Roti Jala

Roti Jala

Jul 23, 2022 | Asian, Food-Cooking

Roti Jala

Courtesy of Ramly Dollah in Perth

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What is Roti Jala you may ask?
Roti Jala or lace pancake or crepe like is Malaysian traditional food, a popular Malay snack served with curry dishes.
Best eaten with anything curry! and for us usually it is with chicken curry!

Please find details of the recipe

Hugs and Blessings from Papa Nash. 🙂

#papanash #easyrecipes,#cookingmadesimple #rotijala

July 2022

#papanash #easyrecipes, #rotijala

View Instructions

Ingredients

  • 250g all purpose flour
  • 2 eggs
  • 1 teasp salt
  • Half teaspoon of turmeric (actually put a quarter first and see the color)
  • 400ml of water
  • 200 ml of coconut milk
  • 2 teaspoon of vegetable oil

    And some oil for brushing the pan

    Also need a plastic water bottle normally 500 or 600ml, empty it, poke 6 holes in the plastic cover.

Step by Step Instructions

Combine all ingredients and mix well.
Srain using a fine strainer to remove all lumps

Fill a bottle with half the batter.
Gently squeeze the bottle and make swirls around the pan.
When batter is set, fold it in any shape of your choice
Serve warm with curry dishes.

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

Nasi Lemak In A Hurry

Nasi Lemak In A Hurry

Jul 21, 2022 | Asian, Food-Cooking

Nasi lemak sambal.
Such a humble but vital ingredient in nasi lemak, one of my favourite dishes.

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It can be made vegetarian by easily omitting the anchovies and dried shrimp.
Still very tasty.
I cooked this in under 20 mins or so as I was hungry!

Please find details of the recipe

Hugs and Blessings from Papa Nash. 🙂

#papanash #easyrecipes,#cookingmadesimple #nasilemak

 

July 2022

#papanash #easyrecipes, #nasilemak,

View Instructions

Ingredients

NON-VEGETARIAN STYLE

  • 50ml cooking oil
  • 1 to 2 tablespoons of dry chili paste (suggest starting with one and taste the spice level)
  • Half teaspoon of turmeric powder
  • One handful of ikan bilis (anchovies) and 15 grams of dry shrimp.
  • 1 to 2 tablespoons of assam paste (to taste)
  • 3 medium red onions (2 for the food processor, 1 cut rough for later)
  • 3 garlic pips
  • 3 to 5 teaspoons of brown sugar
  • 1-2 teaspoons salt (to taste)
  • 1 to 2 tablespoons of seedless Tamarind Paste

VEGETARIAN STYLE

  • 50ml cooking oil
  • 1 to 2 tablespoons of dry chili paste (suggest starting with one and taste the spice level)
  • Half teaspoon of turmeric powder
  • 1 to 2 tablespoons of assam paste (to taste)
  • 3 medium red onions (2 for the food processor, 1 cut rough for later)
  • 3 garlic pips
  • 3 to 5 teaspoons of brown sugar
  • 1-2 teaspoons salt (to taste)
  • 1 to 2 tablespoons of seedless Tamarind Paste

Step by Step Instructions

NON-VEGETARIAN STYLE

Blend the onions and garlic in a food processor. Wash the dry shrimp and anchovies and add to the food processor.

Add the mixture in a bowl and mix in the turmeric powder (optional, some omit this). Add the mixture to a pan with pre-heated oil and add in the chili paste. Cook on medium to high heat, keep stirring, as it will keep spluttering until the moisture evaporates. Cook until the oil comes out at the sides of the pan. Add salt and sugar and tamarind paste. Cover and increase heat to high. After a few minutes, lower the heat and add in the rough-cut onions. Taste for salt and sugar and heat, add more seasoning and spice if necessary.

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

VEGETARIAN STYLE

Blend the onions and garlic in a food processor.

Add the mixture in a bowl and mix in the turmeric powder. Add the mixture to a pan with pre-heated oil and add in the chili paste. Cook on medium to high heat, keep stirring, as it will keep spluttering until the moisture evaporates. Cook until the oil comes out at the sides of the pan. Add salt and sugar and tamarind paste. Cover and increase heat to high. After a few minutes, lower the heat and add in the rough-cut onions. Taste for salt and sugar and heat, add more seasoning and spice if necessary

 

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

Malaysian Chicken Curry Recipe

Malaysian Chicken Curry Recipe

Jul 18, 2022 | Asian, Food-Cooking

I learnt this from a good friend in Perth, Ranjeet Gendeh, and have made it many times.

