A Thai Salad with Watermelon and Chicken Noddles

The salad has fresh herbs, touch of lime, add some fish sauce, and voilà a sweet and sour summer salad.

ยำแตงโมไก่ฉีก (Thai)

/yum tangmo sen mee kai cheek/

"Spicy Watermelon Salad 

with Shredded Chicken"

Serves 4

1 pound (455 g) organic, packaged in air not water, boneless chicken thighs 

6 cups (780 g) organic watermelon

2 Tbs. organi shallots, chopped

1 Tbs. (15 ml) each: fish and chili sauces

2 Tbs. (30 ml) each: organic lime juice and soy sauce or gluten-free liquid aminos

1 Tbs. (6 g) chopped ginger

1 tsp. (5 ml) sesame oil

Thai rice noodles (not gluten-free), substitute GF rice sticks, brown rice noodles, rice vermicelli, glass noodles, sweet potato or shirataki noodles

1 1/2 cups (195 g) organic carrots, julienned cut

1 cup (130 g) organic radish, sliced

chopped cilantro or parsley

sliced mint and organic green onions

organic peanuts, cut in half

organic lime wedges for garnish

หนึ่ง /nùeng/ ๑ 1. Grill the chicken for about 7 minutes on each side, inside temperature 165ºF/75ºC.

สอง /song/ ๒ 2. Let it rest for 10 minutes before slicing them into 1 inch/6 mm pieces.

สาม /sam/ ๓ 3. Place half of the cut watermelon in a blender, blend.

สี่ /see/ ๔ 4. Pour 1 1/2 cups (360 ml) of the juice into a saucepan.

ห้า /hah/ ๕ 5. Add shallots, chili, fish and soy/liquid amino sauces, lime juice, and ginger.

หก /hòke/ ๖ 6. Bring to a boil, reduce to medium and cook, uncovered for 25 minutes.

   Note: If using GF noodles, add little olive oil immediately after rinsing so they will not stick.

เจ็ด /jèd/ ๗ 7. Stir in the sesame oil, remove from heat, and let it cool.

แปด /ppaed/ ๘ 8. Cook the noodle as directed on the package. Rinse in cold water and drain.

เก้า /gaao/ ๙ 9. Place the noodles in a large bowl, add cooke chicken, carrots, radishes, cilantro/parsley, mint, and rest of the watermelon juice.

สิบ /sip/ ๑๐ 10. Toss in the  green onions, peanuts, rest of the watermelon sauce. Serve with lime wedges.

ทานให้อร่อยนะครับ polite form by male speaker

/taan hai a-roy na krap/

ทานให้อร่อยคะ polite form by female speaker 

/taan hai a-roy na ka/

Enjoy your meal!

Try some other salads: https://veggiefernandezs.blogspot.com/search/label/salads

Read More

Curry Rice à la Indonesia

Indonesian dishes can be sweet, sour, salty, bitter, or spicy do to the mixture of Middle Eastern, Indian, Chinese, Javanese, Polynesian, Melanesian, and European complex flavors. There are dishes of fried rice, skewered meats, fish, vegetables, soups, and noodle. Add a touch of sambal (a spicy chili paste) or peanut sauce to any dish you like, while you are frying, grilling, roasting, sautéing, boiling, or steaming.

The country of over 6,000 populated islands out of  17,000 islands, each has their own recipes from the 600 ethnic groups. 

Curry rice is a popular side dish on the islands of Sumatra and Java.

Nasi kari (Indonesian)

Serves 4

~Use organic ingredients as much as possible.~

1 cup (130 g) each: basmati rice and frozen peas

2 cup (480 ml) vegetable broth

1 Tbs. oil oil 

1 chopped onion

2 minced cloves garlic

1 inch (2,5 cm) minced ginger

1 Tbs. (6 g) curry powder or more to taste

1 tsp. (2 g) each: turmeric, cumin, and coriander 

1/2 tsp. (1 g) cayenne pepper (if you want more heat) 

1 cinnamon stick 

garnish: chopped cilantro or parsley 

~official language: bahasa Indonesia~ (There are 718 indigenous languages.)

satu 1. Cook the rice in the broth.

dua 2. Sauté the onions, garlic, ginger with the spices.

tiga 3. Add the coconut milk and peas. Simmer until it thickens.

empat 4. Remove the cinnamon stick.

lima 5. Serve the rice topped with curry and vegetables.

enam 6. Garnish.

