Monday, February 21, 2011

Fish in Coconut Gravy



Fish in coconut gravy or so called 'Meen Sothi' in Tamil not something unusual among Indians. Im not sure who invented this, what i know my mom used to prepare this during hot, sunny days. You will wonder why? According to her, eating curry will enhance heat in our body on sunny days,  so instead of doing fish curry, she will do 'Fish Sothi'. Im not sure how far its true?  Anyway 'Sothi' has its own unique taste with blending aromatic spices and  fragrant coconut milk. Collected from my mother's original recipe, i added few spices to avoid mild taste. Its really rewarding and not much difference from the original taste.  Any kind of  'Sothi' best prepared using earthenware (manchatti). Best served with long beans stir fry, and steam rice. Even 'Sothi' best combination with string hoppers (Idiyappam).

What you need to prepare :

Marinate:

  • 1 Sea bass fish cut into 5 pieces (may use fish of your preference)

  • 2 tbsp Fish curry powder

  • Water

  • 1 tsp Salt

Oil for shallow frying

Method :  Make a paste with curry powder, adequate amount of water and salt. Apply to the fish and marinate the fish for 15 minutes.  Shallow fry in hot oil until partially cooked.

Gravy :

  • 1 sliced Onions

  • 2 Green chilies slit lengthwise (spiciness up to your tolerance level)

  • 1 Tomato

  • 1 inch Ginger

  • 3 cloves Garlic

  • 2 Bird eye chilies

  • 2 tsp Cumin seeds

  • 1 tsp Fennel seeds

  • 2 tsp Black pepper corns

  • 1 tbsp Yogurt

  • 1/2 cup Thick coconut milk

  • Salt

  • 3 tsp Turmeric powder

  • 1 cup Water

  • Handful chopped Coriander Leaves

Preparation Method :

  • Grind the whole cumin, fennel and black pepper corns in dry blender into a powder. Reserve aside.

  • Grind garlic, ginger and bird-eye chilies together in a mortar to make a paste. Reserve

  • Heat oil in pan. Add sliced onions. Saute until transparent.

  • Add grind-ed garlic-ginger-chili. Stir for 2 minutes .

  • Add spices powder. Stir for another 4 minutes. Sprinkle some water if needed.

  • Add turmeric powder, tomatoes, green chilies . Stir for 5 minutes until tomatoes becomes soft and pulpy.

  • Add water and salt.  Let it simmer.

  • Add yogurt , followed by 2 tbsp coconut milk. Mix well.

  • Gently add fried fish. Make sure fish soaked well in the gravy. Let it simmer in slow heat. Cover the pan so that fish able to fully cooked.

  • Finally add thick coconut milk. Stir to mix gently. Let it simmer for 1 minute. Add salt if necessary.

  • Turn off heat. Don't let the gravy boil.

  • Garnish with chopped coriander leaves.
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Sunday, February 20, 2011

Sardine Sandwich



Tired eating bread with jam and butter, why not stuff with sweet and spicy sardine. Perfect menu for breakfast or dinner. I remember during my school days, first time i learned to do Sardine Sandwich in my KH class.  Good old memories... Now i can prepare delicious sandwich with my own recipe.  I cannot eat sardine without cooking it first. That's why i must cook first with spicy chili powder to avoid the fish smell. Sardines actually rich in calcium and omega 3 fatty acids. It is one of the best source to obtain omega 3 fatty acids.  Added with wholemeal bread, you had make a wise choice of giving healthy and nutritious meal for your loved ones.

What you need for the sandwich:

Sardine gravy :

  • 1 can sardine mashed with the sauce

  • 2 tsp black pepper

  • 1/2 onion sliced

  • salt

  • 1 tbsp chili sauce

  • 1 tsp chili powder

  • 1 red chili sliced (opt)

  • 2 tsp calamansi juice

  • oil

Preparation Method :

  • Mashed the sardine fish.

  • Add pepper powder. Mix well.

  • Heat oil in pan. Add slice onions and saute for few minutes

  • Add chili powder. Sprinkle water to avoid burn.

  • Add mashed Sardine. Cook in slow fire for 5 minutes.

  • Add chilies and salt.

  • Finally add calamansi juice and turn off heat.

  • Keep aside.





























For servings :

  • 2 eggs (boiled and mashed)

  • cucumber shredded

  • onion rings

  • Wholemeal bread slices

  • butter

Sandwich preparation :

  • Cut the bread into triangular shape.

  • Grease with butter.

  • Place a tbsp sardine gravy. Top with mashed eggs, onion rings and cucumber slices. Layer with another bread.

  • Follow the sequence again. Top with slice bread.

