All about 1 dish meal

[Funz]

Nihauma:

The shabu shabu looks yummy. The base soup is just miso soup?

I cheated. Bought the shabu shabu soup stock from NTUC finest Japanese food section. They have a few different flavours, kimchi, miso and something else cannot remember what. So convenient, just open pour and add some water as it can be quite salty.

[Funz]

Chicken Masala.

All you will need is a plate of steaming white rice. No guilt in having all the gravy you want as it is tomato base.

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[peapot]

Hi Funz, can provide recipe for chicken masala?

[Funz]

All in agalation can?


For about 4 chicken thighs

3 large ripe tomatoes blended
2 large red onions very finely chopped
4 to 5 garlic minced
1 inch ginger minced
1 tsp tumeric powder
3 heaped tablespoons curry powder
3 - 4 cardamon
3 - 4 cloves
cinnamon stick (it comes usually about 2inch long and rolled up, I break a strip off and use that only)
Curry leaves. The more the merrier. I usually dump in a fistful.



Season the chicken with salt, 1 tbsp of curry powder and the tumeric powder.
In a pan, heat up some oil and fry the onion until it is fragrant and turning brown.
Add in the garlic ginger and the spices and fry till fragrant
Add in the remaining curry powder mix well
Add the chicken and fry for a short while till the exterior turns whitish control the fire as the spices tend to burn.
Dump in the blended tomato stir and let it simmer until the chicken is cooked. Add some water if it is too dry.
Add salt and if you want a little sugar to your taste.
Lastly, dump in the curry leaves, give it another quick stir and it’s ready.

If you want it spicier, you can add some chilli powder or chilli padi for the additional kick.

[schweppes]

Crossover from chicken soup stock thread

autumnbronze:

Paella :drool: :drool:

Can share share tried and tested recipe?? :please:

Paella Recipe
(I adapted from Nigella Lawson's Pantry Paella recipe)

Recipe serves 4

Pinch saffron threads
1/4 cup sherry
2 tablespoons regular olive oil
1 onion, finely diced
1 clove garlic, peeled and finely sliced
1 1/4 cups Paella rice
8 ounces peeled raw frozen prawns, thawed
3 tubes baby squid, frozen, thawed and sliced (about 1 cup)
8 strips back bacon, diced (or 4-5 chorizo sausages, sliced)
1 1/4 cups frozen peas (or mixed veg mix)
2 cups chicken stock
Salt and pepper to taste
1 lemon, cut into wedges, for serving
Chopped coriander leaves, for serving

Directions
1) Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool.

2) Heat the oil in a wide, heavy based pan over low heat. Add the onions and bacon (or chorizo sausages), and saute for a few minutes.

3) Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid and peas (or mixed veg, whichever u prefer). Mix to combine.

4) Heat the chicken stock in a small pot over medium heat, (or make up the concentrate or cubes with boiling water). Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered.

5) Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed.

6) Serve the paella edged with lemon wedges, and sprinkled with cilantro


I left out mussels for mine as we don't quite fancy those. Can add scallops if feeling indulgent.

[peapot]

Hi Funz, I cooked the chicken masala. It was quite good eventhough I can’t find 4 ingredients in my Hse I kind of skip those and use whatever I have.

[Mychildren]

My one dish meal is to boil water first. Then add in mushroom (dried ones & soaked it first & trim the stalk before use), add in light soy sauce & dark soy sauce & brown sugar. When it boiled, add in chicken, dried scallop (dried ones but soaked in water first) follow by taupok & stew for 1&1/2 to 2 hours under small fire. This is my one dish meal. No greens so sometimes will top up with boiled xiao bye chye. Simple yet fast dish. Don’t need to keep standing near the stove. kekeke

[Funz]

peapot:

Hi Funz, I cooked the chicken masala. It was quite good eventhough I can't find 4 ingredients in my Hse I kind of skip those and use whatever I have.

I'm glad you find it nice. I learned to cook this from an Indian friend.

If you have very good curry powder, you can do away with some of the spices. And it will still be nice. I have a pretty constant supply of home made curry powder from my mum and the mum of an Indian friend. I know lucky me. But if I am out, I will get the Babas curry powder.

[mommylow]

Funz:

peapot:

Hi Funz, I cooked the chicken masala. It was quite good eventhough I can't find 4 ingredients in my Hse I kind of skip those and use whatever I have.

I'm glad you find it nice. I learned to cook this from an Indian friend.

If you have very good curry powder, you can do away with some of the spices. And it will still be nice. I have a pretty constant supply of home made curry powder from my mum and the mum of an Indian friend. I know lucky me. But if I am out, I will get the Babas curry powder.

Hi Funz

I love Indian food. I know Indian families have their own secret mix of spices to make great curry powder. Some even roast and grind the spices to make their curries. Will appreciate very much if you can share your recipe for homemade curry powder. I am looking for authentic Indian curry powder mix. I know Babas brand of curry powder is among the better ones on the market but somehow, it is still pre-mixed and are actually meant for lazy people. TIA!

[Funz]

Sorry Mummylow. I don’t have any recipe for curry powder. All my supply comes ready from my mummy dearest or my indian friend’s mummy dearest. I remember helping my mum wash, sun and fry the spices necessary for her curry powder but I really don’t know the proportions. She makes them in large qty. Thereafter, she will bring the stuff to this Indian shop in Serangoon to mill them into fine powder. I googled and found the following, it has all the spices that my mum used. You can try and increase or reduce the spices according to your liking I guess.


Curry Powder
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon whole cloves
1/2 teaspoon mustard seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
2 dried red chiles, broken in pieces, seeds discarded
1 tablespoon turmeric

Toast the whole spices (coriander, cumin, fennel, cloves, mustard, cardamom and peppercorns) and the chiles in a small dry skillet over medium-low heat, shaking the pan often to prevent them from burning. Toast for a couple of minutes until the spices smell fragrant. In a clean coffee grinder, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the spice blend immediately, or store in a sealed jar for as long as 1 month. (Yield: about 1/2 cup)