Malaysian Fish Head Curry

Malaysian Fish Head Curry, aka Kari Kepala Ikan. Believe me, not the ordinary nor you should compare with those from the restaurants. Why are you asking me? Because this is a typical, authentic and most dangerously delicious, finger licking homemade Malaysian Fish Head Curry (Malaysian Fish Sambal, Nyonya Fish Noodle Soup, Malaysian Fried Mee Hoon & Malaysian Fish Curry) Yes, stop questioning me. Fish head curry cooked alongside belimbing buluh from our Malaysian grown trees, and belimbin buluh somewhat I think can be regarded as the other side to the coin to starfruit though these are oblong in shape and greenish and yellowish in color. Trust me please, due to this really mostly sour fruit, you don't have to think twice on tamarind juice and when fish head is cooked alongside the customary ingredients (Chilli Soy Fish, Spicy Stingray & Fish Noodle Soup) we need for any curry and also coconut milk, pow-wow (Asam Pedas Bawal, Salted Fish Bone Curry & Ikan Masak Kicap). Malaysian Fish Head Curry by Nava K? Unbeatable for rushing your mouth towards its spiciness and coconut milk creaminess.

Mongolian Prawns

Not bad. I deserve a pat on my shoulders. I should because I am actually taking the height and depth to learning and knowledge thirsting on the various types of cuisines from throughout the globe and mostly from Asian region which of course stretches from this end till that end. Where and which part of Asia is Mongolia located? Somewhere within Asia and neighboring China and Russia on the across side. Why I am going into a such fact on Mongolia, are you now asking me? Well, to let you know that China has an influence, to a certain extent on the types of ingredients Mongolians tend to use for their cooking. Ah! I think I got it right. Otherwise, I don't think you could have digested the fact to me coining this Mongolian Prawns (Grilled Prawns, Chinese Prawn Fritters, Shrimp Wanton, Prawn Cocktail, Butter Prawns & Devilled Prawns). Actually, to tell you the truth, mutton and beef seemingly are the popular take in Mongolia, but considering that beef is taboo for us and since we have already hit our limit to mutton or lamb (Nepalese Mutton Curry), I decided on prawns (Goan Prawn Curry).

Sri Lankan Carrot Salad

The raw deal to a raw salad must be recognised and hailed as healthiness and for keeping it really easy and simple in our kitchen. Of course. I in fact love the concept to raw salads, but can't be a regularity because my half-half does not really fancy. Maybe every now and then is acceptable to him, whereas I am every willing to tuck into a raw salad even if its daily and sometimes raw salads are not necessarily an accompaniment for my rice meals (Penang Acar). They can be my snack as well when I feel like munching instead of grabbing junk food (Apple Cucumber Salad, Watermelon Salad & Malaysian Mango Salad) and anything for the matter made with vegetables is most probably low in calorie counting (Shahi Gobi, Cabbage Upkari, Kashmiri Vegetable Soup & Vegetable Raita). Moreover, when we speak about this Sri Lankan Carrot Salad (Carrot Poriyal)? An ultimate fresh raw burst to natural sweetness (Cucumber Yogurt Salad) of carrot and cucumber, refreshing tropical grated coconut (Sri Lankan Coconut Gravy), tadbit of heat from red chilli and green chilli, and tangy lime juice.

Chinese Vegetable Noodle Soup

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. 

Sarawak Laksa

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.

Kuih Buah Melaka

Let me take you on a journey into the world of Kuih Gula Melaka, a delightful Malaysian treat that holds a special spot in my heart. Originating from Melaka, it's also known as Ondeh-Ondeh in some parts of the country. Imagine this - small, sticky rice balls filled with palm sugar syrup, all coated in fragrant grated coconut. It's a heavenly mix of sweetness and texture that always leaves me craving for more.

 

Now, if you're thinking of trying your hand at making Kuih Gula Melaka, let me share some tips I've picked up along the way. It's been a while since I last whipped up a batch, but every time I do, it feels like reconnecting with an old friend. First things first, make sure your dough isn't too sticky - trust me, you don't want a gooey mess on your hands. Wetting your palms can make shaping the balls a breeze. And whatever you do, resist the temptation to stuff too much palm sugar inside. Overdoing it can lead to cracked balls, and nobody wants that. Oh, and don't forget to chop the palm sugar into tiny pieces for maximum sweetness in every bite.

Aam ka Achaar

Aam Ka Achaar. What are we talking about, are you asking me right now? Guys, I thinks pictures have already spoken and connected you to this Mango Pickle, a Punjabi style achaar or pickle. Mouthwatering and you are salivating right now right? My favourite. Any kinda of pickle or chutney, or even sambal dip for the matter (Tamatar ki Chutney, Penang Acar & Sambal Terasi). Aam ka Achaar obviously showcases mango as the core ingredient and mango by far, I think a favourite among many of us (Prawn Mango Curry, Thai Mango Sticky Rice & Mango Mocktail)? This Punjabi style achaar is just plain and simple, but trust me, a perfect fab fit as a condiment for our rice meals (Vegetable Achar & Salted Fish Pickle), and you basically need a couple of ingredients listed below, unless you want to take it to the sky level by adding whatever other ingredients. Aam ka Achaar nava-k's style by the way is different (Indian Mango Chutney), or better for me to say as unique because I did it my way instead of the conventional method of following others. Aam ka Achaar? The burst of sour spicy notes in one.