Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute.
Meanwhile cut the bok choy on the bias. Add in the bok choy and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.
Serve immediately when warm with toasted sesame seeds, black pepper, and salt.
இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்
Pok choy is a Chinese leafy vegetable. I am not sure whether it's available in the place you reside.
Pok choy is best cooked with oyster and soy sauces. But such cooking may not complement our Indian dishes.
So, here is the compromise.
In some hot oil, fry lots of sliced garlic over very low heat. Do not burn the garlic or you will get a bitter taste.
Add some sliced onion and strips of red chilly.
Cook the thandu pieces first as they take longer to cook than the leaves. Add some water, cover and let it cook in the steam.
Add the leaves and a tiny amount of white sugar (to retain the color of the vege).
Finally add salt to taste.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
Yam - we get African ones here (huge sized), which are very stubborn to get cooked. So I stopped using them.
Got the Tauhu sans problem.
Pok Chok - the one in the picture posted by you resembles a lot the Shangai Version. The store keeper showed me another one from the Pak Choi family which has more greens and the steam is longer and straight rather than like a bulb. When I explained your recette, she suggested to me that this one "Xiao Pak Choi" will be a good choice. So I got it.
I like sauces in the salade, so I am going to try it with the Oyster Sauce (& I have the habit of taking non-vegeterian foods too, so no problem).
If you can get kailan, I will give you a very simple, yet delicious recipe.
First you would have to cut off the base and have individual stalk of leaves. No chopping required.
Then you boil water, add some salt and sugar. When water is boiling, immerse leaves in hot water. Remove quickly and then immerse in normal water.
Then immerse once more in the boiling water and then lay them on a serving plate. The idea is for the vegetable to be cooked but still crunchy.
For the sauce, fry a lot of garlic slices. Again do not burn them. Add long slices of red chilly. Add soy sauce and oyster sauce with some water. Since soy sauce is there, you do not have to add salt. Once its boiled, pour over the cooked kailan. Garnish with fried, crispy onions.
Serve immediately with white (preferably Thai) rice.
Unlike Indian cooking, asian cooking tends to use less condiments so that they do not overpower the taste of the original dish.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
Cook macaroni as stated in the packaging. But remove from boiling water before it is full cooked.
Grind/blend soaked dried chilly, tomato, garlic, small onions.
In a wok, heat some oil and pour the above sauce.
Add meat/seafood as you like. (I use chicken and prawns)
Add vegetables - frozen mixed vege (corn, carrot, peas) works the best.
Add seasoning (salt and soy sauce)
Once fragrant and the ingredients are cooked, add the macaroni and stir until the sauce is completely coated.
The macaroni should be served dry.
Delicious and perfect for parties.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
This is the 1st time I am trying a dish like this, its kind of 'Indo-Franco-Malay' food.
Did some modifications to NOV's receipes to suit my habits (hope he won't mind it) :
Coconut Milk Rice (it had an extrodinary taste)
1/ 1 measure Basmathi Rice soaked in water for 15 mins.
2/ For 1 measure water, I diluted 2 tbs of Coconut purée.
3/ Rinsed and dropped the rice in the cooker-vessel which I coated with ghee initially.
4/ Added 2 measure of prepared (see point 2) Coconut milk.
5/ Heated pan with ghee, added cinnamon, bay leaf, 5 cloves, 3 cadamon pealed and only seeds, finally cashew nuts.
6/ Added it to the rice (don't stir), cooked it until the timmer ran out.
Tauhu sambal (this is a "wow" dish)
Just one modification : I fried the onions and tomatoes and grinded them to a purée (mashed them using Preethi Robot) seperately. I did that to get a thick sauce. Other than that I followed exactly the rest.
Had it with onion-"rasam podi"-omlet & my favorite Appalams.
Thanks NOV for this wonderful menu, we loved the taste absolutely. Tomorrow Greens Day. Yes, we get Kailan here.
Last edited by mappi; 11th October 2014 at 02:20 AM.
Basically, the only Coconut base food I like is Thangai Burfi. When I saw your recipe, I thought of cooking it like a Peas Pullav, to take away the Coconut sticky or oily nature. But was surprised that it was awesome and had a fabulous taste. Next time I will prepare it without indianising it too much.
For some reasons, I was not able to upload the picture (a crooked one) that I took yesterday, think it was too big. Reduced the size and tried it this morning and I think its attached to this post.
Originally Posted by mappi
Reply With Quote
and should have posted photos 
Bookmarks