Showing posts with label Veges. Show all posts
Showing posts with label Veges. Show all posts

Monday, February 10, 2014

Singaporean Mee Siam

When you have already achieved your mile stone to an ordinary simply fried Mee Siam, the next course of action must be crossing beyond the Malaysian boundary for heading to the neighbouring country. Singapore or Singapura where there is no limits to noodle dishes (Char Kway Teow, Prawn Curry Laksa & Chinese Vegetable Noodle Soup) and of course, Singaporean Mee Siam inclusive. Honestly, will you believe me if I say I have not stepped into Singapore ever? I have not pretty much and don't ask me why or why not. I myself can't conclude despite planning and making a couple of attempts, but nothing took place. Regardless, I quite know about their noodles dishes. Of course, from tv programs and listening to friends who have worked or visited Singapore. Henceforth, I didn't have much trouble in coining this Singporean Mee Siam or Mee Siam Singapura (Singapore Laksa) and tell me please, how far different can the ingredients be (Sarawak Laksa, Malaysian Fried Mee HoonLaksam Kelantan & Thai Fish Noodle Soup)? We still need the quintessential ingredients which by far, as far as I know, for this Thai origin and originality soupy noodle dish (Thai Mee Hoon Salad & Spicy Thai Noodles). Singapore Mee Siam. Perhaps not so close to other types of Mee Siam, yet its still rice noodles soaking in a spicy, aromatic, wondrous and tasty red hue gravy (Shrimp Pad Thai, Penang Curry Mee & Lamb Pho). 

Monday, January 20, 2014

Moroccan Pea Soup

I wouldn't and couldn't stop. In fact, I don't want to. I want to put my hands to as many cuisines from throughout the globe. Most probably because of this burning desire within me for learning to cook and these days, you can sit in front of your laptop and learn. So simple and so easy to learning and also picking up the vital tips to cooking. Of course, you can't do it in a jiffy. Instead, you have to put your heart and soul in firstly searching for recipes and then whether you are apt for copying exactly or allowing your thinking to wonder for coining your own dishes. So far I have achieved quite a good bit. The types of dishes I have made (Mongolian Prawns & Punjabi Sabut Moong Dal) from my own initiative and I must also thank the virtual world because admittedly, the food research in the virtual world did help. Moreover, when soups are a concern, should I, must I blow my own trumpet (Cambodian Sour Fish Soup, Chinese Vegetable Soup, Kashmiri Vegetable SoupKorean Radish Soup & Japanese Lotus Root Soup)? No right right? Your reading action and reaction I think will unveil all of it?

Wednesday, January 1, 2014

Sri Lankan Carrot Salad

The raw deal to a raw salad must be recognised and hailed as healthiness and for keeping it really easy and simple in our kitchen. Of course. I in fact love the concept to raw salads, but can't be a regularity because my half-half does not really fancy. Maybe every now and then is acceptable to him, whereas I am every willing to tuck into a raw salad even if its daily and sometimes raw salads are not necessarily an accompaniment for my rice meals (Penang Acar). They can be my snack as well when I feel like munching instead of grabbing junk food (Apple Cucumber Salad, Watermelon Salad & Malaysian Mango Salad) and anything for the matter made with vegetables is most probably low in calorie counting (Shahi GobiCabbage UpkariKashmiri Vegetable Soup & Vegetable Raita). Moreover, when we speak about this Sri Lankan Carrot Salad (Carrot Poriyal)? An ultimate fresh raw burst to natural sweetness (Cucumber Yogurt Salad) of carrot and cucumber, refreshing tropical grated coconut (Sri Lankan Coconut Gravy), tadbit of heat from red chilli and green chilli, and tangy lime juice.

