Showing posts with label Coconut. Show all posts
Showing posts with label Coconut. Show all posts

Friday, January 16, 2015

Thapthim Krop

Thapthim Krop, or Tab Tim Krob. Both the same fact to making this Thai dessert. Making the red rubies, or water chestnut soaked in red coloring, thereafter coated in tapioca flour and prior to cooking in simmering water. Once red rubies float atop, remove and submerge in ice water. That's it. Red rubies definitely are the centrality for Thapthim Krop and for our dessert pleasure, we just need to easily assemble (Khao Niaow Ma Muang/Mango Sticky Rice). Basically assembling red rubies alongside coconut milk and sugar syrup, and you can if you want to, add jackfruit. Done and over and me accomplishing my mission to making a Thai desserts instead of the usual savoury dishes I have been sharing one after the other (Tom Yum Noodle Soup, Vegan Tom Yum Soup & Thai Style Eggplant). Overall, Thapthim Krop is absolutely one of the best sweet delights of Thailand. Must try if you have not. Either make or head to any Thai restaurants where I bet Thapthim Krop will be on their menu.  

Thursday, September 25, 2014

Kerabu Taugeh

Kerabu? Remember those kerabu or Malaysian raw salads I have already shared with all you guys (Kerabu Kacang Botol, Kerabu Mangga & Kerabu Kaki Ayam)? Plus of course, the rest from this and that part of Asian Continent (Cambodian Green Mango SaladSri Lankan Carrot Salad & Asian Watermelon Salad) and me, the Indian who just so love our ulam, local herbs and Malaysian local produce for my cooking and eating pleasure (Nasi Ulam, Kacang Buncis Cili, Sambal Belimbing, Gado Gado & Nasi Dagang)? Tell me please and I will return willingly tell you on this Kerabu Taugeh, aka, Bean Sprouts Salad. Obviously, point blank said, you need beansprouts which you just need to break the brown bottom of them and then, if you asking me, just buy the kerisik (pan fried and pounded grated coconut). What's next? Quickly blanch bean sprouts (Bean Sprouts Omelette & Bean Sprouts Salted Fish) and tossed alongside kerisik, shallots, red chillies, coriander leaves, spring onion, lime juice, sugar and salt. Refreshing, crunchy, spicy, tangy and aromatic Kerabu Taugeh/Bean Sprouts Salad is ready. Go ahead everyone. Devour in.  

Thursday, July 17, 2014

Pumpkin Sago Dessert

Tell me then? The common ingredients for our Malaysian local desserts (Kuih Gula Melaka, Payasam & Pandan Coconut Jelly)? Coconut, sago, Gula Melaka/palm sugar, daun pandan/screwpine leaves and other local produce right? Of course if you are asking me (Malaysian Sago Pudding, Saffron Poached Pears & Sago Gula Melaka). Play around with these ingredients and without you realising, you will be a Malaysian dessert winner. Pretty much what I do mostly (Coconut Panna Cotta, Bubur Cha Cha & Bubur Kacang Hijau), of course, there is the baking I do whenever my baking mode is alerted (Lemon Bars). Otherwise, like I have already told you, nothing can come to our locality. Take this Pumpkin Sago Dessert for the matter. Easy-preasy and never will ever let us down (Honeydew Sago). 


Ingredients (or as per taste) 
1/4 pumpkin - remove skin, seeds and cut into medium size pieces
1/2 cup sago - soak for 1/2 hour and gently rinse under running water. 
1 cup coconut milk 
1 medium piece palm sugar (or white sugar)
4 to 5 pandan/screwpine leaves

Method
Simmer sago with enough water till translucent.
Drain off water, rinse and keep aside.
Add pumpkin and pandan leaves in a pot with enough water (about 2 cups)
Simmer till tender.
Remove leaves and add translucent sago.
Stir and pour in coconut milk.
Stir, heat through and remove from heat. 
Simmer palm sugar with enough water for a thick syrup and serve with pumpkin sago. 

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.

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). 

