SPINACH PORIYAL

The stir fried spinach is my family's favorite vegetable. Using fresh spinach is preferred, it is quite easy to prepare, nutritious and delicious too. If you are not keen to include the grated coconut simply omit it but still taste great. Best served with rice or roti as a side dish.

SPINACH PORIYAL RECIPE

250g fresh spinach chopped fine
4 shallots sliced
4 dry chilli break into pieces
4 tablespoons grated coconut
3 tablespoons moong dal (soak for 30 minutes)
2 cloves garlic chopped
1/2 teaspoon mustard seed
salt to taste
oil for frying

METHOD

1. Heat the oil, fry the mustard seed, onion, garlic and dry chilli for 3 minutes.

2. Add spinach, mooong dal, cover and cook for 5 minutes. Do not add water.

3. Now add coconut and salt, stir for few more minutes.

4. Remove from  heat. 

GULAI TELUR

After long time we had this Gulai Telur made of hard boiled eggs cooked in coconut milk together with dry chili, coriander seeds and others. You will surely enjoy the gravy as it gives a change from the usual variety of food you eat.

VEGETABLE PULAO

Requested by my son to cook the vegetable pulao taken with spicy tomato chicken. Simple and yummy treat for the day. You can add beans, peas, potato but I'm using carrot because that what I have in stock. Addition of chilli powder and turmeric enhance the taste of this dish but also give a nice colour.

VEGETABLE PULAO

2 cups basmati rice (soak 30 minutes then drain)
1 cup vegetables (bean, carrot, potato) cut
4 tablespoons oil/ghee
2  big onions chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 stick cinnamon
2 cardamoms
2 cloves
1 bay leaf
1/2 cup coriander leaf chopped
1 cup evaporated milk
2 cups water
salt

METHOD

1. Heat oil, add in cinnamon, cardamom, cloves, bay leaf and onion, fry until light brown.

2. Add ginger, garlic, chilli powder, turmeric and coriander leaves, stir well.

3. Pour in vegetables and little water, cook until slightly soft.

4. Now add the rice, salt, milk and water, when the water is boiling, reduce flame, cover the pot and cook till the rice is done.

5. Sprinkle with coriander leaf at the time of serving.

WHITE BAIT FRITTERS

This dish reminded me of my mum's cooking when I was a small child, made of fresh white bait (ikan bilis nasi), red chilli and flour. If you use the self raising flour, the baking powder should be omitted. Another my favourite side dish serve with hot steaming rice.

INGREDIENTS

1 cup fresh white bait (wash and drain)
2 tablespoons wheat flour
1 tablespoon cornflour
1/2 teaspoon baking powder
1 egg beaten
1 fresh red chilli sliced
4 shallots sliced
2 spring onion or coriander leaves chopped
1/3 cup water
salt and pepper to taste
oil for frying

METHOD

1. Mix all ingredients except oil in a bowl.

2. Heat oil, drop 2 tablespoons of batter and spread it into thin pancake.

3. Turn it over to cook the other side. Drain on absorbent kitchen towel.

4. Continue the process until all the batter is used up.

5. Serve hot with chilli or tomato sauce.

KUIH DADAR

Kuih dadar is similar to crepe, it is stuffed with coconut filling. Before making this you have to prepare the filling, for the batter blend the screwpine (pandan) leaves with water to obtain its colour or else just use green food colouring. Again palm sugar is used to mix with grated coconut, as this one is made of coconut, they do not keep very well, finish them as soon as possible.

KUIH DADAR RECIPE 

1 cup wheat flour
1 and 1/2 cups water
5 blades of pandan leaves (cut)
1 teaspoon sago flour
1 egg
salt
green food colouring

FILLING
1 and 1/2 cups grated coconut
3/4 cups palm sugar
1/2 cup water
1 blade pandan leaves

METHOD

1. Combine all ingredients for filling, cook over low heat till thick, stirring all the time.Cool and keep aside.

2. Blend the cut pandan leaves with water then strain.

3. Sift both flour and salt, add an egg, gradually add water to form a batter with the whisk.

4. Lightly coated the pan with oil, pour the batter to make a thin pancake. Cook until light brown then flip to cook the other side.

5. Remove a piece of pancake onto a plate, place a spoonful of the filling on one end, fold in both sides then roll up.

6. Repeat the same process for the rest of the pancake.

7. Serve immediately.