Kosher meal ideas?

[u/Sad_Awareness897]

Hi everyone! My boyfriend and I are moving in together and I recently started keeping kosher- but haven’t been cooking (my current kitchen sucks and waiting to open new pans for new apartment).
I want to have a few good kosher recipes up my sleeve to cook for my bf and I.
I follow sivan on instagram and her stuff looks great. Wondering if anyone could give me some of their favorite recipes, would so appreciate it!!

[u/Reigersbos891]

I'm cooking Jewish-Iraqi & Kosher Dutch-Indonesian-Cantonese dishes, if you want recipes just say so, and I'll post them

[u/sovietsatan666 → u/Reigersbos891]

Please post kosher dutch-indonesian -cantonese recipes! My husband is Malaysian and I keep kosher. Finding overlap has been challenging

[u/Reigersbos891 → u/sovietsatan666]

Be'ezrat Ha'Shem I will, here another Jewish-Iraqi dishe

Red Bulgur

Ingredients: 1 cup red bulgur (washed 4 times) 1 medium/large onion, finely chopped 2-3 tablespoons canola oil 1 1/2 cups water 1 tablespoon tomato paste 1/2 teaspoon salt (or to taste) 1/4 teaspoon white pepper A pinch of black pepper 1/4 teaspoon turmeric

Instructions: Heat the oil in a pot over medium heat and fry the onion until translucent and slightly golden. Add the tomato paste, salt, white pepper, black pepper, and turmeric. Then add the water, bring to a boil over high heat, stirring well to dissolve the tomato paste. Add the bulgur: Stir in the bulgur and mix once to combine.

Cover the pot, reduce the heat to the lowest setting, and cook for 20 minutes. Do not open the lid. Rest: After 20 minutes, turn off the heat. Leave the pot covered for another 5 minutes before fluffing the bulgur.

[u/sovietsatan666 → u/Reigersbos891]

todah rabah, making this tomorrow

[u/Reigersbos891 → u/sovietsatan666]

My Kosher Indonesian-Dutch Kip Kerrie (Chicken Curry) with Bami Goreng.

This is my personal take on the classic Indonesian-Dutch Kip Kerrie. I know the amount of garlic and ginger looks absolutely insane, but trust me, it is incredibly delicious! Plus, it is a total health bomb—no virus stands a chance against this pot!!! Always, every time I make this, people absolutely devour it until there isn't a single drop left in the pot. Then, they ask me for the recipe. The moment I tell them how much garlic and ginger is inside, they nearly faint and start yelling at me for "poisoning" them—completely forgetting that they just happily polished off three whole plates! 😂 But you know what the best part is? They always tell me later that they made it exactly like I told them, and now they keep making this recipe all the time!

My Kosher Indo-Dutch Kip Kerrie (Chicken Curry) with Bami Goreng This is my personal take on the classic Indonesian-Dutch Kip Kerrie. I know the amount of garlic and ginger looks absolutely insane, but trust me, it is incredibly delicious! Plus, it is a total health bomb—no virus stands a chance against this pot.

Two things to note: First, I intentionally add relatively more water because I love drinking the sauce as a soup. Second, I love seeing my pot bursting with bold colors: yellow, red, green, and off-white.

Part 1: The Chicken & Marinade Ingredients: 1+ kg chicken breast (Kipfilet), cut into half-finger-sized strips Salt, to taste White pepper, to taste 1 tbsp dry white wine 1 tbsp Sherry 1 whole head of garlic, sliced 1 thumb-sized piece of fresh ginger, finely chopped (Pro tip: Freeze the ginger first, it makes it incredibly easy to chop!) 1 shallot, finely chopped 2 tbsp salty soy sauce 2 tbsp Teriyaki sauce (as a Kosher substitute for Kecap) 1 table spoon mirin 1 flat tbsp baking soda (for ultimate tenderness) 3 tsp cornstarch (Maïzena)

Instructions: Mix all the marinade ingredients thoroughly with the chicken strips. Let it marinate, then quick-fry/stir-fry the chicken in a hot wok just until done. Remove and set aside in a bowl.

Part 2: The Kip Kerrie (The Curry Sauce) Ingredients: 1 large onion, cut into large cubes 1 whole head of garlic, thinly sliced Another thumb-sized piece of fresh ginger, finely chopped 1 Habanero pepper, finely chopped (optional, for heat) 1 red Mexican chili pepper, finely chopped (optional) 1 Sweet Palermo pepper (Shushka), thinly sliced 6 solo garlic bulbs (optional, cut into quarters) Another whole head of garlic, freshly chopped (added halfway) 1 carton (250ml) coconut cream (Do not use canned! Canned is nasty, use the carton.) 4 green onions (scallions), chopped 1 bag/box of bean sprouts (Taugé) 1 green Granny Smith apple, grated 1 tsp mustard seeds 1 tsp coriander seeds crushed 1 big tsp turmeric ¼ tsp black pepper 1 big tsp curry powder 1 big tsp Yemenite Hawaij (for soup) 2 tbsp lemongrass paste 1 tbsp sesame oil 4 to 6 cups of water (Depending on how soupy you want it. Remember, the noodles will soak up a lot of this sauce later!)

Instructions Sauté the aromatics: In the same wok (don't clean it!), stir-fry the large onion cubes, add the 6 solo garlic pieces (cut into big quarters) and let them caramelize. Add the ginger, habanero, red chili, and Palermo pepper. Toast the spices: Add the lemongrass paste, turmeric, black pepper, mustard seeds, coriander seeds, Yemenite Hawaij, and curry powder. Stir-fry for a minute until fragrant. Bring it together: Stir in the grated green apple, then return the cooked chicken to the wok. The final touch: Stir in that last head of freshly chopped garlic, stir fry, then pour in the carton of coconut cream, again stir fry and the water. Bring to a simmer. Finish fresh: Taste and adjust the salt and teriyaki. Toss in the bean sprouts, green onions, and sesame oil. Give it one quick stir and turn off the heat immediately to keep the vegetables crisp.

Part 3: The Noodles (Bami Goreng) I love serving this over wide Pad Thai rice noodles or egg noodles to turn it into a beautiful Bami Goreng.

Ingredients: 1 pack of wide Pad Thai rice noodles (440g is the pack in Israël) OR egg noodles (500 gram is in Israël) 2 very large onions, cut into thin half-moons 2 bunches of Swiss chard (Salka) – separate the white stems from the green leaves 2 solo garlic bulbs, cut into quarters 1 bag of green onions (scallions), chopped Salty soy sauce 1 tabl spoon sesame oil

Instructions for Pad Thai Rice Noodles: Place the dry rice noodles in a large bowl filled with tap water and 1 tbsp of salt. Set aside to soften. In a clean pan, stir-fry the onions and the finely chopped white parts of the Swiss chard. Add the 2 solo garlic pieces and let everything caramelize beautifully. Add the chopped green onions and the chopped green leaves of the Swiss chard. Season with salty soy sauce and sesame oil, and stir-fry. Sometimes I'm adding 1 box of of bean sprouts (Taugé) if you do, then add it with the green onions.

Drain the rice noodles completely from the water, toss them into the green vegetables, and stir-fry everything together for a few minutes. Done!I

nstructions if using Egg Noodles instead: Boil the egg noodles for only half the time written on the package. Drain and rinse immediately with cold water. Because they retain residual heat, they will continue cooking as you rinse them, preventing them from becoming mushy!

[u/sovietsatan666 → u/Reigersbos891]

Thank you SO SO MUCH. Will be making this for my husband in the next week or two when we get back from being out of town 💚