Monday 8 October 2012

Egg Rendang

Rendang is a spicy meat dish which is generally prepared by the people of Indonesia and Malaysia during ceremonial occasions. It originated in Indonesia and immediately became immensely popular in Malaysia and Singapore . Rendang is generally made with meat and it includes a lot of spices such as ginger,galangal,lemon grass,garlic,chillies and turmeric leaves and the meat is slowly cooked in coconut milk and spices for hours. Rendang Ayam (Chicken Rendang) is my favourite and I love to cook it but this time I decided to experiment with eggs.I used instant rendang paste instead of preparing the traditional rendang paste at home.Here's my recipe "EGG RENDANG".


INGREDIENTS:

* 5-6 boiled eggs.
* 1 pkt Adabi Rendang Paste (120 g).
* 1 Cup coconut milk.
* 1/2 cup hot boiling water.
* 2-3 shallots(chopped).
* 2-3 cloves garlic (chopped).
* Salt and turmeric to taste.
* Curry leaves (optional).( I used curry leaves while preparing this dish but generally curry leaves are
                                           not used in preparing rendang).
* Cooking oil.

METHOD:

1. Heat oil in a wok and add the boiled eggs and saute for 2-3 minutes in a low to medium flame.Add a pinch of turmeric powder. Remove and keep aside.

2.Now, in the same wok,add the chopped shallots,garlic,turmeric powder and salt and fry until slightly brown. Add rendang paste and curry leaves  and stir fry until aromatic.

3. Add the eggs,coconut milk and water. Bring to a boil and continue cooking until it's boiling.

4. Turn down the heat and let it simmer for 3-4 minutes.

5. Garnish with curry leaves and serve hot.
 

Monday 10 September 2012

Fried Onion Rings

I love Fried Onion Rings.They are  crispy,spicy and delicious to eat and can be served as an easy and fast party appetizer. The batter should be smooth and while making it you can also use milk instead of water and add a lot of spices and seasonings if you want. I fried them using a frying pan as I am more comfortable using frying pans.You can use a deep fryer if you wish.Here is my recipe :):)



INGREDIENTS:

* 3-4 onions,peeled and thinly sliced into rings.
* 1 cup plain flour.
* 1 egg , well beaten.
* 1/2 tbsp Baking powder.
* 1/2 tbsp Chilli powder.
*  Salt to taste.
* Oil for deep frying.
* Water / Milk.

METHOD:

1. In a bowl, combine flour,egg, chilli powder,baking powder,salt and water. Mix everything well to a smooth batter.

2. Heat oil in a pan.Dip onion rings into batter .(Put a light coating of flour on the onion rings before dipping them in the batter as it helps the batter stick to them better).

3.Fry until golden brown. Drain on paper towels.

4.Serve immediately with ketchup.

Wednesday 5 September 2012

Stir-Fried Vegetables with Fish

STIR- FRIED VEGETABLES WITH FISH  is a really simple dish that anybody can prepare at home and can be served as a side dish.The simplicity and flavour of this dish are fantastic.The most important thing about this recipe is that it requires a lot of vegetables and therefore it is extremely healthy.I have used some of my favourite vegetables in preparing this dish.You can add more vegetables if you want and if you make it once,I am sure you are going to love it and make it again.So, enjoy this delicious blend of vegetables and fish.



INGREDIENTS:

FOR FISH:

* 4-5 (steak) Pieces of Fish (cleaned).
* 1 tbsp Fish curry powder.
* 1 tbsp Turmeric powder.
* Cooking oil.
* Salt to taste.

FOR VEGETABLES:

* 1 cup French beans (chopped).
* 1 cup Sliced cabbage.
* 1/2 cup Fresh peas.
* 2 large tomatoes (chopped).
* 2  onions (chopped).
* 2 stalks spring onions (Chopped).
* 2-3 cloves garlic (minced).
* 1 tbsp ginger (minced).
* 1 Bellpepper (chopped)
* 2 tbsp Soy sauce.
* 1 tbsp Vinegar.
* 1/2 tbsp Fish sauce.
* 1 tbsp Freshly squeezed lime juice.
* 1 tbsp Turmeric powder.
* 1 tbsp Coriander powder.
* 1 tbsp chilli sauce.
* Salt to taste.
* Cooking oil.
* 4 tbsp water.

