Navratan Korma

Navratan Korma or shall we also call it Nava Korma? Just kidding. Jokes aside, Navratan Korma made by Nava K is a truly inspiring thick, rich and fantastically flavorful Muglai and North Indian (Rice Pilaf) influenced curry basically (Cauliflower Curry, Drumstick Sambar & Vegan Potato Curry). Unlike the simplicity of Mutton Kurma and Vegetable Kurma I have shared before, Navratan Korma is an outcome of a home made paste, a combo of veggies and of course, ghee and curry leaves for the sensational aroma. What else should I say or must I include? Trust me and believe me, Navratan Korma is all about really pleasurable deliciousness. Whether you are a vegetarian (Vegetarian Sandwich, Mulligatawny Soup & Vegetable Biryani) or not, Navratan Korma I reckon will put a big broad smile on your face and pairing it is endless. Either for a full course vegetarian meal or what should stop you from pairing alongside whichever other dishes (Cashew Masala Chicken, Lamb Rogan Josh, Chloe Masala & Eggplant Tikka). 

Shrimp Coconut Milk

Alright guys. What's the menu for the day? I think you already know it? Recipe has already spoken for itself? You are right. Shrimp Coconut Milk (Dried Shrimp Sambal, Shrimp Pho & Shrimp Pad Thai). Basically some of those shrimps still in my fridge cooked in coconut milk. Just a handful, about 10 shrimps and to volume up this dish further for a substantial portion for the two of us, I thought I might as well use up the long beans as well. Basically also because, my question is how many shrimps or prawns (Devilled Prawns, Bitter Gourd Prawn Curry, Grilled Spicy Prawns & Chinese Prawn Fritters) can we eat at one go? Moreover, we are not big shrimp eaters. Maybe two or three for each of us and instead of all about shrimp/prawns (Prawn Mango Curry, Sichuan Chilli Prawns, Prawn Noodle Soup, Sambal Udang Petai & Prawn Cocktail), beans mind you did jive in tandem as a wholesome, one dish meal for pairing alongside rice (Nasi Lemak Sambal Udang). Great right? Why on earth do we need to cook another veg side dish then? Shrimp Coconut Milk? Obviously, shrimps, long beans, coconut milk (Masak Lemak Nenas), saffron strands or turmeric powder and the usual kitchen staples. Yum right? Mouthwatering right? 

Mutton Bone Marrow Curry

This thing about cooking mutton during weekends? I really can't compute why only during weekends. Maybe from back then? During my growing up years and mutton can only come into our food picture during weekends? I think so. Back then, for a poor family like mine, in fact, mutton dish is only once a month. Basically because mum had to stretch her dollars and cents. Mutton not affordable for us. Maybe that's why its like an automatic tuning till this day that I too decide on mutton dish for weekends. Potentially and possibly. On this particular weekend, I couldn't think of none except a thick, spicy and really bang-on Mutton Bone Marrow Curry (Mutton Parathal, Indian Mutton Meatball Curry, Mutton Soup & Mutton Kurma). Not really very much different within the context of ingredients as in for the rest of the mutton dishes I have cooked before (Dalcha, Mutton Keema, Pepper Mutton Curry & Mutton Varuval). Then again, what can be potentially different for an Indian mutton curry or even lamb curry (Lamb Rogan Josh & Lamb Kofta Curry) regardless where it originates from. Am I wrong? I don't think so. We just vary the spices and ingredients to our taste or for fitting mutton as another Indian dish style (Mutton Pepper Masala & Easy Mutton Curry)? Mutton Bone Marrow Curry? Wouldn't you agree is an absolute winning temptation? Just so inviting and packing major punches of Indian quintessential bold tastes? 

