Malaysian Sodhi (Indian Coconut Milk Stew)

Simplicity shines in Sodhi, the Indian coconut milk stew. This much-loved dish also finds a cherished place in cuisines from other parts of the world, like Sri Lanka and especially Kerala. Making Sodhi is effortless: just add all the ingredients to a pot, simmer, season with lime juice and salt, and you're done.

 

You can create various types of Sodhi, and to make it a one-pot dish, adding vegetables is a great option. I often do this to keep the dish interesting and avoid monotony. Plus, it saves me the trouble of preparing a separate vegetable dish 

Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

Pucuk Ubi Masak Lemak is a traditional and authentic Malay dish. Creamy, with a vibrant yellow hue (TURMERIC FISH PAN GRILLED), tender tapioca leaves, and the salty burst of belacan (shrimp paste) and dried shrimps make this tapioca leaf in coconut gravy absolutely delicious.

 

This Malay heritage recipe has been handed down through generations and remains a staple in a traditional Malay rice meal (RENDANG AYAM/CHICKEN RENDANG).

Angkor Wat, Siem Reap, Cambodia

Mention Cambodia and instantly one thing comes to mind,  Angkor Wat. Located in Siem Reap, Angkor Wat is Cambodia’s most iconic and world-renowned landmark. Built in the early 12th century by King Suryavarman II, it was originally a Hindu temple dedicated to Vishnu before gradually transforming into a Buddhist site. Angkor Wat holds the title of the largest religious monument in the world. In fact, it is Angkor Wat that has firmly placed Cambodia on the map as one of the top travel destinations and a must-see world tourist attraction (BOROBUDUR TEMPLE INDONESIA).

Rightly so, a "wonder of Southeast Asia," a "man-made wonder," and a "must-see ancient wonder." It is also a UNESCO World Heritage Site, drawing thousands of visitors throughout the year.

Ikan Balado

Balado is a spicy Indonesian chili sauce, or sambal, that’s both versatile and fiery, depending on how many red chilies you use. Originating from West Sumatra, it’s a key feature in Padang-style cooking and often served with mixed rice dishes across Indonesia (KERABU MANGGA/MANGO SALAD). 

Made by blending red chilies with shallots, garlic, and a touch of lime, balado can be used raw or sautéed until aromatic (TAMARIND FISH). 

It’s delicious on its own as a condiment or as a base for dishes like Ikan Balado (fish in chili sauce). You can prepare balado ahead of time and store it for adding to rice meals, vegetables, or other protein dishes whenever you need a spicy kick (FRIED FISH WITH ASAM SAUCE).

Kuih Sagu Kukus (Steamed Sago Cake)

Kuih Sagu Kukus is one of Malaysia’s beloved kuih-muih or sweet delicacies. Soft, sticky, and chewy, they are delicately rolled in fresh grated coconut. Steamed sago cake is indeed one of  Malaysian desserts, known as pencuci mulut (NO-BAKE EASY CHEESECAKE).

There is the cooking method of sago pearls and water stirred constantly over heat until the sago becomes translucent, coming together like a sticky dough. Care is also needed to prevent it from burning at the bottom of the wok.

 

Steaming, on the other hand, is the easier recipe for Kuih Sagu Kukus.

What to Do in Ho Chi Minh City, Vietnam

Ho Chi Minh City in Vietnam is busy and always full of life. The traffic can be heavy, so visitors should be ready for that. Still, the city is a top destination for tourists from around the world.

It was once called Saigon during French colonial rule in the 19th century, and you can still see the influence in its colonial buildings and street layout. After Vietnam’s reunification in 1975, it was renamed to honor leader Ho Chi Minh.

 

Today, the city is developed and growing fast. While not everyone speaks English, most tour guides can speak it well and are trained to help tourists. Sightseeing is easy and enjoyable with a guide (BANGKOK THAILAND TRAVEL).

Kerabu Mangga - Vegetarian Mango Salad

Kerabu Mango or Mango Salad is a beloved and well-known Asian mango dish, especially popular in Thailand, Cambodia, Vietnam, Indonesia, and Malaysia. While the core ingredients are similar - green mango, chilies, herbs, and a tangy dressing, each country adds its own local touch. It's called Kerabu Mangga (VEGETARIAN OKRA SALAD/KERABU BENDI) in Malaysia, Som Tum Mamuang in Thailand, Gỏi Xoài in Vietnam, Nhoam Svay in Cambodia, and Rujak Mangga in Indonesia.

 

This raw mango salad is easy to prepare at home, including vegetarian versions of kerabu mangga or mango salad. The method is effortless: just slice, mix, and toss the ingredients together. Some versions include roasted white sesame seeds, but the crunch of affordable roasted or fried peanuts often steals the food show (VEGETARIAN HERBED RICE/NASI ULAM).

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

Thick, spicy, tangy, and with a balanced saltiness, this Salted Fish Curry is truly delicious. This recipe features mochakottai (field beans) that are pre-simmered or boiled with turmeric powder. And what's a salted fish curry without skin-on pototoes? You can also use common and affordable ingredients like brinjals or okra (PINEAPPLE SALTED FISH CURRY).

For the salted fish, ikan kurau (threadfin) is considered the best choice, though other varieties work too. The salted fish bones add depth of flavor, but be careful, as some bones may soften and fall into the curry.

Rangoon Creeper: Cultivating Zen Blooming Bliss

(Updated Version)

Rangoon Creeper, or Combretum Indicum, is also known as Drunken Sailor, Akar Dani, Chinese Honeysuckle, and Red Jasmine. This charming plant originates from Southeast Asia, particularly Myanmar. Its name pays tribute to Rangoon, now known as Yangon. In Nava's Zen garden, it brings both beauty and fragrance (ROSELLE - BENEFITS & USES).

 

Fragrance and Blooms

Rangoon Creeper isn’t just about its appearance; its scent is truly captivating. The sweet, fruity aroma fills the air, creating a serene and relaxing ambiance. The flowers begin as delicate white buds and gradually transition into clusters of rich red blooms. Over time, the slender stems grow into strong, lush vines, perfect for adorning pergolas or trellises.