Kaalan Puli Kulambu

Kaalan Puli Kulambu. Kaalan = mushroom. Puli = sour/sourness. Kulambu/Kuzhambu = curry. Easy explanation right? Kaalan Puli Kulambu or our Indian style mushroom sour curry and a vegetarian version as well. Mushrooms? They are quite a food pride in my house. We love mushrooms (Mushroom Rolls) and amongst the various types, somehow, we have a food love tendency for oyster mushroom which is really affordable. In fact, a packet of oyster mushrooms will only cost you a couple of dollars. Of course, you can use any other mushroom or even mushrooms in can (Creamy Mushroom Soup) too, but personally, I don't think I will or can suggest Shiitake mushroom. Why? Tried before and the taste does not jive and dance well pretty much in Indian sour curries.  

Chayo Restaurant & Cafe - SS6, Kelana Jaya (Selangor)

Getting my other half-half out of the house can utterly rip my blood pressure. Husbands? Tell me about it. Work, sleep, football, entertaining clients, and back to the same square. Work primarily. I am not saying its wrong. I know money adds the biggest value to marriage, of course we women are hailing more than a comfortable life. We want to be seen in Mercedes or BMW, we also want big beautiful house(s) and at least one brilliant hyper cannot keep quiet for a minute kid so that we can impress our so called social media "friends". But, for practical women like me, if work is all on the man's mind, how about our quality love marriage? You tell me please. I am really lost. Can anyone help me out here or you women in the same boat? What shall we do ladies? Shall we propaganda such behind close door unspoken marriage reality?

WTF (What Tasty Food) Restaurant - Bangsar

Sorry to say, I don’t like to say, but if I don't say, my head will explored into two. What I want to really say is that I really can’t understand why people generally classify vegetarian food as tasteless, boring and unappealing. Help me out here please, please also pardon me if you are one of them who, no matter what, will not or have not tried a pure, true vegetarian delight. Anyway, it’s not for me to decide on the type of food you should pleasure into, neither do I intend to change the mind set of those who have pulled a brake forever to a vegetarian meal. In that regard as well, I am not referring to the countless ordinary vegetarian food you can just walk out and get anywhere these days. I am certainly referring to fresh vegetarian food, cooked with love and care in an up and running favorable vegetarian restaurant where we, yes, you, me and anyone will be 100% assured that food, drinks and desserts are  precisely made from a scratch without artificial flavouring and colouring. 

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.

Vegetarian Nyonya Laksa

Vegetarianism! Seemingly, for whatever reasons maybe, is a big trend these days? Why, if you are asking me? I think we did speak about this before, but nevermind, sometimes its good I repeat myself like a parrot. Personally, I really don't have the answer, but I think for health reasons or reaching out to god. What about me? Me vegetarian? I am definitely not a vegetarian. Of course, into our food picture, the once a week being a vegetarian due to my other half-half. He believing in vegetarianism for his religious belief and I? Like what? No point rocking the marriage boat just because of a vegetarian meal right (Mee Siam Kuah Vegetarian, Maggi Goreng Mamak Vegetarian, Chinese Vegetable Noodle Soup, Vegetarian Chow Mein, Vegetarian Mee Hoon & Chinese Vegetarian Noodle Soup)? What's there to fuss about anyway? No point. I am the chef at home, and can you imagine cooking a vegetarian meal and then cooking a non for yourself? Duh!

Nasi Minyak

Nasi Minyak? Got you wondering? What is Nasi Minyak? Our Malaysian, specifically Malay style (Pucuk Ubi Masak Lemak) rice dish cooked alongside quite a whole list of ingredients. Mainly of course our local herbs and spices, and nasi minyak if I am not wrong, must be regarded as another rice dish trending near, far or close to Briyani (Burmese Briyani, Hyderabadi Vegetable Briyani & Vegetable Briyani). Why? Pretty much the main elements speaking for themselves. The main elements of ghee (Ghee Rice), spices, nuts, raisin, and of course any kinda of rice dish which is quite outstanding must be made with Basmati rice. We in Malaysia are also not short of our other famed rice dishes (Nasi Kerabu, Nasi Bunga Telang, Nasi Ulam & Nasi Dagang). Each and every one of it is a representation of our Malaysian food colors (Nasi Pudina & Nasi Kunyit) and Nasi Minyak on the whole, a rich, filling, aromatic and like a must have for special occasions rice dish. Furthermore, the pairing for Nasi Minyak is endless. Mostly spicy dishes, or as you wish, as you like (Roti Jala Kari Kambing, Ayam Buah Keluak, Salad Bunga Kantan & Sambal Udang). 