Friday, December 20, 2013

Shahi Gobi

Oh-My-My! What a royalty right? I bet at the first look of Shahi Gobi (Shahi Mutton, Aloo Gosht, Rogan Josh & Murgh Makhani) you must have salivated? If you are asking me, you should because this gobi curry or cauliflower curry is one I put together after really giving my thinking a true and sincere thought prior to getting down to making. Furthermore, picking up cauliflower has become like a habit. In fact I seriously can't resist cauliflower which by the way is a favourite veggie amongst Indians. Why not when cauli is affordable and you can actually make a whole list of dishes (Cauliflower Pakora, Cauliflower Fritters & Cauliflower Curry)? This dish, that dish, cauli by itself in a curry or alongside a combo of other veggies or as a stir fry (Aloo Gobi & Chilli Aloo) for a simple dish, but for Shahi Gobi which definitely must be ranked really high due to its richness, creaminess and like I have already told you, a royalty (Baingan Bharta, Navratan Korma & Hyderabadi Vegetable Biryani), you need to work around the quintessential ingredients for Mughlai cuisine. Nevertheless, its all worthiness because Shahi Gobi is sincerely topnotch to our tastebuds (Cabbage UpkariEggplant Tikka, Tamatar ki Chutney & Palakura Pappu). 

Tuesday, December 10, 2013

Baingan Bharta

Baingan Bharta! What is Baingan Bharta? Baingan Bharta is a brinjal dish from the land of Punjab. Interesting right? I know (Kashmiri Vegetable Soup, Aam ka Achaar, Andra Sambar, Hyderabadi Vegetable Biryani & Tamatar ki Chutney). In fact, to tell you the truth, though I am aware where exactly Punjab is seated in the world map, honestly, I never knew Baingan Bharta existed until I had to crack my coconut on what should I do with brinjal. Basically which style to cooking. I could have, if I wanted to, opt for the dishes I have cooked before or add brinjal in curry, then again, don't you think it will be nice to scout for recipes for a new kinda dish? Sure. Why not? After all, shouldn't we keep our cooking and food eating interesting too instead of similarities dependable? You are right and I was right in searching for recipes. Popped up a whole list, more than enough actually and among those, me opting for Baingan Bharta (Japanese Eggplant Saute, Eggplant Tikka & Brinjal Stir Fry). But no, not copied exactly. I looked through the recipes and instead roasting or blistering brinjals and cooking till a mushy texture, I invented my own Baingan Bharta. Tadaa!! Why is my Baingan Bharta unique and outstanding? I added saffron strands for exclusive and exotic tastes (Navaratan Korma, Vegetable Kadhi & Tofu Manchurian). Saffron strands, believe me, they can be expensive but worth paying once a while to heighten dishes to another level.

Wednesday, December 4, 2013

Cambodian Sour Fish Soup

Just in case you are wondering how do I know to make Cambodian Sour Fish Soup, there's nothing for me to say right (Angkor Wat & Siem Reap)? No point repeating over and over like a parrot right (Phnom Penh Noodle Soup)? Furthermore, I shouldn't also mention their neighboring country Vietnam (Vietnamese Steamed Fish & Vietnamese Fish Soup)?  Pretty much logically, I don't need a long intro for substantiating this Cambodian Sour Fish Soup. Thank god! Nevertheless, it will be good if I relate some of the fish recipes I have already shared with all you beautiful people (Indian Fish Curry, Asam Pedas, Thai Crispy Fish, Steamed White Pompret & Ikan Masak Kicap) and what is the cooking story to Cambodian Sour Fish Soup? Oh, so easy, so uncomplicated, so straightforward, so food slurping and you add local veggies. Notably, mine had to okra/bendi/ladies fingers and I added some turmeric powder for bright hue and extra flavor (Nyonya Fish SoupThai Fish Soup & Mutton Soup).

