Egg Curry

No options left since it is almost end of the week and hubby’s off will be by two more days so I won’t be able to go to the grocery to refill our food stock. What was just left in the fridge were dozens of eggs so he decided to cook me an egg curry for lunch.


Egg Curry for Lunch!



I was really not in the mood to cook since I have difficulty eating what I prepared so good thing hubby gets up earlier for a haircut and then cooked our food. I was just the one who boiled the eggs and prepared cutting the necessary ingredients like onions, garlic, preparing the masala, placing the remaining coconut milk and then the rest is for my dear to cook it.

At least it wasn’t that spicy hot unlike the mutton curry he prepared. Some egg curry would just include yogurt, but this one, we did not put any since we need to use the remaining coconut milk so that it won’t get spoiled. Now if you can see some seeds in there, they were mustard seeds and jeera or cumin seeds. The rest of the leafy parts would be the curry leaves and coriander leaves.

After boiling the egg for ten minutes remove the shell and cut the egg into half before frying. This will make the egg hard enough not to mush on the curry itself. But when you need to get the creamy part done, be sure you have included enough masala and coconut cream for the right taste. This means adding salt is up to you. By the way, hubby grinded the onions and green chili until they become like a paste to give more texture to the curry.

Some curry will be reddish in color due to red chili powder that was included although we didn’t put much and the turmeric gives more of the yellowish color which embeds the coconut milk. So the end result when cooked was that it turned yellowish. Egg curry is great to combine with papad, lentils or chana masala dish... Bon Appetit!

Mutton Curry with Coconut Milk

At last a goat’s meat for dinner and hubby bought it in a local market nearby which costs about Rs140 for 500 grams. I was thinking that it is good for caldereta but I don’t have any caldereta mix with me, I just told my husband to cook curry the way he likes it.

It was his off day so he has the time to prepare this wonderful dish and all I need to do is to help him with the preparations like cutting the onions, setting aside the spices or masala needed for the curry and of course cleaning and boiling the goat’s meat first.


You can see mustard seed and jeera in this Mutton Curry recipe



Mutton needs to be boiled first to get the meat tenderized. We did choose a portion with meat and bone parts so that the curry would be so thick, rich and yummy. The coconut milk is perfect to make the curry very rich in taste and the taste really sticks to the bone. But if you think this curry is like any other curry, well it is not since it is not reddish in color but more on yellowish. It is also chili hot and if you don’t like hot and spicy foods, then this dish is really not for you.


Rich and Thick Mutton Curry sprinkled with Coriander leaves



I really got used of eating foods with spice but I just know how to limit myself on what I can take since too much spice is not also good for me and I am already having breakouts on my face. Anyway, it’s just once a while that we do eat mutton since it is much cheaper to consider other meat like chicken and beef.

We don’t have potatoes at the moment, but we can include potatoes in this dish. The finishing touches for completing this dish are the fresh coriander leaves. This makes the taste of every curry much more interesting aside from the curry leaves that we also included in this meal.

Chili Chicken Delight

I don’t have any meat stocked in the fridge so I asked hubby to buy some cooked food outside at the local restaurant near our place. I instructed him to buy any mutton or chicken and when he came back it was chicken since mutton meat wasn’t available.

Red and Fiery Hot Chili Chicken



It was really creamy red in color which I really presumed would be very hot and spicy. Well, I can’t complain now since most foods here will be that hot and it will be impossible for a single meal in India were chefs would not include any chili or chili powder in their dish. Anyway, it was hot and steamy when hubby bought it since they really prepare the meal on the dot and you need to wait for 10-15 minutes. So I just prepared rice at home so that by the time our food comes, it will all be ready.

We don’t regularly order out food since I personally prepare the foods we eat but whenever we ran out of food stock that is the only time that we consider buying. Well, anyway hubby said that it was buttered chicken recipe but I said it looked and tasted more like chilly chicken to me. Sorry I won’t be posting here how the meal was prepared or how to cook it since I don’t know too. But one thing that most of this dishes have in common was spices and hotness so the very basic ingredients that I could taste there would be coriander, chili, onions, masala and butter, not the ghee.


