Cempedak Goreng Rangup

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.

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.

Peach Raisin Bread Pudding (Eggless)

Who ever said writing is easy? Maybe it is for those professional qualified writers, editors or journalists. Then again, who ever said you can't polish or work on your writing skills by practicing on your own? Remember, perseverance, determination and will power? I definitely am not doubting, but the hours of practicing by sitting in front of the laptop has almost broke my backbone and my reading glasses. Glasses power ranger sincerely have gradually gone up, and mind you, some days writing is really a major struggle. Maybe we should call it writer's block or blogger's block? Today is one of those days I am still till this moment constantly staring at my laptop and at the sky, hoping god will shower me with words of wisdom (Pandan/Screwpine Poached Pear, Cream Puffs, Soft Rolls & Almond Brownies) . Even so, words just won't roll out of my mind and with too many people calling out to god, I think god is being selective on who he should help first. What about me and god right now, are you asking? 

Mandarin Orange Sorbet

Guys, you still remember my Mandarin Orange story? I told you (Mandarin Orange Cake Vegetarian)? Seemingly I am not done and over yet with oranges literally forced on to by my Chinese friends. They can be quite stubborn, don't you think so? You tell them enough, yet, they still insist you must take more than enough oranges from them? I actually wonder. Nevermind to the two or three you receive before and during Chinese New Years, but when they basically load you with more thereafter? I think they are trying to clear their stock or maybe in marketing terms we call it dumping to the third world countries. God! Honestly, I couldn't escape apart from the oranges my other half-half had to bring back up. So, what was the other door to the oranges? This Mandarin Orange Sorbet and I have one more recipe on the line as well later. Mandarin Orange Sorbet? Ohhhh! Refreshing, tangy sweet and such a smooth pleasure to our mouth senses (Mango Kulfi, Eggless Molten Lava Cake & Nescafe Ice Cream).

Mango Kulfi

The second round of me making ice cream (Nescafe Ice Cream) and specifically these rich, creamy and super attractive Mango Kufli, aka Indian ice cream. Damn and darn tempting and absolutely a temptation right? I know. Of course. I made, so I must blow my own trumpet. Just kidding. Regardless, since I don't owe any kulfi moulds, I was supported by cup cake cases. Not a bad idea actually for easy serving and instead of kulfi dripping and messing and creating work to wiping and mopping the floor. Mango Kulfi. The pleasure is always ours. Fresh milk, condensed milk, cardamom, mango puree, saffron strands and pistachios. 

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)?

Cambodian Green Mango Salad

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). 

Eastern & Oriental Hotel - Georgetown, Penang (Buffet Breakfast)

 

I definitely looked forward to breakfast in Eastern & Oriental Hotel. I did. I wanted to find out if buffet is gonna be worth, mind you, our premium suite did not come cheap. So, logically, for the price we paid, of course buffet is already billed, next morning (Deluxcious Spa & Red Garden Food Paradise), at about 9.15, after a lazy hop out of bed and showering, we walked into the dining area. Lovely! Akin we have walked into a classic, those days Chinese coffee shop, we decided to sit outside, across the sea. Nice view. Beautiful spot on view for gazing at, while tucking into breakfast. Coffee came cruising soon, we then, I mean what else is there but to opt for our choices between the spread of local and western dishes. Salad, fresh juice, toast, dips, noodles, nasi lemak and the rest.

Red Garden Food Paradise - Leith Street, George Town (Penang)

Returning back to Eastern & Oriental Hotel, I, trust me, I was still fuming. How can I possibly not be? Remember, I told you about my spa disaster in Deluxcious spa? My anger thermometer almost raptured, I just couldn't keep my big fat mouth shut. I had spill all of it to my other half-half, who was still dazed after his sleeping beauty sleep. He in return just smiled, what else can he do anyway, later, we got down to deciding where dinner should be (Coffee Lane Cafe). Restaurants, classy expensive eateries? Neh. What for? We thought we might as well walk the streets, and if we find something, we will decide there and then. And, so we walk, a long walk actually. All the way from the hotel, while looking out for eateries, eventually, once we noticed Red Garden's signboard, we had to decide. How about dinner in this hawker paradise? Sure. I was in for it. Grabbing a table beforehand, once we took a good turnaround, we realise that Red Garden Food Paradise is akin an international food court. Row by row hawker stalls, featuring all sorts of food, all sorts mind you. Not only local cuisines, you name it, Japanese,Thai, Korean, Western and what not. Quite a huge choice, indeed, thrown in with free entertainment from the three piece band.    

