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PRAWNS MOILEE for 2

Jan9


My goodness – does time fly!

It is already Epiphany, 06th January, and Christmas is now most definitely over – until next time.

But before I post my Prawn Moilee today I like to share with you a picture of our own (Christmas) Crip with the Three Wise Men having now arrived at The Stable. Jo gets all the credit for actually building this one and the figures, angles etc. were all purchased by us over the years in Germany, England, Thailand and here in our own town in India. So many good and happy memories are attached to this tableau.

For New Year’s Eve we once again stayed at home – we have always preferred it like this.

But what to cook for this special occasion? –Very simple, one of our other favourite dishes, Prawns Moilee! Prawns simmered in slightly mild and creamy coconut gravy. Having the Arabian Sea as our coast, gives us all this beautiful sea-food for our kitchen. The prawns used in this preparation by me are acquired directly from the Chinese Nets (pictured above) workers.

Kerala is known of course, amongst other things, as the land of coconuts and there for one will find in most of our local cuisine either freshly grated coconut or/and coconut milk –absolutely delicious.

So, come and join us at our table, have a glass of wine or whatever, and enjoy this wonderful local dish

PRAWNS MOILEE for 2

For you who like to know – Moilee just means “An Indian curry, originally from Goa, containing fish or seafood and coconut milk”

To marinate the prawns you will need:
1 x cup of shelled and deveined prawns
1 x tsp Turmeric powder
½ x tsp chilli powder
½ to 1 whole lime
1 x tsp Salt

To make the Moilee you need:
2 x Tbsp Coconut oil (or any other vegetable oil)
1 x large Tomatoe, sliced
Curry leaves (10 – 15 numbers)
1 x cup of Onions, sliced
3 x green Chillies slit in middle
1 x Tbsp Ginger, finely sliced
2 x Cardamom
2 x Cloves
½ x tsp Fenugreek seeds
½ x tsp Mustard seeds
A small piece of Cinnamon (stick)
3 x dried red Chillies
3 x Garlic pods, very finely chopped
½ x tsp Turmeric powder
1x tsp Coriander powder
1 x cup of Coconut milk

How to make the Moilee:
1. In a bowl mix together all the items mentioned under ‘to marinate…’ and keep aside for ca. 30 minutes.
2. Heat oil and when hot add and fry the Fenugreek seeds. After this add the Mustard seeds until they ‘pop’. Add Cardamom, Cloves, Cinnamon stick, dry red Chillies. Stir and add Onions, Ginger, green Chillies, Garlic and the curry leaves and fry until the onions turn translucent.
3. After this add Coriander- and Turmeric powder and keep stirring for ca. ½ minute. Now add the prawns, ½ x cup of Coconut milk and the sliced Tomatoes and cook until the Prawns turn pink.
4. When this is done add the remaining ½ cup of Coconut milk and bring this to a slight boil for a minute only.
5. Serve with Rice or Appam and enjoy!

Notes:
Having all the fresh Coconut at our disposal we make Moilee with two kinds of Coconut milk; first we squeeze the freshly grated Coconut with some water to extract the initial thick (first) milk and repeat the process on the same to extract the thin (second) milk.

That’s it! And Happy New Year to you all.
Carina

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CRAB – 20 Minuten!

Jul5

“……… I DO THIS, MY WAY! …..”

Today my dear friends I invite you to Bangkok – for a visit to the largest outdoor market in the world – to be precise; to Chatuchak Weekend Market on Kamphaeng Phet 2 Road.

This market, also known as JJ Market is offering, with over 15,000 stalls, an eclectic variety of goods, from antiques to pets.

Going there is as much enjoyable as tiring – this place is literally huge, very crowded (even in the early mornings) and one can easily get lost in this rabbit warren of very narrow lanes.

But not to worry, there is always a smiling face helping you out and a place where to sit for “people watching” and, most of all, to enjoy one of their delicious foods.

My friend Yui one day invited me to accompany her to this Market since she wanted to buy a few items for her house in Bangkok. Good enough reason for me to have yet again another look at some of the stalls I was interested in on one of our previous visits to this vibrant city.

