I threw some bunga telang, or blue pea flower seeds in my garden and they grew. They literally grew without even me realising and without even any tender, loving care. Just like that. By the time I knew, bunga telang which can be addressed in other names greeted me. Beautiful. They are such bluish beauties and me after a few days, getting down to making this Nasi Bunga Telang Serai /Blue Pea Lemongrass Rice. I did. And rice by far, do I have say anything furthermore? Me and my love for nasi or rice. For this typical Malaysian who must have rice at least once a day though usually its plain rice, of course, every now and then, the easy varieties, cooked in the rice cooker are such a delight for breaking free from the monotony and boredomness of our daily meals (Tomato Rice Pilaf, Rice Pilaf, Coriander Rice, Turmeric Rice, Dhal Rice & Lemon Cashew Rice). What's the cooking story to Nasi Bunga Telang Serai? Such an easy uncomplicated story. Just a couple of ingredients. In fact, just five. Basmati rice, bunga telang/blue pea flowers, serai/lemongrass, salt and water. The best part of all is, I will and must vouch that you will simply love the floral scent of bunga telang and lemony scent of lemongrass in, and around cooked to the right texture rice.
Wednesday, August 26, 2015
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.
Monday, March 10, 2014
Rice and rice, and more rice please. I am not complaining, neither will I ever. Rice! Oh-god, without rice I have no food life. I basically love rice. In fact, I am an avid and number one rice lover which I think by far says it all about me the typical Malaysian. Albeit I stay away from rice in the morning (Nasi Lemak Sambal Udang). Of course every now and then I let go, and when its lunch next, not rice again or maybe I skip lunch because a rice meal by itself is filling for keeping your hunger throne in place for half a day or even 3/4 a day. Moreover, speak about those utterly wholesome rice dishes (Hyderabadi Vegetable Biryani, Vegetable Briyani, Cantonese Fried Rice & Malaysian Fried Rice). Regardless, we also have the rice dishes which are just one higher step to plain rice. The ones we tuck into alongside a main dish and other side dishes (Mint Rice, Curry Leaves Rice, Turmeric Rice, Coriander Rice & Cumin Rice). How about Tomato Rice Pilaf, are you asking me (Rice Pilaf & Tomato Rice)? Well, it can be the next door to simplicity or across to the other side, far end compatibility (Dhal Rice & Ghee Rice). How do we go about making Tomato Rice Pilaf? Of course, you need tomatoes, otherwise, I don't know what to say and this is also another one of my cooked in the rice cooker rice dish. Buttery, garlic and rosemary scented and tadbit of sweetness and sourness from tomato (Tomato Soup & Tomato Chutney). Tomato Rice Pilaf? Let there be an ultimate rice food joy!
Wednesday, January 8, 2014
Nasi Pudina, aka Mint Rice. What should I possibly say please? You tell me? Perhaps best for me say that its a rice dish which has already been categorized as another of Nava K's cooked in the rice cooker rice dish and of course, rice is a crucial and most probably one of it we Malaysian can't survived without with. For me personally, I need my daily doze of rice. Otherwise, my food life may crumble and fall apart. Rice is in fact a must no matter what, but it can't be plain white rice daily and must be cooked in our Malaysian style (Malaysian Fish Head Curry & Malaysian Fried Rice). Furthermore, if you allow your cooking invention to fly high up, you can coin so many, various types of rice dishes. The known ones or in your own way for making a name as a rice dish inventor (Coriander Rice, Tomato Rice, Ghee Rice, Nasi Dagang & Curry Leaves Rice). Above all, even a few of our kitchen staples can make a huge and vast difference to the outcome of a satisfying rice dish. Alright, enough said and this minty and creamy outcome of coconut milk and me adding some peanuts for crunch Nasi Pudina/Mint Rice I sincerely believe will enliven your food senses (Cumin Rice, Nasi Lemak, Turmeric Rice, Rice Pilaf & Dhal Rice).
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.
Saturday, July 20, 2013
Thursday, May 23, 2013
First thing first once we stepped foot in Penang airport. Food (), next was to Ixora Hotel. The latest addition to the existing list of hotels in Prai, Ixora indeed was super clean and akin super polished. What do you expect? A new hotel. Everything must be impressive, otherwise, something is wrong somewhere. Nice. I won't dispute, prompt service too though smile was tight, after collecting our smart cards (2x), off we left for our room.