Friday, January 24, 2014

Lamb Massaman Curry

Thai cooking and Thai cuisine for this lady? I quite know it all actually due to me and my cooking expertise and me having travelled around Thailand in a good bit. But I must confess I have never ever made Massaman Curry before. Of course there is always a first time and it all began by me peeping into a couple of recipe books and then, deciding on which ingredients will raise alongside each other in tandem for the big bold Thai profound tastes (Thai Tomato Soup, Thai Crispy Fish, Shrimp Pad Thai, Thai Yellow Curry, Thai Fish Noodle Soup, Thai Green Curry & Tom Yum Fried Rice). But considering that beef is generally the meat choice for Massaman Curry, I had to look for an alternative and lamb couldn't be by far the better or best. After all it's not mutton (Nepalese Mutton Curry), it has to be lamb for us (Lamb Spaghetti, Lamb Rogan Josh, Lamb Kofta Curry, Lamb Fried Rice, Malaysian Lamb Stew & Lamb Pho). Lamb Massaman Curry? A must try aromatic, peppery, spicy and delicious till its last drop, another from the Thai curry family tree.

Wednesday, January 8, 2014

Nasi Pudina (Mint Rice)

Nasi Pudina, aka Mint Rice. What should I possibly say please? You tell me? Perhaps best for me say that its a rice dish which has already been categorized as another of Nava K's cooked in the rice cooker rice dish and of course, rice is a crucial and most probably one of it we Malaysian can't survived without with. For me personally, I need my daily doze of rice. Otherwise, my food life may crumble and fall apart. Rice is in fact a must no matter what, but it can't be plain white rice daily and must be cooked in our Malaysian style (Malaysian Fish Head Curry & Malaysian Fried Rice). Furthermore, if you allow your cooking invention to fly high up, you can coin so many, various types of rice dishes. The known ones or in your own way for making a name as a rice dish inventor (Coriander Rice, Tomato Rice, Ghee Rice, Nasi Dagang & Curry Leaves Rice). Above all, even a few of our kitchen staples can make a huge and vast difference to the outcome of a satisfying rice dish. Alright, enough said and this minty and creamy outcome of coconut milk and me adding some peanuts for crunch Nasi Pudina/Mint Rice I sincerely believe will enliven your food senses (Cumin Rice, Nasi Lemak, Turmeric Rice, Rice Pilaf & Dhal Rice).

Tuesday, January 7, 2014

Malaysian Fish Head Curry

Malaysian Fish Head Curry, aka Kari Kepala Ikan. Believe me, not the ordinary nor you should compare with those from the restaurants. Why are you asking me? Because this is a typical, authentic and most dangerously delicious, finger licking homemade Malaysian Fish Head Curry (Malaysian Fish Sambal, Nyonya Fish Noodle SoupMalaysian Fried Mee Hoon & Malaysian Fish Curry) Yes, stop questioning me. Fish head curry cooked alongside belimbing buluh from our Malaysian grown trees, and belimbin buluh somewhat I think can be regarded as the other side to the coin to starfruit though these are oblong in shape and greenish and yellowish in color. Trust me please, due to this really mostly sour fruit, you don't have to think twice on tamarind juice and when fish head is cooked alongside the customary ingredients (Chilli Soy Fish, Spicy Stingray & Fish Noodle Soup) we need for any curry and also coconut milk, pow-wow (Asam Pedas Bawal, Salted Fish Bone Curry & Ikan Masak Kicap). Malaysian Fish Head Curry by Nava K? Unbeatable for rushing your mouth towards its spiciness and coconut milk creaminess.

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.

