BEE HOON GORENG OR FRIED RICE VERMICILLI [SINGAPORE AND MALAYSIAN RECIPE]

BEE HOON GORENG OR FRIED RICE VERMICILLI  [SINGAPORE AND MALAYSIAN RECIPE]

I  prefer simple bee hoon goreng ... I avoid  seafood or chicken in my recipe....  following type of bee hoon  will be simple,spicy and tasty... Vegetarians can avoid eggs and add more tofu instead....

BEE HOON GORENG OR FRIED RICE VERMICILLI

INGREDIENTS:

Bee Hoon [ Rice Vermicelli]         - 100gms

Mustard leaves                              - 1/2 cup

Bean Sprout                                  - 1 cup

Cabbage                                        - 1 cup

Eggs                                              - 2

Tofu                                              - 2 pieces

Garlic                                           - 5 cloves

Ginger                                          - 1 inch

Dry Red Chilli                              - 4 

Shallots                                        - 3 

Chilli Sauce                                 - 1 tbsp

Tomato Sauce                              - 1 tbsp

Soy Sauce                                    - 1 tbsp

Vegetarian Oyster Sauce             - 1 tbsp

Vineger                                        - 1 tsp

Sesame oil                                   - 1 tsp

Salt                                              - to taste

Oil                                              - 4 tbsp

Orange Food Color                    - a pinch [optional ]


METHOD:

Soak bee hoon [ rice vermicelli] in warm water till soft and remove and keep aside...

Whisk the eggs and keep aside...

Grind together Shallots, de-seed the dry chilli and 3 cloves of garlic ....

Take a wok or a large frying pan...

Add 2 tbsp of oil ...

Add the whisked egg and fry it well, remove it keep aside...

Add 2 tbsp of oil again to the wok..

When hot add 2 cloves of chopped garlic [ balance 2 cloves]..

Add ground paste and food color [optional ]... saute it well till the oil oozes out....

Now add tofu and stir it for a while...

Add all the sauces, sesame oil and vinegar ...

Now add the Bee hoon and stir it well

Add the cabbage, mustard greens  and
bean sprouts and stir it well...

Add the fried eggs and mix it well....

Serve it hot....

Yummy and Spicy Bee hoon is ready to taste....

Vegetarians can avoid egg....

ROTI JALA [SINGAPORE & MALAYSIAN] RECIPE

ROTI JALA  [SINGAPORE & MALAYSIAN] RECIPE

ROTI JALA

INGREDIENTS:

All Purpose flour                                    - 2 cups

Coconut Milk                                         - 2 cups

Eggs                                                        - 2

Turmeric Powder                                   - 1/2 tsp

Water                                                      - 1 cup

Salt                                                         - to taste


METHOD:

Whisk together eggs, coconut milk, turmeric powder, salt ....

Add water to it...

Take a bowl ....

Add All purpose flour to it...

Now stir in the mixture of egg and coconut milk...

Mix it well....

Strain the batter through a sieve...

Now take a non-stick Tawa and heat it ....

Grease the tawa with some oil...

Roti Jala Ladle

Take roti jala ladle full of batter and hold it above the tawa and rotate it in circular motion...

Lacy Pattern Roti Jala

This will form a lacy pattern ... 

Cook it till done and fold it in triangular shape a roll shape....

Continue the process till batter is finished .....

Roti Jala goes well with chicken curry... 

Familiar dish in Singapore and Malaysia... 

ROLLS LIKE ROSE

ROLLS LIKE ROSE

ROLLS LIKE ROSE

FOR VEGETABLE FILLINGS:

INGREDIENTS:

Potatoes                                        - 4 

Green Peas                                    - 1/2 cup

Carrots                                          - 1/2 cup 

Onions                                           - 2 

Coriander leaves                           - 5 tbsp

Ginger & Garlic paste                   - 1 tbsp

Chili powder                                 - 1 tsp

Coriander powder                         - 1 tsp

Turmeric powder                          - 1 tsp

Garam masala                               - 1/2 tsp

Cumin seeds                                 - 1 tbsp.

Oil                                                 - 3 tbsp 

Salt                                                - to taste.


METHOD: 

Take a frying pan.

Add 3 tbsp of oil.when hot

Add cumin seeds when splutters..

Add chopped onions and saute till they are transparent.

Add chopped carrots and green peas.Saute well  and let them cook for around 5 minutes.

Add crushed whole coriander seeds and mix well.Then

Add red chili powder,coriander powder and turmeric powder.

Saute well and  add boiled potato cut into cubes.Mix well 

Add  garam masala now. 

Add salt  to taste and saute well.

Add some freshly chopped coriander leaves on top and mix well.

Turn off the heat and let the filling cool down.



 CHICKEN FILLING

INGREDIENTS:

Boneless Chicken                             - 1 cup

Red and Green Capsicum                - 1 cup

Grated Carrot                                    - 1

Onion                                                - 1/2 cup

Green Chilli                                      - 2        

Ginger and Garlic paste                    - 1/2 tsp.

Coriander leaves                               - 13 tbsp.

