Ingredients (serves 4):
1 chicken, cut into pieces
2 potatoes, peeled and quartered
1 large onion
4 cloves garlic
1 thumb-sized piece of ginger, skinned
1 stick cinnamon
1 cardamom pod
5 star anise
6 to 8 curry leaves
3 tbsp curry powder
1/2 cup plain yoghurt
2 tomatoes, quartered
3 green chillies, each snapped into two pieces
1 tsp salt
A dash of white pepper
4 tbsp vegetable oil
Method:
1. Rub the salt and pepper into the chicken pieces and set aside.
2. Pound the onion, garlic and ginger to a paste.
3. Heat two tablespoons of oil in a large saucepan or a wok and fry the paste with the cinnamon, cardamom pod, star anise and curry leaves until fragrant.
4. Mix the curry powder with three tablespoons of water to form a paste.
5. Add the curry paste to the pan and cook, stirring constantly, for about 5 to 7 minutes.
6. Remove the curry mixture from the pan and set aside.
7. In the same pan, heat another two tablespoons of oil and fry the chicken pieces and potatoes until they are halfcooked. This should take about 8 minutes.
8. Stir in the curry mixture and toss so that the chicken pieces and potatoes are coated evenly.
9. Add in the yoghurt and half a cup of water, and stir.
10. Cook for about 30 minutes, or until the chicken is tender.
11. Add the tomatoes and green chillies, season to taste, and serve.
Tips:
Serve with FairPrice frozen roti prata (plain: $1.83; spring onion: $2.15) available at all FairPrice supermarkets.
This chicken curry recipe is typical of that found in Eurasian or Peranakan kitchens. It has a sourish edge to it thanks to the use of yoghurt, but if you prefer, you can substitute the yoghurt for coconut milk.
Recipe source: Today newspaper (8 May 2008)
Showing posts with label Cuisine - Asian. Show all posts
Showing posts with label Cuisine - Asian. Show all posts
Locos with nuoc cham
Ingredients (serves 4 to 6):
1 can Golden Chef Locos
2 red chillies, roughly chopped
1 garlic clove, peeled
1 tbsp shaved palm sugar
2 tbsp lime juice
3 tbsp fish sauce
1 tbsp rice vinegar
3 tbsp water
Method:
1. Reserve about a teaspoon of chopped chillies for the garnish, then pound the rest of the chilli and garlic into a paste.
2. Add the palm sugar, lime juice, fish sauce, vinegar and water, then stir until the sugar is dissolved.
3. Drain the locos and slice them thinly.
4. Lay the sliced locos on a platter and drizzle the nuoc cham dressing over them.
5. Garnish with coriander or mint leaves and chopped chillies.
Tips:
Recipe uses Golden Chef Locos ($16.10 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (10 Jan 2008)
1 can Golden Chef Locos
2 red chillies, roughly chopped
1 garlic clove, peeled
1 tbsp shaved palm sugar
2 tbsp lime juice
3 tbsp fish sauce
1 tbsp rice vinegar
3 tbsp water
Method:
1. Reserve about a teaspoon of chopped chillies for the garnish, then pound the rest of the chilli and garlic into a paste.
2. Add the palm sugar, lime juice, fish sauce, vinegar and water, then stir until the sugar is dissolved.
3. Drain the locos and slice them thinly.
4. Lay the sliced locos on a platter and drizzle the nuoc cham dressing over them.
5. Garnish with coriander or mint leaves and chopped chillies.
Tips:
Recipe uses Golden Chef Locos ($16.10 per can) available at all FairPrice supermarkets.
Recipe source: Today newspaper (10 Jan 2008)
Fish curry
Coconut - Part 3.
An all-time favourite.
Ingredients (serves 4):
1 tbsp olive oil
2 red snapper fillets
4 tbsp fish curry powder
2 tbsp water
1 big onion, peeled and cut into chunks
2 cloves garlic, peeled and crushed
2 carrots, cut into chunks
1/2 cup curry leaves
1/2 tsp coriander powder
1 tsp ginger powder
3 cups water
2 medium eggplants, halved and cut into 3cm pieces
1/2 tsp salt
1/2 tsp pepper
1/2 cup fresh coconut milk
10 cherry tomatoes, halved
1/2 cup fresh coriander leaves
Method:
1. In a pot, heat the olive oil and saute the fillets for 5 minutes on each side. Remove and set aside. Mix the curry powder with 2 tbsp water to form a paste. Set aside.
2. Heat the oil again and saute the onion, garlic, carrots, curry leaves, coriander powder and ginger powder over medium heat until fragrant.
