Let's even keep our food adventurous. Meaning? Let's venture to dishes from other parts of the world. Can't be all the time Malaysian food? Sometimes we want the change? If you are asking me, yes and why not, what not and since fish is a regularity in my house, I? (Grilled Salmon, Assam Fish Curry, Malaysian Indian Fish Curry, Grilled Fish In Banana Leaf, & Shark Curry). I decided to food venture outside my comfort zone and? Vietnames Fish Soup (Mutton Soup). Nothing a complicated matter, trust me especially for soup making (Lamb Pho). Even this Vietnamese Fish Soup. Very easy. Simmer and you get a mixed bag of spiciness, tanginess, sweetness and saltiness.
Monday, December 5, 2011
Friday, December 2, 2011
Tik-tik-tikka masala? Spices and all thing nice Indian tastes. Where did I get the idea for this Eggplant Tikka Masala? Some looking back at some of my previous recipes (Carrot Poriyal, Egg Curry Masala, Red Cabbage Thoran & Dum Aloo), so on and so forth. A vegetarian version delight, of course even the mighty meat eaters can tuck in as well. Nothing no short of full bodied tangy and spiciness, and as you have noted, visually bright, colorfully appealing. Mostly made with pantry friendly ingredients, otherwise buy them if you don't have when you are out buying eggplant, and the rest is the history of cooking (Aloo Gobi, Vegetable Achar, Curried Ladies Fingers, Four Angled Beans Tempe, Dum Aloo, Valakkai Chips & Bitter Gourd Sambar).
Wednesday, November 30, 2011
Vegetarianism? Nope. Not my topic. I have nothing much to say actually. In fact, I shouldn't because we are not full blown vegetarians (Carrot Poriyal, Kailan Oyster Sauce, Cauliflower Curry, Gado Gado & Indian Tofu Curry). Of course, those of you who are born vegetarian or have embarked on a totality vegetarian journey, you are the best people to speak about why and what not about vegetarianism. We on the other hand are the every now and then vegetarians. Whenever we feel like. Not out of badly yearning for holiness or we are assured a place in heaven or what not. This Chinese Vegetarian Noodle Soup. Yes. I coined it. Carrot, red onion and celery simmered for broth extraction and then given a new lease by enhancing the tastes. Prior to yellow noodles red capsicum and mustard green assembled, coriander leaves garnished and soup/broth/stock generously poured over. Enjoy your meal everyone (Curry Mee Vegetarian & Mee Rojak Vegetarian). Love you all.
Sunday, November 27, 2011
The love for fish just spirals over like nobody's business in my house. The love, supposedly, for consuming less meat and more of fish (Hong Kong Style Steamed Fish, Kerala Fish Fry, Tuna Cutlets, Grilled Fish In Banana Leaf & Nyonya Fish Sambal). Of course, the other love in an Indian household can't be none, can't be more, except Kuzhambu, aka curries (Fish Sambar, Bitter Gourd Prawn Curry, Pumpkin Salted Fish Curry, Crab Curry & Thai Green Fish Curry). Sura Meen Kuzhambu is I think a familiarity to Indians? No, no, I am not talking about the huge buggers swimming happily and aimlessly in the sea. I am actually talking about those small sharks which obviously is the core for this Sura Meen Kuzhambu (Shark Curry). Get them cleaned at the fish monger. Otherwise, shark will be quite a troubling and time taking thing in cleaning by yourself. What's next? Making this curry. Really, quite a basic type, nevertheless, aplenty garlic, if you are asking me, is the key to shark curries, particularly for this spicy, tangy and diviners Sura Meen Kuzhambu/(Shark Curry. Oh, before I forget, radish is the extra add-on. We love radish in fish curry (Malaysian Indian Fish Curry). Take care everyone. Bye for now.
