Quiona Salad

Ingredients:

1 cup Quinoa
2 cups water
a little salt
1/2 cup saute mushrooms
1/2 cup cubed avocado
2 cherry tomatoes, seed removed and cut into bite sizes

For the vinaigrette:
1/2 Tbsp lemon juice
1/8 cup olive oil
1 Tbsp sherry vinegar
salt and pepper

Method:

Wash quinoa 3 or 4 times in water.  Put rinsed quinoa in a pan and add 2 cups of water or chicken broth.

Bring to a boil, then cover and simmer for 15 to 20 minutes until all the water has been absorbed.

Remove from heat and let it stand covered for 5 minutes. Then fluff the cooked quinoa with a for.  Let the quinoa cool completely before making the salad.

Make the vinaigrette by whisking all the ingredients in a bowl. Adjust the seasonings accordingly to your taste.

Take 2 1/2 cups of cooked quinoa and place it in a bowl. Add the sauteed mushrooms, avocado, cut cherry and tomatoes. Add half of the vinaigrette and gently combine the quinoa with the vegetables. Add more vinaigrette if needed. Serve cold with grilled chicken, fish, pork, lamb etc...

Pork in Red Mole Sauce

This recipe is adapted from Diana Kennedy's "The Art of Mexican Cooking".

To cook the Pork

Ingredients:

2 1/2 lbs pork, cut into 2-inch cubes
1 small white onion, roughly chopped
2 garlic cloves, peeled and roughly chopped
2 peppercorns
salt

Method:

Put meat and other ingredients into a pan, cover with water, bring to a simmer and continue simmering until the pork is almost tender but not cooked through, about 25 minutes

Strain and measure broth; reduce to 7 cups or add water to make 7 cups if it falls short of this amount. Set aside.

To prepare the red mole sauce:

2 oz. (about 11) chiles guajillos
2 oz. (about 7) chiles pasillas
2 oz. (about 5) chiles anchos
6 tbsp. lard or cooking oil, divided
5 oz. (1 rounded cup) hulled raw pumpkin seeds (pepitas)
6-7 c. chicken broth
4 garlic cloves, peeled and rough chopped
3 whole cloves
5 peppercorns
salt to taste

The red mole sauce with the cooked pork:

Remove stems from chiles. Slit open and remove and discard seeds and veins.
Put chiles in a pan and cover with water. Bring to simmer and simmer for 5 minutes. Remove from heat and let steep for 15 minutes.
Meanwhile, heat 1 tablespoon oil in frying pan, add the seeds and toss in the oil over medium heat until they swell and begin to pop around.

Put 1/2 cup into a blender jar, add the spices and garlic, and blend thoroughly. Add 1 cup of broth and the fried seeds and blend to a thick consistency.

Heat the rest of oil in heavy pan. Add seed paste, and fry over med. heat, turning and scraping constantly, about 5 minutes.
Grind the chilies with 1 cup of broth finely. Add this mixture to pan with the pumpkin paste
Return pan to medium heat, stirring and scraping occasionally, 15 minutes. Add remaining broth and cook for an additional 15 minutes. Add the pork and continue cooking until the flesh in tender and the sauce is a dark red, a oil forms on the top.
Serve this with corn tortillas or tamales or on fried eggs for breakfast

Watermelon and Avacado Skewers

This recipe was inspired by Ferran Adria, El Bulli's head chef.

Ingredients:

1/4 seedless watermelon, cut into 2-inch cubes
1 Tbsp fresh lemon juice
1 tsp grated lemon zest
1 avocado, cut diagonally
1/4 cup olive oil
1 Tbsp sherry vinegar
salt

Method:

Skewer a piece of  avocado, then a watermelon cube on a bamboo skewer. Once done, in a bowl, mix the lemon juice, half the lemon zest, the oil and the vinegar to make the dressing.

Place the skewers on a serving plat and pour the dressing on top. Sprinkle with salt, the remaining lemon zest and edible flowers or herbs. Serve immediately.

Exotic Tomato Chutney

Ingredients:

2 pounds tomatoes
3 Tbsp cumin powder
1 Tbsp  black mustard seed
2 tsp turmeric powder
1 Tbsp chilli powder
1 Tbsp garlic, chopped
1 Tbsp ginger, chopped
6 red chilies, chopped
1/2 cup malt vinegar

1/3 cup vegetable oil
1/4 cup sugar palm

Method:

Put the mustard seeds, cumin powder,, ginger, garlic, chilies and the vinegar and blend.

Heat oil in a heavy based pan and add the blended ingredients. Add the turmeric powder and cook
until thick. This will take about 30 minutes.

