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Stir-fried Green Bean with Chicken

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Green bean (French bean or string bean) is definitely one of my top three favorite veggies. I like the fleshiness and sweetness of it. It’s so special! A simple dish like stir-fried green bean with chicken is good enough for me to gobble 2 bowls of steamed white rice. Nothing fancy is needed for this dish. Just few simple steps will give you a simple yet appetizing dish.

Another favorite green bean dish of mine is the干煸四季豆 (literally translated as dry-stir string bean). It is essentially a popular dish to be served in most Chinese restaurants and I will order it mostly. I will post the recipe for it next time.

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Massaman Curry

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Massaman curry is believed to be one of those earliest Thai recipes of the 19th century AD. Not sure how many of you had tried this curry dish but I rarely order it (or not even once) when dining in the Thai restaurant. Most likely it seems to be an unpopular dish for me.

This coconut-based curry is usually prepared with beef, potatoes and roasted peanuts and its flavor is kind of hot and sour. You can always make this dish with your favorite meats like chicken, duck, or pork. Tofu can be used as well to make a vegetarian dish. As with most curries, you can easily pick up the Massaman curry paste at the Asian food market.

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Kari Ikan (Fish Curry)

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When I was blogging on my assam fish the other day, my brother reminded me the kari ikan. Kari Ikan (fish curry) is one of the Malaysian curries and it can be found in mamak stalls. I used to have it once in a week in high school after activities or sports in a nearby authentic mamak stall which is my group’s hang out spot.

I was eager to make my first kari ikan with the kari ikan powder from Malaysia this weekend. Thus I went over to the Asian market and bought all my ingredients but sadly I couldn’t get okra. So I substituted it with green beans. Surprisingly the result was pleasing but it was just a little sour due to too much tamarind paste. I added 3 tablespoons in it. In the recipe, I changed it to 2 tablespoons.

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Stir-fried Opo Squash with Dried Shrimps

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I first got to know about opo squash (calabash gourd) was few years ago when I was living with my aunt in NYC. I remembered it is one of those vegetables she planted in her small little farm at her backyard. This vegetable is a kind of fruit with light green smooth skin and white flesh. It is commonly used for stir-fry or soup in the southern Chinese cuisine as what my aunt did.

I don’t normally pick up this vegetable and it was on sale in the Asian food market. Thus I bought one home and tried to make a dish with it. Opo squash doesn’t have much taste on itself. It is similar as the cucumber. So I decided to make it simple by stir-frying it with the dried shrimps. It turned out to be a decent dish for dinner. Share with me if you have any good recipes for opo squash.

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Assam Fish

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Time out for the Thai curries. I craved for Assam Fish this week.

The Assam Fish (Asam Fish) is a classic and authentic Malaysian dish which I love the most. I was blissful enough to have this heavenly dish for three times when I was having my recent vacation in Malaysia. It is a spicy sour tasted dish, where fish is cooked in assam (tamarind) fruit juice together with some other ingredients like tomato and okra. Normally, fish (such as mackerel, stingray or red snappers) or even fish heads are used. Stingray was the common fish my mom used for this dish. She made this dish so good!

Nowadays assam pastes are sold in convenient packs and I bought few Tean’s Gourmet brand assam pastes from Malaysia. I thought it’s so complicated to make the Assam Fish but I was totally wrong! With the convenient pack and a few easy steps, I completed my first Assam fish. It was good.

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Lama Kitchen is a food and cooking blog fills with savory food with great cooking recipes and ideas for those of you who love food and home cooked meals. Read more