Dhal Curry

Hello,


I've bought a few packets of lentils from Asia when we were on holiday few months back. Since I had a packet of frozen roti paratha, dhal curry can be a perfect companion. Almost all of the Indian restaurant in some country like Malaysia and Singapore, they will served dhal or any other curry sauce together with roti paratha.

I've made a basic dhal curry for our dinner tonight, it was a simple dish but all I can say is, we enjoyed our Indian food at home. Dhal curry is sure one of the delicious vegetarian main meal or side dish, quite easy and ready in less than an hour.

DHAL CURRY

Ingredients;

200g yellow lentils
1 onion, chopped
2 cloves garlic, chopped
2cm fresh ginger, chopped
4-5 dry chilies
1 tomato, chopped
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon chili powder
1/2 teaspoon garam masala powder
Salt and pepper to taste

METHOD;

- Rinse lentil a few times and drain.
- Place lentils and 3 cups of water in a medium saucepan and bring to boil, let it simmer over medium heat for 20-30 minutes. Stirring occasionally. Season with salt.
- In another frying pan, melt a spoonful butter or ghee and fry onion until fragrant.
- Add garlic, ginger, dried chilies and turmeric powder, stir and fry until onion turns light brown.
- Add chopped tomato and all the other spices, fry for a few minutes.
- Once the lentil are done, transfer the onion mixture to the soften lentil and cook for another few minutes, stirring constantly. Season with salt and pepper.

Enjoy dhal curry with roti paratha!

Begedil

Hello,

I remember I had made these begedil few years ago and yesterday afternoon I've made begedil or deep fried potato patty for our tea time snacks. As it turns out, these begedil keep us full until dinner time and we wasn't eating any food for dinner. Begedil are popular in certain country specially in Indonesia because these side dishes usually served with soto or rice noodle soup.

To make begedil seems took a little time of preparation but definitely worth it. Let's make an easy and great begedil for snack or side dish for dinner!

BEGEDIL

Ingredients;

3-4 potatoes,
2 shallot, sliced and fried
2 sprig spring onion, chopped
Salt and pepper to tastte
1 egg, beaten

METHOD;

- Boil or fried the potatoes until soft, strain and mash with fork.
- Mix the mashed potato with fried shallot, spring onion and salt and pepper.
- Take about a tablespoon of mashed potatoes, shape and press it like a ball and flatten it a little bit.
- Meanwhile, heat up oil over medium heat for deep frying.
- Coat the potato ball in the beaten egg and deep fried until golden brown.

Bon appétit!

Fried Tofu With Sesame Soy Sauce

Hello,

One of our dinner meal last few days is a fried tofu with sesame soy sauce, just fried tofu with salad and that's it. Making a fried tofu at home is a great idea because this simple dish was easy to prepare and at the same time this tofu tastes so good. I would make this dish again to serve as appetizer whenever we have dinner with friends in the future.

Fried tofu with sesame soy sauce was an exceptional dish indeed! This simple recipe was found on the pinterest while I searching some idea for our dinner meal.

FRIED TOFU WITH SESAME SOY SAUCE

Ingredients;

1 block firm tofu
2 tablespoon corn flour
2 cloves garlic, chopped
2cm ginger, chopped
3 tablespoon light soy sauce
2 tablespoon white vinegar
1 tablespoon sesame oil
1 tablespoon honey
1 teaspoon chili flakes/ chili powder
1 tablespoon sesame seed
1 spring onion, chopped

METHOD;

- Cut tofu into bite-sized cubes and press tofu with paper towel to drain off the excess water.
- Toss the tofu cubes with corn flour, salt and pepper.
- Heat some oil in a wok or frying pan and fry coated tofu until golden brown. Drain in paper towel.
- In a small sauce pan, mix garlic, ginger, soy sauce, vinegar, sesame oil, honey and chili flakes.
- Heat the sauce and simmer for few second and transfer the hot sauce in a large bowl. Leaving some sauce for dipping.
- Add the fried tofu, sesame seed and spring onion and toss to coat with the sauce.
- Served with green salad and extra dipping sauce.

- Bon appétit!

Indonesian Sambal

Selamat sore or good evening!

When I was working in the hotel industry long time ago, I had many friends from different country working at the same department with me. I had one Indonesian friend who taught me how to make Indonesian style sambal. Sambal is a spicy chilli paste made with assorted chilli, shallot, garlic, prawn paste and salt and sugar. Sambal is popular in Indonesia and Malaysia. We eat sambal with the main meal as a side dishes and some people could eat sambal all the time and without sambal on the side, the meal seems not complete.

There are many types of sambals with slightly different ingredients but this is my most favourite sambal recipe and also favourite to my family and I made it every time we had a family gathering.

INDONESIAN SAMBAL

Ingredients;

2 tomatoes, cut into small pieces
4 big red chilli, sliced
4-5 small chilli, sliced
3-4 shallots, sliced
1 clove garlic, sliced
1/2 teaspoon prawn paste
Salt and sugar to taste
Oil

METHOD;

- Heat up about 1/4 cup oil in a medium saucepan.
- Add all ingredients except salt and sugar, cook for 5-10 minutes or until the chilies and tomatoes are soften.
- Remove from heat, season with salt and sugar.
- Blend or pound everything into fine or coarse paste, I prefer my sambal a bit coarse and wetter.
- This sambal goes well with rice and any fried food!

Bon appétit!

Peanut Sauce

Salut,

We eat peanut sauce and served on the rice cubes every once in a while. Peanut sauce or kuah kacang in Malay normally served with beef/chicken skewer or what we called satay, rice cubes, sliced cucumber and onion. I made peanut sauce with the rice packet whenever I thought about it, it's so simple to make and always tastes good. Sometimes when eating these food we can't simply resist and can be addicted too!

To make a rice cubes just needs one small packet of rice, then boiled until the rice becomes cooked and have fully filled. The compacted rice need to be boiled around 50 minutes to 1 hour and let it cool at least 1-2 hour before cut into cubes and serve with peanut sauce.

PEANUT SAUCE (KUAH KACANG)

Ingredients;

250g peanuts
8-10 red dried chilli,soak in hot water
3 shallot
1 clove garlic
1cm ginger
1 lemongrass (white part only)
Salt and sugar to taste
Water

METHOD;

- Prepare the peanut by fried or baked until peanuts are cooked. Pound or blend the peanuts until fine. Set aside.
- Blend together chillies, shallot, garlic, ginger and lemongrass into a smooth paste.
- Heat up oil about 3 tablespoon and fry chilli garlic paste until fragrant.
- Add the peanuts and a cup of water, simmer for 20-30 minutes. Stirring occasionally.
- Season with sugar or brown sugar, salt and cook until the sauce are slightly thicken and reach desired consistency. Add more water if necessary.
- The peanut sauce can be reheating one or two days.

Happy cooking!