Selamat Datang

Selamat Datang is Welcome in Bahasa Malaysia, the national language of Malaysia. Please feel to try and savour the recipes posted over at the blog. As my son, Kiren puts it - different people have different tongue and therefore different taste so I hope it fits your tastebuds.

The pictures posted over here is solely the copyright of Sathia's Indulgence. Most of the pictures posted are taken by my daughter, Varsha - I thank her for her patience.

Monday, November 24, 2014

Cabbage Poriyal /Stir Fry Indian Style

One of my lunch menu : fish curry (click here), fish fry (click here), cabbage carrot poriyal and vendaika (okra/ladies finger) poriyal.

Let's look at cabbage/carrot indian style.


Cabbage cut into thin slices
shredded carrots
onion - sliced
ginger garlic paste
green chilly - sliced
curry leaves
mustard seeds
fennel powder


Heat oil, when it is hot, add in mustard seeds, let it splutter.
Add in onion, saute for a few seconds till soft, add in curry leaves, green chilly and ginger garlic paste.
Fry for a few more seconds.
Saute in turmeric powder, fennel powder and salt
Add in cabbage n carrot and mix well.
Cook till the cabbage is soft.
Remove from fire and ready to serve.



Fried Instant Noodles

It is getting into winter.  The chillness tend to make you munch something all the time.   You seem to be looking something spicy.  This is what happened to my hubby, keeping asking is there something that he can have for his tea time.  Normally I had a quick one with egg and bread - but he was looking for something different hence, I decided to make fried noodles with instant noodles.

Quick and easy to prepare.  I used Maggi brand that was brought all the way from Malaysia.


3 packets of instant noodles - cooked as you would and drain
*3-5 red chilli - deseeded
*2-3 shallots
*1-3 clove of garlic
*2tbs - anchovies or dried shrimps
vegetables of your choice - carrots/cabbage- shredded
spring onion - if you wish, not in stock so did not put in
salt to taste
soy sauce
2 eggs

* - blend into fine paste


1.  Heat oil in a wok
2.  Whisk egg lightly
3.  Cook in wok, scrambled it big pieces
4.  push aside the scrambled egg, with the remaining oil, saute the grinded paste, till aromatic.
5.   Add in vegetables and cooked till soft
6.  Add in noodles, salt, soy sauce mix it well .
7.  Ready to serve

you can opt out anchovies or dried shrimps

Try them spicy on a cool evening with a hot lemon tea...Heaven




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