Karima_Magazine

RECIPES
RECIPES
PUMPKIN EMPANADAS
La Yolanda Bakery, Stockton, CA
PUMPKIN CURRY CHICKEN
by Thai Food Express, Modesto, CA
INGREDIENTS
PREPARATION
INGREDIENTS
DIRECTIONS
PUMPKIN FILLING
• 1 (15 ounce) can pumpkin
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)
• 1/4 tsp ginger (optional)
• 1/8 tsp ground cloves
(optional)
EMPANADA DOUGH
• 1 cup water
• 1/4 cup sugar
• 1 teaspoon salt
• 2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
• 1/8 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 3 cups flour, divided in half
• 3/4 cup vegetable shortening
1. Mix ingredients for the pumpkin filling and set
aside.
2. Preheat oven to 350 degrees.
3. Combine water, sugar, salt, yeast, baking powder,
and cinnamon.
4. Using an electric mixer, gradually blend in half
of the flour.
5. Add shortening and thoroughly mix, then gradually
blend in remaining flour.
6. Divide dough into 4 equal parts, then shape
each of those parts into 4 dough balls.
7. Slap the dough balls between the palms of your
well-floured hands until somewhat flattened,
then roll out on a floured surface into circles approximately
4 inches in diameter and 1/8-inch
thick.
8. Put about 1 1/2 tablespoons of pumpkin filling
in the center of each circle, fold over, and seal
edges by moistening slightly and pressing lightly
with a fork on both sides.
• 2 tablespoons of vegetable oil
• 4 tablespoons Thai red curry paste
• 1.5 cup vegetable stock
• Chicken thigh boneless skinless, sliced
• 1.5 cups coconut milk
• 1.5 cups pumpkin, peeled and sliced
• 0.5 cup bamboo shoot sliced
• 1 teaspoons palm sugar
• 0.5 teaspoon Salt
• Fresh Thai basil
Pumpkin curry should be creamy with a hint of natural
sweetness from the pumpkin. The curry is very mild. The
longer you simmer, the thicker the curry gets.
* For Vegans and Vegetarians, replace the chicken
with tofu or additional veggies such as cauliflower, bell
peppers, etc.
1. Heat wok or deep frying pan over high heat.
2. Add oil, and curry and cook 1 minute.
3. Add chicken thigh and cook for about
5 minutes.
4. Add vegetable stock bring to simmer and coconut
milk bring to simmer and cook for about
15 minutes.
5. Add the pumpkin, cover and cook for about
3-5 minutes.
6. Add the bamboo shoot, palm sugar, salt (if
needed) and cook another 3-5 minutes or until
the pumpkin is soft.
7. Stir in basil.
8. Serve with rice.
9. Bake on a greased cookie sheet until golden
brown, 18 to 20 minutes.
Thai Food Express was created to be an easy and casual
way to eat authentic Thai food, opened in 2012. With
the customer’s ability to choose what they would like in
a combo plate, a plate where customers get to choose
La Yolanda Bakery (Panderia) has been in business for
over 35 years in Stockton, California. We serve fresh
Mexican pan de dulce, which is sweet bread, polvorones
(cookies), cakes, empanadas (hand pies), flans, choco flan
cheese cakes, a variety of fresh made tamales, drinks,
and more. Come visit us today!
their own meals, from options including noodles, rice
(white, brown or fried rice), and an entrée. As combo
plates are the specialty of Thai Food Express, entrees
served alone are also available. Many dishes can also
be adjusted for the customers’ needs. “We always try to
make our food fresh and the best for customers,”
38 KARIMA | NOVEMBER 2016
NOVEMBER 2016 | KARIMA 39