Wednesday, March 21, 2012

Mushroom Rolls

Another fried food stuff today. Another vegetarian food lingo as well, can you still recall my previous Kurkuri Bhindi/Crispy Fried Okra in which much has already been spoken about frying crispiness? What else should I say when I have already rolled out a fair bit of fried goodies (Indian Potato Rolls)? Shall we just drop the topic of fried crispy delightfulness, instead head to the recipe for the day? I reckon that will be the best safe bet (Tuna Cutlets & Fried Shrimp Wantons). Joining the string of vegetarian dishes I have showcased is now these Mushroom Rolls (Bonda). Crisis management my saviour, saving me when I need was a tin of button mushrooms and of course, our Indian style of cooking must require spices and all things Indian nice. 

Monday, March 19, 2012

Malaysian Sour Spicy Fish Soup Noodles

Alright, alright. Malaysian Sour Spicy Fish Soup Noodles is basically or obviously as you may have noted is Penang Assam Laksa. Similarities are there, yes, but its another different kinda type. Not the same lemme assure you. Of course for those of you who have made assam laksa before or I'm sure assam laksa is a known already tasted before for Malaysians (Malaysian Lamb Curry Noodles & Malaysian Fried Mee), you know that the sour spicy (Spicy Thai Noodles) fish broth says its all (Vietnamese Fish Soup). Broth evidently is the core? Absolutely. In fact, for any soupy noodle dish, broth is the one (Penang Mee Yoke, Curry Mee, Curry Chicken Noodles & Bee Hoon Soup). Whereas, noodles and the rest of the ingredients are pretty much your free willy. As you like, as per your taste and as per your preference (Chicken Wanton Soup, Laksam Kelantan, Mee Rojak & Chinese Vegetarian Noodle Soup). Okay? Lets get back to Malaysian Sour Spicy Fish Soup Noodles now. Actually, I have said all of it already right? Noodles soaking in a sour spicy fish soup and garnishes atop. 

Sunday, March 18, 2012

No Bake Cheesecake

No Bake Cheesecake. Not the stylishly decked and reaching the sky no bake cheesecake. This is the simplicity, minimal ingredients cheesecake. For the bottom layer, it's not the expensive digestive biscuits, but the ordinary my growing up years famous cream crackers. Crushed and crumbled with butter and pressed into a greased pan. Its rather crumbly. For a compact non crumbly version, your please for adding more butter please. Whereas for the top layer, its cream cheese, lemon juice and condensed milk whisked together. That's about it for the ingredients and that's about all to making this No Bake Cheesecake. Set it in the fridge for at least 24 hours and here we have this creamy, lemony cheese atop the crumbly, buttery biscuit layer.

Friday, March 16, 2012

Spicy Grilled Fish

I know. I am aware. Fish recipes in this previous space of mine? Spilled over, spilling over and there will be no stop. Can't help it foodies. Basically because we are not big meat eaters, therefore, the other option mostly is fish without a doubt (Meen Muringakka Kulambu/Drumstick Fish Curry, Chilli Lime Fish & Grilled Fish Sandwich). Yep. What's in store today in terms of our cooking style to fish? Obviously, grilling. Not in the oven though (Curried Roast Chicken). But over the stove top portable grill. The portable grill you can buy within, let's say RM30.00? I honestly, am beginning to like this grilling concept due to less oil is better sometimes (Grilled Fish In Banana Leaf, Grilled Spicy Prawns, Otak-Otak, Grilled Mackerel & Grilled Chicken Wings). The question now is, how do we go by to this Spicy Grilled Fish, Indian style fish? Sardines marinated/mixed with chilli flakes, curry leaves, ginger paste and salt, thereafter grilled (Chilli Soy Fish, Assam Fish Curry, Malaysian Indian Fish Curry, Stingray Spicy Sauce, Hong Kong Style Steamed Fish & Vietnamese Fish Soup). 

