Tag Archives: lemongrass

asparagus lemongrass cappuccino

asparagus lemongrass cappuccino 01

With some asparagus and lemongrass stock left from the asparagus bacon risotto. I made two glasses of asparagus cappuccino as starter the following day, it was like the frothy soup I have tried in the gourmet restaurants : ) This soup is very light and healthy, you will be amazed that you can get a creamy result without using cream.

Serves 2

Ingredients:

  • 150g asparagus stems, trimmed & chopped into small pieces 
  • half small onion, finely chopped
  • Semi-skimmed milk 50ml for the soup, 100ml for frothing
  • 200ml Lemongrass stock
  • 2 tsp Unblanched ground almonds
  • salt
  • 1 tbsp olive oil

Directions:

  • Heat up the olive oil in a deep aluminum pan, add the onion the let it sweat for a few minutes at medium high heat. Keep stiring.
  • Add in the asparagus and stir fry for a few minutes until they turn a little like transparent.
  • Pour in the stock, bring to boil and then simmer at medium heat for about 30 mins and until the liquid is reduced one-third. Pour the mixture into a blender and blend until smooth.
  • Pour the soup back to the pan, add in 50ml milk, warm it up again but be careful not to overheat. Taste to see if need to season with some salt.
  • To serve, warm up 100ml milk, using a cappuccino frother to whiz the milk to make it frothy.
  • Pour the soup into 2 glasses and top up with the frothy milk.
  • Garnish by sprinkle some unblanched ground almonds on top and serve immediately.

Enjoy!

 

an unordinary asparagus bacon risotto

I was meant to finish posting this a few days ago but was distracted with other things in particular in doing the ground work for moving to my new domain. And today I have finally made it. Maybe you do not notice by my previous blog address has automatically directed you to my new blog home. I have changed the blog name slightly as Gourmet Traveller 88 and also if you see up there I have changed my tagline too. This is just the first stage of the moveover, there is still a lot to do behind the scene. A lot of hardwork but it is fun to be able to learn new things at the same time.

Last Wednesday was my hubby’s birthday, I wanted to make something special for him and coindentally I saw the 3 ingredients chosen by the previous month winner of the Royal Foodie Joust, 5 Star Foodie are: asparagus, lemongrass and almond. My hubby likes asparagus and almond. When I found that it is quite tricky to put these three ingredients together but it’s fun to be a little creative to come up with something new.

The day before Peter’s birthday, he was supposed to fly to UK but en route there was a serious car accident which made him missing the flight so I offered to cook his birthday dinner for him a little early. I came up with Baked fish filet with coriander, mint, lemongrass and almond crust and baked asparagus. The food tasted very nice but the picture was not satisfactory. So the following day I came up to a Plan B and he earned an extra Birthday lunch. We both found this risotto was very special with a tint of lemongrass taste but did not feeI heavy at all. I like the presentation of this dish more so here is my submission:

An Unordinary Asparagus Bacon Risotto

asparagus_risotto

 

Royal Foodie Joust is a food event hosted by Jenn of The Leftover Queen. If you want to join us in this creative food event, all you have to do is to join us in the Forum.

Serves 2

Ingredients:

  • 16 spears asparagus
  • 2 cloves garlic, finely chopped
  • 3/4 cup Korean Sweet Rice
  • 3/4 cup Arborio risotto
  • 100g smoked bacon diced
  • 2 sprigs coriander, finely chopped the leaves
  • 5-6 mint leaves, finely chopped
  • 1/2 small onion, finely chopped
  • 1 small glass of white wine (about 150
  • 4 tbsp ground almond

Lemon butter:

  • juice of 1 fresh lemon
  • 50g unsalted butter
  • salt
  • pepper

Lemongrass stock:

  • 8 sticks of lemongrass (only the outer layers are used in the stock, the inner most tender stalks were used for the almond crust last night)
  • 2 stalks from the mint
  • 2 tsp chicken bouillion powder
  • 800ml water

 

Directions:

Step 1-5 can be prepared in a few hours before cooking:

