Bingka Pisang

Bingka Pisang, our Malaysian banana cake. Different, not the same as those banana cakes or even other cakes baked in the Western countries (Milo Cake, Traditional Butter Cake & Sujee Cake). In other words, our Malaysian banana cake is utterly a stand up by itself unique cake. Where did I pick up the recipe for Bingka Pisang? From my nutshell by reflecting back to back to my years when I was younger and when I used to make for my family. Baked in the round, just one switch and portable conventional oven. The oven by the way was like expensive purchase for a poor family like us. So, I really need to ensure I use it carefully because if it does not function anymore, there's no assurance we can afford to buy another. Of course now, it is a different story all together due to the quite a latest oven  (Eggless Orange Cheesecake) in my kitchen. Which by the way didn't fall from the sky, but saving and buying, and oven must be put to good use. Into the oven went the mixture for Bingka Pisang. A mix of mashed bananas, flour, butter, sugar, eggs and vanilla essence. By right I should have added some coconut milk, but because I completely forgot to buy coconut, I made Bingka Pisang without coconut milk. Chewy, soft and somewhat dense, Bingka Pisang I must say is part and parcel of our kuih-muih/local delicacies (Malaysian Sago Pudding, Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka) and a wondrous sugar delight and treat. Absolutely mouth lovable, wouldn't you agree? 

Hu Tieu Nam Vang

Hu Tieu Nam Vang, aka Phnom Penh Noodle Soup. How do I know about this Cambodian Noodle Soup? Remember, I did my tour to Vietnam and Cambodia (Ho Chi Minh City, Siem Reap & Hanoi)? Though I didn't explore till Phnom Penh, but pretty much those Vietnamese and Cambodian food I tucked into did justice to my palates (Vietnamese Steamed Fish, Shrimp Pho, Vietnamese Fish Soup & Vietnamese Noodle Soup) and the noodles dishes in these two countries? Of course their origin must be highly regarded, yet, don't you think we do have the liberty to modifying and tweeting recipes without compromising on the much needed quintessential tastes (Ikan Balado, Singapore Laksa & Nyonya Lam Mee) no matter where they originate from? We can right? Depending on country specific ingredients and also, considering the type of meat we eat? Sure, why not? That's why I had to align and adjust Hu Tieu Nam Vang to our preference and like I have already told you before, pork and chicken are a taboo for my other half-half (Prawn Noodle Soup, Penang Assam Laksa & Chinese Chicken Noodle Soup)? So, between between seafood and lamb, I thought lamb should be a good run for Hu Tieu Nam Vang. My version of Hu Tieu Nam Vang? Lamb broth generously ladled over rice noodles assembled alongside crispy fried lamb, fresh herbs and beansprouts, paired with a dipping sauce made from chillies, garlic, soy sauce, sugar and lime.

Nasi Goreng Belacan Ikan Bilis (Shrimp Paste Anchovies Fried Rice)

Who can be a better expert when we speak about fried rice? Anybody you know or will you point to Nava K because her fried rice recipes are heavily trended in the visual world or in this precious space of her's? Fried rice and yours truly? Dang a millions times. Various types and various styles, mostly, in fact all of it her own style (Kampung Fried Rice, Chinese Fried Rice, Lamb Fried Rice & Malaysian Fried Rice) and the list goes on and on, on and on. Can you blame me? No, you shouldn't because even a simple home made fried rice won't you agree is far out hundred times better than eating out and when you can't figure out what to cook for the day? Of course and like I have already repeated myself before, anything goes for fried rice (Cantonese Fried Rice, Belacan Fried Rice, Anchovies Long Beans Fried Rice & Tom Yum Fried Rice). In fact even the basic staples will do a delightful food job for fried rice (Nasi Goreng Ikan Bilis). Today, its another style or maybe a composite of those common ingredients as per other fried rice recipes, I shall now go ahead and share this Nasi Goreng Belacan Ikan Bilis recipe with all of you. As the name of the recipe has already suggested, the ingredients are anchovies and sambal made from chilies and belacan, of course we need garlic and shallots, and for the veg, its long beans.

