All posts tagged: Ginger

Steamed eggplant with ginger

Steamed Eggplant with ginger

This is one of the easiest and healthiest ways to enjoy eggplant. You don’t often see recipes for steaming eggplant but I can attest to this recipe, especially if made with smaller eggplants such as “graffiti” striped eggplants or the thin Japanese eggplants. Prep time: 15 minutes. Cooking time: 30-40 minutes Ingredients: 2-3 small eggplants small knob of ginger thinly sliced 1 clove of garlic crushed with half a red chillI 2 teaspoons salt Method: Cut eggplant into medium size piece and immediately add salt and place in a colander or strainer over the sink for 15 minutes Meanwhile slice ginger finely, seperately crush garlic and chilli Remove eggplant from colander shaking off excess moisture and place in steaming basket, gently rub some of the garlic and chilli on each pice of eggplant using a teaspoon, then scatter over ginger. steam for 30-40 minutes or until eggplant is tender to your liking  

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Zesty lamb and spinach curry with mint, chilli and lime

Lamb and spinach curry with lime

This is my version of lamb and spinach curry which is fresh and zesty through the addition of mint, coriander and lime to the traditional lamb and spinach combination. It goes really well served with rice or naan/flatbreads, and a side salad of tomato and cucumber. Prep time: 10 minutes Cooking time: 50 minutes Ingredients: 750g diced lamb 1 bunch fresh English spinach, cleaned, washed and chopped finely 250g packet of frozen spinach defrosted 1/2 bunch mint – leaves only 1/2 bunch coriander – chopped 2 tablespoons ginger and garlic crushed paste 1/2 lime cut into thirds, other half reserved 2-3 red chillies, left whole 1 onion finely diced 1.5 tomato chopped 1 tspn salt 1 tspn cummin powder 1/2 tspn chilli powder 1/2 tspn turmeric 2 pieces cinnamon 4 cardamom pods 1 tspn cummin seeds Handful curry leaves 3 tbspns vegetable oil Method Heat oil in large heavy based casserole pot Add cinnamon, cummin seeds, curry leaves and cardamom pods and cook until fragrant, taking care not to burn the spices Add onions and …

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Singapore style Chicken rice with accompaniments inspired by Loy Kee restaurant.

Singapore-style Poached Chicken and Chicken Rice

This recipe is inspired by the delicious chicken rice we had at Loy Kee Restaurant in Singapore recently. It seemed to me that it couldn’t be that difficult to replicate the tender and delicious poached chicken at home so I did a bit of reading and compared a number of recipes to come up with this easy to make version. Whist there are few different components involved if you want to have an authentic chicken rice meal with sauces and bok choy, none of it is difficult or complicated. I also found that the leftover chicken was delicious for a shredded spicy chicken salad like the one we made at Spirit House Cooking School when we visited Yandina, Queensland about  a year ago. You can find my version here Simple shredded chicken salad In fact, I would now use this method to make delicious poached chicken just on it’s own to use in chicken salads and/or sandwiches. You could vary the poaching ingredients, if you didn’t want the Asian ginger, garlic and spring onion flavour, but …

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Black bean dhal cooked with ginger, chilli and tomato

Black bean Dhal with ginger, chilli, onions and tomato

This rich and delicious Dhal is made with black beans stewed with ginger, dried chillies, tomatoes and then finished with fried onions and spices. A great accompaniment with other vegetable curries and eaten with rice or naan or rotis. I use canned black beans which you can find in the Mexican section of the supermarket. The key is long, slow cooking adding stock or water until the mixture takes on a thick, soup like consistency and the beans have broken down. Prep time: 5 minutes Cooking time: 1.5-2 hours Ingredients 1 can black beans 1 large piece of ginger, peeled and cut in 2 pieces 3-4 dried red chillies 1 large tomato cut into large cubes 500ml Salt reduced chicken or vegetable stock 500ml water Salt 1 tspoon cummin seeds 1/2 tspoon Turmeric 1/2 tspoon Chilli powder 1/2 tspoon cummin powder Handful curry leaves 1 small onion sliced 1 tspoon ginger and garlic paste 50g butter and 1 tablespoon vegetable oil Chopped coriander for garnish Method Bring water to boil in a medium-large saucepan Strain …

