Simple Pad Thai Noodles

Simple Pad Thai Noodles

During my last trip to Thailand, I ate Pad Thai in at least 20 different places, which includes local road side carts to ones served in decorated platter in a 5 star hotel. The best one I ate is what I am putting on my blog today. A very simple version of the authentic Pad Thai, cooked in less than 30 minutes and the taste is good enough to make you ask for more. The only changes I made in today's dish is I omitted the dainty little shrimps the stall owner decorated my plate with. You can always go ahead and add those to your plate too.

Preparation time : 10 minutes
Cooking time      :  15 minutes
Difficulty              : Very Easy
Serves                  :  4

Ingredients :

250 grams of dried, wide and flat Rice noodles
2 tablespoons Brown sugar
2 tablespoons fresh Lime juice
3 tablespoons  Light Soy sauce
1 about 1/8 teaspoon of Shrimp paste(optional)
2 teaspoons Vegetable oil (I prefer Peanut Oil, use can use any one)
3 Green Onions, white and green parts, separated and thinly sliced
1 Garlic clove, minced
1/2 cup fresh Coriander leaves, finely chopped
1/4 cup chopped roasted, salted peanuts, partially broken
2 - 3 whole dried Red Chilies, seeded and cut into small pieces.
Salt to taste.

Method :

1) Soak noodles according to package instructions. Drain and set aside.

2) In a small bowl, whisk together brown sugar, lime juice, light soy sauce, and Shrimp paste (if you are using it) and set aside.

3) In a large nonstick skillet, heat oil over medium-high heat.

4) Once the oil is hot enough add scallion whites, cut chilies and garlic and cook, stirring constantly, until fragrant (about 30 seconds).

 5) Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Taste and then add salt. It also might not be necessary as the sauces contain a good amount of salt.

6) Put in the roasted peanuts and stir once. Top with coriander leaves and sprinkle Lime Juice from the top.

7) Serve Hot.

Note : This dish can be spiced up with fried eggs or sauteed fresh shrimps. You can also add fried tofu to give a new twist to your Pad Thai,  but it also taste wonderful without condiments.

When I soaked the Pad Thai for the first time I was not very certain if really the noodles will ever become soft enough to eat ? But then I learnt that the noodles soaked in cold water might not look fully done or soft enough, but they taste wonderful once they are tossed in a wok with the veggies and spices.

Mohinga (National dish of Myanmar)

Mohinga (National dish of Myanmar)

This dish is a one pot meal and so nutritious that it is rightfully dubbed as the National Dish of Myanmar. Every street food stall and even 5 star restaurants proudly serve their Mohinga. Most of the ingredients are very commonly available in India, and this one pot meal can cooked in a jiffy. You can surprise your guests by serving Mohinga in individual  soup bowls and top up with fried Squash/Gourd.

Preparation time : 15 minutes
Cooking time      : 45 minutes
Difficulty              : Medium
Serves                 :  4

Ingredients :

• 3 tbsp Oil (use any Vegetable oil)
• 1 medium Onion, grated
• 4 Garlic Cloves, crushed
• 2.5cm/1-inch freshly grated Root Ginger
• 1 Stalk Lemon Grass, very finely chopped (or 1 teaspoon Ground Lemon Grass)
• 1 teaspoon Chili Powder
• 1 teaspoon Turmeric Powder
• 1.5L Water
• 90ml Fish Sauce (or more to taste)
• 2 Small Onions, quartered
• 4 tablespoon Rice Flour mixed with a little cold water
• 450g Catfish or any firm fish
• 450g Fine Rice Noodles (you can also use Packaged Veg Noodles)

Garnishes

• 2 Hard Boiled Eggs, quartered
• Shredded Spring Onions
• Shredded Green Beans (raw or cooked)
• Slices of Fried Gourd or Squash (deep fry in oil with chickpea flour batter)
• Fresh Coriander Leaves

Method :

1) Heat oil in a large wok over medium flame. When the oil is hot, add grated onion, garlic, ginger, Lemon grass, Chili powder and turmeric powder and mix well.

2) Sprinkle a little bit of water to stop the spices from burning, cook the ingredients over medium heat till they are no longer raw.

3) Now add the water, fish sauce, quartered onions and bring to boil. Now slowly add the rice flour mixture and keep stirring with the other hand so that lumps don't form.

