Vegetable curry

Vegetable curry
In Indian cooking, cardamom, cloves, coriander, and cumin seeds are all
considered “warming spices” that heat the body from within, making this
an excellent winter dish.
1⁄4 cup vegetable oil
10oz (300g) red-skinned potatoes, diced
5 green cardamom pods, crushed
3 whole cloves
1 cinnamon stick, broken in half
2 tsp cumin seeds
1 onion, finely chopped
2 tsp peeled and grated fresh ginger
2 large garlic cloves, crushed
1⁄2 tsp ground turmeric
1 tsp ground coriander
                                                                     method
Heat the oil in a large frying pan over high heat. Add the potatoes and cook, stirring often, for 5
minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain.
Reduce the heat to medium. Add the cardamom pods, cloves, cinnamon, and cumin seeds and
stir until the spices are very fragrant. Add the onion and cook, stirring often, for about 5 minutes,
or until softened. Add the ginger, garlic, turmeric, and coriander, and season with salt and pepper.
Stir for 1 minute.Stir in the tomatoes with their juices and the sugar. Return the potatoes to the pan, add the
carrots, chilies, and 1 cup of water, and bring to a boil, stirring often. Reduce the heat to low. Simmer, stirring occasionally, for 15 minutes, or until the carrots are just tender, adding a little water if needed. Stir in the cabbage, cauliflower, and peas. Return the heat to medium and simmer for about
10 minutes, or until the vegetables are tender. Stir in the cilantro and season again. Remove and
discard the cardamom pods and cloves. Transfer to a serving bowl, sprinkle with almonds, and
serve hot.Good wIth Lots of basmati rice or naan bread. Prepare ahead . The curry can be made 1 day ahead, covered and refrigerated. Reheat over low heat, adding water if the sauce is too thick. salt and freshly ground black pepper
one 14.5oz (411g) can chopped tomatoes
pinch of sugar
2 carrots, diced
2 fresh hot green chilies,
seeded (optional) and sliced into thin rounds
1 cup sliced Savoy or green cabbage
1 cup cauliflower florets
1 cup thawed frozen peas
2 tbsp chopped cilantro
toasted sliced almonds, to garnish

Chinese chili beef stir-fry

Chinese chili beef stir-fry
This hot stir-fry is best when the meat has time to marinate. But for super
quick results, first coat and fry.
3 tbsp soy sauce, preferably dark sauce
2 tbsp rice vinegar
1 tsp Chinese five spice powder
1lb (450g) beef round steak, cut into thin strips
freshly ground black pepper
4 tbsp vegetable oil
1⁄2 red bell pepper, seeded and thinly sliced
1 fresh hot red chili, seeded and finely chopped
1 garlic clove, crushed and chopped
1 tsp peeled and grated fresh ginger
1 cup broccoli florets
1 cup snow peas
1 tsp cornstarch
1⁄2 cup beef stock
few drops of Asian sesame oil
                                                                     method
Mix the soy sauce, vinegar, and five spice powder together in a bowl. Add the beef and toss
well. Season well with black pepper. Cover and refrigerate for at least 2 and up to 12 hours.
Heat 2 tbsp oil in a wok over high heat. Add the bell pepper and stir-fry until crisp and tender,
about 3 minutes. Add the chili, garlic, and ginger and stir-fry for 1 minute. Add the broccoli and
snow peas and stir-fry for 2 minutes. Transfer to a platter.
Add the remaining oil to the wok and heat over high heat. Drain the beef from the marinade,
reserving the marinade. Add the beef to the wok and stir-fry for 1 minute. Return the vegetables to the wok and pour in the marinade. Dissolve the cornstarch in the stock, and stir into the wok. Stir-fry the steak and vegetables until the sauce is boiling.
Transfer to a plate, drizzle with the sesame oil, and serve at once.

