Recipe for how to make this tasty, South Indian fried lentil snack called vada or vadai.
A few days ago, Nate and I were walking in Kuching’s version of a strip mall (more like a row of shop lots) looking for Christmas presents for our kids and we bumped into an Indian lady selling snacks outside a store. She spoke to me in Hokkien (a Chinese dialect) which surprised me. I guess she must have lived here a good long time and have interacted with enough Chinese here to pick up the language. I bet her Hokkien is better than mine!
Anyway, she was selling vadai and some steamed chickpeas. Nate had been craving vadai for a long time so we happily snapped up some to munch on as we walked around shopping. Though they were tasty, they lacked the curry leaves that Nate loves dearly and they just didn’t have any heat to them. That is one problem with living here in Kuching—people don’t enjoy their food too spicy. My heat tolerance has probably gone down a lot since getting here. And being that this lady was local to Kuching, she has also tempered her food to match the local tastebuds.
Feeling somewhat deprived of good vadai, I decided it was time to try to make some of my own. I’ve had a Southern Indian cookbook that I bought many years ago that I’ve never gotten around to cooking from and I decided that it was time to look at the recipes again. True enough, there was a section on snacks and there was not just one recipe for vadai but several recipes.
Try this simple and delicious recipe with healthy black (wood ear) fungus, and you’ll be sold on it too!
Have I told you that I’m a pretty easy sell? I totally believe in sales gimmicks and this is why I never let those Kirby people in unless Nate is there at home with me. If I was alone, I’d be the proud owner of a really expensive vacuum cleaner (and I hate vacuuming). Why do I even let them in? Because I’m pake, see, and they always offer to clean one room for free! ^_^
I was at the market the other day buying vegetables and the vendor lifted this packet of black fungus to me. At first I didn’t know what it was she was trying to sell me but once I understood, I was tempted to get it. It’s not often that I can find fresh black fungus here.
Turns out, this vegetable vendor was a pretty good salesperson. “It’s very good for your health,” she said, “and it’s my last big pack.” She went on to convince me that it was really tasty and I would enjoy it. She could see that I was sold before I even nodded and, with a big grin, added it to my bag of other vegetables. Thankfully, in this case, it was just a pack of wood ear fungus that make for delicious eating and thus, totally justifiable. Right honey?
Bring this colorful dessert to your next party. Guaranteed to be a hit!
Whenever I find jello layers offered at parties, I find that it is one of the most popular dishes. Kids AND adults love it equally and you can never have enough to go around. There’s just something fun about eating this beautiful multi-layered dessert. And c’mon, there’s always room for jello!
I’ve been making breakfast strata for several years now but I’ve never blogged about it. The first time I made them was for Nate’s birthday brunch party. It became a staple in our house after that.
Anytime we had leftover bread, it was either breakfast strata or bread pudding. The beauty of this dish is that you can put it all together the night before, then the next morning, all you need to do is preheat the oven and pop it in. This is especially useful when you’re planning a brunch party (a tradition in this house for Nate’s birthday).
This will be the first year that I’m not planning to throw Nate a brunch for his birthday. Yup, his birthday is coming around again soon. Can you guess when it is? I’ll give you a hint: He came home from the hospital in a stocking the year he was born.
I recently found out that what I called a strata can also be called a casserole. Oh well…to me a strata sounds more appealing than a casserole. Anywho… casserole, strata…what does it matta? All I know is that this is good eats.