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Assam Fish Curry

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February 13, 2021

I made this Assam Fish Curry one morning when I woke up and had two slabs of very fresh kingklip white fish and was craving for something sour and spicy.

It turned out to be wonderful and I made it again for Curry Day in Singapore and it was a big hit.

The sauce is very versatile and can be used to cook crabs or shrimp in too.

For a step by step tutorial on making this curry, go to – http://www.storyofbing.com/2011/08/cook-and-share-a-pot-of-curry-daycook-and-share-a-pot-of-curry-day

Ingredients

900g to 1kg white fish steaks/fillets (I used kingklip in South Africa, and used snapper in Singapore)

1 large red capsicum

3 tablespoons of a good red curry paste

1 tablespoon minced ginger

1 tablespoon minced garlic

1 tablespoon tamarind paste

1 tablespoon sugar

1 tablespoon oyster sauce

2 long stalks lemon grass

10 lime leaves (dried or fresh are fine)

8 to 10 pieces of curry leaves

3 tablespoons Shaoxing Huatiao wine

400ml thick coconut cream

Coriander leaves to garnish

Preparation

1. Buy a nice thick cut of white fish. You can use snapper, dory, kingklip or hake.

2. I like to cut away the belly because it’s alot thinner in thickness. Cut the steak portion into large chunks. They will shrink when cooked, so don’t cut too small a piece.

3. I don’t waste the belly parts. I like to roll them up. And then tie the roll of belly fish meat with a single strand of chive, so that it will look as chunky as the rest of the fish meat.

4. Set aside the prepared fish.

5. Prepare the red capsicum. Slice off one end.

6. And then slice off the other end. This will give you a tube. Slide a knife around the inside walls of the red capsicum. Remove the inner seeds and membrane. Slice the hollow tube of red capsicum into half and then slice into thin strips.

7. Grate or mince some peeled ginger to get approximately 1 tablespoon of ginger.

8. Prepare a handful of spices/herbs — 2 stalks of lemon grass, 10 lime leaves and a handful of curry leaves.

9. Add 2 tablespoons of cooking oil to a pan.

10. When the oil is hot, add 3 tablespoons of red curry paste of your choice.

11. I always use the A1 brand from Singapore. Find a good curry paste that works for you where you are, and then stock your larder with it!

12. Stir fry the paste in the hot pan for a minute.

13. Add the ginger. Add the garlic. Stir fry well to combine.

14. Add the lemon grass, lime leaves and curry leaves. Stir well to combine.

15. Add 1 tablespoon of tamarind paste. Stir well to combine and dissolve the tamarind.

16. When the curry paste is nice and fragrant, about 1 to 2 mins later, add 3 tablespoons of Shaoxing Huatiao wine.

17. Add 400ml of coconut cream. Every brand of coconut cream is different. Some are thicker than others. But don’t add water at this point. And don’t use coconut milk instead of cream or light coconut milk. It’s not the same.

18. Add 1 tablespoon of oyster sauce. Add 1 tablespoon of sugar. Stir well to combine and leave to simmer on a low heat. The sauce will get very thick. Don’t add water here because when the fish is placed in to cook, it will introduce alot of moisture to the sauce.

19. When the sauce has been simmering gently for 2 to 3 mins, taste the sauce. Adjust the taste here because every brand of oyster sauce/tamarind/wine is different and the sauce needs to be fine tuned accordingly. If it’s too sour, add a little more sugar. If it tastes flat, add a little wine and oyster sauce. Stir well to combine.

20. When the sauce is ready, gently add the fish into the pan. Keep the stove at medium heat and let the fish cook slowly in the sauce. Try not to handle the fish too much in the sauce as it will cause the fish to flake or break up.

21. As the fish cooks, it will release moisture into the sauce and thin it out. Gently cover the fish with the sauce. Cover the pan and let it simmer till the fish is cooked through. It usually takes about 5 to 8 minutes depending on the thickness of the fish.

