OT - Keema Bao

caliking

@Mattman3969

Keema

1.Oil 1/4 cup (I prefer mustard oil)
Bay leaf 1-2
Peppercorns 10
Cumin seed 1 tsp
Cinnamon stick 3" piece

2. ginger  size of your thumb, peeled, grated 
garlic 10 cloves or more
onion, finely diced   1 

3. Ground meat  1lb

4. cumin, ground 1 tsp
coriander, ground 2 tsp 
cloves  5
turmeric 1 tsp
cayenne, powder 1 tsp

5. tomato, crushed 1

6. Peas, shelled  2 cups (spinach works very well too)

Salt, table 1 tsp or to taste 

- heat a wok on Med-high

- add oil

- add rest of ingredients from #1 until cumin seed foams and slightly browns

- add ingredients of #2 and sauté for a few minutes

- add the meat and let it brown

- add spices from #4 and cook for a few minutes 

- add tomato and cook until you see oil separating from the mix

- add peas. Stir everything together well. Cook 5 minutes. Turn off heat and let sit covered for 15 mins. 

Serve with rice/roti/naan or starch of choice. 

Pretty easy. There’s no sauce as such, so no pressure about getting the texture right.  Works well for weeknights. 

Canugghead

SciAggie said:

Keema, bierock, samosas, Poddar Court. C’mon y’all, include a lexicon or something, lol....
All I know is if Ashish is making it then it will be tasty. 

One of several youtube clips, Poddar Court was his first stop ...
https://www.youtube.com/watch?v=cO6Elnx39Bc  

smokingal

Cool cook as per usual @caliking.  

caliking

Canugghead said:

SciAggie said:

Keema, bierock, samosas, Poddar Court. C’mon y’all, include a lexicon or something, lol....
All I know is if Ashish is making it then it will be tasty. 

One of several youtube clips, Poddar Court was his first stop ...
https://www.youtube.com/watch?v=cO6Elnx39Bc  

Thanks for posting this, Gary. Brings back many pleasant memories. 

caliking

nolaegghead said:

Nice.  Making buns is certainly in your proverbial wheel house. 

I got the dim sum wild hair earlier this year and did some research and bought a boat load of various flours.   This motivates me.

What flours did you buy? Low protein flour is apparently used to make hand pulled noodles, bao, and other stuff, but haven’t found any in the stores except for cake flour. Haven’t checked the Asian markets to see what they have though. 

nolaegghead

caliking said:

nolaegghead said:

Nice.  Making buns is certainly in your proverbial wheel house. 

I got the dim sum wild hair earlier this year and did some research and bought a boat load of various flours.   This motivates me.

What flours did you buy? Low protein flour is apparently used to make hand pulled noodles, bao, and other stuff, but haven’t found any in the stores except for cake flour. Haven’t checked the Asian markets to see what they have though. 

nolaegghead

I have more, just buried in the pantry. 

caliking

nolaegghead said:

I have more, just buried in the pantry. 

Thanks. Don’t know why I didn’t think of this before, but this may help with making hand pulled noodles too. 

nolaegghead

I don't know if this is correct, as nutritional labels are notoriously inaccurate, especially with imported food, but that glutenous wheat flour "says" it only has one gram of protein per 15 gram serving, which is very low gluten.  Ironic if true.  

HeavyG

nolaegghead said:

I don't know if this is correct, as nutritional labels are notoriously inaccurate, especially with imported food, but that glutenous wheat flour "says" it only has one gram of protein per 15 gram serving, which is very low gluten.  Ironic if true.  

Which one is the "glutenous wheat flour"? I see one bag of glutinous rice flour (which means something different than having gluten) but couldn't quite read some of the labels.

caliking

nolaegghead said:

I don't know if this is correct, as nutritional labels are notoriously inaccurate, especially with imported food, but that glutenous wheat flour "says" it only has one gram of protein per 15 gram serving, which is very low gluten.  Ironic if true.  

That’s just a shade lower than cake flour, if accurate. May be worth a shot to try. 

nolaegghead

HeavyG said:

nolaegghead said:

I don't know if this is correct, as nutritional labels are notoriously inaccurate, especially with imported food, but that glutenous wheat flour "says" it only has one gram of protein per 15 gram serving, which is very low gluten.  Ironic if true.  

Which one is the "glutenous wheat flour"? I see one bag of glutinous rice flour (which means something different than having gluten) but couldn't quite read some of the labels.

I was wrong, it says "High Gluten Wheat Flour", purple bag. 

nolaegghead

Our Hong Kong Market has an overwhelming selection of hundreds of different flours.  Makes my head spin.

Hotch

Ok, that's it!
I'm moving in next door!!  

Dyal_SC

Man that looks fantastic. Never heard of it until now.  Love your cooks. 

blind99

keema, it's pretty simple to make, says he.... you realize most of us think picking a premade rub to add to some ribs is high culinary art?!  

keep those cooks coming, awesome stuff my friend!

caliking

blind99 said:

keema, it's pretty simple to make, says he.... you realize most of us think picking a premade rub to add to some ribs is high culinary art?!  

keep those cooks coming, awesome stuff my friend!

 Thanks for the compliment. 

GrateEggspectations

Looks delicious. Do you make your keema spicy? One of the spiciest dishes I’ve had was keema I made with my grandmother, who lives in Karachi half of each year. Great stuff!

caliking

GrateEggspectations said:

Looks delicious. Do you make your keema spicy? One of the spiciest dishes I’ve had was keema I made with my grandmother, who lives in Karachi half of each year. Great stuff!

I used to  Still working on bringing caliprince up to culturally appropriate heat/spice levels.