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JUICES & DRINKS
GREEN APPLE JUICE WITH HONEY, LEMON & GINGER


     When it comes to fresh fruit juices, there is always a preference level running in the family.  But anything in the name of a fruit or a fruit juice is always devoured with eyes shut by me.  I am the only person who loves the combination drinks at home and all these types of fruit juices are prepared to fascinate my taste buds.  Prepared for my whims and fancies.  I love smoothies and juices with a combination of fruits.
     This is a wonderful and all the more a detoxifying fruit juice prepared with Green Apples along with Ginger and Lemon.  I usually sweeten this drink with honey.  Combined together the ingredients which go into this drink helps boost immunity, aids digestion, increase your energy levels and detoxifies your body. Green Apple Juice helps to get rid of Toxins and harmful elements from your liver, kidney and digestive system. Though this drink might be a simple recipe, it comes with a punch. The flavours combine for a sweet-tart concoction that hits your taste buds with a spicy kick from Ginger.


 Recipe Type - Drink
Difficulty - Easy
Serves - 1
Author - SM  

Preparation Time : 3 -5 Minutes


For more JUICES, DRINKS & SMOOTHIES, Click here...


HOW TO MAKE GREEN APPLE JUICE WITH HONEY, LEMON & GINGER

 

INGREDIENTS :

Green Apple - 1 No.
Ginger - 1" Piece
Lemon Juice - 2 Tbspn
Honey - 1 Tbspn

METHOD:

  • Peel and cut Ginger into small pieces.
  • Core and Dice the Green Apple.
  • Grind Green Apple and Ginger in a blender until smooth.
  • Pour out the blended mixture into a tall glass.
  • Squeeze out the juice from Lemon.
  • Pour in the Lemon Juice and Honey to the blended mixture.
  • Stir thoroughly until well combined.
  • Top it up with Ice Cubes and serve Green Apple Juice chilled.

NOTES :

  • I have not peeled the Green Apple, can do so if you prefer.
  • Adjust the amount of Honey to suit your taste preference.  

FRIED RICE
PETAI FRIED RICE



     Petai Fried Rice is a Spicy Fried Rice prepared with a unique addition to a simple Sambal Fried Rice - Petai/Stinky Beans along with Shrimps/Prawns, Eggs, Carrots, Greens and fresh home-made Sambal. The best about a Fried Rice is that it is quite adaptable, versatile and can cater to satisfy your whims and fancies. This spicy Petai Fried Rice is not the HOT type, but the spicy type which can treat your spice reckoned taste buds to utmost satisfaction.  Freshly prepared Sambal has an inviting fragrance when mixed along with the pervasive smell of Petai, which makes this Fried Rice inviting and beckons you to eat more.
     Petai is one of the must-try Malaysian Exotic Food. It is used in South East Asian cooking.  It has an acquired taste and a pervasive smell. So it is commonly called as "Stinky Beans". It has a bitter taste and emits a strong odour even after ingestion. Due to its flavour, it is usually cooked in Sambals with other vegetables like Okra, Kacang Botol (Winged Bean/Goa Bean) or with shrimps and served as side dish to rice. This recipe is a unique version of fried rice prepared with Petai.
     Sambal is a hot & spicy condiment mainly prepared with Red Chillies, Spices, Herbs and Aromatics.  Though Fried Rice/Nasi Goreng has nothing to do with being Spicy, it has adapted along with the Cuisine unique to Malaysia, Indonesia and Singapore.  It is a literal adaptation associated with Culture more than Cuisine where Sambal is one base condiment, sauce or relish which can be incorporated into almost every dish.
     I have prepared fresh Sambal for this Petai Sambal Fried Rice, by soaking Dry Red Chillies and grinding it along with Shallots, Garlic, Galangal and Belacan.  If you are from a region where these fresh ingredients aren't available, you can go for store-bought Sambal Paste from Asian Groceries.