Saturday, November 9, 2013

Chinese Vegetable Noodle Soup

Don't ask me why and what not, I really can't tell you why even among the Chinese, there are vegetarians (Vegetarian Fried Mee HoonChinese Vegetarian Noodle Soup). Most probably due to religionism, I believe so and like the Indians, more and more Chinese (Chinese Herbal Chicken SoupChinese Fried Rice, Chay Kway TeowChicken Wanton Soup & Cantonese Yee Mee) are now opting for vegetarianism. Beat me why. Honestly I don't know. As it is, I myself am not a vegetarian, (Chinese Chicken Noodle Soup & Hakka Noodles) neither will I want to be because I can't be a meatless person, nor I am trying hard. Of course, every now and then, in fact my other half-half is a vegetarian (Vegetarian Chow Mein) every Saturday, not me though but I don't actually mind a vegetarian meal and I quite like the concept to a tasty to like this Chinese Vegetable Noodle Soup mostly, plus cooking such dishes mind you is not really mind boggling. Nevertheless, a flavorful vegetable broth definitely is a must (Old Cucumber Soup & Burdock Root Soup). Otherwise, vegetable noodle soup dishes will taste bland, and you can either make the broth or get the ready made store bought ones. Whichever, up to you and for this style Chinese Vegetable Noodle Soup, I doubt you will struggle in getting the ingredients as listed below. This my style Chinese Vegetable Nodle Soup seriously is flavorsome and unbeatable. 

Saturday, October 26, 2013

Kashmiri Vegetable Soup

Helloo everyone,
The rain. Rain and none more, When it rains, I also get lazy (Corn Soup, Chinese Tofu Soup, Lentil Vegetable Soup & Creamy Mushroom Soup). You know how rainy weather is right? You just feel like dropping everything aside and cuddling in bed doing nothing (Thai Tomato Soup, Japanese Lotus Root Soup & Korean Radish Soup). Of course, career must go on. Wish we can work escape. We can actually because October is the month you should start thinking about clearing your annual leave. Otherwise, trust me, some companies are merciless. Come beginning of another new year or the cut of point, your leave will be conveniently forfeited. Tell me about such companies? Thus, when rainy season begins, maybe its one of the best times for you to take leave if you have no purpose of keeping your leave and like I have already told you, sit back, rest back and enjoy your time at home over a serving of such inviting, almost luxurious, smooth to all our senses and mildly spicy Kashmir Vegetable Soup (Lamb Rogan Josh). Kashmir and their soups? Oh-wonderful (Old Cucumber Soup). Of course, as usual, we need spices and a  tinge of Kashmiri chilli powder for that heat which definitely our body can relate to cold weather (Vegan Pumpkin Soup) and for the vegetables, potato (Vegan Potato Curry & Aloo Gobi) is a fondness like in most, in fact in all countries throughout the world or whatever local produce vegetables will do (Rice Pilaf, Vegetable Kadhi, Hyderabadi Vegetable Biryani & Andra Sambar).

Monday, September 30, 2013

Old Cucumber Soup

Old Cucumber, or some of you may like to call it as Matured Cucumber. Up to you. Its really up to you how you prefer to call this aged and also known as yellow gourd. And of course, it must be according to the Chinese (Chick Kut TehChinese Black Vinegar Chicken & Salted Fish Bone Soup) because I don't think old cucumber is a familiarity to us Indians, unless maybe you are another Indian like me who love Chinese food (Chap Chai) and soups, old cucumber is hailed for its health benefits (Burdock Root Soup & Winter Melon Soup). Especially for those of you like me, me again right, who every and now then feel as though you are gutted by fire. In other words, you want to ditch aside heatiness from your body. Without a doubt, a familiarity for old cucumber soup is usually simmering it over low heat or in the slow cooker or some prefer double boiling, alongside pork bones or chicken (Chinese Chicken Herbal Soup) but this nava-k's version is a vegetarian and vegan slurpiness (Vegan Pumpkin Soup, Thai Tomato Soup, Portuguese Potato Soup & Japanese Lotus Root Soup). Furthermore, who on earth ever said making Chinese soups is a brain cracker? Not at all foodies. Anyone for the matter who has a stove and a pot can make. How do we make this Old Cucumber Soup? Old cucumber, wolf-berries and ginkgo nuts, plus our pantry staples and vegetable stock, just simmer please (Creamy Mushroom Soup, Chinese Tofu Soup, Lentil Vegetable Soup, Tomato Spinach Soup & Mixed Vegetable Soup).

