Beef Curry With Pumpkin

Beef Curry With Pumpkin

Thai curries are usually creamier and sweeter and hence pumpkin is great as an ingredient. This recipe is made with beef, but you can always use chicken or seafood, and it will work equally well. I personally love the addition of pumpkin into red curry, as the end result is so much more interesting than a regular and plain curry. As the cooking process breaks down the pumpkin pieces, every scoop of this curry is laced with pieces of sweet pumpkin, which goes extremely well with the fragrant steamed jasmine rice.

Ingredients:

1 1/2 tablespoons vegetable oil

1 pack (1.76 ounce/50g) red curry paste (see picture below)

4 tablespoons plus 1 1/2 cups (350ml) coconut milk

1 pound beef, sliced thinly

1 1/2 tablespoons fish sauce

1 teaspoon sugar

1/4 teaspoon paprika powder

6 kaffir lime leaves

1 1/2 cups cubed pumpkin or Kabocha pumpkin

Method:

1.      In a small bowl, mix together the vegetable oil, red curry paste and 4 tablespoons coconut milk. Stir-fry the red curry paste mixture in a wok over medium heat until fragrant.

2.      Add the beef and give a quick toss. Let it cook for about 1 minute and then add in the 1 1/2 cups coconut milk, fish sauce, sugar, paprika powder and kaffir leaves. Stir to mix.

3.      Bring to a boil and then reduce the heat. Cook for 8-10 minutes. Add the pumpkin and cook for another 4-5 minutes. Serve with rice.

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Thai Shrimp Skewers

Thai Shrimp Skewers

Thai Shrimp skewers are foods derived from Thailand. This recipe is easy and delicious meal for all, according to Thai shrimp skewers on herb with bbq, but this food in Thailand usually favoured by Thai people where they always buy in large markets or in the night market. While this seems to be normal food but it was incredibly delicious and simple. so here I show you a recipe that I share and how to cook. Enjoy your taste.

Ingredients:

1/2 cup Thai Kitchen® Thai Chili & Ginger Sauce

2 tablespoons oil

2 tablespoons finely chopped fresh cilantro

1 pound large shrimp, peeled and deveined

Method:

1.      MIX Thai Chilli & Ginger Sauce, oil and cilantro in small bowl until well blended. Reserve 1/4 cup for brushing. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.

2.      REFRIGERATE 30 minutes. Remove shrimp from marinade. Discard remaining marinade. Thread 4 shrimp onto each skewer.

3.      GRILL over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved marinade.

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Grouper Puttanesca

Grouper Puttanesca

Recipes Puttanesca sauce is an Italian classic and is said to have originated when ladies of the evening came home late and needed a quick, tasty meal. All the ingredients for this zesty sauce can be found in the pantry, so it is great sauce to pull together in just a few minutes and can be served on top of pasta, on chicken, or on seafood as I did with my grouper..

Ingredients:

2 Teaspoons Olive Oil

3/4 Cup Chopped Onions

2 Garlic Cloves, Minced

1/2 Teaspoon Dried Oregano

1 (28 Ounce) Can Chopped Tomatoes

1/3 Cup Chopped Pitted Kalamata Olives

2 Tablespoons Salted Capers, Rinsed & Dried

1/4 Cup Chopped Fresh Parsley Leaves

4 (6 Ounce) Grouper Fillets

Salt & Pepper to Taste

Method:

1.      In a saucepan, heat the olive oil over medium heat then add the onions.

2.      Cook, stirring often, until the onions are soft and translucent, about 4 minutes.

3.      Add the garlic and cook another minute until it is fragrant.

4.      Add the oregano, 1/2 teaspoon of pepper, and tomatoes, then bring to a boil.

5.      Reduce the heat to a simmer, and cook for 8 minutes.

6.      Add the capers, olives and parsley, and cook another minute or two.

7.      Taste and adjust salt and pepper as needed.

8.      Heat a nonstick skillet over medium heat.

9.      Season the fish with salt and pepper, then add the fish to the pan and cook for 5 minutes, or until golden brown.

