Mee Siam Kuah/Gravy (Vegetarian)

Anything is possible these days. Of course. I'm not in denial by the way that anything can be a matter even for food intake. In fact, considering that many are jumping into the back wagon of being a vegetarian, only god knows why, Indians on the whole we shouldn't speak about, there are many possibilities to a vegetarian meal these days. What about me, are you asking? Neh! Never have I thought of being a full blown vegetarian (Maggi Goreng Mamak & Mee Rebus Vegetarian). Of course every now and then, in fact every once a week, I am in the making. The making of a vegetarian meal (Chinese Vegetarian Noodle Soup & Mee Rojak Vegetarian) for my other half-half, and me, I can basically go with the flow. Out came this Mee Siam Kuah/Gravy Vegetarian on this particular Saturday from my kitchen and to our dining table. Mee Siam? I have already spoken about before (Nyonya Mee Siam, Singapore Mee Siam & Mee Siam)? I did. Mee Siam Vegetarian? Nothing is short coming or going. Still a delightful and really slurpy delicious, complete wholesome meal. Oh, for those of you who are anti-egg vegetarian, ditch egg aside and Mee Siam I think must have originated from Thailand? I don't know. You tell me please (Thapthim Krop, Tom Yum Noodle Soup & Siamese Laksa Lemak).

Easy Banana Bread

I think, most probably I am temporarily still wearing the baking crown (Cocoa Butter Cake, Cocoa Cake, Classic Genoise & Chocolate Rum Tart). Or maybe I accidentally wore it. Whichever, instead of storing back the baking utensils which were still crowding my kitchen top (Mango Cheesecake), I decided to give them another lease of life by making this Banana Bread. Thanks to "Simply Recipes",  at once I knew I will have no qualms to mixing all the ingredients, prior to baking. Such is by far my simple baking concept. All about mixing the ingredients basically. How did Easy Banana Bread turned out to be? Not overly sweet and for putting to good use those bananas which if I didn't save, would have hit their grave. I mean,  throwing definitely would have been the next cause of action within a day or two. How about you now making my this version of Banana Bread before pleasuring in (Lemon Bars, Classic Genoise, Mandarin Orange Cake, Milo Cake, Sujee Cake & Marble Cake)?

Cocoa Butter Cake

Me and my baking story? I think you already know it (Traditional Butter Cake)? My pastime and not hobby. Baking definitely can't be my hobby (Lemon Bars, Mandarin Orange Cake & Milo Cake) and me and baking are not even distant cousins. In fact, we are like touch and go, hit and run, acquaintances. Wish I can actually develop my interest in baking, but trust me, seemingly still inconclusive. What then to the outcome of this happy-tummy, soft and moist Cocoa Butter Cake? The calling for using up the ingredients and maybe, practice must make perfect. Absolutely. Cocoa Butter Cake actually is the other side of the coin to my previous Marble Cake. And pretty much, we need the same ingredients right? Of course. But instead of doing the swirling, I decided I want to a contrast between the dark brown tone (Chocolate Cheesecake) and yellow buttery tone (Sujee Cake). Not at all a letdown. I am sure you are agreeing?

Maggi Goreng Mamak

Maggi Goreng Mamak. The number fried noodle selling. In fact, each time we head to the mamak stalls, its like a habit or food lingo we must call for a plate of Maggi Goreng Mamak. My knees too can wobble for this style. Quickly fried on the spot, there and then noodles (Mee Goreng Udang, Char Kway Teow, Anchovies Fried Mee Hoon & Malaysian Fried Mee). Maybe not always, yet, I do yearn for and I usually request for lotsa veggies in Maggi Goreng Mamak. Can be a satisfying mind you even when we make it in our kitchen and of course, without compromising on cleanliness and according to our taste (Nyonya Mee Siam, Malaysian Fried Mee Hoon & Hokkien Mee). Whichever and whatever ingredients we prefer, regardless, the essentials have to be Maggi instant noodle or noodles, chillies, soy sauce, and like I have already told you, throwing in lotsa vegetables.

Cincalok Omelette

Pictures went bizzared. I make mistakes too, its not always golden rain for me. Aplenty mistakes made, I tried to redo them, I guess only so far I could do. As you have noticed, pictures to this Malaysian authentic egg dish I know didn't turn out good. Then again, no point spilling over spilled milk, I guess sometimes its not the pictures, but its the person who sincerely and genuinely share meaningful recipes, which will never fail you. In the sense that you can daringly replicate and you will be jolly good be fine. Okay. Egg is the story today (Egg Mayonnaise Sandwich, Egg Potato Salad, Egg Sodhi & Egg Chicken Vinegar), as well you need to get a bottle of cincalok (I've attached the picture). 

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).

