A Bengali Brunch: Koraishootir kochuri [Pooris stuffed with a spicy peas masala]

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R and I had been dating for many years before we got married. Our conversations used to revolve around our families, our lives together, our cultural differences, amongst many other things which young dating couples from different cultural backgrounds talk about.

R’s family is from West Bengal, a state in the Eastern part of India that is often known for its politics, literary history, culture, a daily diet that MUST include fish, and people who are extremely fond of sweets! My family, on the other hand, comes from the neighbouring state of Bihar, a state that is often the subject of conversation for its politics, lawlessness and poverty. The harsh reality is that we live in a world of stereotypes. The only silver lining is that we also live in a world where travel has become a lot easier and internet ensures there is enough information for people who seek out for it. This is definitely helping people to see beyond these stereotypes.

Before I got married, I was only worried about how I was going to deal with the sweet palate of the Bengali family and relatives because I definitely didn’t have one. It would be rude to refuse a sweet offered so lovingly and generously. Fortunately, it wasn’t really as difficult as I had made it out to be. Word spread about my love for fish and my lack of appetite for sweets.  The rest is history. I have been fortunate to have some of the best food in many Bengali homes. No restaurant can match up to that taste, variety and depth of flavour that is created in these home kitchens.

My Mother-in-Law is one of the best cooks I know. I owe a lot of my understanding of Bengali food to her. There are also a couple of other relatives and friends who have wholeheartedly welcomed me in their kitchen and given me the opportunity to watch, ask questions and learn. That learning over the years has given me the confidence to cook a lot of traditional Bengali food at home.

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Today, I am sharing my recipe of a traditional Bengali Brunch – ‘Koraishootir Kochuri’ or Pooris stuffed with a spicy peas masala. Do not confuse them with “Kachori” from North India. The two are quite different in texture, appearance and taste.

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Koraishootir kochuri is a popular homemade breakfast especially in the winter months when peas are in season. I didn’t have to wait for winters as I used frozen peas which are fortunately available year round! 😉 Koraishootir Kochuri is almost always served with some Indian pickles (aachhaar / achaar) and a spicy semi-dry dish made with potatoes called aaloo dom in Bengali or aaloo dum in Hindi. I promise to share a recipe of aaloo dom / aaloo dum very soon!

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The filling used here is a spicy mixture of peas dominantly flavoured by asafetida. Asafetida or hing, is a very strong and pungent spice. It is used quite extensively in a lot of Indian vegetarian dishes, especially for cooking where no onions or garlic are used. Most commonly available in a powder form, when fried for a few seconds in oil, it releases a very pleasant aroma and enhances the flavour of a dish immediately. A little goes a long way is apt for this spice. It is also an essential ingredient for flavoring many Indian pickles / achaar / aachaar.

Traditionally, Maida or refined flour is used to make this dish. I prefer to use wholewheat flour instead.

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To print this recipe, click here.

Koraishootir Kochuri or Pooris with a spicy Peas Masala filling:

Yield: About 18-20 pcs
These are quite heavy as they are thicker than the usual pooris and they have filling inside.

Things I needed:

A Paraath or a huge plate which is common in most Indian homes. It is used to knead dough.
A deep bottomed kadhai or Indian style wok or a deep pot for deep frying.
A Chakla
A rolling pin

For more information on the essential utensils for an Indian kitchen, you should check out the blog written by my friend, Nisha. She blogs at Spusht and has done a brilliant job of making an inventory for any one new to Indian cooking. Check this and many other interesting recipes and ideas on her blog, Spusht.

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Ingredients for the Dough:

Wholewheat flour: 2 cups [I used Aashirvaad Wholewheat aata]
Ghee: 1 tbsp
Carom seeds or Ajwain: ½ tsp
Warm water: ¾ cup
Salt: a pinch or to taste
Oil for deep frying

In a paraath or a big flat deep plate used in most Indian homes for kneading dough, add the flour, carom seeds (ajwain) and salt. Using your hands mix all the dry ingredients so that they are uniformly spread. Now add ghee (at room temperature) to the flour and rub it in between your palms. Repeatedly rub the flour and ghee mixture in this manner for 3-4 minutes to have the smell and flavour of ghee spread across the flour.

