#Egg Malai Curry recipe

[foodwithrecipes]

Tomato-Egg Soup. Vitamin A, Vitamin C, Vitamin K, and Vitamin E as well as fiber, minerals, and beneficial antioxidants are found in abundance in tomato soup Read full recipe https://foodrecipesoffical.com https://foodrecipesoffical.blogspot.com/2023/12/488-healthy-food-recipe-tomato-egg-soup.html… http://foodrecipesoffical.blogspot.com

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

[anotherbeastarsblog]

What do you think each characters favorite food is?

Probably didn't get everyone but y'know. If I missed anyone you wanna hear my thoughts on send an ask and I'll edit them in.

Also please remember I have little to no justification for any of this and some are based on other headcanons I have so feel free to disagree, and I'd love to hear your thoughts too!

Legoshi's favorite food is ass If you asked him he'd probably say peanut butter or antshakes or those egg sandwiches but Legoshi's actual favorite food is almost definitely grandpa's hot pot. It was a huge deal that his family could actually share it so it's a little bittersweet now but it's still like, a primal memory for him.

Jack likes peanut butter. He's a dog, and also a basic bitch.

Collot's favorite food is also ass definitely something English, but I don't think I can pick just one because he can't either. He's only been to Europe once or twice but his family brought all their recipes with them.

I couldn't tell you exactly what Durham's is either except that it's some snack he found at an import shop once and has only ever seen like 3 times in his life and he can't read Malay so he doesn't even know how to look it up online.

Miguno really likes American-style food, and I headcanon him as being super wealthy, so he probably knows some specific bistro in the outskirts of Paris that makes the BEST cheeseburger like you can't even imagine. He's 100% wrong about this but he'll swear by it.

Voss likes spicy stuff. His favorite food evolves as he gains more tolerance, he always liked hot stuff as a kid but as a teenager he's had more freedom to get and try like internet-challenge level spicy things. By the time he graduates he's casually monching on dried ghost peppers.

I think Haru's favorite food is listed on a character sheet somewhere but I don't remember it. In my head, she's a rabbit so she likes carrot greens. NOT the orange part, that's a stereotype.

Louis has his favorite food listed as celery and that's not entirely wrong but his real favorites are the things he wasn't allowed to have growing up; deep-fried festival food, salty fast food, junk food in general. His tummy's a little sensitive so it's probably good he never gets to have it, but that forbidden fruit angle makes it all taste so much better.

Pina will insist his favorite is something fancy, and he'll tailor his answer to whoever he's talking to, but in reality he loves cheap street food. He's always secretly super happy when a date ends up at some shithole ramen stand.

Bill's is a brand of energy/protein bars he's eaten like, every single day since he first started going to the gym. He likes food as like, a general concept, but doesn't have a very discerning pallet and doesn't appreciate most dishes. All the raman we see him eat in the series is out of convenience over preferance.

Aoba would probably like onigiri or udon. I think he's more into traditionally Japanese stuff than anything but shares Bill's problem of not actually knowing or caring that much about food. Probably made intricate bento boxes as a kid.

Kibi's is antshakes.

Tao's is real basic butter noodles. He was the youngest in a biiiig family and always felt like a burden so he tried to fend for himself as much as possible, it was the first and simplest thing he learned to cook so he ended up eating it a lot.

Juno canonically has a sweet tooth, so most any cake or candy. Can't say why but my first thought was also ceasar salad, she's not big on salads in general but it feels healthy and her dog side loves anything creamy and/or cheesy.

Kai's is his mom's curry, especially the leftovers because she would make huge amounts of it that'd feed the family for a week. He and his brothers would eventually figure out she did it to stretch their food budget when money was tight, so it also signalled when his family would start getting overcompensatingly nice and helpful and have a lot of quiet bonding time.

Dom subsists almost exclusively on syrupy 7 dollar coffees. If you really insist that that doesn't count as a favorite food he also eats a lot of flavored cricket snacks. Unlike Bill or Aoba he does actually care about food and flavors he just forgets to eat actual meals so often he hasn't formed many opinions.

