Showing posts with label Water. Show all posts
Showing posts with label Water. Show all posts

Wednesday, October 8, 2014

Gobi Manchurian

The dry style Gobi Manchurian (Tofu Manchurian) instead of in a sticky and gooey sauce. Personally, to tell you the truth, I don't like the sauce. Sauce which will absorb into batter fried gobi/cauli (Shahi GobiCauliflower Curry & Aloo Gobi) and for making them soggy even before you tuck in. I in fact actually prefer Gobi Manchurian for their crunchy crispiness and when eaten hot-hot once out of the frying pan, oh-my-mamma-mia (Cauliflower Pakora & Cauliflower Fritters). Furthermore, I must mention that we sort of to a certain extent have a sincere love towards gobi/cauliflower which these days are really affordable. How do we make Gobi Manchurian? My style Gobi Manchurian? Almost like making Gobi 65, but this is the kid friendly non spicy, maybe optimal level of spiciness and curry leaves and cumin seeds scented Gobi Manchurian (Bengali Begun Bhaja). 

Sunday, January 12, 2014

Milo Cake With Milo Glaze (Eggless)

Cake time ladies and gentlemen. Looked like I was in the mood? I was in fact. Most probably because my cake making utensils were lying around instead of me putting them back in the cupboard. Great valid reason I told myself before moving on to thinking and deciding which kinda of cake it should be this time (Traditional Butter Cake & Eggless Orange Cheesecake). Thanks to instructables for the recipe which caught my attention the moment I started searching online. Thank you once again, but me being someone who don't fancy a totality in replicating a recipe, I made the change. The change to using Milo instead of cocoa and despite doing so, cake turned out as a fantasy coming true. Recipe definitely can't be disputed compared to those other cake recipes I have taken from the virtual and which turned out witches from hell. This one must be utterly praised. Soft melting moment and beautiful to look at and once I did the glazing with Milo too, and after some of the store bought pink sugar flowers going atop, oh-my, what a beauty to the eyes and fantastically fabulous in the mouth. 

Tuesday, June 25, 2013

Thai Lemonade

 
Can you believe it? I am actually featuring a drink recipe? The last two being Orange Sangria an Mango Mocktail and? What shall I say? My mint leaves were ready for plucking and I had the rest of the ingredients as well, including a packet of basil seeds. Basil seeds? I think they are a favourite for Thais ((Thai Crispy Fish, Tom Yum GoongTom Kha Gai & Thai Vegetable Curry) and their drinks? Are we right or we are doing the guessing game? I think we are right because my trip to Bangkok did expose me to basil seeds as well as basil leaves for Thai savory (Shrimp Pad Thai, Thai Carrot Soup & Spicy Thai Noodles) and sweet dishes. So, what else should I say? Thai Lemonade was the outcome and for keeping it sort of healthy, I decided that honey will be a better option compared to sugar and the rest of the ingredients, as you wish as per your taste measurement. Lemon (Baked Lemon Chicken), basil seeds, mint leaves, honey, mineral water and ice for Thai Lemonade. 

Thursday, April 18, 2013

Rava Kesari

Rava Kesari, or Semolina Kesari, aka, Indian Semolina dessert. But if you are expecting a typical, authentic and traditional Rava Kesari, I think you will be not pleased. Why, are you asking me? Well, if you can remember me telling you that I like to play around with recipes? I like to tweet recipes and I like to break free from recipes which may have existed down the generation. Please don't get me wrong (Watermelon Sorbet, Creme Caramel, Cream Puff & Fried Apple Fritters). Of course, we must hail and respect handed down from generation to generation original recipes, but is there anything wrong if we want to coin another version? For me personally, as I have already told you, I prefer some thinking of mine included for traditional recipes(Sago Gula Melaka, Chocolate Rum Tart, Mango Cheesecake & Honeydew Sago). For this my version of rava kesari, I am sure you must be wondering why you are not seeing those yellowish kinda and alike generally kesari? Basically, I am not fond of coloring unless it can be affirmed that coloring is of quality. Otherwise, I rather do away with coloring and for this my version Rava Kesari, I added saffron strands (Saffron Poached Pears) which by far as you know or don't, you got to pay more compared to the bottle of yellow color. Of course, the choice is yours and instead of cardamom, I decided to go along nutmeg powder for scent. Nevertheless, nothing should stop you from using this idea of mine and then coming up or using other ingredients for your own version (Pandan Cheesecake) of Rava Kesari. Having said that, wouldn't you agree this Rava Kesari is a dessert show stealer?

