Friday, August 23, 2013

Hyderabadi Vegetable Biryani

Oh-my-my! Hyderabadi Vegetable Biryani! Those simple, easy going and effortlessly put together rice dishes I have already shared, put together for the outcome as a top-notch Hyderabadi Vegetable Biryani (Vegetable Biryani, Rice Pilaf & Ghee Rice). Tell me about it. Tell me about when you are in full force and energetically driven in your kitchen? Of course prior to that, we need to buy or get and organize the ingredients. A whole lot of them compared to for the rest of the rice dishes of mine (Dhal Rice, & Lemon Cashew Rice) or for those we can make do with our common staples we usually stock up at home (Coriander Rice, Turmeric Rice & Curry Leaves Rice). Then again, if you look through the ingredients listed below, I am certain you will notice the pantry friendly ingredients as well? Moreover, I am going show you how to can make Hyderabadi Vegetable Biryani in rice cooker. As usual. And since I had no vegetables in my fridge except frozen peas (Vegetable Raita), I will still go ahead and convince you that my Hyderabadi Vegetable Biryani shouldn't be disputed as a pride and delightful joy to our taste-buds (Tamatar ki Chutney, Tofu Manchurian, Vegetable Kadhi, Navratan Korma & Vegetable Acar).

Saturday, August 17, 2013

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 MeeNyonya Curry LaksaNyonya 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 BaladoMalabar Fish CurryUnagi KabayakiThai Crispy FishKerala 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). 

Friday, August 16, 2013

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!

Tuesday, August 13, 2013

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.

Monday, August 12, 2013

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 PotatoButter 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

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.

Wednesday, August 7, 2013

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 VindalooDevilled 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 SoupBurdock 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!! 

Ayutthaya, Thailand: An Escapade Through History and Grandeur

Bright and early at 6 a.m ( Bangkok )., I'm buzzing with anticipation for the adventure ahead! The tour guide's scheduled to swing b...