Dal Makhani | South China Morning Post
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  • Mar 5, 2015
  • Updated: 12:02pm

Dal Makhani

Out of the frying pan, into the fibre

Hongkongers love fried rice, and arguably the dish is delicious because the oil-coated grains are full of fat and flavour. But can rice taste good without all the unhealthy stuff?

Tuesday, 15 May, 2012, 12:00am

Liquid gold

I love soup - every time I cook it, I wonder why I don't make it more often. People have been making soup since mankind learned to boil water, but in the hands of a careful cook, it can be absolutely delicious, even if it's made up of odds and ends out of the fridge.

11 Mar 2012 - 12:00am

Adding extra fibre to your rice dish is easy - just go wild

By simply substituting three quarters of your plate of white rice with the wild variety, you can increase your intake of dietary fibre by four times, as this recipe by Shing Hin Catering Group shows.

The mixture of wild and white rice provides four grams of dietary fibre, or 16 per cent of the daily requirement for adults.

3 Jan 2012 - 12:00am

When the temperature drops, even a salad shop needs a warm-up

The Dressed chain of salad shops have made their name in Hong Kong as a leader in providing raw leaves and delicious dressings, but come winter, those cold salad dishes welcome a warming lift.

22 Nov 2011 - 12:00am

How to make a meal out of a creamy soup

Jenny Leung Chi-yan asks:

Can you give me some recipes for filling vegetable soups ?

Wynnie says: Consider chickpeas, or garbanzo beans, which are part of the legume family. Like other legumes, chickpeas are a good source of insoluble and soluble fibre. A serving contains 12g of fibre, nearly half of our daily requirement.

13 Nov 2011 - 12:00am

Kidney beans

Kidney beans resemble a kidney, have a red skin and soft, creamy flesh and are popular with salads, stews or chilli dishes.

They are...

24 Jun 2011 - 12:00am

Super star

Amaranth is one of those magical plants that are usable almost in their entirety. The leaves, stem and roots are cooked as a vegetable and the flowers contain a pigment that's a natural dye. The seeds have been used since ancient times as what is today touted as a 'super grain'.

7 Nov 2010 - 12:00am

The heat is on

Curry has come a long way from its roots, with many cuisines adapting the complex blend of ground spices that Indians know as garam masala. Spice shelves across the world carry curry powder, which is used to flavour everything from soup to desserts. I've tasted curry ice cream, which was surprisingly good, and curry truffles, which were awful.

3 Oct 2010 - 12:00am

Comfort zone

Although I love 12-course tasting menus as much as any food critic, there are times I want to eat something that's familiar and soothing. These comfort foods are easy to make, don't require any exotic ingredients, and are simply delicious.

Hainan chicken rice (pictured)

1 chicken weighing 1.5kg

3 garlic cloves, peeled

17 May 2009 - 12:00am

The tender touch

Most recipes that involve pulses start with instructions to soak them for at least eight hours, which hydrates them and lessens the cooking time slightly (although some varieties can still take about two hours of simmering to become tender). There are two solutions for the cook in a hurry: canned beans and lentils.

30 Nov 2008 - 12:00am

Pulse of the people

Of all the legumes, I cook with chickpeas the most. I usually use dried chickpeas, but occasionally I risk canned ones because they're so convenient (although they should be rinsed thoroughly to lose the 'tinny' taste).

26 Oct 2008 - 12:00am

Liquid lunch

Soup is one of the easiest dishes to cook; all you have to do is throw the ingredients into a pan, add a large quantity of liquid then simmer until everything is tender. If you can't be bothered to make your own stock, 'cheat' with reconstituted demi-glace, which is made from meat and vegetables and is sold in jars at upmarket shops.

Albondigas soup (pictured)

20 Jan 2008 - 12:00am

Monster mash

As all the cardboard cut-outs of witches, ghosts and grinning jack-o'-lanterns in shop windows suggest, today is Halloween. For this holiday, some people draw scary faces on pumpkins with black markers, but winter squashes are good for much more than mere decoration.

31 Oct 2004 - 12:00am

Dishes to get your pulse on the boil

I didn't really appreciate black beans until years after graduating from university. During my student days, they were just something inexpensive to eat in thick, tasteless soups. These soups lacked flavour because they were usually cooked to satisfy the vegetarians in the house - they taste so much better when cooked with a meaty ham bone.

19 Jan 2003 - 12:00am

Cooking up a delicious treat

Below is a recipe for rice dump lings with pork belly and egg Ingredients: 1 1/3 lb glutinous rice 5 oz shelled green beans 5 oz pork belly 2 tbsp dried shrimps 8 oz dumpling leaves wrapping straw Marinate pork belly with: 1/2 tsp salt 1/2 tsp sugar 1 tsp wine pinch of pepper Seasoning for glutinous rice: 1 tsp salt 1 1/2 tbsp oil 1/3 tsp MSG (optional) Procedures:

16 Jun 1999 - 12:00am