Posted on February 4, 2017 by cookwithkathy
3 tablespoons ghee or butter
1/2 teaspoon ginger-garlic paste
10 oz mushrooms, wiped with moistened kitchen paper
1 teaspoon garam masala powder
1 tablespoon lemon juice
fresh coriander sprigs
- Heat 1 tablespoon of ghee or butter in a shallow saucepan and fry the ginger-garlic paste for a few seconds.
- Add the mushrooms and saute until slightly browned. Remove from the heat and set aside.
- Heat the remaining ghee or butter in a separate pan and add the garam masala powder. Fry for just a few seconds and add the lemon juice.
- Sprinkle in the coriander and season with salt.
- Remove from the heat, cool and refrigerate until firm.
- Just before you are ready to serve, remove the butter from the fridge and bring it to room temperature.
- Re-heat the mushrooms and serve the curry butter separately on the side.
Makes 4 servings.
Source: Indian in Six
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Posted on January 24, 2017 by cookwithkathy
1/2 lb skin-on pork belly
3 cloves garlic, roughly chopped
1 tbsp fish sauce
1-1/2 tsp pickled green peppercorns, lightly crushed
3/4 tsp grated palm sugar
5 fresh or frozen Kaffir lime leaves, roughly torn
6 fresh green Thai chilies, stemmed and halved
1 3-inch-piece galangal, peeled and grated
1/2 lb long beans or regular green beans, trimmed and cut into 2″ pieces
1 cup packed basil leaves
Red Curry Paste
12 dried red Thai chilies, stemmed and roughly chopped
1/3 cup small dried shrimp, rinsed and drained
2 tbsp roughly chopped cilantro root or stems
1-1/2 tsp kosher salt
8 cloves garlic, roughly chopped
6 small Asian shallots or 2 medium regular shallots, roughly chopped
6 stalks lemongrass, trimmed and thinly sliced
1 4-inch-piece galangal, peeled and thinly sliced
- To make the paste, place chilies in a bowl and cover with 2 cups boiling water. Let sit until soft, about 15 minutes. Drain chilies, reserving 5 tbsp liquid.
- Place chilies in a small food processor with dried shrimp, cilantro root, salt, garlic, shallots, lemongrass and galangal; pulse until roughly chopped. Add reserved liquid; purée until smooth. Set 1/2 cup aside; refrigerate remaining paste for future use up to 2 weeks.
- Bring pork and 6 cups water to a boil in a 4-qt saucepan over high heat. Cook until pork is tender, about 45 minutes. Transfer pork to an ice bath. Drain, dry completely, and discard skin.
- Cut pork into 1-inch pieces about 1/2-inch thick and set aside.
- Heat a wok over medium-high heat and add pork. Cook, turning as needed, until browned on all sides and fat is rendered, about 12 minutes.
- Add garlic and cook until beginning to brown, 1 to 2 minutes.
- Mix in the 1/2 cup curry paste. Cook, stirring, until fragrant, 1 to 2 minutes.
- Add fish sauce, peppercorns, palm sugar, lime leaves, chilies, galangal, and 2/3 cup water. Bring to a boil. Add beans and cook, stirring occasionally, until tender, about 15 minutes.
- Remove wok from heat. Stir in basil. Serve with cooked jasmine rice on the side.
Makes 4 to 6 servings.
Source: Thai Food
Filed under: Asian, Herb, Pork, Recipe Clipping, Vegetable | Comments Off on Thai-style Dried Curry with Pork Belly
Posted on January 21, 2017 by cookwithkathy
1 Tbsp extra-virgin olive oil
1 onion, peeled and diced
2 Tbsp Thai curry paste
2 medium-sized yam, peeled and cut into 1/2-inch cubes
1 large orange-fleshed sweet potato, peeled and cut into 1/2-inch cubes
2/3 cup red lentils
4 cups low-sodium vegetable stock
1 cup light coconut milk
freshly ground black pepper, to taste
2 Tbsp chopped cilantro or pea shoots, for garnish (optional)
- Heat olive oil over medium heat in large stockpot. Add onion and stir until onion is soft, about 3 to 5 minutes.
