Poondu Thakkali Rasam/Garlic Tomato Rasam

Rasam (Pineapple Rasam & Pepper Garlic Rasam). I can talk and talk about rasam till the cows come home. Believe me because, like I have coughed out many a times, rasam is our favourite (Rasam - Home Made Rasam Powder). In fact, at least twice a week and these days, instead of making twice, I make once a week and store in the fridge. Why not? Who told you, you can't store rasam in the fridge for a few days? After all, rasam is meatless (Nandu Rasam) and its all about spices and the rest of the customary ingredients? Also, how different can a rasam be? Unless of course, you want to take rasam to sky level by coining the various types. Not me though. Enough (Mor Rasam, Egg Rasam & Instant Rasam). Enough of even taking my cooking to a higher level and rasam which is in my fridge, oh, I actually freeze in smaller portions, is then brought out for warming up for our next meal. Thereafter, I just do the topping. Topping like frying fish or making a stir fry veggie, and our meal is ready. Poondu Thakkali Rasam/Garlic Tomato Rasam. I suppose the nearest door to another version. Of course, we don't compromise on its quintessential tastes. Sourness, and tadbit of heat, and rasam definitely is our healthy, nutritious and nourishing to our body Indian soup.

Pepper Garlic Rasam

Tell me please then. Wouldn't all of you Indians agree rasam is forever loved? If you want confirmation and affirmation from me, of course, its a big yes from me to you. In fact, rasam can be daily for us until I usually make rasam in big quantity and store in the fridge. Thereafter, warmed up for the next day's meal or maybe a few days in a row meals. That's why I think all my previous rasam recipes can speak for themselves on their own ( Mor Rasam, Nandu Rasam, Rasam, Egg Rasam & Instant Rasam)? Joining the list now is this Pepper Garlic Rasam. Obviously, what else you want me to say? Pretty much nothing much except I should repeat that rasam is forever appreciated.

Siew Yoke (Roast Pork Belly)

So, it must be in tandem right? When you have already had your hands-on in making Char Siu/Chinese Barbecue Pork, the next course of action must be Siew Yoke? Most probably. I think so. I actually felt that way too and I've been toying with the idea for a while until I was ready to take Siew Yoke by its Pork Belly. Aplenty recipes mind you and I must look up at the Chinese for their variants. Of course, after all, Siew Yoke is like a historical dish in the Chinese community and not amongst the Indians. Perhaps, just saying, I may be the first Indian, or there have already been other Indians, yet I did feel good I made Siew Yoke. My version. My own and of course the best people to check for recipes were my Chinese friends. Crispy cracking on the outside and soft tender biting moment inside, slightly sinfulness salty by limited the use of salt Siew Yoke, paired alongside a home-style chilli ginger dip/sauce.  

Medu Vada

Me making snacks? Are you kidding me? Since when? Maybe those years back then or maybe every once a blue moon (Tea Eggs, Bonda, Sardine Rolls & Baked Cheesy Potatoes) and I must prior ahead right now confess that I didn't make these Medu Vada. No, no. Me not the vada or vadai making food hero (Rice Vadai). Honestly, I can'be bothered. What a waste of my time to making vada just for the two of us and how much can each of us possibly eat? Unless we are from the land of giant? These medu vada were actually made by my aunt and me pinching the recipe, as well clicking the pictures when I popped by to her house. What a coincidence. She making vada and me without thinking twice doing the necessarily like I have already told you. The main open secret to making vada, our Indian soft and puffy savory snack?

Char Siu (Chinese Barbecue Pork)

Confession time before I move to the recipe. Honestly guys, this is the first time I am cooking pork at home. Why are asking me? Well, being married to a typical Hindu who doesn't eat pork, I didn't want to pull out our marriage roots or shake up our marriage tree which has already grounded strongly. But lemme tell you that I am a hard-core lover of Chinese food (Chinese Chicken Herbal Soup, Cantonese Fried Rice, Hakka Noodles, Teochew Steamed Fish & Sichuan Chilli Prawns). Actually even my other half-half does not mind Chinese food maybe not often, but every now and then, yet it can't be pork. As long as all those dishes I make are a produce of seafood, he will in fact tuck in and of course, Chinese vegetarian dishes, well, do I have to say anything? Indians seemingly have no issue adapting to vegetarian dishes (Yam Basket Vegetarian, Chinese Vegetable Noodle Soup, Old Cucumber Soup & Vegetarian Chow Mein).

