Such is so that when you coin your own dessert, you must proudly profess and where else is a better place except in the virtual world. Specifically, for food bloggers, it must be in our blog. True enough. Yes indeed. I was in the mood of making a dessert and me being someone who love to definitely showcase our Malaysian ingredients (Malaysian Fish Sambal, Malaysian Fried Mee Hoon, Malaysian Lamb Curry Noodles, Malaysian Chilli Crab & Malaysian Fish Curry), trust me, our ingredients are mostly affordable, in fact you just pay a couple of dollars, I decided I will twist, tweet and modify my previous Sago Gula Melaka. Furthermore because me and my preference for our easy to put together desserts we are proud of and known as kuih-muih (Kuih Buah Melaka, Bingka Pisang, Bubur Kacang Hijau, Poached Pears & Pandan Jelly), instead of baking or getting down to tremendously dessert works. Malaysian Sago Pudding? Obviously, sago is the main highlight (Sago Payasam) and of course, how can run away from coconut milk, Gula Melaka/palm sugar and for this my version sago pudding, drops of rose essence and red coloring. What a way to go for a delicious and an ultimate Malaysian Sago Pudding right? Wouldn't you agree Malaysian Sago Pudding is also so eye catchy as a a sugar sweet attraction?
Tuesday, December 24, 2013
Friday, December 20, 2013
Oh-My-My! What a royalty right? I bet at the first look of Shahi Gobi (Shahi Mutton, Aloo Gosht, Rogan Josh & Murgh Makhani) you must have salivated? If you are asking me, you should because this gobi curry or cauliflower curry is one I put together after really giving my thinking a true and sincere thought prior to getting down to making. Furthermore, picking up cauliflower has become like a habit. In fact I seriously can't resist cauliflower which by the way is a favourite veggie amongst Indians. Why not when cauli is affordable and you can actually make a whole list of dishes (Cauliflower Pakora, Cauliflower Fritters & Cauliflower Curry)? This dish, that dish, cauli by itself in a curry or alongside a combo of other veggies or as a stir fry (Aloo Gobi & Chilli Aloo) for a simple dish, but for Shahi Gobi which definitely must be ranked really high due to its richness, creaminess and like I have already told you, a royalty (Baingan Bharta, Navratan Korma & Hyderabadi Vegetable Biryani), you need to work around the quintessential ingredients for Mughlai cuisine. Nevertheless, its all worthiness because Shahi Gobi is sincerely topnotch to our tastebuds (Cabbage Upkari, Eggplant Tikka, Tamatar ki Chutney & Palakura Pappu).
Thursday, December 19, 2013
Cabbage Thoran). A simple, Konkani style cabbage stir fry. Konkani by the way is the official language in Goa and Goa obviously being seated on India map (Baingan Bharta, Kashmiri Vegetable Soup, Aam ka Achaar, Andra Sambar & Tofu Manchurian). There's definitely various, hell of lot of cooking style to how you can stir fry cabbage in an Indian style. At the end of it all, its up to you.of course. You can refer to recipes or perhaps you can coin your own (Vegetable Kadhi, Vegan Potato Curry, Indian Mango Chutney, Kurkuri Bhindi, Carrot Poriyal & Beans Thoran) because nothing is brain cracking for stir frying cabbage and you can opt for a couple of ingredients or add other much more suitable ingredients for a lavish kinda Cabbage Upkari which definitely is a vegetarian dish. My this style Cabbage Upkari? Sliced cabbage (Spinach Tofu Stir Fry) alongside chana dal (Chloe Masala & Dhal Rice), cumin seeds, onion, green chilli and turmeric powder. That's it. Tempting vibrant yellow hue and satisfying Cabbage Upkari.
Tuesday, December 17, 2013
Char Siu (Chinese Barbecue Pork)
Confession time before I move to the recipe. Honestly guys, this is the first time I am cooking pork at home. Why are asking me? Well, being married to a typical Hindu who doesn't eat pork, I didn't want to pull out our marriage roots or shake up our marriage tree which has already grounded strongly. But lemme tell you that I am a hard-core lover of Chinese food (Chinese Chicken Herbal Soup, Cantonese Fried Rice, Hakka Noodles, Teochew Steamed Fish & Sichuan Chilli Prawns). Actually even my other half-half does not mind Chinese food maybe not often, but every now and then, yet it can't be pork. As long as all those dishes I make are a produce of seafood, he will in fact tuck in and of course, Chinese vegetarian dishes, well, do I have to say anything? Indians seemingly have no issue adapting to vegetarian dishes (Yam Basket Vegetarian, Chinese Vegetable Noodle Soup, Old Cucumber Soup & Vegetarian Chow Mein).
