We’ll Curry On

We’ll curry on.

I wanted to start this post by enumerating the number of cultures in the world that have their own version of curry. And to be honest from all the curry that I’ve tasted, I’d say thai curry would be in the top 3. I couldn’t decide if Thai or Japanese curry will take the number one spot. And I haven’t even mentioned chicken tikka masala. Right now, I’m too lazy to actually make a proper research about the curries of the world. May be in the future, when you read this post I might have included a nice little trivia about them here and there. Or you know, in the future, you’ll find the energy to actually research about them.

Near the place I live there’s a decent Thai place that serves nice curry, and it’s not overly spicy too. I like spicy food in general, but I still want to be able to actually TASTE the food. I have a certain threshold on spicy food.

I don’t want to delve into that, without further ado, here’s the simple recipe.

thaiCurry

Ingredients:

Garlic

Chilli Flakes (Optional)

Water 300g

Onions

Chicken or Beef (400g)

Coconut Milk 600g

Eggplant

Green beans

Ginger

Fish Sauce

Oil

Method:

  1. Cut the green beans into 2 inch pieces.
  2. Thinly slice the eggplants into thin discs.
  3. Cut the chicken into strips.
  4. Grate your garlic and ginger. This is easier for me, but you can dice it as well.
  5. Sautee the garlic and ginger, with the chicken.
  6. Cook the chicken till golden brown. If you’re using beef, remove the beef from the pan after cooking quickly.
  7. Put 3 spoons of the curry paste.
  8. Pour in the coconut milk and water and fish sauce.
  9. When it simmers, put in your veggies. (Put in the chilli flakes if you like)
  • Let it cook for a few minutes and you’re done! Best served with nice steamed rice!

I said simple cause well, it’s just mixing everything together. And I used pre-made curry paste which of course saves me half the trouble. Besides I wouldn’t be confident in my curry making skills. This recipe turned out really really well! I had adjusted the taste according to my liking, and you can remove the chilli flakes all together. This is what I like about sauce-based Asian dishes, you’ll never really go wrong. And you can always adjust to whatever vegetables you feel like adding. I replaced some other vegetable to what’s readily available for me. I’m sure this would be even more delish if I had used fresh coconut milk. But like most of us in the real world, we just don’t have the time. Try this out, I usually make this for packed lunch and it is yum.

I boast of my French Toast

So here I am again, am gonna start blogging again. It’s not that I actually stopped cooking. It’s more of I got inspired again to put up more posts. I really don’t want to put it all to waste. I just want to see all my hard work in one place. Haha. Hard work right, it’s just following recipes. Might sound simple. But it’s not. Really. At least for me.

I’m gonna try to put up pictures and videos and try to manage and upload more content on my youtube and instagram accounts. I’ve only also just discovered this amazing thing called snapchat. Well, I just need to remember to save my snaps. It’s quite easy to just make videos off it, and just upload it on youtube. Anyway, this blog is not about me, or what I have been doing in my life, it’s about making super simple, French toast.

I thought of making French Toast because two days ago was the Bastille Day, obviously, since I started writing this down, it’s already been over a week. And yet, I am still unable to post anything. Back to my current topic, French toast. Let’s just talk about last weekend. A couple of friends, well, friends of friends came over from Melbourne. They slept over at my roomie’s room, and I decide to make them French toast in the morning. So there you have it.

Here’s a nice pic of it.

IMG_1162

I didn’t do anything particularly special about it. It’s just regular French toast. Which I recently discovered that in France they don’t call French toast French toast, cause duh, it’s English. Also, cause they call it Pain Perdu which literally means Lost Bread. Haha. I think it’s cause they want to save the bread from being thrown away, hence they make French toast.

Okay, on to the recipe.

I used Italian Sourdough bread here, the really tough kind. You will taste the sourness a bit, but it works well with the maple syrup.

Ingredients:

  1. 4 slices of Italian sourdough bread
  2. Full Cream milk – it has to be this
  3. A table spoon of sugar
  4. 2 eggs
  5. Butter
  6. Maple Syrup

Method:

Beat all the eggs with the milk and sugar.

Soak your bread for about 3-5mins

Heat the pan and melt the butter

Toast your French Toast

When done, serve up with some Maple Syrup

Here’s a quick vid of the process!