Monday, May 20, 2013
Cantonese Fried Rice. Basically, the Cantonese, one of the Chinese styles fried rice. The Cantonese, at Chinese stalls style basically. The one sometimes we long for and sometimes we pack back as well. Various varieties, various styles, each to its own ingredients, can be like the previous Chinese Fried Rice, but this one I reckon is the classic. Porky-pork being one of the ingredients, you can opt for chicken bacon if you prefer a halal Cantonese Fried Rice. The rest of the ingredients? Of course, cooked rice is the core and we need garlic (Nasi Goreng Tom Yam Ayam, Nasi Goreng Ikan Bilis, Malaysian Fried Rice & Belacan Fried Rice), chillies are needed as well for us Malaysians? I definitely need chilli-chilli spiciness. Either incorporated in fried rice or at the side in soy sauce and lime juice (Tom Yum Prawn Prawn Fried Rice, Lamb Fried Rice, Kampung Fried Rice & Anchovies Long Beans Fried Rice). What else should I say? Pretty much nothing much except go ahead, pleasure into this bacon, water chestnut, chillies and garlic Cantonese Fried Rice.
Monday, April 29, 2013
Shahi Mutton Curry, or Mughlai Mutton Curry. Rich, creamy, thick and call it a royal mutton curry (Navratan Korma & Lamb Rogan Josh), Shahi Mutton Curry simply packs bags and bags of flavours (Mutton Devil's Curry, Masala Mutton Curry & Mutton Parathal) which will wake up your taste buds almost instantly until you most probably will long for more or you just can't stop eating. Believe me. And in my house, can you imagine how it would have been after I made this really attractive and eye popping Shahi Mutton Curry? Eaten alongside Cumin Coriander Rice and Stir Fried Turmeric Cabbage. Oh my goodness! Truly a royal meal and after eating by taking our own time, we could hardly move. Then again, each time I cook mutton (Mutton Soup, Mutton Dalca, Indian Mutton Meatball Soup & Mutton Kurma), mostly of course as a dry or thick masala based curry (Mutton Bone Marrow Curry, Easy Mutton Curry, Mutton Varuval & Mutton Keema) its the same story as well and we love it as well when we actually bite and ripe the meat out of mutton bones and then we will still continue with nibbling the bones and also helping ourselves to rice and stir fried veggie. Sounds familiar? The same thing in your house too? Shahi Mutton Curry as I have already told you is full of spices and ghee richness, fabulous deliciousness.
Thursday, March 28, 2013
Rice Again? Of course. Rice always and forever being our main staple food stealer (Kampung Fried Rice, Chinese Fried Rice & Lamb Fried Rice). I think I have told you before? How much we simply adore rice (Rice Congee) until if I don't have a meal of rice at least a day or most to most by the second day, I feel my food life is not complete (Cumin Rice, Ghee Rice, Nasi Dagang, Dhal Rice & Coriander Rice). In fact, I feel as though I have not eaten. Thus, rice is the regularity in my home and of course, every now and then, its nice to convert rice to another kinda rice dish. Either for pairing alongside the side dishes or trust me, sometimes as a complete, wholesome and appetizing meal by itself. Today, I have this Curry Leaves Rice. Curry leaves? I think you know it? Curry leaves and me and my cooking(Navratan Korma, Vegan Potato Curry & Pavakkai/Bitter Gourd Puli Curry). Usually and mostly into curries, sometimes in stir fried dishes and today, its specifically cooked in rice. Another known fact about me and rice cooking? In rice cooker even for all those various types or rice dishes (Vegetable Biryani & Turmeric Rice). Curry Leaves Rice? Basmati rice, curry leaves and crunch from cashew nuts fried in ghee (Cashew Masala Chicken & Lemon Cashew Rice). Sounds awesome right? I know.
Sunday, March 3, 2013
Rice Pilaf. What is rice pilaf? If you are asking me, its basically a rice dish which originated from India and of course, a staple in other parts of the world as well. There are various types from various contingents and each cooked according to area specific. My this Rice Pilaf is just the basic (Ghee Rice, Coriander Rice & Turmeric Rice). The usual staples we usually stock up at home and my style to cooking rice dish as you know is rice cooker supported. Been like that for donkey years and I don't think I will want to try the over the stove cooking. Honestly, I really don't want to keep an eye cooking rice over the stove and rice cooker (Kampung Fried Rice, Malaysian Fried Rice, Baked Rice Pudding & Nasi Lemak Sambal Udang) by far for me, is the easiest. Put all the ingredients and? Yes. Let rice cooker do its job (Nasi Dagang, Dhal Rice & Vegetarian Nasi Lemak). After all, that's why rice cooker was invented? So, why should we not be rice cooker friendly? Unless you have a particular reason why you should not or you still prefer the conventional style to cooking rice (Vegetarian Biryani)? So, what's with my Rice Pilaf? Rice cooked alongside ghee, almond, shallots, vegetable broth and of course, must be scented by spices.
