Jul 30, 2015

Fried Rice with Belacan Paste

Fried Rice with Belacan Paste

A delicious fried rice made of belachan paste (shrimp paste). This dish is popular in Malaysia and Thailand. Belacan paste available in blocks.

Serves: 2


1 tablespoon oil (olive oil / sun flower oil)
4 garlic cloves (chopped and crushed)
2 green chillies, chopped
2 eggs, beat well
½ - inch cube belacan paste (or 2 teaspoon grated)
1 teaspoon fish sauce

1 teaspoon oyster sauce
2 cups cooked and cooled rice
2 tablespoon chopped coriander leaves or 2 tablespoon spring onion greens


In a wok or deep and wide pan, heat oil on a medium heat.

Add crushed garlic and fry until golden color.

Add chopped green chillies and fry until golden color and crisp.

Add beaten egg and fry until well cooked

Add belacan paste, fish sauce and oyster sauce. Mix well on a low heat  for 2 – 3 minutes until it well blended with belacan paste and smooth in consistency.

Add cooked rice. No need to add salt. Belacan paste itself contains strong flavor of salt.

Mix well and fry for 5 – 8 minutes until all the ingredients well combined.

Finally add chopped coriander leaves or spring onion greens. Serve hot.

Jul 29, 2015

Moong Dal dosa

Moong Dal Dosa

Moong dal dosa made purely with Moong dal / yellow split gram (Moogachi daali in Konkani and cherupayar parippu in Malayalam). It’s very easy to prepare with minimum ingredients.  Delicious and nutritious too. No added  coconut / urad dal / rice and spices.

Makes: 6


1 cup moong dal (Standard measuring cup of 200 ml capacity)
½ teaspoon salt


Wash and clean moong dal. Soak in 3 cups of  water for 4 hours.

Drain out water and make a smooth paste in mixer (2 batches). Add water up to the level of moong dal when making paste in a mixer. Batter should be just like normal dosa batter. Add water if required. Do not make it very thin in consistency. No need to ferment this batter.

Heat  a flat  non stick tawa (dosa pan) on medium heat.

Grease pan with ¼ teaspoon oil.

Make dosa by placing / pouring 120 ml batter (a ladleful of batter) on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.

Cover with a lid and cook on a medium heat for 2 – 3 minutes until done. Turn the other side and cook till golden color.
When ready carefully remove with a thin spatula. Serve hot with tomato chutney / coconut chutney / sambar / dosa podi …