Curry Chick Peas & Potato

Ingredients:
Chick Peas (NuPak) – 2 Cans (540 ml)
Potatoes – 4 medium Yukon Gold or Red
Curry Powder – 1 ½ Tablespoons (medium heap)
Cumin – 1 Teaspoon (flat)
Turmeric Powder – ½ Teaspoon
Garlic – 2 cloves (medium size)
Onion – ½ small cooking
Cilantro – 4 sprigs (fresh)
Thyme – 4 sprigs (fresh)
Habanero Pepper – 1 (use sparingly according to taste)
Salt – 1 Teaspoon (flat)
Cooking Oil – 2 Tablespoons
Water – 1¼ Cups

Preparation:

1. Open the cans of Chick Peas; wash and let it drain.
2. Peel the potatoes, cut each one into 8 pieces.
3. Combine the cilantro and garlic in a mini chopper and blend together.
4. Cut the onion into thin slices.
5. In a small bowl with ¼ cup of water, add the curry powder, turmeric and cumin. Mix well.

Method:

1. Place the pot on the stove with medium heat.
2. Add the cooking oil and wait until the oil is hot.
3. Add the sliced onion and sauté for 2-3 minutes.
4. Add the curry mixture and sauté until the curry mixture looks dry – like it is ready to stick to the pot.
5. Add the potatoes, stir well.
6. Add the salt and thyme sprigs.
7. Add 2 Tablespoons of water.
8. Cook on low heat until it looks dry again; add ½ cup of water and stir occasionally.
9. Cook on low heat until it looks dry again; add the chick peas and stir occasionally.
10. Add habanero pepper to taste – start with a small piece.
11. When it looks dry again, add the remainder of the water and cook on medium heat for 5-10 minutes. Enjoy!

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Macaroni Pie

Ingredients:
Macaroni - 1 Pkg (900 g)
Cheese - 2 Cups (grated Old Cheddar)
Eggs - 4 (large)
Milk - 2 Tins (370 mls each Carnation Evaporated)
Sea Salt - 1 Teaspoon
Black Pepper - ¼ Teaspoon

Method:

1. Boil the macaroni with the salt until it is soft - not mushy.
2. Strain the macaroni.
3. Preheat the oven to 375 degrees Fahrenheit.
4. Mix eggs and milk together; set aside.
5. Put the macaroni in a large bowl, add the grated cheese and mix well.
6. Continue mixing the macaroni and add the milk, egg and black pepper.
7. Pour the mixture into a baking pan - 9” x 13”.
8. The mixture must not exceed ¾ of the height of the baking pan.
9. Cover the baking pan with foil - do not seal the edges.
10. Bake in the preheated oven for 30 minutes.
11. Remove the foil and bake for an additional 15 minutes.
12. Test with a skewer - the pie is cooked when the skewer comes out dry.
13. Don’t overcook. Enjoy!

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Trinidad Shrimp Stir Fry

Ingredients:
Shrimp - 1 Bag (fresh or frozen raw white Zipperback - 454g each)
Sweet Pepper – 1 (red)
Sweet Onion - ½ (cut in big pieces)
Broccoli - 1 Cup
Carrot - 2 (medium size)
Snow Peas - ½ Pound
Garlic - 2 Cloves (fresh)
Sea Salt - ¼ Teaspoon
Soy Sauce - 1 Tablespoon
Oyster Sauce - 1 Tablespoon
Lemon - 1
Corn Starch - 1 Teaspoon
Cumin - ¼ Teaspoon
Ginger - ¼ Teaspoon (crushed)
Oil - 1 Tablespoon
Sesame Oil - 1 Teaspoon
Water - ¼ Cup

Preparation:

1. Thaw shrimps (if frozen) in cold water for 20 minutes. Remove shell and rinse.
2. Place the shrimp in a bowl with 4 cups of water. Squeeze the lemon juice into the bowl with the shrimps and let it sit for 2-3 minutes. Rinse with cold water 2-3 times.
3. Place the shrimp in a large strainer or drainer; pat dry with paper towel.
4. Crush the garlic and ginger as fine as possible; set aside.
5. Mix together the corn starch, soy sauce and oyster sauce in ¼ cup of water; set aside.
6. Wash and cut all vegetables (all should be about the same size); set aside.
7. Cut sweet onion into large strips - about twice the size of the vegetables.

 Method:

1. Heat the Wok on medium heat with ½ Tablespoon of oil.
2. Add shrimp and sauté for 2-3 minutes until pink in color - do not overcook. Set shrimp aside.
3. Rinse the Wok and put it back on medium heat with ½ Tablespoon of oil.
4. Add garlic, ginger and onions; sauté for 2-3 minutes.
5. Add all vegetables and snow peas; sauté for another 2-3 minutes.
6. 6. Add shrimp, cumin and salt. Mix the shrimp lightly into the vegetables.
7. 7. Add the corn starch mixture and mix lightly.
8. 8. Remove from the heat as soon as it starts to thicken - within 1 minute.
9. 9. Drizzle sesame oil over it. Enjoy!

