Step One: See what you have in your little vegetable garden.
Taiwan kau-keh….good stuff.
The vege they put in otak-otak. Can do too.
(Can someone please tell me the name of that vege!!)
Basil and curry leaves. Yes, can do as well.
Now, as you cut the young stems of the vegetable plant, immediately replant (don’t deprive the poor young shoot of the needed carbon dioxide and oxygen please – that would be cruelty to plants!). Snip off all the leaves but leave the tip with the new leaves.
Replant the young shoot in the company of mature plants. Yes, plants, like people, need company too.
This is the nursery tray. All replanted cuttings.
Step Two: Raid your fridge and see what other vegetables you have in there. Take them out and cut them up to bite size. Oil the wok, and start frying the veges. Oh, if you are not as lazy as I am, you can saute garlic first. But me? I don’t need garlic (too lazy to chop it up).
Step Three: Add in the green veges from the garden and lightly stir-fry. Do not overcook.
This is what I may use (from left): Pepper, kunyit, liquid aminos, oil and an organic seasoning for taste (all of which, except for the oil, is not necessary if you want to eat simply).
Step Four: Add in the rice last. If you are using freshly cooked rice, turn off the stove, then add the hot rice and mix well. If you are using cooled rice, you may fry the rice a bit. However, do NOT use cooked rice that is more than 24 hours as it may contain aflatoxin (http://en.wikipedia.org/wiki/Aflatoxin).
I’m done, and that took less than 15 minutes.
Er..no Timmy, not for you.
Indy is kicking up a fuss and Timmy goes over to pacify him.
Cow pun mau?
Have a healthy meatless meal and Selamat Berbuka Puasa!!
Comments
14 responses to “A quick-and-easy meatless meal”
Dr, if u’re asking about the sireh-like daun (but smaller), its called Kaduk. my mom also have it at her back yard. 🙂 i like it’s smell n taste good with sambal belacan and hot white rice 🙂
Yes, Daun Kaduk! Thanks!!
About don’t consume overnight rice, many use overnight rice for fried rice.it is toxic? Oh my.
Is that sweet basil or Thai basil?
Er…I don’t know! Sorry…but it sure is edible, though.
Sweet basil tastes sweet and is used in a lot in Mediterranean cooking. It’s the main ingredient of Italian pesto. Tasty when eaten raw in salads (because it’s sweet).
Thai basil is used mainly in Asian cooking and is more suitable for frying and curries and sauces in SEA cooking style. Seldom eaten raw because it’s got a stronger taste. (as far as I know at least, maybe some like it raw)
Thai basil got purple flowers.
Sweet basil got almost white flowers.
But both are tasty and gives out lovely, lovely smells.
Mine is aromatic, not sweet. So it must be Thai?
A healthy, meatless, delicious and really easy to prepare meal 🙂 Thanks Sis Kah Yein!
Both are aromatic and smells about the same (if you are not a pro nose.) Sweet basil is only slightly sweet in comparison to the Thai ones. It could be sweet basil because I gave some to you once to try planting. It also could be from plants given to you by others, which could make it Thai basil because it’s more common here.
Oh, this is from my gardener’s nursery. I’ll ask him the next time he comes. I am definitely not “pro nose”…ha ha. Lost my Neanderthal instincts already…
Or it could be other kinds of basil!!! Hahaha.
There are many varieties of basil depending on where you come from and what sort of cooking style you normally use. And in English they are all called basil!
Personally because of my cooking preference (no laksa and no curry and hardly any stir frying happens in my kitchen), I grow sweet basil. I’m even lazier than you in cooking, so usually I’ll just chop up some of the leaves mix it with olive oil and add maybe some garlic or so and eat it with bread. Good substitute for people who wants to eat less butter but loves bread.
Since you have a lovely blender, you can add the basil leaves together (try it with the basil you have in the garden), add some olive oil, add some garlic and one or two other ingredients – all into the blender and make a lovely pesto sauce that you pour over your noodles. Example of a variation of basil-blender cooking is this: http://allrecipes.com/Recipe/Pesto-Sauce/Detail.aspx?event8=1&prop24=SR_Thumb&e11=pesto%20sauce&e8=Quick%20Search&event10=1&e7=Recipe
Oooh…wow! Too lazy to wash the blender…ha ha. But thanks all the same. By the way, please check your email for my mail on the pak hup lingzhi.
You mean you eat the basil leaf raw?
Most of the time, yes, I eat it raw. 🙂
I must try that! I don’t cook curry on my own too (I would need many tumblers of water to accompany any curry) but the men in the house – they love curry!