Tiger Spice Recipies

Food experimentation- tips for your first steps

admin — Mon, 12 Mar 2012 11:33:25 +0000

Many persons make the mistake of not preparing when experimenting with food. What kind of preparation is required to experiment with food in a successful manner? Well, the first and the most important thing to be done is to prepare yourself mentally for consuming something that may not suit your pallet. There is no compulsion that the food you experiment with will appeal to you immediately. It may be an acquired taste. Or, you may never like the taste of certain dishes.

If you are trying Thai food, then it is important to understand that you cannot be expected to like each and every dish available in Thai cuisine. Do you like each and every dish prepared in Western cuisine? Some people like bacon and eggs while others prefer hamburgers and French fries and really do not like beef. Just as you have different preferences for your cuisine, you will be developing different preferences for the cuisines you experiment with.

Hence, do not put yourself under pressure by expecting that you should like each and everything that is served on the table. When experimenting with a new cuisine, you should give yourself the freedom not to like the dishes that are placed on the table. This is the first and most important step to ensure that your attempt at experimenting is a successful.

Further, you cannot experiment with food on a fixed timeline. You can ask the attendant at the Mac support shop to clearly define the time that he or she would take to repair your laptop. However, you cannot adopt this approach with food experimentation. You may experiment with one dish on the first day and then may not feel the desire to experiment with any of the dish for a long period of time. This is completely acceptable and does not make you bad at experimenting with food.

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How not to spoil your food by using curry powder

admin — Thu, 19 Jan 2012 11:33:56 +0000

Would you ever go in for a horse insurance policy that costs more than the horse itself? You probably burst out laughing after reading such a foolish question. Why on earth would anyone go in for such a decision? The decision would not defeat the very objective of going in for a horse? Well, do not laugh too hard because you probably are committing the same mistake when adding curry to your diet. Many persons make the mistake of thinking that the taste of curry should overwhelm each and every other flavor in the dish.

Of course, the fact that curry is very pungent and strong is an additional complication. You should use curry only to enhance the flavors of your dish. To go in for an option that tastes like curry and nothing else does not make sense. So, how should you avoid committing such a mistake? Well, the fact that you have added curry to the food should be evident from not the taste but from the smell, flavor and aroma. If there is a strong flavor of curry in the taste, then you have been far too generous in using this additive.

Further, it is important to understand the difference between processed curry products and natural curry solutions. Fresh herbs and ingredients must be used to prepare curry. It must be stored in such a manner that it retains its freshness for a very long time. Stale curry will have a completely different taste as compared to the standard natural option. You cannot understand these things unless you research about it and become an enthusiast. Instead of simply dumping curry into the food and hoping that it would taste good, you will do well to research more about these things so that you become a better cook. Of course, your food will taste delicious and very good to smell if you adopt such a holistic approach.

Fish Curry By Dave

admin — Sun, 20 Nov 2011 15:03:04 +0000

The Surrey Curry Club was formed, in 2004, for one good reason: to improve the quality of the curry’s in the Surrey area – curry’s which at the time possessed much too much in the way of artificial colourings and other unsavoury things which a seasoned curry lover would find both embarrassing and insulting. I know this because of Dave. Dave may just sound like any common bloke called Dave to you, but in fact he has worked for Skips Surrey — or a company with similar sounding name…I must confess half the time I am staring at Dave’s ridiculous forearms and wondering how they got so big — for five years and there’s nothing this man doesn’t know about making curry. It’s all that hard graft that does it, I suppose, and believe you me, Dave takes his curry as seriously as he does the safe unloading of skips!

…In go the tomatoes for another couple of minutes. Then taste the mix and see if it’s fine for saltiness…

The following recipe is one of Dave’s favourites, and perfect at the end of a hard day working with heavy metal and refuse. It’s quick to do – it takes just 20 minutes – and is that most delectable of curries: of the fish variety, covered in a lovely Thai curry sauce.

Here are the ingredients (the sauce first, followed by the rest of it):

1) Half a cup of fresh coriander. Use the stems and the leaves, and get them chopped!

2) A can of coconut milk of good quality.

3) Four grand green onions. Slice these puppies.

4) Grated ginger.

5) Four cloves of extra nice garlic.

6) Two tablespoons of fish sauce.

7) A tablespoon of chilli powder.

Two tea spoons of ground finest cumin.

9) An equal amount of coriander and an equal amount of brown sugary goodness.

10) Half a teaspoon of turmeric.

11) One precious teaspoon of shrimp paste.

12) A red chilli.

13) Now for the rest of it…

14) A few fillets of fresh salmon.

15) A decent helping of mushrooms!

16) A bell pepper, a nice red one, plus a tomato.

17) Basil, and make it fresh.

18) Coriander, of course.

19) Lemon!

And here’s how Dave says you need to make it:

1) You need to do some serious blending. All the sauce ingredients go into a blender until smooth and then…

2) You need to get busy with a wok. The heat should be about medium, and keep going until the sauce is at boiling point.

3) Now it’s time to add the rest of it, and don’t forget to keep on stirring! No more than eight minutes should be fine.

