Mrs.Vahchef is very fond of cooking and her Recipes are very unique and fit for busy women specially working women
DESCRIPTION:
This is one of the easiest, delicious and healthy mushroom recipes, served with roti, rice.
INGREDIENTS:
Peppercorn ½ tsp
Cloves 4 nos
Cardamom 2 nos
Tamarind 4-5 gms
Coriander seeds ½ tsp
Cumin seeds ½ tsp
Garlic 5-6 cloves
Dry red chillies 2-3 nos
Vinegar 1 tbs
Oil 1 tbs
Onions(chopped) ½ cup
Slit green chillies 2 nos
Salt To taste
Ginger garlic paste ½ tsp
Turmeric powder ¼ tsp
Mushroom pieces tomato ½ cup
Sugar ¼ tsp
Coconut milk 1 cup
Coriander leaves(chopped) 1 tbs
METHOD:
1. Take a pan and add peppercorn, cloves, cardamom, tamarind, coriander seeds, cumin seeds, garlic, red chillies and dry roast it, later transfer into mixie jar and and add vinegar, little water to make a smooth paste.
2. Heat oil in another pan and add onions slit green chillies, little salt and saute it, add ginger garlic paste, turmeric powder and saute it.
3. To it add above paste, little water, mushroom pieces and mix it, later place lid cook for 3 min.
4. Remove lid and add tomato, little sugar, little salt, coconut milk and saute it.
5. Atlast add coriander leaves and mix nicely.
6. Now mushroom caldeen is ready to serve.
Ingredients:
2 cups (500 mL) 35% cream
½ cup (125 mL) coarsely ground dark roast coffee beans
6 whole cardamom pods, lightly crushed
Pinch cinnamon
½ tsp (2 mL) salt
4 egg yolks
1 300 mL can sweetened condensed milk
Method:
Combine cream, coffee, cardamom, cinnamon and salt in a saucepan over medium-high heat. Bring to a boil, then remove from heat and let steep 20 minutes. Strain cream mixture into saucepan and return to medium-high heat until heated through. Whisk egg yolks and condensed milk in a medium bowl until pale and smooth. Slowly whisk hot cream mixture into the yolk mixture until smooth. Cover and chill completely.
Pour custard into a prepared ice cream maker and follow manufacturer's instructions. Transfer to a sealable container, and freeze until set.
It is usually during Ramadan, "Bubur Lambuk" is cooked and distributed to others at the mosques. I once tried it when it was given by a neighbour and since then, I was hooked. It is amazing! The spices and coconut milk gave such lift to the taste and texture of the rice.
This video is very special because it's not only the first Thai dish I've ever featured, it's in fact the first non - Malaysian dish on my YouTube channel. A fellow Malaysian at Shangri-La Chiang Mai described Khao Soi as like a Chiang Mai laksa. Chef Kamsin teaches me how to prepare this dish, and the ingredients and method were intriguing to say the least. What a sensational dish to start off my Thai culinary journey.
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INGREDIENTS:
60 g Soft shell crab or blue swimmer crabs
80 g Squid
80 g River shrimp
600 g Coconut milk
100 g Red curry paste
20 g Curry powder
10 g Turmeric powder
5 g Galengal
100 g Shallots
20 g Dried chillies
30 g Coriander root
30 g Chinese cardamom
10 g Chilli oil
50 g Egg noodles
200 g Flat egg noodles
30 g Lettuce pickle
30 g Chilli flakes
2 g Lime (whole)
60 g Palm sugar
40 g Soy sauce
40 g Oyster sauce
20 g Fish sauce
METHOD:
1. Heat oil in a saucepan, add the dry ingredients (except palm sugar) and some coconut milk. Mix until they blend together and form a paste.
2. Pour in more coconut milk and add water/stock. Stir occasionally and let it simmer for 30 minutes.
3. Separate the liquid with a sieve or strainer and set it aside.
4. Heat the soup and season it with palm sugar, fish sauce and soya sauce.
5. Assemble the noodles, poached seafood, and soup in a bowl. Garnish it with fried shallots, fresh onions, vegetables and lime.
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Jackie M
Southeast Asian Street Food Specialist
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A traditional recipe for an occasional treat, this is Food Busker John Quilter's Vietnamese Iced Coffee, or 'Cà phê sữa đá'. All you need is condensed milk, cafetiere or french press coffee and some ice to chill it down when you serve it. It's refreshing, caffeinated and - due to the condensed milk - more than a little bit naughty! John will also show you how to mix it up with a cardamom twist. Give it a go and make sure you let us know what you think of it.
Links from the video:
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