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?
Tuesday, July 23, 2013
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.
Saturday, July 20, 2013
Friday, July 19, 2013
Tuesday, July 16, 2013
Sunday, July 14, 2013
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.
Friday, July 12, 2013
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.
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