3. Add the curry paste and stir-fry for 5 minutes. Add the water, eggplants, salt and pepper and leave to boil on high heat for 15 minutes.
4. Once the curry thickens, add the fillets and cook for 10 minutes. Add the coconut milk and simmer for another 2 minutes. Garnish with cherry tomatoes and coriander leaves before serving.
Tips:
Cook curry the day before and keep it in the fridge. While reheating, add the coconut milk when it starts to boil.
Recipe source: Simply Her magazine (Jul 2008)
Crispy vermicelli prawn wrap with thai spicy sauce
Ingredients (serves 4):
16 large prawns, shelled (leaving the tail)
1 tsp sesame oil
1 tsp powdered mustard
1/4 tsp salt
1/4 tsp pepper
1 tsp coriander powder
150g vermicelli, soaked in water and drained
Sauce:
1/2 cup Thai chilli sauce
1/4 cup cold water
1 tsp raw cane sugar
A handful of fresh coriander, chopped
Method:
1. Marinate the prawns with sesame oil, mustard, salt, pepper and coriander powder and set aside for 10 minutes.
2. Take a small handful of vermicelli and wrap it tightly around each prawn. Repeat for the rest of the prawns.
3. To make the sauce, combine the Thai chilli sauce and cold water, and mix well. Add raw cane sugar and fresh coriander.
4. Heat enough oil in a pot on high heat to deep fry the prawns. Cook the prawns until crispy. Remove from oil and serve immediately with the sauce.
Recipe source: Simply Her magazine (Nov 2007)
Spinach lontong
Spinach - Part 2.
Add a burst of flavour to vegetables with a spicy broth.
Ingredients (serves 2):
1 tbsp olive oil
100g spinach, remove roots and lower stems
200g eggplant, cut into small pieces
1 medium carrot, par-boiled and chopped
1 medium-sized onion, chopped
3 stalks long beans, cut into 4cm lengths
100g lontong paste
1 1/2 cup vegetable stock
1/4 cup coconut milk
3 tbsp evaporated milk
1/2 tsp brown sugar
10 quail eggs, boiled, shelled and halved
Chopped fresh coriander, to garnish
Method:
1. Saute spinach, eggplant, carrot, onion and long beans in olive oil for 5 minutes. Remove and set aside.
2. In the same pan, fry the lontong paste for 3 minutes.
3. Add vegetable stock and stir well to dilute the lontong paste. Leave to boil for 5 minutes on high heat. Reduce the heat to medium and add vegetables.
4. Add coconut milk, evaporated milk and brown sugar. Simmer for 5-10 minutes.
5. Top with quail eggs and chopped coriander. Serve immediately.
Tips:
To slice boiled eggs neatly, use thread or unflavoured dental floss.
Recipe source: Simply Her magazine (Nov 2007)
Lamb ribs with thai plum sauce and tempura mushrooms
Nut-encrusted lamb and juicy mushrooms.
Ingredients (serves 4):
8 pcs lamb ribs
1 tsp salt
1 tsp pepper
2 tbsp ground hazelnuts
2 tsp white sesame seeds
2 tsp black sesame seeds
1 tsp butter
2 tbsp olive oil
150g tempura flour
10 small portobello mushrooms
150g salad leaves
Sauce:
1 stalk lemongrass, cut and crushed
4 lime leaves
2 cloves garlic, crushed
2 small onions, sliced
1 tsp oyster sauce
2 tbsp Thai chilli sauce
2 tbsp plum sauce
1/4 cup lime juice
1/4 cup water
Method:
1. Marinate the lamb ribs with 1/4 tsp each of salt and pepper.
2. Mix the hazelnuts with the white and black sesame seeds, coat the lamb cutlet, and set aside.
3. In a pan, heat the butter and 1 tbsp of olive oil and saute the lamb for 5 minutes on each side. Remove and place on a baking tray. In the same pan, add 1 tbsp of olive oil and saute the lemongrass, lime leaves, garlic and onions until fragrant.
4. Add in the remaining sauce ingredients and cook until it caramelises. Pour the sauce over the lamb ribs and grill in a preheated 180 deg C oven for 15 minutes.
5. Mix the tempura flour and remaining salt and pepper. Coat over the mushrooms and deep fry until golden brown. Drain on paper towels.
6. Serve the lamb and mushrooms with the sauce and salad.
Recipe source: Simply Her magazine (Dec 2007)
Yogurt prawn curry
The longer the ingredients list in a tub of yogurt, the more calories there are - and the less nutrition. Yogurt should only contain two ingredients: live cultures and milk (whole, low-fat or skim). Plain yogurt is best as it has no added sugar and other stabilisers.
