All posts filed under: spicy

Pan-fried #Spicy #salmon fillets with #butter

I love these salmon steaks, marinated in Indian spices then pan fried in butter. A little bit naughty but a lot of nice! Served here with a beetroot salad, Red lentil dhal https://freespiritfood.net/2015/08/16/red-lentil-tarka-dhal-with-turmeric-and-ginger/. Prep time: 30 minutes Cooking time: 15 minutes Ingredients: 2 boneless salmon fillets, skin on 1 teaspoon ginger and garlic paste 1/2 teaspoon turmeric powder 1/2 teaspoon chilli powder 1/2 teaspoon cummin powder 1/2 teaspoon salt 1 tablespoon vegetable oil 2 tablespoons butter Method: 1. Marinate salmon fillets with garlic, spices, salt and oil for 25-30 minutes or longer. 2. Heat non-stick pan until hot, reduce heat to medium and place salmon fillets face down in pan and fry for 4 minutes or so,until sealed and browned. Add butter to pan. 3. Flip fillets and fry skin side down until skin is crispy about 4-5 Minutes. 4. Serve immediately with butter sauce drizzled over fillets and garnished with coriander. Advertisements

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#Indian Spiced Roast #Pork Belly

I usually just make a simple roast pork belly seasoned with salt and pepper, and then jazz it up like in Crispy Asian Pork Belly Salad or serving with a tasty side like braised Italian.red cabbage. Last night I decided to try adding some Indian flavours by using a sea salt rub and spicy paste, then roasting over a bed of dried chillies, using a similar technique technique to Indian Hunters Style Roast Lamb, but not needing any extra ghee or oil. The fat from the roasting pork “fries” the dried chillies and curry leaves underneath releasing a smoking, spicy flavour into the pork. There is hardly any fat or oil left when the cooking process is complete as the chillies absorb all the oil. The resulting pork was slightly spiced and went deliciously with my Pineapple, coconut and chilli sambal and a crispy, crunchy Shredded Brussel Sprout and Green Bean salad. Prep time: 2 hours including marination cooking time: 2 hours Serves 2-3 Ingredients: 600g boneless pork belly with the skin scored (Ask your …

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Pineapple, coconut and chilli sambal

This is such a delicious accompaniment to roast meats. The combination of sweet pineapple, green chilli, mustard seeds and desiccated coconut is brilliant. We had it with roast pork belly with crackling tonight and it was a great substitute for the usual apple sauce or red braised cabbage. Prep time: 5 minutes Cooking time: 10 minutes Ingredients:1 small can of pineapple pieces 1/2 onion finely chopped 2 green chillies sliced lengthwise 5-6 curry leaves (optional) 1 teaspoon crushed fresh ginger 1/2 teaspoon of cummin seeds 1/2 teaspoon black mustard seeds 1 tablespoon vegetable oil 1/2 teaspoon sugar Pinch of salt 2 tablespoons desiccated coconut 1/2 cup of water Method: Heat oil in pan over medium heat, add cummin seeds and mustard seeds and cook until just fragrant, watch not to burn seeds, then add onions and chillies and cook until onion is translucent. Add crushed ginger, pinch of salt, sugar and pineapple and heat, then add water and desiccated coconut, cooking until water reduces. Take off heat and allow to cool to room temperature before …

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Luke Nguyen inspired Split King Prawns

A few years ago I was gifted Luke Nguyen’s France cookbook which has some great cross-cultural French and Vietnamese recipes in it. My version of this recipe is easy and great for entertaining if you do the prep beforehand as it just requires quick shallow frying at the end, Splitting and flattening the king prawns before marinating them allows the flavours of the marinade to be absorbed by the prawns. The addition of fish sauce to the marinade brings out the “prawnness” in the prawns when they are cooked, and using butter as well as oil to fry them in makes them super tasty. In my simpler version, I don’t have some of the “fancier” ingredients such as kaffir lime leaves and perilla leaves which are a bit harder to get hold of. I substitute parsley or coriander to garnish, and add lime juice at the end. I also don’t bother to make the suggested vietnamese dipping sauce which is made from more fish sauce and lime juice as the juices from the pan are …

