PUMPKIN CURRY AND SPECIAL CARDS

This is one of my favorite vegetables. It has slightly sweet coupled with spicy and tangy taste. Since the skin is very tough, I just scrap it lightly without removing the peel. You have to take care not to boil the pumpkin for a long time since it turns soft quite fast. Absolutely delicious, great to serve with rice, chapati or naan.

MEE GORENG II

We had a change of plan, I was supposedly not cooking today since my children are away but got a call that their original plans were cancelled and was requested to cook something fast and easy.

Immediately went to my kitchen and checked what I have in my fridge. Cooked this  Mee Goreng II without usual meat, seafood and vegetable.

 Surprisingly turned out delicious and received compliments from my children. Really happy to see it gone in no time.

PUMPKIN CAKE

Went to market recently and spotted some nice and fresh pumpkins off the shelves, bought them hastily. Besides serving the pumpkin as side dish, I baked  this Pumpkin  Cake out of it. It turns out yummy and my family love them so much. If fresh pumpkin is unavailable, use canned pumpkin instead. Here is the recipe:

BOMBAY CURRY CHICKEN

After going through my recipe file, this Bombay Curry Chicken  caught my attention. I presume, there is no other simpler way to cook the chicken but despite the easy method, the gravy is  full of wonderful flavor.

What you need to do is to mix the spices and let it comes to boil then add the chicken, simmer until the chicken turns soft. The only change I made is to add more chili powder since it is not spicy enough. It turns out marvelous, best taken with rice or bread.

WHITE AND RED PORRIDGE

This porridge is a traditional one prepared for special occasion such as the birth of a baby, passing an exam or promotion at work. It is made of rice or glutinous rice and had two different colors hence its name.

The white is obtained by adding the coconut milk and salt then separated. Palm or brown sugar is added to the balance of the porridge. When serving the white portion is dotted on top of the red. This tradition is almost forgotten since the younger generation prefer other dessert to mark their special moment.

INGREDIENTS

1 and 1/2 cups glutinous rice (soak 30 minutes)
1 cup coconut milk
3/4 cup palm sugar
1 pandan leaf knotted
salt to taste
water

METHOD

* Put the glutinous rice, water, pandan leaf and salt in a pot. Boil until rice turns soft.

* Now add the coconut milk, stir until boiling. Remove about 1/2 cup of the porridge.

* Boil palm sugar with some water, strain.Now add the sugar syrup to the balance and stir well. Remove from heat.

* Place a ladleful of red colored porridge and dot on top with the white portion.