Use plain yogurt instead of milk, buttermilk or sour cream when making muffins, pancakes or waffles. It helps keep the food moist while giving it a tender crumb.
The high acidity in yogurt helps to tenderise meat, especially chicken and lamb.
Cut fat and calories by using yogurt in place of mayonnaise or sour cream in salad dressings, potato salad and toppings.
Yogurt - Part 1.
A comforting bowl of spice.
Ingredients (serves 4):
2 tbsp oil
2 big onions, chopped
1 clove garlic, chopped
2 sticks cinnamon
2 star anise
5 cardamom
1 red capsicum, sliced
3 tbsp fish curry powder
300g prawns, de-veined but leave the shell on
3 potatoes, cubed and parboiled
1 carrot, cubed and parboiled
3 cups water
3 tbsp plain yogurt
1 tsp raw cane sugar
1/2 tsp salt
1/2 tsp pepper
Coriander leaves, to garnish
Method:
1. Heat the oil and saute the onions, garlic, cinnamon, star anise, cardamom and red capsicum until fragrant. Add the fish curry powder and saute for another 5 minutes.
2. Add the prawns and fry for 5 minutes before adding the parboiled potatoes and carrots.
3. Stir in the water and simmer for 15 minutes on medium heat until the liquid is reduced to half.
4. Add the yogurt, cane sugar, salt and pepper and cook for another 2 minutes.
5. Garnish with coriander leaves.
Tips:
Once you've added the yogurt, don't cook the curry on high heat as it could cause curdling.
Recipe source: Simply Her magazine (Feb 2008)
Use plain yogurt instead of milk, buttermilk or sour cream when making muffins, pancakes or waffles. It helps keep the food moist while giving it a tender crumb.
The high acidity in yogurt helps to tenderise meat, especially chicken and lamb.
Cut fat and calories by using yogurt in place of mayonnaise or sour cream in salad dressings, potato salad and toppings.
Yogurt - Part 1.
A comforting bowl of spice.
Ingredients (serves 4):
2 tbsp oil
2 big onions, chopped
1 clove garlic, chopped
2 sticks cinnamon
2 star anise
5 cardamom
1 red capsicum, sliced
3 tbsp fish curry powder
300g prawns, de-veined but leave the shell on
3 potatoes, cubed and parboiled
1 carrot, cubed and parboiled
3 cups water
3 tbsp plain yogurt
1 tsp raw cane sugar
1/2 tsp salt
1/2 tsp pepper
Coriander leaves, to garnish
Method:
1. Heat the oil and saute the onions, garlic, cinnamon, star anise, cardamom and red capsicum until fragrant. Add the fish curry powder and saute for another 5 minutes.
2. Add the prawns and fry for 5 minutes before adding the parboiled potatoes and carrots.
3. Stir in the water and simmer for 15 minutes on medium heat until the liquid is reduced to half.
4. Add the yogurt, cane sugar, salt and pepper and cook for another 2 minutes.
5. Garnish with coriander leaves.
Tips:
Once you've added the yogurt, don't cook the curry on high heat as it could cause curdling.
Recipe source: Simply Her magazine (Feb 2008)
Thai crepe wraps
A week of packed lunches - Friday.
Ingredients (serves 2):
2 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
100g prawns, shelled and de-veined
60g vermicelli, soaked in hot water
5 crabsticks, shredded
1 tau kwa, cut into long strips
2 tbsp Thai chilli sauce
1/2 tsp fish sauce
1/2 tsp salt
1 tsp pepper
1 cucumber, skinned and sliced thinly
4 frozen crepes, thawed and halved
Method:
1. In a pan, heat the olive oil and saute the onions and garlic until fragrant. Add the prawns and stir-fry for 5 minutes.
2. Add the vermicelli, crabsticks, tau kwa, and stir fry for 10 minutes.
3 Stir in the Thai chilli sauce, fish sauce, salt and pepper, and cook for 5 minutes. Remove from pan and allow to cool.
4. Take a crepe and lay it on a chopping board. Place 2 tbsp of the vermicelli filling and some cucumber strips at one end. Roll it up and slice diagnoally in half.
Tips:
You can substitute the prawns and crabsticks with minced chicken, pork or beef.
Recipe source: Simply Her magazine (Jan 2008)
Basmati rice with minced beef
A week of packed lunches - Tuesday.
