Tindora Masala

Tindora Masala Recipe

I recently published an introductory post on Tindora, or the Ivy-Gourd. Here, this interesting ingredient is used in a stir-fried dish that is imports the spirit of India in the flavor palate, but uses a Kung Pao style cookery technique from China.

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Chicken with Peppers and Cashews

Chicken with Peppers and Cashews

Chicken with Peppers and Cashews

This recipe for Chicken with Peppers and Cashews is very much the sort of thing that might get served as Kung Pao Chicken in many Westernized Chinese restaurants. It has, after all, nuts (albeit cashews rather than peanuts) and chili heat in a sweet and tangy sauce. For all that, it actually bears little resemblance to the classic Chinese Kung Pao style, but it is still very tasty nevertheless.

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Sarawak Curry of Lamb

Sarawak Curry with Lamb Recipe

The Lamb Curry you see pictured above features my home-made Malaysian style Sambal Belacan as a curry paste, and, given the spirit of the dish, I have named it after Sarawak, which is a state in Malaysia. I don’t know if they actually cook anything like this there but obviously they are going to have to start now…

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Chicken Haldi

Chicken Haldi Recipe

The ‘Haldi’, in the name ‘Chicken Haldi’, is the Hindi word for Turmeric. The spices used in this baked Chicken dish are moderately complex, but they are dominated by the sweet, slightly pungent flavor of the bright yellow, dried Turmeric powder, along with the warm, maple-like notes of Kasoori Methi, or dried Fenugreek Leaf.

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Fish Maw with Shrimp and Mushrooms

Fish Maw with Shrimp and Mushrooms

Fish Maw with Shrimp and Mushrooms

Not long ago, I recently posted an introduction to Fish Maw, a Chinese dried seafood ingredient that is not widely known or used in the West. This ingredient, prized for its texture rather than its almost non-existent taste, is probably most commonly used in soups. Here, this recipe for Fish Maw with Shrimp and Mushrooms, illustrates a use of the reconstituted Fish Maw in a stir-fried dish.

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Pasta alla Gricia con Tartufo

Pasta alla Gricia con Tartufo

Pasta alla Gricia con Tartufo

Purists will likely denounce this variation on the Italian classic, Pasta alla Gricia, which, they will insist, consists of nothing other than pasta tossed in the pan with cooked Guanciale, generous amounts of pepper, grated cheese and sufficient pasta water to make a rich ‘sauce’. My addition of Truffles … hence the ‘con Tartufo’ … will be viewed as heretical in and of itself, but the further inclusion of thinly sliced Broccolini stems may well earn me the death penalty should I ever visit Italy again. Trust me though, this is delicious…

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Madras Beef Curry

Madras Beef Curry

Madras Beef Curry Recipe

This version of Madras Beef Curry you see pictured above conforms to a style of dish that used to be almost ubiquitous on the menus at Indian Restaurant in the West. There must have been thousands of variations on the basic theme over the years, many based on lamb rather than beef, but all share a similar profile. This particular recipe is about as simple as you can get for this old favourite.

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Lemon Pesto Chicken

Lemon Pesto Chicken

Lemon Pesto Chicken Recipe

This particular recipe was inspired by not much more than a need to use some basil I had in the fridge before it wilted away. I had a couple of chicken pieces set aside for supper and I decided it would be nice to bake them with a nice pesto marinade. A little lemon zest added to the Pesto makes for a lovely sparkle of flavor.

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Drumstick Potato Masala

Drumstick Potato Masala

Drumstick Potato Masala Recipe

Recently, I posted an introductory post to the Indian vegetable ingredient known as Saijan, or ‘Drumsticks’. Here, I am combining them with Potatoes and little Tomatoes in a dry ‘curry’ style dish inspired by the culinary palate of Bengal.

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Galingale Curry Ribs

Galingale Curry Ribs

A Galingale Curry Ribs Recipe

In South-east Asia, particularly Thailand, curries are almost always made with a pre-made spice paste and then coconut milk is generally used to form a sauce. Water, or stock, can also be employed and the sauce can vary from being ‘soupy’, very thick, or, in the case of ‘dry curries’, not much more than a thin glaze on the main ingredients. Here, I am using my own Homemade Galingale Curry Paste to make a dry curry with Pork Ribs and Basil.

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