tag:blogger.com,1999:blog-13787315094456091962024-02-18T23:19:07.956-08:00All the Time is Makan TimeVj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.comBlogger123125tag:blogger.com,1999:blog-1378731509445609196.post-51620849440727694942021-11-19T03:57:00.000-08:002021-11-19T03:57:22.872-08:00Wonton noodles <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmdzZofzpRihZ23RCHWdoCctzEQtK4SV1hpwTdc5xobMIJ4Rj2x8y73fjed5VytX0uDra0hE4SQiHKPenACn3Pul2E0_9enlnV5ZJXtFRkBvmoX475eSgSl8LUyQJYrdnQwB4QtaBUroE/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="568" data-original-width="426" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmdzZofzpRihZ23RCHWdoCctzEQtK4SV1hpwTdc5xobMIJ4Rj2x8y73fjed5VytX0uDra0hE4SQiHKPenACn3Pul2E0_9enlnV5ZJXtFRkBvmoX475eSgSl8LUyQJYrdnQwB4QtaBUroE/w300-h400/image.png" width="300" /></a></div><br /><br /><p></p><p>Wonton noodles are a breakfast staple which I'd get treated to when I stay over at my grandparents' or cousins' place during school holidays in my childhood. This Chinese dish isn't one we'd bother making at home, as the store version is simply perfect.</p><p>Normally, this dish consists of two parts- thin, chewy noodles drenched in a delicious, sweet soy sauce topped with char siew slices (barbequed pork) or plain, steamed chicken slices and a portion of clear soup with wontons (pork, but some shops have prawn wontons instead).</p><p>It is a dish I wish I could replicate to perfection, but this is the closest I've got to homemade (pork-free) wonton noodles. So, if you are within reach of a local wonton noodle vendor, by all means treat yourself to a plate from them. Until then, you could give this a go.</p><p><br /></p><p><b>Ingredients (serves 2)</b></p><p><u>A. Noodles</u></p><p>2 rolls/portions of fresh wonton noodles</p><p>2 heads of pak choy or choy sum</p><p>soy sauce</p><p>sugar</p><p>thick soy sauce</p><p>oyster sauce</p><p>sesame oil</p><p>white pepper powder</p><p><br /></p><p><u>B. Soup</u></p><p>spring onions</p><p>white pepper</p><p>chicken stock</p><p><br /></p><p><u>C. Wontons</u></p><p>6-10 square wonton skins (for 3-5 pieces per person)</p><p>10 tiger prawns, raw, de-shelled, deveined and finely minced or chopped</p><p>1 teaspoon oyster sauce</p><p>a dash of white pepper powder</p><p>1 garlic clove, minced</p><p>1 spring onion, finely chopped.</p><p><br /></p><p><u>D. Garnish</u></p><p>Steamed or roast chicken breast, sliced</p><p><br /></p><p>Mix all ingredients C (except the wonton skins) together in a bowl. Spoon a teaspoon of the mixture onto the centre of each wonton skin. Wet the borders of the wonton with some water and fold it shut. There are many styles of wontons you could try to fold as shown in <a href="https://www.homemade-chinese-soups.com/how-to-fold-wontons.html" target="_blank">this website</a>. I tend to go for the Cantonese style, which is what I am used to in Malaysia. These could be made ahead of time and frozen, if desired.</p><p>Bring the chicken stock to boil. Add the white parts of the spring onion and season with salt and white pepper powder. Gently drop the wontons and allow to cook for 2-3 minutes. Add the green parts of the chopped spring onion and turn off the heat. Serve this into two bowls.</p><p>Mix the sauces and seasoning in a large mixing bowl. Blanch the noodles and choy sum/ pak choy in boiling water for 30 seconds. Drain the noodles and add to the mixing bowl. Stir quickly and coat the noodles in the sauce, then divide into two plates. Place the garnish (chicken slices) and blanched greens on the plates. Pour the excess sauce on them.</p><p>Serve immediately.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdScLFRy6iMQhrieOc3Dr73M1N6ZVt1tnB3SyqdrdGSAQYe1Ea5CtSDUr1TTwB-z8i3A00klUCJp05PvP-jnTyI3DJ55KBtt-8YI1CxgPHn8w0Ij1eMzEjLEQuIFrdKnHrsmB_NalecAK/" style="margin-left: 1em; margin-right: 1em;"><img alt="" data-original-height="568" data-original-width="426" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXdScLFRy6iMQhrieOc3Dr73M1N6ZVt1tnB3SyqdrdGSAQYe1Ea5CtSDUr1TTwB-z8i3A00klUCJp05PvP-jnTyI3DJ55KBtt-8YI1CxgPHn8w0Ij1eMzEjLEQuIFrdKnHrsmB_NalecAK/w240-h320/image.png" width="240" /></a></div><br /><br /><p></p><p><br /></p>Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-65780408643098087432020-10-04T08:59:00.000-07:002020-10-04T08:59:11.926-07:00White Mee Hoon (rice vermicelli)<p>The smell and taste of particular dishes have strong nostalgic connotations for most of us. For me, these noodles are one of them. The aroma of this dish (lovingly prepared by my mother, of course) is what used to wake me up on Sunday mornings of my childhood. </p><p>Sweet and savoury dried prawns, garlic and salty, slightly chewy <i>ikan bilis</i> (dried anchovies) are the core flavours for these noodles. However, it will quite happily absorb most mild-flavoured additions such as slivers of spring onions, grated carrots and cubes of fried tofu (the firm variety will work best). </p><p>This is a simple, yet hearty breakfast and only takes minutes to prepare. Rice noodles can be eaten for any meal of the day and it reheats well in a pan, so don't be put off from making a large batch to enjoy later in the week.</p><p><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_a8u3JtWUfq7XPprXNLRqaahD1zDJM6EaLRPG3jBg2O0r9XZvUPR1RvicXAlFMOWGSmG776jpaGx3N1Y-ykOQkLQkLcSoeUdkPAqw9ShE1BQzVMq7NSH4Mda8RGCD1Gy0u7m_aJhqzHk/s577/meehoonputih.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="577" data-original-width="433" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_a8u3JtWUfq7XPprXNLRqaahD1zDJM6EaLRPG3jBg2O0r9XZvUPR1RvicXAlFMOWGSmG776jpaGx3N1Y-ykOQkLQkLcSoeUdkPAqw9ShE1BQzVMq7NSH4Mda8RGCD1Gy0u7m_aJhqzHk/w300-h400/meehoonputih.jpg" width="300" /></a></p><p><br /><u><br /></u></p><p><u>Ingredients (serves 6-8)</u></p><p>400 g dried rice vermicelli </p><p>6 cloves of garlic, finely chopped</p><p>4-5 dried chillies</p><p>1 tablespoon dried prawns</p><p>1/2 cup of <i>ikan bilis </i>(anchovies), cleaned</p><p>2 cups of tofu, cubed and fried</p><p>3 large eggs, beaten</p><p>4 tablespoon sunflower oil</p><p>salt and pepper for seasoning</p><p><br /></p><p>Soften the rice noodles in boiling water for a minute or two, drain and set aside. </p><p>Heat the oil over a low fire in a wok. Saute the garlic, dried chillies, dried prawns, anchovies until fragrant. Take care to ensure the garlic and chillies don't burn, or the noodles will take bitter.</p><p>Stir in the noodles, seasoning and fried tofu. Turn the heat up to high and toss the noodles with tongs or chopsticks to coat evenly with the flavoured oil. Make a well in the centre, add another splash of oil and pour in the beaten eggs. Scramble the eggs for a few seconds before stirring into the rest of the noodles. </p><p>Serve up within 2-3 minutes of stirring evenly and tuck in! </p><p>And if you like this one, you might want to try my earlier <a href="https://allthetimeismakantime.blogspot.com/2012/10/mee-hoon-goreng-fried-vermicelli.html?q=vermicelli" target="_blank">mee hoon goreng</a> recipe too.</p><p><br /></p><p><br /></p>Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-50077239489035207342020-07-29T15:29:00.001-07:002020-07-29T15:29:59.755-07:00Kway Teow Goreng<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotLnaqNgINTmhT7dZnPncrm-mseD6k21eXhB6BAmSBOo2yXm3anhMNX7uRKdvJc07puhZ60j6ghJqi5yYUD11QkHHZagYy-7tOU_uF7yzkBkSJcgIZf95ZgmVPA3Rs0Hx7osfiON2MJYc/s2048/IMG_20200729_201541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhotLnaqNgINTmhT7dZnPncrm-mseD6k21eXhB6BAmSBOo2yXm3anhMNX7uRKdvJc07puhZ60j6ghJqi5yYUD11QkHHZagYy-7tOU_uF7yzkBkSJcgIZf95ZgmVPA3Rs0Hx7osfiON2MJYc/w300-h400/IMG_20200729_201541.jpg" width="300" /></a></div><i><br /></i></div><i>Char kway teow</i>, or <i>kway teow goreng </i>is easily on most people's top five favourite Malaysian dishes. While it is made with humble ingredients such as flat rice noodles (<i>hor fun </i>or <i>kway teow</i>), eggs and beansprouts, executing an authentic <i>char kway teow</i> requires a fairly high skills of cooking at the highest heat setting of your gas hob (I'm still trying to improve mine!), to infuse the smoky '<i>wok hei</i>' flavour into the dish.<br />
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Fresh noodles are the best choice for this dish, but dried ones will work fine too. Try and get the flattest ones you can find, as these would be better absorb the sauces than thicker ones and end up tasting better. Prepare the dried noodles by soaking them in freshly boiled water for 2-3 minutes and drain when softened/ al dente.<br />
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The tastiest of these noodles that I've had contained cockles and generous handful of Chinese chives, but if you can't get these at your local market, feel free to use prawns and spring onions as I have done.<br />