Wednesday, January 30, 2013
This thing to cooking sometimes can wreck my life. Yes. It can. What to cook is the main dilemma and then, what about the ingredients? When I can't really decide or I really don't have the time to think so hard, I will decide. I decide on Fried Rice (Kampung Fried Rice, Lamb Fried Rice & Belacan Fried Rice). Remember, I told you before? Anything goes? Anything literally. Any ingredient and as long as you have cooked rice on standby (Anchovies Long Beans Fried Rice)? In my house, I should say there is no short of cooked rice (Malaysian Fried Rice & Anchovies Fried Rice). Well, what can you expect when both of us just so and must have rice daily? Of course, a Thai style fried rice is appreciated too (Tom Yum Prawn Fried Rice). Who wouldn't especially us typical Malaysians? We so love those, pretty much, about the same, more or less tastes like our Malaysian dishes? Especially spiciness and aroma (Thai Green Fish Curry, Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad). Nasi Goreng Tom Yam Ayam/Tom Yam Chicken Fried Rice? Have I not said enough before (Seafood Tom Yum Soup, Tom Yam Chicken & Tom Yam Fried Mee Hoon)? Tom Yam. The wonder to Thai cuisine. The ever loved tom yam paste for chicken and leftover cooked rice frying. Oh, of course, chillies, shallots, kaffir lime leaves, fish sauce and French beans for this Tom Yam Chicken Fried Rice.
Wednesday, December 19, 2012
Sunday, November 25, 2012
Baked Rice Pudding) undoubtedly is still leading (Nasi Lemak Sambal Udang). Always and forever and today, let me introduce to you this Turmeric Rice. Why not? Instead of plain rice daily? A touch of turmeric for its vibrant bright yellow hue and healthiness (Turmeric Tomato Soup & Onion Soup)? Turmeric being one of my favourites. Like I have told you before, akin the customary and must have ingredients for most of Malaysian cooking. Atop of turmeric, I decided to elevate this wholesome rice dish (Coriander Rice & Dhal Rice) with lemongrass/serai and coconut milk. Interesting invention and rice food trail right (Rice Congee With Condiments)? I bet (Nasi Dagang & Lemon Cashew Rice). What else should I say (Tomato Rice).? A pleasure and inviting rice food meal right? What say you?
Saturday, November 3, 2012
Nope. Not the blended and looking really green Coriander Rice. Somehow, I don't know why, I don't or shall I say we in our house don't fancy that particular traditional Indian style coriander rice dish. No offence to anyone, just that we don't like it. We have tried, but its still a no. I actually prefer something more of a relaxed and easy, going with the flow coriander rice (Dhal Rice). A simplified manner of course (Jeera/Cumin Rice), and as always, yes, rice cooker is my saviour for a rice dish (Nasi Lemak Sambal Udang & Lemon Cashew Rice). For plain rice and even for this my version of Coriander Rice (Ghee Rice & Nasi Dagang). Of course, let me repeat myself again. Rice is always an all time favorite. Any which way (Malaysian Fried Rice) and for my Coriander Rice, as you may have already noted, its Basmati rice, coriander leaves, garlic, oil and salt. That's it. Cooked in a jiffy and for the lovely fresh scent of coriander leaves.
Sunday, October 28, 2012
Nasi Lemak! We did speak about nasi lemak previously (Nasi Lemak)? Yes we did. In case you can't recall? Our all time, anytime we can tuck into nasi lemak? Of course. Today, I am going to share another style to our Malaysian Nasi Lemak or our famed coconut milk rice (Ikan Bilis Long Beans Fried Rice, Nasi Dagang & Dhal Lentil Rice). Nasi Lemak and pairing alongside many other dishes generally and mostly (Kangkung Belacan, Ayam Masak Merah & Ayam Goreng Berempah). In fact, the must have is a spicy dish. How can we Malaysians enjoy nasi lemak without sambal (Sambal Udang Petai & Sambal Sotong). For the coconut rice by itself, its pretty much straightforward and my rice dishes are the rice cooker, cooked in the rice cooker style. For this nasi lemak, what you have to do is almost the same. Wash rice and tip into rice cooker. Pour coconut milk as well. Either thick or thin coconut milk, up to you actually and then throw in a couple of pandan leaves, ginger slices and season with salt. Give a light stir and let the rice cooker do its job. Thereafter, use a fork or chopstick for fluffing up the rice. Now comes the part of us cooking the Sambal Udang. Prawn Sambal (Sambal Udang). Like I have already told you before, not any prawn, but fresh prawns (Prawn Noodle Soup, Grilled Spicy Prawns & Prawn Mango Curry) for this different style of course. Not the same style as those I have already shared. Nasi Lemak Sambal Udang? Oh-my! Ohlalala! What more, further more can I say except akin loved made and dropped down from heaven Nasi Lemak Prawn Sambal.
