pradeep's blog

🌶️ Pradeep’s Spicy Okra & Red Bell Pepper Stir‑Fry with Sambal Belacan A vibrant, snap-crisp stir-fry featuring okra and bell peppers coated in a fragrant sambal belacan paste. Thoughtful cooking techniques keep the veggies fresh, bold, and slime‑free. 📝 Ingredients Vegetables: 1 lb okra, rinsed, patted dry, and cut diagonally into larger ½″ slices 1 large red bell pepper, cut into 1″ squares Spice Paste: 2 Tbsp minced garlic 3 Tbsp dried shrimp, presoaked and finely chopped 2 tsp toasted belacan (shrimp paste) — dry-toast first for deeper aroma Aromatics & Heat: 2 Tbsp oil 2 Tbsp chopped shallots 8 dried chilies (whole or torn) 10 curry leaves (optional) 2 tsp chili flakes Salt, to taste 👩‍🍳 Directions 1️⃣ Prep and Soak (Optional): To reduce slime, soak okra in ¼ cup vinegar and water for 30 minutes, then rinse and thoroughly pat dry 2️⃣ Dry Recipes First: In a mortar or blender, mash garlic, dried shrimp, and toasted bel...

  🥘 Pradeep’s Malaysian Lamb Curry A fragrant, aromatic lamb curry inspired by Malaysian flavors—perfectly balanced with warm spices, creamy coconut milk, and tender meat. Serve with rice or bread for a hearty meal. 📝 Ingredients 🌶️ Spice Paste 6 shallots 4 cloves of garlic 1″ piece of ginger 2 stalks lemongrass (white part only) 5 dried red chilies, soaked and deseeded 2 fresh red chilies, deseeded (optional for heat) 🍲 Curry Base 2 tbsp cooking oil (vegetable or coconut) 1 cinnamon stick 2 star anise 3 cloves 2 sprigs curry leaves 3 lb bone‑in lamb (or chicken), cut into serving pieces 2 tbsp Malaysian meat curry powder 2 medium potatoes, peeled and quartered 400 ml coconut milk 1 cup water Salt, to taste Fresh cilantro leaves, for garnish 👩‍🍳 Directions 1️⃣ Make the Spice Paste Blend shallots, garlic, ginger, chilies, and lemongrass into a smooth paste—add water as needed. 2️⃣ Toast the Whole Spices Heat oil in a large pot over medium heat. Sauté cinnamon, star anise...