Printable View
kugan,
after reading ur message,tears came from my eyes. Really u r great. Sure god will give u and ur family members a good strength. we all r doing prayers for the same. take ur own time kugan to post the receipes, it is not at all urgent.
take care
selvi
[tscii]Try this tofu recipe.
MO PO TOFU
Ingredients:
200 grms firm tofu
75 grms deep fried tofu minced
1 tsp pepper corns powdered
1 tbs fermented black beans (pounded)
2 tsp of garlic finely minced
2 tsp of ginger finely chopped
3 shallots chopped
1 tbs light soya sauce
1 tbs tomato sauce
2 tsp chillie powder
2 tbs cooking oil
1 stalk of scallion chopped into 1 inch length
¼ cup water
A pinch of sugar (optional)
Salt to taste
Method:
Cut tofu into small pieces, drain the water and keep aside.
Heat up a wok, add in the oil, add the minced garlic, black bean paste,
And the minced fried tofu, stir fry nicely.
Now add in the shallots,ginger,light soya sauce,chillie powder,
and stir fry until aromatic.
Add in the tofu, tomato sauce,water. Stir gently to blend the tofu
With the sauce. Lower the heat and simmer for about 3 minutes
Until the sauce thickens. Taste for salt, add in the sugar, pepper
Powder and chopped scallions. Gently stir and blend well.
Dish out and serve hot.
Note: This dish calls for ground meat, I have substitute it with
Deep fried minced tofu.
[html:1d9adbc4e9]
http://img23.imageshack.us/img23/1218/img5102s.jpg
[/html:1d9adbc4e9]
[tscii]Selviem here is the mushroom pepper fry for you.
I did not want you to wait.
I think I have posted a mushroom curry before.
Please try both of them.
The mysore masala will come after the prayers.
MUSHROOM PEPPER FRY
Ingredients:
300 grms fresh button mushrooms (I used canned)
1 big onion chopped
2 tsps ginger garlic paste
¼ tsp tumeric powder
1 tsp tamarind paste
1 tsp mustard seeds
1 sprig curry leaves
2 tsp oil
2 tbs coriander leaves chopped for garnishing
Salt to taste
To grind:
1 tbs channa dal
5 dry red chillies broken
1 tsp black pepper or more if you like
Method:
Cut the mushrooms into small pieces. Set aside.
Dry roast the ingredients in “grind”
When cool, grind it into a fine paste using little water.
Heat a wok with the oil, add in the mustard seeds.
When they splutter, add in the chopped onions,ginger
Garlic paste and curry leaves.
Sauté well, add in the ground paste,tumeric powder
And the tamarind paste. Stir nicely, add little water,
Keep stirring on medium heat so that the paste does not
Stick to the wok. When the oil comes up, add in the mushroom
And mix nicely. See that the mushroom is nicely coated with the masala.
Remove when the mushrooms are cooked.
Garnish with the chopped coriander leaves.
Serve with steaming rice or chappati.
[html:f83b53a2f6]
http://img4.imageshack.us/img4/6041/img5310r.jpg
[/html:f83b53a2f6]
thank u kugan so much kugan. surely i will try and come back to u. take ur own time for mysore masala dosa.
tc
selvi
Ondeh Ondeh (Glutinous Balls)
Ingredients
8-10 pandan (screwpine) leaves, cut into 3cm lengths
200g glutinous rice flour, sifted
Pinch of salt
1/2 cup boiling hot water
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt
Filling (combine):
100g gula Melaka or palm sugar
1 tbsp soft brown sugar
Method
Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.
Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.
Drop the onde-onde into boiling water. When the balls are cooked they will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.
[html:ef93801dea]
http://img21.imageshack.us/img21/1184/sl380202.jpg
[/html:ef93801dea]
Jeera Rice (Cumin)
Ingredients:
2 cups of Basmati rice- washed & drained
2tsp Cumin Seeds
1 Cinnamon Stick
1 bayleave
1 onion-sliced
salt
2tsp Ghee (clarified butter)
4cups of water
Method:
In a pan, add in the ghee, onions, cinnamon stick & bayleaves and stir fry till golden brown. Add in the cumin seeds, rice and blend it well with the ghee. Add in 4 cups of water, salt and stir it well and coo it in the rice cooker. Garnish with fried onions and cilantro.
[html:20a5acfd40]
http://img36.imageshack.us/img36/8587/170520091202.jpg
[/html:20a5acfd40]
INDIAN SALAD
Ingredients:
1 Carrot- Diced into cubes
1 Onion - Diced into cubes
1 Green Chilli- Diced into cubes
1 Tomato- Diced into cubes
1 Cucumber- Diced into cubes
Salt
3tsp Vinegar
A little water
Method:
In a bowl, add in the diced carrot, cucumber, onion, chiilies & tomtoes. Add in salt, vinegar & water and mix it well. Chill the salad in the fridge.
[html:222899ebf9]
http://img35.imageshack.us/img35/2910/170520091198.jpg
[/html:222899ebf9]
Hello Superspiczy, Thank you very much for all the recipes.
You seem to know all the Malaysian kuih-kuih.
As for the ondeh ondeh, I just add plain water to the flour.
Not boiling water, also only palm sugar.
Must try your method also.
Thank you very much Superspiczy.
Kugan98
no worriez kugan.. anithin for you. That ondeh ondeh recipe was from a old malay aunty!! traditional way!! hehehehe
kugan, I wan to make channa masala for the Puri...but i wan a real good recipe for the channa masala. Over here in brisbane.. I cant get the authentic way of making it... please help.
Superspiczy