tag:blogger.com,1999:blog-91222230866718985282024-03-05T06:22:07.713+00:00Yum Asia Recipe BlogOur foodie hangout for Zojirushi loversYum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-9122223086671898528.post-26819234404615797722013-03-31T09:12:00.001+01:002013-03-31T09:12:26.973+01:00Thai Green Curry with vegetables and tofu<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">A spicy and aromatic curry which is delicious and easy to make. You can substitute the tofu with chicken or seafood if you prefer. We find pre-frying the fresh tofu adds a little more flavour and we do this in a dry non-stick pan until the tofu pieces are nicely browned.</span></span></span><br />
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<span style="font-size: small;"><b><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Ingredients</span></span></b></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Tofu, chicken or seafood</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Vegetables (we use carrot, green beans, mange tout baby sweetcorn, red pepper, broccoli, cauliflower and baby eggplant)</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Fresh Thai/regular basil (for garnish)</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">2 dessertspoons of green curry paste** (we like it spicy, so reduce curry paste if you don't like it too spicy)</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Can of coconut cream/milk (we add a splash of milk as well to dilute the coconut cream a little)</span></span></span></div>
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<span style="font-size: small;"><b><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Method</span></span></b></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Heat coconut cream/milk in pan and add the green curry paste. Stir and make sure the curry paste is dissolved fully.</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If using chicken, add now and cook for 15 minutes on a low, simmering heat.</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add the vegetables and cook for 10 minutes on a low, simmering heat, the vegetables shouldn't be too soft.</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">If using seafood you add now and simmer until cooked. If using tofu, because you have pre-fried it, it only needs warming through.</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Add the Thai/regular basil and stir through the curry.</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Serve in individual bowls, add a little more Thai/regular basil to the top to garnish and eat with your perfect Zojirushi fluffy rice!</span></span></span></div>
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<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">**Regarding the green curry paste. You can either use shop bought curry paste from your local Asian supermarket (we find Mae Plot or Panthai brands are excellent) or make your own. If you want to make your own, here is <a href="http://www.thaitable.com/thai/recipe/green-curry-paste" target="_blank">one recipe</a> we found which may help but there are plenty of others out there.</span></span></span></div>
<span style="font-size: small;"><span style="color: purple;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><br /></span></span></span>Anonymoushttp://www.blogger.com/profile/08783788421254528941noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-30594149619713905832012-07-14T09:36:00.000+01:002012-07-14T11:12:27.409+01:00Fudge cheesecake - a yummy dessert!<div style="color: black;">
<span style="font-family: Arial,Helvetica,sans-serif;">Some models of Zojirushi rice cooker have a cake baking function - NS-TGQ10, NS-TGQ18, NS-TSQ10 and NS-TSQ18. This cake baking function makes a fantastic cheesecake.</span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Thank you to Jan on the Yum Asia team for the experimentation and recipe for this yummy fudge cheesecake which is a winner with us! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWJZwPFcfGR3dK_rdCY3lBWbgBB8L6NEERTHp0qDcFm8NZQQ1QrYrxJqCbdH9K1Qr999cVxEUoskSrDrUrqIOjzky9EK8qNrutfSTNVdAEuFpZO_AX3SzaEZ4XuRremIWmAb1dkCmP44/s1600/DSCN4624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyWJZwPFcfGR3dK_rdCY3lBWbgBB8L6NEERTHp0qDcFm8NZQQ1QrYrxJqCbdH9K1Qr999cVxEUoskSrDrUrqIOjzky9EK8qNrutfSTNVdAEuFpZO_AX3SzaEZ4XuRremIWmAb1dkCmP44/s320/DSCN4624.JPG" width="320" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: large;"><b><span style="color: #3d85c6;">Ingredients</span></b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">(The ingredients in brackets are for the 1.8 litre versions of rice cookers</span>)<br />
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200g (300g) Cream cheese <br />
50g (70g) sugar <br />
30g (50g) sugar - for beating egg whites <br />
3 pcs (5 pcs) eggs - separate egg yolk from white</div>
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30g (50g) all purpose flour - sifted</div>
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30ml (40ml) fresh cream <br />
4 tsp (2tbsp) lemon juice</div>
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vanilla extract to taste<br />
20g (30g) butter melted <br />
butter for greasing inner bowl</div>
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<span style="font-size: large;"><b>Method</b></span></div>
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1. Grease the inside of the inner cooking bowl lightly and evenly with butter<br />
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2. Soften cream cheese at room temperature or put in microwave for 30 seconds<br />
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3. Place cream cheese in a bowl and mix with wooden spatula until it becomes smooth. Add sugar and blend with wooden spatula.<br />
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4. Add yolks one at a time. Blend in sifted all purpose flour, fresh cream, lemon juice, vanilla extract and melted butter. At this point add a good sprinkling of tiny fudge pieces.<br />
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5. In a separate bowl, beat egg whites until foamy. Gradually add sugar until whites begin to hold their shape as a meringue.<br />
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6. Gently fold meringue into the cream cheese mixture - do this very, very slowly (this makes sure the cheesecake stays nice and light).<br />
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7. Pour the batter into the inner cooking bowl and hit the bottom with the palm of your hand several times to release the air bubbles in the batter. Place the inner cooking bowl into the rice cooker and close the outer lid.<br />
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8. Press the MENU button and select the CAKE menu setting. Press the COOKING button and set to the cooking of 60 minutes for the 1 litre models, 80 minutes for the 1.8 litre models.<br />
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9. When baking completes, allow to cool then place hand on top of cheesecake inside pan and carefully tip out, then slip it onto a ready made sweet pastry case. </div>
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This fudge cheesecake can be cut into portions and frozen successfully. </div>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-75597073430464528552012-06-11T09:32:00.000+01:002012-07-14T09:09:50.632+01:00Rice, Rice and More Rice - a guide to rice.<br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> </span><div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: large;"><b><span style="color: #3d85c6;">Rice, rice and more rice</span></b></span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"></span><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">American rice</span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Thanks to technology that has eliminated the human labour factor in rice-growing, the U.S. is the world's 12th largest exporter of rice. Arkansas, northern California and Texas are leading growers, with mega-farms that use laser technology from scaling the fields to removing broken grains from the milled rice. As opposed to dozens of human labourers, fields are seeded by airplane, and harvested by a single combine operator, followed by a tractor alongside it that receives the harvested rice and delivers it to waiting trailers. Most domestic rice grown (60%) is consumed domestically as table rice, in restaurants or into food products: made into beer, rice mixes and pet food. Some is exported as well: California alone exports some 400,000 tons of rice to Japan, South Korea and Taiwan in Asia; Turkey, Syria and Jordan in the Middle East; and throughout the Pacific, South America and Europe. </span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Arborio rice</span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKtyBO2MZu2F6FC_dRC_ybwcqfO8OOHyYFFgcQ6AOA5GQxVksmvKyVooRBIQ5UmSVVoh2iF-LU6srXpQQxfP8jpgf5V0A9jgO9pkU4C7hiWJabmkFceeAkwVWfYHT-Bm1y20o8Q8u8KM/s1600/arborio.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKtyBO2MZu2F6FC_dRC_ybwcqfO8OOHyYFFgcQ6AOA5GQxVksmvKyVooRBIQ5UmSVVoh2iF-LU6srXpQQxfP8jpgf5V0A9jgO9pkU4C7hiWJabmkFceeAkwVWfYHT-Bm1y20o8Q8u8KM/s1600/arborio.jpg" /></a></div>
<span style="font-family: Arial,Helvetica,sans-serif;">This medium-length, round-grained rice is named after the town of Arborio, in Italy's Po Valley, where it is grown. The grains have a more tan colour with a characteristic white dot at the center of the grain. Primarily used in risotto, Arborio rice develops a creamy texture around a chewy center and has exceptional ability to absorb flavours. The creaminess comes from a high starch content. Arborio is a japonica cultivar, the same variety that produces the other "sticky rices," including sweet rice. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVf8o2BJ4G1-e96bQblYiFcmBXvdUc9R_i1HkGGUsrF2k_DTjezN60SsJlFdCz_7UJVmqOUdQqAYsKtfjwQ6i_qSfuY8iEj1aj-mG3OzG1yVI95pQLRSevXLvyWQVuy028GRTMAo8lAE/s1600/bhutanese+red.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lKHWeetWISZBXGTUarbQef2X6zXeUHWf_rOdoB1o-Fe1zdvUWqyQUBaURb2iGshC955_wMIbO9CXO3IZkv6yOpA8ygCJ72bIR9lB_8J97riXTLVyo8EykoH1kLMs7Xez3W9qu9KlbXk/s1600/basmati.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_lKHWeetWISZBXGTUarbQef2X6zXeUHWf_rOdoB1o-Fe1zdvUWqyQUBaURb2iGshC955_wMIbO9CXO3IZkv6yOpA8ygCJ72bIR9lB_8J97riXTLVyo8EykoH1kLMs7Xez3W9qu9KlbXk/s1600/basmati.jpg" /></a><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Basmati rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">An aromatic, long-grain, slender, non-glutinous rice from India and Pakistan. When cooked it swells only lengthwise, resulting in long slender grains that are very dry, light and separate-not sticky. Basmati has been cultivated for centuries at the foot of the Himalayan mountain ranges. The rice is long-grain and scented; literally translated from Hindi, it means "queen of scents" or "pearl of scents." </span><br />