  • Sandwich is ready to be served.

Sardine Sandwich is perfect menu for picnic too!

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Coconut Chutney

When it comes to chutney, coconut chutney most wanted in almost all the Indian restaurants in Malaysia even in South India as well.  Its very easy and healthy way of consuming coconut without heat.  Coconut actually highly nutritious, rich in fiber and minerals.  Its combines well with any dosa, or Idli's.  I used to prepare spicy coconut chutney, since my hubby prefers spicy chutneys.



The Ingredients for Spicy chutney :

1 cup grated coconut

5 dry chilies

1/2 cup roasted chana dal (pottu kadalai)

small piece of ginger

1 clove garlic

1 small onion

salt

2 tbsp tamarind juice / 1 tbsp lime juice

Tempering:

1 dry chili

1 sprig curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

Heat 1 tbsp oil in pan, add onions, chilies, roasted dal, garlic and ginger. Saute for 2 minutes.  Add coconut stir quickly for few seconds. Turn off heat.  Blend with adequate amount of water. Add salt and tamarind juice. Blend smoothly.

Heat oil in pan, add mustard seeds, cumin seeds to splutter. Add dry chilies and curry leaves.  Add the seasoning to the chutney. Chutney now is ready to serve.

If you like to do green coconut chutney, just replace dry chili with green chilies. May add coriander leaves if available.  Just feel like doing green coconut chutney today,  besides it is a good combination with rava Idli.



How to do Green Coconut Chutney:

1 cup grated coconut

3 green chilies

1/2 cup roasted chana dal (pottu kadalai)

small piece of ginger

1 clove garlic

1 small onion

salt

2 tbsp tamarind juice / 1 tbsp lime juice

Tempering:

1 dry chili

1 sprig curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

Heat 1 tbsp oil in pan, add onions, chilies, roasted dal, garlic and ginger. Saute for 2 minutes.   Blend coarsely with coconut and adequate amount of water. Add salt and tamarind juice. Blend smoothly. Check and add salt if necessary.

Heat oil in pan, add mustard seeds, cumin seeds to splutter followed by dry chilies and curry leaves.  Add the seasoning to the chutney. Chutney best serve hot rava Idli's!

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Rava Idli



Previously i had posted recipe for plain idli.  In this post i would like to share recipe on rava idli which could define more healthier version. Unlike other idli's rava idli doesnt need soaking, grinding and fermentation process. Very quick and healthy breakfast that you can prepare instantly.

Ingredients :

2 cups of rava
1 potato cubed
1 carrot finely grated
1/2 cup peas
1 tsp finely minced ginger
1/2 cup yogurt mix with 1 1/2  cup water
1 tsp mustard seeds
1 tsp black split grams (urad dal)
1 tsp roasted chana dal
1 tsp cumin seeds
1 green chili finely chopped
salt to taste
4 tbsp Oil or ghee

Preparation method :

Dry roast rava (semolina) first and let it cool.

Mix with 4 tbsp of ghee or more as needed with rava. When you squeezed the flour you should able to hold it for some time. Rest for 10 minutes.

Meanwhile you can prepare other ingredients such as potato cubed thinly, carrot grated, peas drained from can, minced ginger and thinly slice chili.

Mix yogurt with water to get buttermilk.

Add all the vegetables ; carrot, potato, peas, ginger and chili. Here i use 1 green chili since my son will eat too. If you prefer more spicy, may add more green chili's. Another thing, i did not add cashews as well, since adding peas.

Add buttermilk and mix well. Check on consistency.  The batter should not be too thick. Add water if necessary.

Add salt.

Heat 1 tbsp of oil in pan. Temper mustard seeds, roasted gram and cumin seeds to splutter.  Add to the batter. Mix well.

Steam for 20 minutes at least to get soft, scrumptious rava idli's.  Enjoy with coconut chutney!



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Saturday, February 19, 2011

Chickpeas Curry



Its a continuation from previous ragi puri recipe. Chickpeas curry great accompaniment for puri. At first i thought wants to prepare potato masala as accompaniment. When i looked into my kitchen racks, oh there is only one potato left. I need to do some grocery shopping tomorrow. Then i decided to prepare chickpeas curry. Chicpeas available in cans as well. Its very simple, and does'nt need much time to prepare. Its really meet my taste buds. Hmmm.... Ragi Puri with chickpeas curry!

