Friday, August 4, 2017
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.
Thursday, June 20, 2013
Thursday, May 16, 2013
Tom Yum Goong! The other side of the coin to Tom Yum Soup (Seafood Tom Yum Soup). In fact, I found out that Tom Yum Goong is the most well known variety of tom yum (Tom Kha Gai & Tom Yum Chicken) and usually, make use of prawns or shrimps (Tom Yum Prawn Fried Rice), but I decided I will go for a combo of seafood and I also decided I will tweet the originality of the recipe. Regardless, we still need the customary Thai ingredients (Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad) and instead of lime juice, it should be tamarind juice or you can use both as well, depending on hour sour you like tom yum goong to be and I also sauteed the herbs for aroma to rise up (Thai Steamed Fish, Thai Green Fish Curry & Thai Carrot Soup). Next was, of course, adding the rest of the ingredients, seasoning, tasting for perfecting the big, bold tastes and coriander leaves garnished before serving. Tom Yum Goong! Gosh! Simply fabulous. Spiciness, tanginess and double doze of aroma. Kaffir lime leaves and coriander leaves.
Tuesday, April 9, 2013
If you are asking this Indian lady what is Lam Mee or Nyonya Lam Mee, all I can say is that its definitely a Nyonya Chinese style (Chinese Chicken Herbal Soup, Burdock Root Soup & Tea Eggs) noodle dish (Prawn Curry Laksa, Penang Mee Yoke & Penang Assam Laksa) or even just Chinese style (Chap Chai, Chicken Wanton Soup & Hong Kong Style Steamed Fish). Other than that, I say none because I actually don't know, but Nyonya Lam Mee is not new for me. In fact, one of my favourites and whenever I am at the hawker stalls, I make sure I grab Lam Mee which basically is sizeable yellow egg noodles soaking in a thick gravy. Of course, each lamb mee is different depending on who is making it. Regardless, as I have already told you, its noodles and gravy, and eaten alongside Sambal Belacan/shrimp paste chilly dip. So, how do we go about making Nyonya Lam Mee? For this my style? Prawn stock and seafood added and thicken by cornflour and egg, gravy or you can even call it sauce, tipped over egg noodles and kai lan/Chinese broccoli (Chay Kway Teow, Yong Tau Foo, Hakka Noodles & Vegetarian Chow Mein) and as I have already told you, we need the kicky punchy spiciness of sambal belacan.
Sunday, February 10, 2013
Hakka Noodles my version. Basically nava-k's version. So, say nothing more please. To each our own right and like I always say (Lamb Pho, Ikan Bilis Fried Mee Hoon & Vegetarian Chow Mein), there is no right and wrong formula to cooking. Basically, it's our style to our cooking right? Unless, you have a different opinion (Char Kway Teow, Chinese Vegetarian Noodle Soup & Spicy Thai Noodles)? For me personally, I like to cook as I like. Whatever ingredients and however and not necessarily we must follow recipes step by step, line by line or ingredients by ingredients (Thai Mee Hoon Kerabu & Lamb Spaghetti). Not for home cooking though. As long as we are satisfied and its a fulfilling tasty dish, we should be proud right? I know. So, whats the story to this my style Hakka Noodles. Actually, to tell you the truth, there is no story. Hakka Noodles or thick yellow egg noodles stir fried alongside seafood, kai lan, dark soy sauce and light soy sauce, of course we need the customary ingredients like garlic, ginger and pepper, and paired alongside my all time favorite Sambal Belacan. My Hakka Noodles my Malaysian Chinese style (Malaysian Fried Mee, Penang Mee Yoke, Malaysian Spicy Sour Fish Soup Noodles & Nyonya Curry Laksa).
Thursday, June 21, 2012
When you have already made Sambal Tumis Ikan Bilis Petai, Sambal Petai Udang Kering & Sambal Bilis Petai, what should be next? Potentially, don't you think petai and sotong? A great marriage together? Petai trust me, works wondrously with sotong. Of course, it must also be in sambal? Sambal (Sambal Udang) Our Malaysian sambal. Our sambal (Belacan Fish Sambal, Nyonya Fish Sambal, Sambal Belacan & Salted Fish Mango Sambal) we so sincerely love. Yep. You are right. Especially petai lovers, wouldn't you absolutely agree? Sambal Sotong Petai? Without a doubt, if you are asking this petai queen. So, what's the cooking style to Sambal Sotong Petai/Squid Stink beans (Sambal Sotong)? I mean, how different can it be? Pretty much the standard style right? Sambal ingredients sauteed and then alongside sotong and petai.
