Mutton Rendang

Do I? Must I? Should I? About what? Introduce rendang to all you Malaysians? No need right? I bet you know. Unless of course if you are still blur (Rendang Ayam & Vegetarian Mutton Rendang). Aside to rendang, the other that need no introduction is? Mutton by itself. Don't we Indians just so love our mutton (Shahi Mutton Curry, Aloo Gosht, Mutton Parathal & Masala Mutton Curry)? I don't know about you, but definitely in my house, a mutton dish must hit our dining table, let's say every fortnight or at least once a month (Mutton Keema, Devil's Curry, Mutton Bone Marrow Curry, Easy Mutton Curry & Mutton Kurma). And when we dine in Indian restaurants, what shall I say? Somehow, as much as we hold ourselves back, a plate of mutton dish? Mostly for us. Alright. Let's get down to making Mutton Rendang. Not a mind boggling matter like some people make it sound. Quite simplified actually if you are asking me. Follow this recipe of mine and I bet you won't be disappointed. Mutton Rendang? What a delight. The mutton way to our famed Malaysian rendang. 

Jiu Hu Char (Stir Fried Jicama)

 

The central ingredient for Jiu Hu Char? Jicama, aka, yam beans and in our local Malay language, sengkuang. Thus? Obviously? The birth of Jiu Hu Char which is by far one of the looked forward to dish during or while tucking into a Nyonya meal. Yep. Me and my Nyonya cooking (Ikan Buah Keluak, Nasi Kerabu, Kerabu Taugeh, Nyonya Mee Siam & Nyonya Hot Sour Noodles in Fish Soup)? Usually, as far as I know, the other key ingredient for Jiu Hu Char is cuttlefish. But I decided to do it my way with dried shrimps. Furthermore, I gave Jiu Hu Char a twist by adding button mushrooms. Why can't we? After all, like I always say, its our cooking and its the comfort of the ingredients we want instead of replicating recipes blindly? Sure. Of course (Nyonya Lam Mee & Nyonya Curry Laksa). The pairing for this delightful Nyonya style to Jicama or yam beans? Trust me, you need our power lashing Sambal Belacan or Sambal Terasi. Just so sensational for immediately waking up your palates (Kangkung Belacan). 

Sambal Goreng Udang Pete

Sambal Goreng Udang Pete basically is, Prawn Petai Sambal and petai in Indonesian language is known as pete. Pretty much the pod beans from the flat and bulging in the centre part long beans. The bulge is where the pod beans are in and which you need to remove. Or for easy cooking, just buy the pod beans in packets. My take all the time instead of doing the removing of the pod beans from the long beans. This sambal goreng udang pete is the Indonesian style. Of course, I have previously rolled out a couple of our Malaysian petai recipes (Sambal Petai Ikan Bilis, Sambal Sotong Petai, Sambal Udang Petai)? Remember? Can you recall (Sambal Tumis Bilis Petai, Sambal Petai Udang Kering & Sambal Bilis Petai)?  

Steamed Fish with Fermented Bean Paste

Fish and steaming. We have spoken about before right (Nyonya Steamed Fish, Vietnamese Steamed Fish, Thai Steamed Fish & Hong Kong Style Steamed Fish)? Of course. If I am not mistaken. In fact, I can clearly remember I spoke about fish and steaming in a couple of my recipes (Teochew Steamed Fish & Steamed White Pompret)? Now, what about fermented bean paste, also known as taucu or taucheo? For this, you should refer to my previous recipe of Mee Siam Kuah. Anyway for the gist of it, lemme tell you that fermented bean paste is? The outcome of soy beans fermented in salt over time. And these days, there's a couple of types. The sweet and salty ones, the spicy and salty ones and what not maybe you will discover if you are buying fermented bean paste.

Kuih Kodok (Mashed Banana Fritters)

Modernised, trendy, healthy and the latest trend Kuih Kodok/Mashed Banana Fritters. Why not? Why shouldn't we modify or tweet our back then been existing for years recipes? I have no qualms actually. After all, there is no limit to cooking invention (Wajik Pulut, Pumpkin Sago Dessert, Malaysian Sago Pudding & Bingka Pisang)? Otherwise, we won't be moving forward and we shouldn't praise those who modify recipes in cooking shows? Pretty much. In fact, for this my Kuih Kodok version, instead of frying the mashed banana (Banana Chocolate Cake & Easy Banana Bread), grated coconut and sugar batter in round balls, which by far can be soaking in oil, I decided I will do the grilling on the, over the stop portable grill. Plus, coconut and sugar not incorporated in the batter. Instead rolled over grilled fritters. Basically, for not overdoing it with sugar loading. That's it guys. The grilled and modernised Kuih Kodok. 