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It is always a hit here, and my version is non-spicy, so the kids love it as well. What makes this dish unique is that you can prepare more ‘masala’ and keep the extra to use to either cook the same dish again, in half the time, or you can use the masala to add some flavour to vegetables, in say a stir fry.

I have had no problems with the consistency of this curry, it always yields a lovely colour, and the taste blows me away every time I make it.

Please try it, and let me have your comments, I will love to hear how it turns out for you.

Thank you

Hugs and Blessings from Papa Nash. 🙂

July 2022

#papanash #easyrecipes, #chickencurry

View Instructions

Ingredients

  • Up to 3 kg boneless and skinless chicken, thigh, or breast meat, cut in cubes
  • 4 medium onions, (about 600g total)
  • 3-inch fresh ginger (about 50g)
  • 8 to 10 medium garlic pips (about 45 g),
  • 1 heaped teaspoon of turmeric powder
  • 2 big tomatoes (about 350g),
  • Lemongrass stalks, (use the first 2-to-3-inch white part of stalk)
  • 3 teaspoons of Cumin seeds
  • 2 cinnamon sticks,
  • 2 Star anise,
  • 2 cups of cooking oil
  • 2 stalks curry leaves,
  • 140ml of coconut cream,
  • 2 to 3 teaspoons salt (to taste)
  • 3 heaped tablespoons of babas chicken curry powder (35 to 40g)
  • 1 heaped tablespoon of Kashmiri Lal chili powder,
  • 2 teaspoons of cumin powder,
  • 2 teaspoons of coriander powder,
  • 1 teaspoon of fennel powder,
  • 800g Peeled and diced potatoes
  • 1 cup of chopped fresh coriander as garnish

Step by Step Instructions

Part 1 – Preparing the blended spice paste in the food processor.

Blend lemongrass, onions, ginger, tomatoes, try not too ad any water, instead use some cooking oil in the food processor if necessary.

Part 2 – Heating up the dry spices.

In a large pot, with the heat on medium, dry toast the cumin, cinnamon stick, star anise, for 3 to 5 mins, until the spices are fragrant.

Part 3 – Preparing the Masala or Spice Mix.

In the same pot as the dry spices, add in at least 100ml of cooking oil, with heat on medium. Add in the blended spice mix from the food processor. Stir occasionally, and after 5 minutes, add in the Babas Meat curry powder plus chili powder, cumin, coriander, & fennel powder. Keep frying on medium heat, stirring occasionally until the mixture stops ‘spitting and spluttering’, and the colour darkens. Then increase the heat to high and cook until the oil bubbles around the rim of the paste. This indicates that the spice mix is ready. Remove any extra spice mix, and then add in curry leaf, potatoes, salt, with 3-4 cups of hot water. After 10 mins, add in the Chicken and add another 1 cup of water if necessary. Check consistency, some people prefer a thicker curry, if so, can add less water above. (minimum total water needed is 4 cups, maximum is 6 cups)

Cover and cook for another 15 mins on medium, until the chicken is cooked. Taste for salt. (And if not spicy enough, can add some chili powder). Turn the heat to low and add coconut cream or coconut milk. Add in chopped coriander to garnish and turn off flame.

(If cooking less than 2 to 3 kg of chicken, take out some of the spice mix, to use at another time. It can keep in the refrigerator for 2 weeks or freeze for up to 3 months. Do this before putting in any potatoes or meat)

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

Simple Style Fish Curry

Simple Style Fish Curry

Jul 7, 2022 | Asian, Food-Cooking

Papa Nash makes a simple style fish curry just like how he learnt it from his mother in-law.

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It is special to us because she cannot be with us although she would love to, she is in Malaysia and missing us as much as we are missing her. She is an excellent cook and having this recipe means we can enjoy a part of her, in her absence.

Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #chinesefishcurry

View Instructions

Ingredients

  • 300g of Spanish mackerel or any firm flesh fish (ikan tenggeri)
  • 200g of medium onions (blend, but not too fine, or just chop into small pieces)
  • 100g of Ripe Tomatoes, cut into small slices
  • 1 curry leaf stalk (one stalk for every 300 to 400g of fish)
  • 1 Garlic pip (2 for 500g fish, 3 for 1kg fish, and so on)
  • 1 heaped tablespoon of Babas fish curry powder
  • 12 tablespoons of Vegetable Oil.
  • 2 teaspoons of Sugar,
  • 1 teaspoon of Salt.
  •  1 heaped tablespoon of Tamarind paste, to taste.
  • 1 cup of hot water for every 300g of fish, also depends on the thickness or consistency of the curry you prefer. Add 1 cup at a time.

Step by Step Instructions

Blend or rouyghly cut onions (not too fine), with garlic. Add cooking oil into the pot, with heat on high, then add in the onion mix. Add in the curry powder, and mix well, with the heat on medium to high. 5 mins later add in chopped tomato and curry leaf. Do not cover and keep on medium to high heat, stir occasionally. Add sugar, and salt to taste and the Tamarind paste. Add more cooking oil if the mixture looks to dry.  After 5 minutes, add 1 cup of hot water and mix well and taste and adjust for salt, sugar and sourness. Optional – add vegetables such as aubergine or other vegetables like lady’s finger (bendi) at this stage as well. Cook on low heat for 5 mins or until the fish is be done. (try do not stir).

Tips:

If the curry paste of masala is too much, can use for another dish, but ensure the paste is cooked well before removing excess, and especially before adding water.

To estimate how much onion and tomato to use, remember this ratio. Approximately One Portion Tomatoes, Two Portions of Onions, and Three Portions of Fish. Say you have 900 grams of fish, you can use approximately 500 to 600 g of onion, and 250 to 300g of tomatoes. So, start by weighing your fish. To estimate how much fish curry powder to use, I use 1 heaped tablespoon for 300g of fish and 2 for 600 to 700g of fish, can scale up accordingly.

Enjoy and please subscribe to the YouTube Channel called Papa Nash and let me know how it turns out. TQ, hugs xxxx

Nash Bhullar @ Papa Nash

Aloo Gobi Papa Nash Style

Aloo Gobi Papa Nash Style

Jul 5, 2022 | Asian, Food-Cooking

Papa Nash whips up a family favourite in the simplest way possible.

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Hugs and Blessings from Papa Nash. 🙂
#papanash #easyrecipes, #cookingmadesimple #aloogobi

View Instructions

Ingredients

 

  • 400-gram cauliflower cut into tiny florets,

  • 400g (2 medium Potatoes), cut into small cubes

  • 200-gram Red Onion, cut fine, (or use red shallots if available).

  • 15-gram or approximately 3-4 medium size pips of garlic,

  • 15 g chopped fresh green chili (optional)

  • 2 tablespoons of clarified butter or ghee,

  • 2 tbs olive oil, ½ teaspoon of turmeric

  • 2 teaspoons of red chili powder (add one teaspoon first, heat level to your personal taste)

  • 1-2 Teaspoon(s) of Salt, (to suit individual taste),

  • 1 tablespoon of cumin seeds

  • 1/2 cup fresh chopped coriander to garnish.

Step by Step Instructions

  1. Heat ghee and oil on medium heat.
  2. Slice the garlic and onion into fine pieces.
  3. Add in the Cumin seeds, and chopped green chili, and garlic.
  4. Fry for 1 minute on Medium Heat.
  5. Add chopped shallots or red onion and continue to fry with constant stirring for 2 to 3 mins, until fragrant and soft.
  6. Add cubes of potato and continue to fry for 2 to 3 mins.
  7. Add cauliflower to the mix, and fry for 3 to 4 mins, stir every minute or so.
  8. Add turmeric and red chili powder.
  9. Add salt and mix well.
  10. Cover and stir every 2 mins, for next 15 mins on LOW HEAT, then taste for salt and spice level. (Do not add water at any stage of the cooking)
  11. Garnish with chop coriander or mint or both.
  12. Serve with rice or naan bread.

 

Cooking time 25 to 30 mins, preparation time 10 minutes. Serves 5.