Posts Tagged With 'vegetarian'

  • Nov
  • 03
  • 2011

flame grilled eggplant

eggplant

This is my husbands favourite when he wakes up on a lazy Sunday. Flame grilled eggplant/aubergine sort of like a dip. But then an eggplant dip is called baba ghanoush which is made with tahini and other seasonings. This one here, is basically just an eggplant with oil and salt. Easy to make but very smelly when cooked on a flame. Not to mention the burnt skin goes everywhere. But it taste so good!

Just pop it on the stove like this. Turn it around after a few minutes. It needs to shrink in size and start peeling before you remove it.

eggplant

Then start peeling the skin off. Beware, its very hot!

eggplant

Use a fork to give it a good mash and season well with olive oil and salt. I added a couple of garnishes for some extra colour – for photos sake, but its not necessary. Serve with Lebanese bread and you have yourself a quick and easy healthy brunch!

 

RECIPE FOR FLAMED GRILLED EGGPLANT
Adapted from my Lebanese Mother-in-law

Ingredients

1 large eggplant  (1/2 kilo)
2 tbsp olive oil
2 tsp salt

Method

1. Wash the eggplant and put it directly on the stove. Leave for a few minutes then turn around until all sides are equally cooked. Eggplant should shrink in size and the skin should start peeling off.

2. Remove from flame onto a wooden chopping board and leave to cool for a bit before starting to peel the entire skin off.

3. Place the filling on a plate/bowl and use a fork to mash.

4. Season well with oil and salt.


  • Aug
  • 31
  • 2011

raya madness // malaysian vegetarian lontong

Yet another Eid/Raya favourite,  a vegetarian soup dish with rice cubes (I only say vegetarian as its served with no meat pieces but theres shrimps paste and chicken stock in it!).

My version is a little bit red as I went a bit nuts with the chilli, but technically the colour of the soup is supposed to be yellow.  Usually I’d make the rice cubes/nasi impit myself, but ever since I found them at the asian grocers, I no longer make them. I don’t usually take shortcuts, but its just rice and they all taste the same, no?


RECIPE FOR MALAYSIAN VEGETARIAN LONTONG
Adapted from 3 Hungry Tummies, with slight changes

Serves: 6
Prep time: 30 mins
Cook time: 30 mins

Ingredients

For the paste:
10 dried chillies, seeds removed and soaked in hot water for 30mins
2 red chillies
6 candle nuts
4 garlic cloves
6 shallots
1.5 tbsp turmeric powder
1cm piece of shrimp paste (belacan), toasted
30g dried shrimp, soaked in hot water for a couple of mins
4 cm knob of ginger
4 cm knob of galangal or 1.5 tbs of galangal powder
2 lemongrass (white part only), chopped

Other ingredients:
15 small packets of rice cubes
1 cup long green beans, cut into 5cm long
1 large carrot, cut into 5 cm thin strips
1/2 cabbage, cut into pieces
400ml coconut milk
1 cup chicken stock
3 kaffir lime leaves
1 packet bean curd sticks, softened with boiling water for 5mins
3 tbsp oil
salt, to taste


Method

1. In a medium size pot with water,  boil rice cubes  for an hour (follow instructions on packet). Remove and leave to completely cool before refrigerating for 2 hours. Rice cubes need to set firmly before cutting.

2. Cut all the vegetables and blend the ingredients to make the paste.

3. In a medium pot, heat up oil and saute the blended ingredients until oil separates.

4. Add coconut milk, chicken stock and kaffir lime leaves and bring to a boil.

5. Put the vegetables and bean curd sticks; and simmer on a low heat for 15 minutes. Season well with salt.

6. Serve with some cut rice cubes for a one pot meal.



Click ‘Read More’ below to print out the recipe and leave a comment.





Comments Off on raya madness // malaysian vegetarian lontong
Category: asian, in my kitchen, vegetarian

Flickr Stream