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It really helps having all the ingredients prepared before you start. The cooking takes no time at all and at such high temperatures, you risk burning the food if you wander too far from the wok! Hope you enjoy trying out my take on this classic.<br />
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<b>Ingredients (2-3 servings)</b><br />
150 g flat rice noodles<br />
5 garlic cloves, minced<br />
2 tsp chilli paste <br />
1/4 tsp shrimp paste/ <i>belacan</i><br />
8 raw prawns, cleaned<br />
100 g fishcakes<br />
2 eggs, beaten<br />
3-4 spring onions, cut into 5 cm segments, halved lengthways on the white parts<br />
2 cups of beansprouts<br />
2 tbsp sunflower oil<br />
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<u>Sauces</u><br />
3 tsp soy sauce<br />
3 tsp oyster sauce<br />
1 tsp shaoxing wine (optional)<br />
2 tsp thick soy sauce/cooking caramel (substitute with 1 tsp sugar if unavailable)<br />
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Heat the wok at medium heat and add oil. Fry the chilli and shrimp paste for two minutes. Add the fishcakes and garlic and cook for one minute. The prawns go in next, stir in sauces within another minute.<br />
<br />The noodles are added next and the heat setting is increased to high. Stir quickly to coat the noodles with the sauces evenly, but without breaking them.<br />
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Turn the heat back to medium, make a well at the centre of the wok and pour in the eggs. The beansprouts and spring onions are thrown in as well. At this point, turn the heat back to high, stir quickly for one minute to incorporate all the ingredients before served. Don't overcook at this stage- you don't want the beansprouts to lose their crunch. This is best enjoyed immediately.<br />
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<br />Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-76095098070953504502020-07-12T08:27:00.000-07:002020-07-12T08:27:41.331-07:00Kotthu roti<i>Kotthu roti</i> in Tamil could be translated to chopped bread, specifically refers to the way the <i>parata</i> is chopped with metal spatula when this dish is prepared, much like the way teppanyaki chefs prepare yakisoba. This Sri Lankan dish is quite creative in turning a bread into something that is closer to a fried noodles, but bursting with spices and flavours that is more characteristic of Indian cuisine.<br />
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Here is my reconstruction of what I've tasted before in India with a personal twist, not an authentic Sri Lankan recipe, but delicious nonetheless.<br />
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I've used leftover chicken curry and frozen <i>roti </i>to make this. It really takes only minutes to recreate, yet, it's a great dish to smuggle in as much vegetables as you like, especially the last sad and lonely looking pepper or carrot in the fridge. Perfect for a week night tv dinner.<br />
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<b>Ingredients</b><br />
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1/2 onion, grated<br />
1 carrot, grated,<br />
1 cup of cabbage, grated<br />
1 cup cauliflower, steamed and diced<br />
1 cup of sliced choy sum<br />
1 tbsp oil<br />
1 cup of chicken curry<br />
1 cup of shredded chicken meat from the curry (optional)<br />
1 egg<br />
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3 Frozen <i>parata </i>or<i> roti canai</i> (for 2 servings)<br />
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Cook the frozen <i>parata </i>on a lightly oil pan as per packet instructions (normally 1-2 minutes on each side, or until lightly browned and crispy). Cut these up into narrow strips and leave aside.<br />
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Heat the oil in a frying pan and saute the grated onion, carrot, choy sum and cabbage over medium fire for five minutes. Add the cauliflower, curry and shredded meat, turn up the heat to high and bring to a simmer. Tip the strips of <i>roti </i>into the pan, mix well until the<i> roti</i> is evenly coated with curry.<br />
As your curry probably is well seasoned, you might not need more seasoning.<br />
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Make a well in the middle to expose the pan and break the egg into it. Scramble the egg and stir into the rest of the frying ingredients. Maintain the high heat and stir rapidly to give off the '<i><a href="https://hakkasan.com/stories/wok-hei-breath-wok/" target="_blank">wok hei</a></i>' flavour. It should be ready to serve within a minute of stir frying.<br />
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<br />Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-88569570326796737912020-06-19T10:08:00.002-07:002020-06-19T10:21:04.713-07:00Roti Jala<div class="separator" style="clear: both; text-align: center;">
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<i>Roti jala</i> (net bread) is a lacy, delicate snack that is often featured in Malaysian high teas*, parties and potlucks. While it might resemble a string hopper (<i>idiappam </i>in Tamil), <i>roti jala</i> is actually closer to a being a or savoury pancake or crepe. This webbed delight is often served with <a href="https://allthetimeismakantime.blogspot.com/2012/06/chicken-curry.html" target="_blank">chicken curry</a>, but would work just as well with any curry of choice or sweet pancake toppings if you prefer.<br />
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It helps to have the special mould to get the <i>roti</i> to form with holes, but I have in the past improvised with a plastic cup (pierce a few holes at the bottom). A squeezy bottle should work too.<br />
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The batter could be stored for 2-3 days in the fridge.<br />
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<b>Ingredients</b><br />
300 g flour<br />
520 ml water<br />
60 ml sunflower oil (or vegetable oil)<br />
100 ml coconut milk<br />
1 egg<br />
2 tsp turmeric powder<br />
1 level tsp salt<br />
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Measure out flour, turmeric and salt and place in a bowl. Beat the egg in a separate jug, then mix in the water, oil and coconut milk. Make a well in the centre of the flour mixture and pour in the wet ingredients while whisking to get a smooth, lump-free batter. Sieve the batter to remove any remaining lumps- you don't want them clogging up the mould.<br />
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Heat a frying pan on medium heat and lightly oil it (skip if using a non-stick pan). Pour a ladle of the batter through the mould to achieve a net-like coverage. Cook for a minute, flip over and cook for another 30 seconds. If you find it tricky to flip over, you could cook with a lid on (to ensure the top is cooked through) and skip flipping altogether. Remove from heat, allow to cool and fold into a desired shape.<br />
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They are pretty and convenient for dunking into the curry dip when served in a spring roll-shape. Although folding into quarters can be rather elegant too, especially if drizzling syrups or sweet sauces over them.<br />
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Serve hot or cold with topping of your choice.<br />
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* Malaysian high teas lean more towards savoury dishes than your usual English variety. It's completely normal to expect noodle dishes and <a href="https://allthetimeismakantime.blogspot.com/search/label/kuih" target="_blank">kuih</a> (which include both savoury and sweet items) on the menu along.Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-67752077693923069052020-06-01T08:49:00.003-07:002020-06-01T08:55:31.995-07:00Chapati and chickpea curry<div class="separator" style="clear: both; text-align: center;">
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<i>Roti </i>or <i>chapati</i>, made with wholemeal flour are a quick and easy to make flat bread that would work well paired with most curries, especially ones containing beans or peas to bring some protein into the mix. At home, we tend to serve these when we wanted a light dinner (instead of rice). In some parts of India, <i>roti</i> is the staple, while in UK curry houses, <i>chapati</i> competes with a wide range of naans available as a side dish to complement the meal.<br />
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Whether you're recreating your curry house experience at home or merely looking to make something that helps you use up left over curry, have a go at this. Skip the ghee or substitute it with a neutral flavoured oil like sunflower oil to make this recipe vegan.<br />
