I’m restarting our Meatless Friday recipe threads because we had so much great ideas from you all last year.
Here’s what I’m planning to experiment on tomorrow. “Experiment” is the key word. I don’t know how this will taste like because I only jotted down the ingredients of the Thai dish I was served a few weeks ago. I’m winging it tomorrow.
Shrimp in green curry paste
Shrimp
Cauliflower
Chick peas (or garbanzos)
Bell pepper (probably I’ll go with the green one for color)
Snow peas (because I love snow peas)
Thai Kitchen green curry paste*
*This is not a product placement. If there’s a curry paste you recommend, just shout it in the comment section.
Coconut milk
Salted Dried Cashews
Cornstarch for thickening the sauce
Water
Sugar in case I mess up the stir-fry or burn something, lol.
Oil
Salt and pepper
I’ll quick fry the shrimp separate from the veggies. Hubby and I are into basil-infused olive oil so I’ll use that, instead of the regular vegetable oil. Hope the basil will go well with curry paste.
I guess I’ll have to serve with this rice so I’ll have to pass by the Asian Mart and buy rice and the curry paste.
Thanks for sharing your recipes. Please no fish eye soup and dancing octopus, okay?
Updated: 3/3/22
Gifs of Taemoo cooking in “Business Proposal.” Source: netflixdramas’ tumblr
The gold flatware is rather tacky. Plus he needs serving utensils and glasses. What no wine??
@packmule3, I hope that you have a meaningful Lenten season. If you want a flavorless oil that works well in high heat Andis good for you try avocado oil. It’s good if you are doing a pan saute. I grew up kosher so we did notmix dairy and meat at meals. So in some ways we had Lenten type meals a great deal of the time. An easy choice for lunch is Brian Dr noodles mixed with butter and large curd cottage cheese seasoned with salt to cook the noodles and then pepper to taste. It is very satisfying in colder days.
I was trying to find the different baked salmon recipes which I’ve tried already but I couldn’t find it anymore.
Here’s a simple prawn one which we like. I saw it on Instagram.
https://www.instagram.com/p/CQv2OqzjgyS/?utm_medium=copy_link
That curry sounds delish!!!
For meatless dish, I like to do Marion Grasby’s 15 min garlic shrimp udon and her spicy Garlic prawn spaghetti (her Asian fusion pasta). Since I love mushrooms, I add that to either dish. Her recipes are very simple and most of the ingredients are in my pantry and suits our Asian to taste. Links are below. Enjoy!!!
https://youtu.be/-rPX2pfhSQw
https://youtu.be/23N2gEEa-qY
Have a blessed Lenten season to those who observe it.
I want to try making the shrimp/prawns in the red sauce that Tae Moo made in A Business Proposal. But lacking a recipe, here are some suggestions:
basic vegetarian Onion Soup with Gruyère or Emmental cheese; sea bass or cod baked in foil packets with chopped tomato, olives, capers and lemon juice (you can vary the flavourings); Jamie Oliver does a salmon and couscous recipe that sounds easy and fast: https://www.jamieoliver.com/recipes/fish-recipes/salmon-and-couscous/
The onion soup is something a friend made often in France. No meat stock involved, just slowly sautéed onion slices with a spoon of flour for the roux, water, salt and pepper to taste. It was marvellous. The fish in foil was from a Greek cookbook that I can’t find anymore, but even the children liked the recipe.
I’m looking forward to lots of new ideas like last year.
Hi @pkml3 and Everyone,
This may not be new, but it’s always great to do because it’s so easy and it’s up to us what else we’d like to garnish this with. The ginger is a must, but you can reduce the spring onions and consider crispy fried sliced shallots or fried garlic slices to top off this fish dish. The spring onions and chilli are great too of course. 🙂
Hi-5 @Janey! This is another Marion Graby recipe.
I liked all your recipes, ladies! Thank you for sharing 🙂
Going to try out GB’s fish recipe and @agdr03’s shrimp with broccoli recipe over thr weekend😋😋
I cook some salmon dishes regularly that I really like. Sharing one of my favorites.
Creamy Stuffed salmon:
For the filling, I saute some chopped baby spinach leaves in olive oil with minced garlic till they lose their moisture. After this cools down, I mix the garlic spinach fry with some cream cheese, grated parmesan cheese, paprika, herbs mix and sea salt.