Siamese Laksa Lemak

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Not bad. My thinking capacity to cooking I believe is getting up and about, and higher, but seemingly Thai cuisine is a favorite. Why not? Why shouldn't I anywhere? What should potentially stop me when I have already mastered quite a whole list of dishes and Laksa by far has already been cooking conquered as well (Shrimp Pad Thai, Thai Crispy Fish, Tom Yum Goong, Thai Carrot Soup & Thai Green Fish Curry). Laksa Lemak by the way is the marrying of Curry Laksa (Penang Curry Mee) and Assam Laksa (Nyonya Hot And Sour Fish Broth Noodle) regardless of the fact that there are various types of Laksa Lemak which can be made from chicken, pork, beef and seafood (Sarawak Laksa, Singapore Laksa, Nyonya Curry Laksa & Prawn Curry Laksa). But for this Siamese Laksa Lemak, the two central ingredients are fish and coconut milk (Thai Fish Noodle Soup & Laksam Kelantan). Also, you need to make the laksa paste which showcases the crucial Thai herbs and ingredients (Spicy Thai Noodle) for this joyous, sensational and mouth popping Siamese Laksa Lemak.

Mandarin Orange Cake

The heat is one and the heat ignited for baking (Oatmeal Raisin Cookies & Chinese Peanut Cookies). Not something I planned actually, but when you receive loads of mandarin oranges during Chinese New Year from your Chinese friends despite telling them enough is enough, yet they won't stop. Honestly, I am not sure if the giving is out of goodwill or as a clearing stock by dumping on us, or for them receiving bounds and bounds of prosperity. Beats me and we on the other hand, just can't refuse because this oranges giving is supposedly like we are receiving gold in return. Oh-god! Wish the oranges will churn into real gold, but dream on and if you continue to gobble down as many oranges, cold and cough will end up being your best friend. Thus, tell me when. What should we possibly do? Of course, we can't offend our Chinese friends by refusing, but potentially we can use some for the oranges for this Mandarin Orange Cake. Sounds logical, isn't it? Easy-preasy and without having to use the cake mixer (Traditional Butter Cake & Sujee Cake), all you got to do is mixing and gently incorporating all the ingredients. Eggles  Mandarin Orange Cake? Sincerely a soft appreciated bliss in our mouth (Eggless Orange Cheesecake & Lemon Buttermilk Cake).

Nyonya Pineapple Tarts

The next draw after making Chinese Peanut Cookies? Not the ordinary rolled pineapple cookies, but these open face Nyonya Pineapple Tarts? Why Nyonya Pineapple Tarts? Maybe I should crown myself as a Nyonya home chef (Nyonya Hot And Sour Noodles In Fish Soup, Nyonya Steamed Fish, Nyonya Lam Mee, Sambal Sotong Petai & Nasi Lemak Sambal Udang)? A whole list mind you. In fact, almost spilling over list. This dish and that dish, and me learning to make Nyonya dishes by my own learning (Nyonya Fish Sambal, Chicken Vindaloo & Ayam Pongteh), I can go on and on and quote many more dishes. Including those few desserts (Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka).

Malaysian Fish Head Curry

Malaysian Fish Head Curry, aka Kari Kepala Ikan. Believe me, not the ordinary nor you should compare with those from the restaurants. Why are you asking me? Because this is a typical, authentic and most dangerously delicious, finger licking homemade Malaysian Fish Head Curry (Malaysian Fish Sambal, Nyonya Fish Noodle Soup, Malaysian Fried Mee Hoon & Malaysian Fish Curry) Yes, stop questioning me. Fish head curry cooked alongside belimbing buluh from our Malaysian grown trees, and belimbin buluh somewhat I think can be regarded as the other side to the coin to starfruit though these are oblong in shape and greenish and yellowish in color. Trust me please, due to this really mostly sour fruit, you don't have to think twice on tamarind juice and when fish head is cooked alongside the customary ingredients (Chilli Soy Fish, Spicy Stingray & Fish Noodle Soup) we need for any curry and also coconut milk, pow-wow (Asam Pedas Bawal, Salted Fish Bone Curry & Ikan Masak Kicap). Malaysian Fish Head Curry by Nava K? Unbeatable for rushing your mouth towards its spiciness and coconut milk creaminess.

Nyonya Hot and Sour Noodles in Fish Soup

Cooking can be interpreted in different ways to all of us. For the most of us, cooking basically is about ensuring a healthy home cooked meal in a clean environment compared to exposing ourselves to what not when we eat out. Of course definitely if you are asking me and I will totally vouch nothing like a home meal even if its just basic and simple dishes. You can include me in this category of women who make it a point in cooking, but every now and then, cooking for me personally is about setting my own bar against how better I can cook. Basically, I like the thing of allowing my mind to wonder for my own invention. Rather challenging for oiling my thinking cap and which does land me in the zone of happiness whenever I come up with my invented dishes. Take this Nyonya Hot and Sour Noodles in Fish Soup which is actually the other door to Assam Laksa, and I have already previously opened two doors (Malaysian Sour Spicy Fish Soup Noodles & Penang Assam Laksa). 

Tandoori Chicken

Honestly guys, if you thinking that you can't make tandoori chicken at home because you don't own a tandoor oven, you are definitely outrightly wrong (Grilled Chicken Wings). Who told you so or you yourself have concluded? Ask me and I will tell you that you can bake tandoori chicken in your oven, (Baked Lemon Chicken) or grill over a BBQ pit, and for those of you can't possibly do both, you can use the portable over the stove grill. Yes you can. I know what I am saying. In fact, I initially thought I will use the grill, then again, unless you cut chicken to small pieces, most probably you will be spending much time in being concern if tandoori chicken is cooked inside, of course, the outside char won't be an issue. Alright, so much for the cooking technic (Moroccan Chicken Stew & Chilli Chicken), can we get down to the recipe. Sure.

