Singapore Chilli Lobster Tails

Noel knows that when it comes to meat or seafood I can never, ever, walk past a bargain.  Tonight was no different.  Lobster tails reduced by 50% that had to be eaten asap.  Shame really to have an excuse to cook and eat something that we both really enjoy.

The simplest way to cook lobster tails is to fry them in garlic butter, which has an amazing flavour but I just didn't fancy that at all.  In fact, I was really wanting spice and heat.  Instantly the mind wanders... mmmm chilli!

Singapore chilli sauce has hot, sour, sweet and salty flavours that many dishes of Southeast Asia are known for, not to mention the powerful kicks of garlic and ginger.  It's all about the balance of the flavours.  While there are many recipes for Singapore Chilli sauce I found this one to be easy to make with minimal fuss while still having a wonderful array of ingredients.  You could also add lime juice for the extra level of flavour - I didn't with this dish as I wanted the delicate flavours of the lobster to remain a highlight.

Another interesting characteristic about this sauce is that it is quite thick.  I love this!  I love the way that it clings to the food and isn't watery. It envelopes everything in the wok and becomes part of the meal not just a sauce on the side or sitting at the bottom.

With the fact that any left over sauce will keep for about a week in the fridge you can get a second chance to have it again just to make sure you really did enjoy it... LOL!

Needless to say someone aka Noel was very happy with his dinner..........

Singapore Chilli Lobster Tails

(Recipe adapted from Good Chef Bad Chef)

Serves: 2 as a main

Smart Points per Serve: 8

Serves: 4 as an entree

Smart Points per Serve: 4

5 - 6 small lobster tails

1/2 red onion, finely diced

3 garlic cloves, grated

2 small red chillies, thinly sliced, extra for garnish

2 teaspoons grated ginger

1/2 cup tomato ketchup

1 1/2 tablespoon kecap manis

1 1/2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 teaspoons fish sauce

1 tablespoon rice wine vinegar

1/2 cup roughly chopped coriander leaves, plus extra for garnish

1/2 cup water

1 tablespoon corn flour

2 teaspoons oil

1 spring onion, finely sliced

Rinse and pat dry the lobster tails.  Cut in half length ways.

In a medium bowl or jug mix together the onion, garlic, chilli, ginger, ketchup, kecap manis, soy sauce, hoisin sauce, fish sauce, rice wine vinegar and coriander.  Mix well.  

Combine water and cornflour in a small bowl or jug.  Stir into sauce, mixing well.

Heat oil in a wok over high heat.

Add the lobster tails, and toss until they start to change colour.  Continue to cook, tossing, for 4 - 5 minutes.

Add sauce mixture and stir toss tails through the sauce.  Cook until sauce starts to bubble and thicken.  (If too thick add a little more water and bring back to the boil).

Remove from heat and serve garnished with spring onion, coriander and chilli slices.

(Click here for a printable version of this recipe)

Thai Green Curry Paste ~ Kæng k̄heīywh̄wān thịy

We don't cook a great deal of Thai curries at home purely as the kids are not fans of this style of Asian cooking - too much coriander and chillies from memory.  But I am sure as their taste buds develop even further they will come to enjoy it.  Needless to say hubby and I really enjoy a good thai curry.  My favourite is actually a Beef Massaman Curry, which I have made before but didn't make my own curry paste - maybe that's the next one on my list to make?

Working through this list of wonderful fresh ingredients there may be some items you are familiar with or you may not. If you are lucky to have a good green grocer or well stocked supermarket you shouldn't have problems getting these ingredients.  Don't panic however as you can substitute some if you do not have access to them in your area.  Some come in paste form in jars or tubes available in supermarkets.

The Lemongrass stalk is too tough to eat on its own so has to be finely crushed or chopped.  This herb has a refreshing lemon-lime taste with a tinge of mint and ginger. It is a key ingredient in Asian cuisine, particularly Thai, used in curries, stir fries and noodles. It pairs beautifully with fish, chicken and coriander. 

Galangal comes in two different varieties.  One being Greater Galangal and the other is Lesser Galangal.  Confused yet?  They both have different tastes. Lesser Galangal has a stronger taste, described as a mix between ginger and pepper. Greater Galangal’s flavour is pungent with a lemon-like sour taste which is described as a mix between ginger and cardamom. In general Galangal’s flavour is spicy, but not as hot as ginger.  Saying this if you cannot find Galangal you can substitute it for ginger.

Thai Basil is a type of basil native to Southeast Asia. Its flavor, described as anise and licorice like and slightly spicy.  Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. Once again if unavailable in your area you can use common basil.

