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. 

Sri Lankan Carrot Salad

The raw deal to a raw salad must be recognised and hailed as healthiness and for keeping it really easy and simple in our kitchen. Of course. I in fact love the concept to raw salads, but can't be a regularity because my half-half does not really fancy. Maybe every now and then is acceptable to him, whereas I am every willing to tuck into a raw salad even if its daily and sometimes raw salads are not necessarily an accompaniment for my rice meals (Penang Acar). They can be my snack as well when I feel like munching instead of grabbing junk food (Apple Cucumber Salad, Watermelon Salad & Malaysian Mango Salad) and anything for the matter made with vegetables is most probably low in calorie counting (Shahi Gobi, Cabbage Upkari, Kashmiri Vegetable Soup & Vegetable Raita). Moreover, when we speak about this Sri Lankan Carrot Salad (Carrot Poriyal)? An ultimate fresh raw burst to natural sweetness (Cucumber Yogurt Salad) of carrot and cucumber, refreshing tropical grated coconut (Sri Lankan Coconut Gravy), tadbit of heat from red chilli and green chilli, and tangy lime juice.

Malaysian Sago Pudding

Such is so that when you coin your own dessert, you must proudly profess and where else is a better place except in the virtual world. Specifically, for food bloggers, it must be in our blog. True enough. Yes indeed. I was in the mood of making a dessert and me being someone who love to definitely showcase our Malaysian ingredients (Malaysian Fish Sambal, Malaysian Fried Mee Hoon, Malaysian Lamb Curry Noodles, Malaysian Chilli Crab & Malaysian Fish Curry), trust me, our ingredients are mostly affordable, in fact you just pay a couple of dollars, I decided I will twist, tweet and modify my previous Sago Gula Melaka. Furthermore because me and my preference for our easy to put together desserts we are proud of and known as kuih-muih (Kuih Buah Melaka, Bingka Pisang, Bubur Kacang Hijau, Poached Pears & Pandan Jelly), instead of baking or getting down to tremendously dessert works. Malaysian Sago Pudding? Obviously, sago is the main highlight (Sago Payasam) and of course, how can run away from coconut milk, Gula Melaka/palm sugar and for this my version sago pudding, drops of rose essence and red coloring. What a way to go for a delicious and an ultimate Malaysian Sago Pudding right? Wouldn't you agree Malaysian Sago Pudding is also so eye catchy as a a sugar sweet attraction?

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 Hoon & Chinese Vegetarian Noodle Soup). Most probably due to religionism, I believe so and like the Indians, more and more Chinese (Chinese Herbal Chicken Soup, Chinese Fried Rice, Chay Kway Teow, Chicken 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. 

Rava Laddu

Me and making sweets? God! Wonder what got into me for a change (Kuih Buah Melaka, Mango Cheesecake & Lemon Buttermilk Cake). Must be the Deepavali,, Diwali or Festival Of Lights spirit. Or maybe since I had some semolina or rava in stock, I thought I might as well. I might as well use it up  (Sujee Cake & Rava Kesari) and the type of sweet that popped up on my mind  was Rava Laddu, also known or spelled as Ladoo. Rava Laddu? Round sweet rava made and ghee loaded and scented by cardamom and mine as you have already noted, are the small, cute adorable ones instead of huge balls which by far are such a waste. I mean, honestly, tell me, can we like finish off the one huge ball? Seriously, I can't understand why people make big laddu balls? I think these people don't understand the concept to wasting or they must be rich until they can't less about whether laddu is eaten or after taking a few bites, thrown. Rava Laddu by the way, definitely is a sugar rush pleasure amongst Indians and without laddu, Indian festivals are not complete. 

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 Chutney, Penang 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.

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).

Moo Gook (Korean Radish Soup)

We are going places, are we not, or should I say that I am actually the one taking you all over the world for home cooking food trail? I think I am. Pretty much we have been food travelling together, obviously in the virtual world, we can be at home and still head to all the different food destinations in any part of the world? Shall we now recall where we have gone so far? Of course everything must begin in our home ground Malaysia (Chinese Mixed Vegetable Stew, Onion Soup, Lentil Vegetable Soup & Burdock Root Soup) and particularly for soups, we did head to other countries as well. More or less (Vietnamese Fish Soup, Chinese Chicken Herbal Soup & Tom Yum Goong), then again, with cooking invention and cooking thinking, anything is possibly? I mean, the marrying of cooking technics and ingredients from different parts of the world (Salted Fish Bone Soup) and in Malaysia by itself, there's not only the three main races? In fact, there is no short of, you name it, the various types of food from the rest of the ethnic community? Furthermore, when we speak about vegetarianism, vegetarianism in our country and elsewhere too (Vegetarian Pumpkin Soup, Portuguese Caldo Verde Soup, Thai Tomato Soup, Japanese Vegetable Soup & Chinese Tofu Soup). What about this Moo Gook, aka Korean Radish Soup? A vegetarian soup, or if you really feel you like to convert it to a non-vegetarian soup, I think beef is the meat you should add. Otherwise, just stick to my version of vegetarian Moo Gook. Moo Gook, aka Korean Radish Soup? Super smooth utter satisfaction by our home affairs common ingredients, except for buying Korean radish and Korean soy sauce. 