Deviled turkey

Deviled turkey
serve these spicy stir-fried turkey strips as a healthy lunch or supper.
2 tbsp olive oil
1lb (450g) turkey breast cutlets, cut into strips
1 onion, finely chopped
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut into strips
1 garlic clove, minced
3 tbsp fresh orange juice
2 tbsp whole grain mustard
2 tbsp mango chutney
1⁄4 tsp sweet paprika
2 tbsp Worcestershire sauce
1 fresh hot red chili, seeded and minced
method
Heat the oil in a nonstick frying pan over a high heat. Add the turkey and cook, stirring often,
about 5 minutes, until lightly browned. Transfer to a plate. Add the onion and stir-fry about 2 minutes, or until it is just beginning to color. Add the red and orange peppers and garlic and stir-fry about 3 minutes.
Mix the orange juice, mustard, chutney, paprika, Worcestershire sauce, and chili together until well combined. stir into the vegetables and return the turkey to the pan. cook about 5 minutes or until piping hot and the turkey is opaque throughout. serve hot.Good wIth stir-fried spinach and rice or noodles.

Piperade

Piperade
This savory scrambled egg dish is from the Basque region of southwest France.
2 tbsp olive oil
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, minced
3oz (85g) Serrano ham or prosciutto, chopped
4 ripe medium tomatoes, peeled, seeded, and chopped
8 large eggs
salt and freshly ground black pepper
2 tbsp chopped parsley
method
Heat the oil in a large frying pan over medium heat. Add the onion and cook about 3 minutes,
until beginning to soften. Add the red and green peppers and garlic and cook, stirring occasionally, until the peppers soften, about 5 minutes. Add the ham and cook for 2 minutes. Add the tomatoes and cook for about 7 minutes, or until the juices evaporate. Beat the eggs and season with salt and pepper. Pour into the pan and cook until scrambled, stirring often. Sprinkle with parsley and serve.

Quinoa tabbouleh

Quinoa tabbouleh
Whole grain quinoa makes a tasty and healthy summer salad. Be sure to rinse
it well in a fine sieve before cooking.
1 cup quinoa
1 cucumber, peeled, seeded, and diced
1 small red onion, chopped
2 tbsp chopped parsley
2 tbsp chopped mint
salt and freshly ground black pepper
1⁄2 cup olive oil
2 tbsp fresh lemon juice
2oz (60g) feta cheese
1⁄2 cup pitted and coarsely chopped Kalamata olives

method
Rinse the quinoa well in a fine mesh sieve. Drain and place it in a medium heavy-bottomed pan.
Stir constantly over a medium heat about 3 minutes, until the grains separate and begin to brown.
Add 2 1⁄4 cups water and
1⁄2 tsp salt and bring to a boil over high heat. Reduce the heat and
cook for 15 minutes, or until the liquid is absorbed. Transfer to a bowl and let cool.
Add the cucumber, onion, parsley, and mint to the quinoa. Whisk together the oil and lemon
juice in a small bowl. Pour over the quinoa and mix.
Sprinkle with the feta cheese and olives. Season with salt and pepper, and serve.

Singapore noodles

Singapore noodles
This popular dish combines the delicacy of Chinese cooking, the heat of Indian
spices, and the fragrance of Malaysian herbs.
6oz (175g) thin Asian egg noodles
2 tbsp plus 1 tsp vegetable oil
5oz (140g) boneless skinless chicken breast, thinly sliced
5oz (140g) medium shrimp, peeled
1 onion, thinly sliced
1⁄2 red bell pepper, cored, seeded, and cut into strips
1 small head of bok choy, sliced
2 garlic cloves, finely chopped
1 fresh hot red chili, seeded and minced
4oz (115g) bean sprouts
2 tbsp light soy sauce
1 tbsp curry powder
2 large eggs, beaten
cilantro leaves, for garnish
                                                                  method
Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook until
tender. Drain and rinse under cold water. Toss with 1 tsp of the oil.
Heat 1 tbsp oil in a wok over high heat. Add the chicken and stir-fry for 1 minute. Add the
shrimp and stir-fry for another 2 minutes. Transfer to a plate.
Add 1 tbsp oil to the wok and heat. Add the onion and stir-fry for 2 minutes. Add the pepper,
bok choy, garlic, and chili, and stir-fry for 2 minutes more. Add the bean sprouts and stir-fry for
2 minutes.
Add the soy sauce and curry powder and stir-fry for 1 minute. Add the noodles, pour in the
eggs, and toss together until the egg starts to set. Return the chicken and shrimp to the wok and stir-fry for 1 minute. Sprinkle with cilantro and serve hot. Slice the chicken, chop the vegetables, and peel the shrimp and refrigerate for up to 8 hours before cooking.

