Kway teow

Malaysia...truly Asia,is how the tourism ad goes and it is true in every sense. It is truly the whole of Asia ensconced in 1 country ! A melting pot of traditions, cultures ,languages and of course cuisines. Here,without having to even look for it,one does come across an array of restaurants serving authentic Malay ,Thai , Chinese,Indian and Japanese food...truly Asia indeed.It's funny how as an Indian,one does feel right away at home but still experience the exotic flavour of a foreign land .The Malays on the whole are huge foodies,why else would one find such a staggering number of eateries everywhere,an absolute foodie paradise. Even if you are pressed for time and visit the country on work,the local food finds a way of charming itself into your stomach and have you craving for more.

While I did hope to treat myself to a Laksa at some point,thanks to many wonderful foodie friends,I was introduced to another very popular dish...the KWAY TEOW...a local speciality,it has different versions in Indonesia and Singapore,this one I was told was a Penang version.It also comes under the category of fast food or street food. No matter the setting,the dish is nevertheless delicious and I'm sure will appeal to most palates. The name itself means flat rice noodles.While this dish ,originally was considered very unhealthy when cooked in pork fat,it's now cooked mainly in oil and a lot of vegetables and sprouts are being added to the recent variations ! 

Kway teow

Traditionally served on a banana leaf it comes with an accompaniment of soy sauce and red chillies...very tempting despite the intense heat ! Though this dish does contain chicken ,egg and prawn they do offer vegetarian versions of the same and are also quite scrummy !


The streets and alleys leading to eateries have a festive air about them as if in preparation for an impending celebration...the sounds of large groups of families and friends in loud laughter and conversation,enjoying a meal indoors as well as outdoors ,despite the warm evenings, will always be a part of my memories of the short but enjoyable time spent in soaking up the 'warm ways of Malaysia' !

Recipe for Kway Teow (shared by a friend)

Stir frying is a quick method of cooking using a wide shallow dish called a wok where the heat is spread and allows for space in tossing and stirring...very fast and also quite dramatic.

Ingredients

Serves: 4 

3 tablespoons dark soy sauce 
4 fresh red chillies, pounded in a pestle and mortar
4 fat cloves of garlic, pounded or smashed with the back of a knife and then chopped fine
2eggs, beaten1 kg flat rice noodles (kway teow), cut into 1 cm wide strips 
250g fresh prawns, shelled and deveined
450g boneless, skinless chicken breast, cut into strips 
350g-400g beansprouts
200g Chinese chives, chopped (you can use spring onions)
1 tablespoon light soy sauce
Salt and pepper to taste 
3-4 tablespoons of vegetable oil

 Method
Heat oil in wok and saute' the pounded chillies and garlic until fragrant.
Add chicken and stir fry on high heat for 5-8minutes. Add shrimp and quickly stir fry for another 3 minutes .
Add the beaten eggs, making sure to stir quickly so that it does not turn into a dry scramble. Add the light soy sauce, dark soy sauce and beansprouts.
Add the noodles and toss well.
Check seasoning and add salt and pepper to taste,if required.
 Stir fry for another 5 minutes and add the chives before turning off the heat.
Note...as you can see the flavours of this dish offer a huge possibility for variations,both vegetarian or otherwise !
I look forward to introducing you to many more sights and smells of Malaysia... :))

Mexican Lasagne

If I have offended Mexicans and Italians all over the world..apologies and in my defence, I'd like to add that I am not the creator of this dish but I merely borrowed the idea from the lovely enchantress of cookery shows Nigella Lawson ! This dish is the perfect meal ,to be whipped up on a busy day...or it can be assembled ahead and baked 20 mts before eating your meal ! It combines the delicious flavours of Mexico and the technique of Italian cooking in a sumptuous manner !
Once you have this recipe in your repertoire...it just needs a bit of planning ahead,say at the beginning of the week and once you have the necessary ingredients,it really is a breeze !By planning ahead,I mean only the cooking of the kidney (rajma) beans which need to be soaked overnight and pressure cooked thoroughly for 20mts until they are soft...as uncooked beans can be toxic !!! That and you need to keep ready in your pantry some jalapenos,olives,corn...and lots of tomatoes...we Mexicans and Italians love those !!!!
For those of you who have hectic schedules but still like to cook,you can ,if you prefer,substitute canned tomatoes or tomato puree...as long as it does not contain extra sugar or salt !

