Tropical Punch!

Tonights dinner was delicious!

I started with mixing the usual massaman curry paste & oil in the work, then added:

• A handful of Kebab meat
• A handful of Pinto beans 

let it cook through and get marinated in the curry
i then added

• A handful of mushrooms

and let them fry off.
Now comes the tropical bit!

• 50-60 grams of pineapple (canned in own juice)

other than that:

• 1½ handful of peas
• a cup of vegetable stock (a cube dissolved in a cup of hot water)
• Salt & pepper

and then i let it all simme and reduce down until it was done

The end result tasted amazing, the pineapple really did the trick, a bit of sweetness and a bit of bitterness, it really made the dish, i shall call it.. Tropical Punch


Now that i have your attention i will be making an announcement/post tomorrow about some lovely news regarding publicity for my blog and general info about me! :D

Sloppy Joe's

A little meat fry-up with a baguette
Started as usual with curry paste dissolved in the hot oil in my wok, mixing it up a bit today though, used Red Curry paste - its lovely with minced beef

400grams of minced beef
a handful of mushrooms
a cup of pinto beans
a cup of corn
a veggie stock cube
a teaspoon of red curry paste
2 tablespoons of canola oil

warmed half a baguette because i was feeling naughty

Greasy coconut

so i tried out cooking with coconut milk
aaaaaand it didnt go well

I've never used coconut milk before, so i had NO idea how fatty it was, appearently you can put it in a bowl in the fridge over night and the fat solidifies on top and you can easily remove it.

If only i had known that before i started cooking.. first i thought i had poured in too much oil without thinking about it.. and i let it boil for ages to try and reduce it because it seemed to watery.

The taste was great but i had to remove as much fat as possible with a spoon

i fried off some sliced meatballs in oil and green curry paste, added some slice thai/mini eggplants.
added a can of coconut milk, 1½ handful of mushrooms, half a sliced/julienne'd cucumber and a stalk of lemongrass and let it simmer

Revenge of the chorizo!

So i had another go at the chorizo last night and it was pretty good

added some oil to my wok and dissolved a spoonful of Massaman curry paste in it

while it was heating up i de-skinned the chorizo (im not a fan of the skin) and sliced it
slapped the sausage in the wok at let it cook through - then added 2 handfuls of mushrooms, handful of beansprouts and a handful of big white beans and it it all cook through

was pretty delish

Wok you 2! The chop suey sequel

So had the wok out again, and opened up a bag of chop suey veggies like the ones i used last week and used about half a bag, enough for 2 meals, and stretched some kebab so a 400g bag will eventually have given 6 meals

But to the suey!

Started the wok of at low heat, last time I burned the curry paste and ruined the wok (I returned it for a new one) and slowly increased the heat while mixing the curry & oil

Added 2-3 tblspoons of oil, a tblspoon of Massaman curry paste and stirred it until it was dissolved and looked like sauce
Then I added the meat and cooked it through and got it all covered in the curry mix
I now added the veggies
Half a bag of chop suey mix
A large handful of white beans
50-100 grams of grated Chinese radish (daikon)
2 teaspoons of soy sauce

I let it all cook through and then added a deciliter of water with half a beef stock cube and half a chicken stock cube dissolved in it
Let it all simmer and reduce until there is very little "sauce" left

I must say the radish/daikon tasted a lot better grated instead of the big chunks