Showing posts with label Curry & Spicy. Show all posts
Showing posts with label Curry & Spicy. Show all posts

Thursday, 24 October 2013

Salmon in Japanese Vermont Curry

Japanese Vermont Curry is a  curry sauce mix which my children enjoy it very much as it has a touch of apple and honey. It comes in mild, medium hot and hot.  Hubby likes to stock up on Vermont Curry as it is very convenient and easy to prepare.  Moreover, it comes in quite handy when we have run out of ideas what to cook or have a craving for curry. 
We usually cooked it with chicken meat. Once I was very busy and asked hubby to pack food for dinner.  He said he would cook for us.  Of course, go ahead, dear...  I was grinning from ear to ear and here is the Salmon in Japanese Vermont Curry cooked by dear hubby!
It's very easy to prepare.  Even my girls can cook this too.

Ingredients :
- 2 cubes of Vermont Curry
- 1 salmon fillet (cubed)
- 2 potatoes (cubed)
- 1 cup of mixed Veggies
- 1 big onion (chopped)
- 3 to 4 cups of water (depending on how thick you want your sauce to be)
- oil

Method :
1)  For this, hubby just saute some chopped big onions in a medium pot until fragrant.
2)  Then, he added some cubed potatoes and mixed veggies and gave it a quick stir fry.
3)  Later, he added some water just enough for the sauce and let it boil.
4)  When the mixed veggies are almost cooked, he broke the curry sauce mix into pieces before adding it into the pot.
5) Cook over low heat and keep stirring until the curry cube is well mixed with the mixture.
6)  Lastly, he added pieces of salmon fillets.  Continue to simmer until the curry is thickened and the salmon in cooked.
7)  Dish up and serve it with steamed rice.
A simple dish with added special ingredient - LOVE
~Thanks dear for such a wonderful meal~

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Thursday, 20 June 2013

Hot and Spicy Chicken

This is not the first time I cooked this dish.  However, this time instead of using dried chilies, I used  homemade chili paste.  Guess what?  My children like it and in fact it's better than using dried chilies.  Well, I am going to use chili paste whenever I cook this hot and spicy chicken again.  Besides, using homemade chili paste is also suitable for kids learning or can't take too spicy food.  This recipe is actually adapted from YumYum No. 55, page 15 with minor changes.  I added extra lemongrass as I love lemongrass and I used chili paste instead of dried chilies.
Ingredients :

- 1/2 chicken (cut into bite sized)
- 6 lemongrass (crushed)
- 2 tbsp homemade chili paste (click the link for the recipe)
- 1 big onion (cut)
- 1 tomato (cut)
- 6 cherry tomatoes (halved)
 - water 

Seasonings : (to taste)
- soy sauce
- salt
- sugar

Method :
1)  Heat up oil.  Saute onions, lemongrass and chili paste until fragrant.  Then, add tomatoes and chicken. Stir and mix well.
2)  Add seasonings and water.
3)  Cover and continue to cook for about 20 minutes or until chicken is soft and the gravy is reduced to half.  The gravy is great.  So, if you like gravy, add more water.
4)  Dish up and serve.
You can adjust the spiciness according to your taste.
I am linking this to Cook Your Books #1 organised by Kitchen Flavours.

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Wednesday, 19 June 2013

Easy Homemade Chili Paste

I always make sure I must have 1 or 2 tubs or bottles of  homemade chili paste in my fridge.  This is because I prefer homemade than those commercial chili boh.  It is so convenient if you have an ever ready homemade chili paste in your fridge.  You can serve it with noodles, as a dipping sauce, cooking, etc.  Moreover, it is so easy to prepare!

Ingredients :
- 300g dried chillies (soaked in hot water and seeded)
- 350g fresh red chillies (halved and seeded)
- 20 shallot (peeled)
- 20 cloves garlic (peeled )
- a pinch of salt
- 1 or2 tbsp cooking oil

Method

1. Put everything into a blender and blend until smooth.  If too dry, add 1 or 2 tbsp of water.
2.  Heat a wok and stir the paste over low heat for 2-3 minutes. Remove and set aside to cool.
3. Transfer the paste into small containers and store it in the fridge. 
4.  It stays good for about 1 to 2 months in the fridge.  You can also store it in a freezer too.
Isn't it easy?  Try it and you will not regret.  Adjust the measurement of the ingredients according to your taste.  Sometimes I add some lemongrass into it and at times I just estimate with whatever is available.

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Tuesday, 18 June 2013

Easy Long Beans Sardine Curry (suitable for kids learning to take spicy food)

After my very first try of  Canned Sardine Curry, my children like it very much and have been urging me to cook canned sardine curry.  So, for this time, I used instant curry paste and guess what?  It's indeed very yummy; even better than the Canned Sardine Curry I cooked previously.  It is also suitable to train children to adapt to any spicy food or curry as it's not that spicy (you can adjust the curry paste according to your taste) and I am sure they will love the gravy.  My children love the gravy very much!  Besides, it is SO EASY to prepare and for those who are busy, this is just perfect as it's quick and easy!
You can add any of your preferred vegetables such as brinjals, long beans, lady's fingers, tofu puff, etc

Ingredients :
- 1 canned sardine
- 1 packet of Instant Fish Curry Paste
- 4 lemongrass (washed and crushed)
- some long beans (cut according to your preferred length)
- 2 tomatoes (cut)
- 2 onions (peeled and cut)
- salt (to taste)
- 1/2 cup water

Method :
1)  Saute curry paste, onions and lemongrass in a wok or pot. (However, that day I was in a hurry and wanted everything to be quick, what I did was put everything into a pot and let it cooked!)
2)  Then add canned sardine, tomatoes and water.
3) Cover and let it boil over medium high heat for about 3 minutes.
4)  Lastly add long beans and salt to taste.  Let it simmer for another 5 minutes over low heat.
5)  Serve with steamed rice or  bread
Isn't it easy peasy?
Also train your kids to get used to spicy food with this simple dish :)

I am submitting this dish to the Little Thumbs Up event hosted by Miss B of Everybody Eats Well in Flanders,(http://everybodyeatswell.blogspot.be/2013/06/little-thumbs-up-its-curry-time.html) organized by Zoe of Bake for Happy Kids and Doreen of my little favourite D.I.Y and Carole's Chatter - Food on Friday: Anchovies and Sardines.I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.





