|
|
|
By Tes, on August 27th, 2010
For some people cooking meat with vegetable is uncommon, but I do find mixing meat and vegetable very healthy. It makes the dish balanced and creates such an interesting texture. When I made this dish for my husband for the first time, he said it was strange. Now he loves it and he always enjoys it over a big plate of hot rice.
Chicken in Red Curry Paste with String Beans
Ingredients: (4 servings)
250 gm boneless chicken- sliced
100 gm string beans- sliced into 2 inches long
2 tbsp Thai red curry paste
1/2 tbsp sugar
1 tsp fish sauce
Few Kaffir lime leaves- optional
1/2 cup chicken stock or water
1 tbsp oil
 Heat oil in the large pan over the medium heat and add red curry paste.
Stir fry for few minutes until fragrance.
Add chicken and stir for 3 minutes.
Add string beans, sugar and fish sauce. Add chicken stock or water if it is too dried.
Cook further for few minutes and add few kaffir lime leaves.
Serve over hot rice.
I considered this to be healthy and balance meal. It’s not only nutritious but very tasty, too. Considering how easy it is to make, I don’t have any reason why you shouldn’t try it.
Have a wonderful day,
Tes
By Tes, on August 27th, 2010
I have noticed that a lot of my friends around the world were sick lately. I am recovering from a sore throat myself. Yaseen and Sadik also have minor cold and cough. We are really worried about swine flu outbreak again. We now have to be more careful about our health and well-being.
I have tried to increase vegetables and fruits in our diets and also added more garlic and ginger to increase our immunity.
So here you are, for you guys who are sick and for those who need a hearty healthy soup:
Chicken Mushroom Noodle Soup
Ingredients: (4 servings)
100 gm chicken- sliced
150 gm button mushroom- sliced
50 gm dried rice noodle stick
1 egg- beaten
6 cloves garlic- minced
2 tsp chopped young ginger
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
1 tsp rice wine vinegar
1 tsp ground white pepper
4 cups chicken stock
1 1/2 tbsp corn flour – dissolved in 2 tbsp water
Spring onion- chopped
1/2 tbsp oil
Heat oil in the large pan over the medium heat, and sauté garlic until brown.
Add chicken and stir fried for 3-5 minutes.
Add mushroom and chopped ginger and stir for 1 minute.
Add oyster sauce, soy sauce, sugar and rice wine vinegar and mix well.
Add 4 cups of chicken stock and bring to boil. Add rice noodle stick and simmer for few minutes or until the noodle is cooked and soft.
Add corn flour paste and cook further until the soup is thicken.
Add beaten egg and mix well.
Sprinkle some chopped spring onion on top and the soup is ready.
Serve hot, eat and then sleep in your warm bed with your favourite book 
Take care,
Tes
By Tes, on August 27th, 2010
Have you ever tried this amazing fruit?
Whenever I see guava in the markets, I know it is a good season and it’s time to eat fresh and healthy!
I have such a beautiful memory with guava. When I was a kid, we had the biggest garden in the village. We had tons of mangoes, star fruits, rose apples, pomelon, pomegranates and guava in the garden. I loved the way my garden changed every season and provided us different fresh fruits now and then. Guava trees were something we kids cherished the most. It usually had fruit year round. My dad would wrap the fruits with paper so neatly that looked almost like the trees gave the paper fruits. But when we picked these fruits and opened the wraps, there would be perfect round and smooth beautiful juicy guavas. They was always our after school fruits.
When I was in college, my friend from Iran told me she was so excited about guava and had never tried it before. I felt so funny and blessed at the same time that I was so lucky to have guava trees next to my bedroom window then.
Guava is considered to be superrich in fiber and vitamin c. It also has high value of antioxidant pigments.
The fruits can be eaten raw or ripe. I love when it is half-ripen. In Thailand and India, we like to add a little bit of chili, sugar and salt mixture in the guava to give the pungent taste.
