This recipe and others can be found in the following article:

Moroccan Tagines

by Nancy Gerlach 

Tagines or tajines are wonderfully aromatic North African stews that combine meats, poultry, chicken, or fish with fruits, vegetables and a large variety of spices. The centerpiece of Moroccan meals, there are literally hundreds of traditional tagines as well as many regional variations 

Ingredients

 

Instructions

Heat a Dutch oven or stockpot over high heat and add the oil; when hot, reduce the heat, add the onion and garlic and saute until soft. Add the harissa, chiles, cumin, ginger, cinnamon, and allspice and continue to cook for 5 minutes.

Add the broth, saffron, and potato and bring to a boil. Reduce the heat, cover, and simmer the stew for an hour, adding water if necessary to thin if it becomes too thick.

Add the tomatoes, carrots, and chickpeas and simmer for 20 minutes. Add the zucchini, eggplant, and peas, and simmer until the vegetables are done. Taste and adjust the seasonings.

Put the couscous in a bowl and add an equal amount of boiling water; cover and let stand for 5 minutes.

Stir the lemon juice into the stew, taste and adjust the seasonings.

To serve: mound the couscous on a platter, top with the stew and garnish with the parsley. Serve with additional harissa sauce on the side.

This recipe and others can be found in the following article:

Making Thailand’s “Chile Water”

Story and Photos by Austin Bush

 

Nam phrik kapi is probably the most well known nam phrik in Thailand. As the name suggests, it is made with kapi, a salted and fermented paste of fine shrimp known as khoei and is always served with fresh and/or parboiled vegetables, as well as egg-battered deep-fried vegetables, as described below. The amount of ingredients listed below for the nam phrik are largely for reference; a Thai chef would virtually never use measuring instruments to cook, and a dish is usually made to taste, keeping in mind a desired balance of the four tastes: sour, spicy, salty and sweet. 

Ingredients

For the sauce:

3 or more phrik khii nuu (very small Thai chiles)

1 tablespoon garlic

1 tablespoon sugar

1 tablespoon lime juice

1/4 cup kapi (Thai shrimp paste)

1 tablespoon water

2 tablespoons makheua phuang (pea-sized Thai eggplant)

For the vegetables:

4 eggs

1 Chinese or Japanese eggplant, sliced into 1 cm thick rounds and put in a bowl of water mixed with 1 tablespoon of vinegar to prevent browning

1/2 cup vegetable oil

1 bunch cha om (Thai acacia leaves) or fresh basil leaves

An assortment of fresh Thai vegetables, such as eggplant, cabbage, carrot and green beans, cut into bite-sized pieces.

Instructions

Using a mortar and pestle, grind the phrik khii nuu with the garlic until a rough paste is formed. Add the sugar and the lime juice and grind together. Add the shrimp paste and continue grinding until a paste forms. Add water. If the mixture is still too thick, add additional water, a teaspoonful at a time (nam phrik kapi should have the consistency of a slightly watery paste). Taste and add more chiles, lime or sugar, to taste. Add the makheua phuang, breaking slightly, but not grinding, with the pestle. Put nam phrik kapi in a serving bowl.

Beat eggs with a few drops of fish sauce or a pinch of salt, divide into two bowls and set aside. Drain eggplant and mix thoroughly with one of the bowls of egg. Heat cooking oil in a wok and taking two or three slices at a time, fry the eggplant in oil on both sides until crispy. Set on paper towels to drain. Remove the tender cha om leaves and blend with the eggs. Fry mixture in hot oil as a thick omelet or frittata, turning over to cook on both sides. Drain on a paper towel until cool then slice into bite-sized squares.

Arrange the fresh and fried vegetables on a plate and serve with rice and bowl of nam phrik kapi.