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<br style="font-family: Arial,Helvetica,sans-serif;" /> <span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Bhutanese red rice</span></b></span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz3_yVSdAwzsh7iDnpWawGTKMnEMYc8cEmJVCoRSAp6wNsRE2GOmUAqEo151Pz8lGP22qjEASzIqh9lYRznx2uSIxMXZTlV3ujEW_AE8mM3uidKnGtJ4zCZiJksLAlx_9mtopBXv8hNA/s1600/black.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Arial,Helvetica,sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVf8o2BJ4G1-e96bQblYiFcmBXvdUc9R_i1HkGGUsrF2k_DTjezN60SsJlFdCz_7UJVmqOUdQqAYsKtfjwQ6i_qSfuY8iEj1aj-mG3OzG1yVI95pQLRSevXLvyWQVuy028GRTMAo8lAE/s1600/bhutanese+red.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVf8o2BJ4G1-e96bQblYiFcmBXvdUc9R_i1HkGGUsrF2k_DTjezN60SsJlFdCz_7UJVmqOUdQqAYsKtfjwQ6i_qSfuY8iEj1aj-mG3OzG1yVI95pQLRSevXLvyWQVuy028GRTMAo8lAE/s1600/bhutanese+red.jpg" /></a><span style="font-family: Arial,Helvetica,sans-serif;">A short-grain rice grown at 8,000 feet in the Himalayan Kingdom of Bhutan, and the chief rice in the Bhutanese diet. It is irrigated with a 1,000-year-old glacier rich in trace minerals, that provides a nutty/earthy flavour. It has a beautiful red russet colour when harvested, that turns pinker when cooked; the cooked texture is soft. A long-grain red rice is also grown.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkinveKOHf-h0OHzE3O9ygo93Wvc4Ziz6PaqkUF4c26PYfqdIDQprhkVKygEyb0MAbbsx93tY9jq10kx2_-n3rdjuDMVs7fk5ucDOnCJr6xLF5zZoyfI5Oc6rpJX0FmJJI45gKQQAMqjo/s1600/brown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Black rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Black in colour when raw, deep purple when cooked, black rice </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">was once reserved for the </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz3_yVSdAwzsh7iDnpWawGTKMnEMYc8cEmJVCoRSAp6wNsRE2GOmUAqEo151Pz8lGP22qjEASzIqh9lYRznx2uSIxMXZTlV3ujEW_AE8mM3uidKnGtJ4zCZiJksLAlx_9mtopBXv8hNA/s1600/black.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNz3_yVSdAwzsh7iDnpWawGTKMnEMYc8cEmJVCoRSAp6wNsRE2GOmUAqEo151Pz8lGP22qjEASzIqh9lYRznx2uSIxMXZTlV3ujEW_AE8mM3uidKnGtJ4zCZiJksLAlx_9mtopBXv8hNA/s200/black.jpg" width="200" /></a><span style="font-family: Arial,Helvetica,sans-serif;">ancient Chinese emperors, earning it the name "forbidden rice." It has a deep, nutty taste, is high in iron and fibre. It pairs beautifully with all cuisines and can be enjoyed steamed plain, in a pilaf, stir-fried or with salad. It makes a spectacular Thai rice pudding with coconut milk. Unlike other black rices from Asia, "forbidden rice" is not glutinous or rough. Chinese scientific research indicates that black rice is beneficial to the kidneys, spleen, stomach, eyes and blood circulation.</span><br />
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<br style="font-family: Arial,Helvetica,sans-serif;" /> <span style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: large;"><b><span style="color: #3d85c6;">Brown rice </span></b></span></span><br style="font-family: Arial,Helvetica,sans-serif;" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkinveKOHf-h0OHzE3O9ygo93Wvc4Ziz6PaqkUF4c26PYfqdIDQprhkVKygEyb0MAbbsx93tY9jq10kx2_-n3rdjuDMVs7fk5ucDOnCJr6xLF5zZoyfI5Oc6rpJX0FmJJI45gKQQAMqjo/s1600/brown.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkinveKOHf-h0OHzE3O9ygo93Wvc4Ziz6PaqkUF4c26PYfqdIDQprhkVKygEyb0MAbbsx93tY9jq10kx2_-n3rdjuDMVs7fk5ucDOnCJr6xLF5zZoyfI5Oc6rpJX0FmJJI45gKQQAMqjo/s200/brown.jpg" width="200" /></a><span style="font-family: Arial,Helvetica,sans-serif;">The light brown colour/dark beige of brown rice is from the bran. Brown rice takes about twice as long to cook as white rice. Any rice - long-grain, short-grain rice or sticky rice - may be harvested and milled as brown rice. </span><span style="font-family: Arial,Helvetica,sans-serif;">Because of the Asian aesthetic for finely-polished white rice, brown rice was traditionally denigrated, associated with poverty and wartime shortages, and in the past was rarely eaten except by the sick, the elderly and as a cure for constipation. Today, it is more expensive than common white rice, partly due to its low consumption and much shorter shelf life (because the oil in the germ will turn rancid).</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Carnaroli rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Carnaroli is the most prized of all Italian rices, is a "superfino" Italian rice used to make risotto. It is produced in Novara and Vercelli, two towns in the area between Milan and Turin in northwest Italy, and today is also grown at the foothills of the Andes Mountains in South America. It is prized for its bold white kernel, uniform starch release and firmness-each grain maintains its distinct shape in the risotto while continuously absorbing liquid, producing an exceptionally creamy result. </span><br />
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<br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Jasmine rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Grown in Thailand, jasmine is an aromatic long grain rice that has a distinctive jasmine aroma after cooking and a faint flavour similar to that of popcorn. The cooked grains are soft, moist and cling together. Jasmine is the most popular rice in Thailand and South-east Asia. This excellent white rice cooks in similar fashion to basmati but possesses a rounder, more starchy grain (i.e., it's sticky, where basmati is not). It can be interchanged with white basmati rice in recipes. It naturally lends itself to coconut dishes and seafood dishes. Jasmine rice is a good source of B vitamins and complex carbohydrates. </span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Japonica rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Japonica rice grows throughout the world in temperate and mountainous reasons. It is the moist, sticky, bright white rice used in sushi - medium-grain rices are moister and more glutinous (sticky) than long-grain rices, and they are ideal for Mediterranean and Asian dishes that require stickiness, like risotto, paella and sushi. The kernel is two to three times longer than it is wide. The two japonica varieties favored by the Japanese are akita komachi and koshihikari. </span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;"> <span style="font-size: large;"><b><span style="color: #3d85c6;">Light brown rice </span></b></span></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">In light brown rice, almost 50% of the bran is removed, whereas with brown rice, the bran layers are left intact. Brown rice is a whole grain, light brown rice is not, even though it is sometimes erroneously referred to as such. Light brown rice was created to provide a faster cooking time by polishing off the bran layers, the rice cooks more quickly. Also, some people don't like the nutty flavour of brown rice but want an alternative to white rice. Light brown rice also has more fibre than white rice, although less than regular brown rice. The serving sizes are the same. </span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Sticky rice (or glutinous/sweet rice) </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">A group of rices that are a sub-species of the cultivar Oryza sativa, that produce short-grained rices that are especially glue-like when cooked. Also called botan rice (after a particular brand), pearl rice, sweet rice and waxy rice. </span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Sushi rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Refers to a type of medium-grain rice specifically used for sushi. Particular varieties like Calrose, grown in California and used at most U.S. sushi bars, and koshihikari, a premium medium-grain rice preferred in Japan, are two examples.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Vialone nano rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Vialone Nano is a "semifino" Italian rice from the Verona area of Italy. Its medium-large, semi-long, rounded grains are capable of absorbing twice their own weight in liquid, making it ideal for creamy risottos. Cooking time is about 15 minutes, much faster than arborio and carnaroli, the other rices preferred for risotto (which are both designated "superfino," or extra-fine); and it is also difficult to overcook vialone nano. The Consortium for the Protection of Vialone Nano Veronese was created in 1979, and the rice has an I.G.P. (Indicazione Geografica Protetta, or Protected Geographic Classification). Vialone Nano is a new rice, created in the 1930s, a hybrid of the Vialone strain; "nano" means dwarf.</span><br />
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<br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">White rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Regular-milled white rice, often referred to as "white" or "polished" rice, is the most common form of rice. The outer husk is removed and the layers of bran are milled until the grain is white. While removing the bran and germ makes white rice more tender and delicate, it removes much of the nutrients as well. To compensate, converted rice uses a steam process to retain some of the nutrients</span>.<br />
<br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-size: large;"><b><span style="color: #3d85c6; font-family: Arial,Helvetica,sans-serif;">Wild rice </span></b></span><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">Wild rice is a member of the Poaceae family, genus Zizania; it is a cousin to true rice. Like other rice, it grows in shallow water but instead of being cultivated, as the name indicates, it grows wild in small lakes and slow-flowing streams. There are four species of wild rice, three native to North America: Northern wild rice (Zizania palustris) from the Great Lakes region (it is the state grain of Minnesota), Wild rice (Zizania aquatica), which grows in the Saint Lawrence River and on the Atlantic and Gulf coasts; and Texas wild rice (Zizania texana), which grows along the San Marcos River in central Texas. The fourth species is native to China, Manchurian wild rice (Zizania latifolia, also called Zizania caduciflora).</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" />Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-18389490346877039692012-06-04T15:18:00.000+01:002012-06-04T15:29:03.289+01:00Saffron Rice<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM5de0GmpkSGM7_LdAGr4LtBebILoDuqoR2Sg8BAIggLCyYoHnywI6LW0d5Bv5WJXQuj_UDNpSm-CjfdagNdOj0iaKTPoEX7QfKzHJcMBwmSv2tWTuLaEGSE7yjArKPuDXAL7Xl1XpSs/s1600/Saffron-Rice-500x332.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM5de0GmpkSGM7_LdAGr4LtBebILoDuqoR2Sg8BAIggLCyYoHnywI6LW0d5Bv5WJXQuj_UDNpSm-CjfdagNdOj0iaKTPoEX7QfKzHJcMBwmSv2tWTuLaEGSE7yjArKPuDXAL7Xl1XpSs/s200/Saffron-Rice-500x332.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNclx9OA5_DckxjKrwjvs3jSh9ZUI2mKATGhEKTWp3UTzWMc-0V_fClq19f7exZw8azoisQdfznLgR8Dotya6DMkBzEyncL1lGT2vIMAfTKBKuLNkuHcwjJZta05yXDRgD3xgBDjjBzrQ/s1600/saffronspice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNclx9OA5_DckxjKrwjvs3jSh9ZUI2mKATGhEKTWp3UTzWMc-0V_fClq19f7exZw8azoisQdfznLgR8Dotya6DMkBzEyncL1lGT2vIMAfTKBKuLNkuHcwjJZta05yXDRgD3xgBDjjBzrQ/s200/saffronspice.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzM-OW6IeT5-RX-K9M8-JPIsnAXWk_SSLgoEX-oQ4DVlFBzI0FoC_tMug1Qbztsq-24hAn0ViYnkXoklnMGOq5ncdnZVIoD1RwFXtP04IhCUr35xVTg3sxnnqFH9mYuQoDbpoOIcVZclQ/s1600/saffron-rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzM-OW6IeT5-RX-K9M8-JPIsnAXWk_SSLgoEX-oQ4DVlFBzI0FoC_tMug1Qbztsq-24hAn0ViYnkXoklnMGOq5ncdnZVIoD1RwFXtP04IhCUr35xVTg3sxnnqFH9mYuQoDbpoOIcVZclQ/s200/saffron-rice.jpg" width="200" /></a><span style="font-size: small;"><b><u> </u></b></span><br />
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<br />
A great rice recipe when plain basmati rice just won’t
do. The saffon adds such a lovely, bright golden color to the rice, in
contrast with the crimson saffron threads dispersed throughout. Saffron rice has a delicate, floral aroma
that you can’t duplicate with any other spice. There are<b> 3 secrets</b>
making this rice.<br />
<br />
Secret No.1: Use good quality saffron. Don’t buy the cheap stuff.