We arrived early, hoping to beat not only the rush of visitors but also the heat – but of course many people had the same idea and we found the place already somewhat crowded, but it did not spoil our fun at all.

After a few hours!! of walking, talking, bargaining and buying the items Yui had wanted, our feet started to object. What better idea than to go and have one of those wonderful foot massages, for which Thailand is famous for, amongst other things. I just love to have my feet massaged by a Professional that I, without fail, always fall asleep, but waking up totally rejuvenated.

Soon it was lunchtime and Yui took me to one of her favourite food stalls where she suggested I must try her friend’s Crab and Sweetcorn Soup. I do so love soups, of all kind (or nearly) and especially Thai soups.

Gratefully we sat down, ordered and very quickly a steaming bowl of my Crab soup arrived. It truly was so good, that I tried to make this at home once back here in India.

This dish is so easy to make and in fact only takes 20 minutes from start to finish.

So I will not let you wait much longer, but share with you my version of Chatuchak Crab and Sweetcorn soup.

Ingredients
(for 4 portions I used here…)

½ x pack of frozen Crabsticks (finely chopped)
¼ x pack of Thai Glass Noodles
½ x cup of frozen sweet corn
¼ x cup of the green only part of Spring Onions (finely chopped)
¼ x cup of Peanuts (dry fried)
1 ½ x cup of Vegetable Stock
1 x Tbsp Soya sauce
5 x Kaffir Leaves (or lime zest)
1 x Tbsp dry red chilli flakes (or more if you like the heat)
2/3 x Tbsp Lime juice
2 x tsp of Sesame Oil (or plain vegetable oil)
Salt (to taste)

How I made this:

In a large vessel I boiled the noodles in the vegetable stock with Sesame Oil.

Next I dry fried the peanuts, stirring all the time.

In a separate pan I sautéed, just for a couple of minutes, (in 1 tsp of oil) the chopped spring onion greens, the previously fried peanuts, Kaffir leaves, chilli flakes, lime juice and little bit of salt.

When this was done and the noodles cooked, I then transferred those to the above mixture and added the vegetable stock bit by bit to until I had the right liquid consistency.

Before serving I added all the chopped crabsticks and mixed everything well together and then served.

That’s it – enjoy.

Namaskaram
Carina

THAI STREET FOOD – PEANUT NOODLES

May30


“……… I DO THIS MY WAY! …..”

For so many years now JS and I have been to Bangkok at least 3-4 times a year. It’s a relative easy (and very economical) flight from Kerala via Singapore.

And even though we always stayed in our lovely hotel and enjoyed Chef’s wonderful food besides the many lunch/dinners we relished at various other special places for us, I still joined our friends to try Bangkok Street food occasionally. And before some of you might disapprove, let me tell you, I have never ever been sick once – knowing of course where to eat helps. Some places were recommended by local friends, while some I found of my own accord.

Last time we were in this vibrant city was for their water festival “Sonkran”. The ‘Sonkran’ of this year is over and yes, we missed not being there with our friends and participate in the fun.

I too used to buy occasionally my Street food like they did, sit on some steps in front of one of those huge shopping centres and watched the spectacle, mainly children (of all ages!) getting soaked.

So here today I like to share with you this quick, simple and delicious recipe, my own version of “Peanut Noodles”

For 2 people you will need:

100 gr medium egg noodles (or more if you are hungry)
1 x Tbsp Oil
2 x garlic cloves, crushed
1 or 2 x large onions, sliced
½ x of 3 different coloured Capsicums, seeded and roughly chopped
½ x of a medium sized Courgette, also roughly chopped

150 gr unsalted peanuts, roughly chopped

Now for the dressing

4-5 Tbsp Oil (I like to use Olive oil here)
Grated rind and the juice of 1 x lemon (to taste)
1-2 x red hot chilli, seeded and finely chopped
1 x Tbsp Soya sauce
Some fresh chives, snipped (or Thai Basil)
2 x Tbsp Balsamic Vinegar
Salt and pepper, to taste

Here is how I do this “… my way”

Cook noodles, drain and keep aside.
Heat oil in wok; add onions, garlic and all the remaining vegetables.
Cook appr for 3-5 minutes until they start getting brown and soft, but be careful, you do not want the vegetables too soft.
Add peanuts and cook for a further 2 minutes.
In small bowl whisk together oil, grated lemon rind and 3 Tbsp of lemon juice, chilli, chives (or Thai Basil), Soya sauce and Balsamic vinegar (to taste). Add salt and pepper.