METHOD:

1.At first,rub the fish with turmeric,fish curry powder and salt and leave it for 20 minutes.

2. Heat oil in a pan.Fry the  fish until golden brown. Keep it aside.

3.Again,heat oil in a pan and add minced garlic , ginger,tomatoes,onions, salt,turmeric powder,and coriander powder.Stir- fry for 2 minutes.Then add cabbage,peas,beans,spring onions,bellpepper, soy sauce ,chilli sauce , fish sauce and stir- fry until tender.

4. Now, add the fish , 4 tbsp of water  and vinegar.Let it simmer until the water gets absorbed.Then add 1 tbsp of freshly squeezed lime juice and serve hot.

Tuesday 28 August 2012

Spicy Chicken Curry

I am sharing a very nice and simple way of preparing SPICY CHICKEN CURRY.The recipe is very interesting and I thoroughly enjoyed it while cooking and eating as chicken is my all time favourite.It goes well with steamed rice,fried rice and chapatis.So,here is my recipe.



INGREDIENTS:

* 1 whole chicken (cut into pieces).
* 3-4 onions (Chopped).
* 3 tomatoes (chopped).
* 2 stalks Spring onions (chopped).
* 1 tbsp ginger (minced)
* 3- 4 cloves Garlic (minced).
* 2 tbsp Chilli powder.(You can add more if you want).
* 2 dried Chilli peppers.
* 2 Green chillies (Chopped).
* 2 tbsp Chicken curry powder.
* 1 tbsp Coriander powder.
* 1 tbsp Cumin powder.
* 1 tbsp Turmeric powder.
* 1 tbsp Fennel powder.
* 3-4 tbsp Curd.
* 1 tbsp Fresh cream.
* 2 Cinnamon Sticks.
* 3-4 pieces Anise star.
* Coriander/Mint leaves for garnishing.
* Cooking oil.
* Salt to taste.
* Water.

METHOD:

1.At first,marinate the chicken pieces in curd,coriander powder,chilli powder,chicken curry powder,cumin powder,fennel powder,salt and refrigerate for 25-30 minutes.

2.Place the tomatoes,dried chilli peppers,chillies in a blender and make a fine paste.

3.Heat oil in a wok.Add  cinnamon sticks, anise stars,minced ginger,garlic ,chopped onions, spring onions,turmeric and salt.Stir - fry for 3 minutes.Add in the paste. Stir -fry until aromatic.Keep aside.

4. Add 3 tbsp of oil , marinated chicken and fresh cream. Stir fry for 15-20 minutes. Add in the paste and mix well.Add water and let it simmer until the chicken pieces become tender.

5. Garnish with chopped coriander /mint leaves and serve hot.

 

Tuesday 29 May 2012

Stir-Fried Glutinous Rice (Sticky Rice)

Stir-Fried Glutinous Rice (Sticky Rice)

I am sharing a recipe that is made with glutinous rice. As far as I know, glutinous rice comes in five different colours ---- white, black, yellow, purple and red. The five colored glutinous rice is usually homemade and can be found in the supermarket as well. Chinese people make a lot of delicious and mouth-watering recipies with glutinous rice.The recipe that I am going to share now is called " Stir-fried Glutinous Rice "

However, I am not using the traditional Chinese way of cooking glutinous rice as I am not that expert and it's time taking.I am using two different types of rice and following my own way of  cooking it with some vegetables and chicken sausages.



INGREDIENTS:

* 1 cup Glutinous Rice (soaked for 3-4 hours).
* 1 cup any other rice ( soaked for half an hour).
* 2 stalks spring onions (chopped).
* 2 onions (chopped).
* 1/2 cup Fresh peas.
* 6-7 chicken sausages (diced).
* 1 bell pepper (chopped).
* 2 cloves garlic(Chopped).
* 1 tbsp ginger(minced).
* 1 tbsp light soy sauce.
* 1 tbsp Oyster sauce.
* 1 tbsp shrimp paste.
* 1 tbsp sugar.
* 1/2 tbsp Turmeric powder.
* 1 tbsp sesame oil.
* 3 tbsp cooking oil.
* Salt and Pepper.
* Water.
* Mint leaves (for garnishing).

METHOD:

1.Drain the soaked rice and keep aside.

