Tuesday, September 18, 2012

Mixed Vegetables in Poppy Seed Sauce

Mixed Vegetables in Poppy Seed Sauce
Any combination of vegetables may be used in this recipe and shrimp may be added to the mixture for added flavor.

1 pkg. Freshlike frozen vegetables for soup
1 tsp. ginger paste
3 Tbsp. white poppy seeds (posto), soaked in hot water
1 green chilli, chopped
2 Tbsp. vegetable oil
1 tsp. nigella seeds (kalonji)
salt to taste
1/2 tsp. sugar
1 tsp. ghee

  1. Heat oil over high heat and sputter nigella seeds.
  2. Add frozen vegetables and ginger paste.  Cook until done.
  3. Liquefy white poppy seeds along with the water in which it was soaking and chopped chillies.
  4. Add poppy seed paste to vegetables and cook over high heat until dry.
  5. Adjust salt to taste, sprinkle sugar over vegetables and garnish with ghee.
  6. Serve with hot cooked rice.

Chicken Laksa Curry

Chicken Laksa Curry
The Vietnamese store in town stocks bottles of Laksa paste manufactured in Thailand.  The main ingredients are onion, garlic, galanga, shrimp paste, peanuts and coconut milk.   It's already cooked and I've added it to Ramen noodles or noodle soup for a delicious lunch on a number of occasions.  Today I decided to use it in a chicken dish, similar to Burmese Chicken Sipyan.

1 lb. skinless, boneless chicken thighs, cut up
2 Tbsp. Laksa paste
2 tsp. ginger paste
1 tsp. garlic paste
1 large russet potato, cut into bite-size pieces
2 large onions, sliced
1 large tomato, chopped
Salt to taste
2 Tbsp. vegetable oil
1 Tbsp. vegetable oil
1 cinnamon stick
2 star anise
1 tsp. Shah Jeera or cumin seeds
1 tsp. ghee

  1. Marinate chicken in Laksa, ginger and garlic pastes for 15 minutes.
  2. In a saucepan heat 2 Tbsp. oil over high heat and sputter cumin seeds, cinnamon and star anise.
  3. Add onions and potatoes, lower heat to medium, cook potatoes until done and set aside.
  4. Heat 1 Tbsp. oil in the same saucepan, add tomatoes and chicken along with marinade. Stir well.  
  5. Simmer chicken until oil resurfaces, add cooked potatoes and onions and simmer for ten minutes.
  6. Adjust salt to taste and remove from heat.
  7. Garnish with ghee and serve with hot, cooked rice.