Thursday, September 29, 2016

Tamarind Fish Curry

Recipe adapted from here
halibut fish fillet (or any firm fleshed sea fish) about 6 ounces each 
1 tsp turmeric powder 
salt to taste
11/2 tbsp vegetable oil 
3 medium cloves garlic - sliced fine 
6 curry leaves 
1 1/2 teaspoon red chilli powder - i used 1/2 teaspoon
1 tsp coriander powder 
2 tsp cumin powder  - i used 1 tsp
1 tsp toasted and ground fennel seeds  - i omitted this
 1 tbsp tamarind soaked in 1 1/2 cup water 
2 tsp rice flour dissolved in 1/4 cup water

  1. In a bowl, toss fish with turmeric and salt. Meanwhile, heat oil in a medium saucepan over medium-low heat until shimmering. Add garlic and stir until fragrant, about 30 seconds. Add curry leaves and stir until fragrant, about 30 seconds longer.
  2. Reduce heat to low. In quick succession, add red chilli powder, coriander powder, cumin powder, and fennel powder, and stir until fragrant, about 1 minute (take care not to burn the spices. Add a few teaspoons of water if you smell burning and stir it vigorously).
  3. Add the fish to the spiced oil mixture and stir gently to coat the fish with the oil. Let this infuse for about 10 seconds.
  4. Add the tamarind soaked water and gently stir the mixture to combine. Cover and bring to a boil. Once at a boil add the rice flour dissolved in water and stir. Allow to simmer uncovered for 1 minute then remove from heat.
  5. Serve hot with white rice.

Grass Jelly


I packet grass jelly powder


Boil according to package instructions. 
Serve at room temperature or chilled.
A cooling and refreshing drink during summer.

Fried Spaghetti Squash Batter

2 cups of spaghetti squash strands (refer to here)
1 1/2 cup all purpose flour
1 cup ice cold water
1 egg
salt and pepper to taste
some chopped green onion
oil for frying

Baked Sphagetti Squash

 First things first, carry the large and heavy spaghetti squash back to my house.

 Get my strong man to cut the squash into halves.

Use a spoon to scrape out the seeds and the stringy bits of flesh.  Discard the seeds or roast them if desired.  Nice and clean for baking.  Preheat oven to 375 degrees F. Place squash cut side up on a large baking tray.  Place a few tablespoons of water in a very small bowl on the tray as well. Bake for 40 minutes and check the texture.  If it is not tender enough, bake for another 15 minutes or longer depending on desired texture. A little bit of crunch is nice.

The squash is ready when you can use a fork to pierce through it and it separates like spaghetti like strands.

Piping hot from the oven! All the pretty strands nicely done for decoration.  Drizzle some extra virgin olive oil and lightly toss to mix.

Work on one half of the big squash first.  Remaining squash can be kept in the fridge for other recipes.

 Load it up with ham, chicken meat, butter, cheese or any ingredients you fancy.

Lastly, sprinkle some freshly crushed black pepper and grind some sea salt into the bed of spaghetti squash.

Buon Appetito!

Thursday, September 22, 2016

Braised Tofu with Korean Bean Paste

1 tbsp korean bean paste
1 packet soft tofu - cut into cubes
1/2 lb minced turkey meat
1/3 cup frozen corn
1 shallot - peeled and sliced
2 cloves garlic - peeled and chopped
3 slices ginger - peeled and minced
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp vegetable oil
1/2 cup water

Tuesday, September 13, 2016

Curry Potato with Minced Turkey Meat

1/2 lb minced turkey meat
3 yukon potatoes - cut into small cubes
1 small onioin - diced
2 cloves garlic - chopped
2 shallots - sliced
1 stalk lemongrass - cut into pieces and bruised
1 tbsp cooking oil
1 tbsp curry paste
1 cup water
salt to taste