Ingredients :

  • 1 can chickpeas

  • 1 1/2  tomatoes

  • 1 onion

  • 2 garlic

  • small piece ginger

  • 1 green chili chopped thinly

  • 1 tsp asafoetida powder

  • 1 tsp cumin seeds

  • 1 tsp cumin powder

  • 2 tbsp curry powder (i used meat curry powder)

  • 1 potato cubed

  • water

  • salt

Preparation Method :

  • Blend 1/4 onion, garlic, ginger and 1/2 tomato in dry blender to a paste,

  • Heat oil in pan. Add cumin seeds and asafoetida powder to sizzle and fry.

  • Add remaining sliced onions and green chilies. Saute for 2 minutes.

  • Add blended paste and saute for 1 minutes.

  • Add spices and continue to stir.

  • Let the spices cooked and separates from oil. Add potatoes and drained chickpeas.

  • Add some water, cover the lid and let simmer until fully cooked.

  • Add salt as needed.

  • Remove from fire once done.  Garnish with coriander leaves.
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Ragi Puri



There's not much varieties can be done with ragi flour i thought. As i know ragi flour used make porridge or dosa. I had tasted ragi puttu in Indian restaurants as well. Taste good. Ragi or known as finger millet rich in nutritional values. Therefore its highly recommended for children's. The idea came when i was looking for something in internet. Great idea! Instead of doing flat bread, just wanted to try puri's with ragi. It taste the same as normal puri.  I used same recipes which i used to, with ragi flour added. Since there's no yogurt left in my fridge, i could not add it. For a smooth dough, i used slightly hot water. Here's the recipe. I like the taste and its healthy meal too.. I would like to add in my kitchen menu, more frequent.

Ingredients :

1 cup Atta flour

1 cup Ragi flour

1 tsp salt

1 tbsp ghee

water

Oil for deep frying.

Preparation Method :

Heat the oil in frying pan.  Mix Atta flour, Ragi flour and salt in a wide bowl.  Crumble with ghee. Mix with required amount of water little by little. Knead the dough until smooth and soft. Divide into small balls. Roll the dough into flat circles and fry in the hot oil. Ragi puri is ready! Serve with chickpeas curry.

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Thursday, February 17, 2011

Roti Jala



Roti Jala known as net bread if you direct translate it to Malay, was popular among Malaysians especially during festivals. Its a wonder who innovate such an idea. Amazing! Roti jala needs a special cup mold with five holes to form net crepes. The consistency of batter must  not be too thick in order to ease smooth flow through the mold holes to form net on the pan.  I had tried this recipe without egg as well. It turn out too crispy and sticky. Its best to add eggs through my kitchen experiments.   It is normally served with spicy gravies especially chicken curry.  Its a classic Malay dish with its unique fabulous taste.

Before you prepare the ingredients, you must have the mold first. Its available in any supermarkets.

Then prepare the ingredients. If you are health conscious, coconut milk can be substituted for low fat milk or even trim fat coconut milk available in the market.  Check on water level to get right consistency.

Ingredients :

2 cup all purpose flour

1 1/2 cup coconut milk (substitute low fat milk for healthy recipe)

1/2 cup water

1 egg

1/2 teaspoon salt

3/4 teaspoon turmeric powder

1/2 tablespoon oil Ghee or butter (to grease the pan)

Method:

  1. Sieve the flour and set aside.

  2. Mix all the ingredients and blend in a blender until the batter is smooth.

  3. Heat up tava with medium heat and grease it with some butter or ghee.

  4. Pour a ladlefull batter into the mold and transfer the mold to the pan.

  5. As the batter flows through the holes of the mold, make circular rounds around the pan to form the netty patterns.

  6. After the top is set and done or when the bottom turns light brown, transfer the Roti Jala out and fold it into triangle shape or roll it.

  7. Serve Roti Jala with chicken curry.



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French Egg Toast



French toast define by the name, not really originated from French at first common breakfast which available almost all the coffe shops, cafe's in etc.  Bread dip with egg mixture  grilled with butter served with any sweet syrup.  Hmmmm............  its  delectable. My mom used to toast this bread when we were young.  At that time i was'nt know it was 'French Bread'. We keep on asking her to toast more till the last bread.  Time had changed. Now its my turn to toast it for my loving son.  Its a great way getting him to eat eggs. Basic recipe perfect for your breakfast.

Prepare the ingredients first

1. Bread slices

2. Butter

3. For the egg mixture :

  • 3 eggs

  • 1/2 cup milk

  • 2 tbsp brown sugar

  • pinch of salt

  • dash of cinnamon powder

Break the eggs in a wide bowl. Add milk, brown sugar, salt and cinnamon powder together. Whisk lightly with fork. In this recipe i have added brown sugar. It can be substituted with white crystal sugar as well.