Meanwhile, blanch the tomatoes in boiling water and remove the skin and the seeds.
Chop the tomatoes and add them to the cumin mustard paste. Add the sugar, salt and
cook on low heat for an hour, stirring occasionally until sauce thickens and oil comes to the top.

Remove from heat and store in sterilised jars.

Spanish Flan

Adapted from  Jose Andres Tapas - A taste of Spain in America

Serves 6

Ingredients:
½ cup plus ½ cup sugar
½ cup half-and-half
½ cup heavy cream
1 vanilla bean, split ( I used vanilla essence)
1 tsp lemon zest
½ cinnamon stick
3 large eggs
2 large egg yolks

Directions:

Heat the oven to 275 degrees.

To make the caramel, put the ½ cup sugar in a small pan. Start cooking over low heat. After 5 or 6 minutes, you’ll see the caramel starts turning a light brown color. Cook for another 7 or 8 minutes until it becomes a dark brown color. Keep an eye on the caramel as it cooks; you don’t want it to burn.

Remove from the heat and carefully add 1/3 cup of water. The caramel will sputter and release steam as it hardens. Return the pan to low heat and cook until the caramel is thick and syrupy, about 5 minutes.
Remove from heat and coat the bottom and sides of 4 small ramekins with the caramel. Set aside.

Combine the milks in a medium saucepan and add lemon zest, cinnamon stick and the remaining 3/4 cup sugar. Heat milk over medium-high heat and remove the pan from the heat just as the milk is about to reach a boil.

Whisk eggs and egg yolks in a large bowl. Slowly add the hot milk into the eggs, whisking vigorously. Strain the mixture and then fill the ramekins with the mixture.

Set the ramekins in a deep baking pan. Fill the pan with hot water to reach halfway up the sides of the ramekins. Place the pan in the oven and bake for 30 minutes. Remove, and let the ramekins cool completely before placing the flans in the refrigerator overnight.

Kale and Onion Pakoras in Yogurt Sauce (Kadhi Pakora)

Ingredients for pakoras:

2 medium red onions, thinly sliced
3 green chilies
3/4 tsp chili powder
1 Tbsp ginger, minced finely
1 Tbsp cilantro, minced finely

1 tsp pakora masala
5 or 6 very young kale leaves, finely shredded

1 tsp or less salt 

1/4 cup besan flour
oil for frying

Ingredients for yogurt sauce:

1 cup yogurt
1 1/2 cups water
1 Tbsp besan flour
1/2 tsp turmeric powder
2 green chillies, slit lengthwise
1 tsp cumin seeds

1 sprig curry leaves
2 red dried chilies

1/2 a lemon juice ( if yogurt is not sour)
Salt to taste

1 Tbsp ghee

Method:

Mix together all the ingredients.

In a large wok, heat up oil to 325 degrees F.  Form small dumplings with a spoon and drop batter in the oil. Fry until crisp and golden. Drain on kitchen paper. 

Method for making the yogurt sauce:

Whisk yogurt, water, besan flour, turmeric and salt until there are no lumps. Cook on a medium flame till the mixture boils. Simmer and allow to cook slowly for 8 to 10 minutes until slightly thick.

Heat  ghee in a small pan and cumin seeds, curry leaves and the red chilies. Also add the 2 green chilies to it. When they stop spluttering add this to the simmering yogurt sauce. Add 1/2 a lemon juice. Adjust seasonings.

Now add the fried pakoras into the yogurt sauce and serve immediately with white rice.

Kale and Onion Pakoras

 Ingredients:

2 medium red onions, thinly sliced
3 green chilies
3/4 tsp chili powder
1 Tbsp ginger, minced finely
1 Tbsp cilantro, minced finely

1 tsp pakora masala
5 or 6 very young kale leaves, finely shredded

1 tsp or less salt 

1/4 cup besan flour
oil for frying

Method:

Mix together all the ingredients.

In a large wok, heat up oil to 325 degrees F.  Form small dumplings with a spoon and drop batter in the oil. Fry until crisp and golden. Drain on kitchen paper. 

Serve with cilantro and mint chutney.

Savory Bread Pudding

Ready to be baked savory bread pudding

Ingredients:

8 cups of old bread, cubed (crust removed)
1 large garlic clove, minced
2 cup mushrooms, sliced

1 cup finely sliced Brussel sprouts
1/2 cup onion, sliced
7 asparagus, sliced diagonally
1/3 cup chopped fresh parsley

1 cup heavy whipping cream

2 1/4 cup milk
5 large eggs
1 teaspoons salt
1 teaspoon freshly ground black pepper
1/3 cup finely grated Parmesan cheese

1/4 crumbled goat cheese
1/4 blue cheese
1 mozzarella, sliced

Method:

Preheat oven to 350°F.  Smear a little oil on a 9 by 13 inch baking dish.