Nescafe Ice Cream

Me and ice-cream making. Shocker right? I know. I myself couldn't believe it. No words to describe why I made ice-cream. Must be one of my mood swings. The right pendulum swing until I decided. Not just any ordinary ice-cream, but ice-cream made from my favourite coffee. Nescafe! I mean, I told myself. Why should I buy a specific brand of coffee just for making ice-cream when I already have stock of Nescafe. Always and forever ((Milo Cake With Milo Glaze). After all, there is no such a thing as you must bring out your money each time you make something and me of course, as always, believe in starting with whatever ingredients I have stocked up at home (Bingka Pisang/Malaysian Banana Cake, Poached Pears In Citrus Syrup & Pineapple Bread Pudding). Possibly? What else shall I say then? Perhaps, you like to help me out (Malaysian Sago Pudding, Thai Mango Sticky Rice & Bubur Cha Cha) or best will be getting down to making Nescafe Ice Cream. Like any other ice cream made without the ice cream maker and alongside the ingredients listed below, Nescafe Ice Cream sincerely and definitely is a home made chilled, creamy and not overly sweet pride (Watermelon Milk Sorbet). 

Asian Egg Mayonnaise Sandwiches

Sometimes, or maybe even every now and then, we should ditch our regular meals aside for a simply put together home style sandwiches. I however, honestly and sincerely, am not at all a bread person (Tomato Rice Pilaf). And despite me having had tried really hard, I somehow still can't swallow any, whichever type of bread made. Usually, a bread meal is prepared for my other half-half, which in return must be interpreted as, he and bread are best friends (Tuna Burgers, Mushroom Veggie Burger & Lamb Burgers). Then again, since I am not a fussy eater and when I am hungry anything goes, and when I have to prepare a meal after a tiring working day, let it even be bread. Furthermore, can you imagine how much of time I have to spent in the kitchen if I have to prepare a bread meal for my other half-half, followed by a meal for myself (Dried Shrimp Sambal Sandwich, Fish Sandwich & Vegetarian Sandwich)?  

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).

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).

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. 

Chinese Peanut Cookies

Cookies sharing in this space of mine? Unbelievable right? I know. In fact, I myself couldn't believe what got into me. Must be me instead of idling my time due to clearing my long pending annual leave before they are fortified and since I have already exhausted my money avenue for travelling, I decided to test my cookie making skills.. Better than gossiping or slyly stooping over people on social media right? Of course. Cookie making already decided upon, the next question was which it should be and the one that popped up in my mind for a start had to be Chinese Peanut Cookies. The soft crumbly and buttery in texture, always a favourite and making their appearance during Chinese New Year obviously. These days however Chinese Peanut Cookies are also a pride for other Malaysian festivals and us as one whole family during our growing up years making them as well. Henceforth, I sort of had a rough idea what should be ingredients. Regardless, I wasn't really sure and so, I decided to pinch the recipe from a prominent online website. All went on well until after making the dough. Thereafter I couldn't roll the cookies due to dough being so sticky and sort of a mess. Hell! Seemingly following the recipe exactly was a down fall and me later adding extra flour which by far sorted out the batter matter. Thank god. Chinese Peanut Cookie in the end coming out of my oven as the number one seller and fantastically attractive.

Traditional Butter Cake

So I baked after a lapse of few months and I baked traditionally. In other words, I baked a Traditionally Butter Cake. Why traditional? Well, because traditional will always be in demand and traditional also means the recipe has been existing for many, many years and still cherished till this day (Sujee Cake, Eggless Orange Cheesecake, Lemon Buttermilk Cake, Lemon Cream Pie & Marble Cake). Where did by the way the  recipe for this traditional butter cake derived from? From my friend. My friend who bakes like nobody's business and she sharing her recipe on the phone. To tell you the truth, initially I hesitated. I doubted myself if I can do a real-deal baking job for ensuring that I will not be a failure in making this traditional butter cake, though generally I never doubt myself when other types of sweet delights are a concern (Malaysian Sago Pudding, Kuih Buah Melaka, Rava Laddu & Payasam). In the end, as much as I wasn't really sure what will be the outcome, Traditional Butter Cake that came out of my oven I must say was a winner in my own category (Baked Rice Pudding). Soft, crumbly, not overly sweet and honestly, awesomeness.

Macher Chop (Bengali Style Fish Croquettes)

Just maybe three to four days of break from fish, and fish bounces back again in this space of mine. What? Are you going like what, fish again? Guys, hang in there before you jump the gun. It is not going to be a boring (Tofu Katsu, Cauliflower Pakora, Crispy Fried Okra & Mushroom Rolls) fish recipe (Malabar Fish Curry) I will assure you because we are heading towards this Macher Chop, aka Bengali Style Fish Croquettes (Bengali Fish Curry) and of course I must as usual, give you options to other fish recipes as well (Fish Soy Sauce & Lemon Butter Salmon). Macher Chop can also be known as fish cutlets (Tuna Cutlets) and most probably, if we are talking about the ingredients, basically, its ingredients from whichever part of India the recipe originated from? If you are asking me, yes and I went ahead with making a curd coriander chutney for dipping crispy on the outside and soft bite inside (Chinese Prawn Fritters, Lamb Patties, Lamb Kofta, Mushroom Veggie Patties & Tuna Patties) fish croquettes which I seriously believe you will love each and every bite, each and every pop, each and every crunch, and all of the deliciousness. Either as your snack, or appetizer, or starter, or paired alongside rice and other sides (Indian Potato Balls).  