Read More

Spinach Salad à la Japanese

Japanese eat salads for breakfast, lunch, and dinner as a side dish. 

I took my 6th graders to a Japanese "youth hostel", while living in northern Japan. They, too, thought it was strange to have a green salad with breakfast.-Mike

スペイン風サラダ (Japanese)

/supein-fuu sarada/

organic spinach

2 Tbs. (30 ml)  sesame seeds 

2 Tbs. soy sauce or gluten-free liquid aminos 

1 Tbs. (15 ml)  each: sesame oil, miso, and rice vinegar 

1 Tbs. organic brown  sugar 

organic garlic, minced 

organic ginger, graded

i /long e/

一 /ichi/ 1. Blanch the spinach in boiling water for a few minutes.

二 /ni/ 2. Put it in a bowl of ice water.

三 /san/ 3. Drain and squeeze out the water.

四 /shi/ 4. Toast the sesame seeds in a dry skillet. Remove and cool.

五 /go/ 5. Whisk: soy sauce/liquid aminos, miso, garlic, sugar, and ginger.

六 /roku/ 6. Płatę the spinach and pour the dressing over it.

 七 /shichi/ 7. Sprinkle with the sesame seeds.

 八 /hachi/ 8. Refrigerate until serving.

Looking for other salads:  https://veggiefernandezs.blogspot.com/search/label/salads

Read More

Berliner Currywurst

Off to one of many trips to East Berlin in the 80s with family or friends, the years we lived there. What a great way to have a quick snack or lunch, leaning against a stand-up table and enjoying one of my favorite foods, currywurts. Now, I buy some pork sausages (Würste) at a local German deli, pick up some German ketchup and try to recreate that Berliner taste.-Mike

Sever with French fries ((Pommes frites)

Serves 4

~recipe without German ketchup~

1/8 cup (16 g) fresh ginger, peeled and grated

1/2 cup (65 g) organic pineapple finely cubed

1/4 cup (30 g) organic sugar

3 Tbs. (45 ml) red wine vinegar

4 Tbs. curry powder

1 2/3 cups (200g) ketchup

4 glass feed pork sausages (Schweinswurt)

optional: 4 (German) rolls

eins 1. In a pan, bring to a boil: ginger, pineapple, sugar, and red wine vinegar. Stir until pineapple becomes soft.

zwei 2. Add the curry powder and ketchup. Stir well.

drie 3. Reduce the temperature medium and cook for about 5 minutes.

vier 4. Grill the sausages.

fünf 5. Serve in a roll or on a plate with the pineapple curry ketchup on top and French fries on the side. 

P.S. Just thinking about them, I'm going downstairs and have one for lunch (Mittagessen)! I'll have sauerkraut instead of Pomme frites.

Read More

Rice and Tofu Dish

 Cook everything in the rice cooker!

米饭豆腐 (Chinese)

/mifàn dòufu/

1 cups (130 g) organic rice,  washed

2 cups (480 ml) water

1 diced organic onion

4 minced organic garlic cloves

1/2 pack organic firm tofu or more to taste, press out the liquid and cut into cubes

1 inch (2,5 mm) minced organic ginger

2 tsp. (10 ml) sesame oil

1 Tbs. (15 ml) each: soya sauce or gluten-free liquid aminos, cooking wine, and oyster sauce

i /e:/

一 /yī/ 1. Add the rice to a rice cooker.

二 /èr/ 2. Add the water, sesame oil, soya sauce/liquid aminos, wine, and oyster sauce. Mix.

三 /sān/ 3. Add the rest of the ingredients on top of the rice.

四 /sì/ 4. Cook as directed on the rice cooker.

Read More

Tomato Soup from India

 If you enjoy tomato soup but want a different, spicer flavors, try this one.

टमाटर का सूप (Hindi)

/tamaatar ka soop/

or just

शोरबा /shorba/  "soup" 

with Indian flavors or gravy

Serves 4-6

2 Tbs. (28 g) organic (dairy-free) butter

2 Tbs. (30 g) minced ginger

chopped cilantro 

4 tsp. (32 g) garam masala, curry powder, or allspice + cumin (4:1)

28 ounce can / 3 1/2 cups (800 g) organic tomatoes, keep the juice

Himalayan salt and black pepper

1/2 cup (120 ml) (dairy-free) organic yogurt

एक /ek/ 1. Melt the butter over medium-high heat.