Wednesday, March 14, 2012

Mor Rasam/Buttermilk Rasam

Remember, I think I have already told you before? There's no boundaries to cooking (Meen Muringakka Kulambu/Drumstick Fish Curry). There's basically no limit to inventing or trying out new recipes. Either, you coin your own recipes or you pretty much trend behind other people's recipes (Fish Sambar & Creamy Coconut Lentil Curry). Either way, I think, is fine and not necessarily you must follow recipes as they are 100%. Always allowed, please go ahead and tweet recipes as per your liking, how about you giving a go to this my Mor Rasam/Buttermilk Rasam (Mor Kuzhambu)? Heard before or you have not, or your only familiarity is Plain Rasam? I don't know, you have to tell me (Egg Rasam & Nandu Rasam). Whatever or whichever, I hope you won't hold yourself from trying this Mor Rasam/Buttermilk Rasam. Mor or buttermilk basically a replacement for tamarind and for a natural depth of sourness and creaminess. Cooking game on? The game changer instead of plain rasam? 

Monday, March 12, 2012

Meen Muringakka Kulambu

Who said you can't? Not me. Did I say that you can't add muringakka into fish curry, aka drumstick fish curry (Shark Curry, Assam Fish Curry & Bengali Yogurt Fish Curry). Please. Go ahead. I can vouch. I can assure that you will not regret. I know what I am saying. After all, evidently this Meen Muringakkai Kulambu speaks for itself in terms of mouthwatering and mouth packing deliciousness. Curries of course, as you know, must pack spiciness, tanginess and curry leaves aroma and not necessarily drumstick/muringakka must be swimming in sambar only (Fish Sambar).  So, lets now get to the business of cooking. Actually, I don't think I need to speak further because recipe is already attached. Grab it and make this Meen Muringakka Kulambu (Chilli Lime Fish, Ikan Pari Sambal, Steamed White Pompret & Chilli Soy Fish). 

Friday, March 9, 2012

Mysore Sambar

Mysore Sambar. The front door, or back door, or straight door to the other side of sambal/Indian dal curry. Sambar by far? How can sambar not be a popularity amongst Indians for the matter. In fact, our food life is not complete without sambar and walk into whichever Indian eateries, from the high end to the street stalls, sambar will joyously greet you. Point blank, do I have to actually speak any further about sambar? I don't think so because I think I have giving more than enough hints on sambar being the must have, maybe not every day, but at least once a week (Bitter Gourd Sambar or Plain Sambar)? I too am a cooking hero when sambar is a concern. What do you expect.? Indian husbands and their profound love for sambar? Regardless, each time I make sambar, I try to coin another version and this Mysore Sambar has already be trended in my house (Mor Kuzhambu/Yogurt Curry, Cauliflower Curry, Indian Tofu Curry & Indian Vegetable Curry) and there's no limit to the type of lentil/dal you should or can use. I settled for chana dal. The only dal actually instead of a combination of two or three types for an easy interpretation and not eating up into our time in making, plus instead of the usual vegetables you will see swimming in a sambar, its white radish. Having said that, I can assure you that there's no shortcoming for my version of Mysore Sambar. Truly delightful and like, I can get no satisfaction.  

Wednesday, March 7, 2012

Chocolate Rum Tart

What a, proud moment of mine baking breakthrough. Believe me you. Can you believe it that I made Chocolate Rum Tart? Joy to the world. Okay, okay, I am not floating in cloud 9 no more. I am back to reality. But still, such a breakthrough for me (Lemon Bars & Pineapple Bread Pudding). I guess when the mind is set, I guess nothing is impossible. Never mind if we are not the first at the finishing line. An achievement is still an achievement (Cream Puffs & Soft Rolls), for me, really, though I am not at all a fan of chocs, but for choc lovers, I can assure you that these chocolate tarts are a heavenly retreat (Dates Sunflower Seeds Cake & Fried Apple Fritters). Vanilla scented pastry and within it, rum infused dark chocolate. Rum of course is optional unless you are a once a while drunkard like me, these tarts by the way must be chilled first to set the choc filling prior to luxuriating in. I love you too everyone.