Honeydew Sago

Its me and my easiness. Always and forever mostly. Honestly people, the big way to desserts is seldom in my house. Unless maybe, every once a while (Chocolate Cheesecake & Chocolate Rum Tart)?  Otherwise, as it is, we are not into desserts, but when family comes calling, its still in a jiffy dessert. You know family? They somehow will expect, maybe not directly, they still will look forward to a complete meal which by far must include a dessert. Alright. Honeydew melon and the rest of the ingredients listed below already bought and even before they came over, I made this Honeydew Sago (Watermelon Sorbet, Saffron Poached Pears & Baked Rice Pudding). So easy and quick. The simplicity to a Chinese dessert (Tea Eggs & Fungus Ginkgo Nuts). Sliced or scoop melon out of its skin (Chinese Winter Melon Soup) and remove the seeds, thereafter simmer sago (Sago Gula Melaka), make your sugar syrup and these ingredients assembled with coconut milk (Grapefruit Coconut Jelly) and of course, some ice cubes will be fab, or you can also serve at room temperature. 

Rice Pilaf

Rice Pilaf. What is rice pilaf? If you are asking me, its basically a rice dish which originated from India and of course, a staple in other parts of the world as well. There are various types from various contingents and each cooked according to area specific. My this Rice Pilaf is just the basic (Ghee Rice, Coriander Rice & Turmeric Rice). The usual staples we usually stock up at home and my style to cooking rice dish as you know is rice cooker supported. Been like that for donkey years and I don't think I will want to try the over the stove cooking. Honestly, I really don't want to keep an eye cooking rice over the stove and rice cooker (Kampung Fried Rice, Malaysian Fried Rice, Baked Rice Pudding & Nasi Lemak Sambal Udang) by far for me, is the easiest. Put all the ingredients and? Yes. Let rice cooker do its job (Nasi Dagang, Dhal Rice & Vegetarian Nasi Lemak). After all, that's why rice cooker was invented? So, why should we not be rice cooker friendly? Unless you have a particular reason why you should not or you still prefer the conventional style to cooking rice (Vegetarian Biryani)?  So, what's with my Rice Pilaf? Rice cooked alongside ghee, almond, shallots, vegetable broth and of course, must be scented by spices. 

Asian Watermelon Salad

Watermelon for a savory salad (Watermelon Sorbet)? Why not? Why shouldn't we give a go (Prawn Cocktail & Shrimp Pad Thai Salad)? In fact, already proven. I made and I can't be food happier. The Asian style to a watermelon salad and when we speak about Asian savouries, what else you think they can be? Obviously, we Asians, don't you think we love loudness and boldness in dishes? Of course, if you are asking me. Unlike Western salads, as far as I know, Asian salads are a different matter food lingo all together? Take this Asian Watermelon Salad as an example and even our veggies stir fried. Whether the simplicity or profoundness with more than enough ingredients veggie dishes (Tofu Green Beans Stir Fry, Red Cabbage Thoran, Bean Sprouts Salted Fish, Kailan Oyster Sauce & Chloe Masala) and when refer to Asian tastes, what can possibly be? Vegetables by far and by themselves (Vegetarian Sandwich) are the fiber and nutrients for our overall well being? And Asian Watermelon Salad is also no short of the appreciated sweetness, tanginess, tadbit of spiciness and aroma of mint leaves. Wouldn't you as well agree that Asian Watermelon Salad is an ultimate stand up and pop up in terms of color vibrancy and excitement? Pleasing to our eyes and to all our food senses? Of course without a doubt (Apple Cucumber Salad, Mango Cucumber Salad, Cucumber Yogurt Salad & Vegetable Raita). 

