Nasi kita Nasi Malaysia. Our rice is our Malaysian rice. How can we Malaysians possibly ditch ride aside. Never. Not me though. I love rice to its every bit core (Ghee Rice/Nei Choru). Various ways and various styles, you name it, there's various ways to rice. Between the humble our forever and easily put together Malaysian fried rice (Lamb Fried Rice) and the list goes on (Jeera/Cumin Rice & Tomato Rice). Which is the type of rice dish we are going to learn to cook today? Obviously, its Nasi Dagang. The direct translation of Nasi Dagang to Trading Rice I reckon may sound out, but lemme assure you that Nasi Dagang's roots originating most probably from Kelantan and Terengganu is a winner on all counts. A wholesome complete rice dish, there's of course different version to Nasi Dagang and I as usual coined my own Nasi Dagang. Rice cooked alongside coconut milk and turmeric, tossed with fried flaked salmon and raw kacang panjang/long beans, lemongrass/serai, ginger torch bud/bunga kantan, shallots and limau purut/kaffir lime leaves. Can you imagine its tastes and aroma? Utterly.
Monday, July 11, 2011
Sunday, July 10, 2011
A big or small bowl of soup is anytime and any day favourable. Of course, for the Westerners and Chinese (Chicken Chicken Meatball Soup, Chick Kut Teh, Chinese Black Vinegar Chicken & Chicken Wanton Soup) every day and every meal can be soupy. Either for kick starting their meal or slurped while tucking into the main course. For us Indians, our culture to soup is tipping soup into rice prior to eating (Indian Crab Soup & Indian Mutton Meatball Soup). Nevertheless, there is no right and wrong food formula for soups. However and whichever and between the thick or runny watery soups (Mutton Soup/Sup Kambing & Bee Hoon Soup). Basically, a matter of preference. Pumpkin Soup. Nava K coined, thick and creamy, coriander leaves garnished Malaysian style Pumpkin Soup.
Wednesday, July 6, 2011
Are we ready ladies and gentlemen for another grilling cooking technic? I bet you have no qualms right? Grilling by far is definitely and sincerely healthier compared to frying. Grilling too can be done over portable stove top grilling pan. Remember I have already told you before (Grilled Salmon, Grilled Fish Stuffed With Sambal, Grilled Fish In Banana Leaf & Otak Otak/Grilled Fish Paste)? But today, its the grilling in the oven. Fortunately or unfortunately. If you don't own an oven, go ahead and fry. Chicken Wings (Cashew Masala Chicken) on the other hand has already been labelled as unhealthiness, yet if you are asking me, won't you agree that anything every now and then or once a while is fine? In fact, chicken wings are my fav. Marinated with honey (Honey Chilli Chicken) and chilli powder, these are the charred on the outside, and succulent and juicy on the inside Grilled Chicken Wings.
Monday, July 4, 2011
Curry Mee. The vegetarian version (Penang Curry Mee & Home Made Curry Mee). The power house of any curry mee, definitely must be the curry itself. Get the curry right and you have achieved millions of curry milestones. Otherwise? Keep practicing until you have perfected the curry. Alternatively, what is this curry mee vegetarian recipe doing here? Of course, obviously, if you are considering a totally to vegetarianism or as a base for a non-vegetarian curry. Curry made from homemade curry paste, coconut milk, tamarind, lemongrass and pretty much the customary ingredients for any curry for the matter. Once curry is made, we assemble noodles alongside fried brinjal, fried tofu, green chilli and spring onion, followed by generously pouring curry atop. My cooking style to my Curry Mee Vegetarian? Evidently, says it all.
Saturday, July 2, 2011
I found this place accidentally. As I was heading to Bangsar Village 1 through the bridge, I saw the ad for this restaurant (previously at Plan B Restaurant). Thinking I had nowhere specific in mind, I did a U-turn and pop by. The menu is a mix of West and East. I also spotted some fusion-ish dishes.The first time I was here I tried their Seafood Marinara (RM26.90) and Mango Lassi (RM8.90). Both were excellent. The tomato paste wasn't overpowering and the seafood items were fresh.
Friday, July 1, 2011
Don't say anything unless you have cooked or you have tasted Pumpkin And Salted Fish Curry. Otherwise, leave it up to me to do the talking. Salted fish on the whole (Salted Fish Mango Sambal, Pada Salt Fish Pickle & Salt Fish Pickle)? In the first place, are you a salted fish lover? If you are, I say none further and when salted fish is cooked with pumpkin and in a spicy curry? Tad bit of sweetness, tad bit of sourness, tad bit of saltiness and a whole lot of spiciness. I think the picture of Pumpkin And Salted Fish Curry has also spoken?
Saturday, June 25, 2011
When you have been cooking mutton regularly? You should crown yourself as a mutton queen or king. Hahahaha! Jokes aside. Honestly, you should. I have already in fact (Mutton Peratal, Mutton Dalca, Muton Kurma, Masala Mutton Curry & Mutton Keema). Moreover, trust me, you will confidently coin your own mutton recipes. Of course, mutton style of cooking in an Indian household? Must be in a gravy and must be spicy, though you do have options to dry style mutton. Pepper Mutton Curry. I am not saying anything. I shall leave it up to you. Nevertheless, I am assuming you must be salivating right now?
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