Tag: south east asian
-
Chicken Livers
I think it is very important that if you eat meat you should be trying to use as much of the animal as you can for human consumption or utility. To that end I have started (very recently because I was possibly like you are now turned off by the thought) sourcing and cooking with…
Written by
·
-
Thai Red Curry Beef In Your Pressure Cooker
I recently bought my first pressure cooker (the Phillips Slow Fast Cooker) and it came with an amazing cookbook. This is their Thai red curry with beef and pumpkin adapted to use potatoes. INGREDIENTS 1 to 1.5kg beef chuck steak, cubed Plain flour to coat beef cubes A good slug of peanut oil 1/2 cup…
Written by
·
-
Banana Blossoms
A friend of mine recently gave me a banana blossom. I had never seen one before so I had to find out how to prepare and eat it. The process is fascinating and isn’t hard. It just takes a bit of time. The blossom grows at the end of each cluster of bananas. By Daniela…
Written by
·
-
Bamboo Shoots
Edible bamboo shoots are as the name suggests the young tender shoots of bamboo. Raw they contain they contain toxins but these are leached out when the shoots are boiled prior to sale. I buy them canned and always have some on hand for my stir fries, rice dishes, soups and even salads. They are delicately…
Written by
·
-
River Cottage’s Thai Fish Curry
I couldn’t have picked a better recipe for my first ever homemade fish curry than River Cottage’s Thai Fish Curry. It is so aromatic and the flavours are perfectly balanced. You can use firm fish fillets solely or a mix of fish and crab/crayfish meat. I reckon a couple of prawns would go amiss either. Note: The…
Written by
·
-
PK’s Simple Tom Kha Gai
My way of making Tom Kha, a Thai coconut, chicken and galangal soup, one bowl at a time is great if you have a family with widely different stands on what they will or won’t eat. For example, I love tomatoes, mushrooms and spring onions so I use lots of them in my bowl. My…
Written by
·
-
PK’s Cheaters’ Pork Chow Mein
You will be totally surprised how quick and yummy this take on chow mein is. My kids loved it and I bet you will too. 🙂 It fed a growing family of four for dinner and I even got several frozen lunches too. Dietry note: A quick search of the internet suggests you can replace…
Written by
·
-
PK Makes Heng’s Brand Nyonya Chicken Curry
Malaysian cuisine features some of my favourite comfort food. I was in my local Asian grocer last week and saw a Chicken Nyonya Curry ‘ready to cook’ paste made by the Heng’s brand. I love making Nyonya rempah from scratch but I thought I would give this product a try. I was thinking forward to times I…
Written by
·
-
Vegan Fish Sauce
Look I get it, no one likes to be labelled but sometimes labels help educate. I am a certified Omnivore and have no intention of following the vegan code to its fullest. I am however very supportive of the Vegan ethos. To this end I like reviewing Vegan alternatives to meat based ingredients. Recently, I ordered…
Written by
·
-
PK’s Vietnamese Beef Noodle Salad
This simple Vietnamese inspired salad could not be easier. Think of it as a start though and experiment every time you make it. I have said it before, Southeast Asian flavours are hard to get “perfect” but so easy to get “tasty”. The trick is in tailoring the sauce ratios to your preferences. 🙂 Note: I…
Written by
·