Life is all about Food!

What brings people together? Irrespective of which part of the world they come from, color, race, religion, language, culture, tradition etc? FOOD! Of-course, it's Food!  Food is the universal language.  Even though you may not understand the language of others but you can certainly understand and appreciate different types of food around the world.  That brings people together.  Well, it definitely bring my family together.

Two of my sisters and their family came over to my house yesterday.  So, my husband and I decided to go for Indian Cuisine...yep, again!  We come for families of curry/spicy food lovers!  And what was dinner last night??  Lamb Rogan Josh, Tandoori Chicken and the rice?  Hmmm..well, it's my own creation..so, i shall call it Nyonya Pilaf Rice (since I'm a nyonya!)...haaha..

  Family is enjoying the food!

Now, here are the recipes.

Nyonya Pilaf Rice (What's Baking own recipe)

Basmathi Rice

Cardamon Pods

Cloves

Star Anise

Garlic and Ginger (pound to a paste)

Evaporated milk

Salt to taste

Wash the rice and heat some oil in a non-stick pan or a work.  Fry the ginger and garlic till fragrant, add in the cardamon, star anise and cloves.  Then add in the rice and fry for about 5 mins.  Transfer rice to a rice cooker, add some water and half a can of evaporated milk.  Add salt and turn on the rice cooker to cook.

Tandoori Chicken

1 chicken - cut into quarters and make three slits

1 cup natural yogurt

garlic - pound

ginger - pound

1 tsp ground coriander

2 tsp garam masala powder

1 tbsp tandoori powder

2 tsp tumeric powder

4 tbsp lemon juice

1/4 tsp red coloring

salt to taste

Rub the chicken with all the ingredients and marinate for a minimum of 3 hours using non-metalic bowl.  Overnight will be better.

Preheat the oven to 240 degree celsius and bake the chicken for about 40 mins or until done. Serve with lime wedges and sliced red onion.

Lamb Rogan Josh

Boneless Lamb (and cut into chuncks)

2 large onion, thickly sliced

garlic and ginger, pound to a paste

2 cinnamon sticks

6 cardamon pods

4 tbsp medium curry paste

1 can chopped tomatoes

6 tbsp (or 1 small can) tomato puree

1 tsp sugar

400ml lamb stock (I used water)

potatoes, cut into chuncks

salt and pepper to taste

Heat heavy-based casserole and fry the lamb for 3-4 mins, then remove with a slotted spoon and set aside.

Fry the onion and cook for 10 mins, stirring often until soft and lightly browned.

Add the garlic and ginger, cinnamon and cardamon pods and fry for another 2 mins.

Then add the curry paste and the lamb.  Fry for 2-3 mins, stir in the tomatoes and puree, sugar, stock or water and potatoes. Season well and bring to boil.

Reduce heat and simmer gently for 2-2.5 hrs or until lamb is tender.  Remember to stir frequently to avoid burning.

Ok, once that's done, here's the dessert.  This is a quick dessert to make and it's so simple and yet so smooth and delicious.  It will make you beg for more after the 1st helping.  Here it is, the Creme Caramel Pudding.  The texture is so smooth and yet firm.  Look at how my nephew and my children enjoyed the pudding!

Creme Caramel

1 cup (250ml) milk

1 cup (250ml) cream

1 1/2 cup caster sugar (use 3/4 cup is enough as

you only need a thin layer to coat the ramekins)

1 tsp vanilla

4 eggs, lightly beaten

1/3 cup caster sugar, extra

Preheat oven to 200 degree celsius. Place milk and cream in a saucepan and gradually bring to boiling point.

Meanwhile, put the sugar in a medium saucepan and cook over medium heat. Stir occasionally as it begins to turn golden.  The sugar may clump together - break up the lumps with a wooden spoon. Pour toffee into base of 6 (125ml) ramekins or ovenproof dishes.

Combine vanilla, eggs and extra sugar in a bowl.

Remove the milk and cream from the heat and gradually add to the egg mixture, whisking well.

Pour custard evenly over the toffee.

Place ramekins in baking dish and half fill it with boiling water. Bake for 20 mins or until set. Use a flat knife to run around the edges of the ramekins and carefully turn out the creme caramel onto a serving plate. 

    My cute 'little' nephew!  His cheeks are as soft as the pudding!

Delicious dessert to end an equally wonderful dinner and the secret ingredient is, Family Bonding!