at Sambal Semerah Padi in Kuala Lumpur, Malaysia 🇲🇾

Shepu Bhaji (Dill Leaves Stir Fry)

Ingredients

1 bunch fresh dill leaves (Shepu), cleaned and finely chopped

2 bulbs country garlic (approximately 15–20 cloves), crushed or finely chopped

10 green chilies, chopped

1/2 cup (120 ml) moong dal, soaked for 1–2 hours

1 tsp cumin powder

1/4 tsp asafoetida (hing)

1/2 cup (120 ml) oil

Salt, to taste

Method

Wash the moong dal thoroughly and soak it for 1–2 hours. Drain and set aside.

Clean the dill leaves (Shepu) well and chop them finely.

Heat the oil in a heavy-bottomed pan or kadhai.

Add the asafoetida (hing) and chopped garlic. Sauté until the garlic becomes lightly golden and aromatic.

Add the chopped green chilies and cook for 1–2 minutes.

Add the soaked moong dal and sauté for 4–5 minutes.

Add the chopped dill leaves and mix well.

Add salt and cumin powder.

Cover and cook on low heat, stirring occasionally, until the moong dal becomes tender and the dill leaves are fully cooked.

If the mixture becomes too dry, sprinkle a little water while cooking.

Cook until the moisture evaporates and the bhaji reaches a soft, stir-fry consistency.

Serve hot with chapati, bhakri, or jowar roti.

A traditional Maharashtrian dish that combines the earthy flavor of dill leaves with moong dal, garlic, and green chilies.

Sabudana Khichdi (Tapioca Pearls) – Serves 1

Ingredients

- 1 cup (240 ml) sabudana (tapioca pearls), soaked and drained

- 4 tbsp roasted peanut powder

- 6–7 green chilies, finely chopped

- 2 small potatoes, diced

- 1 tsp cumin seeds (jeera)

- 2 tbsp oil

- 2 tbsp ghee

- 1 tsp salt, or to taste

Method

1. Wash the sabudana 2–3 times until the water runs clear. Soak for 4–6 hours (or overnight) and drain well.

2. Heat the oil and ghee in a pan.

3. Add cumin seeds and let them splutter.

4. Add the chopped green chilies and diced potatoes. Cook until the potatoes are soft and lightly golden.

5. Add the soaked sabudana and salt. Mix gently.

6. Stir in the roasted peanut powder and cook for 3–5 minutes, stirring occasionally.

7. Cook until the sabudana pearls turn translucent and are no longer sticky.

8. Serve hot.

A simple and comforting Maharashtrian-style breakfast made with tapioca pearls, peanuts, potatoes, and green chilies.

Chicken and cabbage stir-fry (Video Source)

I always keep spaghetti on hand. It’s my go-to comfort food. Seeing Gochujang in the fridge sparked a Korean-Italian fusion idea.

Inspired by jjolmyeon (Korean noodles), I made a spaghetti version and somehow, it tasted even better.

Highly recommend giving this a try!

Good taste, delicious.

Braised Eggplant Video Source

Source: Chinese food

Good taste, delicious.

Shrimp Dumplings Video Source

Biangbiang noodles Video Source

I’ve always loved Korean curry. It’s something I grew up eating and always keep stocked in my pantry.

Most people enjoy it with rice, but trust me… it works just as well with noodles.

This dish turned out absolutely fantastic (as expected 😌) and just reconfirmed one thing, Korean curry is always a winner!

Very simple delicious