Thursday, May 9, 2013

Bubur Cha Cha (Sweet Potato And Sago In Coconut Milk)

Guys, I think I have said enough about our Malaysian desserts? You can still remember the much I have spoken about in my previous recipe? Bubur Kacang Hijau? Our desserts usually made from our local ingredients like coconut milk, sago, palm sugar and pandan leaves (Honeydew Sago, Sago Gula Melaka & Coconut Panna Cotta). And for Bubur Cha Cha, the extras can be yam or sweet potatoes or maybe some of you may like to add tapioca. This my version of Bubur Cha Cha, what shall I say? I made do with whatever ingredients I had at home, except I had to get the sweet potatoes (Sayur Lodeh) and I also didn't want to over-load Bubur Cha Cha with any other. That's all guys.

Tuesday, May 7, 2013

Kerabu Mangga (Mango Salad)

Growing up in Malaysia, one dish that always brought a burst of freshness to our dining table was Kerabu Mangga, or Mango Salad in English. It's a quintessential Malaysian, Malay-style raw salad that requires minimal cooking but delivers maximum flavor. The beauty of Kerabu Mangga lies in its simplicity - just toss and mix the ingredients together, and you're ready to indulge in a symphony of flavors and textures.

 

To me, Kerabu Mangga is more than just a salad - it's a nostalgic Malay dish. The combination of sweet and sour mango, the kick of spiciness from the chilies, the tanginess of shallots, the refreshing burst of mint leaves, and the satisfying crunch of roasted cashew nuts - it's a culinary experience that never fails to transport me back to my Malaysian roots.

 

What's even better is that Kerabu Mangga pairs perfectly with rice and other side dishes, making it an ideal appetizer or accompaniment to any meal. Why spend hours slaving away in the kitchen when you can whip up this wonderously easy mango salad in no time? And the best part? It's a vegetarian delight, so you can enjoy all the deliciousness without any compromise.

 

Ingredients:

1 large unripe mango, peeled and thinly sliced

1 red chili, thinly sliced

2 birds eye chilies, thinly sliced (optional)

4 shallots, thinly sliced

4-5 sprigs of mint leaves, shredded (or coriander leaves)

1/2 tbsp lime juice (adjust according to mango sourness)

1/2 tbsp powdered palm sugar

1/2 cup roasted cashew nuts or peanuts, coarsely pounded

Salt, to taste

 

Method:

In a large bowl, toss together the sliced mango, red chili, birds eye chilies (if using), shallots, and shredded mint leaves.

Add lime juice, powdered palm sugar, and roasted cashew nuts to the bowl. Season with salt to taste.

Toss all the ingredients together until well combined.

Serve the Kerabu Mangga immediately as a refreshing and flavorful salad, or as a delightful accompaniment to your favorite Malaysian dishes. Enjoy the burst of flavors and the memories it brings!


Monday, April 29, 2013

Shahi Mutton Curry

Shahi Mutton Curry, or Mughlai Mutton Curry. Rich, creamy, thick and call it a royal mutton curry (Navratan Korma & Lamb Rogan Josh), Shahi Mutton Curry simply packs bags and bags of  flavours (Mutton Devil's Curry, Masala Mutton Curry & Mutton Parathal) which will wake up your taste buds almost instantly until you most probably will long for more or you just can't stop eating. Believe me. And in my house, can you imagine how it would have been after I made this really attractive and eye popping Shahi Mutton Curry? Eaten alongside Cumin Coriander Rice and Stir Fried Turmeric Cabbage. Oh my goodness! Truly a royal meal and after eating by taking our own time, we could hardly move. Then again, each time I cook mutton (Mutton SoupMutton DalcaIndian Mutton Meatball Soup & Mutton Kurma), mostly of course as a dry or thick masala based curry (Mutton Bone Marrow Curry, Easy Mutton Curry, Mutton Varuval & Mutton Keema) its the same story as well and we love it as well when we actually bite and ripe the meat out of mutton bones and then we will still continue with nibbling the bones and also helping ourselves to rice and stir fried veggie. Sounds familiar? The same thing in your house too?  Shahi Mutton Curry as I have already told you is full of spices and ghee richness, fabulous deliciousness.

Friday, April 26, 2013

Bubur Kacang Hijau (Green Bean Porridge)

What and how for this our Malaysian forever loved and forever inviting and forever fab (Honeydew Sago & Sago Gula Melaka) Bubur Kacang Hijau? My god! Seriously guys, the easiest, yes, the easiest dessert anyone for the matter can make. In other words, what is so complicated with simmering the ingredients listed below and these are the ingredients available at the snap of our fingers in our country, of course in other Asian countries as well, and these days, ingredients have traveled and landed all over the world. Meaning, if not all, some ingredients are available in Western and far out countries too (Watermelon Sorbet & Rava Kesari). But local produce is definitely cheaper compared to those imported ingredients? And my style to desserts as you know, mostly is Malaysian calling, though every now and then I do include those the rest (Chocolate Cheesecake, No Bake Cheesecake & Poached Pears in Citrus Syrup).  Bubur Kacang Hijau, aka Green Bean Porridge? Green beans, sago, pandan leaves, palm sugar, coconut milk and salt. That's it. Slurp in everyone.I bet you will truly enjoy every bit of this Malaysian sweet pleasure (Pandan Jelly Coconut Milk & Coconut Panna Cotta).

Saturday, April 20, 2013

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.

Thursday, April 18, 2013

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?

Saturday, April 13, 2013

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 SoupTomato 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?   

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