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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 

Monday, November 13, 2017

SPICED AUBERGINE WITH CHILLI SAUCE AND SESAME SEEDS

One simple and easy vegetable dish recipe for '500 Curries'.  The recipe looks complicated but I made it simple with some modifications.  The result is as good if you have not seen the original, hehehe!.
I love the spicy flavour and the tangy taste which blends well with the sweet taste of aubergine/eggplant/brinjals.
This is the description of the Chef of this recipe.  'Chunks of aubergine coated in a rich sauce and sprinkled with sesame seeds makes an unusual side dish that is quick to cook.  A versatile vegetarian dish that can be served hot,  warm or cold'.  A dish well describer and it's a must try if you like aubergine.
Recipe adapted from the book ‘500 Curries’ with slight modifications
Ingredients
300 gm aubergine - cut chunks
1/2 tsp salt
1 tsp chilli powder
1-2 tbsp cooking oil
some toasted sesame seeds
Seasoning [Combined]
2-3 cloves of garlic - peeled and crushed
1/2-1 tbsp chilli paste
1/2 tbsp dark soy sauce
1 tbsp rice vinegar 
2 tsp light soy sauce
salt and ground black pepper to taste
100 ml water
  1. Sprinkle cut aubergine with salt and leave to stand for 15-20 minutes.  In a colander, rinse well and drain off excess water.  Sprinkle chilli powder and toss well.
  2. Meanwhile, combine seasoning ingredients in a small bowl.  Set aside.
  3. In a non-stick pan, heat oil until hot, fry aubergine chunks.  Stir constantly until a little brown, pour in water. 
  4. Cover to pan for 1-2 minutes to steam.  Add in seasoning ingredients.  Taste to adjust seasoning.
  5. Sprinkle sesame seeds and dish up to serve.
  6. Sprinkle more sesame seeds if preferred.
     
 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  

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