Spicy Panang Curry- Pan Seared Branzino, Forbidden rice.
WONDERFUL dish tonight! Pan seared branzino served on a bed of forbidden rice with a spicy panang curry broth and vegetables! GREAT meal on a cold night! Please SUBSCRIBE!
INGREDIENTS
• 2 Branzino fillets
• 2 Cups forbidden rice
• 2 Shallots sliced thin or chopped
• 4 Garlic cloves – finely minced
• 1 Serrano chili's
• 2 Thai chilis chopped
• 1 Red bell pepper sliced
• 1 Can baby corn
• 3 cloves rock sugar
• 1/2 lemon grass stalk pressed
• 1 Sprig Thai basil leaves
• 1lb Broccolini
• 2 Small baby bok choy sliced
• 1 Tbsp coconut oil
• 1 Tbsp unsalted butter
• 1 Tbsp EVOO
• Salt and pepper to taste
• 2–4 Tbsp Thai panang curry paste
• 1 Can coconut milk
• 1 can Coconut Cream
• 2 Tbsp creamy peanut butter
• 2 Tbsp Fish Sauce
• 1 1/2 Cup water
Instructions
1. Chop 1 lb of small gold potatoes in halves. Sautee in dutch oven with EVOO, salt and pepper till golden brown about 10 minutes.
2. Once done take it out of dutch oven. Add 1 Tbsp coconut oil and sautee red bell peppers. Next add in 1 serrano pepper chopped as well as 2 chili chilies chopped. Sautee till fragrance.
3. Next add in 1 can of baby corn 2 tbsp fish sauce, 2 shallots chopped and 4 garlic cloves crushed. Mix well and let sauce reduce.
4. 3 cloves of rock sugar, 1/2 stalk of lemon grass pressed goes in next. Sautee total for 5 minutes and add in cooked potatoes.
5. Once combined add in 2 tbsp creamy peanut butter, 2-3 tbsp Thai curry paste. Next add in 1 can of coconut milk, and cream. Mix well and let it simmer on low to medium heat for about 5 minutes.
6. Salt and pepper to taste and finally your green vegetables goes in. 1 bunch of brocollini as well ad 2 bunch of sliced bok choy.
7. As everything is cooking in pot we will heat up a pan and cook our branzino. Take 2 fillets and pat down dry. Add salt and pepper on both sides.
8. 1 Tbsp butter melted and cook skin side down. Cook 3-4 minutes per side. While fish is cooking we will be making our forbidden rice.
9. 2 cups of black rice with 1 1/2 cups of water goes into pot. Cook for about 25 minutes. We can cook the rice first since it takes the longest. Stir every once in awhile to prevent burning.
10. To plate we take one bowl of forbidden rice onto plate. Then our fish goes on top with our curry sauce goes around the plate. Add a few potatoes on the side as well as your green veggies and serve! You can fish with Thai basil on top for garnish.
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Wine: Raymond Napa valley reserve chardonnay.
Raymond Reserve Chardonnay is a beautiful golden color in the glass with fragrant tropical aromas. Notes of blanched almonds and stone fruit flavors coat the palate with a creamy custard texture. Mango, pear and honeysuckle accentuate the bright acidity in this beautifully balanced wine with a hint of minerality on the finish.
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#pansearedbranzino #branzino #branzinofish #panangcurry #panang #curry #thaicurry #curry #forbiddenrice #foodblog #foodie #cptexasfusion
Pajeri Nenas Resepi Mak Che Nom
Pajeri Nenas resepi dari mak Che Nom sendiri…Bagi sesiapa yang tak pernah makan pajeri, pajeri tu macam kari sebenarnya, cuma bahan-bahan kuahnnya ada sedikit berbeza dari kari melayu yg biasa. Rasa kuah pun mestilah manis, tu ciri utama masakan pajeri. Lauk favourite orang sebelah utara ni.. kalau makan dengan ikan kering, sambal belacan dan ulam, memang sedap sangat.
//Bahasa Melayu
--------------------------------------------
Bahan-bahan:
1 biji nenas
1/2 cawan minyak masak
4 biji bawang merah kecil
3 ulas bawang putih
1 inci halia
1 batang kayu manis
2 kuntum bunga lawang
**boleh juga tambah bunga cengkih dan buah pelaga
1 tangkai daun kari
3 sudu besar serbuk kari daging
sedikit air
50g ikan bilis (anggaran 1/2 cawan)
1 sudu besar udang kering
**boleh gunakan ikan bilis sahaja atau udang kering sahaja
1/2 cawan santan (atau 1/2 kotak santan)
2-3 sudu besar kerisik
Anggaran 2 sudu besar gula
garam secukup rasa
//English
-----------------------------------
Ingredients:
1 pineapple
1/2 cup cooking oil
4 sshallots
3 cloves garlic
1 inch ginger
1 cinnamon stick
2 star anise
** you may also add cloves and cardamom
1 stalk curry leaves
3 tablespoons meat curry powder
a little water
50g anchovies (approximately 1/3 cup)
1 tablespoon dried shrimp
**you may add only anchovies or dried shrimp
1/2 cup coconut milk (or 1/2 box coconut milk)
2-3 tablespoons toasted coconut paste
About 2 tablespoons of sugar
salt to taste
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#resepichenom #masakanmelayu
Panang curry recipe- the best Thai curry with an explosive taste
Panang curry is one of the most popular Thai curries. It is easy to make and super delicious. I just had it in my favorite Thai restaurant last week for dinner and itching to try replicating it at home.
