Singapore’s Curry Laksa
The recipe will soon to follow!!! 🙂
This is a sumptuous medley of vegetables cooked in lots of sweet plum tomatoes. Delicious evening meal for any day of the week.
1/2 head of broccoli, separated into individual florets
2 courgette, cut in half lengthwise and sliced diagonally
1 can Cannellini beans, washed and drained
100g green beans, trimmed and sliced
1 onion, peeled and chopped finely
a can chopped plum tomatoes
3 cups vegetable broth (or 2 vegetable cubes dissolved in 3 cups of hot water)
1 tbsp tomato paste
3 cloves garlic, chopped finely
1½ tbsp olive oil
2 tsp mixed herbs
salt & freshly ground black pepper to taste
Heat a large casserole pan, heat the oil.
Sauté the chopped onion and garlic until golden and fragrant.
Pour in the chopped plum tomatoes and vegetable broth. Bring to a boil then stir in the tomato paste and sprinkle the mixed herbs (or use dried basil). Season with salt and pepper.
Add the cannellini beans and cook for 5 minutes. Drop in the courgettes and green beans. Cover the casserole and leave to simmer for 3-4 minutes.
Finally add the broccoli. Do not cover the casserole so that the appetising dark green colouring of the broccoli will not fade. Cook until soften.
Check and adjust the seasoning. Add more salt and pepper, if required.
Serve hot with some crusty bread or even steamed rice.
If there was a comfort food, this was it (for me anyway!)
I love this recipe with such a passion. This is real Filipino home-cooking at its best, again for me anyway! 🙂
I think squash was made to be cooked in coconut milk. A marriage made in a hot-wok-heaven! Before I go on to more and more overblown pontification, here is a basic recipe for this delicious dish.
1 small or 1/2 a squash or pumpkin, peeled, deseeded and cubed
200g string beans (green beans), cut into about 1½ to 2 inches lengths.
1 cup shrimps, shelled and deveined (boil the shells & heads to flavour a cup of water to make a shrimp juice)
1 cup shrimp juice (or just plain water)
2 cups coconut milk
5 cloves garlic, chopped or minced finely
1/4 cup shrimp paste (bagoong na alamang) or 1¼ tbsp fish sauce
1 onion, peeled and sliced thinly
1 cup malunggay leaves of spinach (optional)
1½tbsp vegetable oil
salt and freshly ground black pepper to taste.
Serve hot with lots of freshly boiled rice.
TIP: Instead of shrimps, you can add sauteed pork instead.
Happy St David’s Day!!!
Let us celebrate this day with a traditional Welsh cawl, which is very warming and filling, appropriate for this still cold and damp weather.
Below is Jamie Oliver’s recipe:
This is a classic Filipino dish. A great favourite of many. Almost a mainstay on a meat-free Friday, where the pork belly is substituted with prawns or dried anchovies instead. (In the UK, perhaps some slivers of smoked haddock!)
Best served with freshly boiled rice and a side of freshly grilled of fried fish.
Laing is a particular favourite of mine. I remember when still a child leaving in Marag, Philippines, we had a lot of gabi (taro plants) growing in our backyard next to our bubon (water well). As coconut was also always aplenty, I would gathered the gabi leaves, stems and shoots, making sure I did not get the saps in my skin as they can leave you uncomfortably itchy, to make laing. At 10-11 years of age, I can cook basic footstuff. My sister and I would usually cook lunch and dinner. If left to me solely, I would cook laing everyday!!! LOL I actually did once, much to my mother’s displeasure. (I think she said once that if we ate anymore laing, we will become another specie of gabi, LOL). But I just love the creamy, spicy taste of laing. It was somehow very warming to the heart.
Unfortunately I had not seen any gabi (taro leaves) here in London, except for taro corms, called yams. My good friend from Germany, Mae, shared this spinach laing recipe as a good enough substitute for gabi laing if you are craving it. Thanks, Mae.
To serve decorate with little slices of red bell pepper. Delicious with freshly boiled rice. Of course leftover is a good breakfast with fried rice.