Sarawak Laksa: Tradition Meets Creative Flair

(Updated Version)
There’s a magic that stirs within me when I step into the kitchen—a dance of flavors that not only nourishes the body but also feeds the soul. Cooking, for me, is more than following a recipe to the letter; it’s about weaving my creativity into every dish, making it uniquely mine. After all, if you don’t infuse your own spirit into what you create, what’s the point of being different, of being you? That’s why you might notice my recipes always carry a touch of the unexpected, even if they share the same core ingredients as others. Don’t you agree that this is what makes each of us, and our culinary creations, one of a kind (SINGAPORE LAKSA LEMAK)?

Take my Sarawak Laksa (SIAMESE LAKSA LEMAK), for instance. It’s not your standard bowl of laksa—far from it. I’ve taken the traditional essence and infused it with my own flair, creating something I’m proud to call my own.

Hyderabadi Vegetable Biryani: Spice-Infused Rice Classic

(Updated Version)
Let’s get familiar with the world of Hyderabadi Biryani. Known for its unique dum cooking method, where marinated meat and partially cooked rice are slow-cooked together, this biryani allows the flavors to meld into a perfectly balanced dish. It offers two varieties: kacchi (raw meat cooked with rice) and pakki (pre-cooked meat and rice layered together), both enriched with fragrant spices, saffron, and crispy fried onions. A fusion of Mughlai and local Andhra cuisines, Hyderabadi biryani is a true reflection of Hyderabad's royal heritage. Often served with mirchi ka salan and raita, it's an experience like no other. 

Now, here’s the truth - I’m not even sure if I’ve ever tasted authentic Hyderabadi Biryani, given the variety of biryanis we have in Malaysia. And honestly, I’ve never been to Hyderabad. Plans were made, but they didn’t materialize. I have, however, been to other parts of India (KOCHI KERALA), where the biryanis are simply sensational, each region offering its own unique twist. They’re super delicious - thanks to India’s rich spices and ingredients (CHENNAI DISCOVERY).

Tofu Manchurian and More: Tasty Tofu Dishes

(Updated Version)

I’m all about that tofu life! What about you? If you're as much of a tofu enthusiast as I am, you're in for a treat with the tofu recipes I'll be sharing, starting with the crowd-favorite Tofu Manchurian. Funny thing is, I’ve whipped up this dish a few times without realizing it had such a fancy name - I used to call it 'masala tofu' or 'spicy tofu' or whatever came to mind. But now, I proudly embrace its rightful name: Tofu Manchurian.

For those who don’t know, Tofu Manchurian is a star in Indo-Chinese cuisine, a vegetarian twist on the classic Chicken Manchurian, born from the fusion of Chinese and Indian flavors back in the 1970s, courtesy of Chinese immigrants in Kolkata. It’s a culinary blend that’s become a beloved staple across India. But here’s the twist - my version has a Malaysian flair. How’s that for a fusion?

Easy Prawn Laksa Recipe: A Delicious Noodle Dish

(Updated Version)

Are you intimidated by the thought of making laksa? Please don’t be, and don’t let others tell you it’s difficult. People love to boast, claiming that making laksa is a complex task, but in reality, it’s not.

Here’s a guide to help you out
Varieties of Laksa
As far as Ms. Nava knows, there are two main types: asam laksa (ASAM LAKSA VARIETIES) and curry laksa (SINGAPORE LAKSA: MS. NAVA'S VERSION). Let’s not delve into the versions that have been altered beyond recognition - let’s stick to the basics.