Riz likes honey and baking so his favorites are all combinations of that. Something as simple as a fresh baked bun with some honey drizzled on it can mean so much, honey pancakes when he wants a quick pick-me-up, honey cakes for friends and events, etc.

Ibuki's favorite food was venison, I think that's canon, and I'm not gonna do any other shishigumi guy on this list but I think it's important to mention.

Melon's favorite food, if you can call it that, is miracle berry tablets. I don't think he discovered them til after he was in jail but he was gifted some once and he still didn't really taste but things didn't taste different which was mind-blowing enough.

Yahya's favorite is carrots, natch.

Gouhin I think literally only eats bamboo, he'd go fucking insane for meat though if he ever let himself try it.

Gosha, you think I'm gonna say the hot pot for the reasons above, but no his favorite is actually the traditional Rexmas meal, the soup and pie and volcano salad. Same reasons, though, it was one of the big family meals he could have with Toki and any other non-komodo friends, the holidays pulled him from his depression a bit and helps him socialize.

[kushi-s]

Egg Malai Curry | Easy Egg Recipe for Lunch and Dinner | अंडा मलाई मसाला

[jurgensclark-blog1]

Unveiling the Exquisite Flavors of South African Cuisine

Unveiling the Exquisite Flavors of South African Cuisine South African cuisine is a delightful fusion of diverse flavors influenced by the indigenous tribes, colonizers, immigrants, and various regional ingredients. This culinary melting pot has given rise to a unique array of dishes that are as rich in taste as the country's cultural heritage. Traditional Delicacies One cannot talk about South African cuisine without mentioning the iconic dish - "Bobotie." This is a mouthwatering Cape Malay recipe consisting of spiced minced meat baked with an egg-based topping. The combination of flavors from Africa, India, and the colonial era creates a perfect blend that represents the diverse heritage of the nation. Another traditional gem is the "Bunny Chow," a dish born out of Indian influences. It consists of a hollowed-out loaf of bread filled with aromatic curry, often made with lamb or chicken. This street food delight has become a staple in South African cities, cherished by locals and tourists alike. The "Boerewors" is a sausage made of beef, pork, or lamb and flavored with a unique blend of spices, including coriander and cloves. It is commonly enjoyed at braais (South African barbecues) and is a must-try for meat lovers. For those with adventurous palates, "Mopane Worms" are a delicacy found in the northern parts of the country. These crunchy edible caterpillars are high in protein and are often cooked with spices and served as a snack or an accompaniment to other dishes. Cape Malay Cuisine The Cape Malay community in South Africa has played a significant role in shaping the country's gastronomic landscape. With its roots in Southeast Asia, their cuisine showcases intricate flavors and aromatic spices. The "Bobotie" mentioned earlier is a prime example of Cape Malay influence, with its fusion of spices like turmeric, cinnamon, and coriander. Other popular Cape Malay dishes include "Bredie" (a slow-cooked meat stew), "Sosaties" (marinated kebabs), and "Koeksisters" (sweet syrupy pastries). Braai Culture and Diverse Meats Braaing (barbecuing) is a cherished South African tradition. The country's vast landscapes and diverse wildlife offer a wide variety of meats to sizzle on the grill. Beef steaks and lamb chops are traditional favorites, but South Africans also enjoy game meats like kudu, springbok, and ostrich. These lean and flavorful meats offer a unique taste experience that should not be missed. And don't forget the peri-peri chicken, marinated with fiery South African spices and grilled to perfection. Conclusion The flavors of South African cuisine are testament to the nation's rich history and cultural diversity. From traditional delicacies to Cape Malay specialties and braai culture, there is something to tantalize every taste bud. Exploring the vibrant culinary traditions of South Africa is a treat for both the stomach and the soul. Frequently Asked Questions Q: What are the popular South African desserts? A: South Africa boasts an array of delightful desserts. Some popular choices include "Malva Pudding" (a sweet baked pudding with apricot jam sauce), "Koeksisters" (syrupy pastries), and "Melktert" (a South African version of custard tart). Q: Are vegetarian options available in South African cuisine? A: Yes, vegetarian options are available in South African cuisine. Dishes like "Chakalaka" (spicy vegetable relish), "Pumpkin Fritters" (sweet pumpkin pancakes), and "Butternut Soup" are just a few examples of the vegetarian delights you can savor. Q: What is the significance of braai in South African culture? A: Braai culture holds a special place in South African society. It is not just about grilling meat; it is a social gathering where friends and families come together to celebrate and enjoy good food. It promotes a sense of community and is often accompanied by lively conversations and laughter. Read the full article