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Chicken and Zuchinni #Curry

Last night I chopped up 2 zuchinnis and put them into the chicken curry towards the end of the cooking process. The resulting flavours were delicious as the zuchinni absorbed the delicious chicken stock flavours from the curry. Just add the zuchinni for the last 5 minutes of cooking in this classic and chicken curry recipe …. https://freespiritfood.net/2017/09/17/south-african-indian-boneless-chicken-curry/

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Thai style Sweet potato noodles and #beef #stir fry, #sweetpotatonoodles

We are trying to cut down on carbs and have been experimenting with the great range of vegetable products now available in supermarkets (Coles and Woolworths in Australia) to replace noodles and rice such as zucchini spaghetti, cauliflower rice and sweet potato noodles. Now you don’t have to even make them yourself. This stir fry combining the sweetness of the noodles with thinly sliced beef and Thai flavours of fish sauce, oyster sauce, garlic, white pepper and chilli with capsicum, carrots and spinach was delicious. The sweet potato noodles were an excellent replacement for rice noodles. Ready in under half an hour, it’s a great option for a quick, healthy weekday meal. Prep time: 10 minutes Cooking time: 10 minutes Ingredients: 1 onion, finely sliced 1 small carrot diced 1/2 red capsicum diced 1 packet fresh sweet potato noodles (250g) 2 cups baby spinach leaves Handful of coriander chopped 400g beef sliced for stir fry 1/2 tablespoon oyster sauce 1 tablespoon fish sauce 1 teaspoon white pepper 1 teaspoon white sugar 2 teaspoons Thai red …

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Tasty, Thai Thali, #Penastanan, #ubud

We are staying in a Villa in Penastanan Village just outside of Ubud for a few weeks. Of course, Ubud is filled to the brim with great restaurants, but sometimes when we are feeling particularly lazy on our holidays we love being able to just wander up the path to a local Warung in our neighbourhood. Penastanan is blessed with many of these. And now we have Thai Thali to add to the list! Just 3 days ago the newly refreshed and branded Thai Thali Warung had sprung open. (Felt like it appeared overnight!) it is just down the lane (gang) behind the D’Omah/Wayan Juice shop off Jalan Penastanan Kelod. Look/ask for the directions to Gajah Biru Villas and Spa and you will find it opposite there. Here’s a map with my rudimentary markings! We had also snuck in for a quick lunch the other day and tried items from their Indian vegetarian light meals menu. Their Puri (puffy fried Indian bread) and Alu Prantha (Indian bread stuffed with lightly spiced potato mixture) both served …

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Go for Goreng at Bubu’s, Penestanan

Fried and roasted chicken has had a resurgence the world over. It is on menus from New York to Sydney to Bali in one form or another …southern fried chicken, chicken karaage, chicken popcorn etc… Ayam Goreng or Fried Chicken is of course an absolute Indonesian staple and classic. Unlike Southern Fried Chicken, it is not cooked in batter but marinated and most often twice cooked in a rich mix of spices. The crispy fried floss mixture known as “kremes” served with it is traditionally made by adding extra grated galangal or coconut while frying. The Ayam Goreng at Bubu’s Warung in Penestanan has a definite Balinese twist marinated in Balinese spices and with grated coconut to add crunch to the kremes…or “fried floss” that accompanies the chicken making it super tasty. Next time we go I am going to see if they will share the recipe with me! We always also ask for Balinese Sambal Matah which they freshly make – a hot and tangy combo of eschallots, lemongrass, chilli and coconut oil that …

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Baked Eggs with Merguez Sausages and Chilli

Looking for a spicy start to the new year? Here’s my take on middle-eastern eggs with Lamb Merguez sausages made at our local butcher. (Nick’s Meats at Edgecliff Shopping. Centre for those of you who live in Sydney.) Prep time: 5 minutes Cooking time: 30 minutes Ingredients (2 servings) 3 large merguez sausages 1 red onion halved then sliced 1/2 teaspoon cummin powder 2 cloves of garlic thinly sliced 1-red chillies finely chopped 1-2 tomatoes halved or if using only one, then cut into 4 thick slices 4 teaspoons butter Olive oil Salt coriander to garnish Pita bread or tortillas to serve Method: 1. Cook merguez sausages in a frying pan on medium heat 10-15 minutes until cooked.Rest and then cut into thick diagonal slices. 2. meanwhile heat 2-3 tablespoons of oilive oil in a separate frying pan, then fry garlic until crispy, add onions and chillies and fry until onions are slightly caramelised and translucent. 3. Remove onions and add tomatoes to the same pan, adding a bit more oilive oil if needed. sprinkle …

