#green coconut chicken recipe

[wallacelondon]

Green Coconut Chicken A flavorful green curry is produced by braising chicken legs with sweet coconut milk, hot jalapeno peppers, and red curry powder.

#green coconut chicken recipe #something #cuisine #coconut milk #flavor

[duc-tran]

Green Coconut Chicken Recipe A flavorful green curry is produced by braising chicken legs with sweet coconut milk, hot jalapeno peppers, and red curry powder. 3 fresh jalapeno peppers seeded and chopped, salt to taste, 6 slices fresh ginger, 1 bunch cilantro, 1 bunch fresh Thai basil leaves torn, 6 cloves garlic peeled, 1 tablespoon brown sugar, 2 tablespoons fish sauce, 1 can coconut milk, 1 tablespoon red curry powder, 1/2 bunch green onions white and light green parts only chopped, 2 cups 1-inch sweet potato chunks, 2 tablespoons lime juice, 1.5 cups 1-inch eggplant chunks, 1 onion sliced, salt and ground black pepper to taste, vegetable oil, 4 whole chicken legs, 1.75 cups water

#green coconut chicken recipe #dose #green coconut chicken #braise #red curry powder

[fattributes]

One-Pot Chicken Meatball and Green Curry Rice

#food #recipe #dinner #meatballs #chicken #rice #green curry #curry #green beans #carrots #onions #coconut #mushrooms #lime #garlic

[tastyreceips]

Thai Green Curry Chicken with Coconut Rice

#recipe #christmas #chicken #lemon #roasted vegetables #salad #vegetables #soup #winter #coconut rice #Thai Green Curry Chicken

[coven-of-genesis]

Ways to rejuvenate spiritual & physical energy levels

Here are some herbs, plants, teas, foods, and recipes that will help rejuvenate energy:

Ginseng: This is a traditional Chinese herb that has been used for centuries to increase energy levels, reduce stress and fatigue.

Matcha Tea: This tea is a form of green tea that is high in antioxidants and caffeine, which can help improve mental alertness and physical energy.

Maca Root: This herb has been traditionally used in Peru to enhance stamina, endurance and energy levels.

Ashwagandha: This adaptogenic herb is used in Ayurvedic medicine to reduce stress, anxiety, and fatigue.

Chia Seeds: These tiny seeds are packed with nutrients and can help provide a slow release of energy throughout the day.

Dark Chocolate: This treat is high in flavonoids which can help improve mental alertness and focus.

Spinach: This leafy green vegetable is high in iron, which is essential for maintaining energy levels.

Quinoa: This grain is rich in protein and complex carbohydrates, which can provide sustained energy.

Lemon & Ginger Tea: This tea is a great way to boost your immune system, reduce inflammation, and increase energy levels.

Berry Smoothie: Blend together a handful of mixed berries, a banana, a tablespoon of honey, and some almond milk for a delicious and energizing smoothie.

Avocado Toast: Mash half an avocado and spread it onto a slice of whole-grain bread for a healthy and energizing breakfast.

Grilled Chicken Salad: Toss together some grilled chicken, mixed greens, cherry tomatoes, cucumber, and a lemon vinaigrette for a light and energizing lunch.

Sweet Potato & Lentil Curry: This hearty and delicious dish is packed with nutrients and is a great source of sustained energy.

Baked Salmon: This fish is high in omega-3 fatty acids which can help improve mental focus and reduce fatigue.

Golden Milk: This warm and soothing drink is made with turmeric, ginger, honey, and coconut milk, and is believed to help reduce inflammation and increase energy levels.

#spiritual ways to increase energy levels #physical ways to increase energy #kitchen witch #kitchen witchcraft #witchblr #witchcore #witchcraft #witchlife #white witch #beginner witch #witch tips #grimoire #herb magick #green witch #spirituality #book of shadows

[petermorwood]

I COULD MURDER A CURRY... Well, at least commit a certain amount of violence on one.

In other words, I wanted something curry-ish the other day without taking much trouble over it, so I threw this together from what was in the cupboard, fridge and freezer.

