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Asian – Contemporary

Indian Paneer Cheese (makes ½ – 3/4lb)

full fat milk1 gallon
white wine vinegar50ml / 2fl oz

Heat milk in a thick pan until just about to boil. Reduce heat and add vinegar. Turn off heat. Stir gently. After 1 minute return to heat to help the curds cluster. Pass through a muslin cloth and cheesecloth. Let settle for 15 minutes. Press the curds. Cool down in bowl of iced water. It lasts for 1 week in a fridge, but best to eat straight away.

Thai Lemongrass Omelette (serves 1)

oilfor frying

Chop the chilli. Slice the white section of the lemongrass very thin. Beats eggs. Add lemongrass. Heat the oil in a pan until just smoking. Pour in the eggs in a swirling motion. Cook for just 20 seconds (when brown on bottom) and flip over. Cook for another 20 seconds (when brown on bottom). Serve with chilli and coriander.

Asian Wilted Spinach (serves 4)

baby spinach450g / 1lb
spring onions1 bunch
coriander1 sprig
vegetable oil2 tablespoons
ground coriander1 teaspoon
garlic1 clove
water1 tablespoon
salt1 teaspoon

Wash and dry spinach. Finely chop coriander. Finely chop garlic. Finely chop the onions. Heat some oil in a pan. Cook the onions for 3 minutes. Add spinach and coriander to the pan. Add spices, chilli and garlic. After 2 minutes, add the water and cook until spinach is tender about 4-5 minutes. Add chilli to taste. Season.

Thai Spiced Marinated Vegetables

with Red Lentils

red lentils60g / 2oz
vegetable stock225ml / 8 fl oz
cumin1 teaspoon
baby carrots4
green beans60g / 2oz
white wine vinegar2 tablespoons
vegetable oil1 teaspoon
jalapeno / red pepper???
parsley1 sprig

Soak lentils for 24 hours and then drain. Peel and trim the carrots and shallots. Trim the beans. Chop the parsley. Heat the stock. Heat the oil. Add the lentils and cumin. Cook for 1 minute. Add the stock. Bring to the boil and simmer for 5 minutes. Add carrots and cook for 2 minutes. Add peppers and cook for 2 minutes. Add green beans. Remove from heat and add vinegar. Serve with chopped parsley.

Stuffed Peppers Malaysian Style (serves 4)

red pepper4
vegetable oil1 teaspoon
ginger30g / 1oz
garlic2 cloves
curry powder½ teaspoon
ground coriander½ teaspoon
cumin½ teaspoon
cinnamon¼ teaspoon
couscous225g/ 8oz
vegetable stock675ml / 1 ½ pt
coconut milk1 tin
Sweet potato1

Chop the ginger and shallots. Slice the mushrooms. Paste the garlic. Peel and chop the potato. Juice the orange. Mix together the ground coriander and curry powder. Boil the stock. Heat the oil in a pan and cook ginger, garlic and shallots for 3 minutes. Add spices and cook for 1 minute on a medium heat. Add the hot stock and sweet potato. Bring to the boil. Cover and cook for 10 minutes (until potato is soft). Add the milk. Bring to the boil and add the couscous and orange juice. Turn off to allow the couscous to swell. Season. Remove middle from pepper and the top. Smear with oil. Stuff with the mixture. Cook in the oven at 200 deg C/Gas Mark 6 for 10 minutes. Fill with couscous and serve with fresh coriander.


Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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