And what of the eating marathon? Basically, when any Malaysian goes home for a holiday the main focus is eating (dare I speak for the whole nation?) So we ate and ate and ate and ate and ate our way from Seremban, my hometown, all the way up north to Penang and back. The chowing down did not cease until right before we got on our flight to come home. Here's a quick glance of what we feasted on:
|Seremban Beef Noodles|
|Char Siew Pao|
|Banana Leaf Lunch|
|Mum's Roast Pork|
|More Nasi Lemak|
|Char Kuey Teow|
|More Roast Pig|
|We snuck in some veggies here & there!|
|More Jumbo Prawns|
|Deep Fried Taro Puff|
|Steamed Fish Nyonya-Style|
Khichdi is a magical combination of basmati rice, lentils and spices - a soothing Ayurvedic prescription for all digestive woes including eating like a pig for three weeks straight. A warm, light and restorative recipe for a gentle cleanse, Khichdi is very nourishing, easy to digest and assists in eliminating toxins from the system.
There are as many varieties of Khichdi as there are different lentils, pulses and beans - my version here is based on what I had on hand in the kitchen at 2am this morning when we were all awake with a vengeance. The basic Ayurvedic version calls for moong beans, but really any lentils that you happen to have on hand will work, even sprouted green beans if you are unable to get to an Indian grocery.
Auria's 2am Jet-lag Khichdi
1 tbsp ghee (substitute with butter if ghee is not easily available)
1 tsp whole cumin
1 tsp mustard seeds
1 tsp ground cumin
1 tsp garam masala (optional)
1/4 tsp asafoetida (optional)
1/2 tsp ground turmeric
1 cup chana dal - washed and soaked for 30 minutes
2 cups Basmati rice - washed
3 cups collard greens - washed and chopped (optional)
2 potatoes - peeled and diced (optional)
Cilantro - 1 cup roughly chopped
5 - 6 cups boiling water
Salt to taste
|Ghee and spices in pot|
While that's going, wash the rice and get your veggies ready. I happened to have collard greens so I used those, but really any vegetables will do. My favorites are any green leafy veggies, cauliflower, pumpkin, all squashes, cucumber and potatoes. I added potatoes in this because my little one LOVES potatoes. Basic Ayurvedic khichdi does not have any vegetables in it.
After fifteen minutes, add the rice, collards, potatoes, cilantro and salt to taste. Stir to combine and add more boiling water to cover everything. Cover the pot and let simmer for 30 minutes. Occasionally check the pot to make sure there's enough water so the bottom is not sticking and burning - add water if necessary. Cook until the individual grains are soft. Some folks like their khichdi cooked to a mush - I don't. Serve with whole plain yogurt.
Ayurveda prescribes different spices for the different constitutions - this is a kitchen blog so I won't get into all that here but I'm sure you can find that information anywhere on the web. The basic message of Ayurveda is "Let your food be your medicine" and this will definitely be good for us over the next week to recover from our wonderful eating holiday in Malaysia.
More yummy Malaysian recipes to come. Perhaps those chilli crabs next? Happy New Year everyone!!