kugan,
Thats good , it is looking great. This is good for the health. Actually my dietician told me to take for dinner. this will reduce the tummy. Also she told me not to eat brown bread. We have to take only wholemeal bread.
selvi
Printable View
kugan,
Thats good , it is looking great. This is good for the health. Actually my dietician told me to take for dinner. this will reduce the tummy. Also she told me not to eat brown bread. We have to take only wholemeal bread.
selvi
Kugan, can u please post the recipe for a spicy vegetarian Nasi Goreng & mee goreng? Also can we make bean sprouts at home?... is it made from green moong or elsewhat?
Dev, sorry for the late reply.
yes you can make bean sprouts at home.
It's moong dal, soak it for 24 hours.
Then drain it, using a open container line it with wet
muslin cloth, or even thick napkin paper.
See that the cloth is moist.
Then spread the soaked moong dal evenly and
keep it in a warm place.
sprinkle water every 4 hours.
After 4 days you can use the sprouts.
It will not be very long like what you buy in market.
But you will get the satisfaction of making your own sprouts.
The sprouts which I made for the salad.
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The recipes are coming, a bit late.
Thanks Kugan98.
[tscii]
FRIED NOODLES OR MEE GORENG
Ingredients:
400 grms fresh yellow noddles
1 cake firm tofu, cubed and fried
2 tbs chillie paste ( or more if you like)
1 big onion sliced
1 tomato diced
2 tsp garlic minced
150 grms mustard greens or cabbage sliced
100 grms bean sprouts
2 green chillie sliced
2 tbs light soy sauce
1 tsp thick soy sauce
2 tbs tomato sauce
¼ tsp ground white pepper
Oil
Salt to taste
For garnishing:
2 fresh red chillies sliced
2 tbs fried shallots
Little spring onions chopped
2 small wedges of lime
Method:
Heat 2 tbs of oil in a wok, add in the minced garlic and fry till it gives out a good aroma. Now add in the onions and sauté well.
When the onions turn a bit limp, add in the chillie paste and cook till oil rises .
Now slow the fire and add in the tomato,sliced green chillie, tomato sauce,thick soy sauce, light soy sauce and the mustard greens.
See that the greens are not over cooked.
Now add in the fresh noodles, sprinkle little water and cook on high heat, stirring often and see that the noodles are not burnt.
Lastly add in the white pepper, fried tofu and the bean sprouts.
Give another good stir, taste for salt and remove.
The bean sprouts should be still crunchy.
Serve hot with garnished red chillie slices, fried shallots, spring onions and a dash of lime juice.
This is a basic vegetarian fried mee which we cook in our house.
Non-vegetarians can add in prawns,chicken,and eggs.
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Coconut chutney is very common in all homes.
I found this a bit different in my aunt’s house.
COCONUT CHUTNEY.
Ingredients:
To grind:
1 cup grated coconut
10 grms cashew nuts
5 grms roasted channa dal
1 small piece chopped ginger
2 small shallots chopped
1 tbs coriander leaves chopped
2 green chillies chopped
Little tamarind to taste
Salt to taste
To season:
1 tbs oil
1 tsp urad dal
½ tsp mustard seeds
½ tsp cumin seeds
2 dry red chillie broken
1 sprig curry leaves
Little asafetida
Method:
Dry roast all the grind ingredients for a second.
Then put into a blender and grind to a fine paste.
Remove to a bowl.
Heat the oil and add all the seasoning ingredients.
Top it on the chutney and serve with idli dosai.
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Kugan, thanks a lot for the recipe & bean sprout tip... Will try making the sprouts. I'm missing it very badly since we left SG...:(
& for the mee goreng recipe, how do we make chilli paste...just grind some red chillies or do we add anything more to it?...& we don't get yellow noodles here...I guess any noodles should work fine,right?... I'm trying it once the sprouts are ready...Thanks again,Kugan...:)
dev, u can also make sprouts with white channa, black channa, black eyed beans, horsegram, thatta payiru. These beans will take longer time to sprout.
selvi
i tried brownie , it came out very nicely. This is very easy to make and everybody at home and friends enjoyed it.
For this we don't need convention oven, normal basic oven is enough. This receipe was given by one of my friend.
