Peshawari Mutton Karahi

Peshawari Mutton Karahi!! From the land of Pakistan and specifically from the city of Peshawar. Already sounding mouth watering right and I bet the pictures are additionally making your tummy hunger topsy-turvy right? In fact, to tell you the truth, I myself can't contain my hunger and I think without me realizing, my saliva is gonna drip down soon. Regardless, any mutton dish for the matter most probably can trigger hunger for the both of us and I must go ahead by mentioning that I quite know it about the different kinds of mutton curries from this part and that part of the world. Furthermore, should I blow my own trumpet to how far I have come in making all sort of dishes from around the globe (Tandoori Chicken, Aam ka Achaar, Bengali Fish Croquettes, Chicken Vindaloo, Cari Poisson & Goan Prawn Curry)? Enough of me and marketing myself, let's not waste anymore time in getting down to making Peshawari Mutton Karahi. Thick, spices infused, yogurt creaminess, ghee and coriander leaves scented, plus honestly guys, blame it on my habit of adding potatoes for most of my mutton curries. Can you like possibly blame me for adding potatoes? We Malaysian Indians and we just must somehow find a reason for merging potatoes and mutton as one (Nepalese Mutton Curry, Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Mutton Keema, Masala Mutton Curry & Mutton Parathal).   

Rava Laddu

Me and making sweets? God! Wonder what got into me for a change (Kuih Buah Melaka, Mango Cheesecake & Lemon Buttermilk Cake). Must be the Deepavali,, Diwali or Festival Of Lights spirit. Or maybe since I had some semolina or rava in stock, I thought I might as well. I might as well use it up  (Sujee Cake & Rava Kesari) and the type of sweet that popped up on my mind  was Rava Laddu, also known or spelled as Ladoo. Rava Laddu? Round sweet rava made and ghee loaded and scented by cardamom and mine as you have already noted, are the small, cute adorable ones instead of huge balls which by far are such a waste. I mean, honestly, tell me, can we like finish off the one huge ball? Seriously, I can't understand why people make big laddu balls? I think these people don't understand the concept to wasting or they must be rich until they can't less about whether laddu is eaten or after taking a few bites, thrown. Rava Laddu by the way, definitely is a sugar rush pleasure amongst Indians and without laddu, Indian festivals are not complete. 

Sarawak Laksa

Guys, I thought maybe for the time being, we will just stick to within our Malaysian recipes instead of humping and jumping to other countries around the globe and most probably, my last few recipes have indicated that I am staying put and standing on my Malaysian ground (Ayam Pongteh & Chicken Vindaloo). Of course, I am not denying that a gastronomical tour to other countries is definitely a food show for exposing us to the various types of cuisines (Singapore Laksa & Vietnamese Noodle Soup). Yet, to a certain extent, I think we must do our local food hunting as well. Trust me, I myself personally have not completed making noodles from our different states (Cantonese Yee Mee, Malaysian Sour Spicy Fish Noodle Soup & Penang Mee Yoke), though Curry Laksa, or Laksa Lemak or Curry Mee been trended in this space of mine (Nyonya Curry Laksa, Malaysian Lamb Curry Noodles & Penang Curry Mee) and back then, don't know how moons ago, I did make a trip to Sarawak whereby I tuck into their well known Sarawak Laksa.

Ayam Pongteh

Me and my Nyonya cooking. Guess there is no end and if you are asking me, I don't think I will put a bracket to Malacca or Penang calling and coming Nyonya dishes. We did speak about Nyonya cuisine in quite a length previously (Chicken Vindaloo, Kuih Buah Melaka & Penang Assam Laksa) and in other recipes as well? Henceforth, lets just put a stop to speaking further on the same thing over and over again (Devil's Curry, Dried Shrimp Sambal, Masak Lemak Ikan Asin Nenas & Nyonya Lam Mee) instead of getting to the gist of this Ayam Pongteh. What is Ayam Pongteh or Pongteh Chicken? Basically, chicken cooked alongside potatoes, taucheo/fermented soy paste, chilies, vinegar and other kitchen friendly user ingredients, and for the end result of broad and wide burst of spiciness, saltiness and and nuttiness (Ayam Masak Tiga Rasa, Chilli Chicken, Ayam Goreng Berempah, Ayam Masak Merah & Chicken Devil Curry).

