Asparagus With Sambal Belachan

This is a very spicy stir fried asparagus dish. Belachan or Shrimp paste are widely used in Southeast Asia cuisine. They usually come in a rectangular block form. A little bit, does go a long way. So, make sure you use it sparingly and remember to roast it too. For this dish, the shrimp paste are added in the process of making the sambal.

Asparagus With Sambal Belachan
(Printable Recipe)

Ingredients

500g Asparagus, cut into 1 inch in length

120g Prawns, shelled

15 to 20 Dried Chillies, cut into smaller pieces

6 small Shallots, coarsely chopped

1 1/2 tsp Shrimp Paste, toasted

2 Candlenuts

1 Tbsp Sugar

4 Tbsp Peanut Oil

3 cloves Garlic, whole

1 1/2 Tbsp Lime Juice

2 Tbsp Water

Sea Salt to taste

Method

To make the sambal, soak the dried chili pieces with boiling water until they are soften. Drain the chillies and make sure to get rid of the seeds. Then combine it with shallots, candlenuts, shrimp paste and blend them, until they become a paste.

Heat 3 Tbsp of Peanut oil and cook the sambal paste in a low heat. Saute until the sambal is fragrant, add the sugar and sea salt to taste. Dish out and set aside.

In a wok with high heat, add the remaining 1 Tbsp oil with the garlic. Saute briefly and add in the prawns and cook until they are pinkish in color.

Then add the asparagus and give it a quick stir . Add in the cooked sambal, saute and mix in the water and the lime juice. Serve immediately.

Note: Do not use all the oil from the cooked sambal. Otherwise, this dish would become too oily.

My Perfect Roast Chicken

This is an easy roast a chicken recipe. All you need is loads of herbs, especially rosemary leaves. I simply love the smell of rosemary. Btw, they were from my garden! I have been roasting this chicken for many years. The recipes was adapted from Jamie Oliver cookbook. Today, I have omitted the lemon and use more rosemary leaves instead.

My Perfect Roast Chicken

Ingredients:

1 2 1/2-3lb free-range Chicken

salt and freshly ground black pepper.

3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped

1/4 cup Olive Oil

1 Lemon, halved

4 Bay Leaves, torn

2 sprigs of Fresh Rosemary

Method

Preheat the oven and a roasting tray to 425 degree F.

Wash the chicken inside and out and pat it dry as possible with paper towels. Rub the chicken cavity with salt, then, being very careful, grab the skin at the tip of the chicken breast, making sure that it doesn't rip, and pull it up gently. With your other hand gently separate the skin from the meat of the breast.

Sprinkle a little salt down the gaps that you have made, push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with lemon, bay leaves and rosemary.

Pull the skin of the breast forward so none of the actual flesh is exposed, tuck the little winglets under, and tie up as firm as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs, which allows the heat to penetrate directly into the thigh meat, enabling it to cook faster.

With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken, breast side up and roast for about 1 hour or until the skin becomes really crispy.

Spinach Congee

There are many types of Congee. I mean you can just have them plain with other dishes and condiments. Well, this is one of my favorite for a one pot dish. You can either use Chinese spinach or English spinach. Whichever spinach, its your choice, they are an excellent source of iron, vitamin A, C, E, K and much more. Then you can add either ground pork or chicken, fresh prawns and dried shrimps. For this recipe, I am using fresh prawns.


Spinach Congee

Ingredients

1 cup of Jasmine Rice with 5 cups water

1 bunch(350-400g) Spinach, cleaned

200g fresh Prawns, shelled and chopped

4 cloves Garlic, whole

2 1/2 cups Chicken Broth or Water

2 Tbsp Soy Sauce

1 Tbsp Oyster Sauce

1 Tbsp Sesame Oil

1 Tbsp Peanut Oil

2 Eggs, lightly beaten

2 Stalk Scallions, chopped

2 tsp ground White Pepper or to taste

Fried Shallots to taste

Sea salt to taste

Method

Boil the rice in the rice cooker or in a large pot.

When the congee is cooked. In a large pot, add the peanut oil and saute the garlic on a low heat.

Once the garlic turns golden in color, turn the heat on high. Add the chopped prawns and saute briefly. Then add the oyster sauce, soy sauce and white pepper.