harissa

harissa
I normally don’t worry about preserving jars or anything for this. It
keeps easily for a few weeks in the fridge.
Chillies can vary enormously in their intensity which makes cooking
with them a big moving target. I tend to use less chillies and keep the
seeds in because it’s quicker and I like the heat. Feel free to deseed
if you prefer a milder harissa. Or increase the chilli count if you are
more dare-devilish.
makes about 1 cup
1 jar roasted red peppers (250g / 9oz), drained
5 small red chillies,
1 teaspoon smoked paprika
2 teaspoons caraway seeds
1 tablespoon lemon juice
Place peppers, chilli, paprika, caraway seeds and lemon juice in a food processor. Whizz until you have asmooth-ish paste.
Stir through 3 tablespoons extra virgin olive oil. Taste and season.

BBQ sauce

BBQ sauce
This sauce will keep for months in the pantry if you take the time to
sterilise your jars (read – pop them in the dishwasher on the highest
setting just before you use them.) But will need to be refrigerated
once a bottle is opened. If you can’t be bothered with the sterilising
thing, it will still keep for months or even longer in the fridge. If you
can’t find smoky paprika, just substitute in regular paprika.
makes about 12 cups
10 brown onions, peeled & quartered
25 red chillies, stalks removed
2L (8 cups) tomato ketchup
1kg (2lb) brown sugar
10 tablespoons (60g /2oz) smoked paprika
Pop your jars and lids in the dishwasher on a high setting.
Whizz onion and chilli in a food processor until you have a
smoothish puree. You will probably need to do this in batches.
Heat a few tablespoons olive oil in a large saucepan. Add
onion puree and cook, covered over a medium-low heat for
about half an hour or until onion is soft. Remember to stir occasionally.
Add ketchup, sugar and paprika. Increase the heat and bring to a simmer.
Cook uncovered, stirring occasionally for about an hour or until sauce has thickened slightly.
Taste and season. Remove from heat and pour into warm jars from the dishwasher and seal immediately.

sicilian nut pesto

sicilian nut pesto
You can use this pretty much anywhere you’d normally use pesto.
Stirred through pasta, on top of soup, as a sandwich spread, eating
it straight from the jar – so many options.
Feel free to use different nuts, or even a combination. Almonds and
hazelnuts are good as are a few pinenuts, Will keep in the fridge for
a week or so.
makes a bit over a cup
1 bunch basil, leaves picked
1 – 2 cloves garlic, peeled & chopped
1 cup cashews
1/2 cup extra virgin olive oil
squeeze lemon Whizz basil, garlic and cashews in a food processor
until finely chopped. Add oil and stir until combined. Taste and season with salt, pepper and a squeeze of lemon for freshness.

hummus

hummus
Hummus is such a wonderfully versatile condiment. I could happily
eat it for every meal. It’s lovely on it’s own with some flat bread .
It’s also wonderful as a sauce or a sandwich spread. It’s
pairs wonderfully with lamb but it’s soul mate is well and truly fresh
falafels, hot from the pan.
The secret to great hummus is to use some of the chickpea cooking
(or canning) water an pureeing everything for a good few minutes to
make it lovely and smooth. If you don’t have a food processor, don’t
let that stop you. Just mash everything together with a fork – the
result will be a little more rustic but will still taste divine.
serves 2-3
1 can chickpeas (400g / 14oz)
3 tablespoons lemon juice
1 – 2 cloves garlic, finely chopped
3 tablespoons tahini
Drain chickpeas, reserving the canning water. Pop chickpeas,
3 tablespoons of the canning water, lemon juice and garlic in a
food processor. Whizz for a few minutes, stopping to scrape down the sides
once or twice.  Add tahini and continue to whizz until everything is lovely
and smooth. Taste and season with salt, pepper and perhaps a little more lemon juice.