Everyone says that saffron is the world’s most expensive spice – true if
you are counting ounce per ounce. But you use so little of it each
time. Here’s the key to buying saffron. The threads should be almost all
bright red. If you see yellow, that means when the threads were
harvested, they picked the flower portion. Another note on using saffron – you
should soak the threads in a little bit of hot water to really open up
the spice and release its flavor. Use the threads plus soaking water in your
dish.<br />
<br />
Secret No.2: Fry onions before steaming the rice. It gives rice an
earthy, caramelized onion flavor. You can substitute minced shallots for
the onions.<br />
<br />
Secret No.3: Salt. Everything tastes better with salt. This rice comes
alive when you add something salty to it. In this recipe, I used broth
instead of water to steam the rice. <br />
<ul style="text-align: left;"><b>Ingredients</b>
<li>1½ teaspoons saffron or turmeric</li>
<li>3 cups chicken/vegetable stock </li>
<li>3 cups jasmine/basmati rice</li>
<li>1 teaspoon salt</li>
<li>1 tablespoon melted butter</li>
</ul>
<ol type="1"><b>Directions</b>
<li>In a heatproof glass bowl, combine the saffron or turmeric and
chicken/vegetable stock. Mix well. Heat the stock mixture in a microwave
oven (on high for 30 seconds) or in a saucepan. Stir and set aside. </li>
<li>Wash the rice with cold water. Repeat 2 or 3 times. Drain well.</li>
<li>Place the rice, salt and butter in the inner cooking pan of the rice cooker. Add the stock mixture and stir.</li>
<li>Place the inner cooking pan in the main body of the rice cooker,
close the lid, plug in the unit and press the switch to start cooking.
The rice cooker will turn off automatically when the rice is ready.</li>
<li>When cooking completes, allow the rice to "rest" for 15 minutes
before opening the cooker. Open the lid, stir with the nonstick rice
spatula and serve.</li>
</ol>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-15946820800204026262012-06-04T15:08:00.001+01:002012-06-04T15:21:40.898+01:00Coconut Ginger Rice<div align="center">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6dNfXqElcokTdgWOM7VOtvye4gThhVMR-Z1WM8vzWyM8FjNdBzkP9Na5sjnSKqCfLfCGkirjmHLCFQLBb9TQ-y4VeOLPTyIfXvDzLzHWFMIEAZbHPf_xEjjjZwGS8YgkkvCbNOUfv4g/s1600/coco+rice1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO6dNfXqElcokTdgWOM7VOtvye4gThhVMR-Z1WM8vzWyM8FjNdBzkP9Na5sjnSKqCfLfCGkirjmHLCFQLBb9TQ-y4VeOLPTyIfXvDzLzHWFMIEAZbHPf_xEjjjZwGS8YgkkvCbNOUfv4g/s320/coco+rice1.jpg" width="320" /></a></div>
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<div style="text-align: left;">
<b>Coconut Ginger Rice</b><br />
<br />
<b>Coconut rice</b> is a dish prepared by cooking <a href="http://en.wikipedia.org/wiki/White_rice" title="White rice">white rice</a> in <a href="http://en.wikipedia.org/wiki/Coconut_milk" title="Coconut milk">coconut milk</a> or coconut flakes. As both the <a href="http://en.wikipedia.org/wiki/Coconut" title="Coconut">coconut</a> and the <a href="http://en.wikipedia.org/wiki/Rice" title="Rice">rice</a>-plant
are indigenous in places all-around the world, coconut rice too is
found in many cultures throughout the world (spanning across the equator
from the caribbean to southeast-Asia). This recipe adds the warmth of ginger to enhance this popular rice dish.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2 cups long grain rice</div>
<div style="text-align: left;">
1 tsp crushed fresh ginger</div>
<div style="text-align: left;">
1 small onion, finely chopped</div>
<div style="text-align: left;">
3 cloves garlic crushed</div>
<div style="text-align: left;">
1 Thai chili finely chopped</div>
<div style="text-align: left;">
3 scallions finely chopped</div>
<div style="text-align: left;">
½ cup toasted coconut flakes</div>
<div style="text-align: left;">
2 ½ cups chicken stock</div>
<div style="text-align: left;">
1 cup coconut milk</div>
<div style="text-align: left;">
1 tbsp canola oil</div>
<div style="text-align: left;">
Salt to taste</div>
<div align="center">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2y1d3fRx80PLENAYL5TaqzAbrU1SjRJSrJkGct2zs93nIFhnnn0fGkIMp4p_LSgO7AbavBXDbn-oyoaPGp9MiVz_rII4Cu6UEEWnTFpYd2bBIdZyYk4G4Jhlhc7U4jejl849l-yY8no/s1600/cocoriceing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2y1d3fRx80PLENAYL5TaqzAbrU1SjRJSrJkGct2zs93nIFhnnn0fGkIMp4p_LSgO7AbavBXDbn-oyoaPGp9MiVz_rII4Cu6UEEWnTFpYd2bBIdZyYk4G4Jhlhc7U4jejl849l-yY8no/s320/cocoriceing.jpg" width="320" /></a></div>
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<div align="center">
<b>Directions</b></div>
<div align="center">
</div>
<div style="text-align: left;">
1. Prepare as directed for your rice cooker but add one can of coconut milk
instead of water (i.e. substitute one can of coconut milk for the
equivalent amount of water so you end up with the appropriate amount of
liquid for your rice cooker.) </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
2. Add rice, stir to coat. Add chicken stock
and salt then click your rice cooker to go. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
3. After the rice cooker clicks off add toasted
coconut flakes, stir and let sit on keep warm setting for 15 minutes. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
4. Fluff with a
fork, add scallion./coriander to garnish. Serve!</div>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com1tag:blogger.com,1999:blog-9122223086671898528.post-33438369084159786172012-06-04T14:44:00.002+01:002012-06-04T14:48:17.439+01:00Tips on cooking perfect rice in your Zojirushi!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVRfCBEaGlzMXrIWKJg-whW5uvU4rOdlgxIYgr31MHInvzYeKPaBj4v-Yt2qt1A4OW3oeZIm4Buk79OD6-D_1a42Vbvyn-kSFykfPclUDi_P4znYetPZPNjyuuajd97htkV3pBuIiPms/s1600/ysq10a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVRfCBEaGlzMXrIWKJg-whW5uvU4rOdlgxIYgr31MHInvzYeKPaBj4v-Yt2qt1A4OW3oeZIm4Buk79OD6-D_1a42Vbvyn-kSFykfPclUDi_P4znYetPZPNjyuuajd97htkV3pBuIiPms/s1600/ysq10a.jpg" /></a></div>
<b>Cooking perfect rice</b><br />
<ul>
<li>First of all we always advise people to buy the very best rice
they can - we usually use basmati and Thai jasmine rice for our plain
white rice. When choosing packs of rice, make sure there aren't too many
broken grains in there as this can sometimes cause a problem with
sticky rice - make sure the majority of the grains in the pack are long. </li>
<li>Before cooking, measure your rice out into the measuring cup
and transfer to a sieve and rinse under cold running water until the
liquid coming from the rice is clear, the starch in the rice can often
be the culprit for soggy rice.</li>
<li>Then leave the rice to drain for 5 minutes or so, to make sure
all the water has run off (give it a good shake and shuffle to make
sure). </li>
<li>Put the rice into the rice cooker and flatten the top of the
rice pile down and fill the cooker up to the relevant line with fresh,
cold water. We fill to the bottom of the indicated line rather than the
top - the less water there is in the machine during cooking, the less
sticky and soft the rice will be - a very precise way of doing things,
but it works. </li>
<li>Once the cooker has swtiched to keep warm, open the lid, give
the rice a good stir with the spatula to release any excess water and to
break any clumps of rice which may have formed and then leave on keep
warm for maybe 30 minutes.</li>
</ul>
These Zojirushi rice cookers should not <b>ever</b> produce stodgy
rice...when we cook with our Zojirushi we get perfect dry, fluffy,
individual grains of rice as the end product. The key is the thorough
rinsing.