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 Teh, Chinese 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).

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 Vindaloo, Devilled 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 Soup, Burdock 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!! 

Chilli Chicken

This Chilli Chicken is joining the rest. The rest of the Chinese or Indo-Chinese style chicken recipes I have already shared (Chinese Black Vinegar Chicken). More or less right? Chinese or Indo-Chinese style cooking? How different or what can be different for the ingredients, maybe some changes here and there, otherwise, its soy sauce, garlic, ginger, dried chillies (Honey Chilli Chicken, Sesame Chicken, Sweet Chilli Chicken & Chinese Herbal Chicken Soup) or those other required or sort of we tend to reach out to ingredients. Other than that? You tell me. Now, lets get going to making this Chilli Chicken. Chicken (Salted Egg Chicken, Chicken Kebab, Chicken Chop, Baked Cornflakes Chicken) and chillies (Chilli Lime Fish, Sichuan Chilli Prawns, Crispy Chilli Fish & Chilli Clams) obviously are the main highlight and we are going to use chicken fillet or only the meat or flesh. Plus cashew nuts for crunch and bite, oh, I also decided to add potatoes and like I have already told you earlier, the rest of the Chinese ingredients like ginger, garlic, shallots and soy sauce (Cashew Masala Chicken, Curried Roast Chicken, Chicken Varuval & Baked Lemon Chicken).

Crispy Chilli Fish

Hi guys,
What are we going to cook today? I think you have already figured it out obviously? Yep. I am going to share with all of you how to make this Crispy Chilli Fish (Chilli Soy Fish, Chilli Lime Fish & Spicy Grilled Fish). Its basically a Malaysian Chinese (Malaysian Sour Spicy Fish Soup Noodles) style chilli fish. In other words, this kinda chilli fish is most of the time prominently available in high end Chinese restaurants or even the ordinary coffee shop unassuming eateries (Chilli Clams, Sweet Chilli Chicken, Sichuan Chilli Prawns & Chilli Crab). Chilli fish can also be made into the other style. The steaming style (Teochew Steamed Fish & Hong Kong Style Steamed Fish), instead of frying the fish (Batter Fried Fish), but for this recipe, the needed is definitely frying the fish. Really crispy and crunchy on the outside and tender meat inside fish which has been rubbed with cornflour, rice flour and salt. Thereafter, we get down to making the sauce. Sauce made from the customary Chinese ingredients (Chinese Prawn Fritters, Sesame Chicken, Chow Mein & Chinese Melon Soup), of course chillies for Chinese dishes overall is a must as well and this sauce tipped over the fried fish and garnished with crispy fried garlic and crispy fried kaffir lime leaves. Perhaps my recipe is a twist to the usual ones, but seriously, I reckon you will truly dived into Crispy Chilli Fish without thinking twice. 

Teppanyaki Salmon

Back to sea catch. Back again to fish is the food in my house (Batter Fried Fish, Chilli Soy Fish, Assam Fish Curry & Malaysian Indian Fish Curry). But no. Not another repeating the same kinda dish again. I thought. After giving a good thought, I decided I should venture to another new horizon, another country food horizon (Fish Sambar, Thai Green Fish Curry, Shark Curry & Vietnamese Fish Soup & Thai Fish Noodle Soup). Where to? Where else can  it be when Teppanyaki is a concern? Let's go Japan. Teppanyaki Salmon? My version of course, not sure if this is how exactly Teppanyaki Salmon (Indian-Spiced Salmon & Grilled Salmon) is made in Japan. Then again? Like it matters? Our way and our style to cooking right? Definitely. Of course we need the customary Japanese ingredients, the rest, feel free. Go with the flow as you wish like I did. The end result? Tender and cooked to the right texture salmon in tadbit of spicy soy sauce gravy, paired alongside rice and fresh raw salad. Yum!

