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Curry Laksa / Kari Laksa

Here’s my cheats version of Curry Laksa that will lift your spirits and chase away the seasonal depression. It packs a huge umami punch with freshness from the herbs. I use mussels for mine, but you can use other types of clams too.Ingredients:1kg mussels15g shrimp paste100g rice vermicelli, soaked & boiledBlitz:1 medium onion5 cloves garlic8 dried chilies, deseeded & soaked2 large red chilies1/2 thumb sized ginger20g dried shrimps2 stalks lemon grass, white part chopped6 candle nuts1 tbsp turmeric powder1/2 tsp chilli powderStock:1 large sprig Vietnamese mint2 kaffir lime leaves1 handful mint700ml water1 tbsp Knorr chicken stock200ml coconut milkOptional:Fishballs, boiled egg, tofu puffs, bean sproutsIn a large pot, toast the shrimp paste for 3 minutes. Add in 4 tbsp of oil...

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Erigi Hittu Avarae Udhakka

Avarae Udhakka translates to Kidney Beans Curry. Erigi hittu is Ragi Millet Ball or Mudde. This is Badaga traditional dish. A staple that is cooked very often for dinner or breakfast. The steaming hot Erigi Hittu, topped with a dollop of Ghee, the aromatic Avarae Udhakka loaded with vegetables is a killer combo! Most commonly served with Soppu (seasonal Greens) as a side dish. This dish is sure to bring nostalgic memories to any Badaga! As much as it’s tasty, this dish is equally healthy. A balanced meal when consumed with curd or with milk as the badagas would eat. They take half portion of the Erigi Hittu with Udhakka, the second half of it they mix with milk and...

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Slow Cooker Red Curry Pork

Looking for a simple slow cooker curry recipe? This slow cooker red curry pork is just the ticket. There are so many reasons to love slow cooked pork. It’s tender, flavourful, and, with the help of a slow cooker, nearly impossible to mess up. Ingredients (serves 6):1 tablespoon of olive oil;2kg of pork shoulder, boneless (lean meat), cut into pieces; 1 onion, chopped; 4 tablespoons of red curry paste;1 can of coconut milk (400ml); 2 teaspoons of fish sauce;600 grams of butternut squash, cut into pieces; 150 grams of green beans, halved;Lime wedges, to garnish. Method: 🔸 Heat the oil in a large pan over a medium heat. Add the diced pork and cook for around 5 minutes until the...

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Okra noodles with dashi and shisso

This dish came about because my friend Karen was growing okra in her backyard, and she gifted me with a ton of it when I hung out with her. My initial thoughts on what to do with the okra were either a curry or a gumbo, but then I thought about something lighter and more refreshing. Since okra is basically just slime with a slight bitterness, I knew that I could use that slime to my advantage. A lot of Asian cuisines treasure slimy and gelatinous textures, so I knew by going with a more Japanese-Chinese approach with the okra, it could be potentially really tasty! I went with Chinese-style potato noodles, using the okra slime to help bind them...

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ORDER OF THE DAY: SINGAPORE NOODLES

Today is a cooking day. Usually I complain about cooking. I’ve been cooking daily for close to 60 years. Recently Owen has taken over cooking for a couple of days a week — a huge help. Typically, I make simple meals because they don’t take a lot of time or complicated advance shopping. This was an exception, but it’s so good, it’s worth it. Nonetheless, I like good food, especially Asian. I’ve enjoyed every kind of Asian cuisine I’ve tried. We have a few good restaurants in Worcester, a couple more in Milford, and one just over the border in North Slatersville, Rhode Island. They are expensive so when I can make the food myself, I cook. It’s hard on...

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