Cempedak Goreng Rangup. Like Pisang Goreng. Almost in fact. Only maybe the fruit. Pisang goreng is crispy fried banana cased in crispy batter. And cempedak goreng is cempedak, if I am not mistaken the aunty or uncle of jack fruit, also cased in a crispy batter after frying. My Cempedak Goreng on the other hand? The traditional frying of cempedak given a tiny bit of new lease of food and dessert life. Why? I added black sesame seeds in the batter mixture prior to dipping cempedak and frying. Not bad right? Most probably. After all, like I always tell you, we don't have cook like others. We can actually set our selves apart. Even in cooking mind you. In which Malaysian food category must cempedak goreng rangup be placed? Of course alongside our, the rest of our kuih-muih/local delicacies (Malaysian Banana Flambe, Pulut Inti, Wajik Pulut, Pumpkin Sago Dessert, Kuih Kosui & Kuih Buah Melaka). Of course, I can go on, and on, and on, and quote the rest of our local delicacies, then again? Cempedak Goreng Rangup. Natural burst of cempedak sweetness inside and like I have already told you, crispy crunchy batter outside.
Sunday, August 14, 2016
Tuesday, June 23, 2015
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.
Tuesday, November 25, 2014
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.
Wednesday, October 8, 2014
The dry style Gobi Manchurian (Tofu Manchurian) instead of in a sticky and gooey sauce. Personally, to tell you the truth, I don't like the sauce. Sauce which will absorb into batter fried gobi/cauli (Shahi Gobi, Cauliflower Curry & Aloo Gobi) and for making them soggy even before you tuck in. I in fact actually prefer Gobi Manchurian for their crunchy crispiness and when eaten hot-hot once out of the frying pan, oh-my-mamma-mia (Cauliflower Pakora & Cauliflower Fritters). Furthermore, I must mention that we sort of to a certain extent have a sincere love towards gobi/cauliflower which these days are really affordable. How do we make Gobi Manchurian? My style Gobi Manchurian? Almost like making Gobi 65, but this is the kid friendly non spicy, maybe optimal level of spiciness and curry leaves and cumin seeds scented Gobi Manchurian (Bengali Begun Bhaja).
Monday, September 8, 2014
Mathi Achar. Kerala Sardine Fish Achar or Kerala Sardine Fish Pickle. Says it all. Me and my love for fish achar (Nyonya Acar Fish) or even salted fish pickle (Pada Salt Fish Pickle & Salted Fish Pickle). And so, you think I would have had major kitchen struggle in making Mathi Achar? I don't think so because I have to some extent, mastered my cooking skills towards Kerala cuisine (Nadan Meen Curry, Fish Puttu, Tuna Thoran & Malabar Fish Curry & Kerala Fish Fry). Of course, I must admit I did refer to a couple of recipes, but at the end of it all, I decided I will stay true to my own Mathi Achar cooking invention and fish by themselves, do I have to repeat myself again and again (Fish Ball Noodle Soup, Malu Kirata/Sri Lankan Fish Coconut Stew, Indonesian Fish Balado, Mauritian Fish Curry & Ikan Masak Kicap)? Moreover, sardines are not only a popularity in Kerala, but here in Malaysia too. So, sardines they were. Masala enhanced fried sardines tipped into a spicy and full of utmost power packed vinaigrette. Oh-My! What a fish pleasure. Made ahead and having Mathi Achar as you wish whenever you yearn for, for your rice meals (Sardine Masak Lemak).
Thursday, July 31, 2014
Mango and salad? I already told you before right? I did (Kerabu Mango/Mango Salad). Maybe I could have repeated the same food story and mango I think like donkey times (Mango Cheesecake & Mango Mocktail)? Thus, mango is a favourite for all sort of dishes (Aam ki Achaar & Indian Mango Chutney)? If you are asking me, undeniably. But when salad is a concern on our dining table, most of the time it must be the Asian style. As long as salads packs our Asian and Malaysian customary tastes, oh-my, our meals will be truly a delight and we actually have salad as a side dish for our rice instead as a starter, nibbler or appetizer. That's how it has been for us for as long as I can recall and since I have already showcased mango in our Malaysian style, I decided I will take on the Cambodian side to a mango salad (Cambodian Sour Fish Soup). Pretty much not much of a difference in the ingredients. I mean, what can be different? Our Asian cooking is all about more or less the similar ingredients right? Of course (Kerabu Kacang Botol, Vegetable Raita, Asian Watermelon Salad & Shrimp Pad Thai Salad). Cambodian Green Mango Salad? Obviously, green mango, and then garlic, shallots, chillies, coriander leaves, sesame seeds, sugar, oil and of course, we must need salt for this vegetarian version Cambodian Green Mango Salad (Mango Cucumber Salad, Penang Acar & Cucumber Yogurt Salad).
