Dragon Fruit and Coconut Jelly

Dessert time everyone. Back to a Malaysian dessert of course, back to one with agar-agar and coconut milk and obviously, dragon fruit. Only god knows why and what not, dragon fruit seemingly is the desirable fruit of these days. Never heard of it when I was younger, but now, dragon fruit is a big plantation business for customers purchasing power. Two types. The red flesh and white flesh dragon fruit. Nevertheless, unless you cut open up the fruit, you won't know which is which,  and unless its labelled. Otherwise, you will end up like a blind bat like me. Supposedly I'm suppose to buy the red, ending up I bought the white. Duh! Still, when you are like ready, steady and go for making a dessert with it (Pandan Milk Jelly), the show must go on right? Sure. So, here it is. Dragon Fruit Coconut Jelly. Enjoy everyone while I catch up on my nap.

Nyonya Assam Fish Curry

So, another blog entry for Assam Curry? Sure! Remember my previous Assam Curry Fish? If you can't remember, perhaps, you would like to do the flipping back to the recipe prior to digesting this another Assam Fish Curry? And this Nyonya Assam Fish curry mind you, is a popular take amongst us Malaysians (Nyonya Fish Sambal & Grilled Fish Sambal Stuffed). Assam basically means sourness and don't we Malaysians love sour notes (Kembung Assam Sauce, Chilli Soy Fish, Bengali Yogurt Fish Curry & Penang Assam Laksa)? I do. Honestly, I do. A fusion between Chinese and Malay ingredients, spices and local herbs, Nyonya assam fish curry is just so mind blowing. Terrific bold spicy tastes, aromatic and of course tanginess. Come follow me, let's learn how to make Nyonya Assam Fish Curry (Malaysian Indian Fish Curry, Pompret Soy Sauce & Stingray Spicy Sauce). 

Sesame Chicken

Back and forth, to and fro. What else is new for cooking, you tell me please? Either we repeat the same dishes over and over again, or we put, even a tiny bit of effort for a different dish. Right. Undeniably. So, the question now is, what's in store for you today? Obviously, Sesame Chicken. Absolutely. Food of Chinese lingo (Chinese Black Vinegar Chicken, Salted Egg Chicken & Chinese Fried Rice), of course Chinese style cooking (Steamed Whit Pompret). What is the role of sesame seeds for this recipe? Basically, after all that you have done, done with cooking, sesame is then sprinkled atop the fried chicken tipped into a sweet (Honey Chilli Chicken), spicy (Indian Chicken Curry, Chicken Devil Curry, Cashew Masala Chicken & Butter Chicken) and that bit salty sauce. Can I go now please? Thank you.

Mee Siam

Cooking is definitely a food and hunger pleasure. But trust me, what to cook for the day is most challenging. Especially for those of you who cook daily. I know. Tell me about it? I suppose the onus is on the person who take the trouble to cook? Indeed. Thank god, for us, it may not necessarily be rice daily though appreciated. Sometimes, every now and then, I do detour to a noodle dish (Mee Rojak Vegetarian, Laksam Noodle, Hokkien Mee, Fried Mee & Tom Yam Fried Mee Hoon). Potentially faster and in a jiffy and without compromising on the key essentials to a filling, wholesome and nutritious meal. This Mee Siam I reckon will be utterly satisfying for tummy anytime of the day. Mee hoon fried with dried prawns, Chinese cabbage, egg, tofu and chillies. 

Steamed White Pomfret (Bawal Putih)

You must agree with me. I insist you agree. Wouldn't you agree steaming is healthier compared to frying?. Of course. Steaming is also simple. Add all the ingredients, steam and dish is ready. However, remember that steamed food must be eaten immediately. Otherwise, it will become mushy and bleh-bleh. Today, I'm going to share with you on how to make this steamed white pompret. Indeed a Chinese style cooking (Fried Shrimp Wanton & Chinese Prawn Fritters)  and white pompret definitely is the better half of black pompret for steaming. White pompret suited for also frying whereas set aside  black pompret for curries, sambal dishes and right, you can fry as well . This ladies and gentlemen is my style to this Steamed White Pompret (Grilled Salmon, Assam Fish Curry, Malaysian Indian Fish Curry, Nyonya Fish Sambal, Bengali Fish Curry, Fish Sambar, Grilled Fish Sambal Stuffed & Stingray Spicy Sauce).

