Beef and Potato Yellow Curry With Cherry Tomatoes

Of all the curry dishes I cook in the Knight kitchen, yellow curry is an all time favorite.  It is easy to make and the ingredients are so simple. If  you are like me who don't make the curry paste from scratch :), this curry dish is just for you.  You can use beef, chicken or pork and you can  even add some vegetables depending on your preference.   The yellow curry paste is readily available in major supermarkets in Australia. If you have a specific brand preference, you can also visit your nearest Asian shop.

Ingredients:

700 g lean beef cut in small pieces

2 medium size potatoes, cut in 6 pieces

2 tbsp (gaeng karee) yellow curry paste

1 small onion, sliced

1 tsp of minced garlic

3 tbsp of fish sauce

1 tbsp cane sugar

2 tbsp cooking oil

10 cherry tomatoes

1 can (375 ml) of coconut milk

Method:

1. Heat oil in a deep sauce pan.

2. Sautee the garlic, onions and the curry paste for about two minutes

3. Add the beef and cover the pan with the lid.

4. Let it simmer for about 5 minutes.

5. Add the coconut milk, fish sauce and cane sugar.

6. Then add the potatoes and the cherry tomatoes.

7. Reduce the heat and let it simmer until the potatoes and the meat are tender.

8. Serve it on steamed rice.

Source: readingforsanity.blogspot.com.au viaFiloz Unlimited on Pinterest

Homemade Sausage Rolls

Quick, Easy and Cheesy Sausage Rolls

I just made these sausage rolls earlier. I based my recipe in Master Chef's Julie Goodwin's Homemade Sausage Roll Recipe which you can find in here, with a few modifications. You would notice that I don't have the curry powder in here, and added mixed herbs and lots of cheese in the recipe. I also replace the french mustard with dijon mustard. Also made almost half of the portion and adjusted the ingredients accordingly.  The mustard and the cheese combination were just yummy.

Ingredients:

700g beef mince

1 small brown onion, grated

1 small carrot, grated

1/4 cup tomato sauce

2 tbsp dijon mustard

1 teaspoon garlic salt

1/2 teaspoon pepperA pinch of mixed herbs

4 sheets frozen puff pastry

1/3 cup of cheddar cheese, grated

1 egg, beaten

Method

1. Preheat oven to 200 degrees celsius.

2. In a bowl, place all ingredients except for the pastry and egg. Using your hands, work the mixture very well until all combined.

3)Lay the pastry out on a work surface and cut each sheet in half. Work with the pastry still a little bit firm from the freezer as it is easier to handle.

4) Divide the sausage mixture into 8 pieces and lay in a line along the length of each pastry half- sheet. Fold the two sides over the sausage mixture and gently press to join.

5) Turn the rolls over, cut into thirds and brush with the egg combined with 1 tablespoon water.

6) Bake for 20-25 minutes until pastry is puffed and golden.

Source: mylusciouslife.com viaFiloz Unlimited on Pinterest

Chicken and Ginger Soup

Chicken Ginger Soup

Chicken ginger soup, locally known as "Tinola" in the Philippines is believed to be one of the most common comfort and healing dishes for people who suffer from colds and flu-related sickness.  In the Philippines, it is the most easy to prepare and one of the most common home remedies. If you are only having a mild fever or a slight cold, then a quick fix could be a bowl of chicken ginger soup.  Whether it be physical or psychological, I think the medicinal benefits of ginger are the things that help make this tasty bowl of goodness a "healing soup".  If you want to know more about the healing effects of ginger you can check them here.  

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          For my family, the soup is more of a comfort food. So whenever someone is sick or feeling sick, I usually make this soup. Since I don't have the green pawpaw (papaya), which is one of the main ingredients in this dish. I also use some herbs that are considered to have some healing effects as well. Oregano for one, has been known to treat and cure flu-related symptoms. I grew up using it as a natural remedy for flu and colds. We simply steam the leaves and extract/squeeze the juice out of it (be careful as the leaves, steam and juice are hot).  We then drink it like an expectorant (helps reduce mucus) or like a liquid paracetamol. So today I thought of making this dish just to give us some comfort because we have had colds and sore throats for a couple of days now. I am not sure if it will totally heal our colds and sore throat but one thing is for sure, I will feel better eating this soup because its yummy and so flavoursome. I enjoy eating this soup whether I am sick or not. If you want to try it, the recipe is below: 

Ingredients:

1 kg chicken

1 tbsp minced garlic

1 medium size onion sliced

2 tbsp ginger sliced thinly

2 tbsp cooking oil

1 tsp pepper

3 tbsp fish sauce (nampla in Thai or patis in Filipino)

4 cups of  water

salt (season to taste)

2 small chokoes (chayote) sliced diagonally 

oregano (approximately 10 leaves, cut in half)

chilli leaves (tops), if available or alternately put some greens, spinach or pak-choy will do.

spring onions (optional)

Method:

Heat oil in a deep sauce pan.

