Showing posts with label seafood. Show all posts
Showing posts with label seafood. Show all posts

Friday, August 4, 2017

Melaka - Portuguese Settlement (Restaurant De Costa's 8)

Lemme speak a tiny bit on Portuguese Settlement. Those I think I am familiar with instead of taking the easy way out by cutting and pasting, obviously in academic terms we call it “plagiarism”. Plagiarism indeed is a rampant madness attitude even among the self-proclaimed top-notch bloggers, all in the name of fanning for popularity, fame, likes and followers. The best part of it all is that people actually fall for copied crab stuffs instead of believing those who share their sincere, genuine and honest real-time experiences. Wish I can shame those copycats who evidently have not the mastered the art of copying, sadly though. Sad isn't? I should mill them through "Plagiarism" software.

Tuesday, June 13, 2017

Penang - Thaipusam (Nava-K's Spiritual And Religious Journey)

Some friends I believe are really peculiar. Perhaps I should also label them as weirdos. Wanna know why? No, no, I am in no way referring to the fake social media friends, but my most to most 5 to 10 closest friends whom I thought knew me at the back of their hands. How wrong. When I told a few of them that I will be fulfilling my spiritual and religious vows at Waterfall Temple/Balathandayuthapani Temple for Thaipusam, they burst out in laughter. Why? Seriously, I didn't know what were they tickled about? Do I look like a misfit? Not as far as I know. Despite asking over and over again, none actually could spill a concrete reason. I of course was agitated. Then again, it can't be my fault if friends judge me wrongly. Maybe because I am modern and outgoing, I can’t be religious, is it? Whatever, I've come to a point  I care too hoots how people perceive me. My life, my choices, my happiness and my relationship with god.  

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, December 15, 2014

Tom Yum Noodle Soup

So, its back to Tom Yum again? Obviously. Though we did actually have a break from tom yum for like three months and then out came this latest version. But rather a different food calling actually due to its noodles in tom yum soup and which by far I have not made before. Perhaps the closest is Tom Yam Fried Mee Hoon or maybe I should also include Siamese Laksa Lemak. Nevertheless, what can be outstanding or unique for tom yum (Vegan Tom Yum Soup, Tom Yum Goong, Tom Kha Gai & Seafood Tom Yum Soup)? The pride and pleasure must be the various types of herbs, primarily kaffir lime leaves and lemongrass, and let's not never forget about chillies, plus I love fish sauce into tom yam or Thai dishes on the whole. Tom Yum Noodle Soup as you have already noted is not far behind in terms of some of the ingredients and it is also a tremendously sumptuous, fulfilling and power lashing noodle dish (Thai Tomato Soup, Shrimp Pad Thai Salad, Thai Fish Noodle Soup, Tom Yum Fried RiceSpicy Thai Noodles). 

Thursday, December 11, 2014

Fried Fish with Soy Sauce

How easy sometimes it can be. Not always though and unless and until you decide you want easiness. Easiness by far can take place in your and my kitchen as well (Mapo Tofu & Fried Prawn Wanton)? Of course. Without a doubt when we don't feel like rolling aplenty pots and pans and we actually yearn for simplicity. Take this Fried Fish with Soy Sauce (Ikan Masak Kicap) as an example. I actually got the fish monger to clean the fish  (Yong Tau Foo) and when I returned home, I gave fish a good rinse in lime water, prior to moving on to cooking (Fish Ball Noodle Soup). Cooking basically meaning dusting fish with corn flour, rice flour and seasoned by pepper and salt, thereafter deep fried and removed from wok. Up next? Frying ginger till crispy (Thai Crispy Fish & Chilli Lime Fish) and kept aside, before making the easy sauce and this sauce, as well as fried ginger going over fried dish and spring onion garnished. Over, over. Our Fried Fish with Soy Sauce is ready (Nyonya Acar Fish & Teochew Steamed Fish).

