My daughter said, "You can sell this!" And we probably can! It was so good, it was gone in no time at all. We all loved having curry over noodles for a change. Usually, we eat our curry dishes over rice but while bloghopping one day, I saw a post on curried noodles. Now why didn't I make that connection before!
Most of the vegetables we used when we made this were from our garden but any kind of vegetable of your choice would be fine too. Here's the recipe for Curried Chicken Over Rice Noodles.
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Showing posts with label curry. Show all posts
Showing posts with label curry. Show all posts
Beef Rendang is a curry type dish that is memorable if nothing else. Try it though, and you will taste something that is both exotic and satisfying to your palate. I made this on the spicy side, with ten tabasco peppers, while it was cooking, I was really worried I had gone too far. It was scorching hot! Surprisingly, the longer it simmered and cooked, the flavors married and flowed into each other producing an end result that is spicy but not unbearable, flavors that seem to seep in and around your mouth filling it with something that is purely pleasurable.
It's really hard to describe how this dish tastes. It's one of those things that you just have to experience for yourself. It's not hard to make although the list of ingredients can be daunting. If you go a step at a time though, checking things off as you go, the whole process goes pretty smoothly. I found most of the ingredients in the Asian market nearby.
Try making Beef Rendang yourself. Just click on the link for the recipe and photos of the process.
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This is another one of our quick weekday recipes that uses up what's in the fridge and what better way to marry all the flavors together than with curry. I used pork loin for this dish which speeded up the cooking time even more as I didn't have to cook the pork as long to tenderize it.
Click here for the Pork & Vegetables Curry recipe.
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Get the recipe for Lamb Curry at Cooked from the Heart.
Visit our new blogs:
Amoores.com
Cooked from the Heart - our new food blog
Our New Backyard - garden & photo blog
Found Not Lost - about all the things we 'find' worth talking about
Tired of turkey? We are, so something decidedly different in flavor in texture is in the works. We cooked this batch of fish curry sometime ago, but we'll be duplicating this tonight. I had thought I posted this already, but when I came back to my blog to check the recipe, I realized I hadn't posted it yet! So here, I'll revisit the recipe with you. As I am typing this, I'm starting to wonder how curry would fare with the turkey....but, I better not push my luck with these folks. They loved the brined turkey I fixed for thanksgiving, but I think they'll thunk me in the head if I put anything turkey on the table one more time. I'll sneak in turkey soup on them tomorrow ;)
INGREDIENTS:
2 lbs salmon fillets (or any firm fleshed fish of your choice), skinned
1 teaspoon sea salt
1 onion, sliced
2 Tbsp. oil
1 inch piece of fresh ginger, sliced into strips
3 cloves garlic, chopped
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
2 small, red hot chili peppers, sliced
1 tsp. chili paste
2 Tbsp. tamarind concentrate
1 Tbsp. tomato paste
2 cups coconut milk
1 Tbsp. fish sauce
1 tsp. sugar
2 cups of green beans cut into 1 inch lengths
torn cilantro leaves for garnish
Cut the salmon into bite sized chunks. Rub with 1/2 tsp salt and set aside.
Heat the oil and saute the onion, ginger and garlic until fragrant. Add the rest of the spices and sauces (except for the fish). Also add the green beans at this point. Stir, and bring to a simmer. Let it cook for ten minutes for the flavors to blend. Taste and adjust the seasonings. You may have to add a little bit more tamarind or chili paste depending on your preference.
Add the fish and simmer for about 5 minutes or until it is cooked. Serve over rice with cilantro on top.
This recipe is probably not very authentic, actually it is NOT authentic anything, but it is another way of using up the vegetables we have from the garden. Even the potatoes were from our garden, I'm proud to say. I was in my iron chef mode again and started pulling stuff from the refrigerator and the pantry and this is what I came up with. It's a twist on an old recipe, but isn't that what cooking is all about? Taking something you are familiar with and putting a twist on it.
INGREDIENTS:
10 boneless, skinless chicken thighs
1 head of garlic, chopped
1 lg. onion, chopped
1 cup cherry tomatoes, chopped
2 Tbsp. Curry Powder
2 cups coconut milk
4 small potatoes, quartered
2 carrots, cubed
3 cups yard-long beans (sitaw), cut into 2 inch length
2 cups okra
5 chili peppers
1 Tbsp. Oyster Sauce
2 tablespoons Oil
2 Tbsp. fresh basil, chopped
Salt & Pepper to taste
Heat the oil and saute' the onions and garlic for a couple of minutes until fragrant. Add the tomatoes and cook a couple of minutes more. Add the chicken and curry powder and cook until the chicken turns opaque. Add the coconut milk and season with oyster sauce, a bit of salt and pepper. Add the potatoes and carrots and simmer until tender, about 10-15 minutes. Add the yard long beans, okra and peppers and cook for 5 more minutes. Sprinkle with the chopped basil, stir and adjust the seasonings. Serve over steamed rice.
Filipino Cookbooks
This is my version of curried pork, which I cooked when the girls and I had a taste for a stir fried dish with plenty of vegetables.
Click here for the recipe for Curried Pork.
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