Massaman Curry with Tofu

This is a curry from the south, as evidenced in the use of typically large pieces of chicken and in the spice combination of turmeric and star anise. These are distinctly Indian qualities, which come up from Malaysia.


In this picture, I was too lazy to grind the peanuts. Also, I used regular potatoes which had been boiled for a few minutes before adding to the curry.


Instead of using chicken, I am using medium tofu for this recipe.

Serves two.

Curry Paste:

  • 2 tbsp chopped dried red chili
  • 1 tbsp fresh chopped galangal
  • 1 tbsp chopped lemon grass
  • 1 coriander root
  • 1/4 tsp coriander seed
  • 1/2 tsp chopped keffir lime peel
  • 4 cloves Chinese garlic
  • 2 peeled shallot cloves
  • 1 tsp shrimp paste
  • 1 thin piece fresh turmeric
  • 1/2 star anise

Pound these ingredients in a mortar, or blend together in a food processor until smooth.


  • 100 grams medium firm tofu
  • 2 tbsp ground peanuts or peanut butter
  • 1 cup tomato or sweet potato
  • 2 tbsp oil
  • 3/4 cup coconut milk
  • 3/4 cup water


  • 2 tbsp fish sauce or 1 tsp salt
  • 1 tbsp palm sugar
  • 1 tsp curry powder
  • fresh leaves of basil and coriander for garnish


  1. Pound the curry paste together before starting.
  2. Add oil to a wok, adding the curry powder and chili paste. Stir until fragrant.
  3. You may wish to boil the tomatoes and or potatoes so that they don’t take too long to cook. You want the curry to have some sauce, not be too thick.
  4. Add the tofu, tomatoes or sweet potato, then add the coconut milk and bring to a boil.
  5. Add in the remaining ingredients and bring to a boil. Add in the seasonings and adjust to your liking.
  6. Serve with fragrant jasmine rice and garnish the curry with basil or coriander.

Hot & Sour Shrimp Soup

Tom-Yum-GoongAlso known as Tom Yam Goong (goong is shrimp), you will find this soup on every menu. This can be a very spicy soup, but equally delicious. It combines the savoury flavours of salt, spice and sour. A very complex soup, especially once you notice everything that goes into it!

Serves two.

You will need:

  • 8-10 shrimp
  • 8 thin pieces galangal
  • 1 stalk of lemongrass, cut into 2cm pieces and smashed
  • 1/2 cup mushrooms
  • 1/4 cup chopped onion
  • 1/4 cup chopped tomato
  • 1 1/2 cup chicken stock (remember: used imported Knorr stock cubes or water)

For garnish:

  • 3 keffir lime leaves, torn
  • 4/6 leaves Thai parsley, cut into 2cm pieces
  • 1 stem coriander cut into 2cm pieces


  • 3 fresh chili peppers, pound them if you like medium spicy
  • 1 tsp shrimp chili curry paste
  • 2 tbsp soy milk or fresh milk
  • 2 tbsp lime juice
  • 2 tbsp fish sauce or 1 tsp salt
  • 1 tsp sugar
  • pinch of salt


  1. Mix all of the seasonings together.
  2. Add water to a pot and bring to a boil.
  3. Add the lemongrass, galangal, onion, mushrooms and tomatoes, cooking until the mushrooms are done.
  4. Then add in your shrimp and turn off the heat once they have turned pink.
  5. Put all of the seasonings in the serving bowls, pouring the soup on top. Mix together, and then garnish and serve!

Fresh Salsa & Guacamole – Vegan & Gluten Free

sg5I found new organic, gluten free corn chips at Villa today and thought I would celebrate by making my own salsa and guacamole!


Depending on how many people you want to feed, you can double or triple the recipe! This is enough for 2 people to snack.

Prepare the salsa a little before you need it so that the flavours can mix together.


For the salsa, you will need:

  • 2 super ripe tomatoes
  • 1 small onion
  • 1/4 red or yellow pepper
  • a bunch of cilantro
  • 1/4 lime
  • ground pepper
  • salt
  • ground cayenne pepper or 1 fresh Thai chili


  1. With a sharp knife, finely chop the tomatoes and onion. Throw them into a bowl and squeeze the juice out of the lime on top.
  2. Again, you’ll want to finely chop the red or yellow pepper, and then the cilantro. I find tearing off the leaves and then hammering the crap out of it is best. You really want to get the flavours out.
  3. Add a pinch of salt and pepper, and then the spice. Adjust according to your taste buds.


For the guacamole, you will need:

  • 2 super ripe avocados
  • 3 cloves of garlic
  • 1/2 lime
  • salt and pepper


  1. Cut the avocados in half and then use a spoon to scoop out the flesh. You can use a potato masher, or put these in a food processor.
  2. Dice the cloves of garlic and juice the lime into the processor.
  3. Blitz and then add your salt and pepper. Taste, and then add in extra ingredients if you require them.




Fried Tomato Sarnie & Smokey Sweet Potato Frites


This meal checks all the boxes – sweet, savoury and garlicy!

I bought a couple big tomatoes this week, which I don’t usually do. Perhaps my body was craving antioxidants, vitamin C and potassium?

Smokey Sweet Potato Frites

  • 1-2 sweet potatoes
  • salt and pepper
  • 1 tbsp garlic salt
  • 1tbsp paprika
  • oil for coating

Peel and cut the sweet potato fries into desired shape. You’ll want to keep them relatively skinny so they don’t take forever to cook. Then throw them into a bowl with all of the ingredients. Use the oil to help dress the fries. Put a little bit of oil onto a baking sheet and then throw these bad boys in the oven at about 200 degrees celsius. They should take about 20 mins, depending on thickness. You could also shallow fry them in a frying pan.

Fried Tomato Sarnie:

  • Thick chunk of tomato (like an inch)
  • oil for frying
  • tbsp each of polenta (or corn flour) and gluten free baking mix
  • salt and pepper

Simply coat the tomato in the flours and S&P. If you want your tomato to be crunchy, use an unripened one. The tomato in the pic was slightly too ripe, so it exploded a little when I took a bite.

Heat the oil in a frying pan – you want this to be super hot. Fry the tomato until it is slightly brown and crispy.

Serve with guacamole, sweet chili sauce, mayo or what ever sauce you love!


Pork Patties with Mango Salsa & Purple Spuds

That is a stunning shade of purple - for a spud

That is a stunning shade of purple – for a spud

Salsa: red onions, tomatoes, ripe mango, lime juice, red chili and coriander. It’s best to prepare this a bit ahead of time, so the flavours can sink in. Just add however much you want, in the proportions you want. This is much better than that canned poop!

Pork patties: salt, pepper, olive oil, gluten free bread crumbs and pork. Mix everything together, but add small amounts of the bread crumbs until the patties stick together and lose some moisture. Then just fry until gold brown.

Purple spuds – potatoes, water, garlic, salt. Boil. (I accidentally bought ‘Japanese potatoes’ thinking they’d be like sweet potatoes. They’re not.) Mash well, season with pepper and add some olive oil or butter.