Friday, September 27, 2013

Andhra Sambar

Sambar. Indian dal curry. Do I have to like say anything? Indians and sambar, or dal curry and us Indians? I am actually lost for words. But one thing is certain. I have been making, and making and making, and I have not stopped because if sambar is not one of the dishes in my house at least once a week, my other half-half's food life is not complete. Says it all and pretty much the logic to my sambar story, and I don't think my sambar story will ever stop. Of course, me being like a small time home chef, I try to vary sambar each time I make (Palakura Pappu, Mulligatawny Soup, Bitter Gourd Sambar, Drumstick Sambar & Simple Sambar). More or less, or less or more, for celebrating lentils/dal (Dhal Rice & Mysore Sambar) and thank god for the various types. This Andhra Sambar is the outcome of moong dal/green gram and tempering cumin seeds, mustard seeds and curry leaves in ghee I must say infused an amazing and wonderful aroma (Fish Sambar, Palak Sambar & Tanni Saar).

Thursday, September 5, 2013

Moo Gook (Korean Radish Soup)

We are going places, are we not, or should I say that I am actually the one taking you all over the world for home cooking food trail? I think I am. Pretty much we have been food travelling together, obviously in the virtual world, we can be at home and still head to all the different food destinations in any part of the world? Shall we now recall where we have gone so far? Of course everything must begin in our home ground Malaysia (Chinese Mixed Vegetable Stew, Onion Soup, Lentil Vegetable Soup & Burdock Root Soup) and particularly for soups, we did head to other countries as well. More or less (Vietnamese Fish Soup, Chinese Chicken Herbal Soup & Tom Yum Goong), then again, with cooking invention and cooking thinking, anything is possibly? I mean, the marrying of cooking technics and ingredients from different parts of the world (Salted Fish Bone Soup) and in Malaysia by itself, there's not only the three main races? In fact, there is no short of, you name it, the various types of food from the rest of the ethnic community? Furthermore, when we speak about vegetarianism, vegetarianism in our country and elsewhere too (Vegetarian Pumpkin Soup, Portuguese Caldo Verde SoupThai Tomato SoupJapanese Vegetable Soup & Chinese Tofu Soup). What about this Moo Gook, aka Korean Radish Soup? A vegetarian soup, or if you really feel you like to convert it to a non-vegetarian soup, I think beef is the meat you should add. Otherwise, just stick to my version of vegetarian Moo Gook. Moo Gook, aka Korean Radish Soup? Super smooth utter satisfaction by our home affairs common ingredients, except for buying Korean radish and Korean soy sauce. 

Wednesday, September 4, 2013

Cari Poisson

Cari Poisson! Are you going like, where is this fish curry from? Well, from the shores of Mauritius. Cari Poisson/Mauritian Fish Curry, as I have already told you, is the fish curry made in Mauritius. Of course when we speak about fish curry of Indian descent, obviously spices will lead the way, wouldn't you agree (Bengali Fish Curry, Malaysian Indian Fish Curry & Malabar Fish Curry). In fact, spices are generally the needed ingredients for most Indian curry dishes throughout the world (Goan Prawn Curry, Devil's Curry, Sura Meem Kulambu & Indian Okra Curry) and shouldn't we include chillies as well? Chillies alongside spices in the curry paste or mixture, or chillies as in other Asian dishes (Ikan Balado, Thai Green Fish Curry, Fish Sambar & Kerala Fish Fry). We in Malaysian are also not short of spices and our spice roots originating from Straits of Malacca? My this version of Cari Poisson? I opted for ikan kembung, our affordable local catch and instead of aubergine, brinjals are also spectacular for the outcome of this thick,scrumptious and waking up your palates immediately Mauritian Fish Curry (Indian Spiced Salmon, Unagi Kabayaki & Vietnamese Fish).