Wednesday, January 23, 2013

Kenchin Jiru

Quite an achievement I have to say. So far so good with Japanese dishes. After three dishes (Japanesse Eggplant SauteSimmered DaikonTeppanyaki Salmon)? Look, I am not saying I know it all nor I am pro. But I have picked up the vital Japanese cooking tips by myself and I must credit those tv cooking programs as well. Then again, what can different for a Japanese soup but those customary Japanese ingredients? You tell me. Don't you think the ingredients potentially can be either miso paste, mirin, dashi stock/powder and sake? Or even Japanese soy sauce, garlic and ginger which took a back step for this Kenchin Jiru Soup. Kenchin Jiru Soup by the way is a vegetable soup (Onion Soup & Lentil Vegetable Soup) and obviously the Japanese way to a vegetarian soup (Chinese Vegetarian Noodle Soup & Vegetarian Chinese Winter Melon Soup). 

Saturday, January 5, 2013

Vegetarian Mulligatawny Soup

Lentils and us Indians? What should I possibly say? Lentils or dal, one of those ingredients we can't forget about or shall I say we must stock up? But no, it can't be the same lentil/dal showcasing always right (Mysore Sambar)? In the same type of gravy, though relatively sometimes it does trend ugh sometimes that's the case (Dhal Rice)? Of course, sambar is one of it for showcasing lentils (Drumstick Sambar, Fish Sambar & Plain Sambar), and I think we must include dalca as well (Mutton Dalca). Then again, I think sometimes we must allow our food invention to wonder for popping up (Bitter Gourd Sambar) a different kinda lentil dish? Usually, somehow lentils for me must be associated with a vegetarian dish. Don't know why, seemingly that's how my thinking has been programmed (Indian Vegetable Curry, Vegetable Kurma, Vegetable Raita  & Vegetable Biryani). Obviously then, I couldn't think of none next except Mulligatawny Soup. Akin a royal soup treat by far and, an East Indian soup and due to its popularity in England during British India. If I am not mistaken, there is also the meat added variant, but like I have also told you, this is the absolute Vegetarian Mulligatawny Soup. A combo of veggies and as usual, whatever I had at home, plus spices, yogurt and scented by coriander leaves. Indeed, really a pleasing and pleasant Vegetarian Mulligatawny Soup (Turmeric Tomato Soup & Tomato Spinach Soup). 

Wednesday, December 19, 2012

Vegetable Biryani

Rice? Yes rice (Baked Rice Pudding). What's with rice (Anchovies Long Beans Fried Rice) Remember, I have already told you (Turmeric Rice)? This Vegetable Biryani, I won't say will be a struggle, but as you would have noted and you will later, you need quite a list of ingredients. Nothing not within your reach or you will have a hard time buying, except maybe for the saffron strands. Otherwise, I think it will be sweep through for you. Getting the ingredients and the cooking aspect of it (Jeera/Cumin Rice, Coriander RiceLemon Cashew RiceNasi Lemak Sambal Udang). The vegetarian version. Why vegetarian or only vegetables? Personally, we don't fancy those meaty biryani. Unless maybe when we dine out. Nothing really personal as well if you are asking me. Just that, our preference. By itself a wholesome and filling meal (Tomato Rice & Dhal Rice), of course the pairing for Vegetable Biryani, can I say is endless or alongside certain types of sides? Its really up to you (Spicy Fried Wings, Lamb Rogan Josh, Vegetarian Mutton Stir Fry & Vegetable Raita). But you must believe me when I say that my style to cooking this Vegetable Biryani can be regardless as simplicity or even effortless. Rice cooker simplifying it and the aroma of Vegetable Biryani waffling in the air (Ghee Rice) when rice cooker is dong the cooking. My-my! May be a vegetarian version, but I can assure you that its rice exciting and trilling to our palates. Dang!