Aam ka Achaar

Aam Ka Achaar. What are we talking about, are you asking me right now? Guys, I thinks pictures have already spoken and connected you to this Mango Pickle, a Punjabi style achaar or pickle. Mouthwatering and you are salivating right now right? My favourite. Any kinda of pickle or chutney, or even sambal dip for the matter (Tamatar ki Chutney, Penang Acar & Sambal Terasi). Aam ka Achaar obviously showcases mango as the core ingredient and mango by far, I think a favourite among many of us (Prawn Mango Curry, Thai Mango Sticky Rice & Mango Mocktail)? This Punjabi style achaar is just plain and simple, but trust me, a perfect fab fit as a condiment for our rice meals (Vegetable Achar & Salted Fish Pickle), and you basically need a couple of ingredients listed below, unless you want to take it to the sky level by adding whatever other ingredients. Aam ka Achaar nava-k's style by the way is different (Indian Mango Chutney), or better for me to say as unique because I did it my way instead of the conventional method of following others. Aam ka Achaar? The burst of sour spicy notes in one.

Khao Niaow Ma Muang

I think I must start off by mentioning the Thai savoury dishes I have already shared with all of you. Quite a variety mind you. From the non-vegetarian and vegetarian various types (Thai Crispy Fish, Tom Kha Gai, Shrimp Pad Thai, Thai Tomato Soup & Thai Vegetable Curry) and believe me, the list is on-going. Nevertheless, this is my time I am sharing a Thai dessert, of course a Thai drink has already taken its spot (Thai Lemonade) and on the whole when its a sweet Thai pleasure, how can we not do this Khao Niaow Ma Muang? Thai Mango Sticky Rice, aka Thai Glutinous Rice Mango. So easy. So simple. So uncomplicated. Steam Glutinous rice alongside pandan leaves/screwpine leaves (Pandan Coconut Jelly) till plump, and obviously you need sweet mangoes (Mango Salad, Mango Mocktail & Mango Cucumber Salad) and I think we did speak about coconut milk for Asian desserts previously (Sago Gula Melaka). My version of Khao Niaow Ma Muang if you have noticed is served as separate compartments. Meaning, steamed glutinous rice by itself, palm sugar syrup by itself, coconut milk by itself and mango by itself, but as one delight. Why, are you asking me? Well, let's tuck into Khao Niaow Ma Muang as we wish. We decide on how much of sugar, coconut milk and mango we want alongside glutinous rice. Regardless, I must stress that this version of mine Thai Mango Sticky Rice is still a proud and pride sweet pleasure in your mouth (Baked Rice Pudding, Watermelon Sorbet, Saffron Poached Pears & Pineapple Bread Pudding).

Vegan Pumpkin Soup

Month of August and sure, rain is falling from sky. So far, nothing worrying nor rain has flooded our area, but when it rains almost daily, our life is woman interrupted right? Potentially. Clothes taking longer to dry up and we must be careful on the roads due to puddles of water sometimes we can't see from the distance. Having said that, food must go on because we either live to eat or eat to live. If you are asking me, basically, food must enter our tummy. Whatever kinda food, but wouldn't you agree that soups (Mixed Vegetable Soup, Corn Soup & Turmeric Tomato Soup) will complete us for rainy weather? Especially for a night meal and when you don't want to pack yourself with heavy meal, yet a meal for keeping us warm and cuddly? Maybe not as in the light, runny and watery mild soups I have already mentioned (Chinese Tofu Soup & Lentil Vegetable Soup), but this thick and creamy (Creamy Avocado Dip) and a totality to veganism (Vegan Potato Curry) absolutely wonderful Vegan Pumpkin Soup, paired alongside toast (Caldo Verde, Thai Tomato Soup & Creamy Mushroom Soup). Sort of also can be considered as a cousin to my previous (Pumpkin Soup) and definitely for celebration pumpkin (Pumpkin Salted Fish Curry).

Ayam Masak Tiga Rasa

 

Guys,
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.

Malabar Fish Curry

Recipes can be tweeted, remember I have already told you? I told you that we can tweet the originality to recipes according to how we prefer them to be and of course, making do with ingredients from own country ground (Moroccan Chicken Stew, Thai Tomato Soup, Aloo Gosht, Tofu Katsu & Vietnamese Fish Soup)? Instead of buying or buying for the sake of buying or just because we badly want to trend in front or at the back of other people's recipes? Guys, stop doubting yourself and you must believe me(Chilli Soy Fish, Fish Sandwich, Fish Noodle Soup, Teppanyaki Salmon & Salted Fish Bone Curry). That's how it has been for me and my cooking, and I have not regretted, neither will I regret if I continue to do so. Thus, for this Malabar Fish Curry, of course, the must use ingredients are part of it and let's not forget about coconut milk (Thai Green Fish Curry).