Mango Chutney

A simple accompaniment to any meal is this sweet and sour mango chutney.  Very few ingredients and easy to make.

Ingredients

 Green Mangoes

 Sugar

 Ghee 

 Cinnamon Bark, Cashew Nuts, Raisins

Method

 

Peel and wash mangoes

 

  

Chop mangoes (any way you want, just make sure you don't include the pits)

 

Place chopped mangoes in a container and pour boiling water to cover

Let stand for half to one hour

(This is to soften the pieces and to get rid of any excessive sourness)

   
 

Heat about 4 tablespoons of ghee in a pan

Fry the cashew nuts and raisins separately

Set aside

 
 

 Fry the cinnamon bark till fragrent

 

Drain the mangoes and add to the pan

 
 

Keep stirring until the mango gets cooked

(It begins to look gooey)

 
 

Add the sugar

(The amount depends on the sourness of the mango

and also personal preference

I use about 2 to 3 tablespoons for each mango)

  

Its done when the sugar is dissolved and the mixture begins to bubble

(At this stage, have a taste and add more sugar is required)

 
 

Remove the cinnamon bark and stir in the fried cashew nuts and raisins.

 
 

Enjoy

If the mangoes are too sour, you may want to add some over-ripe tomatoes to the chutney.  

Variation:

If you are someone who does not like 'sour' use only over-ripe tomatoes and make tomato chutney.  The ingredients are the same, except replace mangoes with tomatoes.

The method is also the same, except that you crush the tomatoes by hand and there is no need to soak in boiling water.

I have also tried this with beet root and it was just as delicious (just grate the beet root for beet root chutney).

 

 

 

Fried Mee Hoon (Indian Muslim Style)

This recipe is inspired by the way we cook string hoppers (putu mayam). Many people enjoy string hoppers with grated coconut and brown sugar. We, however, prefer it with curry. When there is no curry or when there is a lot of string hoppers left over, it gets fried with eggs and finely shredded vegetables (carrots, beans, cabbage).

Ingredients

1/2 packet mee hoon (rice vermicelli/noodles)

[soaked in cold water for at least 1 hour]

Chicken Fillet

[cleaned and diced]

3 whole eggs

shallots

[10 shallots - sliced]

[2 tablespoons shallot paste]

[fried shallots (bawang goreng)]

2 each - red and green chillies

[sliced]

4 sprigs curry leaves (daun kari)

1 teaspoon mustard seeds (biji sawi)

1/2 cup UHT milk

salt [to taste]

pinch of sugar [to taste]

4 tablespoons oil/ghee [for frying]

Method

Heat oil

Fry sliced shallots till wilted

Add curry leaves

Add sliced chillies

Add mustard seeds

Add the diced chicken fillet

Add shallot paste
Stir fry till chicken is cooked

Break eggs into the wok

Coat all ingredients in the egg

Add the mee hoon

Cook the mee hoon

Add the UHT milk

Season with salt and sugar

Cook till done

Stir in the fried shallots

Enjoy

Pegedel Udang (Shrimp Cutlets)

Ingredients

Onion (chopped fine)
Green Chilli (chopped fine)
Red Chilli (chopped fine)
Spring Onion (chopped fine)
Garlic
Nutmeg (Buah Pala)
Fried Shallots (Bawang Goreng)
Pepper Powder (to taste)
Salt (to taste)

Egg (beaten - for frying)

Bread crumbs (for coating - if desired)

Potatoes
(peeled, washed and sliced)

Shrimp/Prawns
(Shelled, de-veined and washed)


Method

Fry garlic and nutmeg

Fry potatoes till golden
Pound together with garlic and nutmeg
(you can use a dry grinder)

Fry the prawns/shrimp
(Pound or blender)

Place pounded potatoes, chopped ingredients and fried shallots in a bowl

Add the pounded prawns/shrimp
Season with pepper and salt
Mix together

Shape into patties
Dip in beaten eggs
Coat with bread crumbs (if using)
Fry till cooked


There, that's all the side dishes for the Nasi Kuning we had.
Garnish with tomatoes, cucumbers, fried anchovies (ikan bilis),
boiled egg and anything else desired.

Ayam Masak Merah (Chicken in Red Gravy)

Ingredients

Onions (sliced - half for saute
and half for finishing)
Shallots (ground to a paste)
Garlic (ground to a paste)
Galangal (lengkuas)
Daun Salam (local bay leaf)
Cinnamon bark

Chilli paste
Chilli sauce (optional)
Tomato Ketchup (optional)

Salt (to taste)

Chicken
(cut to desired size,
season with a little turmeric
powder and salt)

Oil (for deep frying and saute)

Method

Fry the chicken (half-cooked)
Remove and set aside

Leave a little oil in the wok and saute half the sliced onions

Add the cinnamon bark
and bay leaves

Add the galangal and fry till the onions brown

Add the chilli paste...

... shallot paste ...

... and garlic paste.

Saute until the paste is cooked (fragrant / oily)

Add the chilli sauce and tomato ketchup (if using)

Add the fried chicken

Taste for salt (add as necessary)
Add the balance of the onions
Cook for another 2 to 3 minutes and remove