If you have any questions please <a href="http://yumasia.co.uk/contact.html">contact us</a>.Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-18665341626165593642011-10-23T08:15:00.000+01:002012-06-02T18:28:57.052+01:00Spicy chilli basil chicken<span style="color: purple; font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Another tasty but simple Thai dish - this is a 'go-to' dish all over Thailand for lunch, it's usually served on white rice and topped with a fried egg. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZJusmVPO-y-6F9E0HDf7XixYdhDb4twe-hvEiS17REVGI-Z-ZRCdF5AnRMSc510OJxX0cqwzO_r9oMRboSNF5cSro6suVxzkDDnf0_BRJVhXQqKVG2EGNf3d9Zu_txT85FgzMxhrfqzD/s1600/basil+chilli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZJusmVPO-y-6F9E0HDf7XixYdhDb4twe-hvEiS17REVGI-Z-ZRCdF5AnRMSc510OJxX0cqwzO_r9oMRboSNF5cSro6suVxzkDDnf0_BRJVhXQqKVG2EGNf3d9Zu_txT85FgzMxhrfqzD/s320/basil+chilli.jpg" width="320" /></a></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><b><span style="color: purple;">Ingredients</span></b></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Chicken diced into small pieces</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Green beans diced into small pieces</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">4 crushed garlic cloves</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">1 white/yellow onion</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">6 birds eye chillis de-seeded and finely chopped</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Handful of basil leaves (can be Thai holy basil or regular basil) </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Soy sauce</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Sugar</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Water</span></span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"> </span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Cornflour to thicken</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"> </span></span><br />
<span style="font-size: small;"><b><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="color: purple;">Method</span></span></b></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Stir fry garlic, onions and chilli to release the flavour. Fry until the onions are translucent. Add chicken and green beans and stir fry until cooked.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><br /></span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;">Add 6 dessertspoons of soy sauce, 1.5 - 2 teaspoons of sugar and as much water as you need for it to taste ok to you. Thicken with a little cornflour mixed with water and simmer for 5-10 minutes. Add the basil leaves and cook for a further 2-4 minutes until basil leaves are wilted.</span></span><br />
<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;"><span style="color: purple;"><br /></span></span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-73906467954869604142011-09-08T12:54:00.000+01:002012-06-02T18:23:34.899+01:00Sweet and sour chicken<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"></span><br />
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">With thanks to Jan on the Yum Asia team for this delicious recipe for a firm favourite dish to be served with rice.</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKX_3pW2qrrgsoKUbsohUPoA_5sfEahWw23pTrLCQZHse7_Hp9JDKYo_Zpg-rNs5N25Zy6Y-H61yzXN_0uCiRvciM26eSPns5xjah8fQaSfa9_dsT_QxIllL_JXwjyRxS-aaYCsg4wbh-3/s1600/DSCN4094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKX_3pW2qrrgsoKUbsohUPoA_5sfEahWw23pTrLCQZHse7_Hp9JDKYo_Zpg-rNs5N25Zy6Y-H61yzXN_0uCiRvciM26eSPns5xjah8fQaSfa9_dsT_QxIllL_JXwjyRxS-aaYCsg4wbh-3/s320/DSCN4094.JPG" width="320" /></a></span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><b>Ingedients</b></span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Chicken (or you can use pork, tofu, seafood - whatever takes your fancy)</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Chicken stock</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Small amount of light soy sauce</span><br />
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Cider vinegar, or a light vinegar</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">A couple of dessertspoons of tomato ketchup or Sri Racha chilli sauce</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Pineapple (if fresh, use one quarter per 2 people)</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Tomatoes cubed or quartered</span></div>
<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">One or two birdseye chilli either fresh or dried (we use two as we like ours spicy)</span><br />
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">A clove or two of garlic to your own taste</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Spring onions, plus any other veggies you want to use</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">One white/yellow onion sliced</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Brown sugar or honey</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><b>Method:</b></span></div>
<div>
<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the chicken and cook. Once the chicken is sealed, add the vegetables (holding back the spring onion) and stir fry until cooked. Then add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey. Adjust the sauce to your own taste. Thicken with cornflour and add the pineapple and spring onions.</span></div>
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<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;">Serve with rice from your Zojirushi rice cooker.</span></div>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-44569917524239548232011-06-16T15:12:00.000+01:002012-06-02T15:19:19.272+01:00Chicken with cashew nuts<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A dish which is very common in Thailand, a delicious and savoury sauce which pairs perfectly with your Zojirushi cooked white rice!</span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRXq0QeYzCnzXOG0CU_sC_E5vgmR-ZjIcSKfWfIxkZ_VVb1LtrmUFy9hFKkgw2UrCgIyZQXJSuMRac5ZN6uZS2FLoIHisobEHyTeMRXMoCP1nSHDfkvMTBp5xoPGaNjOKwDFkhEdBx97qU/s1600/DSCN3958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRXq0QeYzCnzXOG0CU_sC_E5vgmR-ZjIcSKfWfIxkZ_VVb1LtrmUFy9hFKkgw2UrCgIyZQXJSuMRac5ZN6uZS2FLoIHisobEHyTeMRXMoCP1nSHDfkvMTBp5xoPGaNjOKwDFkhEdBx97qU/s320/DSCN3958.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Stir fry cashew nuts to brown them and make them crunchy (you can also bake them in the oven if you prefer) - you don't need to use oil if you don't want to. Set the browned cashews to one side.</span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Crush two cloves of garlic and deseed one or two birds eye chillis (depending on how hot you like it!). Stir fry this in a pan until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking. </span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once the chicken is sealed add peppers, carrots, green beans, baby sweetcorn, mange tout and other veg (we like to add broccoli and cauliflower) you may like and stir fry until cooked. Keep adding bits of chicken stock. </span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with quite a generous splash of soya sauce, a dash of black pepper and salt. Add a generous spoon of honey - we also add some Thai sweet chilli sauce at this point too. Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water. Leave to simmer for 10-15 minutes to develop the flavours - it should be a salty, sweet, spicy mix.</span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Serve with white rice and then sprinkle a handful of the previously cooked cashew nuts over the top of each person's serving and mix in. If you prefer a vegetarian version substitute chicken stock for vegetable stock and replace the chicken pieces with tofu pieces.</span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com1tag:blogger.com,1999:blog-9122223086671898528.post-13291763544371023342010-09-07T13:15:00.000+01:002012-06-02T15:19:19.249+01:00Butternut squash risotto in a rice cooker<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This is a lovely warming recipe perfect for Autumn...no standing over the stove top stirring this risotto - it's easy to do in your Zojirushi rice cooker! This is t</span></span><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;">o be made in 5.5 cup or 10 cup cooker. Serves 4-5 people.</span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthsx3wTQvM-ju_YpPVfWxyDJ3SrKlY4f9Q55fgYBDT3gyv0crdVSLBV3zwsjg3gdy8sGP06R815hbx02STswD_ePP6Hpwenl6xPjg0KZZ9ZBgMp6Ho6TLPHbMPsjR8OR_ebIVTmS0I-2F/s1600/butternut-squash-risotto2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: purple;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhthsx3wTQvM-ju_YpPVfWxyDJ3SrKlY4f9Q55fgYBDT3gyv0crdVSLBV3zwsjg3gdy8sGP06R815hbx02STswD_ePP6Hpwenl6xPjg0KZZ9ZBgMp6Ho6TLPHbMPsjR8OR_ebIVTmS0I-2F/s320/butternut-squash-risotto2.jpg" /></span></span></span></a></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: purple;"><br /></span></span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"></span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><div class="MsoNoSpacing"><b>Ingredients</b> </div><div class="MsoNoSpacing"><span class="apple-style-span">2 tbsp olive oil<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">2 tbsp unsalted butter<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">2/3 cup of finely chopped yellow onion<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">1 cup plus 2 tbsp of medium grain risotto rice (superfine Arborio, Carnaroli or Vialone nano)<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">1 ¾ to 2 cups seeded and peeled butternut squash, cut into ½ inch cubes<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">1 ½ cups water<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">1 ½ cups stock<o:p></o:p></span></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span class="apple-style-span"><b>TO FINISH</b><o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">2 teaspoons unsalted butter<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">2 tbsp lime juice<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">¼ cup fresh minced Italian parsley leaves<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">¼ cup freshly grated Parmasan cheese, plus more for serving<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span">Salt to taste<o:p></o:p></span></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span class="apple-style-span">You can also add diced courgette/zucchini, the flavour combines well with the butternut squash.<o:p></o:p></span></div><div class="MsoNoSpacing"><span class="apple-style-span"><br /></span></div><div class="MsoNoSpacing"><span class="apple-style-span"><b>HOW TO MAKE</b></span></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span class="apple-style-span">1.<span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="apple-style-span">Set the rice cooker for Quick Cook or regular cycle. Place olive oil and butter in the rice cooker bowl. When the butter melts add the onion, cook stirring a few times until softened – about 2 minutes. Add rice and stir with plastic rice spatula to coat the grains with hot butter. Cook, stirring a few times until the grains of rice are transparent except for a spot of white on each one – about 3-5 minutes. Add the squash, water and stock and stir to combine. Close the cover and reset for the porridge cycle (it will take around 20 minutes to cook).<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span class="apple-style-span">2.