HIMALAYAN FESTIVAL

 
To Belinda Romero Pillarino, who has inquired about a Chicken Curry recipe, Ms. Cruz-Santos has generously shared her award-winning recipe, below; which I’ve incorporated with my Himalayan version inspired by my recent visit to the Himalayan Festival in Berkeley on May 15, 2011.  I have also added chili powder/paste to give it a little bit of a "kick," based on my Thai babysitter's version that is scrumptous!

One of the most colorful festivals I’ve ever been to was the Himalayan Festival, held at Live Oak Park north of all the restaurants and cafes of Berkeley’s Gourmet Ghetto.  My friend, Sharad, who has trekked the Himalayan mountains, took me to this exotic festival. There we stepped in to a vibrant marketplace deep in a “Himalayan Mountain Village.”  Life was simple.  The vibrant colors, sounds of bells, singing, laughter and Tibetan long-horns; Hindus, Buddhists, Muslims, Jews, Christians, and secular folks gathered in peace, to share and learn about cultures.  Old world charm fed the mind and soul.

with Sharad at the Festival ground -
food vendors behind us


Under the towering oaks and redwood trees we savored the spicy aromas of foods from vendors who came from as far as Kathmandu. The Nepali cuisine, also known as the cuisine of the Himalayas, bears its uniqueness by incorporating the two great culinary traditions of the region, Indian and Tibetan, into a mainstream culinary culture of its own, which reflects the geographic and demographic diversity of the Himalayas. Nepal, a tiny country by any geographic measurements, stretches from the lowlands of the sub-tropical Terai plains in the south to the highlands of the Himalayas, as dominated by the majestic reign of Mt. Everest, in the north.  Hence, Nepal has resurrected its own unique cultural identity into a harmonious culture, combining different traditions of different indigenous cultures rooting on all corners of the country.

The Nepali staple consists primarily of rice, wheat, corn, lentils coupled with fresh vegetables and meats.  There were several food vendors selling a variety of their famous dishes, such as the Momo (Tibetan dumpling); Chiken Sekuwa (chiken kabob); and many others.  After checking out each vendor, I decided to try the Chicken Curry (premium chicken cooked in gravy of potatoes and onions, tomatoes and chili), washed down with Chiya (spiced tea).  Many Nepali dishes are derived from the great culinary tradition of the indigenous Newari culture, native to the Kathmandu Valley. Here is my version of the fusion Chicken Curry, incorporating both Thai and Filipino ingredients along with the Himalayan classic.



Fusion Chicken Curry



CHICKEN CURRY

(Note: this is not for the faint of tongue -- adjust your spices accordingly!)

2 tbsp. vegetable oil

1 clove garlic (crushed)

1 med. onion (chopped)

1 whole chicken (cut into desired pieces) or your choice cuts (thighs or wings; 8-10 pcs.)

½ cup soy sauce

3 med. potatoes (peel and cut into small wedges)

1-1/2 cups tomatoes (chopped)

1 can coconut milk

1 tsp. ground cumin

½ tsp. paprika

1 tsp. tomato paste

1 med. red bell pepper (cut into thin strips)

2 tbsp. curry powder/paste

Heat oil in a large pot over medium-high heat. Saute’ crushed garlic, sliced onion and add the chicken.  Add soy sauce and simmer, stirring occasionally until chicken is semi-tender and golden. Add potatoes and tomatoes, simmer again for about 7 minutes, stirring occasionally. Add coconut milk, ground cumin, paprika, tomato paste and bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are tender, stirring occasionally, about 15 minutes. Add red bell pepper and simmer until chicken is thoroughly cooked, about 5 minutes longer.   Season with more salt and pepper, if desired.         



Nepali women in their
traditional costume



 
EAT, LAUGH, LOVE!!!