Then add the spinach and cook for about 1 minute.

Add the plain congee and water. Bring it to a boil and lower the heat. Cook for another 5 minutes and add the sesame oil and eggs. Combine until all the eggs are cooked and serve immediately. Top the spinach congee with some chopped scallions, fried shallots and more white pepper.

Black Pepper Crab

Okay, here is the recipe for my Black Pepper crab. Hope you guys will give it a try. Enjoy!

Black Pepper Crab

Ingredients

1 1/2 Dungeness Crab (3 1/2 lbs)

5 Tbsp Coarsely Ground Black Peppercorns

5 Tbsp Unsalted Butter

6 cloves Garlic, chopped

10 Thai Bird's Eye Chilies, chopped

2 Tbsp Oyster Sauce

2 Tbsp Dark Soy Sauce

2 Tbsp Light Soy Sauce
1 Tbsp Kicap Manis

Peanut Oil for deep frying

Method

Coat the crab pieces with some corn flour and deep fry them in hot oil. Then set aside.

Add 1 Tbsp of peanut oil together with the butter. Then add the garlic and chilies and stir briefly or until the garlic is light golden in color and fragrant.

Then add the coarsely ground black peppers, oyster sauce, kicap manis, dark and light soy sauce. Bring to a quick boil and toss in the crab pieces and stir until well combine. Serve immediately.

Fried Rice With Beef

Okay, here is the recipe for fried rice with beef:)

Beef Fried Rice

Ingredients

5 cups cooked Cold Rice

200g Rib-Eye Steak, cut into small strips

3 Tbsp Peanut Oil

4 cloves garlic, chopped

4 Eggs, lightly beaten

1/2 Yellow Onion, diced

3 stalk Scallions, chopped

2 Tbsp Light Soy Sauce

2 Tbsp Dark Soy Sauce

Sea Salt to taste

Freshly Ground White pepper

Method

Saute the chopped garlic with 2 Tbsp of peanut oil on a low heat until golden brown and crisp. Then set aside.

Beat the eggs with a pinch of salt and some white pepper. Cook until they are set and break them into smaller pieces. Then set aside.

Turn the heat on high and saute the beef and then set aside.

With the remaining peanut oil, add the yellow onions and rice. Stir briefly and add the rest of the ingredients.

Stir quickly and add the light and dark soy sauce and season with sea salt and freshly ground white pepper. To serve, top with some chopped scallions.

Green Mango Salad With Grilled Beef

Well, after so many days of rich food, I decided to make a salad to accompany my fried rice with beef. I will post the fried rice recipe tomorrow. My family loves salads, or rather greens. This is one of our favorite Asian Salads! It's sweet, tangy and sour! I hope you guys will like it too.

Ingredients

Marinate

1 Tbsp Light Soy Sauce

1 Tbsp Fish Sauce

1 Tbsp Sugar

2 tsp Ground Lemongrass

350g Rib-eye Steak

2 Green Mango, julienne

2 Shallots, thinly sliced

2 Tbsp Thai Basil, julienne

2 Tbsp Cilantro, julienne

2 stalk Scallions, chopped

3 Tbsp Mint Leaves, coarsely chopped

10 to 15 Grape Tomatoes, halved

1 clove Garlic, finely chopped

1 Lime, juiced

3 Tbsp Sugar

3 Tbsp Fish Sauce

4 Birds-Eye Chillies (Thai Chillies)

Method

Marinate the beef for at least 2 hours. Grill the beef to your likings. Then let it rest and then slice the beef.

Prepare the salad dressing, add the chopped garlic, sugar, fish sauce, chillies and lime juice.

In a large serving bowl, combine the grilled beef, mangoes, shallots, Thai Basil, mint Leaves, cilantro, tomatoes, scallions and the dressing. Toss and serve immediately!

Stir-Fry Leeks With Tofu

This is one way of using leeks in chinese dishes. An easy stir fry and tasty too! You should give it a go!