2.Heat oil (cooking oil) in a wok. Add sugar, salt, turmeric,ginger, garlic, onions and bell pepper. Stir-fry until aromatic.

3.Add the peas,chicken sausages,soy sauce,oyster sauce,shrimp paste ,spring onions and sesame oil.Stir-fry for 3-4 mins. Add in the rice.Mix well.

4.Add water and let it simmer until the rice becomes soft and absorbs all the liquid and everything gets cooked.

5.Garnish with mint leaves and serve hot.

Thursday 24 May 2012

Mango Pudding


I am sharing a very easy dessert made with mangoes.Mango pudding is quite easy to prepare as it requires just a few ingredients that are easily available.Enjoy this delicious homemade MANGO PUDDING that anyone can make.



INGREDIENTS:

* 500 ml Fresh Mango Puree.
* 200 ml  Milk.
* 2 tbsp Gelatin Powder.
* 100 ml water.
* 4 tbsp Sugar.
* 1 tbsp Butter.
* 1 tbsp Fresh Cream.

METHOD:

1.Heat water in a saucepan.Add sugar and gelatin.Let it boil.Stir well and add butter.

2.Add mango puree,cream and milk.Stir well until it thickens and everything gets mixed.No lumps should be formed.Once the pudding becomes thick,remove immediately from the heat.

3.Pour the mixture into moulds,refrigerate for 3-4 hours and serve.

4.Garnish with grated chocolate.

Monday 21 May 2012

Steamed Fish in Soy Sauce

I am a big seafood lover and that's one of the obvious reasons why I am happy to be living in Malaysia.There is no dearth of fresh seafood here.When I first came here in 2009, I was almost surprised to find an enormous variety of fresh seafood that most of us have never seen or tasted before.Some seafood restaurants here also display tanks of live seafood so that you can pick one out  and they will immediately cook it for you.No matter what your taste,you will never want for variety here and that's what I love about this country.

I am sharing a Chinese recipe called STEAMED FISH IN SOY SAUCE.My recipe is slightly different from the original Chinese recipe as I used two ingredients (coriander powder and Fish Curry powder) which are not used by the Chinese people in cooking this recipe.So,here's my recipe.





INGREDIENTS:

* Fresh Fish (1or 2).
* 1 Bell Pepper (chopped).
* 2 tbsp Fresh Ginger(grated).
* 1 large tomato (chopped).
* 3 stalks Spring Onions(chopped).
* 1 tbsp Sesame oil.
* 2 Green Chillies(chopped).
* 1 tbsp Fish Curry powder.
* 1/2 tbsp Coriander Powder.
* Salt and Pepper.
* 1/2 tbsp lemon juice.

FOR SAUCE:

* 2 tbsp Soy Sauce.
* 1 tbsp Fish Sauce.
* 1 tbsp Corn Starch.
* 1 tbsp Vinegar.
* 1/2 tbsp Sugar (optional)
* Salt and pepper to taste.
* 1 tbsp Sesame oil.
* Water.

METHOD:

1. Clean the Fish and pat dry.

2. Marinate the fish with Fish Curry powder,Coriander powder,Salt,Pepper and 1 tbsp Sesame oil.

3.Now,place the fish in a steamer and steam it for 10 minutes.

4.In the mean time,heat oil in a pan.Add  salt,turmeric,chopped spring onions,tomatoes,chillies and bell pepper.Stir-fry until until aromatic.Keep it aside for garnishing.

5.In order to prepare the sauce,heat 1 tbsp sesame oil in a pan.Add sugar,salt,pepper,soy sauce,vinegar,fish sauce, corn starch and water.Mix well and let it boil for sometime until the sauce thickens.

6.Once the fish is cooked,place it on a serving plate.

7.Pour sauce over the cooked fish.Garnish with Stir fried spring onions,tomatoes,chillies and bell pepper and grated ginger.Squeeze a bit of lemon juice over the fish.Serve hot.

Thursday 17 May 2012

Red Beans Curry (Rajma)

I am sharing a very popular Indian recipe called RAJMA (RED BEANS CURRY).It is an immensely satisfying recipe and can be served at all occasions.Some people like to use a lot of spices to cook Rajma as they go well with it's creamy texture.I prefer to use only a few standard spices.So,here is my simple homemade and healthy vegetarian recipe-----RAJMA.


