vegan vegetable biryani

Biryani needs no introduction. It's as well known and loved around the world as it is in Singapore. But, versions abound and vary significantly from the original and from each other, and surprisingly, for such a popular dish, many aren't aware that it came from Persia. Its very name is derived from the Persian word berya meaning roasted or fried, a reference to the traditional way of preparing biryani (dum biryani) by 'roasting' the partially cooked rice and meat together over and under hot coals piled on the lid of the dough-sealed pot, during the final step in the proceedings.

Further proof of its origin is the fact that it was the Mughals who brought it to India and today, the ambrosial Hyderabadi version is perhaps the most renowned in India and in this region. The Singaporean take on biryani is a hybrid influenced by both the Indian and Arab diasporas and features very local inflections like pandan, lemongrass, evaporated milk and even coconut milk, in place of yoghurt.

roti mariam (fried bread)

This is the bread that spawned my easy yoghurt naan, which spawned my easy garlic herb and sesame naan. So I guess you could say she's now a grandma? Hubs was having an evil craving, but I convinced him pan fried naan was what he really wanted, instead of fat sodden discs of deep fried dough. He bought it, for a while, but the beast once again reared it's greasy head and hubs would no longer be denied. 

I recently made a biryani and the first words out of hubby's lips were, "Got roti mariam?" When I grinned sheepishly, he glared and declared, "Enough with the freakin naan! I want roti mariam!". He can't seem to enjoy his biryani without a pile of these crisp, bronzed and blistered breads beside his mound of golden rice and spiced meat. 

cashew & potato curry

Hi all! It's time for our monthly Nona Nona feature and this month's theme, chosen by me, is cashew nuts. It should be no surprise, if you've read my cashew milk post, which started the cashew craze in my kitchen. Biren of Roti n Rice and Tea Tattler, my blogger buddy, personal friend and Nona Nona partner as always, gamely agreed, though she admitted cashews were a stumper as apart from Indian cooking, you won't find them in many traditional Asian dishes, the few exceptions being Kung Pao chicken, or cashew cookies.

This month marks our ninth Nona Nona collaboration, and next month, when Biren takes the wheel, will be our first Nona Nona anniversary. For a peek at our past Nona Nona features, click on the link. I can't believe Biren and I have been at this for almost a year and I can't wait to see what she has simmering for us next month! 

cashew milk

A huge bag of unroasted cashews landed in my lap a few days ago. They're expensive and I didn't want them to go to waste so, I've been putting them to every imaginable use in the kitchen. Nuts tend to go rancid quite quickly in warm, humid weather and if kept in the fridge, haphazardly packaged, they will absorb odours from other foods very easily.

easy lemon pickle

About ten years ago, I fell, with a huge thud, head over heels in love with all things Moroccan. The colours and crafts, the food and architecture, the spare, haunting beauty of the almost lunar-like landscapes, even, the Moroccan sun. I know there's just the one sun, thank you. But, in Morrocco, it casts a different light, it just does, and everything looks more beautiful, under it. I decided that if I were destined to die unexpectedly, in a tragic and dramatic fashion, please, please, please, powers that be, let me be lost in Moroccan Sahara, and never again found.

I once made a  tall jar of Moroccan preserved lemons that believe it or not, still stands in my cupboard with some of the original contents from 2003. I had two lemons left and was curious about how long they could last, as I'd read that these preserved lemons, if made properly could last indefinitely or till Armageddon, whichever came first. Challenge accepted!

easy garlic herb and sesame naan

When I posted my recipe for easy yoghurt naan, last year, I had no idea it would be so well received and eventually become one of the most popular recipes here on Singapore Shiok. I have had very positive and heartwarming feedback on it. Clearly, Indian food is one of the most loved in the world, and rightly so, for such a varied, sophisticated and flavourful cuisine. Personally, I love naan because apart from being utterly delicious, it suits my unimpressive dough rolling skills perfectly; irregular tear drops preferable, perfect circles optional...

green chilli chicken

Hello! I hope the new year is strewing only sunshine and rose petals in your path because this morning, I stepped on a tack. *ouch* I haven't decided on any resolution yet, but here's my first post for 2013. Remember how I told you last year that my first born is a fiend for curry devil? Well, true to form, the big boy sheepishly asked for another pot of fire and brimstone, two days after Boxing Day. Awwww! Is there anything more endearing than a boy who loves his mama's cooking?

My heart swelled with maternal affection, but my back protested violently, after a week of Christmas cooking and baking.

keema

I am abashed to admit, that I have entirely become the sort of person who leaves off until tomorrow or better still, next week, what I can do today, or could've done yesterday or um... last week as the case may be, if it won't get me sued or jail time.

Yes, I am referring to last week's post where I seemingly left you high and dry with naan and nothing to dunk it into. I could've given both but I've been told time and again, how "wordy" I am, so I thought it best not to try your patience with two recipes in one serpentine post.

easy yoghurt naan

Last week, the man of the house had a craving for fried bread, greasy, deep fried bread, no less. I try to please the collective family belly as far as I can, but I just have this aversion to deep frying that goes beyond health concerns or a greasy kitchen.

Alright, I'll come out and say it; I am afraid of deep frying. It goes back to my first week in the hot kitchen at culinary school, all those years ago. I was tasked with deep frying potato croquettes for that night's dinner service at the training restaurant.

nasi goreng ikan bilis merah (anchovy fried rice)

If I posted on a daily basis, you would probably see about 100 different versions of fried rice in a year. It may sound dramatic, but consider that I make fried rice about twice a week, some times more, practically every week and the numbers will start to add up. Told ya!

I could probably get away with cooking it almost everyday; such is the versatility and potential of left over cooked rice.

teh tarik (pulled tea)

I don't know if you've noticed, but the names of Asian dishes can be delightfully graphic and evocative. It says volumes about the way we view our sustenance, or are we really perhaps, beneath our usually placid exteriors, poets at heart or slightly crazed? ;)

Sometimes, we almost wax lyrical, as in the case of Dragon Beard Candy or Putri Salat (Princess Salat or salat of the Princess??). Sometimes we get physical, for instance when a Monk (sometimes Buddha himself!) Jumps Over the Wall.

easy cucumber and pineapple achar

***************************THIS GIVEAWAY IS NOW CLOSED********************

Hi all! This is it! The Mum's Not Cooking Book Giveaway starts today 25 May 2012 and ends at midnight Singapore Time (GMT +8) on 4 June 2012 or noon EST ( GMT-4) on 3 June 2012.

All you have to do to win one of 3 copies, is to leave a comment after this post, telling me your favourite Singapore dish, if you have one. If you don't have a favourite dish or don't know any Singapore dishes, just say hello! If you like Singapore Shiok, please go to my Facebook page and gimme me some looove ;)

Only entries submitted between the given dates and times will be included in the draw to determine the winners, who will be chosen completely randomly.

Before you know it, you'll have this little red beauty in your hands. How easy is that?! Remember this is OPEN TO ALL MY READERS, ANYWHERE IN THE WORLD! May the best um, reader win!!!Yaaaaaaay!

easy peasy briyani

Giveaway Reminder : If you read this post or this one, you'll know about the upcoming giveaway I have planned to celebrate the completion of  my second cookbook, Mum's Not Cooking and to say "thank you" to you, my readers for following, subscribing, reading and commenting. I am giving away 3 copies, one each to 3 lucky readers from anywhere in the world, not just Singapore.