4) Once the soup thickens, reduce the heat to simmer and keep stirring in between and cook for about 20 minutes.

5) Remove the head of the fish from gills, clean and wash properly. Now cut it into chunks, about 1 1/2 inches thick, wash for the second time. Now add the fish to the soup. mix well and continue to cook for further 10 minutes.

6) Meanwhile, bring a large pot of water to boil, add noodles and cook for 5 minutes or till just done. Drain in a colander.

7) In a separate wok heat some more oil, prepare a semi thick batter with chickpea flour and water and a pinch of salt. Dip thinly sliced Squash or Gourd in that batter and deep fry till golden on both sides.

8) Take them out on paper towel to soak excess oil. Quarter the hard boiled eggs. Wash, string and Par boil handful of green beans and finely chop Spring onion and coriander leaves.

9) To serve... place a portion of noodles in individual soup bowls and top with the soup and remember to add a piece of fish to each bowl.

10) Serve the garnishes on a separate plate and allow everyone to add their own garnishes to their soup.

Beriani, the Biryani from Brunei

Beriani, the Biryani from Brunei

Brunei, one of the most well known Muslim countries of East Asia has it's own and very famous version of Mughlai Biryani which they call Beriani. A simple and easy dish to prepare, but tastes yum. When I first ate it I was surprised by it's simplicity. No exotic spices, no ittar, no keora water, still the taste stays with you for a long time. I thought you might also like this version of meat and rice, as much as I do.

Preparation time   : 20 minutes
Cooking time        : 45 minutes
Difficulty               :  Easy
Serves                   :  4 - 6

Ingredients :

1 Chicken, about 900gms (cut into medium pieces, washed, drained)

1 tablespoon Poppy seeds

1 clove Garlic

1 cup Small Onions - sliced

1 teaspoon Curry powder (use any packaged version)

Salt to taste

2 green Chilies

1/2 Coconut - grated

5 cm piece Ginger

4 tablespoons Ghee

5 Cloves

5 cm Cinnamon stick

10 Cashew nuts

10 Almonds

450 grams long-grain Rice

Method :

1) Cut chicken into 6 -- 8 pieces, wash and drain them.

2) Grind together garlic, ginger, chillies, poppy seeds, cashew nuts and almonds. Keep them separately.

3) Heat ghee in a non stick vessel (which has a proper lid) add cloves, cinnamon, and sliced Onions and fry them till onions are cooked and are lightly browned.

4) Add in the chicken pieces, salt, ground ingredients and curry powder. Stir in to mix. Sprinkle 1 tsp of water, so the spices don't burn, put the gas to simmer and cook covered for 10 minutes.

5) Extract 1 - 2 cups coconut milk from coconut.Need not be thick cream, you can use water to extract milk. Add in a little salt. Mix this milk with washed rice and cook it.

6) When the rice has absorbed all the milk, make a well in the centre and put the chicken mixture. Cover and allow rice to cook over very low fire.

7) Check in between, sprinkle some luke warm water in between so that the rice don't stick at the bottom.

8) When the rice is completely cooked, check the seasonings and adjust if necessary. Then keep it covered and let it stand for 15 minutes.

9) Serve hot with Indian style raita or simple onion salad.

Indian Mee Goreng

Indian Mee Goreng

The Indian Muslim settlers in Malaysia created this unique noodle dish, which has Indian and Malaysian culture infused in one dish. Wonderful to taste and quite easy to prepare,  but this dish is rarely found outside Malaysia. I fell in love love with this spicy affair during my first trip to Malaysia. I made it a point to eat it time and again and learned preparing it from a roadside Indian food stall. Everybody in my house loves it. I'm sure everyone at your house will also fall in love with Mee Goreng.

Preparation time   :  15 minutes
Cooking time        :  20 minutes
Difficulty               :   Medium
Serves                   :   4

Ingredients :

• Cooking Oil
• 2 cloves Garlic, chopped
• 3 tablespoons of Chili paste or to taste (see the recipe below)
• 400 grams of Yellow Noodles, or cooked Egg Noodles 
• 3 pieces of dried Tofu, cut into pieces or you can use a day old Paneer
• 1 Potato, boiled, peeled, and sliced
• 2 Eggs
• 4 Squids, cleaned and cut into rings (you get prepared squids at super market shelves, in case you don't get them, safely omit)
• A handful of Bean sprouts (you can prepare them at home or even buy
• Lettuce leaves (for garnishing)
• 1 Lime, cut into wedges

Sauces:

• 1 tablespoon of soy sauce
•  2 tablespoon of dark soy sauce or kecap manis
• 3 tablespoon of tomato ketchup
• Sugar and salt to taste

How to prepare Chili Paste :

Blend 10 dried red chilies in a food processor. Add some water and some oil to blend well. Heat the wok and add 1 teaspoon of oil then "tumis" (stir fry) the paste until the oil separates from paste. Set aside.

