Mee Siam Kuah/Gravy (Vegetarian)

Anything is possible these days. Of course. I'm not in denial by the way that anything can be a matter even for food intake. In fact, considering that many are jumping into the back wagon of being a vegetarian, only god knows why, Indians on the whole we shouldn't speak about, there are many possibilities to a vegetarian meal these days. What about me, are you asking? Neh! Never have I thought of being a full blown vegetarian (Maggi Goreng Mamak & Mee Rebus Vegetarian). Of course every now and then, in fact every once a week, I am in the making. The making of a vegetarian meal (Chinese Vegetarian Noodle Soup & Mee Rojak Vegetarian) for my other half-half, and me, I can basically go with the flow. Out came this Mee Siam Kuah/Gravy Vegetarian on this particular Saturday from my kitchen and to our dining table. Mee Siam? I have already spoken about before (Nyonya Mee Siam, Singapore Mee Siam & Mee Siam)? I did. Mee Siam Vegetarian? Nothing is short coming or going. Still a delightful and really slurpy delicious, complete wholesome meal. Oh, for those of you who are anti-egg vegetarian, ditch egg aside and Mee Siam I think must have originated from Thailand? I don't know. You tell me please (Thapthim Krop, Tom Yum Noodle Soup & Siamese Laksa Lemak).

Mapo Tofu

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).

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.  

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).

FIsh Ball Noodle Soup

Fish Ball Noodle Soup. No, no. Not market bought fish balls, but made from a scratch, home made fish balls. Yes. Indeed. I made fish balls for a change. Can you believe it? For someone like me who is, if not always, sometimes taking the door to ready made ingredients (Hong Kong Wonton Noodle Soup, Sichuan Noodle Soup &  Bee Hoon Soup), I actually did it for these fish balls in noodles and soup. Why, are you asking me? Well, what should I tell you? Maybe because I wanted fish broth (Cambodian Sour Fish Soup & Vietnamese Fish Soup) from the bones after carefully stripping away fish flesh (Yong Tau Foo) for fish balls. Not bad right? I know. In fact, we had a ball of a time over this Fish Ball Noodle Soup. Really bouncy and no smell soft fish balls, and as I have already told you, fish bones and skin simmered for extracting the broth (Nyonya Spicy Fish Noodle Soup, Salted Fish Bone Soup, Thai Fish Noodle Soup & Penang Assam Laksa). Next? Hand crafted and hand rolled fish balls cooked in the broth till they floated atop and together with the broth, generously poured over noodles, garnished with fried shallots and fried basil leaves atop just my invention at the spur of the moment from the basil leaves grown in my garden. Of course, you can use spring onion or even coriander leaves. Conclusively, Fish Ball Noodle Soup, wouldn't you agree is making your hungry right now and imagine, what a feeling when tucked in during and after rain has fallen down from the sky (Hokkien Hae Mee, Chinese Chicken Noodle Soup & Chinese Vegetable Noodle Soup)?

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). 

Maggi Goreng Mamak

Maggi Goreng Mamak. The number fried noodle selling. In fact, each time we head to the mamak stalls, its like a habit or food lingo we must call for a plate of Maggi Goreng Mamak. My knees too can wobble for this style. Quickly fried on the spot, there and then noodles (Mee Goreng Udang, Char Kway Teow, Anchovies Fried Mee Hoon & Malaysian Fried Mee). Maybe not always, yet, I do yearn for and I usually request for lotsa veggies in Maggi Goreng Mamak. Can be a satisfying mind you even when we make it in our kitchen and of course, without compromising on cleanliness and according to our taste (Nyonya Mee Siam, Malaysian Fried Mee Hoon & Hokkien Mee). Whichever and whatever ingredients we prefer, regardless, the essentials have to be Maggi instant noodle or noodles, chillies, soy sauce, and like I have already told you, throwing in lotsa vegetables.

