We finished the month off with some traditional favourites, plus a bit of creative genius on Steve’s part.
It’s a bit late, but better late than never, or not. I came down with a cold in the last few days of the month, and am only just getting over it now. Writing a post was just one of the things that didn’t get done, and I do apologise since this one is even more laissez-faire than usual. Once again as you can see, I’ve fallen behind with the recipes too. I just haven’t had the energy to get everything, or much of anything, done. I’ve got lots of stuff to catch up with, and typing up recipes is on the list.
Pumpkin and Mushroom Rendang Curry
Rendang is a dry Malaysian curry, traditionally made with beef, but not in this house. I decided to try it with mushrooms and pumpkin instead. It’s cooked quite slowly to reduce the sauce, so when doing a vegetarian version you need to reduce the sauce more before adding the vegetables, or you’ll either end up with a wet curry (which I’m sure would taste lovely), or mush (which was still probably taste good, but just wouldn’t look very nice). Potato, sweet potato or carrot would work well too, or of course something like seitan.
Stir fry vegetables in Gado Gado sauce
I had some gado gado sauce left over, and didn’t want to waste it, so as a quick dish to go with the rendang, I did a quick vegetable stir fry and at the end added the gado gado sauce – just long enough to warm it. Why not after all, it’s not like vegetables and peanut sauce don’t go together is it!
Steve’s Spicy tofu and tempeh with noodles
You know those times when you start making one dish, but then it morphs into something completely different? Well that’s what happened to Steve this time around. I have no idea what the original dish was, but it ended up being something really yummy! The tofu and tempeh were chopped into small pieces, and the sauce was really spicy. It works well with noodles or rice, as we found out with the leftovers. I’ll get him to type up the recipe for me one day.
Sambal Goreng Buncis – Indonesian style green beans
Having become a fan of the Lebanese stewed green beans, stumbling across this Indonesian style of green beans meant I had to give it a try. Apparently originating from the island of Java, the beans are cooked in a spicy coconut-tomato sauce. They are delicious and make a great side dish. Unlike their Middle Eastern counterpart, the beans aren’t cooked for as long, so they’re still firm, with a bit of crispness.
Malaysian Curry Laska
There was no way I could have Malay-Indo food month, and not make a laksa, I love laksa! While I do have a jar of laksa paste in the cupboard I wanted to make it from scratch, after all with a food processor making pastes is a breeze! Laksa is a noodle soup, and there are two main types, one is the curry style, and the other is asam, which is more of a tart and sour broth done with fish. The curry laksa a coconut based one, which is much richer and creamy. Loaded up with tofu and fresh vegies, then poured over noodles, this really is a delicious and filling dish.
Malaysian curry with jackfruit and potato
To finish the month off I decided to make a vegan version of a traditional Malaysian chicken curry. This rich, spicy curry is really delicious. I decided to use jackfruit and potato, which worked really well.
For June we’re moving on to something quite different. It’s winter here now, so some hearty dishes from Germany, Austria and Sweden will be on the menu for what I’m calling Germanic June.