Tell me please then. Wouldn't all of you Indians agree rasam is forever loved? If you want confirmation and affirmation from me, of course, its a big yes from me to you. In fact, rasam can be daily for us until I usually make rasam in big quantity and store in the fridge. Thereafter, warmed up for the next day's meal or maybe a few days in a row meals. That's why I think all my previous rasam recipes can speak for themselves on their own ( Mor Rasam, Nandu Rasam, Rasam, Egg Rasam & Instant Rasam)? Joining the list now is this Pepper Garlic Rasam. Obviously, what else you want me to say? Pretty much nothing much except I should repeat that rasam is forever appreciated.
Monday, October 27, 2014
Friday, June 13, 2014
Monday, January 20, 2014
I wouldn't and couldn't stop. In fact, I don't want to. I want to put my hands to as many cuisines from throughout the globe. Most probably because of this burning desire within me for learning to cook and these days, you can sit in front of your laptop and learn. So simple and so easy to learning and also picking up the vital tips to cooking. Of course, you can't do it in a jiffy. Instead, you have to put your heart and soul in firstly searching for recipes and then whether you are apt for copying exactly or allowing your thinking to wonder for coining your own dishes. So far I have achieved quite a good bit. The types of dishes I have made (Mongolian Prawns & Punjabi Sabut Moong Dal) from my own initiative and I must also thank the virtual world because admittedly, the food research in the virtual world did help. Moreover, when soups are a concern, should I, must I blow my own trumpet (Cambodian Sour Fish Soup, Chinese Vegetable Soup, Kashmiri Vegetable Soup, Korean Radish Soup & Japanese Lotus Root Soup)? No right right? Your reading action and reaction I think will unveil all of it?
Wednesday, January 15, 2014
Sunday, January 12, 2014
Cake time ladies and gentlemen. Looked like I was in the mood? I was in fact. Most probably because my cake making utensils were lying around instead of me putting them back in the cupboard. Great valid reason I told myself before moving on to thinking and deciding which kinda of cake it should be this time (Traditional Butter Cake & Eggless Orange Cheesecake). Thanks to instructables for the recipe which caught my attention the moment I started searching online. Thank you once again, but me being someone who don't fancy a totality in replicating a recipe, I made the change. The change to using Milo instead of cocoa and despite doing so, cake turned out as a fantasy coming true. Recipe definitely can't be disputed compared to those other cake recipes I have taken from the virtual and which turned out witches from hell. This one must be utterly praised. Soft melting moment and beautiful to look at and once I did the glazing with Milo too, and after some of the store bought pink sugar flowers going atop, oh-my, what a beauty to the eyes and fantastically fabulous in the mouth.
Thursday, December 19, 2013
Cabbage Thoran). A simple, Konkani style cabbage stir fry. Konkani by the way is the official language in Goa and Goa obviously being seated on India map (Baingan Bharta, Kashmiri Vegetable Soup, Aam ka Achaar, Andra Sambar & Tofu Manchurian). There's definitely various, hell of lot of cooking style to how you can stir fry cabbage in an Indian style. At the end of it all, its up to you.of course. You can refer to recipes or perhaps you can coin your own (Vegetable Kadhi, Vegan Potato Curry, Indian Mango Chutney, Kurkuri Bhindi, Carrot Poriyal & Beans Thoran) because nothing is brain cracking for stir frying cabbage and you can opt for a couple of ingredients or add other much more suitable ingredients for a lavish kinda Cabbage Upkari which definitely is a vegetarian dish. My this style Cabbage Upkari? Sliced cabbage (Spinach Tofu Stir Fry) alongside chana dal (Chloe Masala & Dhal Rice), cumin seeds, onion, green chilli and turmeric powder. That's it. Tempting vibrant yellow hue and satisfying Cabbage Upkari.
Thursday, October 31, 2013
Peshawari Mutton Karahi!! From the land of Pakistan and specifically from the city of Peshawar. Already sounding mouth watering right and I bet the pictures are additionally making your tummy hunger topsy-turvy right? In fact, to tell you the truth, I myself can't contain my hunger and I think without me realizing, my saliva is gonna drip down soon. Regardless, any mutton dish for the matter most probably can trigger hunger for the both of us and I must go ahead by mentioning that I quite know it about the different kinds of mutton curries from this part and that part of the world. Furthermore, should I blow my own trumpet to how far I have come in making all sort of dishes from around the globe (Tandoori Chicken, Aam ka Achaar, Bengali Fish Croquettes, Chicken Vindaloo, Cari Poisson & Goan Prawn Curry)? Enough of me and marketing myself, let's not waste anymore time in getting down to making Peshawari Mutton Karahi. Thick, spices infused, yogurt creaminess, ghee and coriander leaves scented, plus honestly guys, blame it on my habit of adding potatoes for most of my mutton curries. Can you like possibly blame me for adding potatoes? We Malaysian Indians and we just must somehow find a reason for merging potatoes and mutton as one (Nepalese Mutton Curry, Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Mutton Keema, Masala Mutton Curry & Mutton Parathal).
