Burmese-Style Pork Curry

This is a rich flavorful curry similar to many Thai curries, but lighter, without the use of coconut milk. Serve with large steaming bowls of jasmine rice!

Ingredients

1/4 cup peeled slivered fresh ginger
1 1/2 lbs country-style boneless pork ribs, cut into 1-inch cubes
2 tablespoons red curry paste
1/4 cup light brown sugar
2 1/2 cups water
2 teaspoons ground turmeric
1 tablespoon soy sauce
1/4 cup thinly sliced shallots
2 tablespoons minced garlic
1/4 cup fresh lime juice

6 servings
1 hour 20 minutes 15 mins prep

Directions

Place the ginger in a small bowl with 1/3 cup of hot water and set aside until needed.
Cook the pork with the curry paste and brown sugar in a large deep skillet, stirring to coat meat, for about 15 minutes, until pork is nicely browned.
Meanwhile, mix the turmeric, and soy sauce into the water and add to the pork.
Bring mixture to a boil, then reduce heat and simmer, uncovered, until meat is tender and sauce has thickened, about 45 minutes.
Add the ginger (with its water), the shallots, garlic, and lime juice.
Simmer for 5-7 more minutes, allowing the flavors to blend through.
Check seasoning, adding more sugar, lime juice, or even a little salt, if necessary.
Serve at once with steamed jasmine rice.

Iced Coconut Milk with Sago Recipe

Ingredients :

1 cup Water

4 cups Chopped palm sugar

3/4 cup Coconut milk

4 cups Ice cubes,Sago

Method :

Wash and soak sago for approximately 1 hour.

Drain and put in a large saucepan with 3 cups of the water.

Bring to the boil and simmer over a moderate heat until sago grains are clear.

Cool and chill.

Put palm sugar in a small saucepan with remaining water and heat gently until the cakes of sugar dissolve.

Cool and strain the syrup.

For each serving, put approximately 4 tablespoons of chilled sago into a tall glass.

Add 3 tablespoons syrup or more according to taste and mix well.

Add 2-3 ice cubes and fill up with coconut milk.

Stir and serve immediately.

Note : A cooling drink of sago, coconut milk and palm sugar which can be served as a dessert.

Fish Soup With Noodle Recipe

Ingredients :

750 g

1 1/2 teaspoons

2 teaspoons

3 stems

4 tablespoons

2 medium

6 cloves

2 teaspoons

2 teaspoons

1 tablespoon

6 cups

2 cups

1/2 cups

500g



Garnish :

4

1/2 cup

1/2 cup

4



4 tablespoons

1/2 cup
Firm white fish fillets

Salt

Ground turmeric

Lemon grass

Peanut oil

Finely sliced onions

Crushed garlic

Finely chopped fresh ginger

Paprika

Rice flour

Water

Coconut milk

Fish sauce

Somen noodles





Hard-boiled eggs, quartered

Chopped fresh coriander leaves

Finely sliced spring onion

Limes, quartered

Fish sauce to taste

Chili flakes

Unsalted roasted peanuts, roughly chopped

Method :

Cut the fish into 3 cm cubes. Place the fish pieces on a plate and sprinkle with the salt and turmeric. Set for 10 minutes.

Trim the lemon grass stems to about 18 cm long. Bruise the white fleshy ends so that the fragrance will be released during cooking, and tie the stems into loops.

Heat the peanut oil in a large pan; add the onion and cook over medium heat for 10 minutes, or until soft and lightly golden

Add the garlic and ginger and cook for about 1 minute.

Add the fish, paprika and rice flour and combine well.

Pour in the water, coconut milk and fish sauce, and stir.

Add the loops of lemon grass and simmer for 10 minutes, or until the fish is cooked.

Cook the noodles in a large pan of boiling water for 8 to 10 minutes or until tender, then drain.

Place a mound of noodles in 8 warm individual serving bowls and ladle over the fish soup.

Offer the garnishes in separate small bowls so the diners can add them to their own taste.

Serve hot.

Spicy Chicken Soup

INGREDIENTS

2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

DIRECTIONS

1.In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Curry Puffs

Ingredients:

3 Potatoes, boiled, peeled and mashed

1 cup Green peas, boiled

2 Onions, medium (chopped)

2 Frozen puff pastry sheets

1 tbsp chillie powder

1 tsp coriander powder

1 tsp garam masala

1/2 tbsp dry mango powder

1 tbsp lemon juice

salt to taste

3 tsp oil

Instructions:

1. Heat oil in a kadhai, add onions and fry till soft.

2. When onions turn light brown, add boiled green peas and fry for 2-3 minutes on medium flame stirring in between.

3. Add chillie powder, garam masala, coriander powder, salt, dry mango powder and fry for 2 minutes.

4. Add mashed potatoes, mix well and allow to cook for about 5-6 minutes on low flame.

5. Switch off the flame, add lime juice, mix well and allow to cool. Mean while we will get ready with the puff pastry sheets.

6. Preheat the oven to 400 degrees.

7. Take 2 frozen puff pastry sheets, place them on an oven proof tray. Place in the oven for about 10 seconds to allow the pastry sheets turn soft.

8. Cut the puff pastry sheets to 8 equal pieces. Take a puff pastry piece, place a spoonful of curry in the centre. Seal it on top with another piece of puff pastry.

9. Gently cover all the four sides of the puff so that the curry does'nt pop out during baking time.

10. In the same way prepare remaining puffs and place them on a greased tray.

11. Bake these in the preheated oven for 20 minutes till the puffs turn golden brown.

Serve hot with tomato ketchup.

Mango Cake

Mango Cake

Ingredients

2 cups milk
2 eggs
½ cup caster sugar
1½ to 2 cups of mango pulp, flesh or canned
1 tsp. Unflavoured gelatine
2 tablespoon water
1 cup cream

Directions

Turn freezer to its coldest setting. Put milk in a saucepan and bring slowly to the boil.

Meanwhile separate eggs and beat the yolks with half the sugar in a bowl until thick and light.
Pour a little of the hot milk on to the yolks, stirring constantly, then return yolk mixture to saucepan and cook over hot water or on very low heat.
Stir all the time, do not allow to reach simmering point or the custard will curdle.
As soon as it is thick enough to lightly coat back of spoon, remove from the heat and keep stirring until it cools somewhat.
Pour into freezer tray and freeze until mushy.

Sprinkle gelatine over cold water in a cup and stand the cup in a small saucepan of water.
Bring water to the boil so gelatine dissolves. Stir this into the mango pulp.

Whip the cream until it holds soft peaks. Do not over-beat or the ice cream will have a buttery texture.
Beat egg whites until soft peak forms;
add remaining sugar and beat until soft and glossy.

Scrape half frozen custard into a bowl and beat with rotary beater until it is smooth, but do not let it melt.
Chilling bowl and beater helps in hot weather.
Fold in the mango pulp, egg whites and whipped cream and return to freezer trays. Freeze until firm.