Vegetarian Mulligatawny Soup

Lentils and us Indians? What should I possibly say? Lentils or dal, one of those ingredients we can't forget about or shall I say we must stock up? But no, it can't be the same lentil/dal showcasing always right (Mysore Sambar)? In the same type of gravy, though relatively sometimes it does trend ugh sometimes that's the case (Dhal Rice)? Of course, sambar is one of it for showcasing lentils (Drumstick Sambar, Fish Sambar & Plain Sambar), and I think we must include dalca as well (Mutton Dalca). Then again, I think sometimes we must allow our food invention to wonder for popping up (Bitter Gourd Sambar) a different kinda lentil dish? Usually, somehow lentils for me must be associated with a vegetarian dish. Don't know why, seemingly that's how my thinking has been programmed (Indian Vegetable Curry, Vegetable Kurma, Vegetable Raita  & Vegetable Biryani). Obviously then, I couldn't think of none next except Mulligatawny Soup. Akin a royal soup treat by far and, an East Indian soup and due to its popularity in England during British India. If I am not mistaken, there is also the meat added variant, but like I have also told you, this is the absolute Vegetarian Mulligatawny Soup. A combo of veggies and as usual, whatever I had at home, plus spices, yogurt and scented by coriander leaves. Indeed, really a pleasing and pleasant Vegetarian Mulligatawny Soup (Turmeric Tomato Soup & Tomato Spinach Soup). 

Japanese Eggplant Saute

Like this for me. When I have particularly invested in certain ingredients for a particular dish, I must make sure the balance of the ingredients must be used up. Otherwise, such a waste to our money right? Moreover, Japanese dishes are not a regular call in my house, but since those ingredients are already there, I should right? Remember I told you before (Simmered Daikon)? Logically, another dish popping up on our dining table (Teppanyaki Salmon). Cooked by yours truly Nava K. Can't be by my other half-half, though I am still trying to get him. So far, its the same story, regardless, let's see what the future holds. Now, coming back to the recipe of the day, Japanese Eggplant Saute, a vegetarian or meatless version, what should I say. Eggplant (Eggplant Tikka Masala & Brinjal Stir Fry) and capsicum cooked and coated in tadbit of spicy and salty sauce, atop sprinkled roasted white sesame seeds and spring onion garnished. Not bad right? Nava K and her Japanese Eggplant Saute?

Sambal Ayam Serai (Chicken In Lemongrass Sauce)

I love my serai, aka, lemongrass. In fact, I must proudly profess that serai one of my favourite local herbs. I think I told you before? Unless and until, I want to spend on imported ingredients which by far is only seldom or every now and then (Baked Lemon Chicken). Otherwise, its all about our easily grown, even in our small plot of land or in pots local herbs. The easiest, shall I say is lemongrass?  Most probably. So, for this sambal dish, yep, me and my sambal, do I have to say, its serai again (Sambal Udang Petai, Curry Chicken Noodles, Laksam Kelantan & Easy Chicken Kebab). Crushed or smashed serai cooked alongside a chilli based gravy and in which you will find juicy and succulent chicken pieces (Ayam Goreng Berempah, Rendang Ayam & Asam Pedas Ikan). Mouthwatering and such a pride to our eyes right? You tell me.

Teochew Steamed Fish

Fish and steaming? Honestly, I wish I can do it often, but no (Hong Kong Style Steamed Fish). Not in my Indian house. Can't be regularly, I won't mind actually, but not for my Indian half-half and also, when we talk about fish and steaming, all of us must meal together. You can't steam fish and then pinch in and then leave the balance for the rest? Not to say you can't, but not a pleasant sight and you know right how it will be? Somehow the whole thing to steaming and fish must be something you tuck into right away? Of course, unless we are talking about other styles to cooking fish? Those we can cook ahead and tuck into when we feel like (Asam Pedas Ikan Bawal  & Chilli Lime Fish). But as far as I know, Chinese dishes on the whole must be eaten once they are cooked. That's why Chinese people cook twice a day unlike us Indians who generally cook once and we can tuck into the same food for dinner (Kailan Oyster Sauce). For the Chinese, there is no such a thing as keeping the leftovers, unless maybe if you are not particular (Chinese Winter Melon Soup, Egg Foo Young, Chinese Fried Rice, Yong Tau Foo, Chow Mein & Tea Eggs). This Teochew Steamed Fish on this particular day? For a change for our dinner for the both of us. Actually, come to think of it, my other half-half didn't mind. Teochew Steamed Fish kicking in the big, bold and punchy tastes. Spiciness of course as usual, is not only his favorite, mine as well.

Vegetable Biryani

Rice? Yes rice (Baked Rice Pudding). What's with rice (Anchovies Long Beans Fried Rice) Remember, I have already told you (Turmeric Rice)? This Vegetable Biryani, I won't say will be a struggle, but as you would have noted and you will later, you need quite a list of ingredients. Nothing not within your reach or you will have a hard time buying, except maybe for the saffron strands. Otherwise, I think it will be sweep through for you. Getting the ingredients and the cooking aspect of it (Jeera/Cumin Rice, Coriander Rice, Lemon Cashew Rice & Nasi Lemak Sambal Udang). The vegetarian version. Why vegetarian or only vegetables? Personally, we don't fancy those meaty biryani. Unless maybe when we dine out. Nothing really personal as well if you are asking me. Just that, our preference. By itself a wholesome and filling meal (Tomato Rice & Dhal Rice), of course the pairing for Vegetable Biryani, can I say is endless or alongside certain types of sides? Its really up to you (Spicy Fried Wings, Lamb Rogan Josh, Vegetarian Mutton Stir Fry & Vegetable Raita). But you must believe me when I say that my style to cooking this Vegetable Biryani can be regardless as simplicity or even effortless. Rice cooker simplifying it and the aroma of Vegetable Biryani waffling in the air (Ghee Rice) when rice cooker is dong the cooking. My-my! May be a vegetarian version, but I can assure you that its rice exciting and trilling to our palates. Dang!

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). 

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).