Sautee the ginger, garlic and onion for about 2 minutes.

Add the chicken and let it simmer until the flavours of ginger, garlic and onions go through the chicken.

Add the water and let it simmer. Add the chokoes and fish sauce (nampla in Thai  or patis in Filipino).

Let it simmer until the chicken and chokoes (or green papaya) are tender.

Add the greens (herbs and chilli leaves or spinach) and season with salt and pepper.

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Honeyed Ginger Pork with Broccoli and Cashews

Honeyed Ginger Pork with Broccoli and Cashews

 I love cooking with ginger. My mother used to make a very nice chicken ginger soup called "tinola".  I have used ginger in a couple of my curry dishes and stir fries but I haven't tried making a pork dish with it. 

           During our Easter holiday last year in the Sunshine Coast, we went to the ginger factory.  It was a very nice place to take the kids and a very good place to explore.  There are lots of things to do and discover.  We took the ginger factory tour where we learned a lot of things about ginger, how they are grown and their uses, and got to know and taste a wide range of ginger products. We also bought a couple of their products like the "ginger and lime marmalade" and the sweet "ginger sauce" at the ginger shop. They are great additions to a number of dishes. I also got myself a copy of the "Ginger" book written by Petra Frieser.  

My personal copy of the recipe book

           Last night, I tried one of the dishes in the ginger recipe book. I have modified the recipe to suit my taste. It is not much different from the original recipe.  Below is the recipe with slight modifications.

My own version of honeyed ginger pork with broccoli and cashews

Ingredients:

700g diced pork

1/2 cup cashews

250g broccoli, cut into bite-sized flowerets

2 tbsp vegetable oil

fresh mint

1 tbsp of minced garlic

1 medium size onion sliced

a pinch of salt

a pinch of pepper

1 small size red capsicum

a pinch of cayenne pepper

Marinade:

2 tbsp honey

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp Buderim Ginger Lemon and Lime Marmalade

1 tsp Chinese five spice powder

1 tbsp crushed ginger in lemon juice

Sauce:

1 tbsp corn flour

1 tbsp soy sauce

1 chicken stock cube (optional)

Method:

Mix marinate ingredients together and marinate pork for at least one hour.

Heat oil in a wok or a deep sauce pan and sautee garlic and onions for  for approximately 2 minutes.  Add the pork and sautee them for about 4-5 minutes,  Add the broccoli and continue cooking until the pork and the broccoli are tender.  Add the combined sauce ingredients to the wok, then add the capsicum and let it simmer for at least 2 minutes. Season with salt and pepper.  Stir in cashews and sprinkle with shredded mint.

Source: cupasoup.com.au via Filoz Unlimited on Pinterest

The above recipe was really yummy and was enjoyed by my family.  I am pretty sure that the good flavours and spices of this dish will be really good in a cup of soup. What do you think? Can this flavour seduce Continental? 

Do you have any delectable dish that you can make into a sensational soup flavours?  Why not try sharing your ideas here, and get the chance to win some prizes.

Source: zulily.com via Linda on Pinterest

Have you eaten yet? Here, have some caldereta :)

Filipino Style Beef Stew called "Caldereta"

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         Food and eating are important part of Filipino culture. Don't be surprised when you visited a Filipino household,  if instead of asking how are you?, they would ask you "have you eaten yet?" Yes, eating and eating out are  Filipino's favorite past time so much so that every Filipino gathering is like a feast, with so much food to choose from. Eating is a means to show Filipino hospitality and friendliness. Caldereta is one of the most common dishes that Filipino households serve during any family gathering or get-together. If there's a feast, there must be "Caldereta".  Caldereta is also my husband's favorite Filipino food, that's why it becomes a regular dish that I make in the Knight kitchen. Would you like to try it? Here's my own version of it.

