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good luck in trying it again dev...;-)
selvi...neenga try panni irukeengala with the agar agar?
hello nga kugan.....i am sure u must have had a wonderful retreat......welcome back :-) we all missed u here.....:-)
sorr nga vantha vudaney velai tharen nu neenaikaatheenga...what is kuih kole ? ithoda recipe irunthichinaa podunga plz ... :mrgreen:
suvai,
i didnt try till now. after 20th i will be free from kids studies. then i can try. i will let u know as soon as i try it.
sure nga selvi.....good luck for the kids with the exams...:-)
Dear friends, I came home late evening from Trichy.
I had a very peaceful retreat there.
I really enjoyed feeding the poor daily.
I prayed for all my dear friends.
I am a bit tired, due to lack of sleep.
I have to leave to Singapore, tomorrow,
to attend a wedding there.
Since we are the mama house, we have
to do "seer' and things.
I will be back on tuesday morning.
Thanks, take care, Kugan98
Thank you all my friends for keeping the thread moving.
Suvai nga thanks for the chutney recipe.
I will try it out soon.
Dev, sorry, that the china grass played you out.
Thanks for representing us.
Sudha ma, hope you have read my pm.
I feel very sorry, we are finding out from the sender.
Selviem, PS tamby, Nm, Rajraj, NOV anneh, Thiru tamby. and all my friends,
Sorry if I have left out any one.
Aarthi, what happened to you.
Are you still in your mom's place?
Please reply to my e-mail.
Thanks, Kugan98
Suvai nga, before I run off to Singapore,
here is the popiah recipe. Very simple.
Of course there are many ways, and different
ingredients people use. Mostly it is done as a
non-vege item. Mine is vegetarian. Kugan98
POPIAH
Ingredients:
10 spring roll skin, softened with little water
4 shallots
4 cloves garlic
1 tbs soya bean paste
1 tsp oil
250 grms jicama shredded
30 grms carrot shredded
50 grms beansprouts
10 grms beans shredded (optional )
1 hard tofu, fried and shredded
2ml dark soya sauce
2 tbs sugar
Hoisin sauce to taste
50 grms roasted peanuts, coarsely chopped
50 grms fried shallots
20 grms fresh red chillies sliced
Lettuce leaves
Hot chillie sauce
Sweet plum sauce
Method:
Pound the garlic, shallots and soya bean paste.
Heat oil in a wok, add in the pounded paste.
Fry this paste until it is fragrant.
Add in the jicama, and cook till it is translucent.
Add in the carrot, beansprouts and the fried tofu.
Stir well, add in the soya sauce, sugar, and hoisin sauce.
Remove and set aside.
Lay the popiah skin flat on a plate.
Smear with hot chillie sauce and plum sauce
In a large circle in the middle of the skin.
Lay a lettuce leaf on the top.
Put about 2 teaspoons of the cooked mixture.
Arrange some chopped peanuts , sliced red chillie fried shallots,
on the top of the mixture.
Tuck the sides of the popiah skin and roll up firmly.
You can serve as it is or cut into two pieces.
Serve immedieately or it will turn soggy.
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[tscii]Suvai nga, this recipe is basically like our halwa.
Very tasty though. This picture is from my old file.
KOLEH KACANG
Ingredients:
2 cups roasted ground moong dal flour.
1 ½ cups palm sugar ( more if you like sweet)
5 cups thick coconut milk from 1 ½ coconut
2 screwpine leaves
Little salt
Coconut Residue Crisps:
1 cup thick coconut milk from 1 coconut
Method:
To make the coconut residue:
Put coconut milk in a wok and stir over low heat,
with a wooden spatula for about 35 minutes.
Oil will separate from coconut residue.
Continue stirring until coconut residue turns rich brown.
Remove from heat and keep aside.
(This is how I make coconut oil for special cooking)
To make the koleh:
Melt and strain the sugar in little water.
In a heavy deep wok, add in the roasted moong dal flour,
Sugar syrup, salt, coconut milk and the screwpine leaves.
Mix well without any lumps.
Put the mixture on a low flame, using a wooden spatula,
Keep on stirring the mixture until it becomes a thick paste.
Do not allow the mixture to stick to the bottom.
There will be enough oil from the coconut milk added.
Or you can add little oil from the coconut residue.
When the paste is thick enough, discard the leaf.
Spoon into a shallow tin and smoothen the surface,
while still hot. Sprinkle the coconut residue crisps on top.
Leave to cool well before slicing.
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Suvai nga, I bought this " nonggu" for you nga.
Catch nga oops :lol:
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ahaaaaaa vaanga vaanga kugan.....so happy to note that yr retreat was a peaceful one..... :thumbsup:
kugan nga despite u being tired & now running off to s'pore.....i really appreciate u putting three lovely recipes on here......the popiah looks very yummy especially using shredded tofu /carrots/beansprouts/& peanuts ellaamey sounds veryyyy delicious....padathila irunthu eduthu saapida mudinjaa....naaanga ellaarum udaney eduthu saapitu irupom..... :mrgreen: ...thalai aataraanga dev/selvi/nm/sudha/sp/aarthi/ss/madhu/suja & many more.....;-)
the moongdal cake sounds yummyyy o yummyy....screw pine leaves inga kidaikala naan kettu paarthiten....:-(
coconut milk can i use canned? the ones we get here are from thailand....i know nothing like using milk straight from shredded coconut....irunthaalum ketkaren ;-)
palm sugar ku bathila vellam podalaama?
o m g....nungu picture ah paarthey rasichi suvaichitengo.....thank u thank u thank u.... :mrgreen: :mrgreen: :mrgreen: oru piece nm/sudha.....ketaanga koduthiten...inoru piece dev/selvi.....saapitaanga.....inoru piece naan vaayila potta apuram neraiya per.....kai neetinaanga.... :noteeth: :noteeth: :noteeth:
no no......... seriously thank u for so thoughtfully uploading a nungu picture nga...kugan..
:thumbsup: :thumbsup:
suvai: ungaLukku canned nungu veNumaa? vaangi anuppivaikkiren ! :lol: kai neettina ellorukkum kodukkalaame! :)Quote:
Originally Posted by suvai