Indian
One of my favorite Malaysian dishes is Beef Rendang. However, to make an authentic Rendang requires toasted coconut, blending and slowly frying the blended ingredients to a just-so perfection. Though I hope to make an authentic rendang sometime in the near future, my current schedule just doesn't allow for it right now. So I have improvised. Using lndian spice powders (garam masala) and unblended ingredients, I have tried to mimic the amazing fragrant braised goodness of authentic Rendang. Don't be put off by the number of ingredients - once you have them on hand, it's just a matter of placing it in the pot and simmering. Feel free to substitute Beef with Lamb or Mutton or Pork. And yes, like the original Rendang, it tastes better the next day.
Curry Chicken Pot Pie is a twist on the traditional Pot Pie. It can be made with any type of meat or vegetarian curry, as long as it is not too runny. It is easiest when there are leftovers to use as a filling. Feel free to use any of your favorite curries - Indian Curry, Thai Curry or Malaysian Curry just to name a couple.
This recipe adds curry to mash potatoes. It makes a great side to any meat dish. Go ahead, give it a try!
The chicken version of this recipe was given to me by my mom, and it's one of my favorite and easy recipes. It tastes even richer with lamb. Still great for a weeknight meal.
A fairly quick and hearty meal.
This is a great recipe to make if you have leftovers of Hot Mango Chutney Chicken, or if you have leftover store bought roast chicken.
This pizza is a quick meal if starting out with store bought rotisserie chicken and store bought tikka masala sauce. Feel free to use leftover Tikka Masala dishes, either home made or take out. Great for a weeknight meal.
A tangy and spicy curry made with readily available curry powder, with potatoes to thicken the curry and absorb all the flavors.
This recipe was given to me by my mom, and it's one of my favorite and easy recipes. Rich and tasty, and quick to prepare. Perfect for a weeknight meal.
This dish uses the chicken marinade of Tikka Masala Chicken. Not wanting to waste the flavorful marinade, I added it to steamed rice and Yogurt Lime Rice was born. Works well as a side to any curried dish.
With the warm weather upon us, these come in handy to keep cool. I use it as an after-school snack, but could also be used as a dessert. I omitted the ginger usually used in a lassi, since that is my family's preference. I also use frozen pineapple chunks, so I can omit the ice, which helps concentrate the flavor. Enjoy!
One of my Mom's awesome fusion recipe ideas. Here Malaysia's flat bread, roti canai, (also known as roti paratha), becomes rich and even more flavorful with the addition of cheese and chopped chilli peppers. Great for an afternoon snack, or a quick lunch. Thanks Mom!
Spicy Curry Hummus brings the delightful flavors of Indian Curry and Hot Peppers to Greek Hummus. My family really enjoys this as a spread or as a Hummus dip.
Tikka Masala has such a creamy, rich and spicy flavor, it is a wonderful dish for so many different fusion dishes. A fusion recipe itself, it was developed in India as the British colonized it. As part of a lasagna, it contributes a wonderful full-flavor of spice, but yet rich and creamy with a tomato base, like the original lasagna. To make it an easier recipe, feel free to used store or restaurant-bought Tikka Masala. If using store bought, just follow the directions on what to add to make a tikka masala sauce for your lasagna. My recipe below uses garam masala to simplify the spices, which you can purchase at the store, or make at home using this wonderful garam masala Allrecipe by KitchenBarbarian.
Creamy salad dressing with a touch of spiciness to wake up any salad!
Shakshuka is a breakfast of eggs poached in tomato sauce common in Israel. Being one who favors spice, I thought the eggs would go well with the creamy and spicy tomato-based Tikka Masala. It can be a breakfast, lunch or dinner, served with a light salad and bread. Here is my version.
