Tag: shallots
Penang Curry- My Version
A great version to make at home…
Curry Paste
- 2 to 3 dried chilies, soaked in warm water until soft and seeds removed
- 1 inch galangal, grated
- 3 to 4 stalks lemongrass, grated
- 3 cloves garlic
- 2 small shallots
- 2 tablespoons cilantro stems
- 1 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ cup peanuts
- 1 teaspoon shrimp paste
- 1 teaspoon salt
Roast the coriander seeds, cumin seeds and peanuts in a small frying pan till aromatic, about 2 to 3 minutes. Take out and grind in a spice grinder. Add to a mortar and pestle. Add the soft red chilies to the spices in the mortar and pestle.
Add the grated galanga, lemongrass, cilantro stems, garlic and shallots to a small food processor and process till smooth. Add the mixture to the mortar and pestle. Add the shrimp paste to the whole mixture and pound the paste till incorporated together and relatively smooth. Add the salt and keep aside.
- 1 can low-fat coconut milk
- 3 to 4 kaffir lime leaves, sliced thin
- 1 ½ pounds chicken breast, sliced thin on a bias
- 1 cup haricot verts (green beans), cut into 1 inch pieces
- 1 teaspoon palm sugar
- 2 tablespoons fish sauce
- Juice and zest of one lime
- ½ cup basil, shredded
Heat a saucepan on medium heat and add the curry paste. Add ¼ cup of coconut milk and sauté on medium heat while stirring constantly. Make sure the milk does not burn. Keep adding as the liquid evaporates and more is needed. This should take about 4 to 5 minutes. Add the beans and bring to a boil and cook for a minutes. Add the chicken and bring to a boil. Simmer and add the lime leaves, palm sugar, fish sauce, juice and zest of the lime. Mix well and check for seasonings. Turn off as soon as the chicken is cooked through. Garnish with basil and serve with rice.
Shrimp and Mushroom Laksa
Popular in Singapore and Malaysia, this noodle dish is a labor of love. I have tried to make a bit easier but it is still a bit time consuming and requires quite a few ingredients- but it is so worth it. I would recommend this for a Sunday dinner!
- 1 pound medium shrimp, cleaned, deveined and shelled, shells reserved
- 1 medium yellow onion, cut in half
- 2 carrots, sliced in one inch pieces
- Salt
In a large saucepan, add the reserved shells, onion, carrots and 8 cups water. Bring to a boil and simmer till reduced to about 5 cups, about 45 minutes. Strain and keep aside.
Marinate the shrimp in 1 to 2 teaspoons salt and keep aside.
Paste
- 2 large shallots, cut in quarters
- 3 green onions, trimmed and chopped
- 2 inch fresh ginger, peeled and chopped
- ¼ cup slivered almonds
- 2 teaspoons ground coriander
- ½ teaspoon turmeric
- 2 tablespoons fish sauce
- 2 tablespoons peanut oil
- 2 large lemongrass stalks-bottom 7 inches only, outer layer removed, stalk cut into 1 inch length
Transfer all the ingredients to a food processor and puree until smooth. Keep aside.
- 2 tablespoons peanut oil
- 1 10 ounces Cremini mushrooms, sliced
- One 14 ½ ounce can unsweetened coconut milk
- 1 to 2 tablespoon honey
- 2 tablespoons fish sauce
- 1 pound Thai flat rice noodles, cooked according to package instructions
- Juice of a lime
- 2 tablespoons soy sauce
- 1 bunch Asian greens (I used yu choy, a leafy green), bok choy or spinach, about 4 cups
Heat a large saucepan with the peanut oil and add the puree and sauté on medium heat for 9 to 10 minutes, till the mixture is dark brown. Add the mushrooms and sauté another 2 to 3 minutes. Add the coconut milk and bring to a boil. Add the 5 cups of broth and bring to a boil. Add the honey, fish sauce, lime juice and soy sauce. Check for seasonings as the broth is simmering and add more soy, lime juice or honey as needed. Add the shrimp and cook for 3 to 4 minutes or till the shrimp are cooked but not over done.
Divide the noodles and greens in 4 to 6 bowls and top with the shrimp and hot broth. Serve immediately.
Lasagna with Meat Sauce
Delicious lasagna… for the weeknights or a holiday meal!
- 3 ½ cups fresh or store bought tomato sauce, divided
- ½ pound ground turkey
- 2 tablespoons extra virgin olive oil
- ½ cup shallots, chopped
- 2 garlic cloves, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh sage, chopped
- Salt
- 6 no-boil lasagna sheets
- ½ cup shredded fontina
- ½ cup shredded pecorino romano
Heat oven at 350 degrees F.
In a large frying pan, heat the olive oil. Add the ground turkey and break the meat with the back of a wooden spatula while sautéing for 4-5 minutes. Add the shallots and garlic and sauté for 3-4 minutes on medium high heat. Add the thyme, rosemary and sage. Add 2 cups tomato sauce and salt. Cook on medium low heat for 20 minutes and check for seasonings. Mix the 2 cheeses together and keep aside.
In an 8X8 pan, add ½ cup tomato sauce at the bottom. Add 2 sheets on top and add 1 cup meat sauce. Sprinkle ¼ cup cheese. Add 2 sheets on top and add 1 cup meat sauce once more. Sprinkle ¼ cup cheese. Add the last 2 sheets and top with 1 cup tomato sauce and sprinkle with ½ cup cheese. Cover with foil and bake for 50 to 60 minutes till bubbly on top.