Monday, December 30, 2013

Punjabi Sabut Moong Dal

Basically when you have exhausted the avenue for a dal curry, you then have to think further. In other words, should you get down to the same kinda legume based curry or you should be on the lookout for a different kinda dal curry (Shahi Gobi). In fact, I won't say Punjabi Sabut Moong Dal is unfamiliar to me (Aam Ka Achaar & Tamatar ki Chutney) because those days mum used to roll out hot ghee loaded chappati from the tawa and chappati by far must be paired alongside a dal curry. What could have been more fantastic fab, but a Punjabi Sabut Moong Dal. Pretty much, like I have already told you, a dal curry but made with moong dal or you can even address it as green bean or pea (Sweet Green Bean Porridge & Bean Sprout Omelette) and dal by far as you know, must be part of our Indian household staple. How can we Indians not make a dal or lentil curry at least once a week until I have gone through quite a number of different dal tunnels (Fish Sambar, Drumstick Sambar, Tanni Saar & Mysore Sambar) and for the outcome of other dishes as well (Cabbage Upkari, Chloe Masala, Dhal Rice & Mulligatawny Soup). Henceforth, what else became new for me when I had to make another dal dish? Obviously, Punjabi Sabut Moong Dal. Packing a waking up punch (Bengali Fish Croquettes) on our palates for its spicy, tangy and creamy absolute tastes (Baingan Bharta, Bengali Fish Curry & Eggplant Tikka). 

Tuesday, December 24, 2013

Malaysian Sago Pudding

Such is so that when you coin your own dessert, you must proudly profess and where else is a better place except in the virtual world. Specifically, for food bloggers, it must be in our blog. True enough. Yes indeed. I was in the mood of making a dessert and me being someone who love to definitely showcase our Malaysian ingredients (Malaysian Fish Sambal, Malaysian Fried Mee Hoon, Malaysian Lamb Curry Noodles, Malaysian Chilli Crab & Malaysian Fish Curry), trust me, our ingredients are mostly affordable, in fact you just pay a couple of dollars, I decided I will twist, tweet and modify my previous Sago Gula Melaka. Furthermore because me and my preference for our easy to put together desserts we are proud of and known as kuih-muih (Kuih Buah Melaka, Bingka PisangBubur Kacang Hijau, Poached Pears & Pandan Jelly), instead of baking or getting down to tremendously dessert works. Malaysian Sago Pudding? Obviously, sago is the main highlight (Sago Payasam) and of course, how can run away from coconut milk, Gula Melaka/palm sugar and for this my version sago pudding, drops of rose essence and red coloring. What a way to go for a delicious and an ultimate Malaysian Sago Pudding right? Wouldn't you agree Malaysian Sago Pudding is also so eye catchy as a a sugar sweet attraction?

Tuesday, October 29, 2013

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. 

Friday, October 18, 2013

Kuih Buah Melaka

Dessert day everyone! No ordinary dessert, but our Malaysian dessert (Bingka Pisang), or sweet treat, or sugar crush and rush kuih-muih or Malaysian delicacy, the best among the rest. Absolutely! Without a doubt compared to the rest of the desserts from other parts of the world and we must really, seriously and sincerely look up at our Malaysian kuih-muih because they can be made from our affordable and forever available Malaysian ingredients instead of paying more for imported ingredients. Remember, can you still recall the few Malaysians desserts I have already shared with all of you (Bubur Cha Cha, Honeydrew Sago, Bubur Kacang Hijau & Malaysian Panna Cotta)? And today, its another of our famed kuih-muih. Kuih Buah Melaka, aka ondeh ondeh, or onde onde or as the Indonesians call it, Klepon. Ingredients for Kuih Buah Melaka? Glutinous rice flour, Gula Melaka, fresh grated coconut, a tiny bit of all purpose flour and of course, our Malaysian kuih muih can't be completed without pandan leaves/screwpine leaves (Sago Gula Melaka & Pandan Coconut Milk Jelly). Kuih Buah Melaka? The pop and burst of Gula Melaka/palm sugar once you bite into these sticky and coated with fresh coconut balls.

