Coconut Flower Seafood Restaurant (Telok Gong, Klang)

My last food venture to Coconut Flower Seafood Restaurant I think is approximately two years back or so (Coconut Flower Seafood Restaurant). Thus, when my food spotting gang suggested  Coconut Flower Seafood Restaurant again, I was up and about happily beaming. Why not? Coconut Flower Seafood Restaurant didn't fail me the last time, I was also curious to find out whether anything else is gonna be new in this restaurant which has made a name among nearby or far seafood lovers. Car pooling was the best option, instead of wasting petrol, also, because some of us were not really sure which is the leading road to Coconut Flower Seafood Restaurant. Somehow we managed, not before waiting for each other along the way, from Shah Alam to arrive at about 7.30pm in Coconut Flower Seafood Restaurant 

Curry Leaves Rice

Rice Again? Of course. Rice always and forever being our main staple food stealer (Kampung Fried Rice, Chinese Fried Rice & Lamb Fried Rice). I think I have told you before? How much we simply adore rice (Rice Congee) until if I don't have a meal of rice at least a day or most to most by the second day, I feel my food life is not complete (Cumin Rice, Ghee Rice, Nasi Dagang, Dhal Rice & Coriander Rice). In fact, I feel as though I have not eaten. Thus, rice is the regularity in my home and of course, every now and then, its nice to convert rice to another kinda rice dish. Either for pairing alongside the side dishes or trust me, sometimes as a complete, wholesome and appetizing meal by itself. Today, I have this Curry Leaves Rice. Curry leaves? I think you know it? Curry leaves and me and my cooking(Navratan Korma, Vegan Potato Curry & Pavakkai/Bitter Gourd Puli Curry). Usually and mostly into curries, sometimes in stir fried dishes and today, its specifically cooked in rice. Another known fact about me and rice cooking? In rice cooker even for all those various types or rice dishes (Vegetable Biryani & Turmeric Rice).  Curry Leaves Rice? Basmati rice, curry leaves and crunch from cashew nuts fried in ghee (Cashew Masala Chicken & Lemon Cashew Rice). Sounds awesome right? I know.

Butter Prawns

Herbs (Chicken Herbal Soup) and spices are like forever a must for practically most of the dishes I cook. They can either be from my garden (Curried Lemongrass Fish, Nasi Dagang, Rosemary Cheesy Potatoes) or the other choice is obviously buying (Assam Laksa. Assam Fish Curry, Watermelon Mint Salad & Cumin Rice), I am particularly fond of coriander leaves (Grilled Mackerel, Fish Chilli Lime, Ghee Almond Rice, curry leaves (Spicy Crab Parathal, Prawn Devil Curry, Cili Padi Fish) and spring onion (Bean Sprout Salted Fish & Mutton Ball Soup). Every now and then I also reach out to dried herbs (Lamb Burger), sometimes the powdered spices and sometimes I grind the spice mix (Prawn Mango). 

Daorae Korean BBQ Restaurant - USJ Taipan, Subang Jaya

It is definitely a familiar ground, Taipan is where I am at least once a month for some reason or rather. On this day, Taipan was the meeting point for lunching with one of my male friends. This friend of mine, sure, can be regarded as a foodie, but I don't know what's with Indians and their phobia for a Korean meal. Wonder why, maybe because they are not exposed yet to Korean food, I had to like convince my friend over and over again, until he just couldn't refuse, prior to us taking the lift up to Daorae Korean BBQ Restaurant. On the first floor, spacious and neat ambiance, when we stepped foot at about 2.15pm, there was only two customers who were almost finishing off thier meal. 

