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).
Showing posts with label Herbs. Show all posts
Showing posts with label Herbs. Show all posts
Saturday, November 29, 2014
Tuesday, November 25, 2014
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.
Wednesday, November 12, 2014
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).
Wednesday, October 8, 2014
Gobi Manchurian
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).
Thursday, September 25, 2014
Kerabu Taugeh
Kerabu? Remember those kerabu or Malaysian raw salads I have already shared with all you guys (Kerabu Kacang Botol, Kerabu Mangga & Kerabu Kaki Ayam)? Plus of course, the rest from this and that part of Asian Continent (Cambodian Green Mango Salad, Sri Lankan Carrot Salad & Asian Watermelon Salad) and me, the Indian who just so love our ulam, local herbs and Malaysian local produce for my cooking and eating pleasure (Nasi Ulam, Kacang Buncis Cili, Sambal Belimbing, Gado Gado & Nasi Dagang)? Tell me please and I will return willingly tell you on this Kerabu Taugeh, aka, Bean Sprouts Salad. Obviously, point blank said, you need beansprouts which you just need to break the brown bottom of them and then, if you asking me, just buy the kerisik (pan fried and pounded grated coconut). What's next? Quickly blanch bean sprouts (Bean Sprouts Omelette & Bean Sprouts Salted Fish) and tossed alongside kerisik, shallots, red chillies, coriander leaves, spring onion, lime juice, sugar and salt. Refreshing, crunchy, spicy, tangy and aromatic Kerabu Taugeh/Bean Sprouts Salad is ready. Go ahead everyone. Devour in.
Monday, September 8, 2014
Mathi Achar
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).
Labels:
Chillies,
Fish,
flavouring,
Food,
Food and Cooking,
Fried,
Garlic,
Ginger,
Herbs,
seafood,
Shallots,
Spices,
Spicy,
Sugar,
Vinegar
Location:
Malaysia
Monday, September 1, 2014
FIsh Ball Noodle Soup
Sunday, March 2, 2014
Chinese Ginseng Chicken Soup
Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup).
Wednesday, February 19, 2014
Meen Puttu
Monday, February 10, 2014
Singaporean Mee Siam
Ingredients
For the soup/gravy
3-4 dried red chillies
1/2 tbsp taucheo/salted bean paste
5 garlic
5 shallots
1/2 inch roasted belacan/shrimp paste
1 tbsp fish curry powder
** Blend/process to a thick paste with
some water.
Other ingredients
10 medium size prawns
Rice noodles - as needed (blanch to
soften)
Tofu pok/puffs
1 handful of kucai/chives
Eggs - boiled
Lime leaves - tear into pieces.
Lime wedges
1 cup thick coconut milk
3 tbsp oil
Salt for taste
Method
Simmer prawns with one cup of water till
cooked.
Remove from heat.
Peel prawns; keep aside.
Also keep aside the stock (Please discard the heads and shells).
Heat oil and fry chili paste till aromatic
and oil splits.
Pour in prawn stock and pour 2 cups of
water.
Season with salt (use sparingly as taucheo
is also salty) and let it simmer.
Once heated through, add lime leaves, tofu
pok and pour coconut milk in.
Continue to simmer over low heat for
another 3-4 mins.
Assemble noodles in a bowl with chives, prawns and
boiled egg(s).
Pour soup over and serve with lime.
Tuesday, January 7, 2014
Malaysian Fish Head Curry
Thursday, January 2, 2014
Mongolian Prawns
Not bad. I deserve a pat on my shoulders. I should because I am actually taking the height and depth to learning and knowledge thirsting on the various types of cuisines from throughout the globe and mostly from Asian region which of course stretches from this end till that end. Where and which part of Asia is Mongolia located? Somewhere within Asia and neighboring China and Russia on the across side. Why I am going into a such fact on Mongolia, are you now asking me? Well, to let you know that China has an influence, to a certain extent on the types of ingredients Mongolians tend to use for their cooking. Ah! I think I got it right. Otherwise, I don't think you could have digested the fact to me coining this Mongolian Prawns (Grilled Prawns, Chinese Prawn Fritters, Shrimp Wanton, Prawn Cocktail, Butter Prawns & Devilled Prawns). Actually, to tell you the truth, mutton and beef seemingly are the popular take in Mongolia, but considering that beef is taboo for us and since we have already hit our limit to mutton or lamb (Nepalese Mutton Curry), I decided on prawns (Goan Prawn Curry).
Wednesday, January 1, 2014
Sri Lankan Carrot Salad
The raw deal to a raw salad must be recognised and hailed as healthiness and for keeping it really easy and simple in our kitchen. Of course. I in fact love the concept to raw salads, but can't be a regularity because my half-half does not really fancy. Maybe every now and then is acceptable to him, whereas I am every willing to tuck into a raw salad even if its daily and sometimes raw salads are not necessarily an accompaniment for my rice meals (Penang Acar). They can be my snack as well when I feel like munching instead of grabbing junk food (Apple Cucumber Salad, Watermelon Salad & Malaysian Mango Salad) and anything for the matter made with vegetables is most probably low in calorie counting (Shahi Gobi, Cabbage Upkari, Kashmiri Vegetable Soup & Vegetable Raita). Moreover, when we speak about this Sri Lankan Carrot Salad (Carrot Poriyal)? An ultimate fresh raw burst to natural sweetness (Cucumber Yogurt Salad) of carrot and cucumber, refreshing tropical grated coconut (Sri Lankan Coconut Gravy), tadbit of heat from red chilli and green chilli, and tangy lime juice.
