Sunday, January 12, 2014

Milo Cake With Milo Glaze (Eggless)

Cake time ladies and gentlemen. Looked like I was in the mood? I was in fact. Most probably because my cake making utensils were lying around instead of me putting them back in the cupboard. Great valid reason I told myself before moving on to thinking and deciding which kinda of cake it should be this time (Traditional Butter Cake & Eggless Orange Cheesecake). Thanks to instructables for the recipe which caught my attention the moment I started searching online. Thank you once again, but me being someone who don't fancy a totality in replicating a recipe, I made the change. The change to using Milo instead of cocoa and despite doing so, cake turned out as a fantasy coming true. Recipe definitely can't be disputed compared to those other cake recipes I have taken from the virtual and which turned out witches from hell. This one must be utterly praised. Soft melting moment and beautiful to look at and once I did the glazing with Milo too, and after some of the store bought pink sugar flowers going atop, oh-my, what a beauty to the eyes and fantastically fabulous in the mouth. 

Friday, January 10, 2014

Traditional Butter Cake

So I baked after a lapse of few months and I baked traditionally. In other words, I baked a Traditionally Butter Cake. Why traditional? Well, because traditional will always be in demand and traditional also means the recipe has been existing for many, many years and still cherished till this day (Sujee Cake, Eggless Orange Cheesecake, Lemon Buttermilk Cake, Lemon Cream Pie & Marble Cake). Where did by the way the  recipe for this traditional butter cake derived from? From my friend. My friend who bakes like nobody's business and she sharing her recipe on the phone. To tell you the truth, initially I hesitated. I doubted myself if I can do a real-deal baking job for ensuring that I will not be a failure in making this traditional butter cake, though generally I never doubt myself when other types of sweet delights are a concern (Malaysian Sago PuddingKuih Buah Melaka, Rava Laddu Payasam). In the end, as much as I wasn't really sure what will be the outcome, Traditional Butter Cake that came out of my oven I must say was a winner in my own category (Baked Rice Pudding). Soft, crumbly, not overly sweet and honestly, awesomeness.

Wednesday, January 8, 2014

Nasi Pudina (Mint Rice)

Nasi Pudina, aka Mint Rice. What should I possibly say please? You tell me? Perhaps best for me say that its a rice dish which has already been categorized as another of Nava K's cooked in the rice cooker rice dish and of course, rice is a crucial and most probably one of it we Malaysian can't survived without with. For me personally, I need my daily doze of rice. Otherwise, my food life may crumble and fall apart. Rice is in fact a must no matter what, but it can't be plain white rice daily and must be cooked in our Malaysian style (Malaysian Fish Head Curry & Malaysian Fried Rice). Furthermore, if you allow your cooking invention to fly high up, you can coin so many, various types of rice dishes. The known ones or in your own way for making a name as a rice dish inventor (Coriander Rice, Tomato Rice, Ghee Rice, Nasi Dagang & Curry Leaves Rice). Above all, even a few of our kitchen staples can make a huge and vast difference to the outcome of a satisfying rice dish. Alright, enough said and this minty and creamy outcome of coconut milk and me adding some peanuts for crunch Nasi Pudina/Mint Rice I sincerely believe will enliven your food senses (Cumin Rice, Nasi Lemak, Turmeric Rice, Rice Pilaf & Dhal Rice).

Tuesday, January 7, 2014

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 SoupMalaysian 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.

Thursday, January 2, 2014

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).

Wednesday, January 1, 2014

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 GobiCabbage UpkariKashmiri 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.

