Tuesday, December 18, 2012

Devil's Curry

Another devil listing? Another devil dish? Obviously. Can you still recall my previous two devils (Chicken Devil Curry & Devilled Prawns)? I hope you can still remember. Otherwise, flip over to the recipes. I think you should before you jump the gun, thinking that this Devil's Curry is gonna be the same. No. It is not I must assure you. But still, from the same Eurasian and Portuguese family. Sort of similar (Mee Siam, Egg Vindaloo, Nasi Lemak Sambal Udang & Asam Pedas Ikan Bawal). For this round of Devil's Curry, I opted for mutton (Easy Mutton Curry). Of course, the choice is yours. Between lamb (Lamb Kofta Curry), between pork, chicken, beef and prawns. Not sure if we can use fish unless you have tried or you are willing to try (Belacan Fish Sambal)? What else should I say? Pretty much chilli based (Chilli Lime Fish, Sambal Sotong, Spicy Noodles & Grilled Spicy Prawns) and a combination of spices and herbs and vinegar, as well as dark soy sauce and black pepper (Black Pepper Crab) for the lovable and finger licking goodness of this Devil's Curry (Curry Chicken Noodle). 

Friday, December 14, 2012

Asam Pedas Ikan Bawal


The other, another favourite of mine (Rendang Ayam/Chicken Rendang), though the same can't be said about my other half-half. Asam Pedas Ikan Bawal (Black Pompret in Sour Spicy Gravy) without is a delight for me. Always and forever. Anytime in fact (Malaysian Sour Spicy Fish Noodle Soup). Tell me about it if you are another person like me. Those who just so love our traditional Malay dishes (Sambal Udang Petai, Sambal Kentang Ikan Asin, Pucuk Ubi Sambal Belacan, Fish Stuffed Sambal, Nasi Dagang &  Laksam Kelantan). Sambal based and sour notes dishes. These tastes coming from our local and affordable ingredients. Pretty much, how far can we run when our Malaysian Malay dishes (Gado Gado) are a concern? Pretty much, more or less the same ingredients? Yep. Sour notes from tamarind or we are also fond of dried tamarind pieces (Asam Fish Curry, Penang Asam Laksa, Tamarind Prawn Curry & Nyonya Fish Sambal), also known as asam keping and the scent of our easily grown local ingredients into this Asam Pedas Ikan Bawal (Bawal Kicap/Pompret Soy Sauce). Bang on! I seriously think will punch wake up your palates. Asam Pedas Ikan Bawal? The pride of our country (Vietnamese Fish Soup, Thai Fish Noodle Soup & Batter Fried Fish). 

Monday, December 10, 2012

Simmered Daikon

Salmon, tofu, mushrooms, eggs and daikon, or radish (Malaysian Indian Fish Curry). Don't you think these are some of the favorite ingredients for Japanese cooking (Egg Fish Roll, Grilled Salmon, Mushroom Veggie Burger & Chinese Tofu Soup). If you are asking me, its a big yes from me to you. These ingredients are generally showcased in various ways in Japanese cuisine. Either by themselves or a combo alongside other ingredients (Yong Tau Foo, Spinach Tofu Stir Fry & Winter Melon Soup) and of course, when Japanese food is a concern, we need those Japanese ingredients like dashi stock, Japanese soy sauce, mirin and sake, well, not a must if you don't fancy, but for the rest of of us who enjoy alcohol, I don't think we will have any qualms? Not me though. I love alcohol, though I find that sake is somewhat quite strong for me. Yet, I wouldn't mind a few sips and of course, why should I not add sake when its a Japanese dish in my house? For this Simmered Daikon? Oh yes. Quite a thing actually getting the Japanese ingredients which are rather pricey, but I guess if its once a while, we won't mind spending. Especially for a hardcore Malaysian who only believe in our local ingredients? Having said that, for the sake of Simmered Daikon? Soft, tender daikon in  tadbit of sauce made from the customary Japanese ingredients (Teppanyaki Salmon).

Saturday, December 8, 2012

Indian Mango Chutney

Ohlalala! Mango Chutney. What should I say? You tell me. As far as I know, a favourite? Am I right or you want to out-rightly tell me I am wrong? Up to you really. I am not in the mood for arguing or changing your opinion, but I think I am right. I believe I am. I know, unless for whatever reason, generally mango chutney is selleable (Mango Coconut Jelly, Mango Mocktail, Mango Cheesecake, Mango Cucumber Salad, Mango Prawn Curry & Mango Coconut Cake). Obviously, we Indians tend to make more often than others? For our vegetarian meals or why not? You can pair Mango Chutney alongside other many side dishes and mains (Beans Thoran, Bitter Gourd Sambar, Aloo Gobi, Tapioca Stir Fry & Lamb Kofta Curry). Alright. Let's make. Listed below are the ingredients for this tangy, spicy and much looked forward to Indian Mango Chutney.