Stir-Fry Leeks With Tofu

Ingredients

2 medium Leeks, sliced

2 Red Chillies, sliced

2 Pcs (350 g) Firm Tofu, sliced

3 cloves Garlic, chopped

150 g Prawns, shelled

1 Tbsp Oyster Sauce

2 tsp Light Soy Sauce

1/2 tsp Ground White Pepper

1 tsp Cornstarch, mix with 4 Tbsp water

2 Tbsp Peanut Oil

Sea Salt to taste

Method

Heat the peanut oil in a wok, saute the firm tofu until lightly brown and set aside.

Add the garlic and saute until fragrant. Then add the prawns, red chillies, oyster sauce and light soy sauce and saute.

Then add the leeks and give it a quick stir and mix in the tofu, cornstarch mixture, ground white pepper and sea salt to taste.

Oatmeal with Chocolate Chips and Sultanas Cookies

Is that the most longest cookie name or what? I would like to think that. So this is a healthy cookie. Remember, its oats! Well, not quite... Especially with the amount of butter in the mixtures... But, I suppose it's okay to have them once in awhile, right?


Oatmeal With Chocolate Chips And Sultanas Cookies

(Printable Recipe)

Ingredients

2 cups Rolled Oats
1 3/4 Cup All-Purpose Flour

3/4 cup Brown Sugar

1/2 cup Sultanas

1/2 cup Semi-Sweet Chocolate Chips

2 Sticks (1 Cup/225g) Unsalted Butter, melted

1 large Egg, beaten

1/2 tsp Sea Salt

1 tsp Baking Powder

Method

Preheat the oven to 180˚C. Line the baking tray with a parchment paper.

In a large mixing bowl, combine all the dry ingredients. Then mix in the butter and egg. Scoop about 1 1/2 to 2 Tbsp of cookie mixture and shape into flat rounds.

Bake for 25 minutes or until the cookies are golden in color.

Kung Pao Chicken

Kung Pao Chicken is a popular Szechuan cuisine. This is a must dish to order for my family, whenever we dine at a Sichuan restaurant. Of course, the vital ingredients are the Sichuan peppercorns. A small amount of the Sichuan peppercorns will go a long way. They have a slight lemony taste and also use to numb or tone down the spiciness of chilies.

Updated: December 3rd 2013 Kung Pao Noodles With Chicken {related recipe}

Kung Pao Chicken

Ingredients

2 Chicken Breasts, skinless and cut into cubes

3 Tbsp Peanut Oil

50g Cashew Nuts, roasted

4 stalks of Scallions, cut into 1 inch segments

3 cloves of Garlic, roughly chopped

1/2 inches of Ginger, thinly sliced

1/2 tsp of Sichuan Peppercorns

15 Dried Chilies, cut into 3/4 inch segments

Marinade

1 Tbsp Chinese Rice Wine

2 tsp Light Soy Sauce

2 tsp Dark Soy Sauce

1 Egg White

2 tsp Cornflour

Sauce

2 Tbsp Chinese Black Vinegar

1 Tbsp Light Soy Sauce

2 Tbsp Dark Soy Sauce

1 tsp Sesame Oil

2 tsp Sugar

1 tsp Cornflour

100 ml Water

Method

Marinate the chicken cubes for about 1 hour.

Mix together all the sauce ingredients until well combined.

Heat 2 Tbsp of oil in the wok, sauté the marinated chicken for about 3 to 5 minutes. Dish out and set aside.

Then toss in the Sichuan peppercorns and dried chilies and sauté and set it aside.

With the remaining oil, sauté the ginger and garlic until fragrant.

Then add the chicken, Sichuan peppercorns, dried chilies and the prepared sauce. Bring it to a boil and add the scallions and roasted cashew nuts. Give it a quick stir and serve immediately!

Chicken Wrapped in Pandan Leaves

Pandanus, Pandan or Screwpine leaves are originated from Southeast Asia. They are widely used in Thailand, Indonesia, Malaysia and Singapore. These leaves have a nice scent and often used in both savory and sweet dishes. The leaves can be pounded for their juices and is used in many sweet dishes. Guess I will be making something sweet with the pandan leaves very soon. So, watch out for it!


