This is great recipe for a rainy night. It is simple to make and simply delicious! so put on a great movie and gorge on this delightful dish.
Malay Stir-fried Noodles (Mee Goreng)
100 g rice noodles or vermicelli
2 cups finely sliced cabbage
1 cup bean sprouts
2 cloves minced garlic
Â¼ cup thinly sliced onion
1 tbsp curry powder
1 chopped tomato
1 tsp soy sauce
1 tsp chili powder
Salt, to taste
3 tbsp cooking oil
Soak noodles in cold water for 20 minutes and drain.
Beat eggs in a small bowl, with a pinch of salt and fry in a non-stick pan. Remove and slice egg into strips.
Heat oil in a wok and sautÃ© garlic and onion over medium heat till onions become soft. Add cabbage and bean sprouts and sautÃ© for about 2 minutes.
Add curry powder, chopped tomatoes, chili powder and soy sauce, and continue to cook for another 2 minutes.
Add noodles and stir-fry until cooked. Top with crispy anchovies and sliced egg-strips before serving.
I have to admit that I’m not too fond of Tofu. My Mom always tried to get good healthy stuff into our diets and Tofu was one of them. Though she tried her best to secrectly slip Tofu into the many wonderful things that she made, I always caught her. But this was one recipe however that I absolutely loved. I think its the crispiness of the Tofu with the spiciness of the sauce that catches my attention everytime.
Try it, and I’ll bet you’ll get hooked to it!
2 cups of cubed Tofu
1 tbsp tomato paste
1 tbsp ground peanuts
1 tbsp lemon juice
1 tsp freshly ground chili paste
1 tsp finely chopped ginger
1 tbsp chopped green onion
Salt, to taste
Heat oil in a pan and fry tofu till it gets golden brown. Remove from heat and keep aside.
Heat some more oil and add ginger. SautÃ© for a minute and add tomato paste, lemon juice, chili paste, salt and peanuts.
Cook till sauce is thoroughly mixed through and then add the fried pieces of tofu. Cover cook for 5 minutes till tofu absorbs the flavour of the sauce.
Garnish with chopped green onion and serve hot.
Serve with plain boiled rice and cucumber slices.
I always dreamt of spending my winters sitting infront of a burning fireplace with my sweetie, enjoying a cup of steamy rich hot chocolate, while it snows cats and dogs outside. When Starbucks introduced their Mint Hot Chocolate last winter, and I had my first tasting, that was it! I thought I had found my winter solace! But drinking that warm breath of fresh air everyday for six months would only make my pockets real light.
That’s when I starting raiding grocery stores to find the perfect hot chocolate that could be made at home and for a much lesser price. But alas, a couple of packets and many trials later i realised that there was no hope to ome from a pack of powder.
A few days ago when I was home sick with a big bad cold, I decided to test my culinary skills once again. All I had was 2% milk, which we all know is quite healthy, but not really the hot chocolate type. But stubborn as I am, I refused to listen. A cup and some chocolate chips later, I am bragging about my new magic touch – making the perfect hot chocolate!
Try this recipe if you don’t believe me. You can make rich hot chocolate with 2% milk and no sugar. I know I did!
Peppermint Hot Chocolate
1 cup 2% milk
2 tbsp semi-sweet chocolate chips
sugar (if desired for a sweeter taste)
2-3 drops of peppermint extract
Warm a cup of milk without bringing it to a boil. Add chocolate chips, take off from heat and stir to melt chocolate into the milk.
Pour into a cup and add a few drops of peppermint extract. Use a milk frother to get that frothy goodness if desired.
I love pancakes, and it’s good to know that there are many variations of the pancake in Indian cuisine. This particular recipe was introduced to me by my sweet hubby who would make it for breakfast on a lazy Sunday morning. It is now one of my personal favourites!
Sooji Chila (Semolina Pancakes)
1 cup sooji (semolina)
a pinch of salt
a pinch of red chili powder
1-2 chopped green chilies
1 tbsp finely chopped onion
oil for frying
Mix all the ingredients expect oil in a big bowl. Add water to make a smooth batter.
Spray a little oil on a non-stick pan and 2-3 tablespoons of the batter. Spread out the batter on the pan to form a circular shape.
Fry till pancake is done on both sides, adding a little more oil to get a crispy texture.
Enjoy with Mint-Coriander chutney!