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Tuesday, November 28, 2017

EZCR#108 - MIXED MEATBALL AND CARROT SOUP

This is a homey clear soup with meat, seafood and vegetables all in one pot.  Great to serve with rice or as noodle soup by adding a bunch of glass noodles or any other noodles you like.
The meatballs are chewy and tasty with crunchy Chinese leafy cabbage and sweet carrots.  Delicious.
This is the type of soup that I will prepare whenever there are little bits of this and that ingredients leftover in my fridge. 
 Ingredients
[serves 3-4]
100 gm leafy Chinese cabbage - cut into pieces
1 small carrot - peeled and sliced
750 ml water or chicken stock
salt and pepper to taste
Ingredients For Meatballs
[makes about 15 ping pong size meatballs]
100 gm pork - cut small pieces
100 gm fish meat 
100 gm small prawns
1 tbsp grated ginger
1 tbsp chopped spring onions [optional]
1 tsp each light soy sauce, salt and sesame seed oil
dash of pepper and sugar to taste

  1. Mix all the meatball ingredients in a blender.  Pulse several times into a thick paste.  Dish up and chill for 10-15 minutes.   Shape paste into meatballs and place on a greased [with some sesame oil] a steaming plate.  Steam for 5-10 minutes, removed.
  2. Bring water to boil in a pot, add in carrots and cabbage leaves to cook for 5 minutes.  Add in the steamed meatballs, bring to boil.
  3. Serve hot, garnish with some spring onions and add dash of pepper.

Monday, November 27, 2017

CLASSIC CHICKEN CURRY

According to the Chef of this recipe,  plenty of curry powder is used to give it a real bite.  But,  I find the spicy flavour acceptable, quite mild, maybe we are used to spicy food and would love to add more for extra 'oomph!'.
This is another lovely, nice, simple and thick curry that is not to spicy with just salt as seasoning. Great to serve with plain white rice.  My hubby's comment - 'it's nice'.
Recipe adapted from '500 Curries' with slight modifications


Ingredients
1/2 free range chicken - skinned and cut bite size pieces
1/2 tsp tumeric powder
1 tbsp plain flour
1/2-1 tsp salt
2 tbsp curry powder
1 tbsp chilli powder
2 tbsp cooking oil
5-6 cherry tomatoes - halved
1 tbsp chopped coriander leaves
Blended Ingredients
1 big onion - peeled and roughly chopped
2 garlic - peeled and roughly chopped
1 inch piece ginger - roughly chopped
1 tomato - cubed and blended separately
1 tbsp chopped coriander leaves 
  1. Mix tumeric powder, some salt and flour together and rub into the chicken.  Set aside to marinate.
  2. Blend onion, garlic and ginger in a blender until fine.
  3. Blend cubed tomato separately.
  4. Add 2 tbsp water to curry and chilli powders to make a paste.
  5. Heat oil in a non-stick pan, stir fry blended onion paste until fragrant.  Add in curry paste, stir until fragrant and oil separates.
  6. Add in chicken, continue stirring until well coated with paste.  Add in blended tomatoes.  Stir fry for 1-2 minutes, add a few tablespoons of water if it is too thick.  Cover pan with lid and simmer chicken over medium low heat  until chicken is tender.  Stir occasionally.
  7. Lastly, add in cut cherry tomatoes.  Cook for another minute or two.  Season with salt to taste.
  8. Dish up, garnish with chopped coriander.  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 

Wednesday, November 22, 2017

CHILLI PORK WITH CURRY LEAVES

Easy to prepare yet it is a lovely, tempting curry.  Tasty, aromatic and deliciously thick.  Great with rice, fresh salads or cucumber raita.  
Cucumber Raita
For this recipe, there is no water added to cook the meat except for the moisture from the meat and coconut milk.  
Notice the moisture/liquid from the meat
According to the chef, this recipe is from the state of Andhra Pradesh, India where the hottest chillies are produced in abundance. I have no idea why Chinese 5 spice powder is added in this curry.
Thanks to Joyce for highlighting this recipe.
Recipe adapted from the book ‘500 Curries’ with slight modifications
Ingredients
600 gm shoulder neck pork - cut chunky pieces or big cubes
1-2 sprigs curry leaves
1 onion - thinly sliced
2 cloves garlic - crushed
1 inch piece ginger - grated
2 tbsp cooking oil
2-3 tbsp meat curry powder
1/2 tbsp chilli powder
1/2 tsp Chinese 5 spice powder
1/2 tsp tumeric powder
80 ml coconut milk
salt to taste [1/2 tsp]
  1. Mix all the powder ingredients in a small bowl [if you like, can add in some water to make a paste].
  2. Heat oil in a non stick pan, saute onions, garlic, ginger, curry leaves [for extra flavour, keep some to add in together with coconut milk] and salt.  Stir well.
  3. Add in the pork slices and stir over medium heat until meat slices and firm and well coated with the paste. Keep stirring until oil separates.  Cover the pan with lid and  leave to cook for 20 minutes or until meat is tender.  The meat pieces will be steam cooked with the juices from the meat.
  4. Stir in the coconut milk, cover to cook for another 10 minutes or until sauce is thick.  Stir in remaining curry leaves.
  5. Dish up to serve with rice and cucumber raita [optional].
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 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 

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