Thursday, December 6, 2012

Rendang Ayam

Rendang Ayam. Chicken Rendang. How can we possibly forget about rendang ayam. How we possibly don't pay attention to this our, Malaysian, forever famed (Kangkung Belacan, Ikan Pari Sambal, Mee Rojak, Sambal Udang Petai & Nasi Lemak Sambal Udang) and I think world known dish. Its like a customary and much looked forward to dish during our festivals, regardless which religion and race in Malaysia. Of course, without a doubt, the best rendang I must vouch are those made by our Malay friends (Laksam Kelantan & Gado Gado). Of course. We shouldn't doubt it. Then again, anyone for the matter can make and trust me, stop believing those who claim rendang ayam is so difficult to make and its recipe is a guarded secret. Oh please. I used to fall for those crappiness until I started making. Who said you can't? Its matter of practice and of course, you can make an over-the-top rendang or simplicity can be your call as well for rendang ayam (Ayam Goreng Berempah, Malaysian Chicken ChopAyam Masak Merah), and for a simplified simple version, perhaps my recipe? I don't know. Really up to you, but I can assure you that my rendang ayam, let me repeat myself again, our Malaysian popularity (Malaysian Fried Rice, Malaysian Sour Spicy Noodle Soup & Malaysian Chilli Crab) will not fail you. Our Malaysian herbs, kerisik and all the ingredients listed below for an appreciated and delightful rendang ayam/chicken rendang.

Monday, December 3, 2012

Chinese Tofu Soup

One of those days, in fact the day I dined on my own. I think I have told you before on this me and cooking a meal for myself only when my other half-half is away (Baked Lemon Chicken)? Of course, I do have a choice of eating out, but, the thought of it? Finding parking and then deciding what to eat or what to pack back seemingly sometimes is more confusing and stress leading compared to returning home and grabbing whatever ingredients I have for cooking a simple meal. Of course, a meal in a jiffy or I don't have to really slog in my kitchen (Onion Soup, Thai Carrot Soup, Tomato Spinach Soup & Chinese Vegetarian Noodle Soup). I think I have also told you that I make sure my pantry and fridge are usually stocked up? So, back home, whatever ingredients that will jive and balance together for my meal. Soups of course are the easiest (Vegetarian Chinese Winter Melon Soup)?

Sunday, December 2, 2012

Black Pepper Crab

Herbs and spices? Don't you think they just complete our dishes? They just bring with them the appreciated scent, aroma and tastes? I reckon. In fact, I must say yes (Baked Lemon Chicken, Coriander Rice, Easy Chicken Kebab & Hong Kong Style Steamed Fish). Whether these are the local herbs and spices, or imported or growing in your garden. If you are asking me, I generally stick to local herbs and some of it like lemongrass, curry leaves and basil leaves are plucked from my garden. Of course, if I need to buy, I still do, but my style to my cooking is our local herbs. Seldom, maybe once a while, I won't mind paying, other than that, its a no (Chilli Lime Fish & Curried Roast Chicken). Therefore, the basil leaves for this Black Pepper Crab? Yep. From my garden and trust me, this type of basil will grow like nobody's business in our Malaysian weather. And crabs? Not always because (Crab Curry & Indian Crab Soup)?  You must make sure the crabs you buy are really fresh and what else should I say? Maybe we are concern about seafood and cholesterol, but when we eat, we don't stinge. We make sure we satisfy our crab craving to the maximum. How to cook Black Pepper Crab? Follow this recipe of mine and I am certain you won't be lost (Nandu Rasam & Malaysian Chilli Crab). Fresh grounded/blended paste made from ginger, turmeric, shallots and black pepper, and the rest of the ingredients listed below in which crabs are cooked. Can you imagine how it will be like tucking into this Black Pepper Crab (Chilli Honey Clams)? 

