Judias Verdes con Tomate (Green beans with tomatoes)
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Mummy’s Fantastic Fish Curry
I love Mummy’s curry and every time she cooked it I said I would watch and learn. In fact my actual words were “I’ll recipise it.” One day. And it went on and on. Not that I couldn’t cook fish curry, I couldn’t cook it so it would turn out like Mummy’s fish curry. Plus, every time I cooked it, it would turn out different! I’d get it right purely intuitively. And I was tired of that.
So one day in 2009, I followed her around her wet kitchen, watched her, weighed and measured everything, took pictures and took notes! And this post is the result.
After recipising it, I tried cooking it on my own at the apartment and the result was…..THIS…fish curry that looked and tasted exactly like Mummy’s!
INGREDIENTS
2 – 3 slices of “ikan tenggiri” or king fish
2 tomatoes, quartered
2 – 3 ladies’ fingers, each cut into two
3 – 4 fresh “belimbing”, if available
1 strip of fresh curry leaves or a handful of dried leaves as substitute
25 gms curry powder (Babas curry powder is great!)
25 gms of “santan” powder (coconut milk powder, “Santan” brand or other)
Golf ball size “asam jawa” (tamarind pulp)
This is how to prepare the curry in pictures:
Serve hot with white rice!
American Red Bean Soup
This is a more liquid version of our chilli beans and much less calories. We don’t use flour in this recipe and the portion also uses less beans than the chilli bean recipe. Still as filling though especially with bread! INGREDIENTS 150 gms dry red …
Roz’ Fruit Salad
Sometime ago I learned that a fresh fruit salad is not only healthy but a great starter – that’s right not as a dessert but as a starter. BEFORE you eat your main meal. The very first time I had fresh fruit salad was at …
Champigñones al ajillo (Mushrooms with garlic)
We love this very simple spicy condiment on its own as a tapas or as an accompaniment with a fish or chicken main dish. Its a Spanish tapas dish which I tasted for the first time in a Tapas Bar in the centre of Madrid on my very first trip there in 1999.
INGREDIENTS
250 gms fresh button mushrooms
1 whole garlic
5 – 6 guindilla (dried little Spanish peppers)
3 tbsp extra virgin olive oil
1 capful sherry vinegar
Salt to taste
DIRECTIONS
Wash the mushrooms and cut into quarters. If they are larger, cut into 6 pieces each. Peel the garlic cloves and chop coarsely.
Heat the olive oil in a heavy non-stick pan and sauté the chopped garlic. Crush the guindilla and add to the garlic. Fry for a short while on medium heat until fragrant.
Add the mushrooms and salt to taste and fry slowly, turning it regularly, until the mushrooms have shrunk and lost part of its liquid. Add the sherry vinegar and continue cooking until all the water has dried.
Serve hot.
Ann’s Ayam Goreng Berempah (Ann’s Spicy Fried Chicken)
This is a great way to fry chicken. The longer you marinade, the better the taste. And its great with white rice, beriyani rice or tomato rice. Even nasi lemak. The best part of the chicken is the crispy stuff that made up the marinade…mmm …
Judías Blancas (White beans stew)
We usually cook Spanish bean dishes the night before…well, usually hubby cooks it. But we forgot to make it yesterday so I said I would do it this morning. I quickly made hubby an administrator on the blog so he could type the recipe and …
The real Bolognese sauce
Hubby cooked up this “new” (maybe “different” is the right word?) Bolognese sauce tonight and I asked how come he changed the recipe? His answer was, “Actually this is how the Italians make it!” Indeed it was. When we were in Rome, this was how the Bolognese sauce was served and in our Italian recipe book (in Italian, bought in Rome!) this is indeed how they made it.
So I guess from now on, this is how we make Bolognese sauce for spaghetti Bolognese, lasagne or cannelloni.
450 gms 85% fat minced beef
1 stalk celery
1/2 medium-sized onion
3 cloves garlic
1 can stewed tomatoes
2 tsp oregano
salt to taste
Fry the minced beef till all the water is gone. Mince all the vegetables in food processor and add to the meat when all the water is gone.
Puree the stewed tomatoes and add to the pan when the vegetables are cooked. Add salt to taste and simmer till all the liquid is gone from the tomatoes.
Lentil Vegetable Soup
INGREDIENTS 150 gms green lentils 1/2 medium-sized onion, minced 2 – 3 cloves garlic, minced 250 gms carrots 1 medium sized tomato, chopped 1 tbsp olive oil 2 vegetable cubes 1 litre water 1 bay leaf DIRECTIONS Place the lentils, carrots, vegetable cubes, bay …