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<b>Ingredients</b><br />
<i><u>For the chapati</u></i><br />
2 cups/ 200g wholemeal flour</div>
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150 ml water (might not need the whole amount)<br />
1/2 tsp salt<br />
ghee<br />
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<i><u>For the chickpea curry</u></i><br />
1 onion<br />
3 garlic cloves<br />
3 cm ginger<br />
1 green chilli (optional)<br />
2 tsp fennel seeds<br />
1 tsp cumin seeds<br />
2 tsp <i>garam masala</i><br />
1 tsp turmeric powder<br />
200 ml chopped tomatoes<br />
1 tin of chickpeas, drained and rinsed<br />
handful of spinach<br />
2 tbsp chopped fresh coriander<br />
1 tbsp ghee<br />
100 ml coconut milk<br />
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Blitz the onion, garlic, ginger and fennel seeds into a paste. You can add 50 ml of water if using a blender to do this. In a pot, gently fry the cumin seeds and chilli in 1 tbsp of sunflower oil for a minute, then add the paste and fry for two more minutes. Stir in the <i>garam masala</i>, turmeric powder, chopped tomatoes and about 100 ml water and simmer over medium heat.<br />
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Add chickpeas, ghee and coconut milk, combine and simmer further for 10 minutes over low heat. Season with salt and black pepper to taste. Stir in spinach and coriander leaves, allow them to wilt and remove from heat within a couple of minutes.<br />
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For the bread, mix salt and flour in a big bowl. Make a well in the middle of the bowl, add a little water and fold in the flour by hand. Keep adding water and kneading the flour into a soft, smooth ball of dough. You may need to adjust the amount of water required.<br />
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Pinch a golf ball sized dough, shape it into sphere with your palms and roll into a thin sheet using a rolling pin. Dust the rolling pin and board as necessary to stop the dough from sticking. Fry the bread on a dry, hot pan, brushing either side with ghee. Cook on both sides for 1-2 minutes or until golden brown. <i>Chapati</i> is best enjoyed hot!<br />
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Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-43105565467098722502020-05-27T04:17:00.001-07:002020-05-27T07:41:34.603-07:00Vegetable samosa<div class="separator" style="clear: both; text-align: center;">
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I almost never buy <i>samosa</i> as they are so easy to make. In my household, samosas are a way of using up leftover potato <i>masala</i> (the recipe is <a href="https://allthetimeismakantime.blogspot.com/2012/05/ghee-masala-dosai.html" target="_blank">here</a>) and repackaging it as a snack or tea time treat.<br />
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You could buy <i>samosa</i> skins which are sold in long, thin sheets, but I tend to buy spring roll skins which are more versatile and can be used for multiple dishes. And it gives the samosas a super light, crunchy exterior! I have cut 30 cm x 30 cm spring roll skins into three equal width strips and use two strips for each <i>samosa</i>. Here's how to roll them:<br />
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For good results, the <i>masala </i>should not be runny and try not to overfill. Deep fry them in sunflower oil in medium heat for about 1 minute on each side. They should be golden before they are removed and rested on some kitchen towel to absorb the excess oil. They are delicious served on their own or with your favourite dips and sauces.</div>
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It's not a bad idea to make a large enough batch to use up the whole packet of the spring roll skins- these will go dry and crumbly if not packed properly. The assembled samosas are can be frozen and fried another day, so it's an all round win. </div>
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Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-24313590888026314992020-04-13T08:24:00.000-07:002020-04-13T08:24:23.501-07:00Ginger fried chickenGinger is a great spice to pair with most meats. I almost never cook lamb or mutton without it. On chicken, it doesn't just impart a light punchy and refreshing flavour, it also doubles up as a tenderising agent, as we've seen before in <a href="https://allthetimeismakantime.blogspot.com/2013/09/tori-karaage-japanese-fried-chicken.html" target="_blank">tori karaage</a>.<br />
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This recipe is one of my mum's. It combines the freshly grated ginger with fennel seeds (for added crunch!) and other traditional Indian spices for an unforgettable fried chicken experience. We'll only be using cornflour to crispen the chicken, making this gluten-free friendly too. This is great as a side to rice dishes or just on its own.<br />
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<b>Ingredients</b><br />
700-900g chicken pieces (on the bone)<br />
2-3 tbsp freshly grated ginger<br />
2-3 tbsp cornflour<br />
2 tbsp fennel seeds<br />
3 tsp turmeric powder<br />
3 tsp chilli powder (reduce as required to tone down the heat)<br />
2 tsp salt<br />
2 tsp ground black pepper<br />
sunflower oil for shallow frying<br />
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Combine all ingredients, except oil, in a bowl until the chicken is uniformly coated. Heat enough oil in a frying pan for shallow frying (or use a pot/wok for deep frying). Carefully lower the chicken piece by piece into the oil when it it hot enough (test heat with a drop of batter- it should start sizzling immediately, but if it is smoking, then the oil is too hot). Do be careful when frying- use long tongs and splatter guard for safety if required!<br />
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Fry 3-5 minutes on each side (depending on the size of the pieces) and remove from heat when done. You can normally tell not just by the golden brown colour of the chicken, but also by the slightly shrunken appearance of the meat.<br />
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Leave to cool for a couple of minutes and tuck right in!<br />
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<br />Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-26951367813592570632020-04-13T04:18:00.001-07:002020-04-13T08:28:19.606-07:00Easter weekend treatHope you are all enjoying a nice Easter weekend with some yummy food and fantastic weather.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sheer decadance: nasi lemak with squid sambal, <a href="https://allthetimeismakantime.blogspot.com/2020/04/ginger-fried-chicken.html" target="_blank">ginger fried chicken</a> and all the trimmings.</td></tr>
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I've been making <a href="https://allthetimeismakantime.blogspot.com/2012/05/nasi-lemak.html" target="_blank">nasi lemak </a>with<a href="https://allthetimeismakantime.blogspot.com/2013/02/sambal-sotong-squid-sambal.html?q=squid" target="_blank"> squid sambal</a> :) Whatever you've been up to, have a great time and stay safe!</div>
Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-56036187776545543502020-04-06T02:06:00.001-07:002020-04-06T02:08:17.138-07:00Lamb kurma <div class="separator" style="clear: both; text-align: center;">
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Kurma (or korma) is one of north India's more popular culinary contribution to the western world. It is usually the tamest curry on the restaurant menu, having little or no chillies, and often a pale, creamy concoction. However, that is not to say it lacks a unique, aromatic blend of spices.<br />
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I bring to you a South Indian twist on this classic, which is still mild and creamy, but with a tangy dimension instead of overwhelming richness. Kurma is luxurious enough for celebrations (Diwali dinner isn't complete without kurma served with ghee rice and tomato chutney!) yet comforting enough as a weekend treat.<br />
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So, if you feel like venturing away from store bought jars of kurma paste, give this a version a try. Feel free to add green chillies (I've left them out, but relied on the black pepper and ginger to add heat) and your choice of vegetables into this curry- apart from the ones listed below, baby corn and mangetout work well in this. And if using chicken instead of lamb, you may need to reduce the cooking time.<br />
