Malaysian Curry Vegetables and Homemade Scallion Naan

I recently came across an interesting article about empathy shared by Dr. LaBier on Huffington Post dated a few years ago.  The article was well written about the lack of empathy in today's America.  Dr.  LaBier clearly defined the difference between empathy and sympathy.  He also provided some useful guidance of how we can develop an empathetic practice.  

I personally feel that EDD (Empathy Deficit Disorder, a made up disorder by Dr. LaBier) sadly is apparent everywhere.  Many of us can't relate because we simply failed to recognize that at the end of the day, we are in fact interconnected and bound together.  It took me awhile to understand how important it is to know how to empathize.   I am thankful for all those sleepless nights when I had the voracious appetite for readings.  

This traditional Malaysian curry dish and naan bread is my tribute to Dr. LaBier's insightful article on empathy.  I've never been to India nor Malaysia and I would love to visit one day.  I used Malaysian curry because that's what I found in my mom's fridge.  As for the naan, I got this recipe from a blog called Half Baked Harvest, created by a beautiful young blogger called Tieghan.  The only difference is that I added some chopped scallions to my bread.  

I think last night's cooking experience was very inspiring.  I realized why curries and naans represent today's Indian cuisine.  This realization also strengthened my passion for cooking.  Cooking different cuisines enables me to feel more connected to the people in this world.  I hope my recipes can inspire some of you out there.  

Happy cooking, everyone!

With love, 

Cindy x

This curry vegetables dish is made with a traditional Malaysian curry paste.  This wonderful curry flavor gets even better overnight.  

Servings: 4 persons

Preparation Time: 15 minutes

Cook Time: 30-40 minutes 


1 eggplant, diced

1 small onion, finely chopped

1 carrot, diced

1 large potato, diced

1 tbsp minced fresh ginger

2 garlic cloves, finely chopped

1/2 can chickpeas, rinsed

1 tsp paprika powder

1 tsp cumin

1/4 cup rice wine/white wine

1/2 vegetable stock cube

2-3 tbsp curry paste

2 cups water

extra-virgin olive oil


1) Preheat a saucepan with olive oil on medium heat, cook onion and eggplant for 3-5 minutes.  Stir frequently to avoid burning your vegetables.  Add carrot, garlic, fresh ginger, and potato.  Cook for another 3 minutes.  

2) Add cumin, paprika powder, and chickpeas.  Season.  Cook for another 5 minutes.  

3) Add rice wine and let the alcohol evaporates.  Keep stirring.

4) Add water, vegetable stock, and curry paste.  Bring the saucepan to boil then reduce heat and simmer with a lid on for 10-15 minutes. 

Recipe for Naan --

Servings: 8 naan

Preparation Time: 20 minutes

Cook Time: 2 minutes for each naan


4 cups all-purpose flour

1 tsp salt 

1.5 tsp baking powder

1 tsp baking soda

1 tbsp sugar

1/4 cup warm water

1 tsp dry yeast

1 cup warm milk

1 cup greek yogurt

3-4 tbsp melted butter

1/2 cup chopped spring onion


1) Dissolve water, sugar, and dry yeast in a small bowl.  Let it sit for 10 minutes and allow the yeast to foam up.

2) In a large mixing bowl, mix flour, salt, baking soda, and baking powder.  Then add the yeast mixture along with greek yogurt and milk to the mixing bowl.  You may use a wooden spoon or spatula for mixing and start kneading with your hands after.  When the wet and sticky dough forms, cover the bowl with a damp towel and allow it to rise in a warm place for 1 hour.  

3) Divide the dough in 8 small balls equally.  Use a rolling pin to flatten the dough on a lightly floured surface.  

4) Brush melted butter and sprinkle scallions on each side of the flattened dough.  Sprinkle a tiny bit of sea salt if you desire.  

5) Preheat a skiller or frying pan on medium low heat, cook each side of the naan for 1-2 minutes with a lid on.  