Tuesday, November 20, 2012

Indian Okra (Lady's Finger) Curry

One of those days I suppose when you crack your head and literally nothing comes out. I suppose sometimes there's no point we push our brains so hard? Especially when brain is so tired of us pushing it to its edge until it will automatically stop functioning. Brain is too tired? Right. Precisely what my brain is going through right now. I am literally forcing it to think, but it just wouldn't. So, I have decided not to push it further. Who knows it may stop functioning permanently which by far is scary right? I know. So, I guess its best I just stick to the recipe of the day. This Indian Okra Curry. A vegetarian version (Indian Vegetable Curry, Cauliflower Curry, Carrot Poriyal & Mor Kuzhambu) and one which I think you in return don't have to crack your head. Basically, made with store bought curry powder instead of pounding or grinding or pulsing your own curry paste. Of course, if you insist on making the curry paste, you should? I basically wanted to keep it simple (Vegetarian Mutton Stir Fry & Coriander Rice) and also, once you have cooked this Indian Okra, Curry, don't be surprise that store bought curry powder actually did a good job. In fact, I couldn't be more pleased with the taste of this spicy, tangy (Turmeric Tomato Soup) and okra (Curried Okra & Kurkuri Bhindi), I am not sure how many of you are fond of it, but trust me, its like the perfect fit in this vegetarian curry (Creamy Coconut Lentil Curry, Mor Rasam & Drumstick Sambar).

Friday, November 16, 2012

Thai Carrot Soup

Thai Cuisine? You wanna tell me or should I just tell you? Evidently (Thai Chicken Green Curry, Spicy Thai Noodles & Tom Yam Chicken)? Evidently again (Tom Yum Prawn Fried Rice, Thai Green Fish Curry, Thai Fish Noodle Soup & Thai Yellow Chicken Curry)? I can go on and on, but what's the point? Don't get me wrong please. I am in no way trying to brag, but I am trying to put my thoughts across that I am quite well versed with Thai dishes. What's the Thai dish for this day? Obviously? Thai Carrot Soup. Recipe pinched from an old magazine, but I, as usual, I tweeted the recipe. Mainly because, like I always tell you, let cooking begin with the ingredients we already have at home instead of? My point is why waste money when we can make do with ingredients already stored at home? Of course. How do we go about making this Thai Carrot Soup? Pretty much like most other soups (Onion Soup), though you need to make the soup paste. The dried prawns paste alongside shallots, lemongrass and of course, we need chillies for Thai dishes no matter even if its soup? By far. Or if you want to make a kid friendly version, then, forget about chillies. All in all, Thai Carrot Soup (Carrot Poriyal) is a thick, creamy and full of the quintessential Thai tastes.

Saturday, November 3, 2012

Coriander Rice

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. 

Thursday, May 24, 2012

Pandan (Screwpine) Cheesecake

What's next after the pretty-pretty Mango Cheesecake & No Bake Cheesecake? Obviously, as you have already noted, Pandan (Screwpine) Cheesecake. Idea invention tumbling down from? No where actually. One of those things I suppose. One of those when you keep thinking and thinking. How far by the way I could I gone? Basically, the two previous cheesecakes being the idea ideology. After all, you tell me. Those of you who have already had a hands-on experience to baking (Lemon Cream Pie) cheesecake, I bet you know. You know which are the standard ingredients we need? Precisely. Cheese and the bottom biscuity layer. Right. But the challenger for me really was how much of, pandan/juice should I add instead of, of course, we love citrusy fruitiness and most probably can I say from mangoes (Mango Coconut Jelly, Mango Coconut Cake, Prawn Mango Curry & Mango Cucumber Salad). Or maybe even fruits, but I was so adamant about how can I incorporate Pandan juice from pandan leaves. Those of you are growing them, I bet you can connect to me? Why not to our garden harvested scent? Of course. I am one of them alright. Typical Malaysian my (Pandan Jelly With Coconut, Poached Pears in Citrus Syrup & Coconut Panna Cotta). What else should I say. Can I assume you are triggered? You like can't wait to make this Pandan (Screwpine) Cheesecake? 