Friday, June 20, 2014
Baingan Bharta, Japanese Eggplant Saute, Eggplant Tikka Masala & Brinjal Stir Fry) coated or dipped in a masala batter and fried should not at all be discounted. Deliciousness mind you. In fact utter delicious crispiness and soft melt inside and the marvelous aroma of spices. Obviously, as the name of this fried brinjal has indicated, Bengali Begun Bhaja is part and parcel of Bengali cuisine I quite know it as well (Bengali Fish Curry). Plus, I must quote other recipes too (Sukhi Aloo Sabzi, Punjabi Sabut Moong Dal, Aam ki Achaar, Tamatar ki Chutney, Shahi Gobi & Tari Wale Aloo). Therefore? God! I don't know when else to say except please tuck into Bengali Begun Bhaja (Cauliflower Fritters & Kurkuri Bhindi).
Saturday, May 31, 2014
Thursday, May 15, 2014
Honestly, fried chicken is not a regularity in my house. Most of the time, fried chicken is trended when we have a gathering and also, when family pops by, though I do from time to time cook chicken when its a meal on my own (Chilli Chicken, Chicken Kebab, Sesame Chicken & Sweet Chilli Chicken). Of course, like I have repeated donkey times (Sichuan Noodle Soup), my other half-half will not come any close to chicken and maybe that could be one of the reasons why fried chicken is like every now and then when he is travelling (Tandoori Chicken, Baked Lemon Chicken, Curried Roast Chicken, Baked Cornflakes Chicken & Spicy Chicken Wings) What was the occasion why I made a different style of fried chicken on this particular day? Family popped by and the kids in the family, in fact, kids these days just so love fried chicken (Ayam Goreng Berempah). What is the supporting reason for making Thai Fried Chicken? Pretty much I had stock of the Thai ingredients. You know me right? Me and my love for Thai cooking (Lamb Massaman Curry, Tom Yum Goong, Thai Vegetable Curry & Thai Green Fish Curry). Thai paste made, tipped into chicken and simmered to half cook chicken and then fried to utter crispy on the outside and soft tenderness inside, and aroma taking center stage of my kitchen
Friday, May 2, 2014
Mee Goreng Udang, or prawn fried mee. The frying technic which by far is not a brain cracker, but when we speak about frying noodles on the whole, we must have all the ingredients on stand by and as close to us possibly. Otherwise? We may end up over-cooking the ingredients we have already put in the big wok and then, it can turn out to be a disaster or we ending up stressing ourselves, and let's not forget about sweating when frying. Of course. Ask me about sweating and I can go on and on (Malaysian Style Fried Mee Hoon, Hakka Noodles, Chow Mein & Hokkien Mee & Char Kway Teow). That's about it I think the cooking tips for Mee Goreng Udang which is definitely another one of our Malaysian food show stealer. Noodles fried alongside prawns (Hokkien Hae Mee, Shrimp Pad Thai & Shrimp Pho), cabbage, eggs, garlic, spring onion and soy sauce (Nyonya Mee Siam, Malaysian Sour Spicy Fish Soup Noodles, Mee Rebus, Laksam Kelantan & Malaysian Fried Mee).
Friday, April 4, 2014
Kerabu Kacang Botol. Kerabu by the way is our Malaysian salad (Kerabu Mangga) and can be a raw salad as well and, kacang botol is actually winged beans or four angled beans (Angled Beans Tempe). Of course, without a doubt, rawness of kacang botol is forever a pleasure, eaten alongside Sambal Terasi, the other is making this kerabu. An authentic and put together by Nava K. Yes please. I actually coined Kerabu Kacang Botol and also the rest of the types (Shrimp Pad Thai Salad, Thai Mee Hoon Kerabu & Chicken Feet Kerabu). In fact, there are also the variants to just vegetables, or fruits or both in one salads (Mango Cucumber Salad, Apple Cucumber Salad & Cucumber Yogurt Salad). So much for kerabu or salad, let's get to making Kerabu Kacang Botol. Tossing. Tossing of sliced winged beans, lemongrass, coriander leaves, shallots, chillies, and fresh grated coconut, and seasoned with lime juice and salt. Refreshing (Nasi Pudina), crunchy, fresh and our absolute Malaysian Kerabu Kacang Botol (Gado Gado & Kacang Buncis Tempeh).
