Quay Po Cooks: Happy Deepavali

Tuesday, November 13, 2012

Happy Deepavali

Today is Deepavali and I would like to wish all who celebrate the festival of lights a Very Happy Deepavali. May this special day brings you all lots of peace, love, happiness and good health throughout your life.

Today reminds me of our visit with our family in the USA last year. We brought with us many packets of roti canai and several varieties of ready curry mix. My step daughter and her husband learned to love roti canai when they came to visit us in Malaysia a few years ago.

More recently, when we were there, we decided to have a roti canai and curry feast night. I cooked beef rendang, korma curry prawns and dhall.

It was great cooking for family and seeing them enjoy the food. I wish I could cook this meal for them again soon.

The next time I return to USA we will not need to bring with us the frozen roti canai and ready made curry mix. During the last trip we found all of the packets of ingredients and the roti in the supermarkets there. They have all. Look! LOL!

Packet roti canai and curry done with the ready mix may not be as delicious as doing from it scratch but they are quite authentic and good enough in my opinion, especially for an amateur in cooking Indian cuisine like me.

20 comments:

Magnolia VerandahNovember 13, 2012 at 11:26 AM
Love your video - ravioli with soft egg centre. I make a lot of homemade pasta so I am definitely going to give this a go - it looks so impressive! Bravo!
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AnonymousNovember 13, 2012 at 11:30 AM
Happy Deepavali and happy holidays to you and all your friends and fans! Ya...they have everything overseas...just more expensive, especially after conversion.
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DianeNovember 13, 2012 at 6:14 PM
I keep meaning to get my pasta machine out but so far I still have not done it!! Time to give it a try I think. Keep well Diane
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mui muiNovember 13, 2012 at 9:46 PM
Hi Quay Po,
I love beef rendang, korma curry prawns and dhall:)
How I wish I can taste your lovely dish.
Happy holiday to you~

mui..^^
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Chef and SommelierNovember 14, 2012 at 12:26 AM
Hi QP, Happy Deepavali too!

Just watched your 1st cooking video and I love it. Who did the recording while you were busy in the kitchen?
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NeelambaramNovember 14, 2012 at 5:01 AM
Nice!!!
http://kitchenista-welcometomykitchen.blogspot.com

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AnonymousNovember 14, 2012 at 7:00 AM
Happy Deepavali!
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ZoeNovember 14, 2012 at 11:07 AM
Happy Deepavali to you! As the world evolved, we are lucky that we can find lots of exotic ingredients worldwide... I laughed seeing lots of Asian ingredients in US supermarket shelves... We are like that too in Australia :D
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PHNovember 14, 2012 at 12:55 PM
Quay Po, aiyoh Indian food is my favorite food! Dhall curry or any Indian curry will get my attention :)
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Jessie-CookingMomentsNovember 14, 2012 at 3:27 PM
Hi Quay Po, sorry for missing for a while, hai, really busy lately! Anyway, yes, even in Australia, we can easily find frozen roti canai & a wide range of premix curry......sauces here! Very "fong bien." Can't believe that we will be home in just over 3 weeks!
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Her Worldly PleasuresNovember 15, 2012 at 4:54 AM
I found the same packet curries and frozen roti canai here in NZ too. Really handy.
But since I found a restaurant in Auckland that serves freshly made roti canai I don't need to stock up on these. Really spoilt now :)
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A LITTLE ABOUT THIS QUAY PO

Before I was married to my "Quay Lo" (Guaylo) husband, I did not know how to bake or cook. Subsequently I learned some baking and cooking Western cuisine from him, and providing his food for him launched an interest in cooking in general. Many of my Chinese friends and family told me that "Quay" is the wrong spelling for devil in Cantonese. The right spelling should be "Kwai" or "Guay". Well, somehow I like the spelling "Quay" better although I have to agree that it does not sound very Cantonese. Try asking a Westerner to pronounce "Kwai" and you will probably hear "Quay" haha. Whether is "Quay" or "Kwai" or "Guay, just know the devil woman is me when you see Quay Po Cooks. My hubby said if people pronounce "Quay" as "Key" is even better because I am the key to his heart. LOL!

Only now, have I started to learn the traditional Cantonese cuisine of my Mum. She cooks fabulously and all her specialties are divine. These two interests, my husband's Western food, and my mother's traditional food, prompted me to document them so they will not be lost.

Here, I wish to share my cooking and baking experience with my readers. I also hope to inspire those who do not know how to cook or bake to do so because, trust me, if I can, you can too.

Something I'd like to mention is that I find that many people are rather unwilling to share their recipes. However, for me, I think differently. I think good recipes should be shared thus allowing as many people to enjoy it as possible. Unless those recipes are for doing business, I don't see why we want to keep them all to ourselves. So if you are generous in sharing your recipes, you are welcome to share on my blog. Send the recipes to me and better still with pictures of the final products and I will be very happy to post them them with credits to you of course.

Our cuisine is a deeply embedded part of our culture. When two cultures come together under the same roof the results in the kitchen can sometimes be comedic, sometimes confrontational, but more often it is a journey full of surprises and discovery. There is joy in our food. If we think upon this, it is intuitively obvious. This blog is a journey of joy and sharing, reflecting what the French like to call "joie de vivre" (joy of living). No one could be more different from one another then my husband and my mother. Yet one thing they share in common is knowing intuitively that food, cooking, and sharing can be avenues of joy in life itself. So herein, help yourself, to a little joy and , if you like it, share it with your own family and friends. Joy is something that should be shared.