Showing posts with label simmered. Show all posts
Showing posts with label simmered. Show all posts

Wednesday, August 26, 2015

Nasi Bunga Telang Serai /Blue Pea Lemongrass Rice

I threw some bunga telang, or blue pea flower seeds in my garden and they grew. They literally grew without even me realising and without even any tender, loving care. Just like that. By the time I knew, bunga telang which can be addressed in other names greeted me. Beautiful. They are such bluish beauties and me after a few days, getting down to making this Nasi Bunga Telang Serai /Blue Pea Lemongrass Rice. I did. And rice by far, do I have say anything furthermore? Me and my love for nasi or rice. For this typical Malaysian who must have rice at least once a day though usually its plain rice, of course, every now and then, the easy varieties, cooked in the rice cooker are such a delight for breaking free from the monotony and boredomness of our daily meals (Tomato Rice PilafRice Pilaf, Coriander Rice, Turmeric Rice, Dhal Rice & Lemon Cashew Rice). What's the cooking story to Nasi Bunga Telang Serai? Such an easy uncomplicated story. Just a couple of ingredients. In fact, just five. Basmati rice, bunga telang/blue pea flowers, serai/lemongrass, salt and water. The best part of all is, I will and must vouch that you will simply love the floral scent of bunga telang and lemony scent of lemongrass in, and around cooked to the right texture rice. 

Monday, February 2, 2015

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).

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). 

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.

Sunday, March 2, 2014

Chinese Ginseng Chicken Soup

Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup). 

Wednesday, February 19, 2014

Meen Puttu

Meen Puttu, aka Fish Puttu. What is Meen Puttu? Meen Puttu is basically fish simmered alongside turmeric powder and salt, thereafter shredded/flaked and stir fry with the customary or must have Indian ingredients. Of course when we refer to Indian cooking (Indian Spiced Salmon & Indian Fish Curry), chillies, spices and curry leaves are part and parcel of our cooking, and for meen puttu, we add fresh grated coconut. Pretty much that is the food cooking lingo for Meen Puttu and if you are asking me, I must admit there are other varieties to this fish dish which, do I have repeat myself is a popularity amongst us Indians? Furthermore, sura or shark (Sura Meen Kuzhambu/Shark Curry) is usually the choice, but nothing should stop you from using any other firm fish and even for the Kerala (Tuna Thoran, Malabar Fish Curry & Kerala Fish Fry) or Sri Lankan style (Sri Lankan Coconut Gravy) Meen Puttu, the ingredients are more or less similar. For my version, I opted for tenggiri/Indian mackerel which by far you shouldn't discount against for the outcome of a crumbled and a role play of the favourite Indian tastes Meen Puttu (Tandoori Salmon, Fish Head Curry, Bengali Fish Curry & Meen Kulambu).  

Monday, February 10, 2014

Singaporean Mee Siam

When you have already achieved your mile stone to an ordinary simply fried Mee Siam, the next course of action must be crossing beyond the Malaysian boundary for heading to the neighbouring country. Singapore or Singapura where there is no limits to noodle dishes (Char Kway Teow, Prawn Curry Laksa & Chinese Vegetable Noodle Soup) and of course, Singaporean Mee Siam inclusive. Honestly, will you believe me if I say I have not stepped into Singapore ever? I have not pretty much and don't ask me why or why not. I myself can't conclude despite planning and making a couple of attempts, but nothing took place. Regardless, I quite know about their noodles dishes. Of course, from tv programs and listening to friends who have worked or visited Singapore. Henceforth, I didn't have much trouble in coining this Singporean Mee Siam or Mee Siam Singapura (Singapore Laksa) and tell me please, how far different can the ingredients be (Sarawak Laksa, Malaysian Fried Mee HoonLaksam Kelantan & Thai Fish Noodle Soup)? We still need the quintessential ingredients which by far, as far as I know, for this Thai origin and originality soupy noodle dish (Thai Mee Hoon Salad & Spicy Thai Noodles). Singapore Mee Siam. Perhaps not so close to other types of Mee Siam, yet its still rice noodles soaking in a spicy, aromatic, wondrous and tasty red hue gravy (Shrimp Pad Thai, Penang Curry Mee & Lamb Pho). 