Brownies:
=========
Self Raising Flour - 1 cup
(option - if we use maida, then take maida - 1 cup and baking powder - 1/2 tsp.)
egg - 2
Castor sugar - 1 cup (option - make sugar powder at home , 1 cup powder)
butter - unsalted 90 gms
choclate - 100 gms (cooking choclate)
instant coffee powder - 1 tsp
vanilla essence - 1 tsp
walnuts - 1 cup (blanch walnuts remove skin, chop finely or just coarsely grind it in the blender)
Procedure:
---------
1. Melt butter in the microwave.
2. Beat eggs with the spoon and mix it with butter.
3. To the above add powdered sugar and mix.
4. Melt choclate in the microwave and add it above.
5. Now add the self raising flour little by little to the above.
6. Next add instant coffee (can be mixed in 10ml of warm milk ). If we add instant coffee directly lumps of coffee can be seen in the batter. To avoid this, it can be mixed with the warm milk.
7. Add vanilla essence and the chopped walnuts to the batter and mix .
No need to use the beater or mixer to mix all the above ingredients. Everything can be mixed with the spoon.
Now grease a tray with butter, then pour the batter and keep it in the microwave, cover the tray with another plate. (plate should be upside down, this is very important), so that the batter will not raise and come out.
Set it for 7 minutes and cook. After 5 minutes check and continue cooking. The time may vary according to the microwave. In my microwave it took only 7 minutes.
Then it is ready to eat.
Full preparation takes only 20 minutes.
Thanks Selvi... I do make sprouts with mixed dhal for kulambu... I'm particularly interested in the mung sprouts used in chinese cooking...Quote:
Originally Posted by Selviem
http://img.alibaba.com/photo/5068129...an_Sprouts.jpg
Selviem sorry I forgot all about your brownie cake.
I will post mine later, you can try that also..
Thanks for your recipe.
Kugan98
Dev if you want to use the chillie paste often, what we do is blend the soaked dry red chillies with little garlic and small onions.
Then add oil and cook the sambal till oil comes out and the sambal turns a darker shade. You can use this paste for other dishes also.
But if you want fry the noodles just once, you can use plain chillie paste.
In resturants what they do is they blend, soaked chillie,onions, garlic,shrimp paste, anchovies,sugar and salt and they cook the paste with oil and use it to fry noodles, and fried rice.
CHILLIE PASTE
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[tscii]
Selviem please try this moist chocolate cake.
This is a fool proof cake.
You can even ice it with chocolate frosting.
MOIST CHOCOLATE CAKE
250 grms butter
250 grms castor sugar
4 large eggs A grade
Sift together
70 grms Cocoa powder
150 grms self- raising flour
¼ cup evaporated milk
Method
Line a 22cm round cake tin with greased, grease proof paper.
Cream butter and castor sugar until light and creamy.
Beat in eggs, one at a time, beating well after each addition.
Fold in sifted dry ingredients one- third at a time.
Lastly stir in the evaporated milk.
Turn the mixture into prepared pan.
Bake in preheated oven 175oC for 45—50 minutes or until cooked
You can ice the cake with choclate frosting.
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Kugan, can u give the ratio of onions, garlic & chillies for the chilli paste...or is it that any ratio works fine?... I guess it would taste good when used in fried rice too...
Also, can u post Thai red curry & green curry recipes when u find time... & also the olive rice served at thai restaurants!!... Take ur time...no hurry...:) anyway it takes sometime for me to try new recipes coz my lil one doesn't give me much free time & i don't prefer trying new recipes in a hurry...
o.k Dev if you are using about 5 dry chillies,
add 1 pip of garlic and 1/2 a small onion.
Do you want to know how to make the red curry paste
or red curry itself. I know you are a vegetarian.
So I have to make a vegetarian dish. Am I correct?
kugan98
kugan,
definely i will try ur cake and let u know .thanks
Kugan, I want the recipe for red curry itself(which will include the recipe for red curry paste I guess)...Yeah, i prefer the vegetarian version...:)
I've left the mung bean to sprout... let me wait & see how long it grows...:)
[tscii]ALMOND BROWNIES
Ingredients:
¾ cups of flour
½ cup sugar
1/3 cup of butter
2 medium eggs
½ cup almonds chopped
350 grms of choclate chips
2 tbs of water
1 tsp vanilla essence
¼ tsp baking soda
¼ tsp salt
Method:
Preheat the oven to 325 degrees F.
Grease a 9x9 inch baking dish.
In a small bowl, combine the flour, baking soda and salt and set aside.
In a saucepan, bring the butter,sugar and water just to a boil.
Remove from heat and add ½ choclate chips and vanilla.
Stir until smooth. Cool a bit.
