Pineapple Curry

Ingredients:

1/2 a pineapple, cut into small chunks
1 large tomato, cut into wedges
salt & palm sugar, to taste
fish sauce, to taste (replace with light soy sauce for vegetarian dish)
1 tbsp lime juice, or to taste
1/2 cup coconut milk
about 1/2 cup water
about 2 tbsp cooking oil
coriander leaves, for garnishing
2 tbsp crushed peanuts, for garnishing


Pounded Ingredients:
3 tbsp chilli paste
150g shallots
50g garlic
40g tumeric
40g galangal
3 coriander roots
3 stalks lemongrass
6 candlenuts
1 stalk torch ginger flower (bunga kantan)
2 kaffir lime leaves, shred finely
2 tbsp dried shrimps, washed and soaked to soften (omit for vegetarian dish)

• Heat oil in a saucepan over medium-low heat and fry the pounded ingredients until aromatic.  
• Add in pineapple chunks and tomato wedges.  Fry for a minute, then add in water and coconut milk.  Bring to the boil and simmer for about 5 - 10 minutes under low heat.  
• Mix in lime juice and add salt, sugar and fish sauce to taste. Turn off heat. Stir in coriander leaves.
• Before serving, sprinkle crushed peanuts over the curry.  Served hot with steamed rice.

Potato & Pea Curry (Aloo Dum)

Adapted from Rick Stein's Aloo Dum

Aloo Dum or Dum Aloo is possibly the most common vegetable curry in India.  This dish is actually a spicy potato dish with some frozen peas thrown in just before the end.  It is an easy dish to make and great served with rice.

Ingredients:

For the fried potato:

1 kg potatoes, peeled and cut into chunks

4 tbsp vegetable oil

1 tsp ground turmeric

For the sauce:

3 tbsp vegetable oil

2 sprigs  curry leaves

1 medium onion, very finely chopped

6 garlic cloves, finely crushed

5 cm fresh ginger, finely grated

1 tsp chillie powder

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp ground turmeric

1/2 tsp salt

200g tomato passata (or tomato paste)

100 ml water (approx)

150g frozen peas

1 tsp garam masala

a handful of chopped coriander leaves, for garnishing

• Boil the potatoes in a pan of salted water for 8 minutes or until potatoes are just tender. Drain well.  Set aside.
• Heat the oil in a heavy-based saucepan over medium-high heat, add potatoes and fry for 5 minutes or until golden-brown.  Add in turmeric and fry potatoes for 30 seconds.  Remove from heat.
• Heat oil in another pan over medium-high heat.  Add in curry leaves and fry for 1 minute.  Add in onion and fry for 4 minutes, then add garlic and ginger.  Fry until onion softened and lightly brown.
• Add in the chillie powder, cumin, coriander, turmeric and salt; fry for 1 minute, then add in tomato passata and water.  Stir to combine.  
• Add in the fried potatoes and cook for 10 minutes under medium heat, covered. Add more water if it gets too dry.
• Finally add in the frozen peas and garam masala.  Cook uncovered for 3 - 4 minutes or until the peas are cooked.  
• Garnish with fresh coriander leaves and serve.

Vegetables Thai Green Curry

Recipe Adapted from  Australian Women's Weekly - Easy Thai-style Cookery  


Green Curry Paste:  Blend into fine paste

3 fresh green chillies
1 small red onion
2 cloves garlic
1/2 cup chopped fresh coriander (including roots)
2 stalks lemon grass
1 small knob galangal, peeled
1 piece shrimp paste, roasted until fragrant and dry
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp turmeric
3 kaffir lime leaves, spine removed
2 tbsp oil
2 tbsp water


1 carrots, cut into chunks
1 egg plant, cut into chunks
200g french beans, cut into 2cm length
1/4 cabbage, cut into big pieces
half a pack of tofu puffs
10 button mushroom
1 can (400 ml) coconut milk
palm sugar, to taste
fish sauce, to taste

• In a wok, heat about 2 tbsp oil and stir fry green curry paste until aromatic.  
• Add in 3/4 of the coconut milk and bring to the boil.
• Put in tofu puffs and vegetables (thicker and harder vegetables should go in first since they take longer to cook). Cook until all vegetables are tender.
• Season with palm sugar and fish sauce.  Then tip in the remaining coconut milk.
• Serve immediately with steamed rice.

