Either Side Eaters: Halloumi Is Hella Good
Either Side Eaters co-hosts, Just Eats Life's Jen Phanomrat (and New Yorker for life!) and expat-in-Europe Katie Quinn, look at the hella complicated history of halloumi, and talk through some recipe ideas for this squidgy, oh-so-versatile cheese. Here's the recipe that Jen mentions:
Serves 4 to 6
- 6 tablespoons oil
- 14 ounces halloumi, cubed
- 4 tablespoons massaman curry paste
- 1 tablespoon tomato paste
- 1 tablespoon light brown sugar
- 1/2 large onion, sliced
- 4 garlic cloves, minced
- 2 cups russet potato, peeled and large diced
- 1/2 cup carrots, peeled and sliced into rounds
- 3 tablespoons fish sauce
- 2 (13.5-ounce) cans coconut milk
- 2 whole dried Thai chilis
- 1 cinnamon stick
- 1/4 cup roasted salted peanuts
- Steamed white rice, for serving
- Heat the oil in a large pan on medium heat. Working in batches, brown the halloumi on all sides, about 10 minutes, remove and then set aside.
- Turn the heat up to medium-high and stir the massaman paste and tomato paste into the oil. Add light brown sugar, onion, and garlic and cook until the onion is softened. Add potatoes, carrots, fish sauce, coconut milk, chilis, and cinnamon stick. Stir well, cover, and lower the heat to medium. Cook until the potatoes and carrots are tender, about 10 minutes.
- Stir in the halloumi and peanuts and cook for another 5 minutes uncovered.
- Serve with steamed white rice.
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