Now toss the drained noodles into the onion/garlic/peanut etc. mix and heat through.
When ready to serve add dressing, stir nicely to coat everything and serve garnished with fresh chives.

NB: you can also use spaghetti, if egg noodles are not available.

That’s it – enjoy.

Namaskaram
Carina

Thai Chicken with Aubergine

Apr26

Thai-Ch-01

Sawasdee

As some of my loyal readers know by now, my husband JS and I have a very special connection with Thailand, Bangkok in particular, which started way back in 2002.

We used to fly over nearly every year a couple of times spending each time up to a whole month just relaxing, seeing friends etc. and enjoying their food and culture.

Over the years we have visited many restaurants in this vibrant city and yes, we too have at least a couple which are our absolute favourites, one of which is the famous “BLUE ELEPHANT RESTAURANT” at 233 South Sathorn Road, Kwaeng Yannawa, Khet Sathorn, Bangkok. 10120.

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On our last visit to Bangkok I was all scheduled to attend some Thai Cooking Classes at their equally famous and renowned School but unfortunately a health issue with me which kept cropping up forced us to fly home a bit earlier than planned and therefore I never managed to attend my classes, to which I was looking forward to so very much.

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But, be rest assured, as soon as I can fly again, we will be off once again to Bangkok and I will make sure I can attend classes under the incredible tutelage of Master Chef Nooror and her team.

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I wanted to clear out my fridge a little and when I saw chicken breast and Eggplant (Aubergine) I thought I treat myself, and hopefully you, too, to my own version of Thai

“Chicken with Aubergine”.

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1 chicken breast, cut into bite sized pieces
1 whole aubergine, just washed and “topped & tailed”, into small cubes
80 g (approximately) of Green Curry Paste
150 ml Coconut cream
2 Kaffir Lime Leaves
1 Tbsp Fish Sauce
½ Tbsp sugar
2 large Chilli
Some fresh Basil
Oil – just a minimum

Method

Heat up Wok on medium heat with a little splash of Oil – add green curry paste.
Stir and when that lovely smell enters your nostrils, turn down heat to minimum.

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Now add coconut cream.

Bring carefully to a boil and immediately add prepared chicken pieces, eggplant and the kaffir lime leaves. Also add fish sauce and a bit of sugar.
Stir gently and simmer for 5-8 minutes.
Garnish with chilli and fresh basil.
Ideally serve with Thai rice.

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ทานให้อร่อย (Enjoy your meal!)
Carina

NOTES: I was lucky that I still had some of my BLUE ELEPHANT ingredients which I purchased on our previous visit to Bangkok.

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I was not able to find any Thai rice here at the moment (out of stock).

PS: All three pictures, except those credited to Carina Sebastine are courtesy of blueelephantcookingschool.com

Happy Easter …..

Apr18

…. From Bangkok, to all my blogging friends wherever you are in the world.
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Paschal Lamb . as seen in Florence/Italy
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The blessed palm leaf (from the Assumption Cathedral, Bangkok)
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White stone egg from Burma (can you make out the carved details on it?)
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White KPM Rabbit with Quails eggs in our house
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China Easter eggs on display in Florence/Italy
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Easter bunny in our house – what a load to carry

Carina

(© Photos: Carina-Joseph Sebastine/Manningtree Archive)

Sawatdi pi Mai ….

Apr15

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…. This is the traditional greeting in Thai for “Happy New Year”.