<span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="apple-style-span">When the machine switches to keep warm, stir the risotto. There should only be a bit of liquid and the rice should be al dente - i.e. tender with a touch of resistance. If needed cook for a few minutes longer. This risotto will keep on the keep warm setting for an hour, any longer it will thicken considerably.<o:p></o:p></span></div><div class="MsoNoSpacing" style="margin-left: 36.0pt; mso-list: l0 level1 lfo1; text-indent: -18.0pt;"><span class="apple-style-span">3.<span style="font: 7.0pt "Times New Roman";"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span></span><span class="apple-style-span">When ready to serve add the butter, close the cover for a while to allow the butter to melt. Stir in lime juice, parsley, cheese and salt to taste and serve immediately.<o:p></o:p></span></div><div class="MsoNormal"><br /></div></span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-71567315820107865182010-09-07T12:31:00.000+01:002012-06-02T15:19:19.287+01:00Ginger chilli chicken<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">This is a 'made up by us' recipe, an experiment which turned out really well. A tasty blend of ginger and sweet chilli which goes perfectly with rice.</span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBUiNqkSRO_K4fnrOwS9r7zDvLlLxKZtl8OVjCYAR5cVbDXR2i32f3_t9Ay3xxmRrDwiQwyy9WANh-w3icBGrX85U6GkA8dEM1ceiuV7pnortpfAL3GdqQjpuulXdqBBdk0pWymgfm_Il/s1600/DSCN3571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBUiNqkSRO_K4fnrOwS9r7zDvLlLxKZtl8OVjCYAR5cVbDXR2i32f3_t9Ay3xxmRrDwiQwyy9WANh-w3icBGrX85U6GkA8dEM1ceiuV7pnortpfAL3GdqQjpuulXdqBBdk0pWymgfm_Il/s320/DSCN3571.JPG" /></a></div><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Finely chop two fingers worth of ginger, crush two cloves of garlic and deseed one or two birds eye chillis (depending on how hot you like it!). Stir fry this in a pan until the flavours start to release and then add the chicken. Keep oil to the minimum and just add spoonfuls of chicken stock to the pan/wok to stop it from sticking. </span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Once the chicken is sealed add peppers, carrots, green beans, baby sweetcorn and other veg you may like and stir fry until cooked. Keep adding bits of chicken stock. </span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">When cooked, add enough chicken stock to make a sauce into the pan/wok. Season the sauce with a splash of soya sauce, black pepper, salt. Add a spoon on sugar and a spoon of honey - we also add some Thai sweet chilli sauce at this point too. Taste to see if the seasoning is correct and adjust accordingly. Thicken sauce with cornflour mixed with water.</span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Serve with fluffy rice from your Zojirushi.</span></span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-29542866357580314852010-03-20T12:20:00.000+00:002012-06-02T15:19:19.264+01:00Pork Adobo - a Filipino favourite!<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">A very different dish, but a firm favourite with us and Filipinos alike! One of the national dishes of the Philippines, Adobo is delicious and unlike anything else you will eat in Asia. The dish can be made with chicken as an alternative to pork.</span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4XAUjOsERyGNIFXr__IT0BeUEU6iVIFggPnGeOdVswq71nbYgzaLteRPgYKcMo5opNxNRZB9ezoc6dMAqoy4G0MwqKy46SPdXyLAPRsEhp2-Zh02zg-QRR9EmUefh2uzgD2PPgY7wZDG/s1600-h/adobo3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4XAUjOsERyGNIFXr__IT0BeUEU6iVIFggPnGeOdVswq71nbYgzaLteRPgYKcMo5opNxNRZB9ezoc6dMAqoy4G0MwqKy46SPdXyLAPRsEhp2-Zh02zg-QRR9EmUefh2uzgD2PPgY7wZDG/s320/adobo3.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small; font-weight: bold;">Ingredients</span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Pork chunks</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Potatoes</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">3 cloves of garlic (based with the edge of a knife)</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">1 red onion</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Finely chopped ginger</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">90ml soy sauce</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">135ml vinegar</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">360ml water</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">A pinch of paprika</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">5 bay leaves</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Cornflour (to thicken sauce)</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Salt and pepper to taste</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Sugar to taste</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><br /></span> </div><div class="MsoNoSpacing"><b><span class="Apple-style-span" style="font-size: small;">How to make:</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></b></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Saute garlic, onions and ginger until onions are soft. Add the pork chunks and seal.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><br /></span> </div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Add soy sauce, vinegar, water, bay leaves and paprika. At this point add a little salt and pepper and sugar (usually around 1½ dessert spoons). Leave to simmer for up to an hour. The longer you leave to simmer, the fuller the flavour. We usually also add carrots and some other veg like red pepper, broccoli and cauliflower, but the dish can be served with just pork and potatoes.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><br /></span> </div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Add cornflour and water to thicken and add more salt and pepper, according to how it tastes. Bring to the boil again and simmer for an additional 10 minutes.</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><br /></span> </div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;">Delicious served with rice from your Zojirushi.</span></div></span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com1tag:blogger.com,1999:blog-9122223086671898528.post-88314140518045188862010-02-18T10:05:00.000+00:002012-06-02T15:19:19.304+01:00Kadai chicken<span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Kadai chicken, another Indian favourite of ours, a very aromatic, tasty tomato based sauce.</span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMKUDHSRy8U06BoFRwqH2kZ0fPcASNU6eFj751FAF1A_cP9DqLVWlCmhS92YYJqqxn6ftTCGeexg5NHp7URIpUYcd8bZajhBzudl_z4oZSZwBgmB3780gvDamB1GV0R0guR5oOcGWJMBo/s1600-h/DSCN2406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIMKUDHSRy8U06BoFRwqH2kZ0fPcASNU6eFj751FAF1A_cP9DqLVWlCmhS92YYJqqxn6ftTCGeexg5NHp7URIpUYcd8bZajhBzudl_z4oZSZwBgmB3780gvDamB1GV0R0guR5oOcGWJMBo/s320/DSCN2406.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="background-color: white;"></span><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><div><span class="Apple-style-span" style="background-color: white;"></span><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /><div class="MsoNoSpacing"><span class="Apple-style-span" style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small; font-weight: bold;">Ingredients (serves 2)</span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">Chicken and whatever veg you like - we use potato, carrot, green beans, red pepper, broccoli, cauliflower and fresh tomatoes to garnish (add at the very end of cooking)</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">1 onion</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">1 tin of chopped tomatoes</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">¼ teaspoon chilli powder (or more if you like it very spicy!)</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">1 teaspoon coriander powder</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">1 ½ teaspoon ginger-garlic paste</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">½ teaspoon of fennel seeds</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">2 cinnamon sticks (medium size)</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">½ teaspoon garam masala powder</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">½ teaspoon turmeric powder</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">4 cloves</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">2 bay leaves</span></span></span></div><div class="MsoNoSpacing"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">1 teaspoon cumin seeds</span></span></span></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><b><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">To make</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;"><o:p></o:p></span></span></span></b></div><div class="font-null" style="line-height: 11.25pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">Marinate chicken with ginger-garlic paste, turmeric powder and garam masala powder and salt</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;"><o:p></o:p></span></span></span></div><div class="font-null" style="line-height: 11.25pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">Preheat a pan and splutter fennel seeds, cinnamon, cloves and bay leaves (when the pan is hot add a little water which will splutter the seeds – we prefer to use water rather than oil because we don’t like the oil floating on the sauce). Add chopped onions and fry until soft and golden and then add the marinated chicken and cook.</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;"><o:p></o:p></span></span></span></div><div class="font-null" style="line-height: 11.25pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">Add tin of chopped tomatoes, chilli powder, coriander powder and mix well. Add a dessert spoon of sugar, a little salt and some ground black pepper. Add the chicken/onion/spices mixture when it’s cooked and stir well.</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;"><o:p></o:p></span></span></span></div><div class="font-null" style="line-height: 11.25pt; margin-bottom: 7.5pt; margin-left: 0cm; margin-right: 0cm; margin-top: 0cm;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;">Simmer on a low heat and add some milk to the sauce (or plain yoghurt if you prefer). Serve with fluffy rice from your Zojirushi.</span></span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: purple;"><o:p></o:p></span></span></span></div><div class="MsoNoSpacing"><br /></div></div></div>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-48723811789878634232010-01-18T14:22:00.000+00:002012-06-02T15:19:19.276+01:00Chicken tikka masala<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;"><b>Chicken Tikka Masala </b>- another Indian favourite, a lovely combination of spices in a typical tomato based masala Indian sauce.