[m980]

Preserving Heritage: How Malaysian Food Exports Keep Traditions Alive

Introduction

Malaysia, a country known for its rich cultural tapestry, has a culinary heritage that is as diverse as it is delicious. Malaysian cuisine is a testament to the harmonious coexistence of various ethnic groups, each contributing to a unique culinary tradition. In recent years, Malaysian food exports have played a vital role in preserving and sharing these culinary traditions with the world. In this blog, we will explore how Malaysian food exports are not only tantalizing taste buds but also helping to safeguard the nation's culinary heritage.

A Culinary Melting Pot

Malaysia's multicultural society comprises Malay, Chinese, Indian, indigenous, and various other ethnic groups. This diverse blend of cultures has resulted in a vibrant and multifaceted culinary landscape. Malaysian cuisine is characterized by a harmonious fusion of flavors, spices, and cooking techniques. Here are some key elements of Malaysian culinary heritage:

Spices and Ingredients: Malaysian cuisine is famous for its use of aromatic spices like lemongrass, galangal, and turmeric. Ingredients like coconut milk, tamarind, and shrimp paste are also central to many dishes.

Nasi Lemak: Often considered Malaysia's national dish, nasi lemak is a fragrant rice dish cooked with coconut milk and served with a spicy sambal, crispy anchovies, peanuts, and hard-boiled or fried egg. It's a symbol of Malaysian cuisine.

Roti Canai: This Indian-influenced flatbread, served with dhal (lentil curry) or other condiments, is a breakfast staple in Malaysia and a testament to the country's multiculturalism.

Satay: Skewered and grilled meat served with peanut sauce, satay is popular across Southeast Asia but holds a special place in Malaysia's culinary heritage.

Exporting Tradition: Malaysian Food Exports

Malaysian food exports are not just about sharing flavors; they are a means of preserving culinary traditions and heritage. Here's how these exports are making an impact:

Global Accessibility: Malaysian food products, such as spices, sauces, and ready-to-eat meals, are now available worldwide, allowing people from diverse backgrounds to experience and enjoy the rich and authentic flavors of Malaysia.

Traditional Recipes: Exported Malaysian food products often adhere to traditional recipes and cooking techniques, ensuring that the authentic taste of Malaysia is maintained, even thousands of miles away from its homeland.

Ingredients: The export of key ingredients like Malaysian spices, palm sugar, and coconut milk allows chefs and home cooks worldwide to replicate traditional Malaysian dishes with ease, preserving the essence of the cuisine.

Cultural Exchange: Malaysian food exports facilitate cultural exchange by introducing international consumers to the country's diverse culinary heritage. This exchange fosters a deeper appreciation for Malaysia's rich cultural tapestry.

Supporting Local Communities: By exporting Malaysian food products, local producers and farmers are supported, preserving traditional methods of cultivation and production and helping sustain rural livelihoods.

Preserving Culinary Heritage for Generations

In an increasingly globalized world, the preservation of culinary heritage is of utmost importance. Malaysian food exports serve as a bridge between the past and the future, allowing traditional flavors and cooking methods to transcend borders and generations. As more people around the world savor the delights of Malaysian cuisine, they become part of a global effort to ensure that these culinary traditions remain vibrant and alive for years to come. So, the next time you enjoy a plate of nasi lemak or savor the aromatic spices of a Malaysian curry, remember that you're not just tasting delicious food; you're participating in the preservation of a rich culinary heritage.

