Friday, September 23, 2011

Spicy Egg Fried Rice

3 Tbs peanut oil
3 cloves garlic, crushed
3 tsp sambal oelek
2 tsp shrimp paste (belacan)
10 small dried red chillis
1 large carrot, diced
8 eggs, whisked lightly
5 cups cooked rice, cooled
2 Tbs kecap manis
extra eggs, for serving

Heat oil in wok, add garlic, sambal oelek, shrimp paste, chillis and carrot. Fry for 2 minutes, stirring.
Add eggs, stir until beginning to scramble. Add rice and kecap manis and stir fry to combine.
Meanwhile, break extra eggs in a separate pan and cook to liking. Serve rice topped with egg, and extra kecap manis to drizzle.

Scrambling the eggs.

Added rice.


Tuesday, September 20, 2011

Massaman Beef Curry

Massaman Beef Curry
Serves: 4

2 teaspoons peanut oil
750 grams lean beef, cut into 3cm cubes
2 brown onions, chopped roughly
4 tablespoons Massaman Curry Paste
2 kaffir lime leaves, shredded
2 tablespoons coriander root, chopped finely
2 large carrots, roughly chopped
2 - 3 cups beef stock
400mL can light coconut cream
2 tablespoons fish sauce
1 cup fresh coriander leaves
2 cups steamed jasmine rice
1 lime, cut into wedges, to serve

Heat peanut oil in a large heavy based saucepan over medium-high heat. Cook beef for 2 - 3 minutes or until browned, then transfer to a plate and set aside.
Add oil andonions to same pot and cook, stirring for 5 minutes or until browned. Add curry paste, coriander root and lime leaves and cook, stirring, for 1 minute or until fragrant.

Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.

Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly.

Serve Massaman Curry with fresh coriander sprinked on top with a bowl of steamed jasmine rice and lime wedges on the the side.

Added paste.....


....coconut cream.....

....served with steamed long grain rice, lime wedge and fresh coriander.

Sunday, September 18, 2011

Tapioca Custard

Smooth, thick and silky - filled with balls of goodness! Another great snack before a gym session.

Serves 6

4 cups milk
2/3 cup small tapioca pearls
3 egg yolks, lightly beaten
2/3 cup sugar
1 teaspoon vanilla extract

Pour milk into a thick-bottomed pot. Add the tapioca and soak for 60 minutes. Whisk in the egg yolks, sugar and vanilla. Over medium heat slowly bring the mixture just barely to a boil, stirring all along - this should take about 15 minutes.

Reduce the heat and let the mixture fall to a simmer - you keep it here until the tapioca is fully cooked, another 5-10 minutes or so. Keep in mind this time can be significantly longer (or shorter). When the tapioca beads swell up and become almost entirely translucent, the custard is ready.

Remove from heat and let cool a bit. This tapioca custard tastes its best when served warm, but I also enjoy it when it's cold.

Tapioca Pearls - I bought these from my local Asian grocer.

Thickening...... luscious, velvety custard.

Saturday, September 17, 2011

Moroccan Meatball Tagine with Eggs

This dish was outstanding!! This will be a regular in my household...and it was surprisingly easy! Even better after a tough workout at the gym. (Scroll down for more pics).

600g minced beef or lamb
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground cinnamon
1/2 onion, chopped finely
2 garlic cloves, crushed
2 eggs, to bind
salt and pepper, to season
sprinkling of finely chopped parsley
3 Tbs oil, for frying

1 onion, chopped roughly
1 can chopped tomatoes
2 Tbs tomato paste (mixed with 500ml beef stock)
2 tsp ground cumin
1/2 tsp ground cinnamon
1 tsp hot paprika
1 tablespoon honey
1 tsp freshly ground black pepper
salt to taste
4 eggs (or more)

To Serve
couscous or rice
bread of choice

Combine the meatball ingredients together in a bowl. Mix the meat and spices through thoroughly with your hands, add the onion, garlic, and parsley and crack the eggs in. Mix the eggs throughout the mixture well so that it binds together well.

