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!

Goan Prawn Curry

Goan Prawn Curry, aka Prawn Ambok Tik. Do I still have to go ahead and mention where Goan Prawn Curry originated from? Do I have to? Unless you still don't get it, I think I have to mention Goa, the state in western India and with coastline stretching along the Arabian Sea. Maybe that's why when we speak about Goan cuisine, naturally and most probably, their fresh sea catch will pop up on our mind and can you imagine how fresh prawns in Goa will be? Of course, our fresh prawns from our Malaysian waters must be saluted as well. Pretty much, more or less various sizes and types. Of course, prawns for this Goan Prawn Curry is from the wet market I headed to and for making this thick, creamy, spicy and aroma of spices heavenly lingering fish curry.

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).

Singapore Laksa

 

Before you say anything and before you compared my this Singapore Laksa to the rest, let me have my say please. I as usual, you know the usual me who love to tweet and modify recipes for heightening it to another, my own higher level? I think I told you before? Can't remember precisely in which recipe or recipes (Nyonya Lam Mee, Prawn Curry Laksa, Hakka Noodles & Nyonya Curry Laksa), but I am crystal clear that I have conveyed my message loud and clear. There's no best formula for cooking, in fact, our own formula I must say is the best? However, whichever or whatever, as long as you have picked up the basic cooking skills and also you know it on which ingredients can be amalgamated with another, you are on the right track (Prawn Noodle Soup, Sour Spicy Fish Noodle Soup, Spicy Thai Noodles, Vegetarian Noodle Soup & Mee Rojak). Hence, pretty much I think I have directly or indirectly told you why my Singapore Laksa is unique and utterly different? Of course. Regardless, nothing has been compromised in terms of tastes (Laksam Kelantan & Mee Rebus). I can definitely assure you that this my version of Singapore Laksa will put a broad food smile on your face (Mee Siam, Fried Mee, Hokkien Mee & Char Kway Teow). What did I do anyway? Well, I took my own ideas from my own recipes (Penang Curry Mee, Penang Mee Yoke & Penang Assam Laksa) and? The birth of this thick, creamy, aromatic, coconut milk and fish Singapore Laksa. Dang!

Creamy Avocado Yogurt Dip

Me and avocado, me and dip? Like a strange thing right? Me, the typical Malaysian who is mostly showcasing our local sambal dip (Sambal Belacan) or Indian style chutney (Indian Mango Chutney), and all of a sudden, you actually see a dip made from Avocado in this precious space of mine? Honestly, to tell you the truth, maybe you already know it as well, me settling for our local produce and for a change, I decided I will pay for Avocado. To say Avocado is pricey, I am not really sure. RM5.00 for a single avocado? What do you think? I suppose once a while paying a bit more for ingredients, especially for an imported ingredient should be a fair deal right? Right. Back home with the single avocado, and already by then I had visualized a dip, this Creamy Avocado Yogurt Dip (Creamy Mushroom Soup & Creamy Coconut Lentil Curry) came into our food picture. Yogurt of course as you know is one of my favourite ingredients (Cucumber Yogurt Salad) and yogurt pulsed alongside avocado, mint leaves, olive oil, salt and pepper for this Creamy Avocado Yogurt Dip, served with fresh salad (Asian Watermelon Salad) and crackers. Platter food (Gado Gado).

Sayur Lodeh

Sayur Lodeh. Another Malaysian food pride (Ayam Masak Merah, Sambal Udang, Ayam Pedas Ikan, Belacan Fish Sambal & Sambal Udang Petai). Sayur Lodeh basically is our Malay coconut milk stew. Coconut milk? Of course, we can't really dispute we quite fancy coconut milk for our cooking. But this matter to coconut milk has been twisted so badly by some so called highly intellectual people who swear coconut milk is bad for health (Laksam Kelantan, Nasi Lemak & Creamy Coconut Lentil Curry). Oh really? You know what I think? I think these people just don't have nothing much to do or they have some sort of agenda up their sleeves due to their supposedly smartness in research. Beats me. Look, I have been using coconut milk for as long as I can remember for my cooking and I am still staying alive. Maybe, unless and until you go overboard. Trust me, everything in moderation does not hurt. Unless you beg to differ? Anyway, I am not in the mood to advise anyone which ingredient they should use or not, for me personally or maybe I should say that for our Malaysian cooking, coconut milk (Shrimp Coconut) does a whole lot of interesting creamy and tadbit of sweetness deliciousness (Masak Lemak Ikan Masin Nenas). Henceforth, lemme move on now to Sayur Lodeh. As usual, I must say there's various types of recipes, mine on the other hand is a vegetarian version. Yes. Only vegetables. Wouldn't you agree its still mouthwatering and indisputable? Sure. Ingredients listed below and what else should I say? Sayur Lodeh is definitely our Malaysian food pride. Coconut milk, sweet potatoes, long beans and chillies in lemongrass scented coconut milk gravy or stew.