Heat some oil in a saute pan and saute the asparagus first. Add a pinch of salt and pepper. Cook for 2 minutes. Transfer to plate.

Then stir fry the mushrooms and cook for 2 or 3 minutes and set aside. Then saute the Brussels sprouts and set aside.

Whisk eggs, milk, cream, salt, pepper in a bowl until well combined. Add the crumbled goat cheese and half of the Parmesan cheese.

Layer half of the bread cubes in the prepared baking dish. Then add a layer of asparagus, some blue cheese, then add the mushrooms, then a layer of mozzarella, then the Brussels sprouts and sprinkle some Parmesan cheese. Add another layer of bread cubes with the remaining vegetables and cheeses. I finished the layer with asparagus.

Pour in the egg mixture. Cover with plastic wrap and refrigerate for at 1 hour or overnight.

Preheat oven to 350°F. Bake stuffing uncovered until set and top is golden, about 1 hour. Let cool for about 10 to 15 minutes before serving to let the custard set.

Mango Passion Fruit Lassi

Ingredients:

3 small ripe mangoes, peeled and sliced
1/4 cup passion fruit juice
2 cups plain yogurt
1/2 cup milk
1/4 cup sugar or other sweetners
Juice of ½ a lime

1/4 tsp salt
1 cup crushed iced

Directions

Add chopped mango, passion fruit juice, yogurt, milk, sugar, lime juice, salt and ice into a Vita-mix blender. Blend mixture on high until smooth and frothy.

Serve cold

Tomatoes stuffed with crabs

This recipe is loosely adapted from Tapas: A Taste of Spain in America by Jose Andres. I love his recipes from this book. 

Ingredients:

4 ripe cherry tomatoes
4 Marcona almond, crushed into bits
1/4 tsp whole-grain mustard
1/4 tsp very finely chopped parsley
3/4 Tbsp mayonnaise
1/2 tsp extra-virgin olive oil
1/2 tsp white balsamic vinegar
1 1/2 ounce lump crab-meat
1/4 tsp salt
white pepper to taste
1 hard boiled egg (used only half)

Method:

Cut a small X on the bottom of each tomato. Blanch the tomatoes in boiling water for 3 o r 4 seconds. Remove and place them in ice water to stop cooking process.

When cooled, peel the tomatoes. Slice off the tops. With the help of a melon scoop or a small spoon, remove and discard the seeds, leaving the hollowed-out tomato flesh.

In a bowl, whisk mustard, parsley, mayonnaise, olive oil, balsamic vinegar, and the crushed Marcona almond. Add salt and pepper. Fold in the crab-meat.
Stuff the hollowed tomatoes with the crab-meat mixture, and arrange them on a serving plate.

Separate the egg from the yolk. Holding a small sieve above the stuffed tomatoes, press the egg white through the sieve to get very fine sprinkle of egg white on top of the tomatoes. Repeat with the egg yolk to produce a yellow sprinkle, and serve.

Dried Cherry Shortbread Cookies

Ingredients:

1 cup all-purpose flour
1/4 cup dried cherries, chopped
1 stick butter, room temperature (cut into cubes)
1/4 plus 2 Tbsp confectionery sugar
1/4 tsp salt


Method:
Preheat oven at 325 degrees F.

Sift flour with confectionery sugar and salt.

Put flour into food processor. Add  butter cubes and process it for 2 minutes. Add chopped cherries and pulse 2 or 3 times. Gather flour and form into a ball.

Turn dough out onto a lightly floured surface. With a lightly floured rolling pin, roll out the dough to about 1/4 -inch thickness. Cut out cookie into rectangles or any preferred shapes.

Place on a baking sheet  lined with parchment paper. Bake for 20 minutes, or until just lightly browned on the bottoms.

Fried Rice

Ingredients:

2 cups day old cooked rice
1/2 cup diced carrots
1/4 diced beans
1/4 cup dice char siew
2 eggs, slightly beaten
1 Tbsp chili garlic paste
fish sauce
1 sprig Thai basil
lime and cucumbers for garnish

Method:

Heat a wok and add 1 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled. Remove the eggs and set aside.

Add 1 tablespoon oil in a wok. Add the chili garlic paste and stir fry for a minute. Then add the carrots, char siew and beans. Add a little fish sauce and cook for 2 minutes and then add the rice. Stir-fry the rice for 5 minutes. Add the scrambled eggs and cook for another 3 minutes.

