The Sangeeta version.
A bowl of slow cooked pinhead oats, lavished with thick coconut milk, bananas, pomegranate and some macadamia nuts !
My mantra is soak everything for at least 7 hours !
Pix off the net, with thanks …
My sister in law is visiting, she is one of those gifted people, intuitive and instinctive around food (like Syl, Jen and Kalpana) and everything she makes is simple and superlative.
This is her South Indian fish curry, whipped up in no time.
Thanks Mona, it was like old times and the curry brought back memories.
They say a happy cook is the secret to a great meal …
And what came out of that kitchen ?
The Vietnamese Beef Noodle Soup
Boil all of the above, together, simmer on a medium flame. This is the base for the soup, none of the ingredients need to be removed.
If using glass noodles, immerse in boiling water and leave be for about a half hour. Drain before serving with the soup.
Serve separately as topping and garnish :
The chili relish
Proportions to taste – to suit your palate.
The Balado, with Brinjal
A popular sambal or relish in Indonesia, the word balado means ‘with chilies’. This version is made with brinjals.
Soak these in salted water for about 10 minutes, half cook/fry in a little oil and keep aside.
For the milder ‘spice’ version, blend together the following (you can make it as spicy as you wish by increasing the quantity of the ingredients, especially the chilies) :
Fry the blended mixture and add to it
Fry till most of the liquid has evaporated. Serve ladled on top of the brinjal and garnish with basil.
The Chicken (Ayam Penyet), Tempe and Tahu
1 kg chicken legs
Blend together the following :
Mix this blended paste with
Mix well, rubbing into the chicken, then cook, bringing to a boil and simmering for a half hour. Cool and refrigerate overnight.
For a medium-hot chili sambal, fry
Roughly pound this mixture, add salt, keep aside.
Before serving, take out the chicken pieces and deep fry. Add cubes of tempe and tahu to the marinade and fry them.
Serve together with the chicken, chili sambal, cucumber and lettuce.
And the Dessert : Candil
A kind of a porridge with glutinuous rice flour dumplings (candil) in a sauce of coconut milk and gula melaka or palm sugar.
For the Candil
Mix the rice flour, salt and water, knead to a dough. Form little balls, keep aside.
For the Porridge
Mix all these in a pan, bring to a boil. Add the candil balls and cook till they float on the surface of the liquid. Remove from the heat, keep aside.
For the Coconut Milk Sauce
Mix the rice flour, water and coconut milk and cook on a slow flame to a thick sauce, ensuring no lumps form. Then bring to a boil with the pandan leaves added, cook to a nice consistency and remove from the heat, keep aside.
To serve, ladle the coconut milk sauce into the dish, top with the candils and garnish with coconut milk.
As always, thank you Veron !
Photographs : Anita Thomas
Elizabeth kindly shared her biryani recipe – most interesting as the rice was cooked in coconut milk instead of water. It was utterly delish and needed no accompaniment other than a raita … perhaps not even that !
All images borrowed from the net.
Elizabeth, David, thank you for this !