Tuesday, October 5, 2010

Salt Fish Pickle

Oh-Oh-My! Shall we speak about Salt Fish Pickle? I am already salivating. Imagine salt fish in a sour, sweet and tadbit of spiciness vinaigrette? What a? I really don't know what to say. But if you are a salt fish lover and if you love our Malaysian big, bold flavours, I bet Salt Fish Pickle will never ever let you down. Just a tiny bit as an accompaniment for your rice meal. Which also means you can make salt fish pickle ahead and store in the fridge. Can last. Last maybe for a month or so. Provided you use a clean spoon for scooping out and vinegar by far, is a natural preservative. Salt Fish Pickle. Do I have to repeat myself again? 

Thursday, September 16, 2010

Nyonya Fish Sambal/Sauce

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). 

Tuesday, September 14, 2010

Malaysian Fried Mee

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

Masala Mutton Curry

Mutton and curry in one. Mutton of course, like I have already told you, the meat we Indians can't ditch aside for whatever matter (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

Malaysian Indian Chicken Curry

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

Devilled Prawns

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

Malaysian Indian Fish Curry

My Malaysian Indian Fish Curry. Any different compared to the rest of the Indian fish curries from other parts of the world? I don't know. In fact better not for me to comment. But if you asking about this My Malaysian (Sambal Tumis Ikan Pari, Fried Kembung Assam Sauce & Chilli Soy Fish) Fish Curry, I can tell you pretty much. My own mix of curry paste (Assam Fish Curry) out of store bought spice powders and I added radish. Radish? Indeed. Have you tried? Fish curry with radish? You should. Wouldn't you agree that sometimes we want to vary the type of fish curry we make and and this, Malaysian Indian Fish Curry? Oh what a fish curry joy. Simply one of the best and simply for striking your fish curry food cord.

Saturday, August 28, 2010

Sambal Tumis Ikan Pari

My style to Sambal Tumis Ikan Pari? Different. Not the standard sambal kinda and stingray in one. Why? Haha! Basically I blended the ingredients for sambal (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.

Wednesday, August 4, 2010

Yam Basket (Vegetarian)

The vegetarian version to a Yam Basket. Not like a rare food item. Yam Basket Vegetarian for a fact is available in most Chinese eateries (Chick Kut Teh) and we can make at home as well. However, the shaping of boiled/simmered and mashed yam into a basket? Quite a thing. I struggled actually. Maybe because you need to master the art and I personally think, after a few rounds of making, you will be there. So, the start is moulding yam into basket and then giving it a fry for a coating of crispiness on the outside. Next, we saute and season the vegetables which then will be tipped atop the fried yam basket. I did it to this my version of home made yam basket and I am sure you can as well.

Thursday, July 22, 2010

Chick Kut Teh (Chinese Herbal Soup)

Chick Kut Teh. The chicken version to a bak kut teh. What is bak kut teh by the way? Bak kut teh is a Chinese herbs soup, always and forever, if I am not mistaken, made with pork. For bak kut teh by itself, you need the herbs and what to the herbs? Two options. One is picking the individual herbs for a composite of herbs, the other is, the ready made in sachet/packet herbs. Mine is the store bought one which you buy literally anywhere these days. So easy actually for an uncomplicated bak kut teh making. To make, add herbs in sachet, garlic and chicken in a pot for slowest simmering or follow the instructions on the packet. Thereafter season, and you can add your choice of veggies and tofu will be good for a pot of satisfying and nourishing chick kut teh.

Wednesday, July 21, 2010

Lemon Buttermilk Cake

When you are beginner to baking? You somehow either have to learn by yourself or the other option is learning from your friends Creme Caramel. So, recipe wise, I wasn't deprived, but the technic to baking? I suppose practice makes perfect and my first time to baking this Lemon Buttermilk Cake didn't prove me wrong. I did quite fine. Lemon Buttermilk Cake. Lemony, buttery, soft, moist dessert happiness. 

Sunday, July 18, 2010

Creme Caramel (Custard Caramel)

Creme Caramel (Custard Caramel) into our dessert food picture. Where did the recipe come from? My chef friend. He being quite a dessert food hero and me without doubting his recipe making creme caramel. Creme Caramel, aka Custard Caramel by the way is one of my favourites. Not for pigging out, but like a small piece or a portion into this velvety, wobbly and such a melting moment custard in amber sugar. Yum.   

Thursday, July 15, 2010

Mutton Kurma

  
My mutton man must be the most happiest man. Why shouldn't he be? I have been visiting him like almost once a week already (Mutton Dalca, Mutton Soup/Sup Kambing, Indian Mutton Meatball Soup & Mutton Parathal). This time though the intention was for a different food lingo. Not a pot of mutton kurma for us. but for family pot luck. Pot luck within the family is sincerely not my health supplement. Tell me about this whole thing about pot luck within the women in the family? God! Such a stressful thing for me. But as always, as the faithful and loyal Indian wife, you know right how important sisters and brothers are for your Indian husband? Tell me again? Not sure if its the same scenario within the Malay and Chinese families, but when an Indian big happy or not happy family is a concern, praising dishes is expected out of you. Even if you choose not to, there will be someone who literally will needle you out. Listen to me please. No matter what, do not be honest because honestly is not the best policy amongst family members. Instead, please try your level best to praise for the sake of keeping your marriage. Indian family, mind you, have you not heard of? Maybe mother in laws, father in laws, brother in laws are not too bad actually, but do not mess around with your sister in laws. Otherwise, you have to feel sorry for yourself. Don't ever, let me remain you again, shake the family tree because the leaves will fall nowhere else except on your husband who will conveniently sweep all of it on your head.  

Tuesday, June 22, 2010

Sodhi (Coconut Milk Kulambu)

Sodhi. You are right. Indian coconut milk kulambu, gravy or stew.  And sodhi as far as I know, is a must in most Indian households and if you are marrying an Indian guy who has been brought up with lotsa of food love by his mother, you better learn or you must know how to make Sodhi. Otherwise, all hell can break loose. No sodhi, your marriage love can become a question mark over time or your husband will most probably have his sodhi fix in his mum's house before returning home. Maybe even his mutton fix as well (Mutton Kurma & Mutton Peratal). Sodhi in fact will bind our marriage love forever together. Unless of course, you marry an Indian guy who somehow had outgrown his Indian food love or considers himself as a black backside Westerner. Otherwise, sodhi like Rasam (Nandu Rasam & Instant Rasam) is the crucial food fact for Indians on the whole and anyone for the matter can be an acclaimed sodhi chef. So easy. Add all the ingredients and simmer for the pot of yellowish, creamy and tangy sodhi. My this version of sodhi however is a twist. I added cabbage. Why? Because I decided not to cook a veggie. Instead cabbage in sodhi together.  

Friday, May 21, 2010

Mutton Dalca (Dhal Mutton Curry)

When you have achieved your cooking milestone in making Mutton Soup, Indian Mutton Meatball Soup & Mutton Parathal, the next higher cooking step must be? Mutton Dalca. Yesss! Mutton Dalca. How do we make Mutton Dalca? Fear not what not ladies and gentlemen. Trust me and trust this recipe of mine, and you we do super fine. Super fine in making a pot of mouthwatering delicious Mutton Dalca. What is mutton dalca by the way? Mutton dalca is basically mutton in an Indian style dal curry (Spinach Sambar) and like I have already told you, an absolute deliciousness. 

Chong Kok Kopitiam: Delightful Heritage Flavors

When my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another morning feast, I, being the enthusiastic foodie, read...