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Warning: this curry is extremely relaxing when consumed, especially if using the original poppyseeds instead of cashewnuts to thicken- you might need a post-meal nap to recover :)<br />
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<b>Ingredients</b><br />
<u>To blend into a smooth paste</u><br />
1 onion<br />
6 garlic cloves<br />
2-3cm piece of ginger<br />
2 tsp fennel seeds<br />
100ml water<br />
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2 cinnamon sticks<br />
5-6 staranise<br />
2 tsp whole coriander seeds<br />
5-6 cloves<br />
5-6 cardamom<br />
3 tbsp chopped fresh coriander stems (pluck the leaves and keep aside for garnishing)<br />
700g lamb, boneless, diced<br />
50g cashewnuts, blended into paste with 100ml water (alternatively, pound 1 tbsp of poppyseeds into a thick paste)<br />
200ml coconut milk<br />
3-4 heaped spoons of kurma powder (If you don't have this, substitute with 2 tbsp of coriander powder, 1/2 tsp white pepper powder, 2 bay leaves and a tsp of fennel powder)<br />
300-400ml water<br />
juice of 1/2 lemon<br />
3 medium potatoes, peeled and quartered<br />
2 carrots, cut into batons<br />
1/2 head of cauliflower, broken into smaller florets<br />
1 cup of frozen peas<br />
generous amounts of black pepper, ground<br />
salt to taste<br />
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<tr><td class="tr-caption" style="text-align: center;">Clockwise from top left: onion, fennel seeds, ginger and garlic.</td></tr>
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Blend the onion, garlic, ginger and fennel into a paste with some water. Fry the whole spices (coriander, cloves, cinnamon, staranise and cardamom) in 2 tablespoons of sunflower oil in a pot over medium heat for a minute, then add the blended ingredients and fry for another 2 minutes. Tip the meat into this mixture, add the lemon juice and season with some salt and pepper. Stir everything evenly, put the lid on and leave the meat to cook over low heat for about 15-20 minutes. The meat should be half-cooked in this period.<br />
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<tr><td class="tr-caption" style="text-align: center;">Clockwise from top left: cinnamon, staranise, whole coriander, cloves and cardamom.</td></tr>
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Add the coriander stems, potatoes, kurma powder and about 200ml water. Let the ingredients boil for 10 minutes before adding the carrots. After another 10 minutes, add the peas and cauliflower and simmer further for five minutes- these may turn to mush if added too early.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXD94QQDe6w61wpMr22knC2EtksQVRGLLfffH2ihJGs19BynoKN24NQP7XQovc3X73FAXhOPdyroVn63eAwnqmXBL-_WHGMmCanT5tyqv-KIrpYNglKIGtUoLpXJKzPAOIe6Peo3L_Wf3Z/s1600/kurma+veg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="577" data-original-width="769" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXD94QQDe6w61wpMr22knC2EtksQVRGLLfffH2ihJGs19BynoKN24NQP7XQovc3X73FAXhOPdyroVn63eAwnqmXBL-_WHGMmCanT5tyqv-KIrpYNglKIGtUoLpXJKzPAOIe6Peo3L_Wf3Z/s320/kurma+veg.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetables: cauliflower, carrots, frozen peas and potatoes.</td></tr>
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Test to check the meat and vegetables are all cooked. When they are, add the coconut milk, cashewnut paste and more seasoning if required. Bring to simmer and take it off the heat. Garnish with the coriander leaves before serving.<br />
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The curry will work quite well served with rice, naans or rotis.<br />
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<br />Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-20862653914307775162020-03-25T17:11:00.000-07:002020-05-27T04:34:10.527-07:00Murtabak Filo<i>Murtabak</i>, a <i>mamak</i> restaurant staple, is also a popular dish at the <i>pasar malam </i>(night market). Essentially, it is a <i>roti canai </i>that is filled with eggs and onions and often upgraded with chopped up pieces of boneless chicken or mutton. It sure sounds simple, but the skills of kneading the<i> roti canai </i>dough into the thin, elastic film that is expertly folded into an envelop for this dish requires some serious practice and is definitely beyond my skill level at the moment!<br />
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Hence, I present to you the cheat's way to producing this delicious dish in your own kitchen: filo pastry. You'll want to keep the pan off the heat to assemble, cook at a low heat afterwards and keep the flipping over to a minimum. Naturally, this will yield a much crispier result than the usual <i>murtabak</i>.</div>
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<b>Ingredients </b></div>
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7-8 filo sheets* (A4-sized)</div>
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3 eggs</div>
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1 onion, finely chopped</div>
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1 red chilli, finely chopped (optional)</div>
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1-2 cup of cooked chicken meat- leftover roast/fried/curried bits will do fine</div>
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pinch of salt and pepper</div>
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oil for brushing</div>
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<i>Serves: 2</i><br />
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Beat the eggs and seasoning in a bowl, then fold in the onion, chilli and chicken meat. Mix these evenly and leave aside.</div>
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Place two filo sheets in a cold pan, brushing with oil between each layer. Pour half the egg mixture in the middle of the filo sheets, lightly level the ingredients while keeping the puddle from flowing out of the pastry area. As quickly as possible, fold the filo edges over the egg mixture and add another one or two filo sheets on the top. Carefully tuck in the edges of the pastry underneath the assembled murtabak so that the egg mixture is completely encased within the filo sheets.</div>
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Turn the heat on, but set it on low. Brush the top filo sheet with more oil. Cook for two minutes, then flip over and cook the other side for another two or three minutes.</div>
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<i>Murtabak</i>'s classic 'sauce' is a pink, sliced onions pickled in white vinegar, but it also tastes great with dhal curries such as <i><a href="https://allthetimeismakantime.blogspot.com/2013/01/sambar-lentil-curry.html?q=sambar">sambar</a></i> or any leftover curry you have to hand. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUTb_Xh9vqCWpto5ldBT_JQIcRRTJbyT7YBf3ySFF5YFdIP9x6BwD_jQdE9JHFsHfrH8nOZWUxU39Dq3w53P_g5asTJTsQYL6L0aASX-QkTcgDv2SZMw33SrXfvCLq4iZbyaiit-7uvZe/s1600/filo+murtabak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="576" data-original-width="446" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUTb_Xh9vqCWpto5ldBT_JQIcRRTJbyT7YBf3ySFF5YFdIP9x6BwD_jQdE9JHFsHfrH8nOZWUxU39Dq3w53P_g5asTJTsQYL6L0aASX-QkTcgDv2SZMw33SrXfvCLq4iZbyaiit-7uvZe/s320/filo+murtabak.jpg" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy filo <i>murtabak</i> served with <i>sambar </i>with cauliflower and carrots.</td></tr>
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* Spring roll sheets works quite well with this recipe too- you may need up to 4 sheets per <i>murtabak </i>and a few more minutes of cooking time as they are thicker than filo. (27/5/2020)</div>
Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-74252935957402060832020-03-25T16:25:00.002-07:002020-03-25T16:25:35.240-07:00Lockdown recipesHi there,<div>
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Wherever you are reading this from, I hope you are well. </div>
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It is not the most inspiring of times for a home-cooking blog (or indeed most things that we take for granted when things are going well), with a pandemic forcing several nations to keep its people quarantined. </div>
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My social media news feeds have been filled with my friends highlighting the human suffering, the medical and essential worker heroes and the economic and social challenges during this lockdown, as I am sure yours are too. </div>
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In solidarity to these more essential messages, I will not be publicising my recipes on Twitter or Facebook for now, but please do drop by periodically to check out the posts. Meanwhile, I promise to keep my ingredients list as store-cupboard-friendly as possible ;) Stay safe!</div>