So I purchased the ready-made panang curry paste online but soon realized that it is not that hard to make from scratch since it is similar to another curry I have made- the Kapitan curry chicken. The main difference is there is no fish sauce, peanut, and kaffir lime zest in the Kapitan chicken recipe.
In the video, let me show you how to make the delicious panang curry recipe.
=======================================
Recipe:
(Please download the recipe and read the full details at )
Ingredients A (The Panang curry paste)
5 dried chilies, soak and drain, remove seeds
1/4 cup of shallots
2 coriander roots
2 tbsp lemongrass, use white part only, cut into thin rings
2 garlic cloves
1 tbsp kaffir lime zest
2 tsp galangal, cut into small pieces
1 tsp shrimp paste
1 tbsp coriander seeds
1 tsp cumin seeds
1 tbsp roasted peanuts
1/2 tsp salt
1/8 tsp ground white pepper
1/4 cup of water
Ingredients B
1/2 cup coconut milk
1 tbsp palm sugar
4 kaffir lime leaves
500g Chicken thigh fillets
1 cup coconut milk
1 tbsp fish sauce
Method:
The panang curry paste
- Place the coriander seeds, cumin seeds, and roasted peanuts in the electric blender to pound them into powder.
- Next, add the remaining ingredients in A, and continue the landing with some additional water.
- Continue blending until it becomes a smooth paste.
To cook the curry
- Heat a quarter cup of coconut cream over low to medium heat in a pan until the oil separates from the paste.
- Add the curry paste to the coconut oil and continue sauteing until it turns automatic. You will notice that the volume of the curry paste will slowly reduce, and the oil will eventually seep out from the curry paste.
- Add the fish sauce to the curry.
- Season the curry with some palm sugar.
- Return the chicken thigh filiates to the pan and mix well with the chili paste. Cook the chicken for a while to let the chicken absorb the flavor from the chili paste.
- Add a cup of coconut milk to the pan, mix well, and bring it to a boil.
- Cook for 5 minutes over medium heat until it becomes thick gravy.
- Season with fish sauce, and garnish with some chilies slices and finely shredded kaffir lime leaves.
=======================================
Website:
The Best Braised Pork Belly Noodle Soup Recipe (Hakka Style)
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Braised Pork Belly Noodle Soup (扣肉粉) is a dish that I had at least a thousand times and the dish that I miss the most ever since I live abroad. The reason it took me this long to share this recipe is that it is not well known. I was worried that the youtube algorithm won’t promote it as much, but you know what? It is so delicious that it deserves attention.
INGREDIENTS
To blanch the pork belly
2 lbs (900 grams) of pork belly
4 slices of ginger
3 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of Sichuan peppercorns (Amazon Link -
2.5 liters (10 cups) of water
2 tsp of dark soy sauce to color the pork (Amazon Link -
For the spice bag
4 slices of dried sand gingers (Amazon Link -
2 cloves (Amazon Link -
A small cinnamon stick (Amazon Link -
1/2 of a black cardamom (Amazon Link -
1 star anise (Amazon Link -
3 bay leaf (Amazon Link -
3 pieces of dried chili (Amazon Link -
2 tsp of Sichuan peppercorns (Amazon Link -
1/4 tsp of fennel seeds (Amazon Link -
5 slices of ginger
2 scallions
4 cloves of garlic
The seasonings for the braising
1/2 cup of soy sauce (Amazon Link -
1/2 cup of Chinese cooking wine (Amazon Link -
2.5 tsp of dark soy sauce (Amazon Link -
1 tbsp of sugar
2 liters (8 cups) of water
2.5 tsp of salt or to taste
Others
14 oz 400 grams of thick rice noodles
1/3 cup of oil to fry the pork belly
Baby bok choy or other leafy vegetables
Pickled yard beans as a topping
Diced scallion as garnish
INSTRUCTIONS
Fill a pot with 2.5 liters of water. Add the pork belly, ginger slices, Chinese cooking wine, and Sichuan peppercorns. Bring it to a boil then switch to low heat and let it simmer for 15 minutes.