Saturday, December 14, 2013
Malaysian Fish Sambal
Malaysia My again? Of course. Remember, can you recall my Malaysian story (Malaysian Fried Mee Hoon)? Henceforth, tell me then. Can a Malaysian like me possibly ditch sambal aside? No way man! Impossible. My love for sambal clinging through thick and thin even when I travel until after a few days being away, I can't like wait to rush back for diving into a spicy chilli based dish (Nyonya Steamed Fish, Asam Pedas, Sambal Udang Petai & Stingray Spicy Sauce) which also must scream atop of its voice on some saltiness from belacan, some tanginess from lime juice/tamarind juice and a tiny tinge of sweetness from Gula Melaka/palm sugar (Salted Fish Bone Soup, Masak Lemak Ikan Masin Nenas, Dried Shrimp Sambal & Sambal Sotong). All you typical Malaysians out there, I bet you must be nodding your head now? You know the feeling? The feeling on missing our Malaysian sambal no matter wherever we travel to? Of course. I know. Ask this do or die Malaysian and like she has already said, no sambal, Nava K most probably cannot function (Chilli Lime Fish, Sambal Kentang, Sambal Ikan Pari & Ikan Masak Kicap). This Malaysian Fish Sambal? A power rocker and roller. Absolutely exciting, trilling and boldly sensation on our palates. Bang! Major revelation of tastes (Malaysian Crab Curry). How do we go about making Malaysian Fish Sambal? Lather/mix fish alongside turmeric powder, rice flour and salt, followed by frying and once you have made the rocker sambal, tip fish inside, stir and dish out (Sambal Bilis Petai & Chilli Soy Fish).
at December 14, 2013 17 comments:
Labels: Chillies, Fish, Food, Food and Cooking, Fried, Garlic, Ginger, gravy, Herbs, Lime/Lemon, Sauce, seafood, Sugar
Thursday, December 12, 2013
Restoran Nirwana Maju (USJ, Subang Jaya) Selangor
Considering I have covered almost most of the eateries in SS15, friends suggested I should follow them to Nirwana Maju. Sure, I didn't mind and so, we car pooled, parked at one corner of the road and walked into this spacious eatery. Lunch meal definitely must be banana leaf and that opened up with banana leaf, rice, veggies and curries of the day, curries, papadam, rasam, mor millagai/sun dried soaked in curd chillies and puli inji/ sour-sweet ginger pickle.
at December 12, 2013 6 comments:
Labels: Chicken, Chillies, Curry, Drinks, Food, Food Venture, Fried, gravy, Mutton, Rice, Spicy, Veges
Tuesday, December 10, 2013
Baingan Bharta! What is Baingan Bharta? Baingan Bharta is a brinjal dish from the land of Punjab. Interesting right? I know (Kashmiri Vegetable Soup, Aam ka Achaar, Andra Sambar, Hyderabadi Vegetable Biryani & Tamatar ki Chutney). In fact, to tell you the truth, though I am aware where exactly Punjab is seated in the world map, honestly, I never knew Baingan Bharta existed until I had to crack my coconut on what should I do with brinjal. Basically which style to cooking. I could have, if I wanted to, opt for the dishes I have cooked before or add brinjal in curry, then again, don't you think it will be nice to scout for recipes for a new kinda dish? Sure. Why not? After all, shouldn't we keep our cooking and food eating interesting too instead of similarities dependable? You are right and I was right in searching for recipes. Popped up a whole list, more than enough actually and among those, me opting for Baingan Bharta (Japanese Eggplant Saute, Eggplant Tikka & Brinjal Stir Fry). But no, not copied exactly. I looked through the recipes and instead roasting or blistering brinjals and cooking till a mushy texture, I invented my own Baingan Bharta. Tadaa!! Why is my Baingan Bharta unique and outstanding? I added saffron strands for exclusive and exotic tastes (Navaratan Korma, Vegetable Kadhi & Tofu Manchurian). Saffron strands, believe me, they can be expensive but worth paying once a while to heighten dishes to another level.
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