Place the choclate mixture into a mixing bowl, add the eggs one at
A time and beat after each addition.
Blend in the flour mixture.
Stir in the other half of the choclate chips and all of the chopped almonds.
Spread into the greased baking dish and bake for 30 minutes.
Allow to cool and cut into squares.
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[tscii]
Thai Basil Fried Rice
Ingredients:
2 cups of cooked cold rice (long grain)
¼ cup carrot cut into sticks
¼ cup sliced beans
50 grms prawns shelled and deveined ( optional)
1 tbs garlic minced
2 fresh red chillies finely chopped
½ a cup of green and yellow capsicum cut into ½ inch square
1 onion cut into ½ inch square
2 tbs light soya sauce or fish sauce ( more or less to taste)
1 tsp white pepper
2 pinches of sugar
1 hand ful sweet basil leaves, torn by hand
2 tbs oil
Method:
Heat a wok with oil and add the garlic.
Now add the onion, and the cut chillies.
Add the prawns, white pepper, sugar and stir fry for about 30 seconds.
Now add the carrots and beans, and the soy sauce.
Stir for a minute and add the rice.
Toss the rice and veggies well, so that the rice grains are properly coated with oil. Taste the rice for salt. Add more sauce if nedded.
Now you add the basil leaves and stir the rice for a minute.
You will get a nice aroma of the basil.
Take off the heat and serve.
Note: You can omit the prawns and fish sauce and make it
Into a vegetarian dish.
You can add any vege of your choice.
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Kugan, sweet basilku edhavadhu Indian substitute irukka?...
Kugan, it's 3 days since I started soaking & sprouting the beans & they've grown really big now... much bigger than what I see in the pic u've posted...It should grow almost the size of beansprouts we get in the stores by day 4... I use the hotpack to sprout beans... :) Eagerly waiting to use it in mee goreng...:D :slurp:
Dev, I do not know the subtitute for Thai holy basil.
I think you can try using mint leaves.
In Malaysia we do get the Thai basil leaves.
Glad your getting good sprouts.
If you keep them very long, leaves would
sprout from the beans.
Enjoy your mee goreng.
I will soon post the red curry paste
and the red curry recipe.
Kugan98
no probs Kugan...I think I should be able to find a basil sapling in the agri univ nursery...let me try my luck.. :)
Am making the mee goreng tomorrow...:)
[tscii]
THAI RED CURRY PASTE
Ingredients:
3 red fresh chillies sliced
3 small onions sliced
3 pips of garlic sliced
1 stalk lemon grass ( only the white part sliced)
½ inch galangal sliced
1 kaffir lime leaf sliced fine
2 tbs chillie powder
1 tbs coriander powder
½ tsp tumeric powder
2 tbs light soy sauce
1 tsp brown sugar
¼ tsp white pepper powder
¼ tsp dark soy sauce
Little water or coconut milk to blend
Method:
To make paste, place all the ingredients in a blender.
Add little water or coconut milk, and blend into a fine paste.
Note: If you are making large amount, use water to blend.
Then stir fry in oil till fragrant. Cool, and freeze in small,
Small containers.
Thanks to my Thai friend who sends me these recipes.
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Thanks to u & ur friend for the recipe Kugan... I'll save this recipe & try it out once I get the req ingredients... it's very hard to get lemongrass, kaffir lime leaves & galangal here...
I cleaned the bean sprouts today... very time consuming & boring job... but no other option for me anyway... :x
Dev, I am sure you can get this in Asian supermarkets.
Where do you live?
I am sorry you have to go through the trouble of cleaning
the sprouts. Well anyway no pain,no gain. :lol:
just joking Dev.
I made the Thai red curry today.
I will post soon the recipe.
Kugan98
[tscii]
THAI VEGETARIAN RED CURRY
Ingredients:
1/2 cup small cauliflower florets
1 cup tofu cubed and slightly fried
½ cup carrots cubed
½ cup potatoes cubed
10 whole cherry tomatoes or 2 big tomatoes sliced
3 kaffir lime leaves
½ yellow pepper cut into squares
¼ cup fresh thai basil leaves
750 ml coconut milk
3 tbs oil
Salt to taste
6 tbs of the red curry paste
Method:
Heat oil in a wok. On medium heat add the red curry paste and stir fry till fragrant.
Add in the cauliflower florets, potatoes and carrots.
Add the tomatoes if you are using big sliced tomatoes.
