Showing Tag: "spicy chillie vegetarian" (Show all posts)
Posted by Kroocrew on Sunday, December 13, 2009,
In :
Bhutan
 Ingredients:1 small red onion [about 2 ounces, 55g], peeled and quartered 4 tablespoons unsalted butter 1/2 pound asparagus [230g], trimmed 3/4 cup water [180ml] 1 medium fresh green chillie [about 1/2 ounce, 15g], seeded and cut into julienne strips 1 cup crumbled farmer cheese [6 ounces, 170g] You can use Indian Paneer recipe hereSalt and freshly ground black pepperMethod:Chop the onion finely. Melt the butter in a large saucepan. Add the onion, asparagus, and water and simmer over low heat... Continue reading ...
Posted by Kroocrew on Sunday, December 6, 2009,
In :
Thailand
This recipe requires some preparation time, with its blend of coconut, ginger, fresh bitter leaves, peanut, lime and chillie its fantastic.Ingredients: Filling- 180 ml (3/4 cup) grated coconut
- 2 small limes, unpeeled, cut into small cubes
- 90 ml (6 tbsp) shallots, peeled and cut into small cubes
- 90 ml (6 tbsp) roasted peanuts
- 90 ml (6 tbsp) small dried shrimps
- 4-5 fresh chillie, phrik ki nu, cut into small slivers
- 120 gm (4 oz) fresh ginger, peeled and cut into small cubes
Ingredients: Sauce Continue reading ...
This recipe name is likely to cause confusion. Longton can be defined as the Coconut Stew ingredient of this recipe and the longton as the rice cake. I am using the commonly used combination name with both the rice cake and the stew.Ingredients :- 400g grated coconut
- 200ml warm water
- 30g dried chilies (ground finely)
- 40g dried shrimp (ground finely)
- 10g turmeric (ground finely)
- 2 candlenuts (buah keras - ground finely)
- 200g yam beans (bang kuang - cut into strips)
- 50g long beans (cut into 5cm lengths)...
Continue reading ...
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