Showing posts with label Spicy. Show all posts
Showing posts with label Spicy. Show all posts

Monday, August 10, 2015

Ikan Goreng Asam

The other side to the previous Ikan Goreng Kunyit/Turmeric Fried Fish. The other side which is my favourite as well. Speak about sourness, me, myself and I? Honestly, I so love sourness to every bit. Any kinda sourness in our Malaysian dishes (Nyonya Acar Fish, Asam Curry Fish & Fried Kembung With Assam Sauce). Sourness from our local fruits (Sambal Belimbing Bilis & Masak Lemak Nenas) and of course, lime or asam jawa/tamarind are the other two for streaming into curries or our sambal dishes (Tamarind Prawn Curry, Ayam Masak Tiga Rasa, Sambal Udang PetaiAsam Pedas Ikan), or maybe I should include vinegar as well. For this Ikan Goreng Asam, its tamarind. Tamarind juice and salt as the marination for fish, followed by fish being fried and of course, we need a dip right? Dip which must be spicy, salty and along a touch of sweetness? Potentially (Fried Fish with Soy Sauce, Ikan Masak Kicap & Crispy Chilli Fish). Ikan Goreng Asam? Sourness is definitely our Malaysian food appreciation.   

Saturday, March 28, 2015

Sardine Varuval (Dry Style)

Tuna or Sardine? Sardine mostly. Fresh sardine or canned sardines? Both goes strongly and tremendously (Mathi Achar & Nadan Sardine Curry). But stocking up canned sardines has become a habit I can't let go. Basically like if I don't stock up, seemingly my grocery doing is not complete. How about you? You are like me? You must have sardines in cans in your pantry? Actually, its a good thing because canned sardines will never ever let us down (Sardin Masak Lemak & Sardine Rolls). Unlike our husbands who sometimes can drive us up the wall? Even canned tuna as well (Tuna Thoran, Tuna Burgers & Tuna Cutlets). I mean, canned tuna being our cooking saviour. What's the story to me making this Sardine Varuval (Sardine Sambal & Sardine Potato)? The same food story in fact. Always a favourite (Jeera Aloo/Potato & Meen Puttu) and imagine sardine varuval alongside rice soaking or fully flooded by rasam or sambar. Heaven called easily fab meal right? I know (Udupi Sambar & Pepper Garlic Rasam). We Indians and our fingers to eating for happy tummy sardine varuval meal? What more should I possibly say? Nothing. Dive into Sardine Varuval at your pleasure (Chicken Varuval & Mutton Varuval). 

Monday, February 2, 2015

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).

Saturday, November 29, 2014

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).

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).

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).

Thursday, July 31, 2014

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). 

Wednesday, March 5, 2014

Indian Yogurt Soup

We Indians, yes, I am one all right,  don't we love our Indian soups (Dhal Vegetable Soup & Indian Onion Soup Spinach Tomato Soup)? Yes please. Of course. I can also strongly vouch that no other Indian soup can comparatively trend real close to our magical, healthy and nourishing Rasam/Indian Pepper Soup, I might as well include the healthy or not so healthy Sodhi/Indian Coconut Milk Stew. Indian soups by far, I think I may have told you before, though I can't exactly right now remember if I did, never mind, let me repeat myself again. No harm done. Indian soups are usually light and runny, for a typical Indian meal, we Indians actually prefer to drench our soups over rice. Akin a gravy dish for us, Indian soups I believe can stand at par alongside Chinese, Malay and Thai soup (Chinese Chicken Herbal Soup, Mushroom Yee Mee Soup, Old Cucumber Soup, Chinese Burdock Soup, Tom Yam Seafood SoupChinese Chicken Watercress Soup Fish Bendi Soup), but I think better not be compared to Western style thick soups (Asian Green Peas SoupPumpkin Garlic Soup  & Basil Tomato Soup).

Monday, February 24, 2014

Siamese Laksa Lemak

Not bad. My thinking capacity to cooking I believe is getting up and about, and higher, but seemingly Thai cuisine is a favorite. Why not? Why shouldn't I anywhere? What should potentially stop me when I have already mastered quite a whole list of dishes and Laksa by far has already been cooking conquered as well (Shrimp Pad ThaiThai Crispy Fish, Tom Yum Goong, Thai Carrot Soup & Thai Green Fish Curry). Laksa Lemak by the way is the marrying of Curry Laksa (Penang Curry Mee) and Assam Laksa (Nyonya Hot And Sour Fish Broth Noodle) regardless of the fact that there are various types of Laksa Lemak which can be made from chicken, pork, beef and seafood (Sarawak Laksa, Singapore Laksa, Nyonya Curry Laksa & Prawn Curry Laksa). But for this Siamese Laksa Lemak, the two central ingredients are fish and coconut milk (Thai Fish Noodle Soup & Laksam Kelantan). Also, you need to make the laksa paste which showcases the crucial Thai herbs and ingredients (Spicy Thai Noodle) for this joyous, sensational and mouth popping Siamese Laksa Lemak.