Hot and bubbling Lasagna

A serving of hot lasagna

Recipe for  Mexican Lasagna
Ingredients-serves 4-6
Tortilla wraps- 6
Tomatoes-8 ,ripe red tomatoes
Garlic- 2 cloves
Onions- 2
Corn- (boiled or /from a can )-500g
Kidney beans-cooked -3 C
Jalapenos-sliced-1/4 C
Black olives-sliced and pitted-1/ 4 C
chili flakes...olive oil...a bit of demerrera sugar
Coriander leaves-1 bunch chopped fine
Cheddar cheese-1 C (grated)
a circular baking dish
Method
In a large pan ,add the tomatoes,onions and garlic,add enough water to cook and boil for about 6-8 mts...let cool
Once it's cool,puree it and strain it and set aside.
Now combine together in a bowl,the beans,olives,jalapenos and corn,add some chili flakes,salt if necessary,a bit of olive oil and toss and set aside.
In a shallow pan,add a little oil and add the tomato mixture,add salt, a pinch of sugar and let boil with the lid closed for 8 mts...add the chopped coriander leaves(what's Mexican without coriander ?!!!)
Once the tomato mixture reduces,check for seasoning.
In the baking dish,place the first layer of tortilla wrap / wraps depending on the size of the dish...
Spoon over some tomato sauce until it covers completely
Add a layer of the beans and corn
Cover with another layer of tortilla wrap
Again the tomato sauce and the bean mixture
Once ,you've reached the last layer,when your sauce and veg are done...top with the cheddar cheese and bake until melted and gooey.
Serve hot.
I would recommend this be served with my yummy lettuce and orange salad ...very refreshing in contrast to all these spicy flavours !
Or you could also serve it with some simple grilled lemon chicken ! 

It does make for good leftovers,a yummy lunch box option...very minimal fat...no butter,no deep frying,no cream....just looks very rich but it actually is not :))

 

Laksa

Laksa in my book is at the top of the list of comfort foods...wholesome and nourishing,a hot bowl of Laksa on a rainy day really hits the spot ! Encompassing all the flavours spicy,sweet,salty and sour....it's a great 'pick me up' at the end of a long day..or even as a special family meal....either way it's delicious and makes one feel utterly pampered and special while slurping it up ;) Well !!! there's really no other way to enjoy it ,is there ;p. It's just as delicious with vegetables...the flavour of fresh herbs and chili in a coconut milk broth does indeed transport you to the streets of Malaysia.
Recipe for Laksa
Most Laksa recipes also add chicken in the broth...I quite like it even without...doesn't alter the taste in any way !
Ingredients
Medium sized prawns-shelled and de veined or you can use veg like broccoli,carrots,bell peppers and baby corn -cut into even size pieces
coriander leaves-1 cup full
mint leaves- 2 tbsp chopped
spring onions-3 stalks julienned
fish sauce /soy sauce-to taste
lemon juice-to taste
coconut milk-4 c thick milk and 3 c thin milk (from the first and second pressing respectively)
noodles-250g
bean sprouts-1 C(steamed)
sugar-to taste-1 tsp or so
red chillies- sliced-3
shallots(small onions) sliced and fried-10 (optional)
turmeric powder-1 tsp
Laksa paste
Red chillies-5
ginger- 1/4 inch piece
garlic-5/6 cloves
galangal-1/4 inch piece
lemon grass-1 stalk ,sliced and chopped
 Grind the above to a paste with a little water.
Method
In a large pan,heat some oil and add the prawns or the veggies...let cook (prawns need to turn opaque-a minute or so)
Add the laksa paste and saute well
Add a little bit of water,to deglaze the pan and cook the paste and prevent if from burning
Now add the thin extract of coconut milk,half the spring onions,quarter of the coriander leaves,some sugar,fish sauce,turmeric powder and let it simmer...10-12 mts,with the lid closed
Check for seasoning...once the coconut milk has reduced and the flavours are blended,take off the fire and add the thicker extract...and let it simmer,with the lid open,stirring once in a while...about 5-6 mts...check flavours...
Cook the noodles as per packet instructions,just before serving.
To serve,place the noodles in a bowl,pour over the coconut milk broth(with prawns or veg) and garnish with sliced red chillies,coriander leaves,mint leaves,a squeeze of lime and some friend shallots and spring onions.

