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.
yam na chaeppang kilagu thaanE.. //Cube tauhu and // tauhu nna
I am not sure Kannan, we call it sEma kizhangu ... is it the same?
Tauhu is soya/beancurd cake. Completely vegetarian. Texture and looks like paneer. Tasteless on its own but acquires taste of added spices, condiments, etc.
cube tauhu means to cut into cubes.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
Fry sliced onion, sliced garlic and sliced chilly in a little oil.
Add Lingham chilly sauce, plum sauce, soy sauce and a little water. Bring to boil.
Pour over eggs.
It will taste better if you fry the boiled egg. I was too lazy to do that.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
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Originally Posted by mappi
and should have posted photos 
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