Thursday, October 11, 2012
Nasi Lemak). We can pretty much heighten or elevate rice to a different level or let's say rice in a different food style (Rice Vadai). Yes, of course (Rice Congee With Condiments) and of course to fried rice as well (Tom Yam Prawn Fried Rice & Malaysian Fried Rice). What's with rice and dhal today? Nope. Not those mushy-mushy kinda (Creamy Coconut Lentil Curry & Bitter Gourd Sambar). This Dhal Rice is a class of its own. Grainy and still intact rice and dhal in one, and scented by coriander leaves and garnished with fried shallots. Moreover, cooked in the rice cooker. Wholesome and I reckon triggering your hunger Dhal Rice which can be paired alongside Egg Vindaloo, Eggplant Tikka Masala, Tapioca Stir Fry, Spinach Tofu Stir Fry & Cucumber Yogurt Salad).
Wednesday, August 1, 2012
Pineapple Bread Pudding). Mothers those days? Have you realise they like the overdosing of sugar into desserts? By Far. As far as I know (Marble Cake, Chocolate Rum Tart & Poached Pears In Citrus Syrup). Indeed. And of course rice, we Indians I think are one of the biggest consumers of rice. In fact, I am one of them. Rice is my love. Forever (Jeera/Cumin Rice, Lemon Cashew Rice, Rice Congee With Condiments & Anchovies Fried Rice). When left over rice is a concern, generally, the recipes I have already attached are the indicators to our, one of it, one of our fav Malaysian dish. Nasi Goreng or Fried Rice. But not necessarily must be. You can, trust me, believe me, make this Baked Rice Pudding from leftover cooked white rice. Yes. I did it. What should hold you back? Nonetheless, I decided it should be the baked version instead of over the stove like my mums. Pretty much I think we need the common ingredients and cherries? They are so lovely. Prettiness for a simple deco right?
Tuesday, June 19, 2012
Up next after booking my room (Pathumwan Hotel Part 2 & Part 1)? Heading to MBK mall for lining my stomach with some food and the moment I spotted the first eatery, I decided. I will have my lunch in Santa'S Fast Food. Why Santa'S Fast Food? Because I didn't have the guts for walking any further for spotting other eateries. Remember, I have just arrived in Bangkok an hour ago (Chonburi)? My first ever travelling on my own in my entire 45 years. As it is, I am still coming to terms I am alone in Bangkok and my confidence level still very low till the floor. Hunger by this hour, about 12.00pm was already killing me and me quickly deciding between the set meals offered in Santa's by standing in front of the counter.
Wednesday, June 6, 2012
Don't we Malaysians love our rice? Anytime, any hour, practically for any meal and whenever we wish? Of course. Undeniably. Me too being the number one rice lover. I basically love rice to every bit. Rice is my sincerity. Cooked white rice, paired alongside side dishes, and sometimes elevated or heightened to another level spiraling level in regards to a few ingredients or generously (Nasi Lemak, Ghee Rice & Nasi Dagang) or how about leftover cooked white rice? Effortlessly converted to fried rice (Malaysian Fried Rice, Tom Yum Fried Rice, Lamb Fried Rice, Chinese Fried Rice & Kampung Fried Rice). No. No. Not the exact previous Anchovies Long Beans Fried Rice though. Never. Never will I repeat showcase the same recipes over and over again. This Nasi Goreng Ikan Bilis notably is the other, another version to nava-k's making fried rice. Perhaps a couple of similar ingredients, has to be right? We can't do away with the customary ingredients right? I doubt. I don't think-tank we can. This Nasi Goreng Ikan Bilis (Anchovies Fried Rice)? Anchovies, mushroom, eggs, peas and spring onion. Keep this recipe on stand-by, you should, just in case it will be your turn to a lazy Sunday or any day cooking.
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