Wednesday, November 28, 2012

Baked Lemon Chicken

When its a meal on my own, I can't think of none. It has to be chicken. The chicken my other half-half is anti about, or better to be said as he does not eat chicken (Butter Chicken, Sweet Chilli ChickenBraised Chicken Feet & Chicken Varuval). So? Chicken does not come into my hunger and food picture unless and until he is away. Or when we are entertaining or when I want to try new chicken dishes which will be packed and handed over to our friends (Spicy Chicken Wings, Easy Chicken Kebab, Thai Yellow Chicken Curry & Malaysian Chicken Chop). Otherwise, there can't be chicken in my house. Actually, my other half-half does not mind if I cook chicken. Then again? I cooked chicken for myself and then cook another dish for him? God! Extra kitchen work. No way. On this day, obviously, my meal on my own and I decided to go for a Western style baked style. Baked (Baked Rice Pudding & Baked Bread Rolls) Lemon Chicken (Baked Cornflakes Chicken). Lemon, rosemary, chicken and baking? Pow! You tell me. Like a rocker the best combination right? Scent and fresh citrusy burst of lemon (Lemon Buttermilk Cake, Lemon Cashew Rice & Lemon Cream Pie), absolutely pleasing to our senses rosemary scent and tender succulent chicken, all in one as a wholesome meal. My-my! Paired alongside rice, fresh salad and yogurt. What do you think (Curried Roast Chicken)? 

Monday, November 26, 2012

Mango Mocktail

Cocktail (Prawn Cocktail) and now Mocktail. One of those days when you feel you want to try something new or let's say when mangoes are already there in your house and also when hot weather is really killing you? I bet you won't mind spending some time in your kitchen for coming up with a Mango Mocktail? Mango of course the star ingredient. Always a favorite for most of us (Mango Coconut Jelly, Prawn Mango Curry, Mango Coconut Cake & Mango Cucumber Salad)? Or am I assuming without gathering my facts? Most probably (Mango Cheesecake), I can conclude if not all, some of us I bet will appreciate a Mango Mocktail. A fruity Mocktail (Fried Apple Fritters, Poached Pears In Citrus Syrup & Watermelon Sorbet). What and how to Mango Mocktail? Mangoes, sparkling water, yogurt, honey and thyme or mint leaves. Pulse the first four ingredients, pour into glass, add thyme and ice cubes. Wow! Fresh burst and wouldn't you agree this Mango Mocktail will like instantly light up a broad smile on your face?

Sunday, November 25, 2012

Turmeric Rice

So, what else is new in my kitchen? Nothing much actually. In fact, the same kitchen, the same pots and pans, the same daily rice meals and the same nava-k sweating profusely in our Malaysian hot weather while cooking. Tell me about it please? Rice (Baked Rice Pudding) undoubtedly is still leading (Nasi Lemak Sambal Udang). Always and forever and today, let me introduce to you this Turmeric Rice. Why not? Instead of plain rice daily? A touch of turmeric for its vibrant bright yellow hue and healthiness (Turmeric Tomato Soup & Onion Soup)? Turmeric being one of my favourites. Like I have told you before, akin the customary and must have ingredients for most of Malaysian cooking. Atop of turmeric, I decided to elevate this wholesome rice dish (Coriander Rice & Dhal Rice) with lemongrass/serai and coconut milk. Interesting invention and rice food trail right (Rice Congee With Condiments)? I bet (Nasi Dagang & Lemon Cashew Rice). What else should I say (Tomato Rice).? A pleasure and inviting rice food meal right? What say you?

Tuesday, November 20, 2012

Indian Okra (Lady's Finger) Curry

One of those days I suppose when you crack your head and literally nothing comes out. I suppose sometimes there's no point we push our brains so hard? Especially when brain is so tired of us pushing it to its edge until it will automatically stop functioning. Brain is too tired? Right. Precisely what my brain is going through right now. I am literally forcing it to think, but it just wouldn't. So, I have decided not to push it further. Who knows it may stop functioning permanently which by far is scary right? I know. So, I guess its best I just stick to the recipe of the day. This Indian Okra Curry. A vegetarian version (Indian Vegetable Curry, Cauliflower Curry, Carrot Poriyal & Mor Kuzhambu) and one which I think you in return don't have to crack your head. Basically, made with store bought curry powder instead of pounding or grinding or pulsing your own curry paste. Of course, if you insist on making the curry paste, you should? I basically wanted to keep it simple (Vegetarian Mutton Stir Fry & Coriander Rice) and also, once you have cooked this Indian Okra, Curry, don't be surprise that store bought curry powder actually did a good job. In fact, I couldn't be more pleased with the taste of this spicy, tangy (Turmeric Tomato Soup) and okra (Curried Okra & Kurkuri Bhindi), I am not sure how many of you are fond of it, but trust me, its like the perfect fit in this vegetarian curry (Creamy Coconut Lentil Curry, Mor Rasam & Drumstick Sambar).

