Archives for posts with tag: spicy

A real favourite this and being able to eat it straight away is a total bonus. There are lots of different ways to make this, some recipes call for peanuts, ginger, cumin and other ingredients to be included. I personally make mine with a bunch of coriander, fresh garlic, fresh green chilli, lemon juice, salt and a touch of turmeric powder. I’m sure with all the added extras it tastes good and sometimes experiment with extras but always prefer the original version. I think when you eat it with food that already has plenty of spices, like the Aloo Tikki or a Biryani, it’s nice to keep chutney flavours bold and simple. The green chutney is is bright wonder after you’ve blended it and it’s good to taste as you make it, tweaking it with more lemon, salt, or green chili as you prefer. It’s best eaten freshly made but can keep up to a week or two in the fridge and don’t worry if the color darkens by a couple of shades.

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Loved by many, unknown to some and feared by a few, I was pleased when I came to Japan and discovered this lovely vegetable is eaten here too. I grew up with mixed ideas about Karela, Goya or Bitter Melon as it is known. I had only ever had in curries, sometimes very sweet and mushy, possibly to disguise the distinct bitter taste, other times crunchy and refreshing. One thing I noticed is that there are different varieties of this and used widely in Chinese and Okinawan dishes I really like the different ways it is used in this side of the world. Thinly sliced and raw in salads, stir-fried and stuffed are often how I cook use them and after a friend loving this curry I made last week I thought it might be a good curry to share. Fat ones, thin ones, furry ones, smooth skinned, there are a huge selection out there and I know the shinier the skins the fresher they are, so do look around and see what you can find.

Goya is super healthy, an uncle of mine used to have a glass of freshly squeezed juice every morning to help his diabetes. For anyone who has tried this, hardcore. I remember tasting it and wincing with such extremity, ooo bitter. Aside from this it has plenty of health benefits so worth trying and adding to the weekly shop.

When cooking with it, soaking or boiling the sliced goya in tamarind, sugar or salt can help remove some of the bitterness and depending on how crunchy you like it, you can get really creative with how you use it. This curry is quick to prepare and is great with potatoes as I often make it. Try it and see what you think!

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Quick, spicy, Thai food. There’s nothing quite like it when you’re hungry and this little stir-fry was made with a few vegetables, some chicken and a little help from some Nam Prik Pao, the Thai red chilli paste. A very good Thai friend who I get tips from usually brings back some pastes from Thailand and I love experimenting with them. Although I’ve tried making Nam Prik Pao paste from scratch, the roasting of the dried chillis can be quite taxing on the eyes. Since you can buy some pretty good ones I tend to buy it and since receiving the last jar I haven’t needed to buy it so easy to add to dishes quickly.

This is very simple as just requires chopped vegetables, chicken and a little fish sauce, fresh chillis and lime were added to boost the flavours. A great dish when you feel like cooking, not sure what, but want something fast with super minimal effort.

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This is simple pasta dish to make and I find with a few key ingredients that are totally worth getting, the dish completely transforms itself.

The first is Whole Grain Organic Pasta. I only buy this kind and as well as retaining alot of the nutrition and fiber that is typically lost with refined pastas, I also just prefer the taste and texture of it. Pasta is such a staple food for University students in the UK and when I started cooking for myself I wasn’t a huge fan of them to be honest and hardly made it. I have realized the reason I stayed away from all pastas was because I didn’t like the plastic-type cheap ones I was trying. Since trying different pastas, homemade pastas and having my eyes opened up I buy Whole Wheat and Whole grain pastas of which there are so many kinds and actually love trying different sauces, tweaking things here and there and marvelling at the results. If you don’t mind regular pasta please try the recipes with it as am sure they taste fine! I just can’t go back now..

Shallots in the sauce, slicing the eggplants before tossing in salt, pepper and olive and roasting really add a lovely dimension to this dish and if you have any fresh basil, throwing in some at the end boosts the colors and tastes great too! I made this with lean beef but try leaving it out if you’re vegetarian or another meat and it will taste just as good. This sauce is a winner every time and feel free to add your own little flavors. Trust  me the shallots, roasted eggplant, fresh basil and organic pasta are definitely worth keeping however.

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