Poondu Thakkali Rasam/Garlic Tomato Rasam

Rasam (Pineapple Rasam & Pepper Garlic Rasam). I can talk and talk about rasam till the cows come home. Believe me because, like I have coughed out many a times, rasam is our favourite (Rasam - Home Made Rasam Powder). In fact, at least twice a week and these days, instead of making twice, I make once a week and store in the fridge. Why not? Who told you, you can't store rasam in the fridge for a few days? After all, rasam is meatless (Nandu Rasam) and its all about spices and the rest of the customary ingredients? Also, how different can a rasam be? Unless of course, you want to take rasam to sky level by coining the various types. Not me though. Enough (Mor Rasam, Egg Rasam & Instant Rasam). Enough of even taking my cooking to a higher level and rasam which is in my fridge, oh, I actually freeze in smaller portions, is then brought out for warming up for our next meal. Thereafter, I just do the topping. Topping like frying fish or making a stir fry veggie, and our meal is ready. Poondu Thakkali Rasam/Garlic Tomato Rasam. I suppose the nearest door to another version. Of course, we don't compromise on its quintessential tastes. Sourness, and tadbit of heat, and rasam definitely is our healthy, nutritious and nourishing to our body Indian soup.

Terong Balado Pedas Manis

Terong Balado Pedas Manis is? Fried Brinjal in Spicy Sweet Sambal/Sauce. Says it all right? I am back to my Indonesian cooking and back again to eggplant, aubergine or brinjal? Admittedly. My previous balado cooking lingo (Ikan Balado) and other Indonesian dishes (Sate Kambing, Indonesian Grilled Fish, Sambal Goreng Teri & Sambal Terasi)? Plus, we did speak to a certain extent about terong? The bright purple sparkled fruit or veggie or said as warna ungu in Indonesian language and even in our Malay language?  A popularity in fact. Terong being a take for any cuisine around the world for the matter (Thai Style Eggplant). We too quite fancy terong (Japanese Eggplant Saute). Perhaps why I have already rolled out a couple of dishes and whatever said, brinjal in sambal must be one of the food prides. I don't know about my other half-half, most probably for him will still be Indian style to brinjal (Bengali Begun Bhaja, Baingan Bharta, Eggplant Tikka & Brinjal Stir Fry) but me myself can't be separated from sambal (Sambal Belimbing Bilis & Kacang Buncis Belacan). Terong Balado Pedas Manis? The modern twist or a modified version and according to Malaysian ingredients for a satisfying and fabulously exquisite Terong Belado Pedas Manis.   

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).

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).

Nadan Meen Curry

Back and forth, to and fro, bouncing here and there, finally, after like thinking again and again, I decided it will be a fish curry from the land of Kerala and known as Nadan Meen/Fish Curry (Meen Puttu, Malabar Fish Curry, Tuna Thoran & Kerala Fish Fry). Thank god I decided. Otherwise, I would have most probably taken the easy way out by making a similar fish curry like before. Which by far would have been still be accepted in my house (Fish Head Curry, Salted Fish Bone Curry, Meen Muringgaka Kulambu & Assam Fish Curry). Then again, don't we long for a change, even when its our food tucking in? Of course, if you are asking me. Moreover, I too like the cooking challenge in inventing new dishes for like automatically upgrading my food knowledge (Burmese Fish Biryani, Mauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir Fry, Cabbage Thoran & Beans Thoran).  Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.

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 Thai, Thai 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.

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 Soup, Malaysian 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.

Mongolian Prawns

Not bad. I deserve a pat on my shoulders. I should because I am actually taking the height and depth to learning and knowledge thirsting on the various types of cuisines from throughout the globe and mostly from Asian region which of course stretches from this end till that end. Where and which part of Asia is Mongolia located? Somewhere within Asia and neighboring China and Russia on the across side. Why I am going into a such fact on Mongolia, are you now asking me? Well, to let you know that China has an influence, to a certain extent on the types of ingredients Mongolians tend to use for their cooking. Ah! I think I got it right. Otherwise, I don't think you could have digested the fact to me coining this Mongolian Prawns (Grilled Prawns, Chinese Prawn Fritters, Shrimp Wanton, Prawn Cocktail, Butter Prawns & Devilled Prawns). Actually, to tell you the truth, mutton and beef seemingly are the popular take in Mongolia, but considering that beef is taboo for us and since we have already hit our limit to mutton or lamb (Nepalese Mutton Curry), I decided on prawns (Goan Prawn Curry).

Nyonya Hot and Sour Noodles in Fish Soup

Cooking can be interpreted in different ways to all of us. For the most of us, cooking basically is about ensuring a healthy home cooked meal in a clean environment compared to exposing ourselves to what not when we eat out. Of course definitely if you are asking me and I will totally vouch nothing like a home meal even if its just basic and simple dishes. You can include me in this category of women who make it a point in cooking, but every now and then, cooking for me personally is about setting my own bar against how better I can cook. Basically, I like the thing of allowing my mind to wonder for my own invention. Rather challenging for oiling my thinking cap and which does land me in the zone of happiness whenever I come up with my invented dishes. Take this Nyonya Hot and Sour Noodles in Fish Soup which is actually the other door to Assam Laksa, and I have already previously opened two doors (Malaysian Sour Spicy Fish Soup Noodles & Penang Assam Laksa). 