Monday, February 10, 2014

Singaporean Mee Siam

When you have already achieved your mile stone to an ordinary simply fried Mee Siam, the next course of action must be crossing beyond the Malaysian boundary for heading to the neighbouring country. Singapore or Singapura where there is no limits to noodle dishes (Char Kway Teow, Prawn Curry Laksa & Chinese Vegetable Noodle Soup) and of course, Singaporean Mee Siam inclusive. Honestly, will you believe me if I say I have not stepped into Singapore ever? I have not pretty much and don't ask me why or why not. I myself can't conclude despite planning and making a couple of attempts, but nothing took place. Regardless, I quite know about their noodles dishes. Of course, from tv programs and listening to friends who have worked or visited Singapore. Henceforth, I didn't have much trouble in coining this Singporean Mee Siam or Mee Siam Singapura (Singapore Laksa) and tell me please, how far different can the ingredients be (Sarawak Laksa, Malaysian Fried Mee HoonLaksam Kelantan & Thai Fish Noodle Soup)? We still need the quintessential ingredients which by far, as far as I know, for this Thai origin and originality soupy noodle dish (Thai Mee Hoon Salad & Spicy Thai Noodles). Singapore Mee Siam. Perhaps not so close to other types of Mee Siam, yet its still rice noodles soaking in a spicy, aromatic, wondrous and tasty red hue gravy (Shrimp Pad Thai, Penang Curry Mee & Lamb Pho). 

Tuesday, January 7, 2014

Malaysian Fish Head Curry

Malaysian Fish Head Curry, aka Kari Kepala Ikan. Believe me, not the ordinary nor you should compare with those from the restaurants. Why are you asking me? Because this is a typical, authentic and most dangerously delicious, finger licking homemade Malaysian Fish Head Curry (Malaysian Fish Sambal, Nyonya Fish Noodle SoupMalaysian Fried Mee Hoon & Malaysian Fish Curry) Yes, stop questioning me. Fish head curry cooked alongside belimbing buluh from our Malaysian grown trees, and belimbin buluh somewhat I think can be regarded as the other side to the coin to starfruit though these are oblong in shape and greenish and yellowish in color. Trust me please, due to this really mostly sour fruit, you don't have to think twice on tamarind juice and when fish head is cooked alongside the customary ingredients (Chilli Soy Fish, Spicy Stingray & Fish Noodle Soup) we need for any curry and also coconut milk, pow-wow (Asam Pedas Bawal, Salted Fish Bone Curry & Ikan Masak Kicap). Malaysian Fish Head Curry by Nava K? Unbeatable for rushing your mouth towards its spiciness and coconut milk creaminess.

Friday, December 20, 2013

Shahi Gobi

Oh-My-My! What a royalty right? I bet at the first look of Shahi Gobi (Shahi Mutton, Aloo Gosht, Rogan Josh & Murgh Makhani) you must have salivated? If you are asking me, you should because this gobi curry or cauliflower curry is one I put together after really giving my thinking a true and sincere thought prior to getting down to making. Furthermore, picking up cauliflower has become like a habit. In fact I seriously can't resist cauliflower which by the way is a favourite veggie amongst Indians. Why not when cauli is affordable and you can actually make a whole list of dishes (Cauliflower Pakora, Cauliflower Fritters & Cauliflower Curry)? This dish, that dish, cauli by itself in a curry or alongside a combo of other veggies or as a stir fry (Aloo Gobi & Chilli Aloo) for a simple dish, but for Shahi Gobi which definitely must be ranked really high due to its richness, creaminess and like I have already told you, a royalty (Baingan Bharta, Navratan Korma & Hyderabadi Vegetable Biryani), you need to work around the quintessential ingredients for Mughlai cuisine. Nevertheless, its all worthiness because Shahi Gobi is sincerely topnotch to our tastebuds (Cabbage UpkariEggplant Tikka, Tamatar ki Chutney & Palakura Pappu). 

Monday, November 18, 2013

Tuna Thoran

Tuna and Thoran? Synonymous in Kerala (Parippu PradhamanMalabar Fish Curry & Kerala Fish Fry), whether you use fresh catch tuna or canned tuna. For me personally, Tuna Thoran (Cabbage Thoran & Beans Thoran) basically is a stir fry (Chicken Varuval) and can be stir fried with or without grated coconut (Kiri Hodi) or we might as well take the convenience of coconut oil in case we can't run or rush to buy coconut for thoran. My style to Tuna Thoran (Tuna Burgers & Tuna Cutlets)? Aha! I think I told you before, this habit of adding potatoes and looked like I automatically added without even thinking twice its a Kerala Thoran. Then again, there is no right and wrong to ingredients we prefer, especially when you are rushing for time in making Tuna Thoran? Of course. Tuna Thoran is actually a simplified dish though some people love to blow it up as though its a mind blogging dish to make. Basically, all you got to do is get the ingredients listed below ready, mostly our pantry user friendly ingredients right and stir fry to a dry style, worthy tastiness.

