Sunday, October 23, 2011

Chicken Feet Salad (Kerabu)

Chicken Feet? How it is with you for you? This bottom part, chicken walking its way feet? If you are asking me, I am truly an avid chicken feet loving person. I know. Sounds gross right? But for those of you who love chicken feet, I bet you can strongly relate to me? Obviously, of the chicken of course (Sweet Chilli Chicken & Sesame Chicken), the other part like their wings which some of you won't mind. Whatever said about chicken feet, cleaning the feet for this Chicken Feet Salad can be hell. Imagine, simmering or boiling and then carefully pulling out the gooey bitsy out of the feet. Sure, I think pre-cleaned chicken feet is now on the mark in hypermarkets, or maybe at wet markets too, I on the other hand, did the cleaning myself. My heroic action was definitely a struggle, yet I managed to, prior to tossing alongside carrot, chillies, shallots, fish sauce, lime juice and crunchy roasted cashew nuts for the delightfulness of Chicken Feet Salad/Kerabu (Cashew Masala Chicken, Honey Chilli Chicken, Chinese Black Vinegar Chicken & Chicken Curry).

Friday, October 21, 2011

Tom Yum Prawn Fried Rice

The ever loved easy to put together fried rice is back, I'm also featuring Tom Yum again. Nice kicky punchy fried rice and of course Thai absoluteness ((Tom Yum Fried Mee Hoon) which I'm sure is a favourite? A familiarity in Thai stalls, those stalls you will notice in coffee shops at the outside corner mostly? Of course. I agree because I too do the packing back from time to time when laziness has crept in. How about today, I lead you towards the direction of making Tom Yum Prawn Fried Rice in your kitchen)? Tom yum paste, fresh prawns, onion, chillies, kaffir lime leaves and for veggies, checkmate your fridge first. Any kinda veggie will do, and as always, you must use whichever you already have instead of waiting till last minute and throwing. Tom Yum Prawn Fried Rice. What else should I say? A revelation of joyous always loved tastes.

Thursday, October 20, 2011

Sweet Chilli Chicken

Okay, okay! Stop panicking. Sweetness in this Sweet Chilli Chicken (Chicken Vegetable Soup, Sesame Chicken, Butter Chicken & Salted Egg Chicken) is not from sweet chilli sauce or sugar by itself. It is on the other hand from raisins. Just 1/2 a handful or at your pleasure as per your taste. A tiny bit of sweetness will not ruin your health. Moreover, when its from raisins? In fact sweetness from raisins, saltiness from soy sauce and spiciness from red chillies is a merger food Malaysian delightfulness. Yes. It is. Please don't doubt this Malaysian. She knows what she is talking about. Succulent and slightly crispy on the outside chicken, coated in a spicy-sweet-salty thick sauce (Cashew Masala Chicken, Tom Yam Chicken, Ayam Masak Merah & Indian Chicken Curry). Chinese style of course (Chinese Black Vinegar Chicken). You mean Indians cook this style? I don't know. You tell me please and you make it and pleasure into it. 

Wednesday, October 19, 2011

Coconut Panna Cotta

Panna Cotta? Just in case you don't know, I am assuming as well you don't, panna cotta is the known creamy, classic Italian dessert. Made from cream, sugar, milk and gelatine. Lovely sweet punch for after meal or anytime you long for a dessert, there's various ways how you can further elevate panna cotta. Ice-cream, fresh fruits, canned fruits, whipped cream, so on and so forth, my version of course must be a Malaysian version (Grape Fruit Coconut Jelly, Dragon Fruit Coconut Jelly & Pandan Jelly Coconut Milk). I am, I think I have told you before, a typical Malaysian and I will never compromise our local ingredients for imported ingredients. Unless maybe, once a while, when the dessert matter is a different matter warranted. Otherwise, I so love our? Of course, coconut milk and pandan leaves/screwpine leaves (Pumpkin Pandan Jelly).My desserts too, mostly must be the easy making? Making this Coconut Panna Cotta, scented by pandan leaves and canned fruits/fruit cocktail going atop, I believe is also sort of nothing brain cracking? Alright foodies, I'll see you again next time. Happy sweet pleasure. 

Tuesday, October 18, 2011

Kailan With Oyster Sauce

Chinese cooking, don't you agree is so much simplified and easier compared to our Indian cooking? I don't know whether you are agreeing or not, for me personally, Chinese cooking is definitely rather uncomplicated. Either you steam, either you simmer or either you simply fry or stir fry? I know. Of course, I must also agree that there are time taking Chinese dishes. But seldom is the case for daily meals. Indian dishes, on the other hand, tell me about it? God! Additionally, somehow Indian husbands? Put a simple dish on the table, and you should see the frowning and quietly murmuring (Chinese Fried Rice & Bean Sprout Salted Fish). But somehow, when its Chinese dining outside, they will happily tuck in right? Tell me about it please? Anyhow, I usually do the uncomplicated easy cooking when I eat alone. I really can't be bothered with pots and pans rolling Indian dishes. This Kailan With Oyster Sauce by far is the simplest. Indeed, obviously the Chinese style to a Chinese veggie side dish (Kangkung Belacan & Kacang Buncis Tempe). Healthy as well (Chap Chai, Four Angle Beans TempehTofu Green Beans)? Blanched Kailan, aka Chinese Broccoli, atop by dried shrimp and garlic, cooked in Oyster Sauce. Easy right? 

Monday, October 17, 2011

Bitter Gourd Sambar

Unusual? Bitter gourd in dal curry? I don't think so. Not as far as I know. You should try if you have not. Bitter gourd, overall, much needed, maybe not when we were younger, but as age trends in front of us (Bitter Gourd Prawn Curry)? Furthermore, once you cook bitter gourd after soaking in salt, thereafter thoroughly rinsed, you have to trust me. Not as bitter as you would have imagined or expected. Bitter Gourd Sambar therefore (Indian Dhal Curry, Mutton Dhal Curry & Fish Sambar)? I am not saying anything. Make and you let me know. 

Saturday, October 15, 2011

Grapefruit Coconut Jelly

I'm assuming. Please, please, can I for once assume? Can't be you are the one always assuming, I must be given my chance as well? Right now, I'm assuming there's two things working on your mind after seeing this Grapefruit Coconut Jelly. Either you are impressed or you are going like, what another almost similar jelly (Dragon Fruit Coconut Jelly & Pandan Coconut Jelly)? Honestly, lemme move to the recipe now. Grapefruit Coconut Jelly is a wow-pow for its tanginess, creaminess, sweetness and soft melting moment in your mouth and mine as well. Bye everyone.

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