Curry Mee

I made Curry Mee or Curry Noodle for breakfast gathering with my girlfriends on Mother's Day.  I used yellow noodle for this.  You can use flat rice noodle or known as keow teow or even rice vermicelli aka mee hoon/bee hoon

Wikipedia's explanation - https://en.wikipedia.org/wiki/Curry_Mee
 

Tau pok is fried bean curd - see pictured.  See explanation from http://www.malaysianfood.net/glossaryT.htm

Tau Pok

Deep-Fat Fried Tofu, Fried Bean Curd

Chinese for a Deep-Fried Tofu. This fried tofu, usually in the form of 2 inch cubes, is often sold readymade packaged in plastic bags. It is chewier in texture, 'puff' like, and floats when first put in soups or noodle soup dishes e.g. Penang Curry Mee [Penang Curry Noodles].

Picture Courtesy of Rasa Malaysia

Picture Courtesy of Mr Google

Curry Mee
Serving 3-4pax

Ingredients
500gm of noodle (or rice noodle
2tbs heaps of chili paste (http://sathiaraniskitchen.blogspot.qa/2015/05/the-making-of-basic-ground-chilly-paste.html)
3tbs heaps of chicken curry powder
1tsp of turmeric powder
a handful of curry leaves
1-2 medium size lemongrass stalk - crushed lightly
5-6 springs of mint leaves only
400ml coconut cream/milk
200ml of water
150gms of chicken meat - I used chicken thigh only flesh - cut into small pieces
10 fish balls - halved
6-8  tau pok - halved
salt to taste
prawns -optional

For Garnishing
few sprigs of mint leaves
boiled egg - half
bean sprouts - blanched in hot water - I had omitted this as I ran out of bean sprouts
spring onion


Method

1. Heat pot with some oil.
2. Once oil is hot, add in chilli paste
3. Fry the paste till the oil separates.
4. Once the oil splits, add in curry leaves and mint leaves (halved) lemongrass, turmeric and curry powder, stir well, with the chilli paste.
5. Add 2 - 3tbs of water to the curry paste ensuring that they do not burnt. Keep mixing till the oil splits.
6. Add your chicken pieces to mixture, mix well and stir for a few minutes.
7. Add 20ml water and let it come to one boil.
8. Add coconut milk, salt and mix well, reducing fire to slow and allow coconut to come to slow boil.
9. Add the fish ball, tau pok and prawns (if using) allow it to simmer further for several minutes, making sure the coconut milk do not split. Keep on warm before serving.
10. For serving - In a bowl, place an amount of noodle, bean sprouts, egg and pour the curry (this should be steaming hot), together with the chicken meat, fish ball and tau pok pieces and garnish with spring onions and mint leaves.
11. Serve hot.

Enjoy

Sathiarani

Instant Rava Idli

Idli or steamed indian dumplings has many variations.

When you run out of idli batter, the best is make an instant idli batter that does not require any soaking,grinding and fermentation.  It is your quick fix either for breakfast and dinner.  The idli itself is a complete meal with nuts and vegetable.  It is soft and crunchy because of cashew, goes well with coconut chutney and sambar or dhall fry.


Preparation Time : 20 mins + 5 mins resting of batter + 10 mins cooking
Quantity : 18 medium sized idlis
Serves : 3-4 person

Ingredients
2 cups of rava/semolina/suji
8 whole cashew nuts - break into small pieces
6 tbs of yogurt - whisked
3 tbs  thinly sliced carrot
2-3 green chilly- sliced finely
1 tbs sliced finely ginger
1 sprig of curry leaves - finely sliced.
Water enough to make a batter

Tempering
2 tbs of ghee
1 tsp of mustard seeds
1 tsp of urad dhall
a pinch of asofetida

Method
1.  Prepare your idly steamer

2.  Dry fry rawa.  Make sure not to burn the rava.  Keep an eye and constantly stir till slightly brown. Remove into a bowl to cool down.

3.  In the same pan, heat ghee. Roast the cashew nut till brown on low fire, remove only the roasted nuts into the rawa leaving behind the ghee.

4.  Into the hot ghee, add in mustard seeds.  Once splutter, add in urad dhall, once it turn brown and add in asofetida frying for a few seconds.

5.  Add in the chopped chilly, curry leaves and chopped ginger.  Fry for a few more minutes till aromatic.

6.  Next add in the sliced carrots and fry till the raw smell of carrot is disappears and it become soft and crumbly.  Remove from fire and add into the rawa mixture

7.  Add in the whisked yogurt and salt and mixing well .  Add in water slowly mixing at the same time.  The batter should be neither too thick nor too thin - medium consistency.

Enjoy

Sathiarani

Upma

I made Upma for breakast a few days ago. It is a simple dish made of semolina flour (tepung suji or Rava as it is known in Tamil). I love to take mine with loads of sugar....it is just heaven against the smell of ghee...





Upma

1 cup of semolina flour (fry slightly without oil)
3-4 tsbs of ghee
2 cups of water
1 onions sliced finely
1 green chillies or 1 dry chillies - break into pieces.
1 tsp of mustard seeds
a few sprigs of curry leaves
salt to taste

Method

Heat ghee, once melt, add in mustard seed. Once it starts to splutter, add in onions, chillies, curry leaves. Fry till the onions are soft.

Add in water and let it boil. Add salt to taste. Once the water is boiling add in the flour and stir well till the flour is mix well with the water. Cook for a few more minutes stirring occasionaly.

Serve hot.