babaganoush

babaganoush

The quantities below are just a guide. Every time I make baba, I tweak
with a little more or less lemon and tahini so please feel free to do
the same. You often see natural yoghurt in baba recipes, but since I
started making it without, I’ve had much better results.
2 medium eggplant (aubergine)
2 – 3 cloves garlic, peeled & crushed to a paste
3 tablespoons tahini
3 tablespoons lemon juice
Char eggplant directly over a gas hob, turning occasionally
until they are super soft and the skins are blackened.
Place in a bowl and allow to cool.
Cut each eggplant in half lengthwise. Using a spoon,
scoop out the soft flesh and discard the blackened skin. It’s
ok to leave a few bits of charry skin in for flavour.
Coarsley chop the flesh until it is like a chunky puree.
Place in a clean bowl.
Stir in garlic, tahini, lemon. Taste and season. It may also
need a little more tahini and/or lemon. Best served warm or at room temp.

Pumkin squash, spinach and goat’s cheese pie

Pumkin squash, spinach and 

goat’s cheese pie for Sue 

Ingredients

1. 2 (about 1kg each) butternut  or pumkin squash, peeled, deseeded and cut into thick slices
2. 4 tbsp olive oil
3. 2 tsp cumin seeds, toasted
4. 2 tsp ras el hanout (from the spice section of most major supermarkets)
5. Pinch of chilli flakes
6. 2-3 red onions, thinly sliced
7. 4 whole garlic cloves with skins on
8. 1kg baby spinach
9. 250g ricotta
10. 50g pine nuts, toasted
11. 200g soft, rindless vegetarian goat’s cheese,
12. sliced

For the pastry

1. 350g plain flour, plus extra for dusting
2. 50g coarse polenta
3. 150g cold butter, cut into cubes
4. 60g grated vegetarian Parmesan
5. 1 medium free-range egg, beaten

Method

1. 1. For the pastry, mix the flour, polenta and a pinch of salt in a food processor. Add the cold butter and pulse until the mixture resembles breadcrumbs. Tip into a bowl, add 50g of the grated Parmesan and mix with a table knife until the mixture comes together. Measure out 4 tbsp cold water and add a little at a time until the dough just sticks together (you may not need all the water). Knead it gently until it forms a ball, wrap the pastry in cling film and chill for 20 minutes in the fridge.
2. 2. Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Scatter the sliced butternut squash over 2 or 3 large roasting trays, drizzle with half the olive oil, scatter over the cumin seeds, ras el hanout and chilli flakes, and season well with salt and black pepper. Roast in the oven, stirring occasionally, for 40 minutes.
3. 3. Meanwhile, add the sliced onions and garlic to another roasting tin with the rest of the olive oil. Halfway through cooking the squash, add the onions to the oven and roast for 20 minutes. Remove the squash and onions from the oven, squeeze out the garlic from their skins, mash the roasted garlic into the onions and leave to cool slightly.
4. 4. Place the spinach in a colander over the sink and pour over a kettle of boiling water. Refresh under cold water, then squeeze dry to remove all the excess water. Chop the spinach, put into a bowl, season and mix with the ricotta, then set aside.
5. 5. On a lightly floured surface, roll out two-thirds of the pastry and use it to line the base and sides of a 23cm springform tin. Add half the spinach mixture in a layer, then distribute half the roasted squash on top of that. Scatter with half the pine nuts, then half the goat’s cheese. Repeat with the rest of the spinach mixture, butternut squash, pine nuts and goat’s cheese. Finally, add the garlicky onions in a layer on top.
6. 6. On a lightly floured surface, roll out the rest of the pastry, then lay on top of the pie, pushing in the edges to seal well. Make a hole in the middle of the pie and decorate the top with leaves made from any leftover pastry. Brush the top of the pie with beaten egg, scatter with the rest of the Parmesan and chill for 20 minutes.
7. 7. Cover with cling film and foil and freeze, uncooked, for up to 1 month.
8. 8. When ready to eat, remove the foil and cling film and defrost fully in the fridge. Preheat the oven to 200°C/fan180°C/gas 6 and bake for 30-35 minutes until the pastry is golden brown on top. Leave to cool in the tin for 10 minutes before serving.
9. TMW2YCJS7SED 

