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THAI JUNGLE CURRY OF PORK WITH PUMPKIN - Thai Jungle Curry Paste
Pumpkin provides an effective colour and flavour contrast in this popular Thai curry. Pork loin or fillet will work equally well.
2 tablespoons oil
half a jar of Charmaine Solomon's Jungle Curry Paste
750g sliced, lean pork (loin or fillet)
200ml canned coconut milk
250g cubed pumpkin
Heat 2 tablespoons of oil in a wok and fry half a jar of Charmaine Solomon's Jungle Curry Paste for a minute or two, stirring, until fragrant. Add 750g sliced, lean pork (loin or fillet) and stir-fry for a minute or two to coat with paste. Add 200ml canned coconut milk, stir to combine, then simmer, uncovered, for five minutes. Add 250g cubed pumpkin and continue to cook until pumpkin and pork are tender. Serve with steamed rice. Serves 4.
THAI CURRY OF PRAWNS AND BAMBOO SHOOT - Thai Red Curry Paste
750g king prawns, raw
1 piece canned bamboo shoot, sliced
half jar Charmaine Solomon's Thai Red curry paste
2 tablespoons oil
1/2 cup coconut milk
1/2 cup water
Shell and devein the prawns, leaving just the tail segment on. Gently fry the curry paste in the oil in a wok or saucepan, stirring, for 1 or 2 minutes. Add prawns and toss to coat with curry paste. Add sliced bamboo shoot, coconut milk and water. Stir while bringing to a simmer, and cook just until prawns are opaque and bamboo shoot heated through. Serve with steamed jasmine rice. Serves 4 - 6.
SINGAPORE CHILLI CRAB - Singapore Chilli Crab Mix
Travel through your taste buds to exotic Singapore and experience the Lion City's signature dish.
2-3 crabs
2 tablespoons oil
Charmaine Solomon's Singapore Chilli Crab Mix
1 egg, lightly beaten
2 spring onions (green onions), sliced
For genuine Singapore chilli crab, remove and discard hard top shell of 2 - 3 crabs, quarter the crabs, heat 2 tablespoons oil and fry until claws and legs turn red. Mix entire jar of Singapore Chilli Crab Mix with an equal quantity of water, tip over crabs and simmer, covered, for 10 minutes. Pour in beaten egg, allow a minute to set egg slightly, then stir in sliced green onions (scallions). Serves 4 - 6 with rice. May be used with other seafood.
FISH CURRY - Seafood Curry Paste
Use fish fillets or steaks to make this curry - remembering that diced fillets cook quickest. The robust spicing stands up well to oily fish like jewfish or kingfish although it is equally delicious with a more delicate fish such as ling, snapper or barramundi.
500g - 750g fish steaks or diced fish fillets
half a jar of Charmaine Solomon's Seafood Curry Paste
250g coconut milk or water
In a heavy-based pan, combine coconut milk or water with half a jar of curry paste, stir to combine and bring to a simmer. Add fish steaks or diced fish fillets and simmer uncovered until fish turns opaque. Serves 4 - 6 with rice.
Note: If you prefer a richer result, use coconut milk instead of water. Any seafood may be substituted for the fish.
SPICY BARBECUED SEAFOOD - Spicy Seafood Marinade
Spicy Seafood Marinade tastes wonderful on swordfish steak, Spanish mackerel cutlet and salmon fillet - as well as peeled green prawns, squid rings and baby octopus. The sea's the limit.
If you like to keep your fingers free from strong food smells, we suggest putting on a latex glove to massage a few tablespoons of Charmaine Solomon's Seafood Marinade into your favourite seafood. Leave for half an hour or as long as overnight in the fridge for the flavours to develop then cook on a medium high heat on barbecue or grill until done to your liking. Serve with salads.
THAI MASAMAN CURRY - Thai Masaman Curry Paste
Use inexpensive shin (gravy) beef or chuck steak to make this famous curry of beef, potatoes and peanuts.
750g lean stewing beef, cubed
250 ml coconut milk & 200ml coconut milk
1 teaspoon salt
10 new potatoes
100g skinned, roeasted peanuts
In a heavy-based pan, simmer stewing beef in coconut milk and an equal amount of water with salt for half an hour. Stir in half the jar of curry paste and the extra coconut milk, new potatoes and roasted, skinned peanuts. Stir. Simmer uncovered till potatoes are done and beef is tender. Serves 6 with rice.
