A delicious warm Halim
- 2 tsp oil
- 1 tsp garlic
- 1 tsp chopped ginger
- 2 tsp garam masala
- 1 pinch saffron powder
- 6 cloves
- 1 stick of cinnamon
- 10 cardamom cloves
- 1 cup of lentils
- ¼ cup of dholl gram
- ¼ cup of cracked wheat (to thicken the sauce)
- 4 onions
- 6 pieces of beef or lamb (pot-au-feu type)
- 1 small bunch of coriander
- Vinegar (a few drops just before serving)
Before starting, soak the lentils and the dholl gram for about twenty minutes. Meanwhile, in a pressure cooker, cook the onions, the garlic puree, the ginger and the meat in a stock of oil, followed by the garam masala and the saffron powder.
Cook for 5 minutes, then add the lentils, dholl gram and onions with a little water. Season with cloves, cinnamon and cardamom, then simmer for 1 hour 30 minutes over low heat. Do not hesitate to add water if needed. Finally, add the cracked wheat to thicken your soup and cook for another 30 minutes.
The final touch: chopped cilantro and a dash of vinegar while serving.
An explosion of flavours with a Tom Yam Kung
- 8 medium-sized shrimps
- 1 can of coconut milk
- 4 cloves of garlic
- 4 shallots
- 4 branches of lemongrass
- 2 tomatoes
- 1 fresh ginger
- 2 red peppers
- 1 drizzle of olive oil
- 4 tablespoons of Thai fish sauce
- 1 lime
- 2 sprigs of chopped fresh coriander
Shell your shrimp, keeping the head and the tail. Bring the water to boil in a saucepan. Add the garlic and the shallots which you have minced. Cut the lemongrass branches in half and cut the ginger into strips.
Add everything to the pan and cook for 10 minutes over medium heat. Then add the squeezed lemon juice, the chilli pepper, the diced tomatoes, as well as the fish sauce and a drizzle of olive oil. Cook for an additional 5 minutes. Pour in all the coconut milk, add the shrimp, and simmer for another 5 minutes.
Just before serving, chop the coriander in the soup bowls and voilà!