Before serving add the Thai basil.

Serve garnished with half a lime and cucumbers.

Mung Lentil Dessert

Gentleman's Toes aka Ivy Gourd Stir Fry

Ivy Gourd, often compared to bitter melon can be prepared in a variety of ways.  It can be stuffed with masala and sauteed or made into curries.

It is believed to help regulate blood sugar levels. 

Ingredients:

2 cups Ivy Gourd, cut lengthwise
1 tsp mustard seeds

1/2 tsp cumin seeds
1/4 tsp turmeric

1 tsp ginger garlic paste
1 tsp urad dhal
1 green or red chilie, slit and cut into 1/2 inch pieces

1 sprig curry leaves
1/4 cup grated paneer
salt

Method:

In a pan, heat some olive oil, add the mustard and cumin seeds and curry leaves. When mustard pops, add the ginger garlic paste and stir for a minute or two. Add the chopped chilies. 

Add the sliced  ivy gourds, sprinkle  1/4 teaspoon turmeric powder and salt. Cook for about 5 minutes covered. Sprinkle a little water if the pan gets too hot. Stir fry until the gourds are cooked. Then add grated paneer and remove from heat.

Serve hot.

Vegetable Korma

Ingredients:

Mixed vegetables (carrots, cauliflower, beans, peas
potatoes) about 4 cups

1/2 tsp cumin seeds
2 Tbsp ginger garlic paste

1 medium tomato, chopped
1/2  tsp red chili powder

1/2 tsp turmeric
1/4 cup yogurt, whisked                                 

1/4 cup coconut milk

1 bay leaf
1 small piece cinnamon
3 cardamon
4 cloves

salt

For dry roasting and grinding:

1 Tbsp coriander seeds

1/2 tsp fennel seeds
1 tsp cumin seeds

1/2 tsp white peppercorns
2 tsp poppy seeds

2 green chilies
1/2 cup grated coconut

3 shallots, chopped

1/4 cup cashew nuts

For Garnish

1/2 cup cilantro, finely minced

1 green chilies, silt


Method:

Cut the carrots, potatoes into cubes. Cut the cauliflower into small florets. The beans can be cut into 1/2 inch long.

Dry roast the abov ingredients, starting with coriander, fennel, cumin seeds and the peppercorns. After about 2 minutes add the poppy seeds, the green chilies, the grated coconut, shallots and the cashew nuts. Do not brown the ingredients. Just a very light color. Cool the ingredients before grinding them into fine paste.

Heat some olive oil in a pan. Add 1/2 teaspoon cumin seeds along with cinnamon, cardamon and cloves. Once the seeds starts to splutter, add the bay leaf,  ginger garlic paste and stir fry for about 3 to 5 minutes. 

Add the ground paste and cook for a minute or two. Add the turmeric, the red chili powder, tomato and the cut vegetables and salt. Saute for 3 to 4 minutes. Then add 1 1/2 to 2 cups of water and the coconut milk. Do not overcook the vegetables.

Once the the vegetables are cooked, add yogurt and let the mixture come to a boil. Korma should not be very thick. Add water and the seasonings. Remove from heat and sprinkle some cilantro.

Sliced Apple mixed with beets and greens

This salad light and refreshing. The sweet and slightly sour taste of the apples and the salty taste goat cheese goes very well in this salad. 

Ingredients:

2 cups torn mixed greens
1 apple, cored and sliced
1/4 cup red and orange beets, cut lengthwise
2 radishes, sliced
2 Tbsp crumbled goat cheese

Mustard Vinaigrette

3 Tbsp olive oil
1 Tbsp Champagne vinegar
1 tsp Dijon-style mustard
1/4 sugar
salt and pepper to taste

Method:

Combine all the mustard vinaigrette ingredients in a screw-top jar and shake well. Taste and set aside

In a medium salad bowl, place the mixed greens, sliced radishes, and the beets. Pour 3 or 4  tablespoons of vinaigrette and toss very gently to avoid bruising the tender green leaves.  Sprinkle some of the goat cheese.

Add a little of the vinaigrette to the apples and toss.  Arrange the apples in a fan-shape. Place the greens in the a plate. Sprinkle a little of the vinaigrette on the greens and apples before serving.

Shrimp Parmigiana

I serve the shrimp parmigiana with Linguine pasta.

