It’s always been my absolute, my moment to my pleasure to tweeting recipes. Recipes I pick up via my travelling meaningfulness. In other words, at each part of the world I am, I make sure I somehow or rather, either slyly or demurely ask for the recipes at the places I dine or pack food. Including at the streets. Or worst come to worst, I taste the food and figure out for myself what could possibly be the ingredients for those dishes. Of course, suffice to say, there are kind people in any part of the world who won’t mind sharing their recipes. Whereas, I believe it is a known fact that, there are also people who do or die, will safeguard, protect and defend their recipes like nobody’s business. Nevermind. Does not really matter. Because as a foodie adventurous person and someone who have been cooking various types of dishes from various continents for donkey years, furthermore, thanks to my hard earned money which has enabled me to travel to a number of countries as well, I am quite a hero in figuring out the ingredients for the dishes. My food love will without a doubt forever be Asian dishes, but that does not mean I shun away from Western dishes. Indonesian food (Tempe Orek Vegetarian & Terong Belado Masam Manis) particularly for me. Oh my-my and during my trip to Indonesia a couple of years ago (Surakarta & Yogyakarta), I managed to dive into Urap Kangkung, aka, Water Spinach Salad and here’s to the vegetarian version (Sayur Lodeh). Of course, recipe by yours truly, and recipe, ah, from the mind of Nava K.
Wednesday, February 24, 2021
Monday, February 15, 2021
Recipe of the day? Nava K’s Palak Paneer. Palak? Spinach (Spinach Coconut Milk Stew, Spinach Potato & Spinach Chickpea). Paneer? Indian cottage cheese, which for a fact, you can make at home and homemade paneer without a doubt, is the best. Still, there is such a thing as store bought paneer. Supposedly, homemade, home style paneer you can pick up at the Indian stores for the matter of “convenience for cooking”. Not to say I have not had my hands-on experience to making paneer in my kitchen, yet, these days, since I prefer least time to cooking, I usually settle for the store bought ones. The store ones too, by far, are a great choice. Furthermore, these days, considering that such ingredients have travelled and are still travelling around the globe due to global trading, you get ample choices to various types of paneer at the Indian stores. Including in Malaysia, those made, sealed, embossed and transported from India. For this, my version to palak paneer, yea, store bought, a couple of dollars paneer. To the recipe now darlings. Indian cottage cheese, spinach (Spinach Tofu & Spinach Dal), yogurt and spices for this delightful Nava K’s Palak Paneer.
Monday, January 25, 2021
I'm still like a yo-yo. Up-down, down-up, back and forth, and to and fro. My colorful life as usual. The things I juggle, remember I told and in case you have not read, click on this link Nurish Organiq Face Essence please. Alright. So much only I want to speak about "MyFiftySixLife" today and without wasting anymore time, let's zoom into the recipe for the day now. Chilli Cashew Stir Fried Veggies. The Chinese cooking style (Chinese Style Eggplant, Stir Fried Oyster Mushroom, Jiu Hu Char, Bitter Gourd Omelette & Mapo Tofu) to a vegetarian Chinese vegetable dish and cashew nuts by far? As far as I know and as far as my cooking skills are a concern, Indians use cashew nuts as a thickening agent for curries or gravy dishes, whichever and whatever dish it may be. Whereas, for the Chinese, cashews are one of the ingredients for their stir fries. Okay. I'm done with the intro pitching for this recipe, because I got to get back to some the pending things I have to complete and one of those things I actually indulge in is, gardening. Not only gardening, but also, what I do with the supply of my gardening supply. Aha! pandan leaves/screwpine leaves for my interior. Watch this video of mine and you will know what I mean. Of course, recipe to Chilli Cashew Stir Fried Veggies will be laid out next. Take care lovings. We will catch up sooner or later. Bye!
