Geeta M. Baliga

I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.


I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.


I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.


Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".


We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.


I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !


All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side

Wednesday, June 18, 2014

Malaysian Stir-Fried Water Spinach (Kang kong ) with Shrimp Paste

Method
1 bundle water spinach (from Chinese store)
Wash thoroughly and cut into 1 1/2 inch  length.
Separate the stems and the leaves
 1 fistful of dry shrimps , clean and wash and gmash into a paste .
Heat 1 tbsp oil add 2 cup chopped onion
add 4 pods of mashed garlic, some finely chopped green chillys or red chilly paste.Fry till it becomes light brown.
Add 2 tbsp soy sauce, 2 tbsp fish sauce
Add the dry shrimp paste and stir fry
Add the spinach stems first stir fry for a few minutes and then add the leaves.
When  done serve hot. Eat like a salad.

Note: Fish sauce is a substitute for salt. Do not add salt.

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