Chicken Wrapped In Pandan Leaves

(Printable Recipe)

Ingredients

400g Chicken Thigh, skinless and boneless, cut into bite size

300g Chicken Breast, skinless, cut into bite size

4 cloves Garlic, chopped

1 Tbsp Coriander Powder (use coriander root if,available)

1 tsp White Pepper

2 Tbsp Oyster Sauce

2 Tbsp Sesame Oil

1 Tbsp Sugar

2 tsp All Purpose Flour

2 Tbsp Light Soy Sauce

30 Pandan Leaves

Vegetable Oil for deep frying

Method

Combine all the ingredients and marinate for at least 3 hours or overnight.

When ready to cook, wrap the chicken with pandan leaves and secure with toothpicks.

Heat the oil and deep fry the chicken for about 6 to 8 minutes or until the chicken is well cooked. You can also bake the pandan chicken by heating up the oven to 200 degrees C and bake the chicken for about 25 minutes.

Serve the chicken with sweet chili sauce.

Yong Tau Foo

Yong Tau Foo is also known as stuffed bean curd. This a Chinese dish, in my opinion they are originated from the Hakka Clan and commonly found in Malaysia and Singapore. As for the true Hakka, the dish is simply served with steamed white rice. Others might serve it with steam rice rolls with sweet sauce. I will post the fish paste ingredients and you can stuff the fish paste with any type of vegetables or bean curd of your choice. Here, I am using bitter gourd, okra, eggplant; red chilies, bean curd sheet and some firm bean curd. As for the soup, I boiled some chicken bones with some soy beans. Soy Beans will enhance the sweetness of the chicken broth.



Yong Tau Foo

Ingredients

350g Halibut Fillet, ground

250g Prawns, shelled, ground

200g Ground Pork

30g Salted Fish, soaked and drained

1 tsp Sesame Oil

1 tsp Ground White Pepper

2 Tbsp Soy Sauce

1 tsp Oyster Sauce

1 Egg White

1 Tbsp Cornstarch
Oil for pan-frying

Method

Mix all the ingredients until well combined.

Stuff the vegetables and bean curds with fish paste. Pan fry on a medium heat and set aside.

Bring the chicken broth to a boil and add the pan fried Yong Tau Foo and cook for about 5 minutes. To serve, top the Yong Tao Foo with some chopped scallions.

Cordon Rose Banana Cake

This is one of my favorite recipes for overripe bananas. I like the tenderness of this cake. Not to mention, the rich taste of bananas. The recipe is adapted from The Cake Bible by Rose Levy Beranbaum.

Ingredients

2 large ripe Bananas

2 Tbsp Sour Cream

2 large Eggs

2 tsp grated Lemon Zest

1 1/2 tsp Vanilla

2 cups Cake Flour, sifted

3/4 cup + 2 Tbsp Sugar

1 tsp Baking Soda

3/4 tsp Baking Powder

1/2 tsp Salt

10 Tbsp Unsalted Butter(must be softened)

Method

Preheat the oven to 350 degree F.

In a food processor process the banana and sour cream until smooth. Add the eggs, lemon zest, and vanilla and process briefly just to blend.

In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and 1/2 the banana mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes to aerate and strengthen the cake's structure. Scrape down the sides. Gradually add the remaining banana mixture in 2 batches, beating for 20 seconds after each addition to incorporate the ingredients and develop the structure. Scrape down the sides.

Scape the batter into prepared pan and smooth the surface with a spatula. Bake 30 to 40 minutes or until a wire cake tester inserted in the center comes out clean and the cake spring back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a small metal spatula and unmold. Allow the cake to cool completely before wrapping airtight.

Paella

I have made a big pan of Paella for dinner. It’s a great one-pot dish. I have cooked the Paella with some clams, prawns, mussels and chicken. They were delicious and so satisfying.

Paella

Ingredients

5 Tbsp Olive Oil

400g Chicken Breast, cut into bite size

1 medium White Onion, chopped

5 cloves Garlic, chopped

1 Red Pimiento, cut into strips

1 Green Pepper, cut into strips

1 Dried Bay Leaf

1 Tomatoes, peeled, seeded and diced

350g Prawns

200g Mussels

350g Clams

1 cup Frozen Peas

1 cup White Wine

3 1/2 cup Chicken Stock

2 1/2 Cups Medium grain rice

1/2 tsp Smoked Paprika

1/2 tsp Saffron

Lemon Wedges

Freshly Ground Black Pepper

Sea Salt to taste

Method

Heat the oil in a large Paella pan, brown the chicken breast and set aside.