SINGAPORE LAKSA - Singapore Laksa Paste
1.25 litres water, chicken or prawn stock
100g rice vermicelli
1/3 jar Reuben Solomon's Singapore Laksa Paste
500g sliced chicken fillet or green prawns
100mls coconut milk
slices of fried tofu, fresh bean sprouts and strips of cucumber, as desired
Bring 1.25 litres water, chicken or prawn stock to the boil and cook 100g rice vermicelli for 3 minutes. Lift out vermicelli on a slotted spoon, place in bowls, and into the cooking liquid stir 1/3 jar laksa paste. Add sliced chicken fillet or green prawns, deveined, and cook just until colour changes, then stir in coconut milk. Add slices of fried tofu, fresh bean sprouts and strips of cucumber as desired. Serves 2.
VEGETARIAN LAKSA (Vegetarian) - Vegetarian Laksa Paste
Charmaine Solomon chose the Wholesome Vegetarian Food Fair to launch this new product. A wonderful-tasting meal in a bowl that takes about 10 minutes to prepare.
1.25 litres (5 cups) water
half jar Charmaine Solomon's Vegetarian Laksa Paste
100g fine rice vermicelli
150g sliced green beans or broccoli florets
1/2 - 1 cup canned coconut milk
150g fried tofu, sliced
1 small cucumber, cut in matchstick strips
fresh bean sprouts, optional
Bring water to the boil, stir in the laksa paste and when it returns to the boil add the rice vermicelli. Cook for 2 minutes. Add vegetables and cook for a further 3 minutes or until tender. Stir in coconut milk. Have ready bowls with tofu, cucumber strips and bean sprouts. Ladle on the laksa, rice vermicelli and vegetables and serve immediately. Serves 4.
TABBOULI MOROCCAN STYLE - Moroccan Preserved Lemons
This variation on a classic recipe adds Moroccan preserved lemons and substitutes coriander for parsley.
1 cup crushed wheat (burgul)
2-3 wedges Reuben Solomon's Moroccan Preserved Lemons
1 tspn salt
1/4 cup lemon juice
1/2 cup olive oil
1 bunch coriander (cilantro)
500g tomatoes
6 spring onions, chopped
freshly milled black pepper
Wash crushed wheat and soak in warm water. Mince Moroccan Preserved Lemons, first removing seeds. Crush garlic with salt and place in a jug. Mix in chopped lemons, lemon juice and olive oil, stirring briskly to combine. Wash, dry and chop coriander finely. Wash tomatoes and dice finely. In a large bowl, place tomatoes, coriander, chopped spring onions and soaked, drained wheat, which has been squeezed dry. Liberally grind over black pepper and pour on dressing. Mix and serve.
THAI RED CURRY OF PRAWNS - Thai Red Curry Paste
1 tablespoon oil
half a jar Charmaine Solomon's Thai Red Curry Paste
500g - 750g shelled and deveined green prawns
1 cup coconut milk
Fry half a jar Charmaine Solomon's Thai Red Curry Paste gently in oil until fragrant. Stir in coconut milk and allow to simmer 5 minutes, uncovered. Add shelled and deveined green prawns and cook only until opaque. Serve with steamed rice. Serves 4 - 6.
THAI BARBECUE BEEF BALLS - Thai Barbecue Marinade
Redolent with cilantro, black pepper and garlic, these meatballs are delicious and so easily made using Charmaine Solomon's Thai Barbecue Marinade.
500g (1lb) ground lean beef
3 tablespoons Charmaine Solomon's Thai Barbecue Marinade
Combine ground lean beef with Charmaine Solomon's Thai Barbecue Marinade and form into 1 inch balls. Cook under preheated grill for 6 - 8 minutes, shaking pan once or twice so balls brown all over. Alternatively, cook on the hob in a non-stick frypan, shaking pan frequently so balls brown evenly. Insert cocktail sticks and serve warm as an hors d'oeuvre with sweet chilli or other sauce for dipping. Makes about 30 balls.
KASHMIRI LAMB - Kashmiri Marinade
1 - 2 racks of lamb, trimmed (8 cutlets)
or 1 butterflied leg of lamb
3 tablespoons Kashmiri marinade
Rub lamb with marinade and set aside for 30 minutes, or overnight in the refrigerator. Bring to room temperature before cooking.
Preheat oven to 190 C. Place lamb in a roasting dish with 1/4 cup water and roast for 45 minutes or until done to your liking.