Ingredients (serves 2):
Rice:
1 tsp butter
1 tsp olive oil
2 cloves garlic, chopped
1 small onion, chopped
2 cinnamon sticks
4 star anise
4 cardamom pods
2 tsp coriander powder
2 cups Basmati rice, washed and rinsed
2 tsp turmeric powder
3 cups vegetable stock
2 tbsp sultanas
Minced beef:
1 tsp olive oil
3 tbsp ready-made rendang paste
3 tbsp curry powder
200g minced beef
1/2 cup green peas
1/2 tsp salt
1/2 tsp pepper
1/2 cup coconut milk
1 1/2 cups water
Raita:
3 tbsp mango yogurt
1 medium cucumber, skinned and chopped
Method:
1. Heat butter and olive oil, and add garlic, onions, cinnamon, star anise, cardamom and coriander powder. Fry until fragrant.
2. Add the Basmati rice, turmeric powder and vegetable stock, cook for 15 minutes on medium heat, stirring occasionally. Sprinkle with sultanas once rice is cooked.
3. In another pot, heat 1 tsp olive oil and add in the rendang paste and curry powder and fry until fragrant. Add the minced beef and cook for 2 minutes, then add the peas, salt, pepper, coconut milk and water, and cook until the sauce is reduced and thickened.
4. To make the side serving of raita, mix the yogurt and cucumber together.
Tips:
Cut calories by using low-fat evaporated milk instead of coconut milk.
Recipe source: Simply Her magazine (Jan 2008)
Stuffed sambal squid
Spicy Malay dish in 3 simple steps in 20 minutes.
Ingredients (serves 4):
2 large squid, cleaned but leave skin intact
150g Dodo fish paste
2 tbsp olive oil
1 large onion, sliced
2 tbsp Foodstar Sambal Ikan Bilis paste
1 tsp lime juice
1/4 cup water
Method:
1. Stuff each squid with the fish paste and close the opening with a toothpick.
2. Heat 1 tbsp olive oil in a grill pan and fry the stuffed squid on all sides until cooked, about 3 minutes each side. Remove and set aside.
3. To make the sauce, heat the remaining olive oil and saute the onions for 5 minutes. Add the sambal paste, lime juice and water and cook until the sauce is reduced by half. Pour the sauce over the grilled squid and serve.
Tips:
Instead of fish paste, use minced pork or chicken seasoned with salt and pepper.
Recipe source: Simply Her magazine (Jan 2008)
Low fat kambing soup
Simply trim the fat and replace the coconut milk for a healthier taste.
Calories per serving: 214kcal (regular 285kcal)
Fat: 5g (regular 13g)
Protein: 27g (regular 27g)
Carbohydrate: 14g (regular 14g)
Ingredients (serves 4):
500g lamb cubes, shoulder cut, trim all fats
2 large red onions
3 garlic
25g ginger
25g galangal (lengkuas)
25g coriander leaves and stalks
3 green chillies
2 tbsp plain flour
1 tbsp ground black pepper
1 tbsp ground coriander
1 tsp ground cumin
2 cardamom pods, bruised
1 cinnamon stick
1 1/2 tsp salt
4 cups water
1 cup skim milk
Method:
1. Rub salt over lamb cubes and leave to marinate for at least half an hour.
2. Blend onions, garlic, galangal, ginger, fresh coriander and green chillies into a paste.
3. Coat lamb cubes with a thin layer of flour. Spray the bottom of the pan with oil and lightly brown the lamb cubes. Remove meat from pot.
4. Add the paste, ground black pepper, coriander, cumin and cardamom pods. Stir fry for about 3 minutes until fragrant.
5. Add water and cinnamon stick then bring to a boil. Add lamb cubes and leave to simmer with the lid covered, for about 40 minutes until the meat is tender. Add skimmed milk and simmer for another 10 minutes. Let the soup cool completely before storing in the fridge.
6. The next day, skim away the fat on the surface and re-heat the soup. Serve hot with thick slices of bread. Add fried shallots and fresh coriander leaves for garnish.
Tips:
For a richly-flavoured soup, prepare the broth a day before and store overnight in the fridge.
Recipe source: Simply Her magazine (Oct 2006)
Calories per serving: 214kcal (regular 285kcal)
Fat: 5g (regular 13g)
Protein: 27g (regular 27g)
Carbohydrate: 14g (regular 14g)
Ingredients (serves 4):
500g lamb cubes, shoulder cut, trim all fats
2 large red onions
3 garlic
25g ginger
25g galangal (lengkuas)
25g coriander leaves and stalks
3 green chillies
2 tbsp plain flour
1 tbsp ground black pepper
1 tbsp ground coriander
1 tsp ground cumin
2 cardamom pods, bruised
1 cinnamon stick
1 1/2 tsp salt
4 cups water
1 cup skim milk
Method:
1. Rub salt over lamb cubes and leave to marinate for at least half an hour.
2. Blend onions, garlic, galangal, ginger, fresh coriander and green chillies into a paste.
3. Coat lamb cubes with a thin layer of flour. Spray the bottom of the pan with oil and lightly brown the lamb cubes. Remove meat from pot.
