Posted in Recipes on October 9, 2009 | Leave a Comment »
This simple recipe results in a mind-blowing, taste bending experience with a kind of jam that one can add to pretty much anything. Try with avocado or plain rice with sesame oil, roasted seeds and a tea spoon of chilli jam! Sensational.
Take about tablespn blachan. Wrap in foil. Heat in wok for a while. Take [...]
Posted in Diary, Recipes on September 12, 2007 | Leave a Comment »
Here in Australia, we tend to think of pineapple only as a food that goes in desserts, fruit salads, and (yuk!) on top of pizzas. But in regions of South-East Asia, pineapple is used to make a fine curry. I make this both as a main meal, and as a side dish for other [...]
Posted in Hints, Recipes on September 5, 2007 | Leave a Comment »
This is probably anathema to traditional Asian cooks, but it’s something I did last night that went down really well with the rest of my family. Noodles is not one of my fortes and I was in a bit of a rush, so this is what I did, and it was delicious!
Take a couple of [...]
Posted in Recipes on August 23, 2007 | Leave a Comment »
As with so many recipes around the world, there are many different versions of this rice salad – also known as yoghurt rice. I’ll give the more simple version here and add a note about “boosting” it at the end.
Posted in Diary, Recipes on August 8, 2007 | 1 Comment »
This is a simplified version of the complex Roghni. Still super-delicious. The traditional dish is not so fiery hot, but I tend to use more chillies than indicated here.
This makes about 6 servings. Use a large pan, as this is a “plenty” dish.
Posted in Recipes on August 2, 2007 | 2 Comments »
I promised I’d post this recipe. So, here’s a way to prepare rice quite differently to what we Westerners know. Traditionally, in India, this is most often served with dhansak, a Persian-introduced dish that seems to use just about every vegetable you can get your hands on. It requires the caramelisation of sugar in the [...]
Posted in Recipes on July 26, 2007 | 4 Comments »
Fried rice is not usually associated with India, but the following is an authentic dish that is relatively easy, if you take the time to cook the rice first and let it cool and dry. It’s important to know that all fried rice dishes require that the rice be previously cooked, and is cold and [...]
Posted in Recipes on July 20, 2007 | 1 Comment »
Note: from the Kerala region of India (South-West – Malabar Coast), a thoren is a dry curry made from chopped vegetables, coconut, mustard seed and curry leaves. Since the vegetables are cut fairly small, cooking time is quite short. An unusual feature of any thoren is the addition of a little raw rice to the [...]
Posted in Diary, Recipes on July 19, 2007 | 1 Comment »
This is a coconut and peanut relish that’s served as an accompaniment to many Indonesian dishes. Can also be used as a garnish to sprinkle over dishes. This can be stored in an airtight jar for weeks, preferably in the fridge.
There are many variations of coconut sambals, relishes and “sambolas” right throughout S-E Asia, but [...]
Posted in Recipes on July 12, 2007 | 1 Comment »
tonight I tried a new dish, Beans Thoren. This is a south Indian dish from the Karala region that unusually used a little uncooked rice to give the dish a little crunch – a little textural interest, so to speak. Actually I tell a lie, because I cooked PEAS Thoren, but it’s the same dish. [...]
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