10.  Carefully turn the fish and continue to cook until the fish flakes with a fork.

11.  Serve the fish on individual plates with the sauce spooned on top.

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Chicken Thighs in Tomato Sauce

Chicken Thighs in Tomato Sauce

For this dish, I use boneless, skinless chicken thighs that I stuff with breadcrumbs, roll and tie, then slowly simmer in a sauce of chopped tomatoes and red wine. Once the chicken is cooked, I slice it and keep it warm topped with a little sauce. We enjoy the rest of the sauce on pasta, and pass the chicken as our second course. I have recipes that are delicious and suitable according to your taste.

Ingredients:

For The Chicken:

5 Tablespoons Olive Olive Oil, Divided

1/4 Cup Finely Chopped Onion

1/4 Cup Finely Chopped Pancetta

3/4 Cup Homemade Fresh Breadcrumbs

3 Tablespoons Finely Chopped Parsley

1 Teaspoon Dried Oregano

Salt & Pepper To Taste

1/4 Cup Grated Pecorino Cheese

8 Boneless, Skinless Chicken Thighs

For The Sauce:

2 Tablespoons Olive Oil

1/2 Cup Finely Chopped Onion

5 Cloves Garlic, Minced

2 Cups Robust Dry Red Wine (Chianti Works Well)

1 (26 Ounce) Can Chopped Tomatoes

1/3 Cup Chopped Fresh Parsley

1 Teaspoon Dried Oregano

4 Tablespoons Finely Chopped, Fresh Basil

1/2 Teaspoon Red Hot Pepper Flakes

1 Pound Dried Pasta of Choice

To Serve:

Grated Pecorino Romano or Parmesan Cheese

Method:

1.      To prepare the chicken, heat a frying pan with 3 tablespoons of the olive oil until lightly smoking.

2.      Add the onions and pancetta and cook for about 5 minutes, stirring often until the onions are soft and the pancetta is cooked.

3.      Add the breadcrumbs, parsley, oregano, salt and pepper and stir to mix well.

4.      Remove from the heat and stir in the cheese.

5.      Take each chicken thigh, and fill with about 2 tablespoons of the breadcrumb stuffing.

6.      Roll the chicken up tightly, and tie securely with kitchen twine, and continue to stuff, roll, and tie the rest of the thighs.

7.      Heat the remaining 2 tablespoons of oil and brown the thighs on all sides over medium heat until golden brown, about 10 minutes.

8.      Set the chicken thighs aside until needed.

9.      For the sauce, in a large stove-top casserole dish heat the oil until lightly smoking and then cook the onions until soft and translucent, about 5 minutes.

10.  Add the garlic, and cook until fragrant, about 2 to 3 minutes.

11.  Add the wine and increase heat to a slow boil and cook until it has reduced by half.

12.  Add the tomatoes, parsley, oregano, basil, and pepper flakes.

13.  Bring to a boil, then reduce to a simmer and add the chicken to the sauce.

14.  Cover the pot, and cook for about an hour and a half.

15.  Remove the chicken from the sauce, cut off the twine and slice crosswise into pieces and keep warm.

16.  Use the sauce on your pasta of choice, and serve the chicken on the side.

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Hot and sour fish curry

Hot and sour fish curry

This is very delicious recipes in the world. Like all curries, this recipe begins with a great curry paste. The heat in this Malaysian dish comes from the chillies in the paste as well as the Vietnamese mint, which is peppery. Tamarind concentrate takes care of the sour component.

Ingredients:

60 ml (¼ cup) vegetable oil

375 ml (1½ cups) water

2 tbsp tamarind concentrate (see Note)

¼ cup hot (Vietnamese) mint leaves (see Note)

¼ pineapple, cut into 3 cm cubes

400 g blue-eye cod (trevalla) fillet, cut into 4 cm pieces

18 okra, trimmed

½ tsp salt

steamed rice, to serve

Spice paste

4 large dried chillies, soaked in hot water for 10 minutes

4 long red chillies, sliced

1 small onion, roughly chopped

1 lemongrass stalk , white part only, thinly sliced

3 garlic cloves, roughly chopped

2 tsp dried shrimp paste (belacan) (see Note)

4 cm piece turmeric, chopped or ½ tsp ground turmeric

1 tbsp water

Method:

1.      To make spice paste, process all ingredients in a food processor to a smooth paste, adding more water if necessary.

