Iranian bread wrap

Last week I chanced upon the local bakery selling some Iranian bread. Just looking at it made recipes spin about in my mind.

I bought the bread and tried various dishes with it, one of which is the Iranian bread wrap.

Ingredients :

Filling :
1. Cheese Slice
2. Cabbage - as per requirement
3. Chicken ( Chopped into dices) - 1/2 cup
4. Mushrooms (Chopped ) - 1/2 cup
5. White Onions (Chopped) - 2 small
6. Soy sauce
Salt to taste
Butter for Garnish

Preparation:

Filling:
1. Heat some oil in a pan
2. Add the onions mushrooms and chicken and a pinch of salt
Cook on medium flame with constant stirring
3. Add a drizzle of the soy sauce and cook till the meat is tender.

Iranian bread wrap:
Roll out the Iranian bread and put a slice of cheese, some chopped cabbage and sliced white onions in the center.

Top this with the chicken mushroom filling and fold the bread from four sides.

Add shavings of butter on this folded stuffed bread and heat over a pan till the butter melts.

Serve Hot!.


You can use any variation of bread/roti in place of the Iranian bread.

Chicken and Rice

Chicken Rice is a popular main course in Malaysia. Streets are lined with restarants selling their own versions of chicken rice. Along with chicken these restaurants also serve roasted/boiled/curry/fried versions of other meat like beek, pork and fish.

(Although such restarants have much to offer, sadly there is close to nothing available for vegetarians.)

Traditionally groups order rice or noodles with choice of meat meat cooked as per specification, along with different sauces and bowls of bean sprouts. teh food is then shared from the large platters they come in.

After trying the numerous versions of chicken rice, I made my own version.

Recipes:

Rice:
Ingredients:
Rice -1 cup (Rice must be thoroughly washed to remove starch)
Water - 2 cups ( This may vary depending on the properties of the rice, like its age, type etc.)
Peas - about half cup
Cumin Seeds - Small Pinch
Salt - Small Pinch

Preparation
Dry roast the cumin seeds till aromatic. Add the rice and water giving a quick stir. Add the peas and cook on high flame.

I used a microwave to prepare the rice, which takes approximately 14 minutes. If you are using a pressure cooker it will take two whistles.

Chicken:

Ingredients:
Chicken pieces thoroughly washed - Half Kilo
Red Onion (small) - 3
Tomatoes - 1
Green Chilies or dried red chilies - As per requirement
Ginger - 1/2 inch
Garlic - 4 cloves
Cloves - 5
Cinnamon -1 small stick
Red Chili Powder - As per requirement
Turmeric Powder - Small pinch
Pepper (ground)- 1/2 tsp
Parsley - As garnish
Oil

Heat the oil in a thick bottom pan add the ginger and garlic and cook till aromatic, add the sliced onions and the chilies, cook till the onions have just started to brown. Then add the tomatoes and give a quick stir.

Once the tomatoes begin to grow limp add the chicken along with red chili powder and turmeric powder. Cook over slow flame stirring occasionally to avoid the food from burning.

Add a dash of pepper and stir. Now cover the pan and cook for 10 minutes with occasional stirring.
Depending on the thickness of gravy add some water and cook over medium flame till chicken is tender. Just before taking the chicken off the stove add a dash of parsley as garnish.

Serve the chicken and rice with a simple red onion and green chili salad spiked with a dash of lemon.

Mamak Mee Goreng

Mamak mee Goreng* served with the traditional Soy and fish sauce along with some chicken flavoured crackers)

Kuala Lumpur offers a great variety of fast food.
Streets and shopping malls are filled with vendors selling spicy and huge portions of nasi (rice) or mee (noodle) dishes alongside steamed buns and the widely popular curry puffs.

One such noodle dish is the Chicken and Mushroom Mamak Mee. Mamak Mee is a locally made yellow noodle made of flour.

Vendors keep the cooked Mamak Mee Noodles ready for consumption. Then depending on your choice of flavouring and garnish a quick stir fry is created.

My order was freshly prepared by tossing large slices of ginger, onions and carrots in a hot pan. The chef then added a few pieces of cooked mushroom, chicken and the Mamak Mee ( which after being cooked is seasoned with Soy sauce - hence the brown appearance). After quite a bit of vigorous stirring this wonderful dish is served with fish sauce and hot chilles in vinegar.

Delicious :).

* Mamak Mee Goreng translates to Indian Muslim style fried noodles.