For more FRIED RICE RECIPES, Click here...


Cuisine - Malaysian, Indonesian (South East Asian)
Course - Main
Spice Level - Medium-High
Difficulty - Easy
Serves - 4
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 25 -30 Minutes

HOW TO MAKE PETAI FRIED RICE

FRIED RICE
PETAI FRIED RICE

 

 

INGREDIENTS :

For Sambal Paste :

Dry Red Chillies -  5 Pieces.
Birds-eye Chillies - 3 Pieces
Shallots - 5 Nos.
Garlic - 2 Cloves.
Dry Shrimp Paste(Belacan) - 1 Tspn
Galangal - a Small Piece
Tamarind - 1 Tspn
Salt - To Taste
Palm Sugar (Gula Melaka) - 1 Tspn

For Fried Rice :

Jasmine Rice - 2 Cups (Cooked)
Onions - 1 No.
Garlic - 2 Cloves
Bird's Eye Chillies - 1-2 Nos.
Petai/Stinky Beans - 1/4 Cup
Shrimps/Prawns - Few
Bunapi Mushrooms - Few Stalks
Carrot - 2 Tbspn
Cabbage - few Shreds
Light Soy Sauce - 1 Tbspn 
Sambal - 3-4 Tbpsns
Lemon Grass - 1 Stalk
Salt - To Taste
Sugar - 1 Tspn 
Rice Wine Vinegar - 1 Tspn
Oil - 2-3 Tbspn
  

To Garnish :

Scallions/Chives - Few Stalks

METHOD :

For Sambal Paste:

  • Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
  • Dry roast the Shrimp paste until fragrant.
  • Grind all the ingredients mentioned under 'For Sambal Paste' into a smooth paste and keep it aside.
  • Heat oil in a pan and sauté the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
  • If the mix is a bit dry, add some more oil and sauté them on a low flame for another 5-10 minutes or until oil separate from the mix.
  • Add tamarind extract and boil it for another 5 minutes on a low flame.
  • Add salt and palm sugar and mix well.
  • At this stage, the sambal should be fragrant, if not sauté it for some more time.

For more Recipes with SAMBAL, Click here...

FOR PETAI FRIED RICE : 

For a detailed recipe on How to cook Jasmine / Fragrant Rice, click here...

  • Cook the Fragrant rice as per instruction and allow it cool.
  • Cut Lemon Grass Stalk into small pieces, use just the white part of it.
  • Can Grind the Lemon Grass along with the Sambal ingredients, or just bruise them and add it while sautéing.
  • Peel, de-vein and wash the Prawns/Shrimps.  Keep them aside. 
  • Clean Wash and cut Petai into halves and keep it aside.
  • Heat Oil in a pan/wok, Sauté finely chopped Onions, Garlic and Bird's eye chillies until onions turn translucent.
  • Add Sambal Paste and fry this on a high flame for 2-3 minutes.
  • Pour in Light Soy Sauce and give a quick stir.
  • Add Petai/Stinky Beans along with Prawns/Shrimps and cook briefly on a high flame.
  • Add finely diced Carrots, Bunapi Mushrooms along with a dash of Salt and a pinch of Sugar.
  • Allow it to cook on a high flame for a few minutes. 
  • Add cooked Fragrant Rice.
  • Drizzle Rice Wine Vinegar over the rice.
  • Mix it well until every grain is well coated with the Sauces and Sambal.
  • Stir in finely shredded Cabbage and Scrambled Eggs(If adding) to the rice. 
  • Fry the rice on a high flame for few minutes or until the rice is dry(no more sticky). 
  • Switch off the flame. 
  • Garnish Petai Fried Rice with Scallions.
  • Serve Petai Fried Rice hot with any dips, sauces or side dishes of your choice.
  • Can serve it along with Fried Eggs or simply add scrambled Eggs to Petai Fried Rice.

