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Hot and sour prawn curry originates from Indonesia. The heat comes from the chillies, and as I tend to go for medium curries rather than hot, I have used less than the recipe calls for. Add more if you like your curries hot. Tamarind and tomatoes add the sour notes to this dish. Plan ahead … Continue reading Hot And Sour Prawn Curry | Udang Asam Pedas
Using an active sourdough starter, I made these sourdough naan. These made enough for 4 people so feel free to reduce or double the recipe, depending on your needs. Skip ahead to the recipe for Sourdough Naan Let's talk about naan Whenever we go out for Indian food, we always order naan bread to go … Continue reading Sourdough Naan
Having seen okonomiyaki being made on MasterChef Australia I was really excited to find a recipe for this in Upwards. I made these Japanese pancakes for lunch and both Dave and I really enjoyed them. Skip ahead to the recipe for Okonomiyaki What is okonomiyaki? Okonomiyaki is a savoury pancake which originated in Japan. A … Continue reading Okonomiyaki
Chicken korma (kozhy kuruma) is a South Indian dish that is simple to make and balanced in flavour. This is a dish typically made with home grown chickens and is served in Christian communities for celebrations and special occasions. Head straight on to the Recipe For ♥ Chicken Korma ♥ Korma When we go out … Continue reading Chicken Korma
Tomato biryani is a wonderful dish to make in advance when you want a simple, yet flavourful meal to serve to guests. Head straight on to the Recipe For ♥ Tomato Biryani ♥ What is biryani? Biryani is a traditional Muslim rice based dish to which either chicken, goat, lamb, beef, shellfish or fish is … Continue reading Tomato Biryani
Nothing about these sourdough poppadoms are traditional. They are not made with lentil, rice or chickpea flour. And they are not deep fried. But, they are thin and crispy and perfect to go with any Indian food. These are baked in the oven which is perfect for me, as I am not a fan of … Continue reading Sourdough Poppadoms
This aubergine curry has tamarind as one of the ingredients. It adds a sweet and sour taste and is complimented by the tomatoes used. I have used whole tamarind in my recipe, but tamarind paste is available. If you use that, you will need 15mls. Head straight on to the Recipe For ♥ Aubergine Curry … Continue reading Aubergine Curry
Years ago my friend Alex invited us over for a meal of duck with Mandarin pancakes, and all the trimmings. I was reminded of this when Mimi posted her recipe for Peking duck. I decided to make a batch of po-ping when I cooked my lamb meatballs. Head straight on to the Recipe For ♥ … Continue reading Mandarin Pancakes
This roasted sesame sauce has the most amazing flavour and can be used as a dipping sauce for meatballs. Or use it to coat some Asian noodles, or dress a salad. The uses are endless in my opinion. Head straight on to the Recipe For ♥ Roasted Sesame Sauce ♥ I had thought that my … Continue reading Roasted Sesame Sauce
I make curries all the time, and every now and then I do a shellfish one. But this is the first time I have made a fish curry. I was concerned the curry would overpower the fish. But the balance of heat to seafood was perfect. The key is to use a firm fish so … Continue reading Fish Curry
This chicken ramen was the perfect bowl of noodles. The stock was rich, mushrooms offered umami. And the noodles had the perfect slip and texture. Head straight on to the Recipe For ♥ Chicken Ramen ♥ When I first joined Facebook it was a way to connect with friends and family. And with Twitter (or … Continue reading Chicken Ramen
I have never had fresh ramen noodles so I have no clue whether these taste authentic or not. I can however tell you that they are totally different to the dried ones I have cooked with. The process is quite long, but totally worth it in my opinion. You will however need a pasta roller … Continue reading Ramen Noodles
I slightly overcooked my ramen eggs but that did not detract from how tasty they were. And how perfectly they went with the meal I created. I would suggest perfecting the eggs so that the yolks are still runny, but the whites hard boiled. Head straight on to the Recipe For ♥ Ramen Eggs ♥ … Continue reading Ramen Eggs
I am a day late and a dollar short when it comes to making Coronation Chicken. This dish using spicy mayonnaise was created by Constance Spry and Rosemary Hume for the coronation of Queen Elizabeth II in 1953. I was looking for ideas to use up leftover roast chicken, and this really seemed like a … Continue reading Coronation Chicken
It is more economical to buy a whole chicken than cut up pieces. Dave braais the chicken and we eat a thigh and drumstick each, the same night. And then we use the rest of the meat in a variety of meals. This is a huge saving, not only financially, but in time, as I … Continue reading Baked Roti
It might sound odd to blitz a chutney. But this spiced apple chutney is so good, so I hope you will follow my advice. Serve with any curry to add spice and sweetness. Head straight on to the Recipe For ♥ Spiced Apple Chutney ♥ There is one thing about airlines that will always confuse … Continue reading Spiced Apple Chutney
I bought a bulk pack of pork chops and was not sure what to do with them. As it was cold outside, I thought a curry would be a good idea. Not wanting anything too spicy, and something fragrant I decided to make a Laotian Pork Curry. I have no idea if this is authentic. … Continue reading Laotian Pork Curry
This Laotian Curry Paste is not hard work at all! Once you have gathered all of the ingredients they just need to be popped into a blender and blitzed until as fine as you want it to be. Head straight on to the Recipe For ♥ Laotian Curry Paste ♥ After a lot of hard … Continue reading Laotian Curry Paste
This was the first time that I made crispy bao buns. And after making these, it won't be the last time. You do not need a bamboo steamer for this recipe, just a large lidded pan. The method is similar to making crispy dumplings and the result is a really tasty meal. Head straight on … Continue reading Crispy Bao Buns
This fragrant Indian potato and cauliflower curry takes no time to prepare. I served the aloo gobi as a meat free meal, with flatbreads on the side. Head straight on to the Recipe For ♥ Aloo Gobi ♥ When someone entered my life in the way of friendship a few years ago, I was really … Continue reading Aloo Gobi