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).

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.

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 Chutney & Vegan 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).

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 Beans, Tofu Soup, Spinach Tofu Stir Fry & Tofu Curry).

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!

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?