We Malaysians are a colorful lot. We are in fact the colors of Malaysia. We may bitch, we may complain and we can be at logger head over literally every small matter in Malaysia, yet when it comes to food, we all compromise. We are truly the food pride of the world. Wouldn't you agree Malaysians? Food is like a glue or gum which binds all of us together and every occasion must be associated with food, and food and food. Nyonya Fish Sambal/Sauce? What must I say. One of it in our Malaysian food composite. From the straits of Malacca and also straits of Penang where all things spices nice started and slowly, Nyonya cuisine becoming part and parcel of our Malaysian food eating and living. How do we cook Nyonya Fish Sambal/Sauce? Follow this recipe of mine and you will be in the good hands of your own hands cooking. Fried fish tipped into sambal paste and the aroma of kaffir lime leaves. Bang! The revelation and explosion of Nyonya cuisine (Sambal Tumis Ikan Pari, Assam Fish Curry, Kangkung Belacan & Chilli Soy Fish).
Thursday, September 16, 2010
Tuesday, September 14, 2010
The street style Malaysian (Malaysian Indian Chicken Curry & Malaysian Indian Chicken Curry) Fried Mee and the Chinese style fried yellow noodles. Of course, obviously, you have a choice, like I have already told you, for a plate of Malaysian Fried Mee at hawkers stalls, Then again, nothing like home made right? We opting for the ingredients we like in fried mee and my this version is primarily seafood (Tom Yam Fried Mee Hoon & Home Made Curry Mee). You definitely have the liberty to adding pork or chicken, but I kept it to seafood for a halal version. Malaysian Style Fried Mee. Yellow noodles, prawns, fish balls, fish balls, beansprouts, chives, soy sauce, of course we need chillies. Tastiness. Sumptuousness. Delightfullness.
Saturday, September 11, 2010
Mutton Parathal) and the curry story (Malaysian Indian Chicken Curry & Malaysian Indian Fish Curry). How do we cook this Masala Mutton Curry? Nothing complicated if you are asking me. Pretty much our pantry friendly ingredients and nothing you really need to run around looking for. Not any specific unknown ingredients on the whole. Blended/grounded ingredients mixed with plain chilli powder and turmeric powder for masala/curry paste and then, cooked step by step, alongside, spices, tomato, potato and mutton (Mutton Kurma & Mutton Dalca). The outcome? Get ready for a taste of mutton curry heaven.
Tuesday, September 7, 2010
Its all, if not all the time, mostly curries. Curries for my Indian other half-half (Malaysian Indian Fish Curry, Mutton Parathal & Crab Curry) and maybe, for the rest of Indians too? Otherwise, all hell can break loose when its a meal. Not as literally war and fire, but you will be given a major indication. Duh! Indian men and curries? What else is new? This authentic chicken curry speaks for itself. The splendidness. The wondrous all things spices enlivened Malaysian Indian Chicken Curry. Oh, I must mention almonds and coconut blended/grounded alongside for the masala or curry paste as well.
Sunday, September 5, 2010
The Devilled Prawns of the Portuguese Eurasian community. How do I know? Where did I pick up making Devilled Prawns Portuguese Eurasian style? From my Eurasian friends. They and me. We have been friends for the longest time and one of them handing over her recipe for devilled prawns. Quite a long list of ingredients and me, tweeting the originally of the recipe and I must stress that the master key for devilled prawns is the spice paste. Of course, the rest of the ingredients as well. Devilled Prawns. Exciting. Vibrant. Appealing. Tantalizing. Succulent prawns in various role play of tastes, thick spicy and full of aroma gravy.
Monday, August 30, 2010
Saturday, August 28, 2010
Assam Fish Curry, Chilli Soy Fish & Sambal Bilis Petai) and this raw sambal (Fried Kembung Assam Sauce) tipped over stringray placed on banana leaf and cooked by placing the wok/kuali lid atop. That's its foodies and the outcome? Our Malaysian Malay style to cooking ikan pari/stingray. Our Malaysian herbs scented, spicy and tangy Sambal Tumis Ikan Pari.
Growing and caring for my curry leaf plant has been quite a challenge. Despite its lush growth, pesky black bugs often take shelter between ...
Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of Masak Lemak ( Vegetar...
Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes Mochakottai Karuvadu Kulumb...
Tanni Saar. A runny watery Indian dal curry/gravy ( Sambar/Indian Dhal Curry ) and the two prominent ingredients are? Obviously, we n...