While the dish has a lot of elements to it,the cooking process as you can see is extremely simple...it just involves stocking up on some basic ingredients and I'm guessing the first time you make a Laksa will certainly not be the last ....quite an addictive dish.
Most of the Metro cities do have galangal in speciality stores...if you don't find it,use a bit of the dried galangal or you can omit it,the other flavours are still finger licking good !!!

Veggie Quiche

Broccoli,tomato,olive and caramelised onion Quiche

Veggie tart with an olive oil pastry

 A variation of the traditional short crust pastry,I tried this one with olive oil instead of butter,though it may not have the same richness,it's light and quite flaky and I will definitely make it again !

The veggies are onion,tomato and broccoli...saute the onions-2 sliced ,in a bit of olive oil with thyme and salt,add the tomatoes,pepper and saute until pulpy...just before adding to the crust,add in steamed broccoli and saute lightly for 2 minutes.

Finish with a topping of 2 beaten eggs with 1 cup of milk and 10gms of grated cheddar cheese

so much healthier and gives you the same satisfaction as a regular Quiche...I just had to make a healthier one...I did promise you after all !!!!

Olive oil pastry

The method is similar as the butter short crust pastry...instead of 100g of butter,add 85-90ml of olive oil...then proceed in the same manner !

Short crust pastry...a delicious buttery pastry that offers a tasty base for a variety of toppings both sweet and savoury...few can resist a well made quiche/tart/pie when it's filled to the brim with delicious goodness !
Home cooking at it's best...which conjures up visions of homemakers in cookbooks of yesteryears,proudly posing with a rolling pin, clad in a checkered apron,make up and hair neatly in place,bag of flour on the counter and beaming big smiles of accomplishment...that pic always stayed in my head and probably the reason why pies fascinated me since childhood !
One reason the quiche is a good meal option is that ,once you get the hang of making short crust pastry...the filling is quite versatile...you can make it as healthy or as decadent as you wish...I who have always had a mental block for making short crust pastry,am very thankful for Rachel Allen's simple and foolproof method of making a short crust pastry...Ido promise you variations of this one soon !While I am quite averse to the idea of using potato in a quiche,when there are so many other more delicious and far healthier options,this one was made on request,delicious but I do recommend that you add other veggies like spinach/zucchini/broccoli...all go well with an egg and milk (no cream!!!) mixture !
It's a one dish meal really and a soup and a quiche make for quite a wholesome dinner...as always I have refrained from using white flour and have used instead a whole grain flour...I do plan at some point to substitute olive oil for butter...I'm sure it will work well too..I do hope you will try this recipe and I look forward to hearing from you of all the variations that you may come up with :))
A step by step version....