Perth, Australia (My Knowledge Travel Venture) Part 2

Three full days of training? Ohhhhh! Brains fried up. By the time we returned to the hotel (Perth Part 1), nothing much expected. Except picking up dinner and back to the room. Of course, in between the training, a trip by ourselves to Fremantle was thrown in (Fremantle Perth). Not a bonus, remember I have already told you? We paying for ourselves? However, the least I expected was sightseeing on this Saturday at the courtesy of our Perth University counter parts. Wow! Would you say no? I of course was trilled and excited. All arrangements like on a silver platter, plus all paid for. We being fetched from the hotel and to Mandurah for Dolphin Lunch Cruise. Cruising (Venice, MalaccaAyutthaya Halong Bay Vietnam). Not new for me. Of course, each cruise to its own? A different package supposedly? Meanwhile, whist awaiting for the rest to arrive and to kill time, we checked out the surrounding area within where cruise will be taking off. Eateries and some retails and some arts designs. 

Sunday, November 18, 2012

Teppanyaki Salmon

Back to sea catch. Back again to fish is the food in my house (Batter Fried Fish, Chilli Soy Fish, Assam Fish Curry & Malaysian Indian Fish Curry). But no. Not another repeating the same kinda dish again. I thought. After giving a good thought, I decided I should venture to another new horizon, another country food horizon (Fish Sambar, Thai Green Fish Curry, Shark Curry & Vietnamese Fish Soup & Thai Fish Noodle Soup). Where to? Where else can  it be when Teppanyaki is a concern? Let's go Japan. Teppanyaki Salmon? My version of course, not sure if this is how exactly Teppanyaki Salmon (Indian-Spiced Salmon & Grilled Salmon) is made in Japan. Then again? Like it matters? Our way and our style to cooking right? Definitely. Of course we need the customary Japanese ingredients, the rest, feel free. Go with the flow as you wish like I did. The end result? Tender and cooked to the right texture salmon in tadbit of spicy soy sauce gravy, paired alongside rice and fresh raw salad. Yum!

Friday, November 16, 2012

Thai Carrot Soup

Thai Cuisine? You wanna tell me or should I just tell you? Evidently (Thai Chicken Green Curry, Spicy Thai Noodles & Tom Yam Chicken)? Evidently again (Tom Yum Prawn Fried Rice, Thai Green Fish Curry, Thai Fish Noodle Soup & Thai Yellow Chicken Curry)? I can go on and on, but what's the point? Don't get me wrong please. I am in no way trying to brag, but I am trying to put my thoughts across that I am quite well versed with Thai dishes. What's the Thai dish for this day? Obviously? Thai Carrot Soup. Recipe pinched from an old magazine, but I, as usual, I tweeted the recipe. Mainly because, like I always tell you, let cooking begin with the ingredients we already have at home instead of? My point is why waste money when we can make do with ingredients already stored at home? Of course. How do we go about making this Thai Carrot Soup? Pretty much like most other soups (Onion Soup), though you need to make the soup paste. The dried prawns paste alongside shallots, lemongrass and of course, we need chillies for Thai dishes no matter even if its soup? By far. Or if you want to make a kid friendly version, then, forget about chillies. All in all, Thai Carrot Soup (Carrot Poriyal) is a thick, creamy and full of the quintessential Thai tastes.

Thursday, November 15, 2012

Fremantle - Perth (Australia)

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Not a bonus. No. Of course not. Not like the unexpected bonus for me being in Perth for training (Perth My Knowledge Travel Venture Part 1). This my one day trip to Fremantle alongside the rest of the counterparts from other parts of the world? We paying. Each paying for themselves. Basically going Dutch. How, where and what to the start to Fremantle? We walking from Miss Maud Hotel to Perth station, followed by machine supported buying our tickets and prior to getting into the train. Nice view from atop. Especially when train started getting closer and closer into Fremantle and we later stepping foot out of Fremantle station. Fremantle! The port city in Western Australia. Also, part of Perth's metropolitan area. Known for its maritime history, Victorian architecture and remnants from Australia's days as a British penal colony. Furthermore, history has it. Fremantle and its prison for convicts from 1850s to 1991. What can you expect in Fremantle? Quite a good bit actually. In fact, you can spent a whole day eating, sightseeing and idling your time away at the sea and wherever conducive for you.   

Chong Kok Kopitiam: Delightful Heritage Flavors

When my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another morning feast, I, being the enthusiastic foodie, read...