Ingredients:

1/2 pounds medium shrimp, peeled, and butterflied
1/2 cup all-purpose flour

8 to 10 ozs mozzarella cheese

1 cup freshly grated breadcrumbs

1 1/2 cups marinara sauce

Egg Batter:

2 eggs
1/4 cup grated  Parmigiana cheese
2 tablespoons chopped Italian parsley

salt and pepper

Method:

Preheat broiler.

Whisk the eggs together with the Parmigiana cheese, Italian parsley, salt and pepper.  

Heat oil about 1/4 cup of olive oil.

Dredge each shrimp in flour, then in the egg batter, then in the breadcrumbs. Once the oil is hot add the shrimp and fry for 3 to 4 minutes until brown and crispy.

Remove shrimp and lay them in casserole dish which is covered with a thin layer of Marinara sauce. Sprinkle some parmigiana cheese on the shrimp, then add  place a piece of mozzarella to top of the shrimp. Pour Marinara sauce around the shrimp and drizzle some of the sauce over the top.

Broil the shrimp until cheese is bubbly and golden in color. Garnish with parsley and serve with linguine pasta

Chicken Curry

Ingredients:

3 Tbsp sambal olek
1 Tbsp green curry paste

1 Tbsp red curry powder                                                                          
1 tsp cumin seeds
2 tsp coriander seeds
1 tsp fennel seeds
3 small potatoes peeled and quartered
1 small chicken, cut into small pieces
1/2 onion, chopped

4 cloves of garlic

1 Tbsp chopped ginger

fish sauce
1/2 cup coconut milk (100 ml)
Some curry leaves (optional)


Method:

Dry roast the cumin, coriander and fennel until fragrant. Grind them in a coffee grind. Set aside.

Pound the garlic, ginger and onions into fine paste.

Heat oil in a pan and saute the pounded ingredients. After 2 to 3 minutes add the green curry paste, red curry powder, the sambal olek and cook until aromatic. Add the ground cumin coriander and fennel powder.

Add the chicken pieces and salt.  Cook for about 4 to 6 minutes. Then add water and curry leaves  and potatoes and simmer on medium heat for about 10 to 15 minutes until chicken and potatoes are cooked. Do not over cook the potatoes. Adjust seasonings accordingly. You can add a teaspoon of fish sauce.

Finally add coconut milk and bring it to a boil. Serve hot.

Beans with Char Siew

Swiss Chard with Carrots

Vietnamese Chicken Pho

Ingredients:

3 lbs chicken feet, chicken backs, necks
2 Tbsp corriander seeds                                    
4 cloves whole garlic
4 cloves
1 big  Saigon cinnamon
1 small yellow onion, charred (on grill)
2 to 3 inch ginger, peeled and  charred( on grill)
fish sauce

2 chicken breast with skin

For the Noodle Soup:
1 packet fresh Flat Thin Rice Noodles ( Asian markets)

Garnishes:
a handful of beansprout, washed
a handful sweet Thai basil
1 handful, sawtooth herb, washed
small limes, quartered
small white onion, sliced
finely chopped cilantro and green onions
black pepper

chopped red Thai chili

Method:

Add the charred onions and ginger into a big stock pot. Add the chicken parts, the spices. Add about 7 cups of water. Make sure the water cover the chicken parts.Let it come to a boil. Then reduce heat to maintain a steady, gently simmer.

Skim off and discard any foam that rises to the surface. Our goal is to make a clear broth. Do not boil the broth excessively. Also skim off the foam to make a clear broth.

Simmer for about 1 hour.  Add some salt, some fish sauce and chicken breast and cook for another 1/2 an hour.

Remove the chicken breast and once cool, shred the meat.

Strain broth through a cheesecloth.  Also try to remove as much fat as possible.

To make the Pho:

Make sure the broth is hot.

Untangle noodles and put it aside. Blanch noodles in hot boiling water for a second before assembling into  into individual bowls.

Arrange shredded chicken, and sprinkle a generous amount chopped cilantro and green onions.

Now add the hot broth to cover the noodles and serve immediately with a side dish of the garnishes.

Spiral Curry Puffs

Pineapple Bread Pudding

Cilantro Mint Green Chili Paneer

Ingredients:

2 cup paneer (cut in small cubes)
1/2 cup cilantro leaves

1/2 mint leaves

5 green chilies
4 clove garlic
1 Tbsp chopped ginger

1/4 sour cream
1 tsp cumin seeds

1/2 fennel seeds
2 tsp coriander seeds
1/2  big onion, chopped

1 tsp lemon juice
Salt to taste
1/2 tsp garam masala

Method:

Dry roast cumin, fennel and coriander. Grind it into a fine powder. Set it aside

Cut the paneer in small cubes, shallow fry and keep aside.