I am submitting this post to  Asian Food Fest  (Thailand) - November Month 

hosted by  Lena of  Frozen Wings

.

Mushroom & Potato Curry

Hericium erinaceus (also called Lion's Mane Mushroom, Monkey Head Mushroom (猴頭菇), Hedgehog Mushroom,  Bearded Hedgehog Mushroom, Pom Pom Mushroom, or Bearded Tooth Fungus) is an edible and medicinal mushroom.  This mushroom has a meaty texture and it makes a great meat substitute. 

I don't know how to prepare the dried mushrooms so I bought the already processed ones from the frozen food section in the Asian grocery store.  

After blanching in hot water

 

Ingredients:

200g mushrooms, blanched in boiling water
4 potatoes, cut into wedges
150ml coconut cream
salt & sugar, to taste
water, adjust accordingly


Grounded Ingredients:
2 tbsp chilli powder
150g shallots
50g garlic
40g tumeric
40g galangal
2 stalks of lemongrass
5 candlenuts

• Heat oil in a saucepan and stir fry the grounded ingredients until aromatic.  
• Put in the blanched mushrooms and potatoes.  Stir to combine.  Add enough water to cover the mushroom and potatoes.  Bring to the boil.  Then reduce heat and simmer until potatoes are soft.
• Add in coconut cream.  Season with salt & sugar.
• Serve hot with steamed rice.

Beef Rendang

Ingredients:

1 kg chuck steak - cut into cubes
1 cup shallots
1/2 cup garlic
1/4 cup candlenuts
2 slices ginger
2 slices galangal
2 stalks lemon grass
1 pc cinnamon stick
3 pcs cloves
3 star anise
3 tbsp chilli powder
sugar/palm sugar to taste
salt to taste
1 tsp tamarind paste (optional)
1 tbsp soy sauce
cooking oil
1/2 cup dessicated coconut
200ml  coconut cream
1 cup water
kaffir lime leaves (about 3 - 4)

• Pound the shallots, garlic, candlenuts, ginger, galangal and lemon grass into a fine paste.
• Fry dessicated coconut in a pan without oil over a low flame until light brown.  Remove and pound until fine.
• Heat oil in a saucepan over medium flame and fry the pounded ingredients, cinnamon stick, cloves , star anise and chilli powder until fragrant.
• Add meat and fry for about 1 minute. Season with sugar, salt, soy sauce, tamarind paste and dessicated coconut.  Add in water and kaffir lime leaves and simmer until meat is almost tender. Stir occasionally.
• Lastly, add in coconut cream and cook until meat is tender and gravy has almost dried up.
• Serve hot with rice. 

Mixed Vegetables Curry

Ingredients: (approximately)


200g cabbage, cut into pieces
100g okras, ends trimmed
3 sticks bean curd sticks (soaked until softened, cut into pieces)
1 carrot, sliced
100g eggplant, cut into chunks
100g tofu puffs
200g cauliflower
150g button mushrooms
3 tomatoes
20 fishballs (optional)
400ml coconut cream + 1 cup water (or stock)
salt, fish sauce & sugar to taste

Pounded Ingredients:  

3 tbsp chilli paste
150g shallots
50g garlic
40g tumeric
40g galangal
3 stalks lemongrass
6 candlenuts
2 kaffir lime leaves
2 tbsp dried shrimps, washed and soaked to soften

• Heat oil in a deep saucepan; fry the grounded ingredients until fragrant. Add water and bring to the boil.
• Add cabbage, carrot, beancurd sticks, tofu puffs and mushrooms. Cover pan and cook until carrot pieces are tender. Add in coconut cream and the rest of the ingredients.