Nasi Lemak

The ever loved, the ever popular and the ever sensational, nasi lemak is also a good time for anytime meal. We Malaysians simply adore Nasi Lemak. Tell me, where not we have not tasted nasi lemak? From road-side stalls, from hawkers stalls in coffee shops, from restaurants and from hotels. Basically, nasi lemak is everywhere we turn to. So, I made as well. My version of course. Rice (Nasi Dagang, Ghee Rice, Tomato Rice, Cumin Rice, Belacan Fried Rice & Kampung Fried Rice) cooked with coconut milk, pandan juice, cloves and salt. Condiments for nasi lemak varies. Essentially should be sambal/chilli gravy, boiled/fried eggs, fried anchovies/ikan bilis, fried peanuts and cucumber slices etc etc.Topped up with chilli flakes as in this recipe and for the sambal, here's to Sambal Sotong. 

Sambal Sotong

Don't we Malaysians love our sambal? Of course. Undeniably. I don't know about you, I on the other hand am an avid fan of sambal. Basically I so love sambal, which is, as I have already told you before (Stingray Spicy Sauce), chilli base. Various types of sambal, potentially though the must use ingredients are chillies, dried or fresh, shallots or onion and the rest, well, any other as per your choice or preference (Grilled Fish Sambal Stuffed, Sambal, Sambal Udang & Sambal Petai Dried Shrimp). Enough said don't you think so? Right. Kaffir lime/limau purut leaves and lemongrass scented and tender sotong/squid in a spicy gravy. 

Fish Sambar (Meen Sambar)

You actually think its a weird combination? Fish in Sambar? No. Of course not. Certainly not. Just because you have not made it before or you have not tasted before (Pumpkin Salted Fish Curry, Bitter Gourd Prawn Curry & Salted Fish Mango Sambal), please do not shot down other peoples food pride. If egg in rasam is acceptable (Egg Rasam) why can't fish in sambar? Listen, unless you are one of those who prefer to stick to familiarity and you are not food adventurous, I don't see why you wouldn't try this Fish Sambar. Trust me, I know what I am talking about. I made this fish sambar and we had a ball of a time tucking in alongside rice. Its by the way my invention. I really wanted to cook something different and at the moment of time staring at the ingredients, particular at dhal/lentil (Mutton Dhal Curry, Sambar & Tanni Saar) and Indian Mackerel/Tenggiri (Malaysian Indian Fish Curry & Bengali Yogurt Fish Curry), I basically did it. Fried tumeric mixed fish tipped into dhal and brinjal gravy. Would you try? 

Stingray Spicy Sauce

Back again bouncing back to stingray/ikan pari. Remember, call you recall my previous recipe Ikan Pari/Stingray Sambal? Yes? No. no. Not again the same recipe again please. Another style, yet, crucially, any Malaysian dish for the matter must be, potentially, spicy sauce based or call it sambal (Sambal Udang/Prawn, Belacan Fish Sambal, Nyonya Fish Sambal & Grilled Fish Sambal Stuffed). Of course obviously then, chilli is the main highlight for sambal, always and forever (Chilli Soy Fish, Fried Kembung Assam Sauce & Grilled Fish In Banana Leaf), this Stingray Spicy Sauce too basically showcases spiciness, additionally the combination of our local herbs makes its tastes even more interesting. Oh, don't forget pairing Stingray Spicy Sauce alongside lime or lemon wedges for that tinge of tanginess (Pompret/Bawal Hitam Soy Sauce & Grilled Salmon). Enjoy everyone!

