Saturday, April 6, 2013

Bitter Gourd Chips

Bitter Gourd Chips or Pavakkai Chips. Trust me, even those who can't stand bitter gourd I bet will truly love these crispy fried bitter gourd chips. Maybe I shouldn't speak on behalf of others, in my house, oh-my-god, the moment these chips are out of my frying pan, they just disappear even before anything else (Lotus Root Chips, Crispy Fried Okra & Mushroom Rolls). Hands will just crawl just like that. Even myself, I myself can't help putting some in my mouth (Cauliflower Fritters). To make bitter gourd chips, lemme tell you that its  really simplified. Yes. But make sure you slice bitter gourd to utmost thinly which by far is crucial (Valakkai Chips). Otherwise, I'm afraid chips will not be as crispy as you expect and believe me, somehow its like magical that once bitter gourd is fried, its bitterness just vanishes in thin air (Bitter Gourd Puli Curry, Bitter Gourd Prawn Curry & Bitter Gourd Sambar). Bitter Gourd Chips? Ahhhhh! Just so good. Oh, what is unique and out of this world for this my version Bitter Gourd Chips? Curry leaves fried together. You should try and trust me, you won't regret.

Thursday, April 4, 2013

Prawn Curry Laksa

Various ways, various styles and various types of Curry Laksa availability. Of course. In fact, I myself I think have already shared a fair bit (Home Made Curry Mee, Curry Chicken Noodles, Malaysian Lamb Curry Noodles & Nyonya Curry Laksa). Curries by far too, what should we say? There's a huge collection and I bet you will not be short of those different kindas between in-country and out of Malaysia countries. Wouldn't you agree? If you are asking me, in my Indian house, curries are a food stealer, maybe not so much for me, but for my other half-half especially (Assam Fish Curry, Indian Chicken Curry, Lamb Kofta Curry, Devil's Curry & Vegan Potato Curry). I can go on and on about curries, then again, my point is that curry is the main highlight for this Prawn Curry Laksa. Basically, curry broth made from prawn shells and heads, and we also need some fresh prawns for assembling alongside the rest of the ingredients. I think I have told you before? Why I save prawn heads and shells (Prawn Cocktail, Fried Prawn WantonsGrilled Spicy Prawns, Chinese Prawn Fritters & Prawn Petai Sambal)? Obviously, each time I wanna make prawn curry broth (Tamarind Prawn Curry & Prawn Mango Curry), or even for other dishes, these will be handy (Prawn Noodle Soup) and Curry Laksa can't be perfected without coconut milk (Coconut Salted Fish & Shrimp Coconut). Prawn Curry Laksa? Amazingly vibrant and will be exciting to our palates right?

Sunday, March 31, 2013

Tom Kha Gai

Tom Kha Gai? The other side to another Thai Soup (Seafood Tom Yum Soup), or can be said as another style to Tom Yum Soup basically (Tom Yum Chicken). Whatever you like to add into Tom Kha Gai, in other words, ranging from seafood, poultry and meat, though I can't say if beef is suitable, the rest I have already mentioned should be food fine (Thai Green Fish Curry, Shrimp Pad Thai Salad & Thai Steamed Fish). Of course, when we speak about Thai cuisine overall, what should we expect? Obviously, the big, bold and power packing tastes (Spicy Thai Noodles & Thai Carrot Soup)? Sure. We shouldn't dispute, should we? Of course not. Herbs, fish sauce and chillies naturally are some of the key ingredients, for this Thai Soup, Tom Kha Gai, we crucially need a good run of coconut milk (Thai Vegetable Curry, Shrimp Coconut & Creamy Coconut Lentil Curry) and I opted for fish as well (Thai Fish Noodle Soup). Tom Kha Gai. The burst of Thai tremendous deliciousness.

Saturday, March 30, 2013

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 

Thursday, March 28, 2013

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 BiryaniTurmeric 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.

Tuesday, March 26, 2013

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 MackerelFish 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). 

Monday, March 25, 2013

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. 

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