Nyonya Acar Fish

Nyonya (Nyonya Mee Siam & Ayam Pongteh) and Acar (Aam ka Achaar & Penang Acar) and Fish (Indonesian Grilled Fish & Malaysian Fish Head Curry). Like a rhyme and rhythm especially for me and I just so somewhat love sour notes. Whichever and however, sourness is something I can't give up no matter what (Cambodian Sour Fish Soup) and this Nyonya Acar Fish? A splatter on our taste buds. In fact, can rekindle your appetite and of course you need a plate of rice. Nyonya Acar Fish made from the quintessential and like must have ingredients for Nyonya cooking or even for our other savory dishes, made ahead and stored in the fridge and the next course of action of course is tucking in during your daily meals.

Sukhi Aloo Sabzi

Potatoes! Tell me please? The kilos and kilos we buy most probably every week and any dish for the matter made from potatoes I think will be a total sell-out the moment it hits our dining table? If you are asking me, oh-yes. We just so love potatoes any which way they are cooked (Tari Wale Aloo/Vegan Potato Curry), plus I can go on and on and quote a whole string and list of potato dishes I have already shared with all of you, but off hand, these are the few I thought I will link (Fried Potato Balls, Dum Aloo, Chilli Aloo & Aloo Gobi) for the benefit of staying within the context of vegetarian dishes. What is Sukhi Aloo Sabzi by the way (Kashmiri Vegetable Soup, Tamatar ki Chutney, Aam ka Achaar, Shahi Gobi & Baingan Bharta)? Obviously, a North Indian dry style potato dish which requires boiled potatoes stir fried alongside the ingredients listed below and my style is perhaps different. Usually I think green peas are not one of the ingredients? I on the other hand decided I will because, to each our own preferable ingredients instead of like blind leading the blind? Of course. Sukhi Aloo Sabzi? Your vegetarian and vegan side dish for a rice meal (Tomato Rice Pilaf & Hyderabadi Briyani) or how about tucking in alongside bread, chapati or tosa (Punjabi Sabut Moong Dal & Navratan Korma)?  

Nyonya Mee Siam

Upgraded and updated. The simply fried Mee Siam heightened and enlivened to another style for the birth of Nyonya Mee Siam. Moreover, in between I also gave a good run to my cooking knowledge by making the gravy/kuah Singapore Mee Siam. Nyonya Mee Siam, aka Mee Siam Goreng personally for me, I think you know it. Me and my Nyonya cooking I picked up by lending my ears to my friends, watching cooking programs (Siamese Laksa Lemak) and of course, my own experience of testing and trying and making those Nyonya dishes. Also, when we speak about the Nyonya community, we have the Malacca Baba Nyonya and Penang Nyonya clan (Penang Acar, Penang Curry Mee & Penang Assam Laksa).

Hokkien Hae Mee

Sometimes, don't we have the tendency to cook the same dishes again and again? In fact, if you are asking me about our daily meals, we usually repeat the dishes. Of course, the practically to cooking. I mean, how many new dishes do we actually initiate in a month or even every forth night considering our crisis for time and maybe because we have a certain liking for a specific dish? Mind you, its the same cooking story in my house as well regardless of the fact that since I started this space of mine, I have been exploring a whole lot of new dishes (Singapore Mee Siam, Siamese Laksa Lemak, Malaysian Fried Mee Hoon & Chinese Vegetable Noodle Soup). Not because I want to impress all of you, but for my own cooking pride and also I want to improvise on the dishes I have cooked before. Take this Hokkien Hae Mee as an example. Made before (Penang Mee Yoke) and I guess there's always such as thing as another round of another style or version.