Friday, May 11, 2012

Mee Rebus (Vegetarian)

Vegetarianism? Should we, must we go over it, over and over, again and again (Cucumber Yogurt Salad)? I doubt we should. We shouldn't talk about matters which are not close to our heart? Unless you are a hard-core, do or die, vegetarian? I definitely am not. So, why bother? Let's just ditch vegetarianism (Vegetable Kurma, Mor Rasam & Creamy Coconut Lentil Soup) aside & also, supposedly if you kick your bucket whilst you are vegetarian, you will be floating in cloud nine in heaven alongside god. Whereas the rest of us of who are carnivores, oppps, actually we who are meat eaters, we will be burning in hell alongside satan. Duh! Honestly, I have nothing further to say except that we do hail in vegetarian dishes (Lemon Cashew Rice & Chloe Masala) at our whims and fancy whenever we long for. Mee Rebus Vegetarian? Sure? Who said Mee Rebus Vegetarian is impossible or out of our reach? Not me (Mee Rebus). I am the living example. I made. For further contributing towards the rest of the vegetarian noodle dishes I have already shared with all of you (Chinese Vegetarian Noodle Soup, Mee Rojak Vegetarian, Curry Mee Vegetarian, Mee Rojak VegetarianVegetarian Mee Hoon)? Thick, smooth, packing a punch gravy, ladled over yellow noodles, assembled alongside boiled eggs, green chillies, fried shallots, other bitsy ingredients and yeessss, the must have crispy fritters.  

Wednesday, March 14, 2012

Mor Rasam/Buttermilk Rasam

Remember, I think I have already told you before? There's no boundaries to cooking (Meen Muringakka Kulambu/Drumstick Fish Curry). There's basically no limit to inventing or trying out new recipes. Either, you coin your own recipes or you pretty much trend behind other people's recipes (Fish Sambar & Creamy Coconut Lentil Curry). Either way, I think, is fine and not necessarily you must follow recipes as they are 100%. Always allowed, please go ahead and tweet recipes as per your liking, how about you giving a go to this my Mor Rasam/Buttermilk Rasam (Mor Kuzhambu)? Heard before or you have not, or your only familiarity is Plain Rasam? I don't know, you have to tell me (Egg Rasam & Nandu Rasam). Whatever or whichever, I hope you won't hold yourself from trying this Mor Rasam/Buttermilk Rasam. Mor or buttermilk basically a replacement for tamarind and for a natural depth of sourness and creaminess. Cooking game on? The game changer instead of plain rasam? 

Monday, March 12, 2012

Meen Muringakka Kulambu

Who said you can't? Not me. Did I say that you can't add muringakka into fish curry, aka drumstick fish curry (Shark Curry, Assam Fish Curry & Bengali Yogurt Fish Curry). Please. Go ahead. I can vouch. I can assure that you will not regret. I know what I am saying. After all, evidently this Meen Muringakkai Kulambu speaks for itself in terms of mouthwatering and mouth packing deliciousness. Curries of course, as you know, must pack spiciness, tanginess and curry leaves aroma and not necessarily drumstick/muringakka must be swimming in sambar only (Fish Sambar).  So, lets now get to the business of cooking. Actually, I don't think I need to speak further because recipe is already attached. Grab it and make this Meen Muringakka Kulambu (Chilli Lime Fish, Ikan Pari Sambal, Steamed White Pompret & Chilli Soy Fish). 

Friday, March 9, 2012

Mysore Sambar

Mysore Sambar. The front door, or back door, or straight door to the other side of sambal/Indian dal curry. Sambar by far? How can sambar not be a popularity amongst Indians for the matter. In fact, our food life is not complete without sambar and walk into whichever Indian eateries, from the high end to the street stalls, sambar will joyously greet you. Point blank, do I have to actually speak any further about sambar? I don't think so because I think I have giving more than enough hints on sambar being the must have, maybe not every day, but at least once a week (Bitter Gourd Sambar or Plain Sambar)? I too am a cooking hero when sambar is a concern. What do you expect.? Indian husbands and their profound love for sambar? Regardless, each time I make sambar, I try to coin another version and this Mysore Sambar has already be trended in my house (Mor Kuzhambu/Yogurt Curry, Cauliflower Curry, Indian Tofu Curry & Indian Vegetable Curry) and there's no limit to the type of lentil/dal you should or can use. I settled for chana dal. The only dal actually instead of a combination of two or three types for an easy interpretation and not eating up into our time in making, plus instead of the usual vegetables you will see swimming in a sambar, its white radish. Having said that, I can assure you that there's no shortcoming for my version of Mysore Sambar. Truly delightful and like, I can get no satisfaction.  

