Sunday, June 2, 2013

Creamy Avocado Yogurt Dip

Me and avocado, me and dip? Like a strange thing right? Me, the typical Malaysian who is mostly showcasing our local sambal dip (Sambal Belacan) or Indian style chutney (Indian Mango Chutney), and all of a sudden, you actually see a dip made from Avocado in this precious space of mine? Honestly, to tell you the truth, maybe you already know it as well, me settling for our local produce and for a change, I decided I will pay for Avocado. To say Avocado is pricey, I am not really sure. RM5.00 for a single avocado? What do you think? I suppose once a while paying a bit more for ingredients, especially for an imported ingredient should be a fair deal right? Right. Back home with the single avocado, and already by then I had visualized a dip, this Creamy Avocado Yogurt Dip (Creamy Mushroom Soup & Creamy Coconut Lentil Curry) came into our food picture. Yogurt of course as you know is one of my favourite ingredients (Cucumber Yogurt Salad) and yogurt pulsed alongside avocado, mint leaves, olive oil, salt and pepper for this Creamy Avocado Yogurt Dip, served with fresh salad (Asian Watermelon Salad) and crackers. Platter food (Gado Gado).

Wednesday, May 29, 2013

Eggless Orange Cheesecake

Seems like I have not pulled the brakes to cheesecakes. I have not obviously, but I think I will finally. Enough of me (Chocolate Cheesecake & No Bake Cheesecake), and me practicing on cheesecakes and for me personally, since I stick to the easy way out cheesecakes (Mango Cheesecake & Pandan Cheesecake), neither do I have the intention of spiraling my cheesecake making further, I see the end. This eggless, yes guys, eggless, who said you can't make eggless cheesecake, not me though, another fruitiness version (Honeydew Sago, Mango Cocktail, Lemon Cream Pie, Poached Pear & Grapefruit Jelly), definitely is the last draw. Sort of similarities, what can be different anyway for the bottom layer except a biscuit layer, but like I have already told, fruity cheese topping made from fresh orange juice (Orange Sangria), cream cheese, condensed milk only instead of adding sugar and orange zest. My-my! Don't you think Eggless Orange Cheesecake is truly luring your dessert attention? Your crazing really popping up? Of course? So, get going foodies. Make this my version of Eggless Orange Cheesecake and of course, I will be glad to hear from you how it turned out. Bye. Take care guys.

Monday, May 27, 2013

Thai Crispy Fish

Thai Crispy Fish. Thai again and fish again? Well, what can I say? Thai food forever a tremendous food killer in my house and fish of course, oh-god, do I have to repeat myself again? I think you know it (Thai Steamed Fish, Teochew Steamed Fish, Hong Kong Style Steamed Cod Fish, Steamed White Pompret & Chilli Lime Fish). Obviously too, Thai cuisine is not something new for me. I sort of have not only belted the essential Thai cooking technics, but also the required Thai ingredients for the splattering and profound tastes (Tom Yam Goong, Tom Kha Ghai, Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad). This Thai Crispy Fish? Another, the other style to how a Thai fish dish should be? Sauce made from the quintessential Thai ingredients like lemongrass, kaffir lime leaves, lime juice, fish sauce and soy sauce, tipped over crispy fried threadfin/ikan kurau fish (Crispy Chilli Fish).

Friday, May 24, 2013

Rasam - Tangy Peppery Indian Soup (home made rasam podi/powder)

Rasam. Indian Pepper Soup. Our, if you are asking me, our Indian healthy and akin magical soup. Rasam is definitely a popularity in our Indian household (Drumstick Sambar, Indian Mango ChutneyVegan Potato Curry) and of course, in any Indian restaurant (Navratan Korma) for the matter. I have already spoken about rasam before right? In fact, not once? And I have also shared a couple of rasam recipes before (Mor Rasam, Egg Rasam, Indian Crab Rasam, Indian Crab Soup & Instant Rasam)? Usually, me settling for ready made, store bought rasam powder, sometimes I won't mind pounding the spices and for this rasam, I actually made a different standard of rasm powder, aka, rasam podi. Recipe pinched from my mum and rasam powder can be prior made and store, and used as and when we need for a home style cooking rasam. The spicy, tangy (Pavakkai Puli Kulambu) and tadbit of heat from pepper Indian soup (Indian Spiced Salmon, Rice Pilaf & Cucumber Yogurt Salad).

