Thursday, April 30, 2015

Vegetable Khichuri - Vegetables, Rice & Lentil Stew

Vegetable Khichuri
Garnished with Deep-Fried Onions
Vegetable Khichuri 
Garnished with Eggs
Khichuri made with eggplant and green beans. First rice and lentils were cooked with ginger and garlic pastes, salt and touch of turmeric. Diced green beans and diced tomatoes were added when rice and lentils were cooked. In a separate pan, cubed eggplants were fried with more ginger and garlic, onions and tomatoes and a pinch of hing. This was poured over the khichuri and served with eggs and deep-fried onions.

Wednesday, April 22, 2015

Simple Lettuce & Tomato Salad with Balsamic Dressing

Balsamico di Modena
The last time our grandson, Mayz, had dinner with us we had salad and I asked him if he'd like ranch dressing in his salad and he said he really liked balsamic dressing. So I made a very simple balsamic dressing today that was inspired by him. It tasted much better than store-bought dressing and took less than 5 minutes to prepare. It was a hit at dinner tonight!

Besides dressing a salad, it would be great as a marinade for chicken or fish and drizzled on as a garnish right before serving, as well as a dressing for fruit salad.

Saturday, April 11, 2015

Fresh Spring Rolls Stuffed with Chicken Salad

Fresh Rolls with Chicken Salad
These fresh rolls are so versatile, quick and easy that, for right now, I'm hooked on them! The chicken salad was actually made for sandwiches. However, the rice paper was begging to be used and we had 3 heads of romaine lettuce in the refrigerator, and this was much quicker than toasting bread, etc.

Friday, April 10, 2015

Laksa Soup with Minced Chicken Stir-Fried With Hoisin Sauce

Chicken Laksa Soup & Fresh Spring Rolls
My last post described how I made the fresh spring rolls. The two bowls of chicken laksa soup, pictured above, were made with ramen noodles the same way as Shrimp Laksa Noodle Soup. This tasted better than my Ohno Khaukswe, according to my husband. 

You can swap out the shrimp for chicken & shrimp dumplings with julienned Malabar spinach.

Fresh Spring Rolls with Minced Chicken Cooked in Hoisin Sauce

Fresh Spring Rolls
My big sister, Rene, taught me to make these fresh spring rolls.  They are easy to make if you place a lettuce leaf on the softened rice paper because the lettuce helps the roll keep its shape. 

Fresh Spring Roll Ingredients
These are made with minced chicken stir-fried with hoisin and oyster sauce. Note that no salt is added to the chicken because the oyster sauce is salty enough. They make a great, quick & easy lunch especially served with a soup such as my Minced Chicken Laksa Soup.

Ingredients: (makes 4 rolls)
1/2 lb. (8 oz.) ground chicken
4 Tbsp. vegetable oil
1 onion, minced
1 can water chestnuts, minced
1 tsp. garlic paste
2 Tbsp. hoisin sauce
1 tsp. oyster sauce
1 tsp. dark sesame oil
2 stalks green onions
4 sheets dried rice paper
1 cup cold water
4 Romaine lettuce leaves, trimmed to smaller than size of rice paper
1/2 cup sweet chili sauce for dipping

  1. Stir-fry the minced chicken & onions in hot vegetable oil until chicken is no longer pink.
  2. Add garlic paste, hoisin and oyster sauces, and water chestnuts, and stir-fry for 2 minutes.
  3. Stir in sesame oil and sprinkle green onions over the chicken.
  4. Remove from heat and bring to room temperature.
  5. Pour cold water into a flat dish and line a plate with a paper towel.
  6. Slide a rice paper into the water, wetting both sides of the rice paper.
  7. Blot each side of the rice paper on the paper towel, making sure to handle the rice paper gently so it doesn't tear.
  8. Lay a lettuce leaf on the softened rice paper along with 1 Tbsp. chicken.
  9. Roll two opposite sides of rice paper (left & right sides) over the filling and begin rolling tightly from bottom to top.
  10. Repeat steps 6 to 9 with other three sheets of rice paper.
  11. Serve with sweet chili sauce.
For a visual tutorial on how to make fresh spring rolls, watch this video posted on YouTube by Sav Le of EatNowCryLater.

Thursday, April 02, 2015

Shrimp Laksa Noodle Bowl

Shrimp Laksa Noodle Soup
A new discovery at the Asian market produced the most fiery and delicious shrimp Laksa noodle bowl for lunch this afternoon. Curry Laksa is a Malaysian coconut curry soup with noodles which reminded me of the Burmese Oh Noh Khao Swe which is a coconut noodle soup made with chicken. I added shrimp to this Laksa. Another variation of this soup is my Laksa Soup with Minced Chicken.

Dollee Creamy Curry Laska Noodles
The package of noodles came with the noodle cake, along with 3 small packets containing laksa sauce, coconut powder and seasoning.

Product of Malaysia
It's a Malaysian product that was as easy to prepare as any Ramen noodle soup but ten times more flavourful. Laksa sauce is available in a bottle at the Asian market, so if this noodle packet is difficult to find, you could substitute your own ingredients to mimic this flavour. Here is a great step-by-step recipe.

In the Bowl
I added already peeled and deveined shrimp, chicken broth, julienned carrots, minced shallot, Thai red chili and diced tomatoes. A couple of hours after having a bowl of this soup, my ears are still burning pleasantly. Hubby said to warn you that even though it's delicious, it's fiery hot!

Ingredients: (serves 2)
1 pkg. Dollee Creamy Curry Laksa Noodles
12 large (31-40 count) shrimp, peeled & deveined
1 cup carrots, peeled & julienned
1 medium tomato, diced
1 shallot, minced
1 Tbsp sesame oil
4 cups chicken broth
1 Thai red chili, diced (optional)

  1. Marinate the shrimp in half the laksa sauce, shallots, sesame oil and tomatoes for 10 minutes.
  2. Bring remaining ingredients to a boil and cook noodles until soft for 2-3 minutes.
  3. Add shrimp to noodles, stir well and simmer for another 2 minutes until shrimp turn pink.
  4. Divide between 2 soup bowls and serve immediately.