Sunday, January 23, 2011

Spicy Grilled Black Pomfret (Bawal Hitam)

What may not look really appealing in pictures, don't be surprised. Will be a power delight on our taste-buds. Spicy Grilled Black Pomfret (Bawal Hitam). I know. Picture quality can be improved. but that aside, as I have already told you, do not discount these Malaysian style (Otak-Otak Ikan, Sambal Tumis Ikan Pari & Chilli Soy Fish) spicy grilled ikan bawal/black pompret. Trust me, you will not regret. Make and you will know what I mean. 

Saturday, January 22, 2011

Sardine Rolls

Roll up sardines in bread. Already prior stir fried sardine in chilli powder, and once cool down, add bit by bit or fit as much as you can into bread. Thereafter, egg washed before baking or you can fry as well. One way of not wasting leftover bread slices and definitely Sardine Rolls will be appreciated, anytime of the day. 

Wednesday, January 19, 2011

Bee Hoon Soup

Bowl of noodles. Pretty much says it about Been Hoon Soup. Of course, there's literally millions of ways you can make Bee Hoon Soup. How about my version? The halal version and ikan bilis/anchovies soup based version? Sincerely a delight. Maybe simplicity to the simplest level, yet, such a satisfying noodle dish (Mee Rebus, Penang Curry Mee & Lamb Pho). 

Saturday, January 15, 2011

Egg Rasam (Indian Pepper Soup With Egg)

Anyone tried before? Heard of Egg Rasam, or maybe if I say Muttai Rasam, it may ring the loudest bell to the Indians? Actually, come to think of it why am I confusing you. Egg Rasam is basically eggs in Rasam (Nandu Rasam & Instant Rasam). Make your rasam as usual and just then, break eggs in and thereafter, once you prefer eggs as wobbly or firm as you like, rasam is ready. Another pleasure of rasam, another way around. 

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.  

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...