- Add curry paste and cook for 1 minute more.
- Add potatoes, lentils and stock and bring to a boil. Lower heat to a slow simmer for about 20 minutes, or until lentils are cooked and potatoes are soft. Stir in coconut milk and gently heat through.
- Season with ground pepper and ladle into bowls, topped with cilantro or pea shoots for a decorative garnish. Serve hot with toasted pita triangles or crackers.
Makes 4 servings.
Source: Sage magazine
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Posted on January 10, 2017 by cookwithkathy
2 slices fresh ginger
10 oz slab pork belly
7 fluid oz coconut milk
1 tbsp gia vi (a mixture of 2 parts sugar, 1 part sea salt, 1 part ground black pepper, 1 part garlic powder)
2 tbsp fish sauce
1 tsp chopped shallot
4 tsp sugar
- Bring a large pan of water to a boil and throw in the ginger. Add the pork (don’t cut it into chunks at this stage or it will cook too quickly and lose its sweetness) and cook for three to four minutes over a high heat to blanch the meat. Drain.
- Mix together the marinade ingredients. Slice the pork belly into 3/4-inch chunks, rub in the marinade, then cover and leave for at least 15 minutes.
- Put the sugar in a heavy-bottomed pan or cast-iron casserole. Place over a medium heat, without stirring, for two to three minutes, then reduce the heat and stir constantly until no sugar grains are visible, for two to three minutes. The sugar will melt and turn golden – pay attention to the colour of the caramel under the bubbles. Add 7 fluid oz hot water and bring to a boil. Don’t worry if the sugar hardens on contact with the water; it will re-melt.
- Add the marinated pork to the caramel pan, coating all the meat with the caramel sauce. Stir in the coconut milk, then leave it for a minute. Taste and add more fish sauce or sugar if necessary, depending on whether it’s too sweet or salty.
- Reduce the heat and simmer for about 30 minutes, until the liquid has reduced and thickened. Serve hot with white rice.
Makes 4 servings.
Source: The Vietnamese Market Cookbook
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Posted on January 3, 2017 by cookwithkathy
1 lb. skinless pork belly, cut into 1/2-inch pieces
1/2 cup red miso paste
3 tbsp sake
3 tbsp mirin
1-1/2 tbsp. packed dark brown sugar, preferably from Okinawa
2 tbsp toasted sesame seeds
5 oz mung bean sprouts
9 oz somen
4 stalks green onion, thinly sliced
shredded chili, to garnish
1/4 oz kombu
1 oz bonito flakes
5 cups water
- Make the dashi: In a small saucepan, combine kombu with 5 cups water and bring to a boil. Remove from the heat, discard kombu, and stir in bonito flakes. Let the dashi stand for 5 minutes, then pour through a fine sieve into a bowl and discard the bonito flakes. Let the dashi cool to room temperature and refrigerate for up to 3 days or until ready to use.
- For the pork belly: Heat a 12-inch skillet over medium. Add the pork belly and 1 tablespoon water and cook, stirring, until the fat renders and the pork is golden brown, about 25 minutes. Using a slotted spoon, transfer the pork to a paper towel-lined plate and wipe the skillet clean.
- In a medium bowl, toss the cooked pork with the miso, sake, mirin, sugar, and 3 tablespoons water until evenly coated. Scrape the pork and sauce into the skillet, return it to medium heat, and cook, stirring, until the liquid reduces and the pork becomes sticky, about 10 minutes. Stir in the sesame seeds and remove the skillet from the heat. Meanwhile, heat the dashi in a small saucepan over low and keep warm.
- Bring a medium saucepan of water to a boil. Add the mung bean sprouts and cook for 1 minute. Using a slotted spoon, remove the sprouts and transfer to paper towels to drain. Add the somen to the boiling water and cook until tender, 2 to 3 minutes. Drain the somen and divide them evenly among 6 serving bowls. Divide the dashi and sprouts among the bowls and top with the pork, green onion, and chili.
Makes 6 servings.
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