Chef Chong's Herb Curry Fettuccine

I love this homemade fettuccine, learnt from Chef Neda. But I used roller pin to thin the pasta, so it is very homemade and handmade as well. Easy and enjoying to make. Smooth like silk in your mouth. Hmmm... so yummy.

Ingredients:-

2 cup AP flour
6-7 egg yolk (when you have leftover egg yolk from your egg white daily breakfast)
1 Tablespoon Vegetable oil
1 teaspoon Salt
1 teaspoon each teragon, oregano, majarom and curry powder
3-4 Tablespoon Water

Method:-

1. Put all the ingredients together in a food processor or your mixer. Knead them until become a dough.
2. Take out and wrap with plastic and put into the fridge for rest, say 30 min.
3. Then cut the dough divide them into smaller pieces, so that you can roll each one of the dough into thin pasta easily, you can see it from the pictures above.
4. Once thinned, put on the cutting board, fold it like folding a letter into your envelope, cut according to your prefer width of your fettuccine.
5. Remember, always sprinkle some flour after cutting so that it will not stick to each other when putting into a hot boiling water.
6. Cook the fettuccine in a hot boiling water with some salt (2 teaspoon) and 1 Tablespoon cooking oil for about 6-8 minutes, try a string of the pasta to see whether it cooked to your liking. Then drain them, put aside.
7. Heat up a sauce pan on medium high with 3 Tablespoon olive oil, add some chopped garlic, the pea pods or spinach or any vegetables you want, seasoned it with salt and pepper, optional, with fresh thyme. Cook for 1 min.
8. Put in the fettuccine and stir together with the sauteed vegetables. Add salt and pepper according to your taste. Then serve.

This dough can produce alot of fettuccine, so proportioned it according to your needs. Can keep half of the dough in the fridge with plastic wrap for few days used.

"Anda Boleh"

Rice with Fried Capers, Chard curry, Halibut and Herbs Omellet

This is so Good!!!!!!! I can eat the plain steamed Jasmine rice with fried capers just like that. Easy to make, just fried the capers until it pops and little brown. Gosh, it is my comfort food and of cos, better with some chard or other vegetables curry (I used the leftover curry sauce), seared halibut and herbs omellet.

Lets start with herbs omellet:-

Make your usual omellet, stir a little so that the omellet is breaking up into small pieces. Also fried a little longer than usual omellet, so that you can see the little brown side. Add in chopped parsley, oregano, thyme and garlic salt. So so good!!!!!!

Chard curry:-

Pick some chard from your backyard, cleaned and sliced. Heat the pan with some cooking oil, cook until wilted and then add the leftover curry sauce you have at home, for about 1 min to simmer. Serve with warm steamed jasmine rice.

Enjoy My Way of Comfort Food

"Anda Boleh"

White Pampano in Red Curry

There is a Seafood City market in Vallejo where we seldom go there to explore. Once we were there, it was a heaven for me and Gregg. I was excited to see lots of seafood especially the fish. I love Pampano and it is a luxury fish in Malaysia. Chinese usually will steam a fresh Pampano, with just ginger soy sauce and chopped green onions. Love it... so light and healthy.

This time, I was thinking of making a fish curry, due to the leftover curry sauce the other day. See, when you have some curry leftovers, always divide them in little containers, so that you can use it at any other time, with any other food you make.

Ingredients:-

1 whole Pampano fish cut in half (actually you can used any kind of white fish, ocean fish taste better)

Leftover curry sauce or soup you have from Asian restaurants

1 Tablespoon chopped parsley

Salt to taste

1 Teaspoon Fish sauce

Water

Method:-

1. To fry the fish, pat dry and seasoned with salt, both side.

2. Heat a pot of cooking oil, to deep fry the fish until really brown and little crispy. Charring the fish is much better, because we want the little charred taste in the curry, also soften the bones when go into the curry sauce. Then take out the fish and put aside.

3. Heat another pot to cook the leftover curry sauce and some water if the sauce is too thick. We need it to be little soupy, so that the fish can be soaked in it.

4. Once boiled, add the fried fish, fish sauce and parsley, also add salt to taste. Serve with the tumeric rice (recipe from last posting).