French Toast in Real Life

Yay! IMG_1079

Bake Me a Bread as Fast as You Can

After all my trials and tribulations at making pizza and cake I figured it’s time to go try out the age-old recipe that was passed on to us for generations since biblical times. Baking Bread. As usual, one of the things that had drawn me to try this out is the simplicity of ingredients. This is generally true for me whenever I want to try a recipe, it’s that whenever I see something on the ingredients list that I have NO Idea where to scour, it usually puts me off. Bread, it can’t get anymore basic than that. Well, except probably boiling rice.

This idea did not just pop out of now where though. It is true that this is still fueled by my insatiable urge to just cook whatever I can think of. But bread baking was mostly inspired by Jamie Oliver. Well not because I saw him baking bread. I’m warning you now, this is gonna be long and boring, you can just skip to the bread recipe here. Back to my story, I saw an episode of Jamie’s Dream School wherein he was teaching the kids to make homemade chicken nuggets. His class said that one of the things that makes chicken nuggets a staple in their household is because it’s super easy to make. Take it out of the fridge, and fry. Dinner. Done. So Jamie goes like, when you buy chicken nuggets, what do you expect to eat? Class: Chicken! Then he asked one of the kids to read off the label of the ingredients. They were all surprised to find out there were like a million different things written there that even the kid couldn’t pronounce!! It was so funny, so Jamie chucked the nuggets to the rubbish and proceeded to teach his class how to make a simple chicken nuggets recipe. — Now how was I inspired to bake bread from that? Well it’s the same for industrialized bread. You read a million different things from the label that is not FLOUR, nor SALT nor YEAST nor SUGAR, which are basically the only things you need to make a decent batch

bread

I love bread among other carb enriched food that God gave to mankind. So I went to my kitchen and checked the ingredients of the bread I just bought, as slightly expected, there were so many things written on that label that I didn’t even know existed in the mortal plane. At the end of the day, I just want my hit of carbs, so I searched the web once again to find a nice bread recipe. It didn’t take long cause it’s pretty generic.

If you want to try bread on your own, here’s the super simple basic recipe:

Stuff you need: Bread Flour, Yeast, Water, Olive Oil, Salt, Sugar

Method: If you’re using Active dry yeast, activate the bacteria by placing a tsp of it on luke warm water. If you’re using instant yeast, then let’s go and start!

  1. Mix your flour, pinch of salt, pinch of sugar, yeast and add water. Mix in the water little by little while kneading.
  2. When your dough’s smooth mix a couple of tables spoons of oil. Knead until smooth.
  3. Let your dough rise for about 2 hours. Or cheat rise by putting your dough in your oven and put a bowl of hot water under your bowl with dough. You can do this for 30 minutes. Quick huh!
  4. After 2 hours (or 30mins), punch the dough down.
  5. Put it in a container wherever you’re gonna bake it on. I use a loaf molder. And let it rise for another hour. (or you can do the cheat).
  6. After the final rising, bake! At 180 for 20 mins.

And there you have it! Super easy! And none of that weird preservatives you get from off the shelf bread. Still, I cant do this everyday! See, this is why I like rice better.

Here’s another one with matcha powder.

matchabread

Salut Chocolate Soufflé

Oh chocolate soufflé why are you so pricey? Ever wonder about that? Or are there other better things to wonder about? Like why did Breaking Bad end so soon? Or what the hell am I talking about? Anyway, in one boring afternoon I was able to ponder on the enigma that is Chocolate soufflé. I checked out the recipe and the ingredients were easy to find that I can get them out of my kitchen in a jiff. It’s just a bit of cocoa, melted choco and egg whites.

The idea is to have the chocolate soufflé light fluffy and airy. That just sounded like the same thing, but it’s true the recipe sounded super simple I couldn’t help but try it out myself. I took another page from the Giallo Saferano Ipad App. And began my long awaited journey into cloud 9 soufflé

Ingredients: powdered 40g sugar, 150ml milk, eggs separated, 140g chocolate, 10g cornstarch.
Method: heat up the milk, melt the chocolate, mix in the yolks, beat the whites, fold everything together! And then pour it into those nice soufflé ceramic cups, just like shown in the picture.

Sounds simple JA?

After baking the soufflé, I realized why it is what it is. (what?) First of all, the light airy thing is not that easy to achieve. In order to get that light and fluffy thing going on is to fold the mixture on the egg whites gently. You always hear these in recipes where they tell you to make sure that you leave the air in or something. Well this time you really have to MAKE SURE, cause it matters. It’s all the matters! Haha. Nothing else matters but the air!