Serve with salad and steamed or roast potatoes. Serves 6-8
BEEF RENDANG - Rendang Curry Paste
This is the classic Indonesian 'dry' curry - so called because it is cooked uncovered until the gravy is thick and reduced and the meat almost falling apart. Choose a cut like shin or gravy beef that will take the long cooking without becoming dry.
1kg diced gravy beef
400ml coconut milk
400ml water
salt
half a jar Charmaine Solomon's Rendang Curry Paste
In a large pot, combine diced gravy beef with coconut milk and water and 1 teaspoon salt and allow to cook for 30 minutes. Stir in half a jar of curry paste and continue to cook over low heat, stirring from time to time, until meat is tender and gravy reduced. Serve with steamed rice. Serves 6.
THAI GREEN CURRY OF FISH - Thai Green Curry Paste
This Green Curry Paste is made for those who love the fragrant flavours of Thai cuisine but can't handle lots of heat. Equally suited to chicken.
500g white fish fillets
half a jar Charmaine Solomon's Thai Green Curry Paste
2 tablespoons oil
200ml good quality canned coconut milk
1 tablespoon fish sauce
2 teaspoons sugar
Heat oil in a wok or pan and fry the curry paste for a minute, until fragrant. Add coconut milk, sugar and fish sauce, then allow to simmer. Stir well, lower in fish fillets cut into serving portions and cook gently only until fish becomes opaque. Serve with steamed rice. Serves 4.
BARBECUED MOROCCAN LAMB - Moroccan Spice Blend
1kg lamb fillets, backstrap or chops
Charmaine Solomon's Moroccan Spice Blend
Marinate lamb fillets or chops in Charmaine Solomon's Moroccan Spice Blend. Leave for 30 minutes, or overnight in the refrigerator. Barbecue until done to your liking, then serve with a salad.
KASHMIRI PILAF (Vegetarian) - Kashmiri Marinade
500g long grain rice, washed and drained
2 tablespoons Charmaine Solomon's Kashmiri Marinade
2 teaspoons salt or to taste
1 litre water
3 tablespoons sultanas
1 cup frozen peas
Put rice into heavy-based saucepan with well fitting lid. Stir Kashmiri marinade and salt into hot water and add to rice. Bring to the boil, stir in sultanas. Cover and cook on very low heat 10 minutes, scatter peas over rice and replace lid, without stirring. Cook a further 10 minutes, then turn off heat. Before serving, lightly fluff rice with fork. Serves 4 - 6
Note: If using an electric rice cooker, stir Kashmiri marinade and salt into 1 cup of hot water, then add cold water to make 1 litre.
SPICY TUNA DIP - Singapore Laksa Paste
1 x 185g can tuna
1 tablespoon Reuben Solomon's Singapore Laksa Paste
1 tablespoon oil
about 2 tablespoons canned coconut milk Flake tuna with a fork.
Cook Laksa Paste for 1 minute in oil, stir in tuna and enough coconut milk to give a dipping consistency. Add chopped fresh laksa leaf (Vietnamese mint) if liked.
KASHMIRI BUTTER TOFU (Vegetarian) - Tandoori Tikka Marinade
250g - 350g firm tofu
1 tablespoon ghee or oil
1 tablespoon finely shredded fresh ginger, optional
half jar Charmaine Solomon's Tandoori Tikka Marinade
1 cup tomato puree
pinch genuine saffron powder
1 tablespoon sugar
1/4 cup cream or soy milk
fresh coriander leaves to garnish
Dice the tofu into small cubes and set aside. In a wok or large pan, heat ghee or oil and gently fry the shredded ginger until limp. Add tandoori marinade and heat until fragrant. Add tomato puree, sugar and saffron dissolved in a little hot water. Simmer 5 minutes, then add cream or soy milk and stir until evenly mixed. Add tofu cubes and heat through, turning to coat with the sauce. Garnish with coriander and serve with steamed rice or Spicy Pilaf.
Serves 4 - 6
Note: If you use Butter Chicken Marinade instead, you can omit the saffron and ginger - though I like the effect of fine shreds of fresh ginger in the sauce
THAI EGGPLANT CURRY (Vegetarian) - Thai Barbecue Marinade
Charmaine Solomon's Thai Barbecue Marinade is not just for meats, but for making a flavourful contribution to vegetables - curried, stir-fried or grilled.