</span></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvCXEkz_Y7MQybDpAYZi6NTZD_k0UW9e1ieEaThV3uBHLQ-aZM3ZiK5Xw_vJpfR69zWbKLLn4HIMgcR2e4k8-VeYuMraDTaMKi_zRtG84GCC631beFNbPFF-fA1eBG4OBtkG8p-47S3i-/s1600-h/chickentikkamasala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGvCXEkz_Y7MQybDpAYZi6NTZD_k0UW9e1ieEaThV3uBHLQ-aZM3ZiK5Xw_vJpfR69zWbKLLn4HIMgcR2e4k8-VeYuMraDTaMKi_zRtG84GCC631beFNbPFF-fA1eBG4OBtkG8p-47S3i-/s320/chickentikkamasala.jpg" /></a><br /></div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small; font-weight: bold;">Ingredients</span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;"> </span></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><div class="MsoNoSpacing">4 thin sliced tomatoes<br /></div><div class="MsoNoSpacing">2 thin sliced onions<br /></div><div class="MsoNoSpacing">1 little finger-width/length of ginger (julienne sliced)<br /></div><div class="MsoNoSpacing">5 cloves of garlic (julienne sliced)<br /></div><div class="MsoNoSpacing">1 green chilli<br /></div><div class="MsoNoSpacing">Chicken breast<br /></div><div class="MsoNoSpacing">3 cardamom seeds<br /></div><div class="MsoNoSpacing">1 pinch of fennel seeds<br /></div><div class="MsoNoSpacing">5 cloves<br /></div><div class="MsoNoSpacing">1 pinch of cinnamon<br /></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">Tikka spices<o:p></o:p></b><br /></div><div class="MsoNoSpacing">½ spoon garlic/ginger paste on chicken breast<br /></div><div class="MsoNoSpacing">½ spoon turmeric<br /></div><div class="MsoNoSpacing">½ spoon chilli powder<br /></div><div class="MsoNoSpacing">½ spoon garam masala<br /></div><div class="MsoNoSpacing">Small amount of vinegar to mix<br /></div><div class="MsoNoSpacing">Pinch of salt<br /></div><div class="MsoNoSpacing">If you want the traditional pink colouring of chicken tikka add ‘red colour’ powder<br /></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><b>For the chicken</b><br /></div><div class="MsoNoSpacing">Put chicken in a bowl and add the 'tikka spices', leave to stand for a while. Then gently fry to cook the chicken.<br /></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><b style="mso-bidi-font-weight: normal;">For the sauce<o:p></o:p></b><br /></div><div class="MsoNoSpacing">Fry cardamom seeds, fennel seeds, cloves and cinnamon with the garlic and ginger until golden then add the onion, chilli and a pinch of salt. Add 1 spoon chilli powder, ½ spoon turmeric, 2 spoons coriander, 1 spoon garam masala then add tomatoes and water to make a sauce. Add salt to taste and some milk or yoghurt. Add cooked chicken and leave to cook a while longer, garnish with fresh coriander and serve with rice and nan.<br /></div></span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-1264034917150061252010-01-12T08:50:00.000+00:002012-06-02T15:19:19.245+01:00Aloo Gobi<div class="MsoNoSpacing"><b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">ALOO GOBI - <span class="Apple-style-span" style="font-weight: normal;">an Indian vegetarian favourite of ours, simply potatoes and cauliflower in a masala curry sauce. We learnt to make this on a cookery course in Kerala, Southern India. Perfect serves with fluffy rice from your Zojirushi and with a chapati or nan to soak up the sauce.</span></span></span></span></b><br /></div><div class="MsoNoSpacing"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfWrQbG1YHFyajzzfrcw7HXUI3qggIw_IpOOQaalK0MJS0BYDAaq6RL5T6zCBdWistCn-NzExtr0fk-d29y8n-Fx3qkgXmEYZBufhNSH06CoGLAddJFPJc1-34LHriGyzKaMIcaFPt7lP/s1600-h/aloogobi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfWrQbG1YHFyajzzfrcw7HXUI3qggIw_IpOOQaalK0MJS0BYDAaq6RL5T6zCBdWistCn-NzExtr0fk-d29y8n-Fx3qkgXmEYZBufhNSH06CoGLAddJFPJc1-34LHriGyzKaMIcaFPt7lP/s320/aloogobi.jpg" /></a><br /></div><div class="MsoNoSpacing"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><br /></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">Ingredients</span></span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;"><o:p></o:p></span></span></span></b><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">Cauliflower and potatoes chopped</span></span></span><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">3 sliced onions (very thin slices)</span></span></span><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">3 tomatoes (very thin slices)</span></span></span><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">½ spoon of garlic/ginger paste</span></span></span><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">1 big pinch fennel seeds</span></span></span><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">2 cardamom seeds</span></span></span><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">1 clove</span></span></span><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">1 big pinch cinnamon</span></span></span><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">1 green chilli</span></span></span><br /></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">To make</span></span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;"><o:p></o:p></span></span></span></b><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">Half boil potatoes with salt and a pinch of turmeric, then add the cauliflower. Once boiled you can shallow fry in oil to give colour so they are golden.</span></span></span><br /></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><b><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">Sauce:</span></span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;"><o:p></o:p></span></span></span></b><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">Fry spices in sunflower oil then add sliced onion, green chilli and pinch of salt. Also add the ½ spoon of garlic/ginger paste, 1 spoon turmeric, 1 spoon chilli powder, 2 spoons coriander, 1 spoon garam masala. Add sliced tomatoes then add water until it is a sauce.</span></span></span><br /></div><div class="MsoNoSpacing"><br /></div><div class="MsoNoSpacing"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;"><span style="color: purple;">Add the potatoes and cauliflower and mix, add a little milk (or yoghurt if you prefer) to the sauce, some larger slices of tomatoes and garnish with a bit of fresh coriander.</span></span></span><br /></div>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-35114722661159080592009-11-23T07:14:00.000+00:002012-06-03T03:02:15.189+01:00Rice pudding in a Zojirushi<span class="Apple-style-span" style="color: #737373; font-family: Arial,Helvetica,sans-serif; font-size: 13px;"></span><br />
<ul style="line-height: 20px; margin-bottom: 1.8em;"><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">The best rice pudding ever...so delicious! See our</span></span></span><a href="http://www.yumasia.co.uk/recipes.html"><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"> recipes page</span></span></span></a><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"> for more ideas!</span></span></span></ul>
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<ul style="line-height: 20px; margin-bottom: 1.8em;"><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"> </span></span></span></ul>
<ul style="line-height: 20px; margin-bottom: 1.8em;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">Ingredients</span></span></span></span></ul>
<ul style="line-height: 20px; margin-bottom: 1.8em;">
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">2 cups arborio rice or short-grain rice (this is measured in your rice cooker cup measure)</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">2 cups cold water</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">1 teaspoon salt</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">1/2 cup evaporated milk</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">1/2 cup coconut milk</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">1 cup sweetened condensed milk</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">1 cinnamon stick</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">1 lemon zest, one large piece of lemon peel</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">1/2 teaspoon nutmeg</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">3 tablespoons ground cinnamon (to garnish)</span></span></span></li>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: normal;"></span></span><br />
<ol style="line-height: 20px; margin-bottom: 1.8em;" type="1"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: normal;"><lh><b><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">Directions</span></span></span></b></lh>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">Measure your short grain rice with the measuring cup you got with your rice cooker. This measuring cup is usually 6 ounces or close to 3/4 of a cup of rice. For this recipe you need to start with two of those measures.</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">Measure first the rice then rinse rice in cold water, and place rice, water and salt into the rice cooker and click to on. Cook until it clicks automatically to warm.</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">Meanwhile whisk evaporated milk, coconut milk, sweetened condensed milk cinnamon stick, lemon zest (a large thin slice of zest, not grated) and nutmeg together.</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">When rice has been cooked and the setting has switched to warm, Disconnect the cord from outlet, stir once and let the mixture cool for 15 minutes.</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">Add the whisked milks into the rice, close lid and set the cooker to the KEEP WARM setting. Check about 30 minutes later and see if it is at the consistency you like.</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">Discard the cinnamon stick and the lemon zest.</span></span></span></li>
<li><span class="Apple-style-span" style="font-size: small;"><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;">Place into individual dishes and garnish with ground cinnamon and cream if desired.</span></span></span></li>
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<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="line-height: normal;"><span style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span class="Apple-style-span" style="font-size: small; line-height: 20px;"><br /></span></span></span></span></div>
</div>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com1tag:blogger.com,1999:blog-9122223086671898528.post-1685620208918460472009-11-23T07:08:00.000+00:002012-08-31T18:01:54.561+01:00How to make porridge (steel cut oatmeal) in your Zojirushi<br /><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;"></span></span></span>
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<span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"> </span></span><br />
<span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">(quantities for cooking in a 5 cup Zojirushi Rice Cooker, scale down for the 3 cup Zojirushi)</span> </span></span><br />
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<ul style="line-height: 20px; margin-bottom: 1.8em;"><lh><b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">Ingredients</span></span></span></b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;"> (serves 4*)</span></span></span></lh><span style="font-size: small;"> </span>
<li><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">1 cup steel cut oats</span></span></span></li>
<li><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">3 cups water</span></span></span></li>
<li><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">1 cup half cream & half milk (or 1 cup of milk or water - whatever you prefer)</span></span></span></li>
<li><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">3-4 spoons (or more to your own taste) honey or brown sugar</span></span></span></li>
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<span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">* You may need to experiment with the amounts of oats and water, depending on whether you like thick or thin oat porridge!</span></span></span> </ul>
<ol style="line-height: 20px; margin-bottom: 1.8em;" type="1"><lh><b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">Directions</span></span></span></b></lh></ol>