Eating with hands......  Mary is my hand model nowadays.  Lol

Every scoop of the curry with naan is sensational.  Enjoy! :) 

saffron veggies tagine and broccoli & tofu lo mein

I've been having this terrible cough for nearly 3 months and I recently learned that ginger, cinnamon, and cumin are quite good for curing coughing.  So this was how the saffron veggies tagine recipe came to light.  :) 

As for the broccoli & tofu lo mein recipe, it just came along because I wanted to flash my two new glasses from Okinawa and this recipe was inspired by whatever I had in my fridge at that moment.  Yeah, the reasons for my cooking are just this simple.  

For those who are in HK right now, stay home because there is a typhoon coming tonight.  The mother nature is having a symphony right now.  I adore the sound of raindrops very very much.  

Happy Monday and I wish you all a good week ahead.  

Cindy x

Instead of using couscous, this Moroccan dish goes really well with ginger rice, too.  Give it a try!! 

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 25 minutes


1 small eggplant, diced

1 small onion, finely chopped

1/2 can chickpeas, drained and rinsed

1 small carrot, diced

2-3 small new potatoes, diced

1 cup cooked corn kernels

1-2 garlic cloves, finely chopped

1 tbsp minced fresh ginger

1 tsp cumin powder

1 tsp cinnamon powder

1/2 can chopped tomatoes

2 tbsp chopped coriander

1/4 tsp saffron threads

2 cups vegetable stock

extra-virgin olive oil

For the ginger rice: 

2 bowls cooked white/brown rice

2 tbsp fresh finely chopped ginger

extra-virgin olive oil

Instructions for the tagine: 

1) Preheat a sauce pan with a generous amount of olive oil on medium-low heat.  Cook onion and eggplant for 5 minutes.  Stir frequently to avoid burning. 

2) Add garlic, ginger, and spice.  Cook for 1-2 minutes then follow by adding chickpeas, carrots, potatoes, tomatoes and corns.  Stir and cook for 3-5 minutes.  

3) Add vegetable stock and saffron threads.  Bring the sauce pan to boil then reduce to low heat and allow it to simmer for 15-20 minutes with a lid on.  

4) Fire off.  Season and garnish with the fresh chopped coriander and add a drizzle of olive oil before serving.  

Instructions for the ginger rice: 

1) Preheat a frying pan with oil on medium heat.  

2) Cook the chopped ginger for 1-2 minutes.  Stir frequently to avoid burning.  

3) Add the cooked rice to the pan and mix evenly.  Season.  

4) Serve hot with the veggie tagine as a side dish.  

This simple lo mein dish is packed with goodies for our body, mind, and soul!  

Servings: 2 persons

Preparation Time: 10 minutes

Cooking Time: 15 minutes


100g - 150g tofu, squared

1 broccoli, cut into florets

1/2 carrot, julienned

2-3 tbsp chopped spring onion

200g pre-made lo mein

For the sweet & spicy sauce: 

1 tbsp minced fresh ginger

1 garlic clove, finely chopped

1/2 chopped chili

1/4 cup soy sauce

1 tbsp mirin

1 tsp rice vinegar

1 tbsp brown sugar

1 tsp white flour

sesame oil

extra-virgin olive oil

Instructions for lo mein: 

1) Bring a pot of salted water to boil.  Blanch vegetables and tofu separately with the same pot of hot water.  After blanching, set the vegetables and tofu aside.

2) Blanch the pre-made lo mein and transfer the noodles and vegetables & tofu to a plate.  

3) Garnish with sweet and spicy sauce, chopped coriander and spring onions before serving.  

Instructions for the sweet and spicy sauce: 

1) Preheat a small frying pan with olive oil on medium-low heat, add garlic and ginger.  Stir frequently and cook for 1-2 minutes.  

2) Add soy sauce, mirin, rice vinegar, brown sugar, ginger, and chili.  Cook for 1-2 minutes.  

3) Add flour to the sauce and stir until sauce gets thickened.  Add a drizzle of sesame oil.  Heat off.