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Thursday, 6 June 2013

Easy Kapitan Chicken Curry

This is a very easy curry dish using instant paste.  To me, the curry paste is not too spicy and suitable for kids who are learning to take spicy food.  As I like my curry to be spicier, so this time I added some homemade chili paste to it and the spiciness is just right for my children too.  If you don't have time to pound all the spices yourself,  then try using instant curry paste.  This time, I used Seri Murni.  You can use any of your preferred brand.

Ingredients :
- 1/2 free range chicken (washed and cut into bite sized)
- 1 packet of instant Kapitan Curry Paste (any brand)
- 2 stalks lemongrass (washed and cut into your preferred length)
- 1 cup coconut milk (I used Ayam brand coconut milk)
- 3 tbsp Homemade Chili Paste (optional)

Seasonings : (to taste)
- salt

Method :
 1)  Heat up some cooking oil in a wok or pan.  Add kapitan curry paste, lemongrass and chili paste.  Stir fry over medium heat until aromatic.
2)  Then add chicken and continue stirring for about 10 minutes.
3)  Add water.  Stir and mix well.
4)  Simmer for about 30 minutes or until the chicken is cooked over low heat.
5)  Lastly, add coconut milk, stir and mix well.
5)  Add salt to taste.  Serve hot with steamed rice or bread.

I am submitting this dish to the Little Thumbs Up event hosted by Miss B of Everybody Eats Well in Flanders,(http://everybodyeatswell.blogspot.be/2013/06/little-thumbs-up-its-curry-time.html) organized by Zoe of Bake for Happy Kids and Doreen of my little favourite D.I.Y

I am also submitting this post to Malaysian Food Fest, Penang Month hosted by Alan of Travelling Foodies


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Tuesday, 14 May 2013

Spicy Onions Tomato Prawns

This is another simple prawns dish with onions and tomatoes.  Hope you all like it.

Ingredients :
- 750gm medium sized prawns (deveined and marinated with pepper and salt)
- 2 ripe tomatoes (washed and cut into wedges)
- 2 big onions (peeled, washed and sliced)
- 1 whole garlic (finely chopped)
- 1 thumb sized ginger (washed and crushed)
- 1 1/2 tbp cili paste (I used Homemade Chili Paste)
Seasonings : (to taste)
- salt
- pepper (for marinate)
- soy sauce
- sugar
- 1/2tsp apple cider vinegar
Method :
1)  Heat enough oil in a wok.  Lightly deep fry marinated prawns and set aside.
2)  Leave about 1 tbsp oil in the wok.  Saute ginger and garlic until aromatic.  
3)  Add onions and fry until soft.  
4)  Then add tomato wedges and chili paste.  Stir and mix well.
5)  Season with salt, soy sauce, sugar and apple cider vinegar depending on your taste.
6)  Return the fried prawns to the wok and mix well.
7) Serve hot with steamed rice.
Hope you enjoy this simple and yummy prawns :)
Have a nice day.... :)



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Thursday, 14 March 2013

Ayam Masak Merah (Spicy Chicken with Tomato Gravy)

Ayam masak merah is a very delicious dish.  I would usually use instant paste as it is easy and fast to prepare.  However, this time I decided to follow all the necessary steps when I saw the recipe from Wendy at Johor Food Fest hosted by Annie, with some minor modification.
Ingredients :
- half chicken cut into bite pieces (marinated with turmeric, pepper and salt, set aside for about 30 minutes
- 3 red chilies
- 1 thumbsized ginger
- 1 whole garlic
- 4 shallots
- 1 red onion (sliced)
- 2 tomatoes (finely chopped)
- 1 cinnamon stick
- 3 cloves (bunga cengkih)
- 3 cardamoms (buah pelaga)

- 1/2 cup tomato ketchup
- 1/2 cup santan (coconut milk)
-1/2 cup canned green peas
- salt (to taste)
- sugar (to taste)

-cooking oil

Method :
1)  Blend shallots, chilies, ginger and garlic.
2)  Heat oil in a wok and pan fry marinated chicken until golden brown.  It is ok if the chicken is not cooked.
3)  Dish up and set aside.
4)  Leave about 2 - 3 tbsp of oil in the wok.  
4)  Lower the heat to medium and saute the blended ingredients until glossy.
5)  Put in cinnamon, cardamom, cloves and sliced onions.  Keep stirring until the onions is translucent and soft.
6)  Put in tomato ketchup, chopped tomatoes and coconut milk.  Stir and mix well.
7)  Return the fried chicken to the wok and cook until the gravy is reduced and thickened.
8)  Lastly add the green peas, salt and sugar.  Let it simmer for a while and it is ready to be served.
Serve hot with rice.  
"I am submitting this post to Malaysian Food Fest, Johor Month hosted by Annie of Annielicious Food"


I'm also linking this post to September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage.





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