 

NOTES :

  • I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
  • Adjust the number of Chillies to suit your spice level.
  • Blend the shallots coarsely.
  • Grind the paste with less water to avoid splattering while sautéing the Sambal in high flame.
  • Can add Sugar instead of Palm sugar.
  • Any fragrant long-grained rice variety can be used for the recipe.
  • Use a day old cooked rice for best results. Obviously, keep the rice refrigerated.
  • Can add any vegetable of your choice along with Petai/Stinky Beans in this Petai Fried Rice.
  • Do not overcook Petai(Stinky Beans).
  • Can also add Chicken Pieces, Fish or any other Seafood. 
  • Can fry the Eggs and use them as a side dish or scramble them up and mix along with the fried rice. 


NOODLES
VEGETABLE HAKKA NOODLES



     Hakka Noodles is a dish prepared as per Hakka Cuisine, usually thin flat Rice Noodles are used for the purpose.  Hakka Chinese who are also known as Hakka Han, or the Han Chinese, who are related to the provincial areas of Guangdong, Jiangxi, Guangxi, Sichuan, Hunan and Fujian in China. A majority of these people migrated to various parts of the world centuries ago, among which India was one prominent destination that they headed to. In India, the Hakka Chinese settled in Tangra, Kolkata which later came to be known as the Chinatown of India. We can always find a China Town in almost all major cities around the world. A combination style of Bengali Cuisine(Kolkata) and the Hakka Chinese cooking style gave birth to what we know as 'Hakka Noodles' and various other Indo-chinese recipes.
    Vegetable Hakka Noodles is a recipe adapted from Chinese Cuisine but prepared more or less to suit an Indian Palate and taste buds.  Addition of Sauces and seasoning gives this dish a new dimension. The addition of Vegetables/Chicken/Egg and a choice of Sauce can convert this dish into different versions. This dish has invaded almost all restaurants in the name of Chinese food in India.  Almost all Indo-Chinese recipes are believed to have originated from India. Despite its popularity around India and being an epitome of Chinese food, this dish is virtually a replica of the original recipe in an Indo-Chinese style of cooking.
    My first acquaintance with Noodles was when they catered free Maggi Noodles Packets in Schools as a marketing process somewhere in 1984-85.  Least to mention the so-called stories and rumours lingered along with it.  Thin wriggly strands, some sachets of powders all made curious talks in school and among parents.  A simple community got quite sceptical with the arrival of a new product and why it was catered free.  But time took over the scene and Maggi in no time became a hit.  Even it was the very first marketing and advertising lesson I learned. Maggi/Noodles became an epitome of revolutionary cooking and eating, as were Burgers, Sandwiches, Pizzas which followed the suit into Indian kitchens. Looking back I feel that a vast arena of Cuisines and dishes have taken over the scenario even before we realized it. How things have changed is still a wonder to me!
 
For more INDO-CHINESE RECIPES, Click here...


Cuisine - Hakka Chinese Cuisine/Indo-Chinese
Course - Main
Spice Level  - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

 

For more Recipes with NOODLES, Click here...



VEGETABLE HAKKA NOODLES


NOODLES
VEGETABLE HAKKA NOODLES



INGREDIENTS :

To Cook Noodles :

Noodles - 300 -400 Grams
Water - To Cook the Noodles
Oil - 1 Tspn
Salt - To Taste

For Vegetable Hakka Noodles :

Onion - 1 No.(Large)
Garlic - 2-3 Cloves
Green Chillies - 2-3 Nos.
Carrot - 1/4 Cup
Beans - 1/4 Cup
Green Bell Peppers/Capsicum - a Quarter
Cabbage - few Shreds
Spring Onions - Few
Oil - 3-4 Tbspns
Light Soy Sauce - 1 Tbspn
Vinegar - 1 Tbspn
White Pepper Powder - 1 Tspn
Salt - To Taste
Sugar - a Pinch

METHOD :

To Cook Noodles : 