Thai Steamed Fish

Honestly, I actually am appreciating the steaming style to cooking (Hong Kong Style Steamed Fish, Teowchew Steamed Fish & Nyonya Steam Fish). I won't say quick and easy, but potentially, don't you think the healthiness and can be quite a basic cooking technic? I reckon. And when Thai dishes are a concern, us being the Malaysians who love Thai food (Tom Yum Fried Rice, Thai Green Fish Curry, Seafood Tom Yum Soup & Thai Fish Noodle Soup)? Pretty much nothing much should I say? Moreover, most of the staples already at home when you cook Thai food every now and then? I believe so (Thai Chicken Green Curry, Thai Carrot Soup, Thai Vegetable Curry & Shrimp Pad Thai). So, how do we go about making this Thai Steamed Fish? Not as straightforward as those simplified versions because there's two levels. Firstly steaming the fish alongside eggplant and then making the sauce before tipping onto fish. Still, I believe Thai Steamed Fish is rather achievable. I mean not a brain cracker if you follow this nava-k's recipe. Thai Steamed Fish. Steamed to a perfect texture seabass and seated in a spicy, tangy and aromatic sauce/gravy, garnished with coriander leaves and chilli curls.

Burdock Root Soup

To tell you the truth, I have never cooked burdock root before. Honestly, never ever. Not even once though I have seen this long stick kinda thick root in supermarkets. There's been moments I was so close in buying, then again, I didn't have any clue whatsoever what I should do with it or how to go about cooking it. On this particular day, I asked the Chinese lady (Hakka Noodles, Teochew Steamed Fish, Hong Kong Style Steamed Fish, Egg Foo Young, Sichuan Chilli Prawns & Yong Tau Foo) who was standing beside me at the hypermarket and picking one of the roots. Some exchange of good ideas, she telling me I can use it for making soups. Alright. Game on. Back home, I got down to cooking and I actually made a vegetarian (Chinese Vegetarian Winter Melon Soup, Chinese Tofu Soup, Chinese Vegetarian Noodle Soup & Vegetarian Chow Mein), and nutritious Burdock Root Soup. Not bad. In fact I must say a winner. All about showcasing those other Chinese ingredients I already had at home for the birth of this delicious Burdock Root Soup. Ohlalala!! Burdock root, wolfberries/kei chi, black fungus, fucuk/dried soy sheets, vegetable stock and garlic, garnished with spring onion (Tea Eggs, Chick Kut Teh, Chap Chai & Wanton Soup).

Chocolate Cheesecake

What an emptiness to desserts in this precious space of mine. In fact, when was the last time I shared a dessert recipe? Oh my godness! Been quite a while (Watermelon Sorbet). Well, you can't blame me. Basically, there are no takers for desserts in my house. Between the two of us, we don't desire sweetness and also, shall I say the focus is mostly our daily meals instead of sweet rush or sweet crush (Saffron Poached Pears, Citrus Poached Pears, Fried Apple Fritters & Bake Rice Pudding). When I bake, whatever I bake is given away to friends, colleagues or neighbours (Lemon Buttermilk Cake, Lemon Cream Pie & Coconut Panna Cotta). Anyway, time was in hand and I decided I should bake. Not those major rocker kinda desserts, but the familiarity I have done before (Pandan Cheesecake & Mango Cheesecake). I mean what can be different for a cheesecake if you are considering simplicity? Biscuit bottom layer and for this latest version cheesecake, I did the cocoa powder chocolate and of course, the top must be the creamy and sweet cheesy layer? Of course.

Vegetarian Nasi Lemak

Options. We like options, we prefer options, we want options and I of course must agree. I must give you options as well. Nasi Lemak Sambal Udang, Nasi Lemak or this Vegetarian Nasi Lemak (Thai Green Vegetable Curry). Precisely. We definitely need options and I won't deprive you. What is this whole thing to this Vegetarian Nasi Lemak? Remember my previous recipe - Vegetarian Mutton Stir Fry? Yes. The same mushroom stalks vegetarian mutton. Nasi lemak on the other hand? Our Malaysian coconut rice. Rice (Vegetarian Rice Pilaf, Vegetable Briyani & Turmeric Rice) basically cooked alongside coconut milk. Henceforth, I am not, no, not attaching the recipe for coconut rice because? You tell me why? How many different types of coconut rice are there? Not as far as I know. Neither was I interested in testing or coining. Basically, lemme repeat myself again. You can grabbed the recipes from my previous two nasi lemak recipes I have already linked above. Rice matter (Coriander Rice, Lemon Cashew Rice & Dhal Rice) sorted out, time now we speak about vegetarian rendang. In fact, almost the same style as Chicken Rendang  but I reduced the amount of ingredients. Why? Cooking is not always about using hundreds of ingredients remember? Making do with what we already have instead of spending on ingredients? Right. Condiments for this Vegetarian Nasi Lemak? The standard of course? Cucumber and instead of fried anchovies or fried peanuts, I opted for really thinly sliced fried shallots. Why not right?

