Tag Archives: Malaysian recipe

Green beans and soya beans in red sambal

9 Jan

I had a lovely Christmas break. If you are reading this and you didn’t then I can relate to you. Things are not always the same.

green beans and soya beans in red sambal by Deena Kakaya
This year, it was lovely. We saw Santa four times; at the activity farm where we ice skated, made a bear, rode a tractor and saw a real reindeer. We also saw Santa at the children’s theatre, where the performance charmed my child into sitting quietly, eyes widened for the whole lot. We went to the cinema and guess what? I went to the cinema on a separate occasion to watch a grown up, Bollywood movie with a friend. We went to the zoo; it was blustery but we had thepla, smiles and each other. We spent time with treasured family and cherished old friends and revelled in the good times. We ate out most days, even if we were slurping noodles in Camden market or Churro’s in the park and yes we even had muddy fun in the park.
My baby took part in his first nursery school concert and he looked edible, if not too grown up. He assuredly and dramatically rehearsed every day and was totally in his element up until the big day. But I am not disappointed or upset because the reason and experience totally moved me; as he walked onto the lit-up stage, he waved into the darkness of the audience, aimlessly as he didn’t know where I was. As the elves, Santa’s snowmen and donkey’s sang away, he repeatedly whispered to his neighbours and teachers, ‘where’s my mum’…his eyes wandered and so did his mind. As it was his turn to go onto stage, he looked behind; he looked around and still couldn’t see me. It wasn’t until the last five minutes that he finally spotted me and there was a sudden and latent burst of energy. I will take this with me.
I want to share what I learned from this Christmas holiday. That element of fun, that positive energy and gratitude, that high-frequency of love, the time spent with chosen and energising people, that free-spirit and relaxed mind…why should that be confined to Christmas. Why shouldn’t I inject spurts of it into my regular routine…the very simple things and the very simple pleasures? So that’s what I am going to do. And with that, I share a very simple pleasure of a Malaysian inspired recipe, my green beans and soya beans in red sambal.

A little nutty, very luscious and delicately sweet; it makes for a lovely side dish, or is great just with some rice. I have even put into a wrap with a drizzle of yoghurt. The aromas are so lifting in the red sambal, which for me makes the dish. The sambal is a blend of spices, onions and garlic and become gentler as it’s cooked. Add more chillies if you like!

Ingredients
175g green beans
175g soya beans
4 lime leaves, crushed
1 cup of warm water
1 tbsp. tamarind concentrate
2 tbsp. peanut oil
Salt to taste
1 tbsp. chilli oil
2 tbsp. toasted, unsalted peanuts, coarsely ground
For the red sambal paste
2 tsp. soft brown sugar
One large onion, chopped
5-6 cloves of garlic
5 long, dried red chillies soaked
2 tsp. lemongrass paste
1 tsp. minced ginger or galangal
1 tbsp. peanut oil
Method
1. Blitz together the ingredients for the spice paste and then leave it to the side
2. Heat 1 tbsp. peanut oil and add the paste on a very low flame and cook it, stirring to avoid sticking for approximately 5-7 minutes.
3. Now add the tamarind concentrate, chilli oil, lime leaves, salt and peanuts and then fry for another three minutes.
4. Now add the water and simmer for ten minutes.
5. In the meantime cook the edamame beans for three minutes and the green beans for 4-7 minutes or until barely tender. Drain and refresh them.
6. Combine the red sambal and the green and soya beans together and serve hot.

Christmas curry? Malaysian inspired curry of Brussels sprouts, tofu and potatoes

2 Dec

Christmas curry? Malaysian inspired curry of Brussels sprouts, tofu and potatoes

On Christmas Day, one of the things I most enjoy eating is a good, crisp, roasted potato that is a fluffy and moist cloud on the inside. The subtle sweetness just takes me away to a land between the chippie of my childhood and a really good gastro pub that makes juicy and delicious vegetable sausages with steaming hot onion gravy.
I think I kind of enjoy the roastie banter too. My dad thinks he makes the best ones though, naturally. He does this funny thing of squashing them just before they are ready.

The sprouts though. Some of us love them (like me) and some won’t even give them a friendly prod at Christmas. As a result, we always have loads of them knocking around in the bottom drawer of the fridge. I love the Brussel sprout with its many layers, pretty like a flower. I love that they are silky, they soak up juices between those layers and I love that they are in season.

This curry is one of those that warms the tummy and keeps it flickering and teases the taste buds. It’s a glowing bowl of aroma and an utterly balanced dish for the senses. It looks mor complicated than it is…once you’ve made the curry paste, it’s very, very straightforward. What you get is a heat, sweetness and zing. You get the perfumes from star anise, kaffir lime leaves and some wonderful lemongrass. The great thing is that the potatoes, Brussel sprouts and tofu soak up all these juices.

It’s a Malaysian inspired dish. There are so many varieties of a Malaysian curry, even the term Laksa refers to plentiful variety. This is my way…give it a go.

Ingredients

One pack of firm tofu, drained and cubed into 3cm chunks
3 tbsp ground nut oil
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp coriander seeds
1 star anise
1 stick of cinnamon
2 medium potatoes, cut into 3-4cm chunks
200g Brussel sprouts, trimmed and halved
1 can of coconut milk
2-3 kafir lime leaves
300ml water
1/2 tsp ground turmeric
Salt to taste
1 tbsp lime juice

For the paste

5-6 small shallots
2 red chilies
1.5 inch galangal
2 cloves of garlic
2 sticks of lemongrass
1/2 tsp turmeric
1 tbsp ground nut oil

Method

1. Shallow fry the tofu in 1 tbsp oil in a non-stick pan until they are lightly golden. Remove onto kitchen paper.
2. Make a paste by grinding together the ingredients for the paste, it should be smooth.
3. Heat 2tbsp oil in a pan and add the cumin, coriander, star anise cinnamon and lime leaves and heat through for a minute.
4. Stir in the curry paste and on a low flame, cook for 4-5minutes until the oil is absorbed into the paste.
5. Introduce the potatoes, sprouts and tofu and mix gently.
6. Add the coconut milk and water as well as the lime juice.

Serve hot with rice.

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