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Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-77546409894855547602020-03-08T13:17:00.001-07:002020-03-08T13:20:34.271-07:00Mung bean porridge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaowZLAn9PA_-y-TtOHdO4Zs0CY8YzljhBSlsUZ72KrMqDHMGCjHpM1sc5JRaI3LK0N7biswgkVJo6M-UZagrfQhB6OI3kVqvvYtZcMg_e5rNq-eT1Iii3rdrVCIayjHeQmC_l8-NucbTE/s1600/IMG_20200307_231015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="625" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaowZLAn9PA_-y-TtOHdO4Zs0CY8YzljhBSlsUZ72KrMqDHMGCjHpM1sc5JRaI3LK0N7biswgkVJo6M-UZagrfQhB6OI3kVqvvYtZcMg_e5rNq-eT1Iii3rdrVCIayjHeQmC_l8-NucbTE/s320/IMG_20200307_231015.jpg" width="320" /></a></div>
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Look no further for an easy, store cupboard treat - <i>bubur kacang hijau</i> (mung bean porridge). It is tasty whether served hot or cold. I've had this as breakfast, a tea-time treat or even frozen as ice lollies.<br />
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This is a straight up adaptation of an <a href="https://allthetimeismakantime.blogspot.com/2013/04/red-bean-porridge-bubur-kacang-merah.html?q=bubur" target="_blank">earlier recipe</a>, just substitute red beans with mung beans.<br />
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Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-16281060861611873662020-02-21T13:18:00.003-08:002020-02-21T13:29:11.825-08:00Spinach Sothi <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1KeQ8zgEmdUlqSLbkKsASfsTIQWeEPjuNiNW2AFG_EBsXqXMhRgUDGQD7G9GXAhQeIeu6o7BL5y0QoGCf_24-wC6KeywWdogRvG583taXkI3M0vwo_7rtkn6T-cmrw0HuG6SJXR2FgGd/s1600/spinachsothi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="625" data-original-width="833" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1KeQ8zgEmdUlqSLbkKsASfsTIQWeEPjuNiNW2AFG_EBsXqXMhRgUDGQD7G9GXAhQeIeu6o7BL5y0QoGCf_24-wC6KeywWdogRvG583taXkI3M0vwo_7rtkn6T-cmrw0HuG6SJXR2FgGd/s320/spinachsothi.jpg" width="320" /></a></div>
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<i>Sothi</i> (pronounced <i>so-thee</i>), a coconut-based light curry is a humble yet delicious way to make a variety of vegetables. I used spinach in this recipe, but kale, chunky slices of bottle gourds, courgettes and Chinese okra (<a href="https://en.wikipedia.org/wiki/Luffa_acutangula" target="_blank">angled loofah</a>) would work just as well as the feature vegetable, especially when paired with a touch of <i>umami </i>in the form of fresh prawns or dried anchovies (or skip the fish to keep it vegan).<br />
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<b>Ingredients</b><br />
2 tsp <a href="https://allthetimeismakantime.blogspot.com/p/glossary.html?q=tofu" target="_blank">spice mix</a><br />
1 tsp fenugreek<br />
2 stalks of curry leaves<br />
1 onion, diced<br />
3 garlic cloves, sliced<br />
2 tsp garlic, minced<br />
1 whole red chilli (optional)<br />
1 tbsp dried anchovies, cleaned<br />
2 tsp turmeric powder<br />
10 cherry or plum tomatoes<br />
300g spinach<br />
2 cups of water<br />
200ml coconut milk<br />
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Fry the spice mix, fenugreek, onion, garlic, ginger, curry leaves, chilli and anchovies for 2-3 minutes over medium heat in 1 tablespoon of sunflower oil. Add the spinach, turmeric powder and water and allow the leaves to wilt for the next 5 minutes. Add salt and pepper, tomatoes, coconut milk and bring to boil, but take it off the heat as soon as it does.<br />
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This creamy dish is best served generously doused over steaming hot rice, with fried fish or <a href="https://allthetimeismakantime.blogspot.com/2012/05/puri-and-sardine-perattal-dry-curry.html?q=deep+fried" target="_blank">sardines</a>, but it would also work wonderfully well with a spicy side such as <a href="https://allthetimeismakantime.blogspot.com/2013/02/sambal-sotong-squid-sambal.html?q=tofu" target="_blank">squid sambal</a>.<br />
<br />Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com2tag:blogger.com,1999:blog-1378731509445609196.post-91894044583551315912020-01-30T17:03:00.000-08:002020-01-30T17:03:30.440-08:00Cauliflower and cheese tteokbokki<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLEuMYoIYistINj0q_r_xvVWOO9AUTVjF0glqozIXntcDkC0qmjCODnakr-4EVBcPk4h9_4WsSFIq9CpJ1-JJM2mQZ7uM2CsNlWx_rNnO0S8HI6ZZAZ8IHiuqobOHFdLajGNjaTMrzfCG/s1600/tteokbokki+with+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLEuMYoIYistINj0q_r_xvVWOO9AUTVjF0glqozIXntcDkC0qmjCODnakr-4EVBcPk4h9_4WsSFIq9CpJ1-JJM2mQZ7uM2CsNlWx_rNnO0S8HI6ZZAZ8IHiuqobOHFdLajGNjaTMrzfCG/s400/tteokbokki+with+cheese.jpg" width="400" /></a></div>
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Tteokbokki, a dish of dense rice cakes cooked in spicy pepper sauce is one of my favourite Korean dishes. My take on this is definitely less orthodox (advance apologies to the purists out there!) and sneaks in extra veg. It's perfect for a weeknight dinner- maximum taste with minimum effort, and preferably served with a refreshing beverage.<div>
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<b>Ingredients (serves 2)</b></div>
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300g Korean rice cakes</div>
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100ml tsuyu stock</div>
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300ml water</div>
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2 cups of cauliflower, cut into medium florets</div>
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200g of your favourite fishballs/ fishcakes</div>
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<u>Sauce</u></div>
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1 tbsp gojuchang (Korean chilli paste)</div>
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1 tsp soy sauce</div>
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2 tsp sugar</div>
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<u>Garnish</u></div>
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1 cup of medium/mature cheddar, grated</div>
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spring onions</div>
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sesame seeds, roasted</div>
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Bring the water, tsuyu stock and sauce ingredients to a boil in a deep frying pan. Turn the heat to medium, add the fishballs/cakes and cook for five minutes before adding the rice cakes and cauliflower. Leave these to simmer for another 10 minutes, stir them periodically to stop the rice cakes from sticking and add water if necessary.</div>
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Turn the heat off, add the cheese and spring onions and cover with a lid for two minutes to allow the cheese to melt. Sprinkle with sesame seeds before serving up.</div>
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Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-31716072420551897842020-01-23T15:17:00.000-08:002020-01-23T15:41:05.106-08:00Brussels Sprouts Okonomiyaki<i>Okonomiyaki</i>, a savoury Japanese pancake made with shredded cabbage, eggs in batter can be customised to suit your preference. You can enjoy it as is, or add slices of chicken, bacon or prawns to the pancake. The finished pancake is garnished with powdered <i>nori </i>(seeweed), <i>tonkatsu </i>sauce and my favourite- Kewpie mayonnaise.<br />
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The Hokkaido-style <i>okonomiyaki </i>even plasters some <i>yakisoba </i>on one side with an egg, which is what I've done here. This recipe used brussels sprouts instead of cabbage which seems to have a slightly mellower flavour than the latter in this pancake.<br />
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<b>Ingredients (for 2 pancakes)</b></div>
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<u>For the batter</u></div>
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200g of brussels sprouts, finely sliced or shreded</div>
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130g plain flour</div>
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1 tsb baking powder</div>
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3 eggs</div>
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seasoning (salt and pepper)</div>
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some oil</div>
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<u>For the noodles</u></div>
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100g of noodles- I used soft wheat noodles</div>
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teriyaki (marinade) sauce</div>
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1/2 onion, sliced</div>