Heat a griddle greased with a layer of butter.  Next, cut the bread into triangle shape.  Place the bread slices into the egg mixture bowl, let it soak carefully turn the other side. Let it coated both sides.  Then transfer it to hot griddle. Cook on one side first. Wait until turn golden brownish. Then turn to other side. Cook both sides well. Transfer to a plate. Serve hot with 'kaya' .  It can be serve with honey, maple syrup, jam and so on. Have a fluffy bread along with  a cup of brewed coffee!

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Tuna Sandwich



Early morning , peeped into my kitchen looking something quick for breakfast . My eyes twinkle when i saw tuna can sitting on kitchen counter. Without second thought my hands starts to work. Sandwich is something you don't need to cook and it can be prepared very quick. Its a healthy yet nutritious breakfast which you can serve for your entire family.  When its come to sandwich tuna always my choice.  This time i wanted to try my own tuna salad.

What you need:

1 can of tuna flakes in oil

1 green chilli thinly sliced

2 tsp black pepper powder

salt

2 tbsp mayonnaise

1 tbsp lemon juice

1 onion thinly sliced

1 tsp sugar

Preparation Method :

Drain the tuna flakes from oil. Mix with rest of ingredients.  Add a pinch of salt at last.  Mix well.  Keep aside. You may add some dried parsley. Since its not available at home at that moment, i did not use it.

Now you had to prepare the bread. We can use any kind of bread. This time i used french bread bought from supermarket. Future would like to try one at own. He he!

Next cut the length that you prefer.  Then halves each  into two parts. Grease with some butter at white top and toast in hot pan which  lightly greased with butter too.    Once done, keep aside.

Now prepare for the servings

  • tomato slices

  • cucumber slices

  • lettuce

  • dash of black pepper

  • cheese slices (optional)

Place lettuce on top of slice  bread, then followed by a scoop of tuna salad and rest of servings. Sprinkle with black pepper and top with another slice of bread. Its done! Its super simple, crunchy yet full of goodness.



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Wednesday, February 16, 2011

Dalcha Chicken


Dalcha is popular among Indian Muslims who originated from South India.  In Malaysia, if you happen to attend any Muslim wedding, dalcha is a must accompaniment for the rice. Mostly dalcha is prepared with mutton rather than chicken. If you ask me mutton dalcha is more delicious than chicken dalcha. 
Anyway, I used to prepare dalcha with chicken as it was easier to get chicken in market than mutton.  Dalcha goes well with ghee rice.

 Ingredients:
  • 1 cup Dal soaked in water for 1/2 an hour

  • 1 tsp turmeric powder

  • salt

  • 1 red chili

  • 1/2 cup long beans cut into pieces

  • 1 aubergine cut in wedges

  • 1 cup chicken cut into small pieces

  • 1 tomato cut in wedges

  • 2 potatoes cut into 4

  • 1 onion sliced

  • 2 tbsp ginger-garlic paste

  • 2 tbsp - chicken curry powder (any brand)

  • 1 inch cinnamon

  • 2 cardamoms

  • 5 cloves

  • 1 star anise

  • 1 /2 tsp fennel powder

  • 1 tsp cumin powder

  • 1/4 tsp fenugreek powder

  • curry leaves

  • 1/4 cup tamarind juice

  • 1/4 cup coconut milk

Preparation Method :

  • Pressure cook dhal preferably chana dal with turmeric powder and red chili until well cooked. Reserve aside.

  • Meanwhile, heat oil in wok. Add spices like cinnamon, cardamoms, cloves, star anise and fry until fragrant. Add curry leaves as well.

  • Add sliced onions. Saute till turn pink brown.

  • Add ginger- garlic paste and continuously stir further until cooked.

  • Add chicken pieces. Stir well.

  • Add curry paste and stir for 5 minutes.

  • Add spice powder mix. Add some water to it.

  • Add all the vegetables - long beans, potato, tomato and aubergine. Add little water boil to cook.

  • Add cooked dhal. Let it boil together.

  • Add tamarind juice. Mix well. Let it boil.

  • Add salt.

  • Finally add coconut milk. Turn to slow fire. Let it simmer. After the first boil, turn off heat.

  • Serve with hot Ghee rice.

This is my simplest way of doing dalcha.

