Eggplant and Peas Curry

Eggplant and Peas Curry

I love Indian food because of their spices. I love putting spices on every dish I make. In my opinion, it gives a distinct difference that makes the dish more palatable. I’ve come to love indian spices because my Mom’s best friend is an Indian. When I was a kid I can very much remember how much Indian food had been served on the table whenever we visit their house.

I wanna share a vegetarian recipe. No. I am not a vegetarian but I love my vegetables. There are times that I would do no-meat for a week. And this is one of those days. Lol.

Ingredients:

2 large chinese eggplant (diced))

200g peas (green peas or chick peas)

2 medium tomatoes (halved)

1 medium onion (chopped)

1 1/2 teaspoons curry powder

4 leaves of basil (chopped)

1/2 teaspoon coriander powder

1 teaspoon ginger (minced)

1 tablespoon oil

1 chili pepper (chopped)

1 1/2 cups of water

Salt and pepper

Method:

1. Sauté onions, tomatoes and ginger in oil.

2. Add in eggplant, curry powder, coriander and chill pepper. Stir for 2 minutes.

3. Add the water, salt and pepper. Let it simmer until eggplant is tender.

4. Stir in the peas and have it simmer for 4 minutes (I like that the peas have thickened the sauce)

5. Turn off heat and stir in the basil. Serve over steaming hot rice.

Enjoy!

Tossed Pasta In Olive Oil

Tossed Pasta In Olive Oil

Too tired to cook a full meal? I wanna share a 12 minute pasta I did today. I was too lazy to prepare a full meal. Lol. It’s a simple dish but the flavour is superb!

Ingredients:

Pasta, any kind of pasta (cooked per package instructions, Al dente)

2 cloves garlic  (thinly sliced)

dried basil (ground)

1 medium tomato

1 chili (chopped)

Olive oil

Method:

1. Heat olive oil into pan. Sauté tomato, chill, basil and garlic. Do not burn garlic.

2. Add in the cooked rotini pasta and toss until everything is coated. Serve with some parmesan or none. Lol.

Bon Appetito!

Simple yet superb taste!

Pinaputok na Tilapia

This dish is a popular finger food or we called pulutan.

I want to share a Filipino recipe, we call Pinaputok na Tilapia. Pinaputok means bursted, so basically the method of cooking this fish is about frying wrapped with banana leaves or tin foil but we put a little twist into it because we wrapped it with some nappa cabbage too.

Put a twist by wrapping a leafy vegetable. I used a nappa cabbage.

Wrap it tightly!

By the way, I wanna thank my Mom for helping me wrap the fish. Lol.

Ingredients:

Large tilapia (cleaned, scaled, slitted, salted)

4 medium tomatoes (diced)

2 medium onions (chopped)

1 small ginger (diced)

Nappa cabbage (for wrapping)

Pinch of oregano (powder)

Salt and pepper

Tin foil / banana leaves (for wrapping)

Oil for deep frying

Method:

1. Combine tomatoes, onions, ginger, oregano, salt and pepper (according to taste) in a bowl. Mix well.

2. Stuff the mixture inside the fish.

3. Wrap the cabbage around the fish. Then wrap in banana leaf and tin foil tightly.

4. Heat pan and deep fry the fish for about 10-12.

5. Open the foil and banana wrapped on the fish. Sprinkle some chopped scallions and red chillies to enhance more the flavor.

Enjoy!

Spicy Green Mango Salad

 Spicy Green Mango Salad