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Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Lately, some chefs, food bloggers and food-writers would like us to believe that a  “Rice Bowl” is the latest, newly invented, “IN” thing. Nothing could be further from reality. A rice bowl is a very old, very traditional thing, born out of necessity, at least in many parts of the world.
In all my travels around the globe, the most widespread food staple I encountered was rice. In most places where the majority of the population gets most of their daily nourishment from rice, which is the main food-staple of the land, a large bowl of rice, topped with “stuff”, (aka a “Rice bowl”), will have to do on most days as the single meal available.
The “stuff” can be anything – a single egg, a small amount of vegetables of any type, a tiny bit of animal protein, or just a flavorful, starch-thickened sauce.
I used to live in places where a single chicken wing was a great addition to a rice bowl (Philippines) ; In other places I met families who had to share a single fish head (Indonesia); Places where workers came in on their day off because the rice bowl contained chicken back stew (literally only the backbones),(Grenada); Or rice and beans (literally just rice and beans only), (Jamaica).
Of course, all these rice bowls are interchangeable from one country to another, and to this day can still be found in large parts of the world, where balanced nutrition and a better way of life has not trickled down to the general populace, even in the twenty-first century. Unfortunately, sometimes we forget that to obtain basic nutrition is still a daily struggle for many millions of people around the world, sometimes closer to home as we can and want to imagine, so a basic rice bowl is most appreciated in more places than we want to acknowledge.
I guess you’ve got the idea – a rice bowl can be a lifesaver because it constitutes the only meal of the day and the main source of nutrition.
On the other hand and on a happier note, a rice bowl can be a real culinary delight, as in the dish featured here today.
As with all other rice bowls mentioned above, it consist mostly of rice, topped with simple, filling and tasty “stuff” 🙂
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Bon Appétit !   Life is Good !
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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Comfort In A Bowl.......Lamb, Peppers, Onions And Rice

Comfort In A Bowl…….Lamb, Peppers, Onions And Rice

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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The Ultimate (Faux) Tandoori Chicken

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Tandoori Chicken cooking in a Tandoor


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Excerpt from Wiki:
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” Tandoori
chicken is a dish originating in the Indian subcontinent. It is widely popular in South Asia particularly India and Pakistan, Malaysia, Singapore, Indonesia and the Western world. It consists of roasted chicken prepared with yogurt and spices. The name comes from the type of cylindrical clay oven, a tandoor, in which the dish is traditionally prepared.
The chicken is marinated in yogurt and seasoned with the spice mixture tandoori masala. Cayenne pepper, red chili powder or Kashmiri red chili powder is used to give it a fiery red hue. A higher amount of turmeric produces an orange color. In milder versions, both red and yellow food coloring are sometimes used to achieve bright colors, but turmeric powder is both mild and brightly colored, as is paprika, a sweet red pepper powder.[5] It is traditionally cooked at high temperatures in a tandoor (clay oven).

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Excerpt from a previous post  on  ChefsOpinion:
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” Some  of my favorite food-memories are from my time living in Karachi, Pakistan, were my wife Maria and I had many wonderful dinners at the rooftop restaurant of our hotel, the ” Avari Towers, Karachi“.
Sadly, I understand that this restaurant has been converted into a steak restaurant by now ( after all, its been nearly 20 years since Maria and I lived there).
At the time, the roof top was a very exclusive, local-fare only, restaurant, with a tandoori oven right there on the rooftop.
Benazir Bhutto, who a few years later became prime minister of Pakistan, resided in a house just next to our hotel and came to eat at the roof top a few times while we were there, which got Maria excited each time and she actually asked Mrs.Bhutto for an autograph (which she got, despite the incredible security), which made Maria happy and embarrassed me🙂 .
Anyway, as far as the food was concerned, all the restaurants at the  Avari Towers  were in my opinion by far the best and safest places to enjoy a meal in all of  Karachi  and the tandoori dishes at the rooftop topped it all !
I had many a good tandoori dish while traveling in Pakistan and of course in India, but never did I find a good one in Florida in all the years I have resided here. While they might exist, so far they have eluded me.
So, whenever I lust for tasty, well prepared tandoori-style food that rekindles my memories of times past, I usually have to take matters in my own hands. ”
Although I don’t have access to a tandoor, this is as close as you can get to the real thing. “Faux”, maybe – but super delicious, definitely 🙂
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مزےکری  !   maze karein   !   زندگی اچھی ہے  !   

