Tuesday, June 3, 2014

Eastern & Oriental Hotel - Premium Suite, Penang

Quite an action packed, full of activity previous day (Ixora HotelFlamingo HotelAyer Hitam Asam Laksa & Kek Lok Si Temple), next day after lunching in Karaikudi Restaurant, family decided to part. In fact, all of them returned to Kuala Lumpur, whereas, we decided to extend our stay in Penang. Huh-huh! Joy to my travel venture, my other half-half literally couldn't say no when I slyly insisted that we stayed on. He also I think was trapped in our marriage love trap because he gave in, again, to our stay in Eastern & Oriental Hotel. Joy on this day, I have always wanted to experience a stay in this, one of the best among the rest, well known and back then to those years hotel (Rasa Sayang Hotel). No booking whatsoever, at an ad-hoc basis, we tried our luck. We were actually only keen in a normal room, but since, we could get none, we agreed for the premium suite. Premium suite? Yes, believe me. So excited I was, not always, akin lottery stuck, of course, with my other half-half's hard earned money, while he sorted out payment and our particulars, we were served the punchy, fruity and extremely delicious juice. Wow! Honestly, the first quench into this juice was proven. I made sure I finished off every drop, thereafter, we were ushered to our suite by the butler.  

Saturday, May 31, 2014

Nyonya Acar Fish

Nyonya (Nyonya Mee Siam & Ayam Pongteh) and Acar (Aam ka Achaar & Penang Acar) and Fish (Indonesian Grilled Fish & Malaysian Fish Head Curry). Like a rhyme and rhythm especially for me and I just so somewhat love sour notes. Whichever and however, sourness is something I can't give up no matter what (Cambodian Sour Fish Soup) and this Nyonya Acar Fish? A splatter on our taste buds. In fact, can rekindle your appetite and of course you need a plate of rice. Nyonya Acar Fish made from the quintessential and like must have ingredients for Nyonya cooking or even for our other savory dishes, made ahead and stored in the fridge and the next course of action of course is tucking in during your daily meals.

Friday, May 30, 2014

Coffee Lane Cafe - Georgetown (Penang)

An impromptu visit to Penang, don't ask me why, what and how. Please don't. Its a long story I don't want to dwell upon. Gonna be rather complicated, I am sure won't make sense to you as well. So, skip, lets skip the reason to Penang, let me speak on this dining experience in Coffee Lane Cafe. Accompanied by my cousin, he, in fact is the one who suggested Coffee Lane Cafe he has visited, maybe, lets say two or three times. I of course was extremely keen, why not? Sounded like my kind of food love, we parked, oh god, parking is quite a thing in Georgetown. Blame it on the usual hustle and bustle, rapid development and Georgetown by itself is a major tourism parade and paradise. We managed, we parked, not really close, within a 5 minutes walking distance, prior to crossing the junction for the entry to Coffee Lane Cafe.

Sunday, May 25, 2014

Lemon Bars

Made once before but it headed to almost to disaster. Not to say couldn't be eaten, but I personally didn't like how the pictures of the previous lemon bars.  So, I deleted the recipe after leaving it uploaded in this space of mine for a year. Not at all regrettable because when I decided to make Lemon Bars again, I already knew it. Which and what ingredients and also keeping the oven temperature in control for the birth of these Lemon Bars. Lemons of course, tell me about it? Scent and their tanginess and tartness (Lemon Cashew Rice &  Baked Lemon Chicken). Oh my, I can feel my tongue being tickled right now, and pretty much lemons jiving and dancing well in savory and sweet pleasures (Lemon Cream Pie & Lemon Buttermilk Cake). Naturally then, do we have say anything else when these Lemon Bars are a concern? Oh-my-my. Simply the melting and crumbling moment. The moment you daintily bite in and the scent of lemon an ultimate dessert time (Nescafe Ice Cream, Classic Genoise, Mandarin Orange Cake, Saffron Poached Pears & Chocolate Cheesecake).