Onion Soup

Guys, if you are expecting this Onion Soup as another version of French Soup, or other Western soups (Pumpkin Soup & Mixed Vegetable Soup) or even Chinese kinda soups (Vegetarian Chinese Winter Melon Soup), I think you will be disappointed. But trust me, you must actually, this my style, me coining the recipe, Indian style Onion Soup I bet will not let you down (Tomato Spinach Soup, Corn Soup & Mor Rasam). Basically, lemme repeat myself again. Me the Indian (Indian Crab Soup & Indian Mutton Meatball Soup) who didn't know what to cook for our dinner and then, out of somewhere or out of the blues, came flying this idea. How about spices, butter, vegetable stock, turmeric powder (Turmeric Tomato Soup) and onion? All of these ingredients for this Onion Soup. A pat on my shoulders. I must. Onion Soup turned out as expected. In fact, better than I thought it will be. Scented by coriander leaves and teamed alongside toast (Chicken Vegetable Soup). What say you? I bet it is tempting? Don't discount it. Make it and I bet you will love it. 

Egg Foo Young

Scrambled eggs Chinese style (Fried Eggs With Oyster Sauce). Pretty much that is my understanding what Egg Foo Young should be or is. Correct me if I am wrong, but as far as I know, I think it is acceptable when we regard Egg Foo Young as scrambled eggs? I believe so. Of course, scrambled eggs elevated in a different cooking techinque or for a different kind egg dish. In Chinese restaurants (Chinese Prawn Fritters, Egg Fish Roll & Tea Eggs), this kinda dish is usually cooked very quickly over high heat and in black cast iron wok. Which maybe is impossible for us in our kitchen. Regardless, we can still make egg foo young. What goes into egg foo young? If you are asking me, I think you can consider ingredients you are comfortable with and ingredients you think will work together. Eggs obviously do I have say? The central ingredient (Egg Benedict, Egg Rasam, Egg Curry Masala & Egg Potato Curry). For this my version, its cabbage, garlic and spring onion, of course we need oil, pepper and salt.

Vegetarian Chinese Winter Melon Soup

Boring right? If its daily Indian food? Tell me about it. I however don't have a choice. My love the love of my life, my other half-half need his daily fix of Indian food (Tomato Spinach Soup). The escape for me from Indian food of course is when he is away (Rice Congee With Condiments). I think that is a fair marriage deal? I think so. Now, lets get down to making this soup and whoever said we can't make vegetarian Chinese dishes (Yam Basket Vegetarian, Vegetarian Fried Bee Hoon & Vegetarian Chow Mein). Am I a vegetarian? Nope. Maybe, every now and then, as and when, I do prefer vegetarianism (Mushroom Veggie Burger) and soups by itself, by far is simplicity. I like it. Back from work, look into the fridge, remember I told you, my fridge is always stocked up, and then those ingredients quickly prepared for going into a pot for simmering. Slow simmering of course for the flavours to rise up (Chinese Vegetarian Noodle Soup). But you need a good stock. Keep some stocked up as well. Without a good stock, soups may not be all that exciting to our palates.Vegetarian Chinese Winter Melon Soup? Winter melon, woflberries, dried black fungus, vegetable stock and parsley leaves garnished.

Nasi Goreng Ikan Bilis (Anchovies Fried Rice)

Don't we Malaysians love our rice? Anytime, any hour, practically for any meal and whenever we wish? Of course. Undeniably. Me too being the number one rice lover. I basically love rice to every bit. Rice is my sincerity. Cooked white rice, paired alongside side dishes, and sometimes elevated or heightened to another level spiraling level in regards to a few ingredients or generously (Nasi Lemak, Ghee Rice & Nasi Dagang) or how about leftover cooked white rice? Effortlessly converted to fried rice (Malaysian Fried Rice, Tom Yum Fried Rice, Lamb Fried Rice, Chinese Fried Rice & Kampung Fried Rice). No. No. Not the exact previous Anchovies Long Beans Fried Rice though. Never. Never will I repeat showcase the same recipes over and over again. This Nasi Goreng Ikan Bilis notably is the other, another version to nava-k's making fried rice. Perhaps a couple of similar ingredients, has to be right? We can't do away with the customary ingredients right? I doubt. I don't think-tank we can. This Nasi Goreng Ikan Bilis (Anchovies Fried Rice)? Anchovies, mushroom, eggs, peas and spring onion. Keep this recipe on stand-by, you should, just in case it will be your turn to a lazy Sunday or any day cooking.    

