Cooking with Coy

[cwcoy-blog]

Stuffed Peppers

Ingredients:

4 Large Bell Peppers (Capsicums)

1 Large Brown Onion, Finely Chopped

2 Garlic Cloves, Crushed

300 grams of Beef Mince

1 Tablespoon of dried Oregano

½ a Cup of Fresh Parsley, Roughly Chopped

½ a Cup of Fresh Mint, Roughly Chopped

400 gram can of chopped tomatoes

½ Cup of White, Long Grain Rice

Method:

Preheat the Oven to 180C/160C (Fan Forced). Slice the tops off each Pepper and reserve the top for later.

Scoop out the seeds and membranes from the remaining pepper. Stand the peppers in a baking-paper lined roasting pan.

Place some oil in a non-stick saucepan and add the Onion. Stir and cook for five minutes, or until softened.

Add the garlic and stir. Cook for one minute or until fragrant.

Add the mince and cook for five minutes or until browned. Stir with a wooden spoon to break up the mince.

Add the herbs, tomatoes, rice and half a cup of cold water. Season with salt and pepper.

Reduce heat to low and simmer for five minutes or until sauce starts to thicken.

Divide the mixture evenly between the peppers and place one reserved top on each pepper and Bake for 45 minutes.

Serve with Halloumi, Pita Bread, Houmous, Salad Leaves, Tzatziki and Olives.

[cwcoy-blog]

Malaysian Curry - A family recipe

Serves 4.

Ingredients:

500g Bolar Blade Beef Steak, diced (Rump can be used as substitue)

1 Large Onion, diced

2 cloves of garlic, diced or crushed

2 Tablespoons of fresh ginger, grated

400ml of Coconut Milk

1 400ml tin of Whole Peeled Tomatoes

2 Tablespoons of Malay Curry Powder

1 Cup of Water

1/4 Teaspoon of Chilli Powder

Method:

Heat 1 tablespoon of oil in a large saucepan over a medium-high heat.

Fry the onion until it turns glassy. Add the garlic and fry together for one minute.

Add the meat and fry until browned.

Lower to a medium heat. Mix the curry powder and chilli powder together in one cup of water and slowly add to the meat.

Once all the curry powder has been added, add the tinned tomatoes, coconut milk and ginger and stir together.

Slowly cook the curry for an hour, stirring occasionally. Once the curry has thickened it is ready to serve.

Serve with Rice and Condiments. Common condiments include diced tomatoes, dessicated coconut, chutney, sliced banana, diced cucumber and peanuts.

[cwcoy-blog]

Chicken with Cashews

Serves 4.

Ingredients:

750g Chicken Thighs

2 Stems of Lemon Grass (The White Part), finely chopped

3 Small Red Chillis

4 Garlic Cloves, crushed

1 Tablespoon of Ginger, finely chopped

1 Teaspoon of Coriander

100g Cashews

1.5 Tablespoons of Lime Juice

2 Tablespoons of Fish Sauce

1.5 Tablespoons of Brown Sugar

2 Cups (60g) of Basil, lightly packed

2 Teaspoons of Cornflour mixed with 1 tablespoon water

Method:

Mix the Chicken, Coriander, Chilli, Garlic, Ginger and Lemon Grass in a mixing bowl.

Heat a wok over a medium heat. Place one teaspoon of oil and fry the cashews until they are lightly browned. Remove the cashews and place them on a paper towel.

Over a Medium-High heat, cook the chicken in batches until it is tender. Be sure to add one teaspoon of oil per batch of chicken.

Lower the heat back down to medium. Place the chicken back into the wok and add the lime juice, brown sugar fish sauce. Cook everything together for one minute, or until the basil begins to melt.

Add in the cornflour mixture and stir it until it thickens slightly.

Add the cashews to the wok and mix everything together.

Serve over rice.

[cwcoy-blog]

Chilli Con Carne

Serves 4.

