A humble Sunday lunch

What we had for lunch on Sunday.....

Buttered Baby Asparagus

Ingredients:

Baby Asparagus - the shoots are usually young enough to eat whole, so we just halve them

2 tbsps Herbed Garlic Butter

2 tbsps evaporated milk

Salt and freshly ground black pepper to taste

Method:

Blanch baby asparagus in a pot of boiling hot water. Once tender, remove from heat and drain. Throw it into a bowl and toss well with garlic butter & evaporated milk. Season to taste and serve.

Tofu Curry

Ingredients:
Tofu pok (otherwise known as tofu that comes in balls shape)
1 1/2 tablespoon Fish curry powder
1 Onion
Garlic
1/s teaspoon Thali Mix spices
2 cups Coconut milk (or can be replaced with 2 cups normal cows milk too)
Tomatoes
1 tablespoon Tamarind paste (mixed with about 2 tablespoons of water to thin)

Method:
1. Saute onions, mixed spice and garlic till fragrant and soft.
2. Add fish curry powder, tomatoes and tamarind paste. Pour a bit of coconut milk. Leave to cook for about 5 minutes.
3. Add in remainder coconut milk. Throw in tofu pok and stir well, allowing for gravy to coat tofu. The tofu will slurp up all the gravy, so you'll end up with a "dry" curry.

Lamb Kofta Meatballs
Ingredients:
1 packet or about 500g minced lamb
1 onion - chopped
1 egg
1 teaspoon corn flour
Freshly ground black pepper
1 tsp ground cumin
2 tsp ground coriander powder
Oil for frying / brushing onto baking tray

Method:
Mix all the ingredients together in a bowl. Form little meatballs. You can either deepfry these balls or for a healthier alternative, bake them in the oven until its cooked all the way through.