दो /do/ 2. Add the ginger and cilantro. Cook until the ginger begins to stick and brown lightly.

तीन /teen/ 3. Add the garam masala, cook, and stir for about 30-60 seconds.

चार /char/ 4. Stir in the tomatoes and juice, 3 cups (720 ml) water and a little salt and pepper

पांच /panch/ 5. Bring to a simmer. Scrape up the brown bits. Cover and cook, stir, until the tomatoes have soften, about 10 minutes.

छ /chay/ 6. Remove and let it cool, uncovered, about 5 minutes.

सात /sāth/ 7.  Purée the mixture.

आठ /āt/ 8. Pour back in the saucepan. 

नौ /nao/ 9. Stir in half of the cilantro mixture and cook over medium heat for a few minutes.

दस /das/ 10. Remove and whisk in the yogurt.

ग्यारह /gyārah/ 11. Serve with some chopped cilantro.

Read More

Ginger Tea

It freshens bad breath, helps aches, pains, nausea, and protects your cardiovascular health. Add to the beneficials, it is also an anti-inflammatory. 

Makes 1 cup (240 ml)

1 tsp. (5 g) organic grate ginger

1 cup (240 ml) of water

optionals organic: honey or 1 tsp. (5 ml) lime juice

1. Boil the water.

2. Add the ginger and let it sit or 4-5 minutes.

3 Use a strainer to drain the tea as you pour into the cup.

4. Add honey or lime as desired.

Read More

Curry Butternut Squash

Butternut squash can be baked, roasted, or microwaved. It does not need to be peeled, but do remove the seeds (Clean, save, and roast them, if you like. Eat the seeds as a snack or sprinkled over other foods.)

करी बटरनट स्क्वैश (Hindi)

/karee bataranat skavish/

Serves 6

Preheat the oven to 350F (175C)

1 organic butter squash, cut in half and remove the seeds, cut into cubes

chopped organic onion(s)

piece of ginger

coriander seeds

curry powder

cumin

organic cherry tomatoes

2 cans of organic pineapple rings, save the juice

1 can of organic coconut milk

can of organic chickpeas (garbañzo beans)

organic spinach

cilantro or parsley for garnish

olive oil

optional: 

• cooked basmati rice 
• crushed cashews or peanuts
• lime wedges

एक /ek/ 1. Add oil to a roasting pan.

दो /do/ 2. Mix the squash cubes in the oil and bake for an hour.

तीन /teen/ 3. Sauté the onions, ginger, and spices in a dry-pan.

चार /char/ 4. Add the tomatoes and pineapple. Cook for 10 minutes.

पांच /panch/ 5. Pulse in a blender along with the coconut milk. 

छ: /chay/ 6. Return to the pan and add the chickpeas, spinach, pineapple juice, and optional nuts

सात /sāth/ 7. Stir until it becomes thick.

आठ /āt/ 8. Stir in the squash. Then sprinkle the garnish on top and optional lime wedges.

Check out some other 
squash recipes: https://veggiefernandezs.blogspot.com/search/label/squashes
or
curry dishes: https://veggiefernandezs.blogspot.com/search/label/curry

Read More

Mushroom Quiche with an Eggplant-Crust

The ingredients might seem a little odd, but the result works, a little bit of French, some Japanese, toss in vegetarian; a brunch or dinner; with or without a side dish....Enjoy.

Serves 6

Preheat the oven to 350F (175C)

2 large Italain eggplants or 3-4 small Asian eggplants, peeled and cut into 1-inch (2,5 cm) cubes, about 5 cups (650 g)

1/2 tsp. (2,5 g) sea salt

3 tsp. (15 ml) olive oil

sliced organic mushrooms

black pepper

thyme

organic green onions, thinly sliced, separate the green and white

organic minced onion

grated ginger

2 bay leaves

1 cup (240 ml) organic vegetable stock/broth

1 cup (90 g) arame 荒布 (type of Japanese seaweed)

juice of 1 organic lime, about 2 Tbs. (30 ml)

4 tsp. (20 g) Dijon mustard

4 organic egg whites

2 organic egg yolks

1/8 tsp. (0,40 g) cream of tartar

1/2 cup (120 ml) organic (dairy-free) milk

(minced or dry) parsley

1. Toss the eggplant and salt in a bowl.

2. Sauté half of the mushrooms in 1 tsp. (5 ml) oil over medium heat. Sprinkle a little salt, black pepper, and thyme. Cook about 4 minutes, until they turn brown and the liquid almost evaporated.