Monday, October 7, 2013

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 CurryChicken 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.

Tuesday, September 24, 2013

Khasi Ko Masu ((Nepalese Mutton Curry)

I have been searching. Searching for new recipes and just then, I couldn't help but notice the varieties of Nepalese style mutton curries. Ohhhhh! What a food joy for testing my cooking skills to Nepalese cuisine. Recipes checked through and digested, in fact, most of them sounding like the mutton curries I have already made before. To tell you the truth, I didn't really notice much difference in the ingredients. Nevertheless, I felt good I actually found out that Nepalese Mutton Curry is known as Khasi Ko Masu. Did I plagiarise those recipes? I don't think I did and like I have already told previously (Moo Gook/Korean Radish Soup), remember, I have already showcased recipes from other parts of the world (Cari Poisson/Mauritian Fish Curry, Kiri Hodi/Sri Lankan Coconut GravyMoroccan Chicken Stew, Hyderabadi Vegetable Biryani, Malabar Fish Curry, Tofu Manchurian & Goan Prawn Curry), and me having quite an experience in making mutton curries, what would have been the possibilities, you tell me? Honestly guys, I didn't feel any pressure in making Khasi Ko Masu. Yet, I decided I will stick to my style of cooking. Making the wholesome curry paste instead of adding spices individually and also for simplifying cooking by itself, and opting specifically mutton bone marrow (Mutton Bone Marrow Curry). The outcome and result? This delectable, zesty and appealing Khasi Ko Masu/Nepalese Mutton Curry (Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Masala Mutton Curry, Mutton Keema & Mutton Varuval). 

Wednesday, September 4, 2013

Cari Poisson

Cari Poisson! Are you going like, where is this fish curry from? Well, from the shores of Mauritius. Cari Poisson/Mauritian Fish Curry, as I have already told you, is the fish curry made in Mauritius. Of course when we speak about fish curry of Indian descent, obviously spices will lead the way, wouldn't you agree (Bengali Fish Curry, Malaysian Indian Fish Curry & Malabar Fish Curry). In fact, spices are generally the needed ingredients for most Indian curry dishes throughout the world (Goan Prawn Curry, Devil's Curry, Sura Meem Kulambu & Indian Okra Curry) and shouldn't we include chillies as well? Chillies alongside spices in the curry paste or mixture, or chillies as in other Asian dishes (Ikan Balado, Thai Green Fish Curry, Fish Sambar & Kerala Fish Fry). We in Malaysian are also not short of spices and our spice roots originating from Straits of Malacca? My this version of Cari Poisson? I opted for ikan kembung, our affordable local catch and instead of aubergine, brinjals are also spectacular for the outcome of this thick,scrumptious and waking up your palates immediately Mauritian Fish Curry (Indian Spiced Salmon, Unagi Kabayaki & Vietnamese Fish).

Friday, August 9, 2013

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.

Saturday, June 29, 2013

Ayer Hitam Asam Laksa (Penang)

Instead of being miserable in the messy Flamingo hotel, I tacked along with my other half to Ayer Hitam. We departed at the junction across the rows and rows of stalls, he left to meet his clients, whereas, albeit I have been to Ayer Hitam a couple of times, this is my first time to trying this well known and highly praised Ayer Hitam Assam Laksa. Mind you, just another ordinary, road side stall with plastic tables and chairs, somewhat shielded away from the sun. Yet, be prepared to sweat in our hot and blistering weather honey-bunny. Regardless, I must tell you that the owner is such a darling. He is. Unlike the kuay teow stall owners who will lung at you, he is smiley, remember, the smiley you use on social media for no apparent reason? Can you also give him some please?

Friday, June 7, 2013

Chilli Clams

Chilli Clams. Chilli Lala. Chinese style chilli clams. Chillies and us? Don't you dare separate chillies from us. Chillies are our best of all friends and we need our daily doze of chillies no matter what. Chillies of course for heat and spiciness, and clams, remember my previous clam dish (Chilli Honey Clams). Spiciness and sweetness and tadbit of saltiness? By far, as far as I now, the burst of tastes for Chinese dishes (Sesame ChickenSweet Chilli Chicken, Sichuan Chilli Prawns & Chilli Lime Fish) or overall, on the whole for Malaysian dishes, spiciness is a must, wouldn't you agree (Sweet Potato Leaf Sambal Belacan, Spicy Grilled Fish, Chilli Crab, Dried Shrimp Sambal, Sambal Udang & Crispy Chilli Fish)? This Chilli Clams? Don't they speak for themselves? Chinese ingredients and curry leaves for the sincerely loved big burst of tastes.

Thursday, May 23, 2013

Ixora Hotel - Perai, Penang

First thing first once we stepped foot in Penang airport. Food (Kayu Nasi Kandar), 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. 

Chong Kok Kopitiam: Delightful Heritage Flavors

When my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another morning feast, I, being the enthusiastic foodie, read...