Recipes - Page 63

Originally posted by: Kavitha Ravi

Thanks Rima for trying the recipe.
When you have time try out the recipes one by one.
As I said before these are all home tested recipes.


What Caryn meant was I think, moong dal, or pasi parupu, pasi parupu is with out the skin, with skin we call pachai payir.
Correct me if I am wrong Caryn.

Correct Kavitha. Sometimes, I forget the actual names. 😳

Originally posted by: Caryn

This is a famous malay dish. Usually we have it for evening tea.

Green Peas Porridge

1.5 cups green peas
3/4 cup of sago
1 cup thick coconut milk/fresh milk
pandan leaves torn and tied (or essence)
1 cup brown sugar (or palm sugar)
500 ml water
a pinch of salt

Wash and soak green peas for 2 hours. In a pot, add green peas, water, salt, pandan leaves and a pinch of salt. Bring to boil, when green peas are 3/4 cooked, wash and drain sago and add to the pot. (water should be added if needed as you know water will get reduced). When you see the transparency of sago, add sugar. Once sugar is melted, add coconut milk. Taste and add more sugar if you want it to be sweet. Serve on its own. No need accompainment for this.

If you want thick consistency, add less water and more coconut milk. AGain, all ingredients to your discretion. But the porridge must have a consistency of tomato soup.

If you are using palm sugar, cook the palm sugar, remove the dirt/stones, before adding to green peas.

You can subsitute green peas for red beans or red glutinous rice. Leave out the sago

Yes Caryn I like this local favourite too - with the knotted screwpine (pandan) leaves and durian pulps makes this sweet porridge so very delicious as well...👍🏼

Thanks Sue akka for the simple fried okra recipe.

Thanks also caryn for the tapioca and green peas recipe.
green peas porridge is made once a week in my house for the children. Very good source of proteins.
Caryn I remember eating the raasavali kelangu porridge in India. My mother will add a little bit of sago in that porridge. Imm nice taste.

Sue Akka a plate of durian pulps for those who do not know what is a durian.

Thanks all for the wonderful recipes. As usual kallakitinga ellarum!

Kavi, nice picture of durian. I can't stand the smell of the fruit. Used to love it as a child but when I grew up, I hated it! We do get it here at the Asian market but frozen!

Pat

I tried the Radish dish. It came out delicious. 👍🏼

Originally posted by: Kavitha Ravi

Sue Akka a plate of durian pulps for those who do not know what is a durian.

Oh my god....Kavitha please send that plate to me.....I am a Durian lover.......My mouth is watering.Here in the US we get durian from chinese shops...they are not as good as our Thai durians we get there.......mmmmm....yummy ....

Originally posted by: Kavitha Ravi

Sue Akka a plate of durian pulps for those who do not know what is a durian.

Thanks Kavi for your immediate action in presenting us with this tempting King of Fruits. After responding to Caryn's mail I decided to log off from the office as it was about time to head for home. While on the way I was thinking I shd have asked you to present a plate full of durians to show our foreign friends.

Imagine my surprise when I saw this pic - its like you have read my mind..!!👏 Do you like durians kavi? I go crazy....😳

guys,

do any of guys have recipes for vegetarian sandwiches since, i eat veggie food on tuesdays and fridays and the sandwiches which, my mummy makes for me are too i eat them like regularly.

Originally posted by: Kavitha Ravi

COCONUT VEGETABLE STEW ( A MALAY DISH )
Ingredients:
100 grms cabbage cut into 1 inch pieces
100 grm French beans cut diagonally into 1 inch length
100 grms cauliflower florets
100 grms carrot cut into chunky sticks
2 tofu cut into 1 inch squares
1 small bundle of glass noodles or suhun soaked.
1 sheet of beancurd soaked and cut into big pieces
1 stalk lemon grass mashed a bit
1 big onion sliced
inch ginger sliced very fine
4 pips garlic sliced
3 fresh red chillies slit
1/2 tsp chillie powder
1/2 tsp tumeric powder or little fresh tumeric
a cup thick coconut milk
2 cups thin coconut milk
2 tbs oil
1 tbs lime juice
salt to taste

Method:
Pour oil in a wok or stockpot. Add the lemon grass
Then add the onions, garlic, and ginger. Saut nicely.
Add in the chillie powder, tumeric powder, slit chillies
And all the vegetables. Give it a good stir.
Add in the thin coconut milk, and bring to a slow boil.
Add in the tofu, soaked suhun, and beancurd.
Add more water if needed.
Add salt and simmer till the vegetables are tender,
But not over cooked or mushy.
Add the first milk, boil for a minute and remove from fire.
Add the lime juice when the dish is a bit cold.

Note: Non vegetarians can add prawns, or pounded dried prawns.
You can also use any vegetables of your choice, e.g brinjal,
Or long beans.. You can cook this dish with few vegetables also.

The picture of beancurd and suhun

Kavi I too make this - Masak Lemak Suhun - but minus a few veg you have added but brinjals and long beans are a must. To this I add a few Tbsp full of Taucu Bean paste....its really tasty.