Creamy Mushroom Soup

Cold weather calling dish. Of course, when weather is cold, don't you think we yearn for a bowl of hot piping soup? Of course. Any kinda of soup by far will be good for warmth and the list is endless. So many times of soups we can make and if we are speaking about simplicity, then we must refer to those light soups (Mixed Vegetable Soup, Corn Soup, Tomato Spinach Soup & Lentil Vegetable Soup) & or even Chinese soups (Chinese Chicken Herbal Soup & Burdock Root Soup) in which whatever ingredients you prefer can go in (Chicken Vegetable Soup & Vietnamese Fish Soup) and all you got to do is slow simmering. This Creamy Mushroom Soup on the other hand is not the same (Tom Kha Gai & Onion Soup). First we sweat/saute garlic, shallots and mushrooms in butter. Next is pouring water and then pulsing/blending these ingredients, before pouring back into the pot for simmering and adding milk, salt and pepper for this Western style creamy soup. Of course toast will be good for a complete, wholesome meal. Recipe for toast is attached as well. Butter, rosemary and garlic toast for dipping into this thick, creamy and absolutely favourable mushroom (Mushroom Veggie Burger & Mushroom Rolls) soup. Fab right?   

Prawn Curry Laksa

Various ways, various styles and various types of Curry Laksa availability. Of course. In fact, I myself I think have already shared a fair bit (Home Made Curry Mee, Curry Chicken Noodles, Malaysian Lamb Curry Noodles & Nyonya Curry Laksa). Curries by far too, what should we say? There's a huge collection and I bet you will not be short of those different kindas between in-country and out of Malaysia countries. Wouldn't you agree? If you are asking me, in my Indian house, curries are a food stealer, maybe not so much for me, but for my other half-half especially (Assam Fish Curry, Indian Chicken Curry, Lamb Kofta Curry, Devil's Curry & Vegan Potato Curry). I can go on and on about curries, then again, my point is that curry is the main highlight for this Prawn Curry Laksa. Basically, curry broth made from prawn shells and heads, and we also need some fresh prawns for assembling alongside the rest of the ingredients. I think I have told you before? Why I save prawn heads and shells (Prawn Cocktail, Fried Prawn Wantons, Grilled Spicy Prawns, Chinese Prawn Fritters & Prawn Petai Sambal)? Obviously, each time I wanna make prawn curry broth (Tamarind Prawn Curry & Prawn Mango Curry), or even for other dishes, these will be handy (Prawn Noodle Soup) and Curry Laksa can't be perfected without coconut milk (Coconut Salted Fish & Shrimp Coconut). Prawn Curry Laksa? Amazingly vibrant and will be exciting to our palates right?

Butter Prawns

Herbs (Chicken Herbal Soup) and spices are like forever a must for practically most of the dishes I cook. They can either be from my garden (Curried Lemongrass Fish, Nasi Dagang, Rosemary Cheesy Potatoes) or the other choice is obviously buying (Assam Laksa. Assam Fish Curry, Watermelon Mint Salad & Cumin Rice), I am particularly fond of coriander leaves (Grilled Mackerel, Fish Chilli Lime, Ghee Almond Rice, curry leaves (Spicy Crab Parathal, Prawn Devil Curry, Cili Padi Fish) and spring onion (Bean Sprout Salted Fish & Mutton Ball Soup). Every now and then I also reach out to dried herbs (Lamb Burger), sometimes the powdered spices and sometimes I grind the spice mix (Prawn Mango).