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P.S.
Usually tandoori chicken is cut into cubes and threaded on skewers before cooking. However, sometimes whole or split chicken are cooked, hanging on hooks and wires in the center of the tandoor.
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The Ultimate (Faux) Tandoori Chicken

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The Ultimate (Faux) Tandoori Chicken

The Ultimate (Faux) Tandoori Chicken

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let chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 - 6

let chicken rest in a warm place at least 15 minutes before cutting into serving sized pieces; serves 4 – 6

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

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While  I was preparing tonight’s pratas (parathas, roti canai), my cravings for the final dish became so strong that I did not even bother to decorate the food a bit.
I just could not wait to dig in, as I remembered with great affection the tasty roti’s I had in India, Pakistan, Singapore, Malaysia, Indonesia and the Caribbean (mostly Jamaica, sorry Trinidad) 🙂
The accompanying salad of langustinos and eggs in curry mayonnaise might not sound very exotic, but it is definitely something you could find in any of the less traditional restaurant’s in Singapore or Kuala Lumpur, where fusion cuisine has become part of the daily culinary life.


Bon Appetit !   Life is Good !

 

Click for Roti recipe here
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Curried Langostino And Egg Salad Wrapped In Roti Prata   ( 印度煎饼 )

Curried Langostino And Egg Salad Wrapped In Roti Prata ( 印度煎饼 )

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you 🙂
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Malay-Inspired Shrimp & Salad

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Last
 night’s light dinner had most of the ingredient’s of a typical satay dinner – shrimp, cucumbers, onions, garlic, peanut sauce and chili. I did not attempt to go “authentic”, but rather enjoy great food with as little fuss as possible. The whole thing did not take more than fifteen minutes to prepare, but it tasted like a million bucks and reminded me of the sometimes simple, but alway’s wonderful meals my friend’s and I had so many times, so many years ago in Malaysia, Singapore, Indonesia, Thailand, the Philippines and other places in South East Asia and the Pacific / South Pacific. Sometimes, when I have a meal like this and I am in the mood and have the time to reflect, it connect’s me vividly to people, times and places in my distant past 🙂
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Bon Appetit !   Life is Good !
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The Good Stuff :-)

The Good Stuff 🙂

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Mise En Place

Mise En Place

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Season Shrimp With Granulated Garlic, Kosher Salt And Ground Chili, Saute Or Grill

Season Shrimp With Granulated Garlic, Kosher Salt And Ground Chili, Saute Or Grill

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Dice Onion, Tomato, Cucumber, Slice Scallions. Dress With White Balsamic Vinegar, Oil, Salt , Chili and Roasted Garlic Puree.

Dice Onion, Tomato, Cucumber, Slice Scallions. Dress With White Balsamic Vinegar, Oil, Salt , Chili and Roasted Garlic Puree.

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Sprinkle Salad With Salted Cashew Nuts

Sprinkle Salad With Salted Cashew Nuts

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Serve Shrimp Over Salad, Accompany With Lime, Peanut Sauce And Sweet Chili Sauce

Serve Shrimp Over Salad, Accompany With Lime, Peanut Sauce And Sweet Chili Sauce

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Malay-Inspired Shrimp & Salad

Malay-Inspired Shrimp & Salad

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The Good Stuff :-)

The Good Stuff 🙂

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you
🙂
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” Rendang Padang “

Here is a simplified version of one of my favorite dishes,
which I ate many times in Singapore, Malaysia and Indonesia.
The reason I have ” simplified ” the recipe is that some of the items
in the original recipe (there is a million different recipe’s, anyway)
would require a trip to the asian market, which is not practical to everybody.
I can assure you that the taste of my version is just as good and
the smoother texture of the sauce is more pleasant to many.
Enjoy either version ! Bon Appetit !

” Yaki Udon “

Had a craving for liver Yesterday.
Have a craving for pasta always.
What better than combining the two 🙂

Watch the Video HERE.

Bon Appetit ! Life is Good !

 

” Nasi Goreng “

Last nights dinner.
Life is Good !

Watch the video HERE