  • Boil the water in a wide Bowl/Saucepan.
  • Once the water starts to boil, drizzle a Teaspoon of Oil along with some salt to the water and give a quick stir.
  • Carefully drop the Noodles into the boiling water and mix well.
  • There should be enough Water to cover the Noodles.
  • Do not cover the bowl while cooking the Noodles.
  • Cook until the Noodles turn slightly soft.
  • Switch off the flame.
  • Immediately pour it out into a colander.
  • Drain and wash it through cold running water.(This will stop the cooking process).
  • Can add a teaspoon of Oil at this stage.(Optional).
  • Gently toss the cooked Noodles and leave it aside.

For Vegetable Hakka Noodles :

  • Cut Carrots and Beans into Julienne's and keep it aside.
  • Chop Bell Peppers into small cubes and chop Cabbage finely.
  • Heat Oil in a Pan, Sauté finely chopped Onions, Garlic and Green Chillies.
  • Let the flame be at the high.
  • Immediately add Julienne Carrots and Beans to the above and cook on a high flame for a few minutes.
  • Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
  • Do not overcook the Vegetables, they should have a crunchy texture.
  • Add Cooked Noodles and gently mix the ingredients in quick movements.
  • Let the flame be at the high.
  • Pour in the Light Soy Sauce, Vinegar and sprinkle a dash of White Pepper to the above and mix well.
  • Finally, add finely chopped Cabbage and mix well.
  • Once all the ingredients are well incorporated, switch off the flame.
  • Garnish the Vegetable Hakka Noodles with finely chopped Spring Onions.
  • Serve Vegetable Hakka Noodles hot with your preferred Sauces or Condiments.

 NOTES :

  • Any variety of Noodles can be used for the recipe.
  • Cook Noodles as per instruction, if you like your Noodles “al dente.”
  • Adding Oil while cooking the Noodles also yields a non-sticky Noodles, and they do not clump together.
  • Can use an extra bit of  Oil in the recipe.
  • Can add a pinch of MSG(Aji-no-moto) if preferred.
  • White Pepper can be substituted with Black Pepper. White Pepper helps to retain white colour and is mild compared to Black Pepper.
  • Do not overcook the vegetables, they should have a crunchy texture.
  • Adding Sugar while cooking the Vegetables helps to retain the colour.
  • Can add few teaspoons of Chilli Oil for a slightly spicier version of  Vegetable Hakka Noodles.
  • Can add scrambled eggs, Chicken/Fish/Prawns for a Non-vegetarian version of this recipe. 
  • Also get easy with the use of Sauces - try adding few teaspoons of Tomato Sauce/Red Chilli Sauce for a twist of flavour.

      The Chinese culture abounds in Malaysia and I have incredibly fond memories of Lunar New Year/ Chinese New Year. During the past 11 years, I've felt that this is the best time of the year in many aspects & the most awaited holiday season at home... The city gets colourful and vibrant pronouncing the arrival of Lunar New Year. Decorated around in RED - Red Lanterns, Peony, Chrysanthemum, Cherry blossoms, all in shades of red and pink, special adornments, vibrant music playing around - GONG XI, GONG XI, GONG XI FA CHAI, The Lion/Dragon Dance, Mandarin Oranges, Red Angpao Packets and of course the food. My favourite is the Mandarin Oranges. Mandarins are in season and revered as good luck when presented during Chinese New Year.

      Chinese Tradition encourages the act of graciously giving and graciously receiving. You are gifted with Mandarin Oranges during the season and it seems to be auspicious when you get a Golden Treasure (Mandarins), needless to say about the Red Envelopes or 'Ang Pao' with money which symbolises good luck. This custom is a belief which brings good luck and prosperity to both the giver and the receiver. A traditional New Year greeting is always "Wishing you Prosperity"- GONG XI FA CHAI!