Peshawari Mutton Karahi

Peshawari Mutton Karahi!! From the land of Pakistan and specifically from the city of Peshawar. Already sounding mouth watering right and I bet the pictures are additionally making your tummy hunger topsy-turvy right? In fact, to tell you the truth, I myself can't contain my hunger and I think without me realizing, my saliva is gonna drip down soon. Regardless, any mutton dish for the matter most probably can trigger hunger for the both of us and I must go ahead by mentioning that I quite know it about the different kinds of mutton curries from this part and that part of the world. Furthermore, should I blow my own trumpet to how far I have come in making all sort of dishes from around the globe (Tandoori Chicken, Aam ka Achaar, Bengali Fish Croquettes, Chicken Vindaloo, Cari Poisson & Goan Prawn Curry)? Enough of me and marketing myself, let's not waste anymore time in getting down to making Peshawari Mutton Karahi. Thick, spices infused, yogurt creaminess, ghee and coriander leaves scented, plus honestly guys, blame it on my habit of adding potatoes for most of my mutton curries. Can you like possibly blame me for adding potatoes? We Malaysian Indians and we just must somehow find a reason for merging potatoes and mutton as one (Nepalese Mutton Curry, Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Mutton Keema, Masala Mutton Curry & Mutton Parathal).   

Sarawak Laksa

Guys, I thought maybe for the time being, we will just stick to within our Malaysian recipes instead of humping and jumping to other countries around the globe and most probably, my last few recipes have indicated that I am staying put and standing on my Malaysian ground (Ayam Pongteh & Chicken Vindaloo). Of course, I am not denying that a gastronomical tour to other countries is definitely a food show for exposing us to the various types of cuisines (Singapore Laksa & Vietnamese Noodle Soup). Yet, to a certain extent, I think we must do our local food hunting as well. Trust me, I myself personally have not completed making noodles from our different states (Cantonese Yee Mee, Malaysian Sour Spicy Fish Noodle Soup & Penang Mee Yoke), though Curry Laksa, or Laksa Lemak or Curry Mee been trended in this space of mine (Nyonya Curry Laksa, Malaysian Lamb Curry Noodles & Penang Curry Mee) and back then, don't know how moons ago, I did make a trip to Sarawak whereby I tuck into their well known Sarawak Laksa.

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).

Andhra Sambar

Sambar. Indian dal curry. Do I have to like say anything? Indians and sambar, or dal curry and us Indians? I am actually lost for words. But one thing is certain. I have been making, and making and making, and I have not stopped because if sambar is not one of the dishes in my house at least once a week, my other half-half's food life is not complete. Says it all and pretty much the logic to my sambar story, and I don't think my sambar story will ever stop. Of course, me being like a small time home chef, I try to vary sambar each time I make (Palakura Pappu, Mulligatawny Soup, Bitter Gourd Sambar, Drumstick Sambar & Simple Sambar). More or less, or less or more, for celebrating lentils/dal (Dhal Rice & Mysore Sambar) and thank god for the various types. This Andhra Sambar is the outcome of moong dal/green gram and tempering cumin seeds, mustard seeds and curry leaves in ghee I must say infused an amazing and wonderful aroma (Fish Sambar, Palak Sambar & Tanni Saar).

Nyonya Steamed Fish

Back to fish and steaming. Yes foodies. However its not another same style to steaming and fish. Nope. Not at all. Today, I am sharing with all of you how to make this Nyonya Steamed Fish. Nyonya cuisine? Much has already been spoken about before (Nyonya Lam Mee, Nyonya Curry Laksa, Nyonya Assam Fish Curry)? Furthermore, I also mentioned the concept to steaming and also fish by itself is a food familiarity in my house due to my other half-half and fish is the food for him mostly (Ikan Balado, Malabar Fish Curry, Unagi Kabayaki, Thai Crispy Fish, Kerala Fish Fry & Chilli Lime Fish). Alright foodies, let's now get down to making this Nyonya Steamed Fish. A sambal style whereby you need to ground or blend the needed ingredients as listed below before frying sambal and then tipping it over fish which has already been steamed with ginger. Nyonya Steamed Fish? A revelation of the customary and much needed Nyonya loud and bold tastes (Vietnamese Steamed Fish, Thai Steamed Fish, Teochew Steamed Fish & Hong Kong Style Steamed Fish). 