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2 eggs</div>
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1/2 tbsp oil</div>
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<u>Garnish (optional)</u></div>
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Kewpie mayonnaise</div>
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tonkatsu sauce</div>
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Spring onions, chopped</div>
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seaweed powder</div>
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Fry the onions for a minute in oil over medium high heat. Add the noodles and teriyaki sauce and continuously stir for a couple of minutes to coat all the noodles in sauce. Set aside for later.</div>
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Stir in all the batter ingredients in a bowl and mix well. Heat a teaspoon of oil in a frying pan, pour in half the batter and flatten into an 8" diameter circle. Cover with a lid and cook for about 3 minutes over medium heat. Turn the pancake over and cook for another 3 minutes. Remove the pancake from the pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kygvmDki25v-HaAeMt1rfCo5av2uIqjlZM0ygN3hpXqttKp0RlKtMaa4JRgCkM53_MFXO3zR-wyppR9FOcbW1OMbSu5qNdzT2MZQbHWse4-LF8WLyaAcedTTpkq3qtDfRUEV8leXBu2k/s1600/batter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="576" data-original-width="432" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kygvmDki25v-HaAeMt1rfCo5av2uIqjlZM0ygN3hpXqttKp0RlKtMaa4JRgCkM53_MFXO3zR-wyppR9FOcbW1OMbSu5qNdzT2MZQbHWse4-LF8WLyaAcedTTpkq3qtDfRUEV8leXBu2k/s200/batter.jpg" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5hvI5b7IhAwP7_pkVlHk4AV6RUvYYlB4A-xRR8Ko7ulUhac6HrI_djGgo6lbtDw7zUU4VCViOeWZKFEhUKZCAZkHlw2aifG9hkszqjDec49GO8M0sf2iawU-X5ygXJl4N7O_nGkAY7pY/s1600/batter+cooking.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="576" data-original-width="557" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO5hvI5b7IhAwP7_pkVlHk4AV6RUvYYlB4A-xRR8Ko7ulUhac6HrI_djGgo6lbtDw7zUU4VCViOeWZKFEhUKZCAZkHlw2aifG9hkszqjDec49GO8M0sf2iawU-X5ygXJl4N7O_nGkAY7pY/s200/batter+cooking.jpg" width="193" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6gTSuBrTsR_1NR_sdgrdqVUwByiygFhPjT_vctD7BGEIrOOzgQAjEKdBtOKZ35bJUeo5mgHlJHf-djYuqgdkIKwMTfmqr_Bti5OYIm0HQhODpSZ6tN7rlrExi0O0O8r-g9qM5hD8F8MI/s1600/egg+noodles.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="576" data-original-width="582" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje6gTSuBrTsR_1NR_sdgrdqVUwByiygFhPjT_vctD7BGEIrOOzgQAjEKdBtOKZ35bJUeo5mgHlJHf-djYuqgdkIKwMTfmqr_Bti5OYIm0HQhODpSZ6tN7rlrExi0O0O8r-g9qM5hD8F8MI/s200/egg+noodles.jpg" width="200" /></a><br />
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Crack an egg into the pan (reapply oil if required), season with salt and spread the yolk around to about the size of the pancake. Add half the noodles to the egg while it's still wet and place the pancake on the assembly. The egg should be cooked within a minute, so remove the<i> okonomiyaki</i> and place it egg-side up on a plate.<br />
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Garnish with the sauces and spring onions and eat up while it's still hot!</div>
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Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-1450984621148577232020-01-23T10:04:00.000-08:002020-01-23T10:04:43.819-08:00Time to make more makanI've been away from the blog scene for over 5 years- my longest hiatus yet. Life happened and I was keeping the menu boring as the household focused on baby-friendly food for a while, unlike my friend who is cooking up delicious dishes that can be tailored to the whole family at <a href="https://www.facebook.com/thebabyandthebean/" target="_blank">The Baby and the Bean</a> .<div>
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I do have a few more recipes up my sleeve yet and have found some time to share them with you here. More of my newer recipe will include some old favourites as well as things I have been inspired with recently, especially using alternative ingredients for a well known dish. There will also be tasty suggestions to funk up leftovers- just because it's yesterday's dinner, it doesn't have to be boring. </div>
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Happy cooking!</div>
Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-79915997043631483892014-08-05T14:26:00.000-07:002014-08-05T14:26:35.883-07:00Swordfish Skewers<div class="MsoNormal">
Inspired by a starter I had in an Italian restaurant, I turned
this into a main course with Japanese and Malaysian fused flavours. Perfect
for putting some fish in your barbecue menu while the summer lasts.<o:p></o:p></div>
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<b>Ingredients<o:p></o:p></b></div>
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2 swordfish steaks (about the size of your palm and 1”
thick)<o:p></o:p></div>
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16 large prawns, remove head, shells and vein<o:p></o:p></div>
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Bamboo skewers (4 long or 8 short)<o:p></o:p></div>
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<u>Marinade<o:p></o:p></u></div>
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1 teaspoon of <i>miso</i> paste<o:p></o:p></div>
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1 teaspoon of honey<o:p></o:p></div>
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1 teaspoon of fresh grated ginger<o:p></o:p></div>
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½ lime juice<o:p></o:p></div>
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1 red chilli, chopped<o:p></o:p></div>
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1 teaspoon soy sauce<o:p></o:p></div>
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<u>Sauce<o:p></o:p></u></div>
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1 tablespoon cooking wine (white or rose)<o:p></o:p></div>
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1 tablespoon olive oil<o:p></o:p></div>
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Soak the bamboo skewers in water for a minimum of 10
minutes. This stops them from burning in a barbecue and allows the meat to come
off easily when eating.<o:p></o:p></div>
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Cut the swordfish steaks into 8 square chunks. Mix all the
marinade ingredients into a smooth paste and pour over the fish and prawns. Coat
well and leave in the fridge for 30-60 minutes. <o:p></o:p></div>
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Assemble the fish cubes and prawns with the skewers- two of
each to a skewer. Grill (or pan fry) the skewers for about 2 minutes on each
side. If you can put a lid on these for a minute whilst cooking, it will help
the fish from drying out.<o:p></o:p></div>
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The left over marinade is combined with cooking wine and
olive oil and brought to boil for 2 minutes to make a complementary sauce for
your fish. Serve with fresh spring onion chunks and Chinese five spice flavoured
baked sweet potatoes. <o:p></o:p><br />
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Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-6062102079450392702014-04-18T04:26:00.000-07:002014-04-18T04:26:57.405-07:00Vegetarian varuval (very dry curry)<div class="separator" style="clear: both; text-align: center;">
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<i>Varuval </i>is the driest form of curry in South Indian cooking. Often, the main feature is chicken or mutton-meats that would not disintegrate with prolonged cooking or stirring. The intense, rich flavour of this dish is achieved by starting with a <a href="http://allthetimeismakantime.blogspot.co.uk/2012/05/puri-and-sardine-perattal-dry-curry.html" target="_blank"><i>perattal </i></a>(dry curry) and dehydrating all moisture in it.<br />
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While vegetarian/mock meats are still not very popular among non-vegetarians in the western world, the reverse is true in many eastern countries including Malaysia, where production of these meat-replacements have concentrated on not only the taste but also its texture. I've used a Malaysian brand vegetarian meat (made of mushroom protein, soy) this time and therefore took only about 25 minutes to make. A meaty variant of this recipe will take much longer, depending on quantity and size of the meat chunks. Best to use a non-stick pan to cook this, by the way.<br />
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<b>Ingredients</b><br />
1/2 onion<br />
5-6 garlic cloves, minced<br />
4-5 slices of ginger, minced<br />