Thursday, February 2, 2012

Sago Gula Melaka (Pudding)

Nothing like our Malaysian desserts, wouldn't you agree? I don't know about you, neither I want to assume, I definitely am all for our Malaysian desserts. My Malaysia sweet pleasures. Of course, every now and then there is the call for Western pride sweetness (Lemon Buttermilk Cake), undeniably, but I will still stand strong, by our Malaysian desserts (Coconut Panna Cotta, Grapefruit Coconut Jelly, Dragon Fruit Coconut Jelly, Pandan Milk Jelly). Here's to the other. The other our Malaysian sweet melting moment. Easy-preasy simplicity, a couple of our affordable of course our local ingredients and anyone for the matter I believe won't struggle in putting together this Sago Gula Melaka. My version indeed, as usual, you can go ahead and replace lychee for another fresh fruit or a combination of fruits as per your liking and all the needed ingredients for Sago Gula Melaka are sago, coconut milk, palm sugar and pandan leaves. Pow!!

Monday, December 5, 2011

Vietnamese Fish Soup

Let's even keep our food adventurous. Meaning? Let's venture to dishes from other parts of the world. Can't be all the time Malaysian food? Sometimes we want the change? If you are asking me, yes and why not, what not and since fish is a regularity in my house, I? (Grilled Salmon, Assam Fish Curry, Malaysian Indian Fish Curry, Grilled Fish In Banana Leaf, & Shark Curry). I decided to food venture outside my comfort zone and? Vietnames Fish Soup (Mutton Soup). Nothing a complicated matter,  trust me especially for soup making (Lamb Pho). Even this Vietnamese Fish Soup. Very easy. Simmer and you get a mixed bag of spiciness, tanginess, sweetness and saltiness.  

Wednesday, October 5, 2011

Cauliflower Curry

How would you personally define vegetarianism? Does it mean vegetarianism is the way to holiness and healthiness? I am actually quite confused (Gado Gado, Mee Rojak Vegetarian, Corn Soup & Pumpkin Soup). I am not sure too. Why do people generally look up at vegetarians? Look, I am not saying you must look down on them, but  trust me, there are rolly-polly vegetarians and not necessarily they are the most humbles religious people (Indian Tofu Curry, Chilli Aloo & Sambar). I personally know of stinking vegetarians. Nevertheless, in all fairness, we should sum all vegetarians as, whatever you like to call them. Being a vegetarian is basically our choice for whatever reasons own best to us instead of? How about in my house are you asking? We are definitely not vegetarians, but our daily meals definitely consists of at least a single or two vegetarian dishes (Vegetarian Mutton Curry, Indian Vegetable Curry, Yam Basket Vegetarian & Spinach Sambar). This cauliflower curry (Aloo Gobi), don't you think speaks for itself. Obviously, a vegetarian version obvious. Aromatic, spicy and tangy. 

Monday, June 13, 2011

Ghee Rice (Nei Choru)

Ghee Rice, aka Nei Choru! Walla! Imagine the scent and richness of ghee and also spices in ghee rice (Tomato Rice & Cumin Rice). Furthermore, ghee rice made from basmati rice? What a mini or major revelation of tastiness right? Pairing for ghee rice? Endless (Mutton Dalca, Mutton Kurma, Masala Mutton Curry, Ayam Masak Merah, Chicken Curry Potatoes & Bitter Gourd Prawn Curry). Oh, add some cashew nuts as well.   

Monday, November 1, 2010

Oma Podi

Instant again? Yes, instant like MURUKKU.  Ready made store bought flour for Oma Podi and mum making again. Unlike those days, when mum had all the strength under the sun and moon, these days, I must still give her all the due respect for still making Oma Podi. Shall we make this my mum's version instant Oma Podi? 

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...