Form small balls by taking a palm full of the mixture, flattening it out to remove air pockets, and then rolling between your hands to make golf ball sized meatballs. Obviously you can make them as big or as small as you want.

Using a tagine (you can just use a regular frying pan with a lid if you don’t have a tagine) and add a little oil to the bottom, then fry the sliced onion until it’s mostly cooked through. Add the meatballs on top of the onion and fry them until just browned all over, turning them over every few minutes to make sure they’re cooking evenly.

Once the meatballs are browned, add the canned tomatoes and tomato paste mixture over the top until the meatballs are almost covered. At that point sprinkle in the other spices and drizzle over the honey. Give the whole dish a gentle stir mix the spices through. Place the lid of the tagine on, and turn the heat down to quite low to let the flavours infuse and the sauce to soak into the meatballs. If the level of liquid in the dish is a bit low, then add some water.

Give this ten minutes or so to simmer and for the meatballs to cook through. Take the lid off and crack the eggs into the sauce (in between gaps in the meatballs). Add another good seasoning of salt and pepper, and then put the lid back on the tagine. Leave the eggs to poach for a few minutes until they are just soft and still runny inside.

Serve with couscous or rice, and bread.
This was the first time I used my new tagine.....and I loved it!!

Raw meatballs.

Raw mince 'kofta' mixture.

Just after adding all the sauce ingredients.

Browning the meatballs.

After serving.....

The eggs were poached perfectly!

The meatballs were cooked through.

Saturday, September 10, 2011

Plain Biryani Rice

3 cups long grain rice, soaked for 3 hours, drained
3 Tbs oil
3 medium onions, chopped
1 tsp grated, fresh ginger
1 clove garlic, crushed
4-5 cups water
1/2 tsp each ground turmeric, ground cinnamon, ground cardamom, ground coriander, cumin 
1/2 cup slivered almonds
1 bay leaf
4 Tbs skim milk

For Garnish
Plain yoghurt, stir in lemon juice
slivered almonds
In a large non-stick saucepan, heat oil and sauté onions until golden brown. Add ginger and garlic and sauté for 2 minutes. Add rice, water, all spices and bay leaf. Mix well.

Boil, covered, until rice is three-quarters cooked, then reduce heat to very low. Add milk and almonds, and continue to cook until remaining liquid is absorbed. Stir rice, remove from heat, and serve with garnishes.

Friday, September 9, 2011

Lamb Biryani

After having tried this dish for the first time at a local Indian restaurant, I decided to make a lamb version.

I didn't use a store bought mix, sauce or base, but made it from scratch. Although a bit time-consuming, it was SO worth it! This dish will certainly be a future regular in my kitchen.

1kg lamp, chopped into nite size chunks
1 1/2 Tbs ground coriander
1 tsp ground paprika
1/4 tsp ground cumin
1/4 tsp ground aniseed
1/4 tsp each ground turmeric, ground cinnamon, ground cardamom, ground cloves
2 tsp grated, fresh ginger
2 cloves garlic, crushed
1 tblsp white vinegar
3 tblsp oil
4 large onions, finely chopped
3 tblsp slivered almonds
6 tblsp plain yoghurt

4 cups long grain rice, washed and drained
3 Tbs oil
2 onions, chopped
1 tsp grated, fresh ginger
1 clove garlic, crushed
6 cups (1 1/2 liters) water
1/4 tsp each ground turmeric, ground cinnamon, ground cardamom, ground cloves
1 bay leaf
4 Tbs skim milk

For Garnish
Plain yoghurt, stir in lemon juice
slivered almonds
How to make Lamb Biryani:
  • Remove excess fat from lamb, place in a bowl.
  • In another bowl, mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic, vinegar and lemon juice.
  • Add to lamb and mix well.
  • Allow to stand for 15 minutes.
  • Heat oil in a large saucepan, sauté onions until golden brown.
  • Add marinated meat.
  • Cover saucepan and simmer with no added water for 40 minutes.
  • Remove from heat, add almonds and yoghurt.
  • Stir to prevent sticking.
  • Cook covered, until liquid has dried up and oil rises.
  • Remove saucepan from heat and put aside.

