8/24/2014 FRIED LONG BEANS | KARI LEAFS MALAYSIAN flavour's

KARI LEAFS MALAYSIAN

flavour's
.
.

FRIED LONG BEANS About the cuisine

Our food is a delicious blend of
W e d n e s d a y, J u ly 1 1 , 2 0 1 2 | Labels: VEGETARIAN flavours coming from the
Malays,C hinese,India and indigenous
communities living in Malaysia

Categories

2014 Hari raya

special recipe (1)

BAKE MACARONI
(1)

CAKES AND
BREADS (18)

Chinese cooking
(25)

CHINESE dessert
(2)

Chinese snaks (8)

CHRISTMAS (8)

CHUTNEYS (4)
COOKIES (2)
FRIED LONG BEANS
CURRIES (13)

DEEPAVALI 2013
350gm long beans. special recipes (8)
DESSERTS (5)
1/2 cup water
EGGLESS CAKES
1 tsp coriander powder (3)

FRIED CHEESE
1 tsp chili powder
BALLS (1)
1/4 tsp turmeric powder FRIED MACARONI
(1)
2 garlic,pounded
INDIAN BREAKFAST
(7)
1cm ginger,pounded
Indian cooking (91)
INDIAN snacks (10)
Salt to taste INDIAN sweets
(21)
For tempering (A)
INDIANvegetarian
1 big onion,finely sliced (17)

Malay cooking (52)

1/2 tsp mustard seeds
MALAY kuihs (26)
1/2 ulutham paruppu, PICTURES (2)
PONGAL SPECIAL
2 stalk kari leaves
(3)
2-3 tbsp oil SALADS (8)

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8/24/2014 FRIED LONG BEANS | KARI LEAFS MALAYSIAN flavour's
VEGETARIAN (38)
1. Heat the oil and add in A
and fry until fragrant. Add in
the garlic and ginger and fry Jyothi Valaboju
until the raw smell disappears.

2. Add in the long bean stir for

a mint. Add in the water and
the rest of the ingredients and
let it cook until the water dries
up and the long is cooked.
Serve with rice.

Thank you so much for

helping me with this blog.

FRIEND

Poste d by Thyaga R ajan Recommend this on Google

2 CO M M ENT S :

♥LO VE2C O O K MALAYSIA♥ said...

De licious stirfry! My m um m ak e s the sam e ...yum m y! :)

JU LY 1 2 , 2 0 1 2 AT 7 :1 2 AM

Thyaga R ajan said...

Your m um too...our m um s k now the be st...ve ry de licious with rasam ..thank you

JU LY 1 2 , 2 0 1 2 AT 1 1 :4 8 AM
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Flavours

SWEET
AND
SOUR

BRINJAL
SWEET AND SOUR
BRINJAL 400 gm
brinjal,cut and fry
until golden
brown,drain 1 1/2
tbsp chili
powder,or to your
taste. 70 gm
tama...
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8/24/2014 FRIED LONG BEANS | KARI LEAFS MALAYSIAN flavour's

CHICKEN PARATEL
CHICKEN PARATEL
600 gm chicken,
cut into small
pieces and mix
with turmeric
powder and keep
a side 100 gm
tomato (1 big one)
c...
STING
RAY
FISH
CURRY
STING
RAY CURRY 500 gm
sting ray,cut into
pieces 4 small
tomato,cut into 2
50 gm fish curry
powder 20 gm chili
powder 100 gm...

TAMARIND RICE
TAMARIND RICE
1/2 kg cooked
riced,cooled 200gm
peanut,fried and
keep a side 50gm
good
tamarind,squeezed
with 125ml
water,you may ...

FISH
SOTHI
FISH
SOTHI
500gm
fish,any fish you
like or fish head 1
litre coconut milk 2
tomatoes,cut in
wedges 1 tsp
turmeric powder 1
...

VEGETARIAN
MUTTON CURRY
VEGETARIAN
MUTTON CURRY
This mutton curry
is without garlic or
onions. You can
replace the mutton
with vegetarian
chicken.This is a
chi...

PRAWN COCKTAIL
-1
PRAWN COCKTAIL
600gm medium
size prawns,boil

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with the skin,don't
over cook the
prawns,remove
and skin.Cover and
refrigerate A f...

ALMOND JELLY
WITH LYCHEE
ALMOND JELLY
WITH LYCHEE You
can use any kind of
fruit you like, like
Pineapple,Peaches
etc 500ml water 2
tsp full jelly
powder ...
SQUID

(SOTONG) MASALA
SQUID MASALA
500gm squid,clean
and cut into
pieces,drain 1
tomato,chopped
2 tbsp meat curry
powder 1 tbsp chili
powder 1/3 cu...
KUIH
LAPIS
KUIH
LAPIS
160
gm sugar,or to
your taste Blend
the sugar to
powder 190 gm
rice flour 125 gm
tang meen flour 2
tbsp plain four ...

About Me

Thyaga Rajan

I was born and brought up in

Kota Bahru,Kel,Malaysia From
a very young age I was very
interested in cooking. My
sisters were all married by
the time I was ten it fell on
me to help my mother to do
the household chores. Slowly
I started cooking. After doing
our household chores I go
and help our neighbour Mok
Wan who happened to be a
kuih seller, helping her with
the task of grinding rice,
beating eggs, peeling onions
and packing the kuihs usually
fell on me for just 20 cents.
Mok Wan was very good in
making all those traditional
Kelantanese kuih whicn are
known for their variety and
distinct taste. It was she who
give me the best lessons in
Malay culinary arts. It have
been years since she passed
away but her art of making
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8/24/2014 FRIED LONG BEANS | KARI LEAFS MALAYSIAN flavour's
kuih is still with me. It was my
mother who gave me the
lessons in Indian culinary
arts, I helped her cook,
learning all the time without
realising it. Every time when I
cook for my friends, the first
thing they ask me is "Did you
learn cooking?" Far from
protesting vehemently that I
was self-taught, I must admit
I that I gained my knowledge
of cooking partly from my
family, partly from helping
people who are masters of
their arts and partly from
cookery books.
View my complete profile

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