Aloo hin From Maxi's Mo Mo and Bo Bo's Kitchen cookbook
Ingredients:
4 large yukon gold potatoes
4 medium or 3 large yellow onions, cut into 1/4" slices
1 block firm tofu, cut into 1/2" cubes
2 cups water
1/2 t turmeric
1 t paprika
1 t salt and sugar
2 scallions, sliced thinly
Yogurt and Naan to serve
Methodology:
Boil whole potatoes until a knife slides in with no resistance (start checking after 15 minutes). Peel and chop into 1" cubes. Return potato cubes to pot.
Add the tofu and onion to the pot, together with the turmeric, paprika, salt, sugar and water. Cook at high heat until the water has almost completely evaporated.
Mix in the scallions. Dollop with yogurt and serve with naan.
Showing posts with label Alexei. Show all posts
Showing posts with label Alexei. Show all posts
Wednesday, August 8, 2018
Thursday, June 14, 2018
CHU CHEE CURRY WITH SHRIMP
Chu Chee Ta-leh
Ingredients:
1 can full-fat coconut milk (don't shake the can, refrigerate 20 minutes if possible)
3 T Chu chee curry paste
500g medium shrimp, shelled and deveined
2 bell peppers, diced
2-3 T fish sauce
1 T palm sugar
8 fresh kaffir lime leaves, minced
2 small fresh birds-eye chilis (optional)
30g fresh Thai basil
Methodology:
Skim off the thick coconut cream from the top of the can of coconut milk and bring to a simmer in a large skillet or wok. Reserve the remaining coconut milk. Add the curry paste to the skillet. Reduce the heat and simmer on low for 10 minutes, until the oil separates from the cream, stirring occasionally.
Add the shrimp, bell pepper and remaining coconut milk. Cook until shrimp are pink on one side, then flip, about 2 minutes.
Add fish sauce, sugars and kaffir lime and simmer 1 more minute. Remove from heat and stir in half the basil, reserving the rest for garnish.
Serve with steamed Korean short-grain rice, recipe below.
Korean short-grain rice:
from Maangchi
Ingredients:
1 C short-grain rice
1 C water
Methodology:
Scrub and drain the rice 3 times in cold water to remove excess surface starch. Drain well. Add to small pot with 1 C water. Let rice soak in water for 30 minutes.
Bring pot to boil over medium-high heat with lid on and cook for 10 minutes. Stir, return to heat with lid on for additional 5-8 minutes, fluff and serve.
Ingredients:
1 can full-fat coconut milk (don't shake the can, refrigerate 20 minutes if possible)
3 T Chu chee curry paste
500g medium shrimp, shelled and deveined
2 bell peppers, diced
2-3 T fish sauce
1 T palm sugar
8 fresh kaffir lime leaves, minced
2 small fresh birds-eye chilis (optional)
30g fresh Thai basil
Methodology:
Skim off the thick coconut cream from the top of the can of coconut milk and bring to a simmer in a large skillet or wok. Reserve the remaining coconut milk. Add the curry paste to the skillet. Reduce the heat and simmer on low for 10 minutes, until the oil separates from the cream, stirring occasionally.
Add the shrimp, bell pepper and remaining coconut milk. Cook until shrimp are pink on one side, then flip, about 2 minutes.
Add fish sauce, sugars and kaffir lime and simmer 1 more minute. Remove from heat and stir in half the basil, reserving the rest for garnish.
Serve with steamed Korean short-grain rice, recipe below.
Korean short-grain rice:
from Maangchi
Ingredients:
1 C short-grain rice
1 C water
Methodology:
Scrub and drain the rice 3 times in cold water to remove excess surface starch. Drain well. Add to small pot with 1 C water. Let rice soak in water for 30 minutes.
Bring pot to boil over medium-high heat with lid on and cook for 10 minutes. Stir, return to heat with lid on for additional 5-8 minutes, fluff and serve.
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