1 large eggplant, approximately 500g
1/2 cup oil for deep frying
2 tablespoons Charmaine Solomon's Thai Barbecue Marinade
1 cup canned coconut milk
1 tablespoon palm or brown sugar
Wash and dry eggplants but do not peel. If using slender eggplants, cut into thick slices, otherwise cut into cubes. Deep fry in hot oil until browned, remove and drain on paper towels. In 1 tablespoon oil gently fry the barbecue marinade (which is a mixture of fresh coriander, garlic and black pepper) over low heat, stirring, until fragrant. Add coconut milk and 1 cup water. Add eggplant and sugar, stir then simmer until eggplant is tender, about 10 minutes. Serve with steamed rice.
Serves 4 - 6
THAI STYLE CHICKEN PATTIES - Thai Red Curry Paste
750g minced chicken
3 tablespoons Charmaine Solomon's Thai Red Curry Paste
3 tablespoons coconut milk
60g (1 1/2 cups) fresh white breadcrumbs
Mix minced chicken with Charmaine Solomon's Thai Red Curry Paste , coconut milk and fresh white breadcrumbs. Process to a smooth paste in food processor. Form small patties and cook over barbecue or griddle plate, or bake at 180C for 15 minutes. If liked, mix in chopped fresh basil or coriander leaves, or fine shreds of kaffir lime leaf before cooking.
THAI FLAVOURED BEEF BURGERS - Thai Barbecue Marinade
1kg minced beef
3 tablespoons Charmaine Solomon's Thai Barbecue Marinade
Mix minced beef with Charmaine Solomon's Thai Barbecue Marinade. Form into patties and cook over barbecue, or on griddle plate.
LAMB AND LENTIL BURGERS - Kashmiri Marinade or Moroccan Spice Blend
The flavours of both these marinades work well in this dish. Or try using a tablespoon of each.
250g minced lamb
2 tablespoons Charmaine Solomon's Kashmiri Marinade or Moroccan Spice Blend
1/2 cup red lentils
Mix Charmaine Solomon's Kashmiri Marinade or Moroccan Spice Blend into minced lamb. Cook red lentils in 1 cup water until soft. Stir over heat until dry and add salt to taste. Add to marinated lamb and process to a paste in food processor. Form into flat patties. Grill over barbecue or cook on griddle plate or non-stick frying pan. Serve miniature patties as savouries, larger ones in a hamburger bun with slices of tomato, onion and lettuce.
TANDOORI FLAVOURED BARBECUE CHICKEN - Charmaine Solomon's Tandoori Tikka Marinade
Small chickens
2 tablespoons Charmaine Solomon's Tandoori Tikka Marinade for each bird
Slash breast and legs to allow flavours to penetrate and rub marinade all over, inside and out. Cook on barbecue using rotisserie if available, or roast in oven. Serve with flat bread and a salad of diced tomatoes, chopped fresh mint and spring onions seasoned with lime juice and salt to taste.
THAI BARBECUED CHICKEN - Thai Barbecue Marinade
1.5kg whole fresh chicken or favourite cuts
1/2 jar Charmaine Solomon's Thai Barbecue Marinade
Use chicken breasts, thighs, fillets or roasting size chickens cut in halves lengthways. Rub all over with Charmaine Solomon's Thai Barbecue Marinade and leave for 30 minutes. Cook on barbecue or under grill until done. Serve with cucumber and orange salad.
SPICY POTATOES (Vegetarian) - Tandoori Tikka Marinade
500g potatoes, peeled and diced
1 tablespoon oil
2 tablespoons Charmaine Solomon's Tandoori Marinade
2 tablespoons thickened cream
Boil potatoes 3 minutes or until just tender. Drain. Heat oil in pan and stir in Tandoori Marinade and cream. Add potatoes and toss to coat. Add salt to taste. Serve at room temperature as a savoury. Fold in mayonnaise, a little finely chopped onion and fresh mint to make a really unusual potato salad.
PEANUT DIP - Rendang Curry Paste
6 tablespoons crunchy peanut butter
2 tablespoons Charmaine Solomon's Red Curry Paste or Rendang Curry Paste
1/4 cup each water and coconut milk
Combine peanut butter and Red Curry Paste, then stir in water and coconut milk to give a dipping consistency. Add chopped fresh basil or coriander if liked.
LENTIL DIP (Vegetarian) - Kashmiri Marinade
1 cup red lentils
1 tablespoon Charmaine Solomon’s Kashmiri Marinade
2 tablespoons finely chopped onion
2 tablespoons finely chopped fresh coriander
Wash lentils and cook until soft in just enough water to cover with Kashmiri Marinade, stirred through. Cool, add salt to taste. Mix in onion and coriander before serving. May also be served as an accompaniment.
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