Monday, March 17, 2014
Confession before I speak furthermore. Curiosity kicked in and began my quest in searching for biryani recipes, though I think you know it as well? I am not left far behind when biryani is a concern or even the much more easy to put together or maybe requiring extra ingredients and time rice dishes (Hyderabadi Biryani & Vegetable Biryani)? Pretty much says it all (Rice Pilaf). Nevertheless, checking through a couple of the Burmese Biryani recipes and mostly popping up Burmese Chicken Biryani, oh-boy glad I was. Burmese Biryani Biryani and more or less due to my Indian heritage (Fish Puttu, Indian Spiced Salmon & Ghee Rice) and possibly Chinese (Teochew Steamed Fish) and Thai influences (Thai Crispy Fish) too? Yet I had to opt for fish because, like I have already told you before, my other half-half and his taboo towards chicken (Indonesian Grilled Fish & Mauritian Fish Curry). Having said that, I must confidently say this my version must trended so close behind any authentic and traditional Burmese Biryani. Attractive bright yellow hue (Turmeric Rice & Lemon Cashew Rice) from saffron strands, spices and all things nice from the aroma and richness of ghee, and coriander leaves (Coriander Rice) scented, cooked in the rice cooker (Curry Leaves Rice & Dhal Rice) biryani. Teamed alongside masala pan fried salmon, raw vegetable yogurt salad (Vegetable Raita) and boiled egg(s). Wholesome, filling and fab Burmese Biryani.
Thursday, February 27, 2014
What is Sambal Goreng Teri? Sambal Goreng Teri basically is an Indonesian Ikan Bilis/Anchovies Sambal. That's right. Says it all right? The popularity of crunchy and dried in the sun, salty tiny fish in Indonesia (Sambal Terasi & Ikan Balado) and we Malaysians? Oh-my, ask this typical Malaysian and she will unveil all of it (Malaysian Fish Sambal, Asam Pedas Ikan & Sambal Sotong) on ikan teri, or ikan bilis and sambal too (Sambal Petai Ikan Bilis, Nasi Goreng Ikan Bilis, Ikan Bilis Mee Hoon & Sambal Udang Petai). Of course, even salted fish/ikan asin/ikan masin is an undisputed love for Malaysians and I think must be the love for Indonesians as well. However, if you are expecting a typical Sambal Goreng Teri, either you will be disappointed or you will truly fall in love for my version. Different, unique and spicy power packed, some kacang panjang/long beans as well, and scented by serai/lemongrass Sambal Goreng Teri (Salted Fish Soup, Masak Lemak Ikan Masin & Sambal Kentang Ikan Asin).
Monday, January 13, 2014
Me making snacks? Are you kidding me? Since when? Maybe those years back then or maybe every once a blue moon (Tea Eggs, Bonda, Sardine Rolls & Baked Cheesy Potatoes) and I must prior ahead right now confess that I didn't make these Medu Vada. No, no. Me not the vada or vadai making food hero (Rice Vadai). Honestly, I can'be bothered. What a waste of my time to making vada just for the two of us and how much can each of us possibly eat? Unless we are from the land of giant? These medu vada were actually made by my aunt and me pinching the recipe, as well clicking the pictures when I popped by to her house. What a coincidence. She making vada and me without thinking twice doing the necessarily like I have already told you. The main open secret to making vada, our Indian soft and puffy savory snack?
Saturday, December 14, 2013
Malaysia My again? Of course. Remember, can you recall my Malaysian story (Malaysian Fried Mee Hoon)? Henceforth, tell me then. Can a Malaysian like me possibly ditch sambal aside? No way man! Impossible. My love for sambal clinging through thick and thin even when I travel until after a few days being away, I can't like wait to rush back for diving into a spicy chilli based dish (Nyonya Steamed Fish, Asam Pedas, Sambal Udang Petai & Stingray Spicy Sauce) which also must scream atop of its voice on some saltiness from belacan, some tanginess from lime juice/tamarind juice and a tiny tinge of sweetness from Gula Melaka/palm sugar (Salted Fish Bone Soup, Masak Lemak Ikan Masin Nenas, Dried Shrimp Sambal & Sambal Sotong). All you typical Malaysians out there, I bet you must be nodding your head now? You know the feeling? The feeling on missing our Malaysian sambal no matter wherever we travel to? Of course. I know. Ask this do or die Malaysian and like she has already said, no sambal, Nava K most probably cannot function (Chilli Lime Fish, Sambal Kentang, Sambal Ikan Pari & Ikan Masak Kicap). This Malaysian Fish Sambal? A power rocker and roller. Absolutely exciting, trilling and boldly sensation on our palates. Bang! Major revelation of tastes (Malaysian Crab Curry). How do we go about making Malaysian Fish Sambal? Lather/mix fish alongside turmeric powder, rice flour and salt, followed by frying and once you have made the rocker sambal, tip fish inside, stir and dish out (Sambal Bilis Petai & Chilli Soy Fish).