INGREDIENTS:

*200 g Red Kidney beans(rajma).
*2 tomatoes(chopped).
*2 large onions(chopped).
*2 green chillies(Chopped).
*2 dried Red Chilli peppers.
*3-4 cloves garlic(chopped).
*1 tbsp ginger(chopped).
*1 tbsp coriander powder.
*1/2 tbsp turmeric powder.
*1/2 tbsp garam masala.
*1 tbsp Cumin powder.
*1 tbsp Chilli powder.
*1 tbsp sugar.
*Pinch of Asafoetida(hing).
*3 tbsp cooking oil.
*Salt to taste.
*Lime wedges for garnishing.

METHOD:

1.Wash and soak the red kidney beans(rajma) overnight.

2.Pressure cook the rajma and keep aside.

3.Place tomatoes,ginger,garlic,green chillies in a blender and make a paste.

4.Heat oil in a wok.Add the dried red chilli peppers followed by chopped onions,salt,sugar and turmeric.Stir-fry until the onions turn golden brown.Now add the paste,coriander powder,cumin powder,chilli powder.Stir-fry until they they become aromatic.

5.Add rajma and water.Mix well and simmer for about 10 minutes.

6.Add garam masala and asafoetida.Cook for another 10 minutes until a thick gravy is formed.

7.Garnish with sliced onions and lime wedges or coriander leaves and serve hot.


Monday 14 May 2012

Kailan in Oyster Sauce

Kailan (also known as Chinese Broccoli) is one of my favourite vegetables.Although I am a die- hard non- vegetarian,someone who is not very fond of green leafy vegetables,yet I love Kailan.What I like most about this vegetable is it's crunchy texture.The recipe that I am going to share now is called "KAILAN IN OYSTER SAUCE". I tasted this dish for the first time in Hongkong and loved it so much that I couldn't resist the temptation of trying it again and again.While cooking this recipe at home,I did not use the Hongkong style of cooking Kailan in which mushroom is considered to be an important ingredient as I don't like mushrooms.I tried the simpler version of this recipe without using mushrooms and chicken stock. So,here I am sharing a very simple and healthy recipe that will hardly take 5 minutes to cook.

INGREDIENTS:

*250 g Kailan(also known as Chinese Broccoli).
*2 cloves garlic(chopped).
*2 tbsp cooking oil.
*1/2 tbsp sesame oil.
*Salt and pepper to taste.

FOR SAUCE:

*2 tbsp Oyster sauce.
*1 tbsp sugar.
*1 tbsp soy sauce.

METHOD:

1.Boil half a pot of water.Blanch Kailan in the boiling water for about 30-40 seconds until they become tender yet crunchy.Drain them and place them on a plate.

2.Heat oil in a pan and stir- fry the chopped garlic until they change their colour.Set them aside as they will be used for garnishing.

3.Now add sesame oil and the sauce ingredients.Let them boil for sometime until the sauce thickens.Add salt and pepper.

4.Pour sauce over blanched kailan.Garnish with stir-fried garlic and serve hot.







Friday 11 May 2012

Papad Rolls

Is there anyone who doesn't like to eat rolls? Well,I don't think so.We all love to eat rolls.Roll is considered to be a popular fast food specially in India.I love all kinds of rolls such as veg roll,meat roll,egg roll,sushi roll,seaweed roll etc..I love cooking and eating them and they make for a tasty appetizer.I am sharing a very simple Indian appetizer recipe called PAPAD ROLLS.It's very easy to cook.Here is my non-fried version of Papad Rolls.

Happy Weekend :) :)

INGREDIENTS:

* 10 Papads.
* 200 g Potatoes(boiled).
* 2 big onions(chopped).
* 2 Stalks Spring onions(chopped).
* 2 tomatoes(chopped).
* 2 tbsp Coriander leaves(chopped)
* 2 cloves garlic(minced).
* 1 Bell pepper (chopped).
* 2 Chillies(chopped).
* 1 tbsp chilli powder.
* 1 tbsp Ginger(grated).
* 1/2 tbsp Chat masala.
* 1/2 tbsp turmeric powder.
* 1/2 tbsp Garam masala.
* 1/2 tbsp cumin powder.
* Salt to taste.
* Cooking oil.

