I love all kinds of curry and for once, one without any coconut milk.
2 lbs. boneless pork, cut into 1" cubes
2 large onions, finely chopped
1 c. mango chutney
salt to taste
1 tsp. ground turmeric
3 tsp. fish sauce
grated rind of one lemon
6 cloves garlic, peeled, minced
1 2" pice of ginger, peeled & minced
2 tsp. cayenne
1/4 c. peanut oil or corn oil
1 c. water
In a large bowl, in 2 tbsp of oil, combine the pork with onions, chutney, salt, turmeric, fish sauce, lemon rind, garlic, ginger and cayenne. Marinate, covered for 1 hour at room temp.
In a skillet, heat the rest of the oil, pour in the pork with the marinade, stir fry for 7 mins. over medium heat.
Sprinkle with water from time to time to keep curry from getting too thick. Add the rest of the water, lower heat & cook, covered for 20 mins.
Serves 4
Enjoy,
Myrna
Monday, March 31, 2008
Pork Curry
Sunday, March 30, 2008
Beets with Orange
I just love beets, boiled or roasted. So here's a nice one that has a lovely citrus taste to it.
12 -14 small beets, do not peel
butter
1 tbsp grated orange peel
1 - 2 tbsp orange juice
1 tbsp fresh tarragon (or 1 tsp. dried)
dash of fresh ground pepper
Cook beets in boiling, salted water for about 20 - 25 mins., or until they are barely tender. Let them cool slightly, cut off the stem and roots, and peel.
In pot, melt butter, add the orange peel and orange juice, stir. Add beets, stir. Add tarragon and pepper, mix well. Cook until beets are soft. Serve.
Enjoy,
Myrna
Saturday, March 29, 2008
Chili Chicken with Basil & Coconut Cream
Yet another great dish with coconut cream. Yum!!
500 g chicken breast, boned, skinned
2 tbsp oil
1 onion
1 tsp. finely chopped small red chilies
1 c. shredded basil (fesh)
2 tbsp. fish sauce
1 tsp chopped cilantro
1 1/2 tsp sugar
1 c. coconut cream
Cut chicken into strips about 1/2" wide. Heat oil in pan, add onion and chilies. Stirfry until onion is soft. Add chicken, stirfry until chicken is tender. Add basil, fish sauce, cilantro & sugar, stirfry one minute.
Add coconut cream, stir mixture until heated through. Serve with rice
Serves 4
Enjoy,
Myrna