My attitude to recipes


I do not normally follow the quantities or ingredients given in recipes because I believe that you need to change them to best suit your taste buds. I think recipes from other people give a good place to start which you can experiment with and adapt to your own taste. In my recipes I prefer to state the ingredients I have used but not quantities.  The quantities obviously, amongst other things, will depend on the number of people you want to feed, your preference for particular taste and you restrictions (like allergies) for certain types of food.



One or two cloves of garlic finely chopped

Some fresh ginger—finely chopped

Dozen curry leaves

Sir fry vegetables  ( Here I have used a packet of Chinese stir fry vegetables from a supermarket)

Straight to wok noodles

Soy sauce

Olive oil (couple of table spoons)


My Method


Heat the Olive Oil in a wok and add garlic, ginger and curry leaves. Fry in medium heat until garlic is light brown in colour. Add the vegetables and stir fry in high heat for about two minutes. Add soy sauce and stir fry for about another four minutes. Lower the heat and add the noodles and stir fry for another two minutes.


Comment: The curry leaves add to the flavour as well as a different aroma to the food.

Stir fried vegetables with noodles with a slight twist


 Fried Tofu  

My Method


Mix the pieces of tofu with garlic powder, ginger powder, crushed chillies and soy sauce to suit the taste. Add salt if necessary but be careful as the soy sauce and salt together can make it too salty. Marinade for couple of hours. Dust with flour and fry until golden brown.


Comment: - I found it good with vegetable stir fry or as nibbles with drinks.




Tofu (well drained and water squeezed out)  and cut into about 25mm square pieces

Ginger powder

Garlic powder

Crushed chillies

Soy sauce

Plain Flour

Oil - suitable for frying

About myself

My food habits