The salmon fillets for this dish need to be a bit thick, instead of too thin strips. I gently make a thin cut from the side in the middle of each fillet, creating a small pocket. Inside this opening, I put a little of the spinach cream filling. The trick is to keep the filling less (I used to add more filling initially and it would come out and become messy while frying 😛😛).
I then heat a pan with olive oil and saute the stiffed salmon pieces, gently turning them till they are light brown on both sides.
I sprinkle this with crushed pepper and serve with boiled potatoes and homemade apple sauce (to get my sweet tooth fix 🤣🤣). You can serve with sautéed vegetables too.
@Phoenix,
your chopped baby spinach recipe sounds yummy as it is!! Thanks for sharing!
Wow @Phoenix! You sound like a chef!! Sounds so interesting.
@GB,
Thanks for sharing this. It’s a good standby.
Fern,
I updated the thread because I found gifs of Taemoo’s shrimp dish. 🙂
@GB,
I know, right? She scared me at “creamy stuffed” salmon. Hahaha.
LOL @pkml3, that’s why I said it was interesting but was not brave enough to say that I’d try it LOLOL! 😅 🤣 😇
I think I can grill/bake/broil the salmon on its own, then add the spinach cream cheese as topping in the end. But the spinach cream cheese alone will take me 30 minutes to do and the end result won’t be anything close to @Phoenix’s. 🙂 I know the limits of my culinary skills.
My hubby will tell me that he’ll pick up ready-prep dinner from the grocery on the way home. hahaha.
@Phoenix, the salmon sounds delicious. I my family would really like it.
@packmule3, I forgot that Tae-Moo served scallops on the shell as well. I’m dying. How gorgeous was That? It looks so much more appetizing than Ha-ri’s marinated or cured mackerel. Do you think they will have a cook-off?
I *know* my family would really like it.
Actually, @packmule3, @Phoenix’s salmon and the spinach topping wrapped in pastry would be awesome. Or is that OTT?
Haha! @packmule3,sure you can try the shorter version by adding the white sauce with spinach instead of as filling. Glad you liked the recipe, @packmule3 and GB😃 I just like experimenting with food because I get bored quickly with dishes😛
@packmule3: If you want an even quicker salmon dish, I make another quick salmon recipe – Orange honey glazed salmon (you can try with any other type of fish too).
In a pan of olive oil, I lightly fry the salmon fillets with salt and pepper. Then remove the salmon pieces.
In the same pan, to the leftover oil, I add some butter (just for additional taste). Then I add some chopped garlic and ginger, allow them to release their aroma, and then add some orange juice, soya sauce and honey. Quantity will depend on the number of fillets you have on the skillet and how much sauce you need, but think in terms of more orange juice and honey, and less soya sauce (you can mix some lime juice in there too for an extra zing).
I add some salt and pepper to the sauce, pour the hot sweet and sour sauce over the fried fillets, sprinkle some sesame seeds on top, and the yummy orange glazed chicken is ready 😋
Girlfriend @Phoenix, Miss you! 😘
We love anything with cheese so your salmon spinach cream cheese filling is a must. Thanks! ☺️
I’ll try @GB’s steamed soy and ginger fish too!
@Fern, I buy this salmon Wellington spinach & cheese sauce pastry at Aldi and Rohan loves it. I’ll send you a pic and it’s pretty much what you’re thinking.
Thank you, @Fern!
@agdr03 Miss you too, girlfriend🤗🤗 Work has been crazy of late and I just need a mushy romantic kdrama (with happy ending) now to recover from all the work😛😛😛
I was checking out our Queen’s post on upcoming March dramas and I’m interested in two of them (will go comment on that thread tomorrow morning).
@Phoenix LOLOL I love how your recipe changed the fish to chicken LOLOL. I’d love to be able to do that just by adding in your sauces…. start with salmon and end with orange glazed chicken 😆 🤣
But I really like your recipe. Now this one, I feel like trying!!
@Fern a Cookout would be lovely idea for the Show!!! I’d love to see them at it.
@agdr03 now that’s my kind of cooking. Just get the ready-made sauce, no mistakes!! LOL.
