Tag: Spicy

Real-good #Ramen @Canteen in #Canberra

Absolutely rocking ramen lunch recently at Canteen http://www.eatcanteen.com.au

It’s tucked away in Dairy Road behind the Capital Brewery in Canberra. Ramen by day, izakaya by night.

Already lauded by the SMH Good Food Guide (https://www.smh.com.au/goodfood/topic/canteen-restaurant-6gha), they specialise in delicious Tori style ramen.

We started with a delicious chicken katsu white bread sando shared between 4 of us as a starter!

Mouthwatering katsu Sando at Canteen, Canberra

We then progressed to the real-good ramen Classic Daddy, Hot Daddy and Spicy Pork Matzesoba (soba noddles without the soup)

Hot Daddy Ramen with spicy pork

The ramen is delicious and stands true to the promise of respecting time honoured tradition in creating the quality broth and noodles.

Classic Daddy Ramen

Canteen have created a lovely contemporary bar, garden and restaurant which is a great spot for really-good ramen in Canberra!

Spicy Pork Matzesoba
Busy Ramen kitchen at Canteen in Canberra

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#Seekh #Kebabs from Sinfullyspicy.com

This looks like a delicious recipe with excellent instructions from sinfully spicy.com…thank you! Yet to try but will be putting on my list.

The description of Old Delhi also brings back evocative memories of the spice laden air, colourful ancient streets and crowded markets.

Seekh Kabab

Seekh kabab could easily be one the most popular street foods across South Asia.A street food that instantly transports me to colorful streets of Old…

Seekh Kabab

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Indian Green Pork Curry with green beans

This curry is inspired by Lamb and Spinach – another “green” curry that is a family favourite.

The mint and coriander meld with the pork and other spices to create a deliciously fragrant curry. I add green beans for additional “greenness” and serve sprinkled with shards of fresh ginger for added zing, with basmati rice and sweet mango chutney.

Prep time: 20 minutes Cooking time: 1 hr 10 minutes
Ingredients:
500g pork shoulder diced (with or without bones)
2-3 handfuls green beans
1/2 cup white vinegar
3 tablespoons vegetable oil
1 large onion diced
5 cloves garlic and equal amount ginger
2 fresh red chillies
Handful of curry leaves
2 sticks cinnamon (preferably bark)
3 cardamom pods
3 dried red chillies
1 teaspoon panch phoran (Indian Five Spice Mix)
1 teaspoon turmeric
1 teaspoon cummin powder
1 bunch coriander
1 bunch mint
1 teaspoon salt
2-3 cups water or chicken stock
Extra ginger cut into fine strips and coriander leaves for garnish

Method:
1. Place pork in a bowl and pour over vinegar and 1/2 teaspoon salt, set aside while you prepare other ingredients.

2. Crush ginger, garlic and fresh red chillies with 1/2 teaspoon salt in a mortar and pestle.

2. Chop coriander and mint together – I use a Mezzaluna – then add the ginger, garlic and chilli paste and continue to chop together to meld herbs with the paste.

3. Heat vegetable oil in heavy bottom casserole pot, add cinnamon sticks, curry leaves, panch porum, dried red chillies and cardamom and heat until fragrant taking care not to burn the spices.

4. Add onions and cook until soft and translucent.

5. Add cummin, turmeric to onion mixture and stir through cooking out spices for a minute.

6. Add pork, coriander and mint paste to the onion mixture and cook until pork is “sealed” stirring to avoid pork mixture sticking to bottom of the pot.

7. Add enough water or stock to cover pork and bring to a boil, then lower heat to simmer and cover the pot with a lid. Cook slowly for an hour, until the pork is tender, adding more water from time to time if the mixture starts to stick.

8. Add green beans and cook for 10 minutes.

9. Check consistency to reduce liquid if required. Taste to see if extra salt required.

9. Garnish with shard of ginger and additional fresh coriander. Serve with basmati rice and sweet mango chutney and Indian pickles.