Fideua

Fideua
Think of this as a seafood paella made with pasta instead of rice.
pinch of saffron threads
3 cups fish stock, heated, as needed
2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
3 ripe tomatoes, skinned, seeded and chopped
1 tsp sweet paprika
10oz (300g) spaghetti or linguine,
broken into 2in (5cm) lengths
8oz (225g) firm white fish fillets,
such as cod, haddock, or monkfish,
skinned and cut into
3⁄4in (2cm) slices
8oz (225g) large shrimp, peeled and deveined
12 mussels or clams, scrubbed
8 small scallops, cut in half
1 cup frozen peas, thawed
salt and freshly ground black pepper
2 tbsp chopped parsley
method
Combine the saffron and 2 tbsp of the fish stock in a small bowl. Set aside.
Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring
often, for about 5 minutes, until translucent. Add the tomatoes and paprika and cook for 5
minutes. Add the pasta, 2 cups of the remaining stock, and the soaked saffron. Bring to a boil.
Cook for 5 minutes.
Add the fish, shrimp, mussels, scallops, and peas to the frying pan. Continue cooking until the
pasta is tender, adding more stock as needed to keep the mixture moist. Season with salt and
pepper. Sprinkle with the parsley and serve directly from the pan.
good wIth Chunks of crusty bread to mop up the juices.

Banh mi ,Saigon baguette

Banh mi ,Saigon baguette
Originating from the French colonial era of the mid-1800s to mid-1900s, Banh Mi
is made from a mixture of rice and wheat flours. Shorter (about half the length)
and lighter than their French cousins, and sometimes almond-shaped rather than
long and slender, these breads have become an integral part of the everyday vietnamese and Cambodian diet. in lieu of the more traditional rice or noodles,
baguette is often eaten with coconut curries, where it is used as a scoop. Smeared
with butter, it is also enjoyed for breakfast; when sliced lengthwise and filled with
pork, vegetables, and chili paste it is a popular lunchtime sandwich.
ingredients
1/2 oz (15 g) fresh yeast
1/2 cups lukewarm water
1 cup rice flour
method
Put the yeast in a small bowl and add the lukewarm water. Stir until dissolved.
Sift the flours and salt into a large mixing bowl. Make a well in the center and add the yeast liquid.
With a wooden spoon, incorporate the wet and dry ingredients until fully combined. the dough
should be soft, not wet, and definitely not stiff.
Turn the soft dough onto a floured work surface and knead for about 5 minutes or until smooth
and elastic. Shape into a ball. Grease a large mixing bowl and place the dough ball in it. Cover with
plastic wrap and leave to rise at warm room temperature for 3 hours or until doubled in size.
Punch down the dough, bringing the sides toward the center. turn the dough out onto a floured
work surface and knead for 2 minutes, then shape into a ball once again. Divide the dough into
4 equal pieces. Make sure they are separated by 2 in (5 cm) or so, then cover them with plastic
wrap and leave to rise at warm room temperature for 2 hours or until doubled in size.
Punch down each piece of dough, rolling and pulling it (against the work surface) back into a ball.
Stretch each ball roughly into a
1/2-in- (1-cm-) thick rectangle, then roll into a slender, almondshaped
loaf with tapered ends. Coverthe dough with oiled plastic wrap and leave to rise at warm room temperature
for 1 hour or until almost doubled in size. 2/4 cups white bread flour, plus extra for kneading
2 tsp salt Remove all but one rack from your oven. Place the rack at the bottom and set a pizza stone on it.
Preheat the oven to 450°F (230°C). Sprinkle a peel or baking tray with flour and place 1 or 2 shaped breads on it. Score each bread 3 times on the diagonal using a clean razor blade or sharp knife. Slide the breads onto the hot stone and bake for 20–25 minutes or until golden. transfer the loaves to a wire rack and leave to cool for 1–2 hours before eating.