Salt                                                    - to taste

Cumin Powder                                  - 1/2 tsp

Lemon Juice                                     - 1 tbsp

Soya Sauce                                       - 1 tsp

Chilli Sauce                                      - 1 tbsp

Oil or butter                                      - 1 tbsp

METHOD:

Chopped Onion  and dice red and green capsicum and set aside.

Take a frying pan ..Heat oil or  butter, 

Add the onions and saute till translucent. 

Add the chopped capsicum and grated carrot, saute for about 5mins till they start to soften. 

Add the chicken and saute  till it chicken turns tender.

Add the chillies,  ginger and garlic paste, salt and cumin powder.  Saute well..

Make sure that the mixture is completely dry.

Add the  soya sauce, mix well and switch off. 

Add the lemon juice on the mixture,  

Add Cilantro leaves and set aside..

INGREDIENTS FOR THE DOUGH:


All purpose flour                            - 2 cups

Dry Yeast                                       - 2 tbsp

Milk                                               - 1/2 cup

Egg                                                 - 1

Butter                                             - 2 tbsp

Sugar                                              - 1 tbsp

Salt                                                 - to taste

Water                                             - 1/2 cup



FOR GLAZING:

Egg yolk - 1

Butter - melted


METHOD:

Take warm milk and add water and butter to it...

Take a bowl and add all purpose flour, sugar, salt and yeast and mix it well...

Now add enough warm milk and make a dough and knead it well and make a soft dough and cover it with muslin cloth and keep it aside..

Let it stay till it doubles in size

Once the dough has doubled, gently knead it  and divide it into 8-10 small balls..

Roll each ball into disc of 3 inch in diameter and make diagonal slits leaving the middle part..

Place the any veg or non-veg filling in the centre and take one section and cover the side of the filling with it..

Now take the opposite section and cover the other side of the filling...

Repeat the other 2 section in the same way and seal it with the last one..

Place the rolls on a greased baking tray and brush with beaten egg this will help to get the brown color on the top of the roll...

Sprinkle sesame seeds to get more taste and flavor ...

Preheat the oven to 180 C and bake for 20 minutes..

Remove and brush it with melted butter to get the glazy look..

Yummy Rose Roll is ready to taste...

ARISI MAAVU ROTTI [ CEYLON AND THIRUNELVELI SPL]

ARISI MAAVU ROTTI   [ CEYLON AND THIRUNELVELI SPL]

      This Rotti is an authentic dish of Thirunelveli ...some people say its origin is ceylon and came to Nellai and vice-versa ....whatever be we have a spl and tasty dish for breakfast to enjoy...

ARISI MAAVU ROTTI

INGREDIENTS:

Kappi Maavu or Puttu Maavu   - 2 cups

Grated Coconut                          - 1/2 cup

Water                                          - as required

Salt                                              - to taste

METHOD:

Take a bowl..

Add Rice flour, coconut and salt and mix it well..

Now add enough water and make a dough..

Make a ball with the dough and pat it with both hands and flatten it and make rotti...

Place it in terracotta tawa and cook both sides...

Iron tawa can also be used but the taste will little different..

Terracotta tawa will give the original taste...

This Rotti will goes well with Maasi [dry tuna] Sambal Fish gravy and mutton or chicken gravy..

TERRACOTTA TAWA

THAI VEGETARIAN GREEN PAPAYA SALAD

THAI VEGETARIAN GREEN PAPAYA SALAD 

THAI VEGETARIAN GREEN PAPAYA SALAD

INGREDIENTS

Green Papaya                           - 1/2

Thai Chilies                              -  2 

Cherry Tomatoes                      - 6

Garlic Cloves                            - 4

Roasted Peanuts                       - 1/4 cup

Lime                                          - 1/2

Salt                                            - a pinch

Brown Sugar                            - 1 tsp

Vinegar                                     -  1/4 tsp [ optional ] 


METHOD

Shred green papaya...

Chop cherry tomatoes and Thai chili padi .

Crush garlic cloves...

Add all the ingredient together in a mixing bowl...

Mix it well ....

Thai vegetarian green papaya salad is ready to taste....

Can also add shredded Carrot, Cabbage  and half cooked Green Beans if interested....

PINEAPPLE TART SINGAPORE STYLE

PINEAPPLE TART SINGAPORE STYLE

Hi friends!!

I am back after  a long gap ....Its my 250th post for this blog.... Thanks friends for your support and encouragement  .... I thought that  my 250th post would  be my favorite dish... Pineapple Tart flashed in my mind as Chinese New Year is nearing .... would like to share in my blog so U all can also enjoy the Melting Pineapple Tart at your home...

PINEAPPLE TART

INGREDIENTS FOR TART:

All Purpose Flour     - 200 g

Corn Flour                - 25 g

Unsalted Butter         - 125 g

Egg Yolk                    - 1

Icing Sugar                - 25 g

Vanilla Essence         - 1/2 tsp

Salt                             - 1 pinch

INGREDIENTS FOR PINEAPPLE FILLING:

Pineapple                   - 1

Cinnamon Stick         - 1 "inch

Cloves                          - 1

Egg                              - 1

Sugar                          - 100 g

Lemon Juice               - 1 tsp

METHOD FOR FILLING:

Grate the pineapple and set aside...

