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From the same economy rice stall as yesterday, is this box of Takeaway Dinner. I picked totally different dishes from last nightās meal. Sliced and fried then stewed potato, silky soft egg tofu and fried chicken with plenty of curry leaves in a sweet and creamy glaze.
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Prawn Patia
2Ā Tbsp.Ā vegetable oil
10Ā curry leaves
1Ā smallĀ onion, finely chopped (about 1 cup)
2Ā smallĀ green chilisĀ (such as Thai bird) chopped fine
Ā½Ā cupĀ tomato purĆ©e
1Ā Tbsp.Ā ginger garlic pasteĀ
1Ā½Ā tsp.Ā redĀ chili powder (cayenne powder)
Ā½Ā tsp.Ā turmericĀ powder
1Ā tsp.Ā cuminĀ powder
Ā½Ā tsp.Ā granulated sugarĀ or grated jaggery
1Ā½Ā Tbsp.Ā vinegarĀ (preferably palm vinegar)
2Ā Tbsp.Ā water
kosher salt
1Ā cupĀ medium shelled, deveined shrimp
1Ā Tbsp.Ā chopped cilantro leaves
Heat oil in a large skillet over medium-high heat until shimmering. Gently put in the curry leaves and step aside as they pop. Stir for 20 seconds. Add the chopped onions and stir until lightly browned, about 5 minutes. Add the green chilies and stir for another minute. Add the tomato puree and keep stirring until oil separates from the onion tomato mix, about 5 minutes. Add the ginger-garlic past, red chili, turmeric, and cumin, and keep stirring until mixture is fragrant, about 5 minutes, taking care to ensure the mixture doesn't stick to the bottom.
Add the sugar/grated jaggery, vinegar, and water and cook till the rawness of the tomato is gone, about 5 minutes. Season to taste with salt. Add the shrimp, stir and let cook for one minute. Remove from heat. Allow to continue cooking off heat, stirring occasionally, until shrimp are cooked through, about 4 minutes longer. Garnish with coriander and serve with white rice and daal.
Parsnip-Potato Pancakes
Roasted Romanesco with Garlic and Curry Leaf
It is back to Vegetarian Rice (ęé„) for breakfast when mumās not going to the market. There are more ākentangā (potato in Malay) than mock mutton in todayās curry mutton dish. In the middle, stewed fried bean curds with black fungus. The final dish is the creamy and sweet imitation pork with curry leaves.
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Now to present you with my Takeaway Dinner. It has stir-fried bitter gourd š„ & egg, crispy, crunchy and savoury sweet dried anchovies š & peanuts š„ and lastly, tasty sesame chicken over a box of steamed white rice.
These two boxes of Vegetarian Kway Teow (flat rice noodles) are my sis and mumās breakfast. Both had mock char siu or char siew but my sisās pack had a fried egg and chilli paste added.
Me, I preferred my Vegetarian Rice with my favourite curry mock mutton & potato, mock pigās intestines and an over easy egg.
My non-animal protein Dinner comes with vegetarian versions of assam (tamarind) curry fish, stewed knotted bean curd skin, curry mutton & potato and intestine. The mock fish steaks is pretty yummy and it has no bones to speak of. The skin is actually just seaweed but look real enough.
