20 Minutes Nasi goreng

Life is much easier if you can create your meals in few minutes. We all are having busy lives and find hard to create a good & well nutritious meals for the family. This  Nasi Goreng will help you to create a quick and simple dish in 20 minutes for the whole family.

This recipe will serve 4-6 people.

Prepare the ingredients and leave them next to you. I cut some red chilles , giner and garlic, onions, and get the oil .

Prepare chicken meat by cutting in to little pieces. Add oil in to the pan and add the chopped ingredients in to the oil and stir fry until golden brown.

Later add the chicken in and stir fry well. Add salt and pepper to season. I always use chinese chilli paste  to flavour the rice.

Add the chilli paste on to the chicken and stir fry well.

Add a table spoon full oyster sauce, a table spoon full soy sauce and 1/2 tsp corriander and cumin powders.

Grate carrots, leeks and some cabbage. Add the cut and grated vegetables in to the chicken. After add the rice.

Add the rice and add the sauces. Mix well.

 

After portion control in to a  bowl  and press well. Put it upside down. Take the bowl out.

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Serve with a porched egg, sliced cucumber and tomatoes.

Vegetarian Curry Buns / Tanzhong or water roux method

Curry buns are simple to make. The texture of these buns are very soft. The tangzhong makes the buns very soft. Even if you keep them several days in fridge it will not go hard.The belief of the tangzhong is to keep the roux in fridge more than 12 hours in fridge. I always use it even while it is warm. It works like a magic.

In here I use eggs for the brushing by a mistake. As I am always using the egg mix I automatically did it. If you are a vegetarian try using milk or cream. Vegans can adjust this by omitting butter and adding coconut oil. i will do fully vegan soon.

When you cook the vegetables make sure to cook it until no liquid. This way it keep the buns well seal and no liquid comes out. I will share a tip here. When you want to make the curries dry try adding a table spoon or two plain flour to the curry at last. cook a minute stirring. It will thicken the curry quickly.

When you make the curry you don’t need to stick on to the same vegetables. You can use what ever you have in fridge. My curry is a bit Sri Lankan ????????. The coconut milk gives a nice creaminess to the curry. That way when you have a bite of the bun you will feel the taste of a creamy coconut in the curry.

[youtube https://www.youtube.com/watch?v=eCMK7cvawiM&w=560&h=315]

Ingredients

For the Curry

  • 1 large potato diced
  • 2 Carrots diced
  • Half of a cabbage
  • 1 leek  sliced
  • Several curry leaves (optional)
  • Pandan leaves (Optional)
  • 2 inch cinnamon
  • Sliced whole onion
  • Several green chillies (optional)
  • Several garlic cloves chopped
  • 1 cup thick coconut milk
  • 2 vegetable  stock cubes
  • 1 Tsp curry powder
  • 1/2 tsp Pepper
  • 1/2 Tsp Turmeric powder

 

For the Tangzhong

  • 100g Bread flour
  • 150ml cold water

For the Buns

  • 500 g Bread flour
  • 10g Instant dry yeast
  • 1tsp Sugar
  • 5g Salt
  • 150ml water
  • 40g Softened Butter
  • The roux (Tangzhong)

Method

 

  1. Add oil in to a pan.
  • When the oil is hot add curry leaves, Pandan leaves, cinnamon, onion and the garlic. Fry two minutes in oil to get the aroma release..
  • After ad all the veggies except the leeks and sauté it several minutes.
  • Add all the spices with the stock.
  • Add leeks next  and cook several minutes.
  • Lastly add the coconut milk and cook on a low heat until no liquid. (Read description to get the tips)
  • Leave the curry to cool down.
  • Make the tangzhong by adding 100 flour and 150ml cold water in a pot. Mix well & Cook until thick. Leave to cool.

 

  1. Add the bread flour, salt sugar yeast, and butter mix well.
  2. While mixing add water.& make sure to add little by little.
  3. Let it knead and rise in the machine or Knead well and leave in a warm place to double in size.
  4. Take the dough when ready and punch down and knead on a benchtop.
  5. After roll the dough and cut the dough in to equal size pieces.
  6. Roll each piece and leave to on the bench ten minutes to rest.
  7. Roll the each pieces in to a circle and put the filling in the middle. Seal ends well.
  8. Leave on a baking tray to double in size.
  9. When it is doubled brush with eggs or milk and bake 20-30 minutes or until golden brown.
  10. Cool completely on a wire rack.

Sri Lankan Style Dried Fish Curry

Dried fish are available in all markets or grocery shops around Sri Lanka. There are so many varieties of dried fish. Salt is the preserving agent here. So it is full of salt. You need to soak the dried fish   in water to take the excess salt out. Once you cook into a curry without adding salt, it meets the salty taste. Adding tomatoes gives a nice colour, sourness and a bit of sweetness to the curry too. Instead of tomatoes you can always add tamarind or goraka Garcinia cambodia) into the curry.

Cooking with coconut milk itself make the dried fish absorb all the flavours through and also makes the curry really nice and thick. It gives a bit of creaminess as well as the oil from the coconut and gives a nice colour and look to the curry.

Cooking styles are different from person to person in Sri Lanka. It is how it evolves from generation to Generation. We never followed written recipes. Always how you were taught and what you learned from your mom and grand mom  carried to the next generation. One reason of creating my channel is to share the knowledge and to give the correct recipes to  the whole world.