Tuesday, August 27, 2013

Lemon Butter Salmon

So, a different kinda fish recipe today though fish is still the central ingredient. Yes foodies. Looks like there will be no end to my fish story and fish supposedly will forever be trended in my house (Nyonya Steamed Fish, Malabar Fish Curry & Thai Crispy Fish). Regardless, I broke free from those traditional and typical Asian style fish recipes. Yes I did. We need the change right? Of course. And the change in this form of a Western style dish (Tuna Burgers, Batter Fried Fish, Fish Sandwich & Baked Cornflakes Chicken), I decided to do Lemon Butter Salmon. Lemon Butter Salmon (Butter Prawns) baking basically (Baked Lemon Chicken). Of course when we put together salmon especially (Indian-Spiced Salmon & Grilled Salmon) alongside lemon (Thai Lemonade & Lemon Cashew Rice) and butter, we must include rosemary for the beautiful smell as well right? I know. As if these four ingredients must be in tandem? You bet. What else did I do? Pairing gorgeous and mouthwatering baked lemon butter salmon alongside baked potatoes and coleslaw. What a perfect, complete and simply inviting salmon platter food right? 

Friday, August 9, 2013

Goan Prawn Curry

Goan Prawn Curry, aka Prawn Ambok Tik. Do I still have to go ahead and mention where Goan Prawn Curry originated from? Do I have to? Unless you still don't get it, I think I have to mention Goa, the state in western India and with coastline stretching along the Arabian Sea. Maybe that's why when we speak about Goan cuisine, naturally and most probably, their fresh sea catch will pop up on our mind and can you imagine how fresh prawns in Goa will be? Of course, our fresh prawns from our Malaysian waters must be saluted as well. Pretty much, more or less various sizes and types. Of course, prawns for this Goan Prawn Curry is from the wet market I headed to and for making this thick, creamy, spicy and aroma of spices heavenly lingering fish curry.

Wednesday, August 7, 2013

Caldo Verde

Caldo Verde! What is Caldo Verde? Caldo Verde is a popular soup in Portuguese cuisine and if I am not mistaken, firstly making its presence known in Northern Portugal. How do I know about Portuguese dishes? Well, we in Malaysia have been exposed to the influence of Portuguese cooking and food from back then, back then ages ago. Says it all I suppose? Me and my Portuguese dishes  (Egg VindalooDevilled Prawns, Pada Salt Fish Pickle & Chicken Devil Curry)?  Of course, I should also include the other types of soups I have invested my cooking time in? The various types, and my recipes, as usual, won't kill your money  and time (Thai Tomato SoupBurdock Root Soup, Tomato Spinach Soup, Onion Soup, Tom Yum Goong & Salted Fish Bone Soup). This my version of Caldo Verde? A vegetarian version (Lentil Vegetable Soup). Thick, creamy and luscious (Creamy Mushroom Soup) as an utter satisfaction, and the key central ingredients are potatoes (Vegan Potato Curry & Potato Egg Curry) and kale. Slurrrppp!! 

Friday, August 2, 2013

Tofu Manchurian

Guys, if you are asking me about the history of Tofu Manchurian or even Manchuria, I really can't say much. But I sure know that Manchuria was the puppet state of the Empire of Japan in Northeast China and inner Mongolia, and Manchurian cuisine seemingly has taken a strong influence in India (Indian Tofu Curry). Why, how and what, please don't ask me. Yet I am aware that somehow Manchurian recipes (Chicken Kebab & Hakka Noodles) have been tweeted to the local tastes in India and one of the most prominent is definitely Gobi Manchurian (Cauliflower Pakora) and I must include Tofu Manchurian as well. Regardless, my Tofu Manchurian is an outcome of my thinking, though I did refer to a couple of recipes which really confused me. Thus, to keep my Tofu Manchurian as my invention, I went ahead and cooked it as how we would appreciate a tofu dish to be (Tofu Green Beans Stir Fry, Tofu Scrambled Eggs & Spinach Tofu Stir Fry). Of course we must not discount spices and chillies for Manchurian dishes? Precisely the ingredients that were cooked alongside tofu and since I had some French beans, I added them as well. The outcome? This mouthwatering burst of Tofu Manchurian (Tofu Katsu & Chinese Tofu Soup).

