Korean Cauliflower Stir Fry

Korean Cauliflower Stir Fry

Cauliflower!

Hubby loves it kids hate it!

So the solution to my problem is making something new as often as possible. This recipe from Mir's space  was too good to give up on. This week I am paired with Mir of The Schizo Chef  for BM pairs and I am at a loss as to what to make. I am going Southeast Asian this  time .

This was a new taste for us. As we have never eaten anything Korean... sorry we have eaten only Kimchi. That too I suspect is an Indianised version.

I have used in place of rice vinegar red wine vinegar.

Rest of the recipe is followed without any changes.

The best part was when the cauliflower and garlic was cooking hubby came to the kitchen just to see that I do not tweak the recipe.: D

Korean Cauliflower Stir Fry

Recipe Source: The Schizo Chef

Serves 4
Ingredients:

• 1 head cauliflower, cut into florets
• 2 tblspns oil (I use rice bran oil)
• 2 cloves garlic, finely chopped
• 1 tsp sesame oil
• 1 tblspn water
• 1 tblspn   vinegar
• 1 tsp soy sauce
• A pinch of sugar
• A pinch of salt
• 1 tblspn toasted sesame seeds

Method:

• Heat oil in a kadhai.
• Add garlic and fry for 1/2 minute.
• Add cauliflower and cook for 2 minutes.
• Meanwhile in a small bowl, whisk together the sesame oil, vinegar, water, salt, soy sauce and sugar.
• Add to skillet and stir to combine.
• Cook on medium high heat for 5-8 minutes.
• Add sesame seeds and stir to combine.

Korean Cauliflower Stir Fry

 What else do we have?

 Well come back tomorrow to see that…

 Meanwhile today you can check my other friends 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 53

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Thai Noodles with Spicy Peanut Sauce

Thai Noodles with Spicy Peanut Sauce

This week my chosen theme for Blogging marathon is 1 cuisine 3 dishes! Thankfully Valli had whittled down the cuisines to American street food, Arabian cuisine, Thai Cuisine, French cuisine! Where we had to choose 1 cuisine and make 3 dishes . Even with this the choice was difficult and I had to go back to the old childhood way of choosing my cuisine… do inni mine mini mo…J

Finally I landed on Thai Cuisine …

Food in Thailand has harmony is the guiding principle behind each dish.

 Thai cuisine is essentially a marriage of centuries-old Eastern and Western influences harmoniously combined into something uniquely Thai.

Thai cooking originally reflected the characteristics of a waterborne lifestyle where Aquatic animals, plants and herbs were major ingredients, meat was avoided. Subsequent influences introduced the use of sizeable chunks of meats in Thai cooking.

As most Thais are Buddhist, hence Thais shunned the use of large animals in big chunks. They were laced with herbs and spices and shredded.

In the traditional Thai cooking stewing and baking, or grilling were used but with Chinese influences frying, stir frying and deep-frying were imbibed in the cooking.

Not only the Chinese but Portuguese, Dutch, French and Japanese also influenced the Thai cooking. Did you know that chillies were introduced during the late 1600s by Portuguese missionaries who had acquired a taste for them while serving in South America?

Thais are adapt at integrating foreign cooking methods and substituting ingredients. Like the ghee used in Indian cooking is replaced by coconut oil and coconut milk substituted for other dairy products. Spices are toned down and enhanced by fresh herbs such as lemon grass and galangal. In Thai curries fresh herbs are used. Thai curries burn intensely, but briefly.

Like in Indian cuisine in Thai cuisine a Thai meal is served all at once, permitting dinners to enjoy complementary combinations of different tastes.

There must be a harmony of tastes and textures within individual dishes and the entire meal.

Thai Noodles with Spicy Peanut Sauce

Thai Noodles with Spicy Peanut Sauce

Adapted from here 

Total Time: 20 minutes

Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients:

Noodles:

• Rice noodles, 1 packet



Thai Noodles with Spicy Peanut Sauce

• 3 tblspn oil

Spicy Peanut Sauce:

• ½ cup spring onion, chopped the greens and onions separated
• 1 cup carrot, finely shredded 
•  2 cups   mixed fresh vegetables like cauliflower, carrots, mushrooms, beans, red, yellow and green capsicum
•  3 tblspn garlic, minced 
• ½ tblspn ginger, minced
• ¼ cup honey
• ¼   cup peanut butter
• ¼ cup soy sauce
• 3 tblspn rice vinegar
•  ½ tblspn chilli-garlic sauce
• dhania /coriander leaves for garnish

Method:

• Cook the rice noodles according to package instructions. In my case they were soaking the noodles in hot water for 45 minutes.
• Set aside.
• Heat the oil in thick kadhai/wok over high heat.
• Add onions, carrots, stir-fry veggies, garlic and ginger. Sauté until vegetables soften.
• Add honey, peanut butter, soy sauce, vinegar and chilli-garlic sauce and mix well. Simmer for 2 minutes.
• Drain the noodles and toss them in the kadhai/wok. Mix well.
• Serve warm garnished with spring onion greens and dhania/ coriander leaves.

Thai Noodles with Spicy Peanut Sauce

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48

Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!