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).

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).

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!

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 Vindaloo, Devilled 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 Soup, Burdock 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!! 

Tofu Manchurian

Guys, if you are asking me about the history of Tofu Manchurian or even Manchuria, I really can't say much. But I sure know that Manchuria was the puppet state of the Empire of Japan in Northeast China and inner Mongolia, and Manchurian cuisine seemingly has taken a strong influence in India (Indian Tofu Curry). Why, how and what, please don't ask me. Yet I am aware that somehow Manchurian recipes (Chicken Kebab & Hakka Noodles) have been tweeted to the local tastes in India and one of the most prominent is definitely Gobi Manchurian (Cauliflower Pakora) and I must include Tofu Manchurian as well. Regardless, my Tofu Manchurian is an outcome of my thinking, though I did refer to a couple of recipes which really confused me. Thus, to keep my Tofu Manchurian as my invention, I went ahead and cooked it as how we would appreciate a tofu dish to be (Tofu Green Beans Stir Fry, Tofu Scrambled Eggs & Spinach Tofu Stir Fry). Of course we must not discount spices and chillies for Manchurian dishes? Precisely the ingredients that were cooked alongside tofu and since I had some French beans, I added them as well. The outcome? This mouthwatering burst of Tofu Manchurian (Tofu Katsu & Chinese Tofu Soup).

Creamy Avocado Yogurt Dip

Me and avocado, me and dip? Like a strange thing right? Me, the typical Malaysian who is mostly showcasing our local sambal dip (Sambal Belacan) or Indian style chutney (Indian Mango Chutney), and all of a sudden, you actually see a dip made from Avocado in this precious space of mine? Honestly, to tell you the truth, maybe you already know it as well, me settling for our local produce and for a change, I decided I will pay for Avocado. To say Avocado is pricey, I am not really sure. RM5.00 for a single avocado? What do you think? I suppose once a while paying a bit more for ingredients, especially for an imported ingredient should be a fair deal right? Right. Back home with the single avocado, and already by then I had visualized a dip, this Creamy Avocado Yogurt Dip (Creamy Mushroom Soup & Creamy Coconut Lentil Curry) came into our food picture. Yogurt of course as you know is one of my favourite ingredients (Cucumber Yogurt Salad) and yogurt pulsed alongside avocado, mint leaves, olive oil, salt and pepper for this Creamy Avocado Yogurt Dip, served with fresh salad (Asian Watermelon Salad) and crackers. Platter food (Gado Gado).

Eggless Orange Cheesecake

Seems like I have not pulled the brakes to cheesecakes. I have not obviously, but I think I will finally. Enough of me (Chocolate Cheesecake & No Bake Cheesecake), and me practicing on cheesecakes and for me personally, since I stick to the easy way out cheesecakes (Mango Cheesecake & Pandan Cheesecake), neither do I have the intention of spiraling my cheesecake making further, I see the end. This eggless, yes guys, eggless, who said you can't make eggless cheesecake, not me though, another fruitiness version (Honeydew Sago, Mango Cocktail, Lemon Cream Pie, Poached Pear & Grapefruit Jelly), definitely is the last draw. Sort of similarities, what can be different anyway for the bottom layer except a biscuit layer, but like I have already told, fruity cheese topping made from fresh orange juice (Orange Sangria), cream cheese, condensed milk only instead of adding sugar and orange zest. My-my! Don't you think Eggless Orange Cheesecake is truly luring your dessert attention? Your crazing really popping up? Of course? So, get going foodies. Make this my version of Eggless Orange Cheesecake and of course, I will be glad to hear from you how it turned out. Bye. Take care guys.