Shanthini1 Comment

Indian Spiced Crab with crispy wafers

This makes a delicious canapé served with crispy thin wafers or mini pappadums on the side. Also be perfect on betel leaves if you can source them. Buying the pre-packed  crabmeat makes this a very quick and easy recipe to make. I made this recipe up on Christmas Day and it received good reviews from the family so thought I would share…unfortunately no end product photos!

Prep time: 5 minutes  Cooking time: 10 minutes

Ingredients
1 x 400g/500g tub of crab meat (available from seafood shops or supermarkets in Australia) – fork through crab meat to break chunks up
1 onion finely diced
1 tablespoon of ginger and garlic paste (2 cloves garlic and equivalent ginger ground to a fine paste)
2 sprigs of curry leaves removed from stalk
1/2 cinammon stick (preferably cinnamon bark)
1/2 teaspoon cummin powder
1 red chilli finely diced (can be omitted)
1 tspn black mustard seeds or nigella seeds
1.5 tablespoon vegetable or olive oil
salt to taste
Handful of coriander leaves, very finely chopped

img_4999

Method:
Heat oil in non-stick pan over medium heat
Add cinammon bark and curry leaves to flavour oil until curry leaves stop spluttering
Add onions and cook slowly (sweat) over medium heat until translucent and tender
Add ginger and garlic paste and sautéed for 1 minute
Add mustard seeds, chilli and cummin powder and let heat through for 1 minute
Add crabmeat and cook through for 3-4 minutes to allow crab to absorb spice flavours – – continue to break up chunks into crab flakes
Taste to see if salt required
Remove curry leaves and cinammon stick
Add very finely chopped coriander leaves and mix through
Serve in bowl with a spoon with crackers on the side or make up individual serves by placing a spoonful of the crab mixture on each cracker

Shanthini4 Comments

Noodle Soup with Thai Red Roast Pork

The weather in Sydney this weekend has been awful with very high winds and torrential rain. It feels like winter has really arrived. Of course this  is perfect weather for heart warming soups, roast and casseroles. What a great excuse for comfort food!

This soup is a perfect antidote to winter blues and just as good in summer as it has a light chicken stock base. You can really season this to your taste and leave out the fresh chillies if you prefer a less spicy option.

You will need Thai Red Roast Pork for this recipe which will extend your preparation time if you are making yourself and not “cheating” and buying it at your closest Chinese BBQ store. Same goes for the chicken stock – of course homemade is always nicer but if you don’t have time or any frozen in the fridge then store bought is fine. It is good to fry the finely chopped garlic to  a crisp; and also roast and crush the peanuts, so that is out of the way before you assemble the soup itself. Once you have these key ingredients in hand, everything else is a breeze.

Prep time: 15 minutes    Cooking time: 15 minutes

Ingredients:
2.5 litres chicken stock
300g of roast red pork thinly sliced
50 g bean sprouts
4-5  iceberg lettuce leaves very finely sliced
200g dried egg or rice noodles (I use fine egg noodles)
2-3 tablespoons fish sauce, depending how salty your stock is
1 tablespoon sugar
4 cloves of garlic, finely chopped and fried to a crisp
1-2 fresh red chillies chopped (optional)

Garnish:
choppped coriander leaves
2 sping onions finely sliced
dried chilli flakes
roughly chopped roasted peanuts

Method
Heat one tablespoon vegetable oil in a small non-stick frying pan and fry garlic until golden and crisp, take care not to burn. Remove with slotted spoon and place on paper towel to drain. (I make extra fried garlic to use as a garnish as well.)
Dry roast peanuts in a frying pan, then crush roughly in a mortar and pestle or roughly chop
Slice lettuce leaves, coriander and spring onions finely. Keep seperately.


Bring stock to a boil, then bring to a simmer. Add pork, sugar and 2 tablespoons of fish sauce, then add noodles and simmer for about 5-8 minutes until tender. Add fresh chopped chillies at this point if using.


Taste to see if additional fish sauce needed
Add fried garlic, bean sprouts and lettuce.
Immediately turn off the heat and serve in deep soup bowls and garnish with coriander leaves. Serve with other garnishes to the side.

Shanthini3 Comments