Malaysian Chettinad Mutton Curry

Me the mutton lady? What do you think? You think I should wear the mutton crown? Maybe (Mutton Parathal, Masala Mutton Curry, Pepper Mutton Curry & Easy Mutton Curry)? Evidently. When you have been faithfully cooking mutton for your Indian husband and by doing so, you have also sharpened your cooking skills to the various types of mutton dishes. Out came from my kitchen to our dining table on this particular day? Malaysian Chettinad Mutton Curry. Why a Chettinad version? Look, I have already exhausted every avenue for this style and that style of mutton curries. So, by far, I went further and further and towards India for picking up another mutton curry (Shahi Mutton Curry & Aloo Gosht). In fact, I have even headed to Pakistan (Peshawari Mutton Karahi). What else should I tell you? Actually, come to think of it, we don't mind lamb too (Lamb Rogan Josh), but nothing like a spicy mutton dish outrightly. Why a Malaysian version to Chettinad Mutton Curry? Me the Malaysian must bring my country Malaysia in. Sense and sensibility right (Mutton Pepper Masala & Devil's Curry)? Malaysian Chettinad Mutton Curry! Oh, what a mutton spicy mutton curry mouth joy (Mutton Dalca & Mutton Bone Marrow Curry). 

Bread Pizza

Pizza making from a scratch? I am not the person. Don't ask me. Ask someone else please? But if you want to ask me what can we do with leftover bread slices or store bought bread by itself, you are definitely speaking to the right person (Malaysian Style Sambal Sandwich, Asian Egg Mayonnaise Sandwich, Grilled Fish Sandwich & Vegetarian Sandwich). Maybe thrown in burgers as well. Burgers made from store bought burger bun (Tuna Burgers & Lamb Burgers), but please, do not touch the subject of making pizza dough. If you still insist, I can show you where you can buy ready made pizza dough and of course, today, happily I am going to show you how can we made pizza from bread. Not a complicated matter actually. In fact, not at all for this tuna (Tuna Thoran & Tuna Cutlets) bread pizza. So easy, yet, mouth and tummy filling like superman delighfulness (Bread Sardine Rolls). 

Malaysian Banana Flambe

Banana Flame and obviously from my Malaysian kitchen. Of course, me the Malaysian home chef who somehow will coin even a dessert from our Malaysian ingredients. I suppose the Malaysian in me can't be erased forever and for a fact, I love it that way too. After all, if we are not proud of our mother land, who else will (Malaysian Style Sambal Sandwich) and this is the halal version banana flambe. Meaning, without alcohol, nevertheless, if you feel you want to pour in, go ahead towards the end for flaming up before removing from heat. Ingredients for our Malaysian Banana (Banana Chocolate Cake) Flambe? Clearly listed below (Malaysian Banana Pancakes & Kuih Kodok). Naturally, our local ingredients for this our Malaysian affordable and without compromising on the key crucial dessert delight which is I believe is not sinfulness or guiltiness. Go ahead. Make yourself sugar happy (Easy Banana Bread & Bingka Pisang). 

Vegetarian Nyonya Laksa

Vegetarianism! Seemingly, for whatever reasons maybe, is a big trend these days? Why, if you are asking me? I think we did speak about this before, but nevermind, sometimes its good I repeat myself like a parrot. Personally, I really don't have the answer, but I think for health reasons or reaching out to god. What about me? Me vegetarian? I am definitely not a vegetarian. Of course, into our food picture, the once a week being a vegetarian due to my other half-half. He believing in vegetarianism for his religious belief and I? Like what? No point rocking the marriage boat just because of a vegetarian meal right (Mee Siam Kuah Vegetarian, Maggi Goreng Mamak Vegetarian, Chinese Vegetable Noodle Soup, Vegetarian Chow Mein, Vegetarian Mee Hoon & Chinese Vegetarian Noodle Soup)? What's there to fuss about anyway? No point. I am the chef at home, and can you imagine cooking a vegetarian meal and then cooking a non for yourself? Duh!