(There was rather less than I expected. That's been fixed.)

When I discovered we had no lamb or chicken it ended up as unintended vegetarian, and can as easily become vegan; just leave out the ghee. If my result is anything to go by, all variations will taste great.

NB #1, there's no salt; the preserved lemon has plenty.

NB #2, metric measurements are correct, Imperial are approximate, but this whole recipe was pretty vague from start to finish, so wing it.

That's what I did. For instance, preserved lemon is Moroccan not Indian, yet it worked just fine.

Lemon and lime lentil curry

Ingredients

1 tablespoon ghee or coconut oil (I used a 50-50 combination)

2 onions peeled and chopped fine

2 tablespoon hot curry powder

1 tablespoon mild curry powder (or 1 hot / 2 mild if preferred)

6 cloves of garlic peeled and chopped fine

2 400g / 14oz tins chopped tomatoes in juice

1 400g / 14oz tin kidney beans, drained and rinsed

250 g / 1 cup red lentils

250 g / 1 cup each of red, green, and yellow peppers, sliced and coarsely chopped (optional; we had them in the freezer)

2 heaped tablespoons lime pickle, chopped fine (hot or mild as preferred; Patak brand is good. I used home-made hot)

2 heaped tablespoons preserved lemon, chopped fine (again, I used home-made) *

1 tablespoon garam masala

* If you can't source preserved lemons, use the zest and juice of at least one fresh lemon (two might be better). If you've only got bottled lemon juice, add 125ml / 1/2 cup of it when the tomatoes go in.

Method

Heat your preferred cooking fat in a pan (a wok is even better), add the chopped onions, and cook until soft and translucent. If desired, cook until starting to brown (this may take up to 45 minutes).

Push the onions to one side, allow the fat to flow into the centre of the pan, add the dry spices, combine well with the fat and cook for about five minutes.

Add the garlic and cook for a further five minutes.

Add the kidney beans and lentils to this mixture, stir well, add the peppers, lime pickle and preserved lemon, and stir again.

Add the chopped tomatoes, and one tomato-tin full of water. (Also add the lemon juice (and zest), if that's what you're using instead of preserved lemons.)

Stir well, turn the heat right down, cover, and simmer for about 30 to 45 minutes. (This is where I'd have added 2 cubed chicken breasts, if I'd had them).

Check occasionally to ensure nothing is sticking, adding a little water if required. Taste during this process, and adjust the seasoning. (Which means, if you're using fresh lemon or bottled lemon juice, this is when to add some salt.)

When the lentils are done (I like them a little al dente), sprinkle on 1 tablespoon garam masala, stir it in then serve.

Accompany with Basmati rice, or chapatis (flour tortillas / wraps will do just fine), or naan bread, or any combination of these. I did a mix of 1/3 brown Basmati / 2/3 white Basmati.

@dduane pointed out that what with the carbs, protein, dietary fibre etc., this is also quite healthy. That's an unexpected bonus for something I just thought was no trouble to make, tasted good...

And didn't involve committing even a minor felony, though a slice of apple tort to follow would have been nice... :->

#food and drink #indian food #curry #vegetarian curry #lentils #I COULD MURDER A CURRY #GNU Terry Pratchett

[borgevino]

i have been doing some light experimentation this winter with miso and gochujang and i can tell you now they are two of the best substances on this green earth. a quick list of ways i have used them so far:

spoonful of each in the broth where you cook the ramen (big for miso, small for gochujang), along with half the flavor packet and a 7-minute hard boiled egg

teeny tiny amount of gochujang (like, 1/4tsp per cup max) in hot chocolate to add richness, depth, and spice

miso in the water where you cook the red lentils, combined with a can of butternut squash soup and a can of coconut milk, big heaping spoonful of gochujang for warmth and heat

2tbsp brown sugar, 1tbsp melted butter, 1tbsp gochujang; mixture swirled into sugar cookie dough (this is from a nyt cooking recipe by eric kim) or whatever other baked goods could benefit from a little kick.

pal of mine mentioned maple syrup + gochujang as a condiment, which would be spectacular on many roasted veggies (carrots, brussels sprouts, potatoes, beets, etc), or as a ham glaze, or on fried chicken (fried chicken & cornmeal waffles with maple-gochujang sounds completely incredible)

my budget is tighter than usual this winter and i can tell you that having gochujang and miso to play with is really bringing joy to what would otherwise be a season of mac & cheese, ramen, very basic soups, etc.

