Rambutan, Pineapple And Tofu Curry

On this special day, I would like to wish my buddy ( pot pet satu kandang) Kak Queenie wishing you health, happiness and love on your special day and always. HAVE A WONDERFUL BIRTHDAY.

Kak Queenie my dearest sister this set dinner is for you.  Rambutan, pineapple and tofu curry serve with naan bread, cucumber pickles and mango with rambutan cocktail.

Rambutan, pineapple and tofu curry
Ingredients
2 tube Japanese egg tofu
1/2 egg - lightly beaten
Oil for frying tofu

This delightful vegetarian curry taste very unique with a tinge of sweetness, sour and the aroma of the spices is very fragrant.  Overall this fruits with tofu curry taste excellent.

4 tbsp groundnut oil
1 piece piece ginger ( 2 inch )  (cut julienne)
4 bird eyes chilies (chopped coarsely)
2 cardamom pods
3 cloves garlic; crushed
2 tsp garam masala
2 tsp coriander seed ( pound coarsely )
2 tsp cumin seed ( pound coarsely )
1/2 tsp turmeric powder
1 tsp Salt or to taste
2 slice Pineapple  ( cut into chunks )
5 pieces rambutans or lychees
Juice of 1 small pineapple
7 oz coconut milk

Canned lychee or rambutan

 I used rambutan stuffed with pineapple

1/  Slice the tofu into 1cm thick, dip in egg and fry until golden brown. Set aside.
2/  Heat the 4 tbsp groundnut oil in a thick based saucepan.
3/  Stir fry the ginger, chilies, cardamom pods and garlic and saute.
4/  Add the garam masala, coriander, cumin and turmeric and lightly fry.
5/  Put in the tofu, pineapple, rambutan/ lychee and pineapple juice and simmer for 10 minutes. Add salt to taste.
6/  Pour in the coconut milk. When boil remove from stove.
7/  Garnish with mint leave
8/  Serve with rice or any bread.

Naan Bread

Ingredients
2 cups  bread flour
2 tsp instant yeast
1/4 tsp baking powder
1/2 egg (lightly beaten)
2 tsp sugar
1 tsp salt
2 tbsp yogurt
1/2 cup water or slightly more depend on flour moisture

1/  Dissolve the dry yeast and 1 teaspoon sugar with 1/2 cup warm water.  Let it sit on your counter until it's frothy, about 10 minutes.
2/   Sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl. Once the yeast is frothy, add the yogurt  stir to combine.
3/  Pour the yogurt mixture and egg into the dry ingredients  and gently mix the ingredients until the dough is about to come together. Knead until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading.
4/  Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm place and proof until double in volume. About an hour.
5/  The dough will be extremely soft and slightly sticky. Divide the dough into 6 equal portions and lightly coat with extra flour to keep them from sticking to each other. Cover with tea towel and let it proof for 30 mins.
 6/  Shape the naan. Using a rolling pin, roll each piece of dough into a round or oval shape. The thickness should be 1/4 in thick.

8/  Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)

 9/  Brush one side of the naan bread with butter and grill in the pre heated oven.

10/  After 1 min the naan should start to bubble.  When slightly brown, flip over the naan bread brush with butter and grill until slightly brown. It should blistered and somewhat blackened, don't worry that's a traditional naan.
NOTE: You can grill the naan in non stick pan over the stove.

 11/  Cover the cooked naan with tea towel to keep warm.

 You can serve naan with any other type of curry and tandoori chicken.

Mango cocktail, mix 1 glass mango juice with 1/2 lemon juice and canned rambutan, stir and chill in fridge.

Enjoy my fruity and tofu curry.

I'm submitting this posting for Deepavali Delights 2012 host by Love2Cook Malaysia
 

I'm submitting this posting for Food On Friday - Pineapple host by Carole's Chatter.

 Have a nice week ahead. Cheers!