Have you realise how stressful life is these days? Indeed, I won’t deny. I am of course not at all talking about the headline grabbing glamorous social media life many are living, I am certainly referring to life behind the fast lane which bounces big balls of fire. Let’s call the big hard balls as the challengers, especially in the city, what matters most undisputedly is money. Money! No money, sorry to say everyone, we are doomed ding-dong-bell because in front of each step we take, money is the leader. Money may be sunny in a rich man world, nevertheless, money does not fall from the sky though some people I know are under the impression that by praying daily, god will throw money down. Unfortunately though, the reality is otherwise. Slogging non-stop for your career or business is the ringtone for proud-pride status and tagging with it is naturally stress.
Wednesday, May 17, 2017
Monday, May 12, 2014
Steamed Pork With Salted Fish! Trust me, a rapid explosion and burst of my or maybe even your forever appreciated and loved saltiness and spiciness in tender pork belly. Of course, pork belly and fats as well? Not really healthy, but I guess once a while would massively shake our health (Siew Yoke & Char Siu). Steamed Pork With Salted Fish is really so and very easy to make. Add all the ingredients in a steaming tray and steam, and you are done. My version I believe is somewhat unique and outstanding because I decided to go with my instinct and gut feeling on how I can further spiral and heighten Steamed Pork With Salted Fish to up and away, higher for a major revelation of tastes (Salted Fish Bone Soup, Salted Fish Bone Curry, Salted Egg Chicken, Dried Shrimp Sambal & Bean Sprouts Salted Fish). Pork belly steamed alongside salted fish, chillies, soy sauce, ginger, and tamarind, garnished with coriander leaves.
Tuesday, November 5, 2013
Saturday, August 17, 2013
Thursday, June 13, 2013
Ca Hap Gung Hanh! What is Ca Hap Gung Hanh? Ca Hap Gung Hanh is, do I have to say anything more? I am sure you already know it after taking a look at this fish dish? Yep, Ca Hap Gung Hanh is a Vietnamese fish dish (Vietnamese Fish Soup & Lamb Pho). The steamed version. What's with me and trending another Vietnamese dish? Honestly guys, I am running out of ideas on what to do with fish (Unagi Kabayaki, Thai Crispy Fish & Crispy Chilli Fish) and so, I, what else should I say? I made this Ca Hap Gung Hanh and as I have already told you before, steaming actually is the easiest technic to cooking (Teochew Steamed Fish, Hong Kong Style Steamed Fish & Nyonya Steamed Fish), compared to the rest. Steaming means you add all the ingredients and basically, just steam. Precisely what I did for this dish. Of course, showcasing the essential Vietnamese ingredients (Chilli Lime Fish & Chilli Soy Fish) which by far are not very much different in tandem to Thai cuisine or even some of our Malaysian dishes (Bengali Yogurt Fish Curry & Indian Fish Curry).Ca Hap Gung Hanh? Gosh, I think you are salivating now?
Monday, February 25, 2013
Honestly, I actually am appreciating the steaming style to cooking (Hong Kong Style Steamed Fish, Teowchew Steamed Fish & Nyonya Steam Fish). I won't say quick and easy, but potentially, don't you think the healthiness and can be quite a basic cooking technic? I reckon. And when Thai dishes are a concern, us being the Malaysians who love Thai food (Tom Yum Fried Rice, Thai Green Fish Curry, Seafood Tom Yum Soup & Thai Fish Noodle Soup)? Pretty much nothing much should I say? Moreover, most of the staples already at home when you cook Thai food every now and then? I believe so (Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai). So, how do we go about making this Thai Steamed Fish? Not as straightforward as those simplified versions because there's two levels. Firstly steaming the fish alongside eggplant and then making the sauce before tipping onto fish. Still, I believe Thai Steamed Fish is rather achievable. I mean not a brain cracker if you follow this nava-k's recipe. Thai Steamed Fish. Steamed to a perfect texture seabass and seated in a spicy, tangy and aromatic sauce/gravy, garnished with coriander leaves and chilli curls.
Thursday, December 27, 2012
Hong Kong Style Steamed Fish). Not in my Indian house. Can't be regularly, I won't mind actually, but not for my Indian half-half and also, when we talk about fish and steaming, all of us must meal together. You can't steam fish and then pinch in and then leave the balance for the rest? Not to say you can't, but not a pleasant sight and you know right how it will be? Somehow the whole thing to steaming and fish must be something you tuck into right away? Of course, unless we are talking about other styles to cooking fish? Those we can cook ahead and tuck into when we feel like (Asam Pedas Ikan Bawal & Chilli Lime Fish). But as far as I know, Chinese dishes on the whole must be eaten once they are cooked. That's why Chinese people cook twice a day unlike us Indians who generally cook once and we can tuck into the same food for dinner (Kailan Oyster Sauce). For the Chinese, there is no such a thing as keeping the leftovers, unless maybe if you are not particular (Chinese Winter Melon Soup, Egg Foo Young, Chinese Fried Rice, Yong Tau Foo, Chow Mein & Tea Eggs). This Teochew Steamed Fish on this particular day? For a change for our dinner for the both of us. Actually, come to think of it, my other half-half didn't mind. Teochew Steamed Fish kicking in the big, bold and punchy tastes. Spiciness of course as usual, is not only his favorite, mine as well.
Friday, September 9, 2011
We did speak about steaming previously? Yes, we did (Steamed White Pompret). So, what else potentially should I say? I guess pretty much nothing much. Shall we then get down to the matter of this Hong Kong Style Steamed Cod Fish (Tuna Cutlets)? Fish is, of course healthy and steaming is another extra doze of healthiness. This Hong Kong Style Steamed Fish is down to its basic (Fish Sambar, Grilled Fish, Assam Fish Curry & Chilli Soy Fish). Minimal ingredients yet will trend delightfully into your mouth. Oh, forget not, can you get ready a plate of rice?
Monday, August 15, 2011
Let's talk about branding today, focusing on personal branding and business branding. When it comes to business branding, it's about...
Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of Masak Lemak ( Vegetar...
Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes Mochakottai Karuvadu Kulumb...
Tanni Saar. A runny watery Indian dal curry/gravy ( Sambar/Indian Dhal Curry ) and the two prominent ingredients are? Obviously, we n...