<ol style="line-height: 20px; margin-bottom: 1.8em;" type="1"><lh><b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;"><span style="font-weight: normal; line-height: normal;">Place steel cut oats and water in the inner cooking pan.</span></span></span></span></b></lh></ol>
<ol style="line-height: 20px; margin-bottom: 1.8em;" type="1"><lh><b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;"><span style="font-weight: normal; line-height: normal;">Place the inner cooking pan in the main body of the rice cooker, plug in the unit, select the "Porridge" setting and push the "Cooking" button to start.</span></span></span></span></b></lh></ol>
<ol style="line-height: 20px; margin-bottom: 1.8em;" type="1"><lh><b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;"><span style="font-weight: normal; line-height: normal;">When the rice cooker turns to "Keep Warm," open the lid, stir and add the remaining ingredients.</span></span></span></span></b></lh></ol>
<ol style="line-height: 20px; margin-bottom: 1.8em;" type="1"><lh><b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;"><span style="font-weight: normal; line-height: normal;">Using the Timer function and soaking the oats overnight will help soften the texture.</span></span></span></span></b></lh></ol>
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<span style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="line-height: 20px;"><span style="font-size: small;">Add any dried or fresh fruit to the porridge instead of sugar - delicious and healthy on a cold winter's day!!</span></span></span></div>
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<b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;">NOTE:</span></span></span></b><span style="font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><span style="color: purple;"><span style="font-size: small;"> Do not use the Timer function when cooking with milk or other dairy products, as they may spoil.</span></span></span><br />
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<span style="color: purple; font-family: 'Helvetica Neue',Arial,Helvetica,sans-serif;"><br /></span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-87639849845932238112009-10-31T12:49:00.000+00:002012-06-02T15:19:19.301+01:00Chilli con carne<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;">We love our chilli con carne, it's perfect for warming you up on a cold winters night!</span></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3ZrGk1XYL00-pqjKvAfHjpNmcE3D2Xip_7VCPqB5P-Nt-RZ0BGYDHJXXUvBM0OoqeogHCcmYXS0GbgMZ1zWkSYgxFjJ2o3ZQhvIc0p799t_s5gQJg5Zg7gErVY3WnFS7zq_B-MV2EvWA/s1600-h/DSCN2350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3ZrGk1XYL00-pqjKvAfHjpNmcE3D2Xip_7VCPqB5P-Nt-RZ0BGYDHJXXUvBM0OoqeogHCcmYXS0GbgMZ1zWkSYgxFjJ2o3ZQhvIc0p799t_s5gQJg5Zg7gErVY3WnFS7zq_B-MV2EvWA/s320/DSCN2350.JPG" width="320" /></a><br /></div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3kn7roy_v9Di4OF1yw-VXdK8YieZi2MhfWQWzxQidkda6bgvLx3WZ0a7coJCG68YSmJ8eMQT_uwh5rk3OdmAh7FsXFyqF8U4XeN1IePgPHGzc86n_m6-aSXoNTQwBD32duYbH131r9gm/s1600-h/DSCN2334.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3kn7roy_v9Di4OF1yw-VXdK8YieZi2MhfWQWzxQidkda6bgvLx3WZ0a7coJCG68YSmJ8eMQT_uwh5rk3OdmAh7FsXFyqF8U4XeN1IePgPHGzc86n_m6-aSXoNTQwBD32duYbH131r9gm/s200/DSCN2334.JPG" /></a><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;">Start with chopping red onion and red pepper into small pieces and crush a clove of garlic. Fry these for a while to slightly brown the onion and soften the red pepper. Add the minced beef and cook until browned.</span></span><br /><div><span style="font-family: 'MS Shell Dlg'; font-size: small;"><span style="font-size: 13px;"><br /></span></span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWplLOXjqtV9kGWI_AAWHPNd_S4TwmA8YX1SSMP6rdaqUsFZ6gEmpCNSn4sKQj5KJwvstVmLqI7NI2uQTq4_XRWB4p0SsGqwjArnCc61K2zRTnJ4SGKEWqRvykzOwvoMT8KBMYdJ-vIh6y/s1600-h/DSCN2326.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWplLOXjqtV9kGWI_AAWHPNd_S4TwmA8YX1SSMP6rdaqUsFZ6gEmpCNSn4sKQj5KJwvstVmLqI7NI2uQTq4_XRWB4p0SsGqwjArnCc61K2zRTnJ4SGKEWqRvykzOwvoMT8KBMYdJ-vIh6y/s200/DSCN2326.JPG" /></a><br /><br /><br /></div><div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;">In the meantime, empty a tin of chopped tomatoes, 200ml of passata sauce, a dessertspoon of tomato puree, a shake of mixed herbs, black pepper, pinch of salt, sugar and a squirt of tomato ketchup into a deeper saucepan. if you have some red wine (or even vodka!) put a slosh of this in too as it adds to the flavour. Usually we put cooked red kidney beans in at this point but we ran out so substituted carrots instead! Add half a teaspoon of chilli powder and a quarter of a teaspoon of paprika (add more or less chilli and paprika as to whether you want it hotter or milder).</span></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUxzG6RB3DRecpUYBNd7SnKnWjNBxsTTQAjzaW3Sb6387GoOjOYCzaSmBZUN7IXhZhGxE-k3Ua6MVbEhBpXgcenDyEFAP6cJ5f0ppYof7CatSraI9fiu5zK96nr0mDZ1uBZifALhSjmdN/s1600-h/DSCN2335.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQUxzG6RB3DRecpUYBNd7SnKnWjNBxsTTQAjzaW3Sb6387GoOjOYCzaSmBZUN7IXhZhGxE-k3Ua6MVbEhBpXgcenDyEFAP6cJ5f0ppYof7CatSraI9fiu5zK96nr0mDZ1uBZifALhSjmdN/s200/DSCN2335.JPG" /></a><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix the tomato sauce mixture thoroughly and then add the cooked mince - at this point take out the garlic. Give the mixture a really good stir, bring to the boil and then reduce to simmer with a lid on for at least 20 minutes - the longer you simmer the fuller the flavour. We usually simmer for around an hour, checking half way that the seasoning is right, if it isn't add what you think it needs.</span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIa0P0k3L-6gBEwFcOKB3c978k-r73SKL3f59TRsvBkietizrcgPz-ybfwkzBShzTX9MhhxrsQq7iTbkcRfwNVN7ROpaMxKjYZ-lQPYLNquCR19ajd7kOVpWpzLhUNCx1QPfFnTBb9hyQ/s1600-h/DSCN2342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIa0P0k3L-6gBEwFcOKB3c978k-r73SKL3f59TRsvBkietizrcgPz-ybfwkzBShzTX9MhhxrsQq7iTbkcRfwNVN7ROpaMxKjYZ-lQPYLNquCR19ajd7kOVpWpzLhUNCx1QPfFnTBb9hyQ/s200/DSCN2342.JPG" /></a><br /></div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span><br /></div><div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once you are happy with the flavour, it's ready to serve with rice and plain or nacho cheese flavour tortilla crisps (lovely dunked into the chilli sauce!)</span><br /></div><div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3ZrGk1XYL00-pqjKvAfHjpNmcE3D2Xip_7VCPqB5P-Nt-RZ0BGYDHJXXUvBM0OoqeogHCcmYXS0GbgMZ1zWkSYgxFjJ2o3ZQhvIc0p799t_s5gQJg5Zg7gErVY3WnFS7zq_B-MV2EvWA/s1600-h/DSCN2350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK3ZrGk1XYL00-pqjKvAfHjpNmcE3D2Xip_7VCPqB5P-Nt-RZ0BGYDHJXXUvBM0OoqeogHCcmYXS0GbgMZ1zWkSYgxFjJ2o3ZQhvIc0p799t_s5gQJg5Zg7gErVY3WnFS7zq_B-MV2EvWA/s320/DSCN2350.JPG" /></a><br /></div><div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span><br /></div>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-78482311121303120532009-10-31T12:21:00.000+00:002012-06-02T15:19:19.298+01:00Chicken and lots of veg in a black pepper sauce<div class="separator" style="clear: both; text-align: center;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">A Chinese dish which was one of our favourites when we travelled around China. You can use chicken, beef or just veg in this dish, they all work equally well!</span><br /></div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIVWM-_Jc-yyZzJuFIkijTxaDGziF5Q2v7t9SlO_v_zOktgjski-A-fj7jvjFJjCGMswYzVotrxXbAbcv7nQmaULQvpEP0n-fTdqhuEQkkVX9dJcdQaH8pk6BI88WvN05NjFgya2DZGVX/s1600-h/DSCN2322.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIVWM-_Jc-yyZzJuFIkijTxaDGziF5Q2v7t9SlO_v_zOktgjski-A-fj7jvjFJjCGMswYzVotrxXbAbcv7nQmaULQvpEP0n-fTdqhuEQkkVX9dJcdQaH8pk6BI88WvN05NjFgya2DZGVX/s320/DSCN2322.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlPHhBRz5N139RiVLTEyjumRNBFHhEkYP64bPs9rLGss9YzIIHeXWH4_zaMJVnssmUJPouGAdQoW0ZXnNTJOGx7BE3G7nQx0dywH63-Hu2MWV-cawBKwKP3SNBYkjpsVs3sT-Che7otFO/s1600-h/DSCN2310.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlPHhBRz5N139RiVLTEyjumRNBFHhEkYP64bPs9rLGss9YzIIHeXWH4_zaMJVnssmUJPouGAdQoW0ZXnNTJOGx7BE3G7nQx0dywH63-Hu2MWV-cawBKwKP3SNBYkjpsVs3sT-Che7otFO/s200/DSCN2310.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9GoEbIp0CjeR50ERlTDQVEOv7WkC8GTNDPlI3NU7arvgyWvuFEf61AK5zU9RJhmzy-gOtTWeE-u1-_fGQsmteYAwsTaSWk2GOK0S_lXd5JE5ZQze3NAASBye1RsuM3lj4JtFEH1JGivE/s1600-h/DSCN2304.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9GoEbIp0CjeR50ERlTDQVEOv7WkC8GTNDPlI3NU7arvgyWvuFEf61AK5zU9RJhmzy-gOtTWeE-u1-_fGQsmteYAwsTaSWk2GOK0S_lXd5JE5ZQze3NAASBye1RsuM3lj4JtFEH1JGivE/s200/DSCN2304.JPG" /></a><br /></div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cut your choice of meat and veg. Sprinkle the chicken with crushed black pepper and leave to stand for 30 minutes before cooking. Finely chop some ginger, half a birds eye chilli and crush a clove of garlic </span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_tSPXWWNyo6qPdU90Uvx25oq_Y-Db9UORlS2GrbNPuhe6KcUIGhxEqqJTTGhHGRQXNm8SfxREn7VnKr49nucfXS01iAH_LIrOf5ExwPSnnmTstW6hXISzh8FhTcb-MVKVCjqbe5-nEBl/s1600-h/DSCN2308.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb_tSPXWWNyo6qPdU90Uvx25oq_Y-Db9UORlS2GrbNPuhe6KcUIGhxEqqJTTGhHGRQXNm8SfxREn7VnKr49nucfXS01iAH_LIrOf5ExwPSnnmTstW6hXISzh8FhTcb-MVKVCjqbe5-nEBl/s200/DSCN2308.JPG" /></a><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: purple;">You can boil the veg for 5-10 mins if you think it will be too hard. </span></span><br /></div><div class="separator" style="clear: both; text-align: center;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Stir fry the chopped ginger, chilli and crushed garlic in a wok/pan to release the flavour for a couple of minutes. Then add the chicken</span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: magenta;"> <b>*top tip</b> </span><span style="color: #a64d79;">when stir frying chicken, keep the oil to a minimum as the chicken will take on the oil as it cooks, instead use splashes of hot water (or stock) to stop it from sticking to the pan/wok. This ensures the chicken stays tender and moist.</span></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #a64d79; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: purple;">When the chicken is sealed add the harder veg such as carrot, green beans, cauliflower etc and continue to stir fry for 10 minutes. Then add broccoli, red pepper and stir fry for another 5 minutes. Lastly add the softer veg such as cabbage and tomatoes and stir fry until the cabbage has wilted.</span></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77UsZYOJDac9K1jSGicqSEqnjjUFvYNkaz6jYjTbk6ryqI9yCgoxkXU-98rogoGLSe5DzurhBNBWHwPh7xXV7xXWmNEX3wuvI76nSo-QLeLZFkaBWlx2Dff0EtW9IqOPsiaTCdPxkTtmk/s1600-h/DSCN2311.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi77UsZYOJDac9K1jSGicqSEqnjjUFvYNkaz6jYjTbk6ryqI9yCgoxkXU-98rogoGLSe5DzurhBNBWHwPh7xXV7xXWmNEX3wuvI76nSo-QLeLZFkaBWlx2Dff0EtW9IqOPsiaTCdPxkTtmk/s200/DSCN2311.JPG" /></a><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="font-family: Tahoma;">Add diluted chicken stock to the chicken and veg, a glug of soy sauce, a dessert spoon of sugar and more black pepper. Once the sauce is bubbling add cornflour mixed with water to thicken the sauce.</span></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: Tahoma, Arial, Helvetica, sans-serif;">Once the sauce is thick enough, taste and adjust seasoning and it's ready to eat with lovely fluffy rice!