Recipe: Thai Penang Curry / พะแนงหมู / Panang Moo

Yum. Tonight I made this for two with some free range Iberico Pork. And some coconut milk which was 99.5+% coconut (omg the kcals but )

250g Pork Tenderloin
400ml Coconut Milk (use the best)
2 Tablespoons Panang Curry Paste (eg Mae Ploy or Maesri)
1 Tablespoon Brown Sugar
1 Tablespoon Fish Sauce (I used 2)
1 small bunch Pea Eggplant (I substituted 120g fine green beans)
1 Thai Long Chili (... a mild chili, or use a sweet pepper)
5 Kaffir lime leaves
20 Leaves of Thai or Sweet Basil
1 Tablespoon Vegetable Oil

https://www.thaicookbook.tv/thai-recipes/main-dishes/panang-curry-pork-panang-moo/

Recipe: Thai Red Chicken Curry, Gaeng Phed

I really like this recipe, lots going on. The unusual addition of tamarind and Nam Prik Pao adds complexity to the default red curry heat

• Thai red curry paste (I used 2 tbsp Mae Ploy local brand)
• 250g skinless chicken thigh fillets/breasts, cut into bite-size pieces
• 250ml (1 cup) Thai chicken stock or any unsalted chicken stock
• 400ml (1 3⁄4 cups) thick coconutmilk
• About 225g (8oz) vegetables, I used Thai yellow eggplants, baby corn, fine green beans
• 3 tbsp Thai fish sauce (I use Squid brand)
• 1 tbsp light soy sauce
• 1 tsp tamarind paste
• 1 tbsp palm sugar (I used 2 tbsp to balance the heat)
• 1 tsp Thai roast chilli oil (Nam Prik Pao in thai)

https://greatcurryrecipes.net/2019/11/09/how-to-make-thai-red-curry/

My Sweet Potato Curry Recipe (Japanese style Curry)
(by request)

Cut up your ingredients: I use shitake or oyster mushrooms, onions, Korean sweet chiles. shishito chilies (skip if you are heat sensitive), green leafies (Chinese broccoli is good), including stems unless very fibrous, Japanese sweet potato (Probably western yams will work better than western sweet potatoes Western sweet potatoes will get mushy. Japanese sweet potatoes are a nice mid-ground in terms of sweetness while having a nice firm texture. They cook faster than ordinary potatoes.)

Separate leaves but not stalks. You will add them last. If you use something like western cabbage, you might not need to do this. I don't know.

Add shredded beef (I have only seen this in Asian supermarkets). Chicken cut into small pieces would probably be the next best.

Sauté using sesame oil (Not toasted) (Other mild oil is fine, no need for fancy oils since you won’t be able to taste it at the end.) till onions are translucent and meat is browned.)

Add water and cover till sweet potatoes are soft.

Add leaf vegetables.

Add curry roux cubes. I use Java brand. I think it tastes the best. Stir till thick and roux is entirely melted (I use one block per helping) Add water as needed to get the consistency you want.

Pour over or next to short grain rice. (Calrose is okay if that is all you can get.)

This curry is chunkier than what you get in a restaurant but looks more like what you see in manga and anime.

You said curry packet, so expect that might be the problem. Use Japanese roux cubes. They are very easy to use. I prefer Java brand. Some people prefer Vermont. Golden is the most common, but I feel inferior.

I didn't know I needed a picture so none is available.

@yon @geraineon
#Food #JapaneseFood #Recipe #Recipes #Curry

Recipe: Thai Yellow Chicken curry (Gaeng Karee Gai)

Made tonight, this was a huge success, based on the recipe below but I added extra Malaysian influences in the spice mix. Serves 2.

5 small waxy new potatoes, quartered
400ml thick coconut milk
Yellow curry paste (I used Mae Ploy)
1 tbsp palm sugar (I used brown)
1 tbsp tamarind paste
300g skinless chicken thigh fillets/breasts, cut into bite-size pieces
1 tsp curry powder (I used Babas, a Malaysian brand)
1 carrot, cut into thin rounds
1 onion, quartered (I added this)
2 tbsp Thai fish sauce
10 baby plum tomatoes, halved

In addition to the recipe I sautéed 4 cloves of chopped garlic, a cinnamon stick, 2 star anise and 5 green cardamom pods in oil before adding the coconut milk (then yellow curry paste). Also chucked in some coriander at the very end ... and I used chicken stock to slow cook it.