With the remaining oil, add the chopped onions and saute for about 5 minutes and add the garlic.

Add the chopped tomatoes, bay leaf, green peppers and red pimiento strips and saute for another 5 minutes. Then add the chicken stock and white wine. Bring it to a boil.

Add the rice, chicken breast, frozen peas, saffron, paprika, freshly ground black pepper and sea salt. Cook for another 5 minutes.

Then add the prawns, mussels and clams. Reduce the heat and cook until all the clams and mussels are open and the rice is nearly tender.

Remove from the heat and leave it to stand for 10 minutes. Serve the Paella rice with some lemon wedges.

Fried Rice

Hey everybody! Well today's post is gonna be about, yup according to the title, Fried Rice! First of all, this is a special post for Foodbuzz's "24 hours,24 meals,24 blogs". You can read all about it here. Foodbuzz does great things for all foodies all over the world. To me, they are the best source for everything, food!

So, I'm thinking why don't I make something that is universal or going to be universal. The versatile of Rice! This is an easy fried rice to cook and I'm pretty sure, many people will enjoy cooking and savour them! Like my kids! My daughter even had two bowls!

Ingredients

3 cups of cooked Rice

5 cloves Garlic, chopped

3 scallions, chopped

5 eggs, lightly beaten

150g Prawns, chopped

2 Chinese Sausages, sliced

3/4 cup Frozen Peas, thawed

Soy Sauce

Sea Salt

Freshly Ground White Pepper

3 Tbsp Peanut Oil

Method

Saute the chopped garlic with peanut oil on a low heat until golden brown and crisp. This will bring out the sweetness of garlic. Then set aside.

Saute the prawns on a high heat until they turn pink and set aside.

Saute the chinese sausages in high heat briefly until they are brown and set aside.

Beat the eggs with a pinch of sea salt and some white pepper. Cook until they are set and set aside.

Now for the easiest part of the cooking process, put the rice and all the rest of the ingredients on high heat and stir for 8 to 10 minutes. Season with soy sauce, sea salt and freshly ground white pepper. To serve, top the fried rice with some chop scallions!

and the final result..

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.

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Tada! Simple and delicious!

Braised Chicken Wings

This is a Chinese Styled, Braised Chicken Wings. There are of course many ways to cook the chicken wings. I like Buffalo wings, deep fried asian style and many more. Recently I saw a nice recipe from here. I will try to make them soon. Here is the recipe for braised chicken wings and was adapted from the "a little taste of China" cookbook.

Ingredients

24 Chicken Wings

3 lumps Rock Sugar

1 Tbsp Dark Soy Sauce

1 Tbsp Light Soy Sauce

1 Tbsp Shaoxing Rice Wine

oil, for deep-frying

2 tsp finely chopped Ginger

2 stalk Scallions, finely chopped

2 Tbsp Hoisin Sauce

150ml Chicken Stock

Method

Discard the tips of each chicken wing. Cut each wings into two pieces through the joint. Put the wing pieces in a bowl.

Add the sugar, dark soy sauce, light soy sauce and rice wine in a small jug. Mix until combined, breaking the sugar down as much as you can. Pour the mixture over the chicken wings, then marinate it in the fridge for at least 1 hour, or overnight.

Drain the chicken wings, reserving the marinade. Fill a wok to one quarter full of oil. Heat the oil to 180 degrees C and cook the chicken wings in batches for 2 to 3 minutes, or until they are well browned. Drain on paper towel.

Carefully pour the oil from the wok, reserving 1 tablespoon. Reheat the wok over high heat, add the reserved oil and heat on a high heat. Stir-fry the ginger and scallions for 1 minute. Add the hoisin sauce, reserved marinade and chicken wings and cook for another minute, then add the chicken stock and bring it to boil. Reduce the heat, cover the wok and cook gently for 8 to 10 minutes, or until the chicken wings are cooked through and tender.

Increase the heat and bring the sauce to a boil. Cook until the sauce reduces to a sticky coating.