Tuesday, November 25, 2014

Fried Prawn Wanton

Fried Prawn Wanton. My-My! Such a fab kinda crunch and munch right? I know. Fried stuffs especially on the whole? You tell me. In fact, when these wanton skin parcel filled with prawns came out from my wok, a few actually went missing immediately. Not anywhere far, but our tummy tucking actually. By themselves, or when dipped into chilli sauce prior to having a ball of a time and as many as we want till all the fried prawn wanton are over and done, perhaps within a short while, what a delight. How do we make these prawn wantons? I think I have already alerted you. In fact in my previous recipes as well (Hong Kong Wonton Noodle Soup & Chicken Wanton Soup) and this latest variety is sort of the cousin of the previous Fried Shrimp Wanton. Only that, the tedious thing for me when prawns are a concern (Mee Goreng Udang, Hokkien Hae MeeMongolian Prawns, Goan Prawn Curry, Butter Prawns & Prawn Coconut Milk)? The peeling and cleaning, especially the time taken pulling out the veins. Otherwise, all is fine with prawns though I must say we are not the biggest fans of prawns (Sichuan Prawns & Chinese Prawn Fritters). Of course, there is always the once a while and these Fried Prawn Wanton, trust me, are super yummy, super crunchy and super beautifully plated up. 

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).

Monday, September 1, 2014

FIsh Ball Noodle Soup

Fish Ball Noodle Soup. No, no. Not market bought fish balls, but made from a scratch, home made fish balls. Yes. Indeed. I made fish balls for a change. Can you believe it? For someone like me who is, if not always, sometimes taking the door to ready made ingredients (Hong Kong Wonton Noodle Soup, Sichuan Noodle Soup &  Bee Hoon Soup), I actually did it for these fish balls in noodles and soup. Why, are you asking me? Well, what should I tell you? Maybe because I wanted fish broth (Cambodian Sour Fish Soup & Vietnamese Fish Soup) from the bones after carefully stripping away fish flesh (Yong Tau Foo) for fish balls. Not bad right? I know. In fact, we had a ball of a time over this Fish Ball Noodle Soup. Really bouncy and no smell soft fish balls, and as I have already told you, fish bones and skin simmered for extracting the broth (Nyonya Spicy Fish Noodle Soup, Salted Fish Bone SoupThai Fish Noodle Soup & Penang Assam Laksa). Next? Hand crafted and hand rolled fish balls cooked in the broth till they floated atop and together with the broth, generously poured over noodles, garnished with fried shallots and fried basil leaves atop just my invention at the spur of the moment from the basil leaves grown in my garden. Of course, you can use spring onion or even coriander leaves. Conclusively, Fish Ball Noodle Soup, wouldn't you agree is making your hungry right now and imagine, what a feeling when tucked in during and after rain has fallen down from the sky (Hokkien Hae Mee, Chinese Chicken Noodle Soup & Chinese Vegetable Noodle Soup)?

Monday, August 25, 2014

Hong Kong Wonton Noodle Soup

Hong Kong Wonton Noodle Soup made in my Malaysian kitchen. Why not (Hong Kong Steamed Fish)? Who told you, you can't make Hong Kong Wonton Noodle Soup in your Malaysian kitchen? Not me. I in fact have already proven it. This is the Hong Kong Wonton Noodle Soup as per our Malaysian locality and pretty much, tell me please. How different can our local Wonton Noodle Soup be compared to those made in Hong Kong? Pretty much more or less the same ingredients, but considering that Halal food is quite a demand in Malaysia, I made this prawn halal version (Mee Goreng Udang/Prawn Fried Mee, Hokkien Hae Mee, Cantonese Yee Mee & Hakka Noodles). The start to making of course must be making the wonton dumplings and if prawn (Prawn Coconut Milk, Prawn CocktailChinese Prawn Fritters) is not favorable to you, please proceed with chicken (Chicken Wonton Soup & Chinese Chicken Meatball Soup) or pork to be filled and wrapped in store bought wanton skin and these wanton parcels can be crispy fried (Fried Shrimp Wonton) as well. The next course of action for wonton (Sichuan Chilli Prawns)? Into the soup and alongside the soup ladled into the bowl of wonton noodles and kai lan, garnished with spring onion, and teamed with green chillies soy sauce (Chinese Vegetable Noodle Soup).

Saturday, July 12, 2014

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes  Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself (Spicy Ikan Bilis Potato, Sambal Tumis Ikan Bilis & Sambal Kentang Ikan Asin), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me (Salted Fish Pickle, Bean Sprouts Salted Fish & Steamed Pork Salted Fish). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter (Salted Fish Bone Curry). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below and of course coming with it cooking technic for the outcome of this mouth punching and jubilant (Salted Fish Bone Soup & Pineapple Salted Fish Curry) Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry).
Ingredients
For the beans
1 cup mochakottai/field beans
1 tsp turmeric powder
A pinch of salt
Water - as needed

Other ingredients
400g threadfin/kurau salted fish with bones - soaked for 10 mins and rinsed. 
2 potatoes - cut into medium size pieces (yes please with the skin on)
1/2 tbsp chilli powder
1 tbsp fish curry powder
** mix both with water for a thick curry paste
1 tsp fenugreek/halba seeds
1/2 tsp ginger paste
1 tsp garlic paste
1 tbsp red onion paste
2 tbsp thick tamarind juice
Sprigs of curry leaves
5 tbsp oil
Salt for taste
Method
For the beans
Simmer beans with turmeric and water till soft.
Drain off water and keep aside.