Based on -
https://greatcurryrecipes.net/2021/04/19/thai-yellow-curry/

Yesterday was a lovely day out in Sheffield with @IsabelB and both of us meeting @jen for coffee and lunch ... me being me, we ended up at a couple of amazing Asian supermarkets where I bought three rare Thai ingredients to try out:

• Sataw beans (aka "Stink beans") for a future shrimp stir fry, Goong Pad Sataw. Will post on this in future, I never made it before

https://www.greatbritishchefs.com/recipes/goong-pad-sator-recipe

• Thai kredang mushrooms, tonight in a mushroom stir fry, Pad Hed, along with Shitake, Shimeji and King Oyster mushrooms

• Thai yellow eggplants. No idea! But could go into a coconut based curry ...

Today, another installment of Will's World Famous Vegan Breakfast Stew. I crafted a new palette of ingredients and textures that turned out quite yummy.

I simmered together extra firm tofu, one zucchini sliced, and spices and herbs. I added black beans & chickpeas that had been marinating together in each other's liquid and aquafaba for a few days. I then added a LOT of nooch. Simmered until the zucchini had a nice bite to it with a hint of softness, for texture. I then plated it and topped it with several dollops of traditional hummus and Follow Your Heart vegenaise (gotta help Los Angeles small businesses post-fires!).

Does this sound interesting to anyone?

Wacky Cake
This recipe comes from the Great Depression when butter, eggs, and milk were rationed.
DRY
1.5 cups flour
1 cup white sugar *
4 tbsp cocoa powder
1tsp baking SODA
1/2 tsp salt
WET
1 cup warm water
6 tbsp oil*
1 tsp vanilla extract
1 tbsp white vinegar

1. Preheat oven 350°F
2. Spray oil two 8"x8" baking pans. ** This needs to done BEFORE you mix the batter.
3. In a large bowl add all DRY ingredients and whisk well to distribute the baking soda evenly. Create a well in the center.
4. In another bowl, add and stir together all the WET ingredients.
5. Give the wet ingredients a quick stir to incorporate the oil and slowly pour into the DRY ingredients. Whisk together until all the lumps are gone. The batter will froth a bit because the vinegar and baking soda are reacting.
6. IMMEDIATELY divide the batter between the two baking pans. Tap the pans on the counter to remove any larger bubbles. Place in oven and bake at 350°F for 12-15 mins.
** Until tooth pock pulls clean.
* I use 3/4 cup of sugar and only 5 tbsp oil to reduce calories.
This cake also freezes well.
If you use 2 - 8"x8" pans the layers will be thin and will cook with 12-15 minutes.
** If use only 1- 8"x8" pan, it will take 18-20 mins.
Extra: instead of frosting, I add a handful of chocolate chips to top of cake when come out of oven to melt, then spread evenly w spatula. This creates a chocolate coating like on z dingdong.

Hoy receta portuguesa adaptada
Paso bastante tiempo en Portugal y hace poco me compré un libro de recetas teadicionales veganizadas. Las ire poniendo por aqui según las pruebe y en algún momento haré la correspondiente reseña de este libraco. Ojalá algo similar para España.

Tofu  à Brás.

Saltear el tofu 250g y darle sabor con especias varias (pimenton, ajo en polvo, salsa de soja, sal, alga nori triturada...)
Saltear 2 puerros y 6 dientes de ajo y 2 hojas de laurel a fuego bajo.
Cocer 2 patatas medianas cortadas en trozos grandes.
Mezclar todo en un recipiente y llevar al horno 20 minutos a 220°C.
Al sacarlo añadir aceitunas negras y perejil (mejor fresco pero yo no tenía y no pasa nada).

A disfrutar

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#comidaportuguesa

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