Saturday, November 21, 2009

Fish Kaldeen (Authentic Goan Fish Curry)

This is the authentic goan curry which I've been waiting to post.

Ingredients :

1 big Silver Pomfret(clean and wash, cut into thin slices) or any fish that you like

For grinding :

5 Tbsp Coconut Milk Powder
1/2 Teaspoon Cumin Seeds
10 Pepper Corns
1 Tbspblespoon Coriander Seeds
1 tsp Turmeric Powder
2 Flakes Garlic
Small Ball Tamarind
2 Cups Water

Grind the above ingredients into a smooth paste and keep it aside.

For Tempering

2 Onion thinly Sliced
1 Tomato Sliced
2 Tablespoons Oil
1/2 inch Ginger
2 - 3 Green Chillies sliced
Salt n Vinegar to Taste

Preparation Method

Take a vessel put oil. Once the oil is very hot add the chopped ginger fry it a bit then add the sliced onions, brown it. Add the tomatoes and fry it for another 1/2 a minute. Now add the smooth ground masala and fry for another minute.

To the above fried Masala add 2 cups of water or u can add/reduce water depending on the thickness of the curry you prefer. Once the curry boils add the slit green chillies, vinegar & salt as per taste. Now add the fish, let it simmer for 2-3 minutes. Switch off the gas. Enjoy the yummy creamy kaldeen with plain white rice.

Thursday, November 19, 2009

Tom Yum Soup

10 Jumbo Shrimps (clean & devein)
4 cups of Water
3 Veg. Maggie Cube
1 Lemon
1 Chilly chopped
1/2 " ginger pc (julliene)
2" galangal (thai ginger) chopped
3-4 Kaffir lime leaves (chopped)
1 tsp Fish sauce (optional)
1 Onion cut into big cubes
2 Tomatoes roughly chopped
2 Tbsp coconut powder mixed in little hot water.

Preparation Method

In a sauce pan take 4 cups of water, add the maggie cube, chopped chilly, galangal, lime juice, kaffir lime leaves, fish sauce.

Let the soup come to a boil.

Add the cubed onion, tomatoes and let this boil for another 2-3 minutes.

Add the prawns & the coconut milk let it simmer for another minute.

Put off the flame. Enjoy the hot & yummy TOM YUM SOUP...

Tuesday, November 17, 2009

Hot & Sour Meatball Coriander Soup

250 gms Beef Mince
1/2 bunch Coriander leaves finely chopped
3 bsp Worchestshire Sauce
1 tbsp rice vinegar
1 tbsp hot suace
2-3 flakes garlic chopped
1" ginger ( julliene)
1/2 carrot (julliene)
1 green bell pepper (julliene)
3 Cups Water
2 veg. Maggi Cube
1/2 tsp salt
1/4 tsp black pepper powder
1 tbsp white vinegar

Preparation method

Put mince in a bowl, add the worcestshire sauce, hot sauce, rice vinegar, chopped garlic, 1 pinch of salt and 1/4 bunc of chopped coriander. Leave it in the fridge for 15 minutes. Shape them into small meatballs.

Take a pan, put 3 cups of water, add the veg. maggie cube & julliened ginger.
Let the stock boil. Add the meatballs and let it simmer for 10 minutes.
Put off the flame. Add the white vinegar, julliened carrot and bell pepper with 1/4 bunch of finely chopped coriander leaves. Soup is ready to be served

Sunday, November 15, 2009

Bell Pepper Beef Stir-fry


½ kg beef (thinly sliced)
3 bell pepper thinly sliced
1 Onion medium sliced
3 tbsp light Soya Choice
1 pod garlic chopped
2 “ pc of ginger finely chopped
½ tsp Salt
½ tsp black pepper powder
1 tbsp tobasco sauce (any hot sauce)
1 ½ tbsp peanut butter
½ cup water
4 tbsp Oil
½ tsp sugar
1 tbsp white vinegar

Preparation Method

Marinate the thinly slice beef with soya sauce, add chopped garlic & ginger, salt, tobasco sauce, black pepper powder. Leave it in the fridge to marinate for 5-6 hours.

Heat the wok add oil, once the oil is hot add the marinated beef and stir fry for 10 minutes until the beef turns light brown, lower the flame add the onion stir fry for another 2-3 minutes. Now add the peanut butter, water and on high flame stir until the water gets evaporated. Add the sugar and the vinegar. Add the Bell pepper stir for another 2 minutes. Its ready to be served with hot steaming white rice.

Sunday, November 08, 2009

Chicken Satay

2-4 Chicken breast pieces cut into thin strips
1 package wooden skewers


4 Tbsp Chunky Peanut Butter
1 pod garlic chopped finely
1 inch ginger piece chopped finely
1 tsp red chilli powder
2 tbsp dark soya sauce
2-3 spring onions finely chopped
½ tsp black pepper powder
1 ½ Tbsp Tomato Ketchup

Soak the wooden skewers in water while you prepare the meat. This will prevent them from burning (I find the kitchen sink works well for this).

Cut chicken into thin strips (small enough to easily skewer). Place in a bowl.

Place all marinade ingredients in a bowl and mix it well to a smooth paste.

Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (up to 24 hours).

When ready to cook, slide the pieces of meat onto the wooden skewers. Fill only the upper half of the skewer, leaving the lower half empty so as to handle it easily while cooking.

Barbecue the satay, or grill it or simply shallow fry it. Make sure to turn the meat every 5 minutes until cooked).

Saturday, November 07, 2009

Woodear Mushroom & Chicken Thai Soup

Wood Ear Mushrooms (Auricularia Polytricha), also known as Tree Ear, Dry Black Fungus, Silver Ear, Mook Yee, and Cloud Ear. The Wood Ear have a firm, thick skin and an interesting jelly-like, springy yet soft texture when fresh that becomes slightly crunchy when cooked. They're not strong in flavor compared to some other popular exotics - yet, boasting a very delicate forest aroma and a mild, earthy essence. Widely respected in the Orient for its taste, Wood Ear mushrooms are also believed to have medicinal benefits - thought by many to prevent heart disease and contain anticoagulant-type substances, acting like blood thinners that may prevent blood clots.

6-7 Woodear Mushroom (you can buy them from any Filipino/Thai store)
7-8 pieces of boneless chicken (chopped)
4 cups of Water
2 tsp of Soya Sauce
3-4 Thai chillies (chopped) reduce it if you don’t want it spicy
1 inch piece of Galangal (Thai ginger) chopped
2 tbsp vinegar
3-4 Kaffir lime leaves chopped
Salt as per taste
½ tsp pepper
½ cup coconut milk

Take a saucepan add 2 cups of water boil it and then add the wood ear mushroom and leave it to soak for 15 minutes. Rinse the soaked mushrooms again and leave it aside.

Take a pot add 2 cups of water, 2 tsp soya sauce, salt to taste, pepper powder, chopped galangal, kaffir lime leaves, boneless chicken, chillies, woodear mushrooms, vinegar and let it boil for 5 minutes. Now lower the flame and leave it on sim for another 10 minutes.

Now add the coconut milk and put off the flame.

Enjoy the Yummy Tangy Spicy Soup.