Maccabi Bowl Recipes

THOMA KA THAI STEAMER BOWL

Steps:

• Bring oil to 375 degrees F in a deep-fryer.
• Fry rice noodles until they puff up and float to the top, then flip and remove to a paper towel.
• Put clams in a pan with Broth and bring to a simmer. Cover until clams just start to open. Add mussels, scallops and prawns, then cover to steam.
• Bring oil to 375 degrees F in deep-fryer.
• Coat crab in potato starch and fry until crispy and 80 percent cooked through; remove to a bowl. Add cherry tomatoes and scallions, then toss. Add rice noodles to a bowl, then arrange softshell crab and its sauce over noodles. Finish sauce with Sweet Chili Paste. Taste broth, place crab in center and pour over seasoned pan broth. Garnish with micro herbs.
• Bring coconut milk to a simmer in a pot. Bruise and slice lemongrass, then add to a sachet along with galangal and chiles; drop into liquid. Add sugar, fish sauce, salt, lime leaves, lime juice and 1 quart water, then cover, turn off the heat and let steep for at least 2 hours Let cool, then refrigerate. Remove sachet before using.
• Crush chiles in a mortar until they turn into a powder and reserve. Smash shallots and garlic into a paste and reserve. Crush dried shrimp into a powder and reserve. Crush cilantro and galangal into a paste and reserve.
• Heat half the oil in a wok or pan over high heat, then add, in this order and cooking for 20 seconds or so between each addition: Chiles; shallots and garlic; dried shrimp; and cilantro/galangal paste. Season with tamarind, sugar, fish sauce, salt and shrimp paste. Add remaining oil and simmer, stirring often, 1 minute more. Season to taste. Finish with lime juice. Cool and refrigerate. Paste keeps, refrigerated, for weeks.

SUYA BOWL

Steps:

• For the suya bowl: Preheat an outdoor grill or grill pan to medium-high heat. Brush the plantains, steak and shrimp with olive oil. Season lightly with salt and pepper.
• Grill the plantains, unpeeled, until caramelized on the outside and tender all the way through, 4 to 5 minutes per side. Grill the steak, turning once, until charred on both sides, about 3 minutes per side. Let rest while you cook the shrimp. Grill the shrimp, turning once, until charred and cooked through, about 3 minutes total. Peel the skin from the plantain. Cut the steak into 1/2-inch chunks. Sprinkle the steak and shrimp, while still warm, with the Suya Spice Mix.
• For the coconut rice: Toss the hot rice, coconut cream, butter and cilantro in a bowl to melt the butter. Season with salt and pepper.
• To serve, divide the coconut rice between 2 bowls. Toss the kale in a small bowl with a drizzle of olive oil and mound on top of the rice. Add the steak, shrimp, plantain, red onion, tomatoes, cucumber, eggs and avocado. Drizzle each with some BBQ sauce and spicy mayo and a liberal dusting of Suya Spice Mix. Serve immediately.
• Put the peanuts in a blender or electric spice grinder and pulse until fine and powdery but not pasty. Add the ginger, cayenne, onion powder, garlic powder and salt as desired and blend just to combine. Transfer to an airtight container. The suya spice will keep for several weeks in a cool, dry place.

RIP'S BIG BOWL

Steps:

• Toss the banana, kiwifruit, oats, cereal, shredded wheat, whole grain wheat flakes, ground flaxseed, raisins, and walnuts into a bowl.
• After cutting the grapefruit in half, use a small, sharp knife to remove the segments. Add the segments to the top of the bowl and squeeze in the juice. Top the bowl with milk substitute.

ACAI BOWL

Steps:

• Put the açaí powder, frozen berries, banana and ice cubes into a powerful blender with 100ml water. Blitz until smooth, then pour into a bowl and add your choice of toppings.

BIBIMBAP BOWL

Steps:

• For the rice: Bring the water to a boil in a pot. Add the rice and bring back to a boil; boil for 5 minutes, uncovered. Cover, reduce heat to low and cook 7 minutes more until water absorbs. Remove from heat and let stand 5 to 10 minutes to serve.
• For the bibimbap sauce: Whisk up gochujang, water, brown sugar, sesame oil, vinegar and garlic in small bowl and serve in ramekins on side of bowls for topping.
• For the mushrooms: Heat oil in medium-large nonstick skillet over high heat. Brown mushrooms, reduce heat to medium, add salt, pepper, shallots and garlic and toss 1 to 2 minutes. Add Shaoxing or sherry and let it absorb. Transfer mushrooms to a bowl or platter and return skillet to heat for the asparagus.
• For the asparagus: Heat oil in skillet over medium-high heat. Add asparagus and saute 3 minutes. Add salt, pepper and juice of 1 lemon or lime. Transfer asparagus to a bowl or platter and reserve skillet for the chard.
• For the protein: Heat oil over medium-high heat in separate nonstick skillet, add meat and break it up with a wooden spoon. Cook until browned, about 5 minutes, then season with salt and pepper. Stir in soy sauce, sesame oil and chili garlic paste.
• For the spinach or chard: Meanwhile, heat oil over medium to medium-high heat in reserved skillet; add garlic and stir 1 minute. Wilt in spinach, season with salt and pepper, add sesame oil and seeds, remove from heat and transfer to a bowl.
• For the eggs: When ready to serve, melt butter over medium heat in small nonstick skillet. Add eggs, cover pan and cook to easy or medium, 3 to 5 minutes.
• Fill bowls with rice and arrange toppings: protein of choice, vegetables and bean sprouts. Top with scallions and egg and pass sauce.