22. When the fish is cooked, add the red capsicum strips and gently stir through till they are warmed through but not cooked till soft. If the sauce is too thick at this point, add a couple of tablespoons of water and stir well to combine.

23. Dish out the fish curry gently because the fish may flake or break up. Garnish with coriander leaves.

Credit: Foodista

Aspargus-Mushroom Cannelloni

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February 13, 2021

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The flavors were more than I could have hoped for, earthy, slightly sweet and wonderfully creamy. It was very filling as well! I figured on two of the cannelloni as a serving, but all of us were full after the first one! One cannelloni worked out to be only 258 calories with 11 grams of fat and 4 of fiber. The individual parts were 56, 1, and 1 for the crespelle; 137, 9 and 1 for the filling; and 65, 1, and 2 for the sauce.

Ingredients

For the crespelle

3/4 cup egg substitute (3 eggs)

1 cup whole wheat pastry flour

1 cup water

1/2 teaspoon salt

For the filling:

2 teaspoons olive oil

8 ounces goat’s milk ricotta (you can substitute low-fat

8 ounces part-skim mozzarella, shredded

8 ounces brown mushrooms, thinly sliced

1 bunch asparagus (about 16 stalks), woody parts removed and finely chopped

2 tablespoons Italian parsley, chopped

salt and pepper to taste

For the marinara:

2 teaspoons olive oil

1 medium green pepper, thinly sliced

1 medium red pepper, thinly sliced

1 medium onion, thinly sliced

4 cloves garlic, minced

29 ounces crushed tomatoes

6 ounces tomato paste

1/2 cup red wine

1/2 cup balsamic vinegar

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 cup pecorino or Parmesan cheese, shredded (for topping)

1/2 cup Italian parsley, chopped (for topping)

Cannelloni

Preparation

1. Directions:

2. In a medium saucepan, heat oil over medium-high heat. Add peppers and onion and saute until tender. Add garlic and saute for about 1 minute. Add tomatoes, paste, wine, balsamic, basil and oregano and bring to a boil. Reduce heat to a simmer, cover and let cook at least 30 minutes. (Longer is better, so stretch it out as long as you can!)

3. Meanwhile, whisk together crespelle ingredients. Heat an 8-inch skillet over medium-high and lightly oil. Pour just under 1/4 cup of batter (about 3 tablespoons) into skillet and roll to cover the bottom evenly. Cook until top is just dry, about 1 minute. Flip and cook and additional 30 seconds. Repeat, separating crespelle with wax paper.

4. Once your crespelle are made, heat oil for your filling in a large skillet over medium-high heat. Add mushrooms and saute until tender. Add asparagus and continue to cook until moisture is cooked down. Pour mushrooms and asparagus into a bowl and allow to cool. Mix in cheeses.

5. Preheat oven Spoon about 3-4 tablespoons of filling into each crespelle, roll tightly and place in a 9×13 casserole dish. Top with sauce and pecorino and Parmesan, bake for 15 minutes. Remove from the oven and let rest 5 minutes before serving.

6. Serve topped with chopped parsley.

Credit: Foodista

Asparagus, Leek and Gruyere Quiche

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February 13, 2021

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Quiche is such an easy dish to make and is so perfect for brunch or even and easy dinner alongside a green salad. Since store-bought pie crusts come in twos it’s easy to whip up two quiches. Just double the custard ingredients.

Ingredients

For the custard:

3 large eggs

1 cup heavy cream

A pinch or two of salt and a few good cracks of freshly ground black pepper

One 9-inch store-bought frozen pie crusts (keep frozen until ready to assemble and bake!)