Ingredients:

2 teaspoons ground cumin

1/2 teaspoon ground all spice

1-2 teaspoons chilli powder

1 teaspoon paprika

1 tablespoon vege oil

1 large onion, chopped

2 garlic cloves, crushed

2 small red chillis, seeded and finely chopped

500 g mince

400 g can whole tomatoes

2 tablespoons tomato paste

425 g can red kidney beans, drained and rinsed

250 ml (1 cup) beef stock

1 tablespoon chopped oregano

1 teaspoon sugar

Method: 

Heat a small frying pan over a medium heat. Dry fry the Cumin, All Spice, Paprika and Chilli Powder for one minute, or until fragrant. Remove the spices from the pan.

Heat oil in a large saucepan. Add the chopped onion and fry for 2-3 minutes, or until soft. Add the Garlic and Chilli and cook for one minute.

Add the mince and cook over a high heat for 4-5 minutes, or until the meat is browned. Break up any lumps with a fork.

Add the Tomatoes, Tomato Paste, Kidney Beans, Stock, Oregano, Sugar and Spices. Stir the pot until all the ingredients are mixed together.

Reduce the heat and simmer for around an hour, or until the dish is reduced and thickened. Be sure to occasionally stir and gently break up the tomatoes. 

Season the Chilli with Salt and Black Pepper.

Serve with Tortillas and Guacamole.

[cwcoy-blog]

Chicken Katsu Curry

Serves 5.

To cook the chicken.

Ingredients: 

5 Chicken Thighs

2 Tablespoons of White Wine

2 Eggs

30 Ml of Milk

Panko Bread Crumbs

Plain Flour

Salt and Pepper

Method:

Butterfly the chicken thigh to make it larger and thinner

Rub salt and pepper into both sides of the thigh. Ensure the seasoning is well rubbed in and leave the chicken to sit for 10 minutes. Place the thighs into a tray. 

After 10 minutes, pour two tablespoons of white wine over the chicken, again ensuring the wine is well rubbed in. Allow to marinade for 15 minutes.

Coat the chicken in flour. Shake off any excess.

Beat the eggs and milk together in a mixing bowl. Coat the chicken in the mixture and then cover in Panko.

Pour oil into a large frying pan or wok and fry the chicken at around 170°C. Fry one side for 90 seconds and then turn the meat over.  Fry the other side for two minutes.

Take the chicken fillet out of the oil and drain well. Place onto a chopping board and cut the chicken into large pieces.

Serve on a bed of rice and ladle curry on top. 

For the Curry.

Ingredients:

2 Large Onion, sliced

1 Tablespoon of Tomato Paste

1/2 a Tablespoon of Ginger, grated

1 Tablespoon of Worcestershire Sauce

1 Tablespoon of Ketchup

2 Cups of Beef Stock

500g of Beef Steak, diced

6 Small Potatoes, halved or quartered

2 Carrots, sliced

1 Packet of Curry Roux

Method:

Heat the oil in a large saucepan on a medium-high heat. Add the onions and fry until glassy.

Add the tomato paste and curry powder and stir together.

Add the garlic and ginger and cook for one minute.

Lower the heat to medium and add the beef. Cook until beef is browned, then add the carrots. 

Add the beef stock and bring it to boil. If the stock doesn't come to the same level as all the food, add water until it does.

Bring to boil and then add the potatoes. Cook for 15 minutes, or until the potatoes are tender.

Add the curry roux to the saucepan and stir it into the curry. Allow to simmer for 10 minutes.

Add the Ketchup and Worcestershire sauce and stir. Serve when curry has thickened.

Serve Katsu on a bed of rice and ladle the curry over the top.

[cwcoy-blog]

Cilantro Chicken

Serves 4

Ingredients:

2 Garlic Cloves, Chopped

1/2 a Cup of Coriander

2 Tablespoons of Fish Sauce

1 Tablespoon of Sesame Oil

4 Boneless Chicken Breasts

Method: 

Place the chopped garlic, coriander, fish sauce and sesame oil into a food processor. Process until ingredients are smooth.

Place the chicken breasts in a mixing bowl. Pour the the marinade onto the chicken and mix well.

Place the bowl in the fridge and allow chicken to Marinade for 15-30 minutes.

On a grill or fry pan, cook the chicken. 

After cooking, allow chicken to stand for 5 minutes.

Serve with Salad. Serves 4.