For the curry
Heat oil and fry ginger, garlic and onion paste for 1-2 mins.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add potatoes, pour about 1 liter of water and simmer till potatoes are 3/4 tender. 
Put in salted fish, pour tamarind juice and season with salt (if needed).
Simmer to cook salted fish (about 3-4 mins)
Add boiled beans and curry leaves.
Stir, simmer for another 2-3 mins and remove from heat. 

Monday, June 9, 2014

Red Garden Food Paradise - Leith Street, George Town (Penang)

Returning back to Eastern & Oriental Hotel, I, trust me, I was still fuming. How can I possibly not be? Remember, I told you about my spa disaster in Deluxcious spa? My anger thermometer almost raptured, I just couldn't keep my big fat mouth shut. I had spill all of it to my other half-half, who was still dazed after his sleeping beauty sleep. He in return just smiled, what else can he do anyway, later, we got down to deciding where dinner should be (Coffee Lane Cafe). Restaurants, classy expensive eateries? Neh. What for? We thought we might as well walk the streets, and if we find something, we will decide there and then. And, so we walk, a long walk actually. All the way from the hotel, while looking out for eateries, eventually, once we noticed Red Garden's signboard, we had to decide. How about dinner in this hawker paradise? Sure. I was in for it. Grabbing a table beforehand, once we took a good turnaround, we realise that Red Garden Food Paradise is akin an international food court. Row by row hawker stalls, featuring all sorts of food, all sorts mind you. Not only local cuisines, you name it, Japanese,Thai, Korean, Western and what not. Quite a huge choice, indeed, thrown in with free entertainment from the three piece band.    

Saturday, May 31, 2014

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.

Friday, May 2, 2014

Mee Goreng Udang

Mee Goreng Udang, or prawn fried mee. The frying technic which by far is not a brain cracker, but when we speak about frying noodles on the whole, we must have all the ingredients on stand by and as close to us possibly. Otherwise? We may end up over-cooking the ingredients we have already put in the big wok and then, it can turn out to be a disaster or we ending up stressing ourselves, and let's not forget about sweating when frying. Of course. Ask me about sweating and I can go on and on (Malaysian Style Fried Mee Hoon, Hakka Noodles, Chow Mein & Hokkien Mee & Char Kway Teow). That's about it I think the cooking tips for Mee Goreng Udang which is definitely another one of our Malaysian food show stealer. Noodles fried alongside prawns (Hokkien Hae Mee, Shrimp Pad Thai & Shrimp Pho), cabbage, eggs, garlic, spring onion and soy sauce (Nyonya Mee Siam, Malaysian Sour Spicy Fish Soup Noodles, Mee Rebus, Laksam Kelantan & Malaysian Fried Mee).

Tuesday, April 8, 2014

Nyonya Mee Siam

Upgraded and updated. The simply fried Mee Siam heightened and enlivened to another style for the birth of Nyonya Mee Siam. Moreover, in between I also gave a good run to my cooking knowledge by making the gravy/kuah Singapore Mee Siam. Nyonya Mee Siam, aka Mee Siam Goreng personally for me, I think you know it. Me and my Nyonya cooking I picked up by lending my ears to my friends, watching cooking programs (Siamese Laksa Lemak) and of course, my own experience of testing and trying and making those Nyonya dishes. Also, when we speak about the Nyonya community, we have the Malacca Baba Nyonya and Penang Nyonya clan (Penang Acar, Penang Curry Mee & Penang Assam Laksa).

Monday, March 31, 2014

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 PuttuMalabar 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 CurryMeen 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 BiryaniMauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir FryCabbage Thoran & Beans Thoran).  Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.

Thursday, March 20, 2014

Hokkien Hae Mee

Sometimes, don't we have the tendency to cook the same dishes again and again? In fact, if you are asking me about our daily meals, we usually repeat the dishes. Of course, the practically to cooking. I mean, how many new dishes do we actually initiate in a month or even every forth night considering our crisis for time and maybe because we have a certain liking for a specific dish? Mind you, its the same cooking story in my house as well regardless of the fact that since I started this space of mine, I have been exploring a whole lot of new dishes (Singapore Mee Siam, Siamese Laksa Lemak, Malaysian Fried Mee Hoon & Chinese Vegetable Noodle Soup). Not because I want to impress all of you, but for my own cooking pride and also I want to improvise on the dishes I have cooked before. Take this Hokkien Hae Mee as an example. Made before (Penang Mee Yoke) and I guess there's always such as thing as another round of another style or version.

