Saturday, May 21, 2011

Malaysian Mee Goreng (Fried Noodles)

Making tasty noodles has evolved in my kitchen with age and places I’ve been living. My childhood memories of home cooked noodles is simple. Noodles slightly colored in yellow using turmeric powder, mixed with leeks and carrots served with fried fish curry. (yes I’m a converted vegetarian, for 18 years) After a while when my mom became vegetarian and chose to avoid garlic and onion, she’d make the noodles with french beans, cabbage and carrot and serve it with some curry. South Asians cannot live without curry. (Some of Hindus (Brahmins, Jains) and Chinese vegetarians do not consume garlic and onion)

As we moved to South East Asia I was introduced to variety of noodles, and different methods of cooking them. Noodles in curry bowl (Laksa), Bee Hoon (Rice Noodles), chow mein (Chinese style stir-fried noodles), char kway teow  etc., While I tried most of them I also developed my style of making noodles incorporating Malaysian, Chinese, Thai as well as my mom’s style.

Tuesday, May 17, 2011

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Sunday, May 15, 2011

Tomato and Rice Stew

This is a satisfying meal made with savory blend of rice and tomato.

Serves 2-3

2 tbsp olive oil
1 onion, chopped
1 tbsp minced garlic and ginger
50g long grain white / red rice washed
200g can tomatoes, diced
2 tbsp tomato puree
1 potato diced
1 celery stalk sliced
1 tbsp sugar
1 tbsp chili powder
1 vegetable soup cube
Salt and pepper to taste
Handful of roasted peanuts and coriander leaves for garnishing


Heat oil in a large pan sauté onion, garlic ginger for 2 minutes. Add tomatoes, tomato puree, sugar, chili powder, stock cube, potatoes, celery and rice. Stir occasionally till liquid is absorbed by rice.

Add one bowl of water, close the lid, lower the heat, and cook for 15 minutes till rice is soft.

Turn off heat add salt and pepper to taste. Serve in soup bowls garnish with coriander and roasted peanuts.
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