Thai

Spicy Sausage And Spinach Congee

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English – Rice Porridge;  Japanese – Okayu;  Korean – Jukin;  Thai – Jok;  Tagalog – Lugao, Burmese – Hsan Pyok.
plain congee/law fu kee
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In  my own experience, there’s no food more simple and more comforting than a bowl of congee, which is basically just rice cooked with a lot of liquid until it forms a soft porridge.
Congee can be enjoyed any time of the day (or night 🙂 and there are as many recipes and methods for making congee as there are restaurants, homes, mothers and grandmothers to prepare them. However, the basics are just water and rice, cooked until thickened to the texture you prefer, anywhere from very liquid to quite thick.
In this basic form, congee has provided a full belly as well as help against minor ailments since ancient times.
Additional ingredients and condiments for congee are limited only to ones fantasy, taste and wallet. (Lobster anyone?)
For some of the more adventurous variations of congee click HERE
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Bon Appétit !   Life is Good !
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Click here for more info on  Congee
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Click here for more  Congee  on  ChefsOpinion
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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Spicy Sausage And Spinach Congee

Spicy Sausage And Spinach Congee

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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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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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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Spicy Coconut Soup With Chicken, Rice & Vegetables

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Yesterday  evening I was going to make an authentic Thai or Indian dish,
but then I realized that I did not have some of the ingredients I needed in
my cupboard, so I came up with this beauty.  While it is not authentic Thai
nor Indian, Malay, Indonesian, etc, etc, I can proudly inform you that is
100% authentic  ” Hans “.
I could not have eaten better last night, so it goes to show once more that
love for food and cooking, a bit of imagination and a little bit of skill’s can
many times replace the biggest, best, most expensive recipe book    🙂
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Ingredients :

Chicken,  your choice of cut or boneless
Broccoli rabe,  blanched
Grape tomato,  whole
Green peas,  blanched
Corn,  blanched
Mini peppers,  finely sliced
Scotch bonnet,  seeds removed, finely sliced
Ginger,  grated
Garlic,  paste
Sweet chili sauce,
Coconut milk,
Limes,  juiced
Cumin,  ground
Fish sauce,
Curry powder,
Kosher salt,
Cilantro,  coarsely chopped
Peanut oil,  to saute

Method :

Saute garlic and ginger until fragrant, add curry and cumin, deglaze with sherry.
Add chicken, salt and  and stock and simmer until chicken is tender but not
overcooked – (please,  no “falling of the bone”  here). When chicken is almost done,
stir in coconut milk. Slowly simmer for another five minutes., Add all vegetables,
seasoning and lime juice  and let it all heat through.
To serve, sprinkle with cilantro and accompany with basmati rice.
To eat, mix rice into soup, small amounts at a time.

Bon Appetit!   Life is Good !
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