      Chinese New Year is actually a Spring Festival which begins on a different date annually as it is based on a lunar calendar. It’s a chance to sweep away all the negativity and welcome some good luck into your home and your life. There are zodiac characters with commensurate characteristics unique to the Chinese calendar as well. The upcoming up is the Year of the Pig. Every year is depicted by a zodiac sign, the Jade Emperor dedicated one year to each of the 12 animals.

      Dragons according to Chinese Zodiac symbolize potent and auspicious powers. The dragon is also a symbol of power, strength, and good luck. Oranges are a symbol of wealth and good fortune in Chinese culture. This Dragon Cocktail features Orange drink along with a fiery nature from Ginger Wine. When you’re entertaining for the occasion or just want to hoist a glass in celebration, try this Dragon Cocktail as a Chinese New Year Drink. 
 
      When I found the recipe of HAPPY DRAGON COCKTAIL in Boulderlocavore, and the thought that I have a batch of homemade GINGER WINE and the seasonal treasure, Mandarin Oranges made me recreate it in my style. The Dragon Cocktail - this flavorful cocktail gets its orangish hue from Mandarin Oranges and the Ginger Wine. The original recipe for this drink calls for Ginger infused Vodka. I made a simple makeover by adding home-made GINGER WINE instead and the result was a magically flavoured Cocktail. Try the original recipe by replacing Ginger Wine with Ginger-infused Vodka. The Dragon Cocktail has a refreshing taste from fresh Mandarin Orange Juice and a spicy note from Ginger Wine - the result is Sweet, Spicy & Fruity.

Recipe Type - Cocktail/Juices & Drinks

Difficulty - Easy

Serves - 2

Author - SM

Preparation Time - 5 - 10 Minutes.


For more JUICES, DRINKS & SMOOTHIES, Click here...



HOW TO MAKE DRAGON COCKTAIL WITH GINGER WINE



INGREDIENTS :


For Dragon Cocktail :

Fresh Orange Juice - 1 Cup
Ginger Wine - 1/2 Cup
Ice Cubes - few

To Garnish :

Fresh/Canned Lychees (Optional)

METHOD :


For Dragon Cocktail :


  • Fill a Cocktail/Boston Shaker with Ice.
  • Pour in the Fresh Orange Juice & Ginger Wine into it.
  • Shake until well combined.
  • Fill a Tall glass/Cocktail glass with Ice cubes and Strain the mixture into it.
  • Garnish the Dragon Cocktail with a Lychee. (Optional)
  • Stir the Dragon Cocktail before serving.
  • Served chilled, immediately.



NOTES :


  • Can use Orange Syrup instead of fresh Orange Juice, adjust accordingly.
  • The original recipe uses Ginger infused Vodka instead of Ginger Wine.



DESSERTS
PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET


     Thai desserts are mainly prepared with Rice, Sticky/Glutinous Rice, Rice Flour, Sugar and Coconut Milk.  This particular dessert - Pumpkin in Coconut Milk called Fak Tong Kaeng Buet in Thai belongs to a class of Dessert called 'Kaeng Buet' which refers to a  style of cooking Vegetables, legumes/Pulses or Fruits in Sweetened Coconut Milk.
     Pumpkin is a mildly sweet Vegetables and it is a good source of  Beta-carotene and Antioxidant Also this vegetable is a great source of Vitamin A and Potassium.  This Thai Dessert is cooked in Coconut Milk and mildly sweetened. This Pumpkin in Coconut Milk is an easy Thai Dessert which can be prepared within minutes.  Many of the Thai and Malaysian Desserts and Sweets closely relate to Kerala Desserts having most of the ingredients common or similar.  And one commonly used ingredient being Coconut/Coconut Milk followed by Rice/Rice Flour.



For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 20-30 Minutes



For more DESSERTS, Click here...