Tuesday, January 5, 2021
Ponnanganni Keerai? Mmmm! Honest to goodness, if I am to translate this leafy green veggie to English, or to another understandable language? I will fail. Fail massively. On the other hand otherwise, after reading from the visual world, which I did of course prior to pitching this recipe, I will crown myself as a hero. Aha! Ponnanganni Keerai! Known as Alternanthera Sessilis, also as, Sessile Joyweed and Dwarf Copperleaf. You know what? To make this matter easier, later on, if, if, if, if at all you watch me in the video, you will get a clearer, better and easier picture on which leafy veggie is Ponnanganni Keerai. Ponanganni Keerai! The absolute to packing aplenty nutrients. So as well other vegetable dishes I have shared before (Beans Turmeric, Spinach Potato, Murungai Keerai Poriyal, Vazha Koombu Thoran/Banana Blossom Fry, Bitter Gourd Chips & Spinach Tofu) and this veggie, particularly and specifically, oh-my, the valuable nutrients to our eyes. Furthermore, you don’t big bundles of ingredients for this simply, easy to go, easy style to cooking this delicious Ponnanganni Keerai Poriyal. Ah! Sincerely, faithfully and truly appetizing and just cooked rice will be the best soulmate for Ponnanganni Keerai Poriyal. Of course, you can mix and match with other dishes for a fact (Malaysian Sodhi, Tomato Rasam & Udupi Sambar). Please yourself. Whichever and however you want to devour or demure into Ponnanganni Keerai Poriyal. Anything else I want to say? Nothing really. Clock is ticking, time is most precious because I’ve a whole lot of things lined up to do. Signing off and you guys take care. Lots of love.
Wednesday, December 23, 2020
Sodhi. Coconut milk infused and laced (Shrimp Coconut Milk) Indian coconut stew. In fact, sodhi is the branching of Masak Lemak (Vegetarian Malay Spinach Coconut Stew), or vice-versa or whichever. Sodhi is definitely a popularity amongst the Indians and without a doubt, in my house as well. Sodhi is usually drenched over rice, and eaten alongside side dishes. Trust me, nothing like sodhi soaking or flooding up your rice and then, using your hands for mushy-mushy diving inside eating style. Sodhi. Like, every once a week in my house. In other words, a regularity and it is a dish that can be put up effortlessly. Needless to say, easy cooking and mind you, there are other variances of sodhi too, which I have already shared before (Malu Kirata, Kiri Hodi, Prawn Sodhi & Cabbage Sodhi). This latest sodhi? Basically, the humble, basic simplicity, but why a Malaysian Sodhi? Well, Cooked by this “The Crazy Lover” who is a typical, true and true Malaysian, and cooked in her, most of the time stuffy, hot, and can cause me to sweat unlimited buckets and buckets Malaysian kitchen. Furthermore, I wanted to give the humble sodhi a new lease of life, considering also I’ve made somewhat a similar sodhi before. The pairing for Malaysian Sodhi? Spicy dishes for a traditional Malaysian Indian vegetarian (Indian Vegetarian Brinjal) or non-vegetarian (Mutton Potato) meal, plus do not discount any type of fish dish (Tamarind Fried Fish, Meen Puttu, & Chilli Sardine) for enhancing and enlivening your meal. Okay. Story over and time for the recipe now……………Oh, oh, before I forget, perhaps you would like to have a look at the video attached below on interior decorating your house with galangal leaves/daun lengkuas? Have fun. Take care everyone!!
Monday, December 14, 2020
And so? Every now and then, or every often, we yearn for a different cooking style of the same dish. Of course. The same goes in my house. I mean, it can’t be the same cooking style for the same dishes all the time? No. It can’t be. This time, instead of my regularity to a similar Korma, or Kurma Gravy, or Curry, I did a different kinda Korma. Korma or Kurma (Navratan Korma, Vegetable Kurma & Mutton Kurma), I reckon is a popularity amongst the Indian community and perhaps, throughout the sub-continents of India (Hyderabadi Biryani & Vegetable Kadhi), also, other parts of the world. After all, food likings, food delights and food cooking from various part of the world, has, without a doubt, travelled throughout the globe. Therefore, the food of one country is the availability in other countries, and also, cooked by people like me in Malaysia who like to keep their food life interesting, trilling and aha, sex-citing as well. Sex-citing! Aha! If you are a true and true foodie, you will know what I mean. The rest of you? Go figure and I bet you will agree.