Tuesday, May 20, 2014

Mixed Vegetable Soup

And so like they say, if you really can't conclude what to cook for the day (Moroccan Pea Soup, Kashmiri Vegetable SoupKenchin Jiru/Japanese Vegetable Soup, Moo Gook/Korean Radish Soup & Caldo Verde/Portuguese Potato Soup) and you also want to clear your fridge, plus the weather is chilling your bones, what else can be a new story in our kitchen? Wouldn't you agree it should potentially be a soup story? A soup as well (Thai Tomato SoupVegetarian Mulligatawny Soup & Chinese Tofu Soup), for also, like I have already said, for saving all the vegetables in the fridge before they permanently bid bye-bye? Such a waste right? Throwing away ingredients? As if you are throwing away money as well? Of course (Old Cucumber Soup, Burdock Root Soup, Winter Melon Soup & Turmeric Tomato Soup). Moreover, there's no leaps and bounds for a soup. By far, anything goes? Literally whatever, like for this Mixed Vegetable Soup. Of course, we must have aroma and scent for an Indian soup and we can't run far away from spices. All about worthiness. The worthiness of slurping or drenching Mixed Vegetable Soup over rice prior to finger and hand tucking in. I mean, nothing like our fingers leading the way when its an Indian soup in rice instead of soup being a starter (Pumpkin Soup, Creamy Mushroom Soup & Onion Soup). Oh, before I forget, vegetable stock and butter does mountain heaps of luxurious goodness in Mixed Vegetable Soup.

Friday, May 2, 2014

Mee Goreng Udang

Mee Goreng Udang, or prawn fried mee. The frying technic which by far is not a brain cracker, but when we speak about frying noodles on the whole, we must have all the ingredients on stand by and as close to us possibly. Otherwise? We may end up over-cooking the ingredients we have already put in the big wok and then, it can turn out to be a disaster or we ending up stressing ourselves, and let's not forget about sweating when frying. Of course. Ask me about sweating and I can go on and on (Malaysian Style Fried Mee Hoon, Hakka Noodles, Chow Mein & Hokkien Mee & Char Kway Teow). That's about it I think the cooking tips for Mee Goreng Udang which is definitely another one of our Malaysian food show stealer. Noodles fried alongside prawns (Hokkien Hae Mee, Shrimp Pad Thai & Shrimp Pho), cabbage, eggs, garlic, spring onion and soy sauce (Nyonya Mee Siam, Malaysian Sour Spicy Fish Soup Noodles, Mee Rebus, Laksam Kelantan & Malaysian Fried Mee).

Friday, April 25, 2014

Udupi Sambar

Sambar again? Indeed. Sambar again obviously. What's with sambar/Indian dal curry and my cooking story (Punjabi Sabut Moong Dal, Andra Sambar & Palakura Pappu)? In fact, its a story which will walk you down the memory lane, up the valley, down the hill and, back and forth, bouncing you in and out of my house and kitchen. Potentially. Until I am lost for words on what else should I say about sambar and most probably, its a similar Indian curry story in each and every Indian household (Drumstick Sambar, Mysore Sambar & Bitter Gourd Sambar). But due to making sambar as regularity as I have, I now had drawn a line between myself and sambar. Regardless, sambar making is still on the go and I don't think will stop until I receive the red light from my other half-half. Hopefully because I can't really and seriously digest sambar anymore (Fish Sambar, Tanni Saar, Sambar & Spinach Sambar). Where did the idea fall from for making Udupi Sambar? Just like that from the sky. I just plucked the name of this sambar and made my version. Udupi Sambar I bet will be a major explosive dal showcased Indian curry for all you sambar lovers (Mulligatawny Soup & Dhal Rice).