Nasi Kerabu Biru Kelantan

Up next after Nasi Bunga Telang Serai/Blue Pea Lemongrass Rice? Do I have to really say? Its obvious right? Another blue rice. Not any other, but Kelantan calling. Nasi Kerabu Biru Kelantan. The blueish blushing and brimming delightfully rice dish. Moreover, must I blow my own trumpet by mentioning that I quite know it to Kelantanese dishes (Laksam Kelantan) or even our Malay cuisine on the whole (Nasi Ulam, Nasi Dagang, Kerabu Taugeh, Asam Pedas Ikan, Nasi Lemak Sambal Udang & Sayur Lodeh) and my Malay cooking list can go on and on for a matter of fact? But the other fact is that I have never stepped into Kelantan before, though I have much tummy and mouth explored Nasi Kerabu from where I am. Easily available and you should try the ones sold in night markets as well. Oh, plus, do I have repeat myself again and again? Like I have already told you many times, rice being my bestie (Burmese Biryani, Hyderabadi Biryani & Vegetable Biryani)? 

Nasi Bunga Telang Serai /Blue Pea Lemongrass Rice

I threw some bunga telang, or blue pea flower seeds in my garden and they grew. They literally grew without even me realising and without even any tender, loving care. Just like that. By the time I knew, bunga telang which can be addressed in other names greeted me. Beautiful. They are such bluish beauties and me after a few days, getting down to making this Nasi Bunga Telang Serai /Blue Pea Lemongrass Rice. I did. And rice by far, do I have say anything furthermore? Me and my love for nasi or rice. For this typical Malaysian who must have rice at least once a day though usually its plain rice, of course, every now and then, the easy varieties, cooked in the rice cooker are such a delight for breaking free from the monotony and boredomness of our daily meals (Tomato Rice Pilaf, Rice Pilaf, Coriander Rice, Turmeric Rice, Dhal Rice & Lemon Cashew Rice). What's the cooking story to Nasi Bunga Telang Serai? Such an easy uncomplicated story. Just a couple of ingredients. In fact, just five. Basmati rice, bunga telang/blue pea flowers, serai/lemongrass, salt and water. The best part of all is, I will and must vouch that you will simply love the floral scent of bunga telang and lemony scent of lemongrass in, and around cooked to the right texture rice. 

Ikan Goreng Asam

The other side to the previous Ikan Goreng Kunyit/Turmeric Fried Fish. The other side which is my favourite as well. Speak about sourness, me, myself and I? Honestly, I so love sourness to every bit. Any kinda sourness in our Malaysian dishes (Nyonya Acar Fish, Asam Curry Fish & Fried Kembung With Assam Sauce). Sourness from our local fruits (Sambal Belimbing Bilis & Masak Lemak Nenas) and of course, lime or asam jawa/tamarind are the other two for streaming into curries or our sambal dishes (Tamarind Prawn Curry, Ayam Masak Tiga Rasa, Sambal Udang Petai & Asam Pedas Ikan), or maybe I should include vinegar as well. For this Ikan Goreng Asam, its tamarind. Tamarind juice and salt as the marination for fish, followed by fish being fried and of course, we need a dip right? Dip which must be spicy, salty and along a touch of sweetness? Potentially (Fried Fish with Soy Sauce, Ikan Masak Kicap & Crispy Chilli Fish). Ikan Goreng Asam? Sourness is definitely our Malaysian food appreciation.   

Terong Balado Pedas Manis

Terong Balado Pedas Manis is? Fried Brinjal in Spicy Sweet Sambal/Sauce. Says it all right? I am back to my Indonesian cooking and back again to eggplant, aubergine or brinjal? Admittedly. My previous balado cooking lingo (Ikan Balado) and other Indonesian dishes (Sate Kambing, Indonesian Grilled Fish, Sambal Goreng Teri & Sambal Terasi)? Plus, we did speak to a certain extent about terong? The bright purple sparkled fruit or veggie or said as warna ungu in Indonesian language and even in our Malay language?  A popularity in fact. Terong being a take for any cuisine around the world for the matter (Thai Style Eggplant). We too quite fancy terong (Japanese Eggplant Saute). Perhaps why I have already rolled out a couple of dishes and whatever said, brinjal in sambal must be one of the food prides. I don't know about my other half-half, most probably for him will still be Indian style to brinjal (Bengali Begun Bhaja, Baingan Bharta, Eggplant Tikka & Brinjal Stir Fry) but me myself can't be separated from sambal (Sambal Belimbing Bilis & Kacang Buncis Belacan). Terong Balado Pedas Manis? The modern twist or a modified version and according to Malaysian ingredients for a satisfying and fabulously exquisite Terong Belado Pedas Manis.   