Monday, December 7, 2020
Hi all you amazing and wonderful people.
How have you been? Hope all is well and extremely positively good. Me? What about me? I am doing good as well. Oh-well! It’s not all perfection, rosy and sunshiny all the time. But, I keep going positively. Even if things go wrong. Even if, every once a while or every now and then I feel the world has collapsed on my head. My life! Hah! A colourful life. Yea. I like to keep my life colourful.Always. The latest colors pop-yea-yea in my life? “Karthigai Deepam” Hindu religious festival. Also known as the “Festival Of Lights”, specifically the lights of Lord Shiva’s enlightenment and this festival, celebrated over a period of three days is about lighting the earthen lamps. For me, been like, in fact, I can’t even recall when was the last time I ushered this festival of lights. Most probably, I think, most probably, 30 over years ago. That too, during my growing up years in Brickfields when I was single and available. This year! Aha!. I just felt vibes. The vibes to lighting the earthen lamps. On the first day, 31 lights lighted up, second day, 51 lights and on the third day, wow, 101 earthen lamps lighted up in my garden. My garden. My pride and joy, and of course, I am the gardener. Gardening. My stress buster and one of those which is part of my colourful life.
Wednesday, December 2, 2020
The typical, traditional, authentic Malaysian Malay dessert. Sweet Durian Porridge & Steamed Glutinous Rice, aka, Serawa Durian & Pulut Kukus. My-my! Durian lovers! You will love, love this absolutely delicious mouth watering, our Malaysian dessert. Yes. You will. Take it from this “The Crazy Lover”. What about the rest? The rest who are not so fancy frilly over the smell and tastes of durian? Why not? Try. You must. After all. Unless you try, you never know right? Furthermore, don’t discriminate food. Any kinda. Be adventurous. Be a joy and love to food of all walks of life. Including, of course, our Malaysian food is still the best and our desserts, ahhhh, they are such a major delight (Pulut Inti & Wajik Pulut). Best in the world. Best out of the rest. Precisely. But, in any case, you have tried durian and durian is still a no go to? Replace durian with jackfruit or whatever and whichever fruit you believe can take the place of durian.
Tuesday, November 17, 2020
Indonesian Food (Ikan Cabe Ijo). Indonesian Cuisine (Terong Balado Pedas Manis). Indonesian Cooking (Sayur Lodeh). Yes I am. I am the star. The number one, glittering, shining star. The star as an avid, number one fan of Indonesian food or Indonesian cuisine. I am also the glossy, twinkling and lighted up star as well to Indonesian cooking (Sambal Goreng Teri). Of course. I know. Self praise is a disgrace. Then again? Who cares? I don't because if you don't praise yourself, like what? You are waiting for others to praise you? Oh please. Cut the crab. Anyway, I am without a doubt, the cooking star in my kitchen. In my own ways as the Indonesian chef in my house. But not like kinda, I have cooked a whole, long stretch of Indonesian dishes. The essentials though. The most probably, famed ones though (Ikan Balado) and my trip to Indonesia a couple of years ago? Oh-My-My-Love (Surakarta/Solo). The daily food love affair to Indonesian food happiness, which included the various types of tempe dishes (Yogyakarta Indonesia).
