Indian

Beef And Glass Noodles In Coconut Soup

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Coconut  milk is a common ingredient in many tropical cuisines, such as Burmese, Cambodian, Filipino, Indian, Indonesian, Malaysian, Singaporean, Sri Lankan, Thai, Vietnamese, Peranakan and southern Chinese, as well as Brazilian, Caribbean, Polynesian, and Pacific islands cuisines. Even in non-tropical cuisines around the world, thanks to canning, dehydrating and freezing, coconut milk has become a widely used ingredient in a myriad of dishes, both sweet and savory.  I use coconut milk mostly for curries and soups, as well as the occasional dessert. When using it for soups, I usually prepare a Thai or Thai-inspired soup. Today however, I did not make my usual tom-kha-gai (Thai chicken/coconut soup), but rather a simple, tasty beef/coconut soup. No fancy herbs, seasoning or other hard-to find ingredients, just simple items which you’ll regularly find in my cupboard and chiller.
Nevertheless, the strong beef flavor combined beautifully with the coconut milk and made for a great lunch 🙂
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Bon Appetit !   Live is Good !
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P.S.
Although I usually don’t find it necessary to strain soups through a fine paper or cheese cloth when cooking for one-self at home, I recommend it in this case. If you don’t, the  coagulated impurities from the broth show up clearly as dark spots in the light-colored soup once you have added the coconut milk.
While not a flavor or textural problem, it just looks better when strained 🙂
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Beef And Glass Noodles In Coconut Soup

Beef And Glass Noodles In Coconut Soup

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Beef And Glass Noodles In Coconut Soup

Beef And Glass Noodles In Coconut Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Click here for more  Noodle Soups on ChefsOpinion
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Curried Lentil Salad With Tandoory-Style Chicken

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Today,  let’s make a salad that is both full of flavor and easy to prepare.
Curried lentils are of course one of my favorite lentil recipes, served either hot or cold (vinaigrette added), by them self as salad or as a sexy side dish (again, either hot or as salad). And tandoori chicken?- well, anytime, please 🙂
While I don’t have a tandoori oven in my kitchen (neither do you, I guess), cooking the chicken without fat in a VERY hot cast iron pan will give satisfying, similar results.
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Bon Appetit !   Life is Good !

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Tandoori Chicken Salad

Tandoori Chicken Salad

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Tandoori Chicken Salad

Tandoori Chicken Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Bombay Vegetable Omelette

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Although  most egg dishes which I have encountered in India and Pakistan use hard-boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries 🙂
Serve with naan and / or rice
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Bon Appetit !   कृपया भोजन का आनंद लीजिये !  (kripyā bhojan kā ānnaṅd lijīyai)
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Link to  “EASY DOES IT # 11 – CURRY”

Link to Naan Recipe
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Link to Chelo / Polo
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Link to Rice
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Bombay Vegetable Omelette

Bombay Vegetable Omelette

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Bombay Vegetables

Bombay Vegetables

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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EASY DOES IT # 20 – Mushroom / Veggy Curry

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This  dish is an authentic curry from – Miami ???
Authentic Hans’ Cuisine if you will 🙂
The great thing about it is that everybody can do it, it is so simple. Yet, it tastes just as Indian, Malaysian, Indonesian, Thai or from wherever else you want it to be.
Here is my train of thought:
In my personal  opinion, too much emphasis (hopeful maybe, pretentious and false often) is put on the label “authentic”. I have traveled the far corners of this earth many times over and I have sampled just about any mayor cuisine there is. Each one has usually THREE kinds of authenticity:

First – the traditional, well established, well-known dishes which are passed on by professional cooks from generation to generation,  served in rich and /or noble households without the economic need to compromise on any of the ingredients or procedures.

Second – the traditional dishes served in ordinary households and restaurants, changed sometimes heavily over generations because of changes of personal taste, economic situations and ease / difficulty of preparation.

Third – the food which is served to travelers in local restaurants abroad and in  ethnic restaurants outside of the foods country of origin, which has been altered beyond recognition to confirm to the taste and customs of foreigners in order to make it more attractive to the uninitiated and sell it more easily.

I am of course the biggest fan of “authentic cuisine” if it is available, but unfortunately, this is easier said than done since “authentic ethnic food”  is very difficult to find in most places. So, the alternative to most of us is two-fold: Feast on generic concoctions of good sounding, badly executed, at best mediocre quality food in ridiculously overpriced restaurants (mostly these day’s), or try to do the best you can at home, with the help of proper advise and a lot of practice.

This featured curry will help you to achieve that “authentic” taste at home, without spending a fortune on a million of exotic ingredients and without spending hours of labor in the kitchen.
So, enjoy “Hans’ Authentic Curry” and relax 🙂
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P.S.
However, if you do find that authentic place, hold on to it and give me the address 🙂

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Bon Appetit !   Life is Good !
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Link to  “Easy Does It # 11 – Curry & Garam Masala”


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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Preparation :
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saute mushroom in ghee or butter until starting to lightly brown

saute mushroom in ghee or butter until starting to lightly brown

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add onions and peppers (or other veggies of your choice)

add onions and peppers (or other veggies of your choice)

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add garam masala (see link on this page)

add “Garam Masala” (see link on this page) and garlic paste

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add half Hans' Easy Does It curry sauce" (see link on this page) and half  vegetable stock, simmer until vegetables are cooked

add half Hans’ Easy Does It Curry Sauce” (see link on this page) and half vegetable stock, simmer until vegetables are cooked

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add coconut cream, tomatoes and lots of chopped cilantro, simmer three more minutes or until sauce has desired texture, check / adjust seasoning

add coconut cream, tomatoes and lots of chopped cilantro, simmer three more minutes or until sauce has desired texture, check / adjust seasoning

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to serve, Put steamed basmati rice in center, add curry, sprinkle with chives

to serve, put steamed basmati rice in center, add curry, sprinkle with chives

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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Mushroom / Veggy Curry

Mushroom / Veggy Curry

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” Bok Choy, Gnocchi & Spicy Italian Sausage “

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Today’s fusion confusion dinner    🙂
Whatever you want to call it, this is a wonderful concoction, worthy of an original name.
How about ” Boknocchi ”  or  ” Gnocchibok “?  Gnocchoy ?     🙂
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Ingredient’s :

Bok Choy
Gnochi
Spicy italian sausage
Scallion
Oregano
Red bell pepper
Onion
Garlic paste
Olive oil
White wine
Cayenne pepper
Salt

Method :

Sautee sausage in oil until starting to brown, add onion and garlic,
sautee until translucent, add peppers and bok choy, saute one minute,
add gnocchi, wine and seasoning and – Voila !

This recipe lends itself for you to be creative  !

Asian style : Substitute gnocchi with rice or egg noodles and
add asian seasoning such as soy, sesame oil, ginger, etc.

Indian style : Substitute gnocchi with diced potatoes and
add indian seasoning such as garam masala, lots of fresh coriander etc.
Use your imagination !

Bon Appetit !     Life is Good !

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” Naan, Brie & Vegetable Pizza “

Indian, Italian, French, “CON-fusion”    :- )

This was soo delicious !
Light, tasty, crispy; fun, easy and quick !

Bon Appetit ! Life is Good !