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Chicken Spicy Gravy



When i start preparing this dish, i just wanted to cook spicy dry curry with chicken.  Along with it, my hands started to mingle with some spicy stuff which handy in my kitchen racks and get ready to prepare with blossom ideas. It turnout as i expected.  Here the outcomes :

Ingredients :

1/2 kg Chicken cut into small pieces
6 nos Small onion grind coarsely
10 nos  Dried red chili
3  tbsp Coriander seeds
2 tbsp Ginger paste
2 tbsp Garlic paste
1 Onion thinly sliced
2 nos Green chili slit lengthwise
2  Tomato cut into 4
Curry leaves
Salt
3 candlenuts grinded
1 tbsp - kas kas powder

Preparation Method :

Heat  oil in a pan and saute sliced onions, dry chiilies, coriander seeds in medium heat.  Let it cool and grind with garlic and ginger paste to a smooth paste.  Heat oil in a pan and add grinded onions and green chili. Once smells goes off, add tomato and saute until tomato becomes pulpy. When tomato becomes soft add  the ground paste to this and mix well.  Add cleaned chicken pieces to this, combine well and add enough water for the chicken to cook. Add grinded candlenuts. Cover and cook in low flame and stir in between. Finally add kas-kas powder and cook till the chicken is done.

Serve hot with ghee rice, plain rice.

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Ghee Rice





Simplest dish goes well with any spicy gravy, infused with  aromatic ghee and whole spices. Served with sweet golden raisins, cashews and caramelized onions.  This is originated from Malabar delicacy most suitable for any occasion.  Even though ghee rice which well known as 'neychoru' in Tamil or 'nasi minyak' in Malay can be prepared with any kind of rice, Basmathi preferred most. In this recipe i used  Jasmine rice with 2 ways of method of mixing colors. Its so simple but tantalizing!

Ingredients :

  • 2 cups of rice

  • 4 1/2 cup Water

  • 1 Onion sliced

  • 1 tsp Garlic paste

  • 1 tsp Ginger paste

  • 1 inch  Cinnamon

  • 3 Cardamom pods

  • 1 Star anise

  • 6 Cloves

  • 1 Bay leaves

  • Ghee


To Garnish :

  • 1/4 cup Golden raisins

  • 1/2 cup Cashew nuts (since i love cashews)

  • 1 Onion sliced


Preparation Method :

  • Fry roast golden raisins, cashew nuts and sliced onions in ghee and reserve aside.

  • Washed the rice and drain.

  • Heat 2 tbsp ghee in pan. Add all the spices - cinnamon, cardamoms, cloves, bay leaf and star anise. Fry until fragrant.

  • Add sliced onions, saute till turns pinkish brown.

  • Add garlic and ginger paste. Fry until smells goes off.

  • Add drained rice and mix well for 3 minutes until well coated.

  • Add salt to the rice, meanwhile boil water in the cooker.

  • Add rice mixture into the boiling water.

  • Cover the cooker with lid and let it cook.

  • Garnish with roasted ingredients before serve.


Note : If you add color before rice cooked with boiling water, outcome will you will get uniformed color as in the first picture.  If you sprinkle color after rice cooked, outcome as in the second picture.  It is still ok if plain without color.

Steamed Chocolate Moist Cake


It has been too long i didnt bake any cake ever since i joined new work.  Cravings to eat chocolate cake insist me of doing this cake. Its very easy, you dont much time to prepare and its very moist and soft. This recipe adopted from Jo Deli Bakery.  Have a try!


Ingredients:



  • 185g butter

  • 180g fine sugar

  • 200ml evaporated milk

  • 2 eggs, lightly beaten

  • 125g all-purpose flour

  • 70g cocoa powder

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp vanilla essence


Preparation Method:



  1. Combine sugar, evaporated milk, vanilla essence and butter in a saucepan. Stir over low heat until sugar is dissolved and butter has melted.  Remove from heat.

  2. Add the beaten eggs into the slightly cooled mixture and stir till well mixed.

  3.  Sift the flour, cocoa powder, baking powder and baking soda into a large mixing bowl. Add the eggs mixture over the flour and stir till well mixed. (Batter should be runny).

  4.  Heat up the steamer.

  5. Lined and grease a 9-inch baking pan

  6. Pour the batter into prepared pan and place into the steamer. Cover the top of the pan loosely with a piece of aluminum foil.

  7. Steam over medium heat for 45 minutes. Check for doneness by inserting a skewer into the cake. If it comes out clean, it’s done. If not, steam for a further 5 minutes.

  8. Cool the cake in pan before turning out for further decoration.

Monday, February 14, 2011

Pineapple Fried Rice

Pineapple fried rice was Thai style fried rice rich in sweet, fresh  and tangy pineapple cubes which gives special flavor unique from other rice varieties. Very simple fried rice which preferably done with overnight or leftover rice.  If you have difficulties finding fresh pineapples, can pineapple may assist you. Raisins may added if you prefer it.