Next, make a well and add 1/3 cup water in the middle. Knead the dough mixing the flour with the water, adding water a little at a time. You may not need to use all the water but Add another 1/3 cup warm water and continue kneading. If the dough is sticky, just add a little flour and knead it again until smooth. We are looking for a dough which is not too firm but not very soft either – somewhere in between!

Ingredients for the Peas filling:

Frozen peas: 2 cups
Regular vegetable oil: 2 tsp
Cumin seeds: ½ tsp
Grated ginger: 1 tsp
Asafetida powder (hing): approx. 1/8 tsp
Roasted cumin powder: ½ tsp
Garam Masala: ½ tsp
Aamchoor (Dry Mango) powder: ½ tsp
Salt to taste

Boil the peas in just enough water to wet the peas with a pinch of salt until they are soft. (About 5 mins).

Using a food processor, make a coarse paste of the peas.

Heat 2 tsp of oil in a small kadhai / wok / skillet. Add cumin seeds, reduce heat and let it change colour without burning or turning black. Add grated ginger. You have to be careful to not let the cumin seeds burn otherwise it can add a bitter taste. Reduce heat or remove the pan from heat if needed. Add the asafetida and stir for a couple of seconds. Add the coarse peas paste, chilli powder and salt to taste.

Increase heat to medium, and continue to stir in order to reduce the moisture content of this mixture. When the mixture is almost dry (about 5 mins), add the roasted cumin powder, garam masala powder and aamchoor powder. Taste and adjust the taste to your liking. Continue frying for another 2 minutes and remove from heat.
Spread mixture on a plate to allow it to cool completely. This step is important to help you roll the pooris and make sure the filling doesn’t come out when rolling.

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Assembling it all together:

Now divide the dough into about equal size pieces. You should be able to make around 18 – 20 pcs. These are rolled thicker than the usual pooris so each portion must be a little bigger than your usual Poori dough. To give you an idea, each pc weighed in between 20-25 gms.

Make a smooth ball with each pc of dough. Using your fingers and in a sort of pinching motion, press from the centre turning it around, creating a well to stuff the filling. Make sure you don’t spread it too thin as this needs to be rolled flat and the stuffing should not come out.

Stuff around 1 tbsp of the prepared filling as shown in the picture. Seal it well. Take out a tbsp of the oil in a small bowl. Put a few drops of oil on the surface of the rolling surface (Chakla) to ensure it doesn’t stick when rolling. We do not use flour to roll these as dry flour will burn very quickly [A tip I learned from my Mother-in-law].

Roll these into small but thick pooris about 10-12 cm in diameter, taking care not to let the filling come out. If the filling comes out, these will not fluff up as we want it to. This takes a little practice so don’t be disappointed if you miss a few. Keep trying:)

Test the oil by adding a tiny pinch of dough, it should sizzle immediately and float up in the oil. Remove the test piece or you’ll have a burnt piece of dough floating about.

Gently slide down the rolled koraishootir kochuri in to hot oil to deep fry them. With the back of the spatula, gently press these kochuris to help them fluff up. Once fluffed up, immediately turn them over so that both sides get cooked. Fry one piece at a time. You could roll a few and keep on standby while the oil is heating, but make sure you do not stack them. Instead, spread them on a plate separate from one another.

Keep adjusting the heat. If the oil becomes too hot, there are 2 things you can do:
– reduce the heat or remove from heat to gradually cool down the oil to bring to desired temperature.
– Add more oil. This will help to reduce the temperature of the oil.

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Cooking in the backyard: Thai style Tuna Fried Rice

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Thailand, a country full of little family-owned café’s. These little café’s are usually set in a comforting, home-style environment. Here you’ll experience what I call ‘cooking in the backyard’. It is also how a lot of traditional homes are designed with a wet kitchen in the backyard. You’ll often see the young school going teenager lending a helping hand to his or her parents. During rush hour, the kids even help with the cooking. It’s inspiring to see these young chefs cook with such exuberating confidence.

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I stand there watching, as the man on my side of the counter passes a white slip over to the Cook. The Cook, a lady probably in her late 40s, has a very pleasant disposition. She smiles at me as she gently heats up the wok while taking a quick glance at the white slip of paper. She’s probably done it a thousand times over and over again. She looks like she could do this with her eyes closed.

As the wok heats up, she takes some garlic and chillies and gently pounds them using a mortar and pestle. The mortar and pestle is always by her side. She is extremely organised with each ingredient placed less than an arms distance away, just where it should be. She always has a big icebox next to her where all the chilled meat is kept. She opens it just a bit, takes out the required portion of the meat and closes it again until the next order comes in.