So look out in your market, if you see this superfruit! Try it and let me know if you like it
Have a healthy day,
Tes
By Tes, on August 26th, 2010
One thing I love about cooking is that it reminded me of science experiment when we added that and this and it turned out to be something else. Cooking is the art of developing the flavour and texture. And peppers chutney is my best definition of my cooking style.
I learned this recipe by watching my mom cooked. I loved the smell of roasted chilis and shallots. It made the house smell wonderful.
Don’t worry that this will be spicy! This chutney is very mild. Banana chilis are not spicy.
Banana Peppers Chutney
4 banana chilis
4 shallots
1/2 whole garlic
1 tomato
1 lime- juice
2 tbsp fish sauce
1 tsp sugar
Roasted banana chilis, shallots, garlic and tomato over the medium high heat until burn form outside.
Peel and remove burned outer skins of everything.
Roughly pound in the mortar or roughly blend in the mixture.
Transfer the blended mixture in the bowl.
Add lime juice, fish sauce and sugar.
Mix well and adjust the taste as you like.
This chutney is wonderful with rice or over steamed or baked fish. It is also great with steamed or fresh vegetables.
We love serving it with sticky rice and Thai style fried chicken.
Have you ever tried banana peppers? How do you prepare them?
Have a great day,
Tes
By Tes, on August 26th, 2010
There are hundreds of ways to cook noodle, believe it or not the best way is the simplest way. This recipe requires very few ingredients and it is so quick and easy. The result is steamy hot noodle perfectly balance in favours and texture.
Easy Meaty Stir Fried Noodle
Ingredients: (2-3 servings)
100 gm egg noodle- cooked and drained
4 cloves garlic
200 gm meat of your choice- sliced
2 tbsp light soy sauce
1 tsp ground white pepper
2 tsp hot pepper sauce
2 tsp dark soy sauce
1 tsp sugar
1 spring onion- chopped
1 tbsp oil
Marinate meat with light soy sauce and white pepper for 2-3 hours or overnight in refrigerator.
Heat the oil in the large pan over medium-high heat.
Add garlic and sauté until golden brown.
Add meat and stir for 3-5 minutes or until the meat is cooked.
Add noodle, dark soy sauce, sugar and hot pepper sauce and stir fry for 1 minute.
Add spring onion and give it a quick stir.
Serve hot and enjoy!
If you are vegetarian, try substitute the meat with mushroom or your favourite veggies.
Happy Cooking,
Tes
By Tes, on August 25th, 2010
The weather has cleared up for a couple of weeks now, and we were so happy to be able to go places every weekend. This weekend we made a memorable trip to Ajanta Caves, the beautiful world heritage site just 230 km away from our home.
The roads to the caves are absolutely breathtaking. We drove across the velvet green farm lands, the small villages and the magnificent mountains and hills scenery. When we reach the site, there were shops and craft stores selling beautiful gems stones, jewelries and souvenirs. Some of these sellers could be a little bit annoying but some of them are really helpful with the information. We were lucky to meet a kind and honest man who showed us many wonderful things.
We were not allowed to take the vehicle up to the mountain, there were buses drove us and we were just enjoyed beautiful scenery along the road. The bus drove along the crystal clear river and you could actually heard the forest talked along the ride.
The trees and wild flowers sprouted their young and the air was fresh. The weather was perfect.
When we reached the cave, we couldn’t hesitate climbing up the steep stones. The first few step really made us so tired. There were so many squirrels and monkeys living in the surrounded trees.
The caves are located Ajintha villages in Aurangabad district, Maharashtra. The Ajanta caves have been recognized as a World heritage Site by UNESCO since 1983.
It was the rock- carved cave created during the 2nd century BEC and 8th century AD, containing sculptures and paintings used as chaitya-grihas (prayer halls) and the rest are monasteries in Buddhist religion.
It felt surreal walking in this long forgotten history.
