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Posts Tagged ‘thai food’

Darlings – I will be short: my house is almost demolished, it’s filled with boxes and covered with dust – but I still love this refurbishment inconveniences :)  It’s fun and it’s been amazing to see the transformation my apartment is going through …

Well, one-pot cooking continues :)

My dear foodies – enjoy this lovely pumpkin curry with chickpeas. Simply serve it with rice.

Pumpkin curry

Serves 3-4

pumpkin curry by AsiaJo

You will need:

1 tbsp olive oil

3 -4 tbsp Thai yello curry paste

2 onions, chopped

1 shallot, chopped

3 large lemongrass stalks, cut into halves

6 cardamon pods

1 tbsp mustard seeds

1 piece pumpkin or a small squash (about 800g – 1 kg), chopped into chunks

250 ml vegetable stock

400 ml coconut milk

400 g can chickpeas, drained

2 limes

1 handful mint leaves, to serve

Directions:

Heat the oil in a deep pan. Gently fry the curry paste with the onions, shallot, lemongrass, cardamon pods and mustard seeds for 3-5 minutes until fragrant.

Stir the pumpkin into the pan, coat in the mixture, pour in the stock and coconut milk. Bring to boil and simmer. Add the chickpeas and cook for about 20-30 minutes until the pumpkin is tender.

Squeeze the juice of one lime into the curry, the second one cut into the wedges to serve. Tear over the mint.

Enjoy!

pumpkin curry by AsiaJo

Recipe source: Good food 2010 calendar

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Yesterday I decided to prepare something special for lunch; something light; something spicy; something damn good. I browsed through my cook books and picked up a recipe by Jamie Olivier. I will be honest with  you – the preparation and cooking time takes a bit over an hour but you wouldn’t regret it! The highly unique flavour of this dish compensates everything! You will be enjoying an incredible taste of crispy lamb lettuce, sweet lychees and tender squid all coated in chili jam. Go for it!

Thai Spicy Squid Salad   IMG_2788

Serves 4

You will need:

4 medium-sized squid, cleaned

zest and juice of 2 lime

extra virgin olive oil

sea salt + freshly ground black pepper

4 big handfuls of lamb’s lettuce

455 g lychees, peeled, deseeded

2 fresh chilly, finally chopped

For the sweet chili jam:

4 fresh red chillies

1 red onion, peeled and halved

10 cloves of garlic, peeled

100 g fresh ginger, peeled

2 handfuls of fresh coriander

2 sticks of lemon grass, peeled and roughly chopped

1 tablespoon dried shrimps

150 ml sunflower oil

40 g palm sugar

Fish sauce, to taste

1) Make your chili jam: blitz up all the jam ingredients roughly in the food processor or blender, apart fro

2) Put the mixture in a wok or a pan and cook gently, stirring regularly, for aprox. 20 minutes on a slow simmer. Put back into a food processor and blitz again until very smooth. Return  the mixture to the pan, add the sugar an simmer slowly again for half an hour, stirring regularly. Season with fish sauce. Cool.  m the sugar and the fish sauce

3) Clean the squid and give it a good rinse. Cut the squid lengthwise. Lightly score the inside part in a criss-cross fashion. Grate finely your lime zest.

4) Get a wok or a pan really hot and add a lug of olive oil. Season the squid with salt and pepper and lay it in the wok, sprinkling with the lime zest on top. It normally needs 2 minutes to cook and should curl up at the edges.

5) Remove the squid from the heat, slice the squid up.

6) Add the sliced squid back to the pan with the chili jam and stir around until it coats the squid completely.  Add lime juice and 4 tablespoons of olive oil.

7) Scatter your squid over the leaves. Sprinkle everything with lychees and chilli. Spoon over a little of the juice from the wok.

Absolutely fantastic!

IMG_2810

by Asia(Jo)

by Asia(Jo)


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