Thai Green Crab Curry

Thai Crab Curry. The green style crab curry. The dry style curry. And when we speak about Thai green curries, much we have already spoken and I have shared as well? Remember? Otherwise, maybe best you flip to the recipes (Thai Green Fish Curry & Thai Chicken Green Curry)? Will be good as well because you can actually find out that, there are also the different types of Thai green curries. In fact, you can even make a vegetarian or vegan style by, of course, giving a twist and turn to the recipes, and you would have maybe coined your own version (Thai Vegetable Curry & Thai Yellow Chicken Curry). 

Indian Style Crab Soup

Don't give me the crab. No, no, seriously, its obviously a crab food story today and definitely an Indian crab story. By the way, have you heard of the Indian crab story? One Indian or the whole lot of Indians pulling down another Indian because he or she is more successful than you? Think about it and I am certain you must heard of this Indian crab story. Quite known amongst us Indians and the whole moral to the Indian crab story? Sadly, we Indians always want to be the best and we, somehow, even to the extent of back stabbing or front stabbing, we will bring down those who are more better than us. Oh Boy! Suppose to be a recipe and I took you around the Indian crab story. Then again, in tandem right because its really Indian Style Crab Soup today.

Ennai Kathirikai Kuzhambu (Brinjal Curry)

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Ennai Kathirikai Kuzhambu! In layman's terms, Ennai Kathirikai Kuzhambu is a kind of brinjal curry. Simply as that and let's keep it that way instead of complicating our food cooking matter. And when I speak about brinjal or even aubergine on the whole, pretty much quite a regularity in my house. Brinjal can be considered as our favourite and any which way it is cooked (Thai Style Eggplant, Japanese Saute Eggplant, Eggplant Tikka & Brinjal Stir Fry), we love it. But seemingly, its like a habit of mine in adding brinjal into curries or gravies (Nadan Meen Curry, Goan Prawn Curry & Vegetable Kurma). Of course, the stir fried styles (Terong Balado, Bengali Begun Bhaja & Baingan Bharta) does come into our food picture as well. Today, obviously, brinjal in curry. A vegetarian curry. Overall, a spicy, tangy, attractive, vibrant and exciting to your palates curry. 

Pulut Inti (Glutinous Rice With Sweet Coconut)

It is one thing for cooking, the other is whether you must have all the ingredients? What then? What happens when you can't get certain specific ingredients? You are going to ditched aside the idea of making the dish? Or my question is, are you still going to go ahead by making do? Making do basically meaning, are we going to go ahead with the dish. If you are asking me, I am quite a good cooking runner. I always make do. Take this pulut inti for an example. By right, you need banana leaves, then again? So what? What about re-looking at how can we still make without the leaves. I definitely did fine. My pyrex showed me the way and I hand-crafted Pulut Inti for the serving style. See, I already told you? Nothing is absolute and you can still be a food hero in your own way. What is Pulut Inti? Clue already given. Glutinous rice with sweet coconut which must placed alongside our kuih-muih or local delicacies (Chrysanthemum Goji Jelly, Kuih Kosui & Malaysian Sago Pudding). Our Kuih-muih (Bingka Pisang, Bubur Chacha & Honeydew Sago Dessert)? The treasures of Malaysia and will forever remain as our propelling sweet treat, sweet delight and our sweet moment  (Wajik Pulut, Kuih Buah Melaka, Kuih Sagu Kukus & Pumpkin Sago Dessert).

Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

The other door to a Malay style coconut stew (Masak Lemak Ikan Masin Nenas & Sardin Masak Lemak Cili Padi). In fact, a close cousin to our Indian Sodhi. The main vegetable key to this version of masak lemak? Pretty much tapioca leaf/pucuk ubi which trust me, can be effortlessly grown. Just plant the roots after cooking and within time, you have it all. The rest of the ingredients? How far further can we get when its a Malay coconut stew? The, more or less within the context of our pantry friendly ingredients and maybe you need to buy them. Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy). Malay style truly a sensational delight. 