4. Add the paste, ground black pepper, coriander, cumin and cardamom pods. Stir fry for about 3 minutes until fragrant.
5. Add water and cinnamon stick then bring to a boil. Add lamb cubes and leave to simmer with the lid covered, for about 40 minutes until the meat is tender. Add skimmed milk and simmer for another 10 minutes. Let the soup cool completely before storing in the fridge.
6. The next day, skim away the fat on the surface and re-heat the soup. Serve hot with thick slices of bread. Add fried shallots and fresh coriander leaves for garnish.
Tips:
For a richly-flavoured soup, prepare the broth a day before and store overnight in the fridge.
Recipe source: Simply Her magazine (Oct 2006)
Green papaya salad
Green papaya is said to help fight stomach ulcers. It also aids digestion.
Green papaya should always be stored in the fridge and used within one week.
The seeds of the green papaya should be discarded, whereas ripe papaya seeds can be dried and ground and used as a substitute for black pepper.
Green papaya - Part 1.
Light and tangy, this makes a great appetiser or quick-fix lunch.
Ingredients (serves 4):
1/2 medium green papaya, finely sliced
5 lettuce leaves, shredded
8 cherry tomatoes, halved
1 chilli padi, chopped
1 shallot, thinly sliced
1/2 cup coriander leaves
4 frozen crabsticks, thawed and thinly sliced
100g honey-baked ham, finely sliced
1/2 cup roasted peanuts, crushed
Dressing:
2 tbsp Thai fish sauce
4 tbsp Thai sweet chilli sauce
1 heaped tsp chopped garlic
3 tbsp freshly squeezed lime juice
2 tsp fine brown sugar
Method:
1. Pat dry shredded green papaya. Arrange lettuce and cherry tomatoes on a serving dish.
2. Whisk all the salad dressing ingredients together.
3. Add chilli padi, shallots, coriander and green papaya to the dressing and mix well.
4. Put green papaya, along with the dressing, sliced crabsticks and ham on top of the lettuce.
5. Garnish with ground peanuts and serve immediately.
Tips:
Add 2 tsp small dried shrimps (soaked first) to the dressing.
Recipe source: Simply Her magazine (May 2007)
Green papaya should always be stored in the fridge and used within one week.
The seeds of the green papaya should be discarded, whereas ripe papaya seeds can be dried and ground and used as a substitute for black pepper.
Green papaya - Part 1.
Light and tangy, this makes a great appetiser or quick-fix lunch.
Ingredients (serves 4):
1/2 medium green papaya, finely sliced
5 lettuce leaves, shredded
8 cherry tomatoes, halved
1 chilli padi, chopped
1 shallot, thinly sliced
1/2 cup coriander leaves
4 frozen crabsticks, thawed and thinly sliced
100g honey-baked ham, finely sliced
1/2 cup roasted peanuts, crushed
Dressing:
2 tbsp Thai fish sauce
4 tbsp Thai sweet chilli sauce
1 heaped tsp chopped garlic
3 tbsp freshly squeezed lime juice
2 tsp fine brown sugar
Method:
1. Pat dry shredded green papaya. Arrange lettuce and cherry tomatoes on a serving dish.
2. Whisk all the salad dressing ingredients together.
3. Add chilli padi, shallots, coriander and green papaya to the dressing and mix well.
4. Put green papaya, along with the dressing, sliced crabsticks and ham on top of the lettuce.
5. Garnish with ground peanuts and serve immediately.
Tips:
Add 2 tsp small dried shrimps (soaked first) to the dressing.
Recipe source: Simply Her magazine (May 2007)
Spicy chicken sticks
Ingredients (serves 4):
1 tsp salt
1 tbsp vinegar
500g boneless chicken, cut into long strips
1 tsp soy sauce
2 tbsp garlic, finely chopped
2 tsp chilli paste, or to taste
1 tsp chilli powder
1 tbsp tomato ketchup
15 bamboo skewers
2-3 tbsp oil
Method:
1. Add salt and vinegar to chicken, mix well, and set aside for 20 minutes.
2. Wash the chicken thoroughly and drain. Dry on a kitchen towel.
3. In a dish, add all other ingredients (except the oil) to the chicken and set aside for 20 minutes.
4. Skewer the chicken pieces. Heat oil in a pan and cook on each side till the chicken is golden brown. Serve with tabasco sauce or chutney.
