Tofu Sambal

INGREDIENTS

• Firm Tofu, fried - 2
• Chili paste - 2 tbsp (adjust according to your taste)
• Turmeric paste - 1 tbsp
• Cinnamon stick - 1
• Cloves - 2
• Black peppercorn - 1/2 tsp
• Fennel seeds - 1/2 tsp
• Fennel powder - 1 tsp
• Fresh coriander leaves, chopped - 1 tbsp

METHOD

1. Heat about 4 tbsp oil in a wok and add cinnamon stick, cloves, black peppercorn and fennel seeds.
2. When it began to splutter, add chili paste and let it simmer till oil separates from the chili paste.
3. Then, add turmeric paste and let it simmer for a while.
4. Add the fried tofu, fennel powder and salt. Keep stirring till tofu is well coated in the chili paste.
5. Remove and garnish with coriander leaves.

If the sambal is very oily (you can see the oil separately in the dish), scoop out the access oil before serving. 

Vege Curry Mee

I've been looking for curry mee paste recipe for sometime as there is only shop here that sells vege curry mee and  its always sold out whenever we are so tempted to eat curry mee. That's really frustrating, right?

Thanks to Sudha of Malaysian Delicacies for her Vegetarian Curry Mee recipe

I've modified the recipe a little to suit our taste. Feel free to personalise to your style.

INGREDIENTS

• 600gm yellow noodles,washed and drained
• 200ml coconut milk
• 1 cup vegetarian paste (see recipe below)
• 2 sprigs curry leaves
• 1 stalk lemongrass
• 6 pieces of tofu puffs,sliced into 3 parts
• 50gm potatoes, cubed and boiled
• 1 long beans, cut into 2 inch
• 1/2 litre water
• 1 tbsp sugar
• Salt to taste
• ¼ cup oil

Garnishing

• 50gm beansprout
• 2 firm fried tauhu/beancurd
• Some fresh coriander leaves

Vegetarian Curry Paste

(makes 2 servings)

• 100gm red chillies(deseed)
• 20gm dried red chillies(soak in lukewarm water)
• 50gm candlenuts(buah keras)
• 20gm coriander seeds
• 10gm turmeric root
• 4gm curry leaves
• 1 stalk lemongrass

METHOD

• First, prepare the vegetarian curry paste. Combine all the ingredients in a blender or food processor and blend to a fine paste,adding a little water .Pour in a wok with heated oil and fry fragrant .If the paste is too dried you can add a little more oil. Saute until oil floats on top.You need 1 cup of the paste only. Left over paste can be refrigerated and used to saute with vegetables.
• Add curry leaves, and lemon grass to the paste. Pour coconut milk and add in 1/2 liter of water. Bring to a boil.
• Add the boiled potato and long beans.
• Season with salt and sugar. If you want more sweeter you can add more sugar. Adjust thickness of the gravy according to preference. Finally add in tofu puffs. Lower the flame and simmer for 10 mins. Close fire.

Meanwhile cut the prepared vegetables for garnishing. Blanch the noodles in semi boiling water and sieve in a colander.Blanch the beansprout partially, it will taste nicer if its slightly crunchy. If using unfried tofu then cut in small parts and deep fry that too.

To serve : Assemble individual portion of noodles in a bowl,top with various vegetables then scoop enough hot curry over it.Decorate with parsley.

You can also use rice vermicelli/bee hoon. Blanch it like noodle before using.

A Quick Tom Yum Tofu

This is a very fast and easy recipe. Great for weekday dinners.

INGREDIENT

Firm Tofu, cubed - 2 no

Oil - 2 tbsp

Vegetarian Tom Yum paste - 2 tbsp

Vegetarian seasoning powder -1 tsp

Dry chili flakes -1 tsp

Water - 2/3 tbsp

Salt - to taste

Fresh coriander leaves, finely chopped - 1 tbsp

METHOD

1. Heat 2 tbsp oil in a non-stick pan.
2. Stir-fry the cubed tofu till golden brown.
3. Stir in the vegetarian tom yum paste. Sprinkle water and coat the tofu with the paste.
4. Add vegetable seasoning powder and stir.
5. Add dry chili flakes and salt.
6. Remove from fire & garnish with fresh coriander leaves.

Malabar Fish Curry

Original recipe by Chef PS Kadam

Apparently, Malabar fish curry is a popular dish in Kerala. So, I thought let's give him a taste of his native land. I've used soy fish for this dish and it did taste good. No compromise.

INGREDIENT

Fish slices, fried - as desired

Salt - to taste

Turmeric powder - 1 tsp

Red chili powder - 1 tsp

Fenugreek - 1 pinch

Dry red chilies, cut into strips - 2

Curry leaves - few

Asafoetida powder - 1 pinch

Green chilies, halved - 2

Turmeric paste - 1 tbsp

Coriander powder - 1 tbsp

Tamarind juice - 1 tbsp

Water - 1 cup

Coconut milk - 200ml

Tomato, cubed - 1

Ajwain - 1 pinch

METHOD

1. Heat oil in cooking pan, Saute fenugreek, dry red chillies, curry leaves, asafoetida and green chillies for 2 minute.
2. Stir in turmeric paste and saute for 30 seconds.
3. Put in coriander powder, turmeric powder and red chili powder, and saute for 30 seconds.
4. Add tamarind juice, stir and pour in water. Bring it to boil.
5. Pour in coconut milk. Add salt, tomato cubes and ajwain.Keep on stirring.
6. If the gravy thickens, add another 1/2 cup of water to make it thin. Simmer on low flame for awhile.
7. Put in the fried fish and cook slowly for 2 minutes.
8. Check the taste. Remove from fire and garnish.

Enjoy your meal.

Paneer Mutter – Cottage cheese & green peas

(Original recipe by Chef PS Kadam)

INGREDIENTS

Paneer - 150g

Salt - to taste

Turmeric powder - 1 tsp

Ghee/oil  - 5 tbsp

Cumin seeds - 1 pinch

Ginger, chopped - 1 tbsp

Green chillies, chopped - 1 or 2

Turmeric paste - 1 tbsp

Tomatoes, chopped  - 1 large / 2 small

Chili powder - 1 tsp

Coriander powder -1 tbsp

Water -  ½ cup or more

Cashew nut paste - 5 tbsp

Green peas - 1 can / 100g (fresh)

Kasoori methi -1 tsp

Garam masala  - 1 pinch

Coriander leaves, chopped - 2 tbsp

Fresh milk cream - 3 tbsp

METHOD

1.      Cut paneer into small cubes and fry in oil / ghee. Soak in water with a pinch of salt & turmeric powder for 20 mins. Then drain and keep aside.

2.      Heat ghee/oil. Saute cumin seeds till they splutter.

3.      Add chopped ginger and green chillies and sauté for 2 minutes.

4.      Stir in turmeric paste and sauté for ½ minute

5.      Add tomatoes and keep stirring and for 5 mins till they are mashed.

6.      Put chilli powder, coriander powder and a pinch of turmeric pwd. Keep stirring on low flame.

7.      Pour in ½ cup of water and adjust the consistency of the gravy.

8.      Stir in cashew nut paste and cook for 5 mins.

9.      Add paneer, green peas, salt, kasoori methi, garam masala and coriander leaves.

10.  Add water if gravy if too thick

11.  Check the taste. Add cream(I’ve always skipped the cream).

The gravy should be mildy creamy. Best served with any rotis or even rice.