Add oil in a pan and saute the onions until soft. Add the ginger and garlic, green chilies and saute for another 2 to 3 minutes. Remove from heat and add the mint and cilantro leaves. Combine it well. 

Grind the cooked mint cilantro mixture into fine paste.

Add a little oil a pan and cook the onion cilantro paste. Add the ground masala powder. Add a 1/4 cup of water and cook until gravy becomes thick and oil oozes out from the masala. Add sour cream,  1/4 cup water and the fried paneer.  Cook on low heat for 2 to 3 minutes. Add garam masala. Season to taste with salt. Finish with some lemon juice. 

Serve hot with rice or rotis.

Okra with Tomatoes

Ingredients:

2 cups okra, sliced crosswise
2 clove garlic,minced
1/2 onion, chopped
1/2 tsp dried rosemary
1/2 tsp cumin (dry roast and crush)
1/2 cup chopped tomatoes (canned tomatoes)
1 bay leaf
1/2 red chili powder
salt and freshly ground pepper
parsley for garnish

Method:

Heat oil in a wok. Add onion and 1/4 tsp salt. Cook until onions start to brown. Add garlic, red chili powder  and cook for another minute.
Add the rosemary, crushed cumin and the okra and stir until to coat the  okra in the oil.
Stir in tomatoes, bay leaf and  1/4 cup of water. Cook until okra is tender, about 5 to 10 minutes.

Season to taste with salt and pepper.  Serve garnish with minced parsley.

Jal Jeera or Cumin Cooler

Ingredients

2 to 3 cups water
1 tsp cumin seeds, dry roast and crush
1 tsp fennel seeds, dry roast and crush
a handful of mint leaves, made into paste
1/2 tsp pounded ginger
juice from 2 lemons
1/2 tsp amchur powder
1/2 tsp salt
4 Tbsp of sugar
a few mint leaves for garnish

Method:

Make a fine paste with the mint leaves. Add this paste and the ginger paste into the water and mix well. Strain the liquid.

Add the rest of the ingredients. Check for the balance of sugar, salt and lemon juice.

Serve the cumin cooler with crushed ice and garnish with mint leaves.

Panzanella a Florentine Salad

Ingredients:

3 cups tomatoes, cut into bite size
3 cups day old bread, like ciabatta (remove crust)
1/2 cup cucumber cut into bite size
1/4 white sweet onion, slice
1/4 cup sliced olives
1/2 cup fresh basil, torn into little pieces
1 tsp mashed garlic

For the vinaigrette:

1 teaspoon finely minced garlic
3 Tbsp red wine vinegar
1/2 cup good olive oil
salt
black pepper


Method:

Crisp up the bread by putting it into a 350 degree F oven until is crunchy. Cut bread into bite size pieces.

Whisk all the ingredients for the vinaigrette together. Adjust salt and pepper. Keep aside.

In a large bowl, mix the tomatoes, cucumber, white onion, and mashed garlic Add the bread cubes and toss with the vinaigrette. Adjust seasonings. Allow the salad to sit for about 20 minutes to allow the bread to soak the juices from the tomatoes and the vinaigrette.

Just before serving, mixed in torn basil leaves and add a little more olive oil.  I also sprinkle a little grated Parmesan for added taste.

Tomato Kasundhi

Radish Cake - Chai Tau Kueh

Ingredients:

Ready-made Radish cake (can be purchased from Asian stores )
1/4 cup sliced green onions
1 Tbsp chopped garlic
1 ti 2 Tbsp preserved turnip
1/4 cup fresh shrimp, cut into bite sizes
1 or 2 eggs, slightly beaten
soy sauce
fish sauce
chili sauce

Method:

Put some oil on heavy bottomed saute pan.

Cut the radish cake into 1/2 inch pieces and cook them until they are brown and crispy on both sides.

Move radish cake to the sides. In the middle add a little more oil. Add the garlic, preserved turnip and shrimp and saute them.  Add together with radish cake and cook for 2 or 3 minutes.  Add a little oil, add some chili paste, then add the beaten eggs and combine well  with the radish. Adjust your seasonings, and chili sauce.
Towards the end of the cooking add the green onions and remove. Serve hot.

Variations: You can add beansprouts and Chinese sausages 

Stir Fry Asparagus and Courgettes

Ingredients:

5 asparagus
5 baby courgettes
1 red chili, finely sliced
2 cloves of garlic, chopped
1/4 cup grated paneer

Method:

Slice asparagus diagonally. Cut baby courgettes lengthwise, 1/4 inch thick.