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).

Sujee Cake

Can you believe it? I actually baked. Baking and yours truly? I think you know it. Not my forte. Neither do I have a burning desire, nor, like I have told you before, there are no takers for cakes or even desserts (Saffron Poached Pears, Honeydew Sago, Rava Kesari & Bubur Cha Cha) in my home. Not even me. Maybe every now and then, I craze, but that too is countable. Of course, the mood for baking (Marble Cake & Lemon Buttermilk Cake) does linger on my mind whenever I feel I want to break free from cooking the usual daily meals. On this day, I was so into baking (Baked Rice Pudding & Chocolate Tart) and specifically a Sujee Cake. Where did the recipe come from? Actually, to tell you the truth, I did refer to some recipes from my old recipe books (Cream Puffs) and of course, what is the virtual world for? Millions of recipes popping up the moment you search and seek online (Eggless Orange Cheesecake)? Still, somehow I am quite apprehensive when it comes to especially cake recipes from books and tell me about what can go wrong for online recipes. Thus, I actually was more convinced by this recipe handed over by my friend who does baking as her part time income. What I learned from her is that you need to soak sujee in milk for softening. Otherwise, sujee will remain grainy once cake is already baked. Made sense and I must admit its a crucial technic because, wouldn't you agree this Sujee Cake is really-really a baking show stealer? Cake sampled by colleagues and they couldn't agree more. So, guys, I will strongly suggest you grab this recipe of mine and I am really certain you will love this soft and melting in the mouth sweet non-sinful pleasure.

Cantonese Yee Mee

Cantonese Yee Mee. Chinese style noodle dish. Another variety to Chinese style cooking (Teochew Steamed Fish, Sichuan Chilli Prawns & Cantonese Fried Rice) noodles. Trust me, Chinese and their noodle dishes. Oh-my! They sure have it and know it and there's abundance of varieties and also each to its own meaning. I certainly can't nail why and what are the significance of the noodles dishes, but I sure am aware that Chinese and they eat for prosperity, longevity, happiness and what not (Chinese Chicken Noodle Soup, Lam Mee & Chinese Vegetarian Noodle Soup). What about Cantonese Yee Mee, are you asking me? Well, I cant say much. Must be some sort of significance as well or its just the Chinese noodle dish pleasure (Penang Curry Mee, Penang Assam Laksa & Penang Mee Yoke).

Ixora Hotel - Perai, Penang

First thing first once we stepped foot in Penang airport. Food (Kayu Nasi Kandar), next was to Ixora Hotel. The latest addition to the existing list of hotels in Prai, Ixora indeed was super clean and akin super polished. What do you expect? A new hotel. Everything must be impressive, otherwise, something is wrong somewhere. Nice. I won't dispute, prompt service too though smile was tight, after collecting our smart cards (2x),  off we left for our room. 

Cantonese Fried Rice

Cantonese Fried Rice. Basically, the Cantonese, one of the Chinese styles fried rice. The Cantonese, at Chinese stalls style basically. The one sometimes we long for and sometimes we pack back as well. Various varieties, various styles, each to its own ingredients, can be like the previous Chinese Fried Rice, but this one I reckon is the classic. Porky-pork being one of the ingredients, you can opt for chicken bacon if you prefer a halal Cantonese Fried Rice. The rest of the ingredients? Of course, cooked rice is the core and we need garlic (Nasi Goreng Tom Yam Ayam, Nasi Goreng Ikan Bilis, Malaysian Fried Rice & Belacan Fried Rice), chillies are needed as well for us Malaysians? I definitely need chilli-chilli spiciness. Either incorporated in fried rice or at the side in soy sauce and lime juice (Tom Yum Prawn Prawn Fried Rice, Lamb Fried Rice, Kampung Fried Rice & Anchovies Long Beans Fried Rice). What else should I say? Pretty much nothing much except go ahead, pleasure into this bacon, water chestnut, chillies and garlic Cantonese Fried Rice. 

Sambal Petai Ikan Bilis (Stink Beans And Anchovies in Chili Gravy)

Petai projection and petai cooking again. That's right foodies. Remember, I have already told you (Sambal Udang Petai)? In my the other, other petai recipes (Sambal Sotong Petai, Sambal Tumis Ikan Bilis & Sambal Bilis Petai) as well? Bilis/anchovies combination again (Anchovies Long Beans Fried Rice & Anchovies Fried Mee Hoon). How far further can a petai sambal recipe go, you tell me? I really couldn't think. I went like, should I add this, should I add that, so on and so forth, back and forth. Finally, I thought of boiled eggs. Boiled eggs? Why not? Anything wrong? I mean, we Malaysians do, from time to time make Sambal Telur/Egg Sambal? Just that I merged petai, bilis and telur together. Far out fab. Trust me. Simply irresistible right? I reckon.