Category Archives: Recipe

Thai red curry chicken

Posted on August 26, 2013 | 29 comments

Ingredients

  • 2 tablespoons vegetable oil
  • 1kg chicken thigh fillets, trimmed,  cut in half crossways
  • 4 tablespoons of Thai red curry paste
  • 150g total – fresh mushrooms, capsicum. broccoli, beans trimmed and sliced
  • 230g can sliced bamboo shoots, drained
  • 1 tablespoon fish sauce
  • 400ml can coconut milk

Procedures

  • Heat oil in a large frying pan over medium-high heat.
  • Add the curry paste and make sure it is cooked properly until its aromatic smell started to come through.
  • Add chicken and cook until golden brown.

Thai red chicken curry (1)

  • Reduce heat to low. Add coconut milk and stir until curry paste has dissolved. Add mushroom, bamboo shoots, vegetables.

Thai red chicken curry (2)Thai red chicken curry (3) Thai red chicken curry (5)

  • Thai red chicken curry (4)Stir to combine.
  • Cover and cook on high for 5 minutes.
  • Add fish sauce and cook on high for a further 10 minutes.

Thai red chicken curry (6)

  • Thai red curry chicken is ready to be served.

Thai red chicken curry (7)

You may also like :

*Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles

29 Comments

Posted in Foodie, Recipe, Thailand

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Chocolate self-saucing pudding

Posted on August 20, 2013 | 6 comments

Ingredients

  • 1 cup self-rising flour
  • 2 tablespoons cocoa powder
  • 1/2 cup brown sugar
  • 80g butter, melted
  • 1/2 cup milk
  • 1 egg

Topping

  • 1 cup brown sugar
  • 1 tablespoon cocoa powder
  • 1 3/4 cup boiling water

Steps

  • Preheat oven to 180°C.
  • Grease 4 ovenproof ramekins.
  • Sift flour and cocoa into a large bowl. Stir in sugar.
  • Combine butter, milk and egg.
  • Slowly add to flour mixture, whisking until well combined and smooth.

Chocolate self-saucing pudding

  • Spoon equally into the 4 ramekins.

Chocolate self-saucing pudding (2)

Topping

  • Combine sugar and cocoa
  • Sprinkle mixture over pudding.

Chocolate self-saucing pudding (3)

  • Pour boiling water over pudding as evenly as possible.

Chocolate self-saucing pudding (4)

  • Bake for 35 to 40 minutes or until pudding bounces back when pressed gently in centre.

Chocolate self-saucing pudding (5) Chocolate self-saucing pudding (6)

  • Server with cream or ice-cream.

Chocolate self-saucing pudding (1)

You may also like :

*Chocolate cupcakes
 *Blueberry muffin
 *Chocolate mud cake with ice-cream

6 Comments

Posted in Foodie, Recipe

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Lemon Cupcakes

Posted on August 12, 2013 | 28 comments

Ingredients

Cupcakes

  • 150 g unsalted butter
  • 150 g caster sugar
  • 175 g self-rising flour
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon

Icing

  • 150 g unsalted butter
  • 250 g icing sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons hot water
  • 2 teaspoons finely grated lemon

Steps

  • Preheat oven to 180°C.
  • Line 12 cupcake pan cups with paper liners.

lemon cupcake (1)

  • Sift the self-rising flour, butter, sugar, vanilla extract, eggs, and lemon together in a bowl.

lemon cupcake (2)

  • Beat the mix for 2 mins until creamy and light. Do not over mix.

lemon cupcake (3)

  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven for 20 minutes.

lemon cupcake (4)

  • It is cooked if a toothpick inserted in the centre comes out clean.

lemon cupcake (5)

  • Let the cupcakes cool on a wire rack

lemon cupcake (7)

  • To make the icing, place icing sugar and butter into a bowl and beat until smooth and creamy.

lemon cupcake (6)

  • Add the vanilla extract, hot water and grated lemon rind and beat unit smooth.
  • Once the cupcakes have cooled, pipe the mixture evenly onto them.

lemon cupcake (8) lemon cupcake (9)

  • Enjoy

lemon cupcake (10)

You may also like :

*Chocolate cupcakes
 *Blueberry muffin
 *Chocolate mud cake with ice-cream

28 Comments

Posted in Foodie, Recipe

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Creamy spinach and mushroom pasta

Posted on August 6, 2013 | 18 comments

Ingredients

  • 300g pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, crushed
  • 2 medium-sized onions, finely chopped
  • 15 button mushrooms, sliced
  • 2 1/2 cups fresh baby spinach
  • 400g fresh thick cream
  • 1 egg
  • 2 teaspoons of chilli (optional)
  • Salt as per taste

Steps:

  • Cook pasta in salted water until soft. Drain and drizzle with olive oil, mix well.

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  • In a large pan, add olive oil and heat it. Add garlic and onion and cook until onions become tender.

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  • Add mushrooms and cook for 2-3 minutes, stirring occasionally.

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  • Add cream and stir constantly, ensuring cream does not burn. Turn down the heat and add baby spinach until wilted.

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  • Add salt and chilli (or pepper) and allow to simmer.
  • Drain pasta well and add to the saucepan, mixing through well.

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  • Make a well in the middle, add the egg and mix well.

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  • Serve the yummy pasta.

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You may also like :

*Jamie Oliver Szechuan stir fry with chicken and brown rice *Jamie Oliver’s Chicken Tikka Masala *Jamie Oliver’s Dan Dan Noodles

18 Comments

Posted in Foodie, Recipe

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Methi Kerau

Posted on July 25, 2013 | 13 comments

Methi is fenugreek seeds and kerau is dried green peas.  Methi kerau is one of the popular foods in every Newari Bhoj (feast).  I wasn’t a huge fan of this while growing up but these days I love it and it is very good for health as well.

To make this recipe, you need to soak both Methi and Kerau for around 5-10 hours or overnight if you plan ahead. This is a very easy recipe.

methi kerau (1)

Ingredients

  • 1 cup of methi
  • 1 cup of green dry kerau
  • 2 cloves of fresh garlic
  • 2 inch on fresh ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon chili powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 dry red chilli
  • 2 tablespoons vegetable oil
  • salt to taste

Steps

  • Pour vegetable oiliIn a pan, (I used pressure cooker) and fry turmeric powder and dry red chilli.

methi kerau (2)

  • Add soaked methi and kerau and fry for 5 minutes.

methi kerau (3)

  • Add cumin powder, coriander powder, chili powder, crushed fresh garlic and ginger, and salt and fry for few more minutes.

methi kerau (4)

  • Add ½ cup of water and boil for a few minutes and Methi Kerau is ready to be served.

methi kerau (5)

P.S: This dish will be slightly bitter but if you want to take out the bitterness , boli the methi in water and wash it couple of time afterwards before cooking it.

You may also like:

* *Goat curry (using a pressure cooker) *Gundruk Aloo Bhatmas Curry

13 Comments

Posted in Foodie, Nepal, Nepali food, Newari Food, Recipe

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