While waiting, you can put all the spices and aromatics in a spice bag. It is a bit difficult to collect all the spices so it is OK if you miss one or 2. It will not affect the taste that much.
Remove the pork from the pot. Quickly use a fork to poke as many holes on the skin as possible. Wipe all the moisture on the pork by using paper towels. Apply some dark soy sauce on the surface while the pork is still hot. The color doesn’t attach well when it is cold.
Dehydrate the pork skin by using a dehydrator or a fan for a few hours or until the skin feels like leather - very firm and a bit bouncy. If you don’t have a dehydrator or a fan, you can stick the pork belly into the fridge with the skin exposed for 24 hours.
Add 1/3 cup of oil to the wok and heat it to 380 F. Fry the pork until the skin is golden and crispy. Then turn to fry other sides. Be careful with the oil splattering. Suggest putting on the lid when deep frying. You can also do this in an air fryer (8-10 minutes at 400 F).
Let the pork cool then slice it into 2/3 of an inch thick slabs. Add all the pork belly into a clay pot (or any other heavy-duty stockpot) along with the spice bag and the seasonings (soy sauce, Chinese cooking wine, dark soy sauce, and sugar).
Pour in 2 liters of water then bring it to a boil. Add some salt to taste. Simmer on low heat for 1.5 - 2 hours.
Meanwhile, we can prepare the noodles. I am using thick rice noodles. Bring a pot of water to a boil. Turn off the heat. Soak the noodles for 20 minutes. If you soaked the noodles 20 minutes right before the pork is ready, you can transfer the noodles into the clay pot and continue to cook. But if you soaked them way too early and the pork still needs to simmer for a while, you have to transfer the noodles into the cold water so they are not overdone.
When the pork is done simmering, taste the broth again to adjust the flavor. It should be much saltier than your normal taste because we still go lots of noodles and vegetables.
Add the soaked rice noodles and bring them to a boil. Add baby bok choy and let it blanch for 20-30 seconds.
Serve with some spicy pickled long beans (酸豇豆).
How to Make PANANG CURRY (there's a reason it's so popular)
Panang curry is one of my favourite dishes to make. It's one of the most popular curry dishes in Thailand and it's a real flavour bomb. It's also a great dish for learning how to season and flavour your dish, especially when you're cooking with a bunch of intense ingredients.
Panang Curry Recipe:
- Coconut milk: 500 ml / 17 oz
- Panang curry paste: 2 Tbsp. (adjust to your liking)
- Your meat of choice (Chicken thighs, breasts or pork): 500g / 0.9 lb cut up into bite sized pieces. You can also cook this dish without meat and just use more vegetables instead. Eggplant/Aubergine works great for this.
- Vegetables: I'm using one red bell pepper cut up into thin strips.
- Kefir lime leaves: about 6, halved without the stems
- Thai basil: about 15 leaves, cut up
- Fish sauce: 2 tsp. (adjust to your liking)
- Sugar: 2 tsp.
- Salt to taste
- Lemon juice. Just a squeeze. (optional)
Steps:
1. Heat up 4 Tbsp. of coconut milk in the bottom of a wok or pan.
2. Add your curry paste and sauté in the coconut milk like you would in oil. Beware not to burn the paste.
3. When the curry paste has combined with the coconut milk, add your kefir lime leaves and sauté for a bit longer.
4. Add 2 tsp. of sugar and around 2 tsp. of fish sauce. Taste the curry and adjust to your liking.
5. Add your meat to the curry. For chicken you should let it cook for around 15 minutes, for pork around 30 until tender.
6. Give the curry another taste and add your vegetables, which is in my case the bell pepper, together with the Thai basil leaves.
7. Let it cook until the vegetables soften up.
8. Give your curry another taste and season with salt. Add more curry paste, fish sauce, sugar and lemon juice as needed.
9. Serve with rice and enjoy!
Contents:
0:00 The art of seasoning and flavouring dishes
0:46 About Panang curry
0:53 About the ingredients for Panang curry
4:01 What to look for when tasting your curry
5:16 Adding sugar and fish sauce
5:46 Adding meat
6:44 Adding vegetables
7:35 Adding sugar and lemon juice
7:50 Final tastes
8:12 Adding salt
8:36 Cooking rice
9:00 Final thoughts
#Panang #Thai #Curry #Cooking #Wok #Tasty #Seasoning #Asia #Panang #Recipe
How to make PANANG CURRY from scratch | Koh Samui, Thailand
After all the island hopping, we're staying home for a change! We picked a few coconuts from our neighbour's farm to make fresh coconut milk that will go in our authentic panang curry. Everything made from scratch, but was it worth it? Watch to find out!
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