Monday, March 5, 2012

Chilli Lime Fish

Fish is trended again and of course, how can I not trend chillies simultaneously. Both in fact has become like a customary thingy in my house. Fish without a doubt, do I have to repeat myself? Must I repeat again and again (Grilled Fish Sandwich, Vietnamese Fish Soup, Thai Green Fish Curry, Kerala Fish Fry & Hong Kong Style Steamed Fish)? No need right? Thank you so much. So, what's the cooking story for fish today (Nyonya Assam Fish Curry, Grilled SalmonMalaysian Indian Fish Curry, Grilled Fish In Banana Leaf & Grilled Fish Sambal Stuffed)? Pretty much, you know me right? I don't get all worked up in my kitchen. I don't have the time anyway. So, I fried the fish marinated with turmeric powder and chilli powder and then, the chilli lime aromatic sauce tipped atop. Bang! Explosion of our Malaysian tastes!

Thursday, March 1, 2012

Chicken Varuval

So, another chicken dish today by far? Previously, can you still recall my Curried Roast Chicken?  I hope you can still remember? Otherwise, perhaps you would like to flip over to the recipe and then, get up, close and personal to this Chicken Varuval, also known as dry style masala chicken (Jacket Potatoes Chicken Mince). One which I think is not the standard like the many Chicken Varuval. My version of course, as usual, must have the touch of me. A touch of natural sweet burst from dried raisins. Just a touch, nothing over-powering, a touch for the role play between spiciness, sweetness and awesome aroma of garam masala and coriander leaves (Honey Chilli Chicken & Sweet Chilli Chicken). Anything else is there for me to say (Butter Chicken, Ayam Masak Merah & Cashew Nut Masala Chicken)? I sincerely doubt. 

Monday, February 27, 2012

Jacket Potatoes With Chicken Mince

One of the things I've learned so far from blogging is that I shouldn't talk about myself all the time, in all sharing until your ears and eyes I reckon will blister fall apart. I realise that if I continue being a self-centered eccentric person, my followers will basically label me as a female chauvinist. Can't be my story all the time right? Or the love of my life, my other half-half also right? I know. Will sound as though I am an attention seeking person, regardless of the fact that this is my blog and there's no limitation to blowing my own trumpet? So, how about me asking you if you love Jacket Potatoes? Baked potatoes basically and can be filled with, most probably any ingredient as per your liking or as per this recipe, chicken mince. Do you love this kinda meal for a change? I think I hear you saying yes, or maybe my imagination is running wild, nevertheless, as I have communicated with you before, potato is a favourite)? I know assumption is a major "F" Up, still, I can't help assuming (Aloo Gobi, Dum Aloo & Curry Chicken Potatoes). I am sincerely believing that these jacket potatoes, crispy crunchy chicken (Cornflakes Baked Chickenmince filled (Sweet Chilli Chicken), yogurt atop and salad leaves paired, will be an absolute delight to your tastebuds.

Wednesday, February 22, 2012

Curried Roast Chicken

I like this whole idea to inventing my own recipes. Of course, when time is on my side, not always though, whenever I can squeeze in pretty much. Inventing recipes by far is my proud moment to food happiness (Malaysian Lamb Curry Noodles). Call me the recipe inventor or recipe influencer (Grilled Chicken Wings & Baked Cornflakes Chicken) if you feel you should. Thus, henceforth, therefore, my this time invention is Curried Roast Chicken (Chicken Curry Potatoes & Indian Chicken Curry). Chicken of course is the main highlight, but instead of one whole chicken, I opted for two pieces (Honey Chilli Chicken, Chicken Wanton Soup & Chicken Feet Salad) due to me dining alone. Nothing worrying, nothing nor intimidating, neither you should be over concern, over the word curried. Not for my recipes though. Basically, you make this Curried Roast Chicken (Cashew Masala Chicken, Butter Chicken, Sesame Chicken & Sweet Chilli Chicken) with your pantry friendly ingredients I reckon. Obviously curry leaves scented. Yes, curry leaves for roast chicken. Remember, I already told you, my invention? What shouldn't we use curry leaves for a roast, you tell me please? Curry leaves coupled alongside curry powder, ginger juice, garlic juice, onion juice, oil and salt. Crispy utterly on the outside, tender bite inside, and amazing curry leaf scented Curried Roast Chicken.

