Don't ask me why and what not, I really can't tell you why even among the Chinese, there are vegetarians (Vegetarian Fried Mee Hoon & Chinese Vegetarian Noodle Soup). Most probably due to religionism, I believe so and like the Indians, more and more Chinese (Chinese Herbal Chicken Soup, Chinese Fried Rice, Chay Kway Teow, Chicken Wanton Soup & Cantonese Yee Mee) are now opting for vegetarianism. Beat me why. Honestly I don't know. As it is, I myself am not a vegetarian, (Chinese Chicken Noodle Soup & Hakka Noodles) neither will I want to be because I can't be a meatless person, nor I am trying hard. Of course, every now and then, in fact my other half-half is a vegetarian (Vegetarian Chow Mein) every Saturday, not me though but I don't actually mind a vegetarian meal and I quite like the concept to a tasty to like this Chinese Vegetable Noodle Soup mostly, plus cooking such dishes mind you is not really mind boggling. Nevertheless, a flavorful vegetable broth definitely is a must (Old Cucumber Soup & Burdock Root Soup). Otherwise, vegetable noodle soup dishes will taste bland, and you can either make the broth or get the ready made store bought ones. Whichever, up to you and for this style Chinese Vegetable Noodle Soup, I doubt you will struggle in getting the ingredients as listed below. This my style Chinese Vegetable Nodle Soup seriously is flavorsome and unbeatable.
Saturday, November 9, 2013
Tuesday, November 5, 2013
Sunday, November 3, 2013
Another sweet treat? Sure, why not? You tell me (Rava Laddu & Rava Kesari) why not? But definitely not because I wanted to jump inside the backwagon of the millions who are via blogging, sharing recipes on sweets or sweetness profound recipes. I actually made this Indian, specifically Kerala style (Kiri Hodi, Malabar Fish Curry & Palakura Pappu) sweet porridge for god and we may have totally and outrightly put a stop to celebrating Deepavali by inviting friends, or enemies within, yet god is very much important to us. Are you right now asking me why my Pradhaman is not like those really dark brown ones? Those made by others? Let me tell you why. Basically because its a no show to sugar (Custard Caramel) in Pradhaman, also known as payasam, or you call it kheer as well. Of course sugar is still needed, which I actually served separately so that you can tip according to how much you want or you may not want sugar at all, and being a typical Malaysian I opted for Gula Melaka/palm sugar instead of jaggery/sakkara. Also, no condensed milk for sugar killing us. Regardless, nothing is compromised in terms of Parippu Pradhaman being a memorable luscious sweet treat. In fact I must say that my version to my Parippu Pradhaman is heightened due some sago (Honeydew Sago, Green Bean Sweet Porridge & Bubur Cha Cha) and saffron strands playing a role in giving a buttery golden hue and rich aroma. Of course, we need ghee (Ghee Rice) as well for further depth in scent and richness, and who ever in the right frame of mind will ditch coconut milk aside for Parippu Paradhaman.
Thursday, October 31, 2013
Peshawari Mutton Karahi!! From the land of Pakistan and specifically from the city of Peshawar. Already sounding mouth watering right and I bet the pictures are additionally making your tummy hunger topsy-turvy right? In fact, to tell you the truth, I myself can't contain my hunger and I think without me realizing, my saliva is gonna drip down soon. Regardless, any mutton dish for the matter most probably can trigger hunger for the both of us and I must go ahead by mentioning that I quite know it about the different kinds of mutton curries from this part and that part of the world. Furthermore, should I blow my own trumpet to how far I have come in making all sort of dishes from around the globe (Tandoori Chicken, Aam ka Achaar, Bengali Fish Croquettes, Chicken Vindaloo, Cari Poisson & Goan Prawn Curry)? Enough of me and marketing myself, let's not waste anymore time in getting down to making Peshawari Mutton Karahi. Thick, spices infused, yogurt creaminess, ghee and coriander leaves scented, plus honestly guys, blame it on my habit of adding potatoes for most of my mutton curries. Can you like possibly blame me for adding potatoes? We Malaysian Indians and we just must somehow find a reason for merging potatoes and mutton as one (Nepalese Mutton Curry, Aloo Gosht, Shahi Mutton Curry, Rogan Josh, Mutton Keema, Masala Mutton Curry & Mutton Parathal).