Monday, February 20, 2012
What's the dish for the day? Obviously, its a noodle dish. Yes. Noodles again (Fried Kuey Teow, Fried Mee. Laksam Noodles & Hokkien Mee). No, no, not the same kinda (Lamb Pho/Vietnamese Noodle Soup). Not the same. Trust me (Mee Rebus Vegetarian &. Chinese Vegetarian Noodle Soup). This is the simplicity, elevated by store-bought sauces which have been sitting in my fridge and I, as you know, am someone who fancy using up whatever vegetables in the fridge as well (Tom Yum Prawn Fried Rice)? Rather a convenient matter actually if you considering such Spicy Thai Noodles. Basically, lemme tell you that anything goes. Meaning, ingredients that can jive, click and dance together for the customary Thai spiciness and sourness (Seafood Tom Yum Soup, Tom Yam Chicken, Tom Yam Fried Mee Hoon & Thai Green Fish Curry). As per your taste, let me remind you again, and also as per the ingredients you have at home.
Tuesday, February 7, 2012
Thursday, January 12, 2012
Fried Rice. Yes everyone. Fried rice in need when the mind can't compute what should be the dish for the day. Fried Rice. I think I have already repeated myself, the anything goes dish? Anything literally (Kampung Fried Rice, Chinese Fried Rice & Lamb Fried Rice). Unless you have up your sleeve a specific need for a specific fried rice like Tom Yum Prawn Fried Rice? Other than that, what is there for me to say? We have already spoken in great length before right? Of course. I know I have fumbled with picturing, maybe not really obviously, then again why bother when taste is our concern right? Malaysian Fried Rice. The Malaysian heavenly promising tastes (Malaysian Lamb Stew, Malaysian Char Kway Teow, Malaysian Gado Gado, Nasi Dagang & Malaysian Fried Mee) and belacan, of course, of course. Me and my love for belacan (Belacan Fried Rice) and the rest of the ingredients listed below.
Thursday, March 17, 2011
The fiber content in vegetables. Don't you think it should be part and parcel of our daily meals? If you are asking me, its an outright truth. In my house, I make a point in making at least one vegetable dish. Anything for the matter. Though usually, stir fries are keep as a minimialist or to the basic. Of course, every now and then, when the situation warrants for, especially when you don't want to let the veggies and other ingredients you have in the fridge to go to waste (Kacang Buncis Tempe Goreng/Beans Tempe Stir Fried, Brinjal Stir Fry & Curried Tamarind Ladies Fingers). This Tofu & Green Beans Stir Fry? As a matter of fact, for using up the ingredients I already had and an interesting combo from my kitchen. Stir fried. Tofu, beans, squid/sotong, tofu (Indian Tofu Curry) and spring onion.
Saturday, January 1, 2011
Victoria Station. Unforgettable. What a start it was to our courting days and of course when we are courting, its all nice restaurants unlike once love and lust dust settles down. Once love reality bullet catches up on us? Tell me about it. I can still remember. Victoria Station Medan Damansara romantic dinners while staring at each other non-stop. Not once mind you. In fact, until much of their menu we have already explored when love was in the air. Love I think, most probably is still there. Maybe not in the air but, love on the whole? Catch it if you can. After like 7 to 8 years down the road, we made a comeback to Victoria Station. To this Victoria Station in Taipan. Our first time ever here. Pretty much the same ambiance. As though you are dining in a moving train if you like imagine, or otherwise, stalled train.
When my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another morning feast, I, being the enthusiastic foodie, read...
Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of Masak Lemak ( Vegetar...
Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes Mochakottai Karuvadu Kulumb...
The other door to a Malay style coconut stew ( Masak Lemak Ikan Masin Nenas & Sardin Masak Lemak Cili Padi ). In fact, a close c...