Wednesday, October 16, 2013
Friday, October 11, 2013
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).
Tuesday, September 24, 2013
Tuesday, August 27, 2013
So, a different kinda fish recipe today though fish is still the central ingredient. Yes foodies. Looks like there will be no end to my fish story and fish supposedly will forever be trended in my house (Nyonya Steamed Fish, Malabar Fish Curry & Thai Crispy Fish). Regardless, I broke free from those traditional and typical Asian style fish recipes. Yes I did. We need the change right? Of course. And the change in this form of a Western style dish (Tuna Burgers, Batter Fried Fish, Fish Sandwich & Baked Cornflakes Chicken), I decided to do Lemon Butter Salmon. Lemon Butter Salmon (Butter Prawns) baking basically (Baked Lemon Chicken). Of course when we put together salmon especially (Indian-Spiced Salmon & Grilled Salmon) alongside lemon (Thai Lemonade & Lemon Cashew Rice) and butter, we must include rosemary for the beautiful smell as well right? I know. As if these four ingredients must be in tandem? You bet. What else did I do? Pairing gorgeous and mouthwatering baked lemon butter salmon alongside baked potatoes and coleslaw. What a perfect, complete and simply inviting salmon platter food right?
Wednesday, August 7, 2013
Caldo Verde! What is Caldo Verde? Caldo Verde is a popular soup in Portuguese cuisine and if I am not mistaken, firstly making its presence known in Northern Portugal. How do I know about Portuguese dishes? Well, we in Malaysia have been exposed to the influence of Portuguese cooking and food from back then, back then ages ago. Says it all I suppose? Me and my Portuguese dishes (Egg Vindaloo, Devilled Prawns, Pada Salt Fish Pickle & Chicken Devil Curry)? Of course, I should also include the other types of soups I have invested my cooking time in? The various types, and my recipes, as usual, won't kill your money and time (Thai Tomato Soup, Burdock Root Soup, Tomato Spinach Soup, Onion Soup, Tom Yum Goong & Salted Fish Bone Soup). This my version of Caldo Verde? A vegetarian version (Lentil Vegetable Soup). Thick, creamy and luscious (Creamy Mushroom Soup) as an utter satisfaction, and the key central ingredients are potatoes (Vegan Potato Curry & Potato Egg Curry) and kale. Slurrrppp!!
Wednesday, June 12, 2013
Saturday, April 6, 2013
Bitter Gourd Chips or Pavakkai Chips. Trust me, even those who can't stand bitter gourd I bet will truly love these crispy fried bitter gourd chips. Maybe I shouldn't speak on behalf of others, in my house, oh-my-god, the moment these chips are out of my frying pan, they just disappear even before anything else (Lotus Root Chips, Crispy Fried Okra & Mushroom Rolls). Hands will just crawl just like that. Even myself, I myself can't help putting some in my mouth (Cauliflower Fritters). To make bitter gourd chips, lemme tell you that its really simplified. Yes. But make sure you slice bitter gourd to utmost thinly which by far is crucial (Valakkai Chips). Otherwise, I'm afraid chips will not be as crispy as you expect and believe me, somehow its like magical that once bitter gourd is fried, its bitterness just vanishes in thin air (Bitter Gourd Puli Curry, Bitter Gourd Prawn Curry & Bitter Gourd Sambar). Bitter Gourd Chips? Ahhhhh! Just so good. Oh, what is unique and out of this world for this my version Bitter Gourd Chips? Curry leaves fried together. You should try and trust me, you won't regret.
Sunday, March 31, 2013
Tom Kha Gai? The other side to another Thai Soup (Seafood Tom Yum Soup), or can be said as another style to Tom Yum Soup basically (Tom Yum Chicken). Whatever you like to add into Tom Kha Gai, in other words, ranging from seafood, poultry and meat, though I can't say if beef is suitable, the rest I have already mentioned should be food fine (Thai Green Fish Curry, Shrimp Pad Thai Salad & Thai Steamed Fish). Of course, when we speak about Thai cuisine overall, what should we expect? Obviously, the big, bold and power packing tastes (Spicy Thai Noodles & Thai Carrot Soup)? Sure. We shouldn't dispute, should we? Of course not. Herbs, fish sauce and chillies naturally are some of the key ingredients, for this Thai Soup, Tom Kha Gai, we crucially need a good run of coconut milk (Thai Vegetable Curry, Shrimp Coconut & Creamy Coconut Lentil Curry) and I opted for fish as well (Thai Fish Noodle Soup). Tom Kha Gai. The burst of Thai tremendous deliciousness.