Kuih Kosui Gula Melaka

The other jiggly and wobbly kuih-muih. Remember the other? Kuih Sagu Kukus (Steamed Sago Cake)? That's right. Kuih Kosui Gula Melaka on the other hand? Like I have already told you, jiggly and wobbly, but made from flour. The rest of the ingredients? Gula Melaka, white sugar if you wish,  pandan leaves, coconut, salt and water. See, I told you? Our Malaysian ingredients for another type of our Malaysian sweet delicacy (Wajik Pulut, Kuih Buah Melaka, Bingka Pisang & Malaysian Sago Pudding)? What else is new. Nothing much I can think of, except, can we get cooking to Kuih Kosui Gula Melaka? We shall. 

Sardine Varuval (Dry Style)

Tuna or Sardine? Sardine mostly. Fresh sardine or canned sardines? Both goes strongly and tremendously (Mathi Achar & Nadan Sardine Curry). But stocking up canned sardines has become a habit I can't let go. Basically like if I don't stock up, seemingly my grocery doing is not complete. How about you? You are like me? You must have sardines in cans in your pantry? Actually, its a good thing because canned sardines will never ever let us down (Sardin Masak Lemak & Sardine Rolls). Unlike our husbands who sometimes can drive us up the wall? Even canned tuna as well (Tuna Thoran, Tuna Burgers & Tuna Cutlets). I mean, canned tuna being our cooking saviour. What's the story to me making this Sardine Varuval (Sardine Sambal & Sardine Potato)? The same food story in fact. Always a favourite (Jeera Aloo/Potato & Meen Puttu) and imagine sardine varuval alongside rice soaking or fully flooded by rasam or sambar. Heaven called easily fab meal right? I know (Udupi Sambar & Pepper Garlic Rasam). We Indians and our fingers to eating for happy tummy sardine varuval meal? What more should I possibly say? Nothing. Dive into Sardine Varuval at your pleasure (Chicken Varuval & Mutton Varuval). 

Kuih Sagu Kukus (Steamed Sago Cake)

Kuih-Muih was my all time growing up years memories. Not to say I don't indulge in our local delicacies anymore (Wajik Pulut, Kuih Buah Melaka, Malaysian Sago Pudding & Bingka Pisang) but, sparingly and mostly during occasions instead of making at home, or sometimes I do buy from the Malay shops. Why not making at home? Basically, no takers. My other half-half need to control his sugar intake due to he must keep his diabetes in control, whereas myself. I am without a doubt free from more sugar in my body, but sugar by itself, I am quite cautious. My concern primarily is, what if I become a sugar victim if I don't limit my sugar intake and the other reason, sugar can lift my weight higher. As it is, I easily put on weight and if I don't exercise? Worst and what about what sugar doing further disaster (Honeydew Sago).

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).

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.  

Tom Yum Noodle Soup

So, its back to Tom Yum again? Obviously. Though we did actually have a break from tom yum for like three months and then out came this latest version. But rather a different food calling actually due to its noodles in tom yum soup and which by far I have not made before. Perhaps the closest is Tom Yam Fried Mee Hoon or maybe I should also include Siamese Laksa Lemak. Nevertheless, what can be outstanding or unique for tom yum (Vegan Tom Yum Soup, Tom Yum Goong, Tom Kha Gai & Seafood Tom Yum Soup)? The pride and pleasure must be the various types of herbs, primarily kaffir lime leaves and lemongrass, and let's not never forget about chillies, plus I love fish sauce into tom yam or Thai dishes on the whole. Tom Yum Noodle Soup as you have already noted is not far behind in terms of some of the ingredients and it is also a tremendously sumptuous, fulfilling and power lashing noodle dish (Thai Tomato Soup, Shrimp Pad Thai Salad, Thai Fish Noodle Soup, Tom Yum Fried Rice & Spicy Thai Noodles). 

Fried Fish with Soy Sauce

How easy sometimes it can be. Not always though and unless and until you decide you want easiness. Easiness by far can take place in your and my kitchen as well (Mapo Tofu & Fried Prawn Wanton)? Of course. Without a doubt when we don't feel like rolling aplenty pots and pans and we actually yearn for simplicity. Take this Fried Fish with Soy Sauce (Ikan Masak Kicap) as an example. I actually got the fish monger to clean the fish  (Yong Tau Foo) and when I returned home, I gave fish a good rinse in lime water, prior to moving on to cooking (Fish Ball Noodle Soup). Cooking basically meaning dusting fish with corn flour, rice flour and seasoned by pepper and salt, thereafter deep fried and removed from wok. Up next? Frying ginger till crispy (Thai Crispy Fish & Chilli Lime Fish) and kept aside, before making the easy sauce and this sauce, as well as fried ginger going over fried dish and spring onion garnished. Over, over. Our Fried Fish with Soy Sauce is ready (Nyonya Acar Fish & Teochew Steamed Fish).