Chilli Chicken

This Chilli Chicken is joining the rest. The rest of the Chinese or Indo-Chinese style chicken recipes I have already shared (Chinese Black Vinegar Chicken). More or less right? Chinese or Indo-Chinese style cooking? How different or what can be different for the ingredients, maybe some changes here and there, otherwise, its soy sauce, garlic, ginger, dried chillies (Honey Chilli Chicken, Sesame Chicken, Sweet Chilli Chicken & Chinese Herbal Chicken Soup) or those other required or sort of we tend to reach out to ingredients. Other than that? You tell me. Now, lets get going to making this Chilli Chicken. Chicken (Salted Egg Chicken, Chicken Kebab, Chicken Chop, Baked Cornflakes Chicken) and chillies (Chilli Lime Fish, Sichuan Chilli Prawns, Crispy Chilli Fish & Chilli Clams) obviously are the main highlight and we are going to use chicken fillet or only the meat or flesh. Plus cashew nuts for crunch and bite, oh, I also decided to add potatoes and like I have already told you earlier, the rest of the Chinese ingredients like ginger, garlic, shallots and soy sauce (Cashew Masala Chicken, Curried Roast Chicken, Chicken Varuval & Baked Lemon Chicken).

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!

Prawn Curry Laksa

Various ways, various styles and various types of Curry Laksa availability. Of course. In fact, I myself I think have already shared a fair bit (Home Made Curry Mee, Curry Chicken Noodles, Malaysian Lamb Curry Noodles & Nyonya Curry Laksa). Curries by far too, what should we say? There's a huge collection and I bet you will not be short of those different kindas between in-country and out of Malaysia countries. Wouldn't you agree? If you are asking me, in my Indian house, curries are a food stealer, maybe not so much for me, but for my other half-half especially (Assam Fish Curry, Indian Chicken Curry, Lamb Kofta Curry, Devil's Curry & Vegan Potato Curry). I can go on and on about curries, then again, my point is that curry is the main highlight for this Prawn Curry Laksa. Basically, curry broth made from prawn shells and heads, and we also need some fresh prawns for assembling alongside the rest of the ingredients. I think I have told you before? Why I save prawn heads and shells (Prawn Cocktail, Fried Prawn Wantons, Grilled Spicy Prawns, Chinese Prawn Fritters & Prawn Petai Sambal)? Obviously, each time I wanna make prawn curry broth (Tamarind Prawn Curry & Prawn Mango Curry), or even for other dishes, these will be handy (Prawn Noodle Soup) and Curry Laksa can't be perfected without coconut milk (Coconut Salted Fish & Shrimp Coconut). Prawn Curry Laksa? Amazingly vibrant and will be exciting to our palates right?

Mutton Bone Marrow Curry

This thing about cooking mutton during weekends? I really can't compute why only during weekends. Maybe from back then? During my growing up years and mutton can only come into our food picture during weekends? I think so. Back then, for a poor family like mine, in fact, mutton dish is only once a month. Basically because mum had to stretch her dollars and cents. Mutton not affordable for us. Maybe that's why its like an automatic tuning till this day that I too decide on mutton dish for weekends. Potentially and possibly. On this particular weekend, I couldn't think of none except a thick, spicy and really bang-on Mutton Bone Marrow Curry (Mutton Parathal, Indian Mutton Meatball Curry, Mutton Soup & Mutton Kurma). Not really very much different within the context of ingredients as in for the rest of the mutton dishes I have cooked before (Dalcha, Mutton Keema, Pepper Mutton Curry & Mutton Varuval). Then again, what can be potentially different for an Indian mutton curry or even lamb curry (Lamb Rogan Josh & Lamb Kofta Curry) regardless where it originates from. Am I wrong? I don't think so. We just vary the spices and ingredients to our taste or for fitting mutton as another Indian dish style (Mutton Pepper Masala & Easy Mutton Curry)? Mutton Bone Marrow Curry? Wouldn't you agree is an absolute winning temptation? Just so inviting and packing major punches of Indian quintessential bold tastes? 

Devil's Curry

Another devil listing? Another devil dish? Obviously. Can you still recall my previous two devils (Chicken Devil Curry & Devilled Prawns)? I hope you can still remember. Otherwise, flip over to the recipes. I think you should before you jump the gun, thinking that this Devil's Curry is gonna be the same. No. It is not I must assure you. But still, from the same Eurasian and Portuguese family. Sort of similar (Mee Siam, Egg Vindaloo, Nasi Lemak Sambal Udang & Asam Pedas Ikan Bawal). For this round of Devil's Curry, I opted for mutton (Easy Mutton Curry). Of course, the choice is yours. Between lamb (Lamb Kofta Curry), between pork, chicken, beef and prawns. Not sure if we can use fish unless you have tried or you are willing to try (Belacan Fish Sambal)? What else should I say? Pretty much chilli based (Chilli Lime Fish, Sambal Sotong, Spicy Noodles & Grilled Spicy Prawns) and a combination of spices and herbs and vinegar, as well as dark soy sauce and black pepper (Black Pepper Crab) for the lovable and finger licking goodness of this Devil's Curry (Curry Chicken Noodle).