Hubby makes a LOT of curries - curries and tagines. He's often constrained by my need to eat fish or shellfish, but luckily there are any number of dishes from Asia and the Indian subcontinent which suit my requirements perfectly. His favourite cookbooks are those by Atul Kochhar, Rick Stein and more recently my chum Dhruv Baker, and he also attended one of Atul's courses, and prepared a meal for the lunch service. Hubby gained a number of useful insights into preparing curry, chief of which appears to be proper cooking of onions. This recipe is actually a Malaysian curry, known as Udang Masak, and is based on one taught to Atul by Maria Mustafa...
Showing posts with label Prawn. Show all posts
Showing posts with label Prawn. Show all posts
Malaysian Prawn and Pineapple Curry
Hubby makes a LOT of curries - curries and tagines. He's often constrained by my need to eat fish or shellfish, but luckily there are any number of dishes from Asia and the Indian subcontinent which suit my requirements perfectly. His favourite cookbooks are those by Atul Kochhar, Rick Stein and more recently my chum Dhruv Baker, and he also attended one of Atul's courses, and prepared a meal for the lunch service. Hubby gained a number of useful insights into preparing curry, chief of which appears to be proper cooking of onions. This recipe is actually a Malaysian curry, known as Udang Masak, and is based on one taught to Atul by Maria Mustafa...
Stir-fried prawns, pork and squid with glass noodles, chilli and mint
The sun is coming out, and so it's time to eat 'cleaner' food. I'm a huge fan of Japanese cuisine, but there's something very appealing in Asian salads from all over the continent. This Cambodian salad, from Rick Stein's Far Eastern Odyssey, really hits my buttons. Best of all it cane be made in advance - perfect for Sunday evening when you're trying to recover from the post-Sunday lunch blow-out!
Vietnamese Summer Roll
One of my favourite things to eat are Vietnamese Summer Rolls, or Gỏi Cuốn. Served cold, they can include pork, and in the UK I've had them with crispy duck in, which is lovely. However the more typical variant is a prawn roll. The wrapper is made from rice flour, but unlike a wonton wrapper that you might use for a spring roll, these become translucent when dampened in water. The wrappers are assembled with this in mind, so that the prettiest ingredients are placed at the centre of the roll.