4) In go the tomatoes for another couple of minutes. Then taste the mix and see if it’s fine for saltiness. Lime juice is great at counteracting the sweetness if need be!

5) It’s time to present this on a platter or on plates, along with rice of your choice. Don’t forget the basil as a garnish, and if you like lime then know is the time to add it in for that final special detail.

Now, I’m not sure if Dave would approve of the video or not, but it’s an Indian recipe, so have a look and see if it’s to your liking!

Good Food – It Is Never About The Taste Alone

admin — Mon, 26 Sep 2011 13:33:09 +0000

A good cook will never rely on the flavor of the dish to impress others. We do not be using the mouth alone for eating. We use the tongue to taste but we also enjoy the sight of good looking delicious food. The sound of food being cooked on the stove makes us feel hungry. The aroma of delicious curry used in the food makes it impossible to focus on anything else. Finally, the taste of a well prepared dish makes us feel satisfied. To ignore all these senses and to focus on the taste alone does not make sense.

When you print posters, do you focus on a single color alone or do you want the right balance of colors in the printout? You obviously focus on the latter, right? You have to adopt the same approach for cooking as well. This is the reason why certain ingredients are used in dishes simply to add to the aesthetic value. This is why plating of food is so important. Simply dumping the food on the plate is never a good option. If you do so, people will still eat and appreciate your food. However, if the food is presented in an aesthetic manner, you will find that the overall impression is completely different.

How should you inculcate these habits in your daily routine? Well, focus on contrast. Are you making a dish full of green leafy vegetables? Well, why don’t you go in for a dollop of yellow butter and sweet corn as garnishing? The combination of golden yellow garnishing combined with green leafy vegetables will give a very healthy and pleasing appearance.

Why do people use the word red hot to define something attractive? Red is often considered as the color of spice. Do you want your dish to have a spicy look? Well, just add a bit of tomato puree and a bit of spice to give it that red hot spicy look.

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Cultural Translations

admin — Sat, 13 Aug 2011 11:03:07 +0000

Having cooked international dishes around the world, I have become very adept at finding local ingredients that are similar in taste and texture to more exotic and hard to come by ingredients. It is often extraordinarily funny watching my British and American friends trying to do the same thing. We were sitting around our office at lunch time, and one of my co workers asked if anybody knew of a good mac support shop, I sent him to the best apple dealer that I knew, but somebody else thought he was talking about a rain coat and the American somehow thought the discussion was actually about the fruit apple. Here are the highlights from my cultural translating career

Frijoles Ingles it is shockingly difficult to get pinto beans in the UK which are the staple of Mexican food. I have found that barlotti beans make an absolutely perfect substitute and are almost identical in taste and texture, white beans are also great, but not as pink. Buying tins of refried beans is expensive and horrible.

Dice an onion and two cloves of garlic and a small chilli pepper
Gently fry in a good slick of vegetable oil
Add in a tin of bin that have been drained and rinsed
Using a wooden spoon stir and mash at the same time
Season with salt, pepper, and whole cumin seed that has been roasted and crushed.

This is a curry site, so I will give you my tips on how to make one of my all time favourite dishes. It is a coconut curry from Belize and when I first ate it in Livingstone the cook called it by the local name sex appeal .

Empty two tins of coconut milk into a pot and add in one tin of water
Add in a knob of ginger, two cloves of garlic and a chilli pepper
the tricky part is find a substitute for the yuca that is part of the original dish, you can use something entirely local like potato, sweet potato or parsnip or head to an Asian or African grocer to find a suitable white root vegetable. Peel it and chop it into small pieces cook in the coconut milk until tender
Add 500 grams of locally available fresh white fish and cook until the fish is tender
Season with salt and pepper.

I know this whole ordeal started with trying to fix a computer, but loving spices and living in foreign countries is similar sometimes to fixing a computer; a lot of trial and error.

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In Praise of the Deep Fried

admin — Mon, 18 Jul 2011 12:08:17 +0000

These days we hear so many health warnings about food; don’t eat too much meat, don’t eat fried foods, eat your veggies, that most people are simply blinded by the information. I know you won’t find many articles extolling the virtues of fried foods, but they are part of the cuisine in all curry eating countries and won’t ruin your health in moderation. Samosas, falafel and pakora are three good examples of foods that are fried that are not horrible. On my high street there is a brilliant Indian snack shop, they use non gmo oil for deep frying and all of their waste oil is recycled through our local bio diesel supplier. I managed to get the pakora recipe below from the owner. He doesn’t measure, he just ’feels'if the batter is right. You will need:

chickpea flour
onions, potatoes, and cauliflower
turmeric, chilli powder and ground cumin to taste
fresh coriander chopped finely
green chilli chopped finely to taste
cold water for the batter
vegetable oil for deep frying

The first step is sift the flour together with the spices in a large bowl. The next thing you should do is finely chop your vegetables, if you are new to pakora making it is less like that they will burn on the outside if your vegetable pieces are small. If you are using a deep fat fryer you should heat it to 180 degrees. Add the vegetables to the flour, mix them all together and add just enough cold water so that the vegetables are coated in the batter. Drop by small handfuls into the hot oil and cook until golden and the vegetables are cooked through

Curry Tips To Make It Palatable For First Timers

admin — Tue, 14 Jun 2011 15:03:14 +0000

Does the smell of curry make you feel as if smelling freshly purchased red diesel Leeds? Well, you would not be the first person to discover that curry is an acquired taste. For some persons, the spice, aroma and texture can be extremely difficult to handle. In a world where curry happens to be synonymous with a good time, this can lead to many a socially embarrassing situation.

