Nyonya Steamed Fish

Back to fish and steaming. Yes foodies. However its not another same style to steaming and fish. Nope. Not at all. Today, I am sharing with all of you how to make this Nyonya Steamed Fish. Nyonya cuisine? Much has already been spoken about before (Nyonya Lam Mee, Nyonya Curry Laksa, Nyonya Assam Fish Curry)? Furthermore, I also mentioned the concept to steaming and also fish by itself is a food familiarity in my house due to my other half-half and fish is the food for him mostly (Ikan Balado, Malabar Fish Curry, Unagi Kabayaki, Thai Crispy Fish, Kerala Fish Fry & Chilli Lime Fish). Alright foodies, let's now get down to making this Nyonya Steamed Fish. A sambal style whereby you need to ground or blend the needed ingredients as listed below before frying sambal and then tipping it over fish which has already been steamed with ginger. Nyonya Steamed Fish? A revelation of the customary and much needed Nyonya loud and bold tastes (Vietnamese Steamed Fish, Thai Steamed Fish, Teochew Steamed Fish & Hong Kong Style Steamed Fish). 

Tamatar ki Chutney

To tell you the truth, I can count the number of chutneys I have already shared. In fact, there's only the other, the Indian Mango Chutney, though tomatoes are a must for most of my savory dishes produced in my kitchen. Tomatoes (Thai Tomato Soup)? They just so complete our dishes for the burst of tanginess and sweetness (Tomato Rice), don't they? Of course (Turmeric Tomato Soup & Tomato Spinach Soup) and if you are asking me. I sometimes even do away with lime juice or even tamarind juice if the tomatoes I use can produce the same result. Having said that, there's no assurance all those tomatoes we buy can pack up tanginess? Henceforth, tasting is crucial for balancing the tastes to tanginess and sourness (Pavakkai Puli Kuzhambu & Navaratan Korma) and you got to do the same as well  for this North Indian Tomato Chutney, known as Tamatar ki Chutney, which by far can be an accompaniment for anything for the matter (Creamy Avocado Yogurt Dip). Of course, for us, tangy and absolutely inviting and vibrantly attractive Tamatar ki Chutney was our side dish for our rice meal. Wow!

Kek Lok Si Temple - Ayer Itam, Penang

After tucking into the sensational, my kind of Asam Laksa, I walked to Kek Lok Si Temple (also known as Temple of Supreme Bliss). The largest Buddhist temple in South East Asia, perched against a hill slope. Before walking further, I stopped at the "Pond of Longevity" to see the hundreds of tortoises set free by the devotees.

Ayam Masak Tiga Rasa

 

Guys,
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.

Goan Prawn Curry

Goan Prawn Curry, aka Prawn Ambok Tik. Do I still have to go ahead and mention where Goan Prawn Curry originated from? Do I have to? Unless you still don't get it, I think I have to mention Goa, the state in western India and with coastline stretching along the Arabian Sea. Maybe that's why when we speak about Goan cuisine, naturally and most probably, their fresh sea catch will pop up on our mind and can you imagine how fresh prawns in Goa will be? Of course, our fresh prawns from our Malaysian waters must be saluted as well. Pretty much, more or less various sizes and types. Of course, prawns for this Goan Prawn Curry is from the wet market I headed to and for making this thick, creamy, spicy and aroma of spices heavenly lingering fish curry.

Caldo Verde

Caldo Verde! What is Caldo Verde? Caldo Verde is a popular soup in Portuguese cuisine and if I am not mistaken, firstly making its presence known in Northern Portugal. How do I know about Portuguese dishes? Well, we in Malaysia have been exposed to the influence of Portuguese cooking and food from back then, back then ages ago. Says it all I suppose? Me and my Portuguese dishes  (Egg Vindaloo, Devilled Prawns, Pada Salt Fish Pickle & Chicken Devil Curry)?  Of course, I should also include the other types of soups I have invested my cooking time in? The various types, and my recipes, as usual, won't kill your money  and time (Thai Tomato Soup, Burdock Root Soup, Tomato Spinach Soup, Onion Soup, Tom Yum Goong & Salted Fish Bone Soup). This my version of Caldo Verde? A vegetarian version (Lentil Vegetable Soup). Thick, creamy and luscious (Creamy Mushroom Soup) as an utter satisfaction, and the key central ingredients are potatoes (Vegan Potato Curry & Potato Egg Curry) and kale. Slurrrppp!! 

