Manel and her Malaysian-Indian Recipes

 

Meet Manel

"I LOVE cooking. I love, love, love cooking. Whatever cooking. I love to learn and to share with everyone."

Being able to cook and share her traditional Malaysian-Indian cuisine with others brings Manel a particular joy that is incomparable. Her son is her world and because he loves to eat her food, she loves to cook for him. Manel's mother taught her to cook when she was 10 years old and since then she has developed extensive knowledge on Malaysian-Indian flavours and spices.

Manel came to Australia from Malaysia as a refugee in 2009. At the time, she felt overwhelmed with how much she had to adapt and learn to resettle in a new country. Manel came to the ASRC for support where she learned English and important life skills.

Now, she feels empowered and independent.

"I went to ASRC. I learn lot of things. I just learn computer, and English. Everything. Now I come like, independent. I'm working with ASRC Catering. I'm working now, fully cooking - my dream come true! I like to see everyday my staff, and cooking style. My English it improve. It is very good, I must say thank you."

Manel is employed with the ASRC’s social enterprise, ASRC Catering, and is able to cook full-time. Manel has spent countless hours in the ASRC kitchen finessing and cooking her recipes, and has even taught some of the cooking classes for the ASRC community meals.

Manel’s Recipes

Register to access these full recipes by emailYou will receive the full recipe booklet in your Host Kit and will also get a link to the recipes in your registration confirmation email.

Lemon Tea with Chilli Pineapple
  • Complexity
  •  (Easy)

Dietaries

 
    • Vegan friendly

Ingredients

 
    • 2 1/2 Tbsp. black loose leaf tea
    • 1.25l water
    • 5 lemons, quartered
    • 2 1/2 Tbsp. white sugar
    • Pineapple
    • 1 pineapple, peeled, halved and cut into 1cm slices
    • White sugar
    • Salt
    • Chilli powder
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Pakoda with Sweet Chilli Sauce
  • Complexity
  •  (Medium)

Dietaries

 
    • Vegan friendly. Gluten free. Contains soy

Ingredients

 
    • 3 cups chickpea flour
    • 1/2 tsp. salt
    • 1/2 tsp. sugar
    • 1 heaped tsp. cumin seeds, ground in mortar and pestle
    • 2 spring onions, trimmed and finely chopped
    • 10 fresh curry leaves, finely chopped
    • 1 long red chilli, de-seeded, finely chopped
    • 1/2 bunch coriander, finely chopped
    • 2 Tbsp. rice flour
    • Vegetable oil, for frying
    • Sweet Chilli Sauce
    • 3 large dried red chillies (depending on your preference)
    • 4 long red chillies, de-seeded, roughly chopped
    • 1/4 brown onion, roughly chopped
    • 1 garlic clove, roughly chopped
    • Tbsp. vegetable oil
    • 1/2 tsp. salt
    • 1 1/2 Tbsp. white sugar
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Black Pepper Okra
  • Complexity
  •  (Medium)

Dietaries

 
    • Vegan friendly. Gluten free

Ingredients

 
    • 2 Tbsp. vegetable oil or ghee
    • 2 brown onions, finely diced
    • 4 garlic cloves, finely chopped
    • 2 long green chillies, finely sliced
    • 20 fresh curry leaves
    • 2 spring onions, sliced
    • 800g okra (or green beans), trimmed and cut diagonally into 2 or 3 slices depending on size
    • 1 Tbsp. ground black pepper
    • 2 tsp. salt
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Atjard
  • Complexity
  •  (Easy)

Dietaries

 
    • Vegan friendly. Gluten free

Ingredients

 
    • 3 Tbsp. white sugar
    • 3 Tbsp. white vinegar
    • 1 red onion, cut in half, finely sliced
    • 4 Lebanese cucumbers, sliced on an angle
    • 1/2 pineapple, peeled, cut into wedges, sliced on an angle
    • 2 long red chillies, finely sliced
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Green Chilli Chicken with Coconut Rice
  • Complexity
  •  (Medium)

Dietaries

 
    • Vegan option. Contains coconut

Ingredients

 
    • Coconut Rice
    • 1 tsp. vegetable oil
    • 2cm piece fresh ginger, peeled
    • 2 cups Basmati rice, rinsed and drained
    • 400ml tin coconut milk
    • 11/2 Tbsp. salt
    • 1 Tbsp. caster sugar
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Sago Pudding
  • Complexity
  •  (Easy)

Dietaries

 
    • Vegan friendly. Contains coconut. Optional sesame seeds and nuts

Ingredients

 
    • 100g gula melaka (can substitute for other palm sugars or brown sugar)
    • 500ml coconut cream ?anel recommends Kara brand
    • 1 pandan leaf (or a few drops of pandan essence)
    • 1 cup sago
    • 2 drops green food colouring, optional
    • Salt, to taste
    • Toasted sesame seeds or peanuts for garnish
    • TIP: Tapioca pearls can be used as a substitute for sago

About Manel’s Recipes

"Don’t worry, be brave, look at the recipe, you can do it, you can cooking!"

These wise words from Manel shine through her punchy and flavour packed recipes. The idea is to enjoy Manel’s recipes all together as a shared family style feast - the Green Chilli Chicken with Coconut Rice, Black Pepper Okra and Atjard, a fresh and tangy salad. Pakodas make for a delicious and crispy starter or side dish, perfectly paired with a refreshing Lemon Tea with Chilli Pineapple to cleanse the palate. Finish the meal with a moreish Sago Pudding and you’ll be transported to Manel’s family kitchen.