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An artist in her own right, she knows how to play with her tools – the mortar and pestle, the wok, the ladle and the fire. She uses the fish sauce, sugar, soya sauce, pepper and other herbs and spices to tell her story. She fires up the wok, turning and tossing the ingredients, adding them one after the other, all in good time, adjusting the heat as she deems appropriate. Within minutes, she creates food that is a treat to all your senses. A modest melamine plate in basic white, with or without patterns is placed right next to her. She plates her food and places a few slices of cucumber and a slice of lime, all in such an artistic manner.

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As the plate makes its journey from the wok to my table, my eyes see the color coordination including the Thai green chillies and the freshness of the lime. As it is placed in front of me, I get the smoky aroma that creates a suspense that I want to unfold, almost immediately. As I take the first bite, I know it has touched all my senses and a memory has just been formed.

 As the lady moves on to the next white slip where the orders are scribbled, a quick rinse and a scrub is all it takes to have her Wok ready to create the same brilliance all over again for the next waiting customer.

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Here is my version of a Thai style Tuna Fried Rice, a dish I had for many lunches during the years that I lived in Thailand.

For the printed recipe, click here.

Serves: 3

Ingredients:

Pre-cooked and cooled Thai Rice (preferably cooked the night before): 2 ½ cups
Red Onion: 1 Cup finely chopped
Thai Green chillies: 4-5, chopped fine (This makes it very spicy, adjust to your own tolerance)
Garlic, lightly pounded: 3 cloves
Olive Oil: 1 tbsp
Canned Tuna flakes in EVOO (use any other similar variety): 150 gms, oil drained.
Spring onions (Scallions), finely chopped (green parts): ¼ cup
Fish sauce: 1 Tbsp
Dark soya sauce: 1 tsp
Worcestershire sauce: 2 tsp
Black Pepper powder (coarsely powdered): ¼ tsp (or adjust to taste)
Salt: a pinch

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How I did it:

  1. The rice needs to be precooked and cold. This is important to ensure the grains of rice are separate and not lumpy when making the fried rice. When cooking the rice for fried rice, put a little less water than you would do normally.
  2. Heat a wok. When the wok is hot, add oil to it.
  3. Add the lightly pounded garlic. Reduce the fire and let the garlic cook for a few seconds without getting burnt. Add the chopped onions and green chillies. Let it soften while stirring continuously. Onions will change colour to a beautiful pink. Approx 3 mins on low heat.
  4. When the onions turn pink, add the cold and precooked rice and a tiny pinch of salt and increase the heat to high. Using the back of a ladle/spatula, push the rice towards the centre of the wok, removing any lumps while mixing it with the onions.
  5. Now add the tuna followed by all the sauces and the black pepper powder. Bring it together on high heat.
  6. Add the chopped spring onions. Give it one last good stir and serve it immediately with some sliced cucumbers and wedges of lime.

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Notes:

–        Fish sauce is quite salty. I would suggest that you add half the quantity of fish sauce first and adjust the taste as per your liking.
–        In my opinion, a fried rice cannot have the same texture and taste if it’s cooked with freshly cooked or hot rice. Therefore, try to cook the rice at least a few hours in advance.
–        If you don’t have spring onions, replace it with some finely chopped fresh coriander leaves or cilantro. That little bit of green is essential to provide a little freshness to this simple fried rice.
–        I had to cook for my 4 year old son, so I added the green chillies right in the end. If not, I would have added them together with the onions, or lightly pound them together with the garlic in the very beginning. Go ahead and do whatever suits your situation. If you are making this for kids, omit the green chillies.

Spiced Yogurt with Eggplants [Baingan ka Raita]

Regional and authentic cuisine has been a subject of interest amongst historians and foodies alike. As much as I appreciate and treasure a traditional dish for it’s originality and authentic flavors, the next generation and perhaps, to some extent, many of us have contributed in blurring the lines between authentic and fusion food.

Having been exposed to various cultures, the food that we eat or cook today at home is influenced by these cultural differences. Over a period of time, these regional recipes have become internalized by families who have adopted it and in due course given it a place in their “family recipe book”. The other effect that is a result of this migration process is a certain loss of identity of the original recipe, other than those documented by historians or food enthusiasts.