METHOD:

1.Once the potatoes are boiled,peel and mash them.

2.Heat oil in a pan.Add in the chopped onions,chillies,salt,garlic,ginger,turmeric,cumin powder,coriander powder,chilli powder,garam masala and mashed potatoes.Stir-fry for some time.Let it cool and add chopped coriander and chat masala.Mix well.

3.Wet the papad slightly and put some filling on one side of the papad and roll it.

4.Once the rolls are ready,place them on microwave safe plate and set the microwave  on high for 1-2 minutes.

5.Garnish with stir-fried spring onions,bell pepper,tomatoes  and onions and sliced lime..Serve with chutney/ketchup.

Tuesday 8 May 2012

Sardines in Tomato Sauce

If you are planning to cook Sardines with tomato sauce,it's better to use fresh sardines instead of canned sardines as they go very well with sauces.Some people like to use canned sardines but I always prefer fresh sardines as they are very delicious and nutritious.A lot of recipies can be made with fresh sardines.They can be grilled,filleted,baked,marinated and they also go well with sauces such as tomato sauce and herb sauce. I am sharing a very simple and quick recipe called "SARDINES IN TOMATO SAUCE".



INGREDIENTS:

*1/2 kg Fresh sardines(cleaned,heads,tails and fins removed).
*1 can of tomato sauce.
*2 onions(chopped).
*4 tomatoes(chopped).
*1 bell pepper(chopped).
*2 cloves garlic(minced).
*1 tbsp fish sauce.
*1/2 tbsp light brown sugar.
*3 tbsp olive oil.
*Salt and water.

METHOD:

1.Clean the sardines(heads,tails and fins should be removed).Pat dry and set aside.

2.Heat oil in a pan.Add the onions,garlic, bell peppers and salt.Stir fry until they become tender and aromatic.

3.Add tomatoes,fish sauce,brown sugar and tomato sauce.Cook for 2-3 minutes.

4.Now add the fish.Add some water to cover the fish.Simmer for 40 minutes until the sardines get cooked.

5.Serve with steamed rice and baked beans.

Thursday 3 May 2012

Nyona Tamarind Fish Curry

The terms "Baba-Nyona" refer to the descendants of early Chinese migrants who came to Malaysia and intermarried with local Malays.The term "Nyona" refers to the ladies and "Baba" is used for men.

Nyona Cuisine is an amalgamation of Chinese and Malay cuisines.I am very passionate about Nyona cuisine as it is exotic,spicy,tangy and aromatic.In keeping with the famous Nyona Cuisine,here I am sharing a delicious Nyona recipe called "NYONA TAMARIND FISH CURRY"

INGREDIENTS:

* 1/2 kg Mackeral(cleaned).
*15 small shallots(chopped).
*1 and 1/2 tbsp tamarind paste(dissolved in 150 ml of water,strained off the residue).
*100 g Okra/lady's fingers (cut into three sections).
*2 tomatoes(cut into wedges)
*1 tbsp Chilli powder/chilli paste.(You can add more if youwant it to be more spicy).
*1 tbsp Shrimp paste(dry-fried).
*1 stalk Lemongrass(sliced).
*1 tbsp soy sauce.
*2 large red chillies(chopped).
*2 large green chillies(chopped).
*3 cloves garlic.
*3 candlenuts(crushed)
*1 tbsp ground ginger.
*3 dried chilli peppers.
*1 tbsp lime juice.
*1/2 tbsp tumeric powder.
*1 tbsp fish curry powder.
*3 sprigs Curry leaves.
*2 stalks of ginger flower(Sliced).
*500 ml of water.
*salt and sugar to taste.
*Cooking oil.

METHOD:

1.Place lemongrass,shrimp paste,candlenuts,dried chilli peppers,ginger,garlic and shallots in a blender and make a fine paste.

2.Heat oil in a pan.Add chopped red and green chillies ,tumeric powder,salt and sugar and stir fry until they become a bit tender.

3.Add fish curry powder,chilli powder and curry leaves.Stir fry for one minute.Then add the paste and stir fry until they become aromatic.

4.Add the tamarind solution and lime juice.Mix everything properly and let it boil for sometime.Add the fish, okra,soy sauce and water.Simmer for 10 -15 mins until the fish and vegetables are cooked.Just before turning off the stove,add the tomato wedges.