Stir nicely, add in the 750ml coconut milk and the kaffir lime leaves.
Simmer, stirring occasionally for about 10 minutes.
Add bell pepper and the fried tofu and cook for another few minutes.
( add in the cherry tomatoes if you are using)
Taste for salt, add in the fresh Thai basil leaves.
Stir and remove and serve with Thai fragrant rice.
Note: You can use any vegetable of your choice.
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Kugan, thanks a lot for the recipe... :)
No worries abt cleaning the sprouts...we had yummy mee goreng for breakfast today...:)
I am in coimbatore right now... I doubt if there any store tht sells these stuffs here... I couldn't find thick soya sauce even in one of the biggest supermarket in coimbatore..so those stuffs for thai curry is out of question... the best option for me would be to grow those myself...:roll:
Dev I am happy that you all enjoyed the mee goreng.
Fried noodles in India will have a different taste.
I used to carry all the fresh ingredients for mee goreng, when ever I go to India. My cousions will have a feast with them.
O.K Dev now I will give you a recipe for Malaysian fried rice.
Enjoy it for dinner or lunch.
[tscii]
SPICY FRIED RICE
Ingredients:
500 grms cooked cold rice
1 onion sliced fine
2 pips of garlic minced
1 tbs chillie paste
½ small carrot shredded finely
½ cup cauliflower florets
½ cup sweet peas sliced 1 cm thick
1 small pepper cut into cubes
2 tbs oil
½ tbs light soy sauce
Salt to taste
To garnish:
Fried crispy shallots
Little spring onion sliced
Little fresh red chillie sliced
Method:
Heat oil in a wok, add in the minced garlic.
When there is a good aroma, add in the onions.
Sauté nicely until the onions are brown a bit.
Add in the chillie paste and stir fry well.
Now add in the carrot, cauliflower,pepper and sweet peas.
Give a good stir, add in the soy sauce and a sprinkling of little water.
Now add the cold rice and salt, toss until well seasoned and the rice is well heated through.
Remove and garnish with the shallot crispy,spring onion and sliced red chillies.
Note: For this fried rice, you can add any vegetables of your choice.
You can add thick soy sauce if you want your fried rice to look brown in colour.
Non-vegetarians can add prawns, chicken or squid.
They can also make an omelette , slice it for garnishing.
For an Indian version you can add in pepper powder and garnish with coriander leaves.
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Dev my friend says that they sell black olive paste in her place.
So she uses the paste to make olive rice.
Anyway she has given a simpler version for us.
THAI OLIVE FRIED RICE
Ingredients:
200 grms cooked cold rice
20 grms carrot peeled and diced
25 grms vegetarian meat or fried tofu
10 pitted black olive sliced
1 pip garlic minced
1 slice ginger cut into strips
1 tbs light soy sauce
Salt to taste
Pepper to taste
Coriander for garnishing.
Method:
Heat oil in a non-stick pan.
Add the ginger and garlic and stir fry till fragrant.
Add in the carrots and vegetarian meat, stir fry for 2 minutes.
Stir in the cooked rice,olives and season with light soy sauce ,salt and pepper.
Fry for about 3 minutes or until the rice is heated through.
Sprinkle little water if the rice is too dry.
Remove and garnish with coriander leaves.
Serve hot.
Note: Thanks to my Thai friend.
Kugan, thanks a lot for the recipes... will try the fried rice sometime this week... Olive rice-ku olive hunting poganum... BTW, the olive rice I've tasted doesn't have gin-gar,vegs etc... it just has some fried cashews & inner part of the lemon cut torn into tiny pieces...& they use olive paste... maybe I'll try grinding the olives...all these if I can find black olives here...:roll: I thought I should be able to get these stuffs easily now coz of the popularity of Indian chinese food... but no luck so far...
[tscii]
SPICY STARTER CHICKEN
Ingredients:
To marinate:
500 grms chicken breast cut into bite size.
1 tbs ginger garlic paste
2 tsp corn flour
2 tsp lime juice
1 tbs chillie powder
1 tsp garam masala powder
1 egg
Little red colour
Salt to taste
To mix:
1 cup onions sliced a bit thick
2 sprigs of curry leaves (fry in oil remove and keep)
2 cups coloured capcicums sliced
3 tbs chillie sauce or as needed
1 tbs light soy sauce or as needed
1 tbs oil
Method:
Marinate the chicken pieces for about 5 hours or overnight.
Use a non-stick pan and shallow fry the chicken pieces. Remove.