Potato and Chive Quiche

Bread crumb stage

adding beaten egg

dough to be chilled

lining the tin

baking blind with beans

brushing the pastry with egg yolk

the filling

baking at 180 C

Baked and ready

The last slice ;p

Recipe for Potato and Chive Quiche
Ingredients
Potatoes-4 boiled and cubed
Onions-2 finely chopped
chives-2 Tbsp (optional parsley,dill )-finely snipped
Eggs-4
egg yolk-1-whisked
Whole grain flour-200g
Butter cubed-100g
Olive oil-1 tbsp
salt,pepper,lemon rind-1 tsp
milk -250ml
cheddar cheese/Parmesan-25 g-grated
Method
Rub the butter and flour together with fingertips until it resembles breadcrumbs
Add most of the beaten egg yolk and bring together with a fork...or hand ,do not knead,just press to a firm dough
Place in some cling film,flatten slightly and refrigerate for a half hour to 1 hour
Now,in a pan ,heat the olive oil and saute the onions and potatoes with salt and pepper until golden...set aside.
Place a cling film on the work surface,put the chilled dough and stretch another sheet of cling film on top
This ensures that the pastry does not stick while rolling...keep stretching the cling film as you roll to a quarter inch thickness..
butter a quiche tin
Remove the top layer of cling film...lift the rolled out pastry with the bottom layer of cling film and quickly over turn onto prepared tin...use the cling film to smooth en and even out the pastry...remove the cling...your tin is lined...no mess ,no extra flour.
Now place some foil on the pastry and fill with beans to bake blind...to prevent the pastry from rising...
Bake for 25mts-until the pastry is almost cooked
Now ,beat together,eggs,milk,salt,pepper,lemon rind and grated cheese and chives/parsley/dill...set aside.
Remove the beans,brush with egg yolk to seal and bake for another 10 mts until dry
Now add the potato mixture.
Pour over the milk mixture and place in the oven
Bake for 20 mts or until set
Wait for 5 mts after baking to slice .

Pav Bhaji

Pav Bhaji is now popularly considered as one of the top street foods of Mumbai...loaded with butter and ghee,very few resist the temptation but often feels like an overload on the stomach which it probably is !!! It was with a lot of hesitation few years ago that I decided to make a healthier version at home...when there's a whole world of flavours out there,why not try to add those to make a dish that one may otherwise try to avoid ! Despite being frowned upon by the pav bhaji lovers who insist it just cannot taste good without the huge amount of butter....I beg to differ...having served my bhaji to discerning food lovers from both the south of India,Mumbai or Delhi.. who said that they did not miss the butter loaded version after eating it's healthier counterpart...I thought maybe this recipe is worth sharing...not so much the ingredients differ,it's more the cooking techniques,instead of sauteing endlessly in ghee/butter,the masalas are cooked by adding small amounts of water. There is a bit of confusion if it's a Punjabi or Mahrashtrian dish...does it matter as long as it's healthy and tasty ?! I think not ! The people that have eaten it,swear that it's a yummy accompaniment for the staple dosa/uthappam the next day....
Bhaji masala
 Now,as far as the masala goes,you can make it ahead and keep it in a glass jar,it has 2 Tbsp coriander seeds,1 tbsp cumin seeds,dry mango powder,5 dried red chillies,1tsp fennel seeds,2 sticks cinnamon,6 cloves,5 pods of cardamom seeds,star anise-2,turmeric powder,dry ginger..roast all the whole spices over low heat until aroma arises..let cool and blend to a powder with the turmeric and mango powder and dry ginger...or you can also use the everest brand of pav bhaji masala which is also good in a hurry,which is why I have included the packet in the picture...there are many times I have used it when my spice mixture has dwindled or when i'm in a hurry and have no time to roast and cool spices...it's entirely up to you !
Ingredients
Potatoes-3
Carrots-1/2 kg
Beans-1/4 kg
Cauliflower-1 small (optional)
Tomatoes-1 kg
Green chillies-1
Coriander leaves-a big hand full,finely chopped
Lemons-2 
Pav bhaji masala-3 tbsp or to taste
Pav bread-I do try to get whole grain pav /ragi bread
Butter-1 tbsp for garnish (optional)-to make the elders happy ;))
Oil ,Extra virgin olive oil(EVOO)-for the Pav
Method
Pressure cook the potatoes,carrots,beans and cauliflower with just enough water,cutting them smaller will help to cook faster.
Once u remove the lid,using a hand masher mash them well with the liquid,so as to keep the nutrients intact as much as possible
In a deep pan,add 1 tbsp of oil and add the green chili and tomatoes and saute until pulpy and the oil floats,at this time add the bhaji masala and saute well,keep adding a tsp of water each time until the masala cooks well and combines with the tomatoes.
Now add the mashed veggies and mix well.
Then add salt,coriander leaves and some more water,about half a cup and continue stirring.
From this point on,you need to work on getting all the  flavours to come together...that means tasting for seasoning and doneness,adding water and letting it cook down really helps in blending the flavours !
Transfer to a dish,just before serving,add the butter in the middle and serve with lime segments.
Cook the pav/ragi bread on a medium tava with a little EVOO until golden or with butter if you prefer !