What This Week? (Asian food)

Now I know I haven’t posted a response to the pasta dish just yet…and that because I’m not happy with the video, and am considering a better way to rate my meals…any ideas, let me know…

However, I do need to know what I’m going to make this week?

The theme this week is ASIAN….so shoot- Asian meals I can create…..thanks!

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About Jessica Dowse

I'm an International journalist/ social commentator/ ski champion/ guitar player/ Spanish speaker/ Kung-fu expert/ninja/superstar/spaceman……in the making…. making being the key word... A bit about me: I am young, energetic and flexible in my dreaming! Jason Mraz is my religion, politics and relationship status. I believe that any problem in life can be solved with a balanced symbiosis of Elton John, Shakespeare and Billy Joel. Some may say this makes me, either very lame, or very naive… I like to think it makes me idealistic…and I think at 24, that’s still ok… I have recently finished an MA at Falmouth University in Cornwall, England in International Journalism. Now I am employed as a video journalist by CRI in Beijing. Dream job! I want to make documentaries, have adventures and travel the world. View all posts by Jessica Dowse

4 responses to “What This Week? (Asian food)

  • Ruben

    Noodles with… chicken!!!

    Noodles, red pepper, garlic, onion, chicken breast and any sauce you like (soja sauce?)

  • James Horrell

    Ingredients
    1 tbsp vegetable oil

    2 tbsp Thai green curry paste (according to taste)

    1 tbsp soft dark brown sugar

    1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)

    750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)

    6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)

    400ml/14fl oz coconut milk

    Good shake of Thai fish sauce or light soy sauce

    Small handful of coriander, roughly chopped

    ½-1 lime, juice only

    Preparation method

    Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass paste. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk and soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more soy sauce if needed.

    The curry is now best left to sit for a few minutes so the sauce becomes creamier.

    Serve with your choice of rice

  • James Horrell

    Ingredients

    1 tbsp vegetable oil

    2 tbsp Thai green curry paste (according to taste)

    1 tbsp soft dark brown sugar

    1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)

    750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)

    6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)

    400ml/14fl oz coconut milk

    Good shake of light soy sauce

    Small handful of coriander, roughly chopped

    ½-1 lime, juice only

    One red chilli (deseeded if you so wish)
    Preparation method

    Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass paste. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the chilli and cook for a couple of minutes. Add the coconut milk and soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more soy sauce if needed.

    The curry is now best left to sit for a few minutes so the sauce becomes creamier.

    Serve with your choice of rice

  • Craig Gettinger

    I really like asian foods because they are very very tasty. most asian foods are very spicy too and i like them. :’:..

    Look into our own homepage as well
    http://www.prettygoddess.com

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