Nuffnang Ads

Followers

Monday, November 20, 2017

SOUR FISH CHILLI STEW

The original name of this dish is Sour Fish, Star Fruit and Chilli Stew.  My hubby has selected this recipe for me to try but mentioned to substitute the star fruit with cucumbers.  Just to please him, I followed his request, thus have to omit the star fruit for the title too.

Like what the chef described, this dish is somewhere between a stew and a soup.  Honestly, I am not sure if this is similar to our Malaysian curry 'Assam Belai' and I don't think so.  
Anyway, this curry is quite nice, appetising, sourish and aromatic.  The recipe does not mentioned seasoning but I did seasoned it with some salt and sugar to taste.  
Recipe adapted from the book ‘500 Curries’ with modifications



Ingredients
2-3 tbsp cooking oil
some shredded ginger
1-2 stalks lemongrass - bruised or sliced
450-500 ml water
1/2 cucumber - pith removed, cubed or sliced or 1 starfruit - thinly sliced
450 gm saltwater fish - cut chunky pieces
juice of 1-2 limes
some mint leaves or Basil leaves for garnishing
Ingredients For Curry Paste [Blended]
2-3 shallots
2-3 fresh red chillies
2 cloves garlic
1 inch piece ginger
2 candlenuts
1 tsp tumeric powder

  1. Peel shallots and garlic.  Cut all the paste ingredients into small pieces.  Blend in processor until fine, mix in the tumeric powder [you can use 25 gm fresh tumeric].
  2. Heat oil in a pot, stir fry curry paste until fragrant.  Add in the water, bring to boil for several minutes.  Add in the lemongrass and ginger, continue to boil then lower heat to simmer for 10 minutes.
  3. Bring to boil over medium high heat, slide in the fish pieces [make sure the water is enough to cover the fish slices].
  4. Simmer gently for 3-4 minutes, add in the cucumbers or star fruit and lime juice to taste.  Simmer until all ingredients are cooked through.
  5. Season with some salt and sugar to taste.  The curry tastes sourish.  Garnish with Basil leaves or mint leaves.
  6. Serve hot with rice.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Friday, November 17, 2017

YELLOW CHICKEN AND PAPAYA

I read through the recipe and realized that there is no oil used to cook this dish.   The curry paste is boiled in chicken stock, tamarind juice and coconut milk.  Looks are rather easy curry to cook after the curry paste is prepared.
Chef’s comment of this dish is ‘The pairing of slightly sweet coconut milk and fruit with savoury chicken and spices is a comforting, refreshing and exotic combination’.  It is savoury, sourish, non that spicy but aromatic.   Indeed this chicken curry dish is appetizing served warm with rice. 
Must compliment this curry recipe as I can enjoy a 'non-sinful' chicken curry that is healthy and without fats.   

Recipe adapted from the book ‘500 Curries’ with slight modifications


Ingredients For Curry Paste [Blended]
1-2 red chilli – cut small pieces
4 cloves garlic – peeled and crushed
3 shallots – peeled and cut small pieces
2 lemongrass – sliced
1 tsp ground turmeric
1 tsp belacan granules
Other Ingredients
250 gm skinless chicken breast – cubed
1 semi ripe or green papaya – seeded and sliced
300 ml chicken stock or water
2 tbsp tamarind juice
100 ml coconut milk
Juice of 1 lime
1 tbsp sugar and 1 tsp salt to taste
  1. Prepare the curry paste.  Set aside.
  2. Pour chicken stock and tamarind juice in a pan, bring to boil and stir in the curry paste.   Bring to boil again, then add in the coconut milk and seasoning.
  3. Bring to boil, add in the papaya slices and chicken pieces.  Stir frequently over medium heat for about 10-15 minutes until chicken is cooked through.  Taste to adjust seasoning.
  4. Stir in the lime juice, dish up and serve with steaming hot rice.
    Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Thursday, November 16, 2017

MUSHROOM CURRY WITH GARAM MASALA

I have never imagined canned mushrooms can be prepared this way and yet delicious.  The chef advised that this goes well with meat dishes and is also great to serve on its own as a vegetarian main course.  The distinctive flavor of mushrooms goes well the mixture of the spices used.  The mushrooms can be substituted with any other mushrooms [dried mushrooms, white mushrooms etc].
Personally, I feel this is great to serve with spaghetti.  The dish tastes savoury, sourish, spicy and aromatic.  This dish is nice and I love it.  Bookmarked to prepare this for my hubby's siblings who are vegans.

Recipe adapted from the book ‘500 Curries’ with modifications


Ingredients
2 cans button mushrooms – sliced
1-2 ripe tomatoes – blended [can you tomato puree]
Some coriander leaves for garnishing
1-2 tbsp oil
1 onion – finely chopped
1 fresh green chilli – seeded and chopped
2 cloves garlic – peeled and chopped
1 inch piece ginger root – chopped
Seasoning [Combined]
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
½ tsp ground black pepper
½ tsp turmeric powder
¼ - ½ tsp salt to taste
2-3 cardamon pods
  1. Heat oil in a pan, sauté onions and the remaining chopped ingredients until aromatic.
  2. Add in the spice seasoning, fry for 2-3 minutes, stirring all the time until fragrant.  Add the blended tomato and salt.  Bring to boil and simmer for 5 minutes.
  3. Add in the mushrooms and stir to mix. Cover and simmer over a low heat for 10 minutes or until the flavours are well absorbed.
  4. Dish up, garnish with chopped coriander before serving.
Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Tuesday, November 14, 2017

SPICY CHICKEN AND PORK COOKED WITH VINEGAR AND GINGER

The Chef says, this dish can be made with chicken, with pork or with both.  It can also be prepared with fish, shellfish and vegetables. For best flavour, this dish can be made a day before eating [that is leave to cool, refrigerate then reheat the next day, just before serving].  This kind of preparation is what I like, hassle-free.
Verdict - While the chicken and pork is cooking in the pan, you don't get to smell the nice aroma.  When I was outside the kitchen aroma, I could smell the nice aroma which tells me that this dish should tastes good.  Yes, it is.  It is fragrant , the braised meats and sauce taste sourish, savoury, spicy and sweet.  Reminds me of the Adobo Chicken.  The dish is not spicy as its' name indicate.  If you like more spicy, you may have the increased the black pepper.
Recipe adapted from the book ‘500 Curries’ with slight modifications

Ingredients
2 tbsp cooking oil
4 pips garlic - peeled and crushed
1 inch piece ginger - sliced into matchsticks 
1 stalk spring onions - cut into 1 inch sections 
1 tbsp black peppercorns - crushed
1-1 1/2 tbsp palm or Jaggery sugar or molasses
250 gm pork shoulder meat - cut chunky pieces
250 gm chicken thighs - cut chunky pieces
1 tbsp dark soy sauce
50 ml wine vinegar
150 ml water or chicken stock
2 bay leaves
salt to taste
  1. Heat oil in a non stick pan, saute garlic and ginger until fragrant and begin to colour.  Add in spring onions and black pepper.  Stir well and add in the sugar.
  2. Add in the pork and chicken slices.  Stir fry until they begin to colour.
  3. Pour in the soy sauce, vinegar and water.  Add in bay leaves.  Bring to boil, reduce heat and cover to simmer gently for  30-40 minutes or until meat is tender and the liquid has reduced.
  4. Season with salt to taste.
  5. Serve with rice and stir fry greens.

 Cookbook Countdown
I am sharing this post with Cookbook Countdown Event #23 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 

Nuffnang Ads

Blog Archive