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Recipes from Indian neighbors such as Srilanka, Bangaladesh, from South asian countries such as China, Thailand and others from around the world are featured here

Rohana ismail gives us a sneak peek into Malaysian Cooking…read on..

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Malaysian Food - A mix of ethic Indian, Chinese and Malay tastes

Malaysia is the home of multiple ethnicities which found its roots during the colonial times where hundreds and thousands of immigrants arrived here to find an honest living in this prosperous land.

The migrants mostly Chinese working in the tin mines and the Indians placed along the rubber estates brought along with them their cultures not forgetting rich culinary heritages. The cultures go along fine with their cooking where unusual traditional gathering usual accompanied by exotic mouth watering cuisine, that make up the Malaysian food recipes.

As time goes by these cooking somehow assimilated with the Malaysian local customs thus giving birth to a much more diverse and uniquely types of cooking not found anywhere else in the world, such as the famous roti canai, a kind of bread unlike any other bread is not made of yeast and has a uniquely oily textures, thanks to the acrobatic ways the dough is being flung around while in the process of making it.

The Indian Connection

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Chinese have really been popular with thier noodles -:), but many people in India don’t know that we have our own noodle dish to be proud of. This one comes from South India; Called Sevai In Tamil or Shavige in Kannada, it is thinner than the ordinary chinese noodle. Also popularly known as Idiappam, these Indian rice noodles come both in sweet as well as spicy flavors. Traditonally it is prepared with Idiappam moulds, but Major Indian food brands like MTR bring out dry rice noodle packets which make your job easier.

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Indian Rice Noodles / Sevai / Idiappam / Shavige

Major requirement of this recipe is the Sevai press or the Idiappam mould; If this is not available, readymade dry rice noodles (Indian) can be used. Ready-made rice noodles just require boiling and straining the noodles.

1 cup ordinary rice
1 cup parboiled rice
2 tbsp. oil
salt to taste
water

Wash and soak rice together overnight. Grind together to a fine paste. Keep aside for 5-6 hours. Put into idli moulds and steam till cooked. Grease a sev press. Place warm idli in it and press.

Press out sev in a 4″ circle. See that ends overlap. Allow to cool a bit. Use greased palms and lift. Place in a double walled colander or steamer to keep warm. Serve hot with ghee and chutney, garnished with coconut and Dhaniya.

Top with powdered sugar and ghee while serving. Cool, break unevenly. Heat oil in a pan, add finely chopped chillies and Pyaz (onions), fry till tender, add sev, salt, nimbu (lemon) juice, Dhaniya, grated coconut, and mix.

Serve warm or cold. Optionally sun dry the idiappams till dry and crisp. Store and fry or steam when desired. Will keep for a few weeks in dry form. Enjoy it with coconut milk and sugar or with shredded coconut and sugar or with any curry.

Another Sevai Recipe at our site

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Ok, here’s another tradtional Chinese-Indian noodle recipe that you can try out if you find Idiappams are not your area of expertise -:)

Chinese noodles or any other chinese recipe make extensive use of Soya sauce and less spiciness. These are however a rage in Indian fast food outlets that tweak and change Chinese noodles to meet Indian spiciness standards…. -:)

Chinese Noodles (Rice)

Dried rice noodles 250g
2 tablespoons of sunflower oil
3 cloves of garlic, crushed
1 onion cut into inch/2cm long thin strips
1 teaspoon of chilli powder
1 red pepper cut into strips
1 yellow pepper into strips
1 bunch zucchini cut into strips
1 pack smoked tofu, cut into similar sized pieces (optional)
2 tablespoons of soy sauce
2 tablespoons of sesame oil

Cook the rice noodles according to the instructions on the packet - often this is just pouring boiling water over them and leaving them for a while. Cook the onions and garlic in the sunflower oil for a few minutes and then add the chilli and stir in well.

Add your vegetables and soy sauce and cook for a few moments until slightly softened and then add the tofu and stir fry for another 10 minutes or so before adding the rice noodles and combining well (you may want to cut them up if they are very long). At the last minute sprinkle the sesame oil over the dish and serve at once. Serve it with Tomato and Chilli sauce.

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Don’t forget to check out our Indian recipe site for a growing collection of Desi and Videsi (coming soon) recipes.

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Photo Courtesy and related copyrights: Flickr.com (Sevai Photo), Hamachi (chinese noodles).

This recipe for Coconut noodles is prepares thai style where most dishes are stir-fried. This recipe has been adapted from the Vegetarian Journal magazine.

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Serves 4

12 ounces rice noodles
3 Tablespoons oil
1 cup chopped bell peppers
2 cups peeled and chopped eggplant
2 cloves garlic, minced
One 14-ounce can unsweetened coconut milk
1 Tablespoon soy sauce
2 Tablespoons minced fresh cilantro

Heat a large skillet or a wok. Add oil, and allow to heat. Add peppers and eggplant and cook, stirring, until vegetables are browned and tender, about 10 minutes.Soak rice noodles in enough cold water to cover them. If using linguini, cook al dente according to package directions and allow to cool.

Add the garlic and coconut milk, stirring for one minute. Add the noodles and cook until noodles have absorbed most of the milk, about 5 minutes.Season with soy sauce, remove from heat, add cilantro, and serve.

Curry is a popular spicy dish e in Malaysia, enjoyed by people of all races. Malays are known for their “dry” curry like rendang, while Indians have a “wetter” variant that tastes equally great (and hot!).

However, most people have a misconception that usually only meat is cooked with curry. Actually, there’s a lesser-known dish that uses vegetables to cook a curry dish.

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Curry, Gravy , Vegetables at Indian food Kitchen

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Ingredients

1. 300g cauliflower, cut into flowerets
2. 200g long beans, cut into 1-inch lengths
3. 250g turnips, sliced
4. 1 carrot, sliced
5. 50g cloud ears, soaked and washed
6. 3 packets of fresh young corn, sliced in half
7. 50g of dong fen (Very thin Mung bean starch noodles), soaked and cut into short lengths
8. 1 tin of button mushrooms
9. 500g coconut meat, mixed with 3 cups of water to make coconut milk
10. salt and sugar to taste
11. half a cup of oil

Ingredients for curry

2 stalks lemon grass
100g of ginger
20g of tumeric roots
1 piece of tumeric leaf
50g chillies
30g of dried chillies

Instructions
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1. Ground the ingredients for the curry into a paste.

2. Heat the oil and fry the curry ingredients until it is fragrant and the oil seperates from the sauce.

3. Add in the coconut milk and bring it to a boil. Then, add cauliflower, long beans, turnips, carrots and mushrooms.

4. When the vegetables are slightly tender, add in the cloud ears, young corn and dong fen. Allow it to simmer for 10 minutes.

5. Add sugar and salt to personal taste.

For more awesome Malaysian delicacy and traditional recipes you can make from the comfort of your home kitchen, please visit http://malaysianrecipes.blogspot.com/

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Curry, Gravy , Vegetables at Indian food Kitchen