Ingredients:

3 cups of cooked rice (preferably jasmine rice)

3 cloves garlic

50 gm shrimps cleaned, deveined

1 onion sliced

1/2 cup snow peas

1/4 cup carrot cubed

1 tbsp dry prawns

1 tsp chili powder

2 tbs cashew nuts

1 tbsp fish sauce

1/3 cup pineapple juice

1/4 tsp dark soy sauce

1 red chili sliced

2 tbsp oil

1 egg scrambled

2 bird eye chilies- slits

Preparation Method:

  1. Grind 1 nos garlic with dry prawns.

  2. Heat oil in wok. Stir fry garlic for few seconds.

  3. Add onions and saute for 2 minutes.

  4. Add grinded dry prawns until aromatic.

  5. Add shrimps and stir fry until half cooked.

  6. Add all the vegetables and chili powder. Stir for 2 minutes.

  7. Add pineapple cubes, bird eye chilis, cashew nuts and pineapple juice. Stir on high flame.

  8. Add on rice. mix well.

  9. Season with fish sauce, dark soy sauce.

  10. Stir till well combine. Scrambled an egg then mix well. Dish out.

  11. May serve with hollowed-out halves of the pineapple.
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Stir Fry Chicken With CashewNuts

Chicken stir fry with cashew nuts known as Gai Pad Met Ma-Maung in Thai. Its quiet famous dish in Thai restaurants. Even can find in Chinese restaurants as well. There's slight difference with the ingredients used between both styles. I prefer spicy dish with a lot of cashews in it with crispy onions. Its very simple and wont take much time to prepare. Those love cashews should try this out.



Ingredients :

  • 200 g. cubed chicken

  • 1/2 cup roasted cashew nuts

  • 3 cloves garlic, minced

  • 8 dried chillies, chopped

  • 1/2  red chilli, sliced

  • ¼ cup Spring onion (cut into 1.5 inch pieces)

  • ½ cup of all purpose flour

  • 1yellow onion, cut 1/4

  • 1 tbsp tomato sauce

  • 2 tbsp. oyster sauce

  • 1 tbsp. soy sauce

  • 1 tbsp fish sauce

  • 1 tbsp sugar

  • ½ tsp salt

Preparation Method :

  • Heat the oil and roast the 8 dry chilies  for 2 minutes until fragrant.

  • Grind 4 roasted dry chili in dry blender. Remaining 4 halve into 2. Keep aside.

  • Mix chicken cubes with all purpose flour and stir fry in the same oil until cooked well.

  • Heat the oil and add garlic. Stir-fry until fragrant for about ½ minute.

  • Add the onions. Stir fry for a minute.

  • Add cooked chicken and mix well.

  • Add roasted grinded chilies and mix well.

  • Add remaining ingredients except the spring onion in the wok and season with soy sauce, tomato sauce, oyster sauce,  sugar, fish sauce and little bit  salt with high heat.

  • Continue stir fry around 2 - 3 minutes. Use the low heat and cook for a while. Taste it.

  • Place in a dish and garnish with spring onion.

Don;t put too much salt as fish sauce itself has salt in it. Taste first before add on salt.

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Tom Yam Goong

Tom Yam Goong most famous Thai soup been popular for its authentic hot, spicy, sweet and sour taste. Once you taste this soup especially in Thai restaurants, forever you will be addicted to it.  'Goong' refers to prawn varieties in Thai, whereby broth of this soup extracted from succulent, fatty prawn heads which gives the real taste.  Herbs such as kaffir lime leaves, galangal, lemon grass infuses in broth gives full characterization of this incompatible soup. Its excellent remedy during cold and flu. Its such refreshing and clear your throat with just single sip. Tom Yam Goong very easy to prepare and must serve hot.  In order to prepare a perfect soup you need to prepare the stock (broth) first before adding other ingredients into the soup. Nam prik pao (Thai roasted chili paste) and fish sauce is a must to add authentic pungent taste. I used Mae Pranom brand chili paste. Since we are adding fish sauce, salt doesn't need to be added as fish sauce itself rich with saltiness.



Ingredients :

  • 5 - 6 prawns with heads attached

  • 6 cups of water

  • one big handful of kaffir lime leaves

  • 5 stick of  lemongrass

  • 3 thick slices of Galangal, peeled

  • 1 cup straw mushroom

  • 1 tomato

  • 3 limes with juice extracted

  • 3 tbsp  fish sauce

  • 2 tbsp of  Nam-prik Pao(roasted Thai chili paste).