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Red lentil Tarka dhal with turmeric and ginger

Red Lentil Tarka Dhal with turmeric and ginger

Most Indian meals should be accompanied by a Dhal – an almost souplike side dish which can be made from a number of different types of lentils. Dhal is an absolute must to accompany South Indian vegetarian meals adding essential proteins. My version is quick and easy, using red lentils and the flavours featured are inspired by the dhals of Kerala and other parts of South India. Tarka dhal refers to the process of adding a Tarka(seasoned oil dressing with onions, tomatoes and spices) to the boiled lentils which adds flavour and depth to the sauce. Unlike most recipes I prefer to “cook” the boiled lentils in the Tarka at the end to allow the flavours to permeate the whole dish. For a richer and creamier consistency that is truly South Indian, coconut cream can be added at the end or else to make it sinfully delicious a knob of butter. Dhal keeps well in the fridge and can be successfully frozen and reheated. Leftovers are also great on toast. Prep time:5 minutes Cooking time:25 …

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Lamb and potato curry served with basmati rice and red lentil dhal

Lamb and potato curry

The smell of curry leaves frying in oil with spices and onions is one that always transports me to the kitchen of my Aunt Vimala. Even though it was a regular occurrence in our own home, there was something very special about staying over at Uncle Pat and Aunty Vim’s with all the cousins. She was a wonderful cook and inspired my love of cooking. This traditional lamb and potato curry is a staple in many South African Indian homes and now in the homes of my family and many friends in Australia. Prep time: 15 minutes Cooking time:1.5 hours Ingredients 800g diced lamb, preferably lamb chump chops with fat removed and diced so that there are some small bones but plain diced lamb can be used too 3 teaspoons ginger and garlic ground together into a paste 1 large brown onion diced finely 1 tomato chopped 1/2 bunch coriander including stalks 2 pieces cinnamon bark 5 cardamom pods Handful of curry leaves removed from stalks 1.5 teaspoons cummin seeds 1 teaspoon turmeric 1.5-2 teaspoons …

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Hearty, healthy and spicy chicken soup with rice

Thai Chicken Soup with rice (Khao Tom Gai)

Adrian has been down and out with the flu – so this morning I promised him the fix all, hearty, spicy Thai chicken Soup with rice that is part congee, part soup. This version has helped our family through many episodes of cold and flu. Add fresh chilli as a garnish along with coriander and chopped spring onions and your sinuses will feel a lot clearer by the time you finish the first bowl. The rice and chicken add nourishment and the stock has a silky texture from the rice being cooked in it. Prep time: 10 minutes Cooking time: 25-30 minutes Ingredients 1 cup uncooked jasmine rice 1 litre chicken stock 1 litre water 1 tablespoon vegetable oil 5 cloves garlic finely chopped 2 tablespoons ginger finely sliced 2 chicken thigh fillets chopped into bite size pieces 1 onion finely diced 1 teaspoon ground white pepper 4 tablespoons fish sauce Garnish: fresh red chillies, coriander and spring onions Method Wash rice and rinse several times Bring water and chicken stock to boil and then …

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Balinese pork in sweet soy with lemongrass, chilli, garlic and ginger

Balinese Pork

This is one of my partner Adrian’s favourite dishes to cook. The original recipe is from a great little book, The Food of Bali – authentic recipes from the Island of the Gods written by Heinz van Holzen and Lother Arsana. We bought it in Ubud on one of our regular visits during the years that we rented a little villa in Jalan Bisma. This Balinese pork recipe transports us back to the smells of the kitchens of Ubud with its traditional ingredients of sweet soy, lemongrass, ginger, garlic and chilli all slow cooked to imbue the pork with a sweet, spicy flavour. We have adjusted the original recipe to adding lemongrass and using spring onions rather than the traditional shallots which are more difficult to find. Prep time: 15 minutes Cooking time: 1 hour Ingredients 1kg diced pork 1/2 bunch of spring onions 6 cloves of garlic 10 cm of ginger peeled and sliced thinly lengthwise 1 stalk lemongrass cut into 4 and sliced lengthwise 5 tablespoons sweet thick soy sauce(kecap manis) 3 tablespoons soy …

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