Saturday, January 1, 2011

Grilled Fish In Banana Leaf

The Indian style to Grilled Fish In Banana Leaf and when we speak about Indian grilled fish, the basic reality has to be at least chilli powder and turmeric powder? Of course. Even without banana leaf, you can grill fish lathered with chilli powder and turmeric powder on tawa, or flat pan, or over the stove grilling (Otak-Otak Ikan). Precisely how I made this grilled fish and of course banana leaf wrap will elevate the taste further (Sambal Tumis Ikan Pari). Plus, I also made a raw yogurt dip. Yogurt, shallots and coriander leaf dip. 

Victoria Station - Taipan, Subang Jaya

Victoria Station. Unforgettable. What a start it was to our courting days and of course when we are courting, its all nice restaurants unlike once love and lust dust settles down. Once love reality bullet catches up on us? Tell me about it. I can still remember. Victoria Station Medan Damansara romantic dinners while staring at each other non-stop. Not once mind you. In fact, until much of their menu we have already explored when love was in the air. Love I think, most probably is still there. Maybe not in the air but, love on the whole? Catch it if you can. After like 7 to 8 years down the road, we made a comeback to Victoria Station. To this Victoria Station in Taipan. Our first time ever here. Pretty much the same ambiance. As though you are dining in a moving train if you like imagine, or otherwise, stalled train. 

Monday, December 27, 2010

Otak-Otak Ikan

Otak-Otak. Grilled fish paste in banana leaf. Another of our Malaysian Malay food pride (Mee Rebus, Ayam Masak Merah & Kangkung Belacan). The how to Otak-Otak Ikan (Nyonya Fish Sambal)? In other words, how do we make this our Malaysian savory snack. Start by making the fish paste. Thereafter, wrap fish paste, bit by bit or fit into the size of banana leaf, wrap, secure both edges with tooth pick and grill. My version of Otak-Otak Ikan? I did it my way. I think different compared to the rest, yet, much assured, you will happily tuck in.

Friday, December 24, 2010

Mee Rebus

How's the going everyone? Hope all is well and good with you. Are you in return asking me what I have been up to from the last time we caught up with each other? Honestly, nothing new, nor exciting. Its basically the same daily grind. Work, home affairs and cooking. Speaking about my cooking, oh-well, another noodle dish (Penang Curry Mee & Home Made Curry Mee)? Today, I am gonna fill you up with this Mee Rebus. Mee Rebus. Awwww! The best amongst the rest I reckon is from the road side stalls (Hokkien Mee, Lamb Pho & Malaysian Fried Mee), but the one fault is, sometimes, gravy can be extremely sweet right? My version, trust me, you definitely can trust. Sweet potatoes for the right consistency and natural sweetness. Thick spicy gravy sincerely is the core to a delicious Mee Rebus, generously ladled over yellow noodles assembled alongside fresh prawns, chillies, bean curd boiled egg, coriander leaves and fried shallots garnished atop and please squash in calamansi lime for tang zang prior to digging deep under. Okay bye!!

Sunday, December 19, 2010

Penang Curry Mee

Nope. I am not done yet with Penang and noodles Penang Mee Yoke and Penang Assam Laksa). What else should be the noodle dish from Penang (Malaysian Fried Mee)? We should accept this Curry Mee as the other (Home Made Curry Mee). The start to making Penang Curry Mee? The curry. Curry and none more. Curry being the pre-requisite for, say all you want, curry must be right. Otherwise, it defeats the whole purpose of us delightfully tucking into a bowl of Penang Curry Mee. However, my recipe is unique. Why? It is one of those which will suit the vegetarians as well. Curry scented by lemongrass and curry leaves, and made from curry powder and coconut milk without chicken.Yep. You read it right. Instead, chicken fried separately, which means curry is the vegetarian version and once we assemble curry alongside noodles and garnished by mint leaves, we add fried chicken atop and inside. Quite an invention right? Of course. Penang Curry Mee. My proud house Penang Curry Mee.

Thursday, December 16, 2010

Penang Assam Laksa

When there is Penang Hokkien Mee, there must be Penang Assam Laksa right? If you are asking me, of course. Though, I can really nail the fact to, if Assam Laksa was kick started in Penang or other states in Malaysia. Of course, without a doubt, we have the Malay style to Assam Laksa as well, which by far can be trended close to Penang Assam Laksa. Yet, when we speak about Assam Laksa on the whole, Penang is always remembered. Maybe we can include Malacca too? What is Assam Laksa for those of you who don't know? Assam Laksa is a noodle dish (Hokkien Mee). The soupy or sour spicy fish based broth (Lamb Pho) in noodles and garnished by mint leaves, onion, cucumber, ginger torch bud, and eaten alongside otak-otak/shrimp paste. 

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! 

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...