  1. Soak the Korean Sweet rice in a bowl of hot water.
  2. Prepare the lemongrass stock by simmering the lemongrass stalks and mint stalks in a pan for an hour. When this is cooked, discard the stalks, use a sieve to transfer to another pan, if necessary. Dissolve the chicken boillion powder in the stock, bring to boil and then turn off the heat and set aside.
  3. Prepare the lemon butter by squeezing the lemon juice to a saucepan, pour 1/2 cup of the prepared stock into the pan, bring to boil and then at medium high heat, reduce the liquid to about half. Turn to low heat at this time and melt in the butter in two portions. Swirl or stir constantly until melt without burning the butter. Season with a little ground salt and pepper. Pour to a sauce pourer or small bowl and set aside.
  4. Trim the asparagus, cut the tips (about 6-7cm) and leave aside. Cut the rest of them into small pieces. (half of the asparagus stems was saved for making asparagus soup)
  5. Finely chop the coriander and mint leaves.
  6. Heat up a large pan, add in the smoked bacon dices (no need to use oil) and stir fry them until they are cooked. Transfer this to a bowl and set aside.
  7. Turn to medium heat, add in 1 tbsp of the lemon butter into the pan and a little olive oil into the pan. Add in the chopped garlic and then the asparagus tips and followed by the rest of the small pieces. Stir fry them for a few minutes until they are cooked and crunchy. Separate the tips and the small pieces into 2 bowls. Set aside.
  8. Clean and dry the pan, heat up again at medium high heat and add in 1 tbsp of lemon butter and 1 tbsp of olive oil, the reason why I mix with a little olive oil is because it makes the butter less easy to burn I find. Add in the onion, stir and let it sweat for 1 minute of so, then add in the Korean Sweet rice (discard the soaking water) and Arborio risotto. Stir to mix together with the onion. Stir for another minute or so at medium high heat.
  9. Pour in the white wine, turn to high heat let it boil or bubble for one and a half minute. Keep stiring.
  10. Add in the lemongrass stock bit by bit, keep stiring until the risotto becomes al dente. We like it a little bit more than al dente. Add in the chopped coriander and mint leaves in the end, stir to mix.
  11. Place the asparagus spears on the plate sides, when the risotto is ready, pour to the plates, place the bacon on top of the risotto and lastly sprinkle the ground almonds on top. This is used in place of the parmesan cheese we normally used.

Enjoy and vote for me in the Forum!

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….

pork loin with Lemongrass: Vietnamese style

I have not made this Vietnamese dish for a long time, I spontaneously wanted to make it again a few weeks ago. I think this is a great dish for summer. 

 

Lemongrass pork loin serve with rice noodle

Lemongrass pork loin serve with rice noodle

♦♦♦

Ingredients:

  • 4 large cloves garlic, sliced
  • 3 large stalks fresh lemongrass, use the tender inner white bulbs only, sliced
  • 2 large shallots, sliced
  • 1& 1/2 tbsp brown sugar
  • 3 tbsp Thai fish sauce
  • 3 tbsp fresh lime juice
  • 3 tbsp cooking oil
  • 2 tbsp soy sauce
  • 1 kg boneless pork loin, sliced into roughly 2 cm, and tenderize with a meat tenderizer or back of the knife blade
  • Fresh limes cut into quarters

 

Method:

  1. Finely chop the garlic, lemongrass and shallots with a blender or zyliss chopper (Fig. 1)
  2. Mix the above into a paste together in a big bowl with the sugar, fish sauce, lime juice, cooking oil and soy sauce (Fig. 2)
  3. Put the pork loin in the bowl, cover and let it marinade for at least an hour (or even overnight) in the fridge (Fig. 3)
  4. Coat the griddle pan with cooking oil and heat it up. Fry the pork loin on both sides until they are cooked (Fig. 4).
  5. Squeeze some fresh lime juice on the pork (Fig. 4) and serve with rice or rice noodles. (you can drizzle some soy sauce on top of the rice).

Note. This recipe is also ideal for outdoor BBQ especially if you would like to impress your guests.

Fig. 1 Lemongrass, Shallots, garlic finely chopped

Fig. 1 Lemongrass, Shallots, garlic finely chopped

 

Fig. 2 Lemongrass marinade paste

Fig. 2 Lemongrass marinade paste

 

Fig. 3 Pork loin coated in marinade

Fig. 3 Pork loin coated in marinade

 

Fig. 4 Lemongrass pork fried on griddle pan

Fig. 4 Lemongrass pork fried on griddle pan

 

Fig. 5 Lemongrass pork loin cooked

Fig. 5 Lemongrass pork loin cooked