Thursday, March 14, 2013
Chinese Chicken Herbal Soup. Nutritious and healthy soup. What's there we should be concern in making? Easy if you are asking me. Soups by far as I have told you before, are not complicated. Adding the ingredients in a pot or slow cooker and simmering. That's it and these days, if you wanna make a herbal soup, just head to the Chinese medical halls (Chinese Honeydew Sago Dessert, Teochew Steamed Fish, Vegetarian Chow Mein, Egg Foo Young, Yong Tau Foo & Fried Egg Oyster Sauce) or provision shops. They have it all for you. Either you decide which concoction of herbs you prefer or ask (Chick Kut Teh, Chinese Black Vinegar Chicken, Chinese Meatball Soup & Chicken Vegetable Soup). I am sure they will be glad in helping you out. That's what I do. I ask and all is spoken and unveiled. For this Chinese Chicken Herbal Soup, I came back home with a packet of the recommended herbs and then basically simmering alongside chicken (Sweet Chilli Chicken & Easy Chicken Kebab), ginger, garlic, wolfberries, and longan over low heat and seasoned with salt and pepper, and spring onion garnished. So easy right? Nothing complicated right? Deliciousness and as I have already said, utmost satisfying healthiness right (Chinese Vegetarian Noodle Soup, Tea Eggs, Chinese Tofu Soup & Vegetarian Chinese Melon Soup)?
Thursday, March 7, 2013
Monday, February 25, 2013
Honestly, I actually am appreciating the steaming style to cooking (Hong Kong Style Steamed Fish, Teowchew Steamed Fish & Nyonya Steam Fish). I won't say quick and easy, but potentially, don't you think the healthiness and can be quite a basic cooking technic? I reckon. And when Thai dishes are a concern, us being the Malaysians who love Thai food (Tom Yum Fried Rice, Thai Green Fish Curry, Seafood Tom Yum Soup & Thai Fish Noodle Soup)? Pretty much nothing much should I say? Moreover, most of the staples already at home when you cook Thai food every now and then? I believe so (Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai). So, how do we go about making this Thai Steamed Fish? Not as straightforward as those simplified versions because there's two levels. Firstly steaming the fish alongside eggplant and then making the sauce before tipping onto fish. Still, I believe Thai Steamed Fish is rather achievable. I mean not a brain cracker if you follow this nava-k's recipe. Thai Steamed Fish. Steamed to a perfect texture seabass and seated in a spicy, tangy and aromatic sauce/gravy, garnished with coriander leaves and chilli curls.
Friday, February 8, 2013
Ladies and gentlemen,
What's the recipe for the day? I think you already know it? Obviously, Dried Shrimp Sambal or you can even call it Dried Prawns Sambal (Prawn Mango Curry, Sambal Udang Petai & Prawn Cocktail). Both also can. Dried shrimp (Shrimp Pho & Shrimp Pad Thai Salad) or dried prawns for me personally does not matter. Maybe dried shrimp (Shrimp Paste Fish Sambal) is smaller in size or maybe a different kinda of prawns? I really don't know. Maybe yes or maybe no, but the point is that they are basically about saltiness and they are basically dried in the sun (Sambal Bilis Petai & Nasi Lemak Sambal Udang). Of course, one of my favourite ingredients. A tiny bit goes a long way for our Malaysian dishes, whether for veggie stir frying or other dishes (Mee Rebus & Mee Siam). And instead of just sharing with you on how to make this Dried Shrimp Sambal, a chilli based dish (Asam Pedas Ikan), I thought I might as well assemble it as sandwich (Egg Benedict, Lamb Burgers, Grilled Fish Sandwich & Vegetarian Sandwich). As for the basil leaves, not necessarily. You can replace basil leaves with other herbs, maybe curry leaves? Dried Shrimp Sambal? Tucked and filled into bread, or a scoop over steamed veggies or perhaps flavour enhancement for whichever dish you think you can or should add into.
For the paste
1 cup dried shrimps - soaked in water for 15 mins, drain off water and pound/ground prawns coarsely.
2-3 tbsp fresh red chilli paste (or as needed)
1 tbsp shallot paste (or chopped shallots)
1/2 tbsp ginger paste (or chopped ginger)
2 tbsp tamarind/asam juice
A small handful of basil leaves (or any other suitable herbs)
3 tbsp oil
Powdered palm sugar - as needed (or white sugar will do too)
Powdered palm sugar - as needed (or white sugar will do too)
Salt for taste
When oil is heated, fry chilli paste, shallot paste and ginger paste.
Stir and cook till oil splits.
Add shrimp and cook while stirring for another 2 to 3 minutes.
Pour in tamarind juice.
Season with sugar and salt.
Simmer for a thick paste.
Season with sugar and salt.
Simmer for a thick paste.
Off the heat, combine in basil leaves and cool down the paste. .
To make the sandwiches, spread the paste on toasted bread.
Top with cucumber slices and tomatoes.
Optional: another slice of bread can go atop as well.
Optional: another slice of bread can go atop as well.
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