#recipes #i love both of these substances SO much #edification

[sillyvisioncorner]

FNaF Cookbook Recipes :D

PizzaPlex Master Dough

Easy PizzaPlex Sauce

Freddy Fazbear's Pepperoni X-Press

Funtime Foxy's 3-Cheese Veggie Surprise

Freddy's Garlicky Pizza Twirls

Circus Baby's Cheesy Garlic Bread

Fazbear's Dunking Cinnamon Sticks

Bonnie's Burgerlicious Burger Mix

Bonnie's Ultimate Burger

Security Breach Meatball Sub

Lefty's Meat Bite Skewers

El Chip's Fully Loaded Tortillas

Salmon Patties (Prepared By Bonnie)

Ballora's Salmon Burger

Stage Fright Salmon Patty Sub

Mr Hippo's Crispy Fish Bites

Zingy Salmon Lemongrass Skewer's

Chica's Crispy Fried Chicken

Funtime Chica's Harissa Chicken Wings

Chica-Licious Thai Patties

Chica's Ultimate Thai Burger

On The Prowl...Coconut Curry

Chica's Fiery Thai Chicken Saled

Nedd Bear's Popping Chicken Bites

Foxy's Pulled Pork Master Recipe

Foxy's Quick 'n' Easy BBQ Sauce

Foxy's Sloppy Pulled Pork Burger

Fazer Blast Pulled Pork Tacos

Funtime Freddy's Dirty Wedges

Fazcade Pulled Pork Quesadillas

Glamrock Freddy's Mac 'n' Cheese

Glamrock Freddy's Fully Loaded Hot Dogs

Balloon Boy's Chicken & Chorizo Fajitas

Bonnie's Buddha Bowl

Eggs Benedict with Glamrock Glamour

The Puppet's V-egg-ie Benedict

Moondrop's Blueberry Pancakes

Roxanne Wolf's Chocolate & Cherry Mousse

Pirate Plunderbar (Endorsed by Foxy)

Freddy Fazbear Chocolate Fudge Brownies

Sunnydrop's Energy Balls

Raspberry & White Chocolate Mr. Cupcake's

Dancing Rabbit Lady's Sizzling Churros

Monty Gator's Green With Envy!

Superstar Daycare Strawberry Shake

Foxy's Fruity Cove Cooler

Sodaroni Slushy

Monty's Mouthwatering Melon Meltdown

#sillyvisoncorner #five nights at freddy's #fnaf #fnaf merch #fnaf cookbook #cookbook #recipes #i got board tbh #freddy fazbear's mega pizzaplex

[wizzard890]

Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.

INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)

three cups of any hearty mushroom, sliced (I used white and baby bella)

a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths

five large carrots, diced in rounds

one knob of ginger, around the size of your thumb, minced

three garlic cloves, minced

one red thai chili, diced

one large yellow onion, diced

fresh cilantro

3 cups veggie stock 

3 cups chicken stock 

(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)

two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach

three eggs

one lime

fish sauce

coconut or brown sugar

frozen dumplings of any kind

gochujang paste

INSTRUCTIONS

add a few tablespoons of neutral oil to a large soup pot over medium heat

once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant

add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent

in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies. 

pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.

remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined. 

we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).

cover and simmer for another 10 minutes.

add more gochujang plus the juice from your naked lime and chopped cilantro to taste.

now you add your frozen dumplings and your greens and just keep an eye on them until they cook through. 

meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.

serve in deep bowls and garnish with more cilantro and lime juice.

NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock. 

#honestly this was so fucking good I'm still reeling #no one who cooks cooks alone

[elicathebunny]

Electrolytes.