Wednesday, October 2, 2013
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).
Saturday, September 28, 2013
I guess then? When we have exhausted our avenues for inventing new dishes, yet we still have to cook, I think the best will be flipping or looking back at our previous recipes (Masak Lemak Ikan Masin Nenas, Teochew Steamed Fish, Spicy Grilled Fish & Fish Curry), and making some changes here and there for a different kinda? Wouldn't you agree (Steamed White Pompret, Fish Sambar & Belacan Fish), I hope you are agreeing with me that its not everyday we feel like being a mover and shaker in our kitchen? There will be days we just drag ourselves for entering our kitchen and sometimes that means we can ditch the pots and pans for eating out. Anywhere for the matter, of course affordable according to our budget can be hawker stalls (Grilled Fish In Banana Leaf, Grilled Fish Sambal Stuffed & Ikan Pari/Stingray Sambal) or we still put up a dish at home and a dish which does not rely on many ingredients. Ikan Masak Kicap. Soy Sauce Fish. Is always possible and when you grow your own lemongrass/serai, plus you already have the needed ingredients? Right. In my house, like I have repeated myself, I don't know how many times, fish is the brain food for my other half-half and I? Okay for me and usually, I settle for our local catch. So, ikan kembung lathered/gently lathered alongside turmeric powder and salt, and fried (Crispy Chilli Fish), thereafter, tip into soy sauce, fish sauce and lemongrass scented sauce and finally spring onion garnished (Chilli Soy Fish & Chilli Lime Fish), known as Ikan Masak Kicap was the outcome. Our satisfying Malaysian fish dish which will never let us down and trust me, adding fish sauce and lemongrass does add another food loving dimension to Ikan Masak Kicap.
Monday, August 12, 2013
In case, just in case you are wondering what is Ayam Masak Tiga Rasa, of course we Malaysians don't need any explaining, but to the rest of you, I must mentioned that Ayam Masak Tiga Rasa (Ayam Masak Merah, Ayam Goreng Berempah, Rendang Ayam & Sambal Serai Ayam) is known as Chicken Cooked Three Flavours, or even Chicken Three Tastes.Three flavours or three tastes (Ikan Asam Pedas)? Obviously, we Malaysian love spiciness, sourness and sweetness as one in a dish and specifically today, its in ayam or chicken. Of course, if you are asking me, there are hundreds of recipes for Ayam Masak Tiga Rasa and to each I suppose their best known style of cooking and ingredients too. How about my style to making Ayam Masak Tiga Rasa? I think its a totality of a different kinda and unique too. Why? If you take a look at the ingredients, I am sure you can understand why and I also didn't want to stick to the traditional type of Ayam Masak Merah. The common and as if we must follow the standard guideline to the ingredients (Sesame Chicken & Honey Chilli Chicken). I don't know about you, but I have never been comfortable with conforming to ingredients others opt for, as well as cooking technic because, like I always tell you, cooking begins with the ingredients we already have at home and we should set our own benchmark against our own cooking instead of comparing with others (Chicken Curry Potato, Butter Chicken, Chicken Varuval, Chicken Kebab, Masala Chicken Curry & Chicken Stew). I am sure you are agreeing? Alright guys, grab this recipe of mine to a Malaysian style spicy, sweet and sour Ayam Masak Tiga Rasa.
Tuesday, August 6, 2013
Saturday, July 27, 2013
Guys, remember I have already told you that Fried Rice is already a trademark in my kitchen (Nasi Goreng Belacan Ikan Bilis)? That's right everyone and within the short span of time, I couldn't help but cook this Nasi Goreng Tom Yam. Not something utterly a new style because I have already showcased the other version to Tom Yam previously (Tom Yam Prawn Fried Rice)? Plus, the whole list of the rest of the fried rice. All sorts of styles cooked alongside different ingredients (Egg Fried Rice, Nasi Goreng Ikan Bilis, Lamb Fried Rice, Chinese Fried Rice & Malaysian Fried Rice) and looks like I have not pulled up the brakes yet. Still going strong with fried rice potentially (Cantonese Fried Rice, Kampung Fried Rice, Belacan Fried Rice & Anchovies Long Beans Fried Rice). Alright, let's get up, close and personal to today's fried rice. Nasi Goreng Tom Yam. Tom yam paste made from a stretch and cooked alongside rice, squids, prawns, long beans, fish sauce and kaffir lime leaves. Bang! The first spoonful I bet will pop wake your palates instantly.
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