Indonesian-style Rice with Spicy Squid

Ingredients

1-1/2 pounds squid
3 tablespoons peanut oil
1 onion, finely chopped
2 garlic cloves, crushed
1 beefsteak tomato, peeled and chopped
1 tablespoon dark soy sauce
1/2 teaspoon grated nutmeg
6 cloves
2/3 cup water
juice of 1/2 lemon or lime
salt and ground black pepper
fresh cilantro leaves and shredded green onion, to garnish
boiled rice, to serve

Method

  1. Rinse and drain the squid, then slice lengthwise along one side and open it out flat. Score the inside of the squid in a lattice pattern, using the blunt side of a sharp knife, then cut it crosswise into long thin strips.
  2. Heat a wok and add 1 tablespoon of the oil. When hot, toss in the squid strips and stir-fry for 2-3 minutes, by which time the squid will have curled into attractive shapes or into firm rings Lift out and set aside.
  3. Wipe clean the wok, add the remaining oil and heat it. Stir-fry the onion and garlic until soft and beginning to brown.
  4. Stir in the tomato, soy sauce, nutmeg, cloves, water and lemon or lime juice. Bring to a boil, lower the heat and add the squid with seasoning to taste.
  5. Cook the mixture gently for a further 3-5 minutes stirring from time to time to prevent sticking. Take care not to overcook the squid.
  6. Divide boiled rice among 3-4 serving plates and spoon the spicy squid on top. Garnish with cilantro leaves and shredded green onion and serve.

Makes 3 to 4 servings.

Source: Asian Cooking

Indian-style Broiled Haddock Fillets

Ingredients

1-1/2 lb haddock fillets, skinned
lemon wedges, to garnish

Sauce

1-1/4 cups plain unsweetened yogurt
2-1/2 tablespoons lemon juice
1 small onion, peeled and finely chopped
1-1/4 tablespoons sweet paprika
3/4 teaspoon cayenne pepper
1-1/4 teaspoons ground cumin
1-1/4 tablespoons tomato paste
salt
freshly ground black pepper
1 bay leaf

Method

  1. 1. Mix together all the sauce ingredients.
  2. Place the fish in a shallow dish. Pour over half the sauce, cover and leave in the refrigerator to marinate for at least 2 hours. Refrigerate the reserved sauce.
  3. Heat the broiler to moderate and line the pan with foil. Remove the fish and broil for 6 minutes on each side.
  4. Heat the sauce through gently in a small saucepan.
  5. Garnish the fish with lemon wedges and serve the sauce separately. Serve with rice, broiled poppadoms and chutneys.

Makes 4 servings.

Source: Cooking Naturally

Indian-style Vegetarian Sweet and Sour Eggplant

Ingredients

sunflower oil for deep frying
1 large eggplant, cubed
1 teaspoon turmeric powder
1 teaspoon chili powder
2 tablespoons tamarind pulp
2 tablespoons soft brown sugar
6 fresh curry leaves
salt

Method

  1. Heat the oil in a deep, heavy-bottomed saucepan. When it is almost smoking, fry the eggplant quickly, until it is golden in colour. It is important to have the oil really hot, or else the eggplant will need to remain in the oil longer and will needlessly absorb more oil.
  2. Put 2 tablespoons of the hot oil in another saucepan and add the spice powders. Almost immediately, add the tamarind, sugar and curry leaves.
  3. Cook for a couple of minutes until you get a thick sauce.
  4. Add the fried eggplant, season with salt and cook for a few minutes, mixing gently to blend into the sauce. Serve hot.

Makes 4 servings.

Source: Indian in Six

Thai-style Egg Custard Dessert

Ingredients

2 cinnamon sticks
1 teaspoon ground nutmeg
2 teaspoons whole cloves
300 ml cream
1 cup water
1/2 cup palm sugar, chopped
280 g can coconut milk
3 eggs, lightly beaten
2 egg yolks, lightly beaten

Method

  1. Preheat the oven to warm 160°C (315°F).
  2. Place spices, cream and water in a medium pan. Bring to simmering point. Reduce the heat to very low and leave for 5 minutes to allow the spices to flavour the liquid.
  3. Add the sugar and coconut milk to the pan. Return to low heat and stir until the sugar has dissolved.
  4. Whisk the eggs and egg yolks in a medium bowl until combined. Pour the spiced mixture over the eggs and stir to combine. Strain into a jug and discard the whole spices. Pour the custard mixture into eight 1/2-cup ramakin.
  5. Place ramekins in a baking dish.Add hot water to come halfway up the sides. Bake for 40-45 minutes.
  6. nsert a knife in the centre of one of the custards to check if they are set. The mixture should be only slightly wobbly. Carefully remove the custards from the baking dish. Serve hot or chilled with a little whipped cream and toasted coconut shreds.

Makes 8 servings.

Source: Step-by-step Thai Cooking

Korean-style Pork Belly Rice Bowl

Ingredients

2 tablespoons oil
8 oz thinly sliced pork belly
1 large onion, thinly sliced
2 cups kimchi
1-1/2 teaspoons sugar
1 tablespoon Gochujang (Korean red pepper paste)
2 portions of cooked medium-grain rice
1 stalk green onion, chopped

Method

  1. Heat a wok or skillet over high heat just until smoking. Add the oil, followed by the pork belly, and stir-fry for 1 minute (or until slightly caramelized).
  2. Add the onion, kimchi, and sugar, and cook for an additional 3 minutes.
  3. Add the gochujang and cook for another minute.
  4. Serve over rice, and garnish with green onion.

Makes 2 servings.

Source: The Wok of Life