HOW TO COOK STEAMED PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET



 INGREDIENTS


Pumpkin - 2 Cups
Thick Coconut Milk - 1/2 Cup
Thin Coconut Milk - 1 - 11/2 Cups
Palm Sugar/Sugar - 1/3 Cup
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)

 

METHOD :

For Pumpkin in Coconut Milk - Fak Tong Kaeng Buet :

  • Cut Pumpkin into wedges along the groves.
  • Remove the seeds, cut the Pumpkin into 1" Cubes and keep it aside.
  • Add Sugar and a pinch of Salt to the Thin Coconut Milk and mix well.
  • Tie up a Pandan Leaf (Screwpine Leaf) and add it into the thin coconut milk.
  • Boil the Thin Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
  • Add Pumpkin Cubes to the Coconut Milk and cook on a flame.
  • Cook until Pumpkins turn soft.
  • Pour in the Thick Coconut Milk and boil for another 2-3 minutes on a very flame.
  • Switch off the flame.
  • Discard the Pandan Leaf (Screwpine Leaf).

NOTES:

  • Acorn Squash, Moschata Squash, Butternut Squash or any other Yellow flesh Squash, Yellow Cooking Pumpkin or Winter Squash suits best for this Thai Dessert.
  • Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
  • Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
  • This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
  • I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
  • This Dessert should not be very creamy, it should be in a slightly thin consistency.
  • Can use Coconut Cream instead of Coconut Milk.



DESSERTS
THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)

     

    If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts.  Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy.     Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts.  Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
      I have always had Tapiocas as a savoury dish.  When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture.  But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of  Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.



For more Recipes from THAI CUISINE, Click here...


Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 30-45 Minutes


HOW TO COOK THAI STEAMED TAPIOCA IN COCONUT MILK  ( MONTAD CHUAME)


DESSERTS
THAI STEAMED TAPIOCA IN COCONUT MILK( MONTAD CHUAME)

INGREDIENTS :

To Cook Tapioca :

Tapioca - 1/2 kg
Water - To cover the Tapioca pieces
Salt - a Pinch.

For Candied Tapiocas :

Steam Cooked Tapiocas - 1/2 Kg
Sugar/Palm Sugar - 3/4 Cup - 1 Cup
Water - 1 Cup
Pandan Leaves/Screwpine Leaves - 1 Leaf
Yellow Food Colouring -2-3 Drops(Optional)

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

Thick Coconut Milk - 1 - 11/2 Cups
Sugar - 2-3 Tbspn
Salt - a Pinch
Pandan Leaf/Screwpine Leaf - 1 Leaf(optional)


For more DESSERTS, Click here...

 

METHOD  :

To Boil Tapioca :

  • Peel the Tapioca and wash it.
  • Then cut it into pieces of the desired size.
  • Wash it well until the water runs clear.
  • Boil tapioca in water by adding salt and turmeric powder.
  • Cook until the pieces are soft.
  • Drain and discard the water.

 

For Candied Tapiocas:

  • Combine Sugar & Water in a Sauce pa.
  • Tie up a Pandan Leaf(Screwpine Leaf) along with few drops of Yellow food colouring and add it into the Sugar Mixture.
  • Boil the Sugar Mixture until the Sugar is well dissolved, stirring at regular intervals.
  • Once the Sugar is well dissolved, carefully add steam cooked Tapiocas into the Sugar Syrup.
  • Cook this on a very low flame until the Steamed Tapiocas absorb the sweetness and turn slightly transparent.
  • Switch off the flame and leave it aside.

 

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

  • Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
  • Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
  • Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
  • Lower the flame and boil for another 2-3 minutes.
  • Switch off the flame.
  • Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.

Combining the Ingredients for Thai Steamed Tapiocas in Coconut Milk:

  • Take a few pieces of Candied Tapiocas and place it on a serving plate.
  • Let the Tapiocas be hot.
  • Pour 3/4 the amount of Warm Coconut Milk over the Candied Tapiocas.
  • Let it sit for about 5-7 Minutes
  • Let the Candied Tapiocas absorb the Coconut Milk.
  • Drizzle the rest of the Coconut Milk just before serving the Thai Steamed Tapioca Dessert(Montad Chuame).
  • Serve Thai Steamed Tapioca in Coconut Milk(Montad Chuame) warm or chilled.