I didn’t bother to troubleshoot it properly, but I made it twice before I got the soufflé-like look. Also, the airiness of the soufflé puffs out within seconds! Like really quickly! I’m not even kidding. So if you wanna brag about your recipe and wanna post it on the world wide web like I do, move fast. The picture below was a tad too late. It was a bit puffier when it first came out of the oven. And as said in the recipe, soufflé does don’t store AT ALL. So you have to eat it as soon as you take it out of the oven, like right now! NOW!

chocoSouffle
It was quite nice actually, but I don’t think I’ll do it again cause I have to finish everything in one go. It’s something I just had to try for myself. Despite the simple ingredients it’s not that simple to make. I think I kind of get now why they charge so much on this sucre dessert. Au revoir for now! 🙂

When You Wish Upon A Star-Shaped Pancake

Star shaped pancakes

I made some pancakes from a typical pancake mix batter. You know those regular just-add-water boxes that you see in the supermarket. It’s really better to use milk  and add that egg to make the batter better. Of course, frying it in butter will even sweeten the deal.

starpancake

I just made my pancakes star shaped for that added effect. And I literally placed a cherry  on top to represent the proverbial cherry. The reason I ended up making this pancake is because I found a really cute pancake molder in the store.  It’s a bit tricky to use because you have to put the molder in the pan, then pour the batter inside the star. It’s hard to flip it over. It probably would have been easier to just make the normal round shaped pancakes and cut the sides.

I also poured a generous amount of chocolate syrup on this, but it looked bad so I’m not gonna show it.

There will be no recipe today. But I am working on a delish pancake batter. So watch out for that soon!

Japasta Spinach and Salmon

I honestly do not remember where I got this recipe from, so I won’t be able to give credit. Good thing I still kind of remember how to make it. This post is a little bit late so, I’m really just going to rack my brain and hope that I stored this dish in my non-volatile memory

I can vaguely remember why I might have wanted to make this. I probably had spinach and salmon in my fridge, and I just crawled the web for a good recipe for it. And was I in luck! Cause this dish is so simple and sooo delightfully good.  It’s just like stir frying the spinach and salmon then adding up the pasta in the end. I added nori and leek to make it more tasty. It’s one of the best pasta dishes that’s not Italian. The key here is to cook the pasta aldente then just stir fry it quickly. Okay let’s now go to the recipe:

Ingredients:

Grated garlic — or use a garlic crusher. I’m lazy like that.

Grated ginger

2 tbsps of soy sauce

Spinach

Salmon

Pasta

Olive oil

japSpag

Method:

1. First of all boil the pasta. I usually boil mine for about 5 minutes so that it’s still super aldente even after I stir fry the thing. There’s nothing worst that soggy pasta you can’t fit in your mouth.

2. Set your pasta aside. And prepare the frying pan. Drizzle with oil.

3. Begin frying the garlic and ginger.

4. When it gets a bit brown and the aroma fills your kitchen, put in the salmon.

5. This is a very quick dish. When the salmon becomes pale, put in your spinach.

6. Constantly stir the dish, and pour in the soy sauce.

7. Now add in your pasta. You can put more olive oil at this point if you want.

8. Continue to fry for about 15seconds or less. And voila!

9. Plate your dish and garnish with leaks and nori

Was that quick or what? You’ll have to work fast cause you don’t want to over cook anything. And as you probably have noticed most of the ingredients cook really quickly. This is a good weeknight dinner cause it’s super easy to make and healthy to an extent as well. This goes without saying but please wash all the veggies and fish in this dish. Cause that’s just gonna cancel out the healthy part.

After typing this out, I think I wanna make it myself now! Try it! Itadakimasu!

PB&J – Pear, Brie and Jambon

PBJ

This is gonna be a quick one.   PBJ – I got this idea from Modern Family when Cameron mentioned this sandwich. And I go like, hey! That sounds like a really yummy combination. Pear, Brie and Jambon! – Jambon stands for ham. But the thing that made this sandwich go from yummy to sandwich-heaven? The key was Dijon mustard. I really don’t have to make a recipe but here goes.

Image

Ingredients:

Pear

Brie

Ham (I used Turkey Ham)

Dijon Mustard

Baguette (French bread, or any white bread will do.

Method:

  1. Slice the pear and brie thinly.
  2. Slice the baguette in half.
  3. Place the brie and pear on one side.
  4. Spread the Dijon mustard on the other side.
  5. Close the sandwich
  6. BITE and enjoy the sweet-salty-tangy flavor in your mouth.

You’re WELCOME!