Monday, December 13, 2010

Bengali Yogurt Fish Curry

Why Bengali Yogurt Fish Curry (Malaysian Indian Fish Curry)? The change. Change to another fish curry obviously. Can't be always the same fish curry? Of course not. Otherwise, marriage love will slowly fade due to even curry monotony (Chicken Devil Curry, Indian Vegetable Curry & Crab Curry)? Home made, made from a scratch, really from a scratch curry paste Bengali Yogurt Fish Curry. Spices dry fried for aroma releasing and then, blended. Curry paste let me tell you is the power house deliciousness and when cooked alongside the rest of the ingredients as listed below, furthermore, yogurt for the natural burst of creaminess and sourness, oh, what a profound different layers and role play of tastes Bengali Yogurt Fish Curry.  

Tuesday, December 7, 2010

Hokkien Mee

I grow up loving Hokkien Mee from young. Not made by mum though. Where Indian mothers those days know how to fry Hokkien Mee and they won't even because in an Indian household generally, it must be Indian food or maybe, once a while thrown in Malay dishes. Where then my fix of Hokkien Mee came from? From the roadside Chinese stalls in Brickfields. Of course now, its a different cooking matter for me personally. I cook Chinese noodles (Penang Hokkien Mee). Maybe not so often, and the food training I have given my Indian half-half seemingly is working. He is food fine for Chinese noodles, but I can't push my luck very far. Curries are still a domineering food fact, yet, a plate or bowl of noodles is food appreciated too (Lamb Pho). Hokkien Mee. Soy sauce, seafood and cabbage, wet soggy thick yellow noodles. The halal version.

Monday, December 6, 2010

Belacan Fried Rice

Belacan. Our Malaysian ingredient love of mine. Absolutely because? I am one person who? Strange right? The Indian who love belacan to every bit (Ikan Kembung Cabai Hijau & Kangkung Belacan). What about my other half-half? Long story cut short, he now doesn't mind when belacan is one of the ingredients for our Malaysian Malay cooking and so far so good. Belacan Fried Rice. One of the best amongst the rest of our Malay style fried rice which was not only a mouth winner formula for me, but for him as well. Belacan Fried Rice. Close your eyes and imagine your mouth leading the way.  

Friday, December 3, 2010

Lamb Pho/Vietnamese Noodle Soup

Who said you can't? Who said you must made pho only from beef, pork or even chicken? Not me. After all? We all are not the lovers of the same meat (Penang Hokkien Mee & Home Made Curry Mee)? Like they say, one man's or woman's meat is another man's or woman's poison? We for a fact don't eat beef and  option had to be lamb. Lamb Pho. Pretty much a similar cooking technic as for the millions of recipes. Make the broth, followed by pouring broth with mutton into the bowl of noodles, and crispy fried garlic, coriander leaves and spring onion garnished. 

Tuesday, November 30, 2010

Aloo Gobi

Aloo Gobi. What is aloo gobi? Aloo gobi basically is a vegetarian side dish made from two core ingredients. The two core? Cauliflower and potato. And the rest of the ingredients? What else can it be for Indian cooking? Spices. Of course turmeric powder is one of it and? Spices as listed for this my style of cooking. Aloo Gobi. A side dish for rice, and of course, for chappati, idli, tosai or what not as per your food pleasure. 

Monday, November 29, 2010

Penang Hokkien Mee (Prawn Mee/Har Meen/Mee Yoke)

Penang famed Hokkien Mee. Actually, you know what? When I first visited Penang, it was quite a food confusing matter for me about Hokkien Mee. I always thought Hokkien Mee (Malaysian Fried Mee) is the wet and fried in soy sauce yellow thick noodles. Not until the bowl of noodles, ordered by my Penang cousin appeared on our table and then me being told that, Hokkien Mee in Penang is Prawn Mee, or Har Meen, or Mee Yoke. What a food discovery even for a Malaysian like me. Hokkien Mee. Noodles drenched or generously soaking in prawn broth. Prawn broth made from prawn shells and heads which definitely adds natural sweetness and quite a wondrous aroma in soup of Hokkien Mee. Pretty much broth/soup being the centrality for a tasty Hokkien Mee (Home Made Curry Mee) and then, we need the sambal dip and for assembling, let's just leave it open. Though generally, the ingredients are kangkung/water spinach, boiled eggs, fish cake, prawns and so do add bean sprouts as well (Tom Yam Fried Mee Hoon). 

Friday, November 26, 2010

Vegetarian Mutton Curry

Vegetarian Mutton. We have spoke about before (Vegetarian Mutton Varuval)? Yes we did.  Can you recall (Vegetarian Mutton Peratal)? Today, its the same vegetarian mutton. Which vegetarian mutton? Vegetarian mutton made from mushroom stalks. In fact, I was told that this is the best amongst the rest. The rest of the mock vegetarian mutton. Careful. Mock meat on the whole is about artificial coloring and flavoring. Maybe soy meal maker is a better option and of course, I can include mushroom stalks vegetarian mutton. Vegetarian Mutton Curry. A no sweat dish. Meaning, a curry anyone who is just starting to cook can cook effortlessly without compromising on deliciousness. Prior fried vegetarian mutton tipped into a creamy and spicy curry (Masala Mutton Curry).   

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. 

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