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1 Guy In His Kitchen

Food, cooking, recipes and more food. Food is my life and I spend a lot of time in the kitchen. This is a way for me to share my experiences with the world, 1 meal at a time. Simple, unpretentious, cooking for a single person. Feel free to share and re-use any of the recipes, especially share the YouTube videos and subscribe to my YouTube channel. Leave comments on how the recipes work for you.

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Showing posts from September, 2020

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Roasted Flaxseed Milk Drink (Superfood)

September 25, 2020

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Pressure Cooking Lean Beef - Philips HD2137 Pressure Cooker

September 21, 2020

Beef

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Philips HD2137 Multi Pressure Cooker - Overview, features and initial review

September 20, 2020

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Air Fryer Bitter Gourd Chips (Pavakka Kondattam)

September 20, 2020

Indian Vegetarian

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Preparing and Cutting an Old Coconut

September 09, 2020

Indian Kerala Vegetarian

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Popular Posts

Nyonya Acar - Delicious local Malaysian vegetable pickles

Nyonya cuisine is a very important food culture in Malaysia, and comes from the Bana-Nyonya peranakan heritage, where first settlers from China intermarried with local Malays many hundreds of years ago. Read more about Baba-nyonya culture here in Wikipedia . One of the most delicious local vegetable pickles is the Nyonya acar, and it's really easy to make. It's delicious with rice, eaten with meat, or just eaten alone as a healthy high fiber snack. Below: Watch a 1-minute short summary video Ingredients Vegetables - 1 Cucumber (cut into sticks) - ½ Carrot (cut into sticks) - 1 cup Cabbage - 3 Long Beans - 1 cup Cauliflower - 2 Chilies For Sauce (Blended) - 8 dried chilies, soaked - Onion/Shallot - 1 cm Galangal / Ginger - 1 cm Turmeric - ½ stick lemon grass - 2 candlenuts Others - ½ cup chopped roasted peanuts - Belacan / Shrimp paste (skip for vegetarian variety) - Vinegar, Sugar, Salt to taste Preparation - Cut all vegetables in desired sizes - Salt the cucumber to re

Kerala Prawn & Green Mango Curry

Kerala Prawn and Green Mango Curry Ingredients For Curry - ½ tsp Fenugreek Seeds - 1 tsp Turmeric Powder & 1 tsp Chilly Powder - 2 tsp Coriander Powder - 1 pinch Asafoetida (Kaayam) - 1 sprig Curry Leaves - 1 medium Onion (sliced) - 2 clove Garlic (minced) - 1cm Ginger (minced) - 1 Green Chilly (sliced) - 2-3 raw Green Mangoes (Cut into pieces) - 8-10 medium Prawns/Shrimp - 2.5 cups thin Coconut Milk - 1 sprig Coriander Leaves For Tempering/Tadka - Coconut Oil - 1 tsp Mustard Seeds - 1 pinch Cumin Seeds & Fennel Seeds - 2 dry Red Chilies Preparation - Heat up Coconut Oil in pan, add in Fenugreek Seeds, Fry. Then add Asafoetida. - Add Onions, Garlic, Ginger and fry until semi soft. Then add Green Chilies and stir. - Add the Turmeric/Chilly/Coriander Powder and Curry Leaves and fry for a minute. - Add in Coconut Milk and bring to oil. - Then add the cut raw Green Mangoes and cook for 2-3 minutes. - Add the Prawns and bring to a boil and cook

Malaysian Pulut Hitam

Malaysian Pulut Hitam Ingredients For Pulut Hitam - 1 cup Black Glutinous Rice (soaked for 2-3 hours) - 3 cups water - ½ cup Thick Coconut Milk - 3-4 Tbs Sugar - ½ tsp Salt Preparation - Soak the Black Glutinous Rice for at least a few hours to soften, and change the soaking water 2-3 times. - Bring 3 cups of water to a boil and add the Black Glutinous Rice. vBring to a simmer, turn down heat to minimum. Cover and simmer for 1 hour or until split and soft. - Add Coconut Milk, Sugar and Salt, bring to a boil without covering for 2-3 minutes - Serve and Enjoy! - Balance can be frozen into popsicles!

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