Kazakhchaikazakhtea Recipes

JAPANESE STYLE SIMMERED SWEET KABOCHA

Japanese Style Simmered Sweet Kabocha image

This is a Japanese style sweet and savory pumpkin recipe. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. For example, tempura is a popular way to cook kabocha. Cut kabocha into thin slices to make tempura. Also, simmering is a common way. Kabocha tend to keep its shape even if it's simmered. This is a great side dish to accompany a Japanese meal.

Provided by Japanese Delight

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 lb Japanese pumpkin, kabocha
3/4 cup dashi stock
3 tablespoons sugar
2 tablespoons soy sauce

Steps:

Cut kabocha into small chunks about 1 and 1/2 inch cube.
Leave skin on (the texture of the cooked skin is great!).
Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan.
Place the pan in high heat and bring it to boil.
Turn down the heat to low.
Simmer kabocha until the liquid is almost gone.
Serve warm or cold. (I prefer it cold).

Nutrition Facts : Calories 42, Sodium 502.8, Carbohydrate 9.9, Fiber 0.1, Sugar 9.6, Protein 0.9

ROASTED KABOCHA SQUASH

Roasted Kabocha Squash image

Simple, easy recipe.

Provided by D. Shiznit

Categories Side Dish Vegetables Squash

Time 45m

Yield 4

Number Of Ingredients 3

Ingredients

1 kabocha squash, cut into wedges and seeded
sea salt to taste
1 tablespoon olive oil, or as needed

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g

CHAKALAKA (SOWETO CHILLI)

Chakalaka (Soweto chilli) image

This low fat, vibrant chilli from Johannesburg is based on canned beans, tomatoes, onions and chillies. You can add whatever vegetables you have to hand

Provided by Dee Woods

Categories Dinner, Main course, Supper

Time 1h10m

Number Of Ingredients 18

Ingredients

3 tbsp light olive oil , or vegetable oil
1 red or white onion , finely chopped
6 garlic cloves , crushed
1-2 green chillies , deseeded and chopped
thumb-sized piece ginger , finely grated
2 tbsp milk, medium or hot curry powder
3 peppers (mix of red, green and yellow), finely chopped
5-6 large carrots , grated
2 tbsp tomato purée
5-6 large tomatoes or 400g can chopped tomatoes
2 tsp piri-piri spice blend
2 thyme sprigs , leaves only, or 2 tsp dried thyme
spiced apple chutney , BBQ sauce, jerk sauce or piri-piri sauce to taste (optional)
400g can baked beans
chopped coriander
rice or mealie bread (South African cornbread)
mixed green salad
grilled meats

Steps:

Heat the oil in a casserole dish set over a medium heat. Add the onion and cook until soft and starting to caramelise.
Stir in the garlic, chillies and half the ginger. Cook for 1-2 mins, then add the curry powder and stir to make a curry paste. If the mixture is starting to catch, add a splash of water to stop it burning.
Stir in the peppers and cook for 2 mins more. Add the carrots and stir to make sure they are coated in the curry paste. Stir in the purée, tomatoes, piri-piri spice, thyme and apple chutney or sauce, if using.
Add the baked beans, then half-fill the can with water and add that too. Bring to the boil, reduce the heat and simmer for at least 10 mins until the vegetables are tender and the mixture has thickened.
Add the remaining ginger and season to taste. Sprinkle with coriander and serve hot or cold with rice or mealie bread, salad and grilled meats.

Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 18 grams sugar, Fiber 12 grams fiber, Protein 7 grams protein, Sodium 1.2 milligram of sodium

KASHA

Kasha image

For years I have had uneven results with buckwheat groats, or kasha, as the dry-roasted grains are called. I have tried different methods, both stovetop and oven, and usually mixed the grains with an egg before cooking. Sometimes my grains cooked up to a mush, other times they held their shape but still seemed rather soft and indistinct. I sort of gave up on kasha for a while, opting for more predictable grains and pseudo-grains like quinoa and spelt. But I love the flavor of buckwheat, so this week I took another stab at buckwheat groats with a box of medium-grain kasha I bought at the supermarket - and everything changed. These grains were cracked, like bulgur, something I hadn't seen before. I followed the directions on the box, and they turned out perfect -- dry and fluffy, with the wonderful nutty/earthy buckwheat flavor I find so appealing. To see if it was the cut of the grain only or the combination of the cut of the grain and the cooking method that gave me such good results, I used the exact same cooking method using whole toasted buckwheat groats. The whole groats turned out better than any I had made before, but they took three times as long to cook than the cracked groats, yielded a little less, and because all of the egg is not absorbed by the whole grains the way it is by the cracked grains, which have more cut surfaces to absorb the egg, you get some egg flakes floating on the top of the cooked kasha, which is not very attractive (though it's easy to remove them).

Provided by Martha Rose Shulman

Categories breakfast, dinner, lunch, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

2 cups water
Salt to taste (I used 3/4 teaspoon)
1 tablespoon unsalted butter
1 cup toasted buckwheat groats (kasha), preferably medium-cut (cracked)
1 egg

Steps:

Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 2 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 0 grams, TransFat 0 grams