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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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Yellow Curry

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Yellow curry is another kind of Thai curry, commonly found in the Thai restaurants in Los Angeles here. Comparing with other Thai curries, yellow curry is normally creamier and richer. This is because coconut cream is being used instead of coconut milk. However, I preferred watery curry instead of a creamy one, so I used the coconut milk this time.

Potato is a must-have ingredient to be added in the yellow curry as I heart potato for life. Who doesn’t? Other than potato, I put in okra (lady’s fingers), carrot and red chili peppers as well to give it a more colorful version.

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Russian Borscht Soup/ Luo Song Tong (羅宋湯)

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If you ever visit a Hong Kong style western café, you will know once you are seated, the waiter or waitress will serve you with a hot cup of their daily special soup. This is a common practice in most Hong Kong style cafés, in fact Hong Kong people like to drink their soup before the meal. So don’t be surprise. The two popular soups that are usually serving are either the cream of corn (something like Campbell soup) or Luo Song Tong (羅宋湯) / Russian Borscht Soup, this is what I like the most.

I love the taste of Luo Song Tong (羅宋湯) , it is a hearty tomato based vegetable soup that is is quite similar to our ABC Soup actually (in Patrick’s previous post). The main difference is the Luo Song Tong is much more intense in flavor as the soup base is cooked with beef bones or beef stew with lots of tomatoes and all kind of vegetables such as carrot, onion, potato and celery. I always want to try to make this at home. So this has been a good timing since I removed my wisdom tooth and I couldn’t eat too much of solid food, I’ve made a pot of yummy Luo Song Tong for my weeknight dinners with some greens.

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Curry Chicken with Potato

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No doubt, I love curry and grew up eating all kind of curry dishes. Curry chicken with potatoes is one of those delicate curry dishes that can be easily found in Malaysia. There are many variations of curry chicken; Chinese, Indian, Malay and Nyonya. If you are a huge fan of curry, you are not able to resist the temptation.

My mom makes good curry as she was a food hawker and I often ask her for recipes. It isn’t complicated to cook curry chicken with potatoes but you need to find the right curry powder or curry paste to give you the right taste. I mostly rely on the curry powder or instant curry paste which I brought from Malaysia but you still able to find the curry powder or instant curry paste easily in the Asian food markets.

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Potato Chicken (薯仔燜雞)

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Potato chicken is one of the common dishes I love to cook all time. I am so into this dish is because my grandma cooked it most of the times for me and my brother when we were in primary school (elementary school). This is one of the fabulous dishes I could remember that she cooked.

In Malaysia, this dish is named shuzimenji (薯仔燜雞) or helanshumenji (荷蘭薯燜雞). I absolutely have no ideas why it is being called helanshumenji (荷蘭薯燜雞). 荷蘭means Holland. Some said the potato was possibly brought to Malaysia from Holland in the earlier times.

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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