Spicy food is enjoyed all over the world because spices add an incredible amount of flavour to what you eat. Adding spices to your meal can provide health benefit. This include weight loss, improve blood circulation, improved digestion, mood swing and prevent cancer.
Hot and spicy food are stimulants. They stimulate your circulation and raise your body temperature.
Coconut curry fish
If you like your curry with a kick, add 1/2 tbsp dried chilli paste.
For those who can't take spicy food, this fish curry will not burn your mouth.
Wash and pat dry the fish, marinate with salt and pepper. Steam for 5 mins, discard the water and add the fish to the curry gravy and let it boil for 2 to 3 mins.
Spices will have better flavor and a longer shelf life if you buy them whole as berries, seeds or quills. Best to lightly toast the spice and grind it just before using them.
When baking, follow the direction. When cooking, follow by your own taste. You can garnish the curry fish with some chopped spring onion.
Hot pepper chilli does not contain calories, it increase your metabolic rate. If you add more to your cooking, you will jump about and burn off more calories.
Cook, serve and eat.....with the capacity to enjoy.
To capture the mood of love,
To savor communication,
To enjoy with your loved ones.
The often-quoted theory of cooking fish for 10 minutes per inch of thickness may be a good guideline, but in reality 8 minutes is a better time frame. Fish will continue to cook for a minute or two off the heat. Be sure to stop cooking when the fish is just shy of done; otherwise, it will overcook by the time you serve it.
What to do when the fire is too hot for the little mouth?
Milk, yogurt, ice cream and peanut butter are the best to cool down burning sensation.
This curry will not burn and numb your mouth, so you can eat more... preferably add more fragrant rice.
Don't waste, best to mop up the rich creamy curry gravy with bread.
Fiery hot curry might make you feel like the top of your head is about to explode.
Is there anything better than spicy food?
After a satisfying curry meal, let's see what's for dessert .....
Today I cook dinosaur eggs. Oppss...dinosaur extinct already, can't find.
Sesame balls is also named Jin Deui. This Chinese fried pastry is made from glutinous rice flour. The pastry is filled with mung bean paste and coat the outside with sesame seeds. The pastry is crisp on the outside and chewy inside.
The origin of Jin Deui can be traced back to Tang Dynasty as a palace food in Chang'an. This food item was recalled in a poem by the Tang poet Wang FanZhi. With the Southward migration was brought along and hence became part of Southern Chinese cuisine.
Sesame Balls
Pastry Ingredients
5 oz glutinous rice flour
1 tbsp rice flour
70 mls water
1/2 cup sugar
100 gm orange sweet potato
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1/2 tbsp oil
1/ Boil the sweet potato until soft. Peel off the skin and mash with a fork.
2/ Boil the water and sugar. Add the sweet potato and mix well. Smash the mixture thru a strainer.
3/ Add the rice flour, glutinous rice flour, baking powder, salt, vanilla and oil. Knead the dough till smooth. ( About 10 mins )
4/ Cover the dough with damp kitchen towel for 20 mins.
5/ Divide the dough into 12 to 14 balls. Flatten the dough and wrap with filling, seal tight to prevent explosion.
6/ Roll the sweet potato balls with sesame seed.
7/ Heat up the oil in the wok. ( Enough oil to cover the sesame balls.)
8/ Deep fry the sesame balls using low medium heat until golden colour.
9/ Drain on kitchen towel to absorb the excess oil.
Mung Bean Filling Ingredients.
3/4 cup mung bean
1 1/2 cup water
1/2 cup sugar
1 cup grated coconut
1/2 tsp vanilla extract
1/8 tsp salt
1 to 2 tbsp flour
1/ Rinse the mung bean several times and soak for 2 hours.
2/ Boil the mung bean with water until mushy. Keep an eyes and stir occasionally to prevent burn. Top up with water if it evaporate.
3/ When the mung bean is very soft and mushy, add sugar, salt and grated coconut. Cook till slightly thicken, add vanilla extract and 1 tbsp flour, mix well. If the mung bean filling is too soft add another 1 tbsp of flour.
4/ Leave to cool, roll into round balls.
The pastry didn't puffed cos too much filling and I made the pastry a bit too thick.
Have a wonderful week ahead. Cheers.
