It’s all in the family

Vegetarian fried brown rice
Green chicken curry
Chili & spring onion omelette
A good friend of mine once fairly pointed out that although he has found a few recipes on my blog that he could not wait to try for himself, I did not have any dishes that would help him when it came to cooking for a family. Actually, this thought is pretty spot on. Although I am absolutely passionate about cooking for loved ones and introducing people to new foods, I must admit that preparing dishes to suit the more conventional Malaysian family palate (my very own Aziz clan included) is not something I am very good at. In fact, for someone who spends most of her time in the family kitchen, I have NEVER cooked a proper, traditional meal of rice and accompanying dishes for my family. The honest truth is that my strengths as a cook lies in solo centric dishes or more experimental wholesome meals that I try to convert close friends to. The only person in my family brave enough to indulge in my kitchen adventures is my dear mom who has an open mind when it comes to living a healthy lifestyle. On the other hand my dad, who enjoys his meats, spices, and rice generally will not touch any of my dishes with a ten foot pole. 

My focus towards solo experimental cooking can be traced back to my early teenage years when I proudly (well bordering arrogantly in that ‘everything I say is right’ teen way) proclaimed to my parents that I was denouncing meat to become vegetarian. I can still remember the smugness running through me as I held back from saying “bow down you lowly carnivores, vegetarianism is the true way. PS Please still cook for me.” I stood in front of them naively waiting for reassurance from my mom that she would still cook vegetarian versions of my favorite dishes. To this day, I have no idea why I thought my mom would happily volunteer to slave through the extra effort of cooking additional meals for her demanding daughter. No such luck of course. My mom raised an eyebrow and countered with a “No problem. I denounce cooking for you then.” And she was not kidding. From that point onwards I was forced to learn how to cook my own meals. Looking back, I am so grateful she told off her bossy daughter since it was during these years that my obsession with cooking was borne. I was constantly preparing meals for myself and only in these recent years has my mom become open to the thought of someone else being in command of the family kitchen. Trust me, moms are very territorial when it comes to THEIR kitchens. I can put in a bucket of salt and my recipes still apparently need more seasoning. So having her actually enjoy my cooking now is one of my greatest accomplishments. My lovely dad however still gets the deer caught in headlights look when he thinks that my mom has passed the cooking-for-the-family-tonight baton to me. I suppose you cannot win everything.

I know that I cannot stay in my comfort zone of solo or cooking for much smaller groups forever. Times are changing, new people come into your life, and there are new families beyond my own that I want to embrace and show my love for by cooking. Two weekends ago, I surrendered myself to a traditional rice and accompanying dishes meal that included the mandatory meat, kuah (gravy), and additional condiment. I made a spread of fried rice, green chicken curry, and chili & spring onion omelette for a very special family. Like I said in Head over Veggies, cooking for others should not be an avenue to show-off your culinary skills by imposing that you think they should eat. To me, the joy of cooking is derived from combining the ingredients you love with what you know others would love to eat. Having said that, there’s no reason why I can’t add a Tasha twist to the experience though! 

Vegetarian brown fried rice (recipe inspired from The Year in Food)

Basic Ingredients
2 – 3 cups cooked brown rice, carrots, shiitake mushrooms, tofu, 2 eggs, spring onions, onions, grated ginger, onions, soy sauce, sesame oil, salt & pepper. 

The Preparation
1. Sautee onions with sesame oil on high heat until onions become crispy. Set aside.
2. Beat eggs and fry with a drop of sesame oil. Once omelet begins to form, set aside and slice thinly.
3. Sautee mushrooms with a little sesame oil. Once cooked set aside.
4. Sautee garlic and ginger with sesame oil. Add in cooked mushrooms, diced carrots, sliced tofu, brown rice, eggs, and soy sauce. Season. When rice is thoroughly mixed with the other ingredients, add in the slice spring onions.
5. Sprinkle pre-cooked onions on top of dish before serving. 

Green chicken curry
Chili & spring onion omelette (aka telur dada)

Basic Ingredients:
For the green chicken curry: chicken breast, aubergines, cherry tomatoes, peeled & quartered potatoes, coriander, yoghurt (or coconut milk), salt & pepper, spice mix containing: 3 green chillies, 1 red onion, 3 cloves of garlic, ginger, galangal, 5 kaffir lime leaves, a bunch of basil leaves, and olive oil.

