So, the worst struggle in this fast and catchy era I am assuming, is time struggle. Tell me about it. Time and none. Time which by far is the crucial crisis for literally everything, including cooking taking place in our kitchen (Kampung Fried Rice, Chinese Mixed Vegetable Stew, Beans Thoran & Mixed Vegetable Soup). I know. I am aware. I go through it daily. Nevertheless, my motto is still a home meal. One which I try my best not to compromise. Thus, how do I keep it going? How do I manage my time for home food? Well, if you know and you have mastered the art to keeping it simple in your kitchen, you are already your own winner (Bean Sprouts Salted Fish, Kailan Oyster Sauce & Hong Kong Style Steamed Fish). Of course, every now and then, its worthiness to an elaborated dish (Aloo Gobi, Gado Gado & Chloe Masala). Otherwise? Take this Apple Cucumber Salad as an example. A healthy temptation. Easily put together. Right. Apple, cucumber, lettuce leaves, dried blackcurrant, olive oil, lemon juice, brown sugar and salt. Bang! Green is our food crunchiness and tastiness. Happy tucking in everyone.
Friday, December 9, 2011
Monday, December 5, 2011
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.
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.
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