Posts Tagged ‘asian’

20th August
2010
written by Steph

Pineapple Chicken Curry

For those of us who love curries, the extensive range of premade jarred sauces and pastes makes cooking up flavorful, international dishes a breeze. When I first began cooking for myself in earnest about five years ago (note that this time coincides entirely with me moving to a different country from my mother, who I fully admit spoiled me with her cooking up until the age of 23…), I certainly relied extensively on these convenient sauces to provide my home cooked meals with authentic rich flavors that I craved but wasn’t confident or knowledgeable enough to achieve on my own. Lately, however, I’ve really been trying to up the ante when it comes to curries and the like, and have been branching out to include meals in my repartee that are done entirely from scratch. It may seem intimidating at first to mix and blend all the spices that Asian cooking is known for, but one of the benefits is that you get to tailor everything to your own palate. The more I experiment with blending spices from scratch, the more I find that it really is possible to achieve the flavors you know and love from your favorite Thai or Indian restaurant from the comfort (and relative frugality!) of your own home. The past week I was craving pineapple curry, and after searching high and low, I managed to find a recipe that did not simply call for one to use a store-bought paste or sauce as the curry base. Below is the version I slightly modified from that on Vazhayila. Ingredients (serves 4)
  • 1 lb chicken, cut into bite-sized pieces
  • 3 tbsp oil or ghee
  • 1 medium onion, chopped
  • 3 cloves of garlic, minced
  • 1 inch of fresh ginger, peeled and grated
  • 1 tbsp of lemongrass paste (can be found alongside most refrigerated herbs in your produce section)
  • 2 green chilies, chopped (remove seeds if you like less spicy food)
  • ½ tsp chili powder
  • ½ tsp dried coriander
  • ½ tsp turmeric
  • ½ tsp black pepper
  • ½ tsp garam masala
  • 1 can of coconut milk
  • salt
  • 5 tbsp fresh mint leaves, thinly sliced
  • 1.5 cups of fresh cubed pineapple + 1/8 cup of juice
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18th November
2009
written by Steph
ThaiPork

Thai Pork with Chiles & Basil and Coconut Rice

Here at Steph & Tony Investigate!  we’re pretty adventurous eaters and we just love trying global cuisines.  Of course, one of the tricky things about having a penchant for international food is that making it yourself is not always a winning proposition.  We love us some Vietnamese food, but that stuff takes ages to make on your own (though perhaps not now that we finally have a handy kitchen mandolin), and it never tastes quite like what we get at our favorite place (likely because we don’t have all the right spices).  Thai food is a little bit more successful for us, and while I don’t know exactly how authentic this recipe is, it definitely tasted really good!  For this dish, I followed yet another Martha Stewart recipe (can you tell that I’m obsessed?) to good results.  And even more shocking I pretty much followed the recipe as was to a T, with minimal changes on my part: (more…)