3. Remove to a plate and sauté the rest of the mushrooms the same way. Add more oil if needed.

4. In a large pot, heat the rest of the oil over medium heat.

5. Add the onions and white part of the green onions,, stir and cook about 15 minutes.

6. Reduce the heat and add 1 Tbs. (15 ml) water if it is too dry.

7. Rinse the eggplant quickly, then using a paper towel, gently squeeze the eggplant to remove juices.

8. Add to the onion mixture, with the ginger and bay leaves.

9. Stir for a minute. Add the vegetable stock and half of the arame. 

10. Simmer over medium-high heat about 8 minutes. Stir.

11. Stir in 4 1/2 tsp. (23 ml) lime juice and 3 tsp. (15 g) Dijon.

12. Cook for a minute and then add more lime juice and Dijon to the taste you like.

13. Remove from the heat and use a blender to blend a purée.

14. Grease an 8-inch (20 cm) springform pan, round or square casserole dish.

15. Press the eggplant mixture into the bottom and up the sides.

16. Bake for 25 minutes.

17. The last 10 minutes, beat the egg whites with the cream of tartar to still peaks.

18. In a smaller bowl, whisk eat egg yahoos with the rest of thermal, 1 tsp. (5 g) Dijon, 1 1/2 tsp. (3 g) thyme, green part of the green onions,  1 1/2 tsp. (7,5 ml) lime juice, milk, and parsley.

19. Fold half the beaten egg whites into the egg yolk mixture. Then fold the rest of the egg whites.

20. Pour on top of the eggplant crust.

21. Gently lay mushrooms on top of the egg mixture.

22. Bake for 35-40 more minutes, until the eggs are set.

Read More

Japanese Curry Rice with Potatoes and Carrots

Curry rice was a go-to at the nearby "Santa Baby" restaurant in our city in northern Japan. I have looked at the "package" of curry mixture at a Japanese grocery story in Oregon, but the ingredients are not healthy. Hence...

ジャガイモとニンジンのカレーライス (Japanese)

/jagaimo to ninjin no karēraisu/

Serves 4-6

A. Stock:

5 organic onions, cut in half, sliced into half-round piece, save the peels

1-inch (2,5 cm) chopped ginger

4 organic carrots, cut ends off and save, cut into 2-inch (5 cm) lengths

herbs: parsley, thyme, or oregano

2 Tbs.  (30 ml) olive oil

1 tsp. (5 g) sea salt

1 Tbs. (15 ml) sesame oil

8 organic potatoes, peeled, cut into small  chunks

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

2 tsp. (10 ml) garam masala

(i /long e/)

一 /ichi/ 1. In a saucepan, add the onion and carrot peels with the ginger.

二 /ni/ 2. Cover with water with some herbs.

三 /san/ 3. Bring to a boil, uncovered.

四 /shi/ 4. Heat the oil in a pot over high or medium heat.

五 /go/ 5. Add the sliced onions and salt, stir for about 20 minutes.

六 /roku/ 6. Stir in the ginger and sesame oil and remove from the heat.

 七 /shichi/ 7. Strain the stock into a pot. 

 八 /hachi/ 8. Add the potatoes and carrots, plus enough strained stock to cover the vegetable.

 九 /kyuu/ 9. Bring to a boil over high heat, lower to medium and cook uncovered until the vegetables are cooked.

B. Curry rice:

6 Tbs. (90 ml) olive oil

9 Tbs. (70 g) (gluten-free) flour

2 Tbs. (30 g) (homemade or not) curry powder or more to taste 

2 cups (500 ml) hot vegetable stock

cooked rice

pickled ginger

 十 /juu/ 10. Heat the oil over medium heat.

 十 一. Add the flour and mix into a paste.

十 二.  Cook for about 3 minutes. The flour should bubbled whiten little at the edges. 

十 三 . Add the curry powder and cook about another minute.

十 四 . Spoon the hot stock over the roux. Stir or whisk. Add more stock until it is creamy and simmer over low heat for about 10 minutes. Remove from the heat.

十 五. When the potatoes and carrots are half done, whisk in the curry roux sauce and continue to cook until the vegetables are soft. Add more stock if needed.

十 六. Add the soy sauce/liquid aminos and garam masala.

C. Serve: 

十 七. Plate the curry dish with rice and pickled ginger on the side. 

Read More