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April 2013 Archive

Indian Vinadloo

Indian Vinadloo Vindaloo is the result of a marriage of Goan cuisine and Portuguese cultures. The Goans took what was originally a Portuguese dish and turned it into an exciting, spicy-hot curry that is now synonymous with Goan cuisine. Indian spices were added to Vindaloo which give it the exotic flavour many have come to associate with Vindaloo. Vindaloo is also a very popular dish in England (much like Chicken Tikka Masala).

It is well spiced with red chillies, garlic and vinegar and best served with beef, but is also excellent with lamb, and chicken.

According to legend, a cook once added too much salt to their vindaloo, so they added boiled potatoes to balance out the flavour. Now it is common practice in Orissa and West Bengal to add potatoes to goat or lamb curry.

Vindaloo also has musical history too. The dish is mentioned in the punk song "I Just Want to Have Something to Do" by the Ramones. And the unofficial anthem of the 1998 FIFA World Cub English football team was a song called "Vindaloo" inspired by the dish.

If the tunes weren't enough, here's some inspiration for you: AHG Vindaloo Fish Curry.


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No-Fuss Fridays: Black Pepper Stir Fried Rice With Sausage

No-Fuss Fridays: Black Pepper Stir Fried Rice With Sausage
Lip-curlingly pungent and utterly delicious, this no-fuss black pepper stir fried rice with sausage is a must have!


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Black Pepper Stir Fried Rice With Sausage

Preparation: 5 minutes
Cooking: 5 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Singapore Black Pepper Stir Fry

450 g cooked rice

150 g cooked sliced sausages or minced meat

½ (75 g) red capsicum, diced (5mm x 10mm)

½ (75 g) yellow capsicum, diced (5mm x 10mm)

3 shallots, finely chopped

2 TBsp oil




 Cooking method:

1.    Heat oil in a non-stick wok on high heat.  Sauté shallots until softened.

2.    Add sausages or meat and Spice Paste, stir-fry for 1 minute or until fragrant.

3.    Add red and yellow capsicums and fry for 1 minute.

4.    Stir in rice, stir-fry until cooked. Serve hot.
















No-Fuss Fridays: Tikka Masala, Cashews & Sweet Potato

No-Fuss Fridays: Tikka Masala, Cashews & Sweet Potato
Whether you love Tikka Masala or you've never tried it in your life, you're in for a treat. Today's No-Fuss recipe is sure to knock the socks off of anyone who takes a bite.


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View this recipe on Facebook
Or continue reading to view the recipe

Tikka Masala, Cashews & Sweet Potato

Preparation: 5 minutes
Cooking: 45 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Indian Tikka Masala

500g chicken fillet, cubed 2.5cm x 2.5cm

2 tsp oil

1 onion, diced

1 chilli, diced

3/4 cup (165 mL) orange juice

1 red capsicum, sliced

½  cup (81 g) red kidney beans, cooked

½ cup (57 g) roasted cashew nuts

1 sweet potato (~18cm length), skin-on

A sprig of coriander as garnish (optional)



 Cooking method:

1.    Heat oil in a saucepan on medium heat. Sauté onion and chilli until fragrant. Add spice paste and chicken, mix well.

2.    Add orange juice, cover and simmer for 30-40 minutes on low heat, until tender.

3.    Add red capsicum and kidney beans. Cook for 1 minute. Stir in cashew nuts and set aside.

4.    Bake or microwave the sweet potato until soft.

5.    To serve, slice the sweet potato in half lengthwise and spoon curry on top. Garnish with coriander.














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Indian Vinadloo

Indian Vinadloo

Vindaloo is the result of a marriage of Goan cuisine and Portuguese cultures. The Goans took what was originally a Portuguese dish and turned it into an exciting, spicy-hot curry that is now synonymous with Goan cuisine.

» Read more

No-Fuss Fridays: Black Pepper Stir Fried Rice With Sausage

No-Fuss Fridays: Black Pepper Stir Fried Rice With Sausage

Lip-curlingly pungent and utterly delicious, this no-fuss black pepper stir fried rice with sausage is a must have!

» Read more

No-Fuss Fridays: Tikka Masala, Cashews & Sweet Potato

No-Fuss Fridays: Tikka Masala, Cashews & Sweet Potato

Whether you love Tikka Masala or you've never tried it in your life, you're in for a treat. Today's No-Fuss recipe is sure to knock the socks off of anyone who takes a bite.

» Read more