  • 6  bird eye chillies (Thai chillies)

  • 1tbsp of evaporated milk



To make stock:
Boil the water first and add the whole prawns, few kaffir lime leaves, smashed lemongrass, and galangal for 3 minutes. Don't let the prawns fully cooked. Separate the heads from the prawns and blend all the heads with little boiled stock. Strain the blended prawn heads shells and mix with the stock. Remove the prawns from the stock and reserve in separate bowl.

To make soup:
Heat the stock to boil. Smash few bird eye chilies and add to the boiling stock.  Just halve remaining chilies and throw in the stock. mushrooms, cut tomatoes, prawns and the rest of the lime leaves, galangal and lemongrass. Finally season with fish sauce, lime juice and Nam-prik Pao. Turn off heat. Add 1 tbsp of evaporated milk. Tom Yam cannot taste bland. Add lime juice or chili or fish sauce necessarily. Add lime juice at the end to prevent bitter taste.  Its so yummy!

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Saturday, February 12, 2011

Mamak Style Vegetarian Fried Noodles



Previous post i had shared Mamak Mee Goreng. This is vegan style of stir frying yellow noodles. Those on vegan diet could try this.

Ingredients :

1 pkt -Yellow mee washed and drained

4 cloves garlic crushed

1 onion sliced

1 green chilli sliced

1/2 cup bean sprouts washed and drained

2 cakes  beancurd fried

Sambal Gravy

1 cup dry chili blanched

3 clove garlic

3 shallots

1 tsp sugar

1 tsp salt

1 tbsp cooking oil

Seasoning :

1 tbsp dark caramel sauce

1 tbsp light soy sauce

1 tbsp white vinegar

2 tbsp chili sauce

1 tbsp tomato sauce

1 tbsp vegetarian oyster sauce (opt)

salt

1 tsp sugar

Preparation Method:

  • Blend sambal gravy ingredients in blender until smooth.

  • Cook until oil floats on top.

  • Keep aside.

  • Heat oil in wok, add crushed garlic.

  • Fry till fragrant.

  • Add slice onions, saute until transparent.

  • Add sambal gravy, stir for 2 minutes.

  • Add in fried tofu and bean sprouts. Stir for 3 minutes.

  • Add in noodles. Mix well.

  • Add in seasonings which already mixed in a bowl. Mix thoroughly until evenly coated for 5 minutes.

  • Cover the noodles for 3 minutes with slow fire.

  • Stir again for 2 minutes in high heat.

  • Turn off heat.

  • Ready to serve.

This is the simplest recipe whereby could reach the ingredients easily at home. You may add vegetables like, mustard greens, cabbage, even fermented soybean cake(tempeh). I don't prefer soya mate products like vegetarian chicken or mutton to be added.   Have a try!

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Friday, February 11, 2011

Mamak Mee Goreng (fried noodles)

It will be a big surprise if anyone doesn't know what is Mamak Mee Goreng in Malaysia. Even kids craves for this dish. Its not only famous among Malaysians, also Singaporeans.  'Mamak' refers to Indian Muslims, whereby their grandparents started their business as hawkers.  Those days, they setup their mini kitchen in a cycle equipped with glass window displayed with ingredients such as rojak fritters, tauhu, noodles specifically which i able to recall now. They alerted their arrival with their 'pon pon' horn.  They use charcoal to heat the stove. It was one of the secret for authentic taste and aroma besides their secret 'kuah' .  Nowadays Mamak stalls transformed into Restoran Mamak with 24 hours services in various places in Malaysia.  Unfortunately  hardly get the authentic taste which im looking for.  There's few techniques to get perfect Mamak Mee Goreng actually.  It was shared to me by my father. He was quiet close with Mamak hawkers when he worked in Singapore. Frankly my fathers fried noodles really tasty and all the members of family love it too.   Anyway i tried my level best to get the authentic taste in my recipe.  Almost...



What you need,

1 pkt Yellow noodle (preferably wash first before use)

2 cakes of Hard Tofu fried as a whole

1/2 cup Prawns

2 cake of fish cakes (sliced)

1/2 cup Chicken chopped into cubes

1 cup bean sprouts washed

1 Onion thinly sliced

2 cloves garlic crushed

1 nos green chili sliced

4 eggs

For Sambal Gravy:

1 cup Dry chillies

3 cloves of garlic peeled

3 shallots peeled

1 tbsp dried prawns (washed)

1 tbsp of cooking oil

2 tsp of sugar

1 tsp of salt

For Seasoning:

1 tbsp Dark caramel sauce

1 tbsp oyster sauce

2 tbsp chili sauce

1 tbsp white vinegar

1 tsp sugar

1 tsp salt

How to cook:

  • Fry tofu and cut into cubes.

  • Blend the sambal gravy ingredients in blender smoothly.