Monday, January 20, 2014

Moroccan Pea Soup

I wouldn't and couldn't stop. In fact, I don't want to. I want to put my hands to as many cuisines from throughout the globe. Most probably because of this burning desire within me for learning to cook and these days, you can sit in front of your laptop and learn. So simple and so easy to learning and also picking up the vital tips to cooking. Of course, you can't do it in a jiffy. Instead, you have to put your heart and soul in firstly searching for recipes and then whether you are apt for copying exactly or allowing your thinking to wonder for coining your own dishes. So far I have achieved quite a good bit. The types of dishes I have made (Mongolian Prawns & Punjabi Sabut Moong Dal) from my own initiative and I must also thank the virtual world because admittedly, the food research in the virtual world did help. Moreover, when soups are a concern, should I, must I blow my own trumpet (Cambodian Sour Fish Soup, Chinese Vegetable Soup, Kashmiri Vegetable SoupKorean Radish Soup & Japanese Lotus Root Soup)? No right right? Your reading action and reaction I think will unveil all of it?

Tuesday, January 7, 2014

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 SoupMalaysian 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.

Thursday, November 14, 2013

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). 

Saturday, November 9, 2013

Chinese Vegetable Noodle Soup

Don't ask me why and what not, I really can't tell you why even among the Chinese, there are vegetarians (Vegetarian Fried Mee HoonChinese Vegetarian Noodle Soup). Most probably due to religionism, I believe so and like the Indians, more and more Chinese (Chinese Herbal Chicken SoupChinese Fried Rice, Chay Kway TeowChicken Wanton Soup & Cantonese Yee Mee) are now opting for vegetarianism. Beat me why. Honestly I don't know. As it is, I myself am not a vegetarian, (Chinese Chicken Noodle Soup & Hakka Noodles) neither will I want to be because I can't be a meatless person, nor I am trying hard. Of course, every now and then, in fact my other half-half is a vegetarian (Vegetarian Chow Mein) every Saturday, not me though but I don't actually mind a vegetarian meal and I quite like the concept to a tasty to like this Chinese Vegetable Noodle Soup mostly, plus cooking such dishes mind you is not really mind boggling. Nevertheless, a flavorful vegetable broth definitely is a must (Old Cucumber Soup & Burdock Root Soup). Otherwise, vegetable noodle soup dishes will taste bland, and you can either make the broth or get the ready made store bought ones. Whichever, up to you and for this style Chinese Vegetable Noodle Soup, I doubt you will struggle in getting the ingredients as listed below. This my style Chinese Vegetable Nodle Soup seriously is flavorsome and unbeatable. 

Thursday, October 31, 2013

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).   

Tuesday, October 22, 2013

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 LaksaMalaysian 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.

Sunday, October 20, 2013

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 MelakaPenang 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 ChickenAyam Goreng Berempah, Ayam Masak Merah & Chicken Devil Curry).

Friday, October 11, 2013

Aam ka Achaar

Aam Ka Achaar. What are we talking about, are you asking me right now? Guys, I thinks pictures have already spoken and connected you to this Mango Pickle, a Punjabi style achaar or pickle. Mouthwatering and you are salivating right now right? My favourite. Any kinda of pickle or chutney, or even sambal dip for the matter (Tamatar ki ChutneyPenang Acar & Sambal Terasi). Aam ka Achaar obviously showcases mango as the core ingredient and mango by far, I think a favourite among many of us (Prawn Mango Curry, Thai Mango Sticky Rice & Mango Mocktail)? This Punjabi style achaar is just plain and simple, but trust me, a perfect fab fit as a condiment for our rice meals (Vegetable Achar & Salted Fish Pickle), and you basically need a couple of ingredients listed below, unless you want to take it to the sky level by adding whatever other ingredients. Aam ka Achaar nava-k's style by the way is different (Indian Mango Chutney), or better for me to say as unique because I did it my way instead of the conventional method of following others. Aam ka Achaar? The burst of sour spicy notes in one.

Monday, October 7, 2013

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 CurryChicken 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.