Cari chay vegetable and tofu curry

Cari chay vegetable and tofu curry
tofu, which originated in China millennia ago, came into vietnamese cuisine during
China’s thousand-year rule of vietnam, from approximately 100 bce to 1000 ce.
today, with the high cost of meat (usually reserved for special occasions and
holidays) and the religious preferences of vegetarian Buddhism, tofu still plays an
important role in the country’s cooking. Cari Chay combines tofu, bamboo, and
Asian eggplant in a relatively light dish suitable for any season. it is subtle with
a light coconut milk broth spiced with curry powder. the last-minute addition of
vietnamese cilantro lends a floral finish. Serve with rice or baguette .
ingredients
3 tbsp vegetable oil
2 large garlic cloves, crushed
1 large shallot, thinly sliced
1–1/2 tbsp vietnamese Cari or
store-bought indian curry powder
1 tbsp palm sugar
1 quart (liter) thick coconut milk
juice of 1 lime
2 tbsp fish sauce (optional)
2 tsp annatto seed extract (optional)
method
Heat the oil in a pan over high heat and stir-fry the garlic and shallot for about 5 minutes or until
they are golden. Add the curry powder and palm sugar and continue to stir-fry for 1 minute or
until fragrant. Add the coconut milk, lime juice, fish sauce, annatto seed extract, lemongrass, and
kaffir lime leaves. Bring to a boil, then reduce the heat to low. Adjust the seasoning with salt and
add the tofu, bamboo shoot, and Asian eggplants. Simmer, covered, for 10–15 minutes or until the
eggplants are tender. Serve garnished with vietnamese cilantro or thai basil.
2 stalks lemongrass, outer leaves discarded,
then bruised 2 kaffir lime leaves, bruised
salt
2 lb (900 g) firm tofu, cut into 1-in (2.5-cm)  cubes
1 large boiled bamboo shoot, thinly sliced
2 Asian eggplants, halved lengthwise and
cut into 1-in (2.5-cm) pieces
24 vietnamese cilantro leaves or thai basil leaves

Cari ga Chicken curry with sweet potatoes and carrots

Cari ga Chicken curry with 
sweet potatoes and carrots 
vietnamese curries are a specialty of the south of the country, where the indian
culinary influences are pronounced. While herbal pastes are generally employed in
Cambodian or Laotian curies, they are absent from vietnamese versions, and fresh herbs such as lemongrass and kaffir lime leaves are used whole as flavor enhancements. Another difference is that for a chicken curry such as this one, the vietnamese cook will marinate the chicken in a sweetened curry powder before
cooking. Potatoes are an integral part of vietnamese curries, with the preferred type being sweet white yams. Serve this with rice or baguette.
ingredients
1 chicken, about 2
1/2 lb (1 kg)
2 tbsp vietnamese Cari (p282) or
store-bought indian curry powder
1 tsp sugar
1 tsp salt
1/4 cup vegetable oil
2–3 white yams or sweet potatoes, peeled
and cut into 1-in (2.5-cm) cubes
3 large garlic cloves, crushed
2 shallots, cut into wedges
1 quart (liter) thick coconut milk (p213)
2 tsp annatto seed extract (optional)
2 stalks lemongrass, outer leaves removed,
then bruised
2 kaffir lime leaves
2 tbsp fish sauce
3 large carrots, peeled and cut into
1/2–2-in- (4–5-cm-) long pieces
salt
method
Remove the legs from the chicken and split them at the joint into thighs and drumsticks. Remove
the wings and discard the tips. Split the chicken in half down the breastbone. Cut out the back and
discard (or reserve for making stock). Cut each breast crosswise into 2 equal pieces. You should
have 10 pieces in total.
Mix together 1 tbsp of the curry powder, the sugar, and the salt in a large bowl. Add the chicken
and toss well to coat. Marinate for 1 hour.
Heat the oil in a large pan over medium-high heat and brown the yams all over for about
5 minutes. (the yams should be browned only, not cooked through.) With a slotted spoon, transfer
the yams to paper towels to drain.
Add the chicken, skin side down, to the pan and cook for about 10 minutes, turning to brown all
sides. With a slotted spoon, transfer the chicken to paper towels to drain.
Add the garlic and shallots to the pan and stir-fry for about 5 minutes or until lightly golden. Add
the remaining curry powder, the coconut milk, annatto seed extract, lemongrass, kaffir lime leaves,
fish sauce, and carrots, then return the chicken and yams to the pan. Bring to a boil. Reduce the
heat to a gentle boil, cover, and cook for 20 minutes or until the chicken and yams are tender.

