What's with black pompret/bawal hitam in my house? Mostly, like directly or indirectly insisted by my other half-half. Why? His favorite amongst the rest of the catch. What about me? I just go with the fish flow because? We women. We are always putting our husbands and our family members in front of us even when food is a concern? We accommodate, or shall I say, as the years passes by, we just tolerate? Think about it, while I move on the recipe. Recipe. Not a winding road cooking show. The start is frying black pompret, thereafter make the sauce and tip over fish (Fried Fish in Soy Sauce & Spicy Grilled Black Pompret).
Wednesday, April 27, 2011
Monday, April 25, 2011
Tanni Saar. A runny watery Indian dal curry/gravy (Sambar/Indian Dhal Curry) and the two prominent ingredients are? Obviously, we need dal/lentil and the other is tausi murunga keerai/sayur manis/sweet leaf. We are doing fine up to now right? Of course. Making of Tanni Saar? The know how? Get going to the recipe (Dalca/Dhal Mutton Curry) please.
Thursday, April 14, 2011
Let's for a start talk about belacan before anything else. Even before I tell you about Sambal Belacan and how we can make Sambal Belacan. What is belacan? Wish I had a picture to attach, but nevermind. Words sometimes are more profound like belacan instead of picture speaking for itself. Belacan is shrimp fermented in salt over a period of time and prior to being dried in sun. The types of belacan we have in Malaysia. The dark brown in color pieces of belacan or these days, you can easily buy already roasted and powdered belacan, and the best belacan as far as I have tested tasted, is Malacca Belacan. Wonder what is the magic for Malacca Belacan, but it sure taste different and outstanding. The how to belacan? Unless we are referring to belacan powder, the start to belacan before you cook, obviously is roasting and a tiny bit goes a long way mind you. Remember, belacan is salty, so. Thereafter, belacan can be an ingredient for our Malaysian sambal dishes (Grilled Fish Stuffed With Sambal, Sambal Udang & Ikan Kembung Cabai Hijau) and mostly for seafood dishes as far as I know. Of course, we shouldn't discount belacan for vegetable stir fries (Kangkung Belacan) and by the way, have you tried Belacan Fried Rice?
Wednesday, April 13, 2011
Thoran. Remember we spoke about before ( Beans Thoran)? We sure did. And cabbage on the whole? Whether its the yellow cabbage or red/purple cabbage? Whichever you prefer, I on the hand, obviously, I settled red red cabbage. Right. Shall we get cooking right now? Sure. Shredded red cabbage stir fried alongside tomato, grated coconut and shallots. Done!
Friday, April 8, 2011
If there is Chilli Aloo or even Mysore Bonda, there must be Dum Aloo right? Or maybe I must also include our Malaysian Spicy Potato Ikan Bilis? Most probably. But this Dum Aloo. No. no. Not the standardized kinda. Its actually the Malaysian version to a Dum Aloo. Why? Potatoes (Aloo Gobi) stir fried alongside lemongrass and chilli paste, dried shrimps, tomato and of course, we need shallots and curry leaves. A winning Malaysian cooking formula right? For a vegetarian version, do the right thing. Omit dried shrimps.
Tuesday, April 5, 2011
Waterlily Balinese Bistro and Ole Ole Bali. The same family members maybe. Correct me if I am wrong. Wrong or right, lemme tell you about our dining experience in Bumbu Bali. A family gathering. 7 of us in Bumbu Bali and Bumbu Bali, is all things nice Balinese concept. Including the dishes you will see listed on their menu. Aplenty choices mind you and trust me, if you are first timer in Bumbu Bali, you will bounce back and forth on what to order because, everything is equally tempting.
Sunday, April 3, 2011
When you don't know what to cook, yet, you feel its better to cook instead of dwelling on the battle where we should have our meal with the family? For a fact, fried rice most probably can show you the way to what you should cook? For me personally, yes. (Kampung Fried Rice & Belacan Fried Rice). Fried rice and this Chinese Fried Rice? Leftover cooked white rice, garlic, prawns, dark soy sauce and spring onion garnished? Your meal. For breakfast and right up to supper.
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