February 10, 2016

Tah Chin without fidelity!

Some 10 years ago, I wrote here about Tah Chin (the story is in Persian). Couple of days ago I made a not so-loyal to tradition recipe and liked it a lot. You might also like to give it a try:
The differences between mine with the traditional "Tah Chin" are:
- being lazy, chicken fillet is not cut into pieces
- Since I miss some green ingredient in the dish, I added chopped chives and coriander leaves
- I dislike the tick layer of rice and its fluffy texture in the original recipe. Hence, instead of backing in a pan, I backed it in an oven tray and in the oven. 220 C for 20-30 mins (don't forget to check it out half-way cooking and replace to lower/higher level to make sure you'll get the best color.

February 2, 2016

Cucumber and green curry soup

Getting sick was inevitable but I wish I could decide for the time lines!
Upon arriving home, I felt like an over-cooked potato and decided to make a creative soup for myself. It turned out to be the most delicious soup I had ever had.

What I used was:
- one big sweet onion
-1/3 of a napa cabbage
-1/2 cucumber
-2 carrots
-4 pieces of dried lemon leaves
-1 chili pepper
-1/2 liter mik
-1tbs green curry sauce
-1 bouillon tablet
-1 tbs butter
-some chopped coriander leaves

What I did was:
Cut all vegetables in big pieces, stir them in a big pan with the butter; add chili, lemon leaves, curry sauce milk and crushed bouillon pieces and let it on a medium heat for 15 min without the lid.
Then served it with chopped coriander leaves.