Pork Chop Capers with curry sauce and Saute Fan Kale

I asked Gregg what he wants for dinner. He said, Pork Chop. So I made Pork Chop marinated with soy sauce, curry powder, fish sauce, sugar and olive oil for at least 2 hours. He told me that he loves capers. So I thought of frying the capers to add some crunchiness and saltiness on top of pork chops. About the curry sauce, I have the leftover pampano curry sauce the other day (you can see my previous blog) and some leftover salad (diced cucumber, mixed fresh herbs, grapefruit, celery, corn, carrots and minced shallots). The Fan Kale was fantastic with the pork chops and the curry sauce. I actually seen this Fan Kale for the first time, just look like a Fan, little purpleish color. Taste good and soft when sauteed.

Recipe later.

Fast and Easy Leftover Chicken Curry Soup with Rice Noodle

Leftover curry sauce or soup from a restaurant? Easy, always easy to make it over. For South East Asian, we love to have curry with noodles. There are so many different type of noodles. This makeover, I am using Rice Noodle which you can find it at the Asian market near you. You can use others as well. The main thing here is the curry itself. Also the condiments and garnishing are important to give the curry soup a zest of life. So aromatic with fresh mint and vietnamese coriander. Enjoy it while the curry is still good in the fridge for days.

Ingredients:-

Leftover curry sauce or soup

Chicken breast

Water

Salt to taste

Garnishing:

Fresh Mint

Vietnamese Coriander

Method:-

1. Boil the curry sauce with 2-3 cups of water to dilute it. If it is a soup, maybe just 1 cup is enough.

2. Cut the chicken breast into chunk or cubes, add it in the hot simmer curry soup. Cook for 3 min until the chicken is cooked. Then add salt to taste.

3. Add the rice noodle into the soup, cook for 2-3 min until it is soft.

4. Serve with fresh mint and vietnamese coriander.

Better than Rachel Ray 30 min cooking!

"Anda Boleh"

Sticky Rice Dumpling with Leftover curry sauce

Kampar is famous of its sticky rice with bbq pork and curry sauce. Little introduction about Kampar, small town in Perak State of Malaysia, my Kindergarden, Primary and Middle School year. Very multi-cultural. Mostly every weekends, my family and I would go to the Kampar Market for food and sticky rice with curry sauce was one of them.

This picture shows the Vietnamese sticky rice dumpling with meat and beans in it, and on top of it is the leftover makeover curry sauce I made. We Chinese called it "Jung". Well, I made this because of some Jung leftover from the Chinese New Year celebration, Auntie Yau gave it to me. She is a Vietnamese and they used the banana leaves to wrap the jung, square in shape, adding the pork and some pinto or black eyed peas in it, seasoned with salt. So to reheat the whole banana leaf wrap sticky rice, take away the banana leaves and put on a plate. Heat it in the microwave oven for about 2 min.

About the leftover curry sauce, I got the it from the Asian Wok, a Malaysian restaurant in our neighborhood. I love their red curry sauce, so thick and flavorful. Here in my fridge, I have some persimoms chutney I made. So I mixed them together in a pan, reduce it a little. Then spooned on top of the warm dumpling which I cut into small square size and Wola!!!!

Love it.

"Anda Boleh" (You Can).

Leftover Thai food makeover

Gregg brought some leftover Thai food from a restaurant the other day. Its mostly a bite portion and little leftover. So I determined to make over these little portion into a meal for 2-3. I will post the recipe later. Enjoy the pics.

Tofu Curry

Again, you see I'm doing a curry. A curry can be with anything: meat, chicken, vegetables. This time, since I was serving with other meat dishes, I balanced it out with a vegetarian curry.

Ingredients:-

1 can Coconut Milk

2 tablespoon Yellow Curry Paste (Thailand)

1/2 cup Chopped Onions

2 stalks smashed lemongrass

1 tablespoon Fish sauce

2 tablespoon Vegetable oil

Salt and Sugar to taste
1 packet Soft Tofu (cut into cubes)

1 bunch Asparagus

1 zuchini (cut into cubes)

few Cherry tomatoes (cut halves)

Methods:-

1. Use a 8" pot or bigger to cook this curry and put medium heat.

2. Caramelised the chopped onions with the vegetable oil.

3. Add in curry paste and lemon grass together, stir fried a little until the oil changes its color to yellow.

4. Add zuchini, asparagus and tomatoes. Stir for a minute or two.

5. Add in the coconut milk, fish sauce and tofu. Let simmer for 2-3 minutes.

6. Add salt and sugar to taste, should be a little sweeter side but maintain the creaminess of the coconut milk. Garnish with cilantro.