The migration of food is not a new phenomenon by any means. However, as the world becomes smaller, recipes are now only about two-clicks away. The evolution and migration of recipes seems much more fast-paced than ever before. A traditional dish from Peru if made with ingredients which are easily available, would very likely make its way to the kitchen of a family living in a remote town in India. In all likelihood, they would have improvised an Indian version of that dish and perhaps that would be a favorite of the youngest member of the family !

Today’s recipe goes back to my roots and has a nostalgic feel to it. A simple yet delectable dish made mostly in this form in Odisha (Orissa) and Bihar : Spiced Yogurt with eggplants or Baingan ka Raita. Having grown up under the influence of both Oriya and Bihari cuisine, Baingan Raita was made at home often and has been one of my favorite ways of having yogurt.

A Raita [pronounced rahy-tuh] is a condiment made with Yogurt as the base with spices and some vegetables. It’s made all over the Indian sub-continent in many different combinations but most commonly with onions, tomatoes and/or cucumbers.

To print the recipe, click here.

Baingan ka Raita (Spiced Yogurt with Eggplants / Brinjals) :

Serves : 3

Ingredients for preparing the Eggplants :
Eggplants (Brinjals) : 1 long, cut into thick rounds and then quartered)
Turmeric: 1/4 tsp
Salt: 1/4 tsp
Curry leaves : about 10
Black mustard seeds : 1/2 tsp
Asofetida (hing) : a pinch
Dry red chillies : 2 (torn in halves)

Ingredients for preparing the Raita :
Natural unsweetened Yogurt (Home made Curd / Dahi) : 1 cup
Low fat Milk (cold or at room temperature) : 1/3 cup
Roasted Cumin powder : 1/2 tsp
Chilli powder : a pinch
Salt : 1/4 tsp (adjust to taste)
Black salt (kala namak) : a pinch (optional)

How I did it :

Wash the eggplants thoroughly. Add turmeric and 1/4 tsp salt and leave aside for 5 mins.
In a Kadhai or frying pan, heat 1 tbsp oil. Add hing, mustard seeds and dry red chillies. Wait till mustard seeds pop. Next, add curry leaves. Stir for about 10 seconds and add the Eggplants.

Cook uncovered on medium-low heat until the skin is roasted and the eggplants are cooked but not mushy or breaking. Once done, take it out in a serving bowl and let it cool (5 – 10 mins).

In a bowl, whisk the yogurt using an egg whisker or spoon into a creamy smooth consistency. Add the milk. Mix it together.

Add roasted Cumin powder, Chilli powder, salt (1/4 tsp) as well as Black salt. Mix it into the yogurt.

Once the fried eggplants have cooled off, pour the yogurt mix into the serving bowl. Combine everything together using a spoon (without mashing the eggplants).

Let it chill in the refrigerator for at least 20 mins (or more) before serving.

Enjoy as a side with any meal.

A beach vacation in Khao Lak | ..and Thai Green Curry paste

R & I are always looking for reasons to travel. Both of us love traveling but our motivations are different. Yet, one thing unites us : FOOD !

A well-planned but badly executed surprise holiday was in the making. It was R’s birthday last weekend.

At first, a dear friend spilled the beans – Phuket! I dodged that one somehow because we were going to Khao Lak, 1.5 hours drive from the Phuket airport. And then it was me – a terrible case of ‘slip of tongue’ 😦 So, just before the trip started, R knew exactly where we were going. And I cursed myself for it !

We landed very late that night. A prearranged car and driver was waiting for us at the Phuket airport. In my far-from-perfect-Thai, I explained to the driver that we were hungry! He took us to a small eatery nearby selling Khao Man Gai (Thai Chicken Rice). Khao Man Gai brought back memories of my university days in Bangkok. It was a standard meal for the times when I needed to have a quick lunch in between classes. Lost in nostalgia, I had an extra plate of chicken and two bowls of soup !

Our resort, Ramada Khao Lak, was a solitude by the beaches far from the madness of Phuket. The room was tastefully furnished with modern fixtures, a fancy jacuzzi indoors and sun-loungers in the balcony – perfect for a romantic vacation.

We were here to unwind and soak in every bit of sea, sand and sun.

