mar 31 2009

Panang Curry Paste Soup – Thai delight!

Published by under oppskrifter

Coming home  after spending two weeks in the Arctic, with temperatures down to – 22 ° C, I managed to catch some kind of cold on the flight home. My head and my throat hurts and my cough sounds like the one of a lung cancer patient. So I decided to cure myself with my current favourite food; thai! I made a mild coconut-curry-chicken soup that just took away all of the throat pains and almost completely cleared up my lungs. I didn’t take a picture, or take any measurements, but here’s how I did it (approximately) :
Panang Curry Paste Soup
First I took out 4 chicken fillets from the freezer for defrosting. I boiled up some water (about 1 liter) with 2 chickenstock cubes and let the frozen fillets sit in the hot bouillon until they just were soft enough to be cut into pieces (but not cooked through).
Then I chopped up vegetables:
  • 2 carrots, into nice carrot flower slices
  • 1 big onion into wedges
  • 1 red and 1 yellow capsicum into big bits
  • 1/4 of a small cabbage head

-> Threw all the veggies and the chicken in a big pot with 1 can of coconutmilk, 1/2 – 1 tablespoons of Panang Curry Paste (I wanted a mild flavour this time, normally I go for much more curry paste) and added enough of the chicken stock to cover the vegetables by an inch/couple of centimeters. I let it simmer until the vegetables were through and the chicken done, it could probably have been added at a later time and been even moister but I think it was good enough. I used 1-2 tablespoons of fish sauce, 1 tablespoon of brown sugar and half a lime to season the soup. The next time I might add 2 cans coconut milk instead of one, I just love the flavour of  coconutmilk.

Panang Curry Paste must be one of my absolute favourite food items when it comes to fixing up dinner quickly, and the fact that it’s sooo good is a huge bonus. I buy it at the local turkish supermarket, but you could make the curry paste yourself. The list of  ingredients as it’s written on the box:

  • Dried red chili
  • Shallot
  • Garlic
  • Salt
  • Lemon grass
  • Galangal
  • Cumin powder
  • Kaffir lime’s skin
  • Coriander seeds 

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mar 31 2009

Lentil craze!

Published by under oppskrifter,Ukategorisert

Lentils are a great ! I never ate them during childhood, except maybe once or twice while visiting my grandmother, but my mother would never make them for dinner. Not until I moved into my own place and I started cooking – I mean really COOKING things from scratch, reading food blogs, try to learn everything there is about good food – I stumbled over the wonderfully diverse group of legumes called lentils. They are cheap, you can always have them in your pantry since they’re dried, they’re full of stuff thats good for you, they’re a healthy alternative to potatoes/pasta/bread and other starchy food, and they don’t take a long time to cook!  – They contain dieatry fiber, lots of different aminoacids (proteins), minerals and folate – need I say more?  The only thing you have to do is to rince them in cold water a couple of times, and pick out un-purities like small pebbles before you start cooking.

There’s a huuge variety of lentils out there, but I especially like the green puy lentils, the small red ones, and the yellow split lentils.

File:3 types of lentil.jpg

Read more about lentils on Wikipedia

I especially like to use lentils in Indian curries, but I’ve also mashed them up for use in veggie burgers, in soups, in salads with a nice vinaigrette or in a stew, like this one: It started out like a soup, but then I just added all the lentils I had in my pantry since I had like three different kinds of jars that were getting empty, and the soup got thick, mushy and stewey. The following days I would alternate between reheating the leftovers for a warm lunch, or eating it cold, like a spread on thick slices of bread, with some extra roasted onions on top – yummy! Lentils keep well in the fridge for at least a couple of days in a thight container.

Multi-purpose lentil stew/soup/spread

Approximately:

- 1-2 tbs of red curry paste

- 1-2 tsp hot madras curry powder

- 2 big carrots, peeled and sliced into half-moons

- 2 big yellow onions, diced into small pieces

- 1 big sweet potato, peeled and diced into small cubes

- 2 medium big potatoes, peeled and diced into small cubes

- 1/4 of a medium-small cabbage head, sliced into strips, then squares

- 1 – 2 cups of brown  lentils (also called puy lentils)

- 1/2 cup yellow lentils

-1 big red capsicum

- 2 cans of chopped tomatoes

- 1 can of coconutcream (I would’ve used 2, but forgot to buy more)

- enough chicken-/vegetable stock to cover the vegetables and lentils after you’ve added the tomatoes and coconutmilk.

I had to divide the stuff among two casserolles and ended up with huge amounts of food, so about half of this would be enough for 4 people, I think. I let everything simmer and bubble for at least an hour, adjusting with some water to avoid the stew from getting too dry.

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