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Friday, 30 November 2012

When a picture speaks a thousand words...

(please find below: 12,000 words) 














1. Homemade Red Hot Curry Paste
(Serves 2)

Here's what you need:
- 1 large dried red chilli
- 2 dried small red chillies
- 2 fresh red hot chillies
- 1/2 tsp chopped kaffir lime peel or 2 tsp. torn kaffir lime leaves
- 1 tsp. chopped fresh lemon grass
- 1/2 tsp. chopped fresh galangal
- 1/2 tsp. fresh coriander root or 1 tsp. stems and leaves chopped finely
- 1 tsp. chopped garlic
- 2 tsp chopped shallots
- 1 tsp. shrimp paste
- 1/8 tsp. coriander seeds
- 1/8 tsp. anise seeds
- 1/8 tsp. cumin seeds
- 1/2 tsp. black peppercorns
- 1/4 tsp. salt

Here's how you do it:
Cut the dried large red chilli into tiny strips with scissors, soak in warm water for 15 minutes, and then drain. In a small pan or wok, stir fry the cumin seeds, coriander seeds, black pepper and anise seeds until fragrant (about 15 seconds). Put in a stone mortar with salt and grind to a powder. Add the chillies and pound to a smooth paste. Add the kaffir lime peel, lemon grass, galangal, coriander root and pound again. Add the garlic and shallots and pound to a smooth paste. Finally add the shrimp paste and pound again until smooth.

PS - This can be frozen in a plastic bag and used over time!


2. Stir-Fried Red Curry with Pork (I used Chicken)
(Serves 2)

Here's what you need:
- 1 cup chicken breast sliced thinly into even size pieces
- 2 tbsp. red curry paste (from above)
- 2 fresh kaffir lime leaves torn in half
- 1/3 cup sweet basil leaves
- 1/2 large fresh red chilli seeded and cut into thin slices
- 1/2 large fresh green chilli seeded and cut into thin slices
- 1/2 cup long green beans cut into bit-size pieces
- 2 fresh green peppercorns, cut in half
- 1/2 cup chicken stock or vegetable stock
-1/2 cup coconut cream
- 1-2 tsp. fish sauce
- 1/2 tsp. white cane sugar
- 1/4 tsp. white or black pepper powder to taste
- 1 tbsp. soy bean oil (or other vegetable oil)

Here's how you do it:
Heat the oil in a large pan or wok. Add the red curry paste and lime leaves and some stock and stir-fry until fragrant. Add the chicken and the stock. Stir-fry for about 30 seconds. Add the green beans, peppercorn, chilli and chicken stock and stir about 1 minute. Now add 1/2 cup coconut cream, fish sauce, pepper and sugar and stir. Add basil and stir again. Serve hot. Garnish with basil.

3. Stir-Fried Mixed Seafood with Holy Basil & Garlic
(Serves 2)

Here's what you need:
- 1 cup seafood (prawns and squid)
- 1/3 cup fresh holy basil (only leaves) or sweet basil
- 1/4 cup red pepper seeded and cut into thick strips
- 1/4 cup green pepper seeded and cut into thick strips
- 1/4 cup yellow pepper seeded and cut into thick strips
- 2 tbsp. fresh green peppercorn cut in half
- 1/3 cup white onion thickly sliced
- 1-2 fresh coriander chopped
- 2-3 fresh red hot chilli sliced finely
- 2-3 cloves garlic chopped
- 1 tbsp. oyster sauce
- 1 tsp. soy sauce
- 1 tsp. fish sauce
- 1/2 tsp. white cane sugar
- 1/4 white or black pepper powder
- 1/2 cup chicken stock or vegetable stock
- 1 tbsp. soy bean oil (or any other vegetable oil)
- 1 tbsp. corn starch or corn flour

Here's how you do it:
In a wok or frying pan, heat the soy bean oil on medium heat, Briefly stir fry the seafood and coriander root, red-hot chillies, garlic and 1/4 cup stock for about 30 seconds. Add in the onion, green, red and yellow peppers, peppercorn, and 1/4 cup stock and cook about 1 minute. Next, add the fish sauce, soy sauce, oyster sauce, sugar, white or black pepper and stir fry for another 30 seconds. Add the holy basil and corn starch and stir another 30 seconds. Garnish with fresh basil, coriander leaves, deep-fried garlic and the rest of the chilli slices.

4. Coconut Milk Soup with Fish & Turmeric
(Serves 2)

Here's what you need:
-1 cup fresh white fish fillet cut into bite-sized pieces
- 1/2 cup fresh oyster or straw mushrooms torn bite-sized
- 2-3 cherry tomatoes cut into half
- 1 tbsp. fresh turmeric, grated or 1 tsp. turmeric powder
- 2 fresh kaffir lime leaves torn
- 1/3 cup fresh galangal thinly sliced
- 1/2 fresh lemon grass cut by angle thickly
- 3 shallots thickly sliced
- 3-5 fresh red hot chillies cut in half or finely sliced
- 2 coriander root or 2 stems and leaves chopped
- 1/4 cup spring onion cut i inch long
- 1/4 cup coriander leaves cut 1 inch long
- 1 tbsp. fish sauce
- 1/2 tbsp. fresh lime juice
- 2 tbsp. tamarind juice
- 1/4 tsp. salt
- 1/2 tsp. white cane sugar
- 2 cups coconut milk
- 1-2 tbsp. chilli oil for garnish
- Coriander leaves for garnish

Here's how you do it:
Heat a dry wok or pan. Add the turmeric, lemon grass, kaffir lime leaves, galangal, hot chillies, shallots and coriander root. Stir-fry until fragrant about 1 minute. Pour the coconut milk and bring to medium heat until it boils, then add the mushroom and tomato and boil for about 1 minute. Add all the fish without stirring (very important) for about 3 minutes. Add the fish sauce, tamarind juice, salt, and sugar and boil for 20 seconds. Now add the spring onion and coriander leaves for another 20 seconds. Boil briefly and remove from heat. Add the lime juice. Serve hot!


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