[youtube https://www.youtube.com/watch?v=xUKItn74PuI&w=560&h=315]

Ingredients………

  • 150g Dried fish (Katta, Thora, etc….)
  • Several curry leaves
  • Pandan leaves or rampe
  • 1 tsp Fenugreek seeds
  • 2 Inches cinnamon
  • several cloves garlic
  • 3 Tomatoes sliced
  • Several shallots sliced
  • Green chillies
  • 1/2 Tsp Chilli Powder
  • Pinch Turmeric Powder
  • 1/2 tsp curry powder
  • 2 cups thick coconut Milk
  • Salt if needed only

Method

  1. Soak the dried fish in water for an hour or wash with hot water to take the excess salt out.
  2. Add the dried fish in to a pot with coconut milk.
  3. Add all the other spices too.
  4. Cook on low medium heat until the dried fish cook and the gravy is thick.
  5. Check the salt level . Add if needed.
  6. Serve with plain rice.

 


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Sri Lankan Boiled Bitter gourd Curry

karawila or bitter gourd is a very common vegetable in Asian countries. According to the Aurvedic medicine it has lots of health benefits. When we were kids we didn’t like the bitter taste at all. But after getting to know the value we started eating it. There are several types of bitter gourd. Dark green, small, and long ones. You can cook it in to a curry in different ways as well as can eat raw as a salad. The most tastier one is the fried salad .

Bitter melon juice benefits include helping to overcome type 2 diabetes.Bitter melon is very low in calories, carrying just 17 calories per 100 g.It is high in vitamin C too. To introduce bitter melon to us my mum used to tell about how you can improve health and skin conditions after eating bitter melon/gourd. So we used to swallow them with out biting to get the results. When I remember those days still I can laugh.

[youtube https://www.youtube.com/watch?v=epqW_LgQpW4&w=560&h=315]

Ingredients

  • 1-2 Bitter gourds
  • Goraka (Garcinia Cambodia)
  • Garlic (Several Cloves)
  • 1 Onion finely chopped
  • Several Chillies sliced
  • 1/2 Tsp Fenugreek seeds
  • 1/2 Tsp turmeric Powder
  • 1 Tsp raw curry powder
  • 1 Tblsp Maldive fish flakes
  • curry leaves
  • Salt
  • Pandan Leaves
  • 1 Cup Coconut milk
  • Oil (1-2 Tblsp)

Method

  1. Add the bitter gourd in to a pot  and pour water to cover .
  2. Add salt and goraka in to that and boil until well cooked.
  3. Take out and leave to cool down. Later cut in length ways.
  4. Into  a pot add some oil add mustard seeds, fenugreek seeds, curry leaves, pandan leaves, onion garlic, and Maldive fish flakes. Cook until it releases the aroma.
  5. Next add the spices to roast in the oil.
  6. After add coconut oil. Bring to the boil. Add tomato goraka or tamarind to get more sourness.
  7. Add the cut bitter gourd and cook until the gravy is thick.
  8. Serve hot with plain rice.

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Sri Lankan Fish Buns (Maalu Paan) ( Updated Recipe)

Fish Buns are available all over Sri Lanka. Its a snack any one will grab for breakfast lunch or dinner. Its a very common snack you will find from a street vendor to a 5 star hotel. Mainly a soft dough filled with a mixture of spicy mashed potatoes, fish with tempered onion green chillies, and curry leaves. To get the aroma they add cinnamon, pepper garlic , red chillies and Sri Lankan un roasted curry powder.. Get the recipe from that link.

I tried different ways of making fish buns and I am happy with what I invented. You can get whole meal fish buns from this link….  wholemeal fish buns

When you add spices to the filling add according to your taste.

I uploaded several ways of doing fish buns in my you tube channel. Please try this updated recipe which I improved a lot than my previous recipes.

[youtube https://www.youtube.com/watch?v=kZZK-jXGcoA&w=560&h=315]

Ingredients for the recipe………

  • 500g Bread flour
  • 200-250ml  warm water
  • 2 Eggs
  • 8g Yeast
  • 60g Butter
  • 25g Sugar
  • Pinch of salt

Filling Ingredients

  • 1 Can Mackerel
  • 250g Mashed potatoes
  • 1 onion
  • Green chillies
  • Curry leaves
  • Garlic
  • Oil for stir frying
  • Turmeric powder
  • Chilli Powder
  • Pepper
  • Curry Powder
  • Salt

1 Egg + 1 tblsp water for brush the top of the buns.

Method

  • Preheat oven to 180c.
  • Grease a large tray.
  • Add  the yeast, Sugar with half of the warm water and leave to activate.
  • Add flour, salt, eggs, yeast mix,  and then add water little by little and make a smooth dough.
  • Kneading should be 15-20 min on speed 2.
  • Leave the dough in a warm place to double in size.
  • Meanwhile make the  filling
  • Add oil or margarine to a pot.
  • Add garlic, onion , chilli and curry leaves. Fry and add spices, fish and potatoes.
  • Add salt to your taste.
  • Cook until there is no liquid.
  • Leave to cool down.
  • When the dough is doubled in size punch down.
  • Put the dough on to the bench. Flour your hands and knead several minutes.
  • Next cut the dough according to the size you wish.Make balls and leave 10 min on the bench to rest covering with a damp cloth.
  • After take the dough ball and make a circle.
  • Put the filling in to the middle.
  • Cover as shown in the above video.
  • Leave on a tray to rest again.
  • When the buns are double in size, Brush with eggs.
  • Bake 20-30 min.
  • leave on a wire rack to cool.
  • Serve with tomato sauce.
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