What and what not about Chinese Black Vinegar Chicken? The what is, Chinese Black Vinegar Chicken is the confinement food. The Yin and Yang for keeping body warm during confinement. What not about Chinese Black Vinegar Chicken? Can't be regularly for people like me who is always on fire (Chick Kut Teh). In fact, people like me who can sweat for no apparent reason. Of course, once a while will not hurt. Especially when rain is or has massively lashed. My this version to Chinese Black Vinegar Chicken? Somewhat a twist and turn. Most probably? I added dried red chillies and some of ingredients listed below for elevating the taste to a different level. Otherwise? Its just like how Chinese (Chap Chai & Yam Basket) will make Chinese Black Vinegar Chicken. Tang, zang, spiciness, saltiness and tender moist chicken in broth.
Thursday, November 25, 2010
Sunday, November 21, 2010
Fried Crab Sticks. Both without a doubt are addictive, but if you are asking me, I think Fried Lotus Root/Chinese Arrowroot is more favorable. Why? I think because its original like me. Ori in the sense that, Lotus Root is the ori tuber from under the soil. Unlike imitation crab sticks and of course, I am always and forever who I am. 4 ingredients only for fried lotus chips. That's all. But, like I have already told you before, frying is quite a time consuming matter and if you are going to make fried lotus chips in big quantity, you better be prepared for standing and sweating in front of the heat from oil and heat, as in heat of flame. Start crunching people. I'm done. Okay bye!
Mutton Keema? We must have made, at least once or maybe hundreds over times? Pretty much. Otherwise? What am here for? Here''s to the recipe for this like a selling point mutton dish and mutton by itself for us Indians (Mutton Parathal, Masala Mutton Curry, Dalca and Mutton Kurma & Indian Mutton Meatball Soup)? No, no. I am saying anything. How do you save your time in making Mutton Keema. Buy minced mutton instead of doing the mincing yourself. Thereafter? Minced mutton cooked alongside potatoes and the customary Indian ingredients. Mutton Keema. Pow-Wow!
Tuesday, November 16, 2010
Saturday, November 13, 2010
Friday, November 12, 2010
A pot of always appreciated Indian Vegetable Curry. Always, I believe so. The easy way out as well? Easy? Exactly. No grinding or pounding of ingredients, and for curry paste, store bought curry powder. Furthermore, seemingly brinjals are a favourite for Indian vegetable curries on the whole? If you are asking me, its a big yes. Somehow brinjals jiving and simply in tandem in a spicy, sour and tangy vegetable curries like in this Indian Vegetable Curry (Pickled Vegetables & Vegetarian Mutton Varuval).
Thursday, November 11, 2010
For snacking anytime and of course, during festive seasons. Pretty much a popularity amongst the Chinese during Chinese New Year. However, you need to note that these are not the original crab sticks. They are actually, man-made crab sticks. How shall we call these crab sticks sold in packets? Can I say imitation crab sticks or artificial crab sticks? Right? And the other you should be aware about is, the time for slicing crab sticks into really thin pieces, and the time for frying. Otherwise, such an easy thing to crispy fried crab sticks. But crunching in after frying? Easy mouth motor. Absolutely.
Monday, November 8, 2010
Quite a spicy power house pickle. The Portuguese style Vegetable Pickle (Salt Fish Pickle). Where did the recipe fly from? From my Eurasian friend. She making vegetable pickle for Christmas and me of course, not only I dive in, I also bring back a bottle home. Anything special about this Vegetable Pickle? Don't know if I should say special, but I can assure you that its quite a stand out. Especially the green chillies which would have soaked in the vinaigrette as the days goes by. In fact even the rest of the vegetables, my favorite is still green chillies. Making Vegetable Pickle. Like getting ready for two days earlier, or maybe when the sun is alive and kicking for drying the vegetables. Thereafter, we get moving to making. Sliced, dried vegetables tipped into the simmering vinaigrette and then, a quick toss or turn, before switching off the heat. Once, cooled down, bottle up vegetable pickle and store in the fridge and? Of course, anytime you need a bit of this vegetable pickle for your rice meals. The choices to vegetables? Pretty much, I think you can consider other vegetables besides the ones I have listed below.
Tuesday, November 2, 2010
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
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
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
Thursday, October 21, 2010
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
Friday, October 15, 2010
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?
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