  • Heat oil in wok. Transfer the blended sambal into the wok.

  • Cook until the oil separates and floats on top.

  • Remove from heat and keep aside.

  • Heat another wok with 3 tbsp of oil.

  • Add crushed garlic and stir until fragrant.

  • Add slice onions and saute till transparent.

  • Add chicken cubes. Stir for 5 minute in high heat.

  • Add fish cakes, prawns and cook for 3 minutes.

  • Add sambal gravy; continue to stir.

  • Now can add bean sprouts, sliced green chili. Make sure  to drip all the water away after wash.

  • Continue stirring to mix well in high heat.

  • Add noodles and mix it properly.


  • Add seasonings; mix well.  May add fried tofu at this stage.

  • Lightly beat the eggs in a bowl


  • Slow the fire. Make a well in the center, pour some oil and and the eggs to it.

  • Cover and let it cooked for 2 minutes.

  • Put high flame and mix well so that the noodle coated with eggs well.  Turn off heat once done.

  • Serve hot with cucumber slices, chili sauce.
Have a nice day!

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Thursday, February 10, 2011

Idli



Idli made from fermented rice batter,is  traditional South Indian savoury cake. Normally served with chutneys the most, any  curries especially mutton curry which is my favourite combination, or milaga podi not really prefered by Malaysians. Idli made from overnight fermentation of  batter which much depends on the weather as well.  Fermented batter then steamed with special moulding  plate in a steamer.  Fluffiness of the idli mostly depends on the condition of the batter which relies on the fermentation condition.   Eventhough ingredients for the dosa and idli is same, but method of grinding differs.  Batter for idli need to smooth but slighly coarse compared for dosa you need to grind it very smooth. Any plain rice will do as ingredients but idli rice most suitable.  Idli rice available in indian cash and carries in Malaysia.  Idli can be stuffed incorporated with other ingredients like, vegetables, sweet bean, seasonings and so on. Idlis are the most less calories breakfast after string hoppers actually.   Here i would like to share basic recipe, which i tend to use.

Ingredients :

Idli Rice / any plain rice - 2 cups

Split black lentils (Urad dal) - 1 cups

Sago - 1/4 cup

Fenugreek seeds- 2 tsp

salt

yis - 1 tsp

cooked rice - 1/4 cup

Preparation Method :

  • Wash rice and urad dal in clean water and soak with sago, fenugreek seeds for 6 - 8 hours.

  • Grind soaked grains with cooked rice  in blender using adequate amount of water until smooth, but your hands can feel the tiny grains. Dont grind too watery.

  • Add yeast and mix it well.

  • Close the lid and ferment it for overnight.

  • The batter will rise in double if its properly fermented.

  • Add salt. Dont mix too much.

  • Grease the idli pan with gingerly oil or ghee.

  • Pour a ladle full of batter inside each mould.

  • Steam covered about 10 - 15 minutes.

  • Turn off heat. Let it cool before removing from the moulds.

  • Serve with best accompaniment of your choice.
Have a try!!!


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Kesari



Ingredients :
2 cups semolina flour (dry roasted)
2 cups coconut milk (can substitute low fat milk)
1 cup sugar
1 tsp cardamom powder
2 tbs cashew nuts
2 tbs raisins (opt)
1/2 cup Ghee
Orange Color

Preparation Method:
  1. Shallow fry cashew nuts and raisins with 2 tsp of ghee and keep aside.
  2. Boil milk with sugar in the same pan.
  3. When sugar dissolves completely, add cardamom powder and color.
  4. Add semolina flour to the boiling milk gradually while stirring continuously.
  5. Reduce the heat to medium level. Stir until it cooked and leaving the sides of the pan.
  6. Add ghee and mix it again.
  7. Finally add cashew nuts and raisins.
  8. Ready to serve according to your choice of serving.

What if we substitute white crystal sugar to palm sugar? Not bad! Just try it yourself and please comment on your outcome. This is my own recipe.  Members at home happy with the taste, something different. Have a try!



Palm Sugar Kesari

Ingredients :

2 cups semolina flour (dry roasted)
2 cups full cream milk
3/4 cup palm sugar
1 tsp cardamom powder
2 tbs cashew nuts
2 tbs raisins / any other dry fruits like dried cranberries
1/2 cup ghee

Preparation Method:

  1. Roast cashew nuts and raisins in 1 tsp ghee and keep aside.
  2. Boil milk in a saucepan. Add sugar and let it dissolve.
  3. Add cardamom powder.
  4. Reduce heat. Add semolina slowly and stir continuously until it leaves the pan
  5. Add ghee, cashews and dry fruits and mix well.
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