Caldereta on rice for Dinner

Ingredients:

700 g of  lean beef 

1 large onion, sliced

1 tbsp minced garlic

3 medium size potatoes cut in quarters

1 large carrot sliced in medium size cubes 

1 medium size capsicum sliced in cubes

1 cup tomato sauce

3 tbsp soy sauce

3 tbsp oyster sauce (optional)

3 tbsp vegetable oil

1 tsp pepper

200 g chick peas

1 cup coconut milk

2 tbsp of peanut butter

1 tsp ground chillies (optional)

3 bay leaves 

salt (season it depending on your taste)

Method:

Heat the vegetable oil in the deep sauce pan.

Sautee garlic and onion, then add the beef and cover the sauce pan with a lid.

Let it simmer for 2 minutes then add the soy sauce and the oyster sauce followed by adding the potatoes, carrots, and chick peas, then put the bay leaves and then put the lid back. Let it simmer for another 10 minutes. 

Add the tomato sauce and coconut milk (you can add chillies as well). Let it boil and then reduce the heat. Let it simmer until the meat, potatoes and carrots are tender.  Add the capsicum and  peanut butter, stir and let it simmer for another two minutes. Season with salt and pepper.
Serve it on rice.

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Source: thislunchrox.com via Emily on Pinterest

A Cup of Tea and A Cookie Solve Everything

Chocolate Oatmeal  Cookies 

Would you like a cuppa? It's a common welcome greeting when you visit a friend's place which means "Would you like to have a cup of coffee or tea or something to drink?" in Australian slang lingo.  Yes, I would like to have coffee or tea, but I prefer to have them with something sweet and healthy. Of course, a cuppa would be nice with cookies right? Don't you think it's a perfect combination?  I love cookies, I think it is one of the foods that gives me comfort.  Other than that, cookies are good travel companions and so much fun to make. Oh I love cookies! Would you like some today?

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My freshly baked cookies

    Here's my mother's original recipe of a yummy and healthy chocolate oatmeal cookies.

Ingredients:

2 1/2 cups rolled oats

250 grams butter

1 cup self raising flour

1 cup sugar (you can reduce the sugar to 1/2 cup, depending on your preference)

1 tablespoon vanilla flavoring

3 eggs

1/4 cup chocolate chips

1/4 cup walnut or almonds (optional) 

1tsp mixed spice

Method:

Melt the butter, add sugar and vanilla flavoring. In separate bowl, mix the rolled oats, self-raising flour, and mixed spice. Add eggs and stir them until the eggs are evenly mixed with the dry mixture. Combine the butter and sugar mixture and gradually stir them in the rolled oats mixture. Brush a melted butter in the pan. Place the cookie mixture on the greased pan and bake in 200 degrees oven for 20 minutes. Serve with a hot coffee or tea.

Source: nikkimcwilliams.blogspot.com via Kate on Pinterest

Beef Stroganoff on Pasta

Beef Stroganoff on Pasta

     Beef stroganoff according to Wikipedia is a Russian dish of sauteed pieces of beef served in a smetana or sour cream. A lot of countries have adopted the dish and put their own modifications to it.  This dish is very simple and so easy to prepare. It's one of the quick meals I prepare in the Knight kitchen. We usually serve it on pasta or rice.  The dish below was made very simple and quick for my family's Saturday lunch.  Here's my simple recipe:

Ingredients:

700 g of steak (fillet or rump) cut into long strips

250 g of sour cream

1 medium size onion

200 g button  mushrooms chopped

1 tbsp minced garlic

3 tbsp soy sauce

3 tbsp oyster sauce

1 tsp pepper

1 small capsicum cut into thin strips

1 beef stock cubes (optional)

a pinch of salt

approximately a dozen of basil leaves (shredded)

400 g of fettuccine or spaghetti pasta

1/2 cup of shredded cheddar cheese

Method:

1. Heat 2 tbsp of vegetable oil in a sauce pan.

2. Sautee the garlic and onions for 2 minutes.

3. Add the beef strips, then add the soy sauce, oyster sauce, salt and stock cubes and stir them well.

4. Cover the sauce pan with a lid and let it simmer for 5 minutes until the beef is almost tender.

5. Reduce the heat and add the sour cream and  mushrooms, and cook for about 3 minutes.

6. Add the capsicum and cook for 3 minutes.

7. Stir some basil into it.

8. Meanwhile, cook some pasta by following the instructions in the pasta packet. Drain and serve with the stroganoff.

9. Sprinkle with some cheese and parsley on top.

My Stroganoff on Pasta

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