Mapo Tofu

Mapo Tofu! As far as I know, Mapo Tofu is Sichuan coming and calling dish. Most probably. Me and Sichuan dishes (Sichuan Chilli Prawns & Sichuan Noodle Soup)? In fact, Chinese food on the whole for the matter (Fried Prawn Wanton) and do I have speak about tofu? A favourite in my house. Always and forever. Any which way will do for tofu which comes in different made these days (Tofu Manchurian, Tofu Green Beans Stir Fry & Tofu Scambled Eggs). For Mapo Tofu, I actually opted for Japanese Tofu instead of the white ones. Why, are you asking me? No particular reason. I just thought I want to show you that you can make Mapo Tofu from Japanese egg tofu (Tofu Katsu) and this my version is a totality on it own. Basically different and outstanding due to me wanting to use my at home ingredients instead of? Why buy ingredients when you can make do with what you already have stocked up? Potentially. Mapo Tofu? Tad bit of spiciness, tad bit of saltiness, spring onion garnished and soft tofu (Chinese Tofu Soup, Spinach Tofu Stir Fry & Indian Tofu Curry).

Fried Prawn Wanton

Fried Prawn Wanton. My-My! Such a fab kinda crunch and munch right? I know. Fried stuffs especially on the whole? You tell me. In fact, when these wanton skin parcel filled with prawns came out from my wok, a few actually went missing immediately. Not anywhere far, but our tummy tucking actually. By themselves, or when dipped into chilli sauce prior to having a ball of a time and as many as we want till all the fried prawn wanton are over and done, perhaps within a short while, what a delight. How do we make these prawn wantons? I think I have already alerted you. In fact in my previous recipes as well (Hong Kong Wonton Noodle Soup & Chicken Wanton Soup) and this latest variety is sort of the cousin of the previous Fried Shrimp Wanton. Only that, the tedious thing for me when prawns are a concern (Mee Goreng Udang, Hokkien Hae Mee, Mongolian Prawns, Goan Prawn Curry, Butter Prawns & Prawn Coconut Milk)? The peeling and cleaning, especially the time taken pulling out the veins. Otherwise, all is fine with prawns though I must say we are not the biggest fans of prawns (Sichuan Prawns & Chinese Prawn Fritters). Of course, there is always the once a while and these Fried Prawn Wanton, trust me, are super yummy, super crunchy and super beautifully plated up. 

Nescafe Chocolate Cake (Eggless)

Buying ingredients is one thing, the other of course is making sure we use or finish them up. Potentially we should right? Otherwise, don't you think its such a waste to our money? I know. I in fact have been trying to finish up the box of quality cocoa powder I bought and seemingly there is no end (Eggless Molten Lave Cake, Chocolate Genoise & Cocoa Butter Cake). Greedy me actually. Instead of buying a small box, me the hero bought a big box. Henceforth, I am like racing in finishing it up and thank god, I decided to let go of the brakes towards this Nescafe Chocolate Cake (Milo Cake Eggless). But instead of getting excited again by buying coffee, I told myself. What the hack. I will make do with Nescafe which is by our favorite coffee brand. Not at all a regret. Nothing in fact was regrettable. Obviously, Nescafe instead of coffee, plus cocoa powder (Chocolate Cheesecake, Marble Cake & Chocolate Rum Tart) and the rest of the ingredients listed below for this eggless cake (Eggless Mandarin Orange Cake). Nescafe Chocolate Cake? Like a dark knight splendid attractiveness. Coffee and cocoa in one, super moist (Easy Banana Bread, Traditional Butter Cake & Sujee Cake) and vanilla scented winning eggless cake. 

Thai Style Eggplant

Eggplant, aubergine or brinjal. All from the same family tree right? Except maybe their shapes and sizes and at times, color code as well. Eggplant in fact is a favourite in my house for all sorts of dishes, including in curries as well (Nadan Meen Curry). In fact, I can go on and on and speak about eggplant, but potentially it will be best I stick to this recipe for the day. Thai Style Eggplant. Thai cuisine and Nava K (Vegan Tom Yum Soup, Thai Fried Chicken & Lamb Massaman Curry)? Pretty much says it all and after,  and Thai Style Eggplant basically is fried eggplant in a spicy, tangy and kaffir lime leaves scented attractive gravy/sauce. Oh, a vegetarian variety too (Bengali Begun Bhaja, Baingan Bharta, Japanese Eggplant Saute, Eggplant Tikka & Brinjal Stir Fry).