Sunday, April 20, 2014

Malaysian Style Sambal Sandwich

Sambal and Malaysians. In fact sambal and even Indonesians? Remember, we did speak about this our sambal love previously (Sambal Goreng Terasi)? Not once I suppose, maybe repeated a couple of times (Dried Shrimp SambalSambal Udang)? We did and the other we spoke about as well was bread (Asian Egg Mayonnaise Sambal)?  Me of course am a number one sambal woman (Malaysian Fish Sambal) and I will proudly progress. How about sambal in bread (Sardine Rolls) and generously lathered atop home made chicken patty? Ohalalala yum! Malaysian Style Sambal Sandwich utterly and sincerely is Malaysian belonging and longing. Of course there have been other variances of sandwiches and even burgers I have shared before and let me quote just one instead flooding overdoing it (Tuna Burgers). Having said that, nothing can close to this Malaysian Style Sambal Sandwich (Malaysian Spicy Sour Fish Soup Noodles, Malaysian Style Fried Mee Hoon, Malaysian Chicken Chop, Malaysian Indian Fish Curry & Malaysian Lamb Stew). Power locking spiciness, soft and tender chicken patty, cheese slices and of course toasted bread. Sounds fabulous and I bet mouthwatering right (Malaysian Eggs Benedicts, Malaysian Chilli Crab, Malaysian Fried Mee & Malaysian Fried Rice)?

Saturday, April 12, 2014

Sukhi Aloo Sabzi

Potatoes! Tell me please? The kilos and kilos we buy most probably every week and any dish for the matter made from potatoes I think will be a total sell-out the moment it hits our dining table? If you are asking me, oh-yes. We just so love potatoes any which way they are cooked (Tari Wale Aloo/Vegan Potato Curry), plus I can go on and on and quote a whole string and list of potato dishes I have already shared with all of you, but off hand, these are the few I thought I will link (Fried Potato Balls, Dum Aloo, Chilli Aloo & Aloo Gobi) for the benefit of staying within the context of vegetarian dishes. What is Sukhi Aloo Sabzi by the way (Kashmiri Vegetable SoupTamatar ki Chutney, Aam ka Achaar, Shahi Gobi Baingan Bharta)? Obviously, a North Indian dry style potato dish which requires boiled potatoes stir fried alongside the ingredients listed below and my style is perhaps different. Usually I think green peas are not one of the ingredients? I on the other hand decided I will because, to each our own preferable ingredients instead of like blind leading the blind? Of course. Sukhi Aloo Sabzi? Your vegetarian and vegan side dish for a rice meal (Tomato Rice Pilaf & Hyderabadi Briyani) or how about tucking in alongside bread, chapati or tosa (Punjabi Sabut Moong Dal & Navratan Korma)?  

Tuesday, April 8, 2014

Nyonya Mee Siam

Upgraded and updated. The simply fried Mee Siam heightened and enlivened to another style for the birth of Nyonya Mee Siam. Moreover, in between I also gave a good run to my cooking knowledge by making the gravy/kuah Singapore Mee Siam. Nyonya Mee Siam, aka Mee Siam Goreng personally for me, I think you know it. Me and my Nyonya cooking I picked up by lending my ears to my friends, watching cooking programs (Siamese Laksa Lemak) and of course, my own experience of testing and trying and making those Nyonya dishes. Also, when we speak about the Nyonya community, we have the Malacca Baba Nyonya and Penang Nyonya clan (Penang Acar, Penang Curry Mee & Penang Assam Laksa).

Monday, March 31, 2014

Nadan Meen Curry

Back and forth, to and fro, bouncing here and there, finally, after like thinking again and again, I decided it will be a fish curry from the land of Kerala and known as Nadan Meen/Fish Curry (Meen PuttuMalabar Fish Curry, Tuna Thoran & Kerala Fish Fry). Thank god I decided. Otherwise, I would have most probably taken the easy way out by making a similar fish curry like before. Which by far would have been still be accepted in my house (Fish Head Curry, Salted Fish Bone CurryMeen Muringgaka Kulambu & Assam Fish Curry). Then again, don't we long for a change, even when its our food tucking in? Of course, if you are asking me. Moreover, I too like the cooking challenge in inventing new dishes for like automatically upgrading my food knowledge (Burmese Fish BiryaniMauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir FryCabbage Thoran & Beans Thoran).  Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.

