Onion #Pakora #Bhujia

A simple recipe that can be whipped up as a snack with just a few ingredients. Lovely with a cup of tea. A family favourite during my childhood.

Ingredients:

  • 1 large onion sliced thickly
  • 1-2red or green chillies chopped finely
  • 2 tablespoons coriander finely chopped
  • 3/4 cup chickpea flour
  • 1/2 teaspoon baking powder
  • 1/4 cup of water
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 2-3 tablespoons of oil

1. Put all ingredients except onions in bowl and mix until a thick batter forms

2. Put onions into bowl and mix to cover in batter

3. Heat oil in non-stick pan and put dollops of onion and batter frying until golden on both sides and cooked through. Best to cook on medium heat so they don’t burn and this allows more time for onions to cook through. Drain on kitchen paper.

4. Serve hot with a cup of tea.

Onion Pakora

Steamed #Thai #seafood #beancurd skin rolls

These seafood rolls wrapped in beancurd skin, steamed then sliced and served with a spicy sauce are delicious and healthy. Super quick and easy to make. They are a great addition to a buffet or picnic spread as they are served lukewarm or room temperature.

Beancurd skin is made from the skin formed when boiling soy milk, and is found in dried sheets in Asian supermarkets. You will need a bamboo or other steamer with a flat base.

This recipe is of Thai origin and can be adapted to suit your taste by adding finely diced lemongrass, Thai basil or more chilli.

Marinate: 30 minutes Prep time: 15 minutes Cooking time: 25 minutes Resting time: 30-45 minutes

Ingredients

  • 2-3 sheets of beancurd skin
  • 200g white fish fillets,chopped into small pieces
  • 200g green prawns peeled, chopped into pieces
  • 1 egg yolk beaten
  • 1 small onion finely diced
  • 4 cloves garlic chopped
  • 3 tablespoons finely chopped coriander
  • 1 red chilli finely chopped
  • 1 tablespoon fish sauce
  • 2 teaspoons sugar
  • 2 teaspoons white pepper
  • 1 tablespoon vegetable oil
  • Cucumber slices, coriander sprigs and sweet chilli sauce

1. Mix all the ingredients, except the beancurd skin and egg yolk, in a bowl and marinate for half an hour

2. Process in a food processor until you get a fine mixture.

3. Soak beancurd skin sheets one by one in a bath of warm water until soft. Carefully lay on a flat surface, then spoon half the seafood mixture in a long sausage shape. (Make sure the roll is not too long to fit in your steamer.)

4. Roll up tightly and seal edge with beaten egg yolk. Repeat with other half of the seafood mixture.

5. Place the rolls in a bamboo steamer and steam for 25 minutes. Drain on kitchen paper, resting until lukewarm and set, allow about half an hour.

6. Slice diagonally in 2cm wide slices. Serve with sweet chilli sauce, cucumber and coriander sprigs.

Lamb and spinach curry with lime #lambspinach #curry

This is an oldie but a goodie! The lime really makes for a tangy, zesty curry and helps tenderise the lamb. And all the greens in it must be good for you…

Lamb and spinach curry with lime

Here’s the link to my original post.

Lamb and spinach curry with lime

Blackforest Chia Pudding #chia

I have recently discovered making delicious chia puddings overnight for a great breakfast. Filling and nutritious with lots of different combos to keep it interesting too.

Here’s a nice looking recipe from the blog The Flavour Trail by Divya. I use almond milk in mine.

Blackforest Chia Pudding

#Beancurd rolls with #Pork and #waterchestnut #yumcha #dimsum

I’ve always been fascinated but the concept of beancurd skin …you have to get it in speciality Asian stores but worth finding. It is actually made by lifting the skin that forms on the top of warmed soybean milk! It can be bought dried flat, which is what you need for this recipe, or in bunches.

These rolls are lightly fried, then steamed with a delicious simple sauce. Healthy and tasty…worth the effort hunting down the bean curd skin!

The filling can include Asian mushrooms and dried shrimps, or finely chopped prawns. You can also use chicken mince instead of pork.

Flat sheets of dried Beancurd skin for rolls

This recipe is excellent appetiser or side dish for dinner served with rice, steamed greens and chilli sauce. Great for leftovers and lunch.

Prep time: 40 minutes cooking time: 20 minutes

Ingredients:

  • 300g pork mince
  • 8 slices canned waterchestnut diced finely
  • 4 stalks spring onions diced finely
  • About 10 dried shrimp soaked in water, then chopped finely (optional)
  • 1 teaspoon white pepper
  • 2 teaspoons finely diced ginger
  • 1 egg white lightly beaten (keep egg yolk)
  • 1 tablespoon light soy sauce
  • 2 large sheets of beancurd skin cut into 8 long pieces about 10cm wide and 15-20 cm long
  • 2 tablespoons by vegetable oil
  • 1 teaspoon sesame oil
  • Lightly beaten egg yolk to use for sealing rolls

Sauce:

  • 1.5 cups chicken stock
  • 1 teaspoon oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon shaoxing wine
  • 1 teaspoon sugar
  • 2 teaspoons cornflour and 1/4 cup water
  • 1 teaspoon sesame oil

Garnish: finely sliced spring onions and chopped coriander

Method

1. Mix all stuffing ingredients in a bowl, except oils and egg yolk

2. Fill a large, flat baking dish halfway with warm water, immerse one sheet of bean curd skin in water then lay flat on a clean work surface.

3. Cut beancurd skin into 15cm x 20 cm rectangles.

4. Place a scoop of filling just below top of a rectangle and fold over beancurd skin horizontally, then fold in sides and roll into a spring rolls like shape, sealing edges with egg yolk. Repeat until you have about 10 beancurd rolls.

5. Heat vegetable oil and sesame oil in non-stick pan and fry rolls over medium-high heat until golden brown, remove and place on paper towel to drain excess oil.

6. Cut beancurd rolls in half, place into a baking dish.

7. Put chicken stock, oyster, soy sauces, shaoxing wine, sugar, into a small pot and bring to a simmer. Mix cornflour with water and stir through sauce, then simmer until sauce thickens slightly. Remove from heat, add sesame oil and mix through.

8. Set up steamer, pour sauce over rolls and steam for 15-20 minutes until pork mixture is fully cooked.

9. Scatter over with finely sliced spring onions and coriander and serve.

Portugal Revisted…#porkclams

Delicious dinner tonight …remembering our time in Portugal last year this time Pre-COVID 19. Feel so lucky to have got there. Great people, culture, art, and food!

Portuguese pork and clam stew with roasted red capsicum paste.

Here’s my original recipe

Portuguese pork and clam stew with roasted capsicum sauce