Stuffed Tofu With Thai Style Fillings - CAROL SELVA RAJAH
We are not very enthusiastic about tofu because we think it has no flavour, but remember, it absorbs the flavour of anything added to it and it is a great health food with few calories. Heat oil and saut & deacute; garlic, onion, and lemon grass ... [... more]
Australian Womens Weekly |
Channa Dhal Curry - CAROL SELVA RAJAH
Heat oil in a pre-heated pan or wok. Brown the garlic and mustard seeds allowing the seeds to pop. Press asafoetida with water into a small lump and place on the inside of the lid of the cooking pot (this helps to digest the channa). Add onions ... [... more]
Australian Womens Weekly |
Chat Papri Salad - CAROL SELVA RAJAH
For a more exotic salad replace tomato with strips of quick cooked chicken breast cooked with garlic. Dressing may seem a large quantity, but since the chickpeas absorb liquid it may be only just right. Add more dressing if the salad seems dry. ... [... more]
Australian Womens Weekly |
Beef Rendang - CAROL SELVA RAJAH
Blend the lemon grass, galangal, ginger, garlic, chillies and 1 tablespoons of the oil to a paste in a food processor or mortar and pestle. Coat the meat well with the paste. Heat remaining oil in a wok and saute the onions until golden and ... [... more]
Australian Womens Weekly |
Patrani Macchi (Wrapped Chicken) - CAROL SELVA RAJAH
Cut the banana leaves into 22-24cm squares and soften them by dipping into a pan of very hot water. Wipe the pieces dry when they become pliant. Arrange meat in a bowl. Paste gets mixed into meat then it is divided into 8 portions to be placed on ... [... more]
Australian Womens Weekly |
Coconut Rice (NASI LEMAK)
In a saucepan put in rice, coconut milk, water, pandan leaf and salt. Bring to the boil then turn heat down and cook until liquid is absorbed. Turn off heat, put lid on and let cook in its own heat. (about 20mins). Carol Selva Rajah's book ... [... more]
Australian Womens Weekly |