For the filling:

1 tablespoon butter

1 leek (white and light green parts only), halved and thinly sliced, then well washed

6-7 stalks of asparagus, tough ends removed, thinly sliced on the diagonal

A pinch of ground nutmeg

1 cup shredded Gruyere or half a package of grated Swiss cheese

Preparation

1. Preheat oven to 350 ° F.

2. Directions for the custard:

3. In a large bowl, whisk together eggs, cream, salt, and pepper.

4. For the filling:

5. In a medium skillet over medium-high heat, melt butter then add the leeks. SautÃ© until lightly golden (do not allow to burn), then remove from heat.

6. Sprinkle the bottom of a pie crust with a bit of shredded cheese, enough to cover the bottom in a thin layer.

7. Add the leeks and asparagus, reserving a few of the tips to garnish the top.

8. Add the cheese.

9. Pour in the quiche custard until it comes to the bottom edge of the crust.

10. Bake quiche on the bottom rack of a preheated 350 ° F for 50 minutes or until a knife inserted in the center comes out clean.

11. Let quiche stand 15 minutes before serving.

Credit: Foodista

Asparagus With Blue Cheese

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February 12, 2021

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Ingredients

1 (10 oz.) pkg. Pepperidge Farm patty shells

1/2 pound sm. fresh mushrooms or 1 (4 oz.) can button mus

2 tablespoons minced onion

1/4 cup butter

1 can condensed cream of asparagus soup

2 tablespoons sherry

3 cups crumbled Danish blue cheese

1 lg. (19 oz.) can green asparagus spears

Preparation

1. Let patty shells thaw. Knead patty shells into one ball and roll out on a cookie sheet to 1/2 inch thickness. Bake pastry at 400 degrees for 25 minutes. Cut into 8 pieces and place on large bake-and-serve platter.

2. Simmer mushrooms and onion in butter, just slightly. Blend in soup and sherry. Simmer until heated. Add cheese and stir until melted. Heat asparagus in separate pan; drain. Place asparagus on pastry and cover with sauce. Broil 3-5 minutes at least 4 inches below heat. Garnish with extra sauteed mushrooms, if desired. Serves 6-8.

Credit: Foodista

Asparagus With Black Pepper-Pecorino Zabaglione

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February 12, 2021

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Asparagus With Black Pepper-Pecorino Zabaglione

Courtesy of Mario Batali, this recipe is the perfect way to show case your spring asparagus. The only change i made from the original recipe was to add a little more pecorino cheese to add a sharp saltiness.
This recipe can be mostly made ahead and will wow your guests!

Ingredients

Kosher salt
24 jumbo asparagus spears, trimmed and bases peeled
1 shallot, minced
2 tablespoons sherry vinegar
1 teaspoon prepared mustard
1 2/3 tablespoons freshly ground pepper, plus more to taste
6 tablespoons extra-virgin olive oil
5 egg yolks
2/3 cup Marsala
1/2 cup heavy cream
6 tablespoons freshly grated Pecorino Romano cheese
10 flat-leaf parsley leaves, finely shredded

Preparation

1. Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
2. Set up an ice bath nearby.
3. Blanch the asparagus in the boiling water for 90 seconds. Using tongs, transfer the asparagus to the ice bath. Let cool, then transfer the asparagus to a plate lined with paper towels. Reserve the ice bath.
4. In a small bowl, combine the shallots, sherry vinegar, mustard, and salt and pepper to taste.
5. Gently whisk in the olive oil until the mixture is emulsified. Set aside.
6. To prepare the zabaglione, in a stainless-steel bowl, whisk the egg yolks, 2/3 tablespoon of the pepper, and the Marsala until foamy.
7. Place the bowl over simmering water and continue whisking until the mixture is thick, about 10 minutes.
8. Set the bowl over the ice bath and whisk until chilled, 4 to 5 minutes.
9. Whip the cream until stiff peaks form. Carefully fold the whipped cream, 4 tablespoons of the Pecorino Romano, and 1 tablespoon of the pepper into the chilled zabaglione.
10. Refrigerate until ready to serve.
11. To assemble the dish, place 6 spears of asparagus on each of 4 chilled dinner plates. Stir the parsley into the vinaigrette and drizzle it around and across the asparagus.
12. Spoon a dollop of the zabaglione onto each plate and sprinkle with the remaining tablespoon of cheese and parsley. Serve immediately.