So, how to overcome the problem? Well, try to find out why exactly you dislike curry. Is it because it is too spicy? If so, then you can always reduce the spiciness and bland it down. Is it because of the aroma? There are certain aromatic spices that are used in curry. You can skip these and go in for slightly less aromatic supplements. You will discover that the taste and texture remains the same but the strong and pungent aroma disappears.

If the texture is a problem, then you can focus on the way these spices are ground. You can skip commercially manufactured spices and go in for the traditional setup in your home. You will discover that your traditional continental dishes mix perfectly well when you mix it up with your modified curry.

If you want to add richness to your dish, you can go in for a combination of cream, milk and curd. Normally, using one of these three additives should be enough to change the overall look and feel of the dish. Cream will make it thick and soggy while milk will reduce the spice and make it a slightly liquefied curry. Curd is healthier and will mix so well that you wouldn’t even notice it is there.

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Cheese Potato

admin — Thu, 26 May 2011 05:33:05 +0000

Cheese potato is a dish that combines two of the most popular food items in the world; potatoes and cheese. It is a relatively simple dish that can be prepared easily without too much trouble and without the need of too many ingredients thereby making it popular all over.

It is primarily served as a main course but it also works well as an appetizer. There are a number of cheese potato recipes available over the Internet that explain in detail the process of preparing this dish without using too much of gas oil. The main ingredients used are potatoes, bacon bits, onion, cream, chives, paprika, salt, pepper and cheese. All the ingredients need to be combines and mixed well by tossing for about a minute in a large bowl. This mixture then needs to be placed in an oven and baked for about 40 minutes at 350 degree Fahrenheit or till brown. Cheese potato is ready to be served.

The origin of this dish is shrouded in mystery and the consensus is that it was invented in different countries and named differently. It is now popular in almost all corners of the world and has a universal appeal. The best part is that it can be refrigerated for later use thereby allowing the chef to prepare it in advance. It is a rich and creamy dish that contains a lot of calories and hence should be avoided by people who are trying to reduce their weight or are suffering from heart problems.

Mixing things up

admin — Sun, 01 May 2011 09:33:06 +0000

So a beautiful curry is absolutely at the all-time top of my list of truly great foods. It’s definitely above Whey protein for example, or beefburgers. But, to paraphrase an old saying, a man can’t live on curry alone (well in fairness I probably could, but I’d get a little bit bored along the way). On the other hand, I do love food that has a bit of a kick. So just to vary things a little, I thought I’d share with you my recipe for pasta arrabiata - ie, VERY SPICY PASTA.

To make this you’ll need:
- an onion
- some garlic (couple of cloves should do it)
- some baby chillis
- lots of paprika
- tabasco sauce
- a dash of red wine (optional)
- some fresh tomatoes
- a tin of chopped tomatoes
- a touch of flour
- some bouillon
- pasta of your choice.

The process of making this recipe’s pretty simple. Start by chopping up the onion, garlic and chilli. Fry the onion and garlic gently in a good quantity of olive oil until it goes transparent (keep the heat low). Then add in the baby chillis (how much you use depends on taste) and the fresh tomatoes. Once they’ve gone soft pour in the red wine and chopped tomatoes. I like to add in some extra water and let it reduce down on quite a high heat. Bouillon is great for thickening and making it more tasty too. Once the sauce is simmering satisfyingly, start cooking your pasta. If you need to thicken the sauce then flour is helpful.

Buon gusto!

Foraged Curry

admin — Wed, 13 Apr 2011 10:17:51 +0000

I have just gotten a storage space and am going to move my library of cookbooks there and embrace the ultimate test of the home chef: work from my imagination. I was visiting a friend’s allotment last week and we decided to make a saag out of as many foraged ingredients as we could. It was absolutely unbelievable. You have to be a bit careful, but the truth is that this time of year, the things that you find will not really be poisonous. Just be sure to wear gloves while harvesting the stinging nettles.

Wearing gloves, harvest a plastic carrier bag full of stinging nettles
Tip the nettles into a bowl and use the scissors to cut them into as small of pieces as you can.
Tip the bag into a pot and add a large can of coconut milk along with a can full of water. Bring this to a boil and simmer until the nettles cook down and the milk thickens. At least 20 minutes.
Finely mince 3 big handfuls of wild garlic and add them to the pot
Finely mince 3 large handfuls of hedge garlic and add them to the pot
Ground elder will not add a distinctive flavour but it is nice to round out the dish, so if you can find some by all means add it in.
My friend has a large selection of herbs at her allotment, so we added in some mint, thyme, sorel, Italian parsley and coriander.

The result was a luscious curry saag full of taste and nutrition.