Sunday, January 23, 2011
Saturday, January 22, 2011
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
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
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
Wednesday, January 12, 2011
Wednesday, January 5, 2011
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
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
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.
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...