Thursday, May 23, 2013

Ixora Hotel - Perai, Penang

First thing first once we stepped foot in Penang airport. Food (Kayu Nasi Kandar), next was to Ixora Hotel. The latest addition to the existing list of hotels in Prai, Ixora indeed was super clean and akin super polished. What do you expect? A new hotel. Everything must be impressive, otherwise, something is wrong somewhere. Nice. I won't dispute, prompt service too though smile was tight, after collecting our smart cards (2x),  off we left for our room. 

Wednesday, May 22, 2013

Tofu Katsu

Tofu Katsu Nava-K's style. As usual right? We must have our style to cooking right? Of course. I mean, its nice to trend behind other people's recipes, but potentially, we should set the parameter by trending in front of those recipes too? If you are asking me, its a big yes. Our recipes bench-marked against the rest and for setting our dishes apart from the rest (Kenchin Jiru). So, what the cooking food story for this Tofu Katsu (Japanese Eggplant Saute & Simmered Daikon)? Pretty much straightforwardness. Sliced Japanese tofu rolled over bread crumbs (Baked Bread Rolls & Sardine Bread Rolls) mixed with spring onion, salt and pepper, thereafter crispy fried and paired alongside roasted white sesame seeds and sugar in Japanese soy sauce (Teppanyaki Salmon). How interesting right? An invention in our kitchen and for a Japanese style appetizer or snack or even side dish? Gosh! I bet you are loving this my style of Tofu Katsu? Oh, by the way, before I leave you alone, I must say that you shouldn't discount tofu as a source of affordable and healthy protein. Much can be food accomplished with tofu, believe me you (Tofu Green BeansTofu Soup, Spinach Tofu Stir Fry & Tofu Curry).

Monday, May 20, 2013

Cantonese Fried Rice

Cantonese Fried Rice. Basically, the Cantonese, one of the Chinese styles fried rice. The Cantonese, at Chinese stalls style basically. The one sometimes we long for and sometimes we pack back as well. Various varieties, various styles, each to its own ingredients, can be like the previous Chinese Fried Rice, but this one I reckon is the classic. Porky-pork being one of the ingredients, you can opt for chicken bacon if you prefer a halal Cantonese Fried Rice. The rest of the ingredients? Of course, cooked rice is the core and we need garlic (Nasi Goreng Tom Yam Ayam, Nasi Goreng Ikan Bilis, Malaysian Fried Rice & Belacan Fried Rice), chillies are needed as well for us Malaysians? I definitely need chilli-chilli spiciness. Either incorporated in fried rice or at the side in soy sauce and lime juice (Tom Yum Prawn Prawn Fried Rice, Lamb Fried Rice, Kampung Fried Rice & Anchovies Long Beans Fried Rice). What else should I say? Pretty much nothing much except go ahead, pleasure into this bacon, water chestnut, chillies and garlic Cantonese Fried Rice. 

Saturday, May 18, 2013

Orange Fruity Sangria

Gone with the wind and gone out of the window the Friday or Saturday nights of clubbing and partying. Indeed, yes, sure, admittedly age has caught up, I have slowed down mentally, physically and I definitely can't take the loud clubbing-partying atmosphere. However, those 5 years behind me were a different story all together. Dolling up, rounding up the girlfriends, partying and boozing with unlimited glasses of brandy, whisky and what not I have never regretted. Still, looking back now, I realise that it was a waste of money, friendship if not all some are fake and I don't have the guts to drive after drinking. 

