Bitter Gourd. I know. Of course I know. Bitterness right? Obviously. Think again. Bitterness of bitter gourd is healthiness and when bitter gourd and prawns have become best friends in this spicy Indian curry. Believe me. Tolerable bitterness which also will be overpowered by spiciness and sourness (Tamarind Prawn Curry) and in return, Bitter Gourd Prawn Curry on the whole as a mouth packing delightfulness (Prawn Spinach Sodhi). So, what are you waiting for. Get the ingredients ready and get cooking.
Friday, June 3, 2011
Tuesday, May 31, 2011
Valakkai, plantain or green raw bananas? They sure are a delight when fried as crispy chips? Of course. For a matter of fact, anything fried (Lotus Root Chips, Crab Stick Chips & Fried Shrimp Wantons)? I bet you know what I am talking about? Valakkai Chips. For crunching as a snack or as a side for our rice meals. What is outstanding about my style to frying valakkai? I added curry leaves and shallots. Otherwise, its all equal as other valakkai chips.
Monday, May 30, 2011
When my cravings for crab started, it was hard to find a suitable place to have it. I didn't want to go back to a seafood restaurant in PJ as the prices are exorbitant and the taste is about average. A friend who stays in Klang recommended this place. According to him, it used to be a small hut selling toddy (fermented coconut liqour) and it got its name from there. In Chinese the drink is loosely translated to coconut flower. He said the prices are ok and service is quick. So we crawled through traffic and braved big trucks before arriving to the place.
Sunday, May 1, 2011
Plain rice daily or you will prefer for a change this Tomato Rice? Trust me, effortless made. Thus, why not, why don't you consider (Jeera/Cumin Rice) Tomato Rice? For me personally, sometimes plain rice can be a killer on my palates and even when I heightened rice to another level by adding some ingredients, I am still rice cooker depended. So (Chinese Fried Rice, Belacan Fried Rice)? Rice elevated by tomato, shallots, ginger and garam masala.
Wednesday, April 27, 2011
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).
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?
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