.

Kaffir lime leaves and to a lesser extent, fruit rind, is an essential ingredient in Thai, Indonesian, Indian and Malaysian cuisines.   The rind is covered in small bumps and ridges which identifies them compared to the common lime variety  . Kaffir limes are generally smaller than other limes and what juice they yield is quite acidic, bitter, and strongly sour.  The rind of the fruit is slightly bitter.  The leaves have a lingering yet delicate citrus flavour. I find that the leaves are easy to find in most supermarkets and Asian grocers.  Common lime can be substituted for Kaffir Lime if juice and zest are required however common lime isn't as pungent.

Chillies come in many shapes, sizes and flavours.  They can be sweet, fruity, earthy, smoky and at times ass-burning HOT.  All chilli peppers change colour as they grow - generally green, yellow and then red.  When red they are considered to be at their sweetest.  When you remove the seeds and inner membrane of the fruit, much of the heat is taken out.  I used long green Cayenne Chilli for this recipe and I kept all the seeds in.

French Shallots are milder, sweeter flavour than the normal brown onion and are generally a lot smaller (about the size of a pickled onion).   Do not confused this with Spring Onions which are often also called Shallots.

I would presume, and I hope that I am correct, that everyone is familiar with Coriander??  Well Coriander, like most herbs, grows in soil and therefore has roots.  The roots are very flavoursome and are also used quite a lot in Asian cooking.  When you use the roots in a recipe please ensure you give them a really good rinse and the roots can contain dirt and you don't want this in your meal. 

The smell coming from just actually making the paste was amazing.  During the process of making it into a smooth paste I was imagining how good this was going to taste.  My eyes were watering a little due to the intensity of the chillies and shallots vapours in the air but it all added to the experience.

This recipe makes approximately 2 cups.  It is suitable to keep in the fridge for a week in a sealed jar or can be frozen.  I freeze most of the curry pastes we make in cooking portion sizes, in this case I will freeze it in 3 tablespoons lots.

It's actually amazing that all these wonderful ingredients can be put together and form such an intense yet tasty paste to form the base of a wonderful curry.

Thai Green Curry Paste ~  Kæng k̄heīywh̄wān thịy

Makes: 2 cups
Makes: 16 x 30 gram portions
SmartPoints per serve: 1

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 tablespoons black peppercorns

3 sticks of lemongrass, sliced into rings

2 inch piece of galangal or ginger, peeled and sliced, or  2 tablespoons crushed ginger

20 Thai basil leaves or basil leaves

1 bunch coriander - leaves, stems and roots

zest and juice of 1 kaffir lime or lime

10 kaffir lime leaves, vein removed and sliced

15 long green chillies, thickly sliced

8 garlic cloves or 2 tablespoons crushed garlic

6 french shallots, peeled

3 tablespoons oil

2 tablespoons fish sauce

1 teaspoon salt

In a dry frying pan on medium/low heat, toast the coriander, cumin and peppercorns until fragrant, about 2 minutes. Set aside to cool.

Once cool, using a mortar and pestle or a mini food processor, add the coriander mix and pound/pulse until ground.

Add remaining ingredients in the mini food processor and pulse until a smooth paste forms.

(Click here for a printable version of this recipe)

Xinjiang Lamb with Cumin and Chillies

The ingredients in this dish caught my eye straight away - which only meant one thing!  It had to be cooked.

This cumin spiked dish is inspired by Uygar cuisine in northern China and it sure left an amazing lingering flavour with each mouthful.  The chilli added the heat which complimented the dish nicely.

Xinjiang Lamb with Cumin and Chillies

(recipe adapted from Woolworths Good Taste Magazine January 2012)

Serves: 4

ProPoints per serve: 6

450 grams lean lamb strips

3 garlic cloves, crushed

1 tablespoon cumin seeds

2 teaspoons ground cumin

1 teaspoon dried chilli flakes

2 tablespoons light soy sauce

1 1/2 tablespoons oil

1 brown onion, halved and cut into wedges

1 green capsicum, seeded and coarsely chopped

1 spring onion, finely chopped, to serve

fresh coriander leaves, to serve

dried chilli flakes, extra to serve

Combine the lamb, garlic, cumin seeds, cumin powder, chilli flakes and 1 tablespoon soy sauce in a bowl.

Heat 2 teaspoons of the oil in a wok over high heat until just somoking.  Stir fry the onion and the capsicum for 2 minutes or until lightly charred and tender.  Transfer to a bowl.

Heat 2 teaspoons of the remaining oil in the wok over high heat.  Stir fry half of the lamb mixture for 2 minutes or until browned and just cooked through.  Transfer to a plate.  Repeat with remaining oil and lamb mixture.