(Information from online sources)

Electrolytes are minerals that have an electric charge when they are dissolved in water or body fluids, including blood. An electrolyte imbalance occurs when your body's mineral levels are too high or too low. This can negatively affect vital body systems.

Staying hydrated is key to maintaining a balance of electrolytes. Water is the most natural choice for hydration. It is less expensive and more available than any other drink. Coconut water is another alternative for replenishing electrolytes.

Sodium:

Balances fluid levels inside and outside cells

Regulates blood pressure

Helps send nerve signals

Helps your muscles contract

Potassium:

Helps move nutrients into your cells

Helps your nerves and muscles function, especially your heart

Supports your metabolism

Calcium:

Builds and strengthens your bones and teeth Helps muscles contract and sends nerve signals

Aids stable blood pressure

Magnesium:

Aids muscle and nerve function

Builds and strengthens your bones and teeth

Phosphorous:

Builds and strengthens your bones and teeth

Aids nerve and muscle function

Chloride:

Balances fluids inside and outside cells

Regulates blood pressure

Foods and Drinks With Electrolytes.

Many foods are rich in electrolytes. Some of the top sources include:

Potassium: Bananas, beet greens, salmon, white beans, avocado, potatoes, milk, mushrooms

Sodium: Dill pickles, clams, table salt, cheese, dry-roasted sunflower seeds

Magnesium: Spinach, pumpkin seeds, lima beans, tuna, brown rice, almonds

Phosphorous: Yellowfin tuna, tofu, milk, chicken, scallops, pumpkin seeds, quinoa

Calcium: Milk, cheese, spinach, tofu, yogurt, okra, trout, acorn squash

Homemade electrolyte drink recipe!

#self improvement #innerstrength #healing #healthy eating #nutrition #healthy living #health benefits

[softwaring]

Would you post your chicken tikka recipe?

chicken tikka marsala

first marinade:

- chicken thigh

- lime juice

- cayenne

- chili powder

- salt

second marinade:

- greek yogurt

- ginger paste

- garlic

- turmeric, cumin, garam masala, madras curry powder, cayenne, ground coriander

for the curry:

- coconut oil

- 1” cinnamon stick

- 2 green cardamom pods

- 2 whole cloves

- serranos, sliced

- onion, chopped

- cumin, garam masala, madras curry powder, garlic p, cayenne, coriander, smoked paprika, turmeric and white pepper

- tomato paste

- fire roasted crushed tomatoes

- soy sauce and fish sauce

- rock sugar

- coconut creme

- cilantro

top w more cilantro when done serve w white rice and naan (trader joe’s makes amazing frozen garlic naan i always keep em on hand lol)

marinade the chicken the first time for 30 marinade. mix the ingredients for the second marinade then pour in the chicken WITH the first marinade. mix well and marinade at least an hour but it’s best after 24-48 hours.

start ur rice ina rice cooker

preheat ur grill to high heat, then grill the chicken until well charred. then remove and let rest.

melt coconut oil in a pan then add onion and chilis, cook until they soften. stir in garlic and ginger and cook til fragrant. stir in spices and cook, stirring for 2-3 minutes. clear a spot in the middle of the pan then add tomato paste and caramelize. stir in tomato purée, soy sauce and fish sauce then simmer 10-15 minutes until thickened and color deepens.

once deep red, stir in coconut creme and rock sugar, cook 10 more minutes then stir in chicken and chopped cilantro. cook 5 more minutes or until well combined and chicken is cooked through. serve over basmati rice w cilantro!