For the omelette: 3 eggs, sliced red chillies, onion, spring onions, a splash of milk, olive oil, salt & pepper.

The Preparation
For the green curry:
1. Place all spice mix ingredients into a food processor and blend.
2. Place chicken breasts in a cooking pot and marinade with blended spice mix  for half an hour.
3. Following this, bring pot to the heat and add about 200ml water.
4. Add potatoes immediately since these take a while to cook. When chicken breasts are three quarters cooked add aubergines and cherry tomatoes. Allow all vegetables to cook down. Season.
5. Once curry starts bubbling and chicken is cooked, add half a small pot of natural yoghurt (if you wanted to be more indulgent about 200ml of coconut milk instead of yoghurt is heavenly).
6. Garnish with chopped coriander before serving.  

For the chili & spring onion omelette:
1. Beat eggs, add splash of milk. Season.
2. Sautee onion with olive oil. When onions are fragrant add red chilies.3. Add egg mixture and allow this to set. Add spring onions.
4. When add looks three quarters cook flip over and cook the other side.
5. Serve once the outer of the omelette starts to firm slightly and the insides are not fully cooked (I hate over cooked eggs!).


You really are what you eat

Brown rice salad with tofu, grilled aubergines and zucchini
Tonight is absolute testament to the fact that constantly eating outside food and lack of exercise has a significant impact on the way you feel. I’m feeling like a cliched social experiment now while I lie in bed on a Saturday night with a high fever and my conscience smugly taunting me ‘I told you so’. Yes that’s right. I’m sick. Not the minor ‘I’ve got the slight sniffles’ bug but the ‘every muscle in my body is aching and it feels like someone has just submerged me into hell’ type ill. For the first time in two years. I should probably be sleeping this off but I think the temperature has slightly gotten to my head. On top of the cocky conscience gloating away, I’m also feeling a euphoric epiphany moment that my outlook towards food and life may have some truth in it (and is not a load of hippy BS as some would think). I just had to get these words down. 

These past two weeks have been a bit of a haze for a number of reasons. Blame it on the fact that I’ve been walking on cloud nine, stressful late nights at work, anxiety over the avalanche of work that has been thrown at me, and well too much partying (music festivals and visiting friends – all have been worth it though). While I’m still forcing myself to get up for my early morning runs, yoga has taken a slight back seat in priority. At the same time, despite being religious about my packed lunches,  my dinner routine has involved a lot of eat out. I do try my best to make healthy choices when I’m out – noodle soups over anything fried, stir fried veggies instead of curries, and salads over unhealthy sarnies but what can I say, when you are on cloud nine even the most oily maggi goreng will taste like a slice of heaven.

As a result of these circumstances, my track record of not being ill for two years now ends with my body feeling like it is on fire and my head wanting to explode. Despite being in pain, I do feel a sense of satisfaction knowing that the decisions I have made to eat healthily, prepare my own meals, surrendering to yoga, and running have all taken care of my body over the last few years. I did not have much of an appetite earlier tonight but was adamant to redeem myself so I made the salad below using some of the leftover ingredients that have been lying around the fridge since my Orzo lunchbox. Side note to self, a recipe that calls for grilling different veggies, cooking brown rice, and sautéing is probably not the best thing to cook when you can barely stand. Hopefully this magical concoction of veggies and whole grains will nourish me back to health. More than ever I remain committed to my philosophy of healthy eating equals a healthy self. 

Brown rice salad with tofu, grilled aubergines and zucchini

Basic Ingredients
Brown rice, tofu, zucchini, aubergine, red pepper, sun dried tomatoes, onions, butter, cumin, olive oil, feta cheese. For the dressing: olive oil, red wine vinegar, dijon mustard.

The Preparation
1. Cook brown rice as per packet instructions. I like cooking rice as I would do pasta when  using in salads to retain an al dente texture. Once cooked, I transfer the rice into a sieve, pour cold water and let it strain. 
2. Pan fry tofu.
3. Grill zucchini and aubergines with olive oil, salt and cumin.
4. To caramalise onions sauté with a bit of butter and salt.
5. To assemble salad add brown rice, aubergines, zucchini, caramelized onions, shredded tofu, chopped sun dried tomatoes, chopped red pepper, and crumbled feta.
6. Whiz dressing ingredients and pour over salad.