Credit: Foodista

Asparagus with Balsamic Vinaigrette

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February 12, 2021

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Asparagus with Balsamic Vinaigrettte. Ready in less than 10 minutes it makes the perfect side dish to any fish, chicken, pork or beef. As you may notice there is no salt in this recipe as the natural taste of the asparagus once seared on a hot skillet gives out a crunchy almost salty flavor to the stalks. I can guarantee this recipe will become fast your favorite.

At the market, I found 1/2 inch thick boneless pork chops and they were perfect together. Scroll through the photo gallery, top banner top right corner small white tab, to see our full dinner plate. I simmered the pork chops with 1/4 of a cup of cream of sherry and reduced the sauce. The combination was perfect. The recipe will have the instructions if you want to prepare it as we did.

Ingredients

1/2 pound asparagus

1 large tomato, diced and seeds removed

2 tablespoons olive oiul

1 tablespoon balsamic vinegar

1/2 teaspoon fresh ground pepper

1 tablespoon fresh small basil leaves

OPTIONAL TO SERVE ALONGSIDE

12 1/2″ inch thick boneless pork chops

1/4 cup of cream of sherry

1 tablespoon unsalted butter

salt and pepper

Preparation

1. Place a large skillet over high heat. Add a small drop of oil to the skillet and sautÃ© the asparagus until slightly tender, 5 minutes.

2. In a small bowl toss the diced tomatoes, olive oil, balsamic vinegar, and pepper.

3. Serve the asparagus with the tomato balsamic sauce over them and sprinkle the basil leaves over it.

4. OPTIONAL TO SERVE ALONGSIDE

5. Season the pork chops with salt and pepper. In a large skillet add a shadow of olive oil and butter. When hot but not smoking, add the pork chops and sear quickly. Lower the heat, add the cream of sherry. Scrape the skillet and raise the heat to medium-high. Remove the chops when cooked thru and continue reducing the sauce. Spoon over the chops

Credit: Foodista

Asparagus Thai Style With Squids

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February 12, 2021

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Instead of normal Chinese stir-frying with oyster sauce, let switch to Thai style using Nam Pla (fish sauce) for a change. This is a simple and easy dish that can be ready in a flash.

Ingredients

1 bunch fresh asparagus, sliced into 2 inch length

1/4 carrot, sliced thinly

6 small squids (clean and cut into bite size)

3 cloves garlic, chopped coarsely

1 1/2 tablespoons fish sauce (Nam Pla) (to your taste)

1 teaspoon sugar

3 tablespoons of water

2 tablespoons cooking oil

Preparation

1. Heat 2 tbsp oil and sautÃ© chopped garlic until fragrant.

2. Add in asparagus, stir fry a while then add in carrot and stir well.

3. Add in fish sauce, sugar and a little water if it becomes too dry.

4. Now add in squid, stir-fry for about 1-2 minutes, or until squid curls up. Don’t overcook squid, as it will become rubbery.

5. Test for taste, adding more fish sauce if not salty enough. But if too salty for your taste, add a little more sugar. Dish up and serve immediately.

Credit: Foodista

Asparagus Splendida

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February 12, 2021

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This is a delicious, heart healthy and wholesome dish. It is a meal on a plate.

Ingredients

1 1/2 lbs fresh asparagus

6 tbsp butter (or Earth Balance – soy butter)

3 tbsp good quality Olive Oil

2 cloves garlic, finely chopped

1 1/2 cups sliced, fresh mushrooms

1/2 cup prosciutto, chopped small (optional)

1 tbsp Olio do Panne

4 large fresh plum tomatoes, diced (reserve juices)

3/4 tsp sea salt

1/4 tsp freshly ground black pepper (to taste)

8 oz rice noodle Fettucini

1/3 cup grated parmesan cheese (Parmigiano Reggiano preferred)

Preparation

1. Soak dried rice noodles in room temperature water for at least 1 hour in enough water to completely immerse the noodles, drain the water before using.