Slightly blanch asparagus and courgettes in boiling water for a 2 minutes.

Put some oil in a hot wok. Add garlic and red chili. Stir fry for a minute. Add the vegetables and cook on a very hot wok stir vegetables. Add salt and 1/2 tsp or more freshly ground pepper.

Then sprinkle paneer and remove. Serve warm.

Bubur Pulut Hitam - Black Rice Porridge

Ingredients:

1 cup Black glutinous rice
1 cup of water                                                              
1 pandan/screwpine leaves
1/2 cup sugar or palm sugar
Coconut milk to drizzle


Pound rice slightly to break the kernels. Then soak overnight.                                

 Wash rice well discarding the  water  several time. Then tie pandan leave into a knot and add it to the rice. Add about 3 to 4 cups of water and cook over medium heat for about 40 minutes.

Stir the rice occasionally. If the mixture becomes too thick just add water. 

Add a 1/4 tsp of salt. Then add the desired amount of sugar.

Serve hot,  drizzled with thick coconut milk and Youtiao or You Char Kway.

Tofu Egg Amok

From wikipedia:  In South-East Asian cuisine, "mok" or "amok" refers to the process of steam cooking a  curry in banana leaves, or to the resulting dish. Thick coconut gravy and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is major national culinary tradition in Cambodia and also popular in Laos and Thailand. This dish is steamed in banana leaves and when done has a custard feel to it.

I added some carrots and asparagus and finely julienne Swiss Chard  to the amok. In Cambodia they use a leave called Nhor. I could not find it in the Asian market, so I opted for Swiss Chard or you can even use collard greens

Kroeung (curry paste):

3 cloves garlic
3 stalks of lemongrass, trimmed to the tender middle bit

2 dried chillies, soaked
1cm slice of galangal

1 shallot

1/2 tsp turmeric powder
2 kaffir lime leaf

1 tsp shrimp paste

1/4 tsp palm sugar
1 ts salt

1 cup cubed tofu

1 boiled egg, quartered

5 chard leaves, finely julienne

1 Tbsp of fish sauce

1/2 tsp chicken powder
1 red chili, finely julienne
1/2 cup coconut milk
1 egg, beaten slightly


Method:

Pound the garlic, lemongrass, dried chilies, galangal, shallot, 1 kaffir lime leaf, shrimp paste into a fine paste. Then add the turmeric powder and set it aside.

Heat up a wok, add 1/4 cup coconut milk, the ground paste and cook for about 5 to 7 minutes. Add the carrots and tofu and add 1/2 cup water. After 3 to 4 minutes add the Swiss Chard . Season with fish sauce, chicken powder and cook for another minute or two.

Now, add the beaten egg and scramble it in the sauce.  Remove and serve it in a bowl topped  a little coconut cream and sprinkled with some shredded lime leaves julienne chili. Serve with boiled rice and enjoy.

Tamarind Magarita

Ingredients:

1/4 Tamarind candies (has sugar already in them)

1/8 cup water
3 Tbsp Tequila
1/4 cup lime juice
2 Tsp brown sugar
crushed ice

Method:

Add water to tamarind candies. Boil in the microwave to extract the tamarind juice. Add the sugar to dissolve.

Once cool, add the tamarind juice andlime juice with the tequila. Add crushed ice and shake well.

Dip the rim of your glass with salt. Pour the prepared tequila into the glass and garnish with a lime wedge.

Serve immediately.

Youtiao or You Char Kway

I used Patongco Mix from Tippy to make this savory fritters. In Chinese it is known as you char kway.
It can be eaten with coffee, or sliced and served on dessert porridge like "Bubur Pulut Hitam" or even on Tofu Fa. The same dough can be used to make savory filled bun such as sardines, or sweet such as red bean paste.

Just follow the recipe printed on the box.
I made the Cambodian style to resemblance a pair of chopsticks

From wiki: In Cambodia, it is also used for the cultural delicacies. It is used in rice porridge or noodle soup. The noodle soup is actually like Vietnamese pho. This fried delicacy is dipped into the noodle soup. Most of time this "you tiao" is dipped into the pho. In Thailand, pathongko is also dipped into condensed milk or, in the South, eaten with kaya.

Charmoula chicken with grilled eggplant

http://www.epicurious.com/recipes/food/views/Charmoula-236204

Ingredients for Charmoula:

1 tablespoon cumin seeds
1 garlic clove, minced
1 1/4 cups finely chopped fresh cilantro
1/2 cup finely chopped fresh Italian parsley
2 teaspoons fresh lemon juice
1 1/2 teaspoons paprika
1/8 teaspoon cayenne pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil

Preparation
Stir cumin in small skillet over medium heat until lightly toasted, about 2 minutes. Transfer to mortar. Add garlic; pound with pestle until paste forms. Transfer to bowl. Mix in cilantro and next 4 ingredients. Stir in olive oil. Season with salt and pepper. Do ahead Can be made 2 days ahead. Cover; chill. Let stand at room temperature before using.