Haha @Fern, nothing is OTT when it comes to food, if it suits your taste buds (and if you find the recipe easy to cook/improvise).
Lol @GB, I was tuping this at 1 am here..haha..so the chicken slipped out🙈🙈 Actually this dish is equally good with both fish snd chicken.
But because of Lent of course, for the topic for this post, I was trying to mention salmon😛
*I mean try either with chicken or with salmon 🤣🤣 I agree this one is quicker and reminds me of Asian sweet and sour fish.
Hi all, I love these recipes. Yum. BODS are a talented group.
I agree, @OAL! I just checked out the videos shared by Janey too and will surely try those uson noodles with shrimps!
*udon sorry
I love the Orange salmon idea as well. Even Orange chicken or ham steaks, too, but not on Fridays. Not so much soy on the ham as it’s already salty, but you know what I mean.
@GB, I love a steamed ginger and soy fish anytime!! Especially with cod, but cod is so expensive it gets a rare appearance in my house.
Hot pot anyone?
Japanese soup base is usually dashi stock, with miso or sesame paste
Then it is all the vegetables like mushroom, spinach, leek, carrot, turnips etc.
Then it’s the protein like the fish cake, prawn or meats like pork shabu/chicken if you aren’t going meatless
Perfect for a cool day with a hot bowl of soup over rice or noodles like udon.
Used to cook a pot of this during winter when we lived in a temperate place. Warms our tummies well.
https://www.justonecookbook.com/nabeyaki-udon/
@grace, that looks delicious! What a great idea.
Yup @grace!! I’ve done a bit of local hot pot now and then. It just so happens I got myself some dashi and mirin to try some Japanese soup, how fortuitous! Thanks for the idea!
What’s “dashi,” @GB?
I had to look it up:
Dashi is an incredibly simple broth, and it forms one of the culinary cornerstones of Japanese cooking. It’s made in about 10 minutes with just three ingredients: water, kombu (dried kelp), and bonito fish flakes. The resulting clear broth tastes like the essence of the sea.
You can buy sachets or paste if you don’t want to make it from scratch.
I keep a huge pack of bonito flakes in my pantry and mid size kombu to make a dashi stock. I realize there are so many japanese worded ingredients here 😛 but we love japanese food, it is less spicy and there seems to be always some sweet base that is always a fav with the kids.
I don’t make the stock to keep, just boil the bonito flakes with kombu and pick it out with chopsticks after it is boiled. Too lazy to even sieve it, I will leave the tiny bits of bonito flakes in the soup and boil whatever veg and protein I need for the meal.
😂😂 I don’t know what bonito flakes and Kombu are either. Sorry, @Grace.
I’m going to Oriental grocery today to get rice and Thai Kitchen green curry paste. I plan to browse the condiments and sauces aisle to take a look at dashi, bonito flakes and kombu. 👍👍
Oh, I make that Thai recipe every so often! I also add a splash of lime juice (and I think some might add a touch of brown sugar so you have the whole spicy/sweet/sour thing going on.)
Today, I’ll likely make fish with hollandaise sauce with some sort of starch and veggies. The next meatless meal will be shrimp enchiladas, where I get super lazy and just layer the tortillas rather than roll them. (My “filling” is cooked shrimp, sour cream, cheese, spinach and perhaps some mushrooms.) I also like to garnish with pickled red onions or radishes. (Both are handy to have around for garnishing many different types of cuisines. My recipe is just veggies, sugar, white vinegar and water and can be tossed together an hour before serving, in a pinch.)
P.S. Our ML was cooking and serving over at his friend’s /secretary’s house, so I suspect that’s what he has to work with? Maybe his secretary needs a raise? haha
Thanks, @Skayt.
I’ll add lime juice to my grocery list!
You’re welcome!
Oh, another go-to is an egg bake. Just dump eggs, cream, cheese and veggies (you could also add seafood too) and perhaps hashbrowns, sweet potatoes or spaghetti squash and bake. It also works well for breakfast that day. (I often cut it up in serving pieces and freeze for easy breakfasts.)
@pkml3 yup Dashi is what @Fern has told us it is. Even I don’t know as I had to hunt high and low, looking for a packet with some words in English that said Dashi!!! LOL. We can actually use our cellphone camera and google translate to scan the printed words in another language, to see it instantly in English. We tried that too, while looking for Japanese ingredients.
