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).

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.

Malaysian Style Sambal Sandwich

Sambal and Malaysians. In fact sambal and even Indonesians? Remember, we did speak about this our sambal love previously (Sambal Goreng Terasi)? Not once I suppose, maybe repeated a couple of times (Dried Shrimp Sambal & Sambal Udang)? We did and the other we spoke about as well was bread (Asian Egg Mayonnaise Sambal)?  Me of course am a number one sambal woman (Malaysian Fish Sambal) and I will proudly progress. How about sambal in bread (Sardine Rolls) and generously lathered atop home made chicken patty? Ohalalala yum! Malaysian Style Sambal Sandwich utterly and sincerely is Malaysian belonging and longing. Of course there have been other variances of sandwiches and even burgers I have shared before and let me quote just one instead flooding overdoing it (Tuna Burgers). Having said that, nothing can close to this Malaysian Style Sambal Sandwich (Malaysian Spicy Sour Fish Soup Noodles, Malaysian Style Fried Mee Hoon, Malaysian Chicken Chop, Malaysian Indian Fish Curry & Malaysian Lamb Stew). Power locking spiciness, soft and tender chicken patty, cheese slices and of course toasted bread. Sounds fabulous and I bet mouthwatering right (Malaysian Eggs Benedicts, Malaysian Chilli Crab, Malaysian Fried Mee & Malaysian Fried Rice)?

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.

Penang Acar

Penang food? What should I say? I think the best will be saying nothing about Penang Food which of course has tremendously made its name and your truly too is not alien to Penang food. Can you still recall her Penang recipes (Penang Curry Mee, Penang Assam Laksa & Penang Mee Yoke). Of course, there are other recipes which can be trended in the category of Penang Food? More or less (Nyonya Lam Mee, Yong Tau Foo, Sambal Udang Petai, Nyonya Curry Laksa & Dried Shrimp Sambal)? Today, ladies and gentlemen, its this Penang Acar. Acar (Mango Chutney) or can be regarded as pickle. Now, if you are expecting a spectacular acar, I am certain you will be disappointed. In fact, I must stress that this is the easy and simplified acar. Obviously, showcasing the two central ingredients? Cucumber (Cucumber Yogurt Salad) and carrot (Carrot Soup & Carrot Poriyal)? And the rest of the ingredients  - by far, you must use vinegar, chillies, ginger, shallots, vinegar, sesame seeds, sugar and salt, and I added some cumin seeds for my twist to Penang Acar.

Malaysian Chili Crab

Malaysian my and mine again? I can't help it guys (Pandan/Screwpine Cheesecake). Seriously, what else can you expect from me. Its always been, my background, I have been cooking Malaysian dishes and each time I cook again, I can't seemingly break free from Malaysia. Basically, because our local produce is the reason. Cheaper pretty much for keeping my cost to cooking low (Malaysian Lamb Curry Noodles, Malaysian Fried Mee & Malaysian Spicy Sour Fish Soup Noodles) and we, no matter what, we generally fancy our style of food. We basically love our big, bold flavours and must I include chillies for all Malaysians? I reckon I should. No chillies, I guess, we feel we have not had a complete mouth packing meal (Chilli Aloo, Grilled Spicy Prawns, Stingray Sambal Sauce, Sweet Chilli Chicken & Chilli Soy Fish). Chillies. Whether over-loaded or a tiny bit, but it must be chillies in some way or rather (Chilli Lime Fish, Sambal Tumis Ikan Bilis, Spicy Fried Wings & Sichuan Chilli Prawns). What about, how of much chillies are you now asking me? How much you should add for this Malaysian Chilli Crab? Up to you. As you wish for these spicy tangy Malaysian Chilli Crab (Indian Crab Soup & Crab Curry) which I bet is already tickling your taste-buds. 

Kailan With Oyster Sauce

Chinese cooking, don't you agree is so much simplified and easier compared to our Indian cooking? I don't know whether you are agreeing or not, for me personally, Chinese cooking is definitely rather uncomplicated. Either you steam, either you simmer or either you simply fry or stir fry? I know. Of course, I must also agree that there are time taking Chinese dishes. But seldom is the case for daily meals. Indian dishes, on the other hand, tell me about it? God! Additionally, somehow Indian husbands? Put a simple dish on the table, and you should see the frowning and quietly murmuring (Chinese Fried Rice & Bean Sprout Salted Fish). But somehow, when its Chinese dining outside, they will happily tuck in right? Tell me about it please? Anyhow, I usually do the uncomplicated easy cooking when I eat alone. I really can't be bothered with pots and pans rolling Indian dishes. This Kailan With Oyster Sauce by far is the simplest. Indeed, obviously the Chinese style to a Chinese veggie side dish (Kangkung Belacan & Kacang Buncis Tempe). Healthy as well (Chap Chai, Four Angle Beans Tempeh & Tofu Green Beans)? Blanched Kailan, aka Chinese Broccoli, atop by dried shrimp and garlic, cooked in Oyster Sauce. Easy right? 

Mutton Varuval

In throne mutton again. See I told you? You can't possibly separate mutton from Indians like us (Mutton Parathal, Pepper Mutton Curry, Indian Mutton Meatball Soup & Mutton Soup)? No, you can't. I am okay, but my other half-half? He is out rightly a mutton lover. So? Instead of repeating the same mutton dish, I try to coin new dishes (Mutton Dalca, Mutton Kurma, Masala Mutton Curry & Mutton Keema). Mutton Varuval of course obviously is a dry style and believe me, there's various ways and various styles according to your preference. Mine version is a twist. A twist in the sense that I added dark soy sauce and almond powder. Of course, almond powder or even paste can be replaced by cashew nuts or kas-kas, if you want to. But the end result will still be succulent mutton coated in a dry style spicy gravy and scented by coriander leaves (Vegetarian Mutton Varuval).

Pada Salt Fish Pickle

Aha! Pada Salt Fish Pickle. Have you heard before? You know what is pada salt fish pickle? Pada salt fish pickle is the Portuguese/Eurasian salt fish pickle. Remember my Portuguese Pickled Vegetables? And I must include Devilled Prawns too. Who is the owner to pada salt fish pickle recipe? Mrs Joyce Felix. Don't ask me what and what not about me and Mrs Joyce Felix because its already history made many years ago. Regardless, I must thank her a million times for unselfishly sharing the recipe even after all these years. What to making pada salt fish pickle? Fried salted fish tipped into a spicy-tangy thick spice mix and alongside alongside green chillies, ginger and garlic. Pada Salt Fish Pickle (Salt Fish Pickle). Knock, knock, knock on heaven's door.

Salt Fish Pickle

Oh-Oh-My! Shall we speak about Salt Fish Pickle? I am already salivating. Imagine salt fish in a sour, sweet and tadbit of spiciness vinaigrette? What a? I really don't know what to say. But if you are a salt fish lover and if you love our Malaysian big, bold flavours, I bet Salt Fish Pickle will never ever let you down. Just a tiny bit as an accompaniment for your rice meal. Which also means you can make salt fish pickle ahead and store in the fridge. Can last. Last maybe for a month or so. Provided you use a clean spoon for scooping out and vinegar by far, is a natural preservative. Salt Fish Pickle. Do I have to repeat myself again?