Recipes - Page 2

Wow! That's an awesome cake Kavitha. Good one to start the topic and thanks for adding this 'Recipes' topic in IF. Actually I too have a love for cooking and am glad to find this topic in here!! 😊 Will post some when I get some time to take a picture and do a write-up. 😉

But for now, I have a question for you all, Good cooks out there. 😛
To make chinese noodles what kind of noodles, do you all use? I use the Egg noodles (big flat swril kind) available at Kroger/Publix. Very easy kind to use. Just boil them over in hot water and drain and add it to the sauted veggies along with Soy sauce, GG paste, Chilli sauce.

But this time I wanted to make this dish for a potluck party where some of my friends are pure vegetarian. So I am looking for a Vegeterian noodles... Any suggestions?! Thanks in advance. 😛

Thanks everybody for the delicious recipes..

Thanks for all the yummy recipes. Please post some vegterian receipes too.

Wow.. You guys are fabulous!

Before I realize what's going on, you are already on Pg.5 with your recipes. They all look good, except that I can't try some of these as I'm eggitarian (i.e. Vege & eggs).

Some of you posting Malaysian recipes, can you please tell me if I can substitute tofu wherever you've mentioned chicken? If not, do you guys have any tofu recipes? My family loves tofu.

Tofu question : The tofu that comes packaged in boxes (like Nasoya tofu sold in supermarkets) comes with a lot of water. If I simply drain the water and gently squeeze out the extra water, it takes f-o-r-e-v-e-r to fry/cook and the flavor of the sauce is not absorbed into tofu because of the water content in tofu.
If I place a weight over the block of tofu for a while, then more water get squeezed out, but the tofu breaks into tiny pieces when I'm cooking. How do I get the tofu to be cooked and taste like they have in restaurants? Any ideas?

Ooh.. one more Q - Where is lemon grass sold in the US? Does it come in dried form in packaged containers?

Thanks a bunch, Caryn.

This Tofu dish sounds like a promising recipe for the weekend.

We do get firm and extra firm tofu here, but when I try to squeeze out as much water out of it as I can, it breaks when I'm sauteing.

Originally posted by: Caryn

you can also add hard boiled eggs instead of tofu. Before putting in the eggs, just scorch four sides of the eggs with a knife. Or you can add steamed eggs. Just scramble the eggs, add salt and onions. Steam the eggs until firm. Cut and add to kolumbu.

In ur recipe, about substituting eggs instead of tofu, I just want to clarify:

1) when using boiled eggs - did you mean slit the sides of the eggs with a knife, before putting it in kolambu - not sure?

2) when using scrambled eggs - Is this how I'm supposed to do it?
Like, saute onions and scramble the eggs, add salt. After this, how do I steam it ?

I have never done this before - so if you can explain the process of steaming scrambled eggs, it would be helpful. Also do you do this, because steaming after scrambling, gives it a harder texture so it won't break when you put it in boiling kolambu?

OK one more question - Do you have to boil potato prior to putting it in the Kolambu or do you let the potato cook in the tamarind juice?

Oh my dears Pat and Caryn, thanks for coming to my rescue. I am sure I will not be able to handle all these alone. Thanks again
Everyone should be happy because these are all home tested recipes. So folks roll on with home tested recipes.Thanks.

Dear Rhodes, I still owe you the fish curry recipe.
Coming soon.

SAMBAR SAATHAM

We do get firm and extra firm tofu here, but when I try to squeeze out as much water out of it as I can, it breaks when I'm sauteing.
No need to squeeze the water out on firm tofus Jenim. You can leave them on a kitchen towel and it gets sucked. Tofu do break no matter how careful you are. So either you lightly fry them or deep fry them. Or use non stick pan. But that doesn't guarantee as well.
You should add tofu, a few minutes before you want dish out to the plate. Remember tofu is already a cooked item, there is no need for extra cooking.

In ur recipe, about substituting eggs instead of tofu, I just want to clarify:

1) when using boiled eggs - did you mean slit the sides of the eggs with a knife, before putting it in kolambu - not sure? Yes, slits the sides. Sorry
2) when using scrambled eggs - Is this how I'm supposed to do it?
Like, saute onions and scramble the eggs, add salt. After this, how do I steam it ?
Sorry for not giving proper instructions. Use raw onions if you can stand the smell otherwise, slightly saut them or just leave it out. Beat eggs, a bit of chilli and tumeric powder and salt together. Pour in a baking dish. Steam until soft but firm. Say about 8-10 mins. Add to the kolambu, just about 5 mins before shutting off the flame.
I have never done this before - so if you can explain the process of steaming scrambled eggs, it would be helpful. Sorry I gave a wrong impression but follow the method I gave above.

OK one more question - Do you have to boil potato prior to putting it in the Kolambu or do you let the potato cook in the tamarind juice? No need to boil first. Just add to tamarind water. Remember it will take time to cook potatoes if you add to tamarind juice first.
Please do not hesitate to ask questions if you are still not sure. Good luck.

Ammadi Caryn, your descriptions are fantastic.
Keep on writing Caryn.