Korean Pancake

Anyone had Korean Pancakes before? I was at the Korean Supermarket last weekend, and saw this nice packaging of pancake mix. Now, I don't usually buy premix stuff but this one caught my attention and looked pretty interesting to me. So, without knowing what is a Korean Pancake or ever heard of it. I thought why not, just buy one packet and give it a go! Surprise, surprise, it was pretty darn good! It says you can mix any vegetables or seafood to the mixture. Hence, I decided to make the pancake with bell peppers, chilies, chives, scallions and prawns. I even served the pancake with mixture of soy sauce, vinegar and sesame oil. Savory and yummy!

Angel Hair Pasta With Bolognese Sauce

I just had a hearty Bolognese Sauce with angel hair pasta. I made the meat sauce with fresh button mushrooms and it's delish!

Ingredients

1/4 cup Olive Oil

1 White Onion,finely chopped

3 cloves Garlic, finely chopped

400g fresh Button Mushrooms, sliced

800g fresh Roma Tomatoes, skin, seeded, diced

1 tin(796ml) Roma Tomatoes,drained, seeded, diced

1 tin(156ml) Tomato Paste

2 Tbsp Bovril

600g Ground Beef

2 Tbsp Fresh Italian Parsley, finely chopped

3 Tbsp Fresh Basil, coarsely chopped

2 tsp Fresh Oregano, finely chopped

1 dried Bay leaf

1/2 cup Red Wine

Freshly Ground Black Pepper

Sea Salt to taste

Parmigiano Reggiano Cheese

1 packet (350g) Fresh Angel Hair Pasta

Method

In a large saucepan, heat the olive oil over a medium heat. Add the onions and saute until golden brown, for about 15 minutes. Add the garlic and saute for another 5 minutes.

Add the ground beef and cook the meat until the meat is no longer pink. Then add the mushrooms and saute until the mushrooms are cooked.

Add the freshly diced roma tomatoes and cook for 15 minutes. Then add the tin tomatoes, bovril, tomato paste and red wine. Bring it to boil and add all herbs and let it simmer on a low heat for another 40 to 50 minutes.

Adjust the seasoning with sea salt and freshly ground black pepper. To serve, top the pasta with some freshly grated Parmigiano Reggiano.

Fish Curry

Hey everybody, Happy -belated- Halloween! I didn't get a chance to post this Fish Curry I made last evening. It was a very busy day, with my kids gone trick or treating and then coming home with friends for dinner. Since it was cold and it was raining the whole day, I thought that it was a good idea to have a pot of curry ready for them. I also prepare some plantain chips, that I have posted yesterday and some fried pappadums too!

UPDATED: November 25th 2013
This is an updated post with a new video cooking guide.





Fish Curry

Ingredients

3 Tbsp Oil
1 tsp Mustard Seeds
1/2 tsp Fenugreek
1 Tbsp Curry Leaves
1 tsp Aniseed Powder
4 1/2 Tbsp Coriander Powder
1 1/2 tsp Turmeric Powder
1 Tbsp Cumin Powder
4 Tbsp Chili Powder
60g Tamarind Pulp mix with 2 cups of Warm Water
200g Shallots, sliced
30g Ginger, finely julienne
3 Green Chili, seeded, halved2 Tomatoes, diced
1 Eggplant, diced
200g Okra
600g Halibut Fillet
1 can Coconut Milk (400ml)
500-600ml Water

Method

In a large heavy pot, heat the oil and fry the mustard and fenugreek seeds until aromatic.

Then add the shallots, ginger, curry leaves and green chillies. Stir until the shallots turn light brown, about 5 minutes.

Add the aniseed, coriander, turmeric, cumin and chili powder. Cook for 5 minutes until the curry mixtures are combined and aromatic.

Add in the tamarind water and cook for another 5 minutes.

Then add the coconut milk and water. Bring it to a boil. Then let it simmer further.

Meanwhile, saute the eggplants until they are lightly brown.

Then, coat the fish with some turmeric powder and pan fry them.

Add the tomatoes, okras, eggplants and then the fish. Then cook for another 15 minutes.

Here is the end result of the Fish Curry!

I serve the fish curry with steam Basmati rice and with some fried plantains and pappadums!