Posted on January 11, 2021 by cookwithkathy

Ingredients

1-1/2 lb potatoes, unpeeled
1/2 cup cooking oil
1 Tbsp cumin seeds
3 Tbsp finely chopped garlic (9 medium cloves)
3 Tbsp finely chopped ginger
1 Tbsp salt
2-1/2 Tbsp ground coriander
1 Tbsp crushed cayenne pepper
1 tsp turmeric
5 cups water
2-1/2 cups buttermilk
6 oz mushrooms, chopped
brown Basmati rice to serve
Method
- Place potatoes in a large pot, cover with water and bring to a boil on high heat. Cover, reduce the heat to medium and boil for 45 minutes, or until potatoes are soft but not mushy when pierced with a knife. Drain potatoes and set aside to cool.
- Once potatoes are cool, use your fingers or a sharp knife to peel off and discard the skins. Roughly mash the potatoes using your fists or a potato masher. (Be sure to leave the potatoes a bit chunky, as you want some texture in the soup.)
- In a large heavy-bottomed pot, heat oil on medium-high for 45 seconds. Add cumin seeds and allow them to sizzle for 30 seconds. Add garlic and saute for 1 to 2 minutes, or until golden. Stir in ginger and saute for 30 seconds, then add salt, coriander, cayenne and turmeric, and saute for 1 minute.
- Reduce the heat to low, stir in potatoes and mix well. Increase the heat to medium-high, add the 5 cups of water and stir thoroughly. Bring to a boil and reduce the heat to low.
- Pour buttermilk into a large bowl (or the same one in which you kept tie potatoes). To prevent the buttermilk from separating in the soup, use a ladle to spoon about 1-1/2 cups of the hot potato curry into the buttermilk.
- Whisk the mixture until it is well combined. Carefully spoon all of the buttermilk into the pot of curry. Using the whisk, mix well and, stirring continuously, bring to a boil on low heat. Add mushrooms and cook for about 2 minutes, or until slightly wilted. Remove from the heat and serve immediately.
Makes 6 servings.
Source: VIJ’s at Home
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Posted on December 24, 2020 by cookwithkathy

Ingredients

480 g tapioca flour
150 g sago flour
35 g mung bean flour
50 g rice flour
720 ml thick coconut milk
650 g sugar
1 litre Water
3 – 4 Pandan leaves
a dash of red, green and blue food colouring
a pinch of Salt
Method
- Boil sugar with Pandan leaves in 1 litre of water until sugar melts. Strain the syrup and dilute with water to make 1.5 litres.
- Mix all the flour and salt together in a bowl. Pour in the coconut milk a little at a time and mix till smooth. Set aside.
- Pour the syrup from step (1) gradually into the flour mixture. Stir constantly till well blended.
- Divide the mixture into 4 portions. Leave one portion uncoloured, Mix each of the other 3 portions with one food colouring.
- Grease a 9″ square tin with oil. Place tin in a steamer and steam until tin is hot. Pour in the uncoloured mixture and steam for 6 – 8 minutes. Repeat another layer with the uncoloured mixture and steam again.
- Repeat step (5) with batter of different colours alternatively till mixture is used up. The top layer must be red. Leave cake to cool for 7 – 8 hours before cutting.
Makes 1 (9-inch square) kueh.
Source: Delicious Nyonya Kueh and Desserts
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Posted on December 11, 2020 by cookwithkathy

Ingredients

6 (4-oz) frozen South African rock lobster-tails
6 large mushrooms, cut into slices
6 scallions, cut into long thin strips
1 cup thinly sliced celery
1 bunch broccoli, trimmed and cut into flowerets
1 tbsp soy sauce
2 tsp chicken broth mix
1/4 cup water
Method
- Remove thin underside membrane from lobster tails with scissors. Push a bamboo skewer lengthwise through tail to prevent curling.
- Place a colander over boiling water in a large pot or use a steamer. Place lobster-tails in a colander and place vegetables on top and around tails.
- Combine soy sauce, broth mix and water, brush over the tails and vegetables.
- Cover pot and let steam for 20 minutes or until vegetables are crisp tender and lobster meat loses translucency and is opaque.
- Serve with cooked rice.
Makes 6 servings.
Source: Creative Cooking Course
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Posted on November 4, 2020 by cookwithkathy

Ingredients

1 cup warm water
1 chicken bouillon cube
1 cup couscous
4 shiitake mushrooms, stemmed
1 tablespoon soy sauce
1 tablespoon mirin
2 tablespoons water
4 inari (tofu pouches)
4 whole garlic chives for tying, plus 4 garlic chives, finely chopped
4 nori strips, each 3/8- x 4-inches
4 teaspoons tobikko
Method
- In a small saucepan, bring water to a simmer and add bouillon cube. Stir to dissolve cube.
- Bring to a boil and pour over couscous in a bowl, stirring with a fork. Cover and set aside for 5 minutes. Fluff with a fork.
- In a saucepan, combine mushrooms, soy sauce, mirin, and water. Bring to a simmer and cook for 5 minutes.
- Open inari from cut side and using a teaspoon, fill with couscous.
- Wrap a garlic chive around each inari and secure with a nori strip.
- Sprinkle tobikko and chopped chives on top of each inari.
- Remove mushrooms from liquid, squeeze out excess liquid, then arrange on top of the couscous in each piece.
Makes 4 servings.
Source: Sushi Modern
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Posted on November 3, 2020 by cookwithkathy

Ingredients

4 cloves garlic, peeled
3 tbsp vegetable oil
2 medium-sized prawns, shelled and deveined
2-1/2 oz squid, cut into 3/4-inch cubes
4 scallops
4 crab claws
pinch ground white pepper
l tbsp fish sauce
1/2 tsp sugar
1-1/2 tbsp chicken stock
4 oz fresh green peppercorns on the stem
1 stem fresh coriander, chopped
green salad leaves and carved red radish flower (optional) for garnish
Method
- Pound the garlic in a mortar or push it through a garlic press.
- Heat the oil in a wok until very hot. Add the garlic and, when it is golden-brown, add all the seafood and stir-fry for about 1 minute, until half-cooked.
- Add the ground pepper, sauces, sugar and chicken stock, then simmer for 2 minutes.
- Add the green peppercorns and coriander, then transfer to a serving dish lined on one side with the salad leaves. Garnish with the carved radish flower.
Source: Thai Royal Cuisine
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