Kuih Buah Melaka

Let me take you on a journey into the world of Kuih Gula Melaka, a delightful Malaysian treat that holds a special spot in my heart. Originating from Melaka, it's also known as Ondeh-Ondeh in some parts of the country. Imagine this - small, sticky rice balls filled with palm sugar syrup, all coated in fragrant grated coconut. It's a heavenly mix of sweetness and texture that always leaves me craving for more.

 

Now, if you're thinking of trying your hand at making Kuih Gula Melaka, let me share some tips I've picked up along the way. It's been a while since I last whipped up a batch, but every time I do, it feels like reconnecting with an old friend. First things first, make sure your dough isn't too sticky - trust me, you don't want a gooey mess on your hands. Wetting your palms can make shaping the balls a breeze. And whatever you do, resist the temptation to stuff too much palm sugar inside. Overdoing it can lead to cracked balls, and nobody wants that. Oh, and don't forget to chop the palm sugar into tiny pieces for maximum sweetness in every bite.

Tandoori Salmon

For a change, its an imported fish. Indeed. One of the favourites for us is definitely salmon. Honestly, we just so love salmon, but considering how much I have to pay, I try to limit and as I have already told you before, I try to stay true to our local catch (Ikan Masak Kicap, Bengali Fish Croquettes, & Mauritian Fish Curry) even if the fish dish is from another any part of the globe). Of course, every now and then, I somehow wobble and give in to salmon. The healthy, no smell and easy to cook fish. In fact, just some salt and pepper will do (Grilled Salmon), but of course, we shouldn't limit salmon to just one standard style of cooking which shouldn't be the fish case  for other types of fish wherever they are swimming (Fish Sandwich, Spicy Grilled Fish, Batter Fried Fish, & Thai Crispy Fish). Alright. Let's get down to making Tandoori Salmon. You can, if you want to, use store bought Tandoori spice or for simplify, just follow this recipe of mine (Lemon Butter Salmon) Curry powder, ginger paste, garlic paste and spices (Indian-Spiced Salmon) marinated salmon, grilled in a non-stick over the stove grilling pan and for an appealing, vibrant (Teppanyaki Salmon) char on the outside and soft melting moment inside, paired alongside raw, refreshing, tangy mint yogurt chutney.

Aam ka Achaar

Aam Ka Achaar. What are we talking about, are you asking me right now? Guys, I thinks pictures have already spoken and connected you to this Mango Pickle, a Punjabi style achaar or pickle. Mouthwatering and you are salivating right now right? My favourite. Any kinda of pickle or chutney, or even sambal dip for the matter (Tamatar ki Chutney, Penang Acar & Sambal Terasi). Aam ka Achaar obviously showcases mango as the core ingredient and mango by far, I think a favourite among many of us (Prawn Mango Curry, Thai Mango Sticky Rice & Mango Mocktail)? This Punjabi style achaar is just plain and simple, but trust me, a perfect fab fit as a condiment for our rice meals (Vegetable Achar & Salted Fish Pickle), and you basically need a couple of ingredients listed below, unless you want to take it to the sky level by adding whatever other ingredients. Aam ka Achaar nava-k's style by the way is different (Indian Mango Chutney), or better for me to say as unique because I did it my way instead of the conventional method of following others. Aam ka Achaar? The burst of sour spicy notes in one.

Chicken Vindaloo

Don't you think this Chicken Vindaloo should join the rest of the Portuguese/Eurasian and most probably even those Nyonya dishes I have already shared with all of you (Devil's Curry, Chicken Devil Curry, Devilled Prawns & Pada Salt Fish Pickle)? If you are asking me, I am definitely not in denial and let me reassure you that Chicken Vindaloo must be listed alongside. Spices and herbs are the central ingredients for Portuguese/Eurasian and Nyonya dishes and we must also consider the Penang Nyonya (Penang Acar & Penang Curry Mee) clan as in Malacca, though I can't conclude on the rest two. Regardless, when we speak about cuisines from any of these clans, we must expect the big, bold and profound tastes.