Kao soi Noodles with pork in red curry broth

Kao soi Noodles with pork in red curry broth
This curry noodle soup is a specialty of the laotian northern region of luang
Namtha and is similar to a dish of the same name from northern Thailand. It is
widely believed, however, that Kao Soi originated in Myanmar. This version
combines coconut milk with a light pork stock, creating a delicious, subtle broth.
The steaming liquid is poured over raw vegetables, and it is completed with tender
rice noodles and bits of sweet pork. If preparing the dish with laotian Kore, omit
the optional Indian curry powder in that recipe, as it is added here.
ingredients
1 lb (450 g) boned pork shoulder
2 oz (60 g) fresh ginger root
6 green onions, 4 of them crushed and
2 thinly sliced diagonally
2 tbsp fish sauce, or to taste
2 tbsp vegetable oil
5 tbsp laotian Kore (p274) or
store-bought Thai red curry paste
1 tbsp Indian curry powder
1 tsp shrimp paste
1 tbsp palm sugar
8 oz (225 g) coarsely ground pork
method
Bring 1/2 quarts (1.5 liters) water to a boil and add the pork shoulder, ginger, crushed green
onions, and 2 tbsp fish sauce. Reduce the heat and simmer, partly covered, for about 1
1/2 hours or until the liquid has reduced by half. Transfer the pork to a cutting board to cool, then slice thinly
and cover with plastic wrap. Set the broth aside.
In another pan, heat the oil over moderately high heat and stir-fry the curry paste for 2 minutes or
until just golden and fragrant. Add the curry powder, shrimp paste (breaking it up), and palm
sugar, and stir-fry for about 1 minute or until fragrant. Add the ground pork and cook, stirring to
break it up, for about 7 minutes or until just golden. Reduce the heat and add the coconut milk, pork
broth, and kaffir lime leaves. Adjust seasoning with fish sauce. Cover and simmer for 30 minutes.
Bring a pot of water to a boil. If the fresh rice noodles are cold, heat in the boiling water for
5 seconds; if they are at room temperature, skip this step. If using rehydrated rice sticks, cook
them for 3 minutes. Drain.
Divide the noodles among 4 large Asian-style soup bowls and top with Chinese leaf, watercress,
beansprouts, and sliced pork shoulder. Bring the spicy coconut broth to a boil, then ladle into the
bowls. Garnish with mint and cilantro, squeeze a lime wedge over each serving, and serve hot.
1 quart (liter) thick coconut milk (p213)
8 kaffir lime leaves, bruised
1 lb (450 g) fresh, thin, round rice noodles, or
8 oz (225 g) dried rice sticks, soaked in water until pliable
5–6 oz (150–175 g) Chinese leaf, cut into1/8-in (3-mm) julienne
1 bunch of watercress, large stalks discarded
4 oz (100 g) beansprouts
2 tbsp torn mint leaves
2 tbsp torn cilantro leaves
1 lime, quartered

Kore pou gali Stir-fried yellow curried crabs

Kore pou gali Stir-fried yellow curried crabs
This seafood curry is a stir-fry rather than the more usual stewed dish. The fierce
cooking heat elevates the aromas of the herbs and spices, caramelizing their
natural sugars and intensifying the overall flavor of the dish. Kore Pou Gali is
prepared using small, rice-paddy-raised freshwater crabs, but any small crabs will
do as long as they are halved or quartered to allow the curry flavors to mingle with
the natural juices of the crabmeat. The dish is a perfect appetizer or light lunch
served with steamed sticky rice and pickled vegetables (p283). As with many
laotian foods, this can be served at room temperature and eaten with the hands.
Some lao cooks make this curried crab using only Indian curry powder; others use
a fresh curry paste such as the one called for here; and still others combine the
two. These approaches betray the cultural underpinnings of laotian food. Equally
delicious stir-fries can be made using cut-up lobster, clams, or mussels.
ingredients
1/4 cup vegetable oil
5 tbsp laotian Kore (opposite) or store-bought
Thai curry paste
1 tsp Indian curry powder (optional)
8 small crabs, about 8 oz (225 g) each,
halved or quartered
2 green onions, thinly sliced diagonally
method
Heat the oil in a wok over high heat and stir-fry the curry paste for about 5 minutes or until golden
and fragrant. Add the curry powder, if using, and stir-fry to blend well.
Reduce the heat to moderate and add the pieces of crab, tossing them to coat each piece with the
curry paste. Cover the wok and cook for 5 minutes. Toss the crabs again and cook, covered, for a
further 5 minutes.
Transfer the crabs to a serving platter and garnish with the green onions.

