Golden Singha, Seattle

Golden Singha, Seattle is on the corner of Denny Way and Cedar Street (5 minutes’ walk from the Space Needle).

Tofu with peanut sauce on spinach, brown rice and phad thai, plus a glass of Sauvignon blanc, $16.

Menu includes meat and veggie options, standard Thai fare such as green curry, dumplings.

Family run (matriarch clearly in view), friendly service. A solid choice for a quick, economic meal.

Tofu peanut sauce

No-Churn cheesecake ice cream w/ peanut butter maple fudge brownie chunks

No-churn ice cream is the miracle of the year, quenching my inner desire to fill the kitchen with dusty appliances (ice cream makers need to be ginormous to work their magic). The freeze and whisk method is tedious.

If you were to forego the brownie pieces and fudge (?!!!), prep time would be about 15 minutes, plus 6 hours’ freezing time. Which is quicker than going to the shops.

No electric appliances needed. Just a whisk, 2 big bowls and a spoon.

Makes about a litre. Tastes so yummy you, er, won’t have time to take decent pictures….

Brownie

Use this brownie recipe. If you have leftovers that are too dry to eat, that’s fine (and will actually help to prevent the brownie pieces from sinking in the finished product).

Bake and cool the brownies completely
Chop into small chunks and spread out on a baking sheet (large but not too large to fit in the freezer…)

Fudge

Based on this recipe , but using only 3 ingredients.

1/2 cup / 100 ml maple syrup
85g (about 3tbsp) peanut butter
1/4 cup butter

Melt ingredients in a small saucepan, then boil until the mixture thickens. 2-5 minutes depending on how fast it’s boiling.

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Pour over brownie pieces and freeze for up to an hour or so.

The fudge should be solidified over the brownie but not so hard you need a hacksaw to chop it again.

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No-Churn Ice Cream
200g cream cheese
1 small can condensed milk
300ml double cream

Whisk the cream to stiff peaks.

In a separate bowl, stir the condensed milk and cheesecake together until there are no lumps.

Fold both mixtures together, beating to mix but not too fast or the mixture will deflate.

Fold in the fudge brownie pieces.

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Freeze for 6 hours, no whisking, no breaking up of ice crystals. Simples. (Nb. Also tastes delicious when not-quite-frozen…)

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Bosa, SW18

Bosa Kitchen, Southfields, is a Lebanese restaurant, 2 minute walk from Southfields tube, and a cosy environment. Over ordering for the inevitable doggy bag is essential.

Starters were Biama bel Zeit (okra), Moussaka (aubergine), and soujok (lamb sausages). These were hearty and unctuous.

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Halloumi salad. It’s squeaky fried cheese, delicious of course, impossible to mess up.
Halloumi salad

Mixed grill, with lamb kofte, lamb shish and chicken shish. The cuts of meat favoured are the leaner options such as fillet however everything is cooked impeccably, very juicy and tender.

Bosa kitchen mixed grill

Service was friendly and attentive. BYOB.

About £20 a head, if particularly gluttonous.

Pork belly and Squash Burmese – Nonya Hybrid Curry

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Adapted from this Burmese pork and pumpkin curry recipe, I added fresh lemongrass, substituted ground turmeric with fresh, and parcooked the squash (roasting) to avoid chopping raw veg, saving time and preserving my delicate mitts.

Fresh lemongrass and turmeric are way better than fresh, freeze whatever’s not used. If fresh isn’t available, substitute dried ground turmeric, but I’m not sure if dried lemongrass would work as it would be difficult to rehydrate successfully to grind to a paste.

Tamarind brings sourness, coconut milk richness, but both could also be left out (neither are in the original recipe). Tomato makes it a bit sweet and mellow.

Ingredients

250-300g/ 0.5lb pork belly, diced
1/2 large squash
1 tomato
2tbsp vegetable oil
1tbsp shrimp paste (optional)
1 tbsp fish sauce
2 tbsp light soy sauce
1/2 tsp tamarind paste (optional)
200ml coconut milk – canned, or 2 tbsp/35g santan powder + water, or 50g creamed coconut + water (made up to 200ml)

Spice paste
1 small onion
2-5 cloves garlic
4 fresh green chillis
1 inch/thumb size piece fresh ginger
1 stalk fresh lemongrass
1 inch/2cm fresh turmeric
2tbsp ground coriander
1tsp ground cumin
1-2 tsp chilli powder/ dried chillis (optional)

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Method

Roast the squash cut side down in a roasting pan with 2tbsp water (to stop it drying out) 20-30 mins 200C, until the squash is soft enough to cut into chunks but still firm so it won’t disintegrate in the curry.

Grind ingredients for spice paste in a food processor/pestle and mortar (the latter will take heaps more time and elbow grease). If you’re a massive wimp, deseed the chillis.

Heat the vegetable oil in a large saucepan, fry the spice paste (rempah) until fragrant (a few minutes). Then add the tomato and fry a few minutes longer.

rempah

Brown the meat, then add the coconut milk and rest of the ingredients.

Simmmer for about 45 minutes or more, don’t let it boil too high or the meat will get dry.

Serve with white rice +++++