Saturday, September 28, 2013

Ikan Masak Kicap

I guess then? When we have exhausted our avenues for inventing new dishes, yet we still have to cook, I think the best will be flipping or looking back at our previous recipes (Masak Lemak Ikan Masin Nenas, Teochew Steamed Fish, Spicy Grilled Fish & Fish Curry), and making some changes here and there for a different kinda? Wouldn't you agree (Steamed White Pompret, Fish Sambar & Belacan Fish), I hope you are agreeing with me that its not everyday we feel like being a mover and shaker in our kitchen? There will be days we just drag ourselves for entering our kitchen and sometimes that means we can ditch the pots and pans for eating out. Anywhere for the matter, of course affordable according to our budget can be hawker stalls (Grilled Fish In Banana Leaf, Grilled Fish Sambal Stuffed & Ikan Pari/Stingray Sambal) or we still put up a dish at home and a dish which does not rely on many ingredients. Ikan Masak Kicap. Soy Sauce Fish. Is always possible and when you grow your own lemongrass/serai, plus you already have the needed ingredients? Right. In my house, like I have repeated myself, I don't know how many times, fish is the brain food for my other half-half and I? Okay for me and usually, I settle for our local catch. So, ikan kembung lathered/gently lathered alongside turmeric powder and salt, and fried (Crispy Chilli Fish), thereafter, tip into soy sauce, fish sauce and lemongrass scented sauce and finally spring onion garnished (Chilli Soy Fish & Chilli Lime Fish), known as Ikan Masak Kicap was the outcome. Our satisfying Malaysian fish dish which will never let us down and trust me, adding fish sauce and lemongrass does add another food loving dimension to Ikan Masak Kicap. 

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).

Hanoi, Vietnam: Unveiling Urban Wonders and Timeless Culture

From Ha Long Bay to Hanoi, our journey unfolded with anticipation ( HCMH , Angkor Wat & Siem Reap ), culminating in our arrival in the...