Oh, PM3, do you have fish sauce? I forgot to mention it. That’s another add-in flavor for the spicy/sweet/sour/unami-salty combo on the Thai curry.
I’m in the Asian mart right now. I’ll grab fish sauce. I bought one last year for Lent but I’m sure it’s expired already for non-use. 😂😂 Thanks!
I can’t find anything that says Dashi in the store. And I’m getting googly-eyes from all the different alphabets. Korean, Japanese, Vietnamese, Thai, Chinese!!! 🤪🤪
Darn it. And to add to my confusion, there’s a fish sauce brand that’s named “Squid”! What the heck! It even has a picture of a squid! Talk about false advertising. 😂😂
@pkml3, that’s the same boat I was in! Look for bonita flakes instead, if you’re still at the store.
😂 I went for the easy route, @GB. I grabbed the packet that says “Hot Pot Broth Mushroom Flavored.”
This will have to be continued later. I’m next in line at the check out. 👋
@PM3 – here’s an image of the dashi we use for hot pot. Just mix it with water. You can find it in Asian stores like 99 Ranch. Also bonito flakes – these are shaved flesh of dried fish. Gives the umami flavor!
https://yummybazaar.com/products/yamaki-concentrated-cooking-dashi-16-7-fl-oz-500-ml
https://yummybazaar.com/products/yamahide-bonito-flakes-hanakatsuo-2-8-oz-80g
You also know what’s good with dashi – scrambled eggs!!! Put a dash of dashi on beaten eggs before cooking. Tamagoyaki recipe calls for it and some sugar but we skip the sugar and just add dashi, some soy sauce or salt.
@Grace – we do hotpot like you described!
@GB – I’ve already tried the steamed fish you shared from Marion’s kitchen! It turned out so well!
Salmo with orange sauce sounds good and easy, too! Thanks @Phoenix!!!
Louisiana Fish Fry BBQ Shrimp Sauce Mix, 1.5-Ounce (Pack of 12) https://www.amazon.com/dp/B00473XLN4/ref=cm_sw_r_cp_api_glt_i_4AW19XZ6WYFGHDXTJDGG
I’m not sure if these packets are available in your grocery but I usually halve the butter amount and bake the shrimp. Serve with red potatoes, corn on the cob, and French bread. Super quick and easy shrimp dish
@Janey, thanks for the pics! Oh yes to dashi in eggs! I think i did steamed eggs ala japanese with dashi stock instead of chicken stock long ago. Ahh..I should do that again.
You all are giving me inspiration for what to cook, you know how I will get into a cooking rut at times that even with planning I don’t know what to plan to cook.
@pm3, Hot pot broth is a smart move to go…though I never tasted mushroom broth, do review it!
I’m not sure if there are any in your side of the world but we enjoy this because it is so easy to make. It is an anchovy base and makes me think about those street fish cake stalls we watch on kdramas when we watch it. Though I would still love to try the street side ones one day.
https://sijangmart.com/products/cj-samho-assorted-fish-cake-for-eomuk-tang-342g
Ok, I keep leaving things out, but you might also consider garlic and ginger for your Thai dish as well.
So, it’s lime juice, fish sauce, sugar, and garlic and ginger.
Hi @grace, what a great idea to go Korean with the fish soup. The fish cakes look very much what we can get at market but the soup base will make it different!
Oh yeah @birdie007 I have shrimp and I have the sauce! Or 1 iteration of it anyway LOL. Good idea!
LOL @Skayt, I keep forgetting too!!! That’s what I do when I cook (I’m a hopeless cook), I usually don’t have every ingredient and end up making do, replacing or leaving out stuff. Since I have no good cooking reputation, (or no one notices), no one bothers to comment LOL. Generally I applaud my family for their stoic acceptance of the food, when I do attempt to cook.
@Skayt,
I just want to say that the Thai shrimp green curry dish was a hit. My hubby and I loved it.
I didn’t add the fish sauce and the sugar anymore because the taste of green curry paste was strong enough. But the lime added the extra oomph.
Thanks! 👍👍
I just have to time the veggies better next time so I don’t overcook the cauliflower and bell pepper.,