Archive for the 'South East Asian' Category
Stir Fried Beef
After yeserday’s not-very-successful braised beef, we were left with a surfeit of meat which we stir fried this evening. This was much more successful than yesterday’s offering and here, mostly for my mum’s sake, is the recipe. Hi mum 🙂 Ingredients Leftover beef, sliced into strips Onion – half, sliced into moons Garlic – two […]
Read More..>>Thai Green Curry and Curry Puffs
Last night we had Thai green curry again. I enjoy making the curry paste in the mortar and pestle; I’m sure I’ll get bored of it one day but I haven’t got there yet. And we had a friend round who was really sweet and brought Malaysian curry puffs which we had as a starter. […]
Read More..>>Lemongrass Beef and Chicken with Cashew Nuts
Last night we had a quick-but-tasty dinner of lemongrass beef skewers and chicken with cashew nuts. We’ve made the skewers a couple of times before and they’re definitely a favourite. They were marinated overnight this time, which gave them a stronger flavour. Next time we make them we’ll make some Thai dipping sauce too. Followed […]
Read More..>>Scallop Stir-Fry
This is a recipe I found on an old Sainsbury’s Magazine calendar, it’s been in my recipe file for ages but we only got round to making it today. The scallops were fried off then removed from the pan, the shallots, garlic and ginger were then fried before the vegetables (tenderstem brocolli, baby corn and […]
Read More..>>Prawn Curry
Last time we made Thai curry, I made loads of curry paste so we decided to try freezing the extra. It came in handy tonight for an impromptu prawn curry as we hadn’t planned anything but had some prawns and loads of red peppers. The paste was better when it was fresh, but it served […]
Read More..>>Thai Style Trout, Greens and Mushrooms
I’m calling the trout “Thai Style” because it contains typical Thai ingredients (it was marinated in chilli, garlic, lemongrass, lime and coriander), but it doesn’t come from a recipe so probably isn’t authentic in any way. The greens were steamed and the mushrooms were fried (with a sprinkling of chilli and a dash of fish […]
Read More..>>Lemongrass Beef and Thai Curry
Last night I came home to the smell of cooking, Stephen was busy mortaring and pestling lots of different ingredients for our Thai feast. We started with lemongrass beef, which we’ve had before. We grilled the beef rather than frying and, along with the extra marinating, it really seemed to help the flavour. This was […]
Read More..>>Thai Red Curry – again
We last had this on Thursday and it was brilliant. Stephen had very cleverly made up double the amount of paste we needed so tonight, all we had to do was add a little extra chilli (it was brilliant last time but not that spicy) and voila, a brilliant, spicy Thai red curry. We remembered […]
Read More..>>Thai Red Curry
Having cooked Thai green curry a few weeks ago, we decided to try our hand at red curry. The recipe we used was fairly similar to the green curry recipe except that it used red curry paste rather than green curry paste. And the main difference in the paste recipe was the use of red […]
Read More..>>Thai Green Curry with Chicken
We had been planning to make Thai green curry for a few days, and when the day came, we found ourselves in Chinatown buying ingredients. We had a jar of green curry paste from the shop, but after my purchase of a long-coveted “real” mortar and pestle from New Loon Moon in Chinatown, I was […]
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