Thursday, January 13, 2011

Mysore Bonda

Mysore Bonda. Why from Mysore India? Bonda of course is a popularity in India and my plucking Mysore from the Indian air. What is bonda anyway? Bonda is mashed aloo/potato balls cased in crispy batter. Batter made from gram/besan flour and bonda, such a delightful snack. By far too, you must savour in while still hot or once they get out of the frying pan.

Wednesday, January 12, 2011

Honey Chilli Chicken

Honey and chilli. Chilli as in chilli powder. Sounds fab right? Spiciness and sweetness, as well as curry leaves and our pantry friendly ingredients for this Indian style Honey Chilli Chicken. What a rocker. Shall we cook? Yes, we shall. Nothing complicated mind you. I know you can do it (Tom Yam Chicken & Chicken Curry with Potatoes).

Wednesday, January 5, 2011

Sambar ( Indian Dhal Curry)

The humble sambar (Spinach/Bayam Sambar). The must for most Indians. Like the main calling for a vegetarian meal (Sodhi/Coconut Milk Stew & Instant Rasam) most of the time? For me personally, sambar has taken a toll on me. Why? Oh-god. The years of literally eating sambar cooked by mummy dearest until I really can't stand sambar anymore. Of course, without a doubt, this Indian man I am married to? Sambar is still his best friend and me faithfully making (Dalca/Dhal Mutton Curry). Sambar for rice, sambar for tosai, sambar for idli, sambar for roti canai and sambar and sambar. I don't think there will be the end to sambar in my house or who knows, the future may hold a different food picture. For the time being however, this is sambar. Lentil/dal cooked alongside spices, radish, tomato, seasoned by tamarind juice and scented with coriander leaves and curry leaves. 

Sunday, January 2, 2011

Tom Yam Chicken

Oh what a mouth watering Tom Yam Chicken (tom yam fried mee hoon). Making you hungry right now right? Even if you tell me no, sorry babe, I'm not going to pull down and thrash this recipe. Why should I? I cook for my family and my family love it each time this tom yam chicken unveils its true--sincere-nothing to hide Thai flavors. To those of you who think Tom Yam Chicken is not your cup of Masala Chai, I'm so sorry. Wait for the next change of dish then. Meanwhile to all you tomyam lovers, enjoy every bit of this tom yam chicken. Fried chicken in a thick. home made tom yam gravy, made with Malaysian herbs, also tipped in coconut milk and scented with kaffir lime leaves.

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. 

Radiant Resilience: Ms. Nava's Journey Through Personal Branding Triumphs

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