5.Garnish with sliced ginger flowers.

6.Serve hot.

Monday 30 April 2012

Chicken Drumsticks in Yoghurt

Yoghurt has great nutritional value and is used in cooking a lot of things.It can be used in dressings and marinades,baking,desserts,savoury dishes,creamy sauces,to name a few.Yoghurt is used in meat dishes also as it always enhances the flavour of chicken,lamb,pork  etc..when used in marinade and gives out a wonderful aroma.

    The recipe that I am going to share now is prepared with yoghurt.It's called "Chicken Drumsticks in Yoghurt".There are different methods of preparing Yoghurt Chicken and a lot of ingredients are used.I used the simplest and  the easiest method to cook it.Here is my recipe.


INGREDIENTS:

*10 Chicken Drumsticks(Skinless).
*1 cup low fat plain/natural Yoghurt.
*1 bell pepper(chopped).
*2 big onions (chopped).
*3 Scallions/Spring Onions (diced).
*1 tbsp coriander powder.
*2 tbsp Chicken Curry Powder.
*1 tbsp Fresh ginger(minced).
*2 garlic cloves(minced).
*2 tbsp lemon juice.
*2-3 tbsp chilli powder.(You can add more Chilli powder if you want ).
*2-3 tomatoes (chopped).
*2 Star Anise
*1 tbsp ground turmeric.
*2 cups water.
*Cooking oil.
*Salt and pepper.

METHOD:

1.Place onions,ginger,garlic,tomatoes in blender and make a fine paste.You can add water if necessary.

2.In a bowl,place Chicken,add the blended ingredients,lemon juice and half cup of Yoghurt.Mix properly.Refrigerate it for 30 minutes.

3.Heat oil in a large pan and stir in Star Anise,spring onions,bell pepper and marinated chicken.Add salt,pepper,turmeric,coriander,chicken curry powder and chilli powder.Fry on medium heat for ten minutes.

4.Stir in the rest of the yoghurt and water.Simmer gently for 40 minutes.

5.Serve with steamed rice.

Friday 27 April 2012

Peri Peri Chicken Livers

 

PERI PERI CHICKEN LIVERS

Multiculturalism has become a way of life now a days and there is no denying fact that the idea of multiculturalism is very much associated with taste as well.To me,the word "Multiculturalism" means the people in the world,from different parts,from different countries,from various and distinctive cultures individually or collectively appreciating other culture,so that no one looks down or looks upon other culture as being lower or higher.To be precise,Multiculturalism refers to different people belonging to different countries and communities living in harmony.This applies to taste also.In a nutshell,Multiculturalism in taste can be seen in the way one appreciates another's taste.

I live in a muticultural society in Malaysia and trust me,living in a multicultural society is a great experience in itself and has a many advantages.You get an ample scope to learn about other cultures,traditions,beliefs,life styles and not to forget their cuisines.I have come across many people from different cultural backgrounds and learnt a lot from them.For a big foodie like me,Living in a multicultural society is not less than a blessing and when it comes to food,I believe in experimenting with new and unique cuisines.As Andrew Zimmern says "If it looks good,eat it",I believe in trying anything and everything that is tempting and suits my tastebuds.As I am taking about Multicultural taste ,let me share with you a unique African Dish called PERI PERI CHICKEN LIVERS.Hope you enjoy it!!!!!

INGREDIENTS:

* 250 grams Chicken livers(cleaned and cut into small pieces).
*1 large onion (chopped).
*1 tbsp Cayenne pepper (Peri Peri Powder).
*1 each red and yellow pepper(cut into strips).
*3 tbsp vinegar.
*1 tbsp fresh lemon juice.
*2 cloves garlic(crushed).
*1 tbsp tomato paste.
*1 tbsp butter.
*1 bay leaf.
*1 tbsp ground coriander.
*1 tbsp ground cumin.
*1 tbsp brandy.
* 4 tbsp Vegetable oil
*Salt and Pepper.
*Fresh parsley.

METHOD:

1.Heat 4 tbsp of oil and 1 tbsp of butter in a pan.Stir in the bay leaf ,chopped onion and red and yellow pepper.Stir fry until they are half done.In the mean time,place chicken livers in a large bowl and add vinegar,lemon juice,garlic,cumin,coriander,salt and pepper.Mix them nicely.

