I’ve suffered from digestive issues most of my life and recently realized that I might have a coconut intolerance. I usually have “tummy issues” after consuming most things coconut – milk, water, etc. As such, I’ve started to avoid foods with coconut in them (if I can help it) and so far my tummy has been okay.
I was introduced to this recipe by my ex-Indian neighbour. We used to share food with each other and I learned how to make a number of Indian dishes from her. I have to say that though I used the same recipe she passed to me, the results were slightly different. I wasn’t able to recreate the same taste and gravy consistency. I even used the same ingredients! Alas, this curry is delicious with rice but more so with noodles (in my opinion). Boil up some somen noodles, ladle on some curry and chicken and enjoy!
I recently borrowed “The Kitchn” cookbook from the library. Their website has been a regular source of recipes for me and I was excited to comb through their cookbook. There were a number of recipes that stand out and the Wild Mushroom Ragu was one of them.
This is a variation of the classic 40 cloves of garlic chicken recipe. The hubs had raved about this recipe for a long time but I have no idea what took me so long to make it. When I finally did, I tried many different ways of cooking the dish – adding (lots of) white wine, adding an onion, adding herbs etc. They all turned out pretty yummy.
This is my recipe for homemade chicken stock. I rarely make chicken stock though as I don’t have the time nor the freezer space to store it. Most of the time I use this bullion alternative. However, I do collect chicken bones and freeze them. As such, after the bones start to accumulate and take up a considerable amount of space in my freezer, it’s basically a signal for me to make chicken stock. I have tried many recipes that add ingredients such as carrots, celery, peppercorns etc. However, I wanted to make a stock that uses the least amount of ingredients but still has great flavor. In that way it’s also more budget friendly. I usually use the stock straight after making it so I don’t take up any more freezer space. However, I do freeze extras, if necessary.
If you ever have the opportunity to go to IKEA in Singapore, you must try the fried chicken wings – they are amazing! Apparently, IKEA Singapore sells more fried chicken wings annually than Swedish meatballs.
This is the hubs’ favorite Thai curry. Yes, there is more to Thai curries than red or green – there is hung-lay curry! We first encountered this curry at the Thai grocer in Singapore. We had made a trip to the famous Golden Mile Complex on Beach Road in Singapore as we were passing through the area. We entered the Thai grocery store there and decided to buy a couple of spice and curry packs to bring back to the US. We came across Hung-Lay curry paste and both wondered what it was. We decided to buy a pack to try and there was no turning back after. We made the hung-lay curry in the US and it was so good!
I’m not a huge fan of mee soto, which is a spicy noodle soup usually cooked with chicken. There are also many other variations. Wikipedia gives a quick summary. The mee soto that is commonly found in food courts in Singapore is usually too salty and laden with MSG. I often have to drink tonnes of water to quench my thirst after having a bowl of this stuff. The flavor is also very mediocre. However, I am a HUGE fan of the mee soto my friend’s mother makes. Honestly, it’s in a class of its own and it’s the ONLY mee soto I eat now, that is until she taught me how to make it. The secret is the particular spice mix she uses. Unfortunately, the spice mix is hard to find in Singapore, and sadly contains MSG. But, for some unknown reason, I’ve never felt super thirsty after eating this mee soto, so I presume the amount of MSG in the mix is minimal. Every time I go home, I always ask my friend to help me buy a few packets of this spice mix. Her mom will also lovingly make mee soto for me – and hers is still the best!
For the past few weeks I’ve had a couple of biscuit recipes sitting on my phone’s Chrome browser. I’d been meaning to make biscuits, craving rather and finally took the plunge last week. I bought a container of buttermilk and there was no turning back. I tried two biscuit recipes and liked one in particular very much. What better dish to go with biscuits than fried chicken…but I was reluctant to fry chicken after thinking about all that butter I had added to those biscuits. I also didn’t marinate my chicken beforehand in buttermilk…yes, a cardinal sin…or rather, I didn’t plan very well. Anyhoo, I found this recipe on Pioneer Woman and was set. This recipe doesn’t require any marination and frying (double yes). The hubs really liked the sour flavor the yogurt added to the chicken (yes, he can be weird at times), but I have to admit, the tang was nice. The chicken went well with the biscuits and all was well.