Thursday, August 29, 2013

Vegan Pumpkin Soup

Month of August and sure, rain is falling from sky. So far, nothing worrying nor rain has flooded our area, but when it rains almost daily, our life is woman interrupted right? Potentially. Clothes taking longer to dry up and we must be careful on the roads due to puddles of water sometimes we can't see from the distance. Having said that, food must go on because we either live to eat or eat to live. If you are asking me, basically, food must enter our tummy. Whatever kinda food, but wouldn't you agree that soups (Mixed Vegetable Soup, Corn Soup & Turmeric Tomato Soup) will complete us for rainy weather? Especially for a night meal and when you don't want to pack yourself with heavy meal, yet a meal for keeping us warm and cuddly? Maybe not as in the light, runny and watery mild soups I have already mentioned (Chinese Tofu Soup & Lentil Vegetable Soup), but this thick and creamy (Creamy Avocado Dip) and a totality to veganism (Vegan Potato Curry) absolutely wonderful Vegan Pumpkin Soup, paired alongside toast (Caldo Verde, Thai Tomato Soup & Creamy Mushroom Soup). Sort of also can be considered as a cousin to my previous (Pumpkin Soup) and definitely for celebration pumpkin (Pumpkin Salted Fish Curry).

Monday, August 26, 2013

Kiri Hodi

We spoke about coconut milk, didn't we. Of course we did, if you can recall (Masak Lemak Cili Padi) and I also mention that coconut milk is one of the favourites for Asian cooking? Me too. I can be said as a fan of cooking milk, though I don't go overboard mind you.(Hyderabadi Vegetable Biryani, Goan Prawn Curry & Palakura Pappu) and do I have to actually mention the popularity of cooking milk for Sri Lankan dishes? Especially for this Kiri Hodi, aka Sri Lankan Coconut Milk Gravy/Stew which can be eaten alongside string hoppers and even rice. For us rice is the best food deal and when we drench Kiri Hodi on our rice, oh-so-food-diviners while also adding a scoop of Tomato Chutney (Tamatar ki Chutney) prior to tucking in. As usual, I must say that there's various types of Kiri Hodi? Then again, how different can each be? Either a, actually mostly vegetarian version, but some do add some dried fish. Not for this my version though. Instead I added boiled egg. Acceptable right? Sure, stop disputing. Why should we not by the way into this creamy, tangy, attractive and mouth watering Kiri Hodi/ Sri Lankan Coconut Milk Stew? Coconut milk, like I have already told you is the central ingredients and the rest are pretty much I can say as our pantry friendly ingredients (Sodhi, Prawn Spinach Sodhi & Tanni Saar).

Friday, August 16, 2013

Tamatar ki Chutney

To tell you the truth, I can count the number of chutneys I have already shared. In fact, there's only the other, the Indian Mango Chutney, though tomatoes are a must for most of my savory dishes produced in my kitchen. Tomatoes (Thai Tomato Soup)? They just so complete our dishes for the burst of tanginess and sweetness (Tomato Rice), don't they? Of course (Turmeric Tomato Soup & Tomato Spinach Soup) and if you are asking me. I sometimes even do away with lime juice or even tamarind juice if the tomatoes I use can produce the same result. Having said that, there's no assurance all those tomatoes we buy can pack up tanginess? Henceforth, tasting is crucial for balancing the tastes to tanginess and sourness (Pavakkai Puli Kuzhambu & Navaratan Korma) and you got to do the same as well  for this North Indian Tomato Chutney, known as Tamatar ki Chutney, which by far can be an accompaniment for anything for the matter (Creamy Avocado Yogurt Dip). Of course, for us, tangy and absolutely inviting and vibrantly attractive Tamatar ki Chutney was our side dish for our rice meal. Wow!

Wednesday, August 7, 2013

Caldo Verde

Caldo Verde! What is Caldo Verde? Caldo Verde is a popular soup in Portuguese cuisine and if I am not mistaken, firstly making its presence known in Northern Portugal. How do I know about Portuguese dishes? Well, we in Malaysia have been exposed to the influence of Portuguese cooking and food from back then, back then ages ago. Says it all I suppose? Me and my Portuguese dishes  (Egg VindalooDevilled Prawns, Pada Salt Fish Pickle & Chicken Devil Curry)?  Of course, I should also include the other types of soups I have invested my cooking time in? The various types, and my recipes, as usual, won't kill your money  and time (Thai Tomato SoupBurdock Root Soup, Tomato Spinach Soup, Onion Soup, Tom Yum Goong & Salted Fish Bone Soup). This my version of Caldo Verde? A vegetarian version (Lentil Vegetable Soup). Thick, creamy and luscious (Creamy Mushroom Soup) as an utter satisfaction, and the key central ingredients are potatoes (Vegan Potato Curry & Potato Egg Curry) and kale. Slurrrppp!! 

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