Method :

1) Heat the wok and pour in the cooking oil.

2) When the oil is hot enough, add garlic, 3 tablespoons of chili paste, sliced potatoes, bean curd pieces, and squids. Stir fry until fragrant. This will take approximately 5 - 7 minutes. Set aside once done.

3)  Heat 1 teaspoon of oil in a clean wok, add yellow noodles and mix well. Now add the sauces and continue stirring. Set the noodles to the side of the wok.

4) Add some cooking oil  in the middle and then crack the eggs.

5) Scramble the eggs and mix in with the noodles.

6) Add in the beansprouts and quick stir for another 1 minute.

7) Now add the pre-cooked veggies and squid mixture. Mix everything well. Check you seasonings and adjust if required.

8) Your Mee Goreng is ready. Serve hot and garnish with chopped spring onions and sliced red chilies. Squeeze some lime juice over the noodles before eating.

Sambal Udang (Spicy Malaysian Shrimp)

Sambal Udang (Spicy Malaysian Shrimp)

This Shrimp curry is very famous in Malaysia. This is one of the most common food available in road-side stalls to the posh restaurants. This spicy curry is really fast to prepare and equally mouth watering. But when I adopted it for my Indian Kitchen, I made a few minor changes in the ingredients, as I have replaced Candlenuts with Almonds and Malay Chili Paste with a regular chili paste prepared any Indian home. Believe me you would not find any changes to the original taste. I sometimes use the bottled shrimp paste, but you can use anchovies if you wish, or use any fish paste or even fish sauce instead.

Preparation time   : 20 minutes

Cooking time        : 25 minutes
Difficulty               : Very Easy
Serves                  : 4

Ingredients :

• 400 - 500 grams of Medium sized Shrimps, cleaned, Shelled and veined
• 4 tablespoon of Peanut or Vegetable Oil
• 1 large Onion, Sliced
• 2 ripe Tomatoes, quatered
• 1 tablespoon Tamarind paste
• 1 cup Water
• Salt to taste
• 2 teaspoon Palm sugar or Dark Brown Sugar.

• 2 tsp belacan (dried shrimp paste)
•  8 shallots
• 4 Cloves of Garlic
• 5 Teaspoon Chili paste
• 4 Candlenuts (Substitute Almonds)

           (Items in red are to be ground or blended together)

          Method :

1) In a small bowl, mix tamarind paste and water using your fingers, discard seeds, set aside.2) Using a mortar & pestle or blender, grind shallots, garlic,
Belacan, almonds and chili paste together to form a paste.

3) Heat wok on high, add oil, stir-fry ground paste till quite toasted and oil starts to separate,  this will take around about 5 minutes
4) Add onions, tomatoes, tamarind, sugar, salt to taste

5) Cover, reduce heat to medium, cook till tomatoes are well stewed, then mash them with a spatula and sauce will become thick.

6) Now add prawns, stir-fry until just opaque - do not overcook!

7) Dish onto serving plate, allow to sit 10 minutes or so, for prawns to absorb flavors.

8) Serve hot with Plain rice or Nasi Lemak (Malaysian Coconut Rice)

Spaghetti Bologenese

Spaghetti Bologenese

The classic Italian dish which very easily can fit into any Indian Kitchen. This can be very easily made and tastes sooo good that your kids will never stop demanding for more. My sons have created this version from the original Italian dish, and if you ask me or any one who had it at my place, which tastes even better from the original one. Try for yourself and then please do post and let me know.

