Kugan's Kitchen Part 4

Shivan tamby, vegetarian version of Singapore fried meehoon
will come very soon.
Thanks, take care, Kugan98

kugan,
When I was posting lyrics in MOY section RR wrote a script for sorting the lyrics posted in alphabetic order provided you fill up the subject line as required by the script. Later I used it in classical music section also. The script does not seem to work now. You might want to ask RR to fix the problem. Then you can update all the subject lines and post the link to the sort routine in the very first post. All people have to do is to click on that link to see the list. You can see that MOY and classical music sections. You wont see it alphabetical order ! :(
Hope this helps.
You don't have to fold your hands for this. This is the least the administrator can do for you ! :lol:

Quote:

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Originally Posted by kugan98

Dear friends and silent readers.
Kugan puts both the palms together to ask for a favour.

Kugan would be very grateful, if any one could kindly
come forward to do the index for the recipes.

It is very difficult to trace back the recipes without the index.

Kugan is a computer illiterate, but still is willing to learn.
If any one can teach Kugan in a very simple language
(I can see NOV anneh and Tirumaran tamby :rotfl2: )
Kugan is willing to learn.

I hope some one will come along to help.
God Bless the kind soul.
Take care, Kugan98

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Thanks Crazy try and give us the feed back.
Thanks, Take care, Kugan98

Dev, I am posting the vegetarian version of the pho bo.
Actually the taste and sweetness comes from the beef, knuckle and leg bones with the bone marrow.
I have used fried tofu instead of the meat.
Actually, you need an acquired taste to enjoy this meal.
Most of these types of dishes will be bland.
Well try and see. Thanks, Kugan98



VEGETARIAN PHO BO SOUP

Ingredients:

For the broth:

1 small onion unpeeled and quartered
2 shallots unpeeled halved
8 garlic pips unpeeled halved
1 inch ginger unpleed coarsely sliced
2, 3 inch cinnamon sticks
2 star anise
4 cloves
6 cups of clear soup or water
3 tbs light soya sauce


For the bowl:

400 grms of dried rice noodles
8 pieces of fried tofu sliced
3 scallions thinly sliced
1 cup fresh bean sprouts
4 stalks of coriander and mint leaves cut into 2 inches in length
1 lime cut into wedges
3 fresh red chillies sliced
3 tbs of hoisin sauce
4 tbs of red hot chillie sauce.

Method:
Heat a large pot over medium heat.
Add all the ingredients for broth, except the soup and soy sauce.
Dry roast all the ingredients till the onions and things begin to char.
Add the vege stock and soya sauce.
Cover and simmer on low heat for about 30 minutes.
Mash the ingredients lightly, strain into a clean pot.
Taste for salt, add soy sauce if needed
Add the fried sliced tofu into the broth, cover and keep aside.


Place the dried rice noodles in a bowl, pour boiling water over the noodles.
Cover for about 10 minutes, remove strain and keep aside.

To assemble:
Heat the broth again.
Arrange little cooked rice noodles in a bowl.
Using a slotted spoon scoop out few fried tofu on to the noodles.
Ladle the hot broth over the noodles.
Serve the bowls of pho bo with the scallions, bean sprouts,
lime wedges, sliced red chillies, mint and coriander leaves,
hoisin sauce and red hot chillie sauce in a separate plate.
So each and every one garnishes the soup as they please.

Thanks to the net for the picture:

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Thanks Rajraj for responding.
I hope something can be done.
Thanks, Kugan98

Quote:

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Originally Posted by kugan98

Shivan tamby, vegetarian version of Singapore fried meehoon
will come very soon.
Thanks, take care, Kugan98

---

:ty: :P

[tscii]Try this simple Malaysian kuih.


GLUTINOUS RICE WITH COCONUT TOPPING
(PULUT INTI)

Ingredients:
2 cups glutinous rice soaked for 6 hours
1 tsp salt
2 pandan leaves
250 ml thin coconut milk
200 ml thick coconut milk
Few banana leaves cut into 4x6 inches and blanched in hot water.

The Topping:
2 cups fresh grated coconut ( white only)
½ cup palm sugar (gula Melaka)
2 tbs sugar
4 tbs water
2 pandan leaves

Method:
Mix the glutinous rice with the thin coconut milk and salt.
Put into a greased metal container, add the pandan leaves.
Steam for about 20 minutes till all liquid is absorbed.
Stir in the thick coconut milk, steam for another 5 minutes.
Remove the pandan leaves. keep aside.

The Topping:
Dissolve the sugars ,add the grated coconut and pandan leaves.
Cook till the mixture is soft and dry.
Remove from heat and let it cool.

Now put 1 big spoonful of the cooked glutinuous rice in the
middle of the banana leaf.
Top with a generous dollop of coconut filling.
Fold banana leaf into a neat pyramid shape.
You can even serve it on a plate.
Good for breakfast or tea.

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[tscii]Dev, sorry for the delay in this recipe.
It tastes really good.


IRU PULI KULAMBU

Ingredients:

2 brinjals cut into little big cubes.
2 tbs coconut scrapings
1 tsp tamarind paste mix in 1 cup of water
½ cup slightly sour curds
Little turmeric powder
Salt to taste

Dry fry:
5 dried red chillies
½ tsp fenugreek seeds

To Temper:
½ tsp mustard seeds
1 sprig curry leaves
Little asafoetida powder
2 tsp gingelly oil

Method:
Grind the red chillies, fenugreek seeds and coconut
into a fine paste. Keep aside.

Heat a pot with the oil. Add in all the tempering items.
Let them splutter, add in the cut brinjals. Saute well.
Add in the tamarind water turmeric powder and salt.
Let it cook till the raw smell goes and veges cooked.

Mix the ground paste well with the curds.
Now add the curd mixture to to the vege mixture.
Slow the fire and allow the contents to blend well.
Taste for salt and remove. Tastes yummy.

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Kugan sis,

My friends and I tried your kalkandu sadham. I was really hoping that it will turn out like the one in the picture you posted. Ours turned out to be dry. It was my mistake- I might have cooked it longer than I was supposed to :oops: Anyway, the birthday boy loved it. He said that the pongal tasted exactly the way he liked it, but I should have known better. It wasn't sweet enough. We might have not put in the right amount of kalkandu, I guess.
I'll try it again the next time around. Hopefully it will turn out the way yours did :D

P.s: Thanks for sending me the recipe at the right time. We would have been lost without you. Thanks again.

K, thanks a lot for the iru puli kuzhambu... looks yummy...Arai puli kuzhambu recipe irundhaal post pannunga pls...