Laksa

Still working on this one!

This is another cheat using a packet mix, but if you want to strain prawn heads etc to make your laksa soup mix and find laksa mint in Aqaba - go right ahead! This is a small serving for two people - interpolate the quantities accordingly.

Ingredients:

• 250g chicken


• 250g beef


• 250g lamb

Method:

Serving:

Thai Green/Red Curry

I like this dish but I always cook it too hot for everyone else. This is a cheat using a tinned curry mix but whatever.

Ingredients:

Rice

• 2 cups long grain rice


• olive oil


• salt

Use a rice cooker if you have one. 1 1/2 cups of water per cup of rice.

Curry

• 2 medium onions, cut into 2cm squares


• 4 cloves garlic


• 1 teaspoon of grated fresh ginger


• 1/2 to 1kg of chicken (or beef or lamb)


• 1/2 to 1 small jar or tin of Thai green or red curry mix (don't bother trying to make it yourself!). 1/2 tin for wimps, full tin turns off everyone else except me!


• 2 cups chicken stock


• 2 tins light coconut milk


• 3 small bok choy - if you can't get these (like in Aqaba), I use standard green string beans

Method:

Curry

1. Fry the onions in a good dash of olive oil on low heat. Cook for at least 20 minutes if you have time, or otherwise until the onions are translucent. Add the garlic (make sure you don’t overcook the garlic) and the ginger and simmer for about 1 minute.


2. Add the meat and cook until just browned. Try not to cook the meat right through.


3. Add the Thai green or red curry mix and ‘fry it off’.


4. Add the chicken stock.


5. Add the light coconut milk.


6. Cook until the soup is hot, then either add the bok choy or beans and cook, keeping the bok choy or beans crisp. Alternatively, steam or microwave the bok choy/beans to the desired texture and add just before serving. With bok choy, the trick is to cook it long enough to remove the bitterness, without turning it into seaweed.


7. Taste test regularly. If it is not hot enough, add more green or red chili mix. If it is too hot, add a teaspoon or more of sugar. If there is not enough soup mix, add more chicken stock.

Serving

I find the best way to serve this dish is in large Asian bowls with Asian soup spoons and chop sticks. Add the rice to the bowl and then pour the curry over it. Enjoy!

Dahl

This is a recipe I reinvigorated from a bunch of recipes on the Net on 21 November 2009 while staying in Aqaba, using whatever was available in the kitchen. It makes a full pot because I like to have some left over for the next day. You can halve the quantities if you only want one meal for about 4 with rice and naan bread and condiments.

Ingredients:

• 500g packet of red lentils


• 2 tablespoons curry powder (I used a Madras curry powder this time)


• 2 tablespoons crushed chillies


• 2 x 400g can whole tomatoes


• 2 onions


• 6 cloves garlic


• 4 cups chicken stock


• filtered water (on standby, depends on how much the lentils soak up)


• olive oil


• salt and pepper to taste


• raw sugar (if you like - but it will cool down the chilli)

Equipment:

• 1 large bowl


• colander or strainer


• 1 large cooking pot


• wooden spoon


• sharp knife and chopping board


• measuring cup (coffee mug will do if you don't have one!)


• tablespoon and teaspoon

Method:

1. Pour the lentils into the large bowl and add enough water to cover the lentils by at least an inch (2.5cm). Sit the bowl to one side.


2. Peel and chop the onions


3. Heat the cooking pot over a medium flame. Add a good dash of olive oil to the pan and add the onions. If you have time, let the onions cook for at least twenty minutes. Otherwise, cook the onions until they are translucent.


4. Peel and chop the garlic. The best way to do this is to cut off the hard end of each clove. Then with the side of the knife-blade, squash the cloves so they bruise. Then peel of the outer skin. Add the garlic to the onions.


5. Add the chilli, the curry powder, a pinch of salt and a dash of pepper.


6. Fry off the curry powder, then add both tins of tomatoes and stir.


7. Let the curry mixture simmer while you drain the lentils in the colandar. Add the lentils to the curry.


8. Add the chicken stock and simmer. The lentils should soak up a fair amount of the stock, so add water as required so you maintain a runny consistency (or to the desired 'runniness'). Add chilli if you like it hotter, or if it is too hot, add a teaspoon of raw suger. Today, I added the sugar just for fun.


9. The dahl should take abount 40 minutes to cook. The trick is to cook the lentils until they are soft, but still maintain their structure. If you overcook it, it will be more like a soup.


10. Some people like to blend the lentil mix, but I don't like it that way. Then all you have to do is serve with rice, or as a side dish with another Indian curry.

Vindaloo Curry

This is one of my favourites. If you don't have a mortar and pestle, use two cans of Putak's brand vindaloo curry sauce.

Ingredients

Rice:

• 2 cups long grain rice


• olive oil


• salt

Use a rice cooker if you have one. 1 1/2 cups of water per cup of rice.

Curry:

• 2 medium onions, cut into 2cm squares


• 4 cloves garlic


• 1 teaspoon of grated fresh ginger


• 1/2 to 1kg of chicken (or beef or lamb)


• curry powder (I use 1 teaspoon of corinader seeds, a small stick of cinnamon, 1 teaspoon of cumin seeds, 1 teaspoon of black peppercorns, about 4-5 dried chillis, about 6 whole cloves, all crushed with a mortar and pestle) and mix with 1/2 cup vinegar


• splash of Teryaki marinade sauce (yes, Teryaki!)


