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Delicious Discoveries at Kari Theory
We tried the MUTTON KOLA URUNDAI, a dish made with a mix of lentils, minced mutton, and a blend of aromatic spices. Having sampled mutton balls at various places in India, this was the first time I enjoyed three pieces in one sitting! These mutton balls were perfectly bite-sized, boasting a crispy exterior that gave way to a soft and moist interior. The robust scent of freshly ground spices combined beautifully with the richness of the mutton, creating an irresistible dish. The texture was truly satisfying, with the crunch of the outer layer contrasting perfectly with the tender, succulent meat within.
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Fat in Roti Prata?
Continuing my post on Roti Prata, making this beloved dish without any fat is quite challenging! Many of us adore prata but hesitate to indulge due to concerns about the fat used, often topped off with more splashes of fat on the griddle. In the 1960s and 1970s, I witnessed roti prata shops using large cans of Vanaspati ghee. What is Vanaspati ghee, you ask? It’s a hydrogenated vegetable oil commonly used in baking and pastry making. It contributes a lighter, flakier texture to pastries, offering a desirable mouthfeel. Additionally, it boasts a longer shelf life compared to traditional butter, making it favorable for baked goods that need extended storage,…
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Old Fashioned Mee Goreng
Mee Goreng, a signature Singaporean dish, showcases Indian and Malay influences in its aromatic blend of spices, tangy calamansi, and savoury soy. The stir frying over very high heat using an iron wok imparts a smoky essence, elevating the stir-fried noodles, infusing them with a delectable, charred flavour and enticing aroma.
