Indian Cooking Megathread: Indianer Jones

The Something Awful Forums > Discussion > Goons with Spoons > Indian Cooking Megathread: Indianer Jones

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

Grand Fromage posted:

Any good sources for Malaysian Indian? I dunno if it's even a variant or just South? Indian food that happens to be in Malaysia but everything I had there was amazing.

Malaysian Indian food is pretty cool and good (I go to Malaysia every couple of years) but and it runs the range from "unmistakably traditional Indian food" (Dal etc.) to "OK, this is just what Malaysian Indians eat now I guess" (Mamak Mee, which is just a different Mee Goreng).

You mostly get it from a food court style environment, it's insanely cheap even for Malaysian food, and they never, ever close, all of which are great. The restaurants are known as "Mamak", which is also the name of the ethnic group of Indian Muslims who live in Malaysia and make up a fairly sizeable contingent of the population. This sounds racist but I dunno.

Some of the best food in Malaysia is Mamak such as Roti Canai and assorted variations. Usually comes served with the worlds thinnest yellow Dal and some sambal. I get this at every opportunity when there usually. Mamak Mee is very popular too, mostly similar to typical Malaysian stir fry but most have some kind of sweet soy (kecap manis) and tomato in there which makes it a bit different. May be made with 2 minute noodles, and this is normal and good.

I have in the past tried to find resources for Malaysian Indian food and have been unable to do so. If I find any good resources I'll pass it on!

# ¿ Oct 28, 2019 09:14

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# ¿ May 17, 2024 21:51

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

Split red lentils don't take long, whole red lentils you should probably pressure cook.

# ¿ Oct 29, 2019 07:22

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

theparag0n posted:

I made a Dhal!

Mung and Coconut dhal from https://www.heynutritionlady.com/mung-bean-and-coconut-curry/ using split mung beans and no turmeric because I'd run out 😭

with quick pickled onion (thin sliced onions in balsamic vinegar and sea salt), shedloads of coriander and garlic pickle. Served with tandoori roti.

So good!

Does the pressure cooker do something to spices? This has a lot of spices for 1 cup of beans.

# ¿ Nov 6, 2019 08:52

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

I realise again I�m thinking of Australian tablespoons, which are bigger.

# ¿ Nov 6, 2019 21:44

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

Stamping my Indian ground chilli powder with "does not gently caress around" for the second time.

# ¿ Mar 24, 2020 09:13

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

Went to an Indian restaurant today and had dosa. There was one ingredient in the mix that was like a long piece of grass. it didn't have any particular flavour (like when you've left a clove or huge piece of ginger in), and was very fibrous. Any idea what this may have been?

# ¿ Jul 4, 2020 06:36

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# ¿ May 17, 2024 21:51

Zenithe: Feb 25, 2013; _{Ask not to whom the Anidavatar belongs; it belongs to thee.}

dino. posted:

https://chennaifocus.in/2016/01/09/trend-talk-moringa-or-murungai-is-the-new-super-food-ingredient/

Cool, yes it was this.

And yes, it was in the sambhar

# ¿ Jul 5, 2020 09:33

The Something Awful Forums > Discussion > Goons with Spoons > Indian Cooking Megathread: Indianer Jones