When cooking a meal for my family I really want the best for them and have something new to offer, but sometimes I got too lazy to browse for new recipes that’s why I ended up cooking the recipes I used to cook and one of our favourite viands too. We love anything with coconut milk. And what I like with cooking is that you can easily whip up anything from a set of ingredients to make simple meals just what I did. 🙂
string beans&squash in coconut milk
- kalabasa (squash), pared, seeded and cut into 2-inch chunks
- sitaw (long beans), ends trimmed and cut into 3-inch lengths
- cubed pork
- garlic, peeled and minced
- onion, peeled and thinly sliced
- coconut milk
- fish sauce
- vegetable oil
- MAGGI Magic sarap or salt&pepper
1. In a saucepan, heat cooking oil sauté garlic, onions,ginger and add pork meat until colour turns to light brown.
2. Add the peeled and cubed kalabasa and simmer for 5 minutes. Stir in shrimp and sitaw, then continue cooking for another 3 minutes adding fish sauce, and maggi magic sarap or salt&pepper.
3.Pour in the coconut milk into the skillet, bring it to a boil . Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thick.
4. Serve & enjoy!
Fed up of chicken curry? then why not try cooking beef curry for your next dinner. I don’t have Thai red curry sauce so I just used the normal curry powder in my pantry.
2 tablespoons vegetable oil
1 to 2 tablespoons Thai red curry paste
2 fresh kaffir lime leaves (optional)
1 (4-inch long) fresh hot red chili,
thinly sliced crosswise
3/4 kilo beef short ribs,
cooked in water until tender
2 cups unsweetened coconut milk
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
2 tablespoons fish sauce (patis)
1 tablespoon (or more, to taste) fresh lime juice
1/4 cup chopped fresh cilantro
3 scallions, white and green parts thinly sliced to separate
1 Heat oil in a medium skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves, and chile. Sauté and keep stirring until fragrant. Add the beef and coat with the curry.
2 Pour in coconut milk, chicken broth, brown sugar, fish sauce, and lime juice and simmer, stirring occasionally until slightly thickened, about 5 minutes. Stir in the cilantro and scallions; simmer for about 1 minute more.
The recipe is inspired byhttp://www.yummy.ph
I really want my buttered chicken to be crispy and tasty. So after all the experiments & tweaked the recipes I have found in the internet I had come up with my own recipe 🙂
1/2 kilo of chicken cut into serving size
1 1/2 Tablespoon of Maggi Magic Sarap (can be bought in asian stores)
1 Tablespoon lemon juice
1 Tablespoon fish sauce or 1/4 teaspoon fine salt
dash of black pepper
1 egg (optional)
1/4 cup flour
1/4 cup cornflour
1/2 teaspoon of Maggi magic sarap
dash of pepper and salt
Marinate chicken with maggi magic sarap, lemon juice,fish sauce,dash of pepper &salt for an hour. In another bowl mix cornflour & plain flour and add 1/2 teaspoon of Maggi magic sarap,dash of pepper &salt. Coat the marinated chicken with the flour mixture and deep fry till golden brown or done.
Note: The first 3 photos are the ones that has egg on the marinade and the last three photos doesn’t have egg. Both are tasty and crispy but I prefer the one that has no egg as the crispiness last longer than the other one .:)