Preparation time  : 20 minutes
Cooking time       : 45 minutes
Difficulty              :  Easy
Serves                   : 4 - 6

Ingredients :

• 900 grams lean ground Mutton (Mutton Mince)
• 1 large Onion, diced
• 100 grams of Button Mushroom, diced
• 500 grams of red, Ripe Tomatoes, seeded and diced 
• 1 Packet of ready-to-make Tomato Soup (cooked as per direction on the pack) 
• 1/2 cup Worcestershire sauce
• 1 1/2 tablespoons Garlic and herb seasoning blend (available in bottles)
• 1 tablespoon Lemon juice, Freshly squeezed 
• 1 tablespoon minced Garlic
• 4 teaspoon Chili powder (optional, you can step up or lower the heat according to your taste)
• 3 tablespoons Cajun seasoning (you can find the recipe in my blog)
• 1/2 teaspoon dried Basil
• 1/4 teaspoon Black pepper
• Salt to taste
• 1 (500 gram) package Spaghetti
• 1 1/2 tablespoons Extra-virgin Olive oil

Method :

1) Put a Large skillet over high heat. Once sufficiently hot, add cleaned, washed and drained Mutton mince to it.

2) Cook the Mince meat stirring quickly and constantly until completely browned 7 to 10 minutes.

3) Stir the onion into the meat; cook and stir until the onion begins to turn translucent, about 5 minutes more. You will see grease running from the mixture.

4) Drain excess grease from meat mixture. Add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes.

5) Pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.

6) Add the Worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, Cajun seasoning, basil, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. Reduce heat to low and allow the mixture to simmer for 30 minutes.

7) While the sauce cooks, bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain.

8) Put sufficient amount on one plate and top with the Bologenese sauce to serve.

Note : You can add 1 cup of Red wine to the meat mixture to enhance the taste, but in that case reduce the tomato soup mixture by half.

You can also add grated Cheddar cheese to the meat mixture when it is almost done. But in that case taste and then add your salt.

Couscous stuffed Peppers

Couscous Stuffed Peppers

This is an ideal dish from Morocco, which can be served as a starter for party or even for a regular dinner menu. Choose a rainbow of colours for this healthy side dish. Chickpeas, feta cheese, and couscous make these stuffed peppers the star of any family dinner. The dish is wonderful to look at and equally healthy for all the family members.

Preparation Time  : 15 minutes
Cooking time        : 50 minutes
Difficulty               : Medium
Serves                   : 4

Ingredients :

6 large Bell Peppers (red, yellow, orange, or common green capsicum can also be used)

1 tablespoon Vegetable oil

1 small Zucchini, finely chopped

2 cloves Garlic, minced

1 tablespoon fresh-squeezed Lemon juice

2 cups cooked Couscous (see note)

200 grams Chickpeas, soaked over night, drained and rinsed

1 ripe Tomato, seeded and finely chopped

1 teaspoon dried Oregano, crumbled (use bottled one)

1/2 teaspoon Salt

1/4 teaspoon Black pepper

1/2 cup crumbled Feta cheese (in case you don't get Feta, use Fresh Paneer/cottage cheese instead, it will taste equally good)

Method :

1) Slice tops off peppers to make lids. Scoop out membranes and seeds and discard.
2) In large saucepan of lightly salted boiling water, simmer peppers and lids covered, 5 minutes. Drain.
3) Preheat oven to 350°F.

4) Heat oil in medium saucepan over medium flame. Add zucchini and garlic. Saute 2 minutes.

5) Stir in lemon juice. Cook 1 minute and remove from heat.

6) Stir in couscous, chickpeas, tomato, oregano, salt, and pepper.

7) Stir in cheese. Fill each pepper with couscous mixture.

8) Place upright in shallow baking dish. Cover with pepper tops.

9) Bake just until filling is heated through, about 20 minutes.

10) Serve hot, decorated with salad.
Note :  To prepare Couscous, wash the couscous well, drain and put it in a colander over boiling water for 15 minutes. The grains will swell. Check if it is done. Remove from the heat and lightly mix a table spoon full of Olive oil. and Fluff up with a fork. It is ready to use.

In case you don't get couscous, you can use Dalia/Broken wheat. Dry roast Dalia in a hot wok till golden and fragrant. Wash well, drain and put in a wide mouthed vessel. Now pour a teaspoon of Olive oil and pinch of salt from top and fill it with hot water. The hot water should reach an inch above the Dalia. Cover and set aside for 15 minutes. At the end of the 15 minutes, it will soak all the water and become soft. Fluff it up with a fork and use it.