Indian Masala Chicken Curry

Guys, especially those of you who cook regularly, tell me. What can potentially be different for any kinda Indian Masala Curry? If you are asking me, masala is basically a composite of various types of spices. You can of course opt for ready made spice mixtures (Butter Chicken) or even you can mix the types of spice powders (Mutton Bone Marrow Curry & Cashew Masala Chicken) and definitely nothing like a home made masala (Navratan Korma) or curry paste (Thai Chicken Green Curry). Certainly. For me personally, it all depends. Depends on my mood, depends on time I have in hand and depends too on what's already stocked up at home. It all basically depends and depends on country or area specific as well. Some spices are more in popularity in certain countries or region or each individual state.What about this Indian Masala Chicken Curry of Malaysia (Malaysian Chicken Chop) by this Malaysian (Chicken Curry With Potatoes, Curry Chicken Noodles & Indian Chicken Curry)? Alright. I was definitely in the mood for some extra work and I made the curry paste. The aromatic and full bodied curry paste in which chicken (Sweet Chilli Chicken, Ayam Masak Merah & Grilled Chicken Wings) was cooked to the right texture. Indian Masala Chicken Curry (Indian Mango Chutney)? Believe me. Oh-my-my. Just so appetizing and kicking in the customary, beautiful and lovable tastes (Baked Cornflakes Chicken, Braised Chicken Feet, Easy Chicken Kebab & Baked Lemon Chicken). 

Salted Fish Bone Curry

Salted Fish. Remember, I told you before? I did, let me remain you (Masak Lemak Ikan Masin Nenas & Pineapple Salted Fish Curry). Saltiness and Nava K? What should I possibly say. Definitely my weakness because I so love saltiness. In fact, anything salty goes for me and of course, all those like dried anchovies/ikan bilis and dried shrimp (Anchovies Fried Mee Hoon, Sambal Tumis Ikan Bilis & Dried Shrimp Sambal). However, seems like I am more fond of salted fish. Only god knows why or maybe I should say, old eating habits die hard, or its just me, like I have already told you, saltiness has become and will still continue to be one of the ingredients best friend of mine. Today, ladies and gentlemen, I am really eager to share with all of you this Salted Fish Bone Curry. Trust me, nothing like the bones compared to flesh of salted fish which is the choice for my other half-half (Bean Sprouts Salted Fish & Salted Fish Pickle), whereas for me, I'll stick to my guns and I am a die hard fan of the bones (Sambal Kentang Ikan Asin). Coming back to this salted fish bone curry, I also added some drumsticks/ muringakkai which were there already in my kitchen. So, I might as well use them right (Meen Muringakkai Kulambu & Drumstick Sambar). Is it a weird combination? No. Not at all. Stop doubting me and stop doubting if you should add drumstick into salted fish curry. Trust me, its just so sensational. Imagine spicy and salty Salted Fish Bone Curry drenched over rice and eating away while nibbling the salted fish bone and drumsticks as well? Mouthwatering right? Indeed.

Chinese Chicken Herbal Soup

Chinese Chicken Herbal Soup. Nutritious and healthy soup. What's there we should be concern in making? Easy if you are asking me. Soups by far as I have told you before, are not complicated. Adding the ingredients in a pot or slow cooker and simmering. That's it and these days, if you wanna make a herbal soup, just head to the Chinese medical halls (Chinese Honeydew Sago Dessert, Teochew Steamed Fish, Vegetarian Chow Mein, Egg Foo Young, Yong Tau Foo & Fried Egg Oyster Sauce) or provision shops. They have it all for you. Either you decide which concoction of herbs you prefer or ask (Chick Kut Teh, Chinese Black Vinegar Chicken, Chinese Meatball Soup & Chicken Vegetable Soup). I am sure they will be glad in helping you out. That's what I do. I ask and all is spoken and unveiled. For this Chinese Chicken Herbal Soup, I came back home with a packet of the recommended herbs and then basically simmering alongside chicken (Sweet Chilli Chicken & Easy Chicken Kebab), ginger, garlic, wolfberries, and longan over low heat and seasoned with salt and pepper, and spring onion garnished. So easy right? Nothing complicated right? Deliciousness and as I have already said, utmost satisfying healthiness right (Chinese Vegetarian Noodle Soup, Tea Eggs, Chinese Tofu Soup & Vegetarian Chinese Melon Soup)?