Lamb Massaman Curry

Thai cooking and Thai cuisine for this lady? I quite know it all actually due to me and my cooking expertise and me having travelled around Thailand in a good bit. But I must confess I have never ever made Massaman Curry before. Of course there is always a first time and it all began by me peeping into a couple of recipe books and then, deciding on which ingredients will raise alongside each other in tandem for the big bold Thai profound tastes (Thai Tomato Soup, Thai Crispy Fish, Shrimp Pad Thai, Thai Yellow Curry, Thai Fish Noodle Soup, Thai Green Curry & Tom Yum Fried Rice). But considering that beef is generally the meat choice for Massaman Curry, I had to look for an alternative and lamb couldn't be by far the better or best. After all it's not mutton (Nepalese Mutton Curry), it has to be lamb for us (Lamb Spaghetti, Lamb Rogan Josh, Lamb Kofta Curry, Lamb Fried Rice, Malaysian Lamb Stew & Lamb Pho). Lamb Massaman Curry? A must try aromatic, peppery, spicy and delicious till its last drop, another from the Thai curry family tree.

Vanilla Butter Cookies

Cookies making still on the go! Seemed like I was enjoying every bit to making cookies, though I must tell you that standing and making can break your bones and legs. Unless of course you pull a stool or you prefer to sit on the floor. Of course the possibilities are there to sitting on the floor, but try getting up after like an hour. Quite a killer any which way mind you. The best I think is still standing, thank god, all those cookies I made were in small batches. Otherwise, I beg to differ what would have been the outcome to me (Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts & Chinese Peanut Cookies). Vanilla Butter Cookies I must mention are a simplicity in terms of making the dough and also rolling it bit by bit at the back of the fork. Nothing really tremendous, in fact quite a straightforward technic and when they are being baked, thereafter coming out of the oven, walla! The scent is just so beautiful to our senses. Vanilla Butter Cookies? Buttery and vanilla scented, demure and crumbling lusciously upon the first light bite. Oh, eggless as well. 

Suji Cookies

Like a customary, must have, no matter what, do or die, Suji Cookies are a must for us Indians and made before Deepavali/The Festival Of Lights? If you are asking, its a big yes. I can't still remember sitting in a line, as though like in the factory and rolling, as well as putting the cherries atop the raw unbaked cookies before they going and coming out of the oven. Of course, over the many years, mum has given up and nothing much on my side as well. But Suji Cookies will forever be memorable. That's why once I completed my mission to Cayenne Chocolate Cookies, Nyonya Pineapple Cookies and Chinese Peanut Cookies, I couldn't wait to get my hands on Suji Cookies. Not a brain cracker anyway and pretty much ingredients easily available anywhere, these ghee scented and loaded tiny cute, pretty and attractive Suji Cookies are definitely crumbly and outside crusty sugar pops (Rava Laddu & Rava Kesari).

Moroccan Pea Soup

I wouldn't and couldn't stop. In fact, I don't want to. I want to put my hands to as many cuisines from throughout the globe. Most probably because of this burning desire within me for learning to cook and these days, you can sit in front of your laptop and learn. So simple and so easy to learning and also picking up the vital tips to cooking. Of course, you can't do it in a jiffy. Instead, you have to put your heart and soul in firstly searching for recipes and then whether you are apt for copying exactly or allowing your thinking to wonder for coining your own dishes. So far I have achieved quite a good bit. The types of dishes I have made (Mongolian Prawns & Punjabi Sabut Moong Dal) from my own initiative and I must also thank the virtual world because admittedly, the food research in the virtual world did help. Moreover, when soups are a concern, should I, must I blow my own trumpet (Cambodian Sour Fish Soup, Chinese Vegetable Soup, Kashmiri Vegetable Soup, Korean Radish Soup & Japanese Lotus Root Soup)? No right right? Your reading action and reaction I think will unveil all of it?

