Fish Veloute

These days mostly on Sunday we have fish for lunch , the reason is Shyama, she don't make any fish dish in her place or I don't pack any fish dishes for her in tupperware when se leave on sunday evening as I think food prepared with seafood/fish etc should be eated freshly.

So then I make a some fish dish on sunday as she can enjoy it and plus it is healthy too.
So as it was sunday yesterday I made this FIsh Veloute from May Delicious Magazine and the recipe was from two-star Michelin chef at the London restaurant Le Gavroche.

I do love Michel Roux jr especially after seeing him in Master Chef, such a charming Chef and I am in full admiration when I see him making dishes in various food programmes.

Ofcourse Hans was so excited when I told I was going to make the recipe from Michel Roux as I do make him watch the Master Chef together with me.
And I must say this Veloute Sauce is one of the best I have made or I would go so far as saying the best I have ever ate.
We all loved it and I had a bit left over so I thought before I put the left over portion into the freezer I will take some pics for my blog . Normally I would take a step by step pic when I make something special but as I was not planning to blog it I didn't.
But then I changed my mind when I tasted it I was like something which taste so good one has to share.

I am giving the exact recipe from the Delicious Magazine.
I doubled the recipe as we were with 5 for lunch and I served with Steamed Salmon and Potato mash.

This is what Miche Roux has written about the sauce.
"This is a White Veloute (Velvety) sauce that just thick enough to coat the back of a spoon. It is thickend by evaporating liquid and by the addition of cream.
It is the cornerstin of many fish sauces.
A tip he gave was also when softening shallots or onions in butter you need to start with a cold pan. If you add them to a hot pan with butter they will start to caramalize and then you won't have the white color.



50 gm button mushrooms, finaly sliced
2 shallots finley slices
20 gm unsalted butter
100 ml dry white wine
300 ml good quality fresh fish stock ( I used a good quality stock from the shop)
300 ml double cream
Pepper and salt to taste
Lemon juice to taste ( optional, he has written but i think you should add)

1. In a heavy based pan, gently fry the slices mushrooms and shallots over a low heat in butter untill tender  but not colored.

2. Add the wine increase the heat and boil until the liquid is almost all evaporated, then add the stok and boil untill reduced to half.
Add the cream and boil untill the sauce is thick enough to coat the back of a spoon.
Pass through a fine siece pressing the mushrooms and shalts with the back of a spoon to extract all the flavours
Season with salt and pepper, adding a little lemon juice for taste.



 

Creamy Pasta With Salmon and Chives

In my laast post which was Fresh home made pasta I had mentioned my next post will be what I have made with the delicuous home made pasta.
Well one of the dishes I made with them is this super creamy delicious pasta dish with salmon.
Ok I have made something else too, but that will be for the next post :-)

I think making this salmon dishe with fresh pasta made it double delicious.
In my pasta book it was written as the fresh pasta don't swell up you need to use 125 gm pasta per person.

Ingridients.

2 table spoon of olive oil
1 big onion finley chopped
2 tabls spoon of tomato paste
1 big garlic cloves choppes very fine or into paste
2 tbsp of sun dried tomatoes in oil thinly sliced. ( I use my home made ones )
100 ml Dry Vermouth ( if you don't have this you can use good white wine)
200 ml cream
100 ml fish / chicken stock
400 gm fresh pasta ( of course you can use dry ones)
200 gm fresh salmon diced
3 table spoon of chopped chives
Salt and peper to taste

Heat the oil in pan add the onions and fry till golden brown.
Add the tomato paste and garlic, fry for few minutes make sure you do'nt burn them.
Add the vermouth ( be carfull) stir, then add the stock, cook for few minutes.
Add the sun dried tomatoes, cream, parsely, pepper and salt to taste. Add the salmon pieces as they are cut into small pieces it will only take a minute or two to cook and any way it will continue to cook when you add the cooked pasta.

In the mean time boil water in a big pan and cook the pasta, if it is fresh pasta it will only take 3 minutes to cook, and if you are using dry pasta cook according to the instruction in the packet.
When the pasta is cooked drain and add to the pan with the sauce and mix everything good and serve with a sprinkle of chives and if you want you can slice extra sun dired tomatoes and add .

 

Shrimp Croquette / Garnalen kroketten

Belgium is really famous for a variety of Croquettes / Kroketten.