Add the lamb mixture, onion mixture and remaining soy sauce to the wok.  Stir fry for 30 seconds or until heated through.

Divide among serving plates.  Sprinkle with spring onion, coriander and extra chilli flakes.

(click here for a printable version of this recipe)

Chengdu Prawns and Scallops

Every now and then we have to put up a spicy dish to please both of our tastebuds and this one was no exception as far as flavour and spice were concerned.

The Sichuan cuisine, also known as Szechuan-style and is one of the most popular regional styles of Chinese cooking. Known for it's spicy and pngent flavours this dish sure kicked a punch. Chengdu is the capital of Sichuan and the inclusion of citrus peel in this dish proves that it comes from this city.

I have to say the thought of using orange rind in a spicy sauce interested me as it is an ingredient that isn't often used.

Noel cooked this dish and I have to say that it was delicious.....

Chengdu Prawns and Scallops (Recipe adapted from Women's Weekly Stir Fry Chop Wok Toss)
Serves: 2
ProPoints per serve: 10
2 tablespoons light soy sauce
2 tablespoons chinese cooking wine
1 teaspoon sesame oil
400 grams prawns, shells removed and deveined
300 grams scallops
2 teaspoon peanut oil
500 grams baby spinach
2 cloves garlic, crushed
2 cms piece fresh ginger, grated
4 spring onions, sliced thinly
1 tablespoon rice vinegar
1 teaspoon white sugar
2 tablespoons finely grated orange rind
2 tablespoons sambal oelek
1 teaspoon sichuan peppercorns, crushed

Combine half the sauce, half the wine and half the sesame oil in a large bowl, add prawns and scallops and mix well. Cover and refrigerate for 20 minutes.

Heat 1 teapsoon peanut oil in wok and stir fry spinach until just wilted. Remove from wok and cover to keep warm.

Heat the remaining peanut oil in wok and stir fry the prawn and scallop mixture in batches until just cooked and remove from pan. To the same pan add the garlic, ginger and onion cooking until the onion just softens.

Return prawn mixture and remaining suacue, wine and sesame oil to the wok along with the vinegar, sugar, rind and sambal. Stir fry for 1 - 2 minutes until prawns are cooked through.

Serve spinach topped with prawns and scallops and sprinkled with the crushed sichuan peppercorns.


(click here for a printable version of this recipe)

Singapore Chilli Prawns

Singapore Chilli anything is one of my all time favourite flavours so I was really glad when I came across a recipe for Singapore Chilli Prawns a while back on Kevin's blog, Closet Cooking. Ironically, Kevin who is based in Toronto, Canada, thanked Ellie at Almost Bourdain for this recipe and Ellie lives here in Australia, Sydney in fact! And I have to say thanks to both!!

There are many variations to this recipe especially when it comes to Singapore Chilli Crab. Some are quite complex and hard to follow. Others easy, some very spicy and others quite sweet. The recipe on both Ellie and Kevin's blogs is quite simple. Ellie makes comment in her blog post that this recipe is quite adaptable to suit everyones tastes. As both Noel and I are lovers of hot and spicy I have modified the recipe a little to reduce the bulk of the sweetness but saying this it still has the element of sweet and sour that makes this dish so incredible.

My favourite thing about this recipe and others like it, is the concept of adding a beaten egg, there is just something beautiful about the way the egg cooks and looks dependent on the dish it is being added too. Adding egg to red chilli sauce looks amazing giving so much texture and of course, adding extra protein is always a bonus. But as with most asian inspired dishes ensure that you have all your ingredients ready.

Next stop Singapore Chilli Crab!! But that will be another story.....

Singapore Chilli Prawns

(recipe adapted from Almost Bourdain & Closet Cooking)

Serves: 4
Points per serve: 3

1 tablespoon peanut oil
2 teaspoon garlic, chopped,
2 teaspoon ginger, crushed
1/2 brown onion finely chopped
3 red chillies, seeded (if desired) and chopped
500 grams raw prawns, shelled and deveined
4 tablespoons tomato ketchup
2 tablespoons hot chilli sauce
1 tablespoons sweet chilli sauce
juice of 1/2 lime

1/2 cup water
1 teaspoon cornflour
1 egg, lightly beaten
fresh coriander, chopped, for garnish

Heat the oil in a wok or large frying pan. Add the garlic, ginger, onion, and chillies and saute until fragrant, about a minute. Add the prawns, saute for a minute on both sides or until they start to turn pink.