Tuesday, October 29, 2013
Me and making sweets? God! Wonder what got into me for a change (Kuih Buah Melaka, Mango Cheesecake & Lemon Buttermilk Cake). Must be the Deepavali,, Diwali or Festival Of Lights spirit. Or maybe since I had some semolina or rava in stock, I thought I might as well. I might as well use it up (Sujee Cake & Rava Kesari) and the type of sweet that popped up on my mind was Rava Laddu, also known or spelled as Ladoo. Rava Laddu? Round sweet rava made and ghee loaded and scented by cardamom and mine as you have already noted, are the small, cute adorable ones instead of huge balls which by far are such a waste. I mean, honestly, tell me, can we like finish off the one huge ball? Seriously, I can't understand why people make big laddu balls? I think these people don't understand the concept to wasting or they must be rich until they can't less about whether laddu is eaten or after taking a few bites, thrown. Rava Laddu by the way, definitely is a sugar rush pleasure amongst Indians and without laddu, Indian festivals are not complete.
Saturday, October 26, 2013
The rain. Rain and none more, When it rains, I also get lazy (Corn Soup, Chinese Tofu Soup, Lentil Vegetable Soup & Creamy Mushroom Soup). You know how rainy weather is right? You just feel like dropping everything aside and cuddling in bed doing nothing (Thai Tomato Soup, Japanese Lotus Root Soup & Korean Radish Soup). Of course, career must go on. Wish we can work escape. We can actually because October is the month you should start thinking about clearing your annual leave. Otherwise, trust me, some companies are merciless. Come beginning of another new year or the cut of point, your leave will be conveniently forfeited. Tell me about such companies? Thus, when rainy season begins, maybe its one of the best times for you to take leave if you have no purpose of keeping your leave and like I have already told you, sit back, rest back and enjoy your time at home over a serving of such inviting, almost luxurious, smooth to all our senses and mildly spicy Kashmir Vegetable Soup (Lamb Rogan Josh). Kashmir and their soups? Oh-wonderful (Old Cucumber Soup). Of course, as usual, we need spices and a tinge of Kashmiri chilli powder for that heat which definitely our body can relate to cold weather (Vegan Pumpkin Soup) and for the vegetables, potato (Vegan Potato Curry & Aloo Gobi) is a fondness like in most, in fact in all countries throughout the world or whatever local produce vegetables will do (Rice Pilaf, Vegetable Kadhi, Hyderabadi Vegetable Biryani & Andra Sambar).
Thursday, October 24, 2013
Honestly guys, if you thinking that you can't make tandoori chicken at home because you don't own a tandoor oven, you are definitely outrightly wrong (Grilled Chicken Wings). Who told you so or you yourself have concluded? Ask me and I will tell you that you can bake tandoori chicken in your oven, (Baked Lemon Chicken) or grill over a BBQ pit, and for those of you can't possibly do both, you can use the portable over the stove grill. Yes you can. I know what I am saying. In fact, I initially thought I will use the grill, then again, unless you cut chicken to small pieces, most probably you will be spending much time in being concern if tandoori chicken is cooked inside, of course, the outside char won't be an issue. Alright, so much for the cooking technic (Moroccan Chicken Stew & Chilli Chicken), can we get down to the recipe. Sure.
Tuesday, October 22, 2013
Guys, I thought maybe for the time being, we will just stick to within our Malaysian recipes instead of humping and jumping to other countries around the globe and most probably, my last few recipes have indicated that I am staying put and standing on my Malaysian ground (Ayam Pongteh & Chicken Vindaloo). Of course, I am not denying that a gastronomical tour to other countries is definitely a food show for exposing us to the various types of cuisines (Singapore Laksa & Vietnamese Noodle Soup). Yet, to a certain extent, I think we must do our local food hunting as well. Trust me, I myself personally have not completed making noodles from our different states (Cantonese Yee Mee, Malaysian Sour Spicy Fish Noodle Soup & Penang Mee Yoke), though Curry Laksa, or Laksa Lemak or Curry Mee been trended in this space of mine (Nyonya Curry Laksa, Malaysian Lamb Curry Noodles & Penang Curry Mee) and back then, don't know how moons ago, I did make a trip to Sarawak whereby I tuck into their well known Sarawak Laksa.