The sun-loungers by the beach were highly sought after. We were almost always the last takers. As the boys played in the sun, I sat there listening to the sound of the sea. My mind drifting along with the whoosh-whash of the waves. I couldn’t help but imagine the plight of the many people who were here, just like us, more than 7 years ago when the giant Tsunami hit the Asian subcontinent. Khao Lak was one of the worst affected areas. I shuddered as images of those giant killer waves kept flashing in my mind…

After a couple of hours, we headed to the nearby shacks for lunch. What a treat that was! Tom Yam Prawns, Basil Chicken, Papaya salad, Spicy Noodles, and more – all phed phed (extra spicy). And some chilled Singha Beer to cool us down 🙂

As the sun went down, we strolled to the nearby local weekend market. What better way to experience a place than to shop and eat where the locals do ! One street dedicated to fresh spices and herbs, another to street food and yet another to the 199-Baht clothes and souvenir shops. The aroma of fresh basil, mint, coriander, lemon grass, galangal and lime leaves are enough to give anyone hunger pangs! As we just about managed to get past that, the most vibrant, innovative street food awaited us – Smoked pork balls, coconut pancakes, fried chicken, Stick noodles (Phad Thai) and much more! Needless to say, we kept sampling all the food as we walked along.

V chose an Angry Bird t-shirt for himself, which by the way he calls ‘bad birds’. Soon our little boy was getting cranky. It was dinner time. We were in the mood for something authentic, and not toned down for ‘foreigners’. A small Thai family restaurant down the road was the unanimous choice. They made a Stir Fried Prawn and Vegetable dish for V – Thai style but without chillies and he loved it! We had our share of everything spicy – fried fish, garlic chicken, stir fried prawns, stir fried vegetables and a yum load of sauces to go with it!

A little bit of pampering in the spa was exactly what we needed to end this long and tiring day.

More on the vacation in my next post for fear of exceeding the word count limit, if any!


To give myself a continued sense of that perfect beach vacation and to celebrate my love for Thai food,  I wanted to share one of my all time favorite curry recipes. I first made the curry paste and then used it to make a curry. I will share the curry recipe in the next post.

How to make Green Curry Paste:

To print this recipe, click here.

Ingredients:

Shallots: 8
Thai Garlic: 15 cloves
Lemon grass: 3 stalks
Galangal: 1 ½ “ pc
Fresh Green Peppercorns: 10 pc
Kaffir Lime rind: of ½ a lime
Thai Green chillies: 15
Sweet Basil leaves: 1 cup
Coriander seeds: 1 tbsp
Cumin seeds: 1 tsp
Shrimp paste: 3 tsp

How I did it:

Dry roast the cumin and coriander in a pan on low heat. This may take about 3-4 mins. Let it cool.

Finely slice the galangal (or Thai ginger) and shallots. Wash the Thai garlic thoroughly. If using Thai garlic, you can keep the skin. If using any other garlic, peel the skin first.

Smash the end of the lemon grass stalk with the back of a knife (white in color). Finely slice the white portion, discarding the green stalk.

Using a mortar and pestle, finely pound the dry roasted coriander and cumin seeds. Take it out and keep aside in a bowl.

Now pound the galangal and kaffir lime rind until smooth. Add the finely sliced lemon grass and green peppercorn and pound.

When done, add the green chillies, pound well until a smooth paste is formed. Next add the garlic and shallots and pound thoroughly. Finally, add the shrimp paste, sweet basil and pound until the mixture forms a fine paste.

Notes:

  • For a vegetarian version, skip the shrimp paste.
  • Alternatively, you could grind all the ingredients in a food processor instead of using the mortar and pestle. Though, I believe that the aromas and flavors that come out in pounding cannot be replicated by a food processor.

Destination: Bangkok [Vegetarian Thai fried rice or Khao Pad Chae]

August 1996, New Delhi.

I had left Delhi under very chaotic circumstances. No, Delhi did not get more chaotic, but my life on that day most certainly was! The courier company had screwed up my package with the air tickets. Apparently, they had sent it to Bombay! My dad was in Bangkok at that time and I was to fly to Bangkok at midnight. I could see the world conspiring against me.. It would be meaningless to take the next flight as I was flying just a day before my Uni entrance exams. I retired into my room after a very stressful day of angry phone calls and a never ending wait…

Bang! Bang! Bang!

I woke up rubbing my eyes.. Some one was banging on the door! It’s only 10:30 pm for heaven’s sake! Let me sleep, I mumbled..