Add the tomato sauce, chilli sauces, lime juice and combined water and cornflour and bring to a boil.

Stir the egg into the pan and continue stirring until the egg is cooked. Sprinkle with chopped coriander.


(click here for a printable version of this recipe)

Kaeng Paa Moo (Pork Jungle Curry)

Alright I have to agree this curry has a very strange name.... one that definitely caught my attention on a Thai takeaway menu whilst living in Sydney 9 years ago. And I have to admit I was that intrigued that I did order it that night.

Unlike most Thai curries, this curry is simple and robust in flavour. Kaffir line leaves give a distinct flavour, leaving your tastebuds wanting more!! Either green or red curry paste can be used as it base and is in fact quite a hot curry. Coconut milk or cream is never used simply due to the fact that coconuts don't grow in the jungles of northern Thailand.. hence the name Jungle Curry.

Now given the fact that this curry originates from the jungles of northern Thailand, the traditional recipe is usually made with wild meats such as wild boar but is more commonly serve with either pork or chicken. The vegetables can be changed to suit and many versions of this recipe call for carrots, capsicums (peppers), pumpkin and even baby eggplant. This is my take on this exotic recipe and one that we both really enjoyed.

Kaeng Paa Moo (Pork Jungle Curry)

Serves: 4
Points per serve: 5.5

1 tablespoon peanut oil
600g pork scotch (neck), cubed
1 large brown onion, thickly sliced
1 knob galangal or ginger, peeled and finely sliced
1 lemongrass stalk, trimmed, finely chopped

2 tablespoons crushed lemongrass
1/2 cup red curry paste
4 cups chicken stock
4 kaffir lime leaves, torn
2 teaspoon drained green peppercorns in brine, rinsed

6 carrots, peeled and cut into 4cm pieces
1 large red capsicum, cut into 2cm cubes

1 bunch coriander, chopped

2 red bullet chillis, sliced, optional
juice of 1/2 fresh lime
2 cups steamed rice, to serve

Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned.

Add curry paste. Cook, stirring, for 30 seconds or until fragrant.

Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes.

Add carrots and capsicum. Cook for 20 minutes or until pork and carrots are tender. Stir through 3/4 of chopped coriander and sliced chilli, if using.

Top with remainding coriander and drizzle with lime juice. Serve with steamed rice.


(click here for a printable version of this recipe)

Nice Chicken

Okay so I haven't posted for a little while now and while I don't want you to think that we haven't been eating (mind you that might just do my waistline some good) we haven't been cooking anything special or out of the normal! Noel has actually been on kitchen duty this week (you all know by now that he's cooking is great too) as he has been on holidays with the kids. We have been really busy and so we even had a help yourself night and a UFO night! No we were not sitting on the roof watching for visitors from another planet - UFO meaning Unlabelled Frozen Object. One finds these in the depths of the freezer not amongst the stars!!
3
Another reason for the absence (no, there hasn't been another injury in the house) is that I wasn't a happy camper this last week or so as my camera broke!! I tried using the camera on my Nokia E71 mobile but that wasn't any good either. It was okay but not good enough I thought so off Noel and I went to buy a new camera on Saturday... nothing flash but enough for what I, I mean 'we' require and it's quite good. Its a Samsung ES15, have a look here.
3
Okay so that's the story and now onto last nights dinner.... which Noel did cook (as I spent most of the day up the football club). Geez he's good to me......
3
Okay so I know it's a strange name and not very descriptive except for the fact that it is indeed 'nice' chicken and that's the only name we have known this dish as even when I was a young child and my Mam was cooking it. My Mam is a fantastic cook as was my dad!
3It originated as a pork dish in a chinese cookbook owned by my mam. The original recipe is called Spicy Shredded Pork. She cooked it once with chicken and I don't think the recipe has been the same since. There has of course been a couple of alterations to the original recipe and it was quickly named 'Nice Chicken' by all of our family.
6But this is the way it gets cooked now by Noel and myself. It even gets the tick of approval from Mam so it must be okay. In fact, Mam arrives on Wednesday and when she reads this blog she will be very dissappointed that we cooked before she got here!