Garlic Butter Pepper Shrimp

Ingredients:
Shrimp - 2 Bags (fresh or frozen raw white Zipperback - 454g each)
Butter - 1 Teaspoon
Garlic - 2 Cloves (fresh)
Pepper (Habanero) - 1
Sea Salt - ¼ Teaspoon
Soy Sauce - ½ Teaspoon
Oyster Sauce - 1 Teaspoon
Lemon - 1
Corn Starch - ½ Teaspoon
Cilantro - 2 Sprigs (finely chopped)
Cumin - ¼ Teaspoon
Water - 2 Tablespoons

Preparation:

1. Thaw shrimps (if frozen) in cold water for 20 minutes. Remove shell and rinse.
2. Place the shrimp in a bowl with 4 cups of water. Squeeze the lemon juice into the bowl with the shrimps and let it sit for 2-3 minutes. Rinse with cold water 2-3 times.
3. Place the shrimp in a large strainer or drainer; pat dry with paper towel.
4. Crush the garlic as fine as possible; set aside.
5. Mix together the water, corn starch, soy sauce and oyster sauce; set aside.
6. Cut or slice pepper according to your taste; set aside.

Method:

1. Heat Wok on medium heat.
2. Add butter. When it starts to melt, add garlic and lower the heat. Sauté for 1-2 minutes.
3. Add pepper. Add shrimp and turn up the heat close to high.
4. Stir thoroughly then add the cumin. Add salt to taste.
5. As soon as the shrimp turns pink add the corn starch mixture.
6. Remove from heat and sprinkle with cilantro.
7. Stir lightly. Enjoy!

Trinidad Chai Tea

Ingredients:

Milk – 2 Cups
Water – 2 Cups
Tea Bags – 3 Orange Pekoe
Bay Leaf – 5
Cardamom – 8 pods (lightly crush just to open the pods)
Cinnamon – 2 Sticks
Cloves – 1 Teaspoon (whole cloves)
Nutmeg – ½ Teaspoon (grated)
Sugar or Honey – Optional (to taste)

Method:

1. Bring milk to a boil in a pot – stir frequently to avoid milk sticking to the pot.
2. Add bay leaf, cardamom, cinnamon, cloves and nutmeg to the milk.
3. Boil on low heat for 5 minutes. Stir frequently.
4. Add water and boil for an additional 5 minutes.
5. Add tea bags.
6. Turn off the stove. Cover the pot and let it stand for 5 minutes.
7. Stir and strain into a tea pot.
8. Serve and add sugar or honey to taste. Enjoy!

Curry Chicken

Ingredients:
Chicken Legs – 8 to 10
Potatoes – 6 small Yukon Gold or Red
Curry Powder – 2 Tablespoons (medium heap)
Cumin – ½ Teaspoon
Turmeric Powder – ½ Teaspoon
Garlic – 4-5 cloves
Onion – 1 small cooking
Cilantro – ¼ bunch
Thyme – fresh 3-4 sprigs
Habanero Pepper – 1 (use sparingly according to taste)
Salt – ½ Teaspoon
Oyster Sauce – 2 Tablespoons
Cooking Oil – 2 Tablespoons
Water – 1½ Cup
Lime – 1

Preparation:

1. Combine cilantro, thyme, onion, garlic and salt in a mini chopper and blend together. Set this aside.
2. Wash chicken with lime, pat dry with paper towel and put it in a bowl.
3. Add the seasoning from the mini chopper to the chicken; add the oyster sauce.
4. Mix well, cover and put it in the refrigerator to marinate for up to 6 hours.

Method:

1. Peel potatoes and cut evenly to desired size.
2. In a small bowl with ¼ cup of water, add the curry powder, turmeric and cumin. Mix well.
3. Place the pot on the stove with medium heat.
4. Add the cooking oil and wait until the oil it is hot.
5. Add the curry mixture.
6. Sauté until the mixture looks dry, like it is ready to stick to the pot.
7. Add a ¼ cup of water and stir until it becomes a liquid curry paste.
8. Wait until it looks dry again – like it is ready to stick to the pot.
9. Add the potatoes. Cover and sauté for 5-10 minutes. Stir occasionally.
10. Add the marinated chicken, stir and cover for about ½ hour. Stir occasionally.
11. When the chicken looks like it is ready to stick to the pot, add 1 cup of water (more if you need plenty sauce). OK to add chicken stock instead of water.
12. Add habanero pepper to taste – start with a small piece.
13. Bring to boil and cook for an additional 15 minutes. Enjoy!