#recipe - #food - #this my spin on it so not authentic but ye! #if u make this pls tell me i think i’ve perfected this to my taste lol #recipes #cooking

[strle]

2023/2024 Soup Bucket List

Because a linked list posted publicly to your own tumblr is still the best way to keep an easily accessible collection of links on your phone. Complied from the links i liked the look of in the Culture Study Soup Extravaganza thread, Chunky Soups

Ginger Garlic Chicken Noodle Soup Deb Perelman Lemony White Bean Soup With Turkey and Greens Melissa Clark, NYT Vegitable Soup (Vegan!) Cooking Classy Smoky Sweet Potato Chicken Stoup, Rachel Ray Dilly Bean Stew with Cabbage & Frizzed onions Alison Roman Instant Pot Curried Cauliflower & Butternut Squash Foraged Dish Lasagna Soup SkinnyTaste Chicken Tortilla Soup What's Gaby cooking Creamy Wild Rice Chicken Soup with Roasted Mushrooms Halfbaked Harvest Chicken and Rice Soup with Garlicky Chile Oil Bon Apetit Greek Lentil Soup ✓ Limey Ginger Chicken & Rice Soup Pinch of Yum (tbh, 2x+ the ginger) Navy Bean Soup with Worcester Vegan Coconut Lentil Bon Apetit Instant Pot Wild Rice Soup OTTOLENGHI Magical Chicken & Parmesean Soup Red Curry Lentils w Spinach NYT Chicken Stew with Olives & Lentils & Artichokes Dishoom Daal in the slow cooker(?!?!) North African Chickpea and Kale with Quinoa Sweet Potato Chili with Kale 3 Bean Chilli from Pinch of Yum Stracciatella (egg and parm and spinach) Martha Stewart Slow Cooker Buffalo Chicken Chilli

Pureed Soups Red Lentil Soup with Curry and Coconut Milk Vegetarian Times Tomato and White Bean Soup With Lots of Garlic Ali Slagel, NYT Creamy Thai Carrot Sweet Potato (Vegan!) Half Baked Harvest Broccoli Chedder, Smitten Kitchen ✓Creamy Cauliflower & Chick Pea A Cedar Spoon ¯\_(ツ)_/¯ ✓Golden Soup (also Cauliflower & Chickpea) Pinch of Yum ¯\_(ツ)_/¯ Tomato Harissa Coconut Bisque Dishing up the Dirt ✓ Carrot Soup with Miso & Sesame Smitten Kitchen SO GOOD Bacon Cheddar Cauliflower GF! Iowa Girl Eats Instant Pot Corn Chowder (vegan!) 7 vegetable and "cheese" soup (vegan!) Jamie Oliver Sweet Potato & Chorizo Roasted Butternut Squash Soup (NYT) Curried butternut squash soup with Coriander Pumpkin Soup with Chili Cran-Apple Relish Rachel Ray

Magic Mineral Broth Recipe

Paleo Soups

braised ginger meatballs in coconut broth Smitten Kitchen Italian Sausage Stew Paleo Plan NoBean Sweet Potato & Turkey Chilli

#soup #recipes #master post #culture study

[recapitulation]

Tom Kha Gai!

Here's a post about how to make Tom Kha Gai, the best soup on planet earth! Tom Kha is a Thai soup with a creamy coconut milk base, the rich and sharp flavor of Thai ginger (galangal), lemongrass, lime, mushrooms, tomato, and cilantro.

When made with chicken (as below), it's called Tom Kha Gai, but it can easily be made with various other forms of protein and slightly tweaked to be made vegetarian if you wish.

[ID: a photo of tom kha gai, a white soup with mushrooms, red chillies, and cilantro. /end ID]

What you'll need—

Galangal (a good hunk)

Lemongrass (1-2 stalks)

Coconut milk (1 can)

Chicken broth (1 can)

Kaffir lime leaves (handfull)

Thai chillies (handfull)

Shallot (2 medium/4 small), or onion

Tomato (1 medium, or equivalent amount of cherry tomatoes)

Lime (1, or less if you want less of a tang)

Mushrooms, any kind (about a cup, or more if your mushroom whimsy calls you)

Chicken (~1 lb)

Fish sauce (2 tbsp)

Palm sugar (1 tsp), or brown sugar

Cilantro (hanfull)

Green onion (handfull chopped)

Ingredient notes—

Galangal: this is sometimes called "Thai ginger." Some recipes suggest substituting ginger for galangal if you can't find it. Don't! Tom Kha (tom = "to boil," kha = "galangal") is ALL about the galangal! Alternatives if you can't find it fresh: frozen (like below), or powders/pastes.

