Thursday, November 25, 2010

Chinese Black Vinegar Chicken

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.  

Sunday, November 21, 2010

Fried Lotus Root Chips

Another crispy fried snack which is the follower or leader of 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

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 ParathalMasala Mutton CurryDalca 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

Chicken Devil Curry

Recipe handed out from the same person again for this Chicken Devil Curry. Who? Who am I referring to? I have already told you (Pada Salt Fish Pickle & Portuguese Vegetable Pickle)? So, no need for me to repeat the same matter again right? Of course no (Devilled Prawns). Instead, let's  just get down to cooking. Cooking of Chicken Devil Curry. A rocker. Red is obviously the vibrant and appealing color for this truly, multiple layers of flavours Chicken Devil Curry. Easy cooking? Yea, pretty much, but you gotto spend the time mostly on preparing the ingredients. Chicken by itself? They can be cooked within minutes.

Saturday, November 13, 2010

Pada Salt Fish Pickle

Aha! Pada Salt Fish Pickle. Have you heard before? You know what is pada salt fish pickle? Pada salt fish pickle is the Portuguese/Eurasian salt fish pickle. Remember my Portuguese Pickled Vegetables? And I must include Devilled Prawns too. Who is the owner to pada salt fish pickle recipe? Mrs Joyce Felix. Don't ask me what and what not about me and Mrs Joyce Felix because its already history made many years ago. Regardless, I must thank her a million times for unselfishly sharing the recipe even after all these years. What to making pada salt fish pickle? Fried salted fish tipped into a spicy-tangy thick spice mix and alongside alongside green chillies, ginger and garlic. Pada Salt Fish Pickle (Salt Fish Pickle). Knock, knock, knock on heaven's door.

Friday, November 12, 2010

Indian Vegetable Curry

 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

Fried Crab Sticks

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

Portuguese Pickled Vegetables

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

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? 

Eco-Friendly Delights on Banana Leaves: Nava's Zen Culinary Harmony

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