2. Rinse asparagus, break off tough ends and discard.

3. Cut asparagus into 3/4 inch lengths and place in a bowl filled with cold water and set aside.

4. In a large frying pan, heat butter and oil over medium-high heat.

5. Add garlic and saute’ for about 3 minutes.

6. Drain asparagus and add to frying pan, cover and cook for 2 minutes, stirring at least once.

7. Add mushrooms, proscuitto, and Olio do Panne, mix well and cook covered until asparagus is tender crisp, about 5 minutes (DO NOT OVERCOOK), stir frequently.

8. Add rice noodles which are soft, firm but flexible, chopped diced tomatoes and juices, salt and pepper and cook for another 5 minutes, stirring frequently.

9. If mixture appears too dry, add more butter.

10.Sprinkle with freshly grated parmesan cheese and lightly toss to coat.

11. Serve immediately.

Credit: Foodista

Asparagus pie

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February 11, 2021

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The asparagus pie is a classic recipe. It is a simple and easy recipe and it needs only 20 minutes to be prepared, then you bake it and in less than 1 hour you have a wonderful yummy asparagus pie.

Ingredients

Puff pastry: 230 gr (8.1 oz) (or 1 ready disc)

Asparagus: 600 gr (21.2 oz)

Eggs: 2

Milk: 200 ml (or soy milk)

Emmenthal cheese: 80 gr (2.8 oz)

Ricotta cheese: 200 gr (7.0 oz)

Salt

Pepper

Preparation

1. Clean the asparagus and cut the end of the stem (the hardest part).

2. Boil them in salted water for 5-6 min.

3. Meanwhile in a large bowl, beat the eggs.

4. Add the milk. Add salt and pepper to your taste.

5. Drain and dry well the asparagus. Let them cool.

6. Halve the asparagus. Keep the asparagus tips (6-7 cm) aside and chopped the remaining stems in pieces.

7. Add the emmenthal, the asparagus stems pieces and the ricotta to the egg mixture.

8. Roll out the puff pastry to form a disc of about 24 cm in diameter and 1-2 mm thick.

9. Put the disc in a baking pan greased with little oil and prick the puff pastry with a fork.

10. Pour the asparagus mixture and decorate the pie with the asparagus tips.

11. Fold the edges of the puff pastry.

12. Bake in preheated oven at 180 ° C (350 °F) for 25-30 minutes (or until golden).

Credit: Foodista

Asparagus Fries

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February 11, 2021

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For a healthy and delicious alternative to fries, you’ve got to give this easy asparagus recipe a try. They make the perfect side dish to any meal, but are also great as a light snack.

If you want a slightly cheesy flavour you can also add a sprinkle of nutritional yeast to the fries along with the herbs and garlic.

Ingredients

12 asparagus spears

1 tbsp. ground almonds

1 egg

1 tsp. mixed herbs

1 tsp. ground garlic

Juice from ½ lemon

Preparation

1.Preheat the oven to 200C/390F.

2.Snap the top off of the asparagus spears.

3.Crack the egg into a bowl then whisk.

4.Coat the asparagus in egg, then the ground almonds and place on a baking tray covered in parchment paper.

5.Sprinkle the mixed herbs and ground garlic on top then squeeze the lemon juice over them.

6.Bake for 25-30 minutes turning half way through.

Credit: Foodista

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Asparagus, Leek and Gruyere Quiche

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Asparagus With Blue Cheese

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Asparagus With Black Pepper-Pecorino Zabaglione

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Asparagus Thai Style With Squids

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Asparagus Splendida

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Asparagus pie

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Asparagus Fries

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