• 2 tins whole Roma tomatoes


• 2 tins light coconut milk


• 2 sweet potatoes, peeled and cut into 2cm square cubes


• 1 packet of firm tofu (optional) cut into small squares

Condiments:

• 2 large bananas


• juice of 2 lemons (or the bottled variety is fine)


• 4 tablespoons or so of dessicated coconut


• 1 Lebanese cucumber


• 2 tomatoes


• 1 onion


• balsamic vinegar


• a tablespoon of raw sugar


• 1 tub of light plain Greek yoghurt


• a dash of salt

Banana and coconut:

1. slice 2 bananas across into thin round pieces and add to a small serving bowl


2. add enough lemon juice to cover all the banana


3. add enough dessicated coconut to cover all the banana pieces

Raita:

1. cut 1 Lebanese cucumber into small cubes (skin on) and place in a small serving bowl


2. add a dash of salt


3. add a small tub of light plain Greek yoghurt and mix

Tomato and Onion:

1. cut 1 onion and 2 tomatoes into small cubes and place in a small serving bowl


2. add a dash of raw sugar


3. cover the tomatoes and onions with a good dash of balsamic vinegar (so they are swimming in it) and mix

Other condiments: In 2 small serving bowls, add a few spoonfuls of lime pickles in 1 bowl and a few spoonfuls of sweet mango chutney in the other. These condiments can be purchased in jars, I find Sherwoods the best brand.

Curry

1. Fry the onions in a good dash of olive oil on low heat. Cook for at least 20 minutes if you have time, or otherwise until the onions are translucent. Add the garlic (make sure you don't overcook the garlic) and the ginger and simmer for about 1 minute.


2. Add the meat and the Teryaki sauce and cook the meat until just browned. Try not to cook the meat right through.


3. Add the curry powder and vinegar mix and 'fry it off'.


4. Add the tinned tomatoes (with the fluid from the tin) and mash them in the pot while stirring with the wooden spoon.


5. Add the light coconut milk.


6. Add the sweet potatoes.


7. Cook as long as possible on a low heat (if you have time) or otherwise, cook until the sweet potato is cooked through (but not falling apart).


8. Add the tofu (if desired).


9. Taste test regularly. If it is not hot enough, add more crushed chillies. If it is too hot, add a teaspoon or more of sugar.

Serving

I find the best way to serve this dish is to place everything on the table and let guests help themselves. Either a large bowl or a flat dinner plat with knives and forks is the go. Like all chili dishes, this will taste better the next day. Usually this recipe is enough for 4 people with a bit left over for tomorrow. To make the meal go further, serve with papadums and/or roti or naan bread. Enjoy!

Spaghetti Bolognese

Ingredients

• olive oil


• 1 large onion, cut into 1.5 cm squares


• 2 garlic cloves, crushed with the side of a knife to bruise and then chopped fine


• 400g minced beef (or any other meat)


• 1/2 teaspoon of crushed chilli


• 1 teaspoon of dried oregano (or a handful of fresh oregano, roughly chopped)


• 3 or 4 bay leaves


• salt and pepper to taste (go easy on the salt)


• 1 small jar of tomato paste


• 1 400g tin whole tomatoes


• 1 packet of pasta (your choice)


• hard Italian cheese of your choice (Parmesan, Romano, or Grana Padano works well - buy the actual cheese, not the grated or carton stuff!)

Equipment

• 2 large pots (or saucepans)


• sharp knife


• can opener


• large wooden spoon


• teaspoon


• colander or strainer


• large serving bowl

Method

1. Warm the olive oil in a pot or saucepan over medium heat. Add the onions and cook until translucent, stirring with the wooden spoon occasionally. If you have plenty of time, cook the onions on a low heat for at least 20 minutes - if you don't it doesn't matter but it tastes better if you cook the onions longer.


2. Add the garlic, salt and pepper. Cook for a few minutes but don't let the garlic burn. Add the oregano, bay leaves and the chilli. Turn the heat to high and add the minced meat. Continue to cook until the meat is browned, stirring constantly.


3. Add the tomato paste and 'fry it off'. Add the tinned tomatoes, breaking up the tomatoes with the wooden spoon as you stir.


4. If you do not have a second pot, put the sauce into a bowl and clean the first pot. Otherwise, fill the second pot with water and place on the boil while the sauce simmers. Add a pinch of salt and a dash of olive oil to the water and bring to the boil.


5. Once the water is boiling, add a full packet of pasta. Check the directions, but usually spaghetti will require no longer than 13 minutes from the time the pasta is added to the water. Taste-test if unsure - the pasta should have a little 'bite' left in the middle (or al dante), not soggy!


6. Strain the pasta in the colander or strainer (in the sink of course!). Add the pasta to the serving bowl (or use the pot you cooked the pasta in).


7. Remove the bay leaves from the sauce. Add the sauce to the pasta and toss like a salad.


8. Serve with salt and pepper to taste and top with shaved cheese.


9. For a variation, add some fresh mushrooms before you add the tomato paste and stir until cooked through.


10. Serves 2 with a little left over for lunch.