Vazha Koombu Thoran

The last time we meet, we hit it at Sri Lanka cuisine (Miris Malu). Today, we are hitting back to another round of Kerala cuisine. Kerala cuisine (Mathi Achar, Nadan Meen Curry, Meen Puttu, Parippu Pradhaman)? I quite know it right? Well, I must admit I quite have it at the back and in front of my cooking hands (Malabar Fish Curry & Kerala Fish Curry). What is Vazha Koombu Thoran? Vazha Koombu is vazhaipoo, or banana flower or banana blossom. How about thoran? Basically, a stir fry (Tuna Thoran, Beans Thoran & Cabbage Thoran). To make Vazha Koombu Thoran? All clearly listed below and quite a simplicity, but cleaning the banana flower? You better get ready with time and some oil for rubbing and removing its stickiness while, maybe at removing the flowers and thereafter for cleaning your hands and fingers. Other than that, Vazha Koombu Thoran is our yesteryears and forever appeciated by my generation side dish delightfulness alongside rice (Carrot Poriyal & Tapioca Stir Fry).  

Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad

I love all things Malaysian herbs and spices. Must I also mention that I am a typical Malaysian who will never ever compromise our Malaysian food (Mutton Rendang, Nasi Kerabu & Nasi Ulam) for anything else in this world? Our Malaysian cuisine? They are such a tremendous delight and on the whole, when we speak about our Malaysian salad? Generally, in the family of Malay salads. How can we go wrong? We can't in fact. Our Malaysian raw salad (Kerabu Taugeh, Kerabu Kacang Botol & Kerabu Mangga) is so easy to put together. In fact for a fact, most raw salads (Vegetable Raita, Asian Watermelon Salad, Mango Cucumber Salad, Apple Cucumber Salad & Cucumber Yogurt Salad). Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad? The central master key for the scent and aroma is obviously, bunga kantan (ginger torch bud) which I am still struggling in growing. Just can't get right no matter what so far. Nevermind, we can still buy? A dollar most probably for one. Making this salad? Ingredients listed below, but no hard and soft rules to the amount of ingredients. As little or as much as you like. Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad? Crunchiness, tadbit of spiciness, tanginess and wondrous aroma of ginger torch bud. 

Pineapple Rasam

Rasam and more and more and more? Yes please. I think I have already told you about our undivided love for rasam? Not once though. In fact, countless times and each time I share a rasam recipe (Pepper Garlic Rasam, Rasam, Mor Rasam, Egg Rasam, Nandu Rasam & Instant Rasam). Enough said right? I think so. I know so. And so, let's just stick to the guns of making this latest rasam. Pineapple Rasam? How? Honestly, nothing out of this world or you must kneel on the ground for saying a prayer. Of course not. Pretty much like every other rasam and  we still the customary ingredients. The only difference is pineapple and me using canned pineapple. Otherwise, its a clean sweep in making and for my version, I blended the ingredients for rasam paste. Oh, I did also tip in some gingerly oil for a change. Pineapple Rasam? Truly yours and mine.

Gem Restaurant (Jalan Gasing) Petaling Jaya

I haven't been really cooking for the past week or so. No! no! Kitchen isn't permanently closed. Just that there's been other pressing priorities like the never ending family matters, events and why cook when the other half is away. Usually when I am alone, I pack back hawker food instead of rolling the pots and pans for the sake of impressing the neighbours. Sundays too sometimes laziness creeps in especially after staying up late watching tv. Of course, we all know nothing like home cooked meals to please the soul mate. Then again, waking up late surely a luxury these days and the luxury should continue with a meal at restaurants. After all, I'm sure you will agree that eating out is healthy for relationships. Relaxing and bonding over a meal it should be but please, put the Ipad and Iphone aside.       

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.   

Pudina/Mint Chutney

I must take off my hat to my mum and her cooking. She can be hours in the kitchen for pounding, grinding and doing whatever it takes for preparing a meal for us. But lemme tell you that I don't think I want to be like her. Not in the sense of cooking a meal for the two of us, but hours in my kitchen can literally kill me softly and slowly (Chilli Hummus, Tamatar ki Chutney, Avocado Dip & Mango Chutney). Honestly, unlike those days, try being in your kitchen for just an hour and see how you sweat drip? The weather. Climate change and the heat is on forever even when its raining or thereafter. Moreover, I think I am one of those who sweat for no apparent reason and twenty fours a day just like that. Thus, I keep it as short as possible in cooking. Take this Pudina/Mint Chutney as an example. Made in the jiffy in the blender. Into the blender went sauteed together mint leaves (Mint Chutney), dried chillies and white dal. Next, tipping in oil, yogurt (Curd Chutney) and salt before pulsing for this minty and tangy Pudina Mint Chutney (Nasi Pudina/Mint Rice). An accompaniment as a side for our rice meals or have it your way.  

Lahari Kitchen - Bandar Puchong Jaya, Puchong

My food venture on this day took place in Lahari Kitchen. Thanks to the owner for extending an invitation which of course I didn't refuse. Why should I refuse or what is there to doubt when I am made proud by owners who recognised the existence of Nava K in the virtual world? Don't you agree? I bet you are agreeing. Starting off my day early from my base in Shah Alam because I like to, preferably beat the lunch time crowd. Before 12.00pm, I had already made my presence known in Lahari Kitchen. Located at the left lane you turn into once you notice Pelita Restaurant and trust me, me, you won't have any  issue identifying Lahari Kitchen. Their blue bright signboard I can assure will positively welcome you. I walked in, I greeted the owner, vice-versa, thereafter I sat and took a turnaround to admire their comfortable, clean and well set up ambiance. Since owner was busy attending to customers who were already leaving after tucking into their meal, more were constantly, one after the other streaming in for packing food back whereas the rest were like me, already seated, I had to stay put on my seat. But not till long. You know how fidgety I can get? 