[ID: a picture of galangal in a supermarket labeled "garlanga thai ginger." An image of frozen galangal in a bag. /end ID]

Lemongrass: if you can't find this near you, try a lemongrass powder or paste.

Makrut/kaffir lime leaves: these are bought dried, so they're easy to buy online if you can't find them locally.

Recipe—

Pour chicken broth into medium size pot and add the shallot. Turn heat to medium high.

Pound the lemongrass and galangal to bring out the flavor, then add to broth.

Bring to boil.

Cut the chicken into bite-sized pieces and add.

Add coconut milk, mushrooms, tomatoes, chilles, palm sugar, fish sauce, mushrooms, and lime leaves. (Everything except lime, cilantro, green onion.)

Turn the heat down and simmer ~15 minutes until chicken is cooked.

Turn off the heat, add lime juice, cilantro, and green onion. Enjoy! Serve with rice if you'd like.

#recipes #food #meal ideas #thai cuisine #soup recipes #hehehehehehehe tom kha posting time

[fattributes]

Thai Green Curry with Chicken

#food #recipe #dinner #curry #green curry #chicken #eggplant #bamboo shoots #onions #garlic #peppers #lime #rice #coconut #thai #gluten free

[pajamadragon]

Midge’s Masa-Moondrop Curry

So, story time, I saw the FNAF recipe book advertised and was chatting with some people who said they really hoped that the Masa Moondrop Curry would be in there. I thought, why not try my own hand at it?

And then someone told me they thought the Moondrop candies would be blue raspberry flavored, and I had a vision.

Raspberry Massaman Curry. if you have a sweet tooth good glory this is the curry for you please do not use as much raspberry as I did. That being said, this one’s probably very kid friendly as a result.

If you wanna try your own hand at it, I have the ballpark estimates for the ingredients I used below.

1 lb chicken

1/3rd lb carrots, chopped

1 lb potatoes, chopped (if you can find them, the purple potatoes are hilarious in this. Otherwise, any potato will do)

1 can coconut cream (coconut water will do, but you’ll need yogurt as a thickener if you do. Thai Kitchen, the brand I used, is 13.66 oz per can. Round down in necessary.)

3 tbsp Coconut oil

3 tbsp red thai curry paste (for those who like spice, you could probably double that and be fine. I went light on this on purpose.)

4 green onions, chopped

1 tbsp cumin powder

1 tbsp cinnamon powder

1/2 tbsp ground cardamom

1/2 tbsp ground nutmeg

1 tsp ground ginger

1 tsp soy sauce

2 tbsp peanut butter

1 tbsp lemon juice

And the dark horse of this recipe, 1 10 oz jar of raspberry preserves. Get as plain and simple as you can. I used Smuckers Simply Fruit.

Directions

Heat up coconut oil in large pot, and saute the green onions over medium heat. After 2-3 minutes, add the curry paste and half of raspberry preserves and saute an additional minute.

Add in the carrots, potatoes, and chicken, coating thoroughly. Cook for 3 minutes. Stir in coconut cream, rest of raspberry preserves, and all spices except for lemon juice. Simmer, do not boil, until potatoes pierce with fork easily and chicken is done. You probably want to start your rice at the beginning of simmering.

After simmering, add lemon juice and serve on top of rice.

All these ingredients are to taste. You could get away with using half the raspberry and twice the curry as I use. I would actually probably recommend using half the jar if you try this yourself, you can add more raspberry later if you feel you want it sweeter. If you want it a little saltier, add more soy sauce, if you want a richer, warmer taste, more cinnamon and nutmeg. The world is your oyster. I’m quite happy with how this turned out!

And, if you’re like me and definitely think this would be blue in game...

This is after an unholy amount of food coloring.

#five nights at freddy's #FNAF #FNAF SB #food #I made a recipe! #This is a very forgiving recipe all things considered #curries usually are #watch the official cookbook has the moondrop curry #and it's nothing like this

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

#cooking #recipes #Hong Kongese #Chinese #fusion #noodles #rice noodles #carrot #bell peppers #gluten free