Tub Tim Krob (red rubies with coconut milk)
#ThaiDessert
Though generally it’s water chestnuts for red rubies, I used sengkuang/sweet turnip and turned out fab as well.

#recipe:
Cut turnip into cubes and soak in water with red colouring (for about 30 mins).
Add 1 cup cassava/tepung ubi in a zip lock bag, add turnip and coat all over.
Shake off excess flour (see pic) and put in boiling water.

Simmer for 3 mins, drain and plunge in ice water.
To serve, put rubies in a bowl, add coconut milk (add a pinch of salt), sugar syrup (simmer sugar with pandan leaves) and ice cubes (optional).

#dessert
#navascooking
#NavaKrishnan

Salted fish chick pea curry.
Fry 1 tsp fenugreek/halba seeds, 6 smashed shallots and 7 smashed garlic in 3 tbsp oil.
Add curry paste (11/2 tbsp fish curry powder and 1 tsp turmeric powder mixed with water), stir and cook till aromatic.

Add 4 sliced green chillies, stir and pour tamarind/asam water (tamarind mixed with 3 cups water.
Simmer, add fish and chick peas. Simmer, remove from heat and combine in fenugreek/methi leaves.
Salt: taste bf adding.
#SaltedFishCurry
#SaltedFishChickPeaCurry
#SpicyCurry
#navascooking
#NavaKrishnan

The simplest yet the best for yesterday's salted fish curry: cabbage stir fried with curry leaves and turmeric powder/serbuk kunyit.

Heat 3 tbsp oil, sauté 1 tsp mustard seeds with 1 sliced red onion.
Add shredded cabbage (1/2 medium size), 1 tsp turmeric powder, curry leaves, season with salt, stir quickly and remove from heat.
#TurmericCabbage
#HealthyVeggie
#navascooking
#NavaKrishnan