Red curry

Pork belly red curry

Posted by Gary

Dear Reader,

Yummy Lummy’s mission is to help singletons cook meals for themselves.

Many of the meals here have enough leftovers, so if you are part of a family or a group house, you could use the recipe for an evening meal.

Tonight I put together some leftover bits and pieces to make a tasty evening meal.

During the week, I’d cooked a few pork belly strips and peppercorns in the pressure cooker. I’d also cooked some rice and had some leftovers.

One of the things I do with capsicum is to buy three of them (red, green, and yellow), slice them at the start of the week, and use the slices as needed.

I am a lazy cook, so I buy whatever looks good at the supermarket rather than make a curry paste from scratch.

Pork belly red curry

Ingredients

  • Cooked pork belly strip
  • Cooked peppercorns
  • Cooked rice
  • Capsicum slices
  • Chopped parsley
  • Sliced red cabbage
  • Red curry paste
  • Coconut cream

Instructions

  1. Lovingly sharpen your cook’s knife (as iron sharpens iron, so a friend sharpens a friend (Proverbs 27:17 NLT).
  2. Slice the red cabbage
  3. Dice the pork belly strip
  4. Chop the parsley
  5. Heat a skillet and add some cooking oil.
  6. Heat the pork and peppercorns.
  7. Add a tablespoon of red curry paste as the pork softens, and gently stir everything with a wooden spoon until the pork and peppercorns have a curry paste coating.
  8. Add in the rice and mix everything and cook until the rice is hot. Remember that when you reheat rice or any food for that matter, you want to get the food in the cooking vessel hot enough to kill vegetative bacteria. Please don’t make the mistake of calling this a sterilising process. It isn’t. Sterilisation requires the death of spores, and the only reliable way to sterilise food in a domestic kitchen is to use a pressure cooker. At best, all we’re doing with a skillet is pasteurising the food.
  9. Pour in the coconut cream and stir everything. Bring the food to a simmer and keep cooking to reduce the coconut cream.
  10. Thicken the coconut cream to the consistency you want and turn the heat off.
  11. Mix through the capsicum, cabbage, and parsley and serve in a bowl.
  12. Give thanks to the Lord for the wages we earn to buy food and the skills we’ve learnt to prepare and cook food. 

Final thoughts

  1. How has your week been?
  2. Have you ever experienced food poisoning from poorly heated food?
  3. Do you like making meals from scraps of food you’ve cooked during the week?
  • Red cabbage Parsley Capsicum
  • Pressure cooker Pork belly Peppercorns
  • Rice Peppercorns
  • Pork belly red curry
  • Pork belly red curry

Pressure Cooker Chicken and Raw Vegetables

Posted by Gary

Pressure Cooker Chicken and Raw Vegetables

Dedicated to Greg from Greg’s Kitchen

This week, Greg from the YouTube channel “Greg’s Kitchen” cooked a chicken curry in a pressure cooker.

I thought I’d do something similar with some chicken drumsticks, curry paste, curry powder, and Sichuan seasoning.

It was a pretty easy meal to cook and ended up being delicious.

Unlike Greg, I didn’t rely on a whole bottle of a ready-made curry, instead, I used some generic red curry paste, some Clive of India extra hot curry powder, and some Sichuan seasoning. rather than doing everything in the pressure cooker vessel I transferred the chicken from the pressure cooker to a frypan and finished it off with some coconut cream.

 

Continue reading →

Pork red curry

Posted by Gary
Yummy Lummy
Yummy Lummy
Pork red curry



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OMG my taste buds came alive with this pork red curry

I have no idea what the traditional way to make a pork red curry. I made this meal for one, the way I thought it would taste best. The best way I know how to cook pork rashers is to put them into a hot oven for an hour and render out as much fat as possible.

 

Please do me a favour

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Here’s what you need to make this pork red curry

  • One small tray of pork rashers
  • Three tablespoons of Thai red curry paste
  • One teaspoon of chopped jalapeño peppers
  • Two teaspoons of chopped red chillies
  • The zest from one lemon
  • Juice from half a lemon
  • A small tin of coconut cream
  • About a handful of sugar snap peas
  • Half a red onion
  • Six cherry tomatoes
  • Enough Udon noodles for one person (this means you can choose to eat big or small)

Here’s how to put it altogether

  1. Put the pork rashers into a small nonstick frying pan and put that into a hot (200 °C/400 °F) for one hour. When the hour is up place the cooked rashers onto absorbent paper and allow them to cool to room temperature. Cut the rashers across the grain into one centimetre width strips and place these into a bowl.
  2. Cook the noodles in boiling water. Halve the time recommended, you only want them soft, not cooked through. Drain them thoroughly. Toss them so they do not stick.
  3. Heat up a wok and add some high boiling point cooking oil. I used avocado oil.
  4. When the wok starts to smoke add the sliced onion, the sugar snap peas and tomatoes. Once these vegetables begin to soften add the drained noodles.
  5. Move everything around the wok quickly and add the Thai red curry paste. I don’t think it matters what sort of paste you use. I just buy the cheapest I can find. Of course, you could make your own but life’s too short for that. I then add the pork. 
  6. Once the curry paste has coated everything add a dash of water and stir while it boils away. At this stage, throw in the chillies and jalapeño peppers.
  7. Squeeze in the juice from half a lemon.
  8. Add the tin of coconut cream and simmer until it reduces to a thick liquid.
  9. Transfer to a bowl and garnish with lemon zest.

How did it taste?

Roast belly pork red curry with noodles, tomatoes, sugar snap peas and lemon zest Gary Lum
Roast belly pork red curry with noodles, tomatoes, sugar snap peas and lemon zest

OMG, this was really nice. I’m sure I could have made it better with some authentic herbs and other ingredients, but I really liked this.

If you live alone and just want something you can cook for yourself, here’s a good one.  

Final thoughts

If you try this please let me know how you go.

Can you do me another favour please

I’m sort of transitioning my blogging to balance between food blogging and light hearted ‘medical’ podcasting. Please check out the podcast at drgarylum.com/blog

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