Masak Lemak Ikan Masin Nenas

Ikan Masin. Salted Fish. Oh my goodness! My all time, anytime favourite. In fact, I won't mind every day and for every meal. Then again, too much of saltiness (Dried Shrimp Sambal, Sambal Tumis Ikan Bilis Petai & Ikan Bilis Fried Rice) has been said as not good for our health (Kangkung Belacan)? I know. Yet, I can't resist salted fish and if you really give it a good soak and rinse, I think salted fish should be okay right? I think so. Masak Lemak on the other hand is the typical Malay style dish (Ikan Assam Pedas, Ayam Goreng Berempah & Petai Prawn Sambal), or can be said as the non-vegetarian version of our Indian sodhi. Both basically showcasing coconut milk as the core or one of the primary ingredients (Nasi Lemak Prawn Sambal & Coconut Grapefruit Jelly). Alright, let's now get down to the business of cooking Masak Lemak Ikan Masin Nenas (Salted Fish Pickle, Pada Salt Fish Pickle & Salted Fish Mango Sambal). Salted fish/ikan masin, coconut milk, pineapple/nenas and a grounded/blended paste made from chilies, fresh turmeric, onion, garlic, belacan and lemongrass/serai, and garnished with turmeric leaves (Sambal Kentang Ikan Asin, Pumpkin Salt fish Curry, Pineapple Salted Fish Curry & Bean Sprouts Salted Fish).  

Belanga - Empire Shopping Gallery (Subang Jaya)

Belanga? How familiar!! Day in day out noisily I roll the belanga/pots in my kitchen, and this Belanga in Empire Shopping Gallery I have been told rolls our wonderful selection of Kelantanese cuisine. I didn't stumble upon Belanga only on this day, in fact, I have passed by a number of times while shopping in this quite a popular mall. On this day, I made it a point to step foot into Belanga for an early lunch, just when they were just getting ready after opening the front door. The staff didn't look happy when I walked in, they didn't greet me either, nope, not even a faint smile. I actually felt uncomfortable, yet I sat at the far end corner elegant corner near the glass window. Service came crawling in tortoise speed, I ordered Mee Bandung Prawns and "Java Fantacy”, and when I started clicking pictures, sigh!, I am not sure why I was stared at.   

Hakka Noodles

Hakka Noodles my version. Basically nava-k's version. So, say nothing more please. To each our own right and like I always say (Lamb Pho, Ikan Bilis Fried Mee Hoon & Vegetarian Chow Mein), there is no right and wrong formula to cooking. Basically, it's our style to our cooking right? Unless, you have a different opinion (Char Kway Teow, Chinese Vegetarian Noodle Soup & Spicy Thai Noodles)? For me personally, I like to cook as I like. Whatever ingredients and however and not necessarily we must follow recipes step by step, line by line or ingredients by ingredients (Thai Mee Hoon Kerabu & Lamb Spaghetti). Not for home cooking though. As long as we are satisfied and its a fulfilling tasty dish, we should be proud right? I know. So, whats the story to this my style Hakka Noodles. Actually, to tell you the truth, there is no story. Hakka Noodles or thick yellow egg noodles stir fried alongside seafood, kai lan, dark soy sauce and light soy sauce, of course we need the customary ingredients like garlic, ginger and pepper, and paired alongside my all time favorite Sambal Belacan. My Hakka Noodles my Malaysian Chinese style (Malaysian Fried Mee, Penang Mee Yoke, Malaysian Spicy Sour Fish Soup Noodles & Nyonya Curry Laksa).

