{"id":35,"date":"2019-05-01T20:45:54","date_gmt":"2019-05-01T20:45:54","guid":{"rendered":"https:\/\/mohammadbarrawi.com\/?page_id=35"},"modified":"2021-04-08T16:07:01","modified_gmt":"2021-04-08T16:07:01","slug":"recipes","status":"publish","type":"page","link":"https:\/\/mohammadbarrawi.com\/wordpress\/recipes\/","title":{"rendered":"Credentials"},"content":{"rendered":"\n
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Mohammad Barrawi’s Credentials <\/p>\n<\/div><\/div>\n\n\n\n

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General Tsao’s Chicken<\/h3>\n\n\n\n
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Ingredients<\/h2>\n\n\n\n

Chicken:<\/h4>\n\n\n\n
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces<\/li>
  • Sea salt and freshly ground white pepper<\/li>
  • 1 tablespoon cornstarch <\/li><\/ul>\n\n\n\n

    Sweet Sauce:<\/h4>\n\n\n\n
    • 1\/2 cup chicken stock<\/li>
    • 1 tablespoon Guilin chili sauce or Sriracha<\/li>
    • 1 tablespoon ketchup<\/li>
    • 1 tablespoon light soy sauce<\/li>
    • 1 tablespoon rice vinegar<\/li>
    • 1 tablespoon yellow bean sauce (soy bean paste)<\/li>
    • 1 teaspoon honey<\/li>
    • 1\/2 teaspoon dark soy sauce<\/li><\/ul>\n\n\n\n

      Stir-Fry:<\/h4>\n\n\n\n
      • 1 tablespoon vegetable oil<\/li>
      • 1 clove garlic, peeled, left whole and crushed<\/li>
      • 1 tablespoon Shaohsing rice wine or dry sherry<\/li>
      • 4 whole dried Sichuan chilies<\/li>
      • 2 scallions, chopped<\/li>
      • 1 cup peanuts, toasted and chopped <\/li>
      • 8 ounces egg noodles, cooked per package instructions<\/li><\/ul>\n<\/div>\n\n\n\n
        \n

        Directions:<\/h2>\n\n\n\n

        For the chicken<\/strong><\/span>: In a large bowl, sprinkle the chicken with a pinch of salt and pepper. Add the cornstarch and mix well.<\/p>\n\n\n\n

        For the sweet sauce<\/strong><\/span>: In another bowl, add the stock, chili sauce, ketchup, light soy sauce, rice vinegar, yellow bean sauce, honey and dark soy sauce together and set aside.<\/p>\n\n\n\n

        For the stir-fry<\/strong><\/span>: Heat a wok over high heat and when the wok starts to smoke, add the vegetable oil. Add the garlic and chicken pieces and let the chicken settle in the wok for 1 minute before stir-frying for another 2 minutes. As the chicken starts to turn opaque, add the rice wine and dried chilies and fry for a few seconds. Then add the sweet sauce mixture and cook for another 3 minutes. Cook the chicken in the sauce until the chicken is cooked through and the sauce has reduced, is slightly sticky and has a thicker consistency, another 1 to 2 minutes. Stir in the scallions and peanuts and cook for less than 1 minute. Toss in the noodles and then transfer to a serving plate.<\/p>\n\n\n\n

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        Falafel<\/h2>\n\n\n\n
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        Ingredients<\/h3>\n\n\n\n
        • 1 lb dry chickpeas\/garbanzo beans – you must start with dry, do NOT substitute canned, they will not work!<\/li>
        • 1 small onion, roughly chopped<\/li>
        • 1\/4 cup chopped fresh parsley
          <\/li>
        • 3-5 cloves garlic (I prefer roasted garlic cloves)
          <\/li>
        • 1 1\/2 tbsp flour or chickpea flour
          <\/li>
        • 1 3\/4 tsp salt
          <\/li>
        • 2 tsp cumin
          <\/li>
        • 1 tsp ground coriander
          <\/li>
        • 1\/4 tsp black pepper
          <\/li>
        • 1\/4 tsp cayenne pepper
          <\/li>
        • Pinch of ground cardamom
          <\/li>
        • Vegetable oil for frying – grapeseed, sunflower, avocado, canola, and peanut oils all work well<\/li><\/ul>\n<\/div>\n\n\n\n
          \n

          Directions<\/h3>\n\n\n\n
          1. Overnight soak<\/span>:<\/strong> Place the dry chickpeas in a large bowl, add enough water to cover them by 1 inch, and let sit uncovered at room temperature for 20 to 24 hours. They should double in size to give you about 3 cups of chickpeas. When ready, you should be able to break apart a chickpea with your fingers. Drain.<\/li>
          2. Quick soak<\/span>:<\/strong> Place the chickpeas and 1 quart of water in a 4-quart saucepan. Bring to a boil over medium-high heat and cook for 3 minutes. Remove the pan from the heat, cover, and set aside for 1 hour. Drain.<\/li>
          3. Mix<\/span>:<\/strong> Place the drained chickpeas, scallions, garlic, parsley, olive oil, lemon juice, cumin, coriander, and salt in a large bowl and stir to combine.<\/li>
          4. Process<\/span>:<\/strong> Transfer the chickpea mixture to a food processor fitted with the blade attachment, working in batches if needed. Pulse each batch until the chickpeas are finely chopped, 10 or 12 pulses.<\/li>
          5. Add the baking powder<\/span>:<\/strong> Sprinkle the baking powder over the mixture. Pulse the chickpeas again, scraping down the sides of the bowl as needed, until the mixture forms a ball when you squeeze it in your hand.<\/li>
          6. Shape the falafel<\/span>:<\/strong> Scoop the falafel into 2 tablespoon-sized balls (a small ice cream scoop works well for this) and place on a parchment paper-lined baking sheet.<\/li>
          7. Heat the oil<\/span>:<\/strong> Heat the oil in a 10-inch straight-sided skillet over medium-high heat until it reaches 350\u00b0F. (Pan-frying is typically too shallow to get an accurate temperature reading \u2014 a clip-on thermometer works well for this.)<\/li>
          8. Fry<\/span>:<\/strong> Gently lower 6 falafel at a time into the hot oil and fry until deep golden-brown, flipping them halfway through, 5 to 7 minutes total per batch. Remove the cooked falafel to a paper towel-lined baking sheet.<\/li>
          9. Serve<\/span>:<\/strong> Serve the cooked falafel in a warmed pita with yogurt or tzatziki sauce, tomatoes, feta cheese, and shredded lettuce.<\/li><\/ol>\n\n\n\n
            \"\"<\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

            General Tsao’s Chicken Ingredients Chicken: 1 pound boneless, skinless chicken breast, cut into 1-inch pieces Sea salt and freshly ground white pepper 1 tablespoon cornstarch  Sweet Sauce: 1\/2 cup chicken stock 1 tablespoon Guilin chili sauce or Sriracha 1 tablespoon ketchup 1 tablespoon light soy sauce 1 tablespoon rice vinegar 1 tablespoon yellow bean sauce […]<\/p>\n","protected":false},"author":1,"featured_media":30,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-35","page","type-page","status-publish","has-post-thumbnail","hentry","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/pages\/35","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/comments?post=35"}],"version-history":[{"count":29,"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/pages\/35\/revisions"}],"predecessor-version":[{"id":169,"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/pages\/35\/revisions\/169"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/media\/30"}],"wp:attachment":[{"href":"https:\/\/mohammadbarrawi.com\/wordpress\/wp-json\/wp\/v2\/media?parent=35"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}