Tuesday, November 22, 2011
Its, mostly Malaysian in my house (Potato Leaves Belacan, Chay Kway Teow, Kailan Oyster Sauce, Bean Sprouts Salted Fish, Gado Gado, Sambal Sotong & Pumpkin Salted Fish Curry) Malaysian food mostly, even when its other dishes from around the globe, I must tweet and localize as per our Malaysian love. Today, its Malaysian Lamb Stew. Somewhat similar to the millions of lamb stews from every and each part of the world, Malaysian Lamb Stew (Malaysian Indian Fish Curry) on the other hand is the produce of our local ingredients, except maybe Worcestershire Sauce? Additionally, due to our rough and tough local lamb cuts, I suggest you get the cooking help from your pressure cooker. Otherwise, nothing should go wrong for this rich and filling stew which you can make ahead, store in the fridge and warm up as and when needed, perhaps also you shouldn't discount dunking toast inside for further food pleasure wholesomeness (Lamb Fried Rice & Braised Chicken Feet).
Monday, November 21, 2011
Pow-wow, prowless Stir-Fried Sweet Potato Leaves in Sambal Belacan. You still remember my Sambal Belacan & Kangkung Belacan? The love of this belacan queen ( Stingray Spicy Sauce & Nyonya Fish Sambal). I so, mind you, love the stink of belacan. Dang? Belacan is akin a seller ingredient for our local dishes, primarily when we speak about sambal/chilli based dishes (Stingray Sambal, Sambal Udang Kering Petai & Sambal Sotong). Stir fried obviously is one which you gotto do it in jiffy. Basically, stir frying quickly (Brinjal Anchovies Stir Fried, Four Angled Beans Stir Fry, Bean Sprouts Salted Fish & Carrot Poriyal). Stir-Fried Sweet Potato Leaves In Sambal Belacan, I must say is one of those appetizing Malaysian food splendidness. Imagine, the spicy, sweet and tangy burst of tastes (Sweet Chilli Chicken)? Get your plate of rice ready.
Friday, November 18, 2011
Carrots are at their best when you just crunch into them. As raw as they are. Why not. After all, its healthiness and packing aplenty major values? Wouldn't you agree? Sincerely. Then again, it can't be rawness daily. Carrots, believe me, are deliciousness when converted to an Indian style stir fried dish (Aloo Gobi, Brinjal Stir Fried & Beans Thoran). Take this Indian Carrot Poriyal as an example. A lovely side for teaming alongside other sides (Dum Aloo, Red Cabbage Thoran & Potato Balls). Of course, some gravies thrown in as well (Indian Vegetable Curry, Egg Rasam & Sodhi) and how about specifically made rice dishes instead of plain, boring white rice (Lemon Cashew Rice & Ghee Rice)? So, ladies and gentlemen, here is my version of Carrot Poriyal. Carrot stir fried alongside spices, fresh coconut and curry leaves. Tempting right? I know.
Monday, November 14, 2011
Sincerely I wonder. I wonder why for years we have been reminded that women must learn to cook? Is it some sort of a cultural thingy? How about the men? What? They only eat whereas we women are the ones who must slog in the kitchen? I really don't know. You tell me. Years and years of being drilled that I must learn to cook, from as young as I was, seemingly is the cause of confusion. Especially, don't you think in Indian households? But why? I can understand back then marriage story whereby men worked and women were the home keepers. Not anymore. We work as well and we contribute money package as well. So then (Home Made Curry Mee, Malaysian Fried Mee, Hokkien Mee, Curry Chicken Noodles & Bee Hoon Soup)? Duh! Alright. Weekend food when I am struggling with time. Fried noodles. Either the dry style (Tom Yam Fried Mee Hoon & Mee Siam) or soupy version (Penang Mee Yoke, Penang Assam Laksa, Mee Rebus, Curry Mee, Laksam Kelantan & Mee Rojak) Char Kway Teow is? Malaysian famed street noodle. Broad rice noodles/kway teow interestingly fried alongside bean sprouts, eggs, cockles, fish balls, seasoned with dark sauce and light sauce.
