomato paste

Soak rice in water. Peel & slice eggplant, salt each slice & let sit 1 hour to drain. Peel & slice potatoes and onions. Spread olive oil on large baking sheet & bake potato and onion slices for 20 min. @ 350. Bake eggplant slices for 15 min. on large baking sheet. Meanwhile, spice chicken cubes with seven spice & brown in large pot with oil, then add 1 cup chicken broth, bring to boil to cook the chicken. Remove cooked chicken from pot leaving the broth. Layer baked potato & onion slices in bottom of the pot (that has the chicken broth in it). Layer baked eggplant slices on op of potato/onion slices. Place cooked chicken on top. Drain water from rice & spread the rice on top of the chicken layer. Press all down, pour 2 cups water mixed with tomato paste over top. Bring to boil, then cover and simmer 20 min. To serve, tip pot over on large platter (in Arabic, 'maqlubeh' means 'upside down'). Serve with plain (Greek) yogurt.

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