Rice Vadai (Fritters)

There will never be an end to my rice story. Rice is the one I must have everyday regardless where I am and what I do. I bet maybe I can include you as well ah? Where are you Malaysians? Rice is your favorite right? Of course, so to speak on your behalf (Ghee Rice & Nasi Dagang). Vadai out of cooked rice? How to make these crispy on the outside and soft bite inside rice vadai? Please read on followers of "cook with nava-k". Take care.

Mee Rojak (Vegetarian)

Vegetarians, this Mee Rojak Vegetarian is from me to you. In fact, even non-vegetarians I bet will love this Mee Rojak. Not a big deal anyway. If you still insist on meat eating, add some cooked shredded chicken, pork, beef or whatever you are gamed for (Laksam Kelantan). But by far, nevertheless, Mee Rojak is 100% purely and totally a vegetarian noodle dish (Corn Soup & Curry Mee Vegetarian). Pictures of Mee Rojak obviously as you have already noted is? But I can assure you that recipe is as good as Nava K. Okay? Okay. What's mee rojak then? Gravy made from potato, peanuts and vegetable stock, tipped over yellow noodles and boiled egg, taugeh, tofu pok and mint leaves assembled.  

Butter Chicken (Murgh Makhani)

"Betty Botter" bought some butter but the butter was so bitter. Nava K bought some butter, but the butter chicken she made with it was delicious. How it is? Not bad huh? Nava K can speak in riddles and she can cook too. Bang! How are you ladies and gentleman? You are literally salivating now? You should over this chicken dish (Cashew Nut Masala Chicken, Honey Chilli Chicken & Ayam Masak Merah), aka Murgh Makhani. A famous fare of Northern Indian origin. Hail the fiery, spicy-buttery-creamy and aromatic tastes of this Butter Chicken (Indian Chicken Curry & Chicken Devil Curry). Shall I leave you alone now? 

Corn Soup (Indian Style) - Vegetarian

I've been singing "rain, rain go away, overgrown Nava want to play". But you know how stubborn things and people are? Even rain. When you least expect, when you have washed a big bundle of clothes and when you have spring-washed your car, the rain must come pouring down. Otherwise, how can our life be colorful? We sure need the colors? So with the rain, I'm bringing you a non-boring soup. Said before, I can't though remember how many times I have repeated like a parrot that rainy day is a soupy day. This vegetarian Indian style soup (Pumpkin Soup). Corn, white tofu, spices, butter, spring onion and coriander leaves. Feel free to slurp in everyone. Bye for now.

Laksam Kelantan

Hellloo foodie,
What's in store for our cooking today? Oh-well-well. I'm going to introduce to you another noodle dish (Mee Rebus, Curry Mee Vegetarian & Hokkien Mee). From the state of Kelantan, remember Nasi Dagang? Laksam is basically, as I have already said, a noodle dish. A soupy curry type dish. Of course, as always, I must tell you that there's various versions to a bowl of Laksam, additionally, there's no right and wrong formula on its cooking technic and preferred ingredients. Still, essentially, we must get it right with the basics. For this laksam,  we should potentially get it right on its fish-coconut milk broth (Home Made Curry Mee), and the rest, meaning, type of noodles and topping and garnishes are as per your choice (Malaysian Fried Mee, Penang Prawn Mee & Lamb Pho). So, what are you waiting for? Wouldn't you wanna dive into this creamy, spicy and aromatic broth, generously ladled over noodles and garnished with ginger torch bud? I reckon you must. 

Chinese Prawn Fritters

The return of prawns? Of course. Basically because I had to finish up the about 10 prawns still in my fridge. These batter coated, fried to utter puffy and crispy crunchy atop and juicy a single prawn inside Chinese style (Chinese Fried Rice, Kam Heong Prawns & Fried Shrimp Wantons) fritters? Chinese Prawn Fritters (Tamarind Prawn Curry, Penang Prawn Mee, Prawn Sambal & Devilled Prawns) without a doubt can be a teatime snack, or for party going around nibbling or please, feel free to having it as a side for rice. Oh, not to forget for pairing along some chilli sauce and/or mayonnaise. I'm done here. I'll see you soon yea.