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Chai (hey, it’s a side, sort of!)  Serves 2

Ingredients:

• 2 whole cloves
• 1 cardamom pod
• 1/2 cinnamon stick (broken into pieces)
• 1½ cups water
• 1/8 teaspoon ground ginger
• A pinch of black pepper (optional)
• 1/4 cup of milk
• 1 tablespoon sugar
• 1 tablespoon black tea

Directions:

1. Crush the cloves, cardamom pods, and cinnamon.
2. Place in a pan and add water, ginger, and pepper and bring to a boil.
3. Remove from heat and brew for 5 minutes.
4. Add the milk and sugar, and boil again.
5. Remove from heat, add tea, cover, and brew for 3-5 minutes.
6. Strain and serve.

Submitted by: Ric

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Red Pumpkin Sambals

Ingredients:

• 1 pound pumpkin (no, not that tinned stuff: fresh) preferably butternut or squash pumpkin. I am not sure of the US equivalent.
• 1 medium onion
• 2 cups beef stock
• Desiccated coconut soaked in half a cup of milk or 6ounces of coconut cream
• 3 fresh red chilis or1 Habanero or half a capsicum, if you want it mild.
• 1 dessert teaspoonful of vinegar

Directions:

1. Peel, seed, and grate the pumpkin (although I have just cut it into 1-inch chunks when pressed for time).
2. Chop the onion very fine and shred the chili into very thin slices.
3. Boil the pumpkin in the stock until soft enough to mash, drain.
4. Mash the pumpkin with some butter and stir in all the other ingredients.
5. Chill the mixture before serving.

Submitted by: Bandecoot

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Potato Sambals

Ingredients:

• 2 large potatoes in 1 inch dice (I have used sweet potatoes for this as well)
• A small onion diced very fine or half a leek, shredded
• A good splash of coconut cream (it’s a bit like making mashed spuds; make it as firm or runny as you like)
• 1 teaspoon ghee or butter

Directions:

1. Cook the potatoes in a little water.
2. Put the other ingredients in another pan and warm gently.
3. When the potatoes are done, drain and mash with the other ingredients.
4. Serve warm.

Submitted by: Bandecoot

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Green Apple Sambals

Ingredients:

• 2 large green apples peeled and cored, cut into little bits that are the size you like (I prefer mine 1/4 inch but that is not mandatory)
• Juice of one lemon (about a 1/4 cup, or just add and taste as you go)
• 1 chili or 1/3 of a capsicum
• 1 small onion, diced very fine
• 3 tablespoons of desiccated coconut soaked in hot milk or fresh coconut meat if you can get it.

Directions:

1. Mix the lot together and season to taste with salt and sugar.
2. Let this sit, covered, for at least 2 hours before serving.

Submitted by: Bandecoot

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Raita - Potato-Onion-and-Mint Raita

Ingredients:

• 2 large potatoes peeled and diced
• 3 smallish onions (finely diced)
• 3 tablespoons of fresh mint, chopped
• 1 teaspoon garum masala
• 1/2 teaspoon of chili powder or paste
• 1/2 pint of unflavored yogurt

Directions:

1. Cook the spuds in salted water, drain, and let cool to just over room temp.
2. Combine the remaining ingredients and refrigerate for 2 hours.

Submitted by: Bandecoot

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Thanat (Burmese Cucumber Salad)

Ingredients:

• 3 large green cucumbers, peeled and seeded
• 6 tablespoons of vinegar
• 6 large onions
• 10 cloves of garlic
• 1/2 a cup of olive oil with a tablespoon of sesame oil added
• 2 tablespoons of sesame seeds toasted
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon sugar

Directions:

1. Cut peeled and seed cucumber into bite sized bits and cook them in enough water to just cover with 3 tablespoons of vinegar until they are translucent.
2. Drain.
3. Put the oils in a pan and add the sliced onions and garlic cook until just starting to get crispy.
4. Remove from the pan and drain on paper.
5. Add the turmeric, sugar, and salt, and keep the heat on it whilst adding the last 3 tablespoons of vinegar.
6. Pour the hot oil/vinegar mix over the cucumbers and then add the onion and garlic over the top and stir in gently.
7. Let sit for 2 hours, covered.
8. Garnish with sesame seeds and serve warm or chilled.
   
   Comments: This keeps for about a week in the fridge and this recipe is enough for 8 people.

Submitted by: Bandecoot

 

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Macaroni and Cheese

Ingredients:

• 3 cups uncooked macaroni
• Colby or cheddar cheese
• Pepper
• Butter
• Milk (about 3/4 cup)
• Crackers

1. Cook macaroni.
2. While macaroni is cooking, butter bottom and sides of casserole dish and slice cheese.
3. Layer approx 1/2 of the macaroni in dish.
4. Place a layer of cheese, covering the macaroni. Pepper.
5. Put a few dots of butter on cheese.
6. Pour a little of the milk over cheese.
7. Repeat Steps 3-5 two times.
8. Before the last layer of milk and butter, put a layer of crushed crackers.
9. Then put several dots of butter.
10. Drizzle milk until the crackers are moist. Drizzle milk down the sides of the dish.
11. Cook covered at 350 degrees for 1 hour.
12. Uncover and cook 15 minutes more.

Submitted by: Mic (AKA Binny Hen)

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Yorkshire Pudding

Ingredients:

• 1 pint milk
• 4 ounces flour
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1 ounce drippings

Directions:

1. Combine all ingredients except drippings and let stand for an hour before cooking
2. Melt drippings (or use pan fat from the beef) and heat to smoking hot.
3. Add the mixture in Step 1 and cook in a hot oven for 30 minutes.
   
   Option: Substitute drippings for vegetable shortening.  It will taste different, but ok.

Submitted by: Bandecoot