Homemade Vindaloo anyone ?
V. Sivaji | 18 November 2020 | 0 | Dine , Events , Hotels , Live , Shop , Spotlight , Travel , Travel Buzz
With many involved in the nightlife industry like musicians, singers, deejays and bartenders still facing the brunt of the Covid-19 pandemic, they have no option other than to turn to new jobs to earn a decent living.
Thus, many have turned to home cooked food delivery, baking, sewing, providing Grab service or any other self employment.
In Ipoh, seasoned singer and musician, Philip Justin who has more than 25 years involvement in the entertainment industry decided to go into home cooking services.
Philip had performed in full show bands smaller trios or duos and even solo in his long career.
Among the popular nightspots he had worked as a singer and keyboardist was at the former “Basement” at Ipoh Bowling Centre, Billabong, RCI (former Odeon theatre), Coliseum, Rendezvous Cafe, Miner’s Arm, Sid Tavern in Ipoh Garden South, Impiana Hotel (old Casuarina Hotel) lobby lounge, Excelsior Hotel, History Pub and Bricks & Barrels Pub.
Many of these locations may bring fond memories for those who had patronized them during the 80’s and 90’s.
Anyway, coming to Philip’s home catering and Vindaloo paste, his popular dishes range from ghee rice, prawn sambal, chicken or mutton curry, mutton rendang, aloo gobi and many more.
He noted that during the initial MCO, his business was good as people had to stay home and also order their food or cater food.
“As the MCO was lifted and more eateries opened, my catering stated to slow down and orders were more restricted to weekends.” said Philip.
This is when he stumbled on the idea of making his grandmother’s recipe of making the curry paste Vindaloo.
“To keep my food catering business going, I created his very own Vindaloo.
For the uninitiated, the Vindaloo is a traditional recipe of the Catholic community of Goa, an Indian state on the country’s southwestern coast.
However, its origins of the paste lie 5,500 miles (8,850km) in Europe, in Portugal, from where an earlier variant of the dish made its way to Goa with Portuguese explorers in the early 15th century
“I have given my Vindaloo creation a new twist on the ingredients. The recipe is from my maternal grandmother in the Goanese style.
“So far, the first batch I made has been a runaway success. Orders have been coming in and all the stock has been sold out.
“Orders are also coming from Sabah and Sarawak,” said Philip adding that it takes about about three to four hours to make a batch of Vindaloo.
The spicy paste consists mainly of ginger, garlic, dry red chilli, coriander, mustard seed, cumin, cinnamon, star anise, clove and pepper.
Call Philip at 016-592-5737 for your orders
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