Khao Soi recipe

Food trip has reached to Thai. Thai food is quite familiar to us, because lot of Estonians has visited Thai. Here is recipe for easy Khao-Soi, what is Thai noodle soup with chicken.
Recipe idea I got from this page:

http://thymetomango.com/quick-and-easy-khao-soi-thai-noodle-soup-with-chicken/

Ingredients:
400 g Chinese style egg noodles
125 ml cooking oil
400 ml Coconut milk
4 tbsp of Thai Yellow curry paste ( I used ready one, but you can make it also yourself. It will gave definetely more flavourful result).
250 ml Chicken stock
400 g Chicken breast fillet
Lime, cilantro and shallots for serving.

Place the cooking oil into a large pan or wok and place over high heat. In batches cook 50 grams of the Chinese noodles until browned and crispy. Remove from the wok and transfer to a kitchen paper lined plate. Set aside.
Remove all but a tablespoon or two of the oil from the pan and add 100ml of the coconut milk. Cook on high heat until it bubbles and begins to break, with oil starting to smoke. Add the spice paste and cook, stirring constantly, for another minute until fragrant and combined with the coconut milk.
Add the rest of the coconut milk in a slow but stead stream, stirring constantly to combine. Add the chicken and stock and bring to the boil. Reduce to barely simmering and cook for 20 minutes.
Meanwhile, cook the rest of the Chinese noodles in boiling water for a few minutes. Strain and divide between bowls. Remove the chicken from the soup and place on top of the cooked noodles. Pour the soup into the bowls and top with the crispy noodles. Garnish with shallots and lime wedges.

Carta di Musica

I just read a book by Frances Mayes "Womens in Sunlight" It is so enganging book wit delicious descriptions of Italy nature, food and frienship. Food description were just so inviting, so I could not resist to try some dishes alsoo in my kitchen.

So here is my version on Carta Di Musica- flatbread from Italian island Sardinia. There is a lot of recipes and techniques available.
These are very thin flatbread. It is said that bakers roll it out until a sheet of music can be read through it. The bread is crisp and crarcker-like.

Ingredients:

240 g durum wheat flour
235 ml warm water
1 tsp salt
olive oil
salt flakes
rosemary leaves

Mix all the ingredients. Knead the dough for 10 minutes and wrap into food film.
Let it be at least 1 hour in room temperature but more time is even better. The dough will be elastic and formable.
Divide dough  into 10 balls, Roll the dough balls as thin as possible (you should see throw the dough after rolling). Spray over with olive oil. Sprinkle rosemary leaves and salt flakes to bread. Bake at 200 C until golden brown.

Serve with fresh tomatoes, cheese and glass of wine.

Indian butter chicken and paneer

Food trip is in India and we are making Indian comfort food Indian butter chicken and paneer. Recipe idea is from here:
https://www.recipegirl.com/indian-butter-chicken-recipe/
Paneer recipe I got from here:
https://healthynibblesandbits.com/how-to-make-paneer/

Ingredients:

For chicken:
70 g of whipping cream
2 tbsp lemon juice
1 tsp ground turmeric
1 tsp garam masala
0,5 tsp gound cumin
2 medium gralic gloves, minced
1 tbsp grated fresh ginger
500 g chicken breast

Sauce:
1 tbsp butter
1 tbsp vegetable oil
2 medium chopped onions
1 large garlic glove minced
1 tbsp garam masala
1 tbsp grated fresh ginger
half of chilli pepper, chopped
1/4 tsp ground cayenne pepper
0,5 tsp salt
225 g tomato sauce
2 tbsp tomato paste
200 ml whipping cream
2 tbsp butter

Paneer:
900 g of whole milk
3 tbsp lemon juice 
cheese cloth

For serving:
hot cooked rice
chopped fresh cilantro

PREPARE THE CHICKEN:

Combine all the marinade ingredients in a glass bowl. Toss to combine, cover and refrigerate up to 24 hours.

PREPARE THE SAUCE:

Heat 1 tablespoon of butter and the vegetable oil in a large non-stick skillet over medium heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic, chilli pepper, ginger and cook, stirring constantly for about 1 minute or until fragrant. Add the garam masala, cayenne and salt. Stir and cook until fragrant, about 30 seconds. Increase the heat to medium-high and add the marinated chicken pieces.  Sauté until the chicken is no longer pink on the outside, about 5 minutes. Add tomato sauce and tomato paste and simmer uncovered for 15 to 20 minutes, stirring occasionally until the chicken is cooked through. Reduce the heat and add the half-and-half and remaining 2 tablespoons of butter, and warm gently until the butter is melted. Remove from the heat. Serve over hot rice and garnish with chopped cilantro if desired.

PREPARE THE PANEER:

Pour the milk into a large pot and bring it to boil over medium heat. 

Once the milk has boiled, pour in the lemon juice. Give everything a stir, and you should see the milk curdle immediately. If  not, you can add 1 more tablespoon of lemon juice. Let the contents of the pot cool for another 5 to 10 minutes.

Line a colander with a cheesecloth and place the lined colander into the sink.

Strain the milk curds through the cheesecloth. Rinse the curds under cold water to wash out the lemon juice. This also helps cool the milk curds so that you can squeeze it immediately afterwards.

Gather up the corners of the cloth, twist the cloth so that the soft cheese is in the shape of a ball. Squeeze out the excess water. Usually, the cheese is cool enough for me to handle at this point.

Shape the cheese. Place wrapped the cheese over a plate and weigh it down with a small stack of plates on top. Press the cheese for 1 to 2 hours. 

Once chilled, the paneer is ready for cooking!