Monday, November 9, 2020
This sardine cooking story in my house? Always, forever and I am absolutely certain will go on, and on. Either every now and then, or for a fact, I reckon, every often like a rapid fire or towering inferno. What's with sardines in my house if your curiousity is killing you? In other words, why sardines are one of our food prides? Actually, you know what? I really don't have an absolute answer for you. Perhaps better be said as, because fish is sort of a favourite in my house (Western Style Pan Grilled Spicy Salmon, Nyonya Fish Curry & Ikan Goreng Asam Jawa), and sardines, especially, since our local catch, they are pretty, really affordable and mind you, tastiness as well. Regardless, whether the fresh ones or canned sardines (Sardine Varuval & Sardine Peratal). Sardines! Yea. There will always be the favourites to sardines like sardine curries (Nadan Fish Curry), or the Malaysian, our chilli based and chilli cooked sardine side dishes. For me personally, the craziness and madness will forever be our Malay style gravy style sardines dishes (Tempoyak Masak Lemak Sardine & Sardine Masak Cili Padi). Those spicy (Sardine Sambal), salty and tadbit of sweetness, the Malay or Malaysian revelation of mouth-popping, yippie-yeh-yeh tastiness (Nyonya Acar Fish).
Thursday, October 15, 2020
Salmon! Of course. Why not? Salmon. I must admit, is a favorite in my house. Furthermore, when its a matter of mind over matter for cooking salmon, oh yes, easy cooking and cooked in a jiffy. Salmon also, on the whole is tastiness by itself and just a couple of ingredients will do the job as well (Grilled Salmon). Of course, if you want to elevate the tastes of salmon further to another higher level for other dishes? You can and you should (Burmese Biryani & Thai Fish Noodle Soup). What about how much will you pay for salmon? Definitely higher compared to our Malaysian local catch, yet, I don't mind spending the extra. Not always, but every now and then will do (Indian Spiced Salmon). Furthermore, even if its fresh salmon, the frozen ones can be a perfect fit for any dish you have on mind. Me and salmon? Certainly. Absolutely. Without a doubt (Tandoori Salmon & Lemon Butter Salmon).
Friday, September 25, 2020
Dal, or dhal. However you want to spell. Dal. One of the family members of legumes. Dal. Without a doubt, synonymous for Indian cooking, including for Nava K's Indian household cooking and I know that, dal is an appreciated ingredient for other types of cuisines as well. My dal recipes? Aha! Tadaa! Here we go (Udupi Sambar, Palakura Pappu, Andra Sambar & Punjabi Sabut Moong Dal). What about dal in Burma, now known as Myanmar? Absolutely. Down the memory lane of Indians from India and spreading their dal cultural cooking heritage in Myanmar. The question now is? How do I know about Burmese Masoor Dal? Hah! Been there. Done it. Been to Myanmar, and have tasted their dal dishes. My story. This is my story. My Burmese or Myanmar food story, alongside my dal cooking story (Mulligatawny Soup, Tanni Saar & Dal Rice). By the way, for your information. This Masoor Dal Gravy. Sure. Must be regarded as a close cousin, to the varies types of Indian Dal Curries or Gravies (Fish Sambar, Palak Sambar, Bitter Gourd Sambar, Drumstick Sambar, Simple Sambar & Mysore Sambar). Pretty much? Obviously? Of course. Like I have told you? The influence of Indians from India and spreading their dal cooking skills and knowledge, once and after they step foot in Myanmar back then. Alright. Shall we get to the recipe now please. We shall and, until the next pitching of mine, take care everyone.