1 cinnamon stick<br />
4-5 star anise<br />
1 teaspoon fennel seeds<br />
2 stalks of curry leaves<br />
400 g of vegetarian meat pieces<br />
2 tomatoes, diced<br />
1/2 lime juice<br />
1 teaspoon sweet soy sauce (should be a dark sauce as the purpose of adding it is to acheive a dark colour. Use half a teaspoon of dark soy if you don't have this)<br />
1/2 cup water<br />
1 teaspoon sugar<br />
salt to taste<br />
1 teaspoon ghee<br />
<br />
<u>Curry powders</u><br />
1 teaspoon turmeric powder<br />
1 tablespoon chilli powder<br />
2 tablespoon meat curry powder<br />
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<br />
Saute the cinnamon, star anise, fennel seeds, onion, garlic, ginger and curry leaves in 2 tablespoon of oil over low heat. Add ghee and fry until the onion starts to brown. Pour the curry powders into the pan, add water and let it simmer for 10 minutes. Add the lime juice, sweet soy sauce salt and sugar- season to taste. Cook for another 10 minutes or until the curry is very dry, whichever first, constantly stirring to avoid burning.<br />
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Serve with rice and mild curries like <a href="http://allthetimeismakantime.blogspot.co.uk/2013/01/sambar-lentil-curry.html" target="_blank">sambar</a> or<a href="http://allthetimeismakantime.blogspot.co.uk/2012/06/spinach-and-lentil-curry.html" target="_blank"> spinach curry</a>. This recipe makes 3-4 portions.<br />
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<br />Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-64127653639369965462014-02-16T12:19:00.001-08:002014-02-16T12:48:33.141-08:00Kuih kasturi<div class="separator" style="clear: both; text-align: center;">
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<i>Kuih kasturi</i> is simply sweetened patties of mushy mung beans, battered and deep fried. <i>Kuih kasturi'</i>s similarity to an Indian sweet may be a result of fusion of cuisines, but personally i prefer this sweeter <i>kuih </i>to the latter. Although this is a simple snack to make (especially for those who have mastered deep frying), it remains a rare find in <i>kuih </i>stalls of Malaysia. Here's how to make your own batch to serve with a cup of coffee or <i>teh tarik</i>.<br />
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<b>Ingredients</b><br />
120 g mung beans <br />
2 1/2 tablespoon sugar (white or brown)<br />
2 tablespoon grated coconut( or dried desiccated coconut)<br />
A pinch of salt <br />
1-2 Pandan leaves (or 1/2 teaspoon of the same flavouring)<br />
Oil for deep frying <br />
Batter<br />
2 tablespoon rice flour<br />
2 tablespoon plain flour <br />
Salt<br />
100ml water (or just enough to make a medium thick batter)<br />
A drop of yellow food colouring <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAg5ofyaDwTI419EPVKUfhu0OJJHkKwAWE5UZ2QMgyFB9UX2HX-gIdqvOM9YZV-FcYfuA_8mfgi3IimmL8KHcOQ1GUcJUUtySpjjLDwTcD41hK9uxXwmFBccuZa0mnAs0CuM4Yx0_WAgn6/s1600/cookedmungbeans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAg5ofyaDwTI419EPVKUfhu0OJJHkKwAWE5UZ2QMgyFB9UX2HX-gIdqvOM9YZV-FcYfuA_8mfgi3IimmL8KHcOQ1GUcJUUtySpjjLDwTcD41hK9uxXwmFBccuZa0mnAs0CuM4Yx0_WAgn6/s1600/cookedmungbeans.jpg" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked mung beans</td></tr>
</tbody></table>
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Soak the beans overnight. Boil it with pandan leaves until it is slightly overcook, this takes about 30 minutes (beans should be easily mashed with the back of a spoon). Drain the beans, fish out the pandan leaf and stir in the sugar, salt and grated coconut (and the flavouring if it's used). Mix well, divide into 8-9 portions and form medium-sized, 1 cm thick round patties (like a burger). You can make bigger but fewer patties if you wish. Leave these to chill in the fridge for 2 hours or 5-10 minutes in the freezer for a quicker process.<br />
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Meanwhile, mix the batter ingredients to get a smooth batter with medium consistency- not too runny or too thick. For lump-free batter, always add the liquid to the dry ingredients and use a whisk.<br />
Heat oil for frying in a pan. Dip and coat the cold patties in the batter and gently drop it into the oil. Fry on both sides until golden.Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-6831134424612748782014-01-26T08:57:00.000-08:002014-01-26T08:57:46.387-08:00Claypot Fish Head Curry<div class="separator" style="clear: both; text-align: center;">
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You don't like your dinner staring back at you? Then don't try this at home. Fish head curry is not for the faint of heart. The tangy fish curry loaded with okra and aubergine features a massive fish head (normally a grouper or red snapper) full of meat for diners to pick at. This tastes much better than your regular curries, thanks to the flavour imparted by the fish head. So, if you're feeling brave, give this dish a go.<br />
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I used a salmon head from the local fish monger (only £1 for a large head!).<br />
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<b>Ingredients</b><br />
1 large fish head<br />
<span style="background-color: white; font-family: inherit; line-height: 20px;">1 onion, sliced</span><br />
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">5 garlic, minced</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">3 slices ginger, minced</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">½ teaspoon fenugreek</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">1 teaspoon spice mix (mixture of mustard seeds, fennel seeds, urad dhal and fenugreek)</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">3 stalks of curry leaves</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">1 teaspoon whole black peppercorns</span></span></span></div>
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<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">4 tablespoon fish curry powder</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">1-2 tablespoon chilli powder</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">2 teaspoon turmeric powder</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">1 tablespoon coriander powder</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">6-8 small aubergines, halved (alternately, 1 large aubergine cut into wedges)</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">10-15 small okra, trimmed (remove the stem and tip)</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">6-8 cherry tomatoes (or 2 large tomatoes)</span></span></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">1 tablespoon tamarind paste diluted in 1 bowl of water, strain and discard the seeds</span></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="line-height: normal;"><span style="line-height: 20px;"><span style="font-family: inherit;">Clean the fish head, season with salt and pepper and turmeric powder. Heat some oil in a claypot. Shallow fry it lightly on both sides for about two minutes. Be careful and use a splatter guard (or lid) if possible, frying fish head may cause spitting oil due to the fat or eyeball! Drain and keep aside for later. Use the same claypot to make the curry, so that none of the flavour is lost.</span></span></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="ecxMsoNormal" style="background-color: white; line-height: 20px; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;">The rest of the process is similar to my earlier<a href="http://allthetimeismakantime.blogspot.co.uk/2012/05/fish-curry.html" target="_blank"> fish curry entry</a>, only incorporate the fish head into the curry for 20 minutes before taking it off the heat and simmer over low heat. Enjoy!</span></div>
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Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-39837235080348616032014-01-19T04:04:00.001-08:002014-01-19T04:04:24.980-08:00Baby Kailan in Oyster Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9zQl8jvIfgf4xtbsls25vlBAhTAoppdZLm953dkLYrDLhTebpNsytxSnds30-YDN1jGzozrz1-8eL_GJ6JgD3ja3h6YE_dQXY-QTSX6RWNkzDYW_9CQ4BOmTVgpr6ZIge6iEhfOWVCP2/s1600/babykailan1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS9zQl8jvIfgf4xtbsls25vlBAhTAoppdZLm953dkLYrDLhTebpNsytxSnds30-YDN1jGzozrz1-8eL_GJ6JgD3ja3h6YE_dQXY-QTSX6RWNkzDYW_9CQ4BOmTVgpr6ZIge6iEhfOWVCP2/s1600/babykailan1.jpg" height="290" width="400" /></a></div>
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<a href="http://en.m.wikipedia.org/wiki/Kai-lan" target="_blank"><i>Kailan</i></a>,<a href="http://en.m.wikipedia.org/wiki/Kai-la"></a> a member of the broccoli family is a leafy vegetable that is common in Chinese cuisine both in restaurants and home cooking. The baby <i>kailan</i>, is considered an indulgence as the younger crop is both more tender and tastier than its older harvest (therefore more expensive too!). Stir-frying in oyster sauce is one of many simple ways of preparing these greens. <br />