There are 29 caves built by the impressive olden day craftsmanship and masterpieces arts.
The magnificent waterfall next to the caves gave the peaceful harmony to this beautiful jungle and provided the important life source to this entire colony.
We bought some souvenir from the friendly local stores. There were a lot of beautiful collections of gems stones and jewelries in really cheap price.
On the way back we stopped on various viewpoints. This trip was really an eye-opener for us. To see people lived different lifestyles and depended on different things…. It did make us feel so humble and grounded.
I am sorry that I have been less active lately. I have problem with my webhosting and also it’s been a busy and disorganized week for us.
Everything is on track now and I hope to share more recipes and family fun time with you guys as regular as before. If you had problems access our blog, please send us email at homewarming@gmail.com
Many readers send us emails asking to be parts of our adventures. I really love to take you guys in our amazing trips every weekend, too. Thanks for your supports. I will definitely organize something that we all can share and take part in soon.
Love,
Tes
By Tes, on August 18th, 2010
We love cooking noodles and we might have hundreds ways to cook them. This is one of our favorite that I adapted from Thai noodle in sticky gravy called “Lad Na”. It is so simple and yet tastes so fantastic.
Gooey noodle
Ingredients: (serving 2)
For noodle:
150 gm rice noodles – soaked in hot water for 2-3 minutes until soften
2 tbsp Dark sweet soy sauce
1/2 tsp sugar
1 tbsp Oil
For Gooey Gravy:
300 gm chicken- sliced
4 garlic-finely minced
1 cup sliced cabbage
1/2 carrot- sliced
1/2 capsicum
2 tsp oyster sauce
3 tsp light soy sauce
1 tsp sugar
1/2 tsp white pepper- freshly ground
2 tbsp corn starch dissolved in 3-4 tbsp water
2 tsp Oil
2 cup Water or chicken stock
Grasp a wok!
Place a wok over the medium- high heat and add oil. When the oil is hot, add rice noodle, dark sweet soy sauce and sugar.
Stir fry for a few minutes or until the ingredients mix well and the noodle is slightly burned.
Transfer equally to 2 serving plate and keep aside.
To make the gooey gravy, heat a wok in the medium-high flame and add oil.
Add garlic and sauté until lightly brown, then add chicken and stir fry for a few second.
And add oyster sauce, soy sauce, and sugar. Give a quick stir.
And then add cabbage, capsicum and carrot.
Add water or stock and bring to boil.
Add corn starch liquid and cook until the sauce is thicken. Turn the heat off.
Add white pepper and mix well.
Pour the delicious gooey chicken and veggies sauce over stir fried noodle and enjoy.
Love,
Tes
By Tes, on August 13th, 2010
Pad Thai is one of the famous Thai dishes that you must try. Many people think that it’s complicated but I promise you that it is as easy as spaghetti & meat sauce.
Pad Thai was my favourite after school meal. I had to buy it from street along with meatballs and milkshake before reached home.
Now a day I cook it myself for my family. Rice noodle stir fried and top with bean sprout and crushed peanut then squeeze some fresh lime in makes a wonderful comfort food that I know you are going to love.
The real Pad Thai supposes to be light and dry with fresh and balanced flavours unlike the western version that heavier and oily.
I am going to show you how easy it is to make an authentic Pad Thai which is very healthy and delicious.
Pad Thai
Ingredients: (2-3 servings)
100 gm rice noodle stick- uncooked
4 cloves garlic- minced
1 large egg- beaten
100 gm tofu- sliced
10-15 prawns- peeled and deveined
2 tbsp tamarind paste
1 tsp sugar
1 tsp dark soy sauce
1 tbsp Light soy sauce
1 tbsp fish sauce
1 cup bean sprouts- (see our homemade sprouts in the previous post)
2 tbsp oil
For garnish
Onion chives
Crushed roasted peanuts
Lime wedges
Chili flakes
Soak the dry noodle in warm water for 3 minutes, drain and keep aside.