[treasuretroverestaurant]

Discovering Johor Bahru Top 10 Biryani Destinations

Unquestionably, the best cuisine in terms of flavour and fragrance is biryani. Johor Bahru, a vibrant city in Malaysia, is home to a wide range of delicious cuisines, including biryani. There are numerous varieties of biryani to select from in Johor Bahru, ranging from time-tested traditional recipes to avant-garde fusion versions.

1. Treasure Trove: As the undisputed maestro of biryani in Johor Bahru, Treasure Trove promises an outstanding culinary experience. There are several different types of biryani available at this renowned restaurant, including vegetarian, mutton, and chicken alternatives.

2. ABAH Beriani House: The restaurant transforms traditional biryani with its inventive preparations. The restaurant's well-known chicken, beef, and lamb biryani, which is paired with delectable sides like papadom, dalca curry, spicy hard-boiled egg, and a selection of drinks, may satisfy even the most ravenous appetites.

3. Roslin Beriani House: Roslin Biryani House takes pride in serving traditional Malay biryani dishes that are prepared using top-quality ingredients and time-honored methods. Their biryani is made with the perfect ratio of tender meat, tasty rice, and savoury spices, producing an alluring explosion of flavour.

4. The Kittengi — Authentic Indian Restaurant: The Kittengi, a restaurant that specialises in Indian food, has what is perhaps the best biryani in Johor Bahru. The premises of the unassuming eatery are cosy and completely air-conditioned.

Read More: Discovering Johor Bahru Top 10 Biryani Destinations

[suchananewsblog]

Calling All Egg Lovers! Try This Delicious Egg Malai Masala Curry Recipe

Eggs are a versatile ingredient that is popular all over the world. Most people store eggs in their refrigerators for daily use, and they can be enjoyed for breakfast, lunch, and dinner. Eggs are also an excellent source of protein, which is why people who want to lose weight include them in their diet. Some popular egg recipes include egg bhurji, omelette, and curries. Today, we will be adding a…

[putsben]

I have been taking over my elder sister’s spot in the kitchen recently, mostly managed on my own. I always spare my time to prepare the ingredients or go to the grocery store myself before I start to cook. The favorite things I’d like to see on their faces were definitely when they enjoyed it and finished the whole pot within a day. My dad loves my curry and he requested and asked me to start regularly in the kitchen moving on. I poured out all the things I love while I’m cooking, I enjoyed the process of selecting the right spices, flavors, vegetables, fruits, meat, etc. My style is basic but most important you have to play with the heat and timing.

My aunt came to visit us, Sarah and Ismail, and they brought us an oven for us to bake. In my head, I have so many recipes I can try on or I’d start baking my bread or pound cake. I love the taste of lemon poppy seed pound cake, it is delicious and addictive. One bite and you just keep on digging till you finish. They stayed one night with us and I helped to cook dinner for the whole family. I made a simple Malay dish which is called ‘Sambal Tumis Ikan Bilis’ with fried salted fish, fried egg, and fine cucumber cuts as side dishes. It is amazing how they admired the simplest dishes I made for them, the thoughts were just lovely. My aunt never really eat much but yesterday she did and she kept on praising how great my cook but I just told them, this is what you and everyone else’s taught me since I was a kid. I just do as I go and enjoy it at my finest.

I’m glad that I showed up for myself and others too. I am thankful, grateful and bless for these lovely people around me. Amen

[foodwithrecipes]

Garlicky and cheesy bread. Garlic bread is an incredibly delicious and flavorful combination of butter, garlic, and bread. Read full recipe

foodrecipesoffical.blogspot.com

[rudrjobdesk]

Egg Malai Curry Recipe: ग्रीन ग्रेवी वाली एग मलाई करी का स्वाद डिनर को बनाएगा खास

Egg Malai Curry Recipe: ग्रीन ग्रेवी वाली एग मलाई करी का स्वाद डिनर को बनाएगा खास

