Tuesday, November 2, 2010

Vegetarian Mutton Varuval

The one packet of vegetarian mutton? I am regretting why I bought such a big packet. I should have by right settled for the smaller packet. Then again? You have already bought and you might as well use it up. The next dish after Vegetarian Mutton Peratal? Obviously. This Vegetarian Mutton Varuval. Varuval. The dry and almost flaky style. Another simplicity in the simply form. Vegetarian mutton stir-fried with chillies, spices and curry leaves. Anything else I should say? Nope. I've zipped up my mouth already. 

Monday, November 1, 2010

Oma Podi

Instant again? Yes, instant like MURUKKU.  Ready made store bought flour for Oma Podi and mum making again. Unlike those days, when mum had all the strength under the sun and moon, these days, I must still give her all the due respect for still making Oma Podi. Shall we make this my mum's version instant Oma Podi? 

Sunday, October 31, 2010

Murukku - Amma's Instant Version

Looking back, I can clearly recall I made murukku only once in my entire life. Thereafter, I realise its easier to crunch and munch compared to making these crispy and tasty snack, a must for the festival of light, Deepavali. Having failed at the first attempt, I now run to my nearest saviour. Who else except amma. Similar to all the previous years, mum ever willingly make. But she has slowed down because age has caught up. So, no more making murukku from the stretch. Instead, its with instant ready made flour which some people are so anti-against. Let them be. Like I care anyway or should I worry about what other people are doing, for mum and myself, we have no qualms to ready made instant flour murukku which does not fail us. If you one like us, then I suppose this murukku recipe is for you. 

Friday, October 29, 2010

Chicken Curry With Potatoes

Chicken and potatoes in a curry? What a food winning formula and this my version Chicken Curry  (Malaysian Indian Chicken Curry) With Potatoes is my own formula to cooking. I basically coined the recipe. I basically did it my way. What is the difference or why it is different? I fried the chicken (Ayam Masak Merah) first before tipping into the curry cooked with potatoes. A cooking invention of mine without compromising on mouthwatering tastiness.

Thursday, October 21, 2010

Ayam Masak Merah

Merah. Red, Red being the food color to Ayam Masak Merah. Big bold reddish food vibes and big in bold tastes Ayam Masak Merah. A famed dish amongst my Malay friends but that doesn't Malaysians like me don't share the same food joy (Sambal Udang Kering Petai & Sambal Tumis Ikan Pari). Not only me, many others by far, if I am not mistaken do (Nyonya Fish Sambal). Made alongside, primarily red chillies and tomato, also scented by our pandan/screwpine leaves. To make, chicken is prior fried and thereafter tipped and stirred into chilli sambal/gravy. Ayam Masak Merah. The rocker for rice. Unless, you have a better suggestion for pairing Ayam Masak Merah (Devilled Prawns).

Tuesday, October 19, 2010

Vegetarian Mutton Peratal

The demand for vegetarian food? I really don't know what to say. The blind leading the blind, or the world is spinning upside down, inside out (Yam Basket Vegetarian)? I really don't know why such a major hype of late, and if you are a vegetarian amongst the Indians, millions of ups for you. Somehow this thing to vegetarianism amongst Indians. As if you are the holiest grain or for reasons only Indians know best. What about me? I like to eat and live according to my wish, and I really don't care what others think about me. Like I care? Nothing is assured or guaranteed anyway. Whether vegetarians kick their buckets earlier or myself. What's with Vegetarian Mutton Peratal then? Simply. Me wanting to test out and me wanting to test my cooking skills. I did very well fine. A simple style to cooking which is applicable to real mutton as well (Mutton Parathal) and of course, where are you vegetarians?

Friday, October 15, 2010

Sambal Petai Udang Kering

I don't think there will be a full-stop to petai personally for me. Why? Because I so love petai (Sambal Petai Bilis), I do. I sincerely do. Whether petai is about healthiness, doesn't really matter to me and for a matter of fact, like I have already told you, in fact, even any of our typical Malaysian dishes (Salt Fish Pickle, Nyonya Fish Sambal & Kangkung Belacan). Anything spicy, salty and even including bitterness, you can include Nava K. Sambal Petai Udang Kering. My style to me making. Petai and dried shrimps/udang kering being the two key ingredients, and the rest, chillies (Chilli Soy Fish), onion, garlic, lime juice, salt and a tiny bit of sugar. Sambal Petai Udang Kering. Petai lovers, where are you? 

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.

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...