Tips:
Spice up the marinade with ginger paste, oregano flakes or mustard sauce.
Recipe source: Simply Her magazine (Oct 2007)
1 tsp salt
1 tbsp vinegar
500g boneless chicken, cut into long strips
1 tsp soy sauce
2 tbsp garlic, finely chopped
2 tsp chilli paste, or to taste
1 tsp chilli powder
1 tbsp tomato ketchup
15 bamboo skewers
2-3 tbsp oil
Method:
1. Add salt and vinegar to chicken, mix well, and set aside for 20 minutes.
2. Wash the chicken thoroughly and drain. Dry on a kitchen towel.
3. In a dish, add all other ingredients (except the oil) to the chicken and set aside for 20 minutes.
4. Skewer the chicken pieces. Heat oil in a pan and cook on each side till the chicken is golden brown. Serve with tabasco sauce or chutney.
Tips:
Spice up the marinade with ginger paste, oregano flakes or mustard sauce.
Recipe source: Simply Her magazine (Oct 2007)
Prawns in pineapple and assam gravy
A local favourite, the delicious gravy can be served as soup by itself.
Ingredients (serves 4):
500g prawns, washed and trimmed, with shells on
1 tbsp assam (tamarind) pulp
1 tbsp belachan, toasted in dry pan
2cm piece of galangal, sliced
1cm fresh turmeric
10-12 shallots, sliced
3 chilli padi, sliced
1 small fresh pineapple, skinned and sliced
1 tbsp oil
1 litre water
Salt and sugar to taste
Method:
1. Mix assam pulp in half cup of water and mash to extract the liquid. Strain, discarding the seeds and pulp.
2. In a separate bowl, combine galangal, turmeric, shallots, chilli padi and toasted belachan and pound them together. Alternatively, process in a blender until it becomes a paste.
3. Heat oil in a wok or saucepan and fry the paste for a few minutes. Add pineapples and toss briefly.
4. Pour water into the pan, along with assam paste, salt and sugar and bring to a boil, for about 10 minutes.
5. Add prawns and cook for another 5 minutes, until prawns are done.
Tips:
The gravy can be prepared in advance; just add prawns and cook when ready to serve.
Recipe source: Simply Her magazine (Mar 2007)
Turkey green curry
Turkey is low in fat, high in protein and easy to digest, making it ideal food for children, the elderly and those with digestive problems.
Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.
Refrigerate leftover turkey promptly and use within 3 days.
Leftover turkey post-Christmas - Part 1.
The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.
Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil
Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.
Tips:
You can serve this with a side of salted eggs in traditional Thai style.
Recipe source: Simply Her magazine (Dec 2006)
Never slow cook turkey - set the oven no lower than 175 deg C. The internal temperature of turkey should be at least 85 deg C.
Refrigerate leftover turkey promptly and use within 3 days.
Leftover turkey post-Christmas - Part 1.
The subtle taste of turkey combines perfectly with the aromatic Thai herbs. Turkey goes well with Thai red curry too.
Ingredients (serves 2):
1 packet Thai green curry paste
400g turkey meat
150g eggplant
1 cup thick coconut milk
2-3 kaffir lime leaves, shredded
A few Thai basil leaves
2-3 chilli padis, sliced
2 tbsp oil
Method:
1. Heat the oil in a wok. Add coconut cream and green curry paste and fry until fragrant.
2. Add eggplant and turkey. Let it simmer for 15-20 minutes for the different flavours to blend.
3. When almost ready, add kaffir lime leaves, basil leaves and chilli. Stir well.
4. Serve with white rice.
Tips:
You can serve this with a side of salted eggs in traditional Thai style.
Recipe source: Simply Her magazine (Dec 2006)
Roti john
Roti John, essentially an omelette sandwich, is a popular Malay breakfast and snack item in Malaysia and Singapore. This is a healthier version.
Serve size: 260g
Calories per serving: 440kcal
Fat: 16g
Ingredients (serves 8):
1 French loaf, sliced thickly
400g minced beef or chicken or sardines
2 eggs, beaten
1 large onion, minced
2 green chillies, seeded and minced
2 tsp meat curry powder
1 tsp garlic, minced
1/2 tsp ginger, minced
salt and sugar to taste
2 fresh green chillies, chopped
sweet chilli sauce & ketchup
cucumber, sliced
Method:
1. Mix beaten egg, minced onion and meat together.
2. Add curry powder, garlic, ginger, salt and sugar. Mix in the chillies.
3. Spread the mixture onto thick slices of French loaf.
4. Heat a pan and coat thinly with oil. Shallow-fry the bread slices until the egg mixture becomes brown and sizzling and the bread is crispy.
