Description
Our episode is kindly sponsored by Curry Fusion Jeyanthi Larrivee/Geetha https://youtube.com/channel/UCcXTR1U6wcrawARrxVTx2KA Curry Fusion Malaysian Dish Appetizer: Spicy Malaysian Fruit Salad / Rojak Buah ingredients • 1 canned cubed pineapple • 1 medium mango - cut into cubes • 1 cup jicama - julienned • 1 small cucumber (sliced into semi circles) • Some chopped toasted peanuts – for garnish • Some toasted sesame seeds – for garnish For the Sauce • ½ cup dark chocolate chips or coco powder • 2 tbsp sriracha Chili Sauce • 1½ tbsp tamarind concentrate • ¼ cup light brown sugar • ½ tsp salt or to taste • ½ cup water Making Rojak Sauce / Salad Sauce combine all sauce ingredients in a small saucepan. Cook stirring until chocolate and sugar have melted until a thick smooth. Remove pan from the stove and allow it to cool. Combine pineapples, mango, jicama, and cucumber in a large bowl. Toss to coat the homemade sauce Top with chopped peanuts and sesame seeds. Main Course: My version of cumin rice • 1 cup – Rice • 1 ½ Cup – water • 1 Tsp – cumin seeds • Some salt Tofu Sambal Recipe Ingredients: *For the Sambal Paste • 3 to 4 Cloves of Garlic • Handful of Dried Chilis • 1 Tbsp Oil • Water as needed *Other Ingredients: • Organic Firm Tofu – Cut and pan fried • 1 whole red onion - julienned • 1 whole tomato – cut into slices • Coconut Oil as needed • Salt to taste • 1 Tsp - Brown sugar ( optional) How to prepare Tofu Sambal: Add coconut oil into the pan, add julienned red onions. Sauteuntil a little golden brown. Add blended chili paste and cook until oil gets separated. Add tomato slices and cook until soft. Add salt and brown sugar to taste. Finally add the fried tofu and cook for another minutes. Ready to serve. Stir Fry Kale with Coconut • Organic Coconut Oil • Kale - Washed and clean / cut • Indian 5 spice mix ( panch Phoron) # (Fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed) • Half Red Onion – Julienned • Few curry leaves • 1 Tsp – Ginger Garlic Paste • 1 Tsp – Cumin Powder • ½ Tsp – Turmeric Powder • Salt to Taste • ½ Cup – Shredded Coconut (fresh or frozen) – Thaw • 5 Tbsp – Water Heat some coconut oil, in goes the Indian 5 spice, onions, and curry leaves. Sauté until a little brown. Add ginger garlic paste. Add coconut and cook for couple of minutes. Add washed and cleaned kale together with cumin powder and turmeric powder., mix well until all the masala is well combined. Add salt and water. Mix and cook for another 5 minutes. Ready to serve Dessert: Ondeh Ondeh - glutinous rice balls Ingredients: • 2 cups – Glutinous rice flour • 2 Tbsp –regular rice flour or all-purpose flour • Malaysia palm sugar or gula melaka • 1 cup – water or as needed for the dough • some fresh coconut or shredded coconut • salt • Pandan paste • Pandan leaves Method : Ondeh-ondeh 1. Mix salt and coconut together and set aside 2. In a medium size bowl, add the glutinous rice flour, rice flour or all-purpose flour, and some salt. 3. In a measuring jug, add 1 cup room temperature water to the water add 1/4 tsp pandan paste, mix . Add gradually to flour to flour adding little at a time until you form a non-sticky dough. 4. Pinch off little piece of dough to form balls the size of ping pong balls . Flatten dough to add palm sugar - filling and reforming the balls Next, fill the dough with palm sugar/gula melake and make them into dough balls 4. Prepare a pot 1/2 fill with water and pandan leave (knot) , bring to a soft boil. Once water boils drop in the balls into hot water and leave to cook for 2 minutes, until balls float. Once they float to the surface you know the dessert is cooked, remove with slotted spoon.the dough balls until they float to the top. Once removed from water - next Roll the balls into powdered coconut before serving. Appetizer : Spicy Malaysian Fruit Salad / Rojak Buah Main course Cumin rice, Tofu Sambal, Stir fry kale with coconut Dessert: Ondeh Ondeh - glutinous rice balls Rojak Buah Tofu Sambal Cumin rice, Kale Ondeh Ondeh http://www.actontv.org
