Another of my experimental dishes that turned out very well. I had two skinned catfish steaks and I used them to make this delicious slightly tangy gravy that goes well with steamed Thai hom mali rice.
Ingredients:
a small chunk of ginger peeled and scored (you can remove this after the dish is cooked)
tomatoes (I used two medium)
1/2 teaspoon kalo jeera seeds (kalonji)
1 bay leaf
1 teaspoon tumeric powder
1 cup mushrooms (Swiss browns)/ snow peas/ potatoes (diced)
catfish cut into thick slices
unsweetened yogurt 1 tablespoon
Heat some olive oil; fry ginger; add kalonji, tumeric, salt and bay leaf. Mix well and add tomatoes, stir fry a couple of minutes and add vegetables and stir fry again a couple of minutes. Add the yogurt and stir very well. Add the fish and about 1 and a half cup warm water. Simmer on low heat about 15 minutes or till the vegetables are cooked.
Serve hot.
Friday, November 13, 2009
Saturday, November 07, 2009
Picnic time!
It's beautiful weather time in Hong Kong right now and we are celebrating the glorious clear skies (a BIG thing in HK!) with weekend family picnics, of course it helps that we are on Lantau Island -- as unspoiled a paradise as you will ever get anywhere in the world.
The best part of our picnics -- other than watching my 2-year-old collect mud-covered stones -- is the food. I like packing light tasty and filling picnic-y things for us to eat. Like last week we had a small Gladware box full of soft white fluffy mini idlis, a quickly made coconut chutney to go with that and fried rice. For tomorrow's picnic I am planning on making pizzas and a small amount of udon. With homemade jam tarts for desert.
The good thing about homemade pizzas is that you can have fun with the toppings. I am planning on making one seafood and one 'veggie-yummy.' Look out for the pizza recipes next week!
I like making my udon with a thick peanut butter sauce. Here is the recipe:
Udon with peanut butter sauce (try using the organic peanut butter for a healthier less sodium filled taste)
Let udon rest in boiling water for about 5 minutes.
Cut up veggies you want to use in the noodles (tomatoes, mushroom, carrot, snow peas, green pepper, cabbage, spring onion etc in any combination)
In a little olive oil, lightly brown a garlic clove; add a beaten egg and stir quickly; add veggies and stir fry. After a few minutes add 1 teaspoon (or a little more than that according to taste) peanut butter and stir quickly, add soy sauce and a pinch of salt and then finally add the noodles and mix well. Remove from heat.
The best part of our picnics -- other than watching my 2-year-old collect mud-covered stones -- is the food. I like packing light tasty and filling picnic-y things for us to eat. Like last week we had a small Gladware box full of soft white fluffy mini idlis, a quickly made coconut chutney to go with that and fried rice. For tomorrow's picnic I am planning on making pizzas and a small amount of udon. With homemade jam tarts for desert.
The good thing about homemade pizzas is that you can have fun with the toppings. I am planning on making one seafood and one 'veggie-yummy.' Look out for the pizza recipes next week!
I like making my udon with a thick peanut butter sauce. Here is the recipe:
Udon with peanut butter sauce (try using the organic peanut butter for a healthier less sodium filled taste)
Let udon rest in boiling water for about 5 minutes.
Cut up veggies you want to use in the noodles (tomatoes, mushroom, carrot, snow peas, green pepper, cabbage, spring onion etc in any combination)
In a little olive oil, lightly brown a garlic clove; add a beaten egg and stir quickly; add veggies and stir fry. After a few minutes add 1 teaspoon (or a little more than that according to taste) peanut butter and stir quickly, add soy sauce and a pinch of salt and then finally add the noodles and mix well. Remove from heat.
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