Tag Archives: fish sauce

Bo Luc Lac (Vietnamese Shaking Beef Salad)

Last week, after my German class, I went to Lily’s for lunch. Weather was so hot that I did not feel like to have curry with rice or Pad Thai which I normally would order. I wanted to have something like and wanted to try something new, so I saw Bo Luc Lac and gave a try. I was a little worried if I would like it but I took the courage and came out from my comfort zone. I have never tried Bo Luc Lac in Hong Kong or Asia so I cannot tell if this is a really good one. But it came out to be a very light and refreshing dish, the beef was very tender and was cooked just right at medium. I was so happy to know this dish and tempted to make something similar at home the following day.

I searched online and found that you should use watercress but I have never seen watercress here, so I used salad cress and baby spinach instead, and I used the garden herbs I have namely thyme, small leaves basil and oregano. Most recipes I saw used oyster sauce in the marinade but I skipped it as I got a piece of US entrecôte and with good quality beef, it’s not necessary to use too much or too strong seasonings.

This is a great summer salad, I was lighter after having this no carb salad 2 times. I felt so satisfied and did not feel hungry without any carbohydrate intake. I highly recommend this as a fitness salad and it is so easy and quick to prepare as the ingredients for the vinaigrette are stock at home at all time.

Continue reading

thai pomelo salad (泰式柚子沙律)

Thai Pomelo Salad 02

Individual portion of Pomelo Salad served

During my stay in Hong Kong, I would not need to cook at all, either ate out or if at home, my mom did most of the cooking, I would be her sous-chef , trying to learn more tips and tricks from her at the same time.

I did bake though, I baked three cake n’cheesecake and 3 times the Italian amaretti cookies for my family and friends to sample.

I did miss cooking when I was there, so on my last day there, I offered to make a Thai Pomelo Salad. Pomelo is a seasonal and as well as a festive fruit for Mid-Autumn Festival. I saw them everywhere and thought this fruit would not be so easily accessible in Switzerland. To my surprise, I was wrong, pink pomelos are also available in Basel, so I promised Peter that I would make this salad again for him soon.

Continue reading

a fusion chicken curry

 

It’s almost end of October, just in time to join the monthly Foodie event: Royal Foodie Joust created by Jenn’s The Leftover Queen’s Forum-The Foodie Blogroll. Each month, the previous month winner will pick three ingredients for the following event.

Last month’s winner, Peter from Souvlaki for the Soul had made a tempting Greek dessert-Halvas of which his wonderful picture had certainly caught my attention immediately. He has picked the following ingredients for this month’s event:

Fennel (whole, ground, seeds)
Dairy (in any form)
Parsley

Personally I am not fond of fennel bulbs (due to the liquorice) but fennel seeds seem to be okay when mixed with other things.

Out of curiosity, I did a little search about fennel seeds and learnt that Fennel Seeds are very effective for digestive problems. These seeds can be chewed for beneficial effects to the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as a herbal mouth freshener.

Recently when I spent the holiday in France, I bought three boxes of candies because the tin-containers are pretty (see picture below). Each sweet has a fennel seed inside. I did not know why they have to be like that now I understand the reason behind…..

At first I do not plan to join this month’s event because of the choice of fennel. But tonight, I have a friend coming over for dinner and she hopes I can make something Thai for her so it inspires me to make this Northern Thai curry for her, it’s adapted from Darlene Schmidt’s recipe. We all enjoyed this curry very much, it had a very unique taste that blend the Thai and Indian curries together. I find making curries from scratch are always special because you cannot easily find the same taste in the restaurants. Whatsmore I like mixing things in general since I was little and it’s very nice to see how the spices can produce so many different flavors when mixed together. So here’s my entry:

 

Serves 4

Ingredients:

Curry Sauce 

  • 1 small can coconut milk (165ml)
  • 400g natural bifudus yogurt
  • 1 tsp fennel seeds
  • 1 tsp turmeric 
  • 2 shallots, cut into pieces
  • 1 onion, cut into pieces
  • 1 fresh tomato, cut into pieces
  • 5 cloves garlic
  • 1 red chili & 1 green chili (removed seeds and cut into small pieces)
  • 2 stalks lemongrass, finely chopped 
  • 3 tbsp. fish sauce
  • approx 6cm piece of ginger, grated
  • 1 tsp shrimp paste
  • 1 tsp cloves
  • 1 tsp. ground cardamom
  • 1/2 tsp paprika
  • 1 tbsp graham masala
  • 2 tbsp tamarind paste
  • 1 tbsp brown sugar 

 

To put into the curry:

  • 1 medium chicken, chopped into pieces
  • 4 carrots, cut into pieces
  • 1 purple onion 
  • 2 tomatoes, cut into big pieces
  • 6-8 mini yellow aubergines, cut into halves 
  • 2 cinnamon sticks, break into halves 
  • 1 bunch of fresh parsley, cut with scissors only use the leaves

Method:

  1. Cut the whole chicken into pieces.
  2. Preheat the oven at 200°C.
  3. Make the curry sauce by blending all curry sauce ingredients in a food processor.
  4. Put the chicken, purple onion, carrots, aubergines and the cinnamon sticks into a baking tray and then pour the curry sauce over, stir until they are mixed with the sauce.
  5. Place the baking tray into the oven and bake at for 1 hour or so until chicken and vegetables are cooked.  
  6. Remove the baking tray from the oven.
  7. Serve the curry on your favorite dish and generously sprinkle the parley on top. 
  8. Serve with Indian Roti Parathra, basmati or long grain rice

ENJOY!

Please feel free to join us in the Foodie Blogroll and FORUM to discover more….