One of the most famous one will be Aardappel kroketten / Potato crouquettes, are often served as a side dish. Then there is Kaas kroketten / Cheese croquettes which i super yumm, and then there is this Shrimp / Garnalen crouquettes which is made with grey shrimps and as we live near to the North sea ther eis always fresh grey shrimps available through  my MIL's sister as she knows a fishermen and she gets really fresh grey shrimps for us when it is available.

These Shrimp crouquettes are really famous, you will see pre maid ones in the fish monkers, in the super market in the deepfreeze section and not to mention in almost every restaraunt here.

And it is always ate as a starter with a green salade and deep fried parsley on the side.

ofcourse these days if you buy from the shops, they ask so much money but when you eat them one will be like one really has to look if there is shrimps in them, so I tend to make them at home.

I know if someone would have told me I will be making them at home when I cam here years ago I would have declared them crazy :-)

 

 

 

 





 Shrimp Croguettes: You will get +/- 10 croguettes.

3 Shallots finley chopped

60 gm butter

60 gm flour

300 ml chicken stock

pinch of nutmeg

Salt and peper to taste

200 gm grey shrimps

2 eggs beaten

Few tabls spoon of flour

Bread crumbs to coat the croguettes ( +/- 1 cup)

Oil for deepfrying

Curly parsly for frying

Heat the butter in a pan and add the shalots and fry in the butter softly don't  +/- 3 minutes.

Add the flour and keep on stirring fro 2 minutes just to cook the flour.

Add half of the stock and stirr continiously till it starts to get thick, then add the rest of the stock and bring everything to boil. Take care that you don't burn everything you will have to stir continiously. This will take few minutes, when you see th emixture is really thick then off the fire and add the nutmeg,salt and pepper and give it a good stir. Then add the shrimps. Mix everything carfully.

Pour this mixture into a shallow glass bowl. Smooth the top and keep this in the fridge for 1 1/2 hours.

Divide the mix into ten portion shape them like you see in the picture. ( While I shape them I add a drop of oil in my hands so that the mixture doesn't stick to my hands)

Take a crouquett and roll them in the flour, removing the exceess flour then coat them nicely with the egg and then roll them with the bread crumbs. Make sure bread crumbs are coated evenly. Repeat with the rest of the croquettes.

Heat the oil to 180°c  and fry the croguettes till they are golden brown.

Deep fry the parsly .

Serve with a green salade with the fried croquettes and fried parsley with a wedge of lemon/lime.

I some times make them the evening before and then use the next day, especially when I am making it for a party. I keep them in a tupperware in layers.



 

Scampi Diabolique

I don't know from were the orgin of this recipe is from, I know it is a very known dish in Belgium.
Maybe I should have asked Hans more about it before he went for work and now it is too late as I had promised my sister I will post the recipe today.
She has been asking me for this recipe for so long.
Every time I made the dish I didn't take a picture , I told her I have taken the step by step pic how to make them and I know I had taken them but I don't find them in any of my maps and I looked but it is not there.
And I know she likes it when I put the step by step pics and if I had known I had losted the step by step pics, I would have taken the pictures of making them when I made this sepcially for posting here yesterdey evening.
Ofcourse when Hans came home he was like, a creamy dish on a weekday is there something to celebrate, but then when I told him the reason, he is like, why am I not surprised :-)

We love this creamy a bit spicy scampi dish, ofcourse if you are used to Indian spicy dishes this is not spicy at all but for belgian pallet it is a spicy dish :-)
The recipe is for 2 person, When i serve this as a main dish as I did yesterday, then I give some 8 scampi's per person, if you are giving this as a starter you can give 4 scampi per person.
Tip: If you think your sauce is a bit runny you can thicken it up with a bit of corn flour and water mix in the end.
I fry the scampis for 1 1/2 minutes each side and then combine together with the bubbling sauce and give a stir or two so the scampis are fully cooked.
Don't  over cook the scampi's nothing worse that eating overcooked rubbery tasting scampi's.
I also keep few chopped pieces of tomatoes and a table spoon or two of the chives to sprinkle on the top of the dish when I serve the dish.