Monday, March 17, 2014

Burmese Biryani

Confession before I speak furthermore. Curiosity kicked in and began my quest in searching for biryani recipes, though I think you know it as well? I am not left far behind when biryani is a concern or even the much more easy to put together or maybe requiring extra ingredients and time rice dishes (Hyderabadi Biryani & Vegetable Biryani)? Pretty much says it all (Rice Pilaf). Nevertheless, checking through a couple of the Burmese Biryani recipes and mostly popping up Burmese Chicken Biryani, oh-boy glad I was. Burmese Biryani Biryani and more or less due to my Indian heritage (Fish PuttuIndian Spiced Salmon & Ghee Rice) and possibly Chinese (Teochew Steamed Fish) and Thai influences (Thai Crispy Fish) too? Yet I had to opt for fish because, like I have already told you before, my other half-half and his taboo towards chicken (Indonesian Grilled Fish & Mauritian Fish Curry). Having said that, I must confidently say this my version must trended so close behind any authentic and traditional Burmese Biryani. Attractive bright yellow hue (Turmeric Rice & Lemon Cashew Rice) from saffron strands, spices and all things nice from the aroma and richness of ghee, and coriander leaves (Coriander Rice) scented, cooked in the rice cooker (Curry Leaves Rice & Dhal Rice) biryani. Teamed alongside masala pan fried salmon,  raw vegetable yogurt salad (Vegetable Raita) and boiled egg(s). Wholesome, filling and fab Burmese Biryani. 

Thursday, March 13, 2014

Indonesian Grilled Fish

Indonesian Grilled Fish or Ikan Bakar Indonesia. Sounds mouthwatering right? I know. Especially if you are spicy food lover like me and if you love all those traditional Indonesian tastes, including sourness from lime juice and saltiness from tauchu/fermented soy beans and terasi/belacan. Remember, can you still recall (Sambal Goreng TeriSambal Terasi & Ikan Belado? Plus, how can forget the rest of our Malaysian dishes? Cooked alongside almost similar ingredients and akin a spicy pop in our mouth (Malaysian Fish Sambal, Ikan Masak Kicap & Stingray Spicy Sauce). Also, maybe I should mention other fish recipes from our Asian continent which showcases spiciness, sourness and saltiness (Thai Crispy Fish, Hong Kong Steamed Fish, Cambodian Fish Soup & Vietnamese Fish Soup) too. Generally, as far as I know and as far as I have seen on cooking programs, quite a fair bit of ingredients are marinated or mixed alongside Indonesian Grilled Fish prior to grilling. But for my version, I kept it simple for grilling (Grilled Salmon), yet, when grilled fish is dipped into the accompanied Indonesian style sambal I made, trust me, nothing is compromised because its still a major revelation of the much loved boldness (Spicy Grilled Fish, Grilled Fish In Banana Leaf & Grilled Fish Sambal Stuffed).

Thursday, February 27, 2014

Sambal Goreng Teri

What is Sambal Goreng Teri? Sambal Goreng Teri basically is an Indonesian Ikan Bilis/Anchovies Sambal. That's right. Says it all right? The popularity of crunchy and dried in the sun, salty tiny fish in Indonesia (Sambal Terasi & Ikan Balado) and we Malaysians? Oh-my, ask this typical Malaysian and she will unveil all of it (Malaysian Fish SambalAsam Pedas Ikan & Sambal Sotong) on ikan teri, or ikan bilis and sambal too (Sambal Petai Ikan Bilis, Nasi Goreng Ikan Bilis, Ikan Bilis Mee Hoon & Sambal Udang Petai). Of course, even salted fish/ikan asin/ikan masin is an undisputed love for Malaysians and I think must be the love for Indonesians as well.  However, if you are expecting a typical Sambal Goreng Teri, either you will be disappointed or you will truly fall in love for my version. Different, unique and spicy power packed, some kacang panjang/long beans as well, and scented by serai/lemongrass Sambal Goreng Teri (Salted Fish Soup, Masak Lemak Ikan Masin & Sambal Kentang Ikan Asin). 

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...