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Tomato Curry Sauce ..with hard boiled eggs

Simple but very satisfying! Having tomato curry sauce (or tomato chutney as it is sometimes referred to) in the freezer means you can quickly whip up all sorts of easy meals using the sauce as a base. Just add boiled eggs or meatballs or a tin of beans and hey presto! Dinner is served. Here’s the recipe for the sauce. Tomato Curry Sauce Ingredients: 2 large onions finely diced 5 large fresh ripe tomatoes diced 400g can of diced tomatoes 1 handful of curry leaves 1.5 teaspoon cummin seeds 2 sticks of cinnamon (preferabley cinnamon bark available in Indian grocers but quills are fine if not) 5 cloves of garlic and equal amount of fresh ginger peeled 1 teaspoon chilli powder 1 teaspoon turmeric powder 1.5 teaspoons cummin powder 1 teaspoon salt (or to your taste) 1 teaspoon sugar 2 cups chicken stock (or water) Coriander to garnish Vegetable oil Method: Heat vegetable oil in medium size heavy based pan which has a lid Add cummin seeds, curry leaves and cinnamon sticks and heat gently …

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Hurry into Uncle Chop Chop, NYC

Chop chop” means “hurry” and suggests that something should be done now and without delay. Uncle Chop Chop is one of the hottest new restaurants in New York that is already attracting 5 star reviews from early visitors for very good reason. Opened by two brothers from Australia, Callum and Morgan, Uncle Chop Chop is a laid-back but sophisticated take on Asian Fusion in the heart of West Village. Uncle Chop, Chop – 7 Cornelia Street, NYC https://www.unclechopchopnyc.com The atmosphere is one of a buzzy buzzy Asian “chophouse” and bar and the style reflects the charming, laid-back hospitality of Australians. Here you can enjoy great food in a warm and relaxed atmosphere. Great for groups of friends! The menu is a superb mix of salads, grills, appetisers and curries with the freshest ingredients and scintillating flavours. The accompanying sauces, jams and broths are perfectly balanced and add just the right touch of spice. Dishes are generous and designed to share allowing diners to sample a wide range of the menu. Another reason why it is great for …

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Vietnamese turmeric and dill fish – Ca Ca La Vong at home –

When we were in Hanoi recently we visited the 200 year old restaurant Ca Ca La Vong to try their famed eponymous fish dish. We went to the original restaurant climbing up a ladder- like wooden staircase to reach the upstairs dining room:filled to the brim with locals and tourists enjoying the only dish offered on the menu. Fish flavoured with turmeric, ginger and garlic and then sautéed with dill and onions, it was simple but absolutely delicious. The fish is brought sizzling on a gas cooktop to the table and fresh herbs are added before serving yourself with rice noodles, peanuts and spicy sauce. Of course I had to try to recreate it at home which I did last night with some success. I trawled a few versions of the recipe online, including one from Anthony Bourdain, I settled for a hybrid. We also didn’t have rice noodles at home so I served with steamed jasmine rice …just as good. Here are some pictures from the restaurant itself: And here is my recipe: Prep …

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Brash and buzzy: Vietnam House, Saigon

Australian Luke Nyugen’s Vietnam House restaurant in the very centre of busy Ho Chi Minh City is an assault on the senses with bold Art Deco interior design featuring vivid colours and a buzzy atmosphere. It feels exactly right where it is located in the heart of the CBD surrounded by the glitz of the high end designer shops like Louis Vuitton and Gucci and 5 star hotels. The menu features Nyugen’s unique take on Vietnamese food that reflects the influences of growing up in Australia and his time spent in France through the use of imported herbs and ingredients, such as Wagyu beef, dill and salmon. We began with the much talked about soft spring rolls with sesame seared salmon and salmon caviar. The addition of the salmon caviar added delicious bursts of flavour to this entree and the flavour of the salmon went really well with the dill in the rolls. For mains we tried the much talked aboutBraised Wagyu Beef cheek in coconut juice, Phu Quoc green pepper, carrot, shallot served with …

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Twice cooked Szechuan Chicken

