Cauliflower Pakora

No, no. Not the same as the previous Cauliflower Fritters. Trust me, it is not. But I must admit some similarities in the ingredients and of course for celebrating cauliflower (Aloo Gobi & Cauliflower Curry). Also for the end result as a crispy fried vegetarian (Vegan Potato Curry) side dish or even snack, and Cauliflower Pakora, undeniably I think will be a sell out. Anything fried is always a pick-up, wouldn't you agree? Remember, I have already told you before (Bitter Gourd Chips & Crispy Fried Okra)? That's right. Cauliflower Pakora ingredients requirement? Already listed below and these are of course, caulilower cut into florets and individually dipped into a chickpea, rice flour and spices infused batter and, oh-yes, fried for crunchiness. Outer crunchiness and soft melting moment inside cauliflower.

Nyonya Lam Mee

If you are asking this Indian lady what is Lam Mee or Nyonya Lam Mee, all I can say is that its definitely a Nyonya Chinese style (Chinese Chicken Herbal Soup, Burdock Root Soup & Tea Eggs) noodle dish (Prawn Curry Laksa, Penang Mee Yoke & Penang Assam Laksa) or even just Chinese style (Chap Chai, Chicken Wanton Soup & Hong Kong Style Steamed Fish). Other than that, I say none because I actually don't know, but Nyonya Lam Mee is not new for me. In fact, one of my favourites and whenever I am at the hawker stalls, I make sure I grab Lam Mee which basically is sizeable yellow egg noodles soaking in a thick gravy. Of course, each lamb mee is different depending on who is making it. Regardless, as I have already told you, its noodles and gravy, and eaten alongside Sambal Belacan/shrimp paste chilly dip. So, how do we go about making Nyonya Lam Mee? For this my style? Prawn stock and seafood added and thicken by cornflour and egg, gravy or you can even call it sauce, tipped over egg noodles and kai lan/Chinese broccoli (Chay Kway Teow, Yong Tau Foo, Hakka Noodles & Vegetarian Chow Mein) and as I have already told you, we need the kicky punchy spiciness of sambal belacan.

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.

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 Wantons, Grilled 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?

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.

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). 

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)? 

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.