Kuih Kodok (Malaysian-Style Fried Banana Fritters)

This is what happens when no one is eating the banana on the table:

At least the banana is not wasted. Makes a great tea-time snack. Fast to make and good to taste. 

INGREDIENTS:

• 3 big ripe bananas
• 1 1/2 cup flour
• 1 1/2 tablespoon brown sugar
• Some water
• Oil for deep frying

METHOD:

1. Break the bananas (with hands) into small pieces and put them into a bowl. 
2. Add flour, brown sugar, and some water. Use a big spoon and stir the ingredients so they are well blended.
3. Heat up a frying pan and add some cooking oil for deep frying. Once the oil is heated, scoop up a spoonful of batter into the frying pan. Try to “shape” the batter so it’s somewhat round. Deep fry until golden brown.
4. Serve hot with tea.

Aloo baingan (potato and eggplant)

Original Recipe: Manjula’s Kitchen

Manjula’s Kitchen is the very first site that I came across with onion, garlic free recipes. She even provides step by step video… I’ve tried many of her delicious recipes and here is one of my personal favourite (of course, with a few personalising).

INGREDIENTS

• 1 medium purple eggplant, un-peeled, cut into 1/2″ cubes
• 2 medium potatoes, peeled and cut into 1/2″ cubes
• 2 medium tomatoes, cut into 1/2″ cubes
• 2 tablespoons chopped fresh coriander leaves
• A pinch of asafoetida (hing)
• 1 teaspoon cumin seed
• 1 chopped green chili (adjust to taste)
• 1 teaspoon turmeric paste
• 1 tablespoon coriander powder
• 1 teaspoon chilli powder
• Salt -to taste

METHOD

1. Heat the oil in a frying pan over medium high heat.
2. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily.
3. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel.
4. Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
5. Heat the 1-tablespoon of oil in a pan. Add cumin seeds and asafoetida.
6. After they splutter, add the chopped green chillies, stir, then add the turmeric paste and stir-fry for a minute until you see the oil start to separate from the paste.
7. Add chilli and coriander powder to the paste with a little water and keep stirring on low flame.
8. Add chopped tomatoes stir-fry for a minute.
9. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
10. The gravy should be not very dry if needed add three to four spoons of water.
11. Turn off the heat and add chopped cilantro mix it well.

Spicy Spinach Stir-fried with Tofu Skin

INGREDIENTS

• Dried tofu skin, soaked in water and drained - 2 sheets
• Fresh ginger, sliced - 3
• Red finger-length chili, halved lengthwise, seeded and sliced  - 1
• Carrot, peeled and thinly sliced - 1/2 cup
• Salt - 1/2 teaspoon
• Sugar - 1 tsp
• Water - 2 tbsp
• Vegetarian seasoning powder - 1 tsp
• Spinach, rinsed well, thick stems removed, leaves cut into segments - 225g
• Black pepper powder - 1 tsp
• Sesame seed oil - 2 tsp

METHOD

1. Slice the soaked tofu skins into strips. Set aside.
2. Heat oil in a wok over high heat until very hot, stir-fry the ginger and chilies. Add the tofu skin and carrot. Stir-fry for a further 1 to 2 minutes.
3. Stir in the salt, sugar and 2 tbsp of water. Cover with lid, reduce the heat to low and cook 5 mins.
4. Add seasoning powder, stir to mix, and put in the spinach, black pepper, and sesame oil an stir-fry for another 3 minutes or until the spinach is wilted and the stalks are cooked through.

Steamed Tofu with Soy

INGREDIENTS

• Sesame oil - 1 tsp
• Soy sauce - 2 tbsp
• Dark soy sauce - 2 tbsp
• Firm tofu - 500g, drained
• Fresh ginger, julienned - 1 1/2 tsp
• Fresh coriander leaves - 1/2 cup

METHOD

1. Combine the oil, soy sauce and dark soy sauce in a bowl. Cut the tofu in half width ways, then into triangles. Place on a plate and pour on the sauce. Marinate for 30 minutes, turning the tofu once.
2. Sprinkle the ginger over the tofu. Place the plate on a wire rack over a wok or saucepan of simmering water. Cover and steam for 3-4 minutes.
3. Sprinkle the fresh coriander leaves, then cover and steam for 3 minutes.

Rojak Tofu

A came across a 'Rojak Tofu' recipe in a local magazine and I got tempted to make one for him. I can't remember if he ever had a vegetarian rojak before. But the recipe in the magazine calls for a ready made paste. So, I called my lovely sister-in-law, Chandra for rescue. I recall her making rojak once and she's also used to modifying recipes for her brother. With a little change, this is what I came up with:

INGREDIENTS

• Firm Tofu, fried until golden brown - 2
• Bean sprouts, blanched - 100g
• Cucumber, coarsely sliced - 100g

Kuah Rojak (Sauce)

• Chili paste - 2 tbsp
• Turmeric paste - 1/2 tsp
• Brown sugar - 1 tbsp
• Peanut, roasted and coarsely pounded - 1/2 cup
• Marie biscuit / crackers, crushed - 3 pcs
• Vegetable seasoning powder - 1 tsp (optional)
• Salt - to taste

METHOD

1. Heat 1 tbsp oil in a wok and add the chili paste.
2. Wait till the oil separates and add the turmeric paste, brown sugar, pounded peanut, and salt. Let it boil.
3. Taste to see if its cooked and no raw taste of chili paste.
4. Then add the crushed marie biscuits or crackers and let it come to boil. Make sure the paste is not too thick.
5. In a bowl, mix fried tofu, bean sprouts and cucumber.
6. Spoon in the sauce and toss well.

Thanks Chan! Your brother really enjoyed it.

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. 

Plantain Chips aka valakai poriyal

Plantain chips are my all time favourite. Even while I'm snapping this picture I couldn't help munching on it. Apart from being so crunchy and yummy, its highly nutritious too. Plantain is a good source of potassium and vitamin A & C. Its high in dietary fiber and also energy booster as its high in carbohydrates.

You can have it as a side-dish or just as snacks. Great for picnics too.

Whats more special is that its soooooooo easy to make:

• Slice the plantain (the more thinner, more crunchier)
• Rub in enough salt and chili powder to cover all the plantain
• Deep fry it and enjoy

Just remember to store it in AIR TIGHT container for long last crunchiness.