Sunday, October 20, 2013
Me and my Nyonya cooking. Guess there is no end and if you are asking me, I don't think I will put a bracket to Malacca or Penang calling and coming Nyonya dishes. We did speak about Nyonya cuisine in quite a length previously (Chicken Vindaloo, Kuih Buah Melaka & Penang Assam Laksa) and in other recipes as well? Henceforth, lets just put a stop to speaking further on the same thing over and over again (Devil's Curry, Dried Shrimp Sambal, Masak Lemak Ikan Asin Nenas & Nyonya Lam Mee) instead of getting to the gist of this Ayam Pongteh. What is Ayam Pongteh or Pongteh Chicken? Basically, chicken cooked alongside potatoes, taucheo/fermented soy paste, chilies, vinegar and other kitchen friendly user ingredients, and for the end result of broad and wide burst of spiciness, saltiness and and nuttiness (Ayam Masak Tiga Rasa, Chilli Chicken, Ayam Goreng Berempah, Ayam Masak Merah & Chicken Devil Curry).
Friday, October 18, 2013
Bingka Pisang), or sweet treat, or sugar crush and rush kuih-muih or Malaysian delicacy, the best among the rest. Absolutely! Without a doubt compared to the rest of the desserts from other parts of the world and we must really, seriously and sincerely look up at our Malaysian kuih-muih because they can be made from our affordable and forever available Malaysian ingredients instead of paying more for imported ingredients. Remember, can you still recall the few Malaysians desserts I have already shared with all of you (Bubur Cha Cha, Honeydrew Sago, Bubur Kacang Hijau & Malaysian Panna Cotta)? And today, its another of our famed kuih-muih. Kuih Buah Melaka, aka ondeh ondeh, or onde onde or as the Indonesians call it, Klepon. Ingredients for Kuih Buah Melaka? Glutinous rice flour, Gula Melaka, fresh grated coconut, a tiny bit of all purpose flour and of course, our Malaysian kuih muih can't be completed without pandan leaves/screwpine leaves (Sago Gula Melaka & Pandan Coconut Milk Jelly). Kuih Buah Melaka? The pop and burst of Gula Melaka/palm sugar once you bite into these sticky and coated with fresh coconut balls.
Wednesday, October 16, 2013
Friday, October 11, 2013
Monday, October 7, 2013
Wednesday, October 2, 2013
Just maybe three to four days of break from fish, and fish bounces back again in this space of mine. What? Are you going like what, fish again? Guys, hang in there before you jump the gun. It is not going to be a boring (Tofu Katsu, Cauliflower Pakora, Crispy Fried Okra & Mushroom Rolls) fish recipe (Malabar Fish Curry) I will assure you because we are heading towards this Macher Chop, aka Bengali Style Fish Croquettes (Bengali Fish Curry) and of course I must as usual, give you options to other fish recipes as well (Fish Soy Sauce & Lemon Butter Salmon). Macher Chop can also be known as fish cutlets (Tuna Cutlets) and most probably, if we are talking about the ingredients, basically, its ingredients from whichever part of India the recipe originated from? If you are asking me, yes and I went ahead with making a curd coriander chutney for dipping crispy on the outside and soft bite inside (Chinese Prawn Fritters, Lamb Patties, Lamb Kofta, Mushroom Veggie Patties & Tuna Patties) fish croquettes which I seriously believe you will love each and every bite, each and every pop, each and every crunch, and all of the deliciousness. Either as your snack, or appetizer, or starter, or paired alongside rice and other sides (Indian Potato Balls).
Monday, September 30, 2013
Old Cucumber, or some of you may like to call it as Matured Cucumber. Up to you. Its really up to you how you prefer to call this aged and also known as yellow gourd. And of course, it must be according to the Chinese (Chick Kut Teh, Chinese Black Vinegar Chicken & Salted Fish Bone Soup) because I don't think old cucumber is a familiarity to us Indians, unless maybe you are another Indian like me who love Chinese food (Chap Chai) and soups, old cucumber is hailed for its health benefits (Burdock Root Soup & Winter Melon Soup). Especially for those of you like me, me again right, who every and now then feel as though you are gutted by fire. In other words, you want to ditch aside heatiness from your body. Without a doubt, a familiarity for old cucumber soup is usually simmering it over low heat or in the slow cooker or some prefer double boiling, alongside pork bones or chicken (Chinese Chicken Herbal Soup) but this nava-k's version is a vegetarian and vegan slurpiness (Vegan Pumpkin Soup, Thai Tomato Soup, Portuguese Potato Soup & Japanese Lotus Root Soup). Furthermore, who on earth ever said making Chinese soups is a brain cracker? Not at all foodies. Anyone for the matter who has a stove and a pot can make. How do we make this Old Cucumber Soup? Old cucumber, wolf-berries and ginkgo nuts, plus our pantry staples and vegetable stock, just simmer please (Creamy Mushroom Soup, Chinese Tofu Soup, Lentil Vegetable Soup, Tomato Spinach Soup & Mixed Vegetable Soup).
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