Fry the curry leaves in oil and keep serperately.
Clean the non-stick pan, heat the pan and add the oil.
Now add the onions and capsicum slices and sauté well.
The capsicum must be still crunchy.
Add in the chilly sauce and soy sauce.
Mix well, add in the fried chicken pieces.
Toss them nicely, taste for salt, remove.
Garnish with the fried curry leaves.
Serve it as a starter.
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kugan,
i tried ur choclate cake, it came out very nicely. It was so yummmmmmmmmmmmmmmmmmy and delicious. It was a super duper hit in our house. next i have to try the starter chicken, picture temps me a lot.
thanks kugan.
Dear Kugan
Spicy starter chicken looks very tempting. I will have to try it. I made onion pakodas which turned out very nice. Its very adictive. Thank you for the recipe.
What other the ingredients you would add for non veg red curry paste?
I agree with Selvi. Chocolate cake didn't last long at my home. It was yum. Thank you.
Regards
Shanthy
Selviem I was soooo happy to hear that you all liked the cake.
I usually make and ice it for my childrens birthday.
Please try the starter chicken, I am sure you will love it too.
Thanks Selviem for the feed back.
I will post a choclate cheese cake for you as bonus.
I am sure you will love it too.
Thanks. kugan98
You too Shanthy I am very happy that you liked the onion pakoda.
I am also happy that you all liked the choclate cake.
Feed backs like this inspire us to post more.
You can see so many views, but very few write to encourage us.
I have to thank Selviem, if not for her encouragements by pms to me, I would have quit this thread long ago.
I am very indebted to Selviem. Hats off to you Selviem.
Shanthy as for non-vegetarian red paste, they normally add fish sauce instead of light soy sauce. The other ingredients are the same.
Thanks Shanthy for the feed back.
Kugan98
CHOCOLATE CHEESE CAKE
Brown sugar 170 grms
Self rising flour 170 grms
Cocoa 60 grms
Butter 170 grms
Eggs 4
Whipping cream 200 ml
Cream Cheese 250 grms + 2tbls brown sugar
Essence vanilla 1 tsp
METHOD
Grease a 21 cm springform tin.
Shift the flour with the cocoa.
Cream the sugar with the butter.
Add in the eggs one by one.
Add the flour little by little.
Add in the essence.
Now beat the cream cheese with the cream and the brown sugar.
Pour half the batter in the greased tin.
Now pour the cream cheese mixture on top.
Now pour the rest of the batter covering the cream cheese.
Bake in a oven 165 oC for half an hour or till the cake is cooked
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[tscii]This is a Malaysian delicacy ( palagaram)
Try this for tea time.
KUIH TALAM
Ingredients:
For bottom green layer:
(A)
80 grms rice flour
30 grms green bean flour (you can buy this in a cake shop)
280 ml water
(B)
6 pandan leaves cut into 3cm pieces
250 ml water
A few drops of green colouring
200 grms sugar
½ tsp alkaline water
For top white layer:
(C)
40 grms rice flour
1 ½ tbs green bean flour
½ tsp salt
300 ml coconut milk from 1 coconut
Method:
Mix (A) and leave aside to soak for about 10 minutes.
Blend the pandan leaves with the water in (B)
Strain to get the pandan juice.
Mix the pandan juice, sugar, colour and alkaline water.
Now add all these to (A).
In a wok cook the mixture on low heat stirring continuously
With a wooden spoon, until the batter becomes fairly thick
But still runny.
Pour the hot sticky batter into a greased 7 inch cake tin.
Smoothen and level the surface with a plastic spatula.
Steam over rapidly boiling water for about 20 minutes.
To prepare the white layer, mix ingredients ( C ) together.
Soak for 10 minutes. Pour the topping layer over the cooked
Green layer. Steam for about 10 minutes. Cool the kuih well.
Slice into small diamond shaped pieces and serve.
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Mr.Kugan,
Your recipes and fotos looks great.
I like to have 2 recipes from you. If possible please post it.
1. malaysian parota kurma(veg)-served in penang restaurant. My family kurma is little bit close to it. but not exactly the same.
2. Malaysian corn pudding(with custard powder ect)
Thank you in advance.
hi kugan!!
Thanks for yr recipes...;-)
Hope u got my email.
Kuih talam looks very tempting....but i dont think i will get the ingridients here....:-(
anyways....i am sure a lot will surely enjoy it!
hi selviem....hope all is well with u!