Feeds:
Posts
Comments

Posts Tagged ‘curry powder’

Years ago while I was searching online for muruku cookies (well if it ever exists), I stumped upon this interesting recipe on Epicurious.com. I saved it to my “baking adventure” list, but never really get to it until recently– when I was looking for new cookies ideas for my upcoming Chinese New Year bake.

This cookies is pretty easy and simple to make. The coriander flavor is mild but I can’t really taste curry flavor. Maybe next time I’ll increase the amount of both… I added curry leaves (I just love the aroma of curry leaves!) for more flavor. The texture is very similar to Chinese Walnut Cookies 核桃酥– very shorty. The savory flavor and bits of curry leaves does take away some richness of the typical shortbread cookies. Just like my other shortbread cookies, I made these cookies bite size due to its richness– perfect to go with a cup of tea! Don’t be fooled by its meh look– the flavor is a bomb and will get you hooked!

Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅

Curry Coriander Shortbread Cookies 咖喱芫茜籽酥餅 (adapted from Epicurious.com– Curry Coriander Shortbread Cookies, makes 100 pieces)

Ingredients:

2 tsp ground coriander– see note below
1 1/2 tsp curry powder
20 fresh curry leaves– very finely chopped
1 cup (2 sticks) unsalted butter– soften
1/2 cup sugar
1 tsp salt
1 tsp vanilla extract
1 3/4 cup flour

1 beaten egg for egg wash

Method:

  1. In a clean dry pan, toast ground coriander at medium heat with a spoon for a couple of minutes, until the aroma comes out. Remove from heat, and repeat the process with curry powder.
  2. Combine Coriander, curry powder and flour. Set aside.
  3. In a large mixing bowl, whisk butter and sugar until fluffy. Add in salt, vanilla extract and curry leaves. Stir to blend well.
  4. Add flour mixture to butter mixture. Use a silicon spatula to blend well (mix and press down motion), until no visible dry crumbs and forms a soft dough.
  5. Take a small portion of the dough and roll to a ball of 1 inch diameter. Repeat with remaining dough.
  6. Place balls on a lined baking pan, 2 inches apart (Cookies will spread after baking). Press down the balls to form a disc of 1 1/2 inch diameter. Brush with egg wash.
  7. Bake at 350 F oven for 15-20 minutes, until golden brown. Cool on the pan for 5 minutes then transfer to cool on a rack. Store in air tight container.

Regina’s Note:

  • Coriander: if whole Coriander seeds is used, grind the seeds in coffee grinder or spice grinder before toasting in pan.
  • Flavor: the flavor of curry powder and coriander is mild. Increase the amount of both for stronger flavor. Next time try adding 1 tsp of toasted cumin seeds for layers of flavors.
  • Egg wash: to use up the egg wash, I brushed the cookies twice– first time before baking, and second time after 15 minutes in the oven.
Advertisements

Read Full Post »

I love mussels cooked with garlic and white wine, but since Richard and I are both not wine drinkers we usually don’t stock wines in our house. And I don’t want to purposely buy a bottle of white wine for cooking the mussels, and then have the leftover wine sitting in our fridge for two plus weeks. So, this is what I came up with (well, not really as I saw more and more restaurants making mussels dishes using curry flavor)– mussels in light curry broth. All I did was just adding some curry powder. Nothing fancy about the curry powder I used. Different brand of curry powder brings out different curry flavor, so choose your favorite brand. Back to the mussels– the curry flavor was not spicy at all; it added a nice touch to the taste and not overwhelming. Serve the mussels with pastas, breads or garlic toasts/croutons, and don’t forget to dip the broth!

Mussels in Light Curry Broth

Mussels in Light Curry Broth

Mussels in Light Curry Broth Recipe (serves 2-3 peoples)

Ingredients:
2 lbs fresh mussels– wash and clean, pull off the beards if there’s any
3 cloves garlic– finely chopped
1 cup hot water
1-2 tsp curry powder– adjust to taste
salt to taste

Method:

  1. Add 1 tbsp of olive oil to a deep frying pan or pot. Saute garlic over high heat until aromatic but not brown.
  2. Add in mussels and water. Give it a few stir and cover with a lid until the mussels are just cooked (I used hot water and it took me about a minute for the mussels to open up and cooked). Stir around so the mussels on the top are cooked too.
  3. Add curry powder and salt to taste. Stir to blend in seasoning. Serve immediately with pasta/bread/toasts/croutons.

Read Full Post »

Baked Curry Puffs

Baked Curry Puffs

I made curry puffs and Chinese steamed savory cake for my son’s year-end potluck party at his Chinese school, and both of them were big hits! This is a baked version of curry puff. I’m not sure if it’s any healthier than the fried version, but at least it’s convenient as the puff pastry dough is available in American grocery stores, in frozen foods section. So all I do is just cook the filling, assemble and bake!

Curry Puffs: before baking

Curry Puffs: before baking

Curry Puffs after baking: all puffed up nicely!

Curry Puffs after baking: all puffed up nicely!

Baked Curry Puffs Recipe (makes 36 puffs)

Ingredients:
2 packs of frozen Pepperidge Farm ready-to-bake puff pastry (4 sheets total)
1 1/2 lb potatoes
1/2 small yellow onion– diced into pea size
1 chicken breast– diced into pea size, seasoned with salt, pepper and sesame oil

Seasoning to taste:
curry powder and/or curry paste
chicken essence powder
chili powder (optional– for extra kick in flavor)
salt

egg wash (optional)

Method:

  1. Thaw puff pastry according to package instructions. Cut each sheet of pastry into 9 small squares, for a total of 36 squares. Roll out each square to size of 4″ x 3.5″. Cover and chill all pastry dough in the fridge until ready to wrap in the filling.
  2. In a big pot boil potatoes (skin on) until just cooked. Drained and cool. Remove the skin and dice into pea size.
  3. Heat up pan, fry onion with some oil until fragrant. Add chicken and stir until chicken is cooked. Add potatoes and seasoning to taste. Cook until all seasoned evenly, adding a little water if it gets too dry. Dish out and cool.
  4. To assemble: Scoop a heap tablespoon of the filling and place along the short side of pastry. Fold the dough over, use a fork to press along 3 edges to seal. Pastry dough contains lots of butter so it can’t be at room  temperature for a long time. Chill all the puffs until you’re ready to bake.
  5. Make 1-2 slits on top of the puff to let the air out, brush with egg wash and bake at preheated 400°F oven until they puff up and golden brown, about 15-20 minutes. Cool on the rack.

Notes:

  1. Since the puffs are not very big, I have to cut  ingredients into pea size to make wrapping easier.
  2. You can substitute chicken with ground beef and make it beef curry puffs, or skip the meat for a vegetarian version.

Read Full Post »