Palakura Pappu

Palakura Pappu, aka Spinach Dal (Spinach Dal Curry), wouldn't you agree is forever the comfort dish? Especially for us Indians? Though, I must mention that sometimes I am so tired of palakura pappu because whenever you visit your relatives or Indian friends, you can pretty much expect this spinach dal dish as one of the dishes you will be tucking into whenever its a full course vegetarian meal (Vegetable Kadhi, Navratan Korma, Bitter Gourd Chips, Cauliflower Pakora, Indian Style Mustard Greens, Tari Wale Aloo & Mor Rasam) during religious occasions? I know. Moreover, legumes are overall a favourite ingredient for Indian dishes (Chickpea Masala, Bitter Gourd Sambar, Dal Rice, Mulligatawny Soup & Mysore Sambar)? That's why, I don't cook palakura pappu as often as expected. In fact, I can off hand count the number of times I have made this dish and of course, each time I make, I try to vary the ingredients for another style instead of the same type over and over again. Thus, if you are expecting the mushy and mashed up kinda palakura pappu, I bet you will be disappointed. Instead, my version is, wouldn't you agree is rather stylish? Beautiful contrast between spinach (Spinach Tofu Stir Fry & Tomato Spinach Soup) and slightly still grainy dal in coconut milk and spices enhanced gravy and, the rest of the ingredients tempered in ghee.

Tuna Burgers

Ladies and gentlemen, today its gonna be a burger story (Mushroom Veggie Burger & Lamb Burgers). Burger made from canned tuna, mint leaves, egg, cornflour, of course we need the seasoning of salt and pepper, and instead of tucking these grilled tuna patties (Tuna Cutlets) into burger buns, I made do with bread slices (Fish Sandwich & Vegetarian Sandwich), neither am I someone who will go the extent of making burgers buns or even baking my own bread. Hence, pretty much store bought bread slices which were seating in my fridge (Baked Bread Rolls). A simplified recipe I must say and also grilled tuna patties, atop with salad leaves and cucumber slices, plus mayonnaise and yellow mustard sauce. Quite an invention, wouldn't you agree? My cooking and my style to making tuna burgers with ingredients I already had at home? Of course.

Ikan Balado

Guys, where is our recipe heading to today? Brace yourself because on our menu today is this Indonesian style spicy fish. Indonesian style fish? Oh-my-goodness. When we speak about Indonesian savory dishes on the whole, what comes to our mind? Of course chillies and sambal, wouldn't you agree? And I, as you know, have already been crowned as the sambal queen (Sambal Udang Petai) Whether its our Malaysian sambal or sambal from elsewhere, basically, its about spiciness of chillies and pretty much, how different can an Indonesian style sambal be? Don't you think it must trend really close or can be said as a close cousin of our Malaysian sambal or (Assam Curry Fish & Ikan Assam Pedas)? Almost the same ingredients, maybe a tiny bit of changes here and there, but overall, if you are asking me, major similarities are there.

Vegetable Kadhi

Vegetable Kadhi. What is vegetable kadhi? Vegetable Kadhi is basically a yogurt vegetable curry or stew. Of course, we need the rest of the must use spices (Drumstick Sambar & Pavakkai Puli Kulambu) for an Indian stew, wouldn't you agree? Right. After all, without spices, how can our Indian stews or curries be taste perfected? Vegetable Kadhi (Navaratan Korma) for your information can also be regarded as Mor Kuzhambu/Curry (Mor Kuzhambu) or even buttermilk curry. Yogurt (Creamy Avocado Yogurt Dip, Mor Rasam, Bengali Yogurt Fish Curry & Cucumber Yogurt Salad) definitely is the central ingredient. Other than that, you can go ahead and use other suitable vegetables (Vegetable Biryani, Mulligatawny Soup, Tari Wale Aloo & Mushroom Soup) or maybe you like to opt for a plain kadhi and if you are asking me, you can adjust the amount of yogurt as per your wish or taste for the burst of natural sourness. Some people may even prefer to add some coconut milk, but that is something subjective to where Vegetable Kadhi originated from (Sodhi). Vegetable Kadhi? Thick, creamy, fab and simply splattering on your tastebuds yogurt vegetable stew.