Tuesday, July 16, 2013

Tuna Burgers

Ladies and gentlemen, today its gonna be a burger story (Mushroom Veggie Burger & Lamb Burgers). Burger made from canned tuna, mint leaves, egg, cornflour, of course we need the seasoning of salt and pepper, and instead of tucking these grilled tuna patties (Tuna Cutlets) into burger buns, I made do with bread slices (Fish Sandwich & Vegetarian Sandwich), neither am I someone who will go the extent of making burgers buns or even baking my own bread. Hence, pretty much store bought bread slices which were seating in my fridge (Baked Bread Rolls). A simplified recipe I must say and also grilled tuna patties, atop with salad leaves and cucumber slices, plus mayonnaise and yellow mustard sauce. Quite an invention, wouldn't you agree? My cooking and my style to making tuna burgers with ingredients I already had at home? Of course.

Friday, July 12, 2013

Vegetable Kadhi

Vegetable Kadhi. What is vegetable kadhi? Vegetable Kadhi is basically a yogurt vegetable curry or stew. Of course, we need the rest of the must use spices (Drumstick Sambar & Pavakkai Puli Kulambu) for an Indian stew, wouldn't you agree? Right. After all, without spices, how can our Indian stews or curries be taste perfected? Vegetable Kadhi (Navaratan Korma) for your information can also be regarded as Mor Kuzhambu/Curry (Mor Kuzhambu) or even buttermilk curry. Yogurt (Creamy Avocado Yogurt DipMor Rasam, Bengali Yogurt Fish Curry & Cucumber Yogurt Salad) definitely is the central ingredient. Other than that, you can go ahead and use other suitable vegetables (Vegetable Biryani, Mulligatawny Soup, Tari Wale Aloo & Mushroom Soup) or maybe you like to opt for a plain kadhi and if you are asking me, you can adjust the amount of yogurt as per your wish or taste for the burst of natural sourness. Some people may even prefer to add some coconut milk, but that is something subjective to where Vegetable Kadhi originated from (Sodhi). Vegetable Kadhi? Thick, creamy, fab and simply splattering on your tastebuds yogurt vegetable stew.

Saturday, June 29, 2013

Ayer Hitam Asam Laksa (Penang)

Instead of being miserable in the messy Flamingo hotel, I tacked along with my other half to Ayer Hitam. We departed at the junction across the rows and rows of stalls, he left to meet his clients, whereas, albeit I have been to Ayer Hitam a couple of times, this is my first time to trying this well known and highly praised Ayer Hitam Assam Laksa. Mind you, just another ordinary, road side stall with plastic tables and chairs, somewhat shielded away from the sun. Yet, be prepared to sweat in our hot and blistering weather honey-bunny. Regardless, I must tell you that the owner is such a darling. He is. Unlike the kuay teow stall owners who will lung at you, he is smiley, remember, the smiley you use on social media for no apparent reason? Can you also give him some please?

Thursday, June 20, 2013

Cantonese Yee Mee

Cantonese Yee Mee. Chinese style noodle dish. Another variety to Chinese style cooking (Teochew Steamed Fish, Sichuan Chilli Prawns & Cantonese Fried Rice) noodles. Trust me, Chinese and their noodle dishes. Oh-my! They sure have it and know it and there's abundance of varieties and also each to its own meaning. I certainly can't nail why and what are the significance of the noodles dishes, but I sure am aware that Chinese and they eat for prosperity, longevity, happiness and what not (Chinese Chicken Noodle Soup, Lam Mee & Chinese Vegetarian Noodle Soup). What about Cantonese Yee Mee, are you asking me? Well, I cant say much. Must be some sort of significance as well or its just the Chinese noodle dish pleasure (Penang Curry Mee, Penang Assam Laksa & Penang Mee Yoke).

Vegetarian Delight: Indulge in Coconut Creamed Spinach

There's a common saying that inner beauty outweighs outer beauty. Yet, when faced with hole-ridden spinach, doubts arise ( Spinach Lenti...