Today we have with us Navaneethan Krishnan from Malaysia. Her blog is full of malay delicacies & her travelogue for Ho Chi Minh City (Vietnam) is worth a read. She is very descriptive in her writing & her recipes are simple & easy to follow.
Not going further into details , I will let Nava speak for herself. Welcome Nava. Thanks for becoming a part of this celebration.
I agreed and couldn’t say no to Humi’s request for a guest post because of our friendship in the virtual world of blogging. It’s such a pleasure to share my recipe with the rest of the foodies and I think we certainly have something binding us together – the pride and joy of sharing our recipes in our blogs.
I shall put aside about the details of my personal life and anything connected to it. Basically my blog carries the hints and speaks for itself on what I share and write. Everyone who is a foodie owns a camera and capturing pictures of our recipes is usual, therefore I shall not dwell on the same topic. Let me be practical and elaborate a little bit on my experiences of being a woman, a wife and a mother who cooks for her family.
I try to keep my recipes simple and easy because these days it’s about time and how we balance our lives with the rest we do. Some days I am worn out and cooking a meal can be nerve wrecking yet I try my best to prepare a simple meal for my family. There are other women like me and they certainly appreciated my recipes. The many comments and feed backs from my followers give me the confidence that my recipes can be easily replicated without any kitchen disasters.
We are typical Asians. It’s either rice with side dishes or one bowl or plate of noodles.
I chose a Vietnamese lamb noodle dish because the ingredients are pretty much the same across the board in Asian countries. I am assuming that you will not have any issues looking for ingredients but if you do, use your discretion and substitute them.
This noodle dish is infused with a variety of herbs for the uplifting fragrances and is served with a garlic chili dipping sauce.
For the lamb
300g minced lamb
½ tbsp ginger paste
1 tsp garlic paste
A pinch of salt
1 liter vegetable stock
Spices – 1 stick cinnamon, 1 star anise and 3 cloves
3-4 sprigs Thai basil leaves – pluck the leaves from the stems
2-3 sprigs of spring onions – sliced
2-3 sprigs of coriander leaves – sliced
½ cup bean sprouts – cleaned and blanched
Rice Noodles (as needed) – blanched to soften
Black pepper and salt for taste
Drops of sesame oil
3 tbsp oil
For the dipping Sauce
3-4 red chilies
3 garlic – chopped
2 tbsp sweet soya sauce
1 lime – extract juice
** Mix all together
Mix lamb with the ingredients as stated above.
Heat oil and fry till crispy and crunchy while breaking the lamb into pieces.
Remove and keep aside.
In the same oil, sauté spices.
Pour in stock, season with salt and pepper and let it simmer.
Meanwhile, put the needed amount of noodles in a bowl.
Add crispy lamb, bean sprouts and herbs on top.
When soup is heated through, pour on to the bowl of noodles.
Drizzle sesame oil and serve with chili garlic dipping sauce.
To know more about Nava visit her @ Nava-k.com