My first yellow curry noodles recipe

It is not a secret that I usually create my meals based on foods I taste and like in restaurants. As someone who dealt for a long time with various eating disorders, I avoided for a long time to touch many foods therefore, creating my own recipes was impossible at the beginning as I did not know how to match the tastes. Those times are hopefully long gone, but there are still a lot of combinations I am unfamiliar with and at a certain point it is normal, especially when it comes to foods I haven't grow up with.

A couple of days ago, exhausted after too many baby tantrums and home chores, I decided to eat out, at a new Vegetarian street food Vietnamese restaurant around the corner. I ordered a yellow curry with veggies and was delighted and a couple of days after, I tried to recreate my own recipe (I added okra and eliminated the tofu).

Here is my (relatively) limited success:

Ingredients
1 pack Mie Asli Indonesian noodles - they are spices with turmeric, quick to cook and suitable for any kind of noodle dishes
400 ml. coconut milk
1 medium onion sliced
100 gr. okra cut in rondels
150 gr. sweet corn halved
one medium sized yellow pepper cut into small pieces
two tablespoon corn oil
1/2 teaspoon of rasped ginger
3 tablespoon yellow curry pasta

Directions

In a pan, add the curry pasta and the oil and mix well at 250C, until it gets a sauce consistency. If necessary, add some water and mix well for around 5 minutes.

Separately, boil water and add the Mie noodles. After 5 minutes, pour the water out, mix the noodles and eventually add some cold water.

In a pan, at 250 add the coconut milk and mix until it boils, for around 3 minutes. Add the onion, okra, pepper, the yellow corn and mix until is boiling - an average of around 10 minutes. Continue with the yellow curry sauce and the noodles. Mix well for another 3 minutes.

Serve it hot.

My only problem was the choice of the yellow curry pasta which was not the best quality, therefore the taste was not a bit different of what I had at the restaurant but also a little - but only a little bit - rancid.

As a first time experience it was great to test my cooking abilities and probably I need to do more documentation the next time when I am trying, especially when it comes to the choice of the curry.

Preparation time

15 minutes

Cooking time

20 minutes

Serves 4

Bon Appétit!

Coconut milk with veggies and salmon

I am using excessively coconut milk, in many sweet and sour combinations, particularly when I am trying to avoid dairy products for the sake of the kosher restriction of mixing meat and milk. 

The coconut milk with veggies is a meal that I am doing once in a while and always using a different combination of seasonal products. To add more consistency, I decided to mix also with salmon, that I fried in a pan with olive oil for about 15 minutes before adding to the mixture and boiling it for another 10 minutes.

Ingredients:

400 ml. Thai coconut milk

2 big carrots, cut into rounds

7 cherry tomatoes, cut into rounds

1/2 big onion, sliced

1 yellow paprika, sliced

100 gr. brown champignons, cut into small cubes

1 pinch of normal salt

around 10 leaves of parsley. coriander is even better as it have a different taste and texture

1/2 big zucchini, cut into rounds

250 gr. wild salmon

2 tablespoon olive oil

Directions:

Warm the milk in a pan at 250 gr. Mix it slowly for about 5 minutes.

Add the rest of the ingredients, starting with the carrots - which need more time to boil. Stir it slowly.

Meanwhile, fry the salmon for about 15 minutes. When it is well fried, cut it into cubes and add to the coconut milk mixture. Mix slowly with the rest of the ingredients.

Preparation time:

15 minutes

Cooking time:

30 minutes

Serves 3

Bon Appétit!

Tofu salad with sesame seeds and veggies

Is this time of the year before Pesach when I have to be creative enough to combine different products from the kitchen to create new easy recipes. With the spring around the thoughts about clean eating, the veggies are always part of the scenery. The following recipe is, as most of my recipes, easy to prepare, delicious and with an expense of less than 25 EUR. It works perfectly as a snack, breakfast, lunch or dinner, for small or big kids.

Ingredients:

- 200 gr. Tofu cut in cubes

- 3 mini yellow bell pepper, finelly chopped

- 3 shallots, finelly chopped; alternatively, garlic can also be used or 1 medium red onion

- 125 gr. white champignons, finelly chopped

- 1 tablespoon white sesame

- 3 tablespoons walnut oil; alternatively, the same amount of olive oil can be used

- 1 tomato for decoration

- 1/2 teaspoon of normal salt

Serves: 3

Preparation time: 20 minutes

Warm the oil in a pan warmed at 250C. Add one by one the other ingredients. Mix them well until they are getting a gold-brownish colour. The peppers may need more frying because they contain a high amount of water. The good part is that the liquid from the vegetables is mixing well as a sauce in the pan and at the end all the ingredients are benefiting. If you want your tofu well burned you can wait a bit more until it gets brownish on all side. I personally preferred to finish when the tofu is half-baked. I also found that it is much healthier and tastier for the baby who also had his portion from the salad - and liked it.

I poured all the ingredients in a salad bowl, mixed them one more time. I added the tomato slices as a decoration. In addition, it also offers a good of freshness, in case that you don't fancy too much all the frying, oily taste. On taste, you can also add a pinch of black pepper.

That's all!

Bon Appetit!

Creative stuffed zucchini

Last Shabbos, I wanted to prepare something new relatively fast for a veggie Friday evening, using only the ingredients I had in the house. 

The result was not only unique, but equally tasty.

Ingredients:

4 medium sized zucchini, cut into halves

7-8 black olives

250 gr. cooked quinoa, for around 15 minutes

10 cherry tomatoes

salt, on taste

150 gr. roasted almonds

150 gr. goat cheese, cut into cubes

Fill the quinoa, and add the olives, tomatoes, almonds and cheese.

Bake in the oven for around 30 minutes, at 150C.

Preparation time, around 15 minutes

It serves 4. 

Bon Appétit!