Heat a large wok or pan over the medium high heat and add little oil. Add egg and fry until cook. Cool down and slice into long strips.
Add about 1 tbsp of oil, add tofu and fry until light brown. Remove from pan and keep aside.
Add a little more oil to the same pan, then add garlic and stir until turn yellow.
Add prawns and cooked for few minutes.
Add tamarind paste, sugar, dark soy sauce and light soy sauce.
Add rice noodle and toss until all ingredients coated and stir fry for few minutes.
Add bean sprout and fish sauce and cook further for 1 minute or until the noodle is tender and cook.
Transfer Pad Thai into the serving plate; add more bean sprout, sliced fry egg, crushed peanuts and few onion chives. Squeeze lime juice over it before eating. For extra heat you can add some chili flakes.
Have you ever tried an authentic Pad Thai or any Thai noodle dishes? How was it?
Love,
Tes
By Tes, on August 13th, 2010
Bean sprouts use extensively in Asian cooking. They can be used in stir fried, soup, and salad. We use Mung beans for sprouting. Sprouting is very easy but you have to be very patient as the process spreads over 3-4 days.
Bean sprout is the source of amino acids, vitamins and fiber. It is very healthy and nutritious.
How to make beans sprout at home
Soak 1 cup of mung beans for 4 hours in day light.
Layer the light resistant vessel with the wet clean kitchen towel or any wet clean cloth.
Spread soaked mung beans over the first layer, and cover with another wet cloth.
(You can repeat the process 3 times to create 3 layers)
 Bean sprouts: Day 1 Growth Sprinkle about 1 cup of water over it and keep it cover with the lid. Keep the vessel in the dark warm place.
 Bean Sprouts: Day 2 growth Day 2, open the lid and sprinkle about 1 cup of water over it. Close the lid and leave it in the dark warm place.
 Bean Sprouts: Day 3 growth Day 3, open the lid and sprinkle about 1 cup of water over it. Close the lid and leave it in the dark warm place.
 Bean Sprouts: Day 4 growth Day 4, your sprout should grow enough for harvesting.
Open the lid and remove the layer of cloth and gently remove the sprouts from the cloth. Transfer the sprouts to another large vessel with water.
Wash gently and pick the sprouts. Remove any caps that remain on the sprouts.
Now they are ready to cook or you can keep them in refrigerator up to 3 days.
Have you ever sprouted anything? What your favorite way to cook your sprouts?
Have a Happy Day,
Tes
By Tes, on August 11th, 2010
My husband doesn’t really prefer lamb much. He says the smell is too strong for him. But my dad’s favourite activity was hunting and he used to take us to the jungles with him, so we used to try rabbits, deer, wide roosters, so we grew up familiar with most of the meat taste and smell.
When we went shopping a few day back, surprisingly he bought a big pack of lamb chops. I was very excited to change his mind with this recipe.
Tender Honey Lamb in Pepper Sauce
Ingredients: (4 servings)
8 Lamb chops
5 cloves garlic- minced
2 tbsp Worcestershire sauce
2 tbsp honey
1 tbsp balsamic vinegar
1 tbsp tomato paste
1/2 tsp salt
3 tsp ground black pepper
1 tbsp olive oil
Marinade lamb chops with garlic, Worcestershire sauce, honey, balsamic vinegar, salt and pepper for 2 hours.
Heat the pan over the medium heat and add olive oil.
Add marinated lamb chops and brown them for few minutes both side.
Add about 2 cups of water and simmer for 15-20 minutes or until tender.
Add tomato paste and stir gently for 1 minute. Turn of the heat and serve.
We served this with rice and stir fried vegetables. Sadik came home for lunch and he was very happy with this dish
What’s unfamiliar meat or food you had recently? How was it?
Have a beautiful day,
Tes
|
|
|
Welcome to our home!
I am Tes. I love cooking and I wanna share my experiences with food with you. 
Popular here!