Velan's Cuisine Extraordinaire

[NOV]

Have suddenly found back my passion for cooking after a few years.
I was posting photos on my Facebook and started getting queries on recipes. This thread is to keep everything in one place.

Most of my cooking is influenced by my mother, therefore expect a lot of Malaysianised Indian food as well as other fusion food.

Thank you for visiting.

[NOV]

Vegetarian nasi lemak

Nasi lemak, Tauhu sambal, mixed vege, chilly potato, yam fritters, cucumber slices, dhall keropok & peanuts.

[NOV]

Nasi Lemak - Rice cooked in coconut milk

Cook rice with coconut milk, ginger, salt and pandan leaves.
There are more complex methods, but this is how I make.

[NOV]

Tauhu sambal (vegetarian)

Tauhu - Deep fry but not completely brown and hard. Just for a while in hot oil would do.




Pound some garlic and fry in a little oil, add liberal amount of sliced onion. Cook till you get the fragrance. Add ground dried chilly (no short cuts on this please. Soak dried chilly in warm water and grind.) and cook over low flame.
Remember that the longer you cook, the longer it will last.
Once the smell of raw chilly is gone, add cut tomato & onion rings. Continue cooking.
Add a little coconut milk and a little sugar. Add salt last.
Bring to boil before adding the fried tauhu.

[Madhu Sree]

Paaarrrraaa! :whistle:

[NOV]

Chilli Potato


Boil cut potatoes before deep frying them lightly.
No salt need to be added at this stage.




Fry ginger-garlic paste and sliced onion. Add the cooked potatoes.
Add chilly powder and salt. Coat nicely. Sprinkle water now and then. Cook until the chilly powder is cooked.

[NOV]

Mixed Vegetables




There are so many ways of doing this.
Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.
Tip 2 - add a little sugar if you want the vegetables to retain their color.
Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.

[NOV]

Yam fritters



Yam Fritters
I mix white wheat and rice flours so that it will be crispy. Just using wheat flour will be tastier but bulkier.
Add a spoon or two of corn oil to the batter and beat nicely. Don't forget the salt.

[chinnakkannan]

ஹாய் வேலன் வாவ்..கீப் இட் அப்.. சில்லி பொடேடோ ஓக்கே..ஜீரா பொட்டடோ.. அப்புறம் மலேஷிய வெஜ் டிஷ் ஒண்ணுகொடுங்க..(நாசி லெமக் பார்த்துட்டேன்)

[mappi]

Awesome NOV.

Thengai Sadham panni parpom :
- Won't the rice become sticky ? If so, any trick to avoid it ?
- What rice you used (Here we get more Basmathi and sometimes Raw and Boiled ones, I have all the 3 though)

And Tauhu sambal, where can I get it ? In a Chinese Shop or is there a way to prepare it ?

Request : Nalla Karama oru gravy sollunga Nov, malayasian style, please.