Grilled chicken breast serve with grilled eggplant and charmoula infused yogurt. 

Sliced apples mixed with greens

Vietnamese Fresh Summer Rolls

Vietnamese summer rolls or Goi Cuan are rolls that consists of boiled sliced pork, half shrimp, herbs like cilantro, mint, basil, lettuce, garlic chives, cooked rice vermicelli and wrapped in a moistened rice paper. It is served at room temperature with peanut sauce, chili sauce or hoisin sauce. Just like the Malaysian fresh spring roll called "popiah " the Vietnamese summer rolls are not fried . They are so refreshing and healthy.

Ingredients:

8 (8 1/4 inch) rounds rice paper

4 leaves lettuce, washed, dried and torn or chopped

1 cups cooked rice vermicelli, rinsed and drained

1/2 cup shredded peeled carrots

20 mint leaves

1/4 cup fresh Thai basil leaves

1/4 cup fresh cilantro leaves

12 slices cooked pork

12 boiled shrimp, peeled and halve lengthwise down the center

8 garlic chives

Method

Fill a wide, shallow dish large enough to hold the rice paper wrappers with hot water. Evenly submerge one wrapper for about 30 seconds, or until it is soft and pliable. Remove from the water and place on the work surface. Working on bottom third of rice paper, place about 4 shrimps, followed by the pork slices, the lettuce leaves, noodles, carrots, and herbs. Fold up bottom edge to cover. Then place a garlic chive half way so the leaves can be seen when it is rolled out. Roll tightly. Continue with remaining ingredients to make about 8 summer rolls.

Cut each roll diagonally, and serve with Vietnamese chili dipping sauce or peanut sauce

Ingredients for Chili Sauce:

1/4 cup rice wine vinegar

2 Tbsp  fish sauce

1/4 cup hot water

2  Tbsp  sugar

1 lime, juiced

2 clove garlic minced

1 tsp red chili paste

Put all the ingredients above in a blender and puree it. Pour into a small bowl and serve with the summer rolls.

Ingredients for Peanut Sauce:

 1/4 cup water

1  Tbsp  hot chili sauce

1 to 1 1/2 tablespoon fish sauce

1  Tbsp  soy sauce

2 Tbsp  sugar

1/2 cup peanut butter

1/2 tsp salt

2  Tbsp  lime juice

Directions

Add the water to peanut butter in a sauce pan and mix well. Add hot chili sauce, fish sauce, soy sauce and sugar and cook it on medium heat. Adjust sugar and lime juice. Check for seasonings.

Mango Salad

Ingredients:

1 cup of shredded green mango
1/2 cup shredded carrots
1/4 cup shredded cucumbers

Dressing:

1 to 2 small Thai chilies, seeded and chopped
1 clove of garlic
1/2 tsp palm sugar
1 tsp fish sauce
1 small lime
1 tsp dried shrimp (optional)

1 sprig of Thai basil

Method:

Pound the chilies and garlic and dried shrimp. In a small bowl add the pounded ingredients and mix a little palm sugar, lime juice and fish sauce.

Squeeze the juice out of the grated cucumber.

Toss  the grated vegetables in salad bowl and add the dressing. Adjust seasonings accordingly.

Serve immediately.

Mashed Eggplant

Thai style mashed eggplants

Ingredients:

6 to 7 young eggplants cut into halves
1 Tbsp chopped galangal
2 cloves of garlic, chopped

2 shallots, chopped
2 green Thai chilies, chopped
1 lemon grass, chopped
a little shrimp paste (belacan)
2 tsp fish sauce
1/4 tsp palm sugar
1 small lime
some corriander leaves
some basil leaves

Method:

Pound galangal, garlic, shallots, Thai chilies, lemongrass with a little shrimp paste into a fine paste. Set aside

Fry the eggplant until soft. Drain in paper towel.

In a wok, add a little oil and fry the ground paste for about 2 to 3 minutes. If you want you can add a chopped red chili. Now add the fried eggplants. Stir well and then add a little water and cook until soft. You can mash with your ladle.

Add palm sugar and some fish sauce. Adjust to your taste. Add some chopped cilantro leaves and some basil leaves and remove from heat. Serve hot with rice.