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<b>Ingredients </b><br />
<b><br /></b>
400g baby kalian<br />
1/2 onion, chopped <br />
2-3 garlic cloves, finely minced<br />
1 tablespoon oyster sauce <br />
White pepper powder to taste <br />
<br />
Prepare the greens by removing the flowers off the tops and halving them lengthwise. Wash these thoroughly. Sauté the onion and garlic in a dessertspoon of cooking oil for 1 minute. Add the <i>kailan </i>to the frying ingredients and turn the heat to high. Add the oyster sauce and stir for 3-4 minutes. The vegetable should still retain its crunch when eaten, so don't overcook it. Serve as a side dish with rice and meat or other vegetable dishes.<br />
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<br />Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-28072304996331141252013-09-08T14:46:00.000-07:002013-09-08T14:48:45.811-07:00Tori Karaage (Japanese fried chicken)If you thought rice, mayonnaise and bits of fried chicken make for a boring meal, you may reconsider after having this. I couldn't get enough of <i>karaage don</i> (rice bowl with fried chicken) from Japanese restaurants. It's quite simple to make, so have a go.<br />
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<b>Ingredients</b><br />
400 g chicken breast or thigh fillets, skinless<br />
2 teaspoon of ginger juice or blended ginger paste<br />
1 egg<br />
50 g cornflour<br />
50 g potato starch flour<br />
salt and pepper for seasoning<br />
oil for frying<br />
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Clean and cut the chicken breast into small bite-size cubes and marinade in the ginger juice or paste for 15 minutes. Prepare three bowls. Fill the first with cornflour, salt and pepper; second with a beaten egg; and third with potato starch. Heat oil in a frying pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8UuyDuSoWXHJs8KSYrCjsbhyphenhyphenzUwCrfeXERvewbwqv0EP6qY2qOruRhVMeuUddlqzbVni0I9SH8LsPeGfLvrCsbML4SznvqnhiEpUjghCPoN0PBhG3EPYVQ6_waOBH5Rse00TbH1zDGJ_/s1600/karaage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8UuyDuSoWXHJs8KSYrCjsbhyphenhyphenzUwCrfeXERvewbwqv0EP6qY2qOruRhVMeuUddlqzbVni0I9SH8LsPeGfLvrCsbML4SznvqnhiEpUjghCPoN0PBhG3EPYVQ6_waOBH5Rse00TbH1zDGJ_/s320/karaage2.jpg" width="320" /></a></div>
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Dip each chicken piece in the cornflour (absorbs the moisture), egg (provides the third layer something to cling to) and potato starch in this exact order before frying them. If you can't get any potato starch, you can substitute it with cornflour, but the crispiness of the batter you get from the former is quite unparalleled! Frying on both sides lightly golden and remove from heat.<br />
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To emulate the Japanese restaurants' <i>karaage don</i>, serve it on a bed of cooked short-grain rice (also sold as pudding rice), drizzle some Japanese mayonnaise over it and sprinkle liberal amounts of finely chopped spring onions. A bowl of <i>miso </i>soup won't go amiss with dish either.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ukvUDn6Lf9Zpxgkr2TtYD4itXT30A8W-AK6_SESMGWj_dSS6RlvjZTc-9o4AA6sDbwE50Mv705g5Mdj_jzrhEXiF74TSO0xRWR0B9Rnoi2q2WQjjE4dWAsWhhXW1V_cOX3LE3fYygWI6/s1600/karaage3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ukvUDn6Lf9Zpxgkr2TtYD4itXT30A8W-AK6_SESMGWj_dSS6RlvjZTc-9o4AA6sDbwE50Mv705g5Mdj_jzrhEXiF74TSO0xRWR0B9Rnoi2q2WQjjE4dWAsWhhXW1V_cOX3LE3fYygWI6/s320/karaage3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can also add some scrambled eggs and shredded seaweed (not shown in this photo) to top off your rice dish</td></tr>
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<br />Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-47354672809060330942013-08-10T02:18:00.002-07:002013-08-10T02:18:45.207-07:00Pulut Bakar (Grilled glutinous rice)Much like the<i><a href="http://allthetimeismakantime.blogspot.co.uk/2013/07/pulut-inti-glutinous-rice-with-filling.html" target="_blank"> pulut inti</a></i> kuih, this pasar malam regular is also comprised of glutinous rice and a (savoury) filling wrapped in banana leaf. The tubes of this <i>kuih </i>is also grilled over charcoal fire before served, giving it the name (<i>pulut bakar</i> means grilled glutinous rice) and smokey flavour. When making it at home, a regular grill will be an acceptable substitute for coal grill.<br />
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<b>Ingredients</b><br />
2 cups of glutinous rice<br />
1 cup of freshly grated coconut. Alternatively, use the same amount of dried desiccated coconut<br />
1/2 small onion <br />
1 garlic clove<br />
2 slices of galangal <br />
3 dried chilli <br />
1/2 lemongrass <br />
1 teaspoon belacan<br />
1 tablespoon dried prawns <br />
100ml water <br />
Banana leaves and bamboo skewers or toothpicks for wrapping<br />
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Soak the glutinous rice in some water overnight. Drain the water, place rice in a steamer and steam for 50-60 minutes or until rice is cooked thoroughly, seasoning it with salt halfway through. Make sure the steamer does not run out of water.<br />
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Blend onion, garlic, chilli, galangal, lemongrass, belacan and dried prawns with the 100ml water until it forms a smooth paste. Fry the paste in a tablespoon of oil until fragrant. Add the coconut to this mixture, stir until all the desiccated coconut have evenly absorbed the spice mixture. Season with salt and take it off the heat.<br />
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Trim the banana leaves to about 15-20cm x 10cm strips. Flatten a tablespoon of rice on the topside (darker green) of the leaf, long ways. Leave 2cm of the leaf uncovered to enable it to be rolled. Heap a tablespoon of the spicy coconut filling onto the bed of rice, flatten with the back of the spoon. Roll the whole assembly tightly, much like you would when making sushi, and secure both ends of the rolls with toothpicks or staples. <br />
Grill this indoors or on your barbecue for 3-4 minutes on both sides before serving. Don't worry if the banana leaf burns, that's not for eating.<br />
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Tip: Work on the rice while they are still warm. They are less malleable when cold, so if the rice cools before you are finished, put them back on the steamer for a few minutes.Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0tag:blogger.com,1999:blog-1378731509445609196.post-8706856119870091272013-08-10T02:04:00.001-07:002013-08-10T02:04:28.606-07:00Sothi (Coconut Curry)<div class="separator" style="clear: both; text-align: center;">
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Sothi is a quick curry to make and does not contain curry powders except turmeric, making it one of the mildest South Indian curries. Some versions of Thai green curry share some similarities with this dish, but sothi is closer to a lean soup to curry in consistency. This is one of my favourite ways to prepare the bottle gourd (also called <a href="http://en.wikipedia.org/wiki/Calabash" target="_blank">calabash</a>). However, tapioca shoots, spinach or thick slices of cabbage would work just as well in its place.<br />
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<b>Ingredients</b><br />
1 teaspoon spice mix (thalippu)<br />
1 teaspoon fenugreek (additional to the ones in the spice mix)<br />
1/2 onion, slice<br />
3 garlic cloves, finely chopped<br />
2-3 cm ginger, sliced<br />
2-3 green or red chillies, optional<br />
2 stalks curry leaves<br />
2 small tomatoes, cut into wedges<br />
1 bottle gourd, skinned, cut into rings and into smaller segments<br />
150 g prawns (obviously, skip this ingredient to keep it vegetarian)<br />
1 level teaspoon turmeric powder<br />
200 ml coconut milk<br />
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Saute the onions, curry leaves, garlic, ginger and chillies in a tablespoon of oil for 2-3 minutes. Add the bottle gourd segments and a splash of water. Put the lid on and cook for about 10-12 minutes, adding water if necessary. Once the gourd is cooked, stir in the turmeric and prawns. Season with salt, drop the tomatoes into the curry, pour the coconut milk in and bring to a simmer. Take it off the heat once the prawns are pink and curled up, indicating they are done. Enjoy with white rice.Vj Krishnanhttp://www.blogger.com/profile/01735425610726477436noreply@blogger.com0