Ingridients.
16 Scampi's peeled and veins removed I keep the tails on as it give a good look ( I used deepfreezed scampi's, just remember to take them out from you freezer early so that you cen defrost them)
4 shallots very finley chopped
2 garlic cloves, you can finley chop but I amways use my garlic press
1 1/2 tablespoon of curry powder
2 table spoon paprika powder
1 tsp cayanne peper ( I am sure belgians here woudn't add so much but I love the spicy ness )
125 ml ketchup
100 ml white wine
I have never measured the water, but i would say few tablespoon of water
150 to 175 ml thick cream
3 big tomatoes skin removed, seed removes and chopped up in small cubes
1/4 cup of chopped chives
2 to 3 tablespoon of olive oil
A little knob of butter for frying the scampi's
Pepper and salt to taste

Add the oil in a pan and when it is hot add the shalots fry for few minutes ( glaze them don't color them) Add the garlic puree fry for a minute or two.
Add then the curry powder, paprika powder, and the cayanee. Fry for few minutes till the raw taste is gone ( make sure you dodn't burn them)
Add the Ketchup and give it a good mix.
Now add the wine and the splash of water and let it boil
Add the cream to the pan and in the mean time heat a griddle pan , add the knob of butter and fry the scampis for the minutes mentioned above.
When the sauce is fully bubbling up check it is too think if it is add alittle corn flour and makes the sauce thick.
Now add the tomatoe pieces and the chives and the fried scampis and give a good mix so everything is totally heated up. Cheeck for salt and peper.
Serve with a sprinkling of cubed tomatoes and chive.
Enjoy them with bagutte especially to scoop up all that delicious creamy sauce.



 

Salmon Curry with Rice Noodles

The noodle is a type of staple food made from some type of unleavened dough which is rolled flat and cut into one of a variety of shapes. While long thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, shells, folded over, or cut into other shapes.

Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added, but are often pan fried or deep fried. Noodles can be refrigerated for short-term storage, or dried and stored for future use.

In English usage, the word "noodle" is an inclusive term that denotes texture and culinary use, and to a lesser extent, shape, as many people may associate it with the more common string varieties, such as spaghetti or ramen. Material composition or geocultural origin must usually be specified. However, the actual word derives from the German Nudel.

Wheat noodles in Japan (udon) were adapted from a Chinese recipe by a Buddhist monk as early as the 9th century. Reshteh noodles were eaten by the people of Persia by the 13th century. Innovations continued, as for example, noodles made from kudzu (naengmyeon) were developed in the Joseon Dynasty of Korea (1392–1897). Ramen noodles, based on Chinese noodles, became popular in Japan by 1900.

Thankyou Wiki for all the information .

I love  Wagamama Cook books and I have two of their books.And I have tried recipes from both their books and each time it is delicious, light and so good.

So this salmon dish is from their book Wagamamma Way with Noodles.

You can see how much I like their book as I have made their Chillie Beef Ramen , then have tried thier famous Chicken Ramen and there are lots of dishes i have tried from the book which I have not posted here.
You can double up triple up the recipe according to how many ppl you are cooking for and that is what i do.



Serve 2

1 tbsp vegetable oil

2 tbsp finley chopped shallots

2 tsp red curry paste

125 ml coconut milk

1 tsp muscavado sugar

2 tsp of fish sauce

Zest and juice of 1 lime

2 skinless salmon fillets each weighing aobut 100 gm

Small handfull of thai basil ( I didn't have so I used italian basil)

small hand full of mint leaves ( I used less mint)

100 gm of rice noodles

Heat a saute pan, large enough to accomodate the salmon over a ledium heat.

Add the oil and shallots and cook untill soft without colouring for 2 minutes.

Add the red curry paste and continius to cook for 2 minutes, stirring constanly.

Add the coconut milk, sugar, fish sauce and the lime zest and juice.

Bring to the boil, reduce to a gentle simmer for 5 minutes and adjust the seasoning.

Ease the salmon fillets into the sauce and gentley poach untill the fish is cooked. Almost 8 to 10 minutes depending on the size of your fish.

Add the basil and mint.

While the salmon was busy cooking , cook the noodles according to the instruction of the packet and drain and when salmon is finished cooking, drain and gentley stir the noodles onto the pot.

Serve with the lime wedges on the side.



Chorizo and Scampi Pasta

I noticed these last months I am so lazy to write a post here something new.
And yesterday while taking picture of this dish I was promising myself I am going to be more active and write recipes and post here more regularly here.

The recipe is from a food programme from BBC 2 called Lorrain's Fast, fresh and Easy food recipes i love her cooking as she makes everything so easy to make.
And I was delighted when I saw her making the dish as I had chorizo Hans had brought back from his trip to Portugal ( yeah spain is near so guess they also have excelent chorizo)
BBC food gives some of her recipes from the show, but this they didn't give, so I had recorded the programme in the digi box and I watched a little by litle stopping each time she spoke and wrote down the recipe :-)
I agree when she says this pasta dish is with character and if you don't like striong flavours and chorizo etc....don't even attempt to make this.
We loved it and it is so easy to make that I am sure i will make this again.
Don't be alarm with all the pics, I just added almost each step picture.

