Butternut squash coconut curry

During the autumn season we can find pumpkin and butternut squash everywhere here, it is good to make some special dish by using these seasonal ingredients!

I found this recipe nice because we both like curry, it has been a while I haven't cooked any Indian dish :(

Ingredients (Serves 4-6)
1 medium (about 1.25kg) butternut squash 

3 tbsp vegetable oil
1 large shallot, peeled and sliced
4 garlic cloves, peeled and chopped
1/2" knob fresh ginger, peeled and minced

2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp turmeric
1 jalapeño chile, chopped (seeds optional, for extra heat)
1/2 tsp cayenne (optional)*
2 small dried red chilies (optional)*

1 tbsp tamarind paste/lemon juice/vinegar
400g coconut milk
1 cup water
salt

* for extra heat, I didn't add them

Instructions
1. Dice the squash into bite size pieces

Note: you can peel off the skin if you don't like but I didn't, as it is edible

2. Warm the oil in a large Dutch oven over medium heat
Add shallot, garlic and ginger, stir regularly until the shallots are soft and translucent

3. Add in coriander, cumin & fennel seeds, turmeric, chile, cayenne, red chiles
Stir to release fragrance, cooking for 2-3 minutes

4. Add in squash, tamarind paste/lemon juice/vinegar, coconut milk, water and salt

5. Bring to a boil then lower heat, simmer for about 45 minutes until squash is tender and just beginning to break down => The squash will thicken the curry as it cooks down

Note: If you want an extra-thick and creamy curry, puree a cup or two of the squash with an immersion blender and mix it back into the curry

Serve hot with basmati rice
Enjoy!

Lemon curd

I like Lemon dessert because it is refreshing, like sour and sweet combination. This lemon curd is delicious, can be used as bread spread, serve with yoghurt or cake... 

close up of lemon curd, it is thickened after simmering in a saucepan

You can pour lemon curd over a cake - yummmm!

Ingredients - Make about 1 1/2 cups
3 eggs
2 egg yolks 
1 cup sugar 
1 tbsp grated lemon zest
1/2 cup lemon juice 
150g unsalted butter

Instructions

1. Place the eggs, egg yolks, sugar, lemon zest and lemon juice in a large saucepan, whisk well

Then cook it over medium heat, stir until sugar dissolved

2. Reduce heat to low, add in the butter, stir continuously until melted

3. Continue to stir and let it cook for 4–6 minutes or until the mixture is thickened 

=> check:

- if it coats the back of a spoon

- when you stir, you need more force

3. Turn off the heat, use seive to strain lemon curd into a medium bowl (cover with plastic wrap) or directly in air-tight jar (close lid), let it cool at room temperature

Store it in fridge maximum 1 week

Enjoy!

Soy sauce ramen

After trying my first ramen recipe,  I am more courageous and confident to try other ramen recipe :) This recipe is delicious, it is less heavy.

This recipe is from a Japanese cook. Thanks so much!

Ingredients (2-3 servings)
2-3 packages fresh ramen

Soup:
1 tbsp sesame oil
2 cloves garlic, minced
1 1/2" ginger, minced
2 tsp bean paste (either spicy or not according to your taste)

2 cups chicken stock
2 cups Dashi, click here for the recipe
3 tbsp soy sauce
1/2 tbsp sake
1/2 tsp salt
1 tsp sugar

Toppings: (Add any ingredients below according to your taste)
sea weed
scallions, finely chopped
corn
ramen egg, click here for the recipe
bamboo shoots
roasted pork

Instructions1. Prepare toppings

2. In a pot (at least 1L), prepare soup -
Heat up sesame oil over medium heat, add in garlic and ginger, fry until fragrant releases
Add in bean paste, stir and let the fragrant releases

3. Add in chicken stock, dashi stock, soy sauce, sake, salt & sugar, bring to boil
When it starts boiling, reduce the heat to low, let it simmer

4. Strain the soup by cheese cloth and pour the soup back to the pot
Simmer the soup until serve

5. Prepare ramen -
In another pot, boil water

When water starts boiling, cook ramen for 2 mins, it is still firm, but when serving with soup and soak in the soup, noodle will become softer

6. Assemble -
- Place ramen in a serving bowl
- Pour soup
- Place toppings

Serve hot!
Enjoy!

Ramen egg for Japanese ramen

Japanese has hot spring egg (see step 2 on the link) for serving with beef rice, but they have ramen egg for serving with ramen!

It is simple to make them, all you need is time to marinate the egg.

Boiled egg is marinated in the seasoning overnight

Ingredients
2 tbsp soy sauce
2 tbsp mirin
6 tbsp water

2 large eggs, let it stay in the fridge until step 3

Instructions

1. In a small ziplog bag, combine soy sauce, mirin & water

Set aside

2. In a small pot, fill enough water that you can cover the eggs when cook them

Bring it to boil

3. When it is boiling, take out eggs from the fridge and use a ladle to place them into the boiling water

Reduce heat to medium & cook it for 7 mins (with lid), water should be simmer but not too hot that eggs bounce around the pot

4. After 7 mins, take the eggs out and soak them in iced water to stop them from cooking further

Let it cool for 3 mins

5. Peel the egg shell gently because the egg is still soft

6. Place the eggs in the ziplog bag with seasonings

Let them marinated for 4hours, or overnight is even better

7. When you eat them, take the eggs out and discard the seasonings

Cut them into half and serve them as topping of ramen

Or you can keep them up to 2 days

Enjoy!