Posted on May 30, 2023 by cookwithkathy

Ingredients

1 lb raw prawns
12-15 dried red chilies, soaked
10 shallots or 1 large red or brown onion
3 cloves garlic
2 slices fresh ginger
1/2 teaspoon dried shrimp paste
2 tablespoons oil
1 large red or brown onion, finely sliced
1 tomato, quartered
1 teaspoon sugar
1 teaspoon salt
1 heaped tablespoon dried tamarind, soaked in 1/2 cup water and strained
Method
- Peel the prawns and set aside.
- Grind the chilies, shallots, garlic, ginger and dried shrimp paste finely.
- Heat oil in a kuah and gently fry the ground ingredients for 3-5 minutes until they smell fragrant.
- Add the prawns and fry, stirring constantly, for a minute or two until they change colour.
- Add all other ingredients and simmer gently, uncovered, for 3-5 minutes until the prawns are cooked.
Source: Singapore Food
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Posted on May 23, 2023 by cookwithkathy

Ingredients

3-1/2 to 4 lb rack of lamb, cut into 30 chops
1/2 cup cooking oil
2 Tbsp ground cumin
1-1/2 tsp salt
1 to 1-1/2 tsp ground cayenne pepper
2 Tbsp ground coriander
1 Tbsp paprika
1 tsp turmeric
2 Tbsp finely chopped garlic (6 medium cloves)
1/2 to 1 whole lemon, cut in wedges (optional)
Serve With
Apple Chutney
Coconut Curry for Any Day and Any Dish
Coconut Vegetable Curry
Method
- In a large bowl, combine lamb with oil, cumin, salt, cayenne, coriander, paprika, turmeric and garlic. Toss lightly to coat the lamb, then cover and refrigerate for 2 to 3 hours to allow lamb to marinate.
- Move your oven rack to its highest position, and preheat the oven to 500°F.
- On a large baking sheet, arrange chops — as many as will fit comfortably without overlapping (at home we usually cook 12 to 18 at a time) — and bake for 2 minutes. Remove from the oven (closing the oven door so that the heat doesn’t escape), set on a heatproof surface and, using tongs, turn each chop over. Bake for 2 minutes more, then remove from the oven.
- Using a sharp knife, cut into a popsicle; it should be pink in the centre. (If the popsicles are not quite cooked, bake each side for 30 seconds to 1 minute more.)
- Transfer to a serving platter and squeeze some lemon juice over the cooked popsicles.
Makes 6 servings.
Source: VIJ’s at Home
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Posted on May 16, 2023 by cookwithkathy

Ingredients

3/4 oz Chinese dried mushrooms
3 tbsp vegetable oil
8 scallops, about 3-1/2 oz
1 oz small broccoli florets
1 oz baby corn, quartered
1 oz button mushrooms, halved
1/2 celery stick, finely sliced
1 oz Spanish onion, finely sliced
1 piece medium-sized carrot, 1-1/2-inch long, cut into julienne strips (matchsticks)
1 oz beansprouts
2 tbsp oyster sauce
1 tsp Maggi sauce
fresh coriander leaves to garnish
Method
- Soak the Chinese mushrooms for 10 minutes in cold water and slice into small pieces.
- Heat the oil in a wok until very hot. Add the scallops and stir-fry for 30 seconds.
- Add all the vegetables and stir-fry for a further 2 minutes until half cooked.
- Add the sauces and cook for a further 2 minutes.
- Transfer to a serving dish, sprinkle with the coriander leaves before serving.
Makes 1 serving.
Source: Royal Thai Cuisine
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Posted on May 15, 2023 by cookwithkathy

Ingredients

1-1/2 cups plain flour
30 g ghee
1 tablespoon cumin seeds
1/2 cup warm water, approximately
vegetable oil, for deep-frying
Filling
10 g ghee
1/2 small brown onion (40 g), chopped finely
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons garam masala
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder
2/3 cup drained canned corn kernels
2/3 cup frozen peas, thawed
1/4 cup coconut cream
Method
- Place flour in medium bowl. Rub in ghee. Add seeds and gradually stir in enough of the water to mix to a firm dough. Knead on lightly floured surface about 5 minutes or until smooth. Cover and refrigerate 30 minutes.
- While pastry is chilling, prepare filling.
- Heat ghee in medium saucepan. Cook onion, garlic, ginger, seeds and spices. Stir over low heat until onion is soft. Add corn, peas and coconut cream and bring to a boil. Remove from heat. Cool to room temperature.
- Roll pastry on lightly floured surface until 2 mm thick. Cut pastry into 8 cm rounds.
- Place level teaspoons of the filling into centre of each round. Brush edges of pastry with water. Press edges together using thumb and finger. Repeat with remaining pastry and filling. [Can be made 1 day ahead to this stage and refrigerated, covered.]
- Heat oil in medium frying pan. Deep-fry samosas, in batches, until browned lightly and cooked through.
Makes 30 pieces.
Source: Great Vegetarian Food
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Posted on May 12, 2023 by cookwithkathy

Ingredients

2 pounds haddock fillets
1 egg
1 teaspoon salt
2 cups cornflake crumbs
1 cup vegetable oil
2 green peppers, cut into 1-1/2-inch squares
6 pineapple slices, cut into quarters
1 cup mashed jellied cranberry sauce
1/2 cup naturally brewed soy sauce
1/3 cup cider vinegar
1/3 cup dry sherry
2 cloves garlic, mashed
1 teaspoon ground ginger or 1 tablespoon grated fresh gingerroot
hot white and wild rice
Method
- Cut fillets into 1-inch cubes. Beat egg and salt. Dip cubes into egg mixture, then roll in crumbs, pressing firmly to make crumbs adhere.
- Heat oil in a large skillet over medium high heat and fry fish cubes until brown on all sides. Remove and drain on paper towels.
- Pour off oil in skillet reserving two tablespoons and wipe skillet clean. Place the 2 tablespoons of oil back into skillet and sauté green pepper for 5 minutes.
- Add pineapple and remaining ingredients except rice. Simmer for 5 minutes.
- Pour mixture into chafing dish. Add fish cubes and spoon sauce over them. Keep hot over warmer.
Makes 6 servings.
Source: Meals in Minutes
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