Peach Raisin Bread Pudding (Eggless)

Who ever said writing is easy? Maybe it is for those professional qualified writers, editors or journalists. Then again, who ever said you can't polish or work on your writing skills by practicing on your own? Remember, perseverance, determination and will power? I definitely am not doubting, but the hours of practicing by sitting in front of the laptop has almost broke my backbone and my reading glasses. Glasses power ranger sincerely have gradually gone up, and mind you, some days writing is really a major struggle. Maybe we should call it writer's block or blogger's block? Today is one of those days I am still till this moment constantly staring at my laptop and at the sky, hoping god will shower me with words of wisdom (Pandan/Screwpine Poached Pear, Cream Puffs, Soft Rolls & Almond Brownies) . Even so, words just won't roll out of my mind and with too many people calling out to god, I think god is being selective on who he should help first. What about me and god right now, are you asking? 

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).

Thapthim Krop

Thapthim Krop, or Tab Tim Krob. Both the same fact to making this Thai dessert. Making the red rubies, or water chestnut soaked in red coloring, thereafter coated in tapioca flour and prior to cooking in simmering water. Once red rubies float atop, remove and submerge in ice water. That's it. Red rubies definitely are the centrality for Thapthim Krop and for our dessert pleasure, we just need to easily assemble (Khao Niaow Ma Muang/Mango Sticky Rice). Basically assembling red rubies alongside coconut milk and sugar syrup, and you can if you want to, add jackfruit. Done and over and me accomplishing my mission to making a Thai desserts instead of the usual savoury dishes I have been sharing one after the other (Tom Yum Noodle Soup, Vegan Tom Yum Soup & Thai Style Eggplant). Overall, Thapthim Krop is absolutely one of the best sweet delights of Thailand. Must try if you have not. Either make or head to any Thai restaurants where I bet Thapthim Krop will be on their menu.  

Nescafe Chocolate Cake (Eggless)

Buying ingredients is one thing, the other of course is making sure we use or finish them up. Potentially we should right? Otherwise, don't you think its such a waste to our money? I know. I in fact have been trying to finish up the box of quality cocoa powder I bought and seemingly there is no end (Eggless Molten Lave Cake, Chocolate Genoise & Cocoa Butter Cake). Greedy me actually. Instead of buying a small box, me the hero bought a big box. Henceforth, I am like racing in finishing it up and thank god, I decided to let go of the brakes towards this Nescafe Chocolate Cake (Milo Cake Eggless). But instead of getting excited again by buying coffee, I told myself. What the hack. I will make do with Nescafe which is by our favorite coffee brand. Not at all a regret. Nothing in fact was regrettable. Obviously, Nescafe instead of coffee, plus cocoa powder (Chocolate Cheesecake, Marble Cake & Chocolate Rum Tart) and the rest of the ingredients listed below for this eggless cake (Eggless Mandarin Orange Cake). Nescafe Chocolate Cake? Like a dark knight splendid attractiveness. Coffee and cocoa in one, super moist (Easy Banana Bread, Traditional Butter Cake & Sujee Cake) and vanilla scented winning eggless cake. 

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).

Pepper Garlic Rasam

Tell me please then. Wouldn't all of you Indians agree rasam is forever loved? If you want confirmation and affirmation from me, of course, its a big yes from me to you. In fact, rasam can be daily for us until I usually make rasam in big quantity and store in the fridge. Thereafter, warmed up for the next day's meal or maybe a few days in a row meals. That's why I think all my previous rasam recipes can speak for themselves on their own ( Mor Rasam, Nandu Rasam, Rasam, Egg Rasam & Instant Rasam)? Joining the list now is this Pepper Garlic Rasam. Obviously, what else you want me to say? Pretty much nothing much except I should repeat that rasam is forever appreciated.

Gobi Manchurian

The dry style Gobi Manchurian (Tofu Manchurian) instead of in a sticky and gooey sauce. Personally, to tell you the truth, I don't like the sauce. Sauce which will absorb into batter fried gobi/cauli (Shahi Gobi, Cauliflower Curry & Aloo Gobi) and for making them soggy even before you tuck in. I in fact actually prefer Gobi Manchurian for their crunchy crispiness and when eaten hot-hot once out of the frying pan, oh-my-mamma-mia (Cauliflower Pakora & Cauliflower Fritters). Furthermore, I must mention that we sort of to a certain extent have a sincere love towards gobi/cauliflower which these days are really affordable. How do we make Gobi Manchurian? My style Gobi Manchurian? Almost like making Gobi 65, but this is the kid friendly non spicy, maybe optimal level of spiciness and curry leaves and cumin seeds scented Gobi Manchurian (Bengali Begun Bhaja).