Thursday, February 11, 2010

Spinach (bayam) Sambar/Dhal Curry

The sambar story. Like a standard food story in most Indian households. In my house too. Though I must tell you that I am really quite tired of sambar/Indian dal curry. What do you expect? Almost so often until sometimes you can't take it anymore. Then again, if your husband is an Indian husband, you better continue making sambar. Otherwise? These Indian husbands, they never get tired of sambar. Must be because sambar is already embedded in their genes. Most probably. The sambar style today? Spinach Sambar. Leafy veggie sambar. Laced with coconut milk and wondrous aroma of spices Spinach Sambar.

Wednesday, February 10, 2010

Mutton Peratal

Mutton Peratal? Tell me about it? Always a pleasure right? I know. In my house, such a mutton dish is always a fancy frilly food diviners. Mutton by itself is a favourite, and when elevated alongside spices and all things nice and aromatic ingredients? Mouth packing, tummy filling and hand licking deliciousness. Of course a good heapful of potatoes is also like a must for mutton dishes? Say all you want, I personally believe that there's something about adding potatoes into mutton curries. These two ingredients, mutton and potatoes do bond and jive with each other for building Indian curry magical connection. And Mutton Peratal, trust me, tastes pretty much tastier when warmed up for next day's meal. Oh, if you like mutton peratal to be really dry, cook longer till gravy really thickens up. We on the other hand? We still prefer some gravy soaking up mutton.

Sunday, February 7, 2010

Chilli Soy Fish

A fishy day today. Hahahaha! Really a fishy day. Obviously because its a fish recipe today. A no-frill, humble and I believe one of the most loved Malaysian fish style. Must be spicy, salty and tangy until we want to feel the explosion of flavours on our mouth, throat and tongue right? Exactly! Then again, it is your food right to the number of birds eye chillies because these chillies, as small as they are, trust me, they can reap your tongue apart with their extreme spiciness. Other than that, all should be well and good for the rest of the ingredients. Fish deep fried, and the spicy, tangy and salty sauce. atop. Happy cooking love.

Thursday, February 4, 2010

Spicy Sardine Sambal With Potatoes

Canned sardines. I must say my savior. And sardine is actually quite a favorite as well in my house. Overall too, when we speak about Spicy Sardine Sambal With Potatoes? Tell me about spicy sardine alongside floods/banjir of Rasam on rice. Pow-wow right? All fingers swimming in rasam and spicy sardine, of course potatoes mashed in as well when tucking in? Mouthwatering right? Spicy Sardine Sambal With Potatoes. I know. My pictures are quite disheartening, but my recipe I vouch is not. Believe me. Make this my style to Spicy Sardine Sambal With Potatoes for your food love and you will believe in me deeply. 

Saturday, January 2, 2010

Instant Rasam

When you are at an infant stage of cooking, cooking must be infant too. In other words, what I am trying to say is that, let's not get ambitious if we really don't know the meaning of cooking. Henceforth, if you are a first timer to rasam, I like to suggest you make do with instant rasam powder first and even if you have along the way obtained your Masters in Cooking, no harm done if you keep instant rasam powder close to your heart? Why? The uncomplicated cooking matter to a pot of rasam. Of course, I know many of you must treasure your mum's rasam recipe, go ahead and please be faithful now and forever to your mum by making her version to rasam. Otherwise, Nava K is here to help you out. Instant Rasam. Like I have already told you, instant rasam powder and the rest of the ingredients listed below. Tadaa! Sour burst and tadbit of heat of rasam is ready. 

Sunday, December 6, 2009

Sambal Bilis Petai

Petai! I don't know about you, I so love stink beans and stink beans as far as I know, is like an acquired taste. You taste for the first time, you don't like it, but over time you may fall in love with it or you outrightly hate it. We Malaysians on the whole, or I shouldn't say all of us, maybe a good number, generally love petai. And petai, no doubt the smell can kill you once you piss after eating, in fact even for the next day too, yet, petai is one of the best nutritious beans. Basically, holding big bags of health benefits and petai, is really appreciated when cooked as a Malay dish,  In fact, that's how it should be for a fact. This Sambal Bilis Petai? Handed down from my mum's Malay friends and then, of course, mum to me.  Sambal Bilis Petai must be regarded as a semi-style cooking. Just a light cooking. Light frying of the pounded ingredients. Petai, bilis/anchovies, boiled eggs, chillies and shallots, and seasoned by lime juice and salt. A different kinda recipe, but trust me petai lovers, Sambal Bilis Petai is unregrettable forever. I bet you will yearn for more once you have pleasured in. Of course, alongside rice.  

Eco-Friendly Delights on Banana Leaves: Nava's Zen Culinary Harmony

I feature my culinary creations on banana leaves, courtesy of the cultivated banana trees in Nava's Zen ( Cultivating Sustainable Living...