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Archive for July, 2011

Whenever I want something light yet filling, I automatically look for my Red   Fish Curry recipe. One of my original kitchen experiments with all my favorite ingredients. A bit spicy, salty, sour, creamy, and healthy! This can be eaten with rice or as a soupy noodle dish. I used Thai rice noodles which you can easily find in supermarkets nowadays and cooks instantly- just pour in your piping hot soup and cover for about 5 minutes. You can find the ones available already individually portioned so I always buy those. I ran out of bean sprouts when I made this but feel free to throw in a handful at the end of cooking to have something fresh and crunchy in the dish. Best topped with some cilantro too, but the herb is not that easy to find in the common markets.

Ingredients:

2 tablespoons oil

3 garlic cloves

1/2 medium onion

2 medium tomatoes, cubed

2 fresh shiitake mushrooms, sliced

1/2 cup straw or button mushrooms

1 piece tanglad or lemongrass, crushed

2 pieces kaffir lime leaves

750 ml water

1 chicken cube

1 tablespoon red curry paste

2 tablespoons tom yum paste

1 tablespoon tamarind paste

1 fillet of cod fish, cut to 1 inch fillets

1/4 cup coconut milk

2 tablespoons patis or fish sauce

1 tablespoon salt

1 cup Chinese pechay, cut chiffonade

Fresh Basil leaves, for garnish

Thai flat rice noodles

Procedure:

Over high heat, sauté garlic, onion, and tomatoes. Add your mushrooms and lemongrass. Add lime leaves and water. Bring to a boil then add chicken cube. Lower heat to simmer and add all the pastes. Add the fish fillets and cook for 10 minutes. Add the coconut milk, patis, salt and cook for about 5 more minutes. Adjust saltiness according to taste. Serve this piping hot.

In individual serving bowls, add your pechay and rice noodles. Pour piping hot soup and cover for about 5 minutes or until noodles are cooked and soft. Top with fresh basil leaves.

* You can add bean sprouts, and garnish with some cilantro and lime wedges.

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While walking my beloved bassets in U.P. last weekend, I chanced upon this very cute kitty sitting on a wheel. Thought it would be a great photo for a an animal shelter ad. I really have a soft spot for animals, I think you guys will be seeing more of these kind of shots in the next few weeks.

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A freshly brewed tea can sometimes do wonders for a dreadful day, or a lazy afternoon. Usually a cleansing starter for a Chinese meal or a welcome conclusion to a hearty dinner- serious tea drinkers know the countless benefits of taking the healthy brew. I should know, my husband drinks this by the pitcher, literally. Experimenting with tea can be a worthwhile effort once you find the right combination of bitterness, tang, and sweetness. I prefer sugar with my tea and even a bit of milk. Brewed milk tea shops are popping up like 7-11s this past year, and though I’ve tried some that are quite good I’d rather have my home brew and control the enormous sugar content usually found in commercial mixtures. Pandan teas can be found in local restaurants but it’s the first time I tried it at home. Still open to a lot more combinations, I just thought I’d post the simplest concoction. Great served hot or with lots of ice.

Ingredients:
1.5 liters of water
5 pieces pandan leaves
4 bags of green tea

Honey
Lime wedges

Pour water and pandan leaves in a kettle or a deep saucepan, bring to a rolling boil and turn off the heat. Add the green tea bags and let steep for 15 minutes or until the water turns to a deep golden yellow. Serve hot or let cool and serve on ice-filled glass, with honey and lime wedges.

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