Archive for November, 2013

Food Heroes are back!

Food Heroes are coming to save you from fast food and all boring culinary experiences. The lovely Orn, who used to make the Thai take away for the Little Cat Cafe, will be teaching how to make our favourite chicken massaman curry with turmeric rice this Saturday from 10.30am in the depot kitchen, Cormont Rd.

We’ll try to take meticulous notes while cooking to share the recipe with you here.

Last time Orn made fresh spring rolls…Image

However the Recipes used for the past two sessions were as follows…

On 23/11/2013 with Dammi…

Lump-rice and Ice Cream recipes

1) Mango Ice Cream

1 tinned of mango slices
1 tub of medium size fresh cream
1/2 tin of unsweetened evaporated milk
1 cup of brown or white sugar
a pinch of salt
4 egg yolks whipped
200 grams brazil nuts finely chopped
1/2 tsp vanilla essence – optional
Liquidize the mango, add sugar, cream, evaporated milk and whipped egg yolks, then pour the
mixture along with the chopped nuts into an ice cream machine, mix until it turns into a right
texture. If you do not have an ice cream maker, leave the mixture in a freezer to cool, take it our at
every ten to fifteen minutes, mix firmly. It has to be done at least thirty minutes to get it to a right
2) Sri Lankan coconut milk rice

1 kilo of basmati rice washed and drained
1 onion chopped,
1 whole garlic peeled and chopped
a two inch piece of changer peeled and chopped
a small piece of cinnamon
five crushed cardamom pods
a few peppercorns
a few cloves
two cups of creamy coconut milk
1 tablespoon full oil, and a 1/4 inch slice butter
1 cups boiling water

Make a paste of ginger garlic and onion, add to the rice. Then add the rest of the ingredients except
water and the coconut milk , mix well. In a microwave, cook the rice for four minutes until it’s
roasted and sealed. Stir the water and the coconut milk into the roasted rice, cook for about ten
minutes. Then cover the rice with a lid, decrease the heat of the microwave to 350 to 400 watts,
cook for another 5 minutes.

3).Coconut milk chicken curry

1 whole chicken skinned and portioned
2 cups of coconut milk
1-1/2 dessertspoons curry powder
1/4 teaspoon of turmeric powder
1 teaspoon of chilly powder
two dessert spoon full lemon juice
a few curry leaves,
four cardamom pods – crushed,
a piece of cinnamon
paste of 1 inch long ginger, 1 whole garlic and 1 onion.
1 tablespoon full cooking oil
1 onion finely sliced
1 cup of boiling water


In a cooking pot, heat the oil, fry the sliced onion until slightly brown. Add the ginger,garlic, onion
paste, the curry powder, turmeric, chilly and salt. Mix well, gradually add the billing water while
stirling until a it turns to a thick paste on slow fire. Put the cardamom, cinnamon, and curry leaves
and mix. Add the chicken, fold it in the the mixture well, leave it to cook for about 10 minutes
covered with a lid. Open the lid, stir well, if the chicken is well cooked, add the coconut milk, cook
for a few more minutes, add the lemon juice and continue to cook for another two to three minutes.

4). Aubergine curry

4 big aubergine diced into 1/2 inch pieces.
2 1 teaspoon full ground mustard paste
2 teaspoons full crushed garlic
1/2 teaspoon crushed ginger
1 tablespoon vinegar
1 cup thick coconut milk
3 teaspoon full curry powder
1/4 teaspoon turmeric
1/2 teaspoon of chilly powder
3 green chillies split in halves
1 small piece of cinnamon
2 big diced tomatoes
1,1/2 cup oil
a few curry leaves
a small piece of lemongrass crushed


Heat the oil in a frying pan, fry the aubergine until golden brown. Remove the aubergine from the
oil, spread it on a kitchen tissue, gradually for the oil to drain off. In to a pan, add the coconut milk,
and all the ingredients except tomato and the aubergine. On a medium fire cook stirling constantly
until thicken to a creamy sauce. Add the tomato, cook for a five minutes on simmered heat, finally
add the aubergine, cook for another 3 minutes and remove the curry from the fire. Nice to serve it

5). Garlic Potato

Five big potatoes boiled and diced.
1 whole shelled garlic crushed
4 cardamom crushed
one small piece of cinoman
a few curry leaves
1/2 teaspoon of ground dry chilly pieces
juice of a small lemon
1 tablespoon of oil

Heat the oil in a frying pan, saute the garlic, add the chilly powder, cardamon, curry leaves, canon
and salt. Mix well, add the potato, fold it in the mixture and cook on slow heat for about five
minutes, add the lemon juice, mix and remove from the fire.

6). Mint chutney

Ingredients :
20 grams mint leaves (no stalks)
a few charlottes skinned and sliced
1/2 a lemon juice
2 green chillies sliced
1 teaspoon of ground mustard paste

Put all the ingredients in a food processor, grind it into a paste. Empty the paste into a small dish,
serve about 1 dessert spoon with yellow rice and the curries.

7). Tomato and Cucumber salad

1 cucumber finely sliced
four tomatoes finely sliced
1 teaspoon of mustard paste
1/2 juice of lemon
salt and pepper

Put the sliced cucumber and tomato into a salad bowl, add the rest of the ingredients and mix


 Then on 23/11/2013 with Orn…

1).Thai chicken massaman curry and Turmeric rice

Recipe for 4 people

Chicken massaman curry


8 chicken thighs or 4 chicken fillets (optional)
4 potato cut in to 4 pieces
2 tins of coconut milk
1 tbsp. of cooking oil
1 tbsp. of msasaman chilli paste
1 chicken stock cube
2 tbsp. of fish sauce
1 tbsp. of palm sugar
Cup of Roasted peanuts

Clean the chicken dry it with kitchen roll for chicken fillet cut in to the bite side then heat the cooking
oil in sauce pan on medium low heat fried the chilli paste and also add 2 tbsp. of coconut milk to stop chilli paste
to get burn.
keep stir until you can smell a fragrant of chilli paste then add then rest of coconut milk put the chicken
stock cube, fish sauce, palm sugar in then bring it to the boiling in this stage have to keep your eyes on the sauce
when it begin to boiling add the chicken and potato turn on the high heat until the curry start to boiling then
cooking in medium low heat with lid on for 30 minutes and check the chicken should be cook and tender then
heat off and add the roasted peanuts that’s it ready to eat

Turmeric rice

2 cup of Thai jasmine rice or fragrant rice
2 fresh turmeric thump side
3 cup of water

Clean the rice in cold water then grated the turmeric and adds 2 tbsp. of water then rinse out the
turmeric water in to the rice pot add the rest of the water cook the rice on high heat until the water start to get
to the same level as the rice put the lid on and move to very low heat and cook for 10 minutes done


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