Saturday, January 1, 2011
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
Friday, December 24, 2010
Sunday, December 19, 2010
Thursday, December 16, 2010
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
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
Monday, December 6, 2010
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
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
Monday, November 29, 2010
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. 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
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 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!
I feature my culinary creations on banana leaves, courtesy of the cultivated banana trees in Nava's Zen ( Cultivating Sustainable Living...
Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of Masak Lemak ( Vegetar...
Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes Mochakottai Karuvadu Kulumb...
Tanni Saar. A runny watery Indian dal curry/gravy ( Sambar/Indian Dhal Curry ) and the two prominent ingredients are? Obviously, we n...