Thursday, May 16, 2013

Tom Yum Goong

Tom Yum Goong! The other side of the coin to Tom Yum Soup (Seafood Tom Yum Soup). In fact, I found out that Tom Yum Goong is the most well known variety of tom yum (Tom Kha Gai & Tom Yum Chicken) and usually, make use of prawns or shrimps (Tom Yum Prawn Fried Rice), but I decided I will go for a combo of seafood and I also decided I will tweet the originality of the recipe. Regardless, we still need the customary Thai ingredients (Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad) and instead of lime juice, it should be tamarind juice or you can use both as well, depending on hour sour you like tom yum goong to be and I also sauteed the herbs for aroma to rise up (Thai Steamed Fish, Thai Green Fish Curry & Thai Carrot Soup). Next was, of course, adding the rest of the ingredients, seasoning, tasting for perfecting the big, bold tastes and coriander leaves garnished before serving. Tom Yum Goong! Gosh! Simply fabulous. Spiciness, tanginess and double doze of aroma. Kaffir lime leaves and coriander leaves.

Saturday, May 11, 2013

Chinese Chicken Noodle Soup

I think, if I am not mistaken, I have already told you that there's no right and wrong formula to cooking? For the food we cook at home? Basically, its pretty much up to us, though we like to gather some ideas on food cooking from tv programs and of course, these days, we shouldn't discount online search (Nyonya Lam Mee, Hakka Noodles, Chow Mein & Fried Mee Hoon). Let's forget about tv programs for the time being and speak about online recipe sharing. Oh my god. Millions of recipes will pop up, wouldn't you agree? Definitely (Chinese Vegetarian Noodle Soup, Char Kway TeowCurry Chicken Noodles & Penang Assam Laksa). These recipes of course without a doubt are a guide to our cooking or for some of you, you like to follow exactly. Then again, basically its up to you and your choice. However or whatever, for me personally, even when I share my own recipes, I like to make it a point in telling all of you that if you feel you can substitute the ingredients because you feel you already have other ingredients which are equally good, go ahead. Use them instead buying just to replicate recipes. For this Chinese Chicken Noodle Soup, I didn't have to refer to recipes because I quite know how to make Chinese noodle dishes (Bee Hoon Soup, Penang Mee Yoke & Sour Spicy Fish Broth Noodle Soup) and what can be different with the ingredients, you tell me (Chinese Chicken Meatball Soup, Chinese Chicken Herbal Soup & Burdock Root Soup)? This Chinese Chicken Noodle Soup I must say is mine. In other words, I did it my way considering ingredients availability. Chinese Chicken Noodle Soup I must stress is a delight. A true delight for tummy delightfulness and make sure you tuck in alongside some sliced chillies soaked in soy sauce and lime juice.

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)

Kerabu? What is kerabu? Kerabu is basically our Malaysian, Malay style (Sayur Lodeh, Sambal Petai Bilis & Masak Lemak Nenas) raw salad. Nothing much to do actually when this kinda of kerabu is a concern, though for some other types, sometimes a tiny bit of cooking is involved (Gado Gado), but generally we should just look at tossing and mixing the ingredients together (Chicken Feet Kerabu, Thai Mee Hoon Kerabu & Prawn Cocktail). Kerabu Mangga or Mango Salad? Ohlalala! Dang a million times. I bet you are agreeing how attractive and tempting this mango salad is (Prawn Mango Curry)? Of course. I should vouch. Not only temptation to the highest degree, its also a burst of freshness and crunchiness (Shrimp Thai Salad, Watermelon Salad & Cucumber Yogurt Salad). Can you imagine the sweet sour mango notes, spiciness from chillies, appreciated acidity from shallots, fresh burst of mint leaves and of course crunchiness of nuts, all coming together? My-my! Can't get enough right? And Kerabu Mangga by far is a great pairing for rice and other side dishes or as a start-up before your main course. So, tell me, why slog in your kitchen for a veggie side dish when mango salad is the wonder easiness. Oh, before I forget, its a vegetarian version as well without compromising on deliciousness. 

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).

Monday, April 22, 2013

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 FishHong 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. 

Radiant Resilience: Ms. Nava's Journey Through Personal Branding Triumphs

Let's talk about branding today, focusing on personal branding and business branding. When it comes to business branding, it's about...