I opened the door somewhat pissed off. It was my uncle. He had just returned from work. The tickets had arrived! But, it was 10:30 pm. I hadn’t even packed! I was leaving the country!  This can’t be happening!!

In the next 10 minutes, my mother dumped my essentials into a bag and we were on the road. It was a good 30 minutes drive to the airport. I went in to the check-in counter while the rest of my family waited outside the airport. It was closed. I pleaded, I almost cried. It had worked in the past. And, it did, again! A staff came back, opened the counter for me. Before I knew, I was through immigration!

My family was waiting outside the airport not knowing whether I am flying or not.. And I was running inside the airport with no sense of what was going on. I was going where I was meant to go, worried that my family must be waiting outside. In those days, we didn’t have mobile phones. I was desperate to send a message across to my family, that I am flying off.. and a hug.. and a good bye.. In all the rush, I saw an airline staff just before boarding the flight. There was something about her which made me trust her.. or may be I did not have any other option. I asked her if she could page my uncle to let him know that I am flying off. She agreed. I came to know the next day that she did:)

That evening, as the flight took off, I was sad. I was leaving my country for a long long time without saying good bye to my family and close friends…

I was out of the airport in Bangkok, all alone, expecting to see my Dad. But, there was no one. Not for the next 10 minutes. Not for the next 30 minutes. I decided to call him using a public telephone. And suddenly it hit me! I had no money!!! Nothing at all. Not even a coin to make a phone call. In all the mad rush of last night, everyone forgot about money! I asked someone for help, all in sign language. This stranger gave me a coin and told me how to use the phone, all in gestures. I could not have asked for more!!

Thanks to the time difference and chaos, my Dad wasn’t aware that I had eventually boarded the flight last night! In the next 30 minutes, my Dad arrived and I was on the way to my new home…

And now.. for today’s recipe. This one is my mom’s favorite! She is a vegetarian and one that loves all her veges nice and crunchy! If you love your veges, you’ve gotta try this out!

To print this recipe, click here.

Ingredients:

String Beans: 2 to 3
Carrot: 1/3 of a medium sized carrot
Capsicum: 1/4th of a big capsicum
Cabbage: roughly 5 to 6 leaves
Thai / Chinese green leaves: 4 to 5 leaves. I used Xiao Ban Cye (you can use any other locally available greens)
Thai Garlic (or any other garlic) – 6pcs if using small Thai garlic. 3 if using the bigger garlic
Thai Chillies: 2 red and 2 green (tone this down if you don’t like it extra spicy)
Lime leaves: 3
A Bowl of cold pre-cooked rice
1/2 medium sized Onion (optional)
Vegetarian oyster sauce – 1 tbsp
Light Soya sauce – 1 tbsp
Oil – 1 1/2 tbsp
Wok
Sliced cucumber for garnishing
2 chopped chillies with 3 to 4 tbsp light soya sauce (in case the 4 chillies were not enough like they weren’t for me!)

How I did it:

Cut the long beans, capsicum and carrot into 2″ long pieces. Carrots should be cut into thin and long pieces. Roughly cut the cabbage and green leaves into big chunky leafy pieces. Pound the garlic and chillies together in a mortar and pestle.

In order to make fried rice, as far as possible, use left over rice from the fridge. When freshly cooked rice is used, it does not turn out the same way as freshly cooked rice tends to stick together into lumps.

Heat a wok. Once hot, add the oil. When it gets smoky, add the pounded garlic and chilli mix into the oil. Stir fry for 30 seconds. If using onions, add sliced onions at this point. Let it turn translucent. Next, add the carrots and beans. Continue to stir on high heat. Reduce heat for 1 min to let the beans and carrot cook.

Now add the cabbage, green leaves, capsicum and the torn kaffir lime leaves. Increase heat to high. Add the soya sauce. The smoke adds a nice flavor to this dish. It is important to stir this continuously to avoid the veges from getting burnt. This may take 30 seconds to a minute.

Once the veges are crunchy and cooked, add the bowl of cold rice, basil leaves and vegetarian oyster sauce. Stir continuously and on high heat. Check for salt and add more soya / vegetarian oyster sauce, if needed. Combine all the ingredients (on high heat). This may take up to 1 minute depending on the heat.

Serve with sliced cucumber and chopped chillies with soya sauce. The vegetables lose their crunchiness if kept cooked for long. So enjoy it immediately after cooking! 🙂