Monday, September 9, 2013

Khao Niaow Ma Muang

I think I must start off by mentioning the Thai savoury dishes I have already shared with all of you. Quite a variety mind you. From the non-vegetarian and vegetarian various types (Thai Crispy Fish, Tom Kha GaiShrimp Pad Thai, Thai Tomato Soup & Thai Vegetable Curry) and believe me, the list is on-going. Nevertheless, this is my time I am sharing a Thai dessert, of course a Thai drink has already taken its spot (Thai Lemonade) and on the whole when its a sweet Thai pleasure, how can we not do this Khao Niaow Ma Muang? Thai Mango Sticky Rice, aka Thai Glutinous Rice Mango. So easy. So simple. So uncomplicated. Steam Glutinous rice alongside pandan leaves/screwpine leaves (Pandan Coconut Jelly) till plump, and obviously you need sweet mangoes (Mango Salad, Mango Mocktail & Mango Cucumber Salad) and I think we did speak about coconut milk for Asian desserts previously (Sago Gula Melaka). My version of Khao Niaow Ma Muang if you have noticed is served as separate compartments. Meaning, steamed glutinous rice by itself, palm sugar syrup by itself, coconut milk by itself and mango by itself, but as one delight. Why, are you asking me? Well, let's tuck into Khao Niaow Ma Muang as we wish. We decide on how much of sugar, coconut milk and mango we want alongside glutinous rice. Regardless, I must stress that this version of mine Thai Mango Sticky Rice is still a proud and pride sweet pleasure in your mouth (Baked Rice Pudding, Watermelon Sorbet, Saffron Poached Pears & Pineapple Bread Pudding).

Monday, August 26, 2013

Kiri Hodi

We spoke about coconut milk, didn't we. Of course we did, if you can recall (Masak Lemak Cili Padi) and I also mention that coconut milk is one of the favourites for Asian cooking? Me too. I can be said as a fan of cooking milk, though I don't go overboard mind you.(Hyderabadi Vegetable Biryani, Goan Prawn Curry & Palakura Pappu) and do I have to actually mention the popularity of cooking milk for Sri Lankan dishes? Especially for this Kiri Hodi, aka Sri Lankan Coconut Milk Gravy/Stew which can be eaten alongside string hoppers and even rice. For us rice is the best food deal and when we drench Kiri Hodi on our rice, oh-so-food-diviners while also adding a scoop of Tomato Chutney (Tamatar ki Chutney) prior to tucking in. As usual, I must say that there's various types of Kiri Hodi? Then again, how different can each be? Either a, actually mostly vegetarian version, but some do add some dried fish. Not for this my version though. Instead I added boiled egg. Acceptable right? Sure, stop disputing. Why should we not by the way into this creamy, tangy, attractive and mouth watering Kiri Hodi/ Sri Lankan Coconut Milk Stew? Coconut milk, like I have already told you is the central ingredients and the rest are pretty much I can say as our pantry friendly ingredients (Sodhi, Prawn Spinach Sodhi & Tanni Saar).

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.

Tuesday, July 9, 2013

Singapore Laksa

 
Before you say anything and before you compared my this Singapore Laksa to the rest, let me have my say please. I as usual, you know the usual me who love to tweet and modify recipes for heightening it to another, my own higher level? I think I told you before? Can't remember precisely in which recipe or recipes (Nyonya Lam Mee, Prawn Curry Laksa, Hakka Noodles & Nyonya Curry Laksa), but I am crystal clear that I have conveyed my message loud and clear. There's no best formula for cooking, in fact, our own formula I must say is the best? However, whichever or whatever, as long as you have picked up the basic cooking skills and also you know it on which ingredients can be amalgamated with another, you are on the right track (Prawn Noodle Soup, Sour Spicy Fish Noodle Soup, Spicy Thai Noodles, Vegetarian Noodle Soup & Mee Rojak). Hence, pretty much I think I have directly or indirectly told you why my Singapore Laksa is unique and utterly different? Of course. Regardless, nothing has been compromised in terms of tastes (Laksam Kelantan & Mee Rebus). I can definitely assure you that this my version of Singapore Laksa will put a broad food smile on your face (Mee Siam, Fried Mee, Hokkien Mee & Char Kway Teow). What did I do anyway? Well, I took my own ideas from my own recipes (Penang Curry Mee, Penang Mee Yoke & Penang Assam Laksa) and? The birth of this thick, creamy, aromatic, coconut milk and fish Singapore Laksa. Dang!

