Mutton meatballs in soup. Quite a nice food thing actually. The soupy version to a mutton dish for a change (Mutton Parathal)? But not the kinda just a plain soup as an appetizer or starter before your main course. Instead, its a hearty and tummy filling soup. In fact, a one pot dish. Vegetables and meat in soup obviously. Ample enough by itself or for dipping toast while slurping in. We Indians on the other hand treat our soups as a main dish. Even this Indian Mutton Meatball Soup is poured over our rice (Indian Crab Soup) before? Our fingers are most of the time our fork and spoon to food tucking in and if your concern is, what if mutton meatball is going to have a strong mutton smell, fear not what not. Mutton meatballs mixed with ginger juice and dried rosemary I vouch will get rid of the smell. Indian Mutton Meatball Soup. Our Indian style soup delight.
Thursday, March 18, 2010
Tuesday, March 16, 2010
Kampung Fried Rice. Nasi Goreng Kampung. From the land of Malaysia and from my kitchen village style fried rice. In fact, an authentic style and if you are asking me, I am not wrong in saying that the key ingredient is ikan bilis/anchovies. We Malaysians, especially this Malaysian woman, she just can't leave anchovies alone. Saltiness I think should have been my middle name. Jokes aside, the how to Kampung Fried Rice? An uncomplicated cooking matter. Leftover cooked white rice fried alongside ingredients as listed below. Of course, my style to my Kampung Fried Rice which I know will be your one complete wholesome, delightful meal.
Monday, March 8, 2010
Fried Kembung (Mackerel) With Assam Sauce. For a matter of fact, nothing much is expected in terms of cooking or making, and the type of fish? Boiled kembung. Boiled kembung? You should know if you are a Malaysian? Unless you don't eat fish. Boiled kembung, aka, mackerel according to google translation, basically is kembung boiled in salt you can buy in wet market. As well as in hypermarkets. Now, to the recipe. Frying of kembung (Chilli Soy Fish) after rinsing. Just a light rinse. Otherwise, fish will break up and make sure you pat dry to prevent oil from massively splattering or close with a lid while frying. Done. The curious case to fish frying over and done. Thereafter or while fish is being fried, we shall make the raw dip. Chop or slice ginger, onion, birds eye chillies or red chillies and kaffir lime leaves, and season with salt and palm sugar. Mix all the ingredients together. Fried Kembung (Mackerel) With Assam Sauce. Really appetizing, fish simplicity in the simplest form and an undisputed Malaysian fish hero dish. Oh, you must also try Fried Kembung (Mackerel) With Assam Sauce alongside Rasam. Try and you will know what I mean.
Saturday, February 20, 2010
When crab claws and legs had made their way into Indian Crab Soup (Rasam), what must follow through? For crab body? Of course, Crab Curry, Nandu Curry, Nandu Kulumbu or Nandu Peratal. In my house, crab soup and crab curry must be side by side. Meaning? Both in tandem. Alongside each other for our meal. Crab curry after pouring crab soup on rice? Walla! This my Indian Malaysian Style Crab Curry? Including claws and legs. Imagine biting into claws and legs soaking in a spicy thick flavorful curry? Pretty much a crab curry which will shoot you right up to the stars Mutton Parathal).
Tuesday, February 16, 2010
Indian Crab Soup, aka Nandu Rasam. Yes, crab claws or legs into this Indian soup. Remember the humble plain and simple Rasam I have already shared with all of you? That's right. Of course, we shouldn't doubt the humbleness and simplicity of plain rasam, but trust me, crab claws or legs, no matter how big or small they are, they do pretty much elevate rasam to a higher above level. The double doze of double packing healthy power as a remedy for cold and flu or maybe even other benefits as well maybe. Anything else should I say? I guess not. Except, you should give a go this my version of Indian Crab Soup/Nandu Rasam.
Thursday, February 11, 2010
Wednesday, February 10, 2010
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