Saturday, August 13, 2011

Vegetable Yogurt Curry 蔬菜咖哩

I've been seeing quite a lot of people using yogurt to replace coconut milk in curry. So, I gave it a try and it didn't disappoint me. In fact, yogurt's natural sourness is very suitable to the curry.

In this curry, you can find five colors of vegetables in it. Purple from the onion and eggplant. Yellow from the potato. Green from the okra, green chili and mint leaves. Red from the tomato. White from the fresh button mushroom. I'm very satisfied with my meal with only the curry and steamed rice.

Vegetable Yogurt Curry 蔬菜咖哩
Serves 2-3

1 potato, peeled and cut into pieces
1 round purple eggplant, cut into wedges
half of tomato, cut into wedges
2 green chili, cut into 2cm length
4 okra, cut into half
2 button mushroom, cut into wedges
8 pieces of vegetarian mutton
half onion, peeled and chopped
4 tbsp of yogurt
500ml of vegetable stock, from the potato boiling water
fresh curry paste
cooking oil

light soy sauce to taste
sugar to taste

1. Bring a pot of water to a boiling point. Add half tsp of salt and a tbsp of cooking oil. Blanch the okra and set aside. Then cook the potato till soft. Retain 500ml of the vegetable stock.
2. Heat up enough oil in a wok. Saute onion till fragrant. Add fresh curry paste to saute till oil is separated.
3. Add eggplant and vegetable stock. Bring for simmering.
4. When eggplant turns soft, add all other vegetables and vegetarian mutton to mix well. Bring it for simmering.
5. Add yogurt and seasonings to taste.
6. Garnish with mint leaves and serve hot with steamed rice.

Sunday, August 7, 2011

Fried Soy Bean Noodles With Chicken and Lettuce 鸡肉莴苣炒豆签

Last few days, as usual, I targeted to clear the fridge. Hence, I used up whatever ingredients in the fridge to come out with this fried noodle. Never expect under such circumstances, I could discover a new finding. I found out that Chrisphead Lettuce tastes very good in fried noodle. To proof the finding is right, I even tried it in fried rice. It didn't fail me. The fried rice turned out great too.

Another ingredient that contributed to this fried soy bean noodle is the fried chicken strips. I used it as Protein substitute to prawn. That's a new flavor that I love. It's never too late to know the ingredients, the cooking styles and the flavors that suit your taste buds. That's the fun I got from cooking. 

Fried Soy Bean Noodles With Chicken and Lettuce 鸡肉莴苣炒豆签
Serves 4

250gm of dried soy bean noodle
lettuce, cut into strips
1 chicken breast, skinned, deboned and cut into strips
bean sprout
1 stalk of  spring onion
1 tbsp of chopped garlic
2 eggs
cooking oil

2 tbsp of oyster sauce
2 tbsp of light soy sauce
1 tbsp of chili paste
1 tsp of dark soy sauce
1 tsp of sesame oil

Marinades for the chicken:
1 tbsp of light soy sauce
dashes of white pepper powder

1. Marinate the chicken strips for 20 minutes.
2. Bring a pot of water to boil. Add a tbsp of oil in the water. Cook the soy bean noodles till soft. Drain and set aside.
3. Heat oil in a wok, scramble the eggs. Set aside.
4. Heat 3 tbsp of oil in the same wok. Fry the chicken till golden yellow. Add garlic to saute.
5. Pour in the noodles and the seasonings. Mix well till the noodles is coated with the sauce.
6. Add bean sprout to stir fry.
7. Toss in lettuce, scrambled egg and spring onion to mix well.
8. Dish out and serve hot.

Thursday, August 4, 2011

Kung Pao Squid 宫保墨鱼

This is the 2nd time I cook squid. First was Squid Curry. Actually I have no idea how to come out a dish with these squid. Ended up cooking it with onion, ginger, dried chili, garlic and spring onion, which is very similar to Kung Pao style. So, that's why I named it as Kung Pao Squid. :)

Kung Pao Squid 宫保墨鱼

400gm of squid, cleaned
1 stalk of spring onion, separate the white and green portion. Cut into 2" length
5 slices of ginger
half onion, peeled and diced
1 tbsp of chopped garlic
12 dried chilies, soaked in hot water to dehydrate
1 tbsp of glutinous rice wine
cooking oil

1 tbsp of oyster sauce
1 tbsp of light soy sauce
1/2 tsp of dark soy sauce
dashes of white pepper powder

1. Cut the squid body into rings. Marinate the squids with glutinous rice wine for 5 minutes.
2. Heat up oil in a wok. Saute onion, chili and ginger till fragrant. Add garlic.
3. Stir in squids and the white portion of spring onion. Cook for 1 minute. Pour in sauce and stir fry.
4. Cook till the sauce is thickening. Add green portion of spring onion. Dish out and serve hot with steamed rice.


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