Ayam Pongteh

Me and my Nyonya cooking. Guess there is no end and if you are asking me, I don't think I will put a bracket to Malacca or Penang calling and coming Nyonya dishes. We did speak about Nyonya cuisine in quite a length previously (Chicken Vindaloo, Kuih Buah Melaka & Penang Assam Laksa) and in other recipes as well? Henceforth, lets just put a stop to speaking further on the same thing over and over again (Devil's Curry, Dried Shrimp Sambal, Masak Lemak Ikan Asin Nenas & Nyonya Lam Mee) instead of getting to the gist of this Ayam Pongteh. What is Ayam Pongteh or Pongteh Chicken? Basically, chicken cooked alongside potatoes, taucheo/fermented soy paste, chilies, vinegar and other kitchen friendly user ingredients, and for the end result of broad and wide burst of spiciness, saltiness and and nuttiness (Ayam Masak Tiga Rasa, Chilli Chicken, Ayam Goreng Berempah, Ayam Masak Merah & Chicken Devil Curry).

Chicken Vindaloo

Don't you think this Chicken Vindaloo should join the rest of the Portuguese/Eurasian and most probably even those Nyonya dishes I have already shared with all of you (Devil's Curry, Chicken Devil Curry, Devilled Prawns & Pada Salt Fish Pickle)? If you are asking me, I am definitely not in denial and let me reassure you that Chicken Vindaloo must be listed alongside. Spices and herbs are the central ingredients for Portuguese/Eurasian and Nyonya dishes and we must also consider the Penang Nyonya (Penang Acar & Penang Curry Mee) clan as in Malacca, though I can't conclude on the rest two. Regardless, when we speak about cuisines from any of these clans, we must expect the big, bold and profound tastes.

Ikan Masak Kicap

I guess then? When we have exhausted our avenues for inventing new dishes, yet we still have to cook, I think the best will be flipping or looking back at our previous recipes (Masak Lemak Ikan Masin Nenas, Teochew Steamed Fish, Spicy Grilled Fish & Fish Curry), and making some changes here and there for a different kinda? Wouldn't you agree (Steamed White Pompret, Fish Sambar & Belacan Fish), I hope you are agreeing with me that its not everyday we feel like being a mover and shaker in our kitchen? There will be days we just drag ourselves for entering our kitchen and sometimes that means we can ditch the pots and pans for eating out. Anywhere for the matter, of course affordable according to our budget can be hawker stalls (Grilled Fish In Banana Leaf, Grilled Fish Sambal Stuffed & Ikan Pari/Stingray Sambal) or we still put up a dish at home and a dish which does not rely on many ingredients. Ikan Masak Kicap. Soy Sauce Fish. Is always possible and when you grow your own lemongrass/serai, plus you already have the needed ingredients? Right. In my house, like I have repeated myself, I don't know how many times, fish is the brain food for my other half-half and I? Okay for me and usually, I settle for our local catch. So, ikan kembung lathered/gently lathered alongside turmeric powder and salt, and fried (Crispy Chilli Fish), thereafter, tip into soy sauce, fish sauce and lemongrass scented sauce and finally spring onion garnished (Chilli Soy Fish & Chilli Lime Fish), known as Ikan Masak Kicap was the outcome. Our satisfying Malaysian fish dish which will never let us down and trust me, adding fish sauce and lemongrass does add another food loving dimension to Ikan Masak Kicap. 

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).

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).

Ikan Balado

Guys, where is our recipe heading to today? Brace yourself because on our menu today is this Indonesian style spicy fish. Indonesian style fish? Oh-my-goodness. When we speak about Indonesian savory dishes on the whole, what comes to our mind? Of course chillies and sambal, wouldn't you agree? And I, as you know, have already been crowned as the sambal queen (Sambal Udang Petai) Whether its our Malaysian sambal or sambal from elsewhere, basically, its about spiciness of chillies and pretty much, how different can an Indonesian style sambal be? Don't you think it must trend really close or can be said as a close cousin of our Malaysian sambal or (Assam Curry Fish & Ikan Assam Pedas)? Almost the same ingredients, maybe a tiny bit of changes here and there, but overall, if you are asking me, major similarities are there.

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!