Thursday, March 20, 2014

Hokkien Hae Mee

Sometimes, don't we have the tendency to cook the same dishes again and again? In fact, if you are asking me about our daily meals, we usually repeat the dishes. Of course, the practically to cooking. I mean, how many new dishes do we actually initiate in a month or even every forth night considering our crisis for time and maybe because we have a certain liking for a specific dish? Mind you, its the same cooking story in my house as well regardless of the fact that since I started this space of mine, I have been exploring a whole lot of new dishes (Singapore Mee Siam, Siamese Laksa Lemak, Malaysian Fried Mee Hoon & Chinese Vegetable Noodle Soup). Not because I want to impress all of you, but for my own cooking pride and also I want to improvise on the dishes I have cooked before. Take this Hokkien Hae Mee as an example. Made before (Penang Mee Yoke) and I guess there's always such as thing as another round of another style or version.

Sunday, March 2, 2014

Chinese Ginseng Chicken Soup

Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup). 

Monday, February 24, 2014

Siamese Laksa Lemak

Not bad. My thinking capacity to cooking I believe is getting up and about, and higher, but seemingly Thai cuisine is a favorite. Why not? Why shouldn't I anywhere? What should potentially stop me when I have already mastered quite a whole list of dishes and Laksa by far has already been cooking conquered as well (Shrimp Pad ThaiThai Crispy Fish, Tom Yum Goong, Thai Carrot Soup & Thai Green Fish Curry). Laksa Lemak by the way is the marrying of Curry Laksa (Penang Curry Mee) and Assam Laksa (Nyonya Hot And Sour Fish Broth Noodle) regardless of the fact that there are various types of Laksa Lemak which can be made from chicken, pork, beef and seafood (Sarawak Laksa, Singapore Laksa, Nyonya Curry Laksa & Prawn Curry Laksa). But for this Siamese Laksa Lemak, the two central ingredients are fish and coconut milk (Thai Fish Noodle Soup & Laksam Kelantan). Also, you need to make the laksa paste which showcases the crucial Thai herbs and ingredients (Spicy Thai Noodle) for this joyous, sensational and mouth popping Siamese Laksa Lemak.

Wednesday, February 19, 2014

Meen Puttu

Meen Puttu, aka Fish Puttu. What is Meen Puttu? Meen Puttu is basically fish simmered alongside turmeric powder and salt, thereafter shredded/flaked and stir fry with the customary or must have Indian ingredients. Of course when we refer to Indian cooking (Indian Spiced Salmon & Indian Fish Curry), chillies, spices and curry leaves are part and parcel of our cooking, and for meen puttu, we add fresh grated coconut. Pretty much that is the food cooking lingo for Meen Puttu and if you are asking me, I must admit there are other varieties to this fish dish which, do I have repeat myself is a popularity amongst us Indians? Furthermore, sura or shark (Sura Meen Kuzhambu/Shark Curry) is usually the choice, but nothing should stop you from using any other firm fish and even for the Kerala (Tuna Thoran, Malabar Fish Curry & Kerala Fish Fry) or Sri Lankan style (Sri Lankan Coconut Gravy) Meen Puttu, the ingredients are more or less similar. For my version, I opted for tenggiri/Indian mackerel which by far you shouldn't discount against for the outcome of a crumbled and a role play of the favourite Indian tastes Meen Puttu (Tandoori Salmon, Fish Head Curry, Bengali Fish Curry & Meen Kulambu).  