2.      Heat oil in a saucepan over medium heat and cook spice paste for 6 minutes or until aromatic and starting to brown, and the oil separates from the paste. Add the water, tamarind, mint and pineapple, and bring to the boil. Reduce heat to low and cook for 2 minutes. Add fish and okra, and simmer for 5 minutes or until fish is just cooked. Season with the salt. Serve with steamed rice.

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Turnover with spiced minced meat and cabbage

Turnover with spiced minced meat and cabbage (murtabak)

A variation of roti canai, these savoury breads are filled with a spiced lamb mixture. The special ingredient, Malaysian meat curry powder, contains a variety of spices including cardamom, cloves, cinnamon, cumin, turmeric and coriander, and is available from Asian food shops. I try cooking before share resepi

Ingredients:

1 tbsp ghee or vegetable oil, plus extra, to fry

400 g minced lamb or chicken

2 onions, halved, thinly sliced

300 g (3 cups) green cabbage, shredded

2 tsp freshly grated turmeric

1 tbsp Malaysian meat curry powder (see Note)

2 tsp freshly grated ginger

1–2 red bird’s-eye chillies, finely chopped

1 tbsp finely chopped coriander

4 eggs

4 balls roti canai dough

Method:

1.      Heat ghee in a wok over high heat. Cook lamb and onions, breaking up mince with a spoon, for 3 minutes or until lamb is browned. Add cabbage, spices, ginger and chillies, and cook for 5 minutes or until cabbage starts to wilt. Remove from heat, stir in coriander and season with salt.

2.      Heat a little oil in a large frying pan over low heat. Crack 1 egg in a bowl, break up slightly and add one-quarter of the lamb mixture; don’t combine. Place into the centre of a stretched ball of roti, then fold edges of dough into centre to resemble an envelope. Carefully slide a fish slice underneath murtabak and transfer to pan. Cook, gently pressing murtabak, over low heat for 5 minutes each side or until browned and cooked through. Repeat with remaining eggs, lamb mixture and dough.

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Honey Walnut Shrimp

Honey Walnut Shrimp

Honey walnut shrimp or walnut shrimp is a very popular American-Chinese dish that is loved by everyone. There is nothing not to love about this amazing shrimp dis as honey walnut shrimp is loaded with all the right stuff: crunchy and addictive candy-glazed walnuts, fresh shrimp, creamy mayonnaise, condensed milk, and honey. With such mouthwatering combination, there is no surprise that it is THE most popular shrimp item at many Chinese restaurants here in the US.

Ingredients:

1 lb big shrimp, peeled and deveined

1/2 cup walnut halves

3 tablespoons mayonnaise

1/2 tablespoon honey

1/2 tablespoon condensed milk

1 teaspoon lemon juice

1 egg white

1/2 cup corn starch, for coating the shrimp

Oil, for deep-frying

Caramel Glaze:

1/2 cup sugar

1/2 cup water

Method:

1.      Add the egg white to the shrimp, stir to combine well. Rinse the walnut halves with water, drain and set aside.

2.      In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice. Mix well and set aside.

3.      Prepare the Caramel Glaze by heating up 1/2 cup of water until it boils. Add in the sugar and keep stirring until it turns golden color. Add the walnut halves into the caramel. Lower the heat for another 1-2 minutes, then remove the walnuts and place them on a piece of parchment paper to dry. Make sure the walnuts are not sticking together. (DO NOT use regular paper towels as the walnut halves will stick to the paper.)

4.      Heat up the oil in a pan or wok. Once the oil is heated, coat the shrimp with the corn starch generously. Shake off the excess corn starch before frying the shrimp. When the shrimp is cooked, remove them from the oil and drain on paper towels. Add the shrimp and toss well with the mayonnaise sauce. Transfer the honey walnut shrimp to a serving platter and top the shrimp with the candied walnuts and serve immediately.

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