Crispy Chilli Fish

Hi guys,
What are we going to cook today? I think you have already figured it out obviously? Yep. I am going to share with all of you how to make this Crispy Chilli Fish (Chilli Soy Fish, Chilli Lime Fish & Spicy Grilled Fish). Its basically a Malaysian Chinese (Malaysian Sour Spicy Fish Soup Noodles) style chilli fish. In other words, this kinda chilli fish is most of the time prominently available in high end Chinese restaurants or even the ordinary coffee shop unassuming eateries (Chilli Clams, Sweet Chilli Chicken, Sichuan Chilli Prawns & Chilli Crab). Chilli fish can also be made into the other style. The steaming style (Teochew Steamed Fish & Hong Kong Style Steamed Fish), instead of frying the fish (Batter Fried Fish), but for this recipe, the needed is definitely frying the fish. Really crispy and crunchy on the outside and tender meat inside fish which has been rubbed with cornflour, rice flour and salt. Thereafter, we get down to making the sauce. Sauce made from the customary Chinese ingredients (Chinese Prawn Fritters, Sesame Chicken, Chow Mein & Chinese Melon Soup), of course chillies for Chinese dishes overall is a must as well and this sauce tipped over the fried fish and garnished with crispy fried garlic and crispy fried kaffir lime leaves. Perhaps my recipe is a twist to the usual ones, but seriously, I reckon you will truly dived into Crispy Chilli Fish without thinking twice. 

Sayur Lodeh

Sayur Lodeh. Another Malaysian food pride (Ayam Masak Merah, Sambal Udang, Ayam Pedas Ikan, Belacan Fish Sambal & Sambal Udang Petai). Sayur Lodeh basically is our Malay coconut milk stew. Coconut milk? Of course, we can't really dispute we quite fancy coconut milk for our cooking. But this matter to coconut milk has been twisted so badly by some so called highly intellectual people who swear coconut milk is bad for health (Laksam Kelantan, Nasi Lemak & Creamy Coconut Lentil Curry). Oh really? You know what I think? I think these people just don't have nothing much to do or they have some sort of agenda up their sleeves due to their supposedly smartness in research. Beats me. Look, I have been using coconut milk for as long as I can remember for my cooking and I am still staying alive. Maybe, unless and until you go overboard. Trust me, everything in moderation does not hurt. Unless you beg to differ? Anyway, I am not in the mood to advise anyone which ingredient they should use or not, for me personally or maybe I should say that for our Malaysian cooking, coconut milk (Shrimp Coconut) does a whole lot of interesting creamy and tadbit of sweetness deliciousness (Masak Lemak Ikan Masin Nenas). Henceforth, lemme move on now to Sayur Lodeh. As usual, I must say there's various types of recipes, mine on the other hand is a vegetarian version. Yes. Only vegetables. Wouldn't you agree its still mouthwatering and indisputable? Sure. Ingredients listed below and what else should I say? Sayur Lodeh is definitely our Malaysian food pride. Coconut milk, sweet potatoes, long beans and chillies in lemongrass scented coconut milk gravy or stew.

Rava Kesari

Rava Kesari, or Semolina Kesari, aka, Indian Semolina dessert. But if you are expecting a typical, authentic and traditional Rava Kesari, I think you will be not pleased. Why, are you asking me? Well, if you can remember me telling you that I like to play around with recipes? I like to tweet recipes and I like to break free from recipes which may have existed down the generation. Please don't get me wrong (Watermelon Sorbet, Creme Caramel, Cream Puff & Fried Apple Fritters). Of course, we must hail and respect handed down from generation to generation original recipes, but is there anything wrong if we want to coin another version? For me personally, as I have already told you, I prefer some thinking of mine included for traditional recipes(Sago Gula Melaka, Chocolate Rum Tart, Mango Cheesecake & Honeydew Sago). For this my version of rava kesari, I am sure you must be wondering why you are not seeing those yellowish kinda and alike generally kesari? Basically, I am not fond of coloring unless it can be affirmed that coloring is of quality. Otherwise, I rather do away with coloring and for this my version Rava Kesari, I added saffron strands (Saffron Poached Pears) which by far as you know or don't, you got to pay more compared to the bottle of yellow color. Of course, the choice is yours and instead of cardamom, I decided to go along nutmeg powder for scent. Nevertheless, nothing should stop you from using this idea of mine and then coming up or using other ingredients for your own version (Pandan Cheesecake) of Rava Kesari. Having said that, wouldn't you agree this Rava Kesari is a dessert show stealer?

Sambal Petai Ikan Bilis (Stink Beans And Anchovies in Chili Gravy)

Petai projection and petai cooking again. That's right foodies. Remember, I have already told you (Sambal Udang Petai)? In my the other, other petai recipes (Sambal Sotong Petai, Sambal Tumis Ikan Bilis & Sambal Bilis Petai) as well? Bilis/anchovies combination again (Anchovies Long Beans Fried Rice & Anchovies Fried Mee Hoon). How far further can a petai sambal recipe go, you tell me? I really couldn't think. I went like, should I add this, should I add that, so on and so forth, back and forth. Finally, I thought of boiled eggs. Boiled eggs? Why not? Anything wrong? I mean, we Malaysians do, from time to time make Sambal Telur/Egg Sambal? Just that I merged petai, bilis and telur together. Far out fab. Trust me. Simply irresistible right? I reckon.

Creamy Mushroom Soup

Cold weather calling dish. Of course, when weather is cold, don't you think we yearn for a bowl of hot piping soup? Of course. Any kinda of soup by far will be good for warmth and the list is endless. So many times of soups we can make and if we are speaking about simplicity, then we must refer to those light soups (Mixed Vegetable Soup, Corn Soup, Tomato Spinach Soup & Lentil Vegetable Soup) & or even Chinese soups (Chinese Chicken Herbal Soup & Burdock Root Soup) in which whatever ingredients you prefer can go in (Chicken Vegetable Soup & Vietnamese Fish Soup) and all you got to do is slow simmering. This Creamy Mushroom Soup on the other hand is not the same (Tom Kha Gai & Onion Soup). First we sweat/saute garlic, shallots and mushrooms in butter. Next is pouring water and then pulsing/blending these ingredients, before pouring back into the pot for simmering and adding milk, salt and pepper for this Western style creamy soup. Of course toast will be good for a complete, wholesome meal. Recipe for toast is attached as well. Butter, rosemary and garlic toast for dipping into this thick, creamy and absolutely favourable mushroom (Mushroom Veggie Burger & Mushroom Rolls) soup. Fab right?   

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.