Kroeung , cambodian herbal paste

Kroeung , cambodian herbal paste
This is an all-purpose cambodian herbal paste. Similar in many ways to indian and,
especially, Thai curry pastes, it belies the idea that cambodia does not have curry
pastes, or curries in general for that matter. Kroeungs come in several versions that
include yellow (using additional turmeric), green (using green lemongrass leaves)
and red (using red chilies), just like Thai curry pastes. it is essentially (or arguably)
the foundation to many cambodian hybrid curries, and contains seven main
ingredients: lemongrass, galangal, wild ginger (krachai), garlic, shallot, kaffir lime
zest, and turmeric. other more complex
kroeungs may also include kaffir lime
leaves, cilantro root, and chilies. For a basic curry base, stir-fry the paste with 1 tbsp indian curry powder and 1 tbsp or more shrimp paste, until it becomes two shades darker. Add thick coconut milk and/or stock and proceed as you would withother types of curries, adding meat, poultry, or seafood, and vegetables.
ingredients
1 stalk lemongrass, outer leaves removed,
then chopped
1 oz (30 g) galangal, chopped
1 oz (30 g) wild ginger
2 large garlic cloves, crushed
1 large shallot, chopped
grated zest of 1 kaffir lime
4 kaffir lime leaves (optional)
3 tbsp finely chopped cilantro root (optional)
1 oz (30 g) turmeric root, chopped, or
1/2 tsp ground turmeric
Traditionally, this paste is made using a mortar and pestle, pounding the most fibrous ingredients
first, as they will need more pulverizing than anything that is tender. However, it is easier, and quicker, to use a food processor or blender: blend the ingredients, adding water (1 tbsp at a time as necessary) to ease the process. The amount of water, if needed, all depends on how naturally juicy the ingredients are.
The paste is always best freshly made, but can be kept in an airtight container in the refrigerator for 2–3 days.
other ingredients
2 lemongrass leaves (if making a green
kroeung), chopped
extra
1/2 oz (15 g) turmeric root or
1/4 tsp
ground turmeric (if making a yellow kroeung)
2–4 dried large red chilies (if making a red
kroeung), soaked until soft, seeded,
and chopped

Preparing dried chilies

Preparing dried chilies 
in general, large, smooth chilies are much less hot
than small, wrinkly chilies. Both are used dried and
fresh. When dried, chilies are normally rehydrated
before adding to a recipe. They may be seeded, too,
to make them less hot. When preparing chilies, you
may want to wear plastic or rubber gloves, as there
is an alkaloid in chilies, called capsaicin, that can
irritate your skin. After preparing chilies, thoroughly
wash your hands with soapy water .
Put the chilies in a bowl of lukewarm water and place a small plate on top to keep them submerged. Leave to soak until soft and fully rehydrated (this can take as long as 15–30 minutes, depending on the size of the chilies).
Drain the chilies and pat dry with paper towels. Tear the chilies open and remove the stalks, veins, and seeds. (It is the seeds and veins in a chili that contain the heat.) Chop the chilies, then grind in a mortar for a curry paste or use according to the recipe instructions.
Ground roasted chilies
Roast dried chilies (mildly hot red chilies or very hot bird’s-eye or bird
chilies) in a wok or pan over moderate heat, stirring regularly to
prevent scorching, until they change color and smell toasted. Allow to
cool, then grind to a coarse or fine powder with a mortar and pestle,
a clean coffee grinder, or a spice mill. The powder will keep well in an
airtight container in a dark, cool place for up to 1 year.