Chilli Chicken

This Chilli Chicken is joining the rest. The rest of the Chinese or Indo-Chinese style chicken recipes I have already shared (Chinese Black Vinegar Chicken). More or less right? Chinese or Indo-Chinese style cooking? How different or what can be different for the ingredients, maybe some changes here and there, otherwise, its soy sauce, garlic, ginger, dried chillies (Honey Chilli Chicken, Sesame Chicken, Sweet Chilli Chicken & Chinese Herbal Chicken Soup) or those other required or sort of we tend to reach out to ingredients. Other than that? You tell me. Now, lets get going to making this Chilli Chicken. Chicken (Salted Egg Chicken, Chicken Kebab, Chicken Chop, Baked Cornflakes Chicken) and chillies (Chilli Lime Fish, Sichuan Chilli Prawns, Crispy Chilli Fish & Chilli Clams) obviously are the main highlight and we are going to use chicken fillet or only the meat or flesh. Plus cashew nuts for crunch and bite, oh, I also decided to add potatoes and like I have already told you earlier, the rest of the Chinese ingredients like ginger, garlic, shallots and soy sauce (Cashew Masala Chicken, Curried Roast Chicken, Chicken Varuval & Baked Lemon Chicken).

Tofu Manchurian

Guys, if you are asking me about the history of Tofu Manchurian or even Manchuria, I really can't say much. But I sure know that Manchuria was the puppet state of the Empire of Japan in Northeast China and inner Mongolia, and Manchurian cuisine seemingly has taken a strong influence in India (Indian Tofu Curry). Why, how and what, please don't ask me. Yet I am aware that somehow Manchurian recipes (Chicken Kebab & Hakka Noodles) have been tweeted to the local tastes in India and one of the most prominent is definitely Gobi Manchurian (Cauliflower Pakora) and I must include Tofu Manchurian as well. Regardless, my Tofu Manchurian is an outcome of my thinking, though I did refer to a couple of recipes which really confused me. Thus, to keep my Tofu Manchurian as my invention, I went ahead and cooked it as how we would appreciate a tofu dish to be (Tofu Green Beans Stir Fry, Tofu Scrambled Eggs & Spinach Tofu Stir Fry). Of course we must not discount spices and chillies for Manchurian dishes? Precisely the ingredients that were cooked alongside tofu and since I had some French beans, I added them as well. The outcome? This mouthwatering burst of Tofu Manchurian (Tofu Katsu & Chinese Tofu Soup).

Nasi Goreng Tom Yam (TomYam Fried Rice)

Guys, remember I have already told you that Fried Rice is already a trademark in my kitchen (Nasi Goreng Belacan Ikan Bilis)? That's right everyone and within the short span of time, I couldn't help but cook this Nasi Goreng Tom Yam. Not something utterly a new style because I have already showcased the other version to Tom Yam previously (Tom Yam Prawn Fried Rice)? Plus, the whole list of the rest of the fried rice. All sorts of styles cooked alongside different ingredients (Egg Fried Rice, Nasi Goreng Ikan Bilis, Lamb Fried Rice, Chinese Fried Rice & Malaysian Fried Rice) and looks like I have not pulled up the brakes yet. Still going strong with fried rice potentially (Cantonese Fried Rice, Kampung Fried Rice, Belacan Fried Rice & Anchovies Long Beans Fried Rice). Alright, let's get up, close and personal to today's fried rice. Nasi Goreng Tom Yam. Tom yam paste made from a stretch and cooked alongside rice, squids, prawns, long beans, fish sauce and kaffir lime leaves. Bang! The first spoonful I bet will pop wake your palates instantly. 

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.