Home grown green chillies

Stir Fried Spinach with Garlic

Stir Fried Spinach with Garlic

This’s a popular dish that is serving in Chinese restaurants in Malaysia. It goes well with rice, steamed fish, chicken and meat dishes. This dish is very easy to prepare and no need to add spices. Must try!!!

Ingredients

2 teaspoon olive oil/ sun flower oil

6 garlic cloves, thinly sliced

1 bunch spinach (Chinese Bok choy / Baby Kai Lan)

¼ teaspoon salt (or to taste)

½ teaspoon white pepper powder

Method

Wash spinach in tap water for 3 – 4 times until the water is very clear and no dirts.

Heat olive oil in a pan on medium heat.

Add sliced garlic and stir fry for 2 – 3 minutes till golden color.

Add chopped spinach, salt to taste and white pepper powder. Mix all the ingredients well. Cover with a lid and cook for 3 – 5 minutes until almost tender. Do not overcook spinach. Serve hot with rice / steamed fish / meat and chicken dishes.

Orange Rawa Kesari (with Orange juice)

Orange Rawa Kesari / Sheera (with orange juice)

A popular Indian Sweet !!!

Makes: 1 steel thali (7 - inches in diameter)
Serves: 6 - 8

Ratio of rawa, fruit juice and sugar is 1:2:1

ingredients

1 tablespoon ghee

1/2 cup (Indian standard measuring cup of 100 ml / 4 oz capacity) rawa / sooji / semolina

1 teaspoon raisins

1 teaspoon chopped cashew nuts

200 ml orange juice (Tropicana / Real / homemade - without sugar)

1/2 cup (Indian standard measuring cup of 1/2 cup / 100 ml / 4 oz capacity) sugar

2 pinches cardamom powder

Extra 1 teaspoon ghee (to grease thali)

Method

Grease a steel thali with 1/2 teaspoon ghee and keep aside.

Heat ghee in a frying pan. Reduce the heat to medium and add sooji. Stir well continuously on a low to medium heat for 15 minutes or until fragrant and color changes. Maintain low to medium heat.

Add chopped cashew nuts and raisins. Stir well for 5 - 8 minutes.

Add orange juice. Mix all the ingredients well. Cover with a lid and cook on a low heat for 8 - 10 minutes or until the mixture dries up / leaves from the sides of the pan / form a soft ball.

At this point, add sugar. Mix well. Cover with a lid and cook again for 5 - 8 minutes. Open the lid and stir well continuously for 5 more minutes or until the mixture leaves from the sides of the pan / thickens / water from the sugar disappears. Sprinkle cardamom powder.

Pour the rawa mixture on a greased thali and sprinkle remaining 1/2 teaspoon ghee over it and spread it evenly with a flat spatula. Keep aside to cool for half an hour and later cut it into desired shape and sizes or serve in small dessert cups.

Dosa, Idli & Vada @ Curry Walla, Siem Reap, Cambodia

Curry Walla

Sivatha Rd, Siem Reap, Cambodia

Phone:+855 63 965 451