Tag Archives: tomato

Mixed Curry

Yes, I’ve still been cooking, even if I haven’t been posting about it. But November is National Thai Homecooking Foodblogging Month, so I couldn’t let that pass without posting at least a few of the recipes I’ve tried. Therefore, the ingredients!

  • Oil
  • Pork, 1/2 pound, cubed
  • Chicken, 1/2 pound, cubed
  • Tomato, 2, cut as you like
  • Bamboo shoots, 1 can
  • Straw mushrooms, 1 can
  • Green beans, in 1-inch lengths, about a cup or two
  • Thai eggplant, quartered, about a cup or two
  • Garlic, 5 cloves, minced
  • Red curry paste, 4 tablespoons
  • Yellow bean sauce, 2 tablespoons
  • Pickled mustard greens, sliced, about 1 cup
  • Curry powder, 2 teaspoons
  • Turmeric, 1 teaspoon
  • Brown sugar, 6 tablespoons
  • Fish sauce, 1/2 cup
  • Cellophane noodles, about half a package
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The ingredients

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Pickled mustard

This recipe calls for a few unusual ingredients – the most unusual of which is pickled mustard greens. Or maybe not so original – they were easily found at an Asian market, once I knew what to look for. They are what they sound like – the greens of a mustard plant, pickled.

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Cubed

You may want to spend some time preparing your ingredients, to start with. Cube the pork and the chicken, for example.

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Chopped.

And cut up your veggies.

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Bathing noodles

Oh, and the noodles – you’ll want to soak them for about 15 minutes in hot water.

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Frying meat.

The first step is what you might guess – cook the meat in the oil until it’s pretty close to done.

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Adding the garlic.

Then add the minced garlic.

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Adding more stuff.

Then the curry paste and yellow bean sauce.

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…And still more stuff (will it never end?!)

And then still more stuff – the noodles; curry powder and turmeric; fish sauce and sugar.

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Almost ready…

Oh, and the veggies, too.

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Voila!

Lastly, once stuff has cooked down and softened to your satisfaction, the pickled mustard. Then enjoy!

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Calamari That’s Spicy (But Not Really)

Another Thai adventure; here’s the ingredients:

  • Cleaned Squid, 2 lbs
  • Cucumber
  • Tomato
  • Garlic, 10 cloves, minced
  • Cornstarch, 2 tablespoons
  • White pepper, 1/2 teaspoon
  • Sugar, 2 tablespoons
  • Soy sauce, 2 tablespoons
  • Fish sauce, 4 tablespoons
  • White wine, 4 tablespoons
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The ingredients.

This was my first time cooking with squid, and it was fun. The first step is to create the marinade, by mixing all of the ingredients with the exception of the garnishes (cucumber and tomato) and the squid. When you do, it looks like this:

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The marinade.

The squid itself requires a bit more work. This is what a mantle looks like:

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The mantle.

After it’s been washed and whatnot, you should do a bunch of scoring – hatch marks diagonally in both directions. This will help soften the squid as it cooks, and allow the flavors of the marinade to more deeply penetrate and infuse the flesh.

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The mantle, scored.

Then slice it up into strips or rings or whatever you like. You may also have some tentacle bits, as we did. Again, you’ll wash these.

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Tentacles!

Then add everything into the marinade and let it steep for at least 10 minutes.

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Marinading.

Then stir-fry on the stove, in some oil (I separated the squid from the marinade because it was, after all, just a marinade).

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Saute!

When the squid is firm and curled, you’ll know you’re done cooking.

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Curly bits.

Then garnish and you’re done. Yum!

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Done!

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Burmese Chicken Curry

I pronounce this recipe: good. The ingredients:

  • Chicken, 3 pounds of breasts or thighs
  • Shallots, 8, thinly sliced
  • Tomatoes, 4, cut into wedges
  • Mushrooms, 8-16 oz, sliced
  • Water, 6 cups
  • Milk, 1 cup
  • Fish sauce, 1/3 cup
  • Butter, 4 tablespoons
  • Sugar, 3 tablespoons
  • Yellow curry powder, 2 tablespoons
  • Red curry paste, 2 tablespoons
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The ingredients.

The first step: cutting up the chicken. You should cut yours exactly like I cut mine. Exactly.

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Exactly.

Next, saute the shallot slices in 3/4 of the butter.

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In the pan.

Cook until they’re golden brown, and then set aside.

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Cooked.

Then add the rest of the butter to the pan, , and stir in the curry paste and the curry poweder. Cook for about two minutes, or until the next resignation from the Trump Administration, whichever comes first.

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More stuff in the pan. Does it never end?

Then add the chicken and cook for five more minutes, on high heat.

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Now the chicken goes in, too.

This may be a good time to prep the other ingredients: your tomato and mushroom slices.

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Mushrooms and tomatoes and bears, oh my!

Next, add in everything else. Wait! With on exception: not the shallots. Discriminate against them for a while.

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Discriminate.

Heat to boiling and cook for another 30 minutes, or until the dish looks exactly like this. Exactly.

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Nearly done.

Then eat over rice and sprinkle the shallots on top.

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This is the part where you eat it.

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Square Thai Omelets

These were yummy, but I couldn’t get them to be square – they ended up as more of a scramble. Sorry. The ingredients are:

  • Pork, 4 oz, ground
  • Shrimp, 4 oz, ground
  • Eggs, 6, beaten
  • Garlic, 1 clove, minced
  • Tomato, 1, chopped
  • Onion, 1, chopped
  • Carrots, 1/8 cup, chopped
  • Sugar peas, 2 tablespoons
  • Fish sauce, 2 tablespoons
  • Maggi seasoning, 1 tablespoon
  • Sugar, 2 tablespoons
  • White pepper, 1/4 teaspoon
  • Oil, 3 tablespoons
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The ingredients.

The first step was preparing a few of the ingredients. I could but the pork ground, but I had to mince the shrimp myself. A knife was a relatively crude tool, but it worked well enough.

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Mincing meat.

I sliced the peas along with the other veggies, and I liked it that way. But you do you.

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Slicing veggies.

The next step starts with frying the garlic in a tablespoon of the oil.

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Garlic in a pan.

Then add the meat.

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Meat in a pan.

Then add the sugar, pepper, fish sauce, and Maggi seasoning.

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More stuff in a pan.

Then add the veggies, and cook until your desired level of tenderness.

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Still more stuff in a pan.

The rest is simple. In another pan, you’ll make four omelets. Add oil and about a quarter of the eggs.

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Eggs in a pan.

Then add some of the goodness from the other pan.

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The omelet in process.

You can try to make a square omelet, like I did, but you may end up with a scramble, like I did. Regardless, it’s good. Repeat until you’ve made everything, and enjoy.

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Good stuff.

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