Turmeric Tomato Soup

Turmeric. Conclusively. Turmeric and us Indians. Turmeric and our Indian cooking. Turmeric is a must in our kitchen. Turmeric doing a whole lot of wonders for our health (Bitter Gourd Sambar,  Mor Rasam, Creamy Coconut Lentil Curry, Sodhi & Mor Kuzambu). Of course. Undeniably. In fact, turmeric is our magical wand ingredient. You name it, it can ditch aside your health concern. The closest and nearest will be its anti-inflammatory benefits, goodness and nourishes. Careful though. A tiny bit goes a long way. Otherwise, bitterness may be the outcome of your dish (Aloo Gobi, Vazhakkai Podimas, Carrot Poriyal, Chloe Masala, Tapioca Stir Fry & Kurkuri Bhindi). Literally into any dish and today, lemme share with all of you how to make this simplified, healing our health and our well being Turmeric Tomato Soup (Corn Soup, Pumpkin Soup & Mixed Vegetable Soup). A couple of our pantry friendly ingredients, as usual (Cucumber Yogurt Salad), for this scented by cumin seeds and coriander leaves, tangy and non-boring Indian style Turmeric Tomato Soup. 

Mutton Pepper Masala

Mutton Keema, Masala Mutton Curry, Mutton Kurma, Mutton Dalca, Pepper Mutton Curry, Mutton Parathal & Mutton Varuval. Says its all, isn't it? Our love, our Indian love for mutton? Of course. Obviously. Mutton loved to its core and I, mind you have already exhausted my avenue for the standard mutton dishes. All of it already repeated I don't know how many times before I decided I should invent a new dish. Pepper being the main highlight for this Mutton Pepper Masala, a dry style, mint for aroma and minty zesty, and like I have already said before, potatoes by far will swim into a mutton or even a lamb dish (Lamb Pho). Oh yes, yogurt tipped in as well for the natural burst of creaminess and tanginess.   

Chinese Chicken Meatball Soup

If there's Indian meatballs, there must be Chinese meatballs right? Maybe not the same. Not dark mutton meatballs (Indian Mutton Meatball Soup), but rather white faded Chinese chicken meatballs? Oh Dear Me! What have I said? Then again, its the truth anyway. Mutton is dark in color, whereas chicken? Alright. Enough of meatball stories, let's make this Chinese Chicken Meatball Soup (Bee Hoon Soup, Chinese Black Vinegar Chicken & Chick Kut Teh). Meatballs which will float up in the soup once cooked and cabbage, and spring onion wondrously flavourful soup.

Chicken Devil Curry

Recipe handed out from the same person again for this Chicken Devil Curry. Who? Who am I referring to? I have already told you (Pada Salt Fish Pickle & Portuguese Vegetable Pickle)? So, no need for me to repeat the same matter again right? Of course no (Devilled Prawns). Instead, let's  just get down to cooking. Cooking of Chicken Devil Curry. A rocker. Red is obviously the vibrant and appealing color for this truly, multiple layers of flavours Chicken Devil Curry. Easy cooking? Yea, pretty much, but you gotto spend the time mostly on preparing the ingredients. Chicken by itself? They can be cooked within minutes.

Fried Crab Sticks

For snacking anytime and of course, during festive seasons. Pretty much a popularity amongst the Chinese during Chinese New Year. However, you need to note that these are not the original crab sticks. They are actually, man-made crab sticks. How shall we call these crab sticks sold in packets? Can I say imitation crab sticks or artificial crab sticks? Right? And the other you should be aware about is, the time for slicing crab sticks into really thin pieces, and the time for frying. Otherwise, such an easy thing to crispy fried crab sticks. But crunching in after frying? Easy mouth motor. Absolutely.