 

 

1 tbsp olive oil
2 tsp crushes fennel seeds
1 tsp dried chillie flakes
One onion chopped
2 Springs of Rosmary
2 cloves of garlic chopped
150 gm of chorizo chopped
2 good tbsp of Harissa
700 ml chopped tin tomtoes
2 tsp of oregano
150 ml red wine
1 tsp sugar
Hand full of fresh parsley chopped
Salt and peper to taste.
24 big scampis peeled
450 to 500 gm pasta

Heat the olive oil, add the fennel seeds and fry in a low flame for a minute, add the crusehd chillies along with the sprigs of rosmary, then add the onions and the garlic and fry for few minutes.
Add the chorizo pieces and fry for futher 2 minutes.
Now add Harissa paste and fry for few minutes,then tinned chopped tomatoes into the pan, plus the oregano , sugar and the wine. Let it simmer for 20 minutes.
Afte the 20 minutes add the parsley, and salt and peper to your taste.
Mean while cook the pasta according to the instruction of the packet.
Now add to the sauce to simmering sauce the peeled scampi's and cook for 4 minutes.
You should take care the scampi's ar enot over cooked otherwise they taste rubbery.
Drain the pasta and mix it with the sauce and serve with a sprinkling of parsley.

 



 



 

Nasi Goreng

One TV Cook I love is Rick Stein. I have watched all his food programmes and I love that he is so passionate about the food he makes and the new food he tries in his trips when he make is TV programmes.
Unlike some TV Cooks he really take good mouth full of food and eat before he says if it is nice or not, I dislike those tv cook who just take a tsp of food they make and then say hmmmmmmmmmm Delicious.
And I am like did he /she tasted what they made.

To be honest I have watched his cooking programme Far Eastern Odyssey ( first shown in BBC) a couple of times, every time they show in a channel I watch and each time I love it.
And as you can see in his show, when the locals are making a certain dish he has this tiny note book and he will be noting all the ingridients they are adding so I know this will be nearly authentic as the original food is.
Another recipe I trried from the same book is Thai Yellow Curry with Shrimps

Nasi goreng, literally meaning "fried rice" in Indonesian, can refer simply to fried pre-cooked rice, a meal including stir fried rice in small amount of cooking oil or margarine, typically spiced with kecap manis (sweet soy sauce), shallot, garlic, tamarind and chilli and accompanied with other ingredients, particularly egg, chicken and prawns. There is also another kind of nasi goreng which is made with ikan asin (salted dried fish) which is also popular across the country.
Nasi goreng is considered the national dish of Indonesia.
There are many Indonesian cuisines but few national dishes. Indonesia's national dish knows no social barriers. It can be enjoyed in its simplest manifestation from a tin plate at a roadside warung, travelling night hawker's cart; eaten on porcelain in restaurants, or constructed at the buffet tables of Jakarta dinner parties.
In 2011 an online poll by 35,000 people held by CNN International chose Nasi Goreng as the number two of their 'World’s 50 Most Delicious Foods' list after rendang.
Source thanks to Wiki



For the Indonesian stir-fried rice

300 gme long grain rice ( I used basmati rice)
100 gm fine green beans, cut into 2.5 cm piece ( I didn't use it as i didn't have them at home )
2 tbsp vegetable oil
125 gm skinned and bonless chicken, cut into small bit size pieces
125 gme large raw peeled prawns.
200 gm shallots thinly sliced.
20 gm garlic finley chopped
2 medium hot red chillies seeded and finley chopped ( I didn't deseed the chillies)
1 red bird's eye red chillies sliced
1 mediul carrot thinly sliced
3/4 quantity of Balinese Spice paste ( see below)
1 tbsp tomato puree
1 tbsp Kecap manis
1 tbsp light soy sauce
8 spring onions chopped
To serve
2 tbsp vegetable oil

4 large free-range eggs
¼ cucumber, sliced
2 medium-sized tomatoes, sliced
ready-made prawn crackers
spiced pickles
Crispy fried shallots ( I used stor bought one)

For the Balinese spice paste (Base gede)
You only need 3/4 of the below paste, I freeze the rest of the paste and use it when I make grilled chicken.