2.Once the onions and pepper are done,add the marinated chicken livers and stir fry until they are slightly brown in colour and become tender.Do not overcook.

3.Add tomato paste and peri peri powder and mix them well with the chicken.Add brandy and deglaze the pan.

4.Peri Peri Chicken livers is ready.Garnish with fresh parsley and serve with toast.

HAPPY WEEKEND :)

Wednesday 25 April 2012

Char Kuey Teow

Char Kuey Teow (STIR-FRIED RICE NOODLES/ CAKE STRIPS)

Talking about Char Kuey Teow reminds me of our trip to Penang.Penang trip was special as my younger sister,Shruty Bhattacharyya accompanied us thereby making it even more enjoyable and memorable.Brimming with culture,traditions,legends and an abundance of natural scenery,Penang is definately a perfect getaway for having a pleasant holiday.It's a food lover's paradise.With a mix of proud food traditions,hawker food and Char Kuey Teow,visiting Penang will certainly pile on the pounds.During our short sojourn in Penang,We tried a variety of seafood such as fresh fish,crabs,lobsters,prawns,octopus and other seafood.But one thing that caught my attention was  Char Kuey Teow which is ofcourse Penang's speciality.Char Kuey Teow (Stir-Fried Rice cake strips) is a popular Noodle dish in Malaysia and Singapore.Here I am going to share my recipe of Char Kuey teow.


INGREDIENTS:

* 1 kilo Kuey Teow (Flat Rice Noodles).
*1 large onion.
*3 cloves garlic
*2 tbsp chilli paste.
*2 eggs.
*20 crabmeat sticks.
*1 bowl of beansprouts.
*2 tbsp sweet soy sauce.
*4 tbsp of oyster sauce.
*cooking oil.
*salt and seasoning.
*water(1/2 cup)

METHOD:

1.Wash and drain Kuey Teow(flat rice noodles).
2.Put onions and garlics in a blender and make a fine paste.
3.Heat oil in a pan and saute onion-garlic paste along with chilli paste and fry until they become crisp.
4.Add sweet soy sauce and oyster sauce.Stir it well and then add some water.(You can add more water if you want).
5.Add salt and seasoning.
6.Break the eggs and stir until they get mixed with the paste.Then you will get a thick mixture.
7.Add bean sprouts and crab meat(you can use prawns as a substitue for crabs) and mix well.
8.Finally add Kuey teow and stir well.Your Kuey Teow is ready.


Malaysian Chicken Curry in Coconut milk

I am a big foodie..I just love to eat and try out new and innovative recipies.Although I am not an expert cook,needless to say ,I lack cooking skills, yet I love to try out new things.After living in Malaysia for more than three years,I managed to learn a few Malay and Chinese recipies..So here is one of them..its my version of Malaysian chicken curry in coconut milk.

MALAYSIAN CHICKEN CURRY IN COCONUT MILK.

INGREDIENTS:
1 Whole chicken(cut into chunks).
3 Finely chopped onions.
2 Cups  coconut milk.
3-4 cloves of garlic(minced)
1 tbsp coriander
1 tbsp ground turmeric.
1 tbsp chilli powder.
2 tbsp cumin.
2 tbsp chicken curry powder.
2 potatoes(Peeled and cut into chunks).
2 tomatoes,roughly chopped.
1 stalk of fresh lemongrass.
1 bay leaf.
2 Cinnamon sticks.
1 cup water
5 tbsp Vegetable oil.
Salt and pepper to taste.

METHOD:
1.Place the onions,garlic,tomatoes,lemon grass and 1/2 cup of coconut milk in a blender and make a paste.
2.Heat the oil in a large pot and add  bay leaf and cinnamon sticks.Saute for 1 minute and then add the blended ingredients.Add salt,pepper, turmeric,coriander,cumin,chilli powder and fry until they change their colour.Then add the rest of the coconut milk.
3.Add the chicken pieces and the potatoes and stir until they are covered by the sauce.Add water.
4.Cover the pot and let the chicken simmer for 25 mins.By that time the chicken and the potatoes will become tender and it will be ready.
Serve with steamed rice.