With Paula out for the night at the gun range sighting in the laser sights on her new 50 cal. pistol it is time for the third sitting of the Thursday Dinner Club. This could be described as Lazy Asian Fusion. It is a chicken and mushroom curry made with an Indian style paste and I have thrown in Ramen noodles. It was a fiery curry but luckily enough all member (myself) like a hot one. Just to add to the mix I had a nice cold American beer and an excellent crusty French roll.
Nothing much better to do than sit around watching the Bathurst 1000 motor race on TV but still need to refuel ourselves. Last night I made a duck curry and had left overs so I used the duck breast to make duck samosa, spring roll and duck wontons. Ten minutes prep 5 mins to cook and a couple of minutes for a chilli and blood orange dipping sauce, barely missed a pit stop.
This was supposed to be half time dinner on grand final night, the game was so good it didn’t get cooked until after the game. I had prepped all the ingredients for Sukiyaki in the afternoon so it was just a matter of cooking it all up. First make the broth with things like garlic, ginger, lemongrass, chilli, oyster sauce, soy, palm sugar and chicken stock. Then arrange vegetables around the pan and lightly cook off, add things based on their thickness etc, tofu early, bean sprouts last. I used them, carrot, cabbage, asparagus, snowpeas, mushrooms and rice vermecilli noodles. Once veg is cooked portion into bowls and then add the thinly sliced (I used) eye fillet and it will cook in the broth when you ladle it over the veg, meat and noodles. I topped mine with a perfect poached in the veg stock egg. Ichi Ban soup
Paula was out for the night so I decided…MAN FOOD! I had some cooked rice in the fridge and some veges so i went for a Thai spiced fried rice. All the usual Thai ingredients and a couple of fried eggs stirred through and topped with a soft fried egg. The veges were…red, orange, green, purply-white, two tone brown and white, the eggs were ovoid and not laid in a cage.
We had friends aboard for dinner the other night and I did a two course Asian meal. We had a nice prawn and fish curry for mains but the dish of the night was the Thai Lemongrass Fish soup that I made for a starter. I have a bit of an addiction to lemongrass lately can’t get enough. To the point I am now growing my own on the boat, along with three types of chilli. I made a stock by roasting the prawn shells to make a base for the soup. Lots of lemongrass some ginger and garlic, chilli, fish sauce, soy, limejuice and zest, water and S&P. Then I steamed some beautiful Red Throat Emperor and ladled over the mildly spicy lemongrass soup. Top with some freshly fried shallots and a few chilli rings and you are done.
Had to go up town today so took the opportunity to have Japanese for lunch and then when I asked she who must be obeyed what she wanted for dinner she wanted Wontons. So it turned into an all Asian affair for Mondays meals…fine by me! I used some left over roast pork and carrot laced with fresh ginger chilli and a little soy for the filling and used shop bought skins as they are so easy and quick.