Foodies

Another 🍰

I regret NOTHING!!

What kind of home and family environment do you dream of creating with your future husband?

What’s your favorite gelato flavor? 🍧

Yochi, Gold Coast Australia 🇦🇺🍦

I reconnected with this girl that I found on Jamaa last year. I wouldn’t call her my ex. We did have a talking stage, but it was more than a talking stage. For simplicity’s sake, let’s just say she’s a girl that has greatly contributed towards my growth.

I broke it off.

I took away something very important. Something that can be considered a moment of self discovery. I realized that I wasn’t ready for marriage in some ways. Especially for the 1 year time liners. Why? Simply because my priorities were made clear to me: my career ambitions.

During my convo with her today, I realized that it’s not only unrealistic but highly unfair to be emotionally unavailable (we were long distance).
If I’m struggling to be emotionally available during my periods of cut throat career ambitions then it’s not fair to even put myself out there.

Remember how I broke it off? Well I failed to provide clarity and closure during the process. After having met her today, we had an in depth convo about our break up, and I was thankfully able to provide her with the closure that I suppose both of us needed to talk about.
Her generosity knows no bounds which is why she was able to forgive me for not having a proper discussion with her prior to ending things.

I’m convinced that yall can find your partners on jamaa. If she was okay with disclosing her identity I would have definitely tagged her here.
All the best, iA Khair.

📍Arhums Grill

Daaamnnn. Messed up with the rosettes😅🧁

I made yong tau foo. This is chinese food. Veggies stuffed with fishball paste. I love looking at them so colorful. So happy I could make them from scratch, the dipping sauce too.

One for curry lovers…

My mum taught me that I can make a huge batch of masala and freeze it for curries. Take out how much you need and add meat, veg, combinations thereof… bhun/fry and serve.

Batch Masala:
Best in a large wok - you’ll want the surface area
10-15 Finely chopped onions 🧅 (I hate chopping onions)
Garlic (I cheat and use frozen crushed cubes these days). You’ll want about half a pack or 3-4 whole bulbs if going the long route. Just peel. Don’t bother cutting. They’ll soften and mush.
Ginger (same cheat as above or about 2 large pieces of root, rough chopped into tiny pieces.
Salt
Chilli powder / crushed black pepper / whatever you normally use
Haldi powder
Dhaniya powder - lovely if you freshly grind coriander seeds. Smells awesome.
2-3 tins chopped tomatoes
Separate garam masala spices (preferred)
or Garam masala powder - cumin seeds 4tsp, 4/5 cinnamon sticks, 8-10 cloves, 4/5 black elaichi…
6-8 Green chillies - chopped - if you like your food spicy and aren’t cooking for kids.

Always remember you can add any flavours that are missing or not enough but you can’t take them out. Err on the side of caution. Especially with salt (lesson hard learned there!).

Brown the onions in generous oil. You can use a reasonably high heat as the onions dehydrate then brown but be careful - they burn quickly once they reach browning point so turn the heat down. As the colour begins to turn, chuck in garlic and ginger. When they also begin to brown (frozen paste takes longer as water content) you’ll need to start watching it full time. When the oil has fewer bubbles, this indicates that any water content has dried off. Now throw in all your spices. Fry them off on a high heat, stirring constantly. As soon as you can waft the fumes towards yourself and smell the spices (don’t wait for them to smell cooked) - 30secs or so - dump in the tomatoes. Give it a good stir, turn the heat to medium and let it cook down. You’ll need to stir occasionally so it doesn’t stick. The aim is to dehydrate the mix until the oil begins to separate from the masala as if you’re frying something.

It’s cooked at that point. Let it cool. Box it up into portions for about 5 large curries (or whatever works obvs). Freeze. When you have to cook, take out a portion, melt it in your saucepan, check the balance of spices and add what you need. Then add your prepared meat or chicken or fish or veg, fry a bit in the oil from the masala, cover, turn down heat, allow to steam and release flavours and juices. Add boiling water for saucy dishes, or coconut milk or whatever. Give it a boil, serve up with your naan or roti or rice.

You can make pilau or biryani masala or fry up onions for pilau and freeze in the same way.

Should save you tons of time. 😉

Crispy chicken burger with Crispy fries...Bismillah 😋