Monday, February 20, 2012

Spicy Thai Noodles

What's the dish for the day? Obviously, its a noodle dish. Yes. Noodles again (Fried Kuey TeowFried Mee. Laksam Noodles & Hokkien Mee). No, no, not the same kinda (Lamb Pho/Vietnamese Noodle Soup). Not the same. Trust me (Mee Rebus Vegetarian &. Chinese Vegetarian Noodle Soup). This is the simplicity, elevated by store-bought sauces which have been sitting in my fridge and I, as you know, am someone who fancy using up whatever vegetables in the fridge as well (Tom Yum Prawn Fried Rice)? Rather a convenient matter actually if you considering such Spicy Thai Noodles. Basically, lemme tell you that anything goes. Meaning, ingredients that can jive, click and dance together for the customary Thai spiciness and sourness (Seafood Tom Yum Soup, Tom Yam Chicken, Tom Yam Fried Mee Hoon & Thai Green Fish Curry). As per your taste, let me remind you again, and also as per the ingredients you have at home. 

Tuesday, February 14, 2012

Verona & Milan - (Italy)

Countdown. Sadly though. Two more days only in Italy. Oh-no! Wish there will be no stop to our tour or maybe another at least two days thrown in. Then again? The reality is otherwise? Tour must end and we returning to our daily grind. Undeniably. Where to next (Venice, Florence & Rome)? Verona. By 9.00am, we standing in front of Adige River. Wow! Soothing to your senses view. Admiring the clean water flow of Adige water, and stretching our eyes towards the bridge, the nature wonder scenery of the hills and every bend of Adige. Also, for understanding the meaning, more or less, why Verona is said as a romantic spot in tandem to being a package of timeless monuments, numerous bridges, medieval architectures, Italian food and of course shopping as well.  

Monday, February 13, 2012

Malaysian Lamb Curry Noodles

If there is without a doubt, of course there is, I know what I am not doubting, if there's already Penang Curry Mee in this previous space of mine, why can't there be a curry noodle dish showcasing lamb (Lamb Pho/Vietnamese Noodle Soup) as the main highlight? Why not? What must it mostly must be a familiarity (Home Made Curry Mee & Vegetarian Curry Mee)? Regardless, I really can't decide nor should I speak on your behalf, but obviously, I have already accomplished within the context of a Malaysian Lamb Curry Noodles (Penang Assam Laksa & Bee Hoon Soup). Malaysian? Malaysian meaning from my Malaysian kitchen (Malaysian Fried Rice & Malaysian Fried Mee). Yep, you are right. If it is not always Malaysian, at least every once too often (Malaysian Lamb Stew) Malaysian food for this Malaysian foodie. Lamb of course (Lamb Fried Rice & Lamb Burgers), in fact even mutton (Sup Kambing, Mutton Keema & Mutton Varuval), is forever a favorite amongst Indians right? You bet and I bet. So, how should the cooking story go-to for this my nava-k's version Malaysian Lamb Curry Noodles? Minced lamb fried to crispiness separately and once we have made the spicy creamy curry and after assembling the whole composite to Malaysian Lamb Curry Noodles, crispy lamb and soft boiled egg atop. Bye cooking enthusiasts. See you in my next cooking chapter.

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