Thursday, November 10, 2011
Chinese food delightfulness and this Indian lady? Oh-yes please. We have already bonded and we will mind you, remain forever as best friends (Fried Lotus Root Chips, Fried Shrimp Wantons, Salted Egg Chicken, Chinese Fried Rice & Chinese Prawn Fritters). Now and forever and for the longest time. Anything Chinese goes for me. Simple, easy-preasy and even lazily put together dishes (Hong Kong Style Steamed Fish) or more elaborated ones (Chinese Chicken Meatball Soup, Chicken Wanton Soup, Sesame Chicken & Sweet Chilli Chicken) and today, according to my cooking technic, it is a time taking cooking. Especially for ensuring chicken feet is cooked to its tenderness. Chicken Feet? Remember, I have already told you before (Chicken Feet Kerabu/Salad)? So, lemme get to the recipe instead of dwelling on chicken, which part, which you fancy, so on and so forth (Baked Cornflakes Chicken). Super moist, super succulent chicken soaking in tadbit bit of gravy/sauce, made with the quintessential Chinese ingredients (Chick Kut Teh, Chap Chai/Mixed Vegetable Stew & Chinese Black Vinegar Chicken).
Friday, November 4, 2011
I decided to go green. In fact, I have already. Green, the nature loved shade and green is also said as "green, green, greedy pig. Haha! What a punchy waking up intro, wouldn't you agree? Let's forget about greediness, but we will still hail nature being green and instead of fish for other styles (Chilli Soy Fish, Grilled Sambal Stuffed Fish, Stingray Spicy Sauce & Tuna Cutlets), its a Thai style Green Fish Curry. Thai? Of course. Thais are the best people for producing green curries.They know it all. They have been doing it for years and Thai cuisine is much loved throughout the world for their big, bold and lighting up a food glow on your tongue, mouth, throat and tummy. How do we make this Thai Green Fish Curry. We will make the green curry paste and though generally fish is tipped into the later made green curry (Asam Fish Curry, Indian Chicken Curry, Bengali Yogurt Fish Curry, Fish Sambar & Kerala Fish Curry), I fried the fish pieces alongside the ingredients listed under "for the fish" (Tuna Cutlet & Hong Kong Style Steamed Fish). While fish is being fried, we shall get down to making the curry and once done, fish is tipped inside. Tickling appetizing creamy, spicy and aromatic green curry, soaking up crispy on the outside and tender melt inside fried fish . Bye guys. Got to go. Time is biting into my schedule. See you next time.
Thursday, November 3, 2011
After all the many years behind the road, when you invest in an oven, don't you think we should start baking? Utterly. Otherwise, it defeats the purpose of investing in a new kitchen equipment. Don't you think so? I reckon. All these while, I have been the over the stove portable grilling pan person (Grilled Fish In Banana Leaf & Grilled Salmon). So, oven investment seemingly has brought a broad smile on my face. Nevertheless, I must also say that we Malaysians, unless you are baking enthusiast, we generally prefer on fire under our pots and pans cooking. Anyway, I am not regretting. Never know, it may spiral me to start seriously baking? Early to throw words though and mind you, I have already started and here is the latest from my oven. Baked Cornflakes Chicken (Grilled Chicken Wings). Any part will do (Sesame Chicken & Sweet Chilli Chicken), of course, I love the sinful wings (Chicken Feet Kerabu/Salad), but remember, as far as I know, baking is healthier compared to frying (Fried Shrimp Wanton). Dried herbs I already had went into this baked cornflakes chicken, of course you have the liberty to to other herbs, fresh or dried. Crispy, yummy and mouth crunching pop-ohlalala Baked Cornflakes Chicken, paired alongside sweet potatoes, optional.
Sunday, October 30, 2011
Sunday, October 23, 2011
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
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
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.
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