Friday, September 11, 2020
Nyonya Cuisine. Nyonya Food. Nyonya cooking and Nava K? Yes. Yes. Yes. Shouldn't I or should I proudly profess that I am a Nyonya food hero (Ikan Buah Keluak & Ayam Buah Keluak)? Why not? I know self praise can be a disgrace, then again? Don't we all, can't we all ought to be proud of our achievements? We must for a fact (Nyonya Mee Siam, Nyonya Curry Laksa & Nyonya Lam Mee). We absolutely should. Without doubting our capabilities and abilities. Furthermore. I am proud. Yes I am. My credentials in culinary arts. Though in the specific niche area of Bread Making and Patisserie. Of course, self learning can be regarded as learning as well? Building from the base of knowledge and learning curve we have obtained? Where has this learning curve led me to? Having cooked and still learning by improving my knowledge, skills and abilities by cooking various dishes from various contingents. Recipe of the day? For show casing my "know how" to Nyonya recipes? Nyonya Fish Curry, aka Nyonya Curry Fish. Splendidness and awesomeness. The revelation and role play of the true, authentic, sincere and genuine Nyonya tastes and flavours (Nyonya Fish Sambal, Ayam Pongteh & Nyonya Steamed Fish). By the way, for your information, I've made a different version of Nyonya Fish Curry before. Known as Nyonya Assam Fish Curry. Let's say, this latest Nyonya Fish Curry style of mine is the updated, upgraded and rebooted version. Also, if you click on all the links I've linked, they will be the treasures to other Nyonya recipes too. Happy cooking everyone!
Wednesday, September 2, 2020
Vegetarian Chinese Winter Melon Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup) or non-vegetarian versions as well, and for me personally, Chinese soups, they are such a delightful appetizing food eating world. Basically, I simply adore Chinese soups. Love, love, love and all the loving loved loves in the food world for Chinese soups. Made before. Of course I have. I mean, it has to be when I am also an avid food fan of Chinese food overall. Including the various types of Chinese noodle soups too (Chinese Vegetarian Noodle Soup, Chinese Chicken Noodle Soup, Bee Hoon Soup & Sichuan Noodle Soup).
Thursday, August 13, 2020
Ikan Goreng Asam Jawa, Asam Pedas Ikan Bawal, Ikan Goreng Asam dan Assam Fish Curry.
(Note: for those of you who can't read Bahasa Malaysia, please refer to the video attached right at the bottom for the recipe)
Tuesday, August 4, 2020
Note: Those of you who don't speak, neither can read Bahasa Malaysia, recipe awaits you at my YouTube channel, and of course video is attached below as well.
Thursday, May 28, 2020
Saturday, March 21, 2020
Tuesday, March 3, 2020
Vegetarian Tofu Sambal & Vegetarian Potato Sambal). Why on Fridays? Well. For reasons or reasoning of my Hindu religionism, I don't think I want to share with any of you. The rest of the days in a week? Free and easy. The free and easy Nava K, the human omnivore and not carnival or animal omnivore. Aha! Basically, anything goes for me, but not beef, neither creepy crawlies, nor am I a big meat eater. For me, I adore basic food and the basic has to be eggs, and I simply love, adore salted food like anchovies/ikan bilis, salted fish and salted egg. My source of meaty protein every now and then, on the other hand? Chicken and pork. What about mutton? Sure. Every, maybe, once a month.
Saturday, January 18, 2020
Terong Balado & Ikan Goreng Bumbu Sambal) or Malaysian side dish. I am, yes, me, myself and I alright, mind you, let me admit. Yes, yes, yes, all the yesses in the food world, I am the number one sambal queen (Sambal Goreng Udang Pete & Sambal Tumis Telur). Any kinda sambal (Nyonya Okra Sambal) for your information. Strange though. I can't help but wonder. What went wrong where. By right, I should be hailing, clapping, praising and jumping high up for Indian food (South Indian Fish Curry & Mushroom Sour Curry). Me the born and bred Indian who should, by right, be loving Indian food. Indian food. On the other hand. Aha! The food love of the man I have been married to for donkey years. Logically then, mostly, in fact, all the time, its Indian food on my home ground. For the sake of my marriage love, or maybe best said as marriage responsibility or commitment, or, like I am forced to believe as well, cooking with love for marriage housekeeping. Otherwise? I beg to differ. What the consequences will be. Maybe. Just saying. My marriage may have rocked, shattered and fallen apart.