Thursday, February 13, 2014

Classic Genoise

Me and baking again? Honestly, I really don't know what got into me. But seemingly, I was still gamed for baking (Mandarin Orange Cake & Oatmeal Raisin Cookies). I guess sometimes we don't have answers to what we do or badly want to do? Supposely! Nevertheless, the dilemma or deciding fact couldn't be none more except which kinda cake and out of somewhere, in fact after referring to my own recipes and one shared by my friend, my baking enthusiasm spiralled towards Classic Genoise. Which requires further whisking of eggs and sugar once they have been whisked till slightly warm and foamy over double boiler (water boiling in the bottom pan, eggs and sugar in a bowl atop). A prerequisite crucial technic before gently folding cake flour and corn flour, and alternating between warm melted better for the outcome of such a really soft, crumbly and heaven taking you Classic Genoise (Traditional Butter Cake, Milo Cake & Sujee Cake).

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). 

Wednesday, January 29, 2014

Mandarin Orange Cake

The heat is one and the heat ignited for baking (Oatmeal Raisin Cookies & Chinese Peanut Cookies). Not something I planned actually, but when you receive loads of mandarin oranges during Chinese New Year from your Chinese friends despite telling them enough is enough, yet they won't stop. Honestly, I am not sure if the giving is out of goodwill or as a clearing stock by dumping on us, or for them receiving bounds and bounds of prosperity. Beats me and we on the other hand, just can't refuse because this oranges giving is supposedly like we are receiving gold in return. Oh-god! Wish the oranges will churn into real gold, but dream on and if you continue to gobble down as many oranges, cold and cough will end up being your best friend. Thus, tell me when. What should we possibly do? Of course, we can't offend our Chinese friends by refusing, but potentially we can use some for the oranges for this Mandarin Orange Cake. Sounds logical, isn't it? Easy-preasy and without having to use the cake mixer (Traditional Butter Cake & Sujee Cake), all you got to do is mixing and gently incorporating all the ingredients. Eggles  Mandarin Orange Cake? Sincerely a soft appreciated bliss in our mouth (Eggless Orange Cheesecake & Lemon Buttermilk Cake).

Monday, January 27, 2014

Oatmeal Raisin Cookies

The last draw. The final draw before me telling myself I should possibly put a stop to making cookies because I wanted to sit back and rest prior to returning to work in another three days time. One more on my cookie card go, I made these Oatmeal Raisin Cookies. Relatively the easiest I must say and conclude compared to those cookies I already felt good making. After all, unless you try, you never know and knowledge thirsting on cookie making, if you are asking me is no lost. Basically because people can't con you and you won't like open your mouth when they blow their own trumpets to their cookie expertise and you can in return tell them you also know it (Semperit Cookies, Vanilla Butter Cookies, Suji Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Where did the recipe come from for these Oatmeal Raisin Cookie?  From a particular popular site which I am definitely not telling because it hit the back and front sack of disaster. Yes guys, another disaster. Beats me though why people share recipes that won't work, but we still get carried away with the attached beautiful visuals right? We do. Anyway, once I mixed the ingredients, dough was so sticky until I couldn't possibly pinch and roll out into small balls. Instead of throwing the dough away, I added extra oats and a little more flour which logically did the job. Thereafter, me literally squatting in front of my oven  and simultaneously keeping my fingers crossed. Thank god, the first batch came out and happiness was the moment of truth. Crunchy and natural burst of sweetness from honey and raisin, Oatmeal Raisin Cookies truly delighted my cookie making day. 

Sunday, January 26, 2014

Semperit Cookies

My-my! Me and my baking. Still on-going.  Llike they say, when the going gets tough, the tough gets going. True enough. I wouldn't keep quiet and I got down to making Semperit Cookies from the family group of Malay cookies. Nothing more did stop me and all went on well (Vanilla Butter Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies) until I had to pipe out the dough from the stringent and short tight tunnel like cookie mold. Oh-hack! Such a time consuming thing for ensuring that the long piece of dough didn't break in between and crumble and I also had make sure the size and shape were in balance with each other. What a killer go. In the end regardless, these buttery and vanilla scented Semperit Cookies were worthiness. I am sure you are agreeing and the more you will agree once you make. 

Zen Style Chronicles: The Serene Aura of Home Attire

In today's Zen Style spotlight, let's explore the serene world of home attire. Let's start with a simple question: What's yo...