एग मलाई करी (Egg Malai Curry): संडे का डिनर फैमिली के लिए ख़ास होता है. परिवार के सारे लोग एक साथ बैठकर जब खाएं, तो ऐसे मौके पर डिश भी अच्छी होनी चाहिए. यूं तो आपने अंडे की कई डिश खाई होगी, जिनमें अंडे की भुर्जी, एग करी जैसीचीज़ों के अलावा कई और रेसिपी शामिलहोंगी. आज हम आपको अंडे की एक लाजवाब रेसिपी बताने जा रहे हैं. इसकी ग्रीन ग्रेवी बच्चों को तो पसंद आएगी ही, साथ ही आपको भी बहुत पसंद आएगी. दही और…

[kushi-s]

Egg Malai Curry | Easy Egg Recipe for Lunch and Dinner | अंडा मलाई मसाला

[muraenide]

@ilestlesoleil​

​I only take pics when I’m eating traditional foods--

Malay curry chicken, coconut rice, and sambal (Just to explain what sambal is, it’s on the 8-10 scale of spiciness if the McDonalds chili sauce is on the 1 scale)

Fried egg, fried chicken, rice, and belacan (belacan is on the 6-7 scale of spiciness for me) 

Indian-Muslim fried noodles and pratha + dahl and curry

Dahl is on the -5 scale of spicy aka not spicy at all, but curry is around 5-6 depending whether it’s fish curry or chicken curry.

Literally just fried egg, rice and 2 different types of spicy sauce (rendang and sambal). Rendang is on the 5 scale, and sambal is on 8-10. The spiciness vary depending on the recipe. This was actually inhuman and I got whooped for this for eating this much spice when my mom isn’t around.

Kerabu rice + sambal, anchovies and peanuts. The sambal, as usual is also around 8-10. The blue is traditionally extracted from flowers that offered the colouring, but it’s generally tasteless except for the aesthetics. Nowadays people use food dye in restaurants which isn’t as healthy... 

[fortifiedfoods]

South African Spices and Condiments In South African Recipes

South Africa has more international cuisines originating from different parts of the world than any other country. Here, you will get indigenous African cuisines, Indian foods, Dutch and Portuguese cuisines. But the cuisines are not as distinctive as those from other cultures. But it has more complex spices and flavors compared to those from other countries. Here are some of the spices and condiments from South Africa, which you can use to spice up your food.

Peri-Peri

It could be spelled as PeliPeli, Piripiri or anything, depending on which part of Africa you visit. But it refers to pepper that brings heat to the cuisines. They are hot savory that is used as condiment, especially with South African barbecue. Piripiri could also be used to season the trinchado recipe- a Portuguese dish. It can be dried and blended with other spices such as lemon peel, paprika, black pepper.  

Durban curry powder

It originates from Kwazulu Natal province in Durban. It is among the best carry powders you can ever get in the world. It should be remembered that Durban is mostly inhabited by Indian immigrants from Tamil Nadu and Gujarat. It is the reason why most of the South African cuisines are a little bit spicy compared to those from the other parts of the world.

The curry powder is red since it is mixed with red pepper to make it hot. It also contains other ingredients like cinnamon and cardamom which make the curry powder quite aromatic.

Cape Malay

It is another sweat south African curry powder with Java, Malaysia, and South India highly influence. It was brought to the country by the slaves who used to work for the Dutch.  It is a sweet spice that is normally used in making Cape Malay dishes such as sosaties and bobotie.

Braai salt

It is a local condiment that is common in all South Africa’s ethnicities. It includes ingredients such as cumin, coriander, and mustard. The spice can be used in cooking meats such as kudu, ostrich, and even beef. The ingredient used to make the condiment varies, but the final result is that you get a highly aromatic and savory product.

Bay leaves

It is used to prepare bobotie, which is ranked amon the best dishes in South Africa. The cuisine consists of seasoned meat with eggs. It also contains bay leaves that give it a camphoraceous flavor, although you can use lemon leaves as well. Of course, you will get plenty of other spices and condiments that you can use to spice up food by the South Africans. However, peri-peri, Durban Curry powder, and cape Malay will not miss in the delicious South African cuisine. Also, Bay leaves and Braai salt are becoming popular and are commonly used to spice South African cuisines.

