Tuesday, August 13, 2013
Kek Lok Si Temple - Ayer Itam, Penang
Monday, August 12, 2013
Ayam Masak Tiga Rasa
In case, just in case you are wondering what is Ayam Masak Tiga Rasa, of course we Malaysians don't need any explaining, but to the rest of you, I must mentioned that Ayam Masak Tiga Rasa (Ayam Masak Merah, Ayam Goreng Berempah, Rendang Ayam & Sambal Serai Ayam) is known as Chicken Cooked Three Flavours, or even Chicken Three Tastes.Three flavours or three tastes (Ikan Asam Pedas)? Obviously, we Malaysian love spiciness, sourness and sweetness as one in a dish and specifically today, its in ayam or chicken. Of course, if you are asking me, there are hundreds of recipes for Ayam Masak Tiga Rasa and to each I suppose their best known style of cooking and ingredients too. How about my style to making Ayam Masak Tiga Rasa? I think its a totality of a different kinda and unique too. Why? If you take a look at the ingredients, I am sure you can understand why and I also didn't want to stick to the traditional type of Ayam Masak Merah. The common and as if we must follow the standard guideline to the ingredients (Sesame Chicken & Honey Chilli Chicken). I don't know about you, but I have never been comfortable with conforming to ingredients others opt for, as well as cooking technic because, like I always tell you, cooking begins with the ingredients we already have at home and we should set our own benchmark against our own cooking instead of comparing with others (Chicken Curry Potato, Butter Chicken, Chicken Varuval, Chicken Kebab, Masala Chicken Curry & Chicken Stew). I am sure you are agreeing? Alright guys, grab this recipe of mine to a Malaysian style spicy, sweet and sour Ayam Masak Tiga Rasa.
Friday, August 9, 2013
Goan Prawn Curry
Wednesday, August 7, 2013
Caldo Verde
Tuesday, August 6, 2013
Chilli Chicken
Friday, August 2, 2013
Tofu Manchurian
Saturday, July 27, 2013
Nasi Goreng Tom Yam (TomYam Fried Rice)
Ingredients:
2 cups cooked
white rice
1 tbsp dried
chili paste
A few prawns,
cleaned
A handful of
squid, cleaned and thinly sliced
1/2 cup thinly
sliced long beans
Fish sauce, to
taste
Salt, if needed
Lime leaves
Method:
Heat oil in a
pan over medium heat. Add the dried chili paste and fry until aromatic, and the
oil begins to float on the surface.
Add the cleaned
prawns and thinly sliced squid to the pan. Stir-fry for a few minutes until the
seafood is tender and cooked through.
Incorporate the
cooked white rice and thinly sliced long beans into the pan. Season with fish
sauce to taste and add salt if necessary. Stir well to combine all ingredients
evenly.
Finish the dish
by adding fresh lime leaves to the pan and giving it a final stir. Remove from
heat.
Serve the spicy seafood fried rice hot, garnished with additional lime leaves and accompanied by limau nipis or calamansi lime for added citrusy flavor.
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