  • To prepare rice :
  • In a large saucepan, heat oil and sauté onions until golden brown.
  • Add ginger and garlic and sauté for 2 minutes.
  • Add rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf.
  • Mix well.
  • Boil it covered until rice is three-quarters cooked, then reduce heat to very low.
  • Add milk and continue to cook until remaining liquid is absorbed.
  • Stir rice with a fork, remove from heat.
  • Transfer half the rice to a serving dish or casserole.
  • Spread half the curried lamb over it.
  • Make another layer of rice, and top dish with remaining lamb.
  • Garnish and serve.

    Lamb with marinade, before mixing.

Sunday, September 4, 2011

Chicken Tofu Pad Thai

This dish was adapted from Thai Kitchen's Shrimp Pad Thai recipe. Really easy and so delicious! You could omit the chicken and shrimp paste to make this recipe vegetarian friendly.
  • ricestick noodles, four servings
  • 500g chicken breast, sliced into bite size pieces
  • 2 cloves garlic, finely chopped
  • 1 Tbs tamarind puree
  • 1 Tbs kecap manis
  • 2 Tbs oil
  • 2 tsp shrimp paste
  • 1/4 cup palm sugar, chopped
  • 2 tsp extra tamarind puree, mixed with 1Tbs water
  • 3 spring onions, chopped into 1 inch lengths
  • 2 medium eggs, lightly beaten
  • 1/4 cup chopped chives
  • 1/4 cup roasted peanuts, coarsely broken up
  • 1 cup bean sprouts
  • 1 cup firm tofu, cut into thick strips (I purchased Thai flavoured pre-marinated tofu)
  • 1 cup beansprouts
  • 1/2 cup roasted peanuts, coursley broken up
  • 1/4 cup chopped chives
  • juice of half a lime

1. Marinate the chicken by combining the chicken, garlic, puree and kecap manis. Marinate for 1 hour.
2. Cook noodles according to packet directions, drain and set aside.
3. Heat a little cooking oil in a wok and add the chicken, stir fry until almost cooked, remove to a bowl.
4. Reheat oil and add shrimp paste, palm sugar and puree, briefly stir fry.
5. Add spring onions, stir. Push ingredients to the side of the wok and add the egg. Fry until almost cooked through.
6. Add noodles to wok, stir until coated with sauce. Add small amounts of water as required.
7. Add rest of ingredients, stir fry briefly. Remove from wok and serve with garnish.

To make the garnish:
Place all ingredients in a bowl and mix. Marinate in fridge for at least 15 minutes. Sprinkle this mixture over the cooked Pad Thai.  

Spring onions.


Marinated tofu.

Half of this 'accidentally' fell in my mouth while preparing.

The garnish.

Rice stick noodles.

Palm sugar cubes.....

....all chopped up!

Finished in the wok.

The result? The best Pad Thai I've EVER made!!

Friday, September 2, 2011

Lentil and Rice Soup

Very easy! Why use dried lentils when you can use canned?

2 Tbs oil
3 litres hot water
2 brown onions, roughly chopped
2 Tbs tomato paste
1 can lentils (any colour)
1 large carrot, diced
6 tsp vegetable stock powder
2 cups rice
3 Tbs Worcestershire sauce, or to taste
Salt and pepper to taste

Heat oil in a large pot and fry off onion. Add the tomato paste and fry for 1 minute.
Add lentils, carrots, stock powder and all of the water. bring to the boil and let simmer for 45 minutes or until the rice is cooked. Serve with crusty bread.