Cayenne Chocolate Cookies

Did I pull my brakes to making cookies? Notably, I didn't because after making Nyonya Pineapple Tarts and Chinese Peanut Cookies, I was in full force. What a force for a fact. The force which keep motivating me, moreover, since my other half-half is travelling, I didn't have to cook our regular meals and time of course was fully in my hand. But the question returned again. Which cookies should I be making? And because I am more of a spicy queen compared to sweetie pie, I ventured to making Cayenne Chocolate Cookies for which I had to buy a box of cocoa powder and thank god for the stock of cayenne pepper. In fact the bottle of cayenne pepper, wonder why I bought in the first place few months ago, like shouting and calling for the outcome of these eggless chocolaty, spicy sweet melting-me, melting you in the heart and mouth Cayenne Chocolate Cookies.

Tapioca Poriyal (Stir fry)

What is poriyal? Anyone like to help me out here? Okay, alright, I don't think I can clearly hear you, so let me tell you how would I describe Poriyal. Basically, its a stir fry. That's it. Case close. Lets not talk about poriyal anymore, rather, lets get to the recipe of the day. Tapioca Poriyal (Stir fry). Remember my previous recipe which also showcased tapioca (Stir Fried Tapioca With Anchovies Turmeric). Period. Almost two and more years up the road, I actually bought tapioca/cassava/maravallikkilanku again. I know. Been some time right? I know. Actually, I hardly buy, I myself can't really tell you why, but I still remember how popular eating boiled tapioca alongside fresh grated coconut and palm/white sugar was such a thing during my growing up year. The other mum does, of course, is any kind of spicy tapioca dish.  

Nyonya Pineapple Tarts

The next draw after making Chinese Peanut Cookies? Not the ordinary rolled pineapple cookies, but these open face Nyonya Pineapple Tarts? Why Nyonya Pineapple Tarts? Maybe I should crown myself as a Nyonya home chef (Nyonya Hot And Sour Noodles In Fish Soup, Nyonya Steamed Fish, Nyonya Lam Mee, Sambal Sotong Petai & Nasi Lemak Sambal Udang)? A whole list mind you. In fact, almost spilling over list. This dish and that dish, and me learning to make Nyonya dishes by my own learning (Nyonya Fish Sambal, Chicken Vindaloo & Ayam Pongteh), I can go on and on and quote many more dishes. Including those few desserts (Kuih Buah Melaka, Bubur Cha Cha, Bubur Kacang Hijau & Sago Gula Melaka).

Chinese Peanut Cookies

Cookies sharing in this space of mine? Unbelievable right? I know. In fact, I myself couldn't believe what got into me. Must be me instead of idling my time due to clearing my long pending annual leave before they are fortified and since I have already exhausted my money avenue for travelling, I decided to test my cookie making skills.. Better than gossiping or slyly stooping over people on social media right? Of course. Cookie making already decided upon, the next question was which it should be and the one that popped up in my mind for a start had to be Chinese Peanut Cookies. The soft crumbly and buttery in texture, always a favourite and making their appearance during Chinese New Year obviously. These days however Chinese Peanut Cookies are also a pride for other Malaysian festivals and us as one whole family during our growing up years making them as well. Henceforth, I sort of had a rough idea what should be ingredients. Regardless, I wasn't really sure and so, I decided to pinch the recipe from a prominent online website. All went on well until after making the dough. Thereafter I couldn't roll the cookies due to dough being so sticky and sort of a mess. Hell! Seemingly following the recipe exactly was a down fall and me later adding extra flour which by far sorted out the batter matter. Thank god. Chinese Peanut Cookie in the end coming out of my oven as the number one seller and fantastically attractive.

Medu Vada

Me making snacks? Are you kidding me? Since when? Maybe those years back then or maybe every once a blue moon (Tea Eggs, Bonda, Sardine Rolls & Baked Cheesy Potatoes) and I must prior ahead right now confess that I didn't make these Medu Vada. No, no. Me not the vada or vadai making food hero (Rice Vadai). Honestly, I can'be bothered. What a waste of my time to making vada just for the two of us and how much can each of us possibly eat? Unless we are from the land of giant? These medu vada were actually made by my aunt and me pinching the recipe, as well clicking the pictures when I popped by to her house. What a coincidence. She making vada and me without thinking twice doing the necessarily like I have already told you. The main open secret to making vada, our Indian soft and puffy savory snack?

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. 

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 Pudding, Kuih 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.

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).

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.