Chili chicken put on the side on this voluptuous rice meal




The chicken was cut into cubes and mostly meaty parts not the bones. It was lacking salt though what we just did was to add some salt to it. By the way, every order we make, they always include big chunks of onions and lemon wedge and with pickles. That big plate with rice was shared by the two of us since we eat on the same plate.
This chili chicken surely is hot and I am sure that it is not the kind of meal that would be loved by my folks back home. I am also limiting myself to not eat such but at times like this where I can also relax a bit when I am not cooking or rather I had nothing to prepare, I’d be compromising on eating such hot foods, tongue on the edge!

Chicken Sotanghon

This is the remaining sotanghon left on the pack I bought back home since I won’t be able to get some bean thread noodle or vermicelli like this. Anyway another chicken recipe to share which I am sure most of you know if you’re a Filipino.


Let's swim for Chicken Sotanghon Soup!


Chicken Sotanghon soup is favored especially during cold rainy season just like Tinola recipe. I used to remember that there is really a similarity between the two although in Chicken sotanghon, you don’t include sayote or any green leafy veggie. I always like chicken sotanghon in a cup were I can always carry when I go to office since we do have hot and cold water dispenser. Even if it’s not that healthy to consider because of its ingredients, I still can taste the flavor of that chicken soup in an instant. Anyway here is my rendition of Chicken Sotanghon recipe.

Ingredients:

½ kilo chicken (cut into parts)
1 medium onion (chopped)
Fish sauce
1 lady finger chili
Sotanghon (vermicelli) 1 rolled portion
2 Garlic cloves (chopped)
Ginger (cut into thin strips)
Oil
Salt
Ground black pepper
Water


Check the vermicelli in this chicken soup



Preparation / Method on how to cook Chicken Sotanghon :

Step 1: Clean the chicken first by washing it in running water. Next you need to rub it with salt to remove the unpleasant odor.

Step 2: Prepare the pan and put the chicken pieces into it with half a teacup water and salt and let it simmer for some time. Once the water is drained, that is the time that you need to put oil.

Step 3: Sauté the chicken till it gets light brown once you put the cooking oil. The next step will be putting the garlic first and then the onions. Stir the chicken well together with the ingredients and once your onion is light brown in color, you can now put your ginger which is cut into strips before adding some fish sauce for about 2-3 tbsp.

Step 4: The next step will be adding the lady finger chili as you put ample enough of water into your chicken. You can also use chicken stock if you like or add some chicken bouillon cubes into the water that you place for your soup. Don’t worry, this recipe is a soup, so you can let those chicken pieces swim a lot.

Noodle Sunday

I didn’t cooked today so I just asked hubby to buy something to eat which is noodles. Well the only noodle type which I can eat here without complaint is their egg noodle. I don’t like the vermicelli in India since it is small, cut into bits and was never the type of vermicelli or bean thread that I used to enjoy when I am in my country Philippines.


Egg Noodles with Mushroom and Capsicum



The noodles that they say “Chinese cuisines” here in India are mainly egg noodles even if we know that there are lots of varieties of noodles from China itself or from my own country. I never had pancit here like palabok or pancit luglug, pancit malabon, pancit lomi, pancit guisado (or bean thread noodle). Not to mention some Japanese noodles like Ramen and other thin strips of noodles.

What I noticed on noodles here even if it’s in a cup or packed was that it drains the water out of it. Meaning, when I cooked a packet of noodle soup (just like Maggi) for example, well even if how much water I put in, the noodles would sip it and there you go, no soup to sip since the noodles drink it all. It is kinda weird for me because I do enjoy sipping noodle soups back home, when in here, yucks it is really disappointing, it pot gets dry and the noodles so sticky since it gets to absorb all the water.


Noodles with red chili paste for extra flavorings


Anyway, so much for the complaints and I just wanted to share the taste of which this dish gives me. Its kinda smoky in taste, maybe the Chef burnt it since the smell itself tells me it’s been burnt on a high flame. It has button mushrooms into it with veggies such as shredded cabbage, thin stripped capsicum which is still raw and carrots.
They always give extra flavorings in their noodles like soya sauce, masala or some spicy sauce which you put into your noodle. The one that was red there was the paste which you mixed with the noodles to give it a spicy flavor. Well it is up to you if you like to combine it or not, anyway it’s free.

I was asking to match it with a mutton curry but hubby wasn’t able to find any mutton dish at that restaurant so I said, okay, we will just have this noodle and eat our watermelon afterwards. I just hope I can cook something at night with that remaining chicken meat. Anyway, have a nice and relaxing Sunday and don’t forget the Lord’s Day.