Monday, December 30, 2013

Punjabi Sabut Moong Dal

Basically when you have exhausted the avenue for a dal curry, you then have to think further. In other words, should you get down to the same kinda legume based curry or you should be on the lookout for a different kinda dal curry (Shahi Gobi). In fact, I won't say Punjabi Sabut Moong Dal is unfamiliar to me (Aam Ka Achaar & Tamatar ki Chutney) because those days mum used to roll out hot ghee loaded chappati from the tawa and chappati by far must be paired alongside a dal curry. What could have been more fantastic fab, but a Punjabi Sabut Moong Dal. Pretty much, like I have already told you, a dal curry but made with moong dal or you can even address it as green bean or pea (Sweet Green Bean Porridge & Bean Sprout Omelette) and dal by far as you know, must be part of our Indian household staple. How can we Indians not make a dal or lentil curry at least once a week until I have gone through quite a number of different dal tunnels (Fish Sambar, Drumstick Sambar, Tanni Saar & Mysore Sambar) and for the outcome of other dishes as well (Cabbage Upkari, Chloe Masala, Dhal Rice & Mulligatawny Soup). Henceforth, what else became new for me when I had to make another dal dish? Obviously, Punjabi Sabut Moong Dal. Packing a waking up punch (Bengali Fish Croquettes) on our palates for its spicy, tangy and creamy absolute tastes (Baingan Bharta, Bengali Fish Curry & Eggplant Tikka). 

Tuesday, December 24, 2013

Malaysian Sago Pudding

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 PisangBubur 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?

Friday, December 20, 2013

Shahi Gobi

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 UpkariEggplant Tikka, Tamatar ki Chutney & Palakura Pappu). 

Thursday, December 19, 2013

Cabbage Upkari

Cabbage Upkari (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).  

Tuesday, December 10, 2013

Baingan Bharta

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.

Saturday, December 7, 2013

Malaysian Style Fried Mee Hoon (Rice Vermicelli)

Malaysia My! Malaysia Mine! Malaysian Me! Me the typical Malaysian and I won't in any way or no way compromise our Malaysian food. The best food in the world I vouch and trust me, no food in this world can come close to our Malaysian food. Of course because we Malaysians are not short of the various types of dishes and instead of segregating ourselves by mentioning the three main races in Malaysia (Chinese Vegetable Noodle Soup, Chilli Clams, Sayur Lodeh & Malaysian Indian Fish Curry), I must include all of us together when Malaysian food is a concern. Anything for the matter, including our forever and always loved fried rice (Malaysian Fried Rice) and I might as well include this Malaysian Style Fried Mee Hoon because we Malaysian love adding some anchovies (Anchovies Fried Mee Hoon) or dried shrimps for our variety of a simply fried together noodle dish. Moreover, there is limit to Malaysian Style Fried Mee Hoon (Malaysian Egg Benedict, Malaysian Sour Spicy Fish Soup Noodles & Malaysian Chicken Chop). In other words, its a meal for anytime of the day. For breakfast, for bunch, for lunch, for tea time, for dinner and we Malaysians (Malaysian Lamb Stew, Malaysian Pumpkin Soup & Malaysian Fried Mee) sure can extend our eating time till supper. Malaysian Style Fried Mee Hoon! A joyous meal once you fry mee hoon alongside our Malaysian ground found ingredients. Of course, like I have already told you, do not forget for celebrating dried shrimps (Malaysian Chilli Crab & Malaysian Lamb Curry Noodles).

Wednesday, December 4, 2013

Cambodian Sour Fish Soup

Just in case you are wondering how do I know to make Cambodian Sour Fish Soup, there's nothing for me to say right (Angkor Wat & Siem Reap)? No point repeating over and over like a parrot right (Phnom Penh Noodle Soup)? Furthermore, I shouldn't also mention their neighboring country Vietnam (Vietnamese Steamed Fish & Vietnamese Fish Soup)?  Pretty much logically, I don't need a long intro for substantiating this Cambodian Sour Fish Soup. Thank god! Nevertheless, it will be good if I relate some of the fish recipes I have already shared with all you beautiful people (Indian Fish Curry, Asam Pedas, Thai Crispy Fish, Steamed White Pompret & Ikan Masak Kicap) and what is the cooking story to Cambodian Sour Fish Soup? Oh, so easy, so uncomplicated, so straightforward, so food slurping and you add local veggies. Notably, mine had to okra/bendi/ladies fingers and I added some turmeric powder for bright hue and extra flavor (Nyonya Fish SoupThai Fish Soup & Mutton Soup).

Chong Kok Kopitiam: Delightful Heritage Flavors

When my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another morning feast, I, being the enthusiastic foodie, read...