All posts tagged: Chili pepper

Mango Mania-Let’s Salsa

The past few weeks has seen a lot of Thai cooking in my kitchen.Pad Thai.Green and Red curries,Jasmine Rice,Tom Yum soup and the list just goes on.Last night I made  some Thai fish cakes(with s fresh white fish and shrimp).I was looking for something fruity and refreshing to accompany the fish cakes.That’s when the mangoes decided to do the Salsa. A riot of flavours,delicious,colourful and healthy.I could even eat this as a salad anytime. Here a mango…There a mango…Everywhere a Tangy mango…We sure are lucky to find this wonderful fruit in all the local supermarkets here in Dubai.Such a variety that too…Kenyan Mangoes,Indian Alphonso,Pakistani,Mangoes from Thailand and Phillipines…True Mango Mania at the moment. So while Mangoes are in season why not enjoy them in every possible way? Some variations for  this Salsa: For the ingredients: Corn and Red bell peppers Avocados and chopped tomatoes Chopped green olives and jalapeno peppers For the Dressing: Lime juice,Olive Oil,salt and pepper Lime juice,fish sauce,chopped thai red chillies Lime juice,sesame oil and seeds I do hope you will enjoy cooking with mangoes …

Meat Rendang: To Indonesia and back

I love entertaining.The idea of a perfect weekend for me is inviting a bunch of friends and cooking for them.Last night we did just that.A lovely evening spent catching up with wonderful friends. I wanted to complement my thai chicken curry with a nice spicy red one.Have been wanting to try out the Indonesian Rendang for quite some time now.So decided to go ahead with it.Most recipes on the net called for the use of a ready rendang paste,which despite having looked around was not available here.I often don’t like to replicate a recipie.It’s great fun to actually play around with the ingredients and com up with a concoction of your own.That’s exactly what I did while making this wonderful Meat Rendang. Now my husband is from Goa and I’ve mastered the use of cooking with coconut in curries be it fish,meat or chicken..So I went along with a coconut curry paste that I would usually make for my Goan curries with of course the addition of the galangal,lemon grass and thai red chillies. My Own version …

Stir- Fried Bean Sprouts with Edamame: Goodness in a bowl

Summer is here and with the mercury soaring high the last thing cooking in my kitchen is a heavy meal.My mantra for summer is “Light and Easy”.This recipe for stir fried bean sprouts is the perfect solution to a healthy and delicious meal. I was looking at adding something exciting to  Bean sprouts.Bingo…thats when I spotted this lovely tray of bright green and fresh Edamame. Mmmm…Stir fried Bean sprouts and some eye-catching Edamame was my lunch today.Edamame commonly know as soybean are great just steamed and salted.A great  snack while watching those calories. Well today they are going in with some bean sprouts,green onions,ginger and garlic to give me a perfectly delicious meal and all in less than a couple of minutes. I hope you enjoy cooking this stir fry.I had these beans with some Chicken in black bean sauce and along with some jasmine rice. Bon Appetite!   INGREDIENTS: 200 grams Chinese bean sprouts(blanched) 50 grams  Edamame beans 1 tablespoon Sesame oil 1 tablespoon chopped ginger 1 tablespoon chopped garlic 1 thai red chilli(finely chopped) 1 teaspoon light soya sauce …

Green Papaya and Mango Salad

Som Tam or more popularly know as the Thai green papaya salad is the perfect accompaniment with any Thai meal.Now while one is spoiled for choice with amazing Thai joints here in Dubai,I absolutely love putting together a simple thai meal at home. Last weekend we were having a pot luck dinner.I decided to make a Thai green curry with sticky Jasmine rice and this wonderful Green papaya salad.I for one am a big fan of this salad. Tips on selecting the papaya: Do select a green and un ripe papaya for this salad.You do want the flesh to be firm and white as possible. Grating the papaya is the easy way out.however I like to use a slightly different technique as I like a nice bite to this salad. Use a peeler and remove the outer green skin.Slice  a thin layer off the inner white flesh.Have a couple of such layers ready.Now place all these layers on top of each other.Cut them in fine slivers-more at an angle. I just love the sweet and spicy flavours in this salad.The …