Dried Shrimp Sambal

Ladies and gentlemen,

What's the recipe for the day? I think you already know it? Obviously, Dried Shrimp Sambal or you can even call it Dried Prawns Sambal (Prawn Mango Curry, Sambal Udang Petai & Prawn Cocktail). Both also can. Dried shrimp (Shrimp Pho & Shrimp Pad Thai Salad) or dried prawns for me personally does not matter. Maybe dried shrimp (Shrimp Paste Fish Sambal) is smaller in size or maybe a different kinda of prawns? I really don't know. Maybe yes or maybe no, but the point is that they are basically about saltiness and they are basically dried in the sun (Sambal Bilis Petai & Nasi Lemak Sambal Udang). Of course, one of my favourite ingredients. A tiny bit goes a long way for our Malaysian dishes, whether for veggie stir frying or other dishes (Mee Rebus & Mee Siam). And instead of just sharing with you on how to make this Dried Shrimp Sambal, a chilli based dish (Asam Pedas Ikan), I thought I might as well assemble it as sandwich (Egg Benedict, Lamb Burgers, Grilled Fish Sandwich & Vegetarian Sandwich). As for the basil leaves, not necessarily. You can replace basil leaves with other herbs, maybe curry leaves? Dried Shrimp Sambal? Tucked and filled into bread, or a scoop over steamed veggies or perhaps flavour enhancement for whichever dish you think you can or should add into. 

Ingredients

For the paste

1 cup dried shrimps - soaked in water for 15 mins, drain off water and pound/ground prawns coarsely.

2-3 tbsp fresh red chilli paste (or as needed)

1 tbsp shallot paste (or chopped shallots)

1/2 tbsp ginger paste (or chopped ginger)

2 tbsp tamarind/asam juice

A small handful of basil leaves (or any other suitable herbs)

3 tbsp oil
Powdered palm sugar - as needed (or white sugar will do too)

Salt for taste

Method

When oil is heated, fry chilli paste, shallot paste and ginger paste.

Stir and cook till oil splits.

Add shrimp and cook while stirring for another 2 to 3 minutes. 

Pour in tamarind juice.
Season with sugar and salt.
Simmer for a thick paste. 

Off the heat, combine in basil leaves and cool down the paste. .

To make the sandwiches, spread the paste on toasted bread. 

Top with cucumber slices and tomatoes.
Optional: another slice of bread can go atop as well.  

Dalcha (Dhal Mutton Curry)

You know what? I made another version of Dalcha. Remember the previous? Dalca - Mutton Dhal Curry? That's right. But before you jump the gun, lemme assure you that its not the same. Not similar basically. Another, the other side of mutton and dhal being celebrated as the two core ingredients. Mutton of course, as you know or don't, I won't deny is one of those we long for every now and then until, the various types of mutton dishes I have already shared with all of you (Mutton Parathal, Indian Mutton Meatball Soup, Mutton Soup, Mutton Kurma, Masala Mutton Curry, Mutton Keema & Devil's Curry) speaks for themselves. In fact, if you are asking me, you can go ahead and use lamb as well (Lamb Kofta Curry & Lamb Spaghetti) for dalcha or maybe beef or you think chicken it can be? Of course, like I have already told you, lentils or dhal for our Indian cooking undeniably? You tell me (Mysore Sambar, Dhal Rice, Drumstick Sambar, Fish Sambar & Bitter Gourd Sambar). So, how do we make Dalcha? Listed below are the ingredients. Dhal, mutton, spices, veggies and for the creamy touch, instead of coconut milk, I added yogurt (Vegetarian Mulligatawny Soup).