5. Serve with cucumber slices, sweet chilli sauce and ketchup.
Tips:
If you can't fund lotus leaves, use a porcelain rice bowl as a mould.
Recipe source: Simply Her magazine (Aug 2006)
Prawn pilau
An Indian dish.
Ingredients (serves 4):
2 tbsp korma curry paste
1 small onion, finely chopped
300g basmati rice, rinsed and drained
500ml chicken stock
500g cooked prawns, peeled
1 red chilli, sliced into rings
handful of coriander leaves, chopped
lemon wedges, to serve
2 large tomatoes, chopped
Method:
1. Heat a large wide pan and dry fry the curry paste with the onion for 4-5 minutes until the onion begins to soften.
2. Add the rice to the pan and stir to coat with the curry paste. Add the stock, then bring to a boil.
3. Cover the pan and turn the heat down low. Leave the rice to simmer slowly for 12-15 minutes until the liquid has been absorbed and the rice is cooked. Turn off the heat and stir in the prawns, tomatoes and chilli. Cover the pan and leave to stand for 5 minutes.
4. Fluff up the rice grains with a fork. Scatter coriander and serve with lemon wedges.
Tips:
Swap prawns with chicken for chicken pilau instead.
Recipe source: Simply Her magazine (Aug 2006)
Basil and honey chicken
A simple Thai recipe.
Ingredients:
1 tbsp honey
3 tbsp light soya sauce
800g chicken thigh fillets
3 cloves garlic, chopped
White pepper
2 tbsp canola oil
400g (1 can) champignons, drained
1/2 cup coconut milk
1/2 cup basil leaves
3 stalks coriander leaves
Chilli flakes
Method:
1. Place honey and soya sauce in a metal bowl. Heat to dissolve honey, put aside.
2. Cut chicken into bite-size cubes, add to bowl of honey and soya sauce.
3. Add garlic and a few shakes of white pepper, mix well.
4. Heat oil in a wok, add chicken with seasoning and drained champignon. Fry till chicken is cooked through, about 10 to 15 minutes.
5. Add coconut milk, toss to mix, bring to boil.
6. Stir through basil and coriander, sprinkle chilli flakes over.
7. Serve hot with jasmine rice and sliced cucumber and pineapple.
Tips:
If you can't get basil, double the quantity of coriander leaves, although you will miss the basil fragrance.
Recipe source: Streats newspaper
Ingredients:
1 tbsp honey
3 tbsp light soya sauce
800g chicken thigh fillets
3 cloves garlic, chopped
White pepper
2 tbsp canola oil
400g (1 can) champignons, drained
1/2 cup coconut milk
1/2 cup basil leaves
3 stalks coriander leaves
Chilli flakes
Method:
1. Place honey and soya sauce in a metal bowl. Heat to dissolve honey, put aside.
2. Cut chicken into bite-size cubes, add to bowl of honey and soya sauce.
3. Add garlic and a few shakes of white pepper, mix well.
4. Heat oil in a wok, add chicken with seasoning and drained champignon. Fry till chicken is cooked through, about 10 to 15 minutes.
5. Add coconut milk, toss to mix, bring to boil.
6. Stir through basil and coriander, sprinkle chilli flakes over.
7. Serve hot with jasmine rice and sliced cucumber and pineapple.
Tips:
If you can't get basil, double the quantity of coriander leaves, although you will miss the basil fragrance.
Recipe source: Streats newspaper
Pumpkin soup
Ingredients (serves 3-4):
2 tbsp oil
2 cloves garlic, chopped
1 shallot, chopped
1 red chilli, chopped
1 tbsp thinly sliced lemongrass
1 tomato, chopped
375ml chicken stock
1 small pumpkin, peeled and diced
Salt and sugar to taste
250ml coconut milk
1 to 2 sprigs coriander leaves for garnishing
Method:
1. In a pot, heat oil over medium to low heat. Fry garlic and shallots till lightly browned. Add chilli and lemongrass and fry till fragrant.
2. Add tomato and chicken stock. Bring to a boil.
3. Add pumpkin, bring to a boil then lower heat and simmer until it becomes soft and pulpy.
4. Season with salt and sugar. Finally, stir in coconut milk and remove from heat. Garnish with coriander leaves. Serve with rice.