Today is the second day of Songkran (to read all about this festival go to Jo’s own website http://manningtreearchive.com/2014/04/14/songkran-the-spirit-of-the-moment/) which we spent largely at the Worldtrade Center. After some shopping, a relaxing footmassage and a light lunch, we went outside to watch the merryment and good-natured waterfights of hundreds of people, getting splashed with water occasionally as well.

What a nice fun day this was.
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Carina
(© All photos: Carina-Joseph Sebastine/Manningtree Archive)

HAPPY NEW YEAR, THAILAND

Apr12

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It is a very enjoyable time to be back in Bangkok right now. With the Thai New Year starting tomorrow and Songkran (The Water Festival) as well, the country is geared for a few days of festivities. We too joined some of our friends in the celebrations with a most sumptuous lunch at the famous “Lord Jim’s’ Restaurant at the Mandarin Oriental Bangkok Hotel. More about this in my next post.

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Returning back to our home-from-home The Atrium Bangkok Hotel, we walked into our suite adorned with beautiful pink and white roses – courtesy “of the Management” Thank you, Khun Miguel.

Carina

(Photos: Manningtree Archive)

Delicious Bangkok fare

Mar16

Sa wàt dee kâ – Sa wàt dee kráp

Today I like to start posting some of the recipes which I enjoyed at the ATRIUM Hotel during our recent stay in Bangkok. This is a delicious BBQ often served in the evening by the Pool when the heat of the day has gone.

I find a cold Thai Beer is just the right ‘nectar’ to go with Executive Chef Kenneth Murphy’s Pork.
2-Ken
BBQ PORK

½ Pound Pork Tenderloin, shoulder or butt
2 cloves garlic, peeled and mashed
2 Tbsp Rice wine or dry Sherry
A few drops of red food colouring (optional)
2 Tbsp Tomato Ketchup
1 ½ Tbsp Soy Sauce
2 tsp brown sugar
Some liquid honey
½ – 1 tsp of five-spice powder

4-food
METHOD
Cut pork into strips approximately 2 inches wide and 5 inches long.

Peel garlic and mash it with a mortar and pestle or with a fork.

In a medium bowl, whisk together the rice wine or sherry, oyster sauce, ketchup, soy sauce, liquid honey, brown sugar, mashed garlic and five-spice powder. If using the red food coloring, add it now.

Place the pork in a shallow 9 X 13-inch glass baking dish. Pour the marinade over. Marinate the pork in the refrigerator, covered, for 3 hours. Remove the pork from the dish. Reserve the marinade.

Preheat the oven (425 degrees Fahrenheit for pork tenderloin, 350 degrees for shoulder or butt). Fill a shallow roasting pan with 1/2-inch of water and place in the bottom of the oven.
Place the pork on a rack above the water. Roast until golden brown, brushing 2 or 3 times with the reserved marinade (about 30 minutes total roasting time for the tenderloin, 45 minutes total roasting time for the shoulder or butt). The internal temperature of the pork should be 160 degrees F.

Remove, cool and enjoy.
3-Sing

Carina

(Beer-Photograph thanks to Wikipedia
BBQ Pork Photograph: Manningtreearchive)

HELLO THERE !

Mar10

Tuesday, 14th January, 2014 was a very special day for us. On one hand we were of course sad that our one month stay in Bangkok again had come to an end and we were on our way home – on the other hand, it was also the day my friend Jean left ‘at the crack of dawn’ to go to Hospital to give birth to the long awaited 3rd child into her lovely family.
1 Ken
The last couple of weeks were a bit tiresome, to say the least, for her – the baby kicking like mad which made all of us believe that she would give birth to another future football champion.
2 Ken
But Oh boy (hic) were we mistaken – Jean gave birth to a beautiful little girl,

GEMMA GRACE
3 Ken
4 Ken
5 Ken
All is well and we cannot wait to see this little bundle of joy next month when we will be back in Bangkok again.
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I like to share a few photographs which I took by the Pool just a couple of days before her arrival. Kieran – talking to his future ‘baby brother’ whilst Samantha (Sam) kept singing little songs to her ‘baby sister’. But now they are both just happy to have their baby at home.

Carina

Photographs: Manningtreearchive
Photographs of Baby taken by a very proud Dad.