JamieOliver.com
peanutts
From: malaysiaabout me
Hi, I am a maldivian mum, currently living in Malaysia. I love cooking, and love trying out new food, my blog will mostly consist recipes from back home,maldives, as not many people know about the food from the Maldives. But i hope to add other recipes of my own, so hope you enjoy my recipes and send me feed back once you try them :)
Haluvidha ( maldivian style jello)
1.In a large heavy bottomed saucepan, mix in agar powder and water. Place the pan over a medium heat and stir with a metal spoon to dissolve .
2.Once the agar dissolves , bring the pan to a simmer. DON’T LET THE MIXTURE BOIL!!. , stir continuously.
3.Add condensed milk, and about ½ tsp of vanilla essence. Continue stirring, add few drops of food colouring . Stir and check if it sets by adding a small tsp on a clean plate and if it sets.
4.Carefully pour the mixture in to a tray , try and remove as much bubbles from the top, the mixture should be ½ inch thick layer. Let it cool, uncovered. Once set cut in to diamond shape and serve.
Variation : The traditional shape of haluvidha is diamond shape but you can pour the mixture into small individual jelly moulds and let them set , and then unmould them by running a bread knife thought the sides and inverting them on a serving plate.
Mango curry
1.Heat a frying pan, add onion, garlic, ginger , dried chillies, coconut and curry leaves and dry fry them over a medium heat. Fry for about 1 minute .
2.Place the dry fried ingrediants inside a processor or use a pestle and motor , and make paste using 2 tbsps of water.
3.Heat about 2 table spoons of oil in cooking pot , add your ground onion paste and saute’ for 1 minute over a medium heat.
4.Add roasted curry powder, tumeric, salt and dried tuna if using, and stir to mix .
5.Add your mango cubes and mix well . Pour thin coconut milk and simmer till the spices are cooked and the mango is slightly soft.
6.Pour in thick coconut milk and adjust salt if necessary. Cook for 1 minute and switch off.Serve with plain rice
Roasted curry powder is made by dry frying, meaning without oil, just a hot pan ( duh!) 2 tablespoons coriander seeds, 1 tbsp cumin seeds , 1/2 tablespoon fennel seeds, 1 inch piece cinamon, 6 cardamon (seeds only) , 8 -10 peppercorns and 2 dried red chillies . Dry fry them stirring constantly to evenly roast them and to prevent burning , till you get a spicy aroma. Switch off and cool and grind to a fine powder , store in an air tight bottle , will keep for months.
Collecting cook books..............
I love cooking and love browsiing the cook book section of book shops. Now living in malaysia has widen my interest in food with the help of discovery travel and living and asian food network fulfilling my hunger to learn about new cuisines. I have had the chance to try new cuisines just a few times so i tend to learn from books and making them in my own kitchen and hope that it tastes the same as the original 
I recently purchased this really great book , a collection of recipes from india, indonesia, japan, thai, italian, middle east , morroco and even caribean and mexican!!!. For me it was heaven sent :thumbsups:
So far i have tasted , indian ( south indian is my favourite for their spicy sambals and idlis, have even bought and idli maker to make instant ones of my own) , sri lankan, malaysian ( of course) , thai, and japanese( which ended disasterous as i hated sushi :lol
.
Cuisines i want to try is italian, middle eastern , morroco and mexican so you can imagine why i am so happy with this book. Am going for a holiday to kuala lumpur, i live in another state in malaysia, so am hoping to try middle eastern as they have lots of middle eastern restaurents there.
By the way whats foi gras????, seriously i have no idea, un til recently i used to think truffles were a type of chocolate hahahaha
ops:.
So happy cooking everyone!!!
Paan boakibaa ( maldivian bread cake?)
1.Preheat oven at 190- 200 degrees Celsius, grease a 24cm x 9 cm tray with either butter or oil.
2.Pulse your bread slices in a food processor to coarse bread crumbs, no need to make it fine , this is just to break them up. You can even break them up with your fingers
3.Place the bread crumbs in a bowl, add condensed milk, water and sugar. Mix well .
4.Add eggs , vanilla extract and raisins. Mix well and pour the mixture into the prepared tin.
5.Bake for about 45 minutes till nice and brown on top .
Cool and cut in to squares and serve. enjoy
Variation: you can add a handful of chopped roasted cashew nuts while adding raisins.
Havaadhulee bis ( curried "eggs"?)
This is a snack, sorry for the small error ops:
1. To make the dough by adding the flour in a large mixing bowl, with salt . Make a well in the centre and add oil. Add water slowly and mix well. Knead the dough well , divide into 25 small balls.
2.For the filling :
* Place the onion slices in a small bowl, add salt and lime juice. Using your hands , scrunch the onion slices till they turn soft.
*Add chillies , curry leaves and ginger and mix well . ( wear gloves to protect your hands)
*Crumble the fish into the onion mixture , and mix till you get a nice crumbly mixture.
*Add coconut and tumeric and mix well.
3.To assemble the “bis” : take a dough ball, flatten it up a little and place a teaspoon of fish filling inside. Fold it and roll it carefully to turn it into an oblong egg shape ball.
4.Arrange the dough balls in one layer in a tray or plate
5.Heat a large pot with water with a little salt and oil. Once it starts to boil , add the
“bis” and let them cook. Remove with a slotted spoon when it starts to float on top.
6.To make the sauce : Heat oil in a large frying pan or a wok, add the onion slices and curry leaves. Cook till soft.
7.Add garlic and stir for 1 minute. Lower heat , add tomato puree/paste, the spices , salt and pepper and water.
8.Stir and let it simmer till the sauce reduces and thickens. Switch off and let it cool a little.
9.Carefully add the “bis” in to sauce and stir it carefully with a spoon.
Serve hot.
Note : instead of using cumin powder while making the sauce, you can add 1 tsp of Maldivian roasted curry powder for a more authentic taste