Tips:
1. This soup has a slightly chunky consistency. If you prefer something smoother, simply blend it before serving.
2. Besides coriander leaves, you can also sprinkle some Thai basil leaves for extra fragrance.
3. If you like a spicier version, substitute the chilli with bird's eye chilli (chilli padi).
Recipe source: Today newspaper
2 tbsp oil
2 cloves garlic, chopped
1 shallot, chopped
1 red chilli, chopped
1 tbsp thinly sliced lemongrass
1 tomato, chopped
375ml chicken stock
1 small pumpkin, peeled and diced
Salt and sugar to taste
250ml coconut milk
1 to 2 sprigs coriander leaves for garnishing
Method:
1. In a pot, heat oil over medium to low heat. Fry garlic and shallots till lightly browned. Add chilli and lemongrass and fry till fragrant.
2. Add tomato and chicken stock. Bring to a boil.
3. Add pumpkin, bring to a boil then lower heat and simmer until it becomes soft and pulpy.
4. Season with salt and sugar. Finally, stir in coconut milk and remove from heat. Garnish with coriander leaves. Serve with rice.
Tips:
1. This soup has a slightly chunky consistency. If you prefer something smoother, simply blend it before serving.
2. Besides coriander leaves, you can also sprinkle some Thai basil leaves for extra fragrance.
3. If you like a spicier version, substitute the chilli with bird's eye chilli (chilli padi).
Recipe source: Today newspaper
Spicy fried bee hoon with ikan bilis
Ingredients (serves 4):
200g rice vermicelli (bee hoon)
Oil for deep-frying
1 cup ikan bilis
3 to 4 tbsp oil
2 eggs, lightly beaten
2 shallots, sliced
1 chilli, shredded
2 tsp sambal belachan
1 carrot, peeled and shredded
200g prawns, peeled and deveined
1 tbsp light soy sauce
1 tbsp fish sauce
Pepper to taste
Method:
1. Soak rice vermicelli in water for at least 30 minutes. Drain and set aside.
2. Heat oil for deep-frying over medium high heat and fry ikan bilis until crispy and golden brown. Drain on paper towels and set aside.
3. To make omelette, heat 1 tbsp of oil in a frying pan over medium high heat. Pour beaten eggs into the pan and tilt it so that the eggs cover the bottom of the pan. After 2 to 3 minutes, or when the underside of the egg is cooked, flip the omelette over and cook the other side for 1 to 2 minutes. Remove from heat, roll up the omelette and slice it thinly. Set aside.
4. In a wok, heat 2 tbsp of oil over medium heat and fry shallots and chilli for 1 minute. Add sambal belachan and fry another minute. Add carrots and fry for 2 minutes, then add prawns.
5. When the prawns are pink, add rice vermicelli and toss well. Add another 1 tbsp oil if necessary. Season bee hoon with light soy sauce, fish sauce and pepper.
6. Top with omelette and crispy ikan bilis and serve hot with chilli sauce on the side.
Tips:
Soak the dried bee hoon in hot water to soften it (it takes about 15 to 30 minutes). After that, drain it in a colander or sieve. Before stir-frying, break the bee hoon into shorter strands.
Recipe source: Today newspaper
200g rice vermicelli (bee hoon)
Oil for deep-frying
1 cup ikan bilis
3 to 4 tbsp oil
2 eggs, lightly beaten
2 shallots, sliced
1 chilli, shredded
2 tsp sambal belachan
1 carrot, peeled and shredded
200g prawns, peeled and deveined
1 tbsp light soy sauce
1 tbsp fish sauce
Pepper to taste
Method:
1. Soak rice vermicelli in water for at least 30 minutes. Drain and set aside.
2. Heat oil for deep-frying over medium high heat and fry ikan bilis until crispy and golden brown. Drain on paper towels and set aside.
3. To make omelette, heat 1 tbsp of oil in a frying pan over medium high heat. Pour beaten eggs into the pan and tilt it so that the eggs cover the bottom of the pan. After 2 to 3 minutes, or when the underside of the egg is cooked, flip the omelette over and cook the other side for 1 to 2 minutes. Remove from heat, roll up the omelette and slice it thinly. Set aside.
4. In a wok, heat 2 tbsp of oil over medium heat and fry shallots and chilli for 1 minute. Add sambal belachan and fry another minute. Add carrots and fry for 2 minutes, then add prawns.
5. When the prawns are pink, add rice vermicelli and toss well. Add another 1 tbsp oil if necessary. Season bee hoon with light soy sauce, fish sauce and pepper.
6. Top with omelette and crispy ikan bilis and serve hot with chilli sauce on the side.
Tips:
Soak the dried bee hoon in hot water to soften it (it takes about 15 to 30 minutes). After that, drain it in a colander or sieve. Before stir-frying, break the bee hoon into shorter strands.
Recipe source: Today newspaper
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