Thursday, May 9, 2013

Bubur Cha Cha (Sweet Potato And Sago In Coconut Milk)

Guys, I think I have said enough about our Malaysian desserts? You can still remember the much I have spoken about in my previous recipe? Bubur Kacang Hijau? Our desserts usually made from our local ingredients like coconut milk, sago, palm sugar and pandan leaves (Honeydew Sago, Sago Gula Melaka & Coconut Panna Cotta). And for Bubur Cha Cha, the extras can be yam or sweet potatoes or maybe some of you may like to add tapioca. This my version of Bubur Cha Cha, what shall I say? I made do with whatever ingredients I had at home, except I had to get the sweet potatoes (Sayur Lodeh) and I also didn't want to over-load Bubur Cha Cha with any other. That's all guys.

Friday, April 26, 2013

Bubur Kacang Hijau (Green Bean Porridge)

What and how for this our Malaysian forever loved and forever inviting and forever fab (Honeydew Sago & Sago Gula Melaka) Bubur Kacang Hijau? My god! Seriously guys, the easiest, yes, the easiest dessert anyone for the matter can make. In other words, what is so complicated with simmering the ingredients listed below and these are the ingredients available at the snap of our fingers in our country, of course in other Asian countries as well, and these days, ingredients have traveled and landed all over the world. Meaning, if not all, some ingredients are available in Western and far out countries too (Watermelon Sorbet & Rava Kesari). But local produce is definitely cheaper compared to those imported ingredients? And my style to desserts as you know, mostly is Malaysian calling, though every now and then I do include those the rest (Chocolate Cheesecake, No Bake Cheesecake & Poached Pears in Citrus Syrup).  Bubur Kacang Hijau, aka Green Bean Porridge? Green beans, sago, pandan leaves, palm sugar, coconut milk and salt. That's it. Slurp in everyone.I bet you will truly enjoy every bit of this Malaysian sweet pleasure (Pandan Jelly Coconut Milk & Coconut Panna Cotta).

Saturday, April 20, 2013

Sayur Lodeh

Sayur Lodeh. Another Malaysian food pride (Ayam Masak Merah, Sambal Udang, Ayam Pedas Ikan, Belacan Fish Sambal & Sambal Udang Petai). Sayur Lodeh basically is our Malay coconut milk stew. Coconut milk? Of course, we can't really dispute we quite fancy coconut milk for our cooking. But this matter to coconut milk has been twisted so badly by some so called highly intellectual people who swear coconut milk is bad for health (Laksam Kelantan, Nasi Lemak & Creamy Coconut Lentil Curry). Oh really? You know what I think? I think these people just don't have nothing much to do or they have some sort of agenda up their sleeves due to their supposedly smartness in research. Beats me. Look, I have been using coconut milk for as long as I can remember for my cooking and I am still staying alive. Maybe, unless and until you go overboard. Trust me, everything in moderation does not hurt. Unless you beg to differ? Anyway, I am not in the mood to advise anyone which ingredient they should use or not, for me personally or maybe I should say that for our Malaysian cooking, coconut milk (Shrimp Coconut) does a whole lot of interesting creamy and tadbit of sweetness deliciousness (Masak Lemak Ikan Masin Nenas). Henceforth, lemme move on now to Sayur Lodeh. As usual, I must say there's various types of recipes, mine on the other hand is a vegetarian version. Yes. Only vegetables. Wouldn't you agree its still mouthwatering and indisputable? Sure. Ingredients listed below and what else should I say? Sayur Lodeh is definitely our Malaysian food pride. Coconut milk, sweet potatoes, long beans and chillies in lemongrass scented coconut milk gravy or stew.

KKSV Restaurant: Malaysian Coffeeshop Eating Culture

Formerly recognized as Restoran Poh Yap, this establishment underwent refurbishment a few months ago and now goes by the name KKSV Restauran...