Gurabi Recipes

KOREAN BBQ GALBI

Steps:

• Place the ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.
• Combine garlic, onion, and Asian pear in a blender and puree. Pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. Marinate ribs in the soy mixture, covered, overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.

ALOO GOBI

Steps:

• Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger; fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
• Stir potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

SERABI

Steps:

• Mix the coconut milk, water, salt and egg together.
• Add the sifted flour and baking powder and mix through the wet ingredients. Set aside while you make the sauce.
• Place all the ingredients except the fruit into a pan and heat until the palm sugar is melted. Add the sliced fruit and cook for about 5 minutes.
• Heat a fry pan and spray with oil. Traditionally serabi is made small, about 2 tbsp of batter per cake but you can make them larger. Cook like a pancake but on LOW HEAT and cook on 1 side only, do not turn the cake.
• The top should be covered in little holes.
• Remove from heat. To serve spoon some sauce into a shallow bowl and then place the serabi on top so they float.

GURABI

Steps:

• Preheat over to 380 degrees.
• Combine Butter, Sugar, and Vanilla in Mixer -- Start mixer on low setting and increase to high until Fluffy.
• Reduce speed back to low-med and add Shredded Almonds...Once combined, remove mixture to a large bowl.
• A little at a time, add the Flour into the mixture by hand until combined...If mixture is too soft to shape cookies add regular unbleached Flour.
• Flour your board and roll dough out to about 1/4" thick.
• Spray cookie sheet with non-stick cooking spray.
• Dip cookie cutter in flour and cut out shapes.
• Re-roll dough and cut out cookies until all dough is used.
• Place cookes on cookie sheet and bake for about 12-14 minutes...This depends on your oven so keep an eye on them.
• While cookies are still warm but not hot, dip each cookie in Sugar.