Tuesday, October 22, 2013
Sarawak Laksa
Guys, I thought maybe for the time being, we will just stick to within our Malaysian recipes instead of humping and jumping to other countries around the globe and most probably, my last few recipes have indicated that I am staying put and standing on my Malaysian ground (Ayam Pongteh & Chicken Vindaloo). Of course, I am not denying that a gastronomical tour to other countries is definitely a food show for exposing us to the various types of cuisines (Singapore Laksa & Vietnamese Noodle Soup). Yet, to a certain extent, I think we must do our local food hunting as well. Trust me, I myself personally have not completed making noodles from our different states (Cantonese Yee Mee, Malaysian Sour Spicy Fish Noodle Soup & Penang Mee Yoke), though Curry Laksa, or Laksa Lemak or Curry Mee been trended in this space of mine (Nyonya Curry Laksa, Malaysian Lamb Curry Noodles & Penang Curry Mee) and back then, don't know how moons ago, I did make a trip to Sarawak whereby I tuck into their well known Sarawak Laksa.
Location:
Malaysia
Friday, October 11, 2013
Aam ka Achaar
Monday, August 26, 2013
Kiri Hodi
We spoke about coconut milk, didn't we. Of course we did, if you can recall (Masak Lemak Cili Padi) and I also mention that coconut milk is one of the favourites for Asian cooking? Me too. I can be said as a fan of cooking milk, though I don't go overboard mind you.(Hyderabadi Vegetable Biryani, Goan Prawn Curry & Palakura Pappu) and do I have to actually mention the popularity of cooking milk for Sri Lankan dishes? Especially for this Kiri Hodi, aka Sri Lankan Coconut Milk Gravy/Stew which can be eaten alongside string hoppers and even rice. For us rice is the best food deal and when we drench Kiri Hodi on our rice, oh-so-food-diviners while also adding a scoop of Tomato Chutney (Tamatar ki Chutney) prior to tucking in. As usual, I must say that there's various types of Kiri Hodi? Then again, how different can each be? Either a, actually mostly vegetarian version, but some do add some dried fish. Not for this my version though. Instead I added boiled egg. Acceptable right? Sure, stop disputing. Why should we not by the way into this creamy, tangy, attractive and mouth watering Kiri Hodi/ Sri Lankan Coconut Milk Stew? Coconut milk, like I have already told you is the central ingredients and the rest are pretty much I can say as our pantry friendly ingredients (Sodhi, Prawn Spinach Sodhi & Tanni Saar).
Friday, August 16, 2013
Tamatar ki Chutney
To tell you the truth, I can count the number of chutneys I have already shared. In fact, there's only the other, the Indian Mango Chutney, though tomatoes are a must for most of my savory dishes produced in my kitchen. Tomatoes (Thai Tomato Soup)? They just so complete our dishes for the burst of tanginess and sweetness (Tomato Rice), don't they? Of course (Turmeric Tomato Soup & Tomato Spinach Soup) and if you are asking me. I sometimes even do away with lime juice or even tamarind juice if the tomatoes I use can produce the same result. Having said that, there's no assurance all those tomatoes we buy can pack up tanginess? Henceforth, tasting is crucial for balancing the tastes to tanginess and sourness (Pavakkai Puli Kuzhambu & Navaratan Korma) and you got to do the same as well for this North Indian Tomato Chutney, known as Tamatar ki Chutney, which by far can be an accompaniment for anything for the matter (Creamy Avocado Yogurt Dip). Of course, for us, tangy and absolutely inviting and vibrantly attractive Tamatar ki Chutney was our side dish for our rice meal. Wow!
Friday, August 2, 2013
Tofu Manchurian
Guys, if you are asking me about the history of Tofu Manchurian or even Manchuria, I really can't say much. But I sure know that Manchuria was the puppet state of the Empire of Japan in Northeast China and inner Mongolia, and Manchurian cuisine seemingly has taken a strong influence in India (Indian Tofu Curry). Why, how and what, please don't ask me. Yet I am aware that somehow Manchurian recipes (Chicken Kebab & Hakka Noodles) have been tweeted to the local tastes in India and one of the most prominent is definitely Gobi Manchurian (Cauliflower Pakora) and I must include Tofu Manchurian as well. Regardless, my Tofu Manchurian is an outcome of my thinking, though I did refer to a couple of recipes which really confused me. Thus, to keep my Tofu Manchurian as my invention, I went ahead and cooked it as how we would appreciate a tofu dish to be (Tofu Green Beans Stir Fry, Tofu Scrambled Eggs & Spinach Tofu Stir Fry). Of course we must not discount spices and chillies for Manchurian dishes? Precisely the ingredients that were cooked alongside tofu and since I had some French beans, I added them as well. The outcome? This mouthwatering burst of Tofu Manchurian (Tofu Katsu & Chinese Tofu Soup).
Tuesday, July 9, 2013
Singapore Laksa
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