Beef, Mushrooms and Spinach Enchiladas
I am very proud of this recipe. The enchiladas were absolutely delicious. They are great for through the week as they don’t take very long to make but they are also great for entertaining. You can eliminate the beef and keep them vegetarian or add shrimp instead- either way, they are the best enchiladas you will every eat!!
- 2 tablespoons extra light olive oil
- 2 garlic cloves, grated
- 2 medium shallots, chopped
- ½ pound ground beef
- 10 ounces Cremini mushrooms, cleaned and chopped
- 2 10 ounces baby spinach
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 teaspoon ground coriander
Heat a large frying pan with the olive oil. Add the garlic and shallots and sauté on medium heat. Add the beef and sauté on medium heat for 3 to 4 minutes on medium high heat, while stirring constantly. Add the mushrooms and sauté for 3 to 4 minutes. Add the spinach and cook for another 1 to 2 minutes. Add salt, smoked paprika and ground coriander. Mix well and check for seasonings and keep aside.
- 3 cups tomato sauce, either store bought or homemade
- 2 teaspoons chipotle in adobo sauce
- 1 teaspoons smoked paprika
- 2 teaspoons salt
- ½ cup cilantro, chopped
Bring the tomato sauce to a boil. Add the chipotle sauce, smoked paprika and salt. Add the cilantro and check for seasonings and keep aside.
- 6 to 8 corn/flour tortillas
- Mexican blend grated cheese
- One 9X13 oven-proof dish
- Preheat oven to 350 degrees F
- 1/2 cup cilantro, chopped
- 2 scallions, chopped
Dip a tortilla into the tomato sauce. Add about a quarter cup of beef filling and a teaspoon of shredded cheese. Roll the tortilla and place onto the dish with seam side down. Repeat for the rest of the tortillas. Cover with about two cups of the tomato sauce. Top with half cup of shredded cheese. Cover with aluminum foil and bake for 30 to 40 minutes. Take foil off , garnish with cilantro and scallions and serve.
Middle Eastern Style Meatballs with Yogurt Sauce
This is a great take on your regular, run of the mill, meatballs- not that any thing is wrong with that… but sometimes it is nice to change it up a bit…. they are really good to entertain with… I served mine with delicious couscous…
- 1 pound ground pork (any ground meat can be used)
- 2 shallots, chopped
- ½ cup fresh parsley, chopped
- ½ cup fresh mint, chopped
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- 1 egg, beaten
- ½ cup panko breadcrumbs soaked in ½ cup milk (let sit for at least 10 mins)
Mix all the ingredients and set aside for at least an hour.
Tomato Sauce
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 teaspoon sumac
- Zest of one orange (keep juice aside)
- 3 cups tomato sauce, homemade or canned crushed tomatoes
- Salt
Heat a heavy saucepan with the oil. Add the tomato paste, fennel seeds, ground cumin, cinnamon and orange zest. Saute on medium heat for a minute and add the tomato sauce and the saved orange juice. Bring to a boil and simmer on low heat with lid on for at least 45 minutes, stirring every 15 minutes or so. Take lid off and increase heat and form meatballs and drop gently into the pan. Lower the heat to a simmer with the lid on and cook for 30 minutes. Check for seasonings and add salt. Serve on top of couscous topped with yogurt sauce.
Yogurt Sauce
- 1 cup yogurt
- 1 tablespoon lemon juice
- 1 teaspoon ground roasted cumin seeds
- ½ teaspoon dried mint, crumbled
- ½ cup grated cucumber, water squeezed
- ½ cup grated carrot, water squeezed.
- 1 to 2 teaspoon salt
- 1 teaspoon sumac
Mix all the ingredients and check for seasonings. Serve with meatballs.
Ravioli with a Tomato and Anchovy Sauce
I love, love anchovies… most people think they don’t like them, like my husband and daughter…I didn’t tell them this sauce had anchovies in them and they loved it! Anchovies bring that delicious umami flavor into any dish… so next time don’t shy away from them!
- 3 to 4 anchovy filets
- 1 tablespoon butter
- 2 tablespoons extra virgin olive oil
- 3 medium shallots, chopped
- 4 garlic cloves, chopped
- 3 cups fresh homemade tomato sauce or a 28 ounces can of crushed tomatoes
- ¼ cup half and half
- ½ cup grated Parmigiano Reggiano
- ½ cup basil, chopped
- Salt
- 1 pound ravioli (I cooked mushroom ravioli) with ½ cup pasta water spare
Heat a wide frying pan with the anchovy filets. Let them melt over medium heat for a minute or so. Add the butter, oil, shallots and garlic. Saute over medium heat for 2 to 3 minutes. Add the tomato sauce, bring to a boil and simmer for 15 minutes on a low heat. Add the half and half, cheese and basil. Check for seasonings and add salt. Add the cooked ravioli into the heated sauce plus any pasta water if needed. Garnish with extra cheese on top.
Chicken, Shrimp and Beans with Brown Rice
Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….
- 1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- ½ pound medium shrimp, cleaned
- 2 tablespoons butter
- 2 tablespoons extra light olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 1/3 cup cilantro, chopped
- ¼ cup dill, chopped
- ¼ cup mint, chopped
- 1 can black beans, rinsed
- 1 teaspoon smoked paprika
- 1 ½ cups brown rice
- 4 cups chicken broth
- 2 teaspoons salt
- 1 cup frozen peas
- ½ cup cilantro, chopped
Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.
Tomato Sauce
- 1 tablespoon butter
- 1 large shallot, chopped
- 2 garlic cloves, grated
- 2 teaspoons smoked paprika
- 2 cups tomato sauce, homemade or store bought
- 2 teaspoons salt
- ½ cup cilantro, chopped
Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.