Tag Archives: ginger

ginger scallion steamed cod + Thai pesto noodles

3 Apr

steamed fish

For this dish I used Jindao noodles, they’re sort of a thinner version of an Udon noodle and they’re soooo delicious.  You should be able to find them in any Asian market or even some well-stocked grocery stores.  If you can find them, then do use them.  If not, just substitute some other kind of noodle.

Makes 4 servings

steamed fish8

Ingredients

Thai pesto noodles

  • 2 handfuls Jindao noodles
  • 3-4 large handfuls fresh cilantro
  • 2 green onions
  • 2 cloves garlic
  • 2 limes
  • 1 tsp grated ginger
  • sriracha
  • salt
  • olive oil

ginger scallion steamed cod

  • 1 cod fillet
  • salt
  • olive oil
  • 2 green onions, sliced
  • 2 inch piece of ginger, peeled and thinly sliced
  • parchment paper
  • kitchen twine

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Preparation

Thai pesto noodles

Bring salted water to a boil and cook the noodles for 5 to 7 minutes.

Meanwhile, roughly chop the cilantro, green onion and garlic and put it in a blender or food processor.  Add the zest of two limes and the juice of one lime along with some sriracha, a pinch of salt and a generous amount of olive oil.

Blend everything, adding more olive oil if necessary to get a smooth consistency.  Add more salt and sriracha to taste.

Mix the pesto into the noodles.  Serve warm or at room temperature.

steamed fish5

ginger scallion steamed cod

Cut the fillet in half lengthwise and cut each half into four even pieces.

Rub both sides of each piece of fish with a little bit of olive oil and some salt.  Sandwich a few slices of ginger and some green onions between two pieces of fish and bundle it up in parchment paper.  Tie the bundle together with twine.  Repeat with the remaining fish.

Put the bundles in a steam basket for about 7 minutes or until the cod is opaque all the way through.

Serve with Thai pesto noodles.

steamed fish 2

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malaysian chicken curry

20 Nov

I have eaten one too many curried sweet potato soups in my day and I’m tired of curry powder.  I’m sick of it.  I never want to see it again.  I haven’t used it in years because it’s so… bleh.

Thankfully, my friend introduced me to Malaysian curry powder (thanks Stacey…) and it has renewed my faith in dried curry spice blends.  It’s just better in every way than your average curry powder.

If you’re in Toronto you can buy it at this fantastic store in Kensington.  They have everything you need and more when it comes to spices and exotic sauces plus they’re super friendly and helpful.  If you are unable to find Malaysian curry powder you can just substitute the same amount of turmeric, it’s what the original recipe I used calls for.

You can get the original Gordon Ramsay recipe I used here but I’ve written down the recipe as I ended up making it.  I made a few changes: took the seeds out of most of the chilies (because I’m a pansy), used whole chicken legs (because I’m lazy), used green onion instead of lemongrass in the curry paste (because they didn’t have lemongrass at the store that day), also I added potato (because potato!!).

Maybe I probably changed / forgot other things too.

It’s fine.  Tastes good.

P.S. I used Thai bird chilies for my curry, and I cut them up, and I didn’t wear gloves, and my hands were burning for the next two days.  Wear some rubber gloves or something, ok?  I forget every time.  Learn from my mistakes.

Serves 6 as a main dish with rice.

malaysian chicken curry

from Gordon Ramsay

ingredients

for curry paste

  • 5 cloves garlic, chopped
  • 4-5 red chilies, seeds removed from all but one, chopped
  • 3 green onions, chopped
  • 2 inch piece ginger, peeled and chopped
  • 4 shallots, peeled and chopped
  • 1 tsp Malaysian curry powder (or turmeric)
  • 1/2 tsp salt
  • olive oil

for curry

  • 4 whole chicken legs, skin removed
  • olive oil
  • 2 tsp Malaysian curry powder (or turmeric)
  • 2 onions, peeled and sliced
  • 4-5 kaffir lime leaves
  • 1 cinnamon stick
  • 3 star anise
  • 400 ml  coconut milk
  • 1/2 c water or chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 3 large handfuls green beans, tipped and tailed
  • 3 small potatoes, cut into 2 inch pieces
  • cilantro

preparation

In a blender or using a mortar and pestle combine garlic, chilies, green onion, ginger, shallots, curry powder and salt.  Blend, adding olive oil until it becomes a smooth paste.

In a large pot, heat some olive oil over medium heat.  Add the curry paste along with 2 tsp curry powder for a minute – until fragrant.  Add onions and cook for a few minutes – until soft.  Add chicken legs.  Turn to coat in curry paste.

Add kaffir lime leaves, cinnamon stick, star anise, coconut milk, water / stock, soy and fish sauce and bring to a boil.  Once boiling, reduce heat to a low simmer, add potato and let cook gently for 25 to 30 minutes.

Remove chicken legs and use two forks to pull the meat from the bone.  It should pull away easily into manageable chunks.  Return the meat to the curry along with the green beans and simmer for a few moe minutes – until beans are just tender.

Serve over plain basmati rice, or rice and peas, topped with cilantro leaves.

perfect pimm’s

9 Apr

It’s the tasty liqueur with the stupid name… it’s Pimm’s No. 1 Cup!

This is the best way to drink it.  Do not leave out the cucumber slice.  It doesn’t seem important but IT IS.

Makes one cocktail.

prefect pimm’s

ingredients

  • 1.5 oz Pimm’s
  • 0.5 oz gin
  • 0.5 oz ginger syrup
  • 1 oz lemon juice
  • 3 oz soda
  • 1 cucumber slice
  • ice

preparation

Place a couple of ice cubes in the bottom of a glass.  Pour Pimm’s, gin, ginger syrup, lemon juice and soda over ice and stir.

Garnish with cucumber.

ginger syrup

9 Apr

I like to use this syrup with soda water in cocktails (like my perfect pimm’s) as a replacement for ginger ale to get more control over the sweetness of the drink.

The demerara sugar gives the syrup a richer, more complex flavour but it can be replaced with white sugar if you want to avoid discoloration in your cocktail.

I’m sure there are many non-cocktail uses for this, if you have a good one let me know.

ginger syrup

ingredients

  • 1 large piece of ginger, peeled and sliced
  • 1 c demerara sugar
  • 1 c water

preparation

Put the sugar, water and ginger in a saucepan over medium-high heat.  Stir constantly until sugar has completely dissolved and mixture is simmering.

Simmer for 4 to 5 minutes.  Remove from heat and let steep for 5 to 10 minutes before removing ginger.

Let the syrup cool and transfer to an airtight container.  It will keep for up to 6 months.