[vaasadiary]

Malaysian Pancake Bites- Kuih Cara Berlauk ( Flavorful & Delicious)

Kuih cara berlauk is a Malay inspired pancake bites minced beef cups, are delicious savoury snacks good for all occasions. It’s a savoury snack that can be prepared for tea. Suitable to serve during special occasions. It is also great served as appetizer during a fancy party.

This traditional kuih is usually cooked in a special pan that has beautiful shape and design. Unfortunately, I don't have that special pan (oh how I wish I did) so the next best thing is to improvise 😉

 I'm using mini muffin pan for this recipe and guess what? It works perfectly when living abroad :) Enjoy this traditional Malay kuih which I love and miss from home, Malaysia :) 

Ingredients: serving 19 small muffin sized 

 Meat filling: 100gm ground meat ( I was using beef)- 3.5oz 

1 whole onion chopped 

2 garlic chopped 

1 inch ginger chopped 

1 tablespoon curry powder 

1 whole red pepper/chili chopped 

2-3 tablespoons fried onions 

2-3 tablespoon chopped parsleys 

Batter: 

160ml thick coconut milk (2/3 cup) 

1/2 teaspoon turmeric

1/4 teaspoon salt 

1 egg 

85 gm plain flour (2/3 cups) 

Method:

 -Heat some oil in a pan on medium heat and add in onion, ginger, garlic and cook until the onion is translucent. 

Then add in curry powder and cook for 30 seconds. 

 -Now add in minced beef, salt to taste and mix everything well. Continue until meat is fully cooked. 

Add in ½ amount of red pepper and parsley in, give it a final mix and set aside. To make the batter: 

 -Add egg, coconut milk, turmeric powder, salt into a bowl and whisk until well combined. 

Now add in flour and whisk everything until there are no lumps. 

 -Add oil to the muffin pan. Heat oven 190C/375F. Add a tablespoon of batter into the muffin pan. 

Next, add the cooked meat. Add a pinch of fried onions, red peppers and parsleys. 

Bake for 15 mins and enjoy :) 

 Music: TARI TUALANG TIGA - INSTRUMENTAL https://youtu.be/Eq5fH-i0ftA

[malayfood]

Malay Food - Roti Canai

Roti canai (pronunciation: /tʃanaɪ/), or roti chenai,[2] also known as roti cane (/tʃane/) and roti prata, is an Indian-influenced flatbread dish found in several countries in Southeast Asia, including Brunei, Indonesia, Malaysia and Singapore. It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, egg, or cheese.

It can be considered to originally be the Malabar parotta, which is eaten across South India as a street food, except it is commonly served with salna, a vegetable curry stew in South India, while chicken or fish curry would normally be eaten together with roti canai.

Roti canai is a popular breakfast and snack dish in Malaysia, and one of the most famous examples of Malaysian Indian cuisine.[3] It is said that the dish was brought over from India by Indian Muslims, also known as "Mamaks" in Malaysia, and is served in Mamak stalls located in both rural and urban Malaysia.

Roti means bread in Sanskrit, and most other Indian languages.[6] There are different suggestions for the origin of canai: it has been claimed that canai refers to Chennai (the bread can be written as roti chennai), the Indian city formerly known as Madras;[7][8] or from channa, a Northern Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served.[9] The Oxford English Dictionary, however, states that it came from the Malay word canai, meaning "to roll (dough) thinly".[2]

In Southern Malaysia and in Singapore the dish is known as roti prata, similar to the Indian paratha or parotta.[10] The Hindi word paratha means "flat".

Roti canai is made from dough which is usually composed of fat (usually ghee), flour and water; some recipes also include sweetened condensed milk. The dough is repeatedly kneaded, flattened, oiled, and folded before proofing, creating layers. The dough ball is then flattened, spread out until paper thin (usually by "tossing" it on a flat surface), and gathered into a long rope-like mass. This "rope" is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked.