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Thursday, 20 January 2011

All in One Dishes ala Malaysia

All in One Dishes are part and puzzle of lives where we live. A fast, convenient, economical, balance (best effort :)) but definitely delicious meal all within a bowl. It's usually rice or noodles as the main ingredient with other ingredients like meat and vegetables thrown in, cooked in various styles resulting in countless number of variations!

One will find them almost anywhere; coffee shops, food courts, roadside stalls etc. It's the wisest choice when you are tight on time or in the pockets or in need of something to lift up your spirits! Ask any Malaysian and they will proudly introduce you to their very own list of 'the best...'

With the convenience, one
is so very often tempted to buy these All in One Dishes instead of making your own; so I can't help feeling a little proud when I beat these temptations and take the trouble to make them although they may not be as tasty as the ones out there :)

These two are among little one's favourites.

1. Curry Laksa Noodles

I am pretty sure this one is among the top 5 favourite all in one dish among the locals. Noodles and lots of other ingredients thrown in as accompaniment in
a coconut milk infused curry soup. There are so many variations to this simple looking dish, at the very least each state has one, giving us at least 13 variations to choose from not counting variations put in by different races in the country. Yes, we are spoilt for choice :) The fragrance from the spices and the creamy coconut milk make this a dish hard to resist (even for the little ones)

One can easily buy prepared curry paste to make this dish but for this time around, I prepared my own. It's a fusion of spices like lemongrass, ginger, candle nuts, turmeric, shallots, garlic, chili and coriander blended with dried prawns and belacan (shrimp paste). Made extra for future convenience. I threw in beansprouts, long beans, tofu puffs (aka taufoo pok in Cantonese), roasted pork, prawns plus hard-boile
d eggs as accompaniments. Yummy! I had to tone down on the spiciness to cater for little one but that was easily solved with a spoon of the ever ready sambal belacan in the fridge.

2. Loh Mai Kai

This one is mostly available in dim sum restaurants or old coffee shops. I think this is more Chinese (maybe Cantonese) than Malaysian hence the name Loh Mai Kai which translates to Glutinous Rice with Chicken in Cantonese. Firstly, the rice is seasoned and lightly fried before it's assembled in a bowl with other ingredients like chicken, mushroom, chinese sausage and egg before it is steamed. Soy sauce (both thick and thin) is the main seasoning ingredient giving the dish the brownish colour and caramelized aroma. This dish although looks small can be filling because of the glutinous rice.


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