</span><br /></div><div class="" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><span style="color: purple;"> </span><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-51815948904718799122009-10-16T15:13:00.000+01:002012-06-02T15:19:19.283+01:00Yum Asia fried rice<span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">This is a great lunch time dish or good for a snack. We have taken the traditional Thai style fried rice and added out special twist. Vegetarians can just leave out the chicken.</span><br /><div style="text-align: center;"><div style="text-align: auto;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: black; font-family: Tahoma;"><br /></span> </span><br /></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9dS0Vd5KZRDyVz5v6AVz-sL1Gu_FziUez-sSEgqsS5FJ5ejnVpSaejKgsTCZbng-W2AP3YmLroUucmPizK_a4Th0RsTlAin_WRSxSbtzRwnlKncyh23A7AfuNfWWK5fMXt2mde-i0DDA/s1600-h/DSCN2295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9dS0Vd5KZRDyVz5v6AVz-sL1Gu_FziUez-sSEgqsS5FJ5ejnVpSaejKgsTCZbng-W2AP3YmLroUucmPizK_a4Th0RsTlAin_WRSxSbtzRwnlKncyh23A7AfuNfWWK5fMXt2mde-i0DDA/s320/DSCN2295.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cut the chicken into bite size strips and finely chop carrot, green beans, cabbage, red pepper and cut 2 tomatoes into quarters. Stir fry the chicken until sealed and then add the carrot, green beans and red pepper. When the chicken and veg are almost cooked add the cabbage and tomatoes and stri fry until they are cooked.</span></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqs7pJu6ERcNmu-WfwXMR8mGJUxHaQ_RdrBjwKFNPgG8TM-RUlQQMA-VtEp1CFDj3LNARzG6GntchSZZSNVJ1GBNfAgdcYu0L0IBplffDUQgAkjkavSqkdaEkxOMinswB2qwhb_vAXh45Z/s1600-h/DSCN2279.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqs7pJu6ERcNmu-WfwXMR8mGJUxHaQ_RdrBjwKFNPgG8TM-RUlQQMA-VtEp1CFDj3LNARzG6GntchSZZSNVJ1GBNfAgdcYu0L0IBplffDUQgAkjkavSqkdaEkxOMinswB2qwhb_vAXh45Z/s200/DSCN2279.JPG" /></a><br /></div><div style="text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Set aside the cooked chicken and veg mixture in a bowl.</span><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFOTbUwxTI3Q0MDlbxvA-rIt5wzvfbqTnFqB3qpZlHW66gHVFguLUvZ5Fi8ymosn8Hxcz2r1fAbKlW5OAOpbHr53Kmk2tcQoL9tYv7by6iVXTe8rdaCCq790L3YBY8pWpXsKm_4luYTXh/s1600-h/DSCN2283.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVFOTbUwxTI3Q0MDlbxvA-rIt5wzvfbqTnFqB3qpZlHW66gHVFguLUvZ5Fi8ymosn8Hxcz2r1fAbKlW5OAOpbHr53Kmk2tcQoL9tYv7by6iVXTe8rdaCCq790L3YBY8pWpXsKm_4luYTXh/s200/DSCN2283.JPG" /></a><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Add the cold rice to the wok/pan you were just using for stir frying the chicken and veg and add some light soy sauce. Stir fry the rice until it is all coated with soy sauce and the grains are quite seperate.</span><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2pcN5hZB5bxgTQgE-H2L8He2o5zWtMomIjasUGzrx4jMdWarR3GXw4E3CH3cWPV8VDMbhFB7ZbhJyWqVgKC-OyfMA65Rx7mVw8BbJMeXjvCRJEdMi_rS5egcLMyRviHa38QMdZrae9Om/s1600-h/DSCN2284.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2pcN5hZB5bxgTQgE-H2L8He2o5zWtMomIjasUGzrx4jMdWarR3GXw4E3CH3cWPV8VDMbhFB7ZbhJyWqVgKC-OyfMA65Rx7mVw8BbJMeXjvCRJEdMi_rS5egcLMyRviHa38QMdZrae9Om/s200/DSCN2284.JPG" /></a><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once the soy sauce is mixed into the rice and it is beginning to warm through, add some sweet chilli sauce to the rice/soy sauce mix. This gives the fried rice a nice sweet and slightly spicy flavour. </span><br /></div><div class="separator" style="clear: both; text-align: left;"><a eanchor="1" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhan62tJI5PskSnGP1b4QYIqXdC73QBEgpeJhKcDNAk1kGBbeA0loQAJ0OoB3oav2ZRVtDk4hIUsz_kH6Qsn0YN-V89H0zCvZ110rF5YICNL3L4INzfBtOf8HyRxwYlNl2USUC3vB6guyAf/s1600-h/DSCN2286.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhan62tJI5PskSnGP1b4QYIqXdC73QBEgpeJhKcDNAk1kGBbeA0loQAJ0OoB3oav2ZRVtDk4hIUsz_kH6Qsn0YN-V89H0zCvZ110rF5YICNL3L4INzfBtOf8HyRxwYlNl2USUC3vB6guyAf/s200/DSCN2286.JPG" width="200" /></a><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix the sweet chilli sauce thoroughly into the rice and then add the chicken and veg mixture. Combine the rice, chicken and veg and make sure it's piping hot.<span style="color: black; font-family: Tahoma;"></span></span><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ouQ5BoASsLWY2DfArzAMUVI-TqPlQ8oBqLtAfy9lu_-DKwhfLXluT_MOfg5fwP10BERPnwiFMyOz5q2ABVm1OkNqDbK_FE4xq8RpfS2jUYPhLGYSZGjGvStjWL5A86VVGlo4jp7KQsoq/s1600-h/DSCN2287.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ouQ5BoASsLWY2DfArzAMUVI-TqPlQ8oBqLtAfy9lu_-DKwhfLXluT_MOfg5fwP10BERPnwiFMyOz5q2ABVm1OkNqDbK_FE4xq8RpfS2jUYPhLGYSZGjGvStjWL5A86VVGlo4jp7KQsoq/s200/DSCN2287.JPG" /></a><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Yum Asia fried rice is ready to serve - serve with a garnish of cucumber or a sprinkle of white pepper powder for an extra kick.</span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">If too much is made just put it in a sealed container in the fridge and reheat in a pan later for a delicious snack!</span><br /></div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><div style="text-align: center;"><span style="color: black; font-family: Tahoma;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9dS0Vd5KZRDyVz5v6AVz-sL1Gu_FziUez-sSEgqsS5FJ5ejnVpSaejKgsTCZbng-W2AP3YmLroUucmPizK_a4Th0RsTlAin_WRSxSbtzRwnlKncyh23A7AfuNfWWK5fMXt2mde-i0DDA/s1600-h/DSCN2295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9dS0Vd5KZRDyVz5v6AVz-sL1Gu_FziUez-sSEgqsS5FJ5ejnVpSaejKgsTCZbng-W2AP3YmLroUucmPizK_a4Th0RsTlAin_WRSxSbtzRwnlKncyh23A7AfuNfWWK5fMXt2mde-i0DDA/s320/DSCN2295.JPG" /></a></span><br /></div></span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0tag:blogger.com,1999:blog-9122223086671898528.post-74079937273431759832009-10-16T09:40:00.000+01:002012-06-02T15:19:19.295+01:00Thai red curry with chicken and veg<div class="separator" style="clear: both; text-align: left;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: purple;"><b>A '</b></span><span style="color: red;"><b>hot</b></span><span style="color: purple;"><b>' favourite of the Thais and one of our favourites too! </b></span></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It can be as easy as buying the ready made paste from an Asian supermarket or you can make your own paste (recipe below) to add to the coconut milk. This really is cooking at it's easiest and most delicious!</span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7bvK_XYMUt3iThPbM6iBdfvlSfBIWwbK5UYVpjUIQ37A93SEJsG-NK92cWEEwwGUJPP6YOkGtHABzPKQJ7QRkSOyuoxdVw8CbGN5U0wJbZlFza0m0IBt_V3orewhhRr5t-ec1CszZdRd/s1600-h/DSCN2275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7bvK_XYMUt3iThPbM6iBdfvlSfBIWwbK5UYVpjUIQ37A93SEJsG-NK92cWEEwwGUJPP6YOkGtHABzPKQJ7QRkSOyuoxdVw8CbGN5U0wJbZlFza0m0IBt_V3orewhhRr5t-ec1CszZdRd/s320/DSCN2275.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: auto;"><span style="font-family: Tahoma, Arial, Helvetica, sans-serif;"><span style="font-size: small;"><br /></span></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cut up your chicken breast into small bite sized strips and chop up whatever veg you would like to go in. We use potatoes, green beans, carrots, broccoli and cauliflower but you can use whatever veg you prefer - we sometimes put red pepper in too. If you are vegetarian then just leave the meat out and add more veg. We usually pre-boil the potatoes and carrots in water for 5 minutes to soften them a little.</span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Warm the 440ml of coconut milk in a pan (you will need a lid) and then add the red curry paste to the warming coconut milk and make sure it is all dissolved - it should be a nice pink colour when all the lumps of curry paste have gone.</span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Once the red curry sauce is starting to bubble add the raw chicken breast and stir around a little. When the chicken has changed to a white colour add the harder veg to the red curry sauce, bring to the boil and then allow to simmer for 10 minutes. Then add the softer veg for another 5-10 minutes (depending on what veg you have included) and simmer allowing the flavours of the sauce to seep into the veg. Check the potato and harder veg are soft, if not then leave to simmer for a while longer.</span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It's then ready to eat with the perfect rice you have cooked in your Zojirushi rice cooker!</span><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lZ-2-9edDw5gaduOy6rSZXeYdO4SbLU7kcGCGNIekNiC-xiwHxj0w8jK4gLr_nD2ebpntMqlQgpUJmz-MvN4PTLzX_Ml9XhorehWq9kQ3nH_jp9awpf_JRS8guzibXQ6-UMPRyj1by_W/s1600-h/DSCN2273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lZ-2-9edDw5gaduOy6rSZXeYdO4SbLU7kcGCGNIekNiC-xiwHxj0w8jK4gLr_nD2ebpntMqlQgpUJmz-MvN4PTLzX_Ml9XhorehWq9kQ3nH_jp9awpf_JRS8guzibXQ6-UMPRyj1by_W/s320/DS2FDS73.JPG" /></a><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">For making your own curry paste:</span><br /></div><ul><li><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: purple;">5 Large red Dried Chillies or </span></span><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><span style="color: purple;">3 long red chillies deseeded (leave some seeds in if you like it hot)</span></span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">5 Cloves of Garlic peeled and sliced</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 or 3 Shallots peeled and sliced</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 Stalks of Lemongrass finely chopped</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tsp Grated Kaffir Lime peel (or substitute fresh lime peel if not available)</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tbsp Galangal finely chopped</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 Tbsp Coriander root, chopped</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 Tsp Coriander seeds</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 Tsp Peppercorns</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 Tbsp Gapi (Shrimp Paste)</span></li><li><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 Tsp Cumin seeds</span></li></ul><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Blend all ingredients together into a paste using a mortar & Pestle or a blender. This recipe will make about 180g of paste. The left over will keep for several days in a sealed plastic bag in a refrigerator.</span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"></span><br /><span style="color: purple; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><o:p></o:p><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;">You need 50g of paste for every 440ml tin of coconut milk.<br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_p0COvC9YvBG8ziqmqP35fy18_TfrX7TYwnI-upW0geKljfZnvDa8j-_Yeed7_RoKYiKhe0HpMc00ETVLnJsPs0u2zvCrC6_eN8_5hyToGWI7xpY2ZI428tJ4bXasjychrzDWUg1TSKok/s1600-h/DSCN2262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_p0COvC9YvBG8ziqmqP35fy18_TfrX7TYwnI-upW0geKljfZnvDa8j-_Yeed7_RoKYiKhe0HpMc00ETVLnJsPs0u2zvCrC6_eN8_5hyToGWI7xpY2ZI428tJ4bXasjychrzDWUg1TSKok/s200/DSCN2262.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOjfyubLWU49h80YTDj3y5r1Wvs2KTf2MBYqFgTQ8aB0tzk-F35qayd7deuobCewzgaAp3WxBxkyRYZjjj723ip6TaXHrbe6PqRvzrqJjqABfL92Nb0mKH5WiTgeIJESbzr6-1iZKsyD3/s1600-h/DSCN2263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGOjfyubLWU49h80YTDj3y5r1Wvs2KTf2MBYqFgTQ8aB0tzk-F35qayd7deuobCewzgaAp3WxBxkyRYZjjj723ip6TaXHrbe6PqRvzrqJjqABfL92Nb0mKH5WiTgeIJESbzr6-1iZKsyD3/s200/DSCN2263.JPG" /></a><br /></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><br /></div><div class="MsoNormal"><br /></div></span>Yum Asiahttp://www.blogger.com/profile/09544347756851191850noreply@blogger.com0