NOTES :

  • Let the Steamed Tapiocas and Coconut Milk be hot when they are mixed together.
  • This will enable the Tapiocas to absorb the Coconut Milk.
  • Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
  • Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
  • This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
  • I have used Thick Coconut Milk in the recipe(home-made).
  • Can use Coconut Cream instead of Coconut Milk.
  • Adding Food Colour to Steamed Tapioca is purely optional.



________________________________________________________________________________

Important : Food Safety 

  • Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
  • So peel and wash it thoroughly with enough water.
  • Also, can soak them in water overnight and then discard the water and wash them again before cooking.
  • Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
  • These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated



STIR FRY
 EGGPLANT STIR FRIED IN SOY SAUCE



     I love Eggplants and I love to cook it up in so many ways. When perfectly cooked Eggplants can even taste better than meats. This is a very simple and a traditional Chinese style home cooked side dish found in different versions more or less with similar ingredients throughout China and South East Asia.
     With the upcoming Lunar New Year, I thought of hitting upon few Asian delicacies suitable for a New Year Eve Dinner. It’s all about having a different culture’s cuisine as often as possible. Spice is definitely something I do not hold back on as my husband is a person who calibrates a dish with its spiciness.  At least a mild note of spiciness would be appreciated in such dishes and this Eggplant Stir fry is no excuse. In this Chinese Eggplant Stir Fry, I have cooked Eggplants along with Garlic in Dark Soy Sauce with a mild note of Spiciness from Birdseye Chilli. For a mild sweet note substitute Dark Soy Sauce with ABC Sauce(Kicap Manis). This Chinese Eggplant Stir Fry is one delicious meal which can be prepared within 15 minutes.
     Eggplants can be converted into various dishes and it is one vegetable which is quite versatile and adapted my most of Cuisines around the world.  Even there is a Haiku(short form of Japanese poetry in 3 phrases)written by Matsuo Basho in the name of EGGPLANT, may be writer felt the vegetable to be so special that he wrote a poem in its name.
In this warm spring rain
     tiny leaves are sprouting
          from the eggplant seed!


For more EGGPLANT/BRINJAL RECIPES, Click here...


Cuisine - Chinese (Southeast Asia)
Course  - Side Dish
Spice Level  - Medium-High
Difficulty - Easy
 Serves - 3-4
Author - SM



Preparation Time - 5 - 10 Minutes
Cooking Time - 10 - 15 Minutes


HOW TO COOK EGGPLANT STIR FRIED IN SOY SAUCE


INGREDIENTS :

Eggplant/Brinjal – 2 Nos. (Long & Tender)
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Dark Soy Sauce/ABC Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn
 

METHOD :

  • Rinse the eggplant with water and cut into 5cm pieces.
  • Soak the eggplants in water with a pinch of salt to prevent them from turning brown.
  • Heat Oil in a Wok/Pan over high heat.
  • Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
  • Add the Eggplant along with a dash of Salt and gently stir-fry on a medium-high flame until the eggplant turns soft.
  • Add Dark Soy Sauce/ABC Sauce and Sugar.
  • Sprinkle some water at this stage if necessary.
  • Cover and cook on a medium flame for a minute.
  • Stir-fry until well combined..
  • Immediately, serve Eggplant Stir Fry hot.
  • Eggplant Stir Fry goes well with Fragrant Rice or Fried Rice/Noodles recipe.