Chrysanthemum Goji Jelly

Have you heard of Chrysanthemum Goji Jelly? You know? Or you don't know what I am talking about? If you are Chinese (Honeydew Sago), I think you should know. Nevermind, if all of us are as blank as each other. But I am not blank. I quite know it. Otherwise, how could I have made? Back then, years ago, Chrysanthemum Goji Jelly was a popularity. Don't know if it is still, but I can still remember and today, my food and cooking mission is to show you how we can make Chrysanthemum Goji Jelly. Actually, come to think of it, I don't think I should dwell too much. Everything you need to know and see? Clearly listed below. Follow me and you can't go or do any wrong. Chrysanthemum Goji Jelly. The yesteryears sweet delight. Outstanding for its uniqueness.

Vazha Koombu Thoran

The last time we meet, we hit it at Sri Lanka cuisine (Miris Malu). Today, we are hitting back to another round of Kerala cuisine. Kerala cuisine (Mathi Achar, Nadan Meen Curry, Meen Puttu, Parippu Pradhaman)? I quite know it right? Well, I must admit I quite have it at the back and in front of my cooking hands (Malabar Fish Curry & Kerala Fish Curry). What is Vazha Koombu Thoran? Vazha Koombu is vazhaipoo, or banana flower or banana blossom. How about thoran? Basically, a stir fry (Tuna Thoran, Beans Thoran & Cabbage Thoran). To make Vazha Koombu Thoran? All clearly listed below and quite a simplicity, but cleaning the banana flower? You better get ready with time and some oil for rubbing and removing its stickiness while, maybe at removing the flowers and thereafter for cleaning your hands and fingers. Other than that, Vazha Koombu Thoran is our yesteryears and forever appeciated by my generation side dish delightfulness alongside rice (Carrot Poriyal & Tapioca Stir Fry).  

Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad

I love all things Malaysian herbs and spices. Must I also mention that I am a typical Malaysian who will never ever compromise our Malaysian food (Mutton Rendang, Nasi Kerabu & Nasi Ulam) for anything else in this world? Our Malaysian cuisine? They are such a tremendous delight and on the whole, when we speak about our Malaysian salad? Generally, in the family of Malay salads. How can we go wrong? We can't in fact. Our Malaysian raw salad (Kerabu Taugeh, Kerabu Kacang Botol & Kerabu Mangga) is so easy to put together. In fact for a fact, most raw salads (Vegetable Raita, Asian Watermelon Salad, Mango Cucumber Salad, Apple Cucumber Salad & Cucumber Yogurt Salad). Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad? The central master key for the scent and aroma is obviously, bunga kantan (ginger torch bud) which I am still struggling in growing. Just can't get right no matter what so far. Nevermind, we can still buy? A dollar most probably for one. Making this salad? Ingredients listed below, but no hard and soft rules to the amount of ingredients. As little or as much as you like. Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad? Crunchiness, tadbit of spiciness, tanginess and wondrous aroma of ginger torch bud. 

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. 

Pineapple Rasam

Rasam and more and more and more? Yes please. I think I have already told you about our undivided love for rasam? Not once though. In fact, countless times and each time I share a rasam recipe (Pepper Garlic Rasam, Rasam, Mor Rasam, Egg Rasam, Nandu Rasam & Instant Rasam). Enough said right? I think so. I know so. And so, let's just stick to the guns of making this latest rasam. Pineapple Rasam? How? Honestly, nothing out of this world or you must kneel on the ground for saying a prayer. Of course not. Pretty much like every other rasam and  we still the customary ingredients. The only difference is pineapple and me using canned pineapple. Otherwise, its a clean sweep in making and for my version, I blended the ingredients for rasam paste. Oh, I did also tip in some gingerly oil for a change. Pineapple Rasam? Truly yours and mine.