¾ tsp black peppercorns
¼ nutmeg, freshly grated
25 gmcandle nuts, macadamia nuts, cashew nuts or roasted peanuts
1 tsp sesame seeds
60g shallots, peeled, roughly chopped
25 gm fresh root ginger, peeled, roughly chopped
40 gm galangal (or extra ginger), peeled, roughly chopped ( try to get this as the flavour is totally different)
15g fresh turmeric, peeled, or 1 tsp ground turmeric
3 fat lemongrass stalks, hard outer leaves removed, core chopped
20 gm garlic
2 medium-hot red chilli, seeds removed, roughly chopped
3 red bird's-eye chillies, roughly chopped
1 tsp shrimp paste ( I didn't use)
1tbsp palm sugar
1 tsp salt
3 tbsp vegetable oil
1/2 lime, juice only

For the Balinese spice paste, grind the peppercorns, nutmeg, nuts and sesame seeds to a fine powder in a spice grinder. Transfer the mixture to a food processor, then add the remaining Balinese spice paste ingredients and blend to a very smooth paste.

Cook the rice according and let it cool.

Drop the beans into a pan of boiling salted water and cook for 3 minutes. Drain, refresh inder cold water and set aside.
Heat the oil in a wok. When it is really hot add the chicken and prawns and stir fry for 1 minute. ( I then take out the shrimps as I dodn't want it over cooked and I add them in the end) but you don't have to you can just leave in the wok together with teh chicken.
Add the shallots, garlic, chillies and carrots and stir fry for a futher 2 minutes untill the carrots is just tender.
Add the 3/4 of the Balinese pasteand stir fry for futher few minutes.
Add the tomaot puree, kecap manis, cooked rice and green beans and stir fry over a hugh heat for 2 minutes.
Add the Spice paste and spring onions and toss together.
Femove from the heat and keep hot.

Heat the oil in a large frying  pan, crack in the eggs and fry for a couple of minutes, spooning hot oil over the yolks as they cook.
Spoon the Nasi goren onto the plated and top each one with fried egg.
Over lap the cucumber and tomato to the side of each plate.
Sprinkle the crisp fried shallots over the eggs and fried rice and serve with prawn crackers and achar pickles.

Garlic Scampi's Rolled with Zucchini

End of September we went to London and then from there straight we went to Leave Shyama to her college in Leuven.

So she is not home for the weekdays ( she comes on friday and leave on sunday evening) .
Why I wrote the above information is to say that I have not baked anything at all from that time on wards.

Usually I bake something home made every few days so that when S comes from school in the late afternoon she can have freshly baked Cupcakes, Macarons, Cake etc......

But nobody is there to come home these days late afternoon saying I am hungry and what is there for snack.

So no baking, but here comes the good news, I have told S when I come and visit her on Wenesday I am bringing her some baking goodies ( I have been going to see her on Wenesday as her lessons are finished earlier ) so I go to her place and talk with her , she talks I listen as she has so much things to say what happend in the lessons and how intresting everyhting is.

And after listening to her I am asking, why is not your bed made and she replies fast well i just left like that for Airing :-)

Then we go out and have early Dinner together and then I take the train back home.

I am going this wenesday too, but I am sure soon she will tell me I don't have to come as I am the only Mom who comes and visit the daughter there and it is not good for her Image. :-)

Now to the recipe, this is a easy but really yummy Scampis, that I served when I gave drinks for a party.

I prepare them earlier and serve them cold.

1 Zucchini cut very thin. ( I use a peeler to get really thin slices)20 Scampis peeled.
Few tbsp of olive oil
1 onion finely chopped.
2 cloves of garlic chopped
1 tsp chillie flakes
Few tbsp of fresh parsley
2 tbsp of Lime juice
Peper and Salt for taste

Extra oil for grilling the Zuchini slices

First brush the Zuchinni slice with oil and grill in a pan andkeep aside.

Heat the oil in a pan , add the onion and fry for few minuted add the garlic, chilli flakes and fry for 2 more minutes, add the Scampis, salt and peper and fry for some 5 minutes not more other wise they get rubbery.

Add parsley and sprinkle with the lime juice.
Take 2 scampi's and roll them with a Zucchini slice.

Prawns in Coconut Milk Curry

Remember I told you in one of my earlier post that I celebrated Onam for the first time here in so many years, well and if your remeber I did say it was not a fully traditional one.
And one of the dishes I made for my guest was this Delicous Creamy Keral style Prawn curry.
I have never seen a couple of people snatching the bowl of a dish so fast.
And everybody went for second and third helping. It is always enjoyable to see your guest enjoying the food youhave prepared.

