Tag Archives: food processor

Pseudo-malaysian rice and lentils

I’ve not been feeling in the mood for experimenting recently, so I haven’t been updating the blog. I feel a bit bad about this, so I thought I’d do something simpler and share one of my ‘standard’ recipes. It won’t be as interesting to read, but its definitely interesting to eat.

This is my version of a malaysian rice dish that someone once cooked for me. He didn’t give me the full recipe, and what he did give me of it is only really approximated in this. I’ve also made my own modifications since.

It’s a nice, relatively easy, rice dish with a great flavour to it. It’s yet another of my flings with mixing sweet, savoury and spicy and I think it does a marvelous job of it. The only reason I would not recommend this recipe to someone is if they don’t like coconut.

The ingredients of this one are a bit vague – I just improvise it with whichever of the fresh spices, etc. I have to hand, so it comes out somewhat different every time.

Ingredients

A couple tbsp of sunflower oil.
2 cups rice
1 cup green lentils
2 or 3 sweet peppers (different colours by preference)
4 or 5 carrots
About a dozen medium sized mushrooms

2 medium red onions
2 red chillies
3 small cloves of garlic
About 5cm of stem ginger
Half of a stick of fresh lemongrass
1 cup dessicated coconut

1 tbsp salt
1 tbsp brown sugar
1 tbsp fresh cumin
1/2 tsp cardamon
2 or 3 cm cinnamon

Instructions

Cook the rice and lentils until the rice is dry and the lentils are just on the hard side of cooked.

Meanwhile, lightly toast the cumin, cardamon and cinnamon (tearing the cinnamon up into little bits first), crush them and stick them in the food processor. Add the salt, sugar, onions, garlic, chillies, ginger, coconut and lemongrass. Pulse until they are very finely chopped and thoroughly mixed.

Chop the carrots into small cubes (a bit under a cm on a side), the peppers up into mediumish sized squares and slice the mushrooms thinly.

Heat the oil in a wok or frying pan and add the onion, etc. mix to it. Fry it for about 5-10 minutes, then add the carrots and after another 5 minutes the peppers, and then the mushrooms. Fry until the carrots are no longer crunchy but still not fully cooked, then add the rice and lentils. Continue frying until the rice/lentil mix is fully coated and the carrots are cooked (I use the simmering oven to finish the cooking when I have the aga).

This is better served hot of course, but it’s actually quite nice cold. Also, I usually serve this with a salad to complement it.

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Pseudo-African Peanut and carrot stew

This was (very) loosely based off this recipe.

What I used:

Lots of sunflower oil
3 small white onions (close to shallot size)
1 medium-small red onion
4 cloves of garlic
1/2 tbsp of cumin
1/2 tbsp of brown sugar
1/2 tbsp of dried crushed chilli
3 cups of salted peanuts
8 medium-large carrots
1 can of chopped tomatoes
1 kallo yeast-free vegetable stock cube
Water

What I did:

I needed to use the food processor for the peanuts anyway, so I decided to be very lazy with this recipe and use it for all my chopping purposes. So I shoved the onions and garlic in the processor, pulsed it for a bit until they were fine and started frying them in oil as per usual. I added the sugar, cumin and chilli here.

I fried them for about 5 to 10 minutes, and while they were frying I pulsed the peanuts and the carrots in the blender (seperately). I then added the peanuts, fried for a bit longer and added the carrots as well. I continued to fry this for another 5-10 minutes, then added the tomatoes, stock and boiling water to cover it.

I simmered this for about 20 minutes before deciding it wasn’t cooking fast enough. I then transferred it to the hot oven on the aga and left it for another 20 minutes. When I took it out almost all the water had evaporated, so I added a little more, stirred it and stuck it in the simmering oven to keep warm and cook slightly more. It was probably in there for 10 minutes before we ate. I served this with whole wheat African chapatis, which are like Indian chapatis except that they’re from Africa. (I’ll include a post on chapatis some time – I’m really struggling to get the damn things right).

Conclusion

I’d say this was a success. It wasn’t perfect, but it had a nice flavour to it. Simple, but slightly unusual. I’d probably use fewer peanuts in future – maybe two instead of three cups. Possibly a touch more chilli as well.

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