33

Nice Chicken

3

Serves: 4

3

2 eggs
60 grams cornflour

500g chicken breast, skin removed and diced

oil for deep frying

250 grams mushrooms, sliced

6 spring onions, sliced

1 x 225 gram can sliced water chestnuts, drained and rinsed

6 tablespoons hoi sin sauce

3 tablespoons soy sauce salt reduced

1 teaspoon cayenne pepper (or to taste)

3
In a bowl mix eggs and cornflour together into a smoot batter. Add chicken to the bowl and mix to combine.
2
Heat oil in a large wok or frying pan. Cook chicken in batches until almost golden but not fully cooked. Drain on a plate lined with paper towel. Allow oil to cool before removing from wok reserving 1 tablespoon.
3
Heat remaining oil in wok or frying pan. Add mushrooms and chicken to the wok and stirfry for 2 minutes. Add water chestnuts and spring onions, stir fry for another 1 - 2 minutes. Combine the hoisin sauce, soy sauce and cayenne pepper. Add combined sauce to wok and toss for another 2 minutes or until chicken is well coated with sauce. Serve immediately.

UPDATE - Picture updated 27/04/2019.

Trinidadian Beef

As we had decided to continue to try new curry recipes this one caught my eye.
3


Trinidad is an island located in the souteast Caribbean off the coast of Venezuela. The food of Trinidad was developed by the influence of East Indian and African cultures, who people had been brought in to work in the local plantations as slaves. It is identified by its deep, rickh spicing rather than any excessive heat from chillies.
3

3
Trinidadian Beef

Source: Womans Weekly New Curries

3

Serves 4

2 tablespoons coriander seeds

2 tablespoons cumin seeds

1/2 teaspoon fennel seeds

1/2 teaspoon black mustard seeds

1/2 teaspoon fenugreek seeds

1 teaspoon black peppercorns

1 medium brown onion, finely chopped

2 cloves garlic, quartered

1/4 cup coarsely chopped fresh coriander

1 tablespoon fresh thyme leaves

3 fresh small red thai chillies, coarsely chopped

1/2 teaspoon ground ginger

2 tablespoons corasely chopped fresh flat-leaf parsely

1/3 cup peanut oil

1 kilogram gravy beef, cut into 3cm pieces

3 cloves garlic, crushed

1 tablespoon hot curry powder

3 cups beef stock

2 fresh small red thai chilles, sliced thinly

3

Dry fry seeds and peppercorns in small frying pan, about 1 minute or until fragrant. Crush mixture using a mortar and pestle. I used my new toy, a Jamie Oliver Flavour Shaker - a lot easier.
3

Blend or process onion, quartered galric, coriander, thyme, chopped chilli, ginger, parsley and 1 tablespoon of the oil until mixture forms a paste. Transfer curry paste to a large bowl, add the beef mixing until thoroughly coated in the paste. Cover and refrigerate for 30 minutes.
3

Heat remaining oil in a large saucepan, cook crushed garlic and curry powder, stirring for 1 minute. Add beef mixture. Cook stirring over a medium heat for 10 minutes. Add stock and crushed spice mixture, combine well and then simmer covered for 1 hour. Uncover and simmer for another hour, stirring occasionally, or until meat is tender and sauce thickens slightly.
6

Serve curry sprinkled with sliced chillies.

Xacutti

I bet I got your interest with the name of this meal, right?

Xacutti, pronounced sha-koo-tee, is a Goan curry, not as widely known as vindaloo but having the same spicy heat. Traditionally made with mutton or chicken (we actually used lamb) and a dry paste containing fried coconut and has lime juice added to it just before serving which further distinguishes it from the vinegary vindaloo.

Xacutti
Serves: 4-6

1 cup desicatted coconut

½ teaspoon ground cinnamon

4 whole cloves

8 dried long red chillies

1 teaspoon ground turmeric

1 tablespoon poppy seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

2 tablespoons coriander seeds

2 teaspoons black peppercorns

2 star anise

6 cloves garlic, quartered

2 tablespoons butter (or ghee if available)

1 large brown onion, finely chopped

1kg diced lamb

2 cups water

2 cups liquid beef stock

2 tablespoons fresh lime juice

1 – 2 red chillies, sliced, if desired

Dry fry coconut in a large frying pan over a medium heat, stirring until browned lightly. Remove coconut from pan. In the same pan dry fry the cinnamon, cloves, chillies, turmeric, poppy seeds, cumin seeds, fennel seeds, coriander seeds, black peppercorns and star anise, constantly stirring, for 1 – 2 minutes or until fragrant.

Blend or process coconut, spice mixture and garlic until fine.

Heat butter in a large saucepan, cook until soft, stirring. Add coconut spice mixture, and cook constantly stirring until fragrant. Add lamb, cook stirring for about 2 minutes or until the lamb is completely coated with the coconut spice mixture.

Add the water and the stock, simmer covered for 30 minutes and stirring occasionally. Uncover and cook for a further 30 minutes or until lamb is tender and sauce has thickened slightly. Remove from heat and stir lime juice into curry. Garnish with sliced red chillies if desired.