I made this from one of my favourite Kerala blog Kothiyavunu. And as the name say if you go to her place indeed you will be drooling on each recipe.
I just made the name short. The original name is Chemmen Thenga pal Curry/Prawns Coconut Milk Curry Kerala/Thrissur Style.

Ingredients
For marinating prawns
Prawns .1/2kg
Garlic paste .1/2tspGinger paste
1/2tsp Coriander powder
1tsp Red Chilly powder
1tspTurmeric powder
1/2tspBlack Pepper Powder ( i would do freshly ground )
1 tspGaram masala
1/2tspSalt or to taste.

For the gravy
Onion 2 medium sliced
Tomato 1 medium Cut fine
Garlic paste 1tsp
Ginger paste 1tsp
Coriander powder 1tsp
Red Chilly powder 1tsp ( I used Kashmiri chilli powder)
Turmeric powder 1/2tsp
Garam masala 1/2 tsp

400 ml tinned coconut milk
Green chillies 2 split or according to your taste
Curry leaves 2 sprigs
Kudampuli 1piece ( it is a typicall S.Indian fruit which is dried and this give a tangy taste to thewhole dish)
Mustard seeds 1/2tsp
Fenugreek seeds 1/4ts
Coconut oil :2 tbsp


Marinate the prawn with the above ingredients and keep it in the fridge for an hour.
Heat coconut oil in a pan,when its hot,add mustard seeds,fenugreek seeds.When it starts splutters.
Add the sliced onions till the onions become soft but not dark.
Then add the green chillies and curry leaves and stir for few minutes.
Now add ginger garlic paste, red chilli powder,corainder powder, gram masala powder,pepper powders and stir till the aroma comes out.
Now addthe chopped tomato pieces along with little salt and staute well till the tomatoes are cooked.
AsI used tinned milk I took few tsp of coconu milk diluted with few tbsp of water and then added to thepan.
Then add the rest of the coconut milk and then add the prawn and cook for 4 or 5 minutes.
Serve with rice.
Don't over cook the prawns, I just cooked them for 5 minutes.

Thai Yellow Curry with Shrimps.

If I look to my blog I see more Cakes, Cookies , Dessert etc........... from that you can see I am a sweet lover, but I do make other things than all these sweets but mostly it is in the weekend I make something really special or for a party and then I have no time to take apicture of the end product.
This is a dish I made for a party and I managed to take few pictures to my utter delight.
Making the paste and taking a picture was real easy as I had to make them and keep earlier.
If you like you can make you own Thai yellow paste or you can also buy the readymade ones.
But I have to admit the fresh taste of the paste you really can taste in thie creamy delicous curry.
I don't think mine is a real authentic one, but this is how I made them.

600 gm Scampis cleaned, skin and veins removed, I keep the tails aas it looks prettier.
2 garlic cloves finley chopped
2 onions chopped
1 to 2 green chillies
1 stick celery chopped ( optional)
3 or more Tbsp of Thai yellow Curry Paste
400 ml Coconut milk ( used tin)

100 ml water or broth ( used broth)

1 to 2 tbsp fish sauce
Few slices of pineapple

Few tbsp corriander leaves.
Few tbsp oil

Peel the prawn, I kept the tail part so it looks nice.

Heat up the wok and add the oil, add onions, celery, and garlic and saute them for few minutes. Add the thai yellow curry paste and chilies fry for few minutes then add the water/broth cook for few minutes now add the coconut milk and boil for few minutes add the fishsauce and then the scampis cook just for 4 to 5 minutes, add the pineapple pieces and sprinkle with corriander leaves and serve with rice.
If the sauce is too watery you can add cornflour mixed with a bit water to thicken it and if it is too thick you can add a bit water too.

Scampi with Linguini

I had plans to post a wonderful yummy cake today, but I have not even starterd writting the post, so I thought why not do this delicous pasta dish which I don't need too much writting.

This is one of thsoe recipe I saw while looking through yummy dishes on the net.
Looks really simple and easy to make but so so falvourful and delicious.
I was not wrong at all, I woudn't mind eating this yummy dish anyday.
The original recipe you can find here

Sending this to Presto Pasta Nights

1 pound linguini ( i used normal pasta)
4 tablespoons butter
4 tablespoons extra virgin olive oil, plus more for drizzling
1 large shallot, finely diced
5 cloves garlic, sliced
Pinch red pepper flakes, optional ( i used atleast a tsp, we love the heat)
20 large shrimp, about 1 pound, peeled and deveined, tail on
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 lemon, juiced
1/4 cup finely chopped parsley leaves

Directions
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.