Rasam - Tangy Peppery Indian Soup (home made rasam podi/powder)

Rasam. Indian Pepper Soup. Our, if you are asking me, our Indian healthy and akin magical soup. Rasam is definitely a popularity in our Indian household (Drumstick Sambar, Indian Mango Chutney & Vegan Potato Curry) and of course, in any Indian restaurant (Navratan Korma) for the matter. I have already spoken about rasam before right? In fact, not once? And I have also shared a couple of rasam recipes before (Mor Rasam, Egg Rasam, Indian Crab Rasam, Indian Crab Soup & Instant Rasam)? Usually, me settling for ready made, store bought rasam powder, sometimes I won't mind pounding the spices and for this rasam, I actually made a different standard of rasm powder, aka, rasam podi. Recipe pinched from my mum and rasam powder can be prior made and store, and used as and when we need for a home style cooking rasam. The spicy, tangy (Pavakkai Puli Kulambu) and tadbit of heat from pepper Indian soup (Indian Spiced Salmon, Rice Pilaf & Cucumber Yogurt Salad).

Tofu Katsu

Tofu Katsu Nava-K's style. As usual right? We must have our style to cooking right? Of course. I mean, its nice to trend behind other people's recipes, but potentially, we should set the parameter by trending in front of those recipes too? If you are asking me, its a big yes. Our recipes bench-marked against the rest and for setting our dishes apart from the rest (Kenchin Jiru). So, what the cooking food story for this Tofu Katsu (Japanese Eggplant Saute & Simmered Daikon)? Pretty much straightforwardness. Sliced Japanese tofu rolled over bread crumbs (Baked Bread Rolls & Sardine Bread Rolls) mixed with spring onion, salt and pepper, thereafter crispy fried and paired alongside roasted white sesame seeds and sugar in Japanese soy sauce (Teppanyaki Salmon). How interesting right? An invention in our kitchen and for a Japanese style appetizer or snack or even side dish? Gosh! I bet you are loving this my style of Tofu Katsu? Oh, by the way, before I leave you alone, I must say that you shouldn't discount tofu as a source of affordable and healthy protein. Much can be food accomplished with tofu, believe me you (Tofu Green Beans, Tofu Soup, Spinach Tofu Stir Fry & Tofu Curry).

Sayur Lodeh

Sayur Lodeh. Another Malaysian food pride (Ayam Masak Merah, Sambal Udang, Ayam Pedas Ikan, Belacan Fish Sambal & Sambal Udang Petai). Sayur Lodeh basically is our Malay coconut milk stew. Coconut milk? Of course, we can't really dispute we quite fancy coconut milk for our cooking. But this matter to coconut milk has been twisted so badly by some so called highly intellectual people who swear coconut milk is bad for health (Laksam Kelantan, Nasi Lemak & Creamy Coconut Lentil Curry). Oh really? You know what I think? I think these people just don't have nothing much to do or they have some sort of agenda up their sleeves due to their supposedly smartness in research. Beats me. Look, I have been using coconut milk for as long as I can remember for my cooking and I am still staying alive. Maybe, unless and until you go overboard. Trust me, everything in moderation does not hurt. Unless you beg to differ? Anyway, I am not in the mood to advise anyone which ingredient they should use or not, for me personally or maybe I should say that for our Malaysian cooking, coconut milk (Shrimp Coconut) does a whole lot of interesting creamy and tadbit of sweetness deliciousness (Masak Lemak Ikan Masin Nenas). Henceforth, lemme move on now to Sayur Lodeh. As usual, I must say there's various types of recipes, mine on the other hand is a vegetarian version. Yes. Only vegetables. Wouldn't you agree its still mouthwatering and indisputable? Sure. Ingredients listed below and what else should I say? Sayur Lodeh is definitely our Malaysian food pride. Coconut milk, sweet potatoes, long beans and chillies in lemongrass scented coconut milk gravy or stew.

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?

Creamy Mushroom Soup

Cold weather calling dish. Of course, when weather is cold, don't you think we yearn for a bowl of hot piping soup? Of course. Any kinda of soup by far will be good for warmth and the list is endless. So many times of soups we can make and if we are speaking about simplicity, then we must refer to those light soups (Mixed Vegetable Soup, Corn Soup, Tomato Spinach Soup & Lentil Vegetable Soup) & or even Chinese soups (Chinese Chicken Herbal Soup & Burdock Root Soup) in which whatever ingredients you prefer can go in (Chicken Vegetable Soup & Vietnamese Fish Soup) and all you got to do is slow simmering. This Creamy Mushroom Soup on the other hand is not the same (Tom Kha Gai & Onion Soup). First we sweat/saute garlic, shallots and mushrooms in butter. Next is pouring water and then pulsing/blending these ingredients, before pouring back into the pot for simmering and adding milk, salt and pepper for this Western style creamy soup. Of course toast will be good for a complete, wholesome meal. Recipe for toast is attached as well. Butter, rosemary and garlic toast for dipping into this thick, creamy and absolutely favourable mushroom (Mushroom Veggie Burger & Mushroom Rolls) soup. Fab right?