As a cold snap hits Sydney and winter settles in, this twice cooked Szechuan Chicken will give you just the right combination of heat and spice to warm things up. Whilst it might look frighteningly hot, the combination of Szechuan peppercorns, cayenne pepper, large sweet peppers, and dried chillies somehow combine into a delicious warm sweet spiciness rather than mouth-numbing torture! You can of course adjust the amount of heat by reducing the amount of Szechuan pepper, cayenne pepper and dried chillies you use but I would highly recommend trying this adapted recipe of mine to experience a more authentic version of the real thing. I also like using a combination of thigh fillet pieces with some small pieces of bone-in chicken such as small chicken wings but this is optional. Prep time: 30 minutes Cooking time: 35 minutes 500g skinless thigh fillets cut into pieces 2-3 small chicken wings cut into half 1 tablespoon Shaoxing cooking wine 1 tablespoon soy sauce 1/2 cup cornflour 1 teaspoon cayenne powder 1 teaspoon Szechuan peppercorns, dry roasted …

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Durban-style Lamb and Cabbage Curry

This is another favourite amongst South African Indian families. It’s a great dish for a wintry Sunday like it is here in Sydney today. The sweetness of the cabbage permeates this dish and the resulting curry is somehow more fragrant and lighter than most lamb curries. Flavouring the oil through the gentle frying of the fenugreek, cummin and nigella seeds along with the cinnamon and curry leaves provides the basis for this. The addition of fresh and dried chillies add an extra warming spicy element but by no means is this required if you prefer a milder sweeter curry. The curry sauce is thinner than usual as well so rice is the best accompaniment, and Mint and Peanut Chutney is a delicious alongside it. I suppose this is the Indian version of Norwegian Farikal or Irish Lamb and Cabbage stew. Prep time: 20 minutes Cooking time: 1 hour Ingredients: 750g lamb cut into chunks, or for best results lamb chump chops with fat removed and diced keeping bones in 1 large onion chopped 1 tomato …

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Sri Lankan Chicken Curry

My friend Jennifer recently went to Sri Lanka and came back bearing gifts of Sri Lankan spices…a roasted fenugreek and mustard seed mix and a meat (Masala) spice mix. Looking for inspiration to use these spices I found a chicken curry recipe in Australian chef Peter Kuruvita’s recipe book, Serendip. This recipe is based on his with a few tweaks, it is really a 4 step process beginning with making the thickening mixture, marinating the chicken, getting the ingredients for the braising prepared and then actually cooking the curry. The result is a creamy curry with well balanced spice. Thanks Peter! Prep time: 30 minutes Cooking time: 25 minutes Ingredients 1. Thickening Mixture: 1 tablespoon long grain rice 2 tablespoons dessicated coconut 2 red chillies, chopped 1/2 teaspoon salt 3 green cardamom pods 2 cloves 2. Marinating mixture 1.5 kg chicken thigh fillets, fat removed and cut into medium size chunks 2 teaspoons cumin powder 3 teaspoons ground coriander 2 teaspoons chilli powder 1/2 teaspoon turmeric powder 1 teaspoon roasted fenugreek and mustard seed mix …

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Sugar plum and chilli sauce with Indian flavours

Thanks to @bellyrumbles for your Easy Chilli Plum Sauce Recipe – goo.gl/G2qhsv which I used over the weekend with some adaptions to create a delicious sugar plum chilli sauce. Now I have a heap of it to enjoy in coming weeks! My version follows… Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 1kg of sugar plums chopped with seeds kept for mixture 150 g caster sugar 100g brown sugar 500ml white wine vinegar 10-12 small red chillies 1/2 finger size piece of ginger cut into pieces 10 g salt 2 star anise I tablespoon coriander seeds 1 teaspoon black peppercorns Handful of fresh curry leaves (2 large sprigs with leaves removed from stems) Method: Chop sugar plums into pieces keeping the bits with the stone. Put rest of ingredients in large heavy based non-stick pot and slowly bring to a simmer. simmer for 45-50 minutes until fruit has gone past pulpy to form a sauce Allow to cool for 10 minutes or so Strain in portions through a fine sieve to seperate sauce from …

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Indian Five Spice: Panch Phoran

Panch Phoran is an Indian whole spice blend used mostly in eastern part of India like, Odisha,West Bengal etc. It is also called as Pancha Phutana (In Odisha), pach phoran (In West Bengal), paanch phorana. Panch phoran means mixture of five spices. The spices used in panch phoran are whole seeds and each in equal […] via Panch Phoran — Food Express odisha

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