NOTES :

  • Add some water while cooking Eggplants, if necessary.
  • Certain varieties of Eggplants need to be cooked long.
  • Cook Eggplants to suit your preference.
  • I usually stir fry the Eggplants on high heat for a short time. This will retain its nutrients and keep them fresh, soft and meaty. Do not overcook the Eggplants.
  • Do not brown the garlic, as they would tend to give a bitter taste to the dish.
  • Adding Birds-eye Chilli is purely optional.
  • Can also add Dry Chilli flakes instead of Birds-eye Chillies.
  • Adjust the number of chillies to your preferred spice level.

 

 

STIR FRY
BOK CHOY STIR FRY
     
      Bok Choy Stir fry with Garlic & Oyster Sauce is a simple yet delicious Stir-fry. This is one popular dish served in almost all Chinese Restaurants.  There are quite a lot of Greens available in Asian Market, which includes Bok Choy, Choy Sum, Hong Kong Kailan, Baby Kailan etc.,  The same recipe can be prepared with other Chinese Greens including Cai Xin, Nai Bai(Milk Cabbage), Bok Choy. Xiao Bai Cai(Chinese Cabbage) and vegetables like Broccoli/Chinese Kale as well as with any choice of mixed Vegetables, Mushrooms and Greens. Bok Choy/Pak Choi/Pok Choi literally called as Shanghai Greens looks more or less like Mustard Greens.

    


STIR FRY
BOK CHOY STIR FRY


     I happen to eat these greens after coming down to Malaysia.  I have not seen these varieties in India then.  Initially, I felt these greens were undercooked.  But the crunchy feel of the greens, the fresh and sweet taste made me realize that this is the real way of cooking greens.  I have tried my hand with all the above varieties of greens and my daughter loves them all.  She says she can have a whole bowl of greens all alone...
     This Bok Choy Stir Fry is an easy and quick recipe prepared with Garlic and Oyster Sauce. I have added a Bird's-eye Chilli to add some spiciness to the dish but you can avoid it too. A simple stir fry but a tasty & nutritious way of cooking.   I usually cook Bok Choy on high flame for few minutes until the greens are Crunchy & Tender.


For more VEGGIES & STIR FRY Recipes, Click here...


Cuisine - Chinese; Southeast Asian
Recipe Type - Stir Fry
Spice Level  - Low
Difficulty - Easy
 Serves - 2- 3
Author -SM

Preparation Time - 5 - 10 Minutes
Cooking Time - 5-10 Minutes



    HOW TO COOK BOK CHOY STIR FRY



STIR FRY
BOK CHOY STIR FRY

INGREDIENTS :

Bok Choy - 300 – 350 Gms
Garlic - 2 -3 Cloves
Birds-eye Chilli - 1 No (optional)
Oyster sauce / Light Soy Sauce - 2 Tspns
Salt - To Taste
Sugar - a Pinch
Cooking oil - 1 Tbspn



METHOD :

  • Clean, trim & cut the Bok Choy into halves or as preferred.
  • Wash and allow it to drain on a colander.
  • Heat Oil in a Wok/Pan over high heat.
  • Add minced Garlic and Bird's-eye Chillies, stir-fry for about 10 seconds until fragrant(should not be browned).
  • Add Bok Choy and Sugar, stir fry in quick strokes. 
  • When the Bok Choy starts to soften, add Oyster Sauce.
  • Sprinkle Salt.
  • Stir-fry until well combined.
  • Immediately, serve Bok Choy Stir Fry hot.
  • Bok Choy Stir Fry goes well with Fragrant Rice or any Rice/Noodles recipe.


NOTES :

  • Do not add extra water while cooking Bok Choy.
  • Water from the Bok Choy should be sufficient to keep the greens moist until cooked.
  • Do not cover the pan while cooking.
  • Stir fry the Bok Choy on high heat for a short time.  This will retain its nutrients and keep them fresh, green and crunchy. 
  • Do not brown the garlic, as they would tend to give a bitter taste to the dish.
  • Adding Bird's eye Chilli is purely optional.
  • Cook Bok Choy to suit your preference. I like to keep it crunchy and tender.



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