Take a frying pan ..

Add together grated pineapple. sugar, cinnamon and cloves and lemon juice.

Cook well stirring  to prevent sticking at bottom in medium flame...

Cook till Golden brown and remove from flame...

leave it to cool and make tiny balls and set aside.

METHOD FOR TART:

Beat together the butter, egg yolk and icing sugar till creamy.

Add flour slowly and make a dough a pinch of salt and vanilla essence.

Refrigerate  for 20 min.....

MAKING OF PINEAPPLE TART:

Remove and roll the dough .... cut to your desired shape and thickness with cookie cutter...

Beat the egg [ given in filling ingredients ] and glaze the tart..

Place the tart on baking tray of  preheated oven and bake at 180 deg C  for 10 mins. Remove

Place the pineapple jam ball in center of tart.

Now again place it in oven and bake for 10 mins more ... 

Cool and store in airtight container

SRI LANKANS KOKIS

SRI LANKANS KOKIS OR  ACHU MURUKKU 

 Even though we live in Chennai now my paternal and maternal Grandfathers was doing business in Colombo ... So most of our recipes will be based on ceylon style... even now when ever we are visited by our relatives in colombo  my mom use to prepare their unique dishes .... I got many recipes from her... will be posting them in future... kokis is also made in  Tamilnadu with a different name ... they call it Achu Murukku ... the difference is they avoid eggs ... Here goes my Kokis recipe for you all..............

SRI LANKANS KOKIS 

INGREDIENTS:

Raw Rice flour                 - 1 cup

All purpose flour              - 1/4 cup

Egg                                   - 1

Sugar                                - 1/2 cup

Thick Coconut milk         - 1/2 cup

Thin Coconut milk           - 1/2 cup

Oil                                     - for frying

METHOD:

Mix raw rice flour and all purpose flour.

Sieve it together and set aside..

Extract fresh thick and thin coconut milk

Beat  an egg and add it to  thick coconut milk.

Add sugar to this.

Add the sieved flour slowly mix well and a make batter of dosai batter consistency 

If the batter is too thick Achu murukku will not be  crispy, adjust the batter with the thin coconut milk.

Take a frying pan for deep frying .

Add oil for deep frying. when hot 

Fully dip the mold in oil and keep for atleast 5 mins.

Once done take out the mold carefully and immerse half the mold in the batter.

The mold will coat with batter. 

Drop the battered mold in hot oil and shake the mold to get release the murukku,

If it is struck in mold just push it with help of  a fork and push it down.. 

Turn the murukku to cook other side.

Cook till they turn golden brown.

Repeat the process till you finish all the batter

Cool  it and store in airtight container.

Crispy Achu Murukku is  a good evening snacks for kids.

CHOCOLATE MACARONS

CHOCOLATE MACARONS

Making Macarons at home was my dream .... initially I had some failure in getting the perfect shape..... one of my friend taught me the consistency which helped to reach the perfect shape and taste.... Consistency in the main factor for Macarons if  missed then the shells will lose their shapes........

CHOCOLATE MACARONS

INGREDIENTS FOR FILL MACARONS:

Cream Cheese Frosting

Powdered Sugar         - 1  cup

Unsalted Butter          - 5 tbsp

Cream Cheese            - 8 tbsp

Salt                             - a pinch 

METHOD FOR CREAM CHEESE FROSTING:

Add together butter, cream cheese and salt in a large mixer bowl  

Beat it until light and fluffy. 

Gradually add powdered sugar slowly and beat just until smooth.

Once done set aside.

INGREDIENTS FOR MACARONS:

Large Egg Whites      - 5

Caster Sugar             - 70gm 

Icing Sugar               - 300 gm

Almond Powder        - 100 gm

Cocoa Powder          - 30 gm

       

Salt                           - a pinch

METHOD FOR MACARONS:

Preheat the oven to 160 degrees C

Add egg whites and caster sugar in a bowl and mix with electric mixer.

Beat until stiff and glossy....

Turn the bowl upside down  the fluffy batter should not  fall out....  this method of  checking  the consistency will be perfect for good shaped Macarons.

While the egg whites are whisked sift the almond powder, cocoa powder and icing sugar slowly. 

Once it is ready transfer half the batter to pastry bag. 

Slide circles on baking sheet. Hold piping bag vertically and pipe batter in circles.  repeat with remaining batter. 

SHELLS BEFORE BAKING

Bake for 20 to 25 minutes.

Place the shells on wire racks and cool completely before removing.

ASSEMBLING MACARONS:

When ready to assemble, add the filling mixture to a piping bag with a round tip and fill with frosting. 

Pipe about a tablespoon of frosting on the bottom side of half the macaron we call it as shells before assembling,  sandwich with remaining shells. 

Store in an airtight container in the refrigerator for a day. 

Bring to room temperature before serving.