December 4, 2020 In All recipes, Vegatables

Long string beans stewed in Thai curry tomato sauce

"  the devil lies in the impromptu dollop of Thai red curry paste, which I consider a tragically unrealized soulmate to tomato sauces  " [ezcol_1half] This may not look much.  It was an accident really, the kind that perhaps only landed so simple and good because of. Yes I said "good", to a vegetable.  What is happening to me?  In a household where most end up rolled out of the fridge only for postmortems and the rest consumed only in repentance instead of joy, this dish received an unexpected broad spectrum of endorsement.  Even though it may be deemed as a mundane green beans stewed in tomatoes - and you're not wrong - the devil lies in the impromptu dollop of Thai red curry paste, which I consider a tragically unrealized soulmate to tomato sauces.  Its magic locked within the pulverized lemongrass and galangal was freed by sizzling olive oil, casting this old red sauce in a spell of lemony gingery fragrance and warm heat.  Of course such motherly sauce would've gladly taken any displaced vegetables under her wings, but I took a particular liking on her behalf to long string beans because of - other than the make-believe resemblance to spaghetti -

1
January 20, 2020 In All recipes, Poultry, Soup

Chicken in hot and sour coconut broth

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] I made this dish randomly and without aim a couple weeks ago and really enjoyed it, so I thought I'd share it. Despite its gentle-mannered appearance, this soup will slap you out of your winter slumber if you so underestimate it.  Marinated and crispy-browned chickens in an aromatic Thai-style coconut broth that is almost too sour, almost too spicy, almost too salty that the corners of my jaws received it just as much as my tongue.  But only almost almost almost, because in the end I realized I couldn't stop drinking it, this warming dish that sits right at the spearhead of all the sensations that our tastebuds could withstand and lingers there. I know you'd love it, too.  That's all. [/ezcol_3fifth] [ezcol_1fifth_end][/ezcol_1fifth_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:209]

2
September 5, 2018 In All recipes, Meat, Noodle/Pasta/Rice, Poultry, Slider Sticky

KHAO SOI NEUA/BEEF

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] KHAO SOI HAPPENS TO HAVE THE RIGHT BALANCE OF BOTH EXOTICISM AND SAFETY IN THE EYE OF A CAUTIOUSLY CURIOUS BACKPACKER. Scad has been said about khao soi on the internet — some well-informed and some, not so much — so I think I will not bother.  It's possibly the most famous dish from Northern Thailand, a somehow debatable status in my view.  Being back from a quick trip in Chiangmai Thailand, the capital of khao soi, I'm attempted to assume that its popularity among foreigners is contributed to its relatively benign characteristics if compared to the other more "adventurous" yet far more stunning dishes the region has to offer.  Khao soi, being chicken or beef in coconut curry with egg noodles, happens to have the right balance of both exoticism and safety in the eye of a cautiously curious backpacker.  It certainly isn't, by far, the best thing we've tasted on this trip.  But I've always wanted to formulate a khao soi recipe after I've actually tried it at its source, so here it is. Pushing it further on its muslim Chinese origin, I'm replacing dried chilis with Sichuan douban chili paste for a more complexed flavor, as well as

0
June 4, 2018 In All recipes, Condiments, Noodle/Pasta/Rice, Quick Meals

HOMEMADE INSTANT NOODLE MIX SERIES: Instant cheesy Japanese curry udon/noodle mix

[ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] THE UNFAILING WONDER OF AMERICAN SINGLES THAT MELTS INTO THE MOST VISCOUS INTENTION TO BRING OUT A BIT OF CHILDISHNESS IN ALL OF US WHAT:  Using Japanese curry cubes - another one of their culinary ingenuities - as a building foundation for an even more complex, cocoa-y and cheesy curry paste that will bring instant late-night slurping to a new height. WHY:  It's creamy.  It's delicious.  And if you need more than that then slap on nostalgic as well.  Because Japanese curry, or shall I say kare, is a deep-rooted comfort in just about every Asian's dietary habit.  And if done right, it will withhold the same standing in your life as well. HOW:  Japanese curry cube, on its own, can be a bit sweet and lacking of intensity, born out of this culture's rounder and more reserved disposition on tastes as well as, I suspect, philosophy.  In the effort to deviate from its original path, I have been for years adding my own "defectors" to bring it just where I like it, more curry powder for spiciness, cocoa powder for complexity, instant coffee for a touch of bitterness and fragrance, and a kiss of Dijon mustard for acidity.  Then last but not

2
September 13, 2017 In All recipes, Poultry, updated recipe

WORLD PEACE CURRY, AND HAPPENS TO BE GLORIOUSLY DELICIOUS

SOUTHEAST ASIAN AROMATICS, KOREAN CHILI PASTE, INDIAN SPICES, GREEK YOGURT, ITALIAN SUN-DRIED TOMATOES, CHINESE ANISES, AND IN THE END, A LITTLE PUSH OF ALL AMERICAN CHEESE.  AN OTHER-WORLDLY CURRY THAT TASTES LIKE THE PINNACLE OF HUMANITY [ezcol_1third] I'd like to introduce you to world peace curry.   Why?  Because curries are better than humans.  Curries know how to coexist in unity.  Even though at a glance it feels like an impossibility, a chaos without logics, a discord of competing self-interests and cultural clashes, but curries always find a way to be the most delicious repeal of our disbelief.    Don't believe me?  I put it to the test.  An unlikely coalition of southeast Asian aromatics, Korean chili paste, Indian spices, Greek yogurt, Italian sun-dried tomatoes, Chinese anise seeds, and in the end, an intrusion of American cheese?!   It should end in war but instead, it rejoices slowly and bubblingly in a lusciously rich, creamy, intensely aromatic, complex yet beautifully balanced alliance of flavors, savoriness and tang.  It tastes like the pinnacle of humanity, our best hope for world peace even against our cynical judgements.  And also, perhaps most importantly, the best you'll ever put in your mouth. [/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] [/ezcol_3fifth] [ezcol_1fifth_end]

4
April 19, 2015 In All recipes, Dairy, Meat, Quick Meals, Snacks, The Shits I Eat When By Myself

THE SHIT I EAT WHEN I’M BY MYSELF – GRILLED CURRY CHEESE, iPHONE ONLY

[ezcol_1third] NOT KNOWING IF (THE SWEAT) WAS DUE TO THE HEAT OF THE KITCHEN, OR HOT-FLASHES AS EARLY SIGNS OF MENOPAUSE [/ezcol_1third] [ezcol_2third_end] OK, so it's been awhile since I last did The Shit I Eat When I'm By Myself Series, and I thought today - the day I turn 35, the day when the oestrogen has officially left the party, the day when avocado becomes a face-cream instead of food - is a good time to rekindle (it's called letting it go).  And also, because I got this lovely birthday present from you-know-who, I thought I will follow Tiffany and do a post entirely shot/edited by iPhone 6 only!  Initially, I thought it would be the most liberating thing ever, not having to carry a heavy and bulky camera while dripping sweat, not knowing whether it's due to the heat from the kitchen or hot-flashes as early signs of menopause

3
×