Hokkien Hae Mee

Sometimes, don't we have the tendency to cook the same dishes again and again? In fact, if you are asking me about our daily meals, we usually repeat the dishes. Of course, the practically to cooking. I mean, how many new dishes do we actually initiate in a month or even every forth night considering our crisis for time and maybe because we have a certain liking for a specific dish? Mind you, its the same cooking story in my house as well regardless of the fact that since I started this space of mine, I have been exploring a whole lot of new dishes (Singapore Mee Siam, Siamese Laksa Lemak, Malaysian Fried Mee Hoon & Chinese Vegetable Noodle Soup). Not because I want to impress all of you, but for my own cooking pride and also I want to improvise on the dishes I have cooked before. Take this Hokkien Hae Mee as an example. Made before (Penang Mee Yoke) and I guess there's always such as thing as another round of another style or version.

Burmese Biryani

Confession before I speak furthermore. Curiosity kicked in and began my quest in searching for biryani recipes, though I think you know it as well? I am not left far behind when biryani is a concern or even the much more easy to put together or maybe requiring extra ingredients and time rice dishes (Hyderabadi Biryani & Vegetable Biryani)? Pretty much says it all (Rice Pilaf). Nevertheless, checking through a couple of the Burmese Biryani recipes and mostly popping up Burmese Chicken Biryani, oh-boy glad I was. Burmese Biryani Biryani and more or less due to my Indian heritage (Fish Puttu, Indian Spiced Salmon & Ghee Rice) and possibly Chinese (Teochew Steamed Fish) and Thai influences (Thai Crispy Fish) too? Yet I had to opt for fish because, like I have already told you before, my other half-half and his taboo towards chicken (Indonesian Grilled Fish & Mauritian Fish Curry). Having said that, I must confidently say this my version must trended so close behind any authentic and traditional Burmese Biryani. Attractive bright yellow hue (Turmeric Rice & Lemon Cashew Rice) from saffron strands, spices and all things nice from the aroma and richness of ghee, and coriander leaves (Coriander Rice) scented, cooked in the rice cooker (Curry Leaves Rice & Dhal Rice) biryani. Teamed alongside masala pan fried salmon,  raw vegetable yogurt salad (Vegetable Raita) and boiled egg(s). Wholesome, filling and fab Burmese Biryani. 

Richfield Corner Restaurant & Bar

Richfield Corner is not the most happening place for hanging out, if you hoping for being among the hip-hop uptrend night birds, you might as well forget it. But for a decent quiet night out, thrown in with some fun, among your friends, you should possibly consider Richfield Corner. Been around, I think, for as long as I can remember, from my mayhem younger years, Richfield Corner is a conducive corner lot eatery-cum-bar. Inside is where the bar is, obviously, where the band comes alive after 9pm, though I can't tell you if its an every day affair, I actually prefer to sit at the spacious garden area outside. Cosy! But in a plant surrounded setting, I guess we all have to be prepared for blood suckers. Then again, so strange that mosquitoes too pick and choose their victims. They prefer, I think juicy blood, mine usually is spared, wonder why?

Indonesian Grilled Fish

Indonesian Grilled Fish or Ikan Bakar Indonesia. Sounds mouthwatering right? I know. Especially if you are spicy food lover like me and if you love all those traditional Indonesian tastes, including sourness from lime juice and saltiness from tauchu/fermented soy beans and terasi/belacan. Remember, can you still recall (Sambal Goreng Teri, Sambal Terasi & Ikan Belado? Plus, how can forget the rest of our Malaysian dishes? Cooked alongside almost similar ingredients and akin a spicy pop in our mouth (Malaysian Fish Sambal, Ikan Masak Kicap & Stingray Spicy Sauce). Also, maybe I should mention other fish recipes from our Asian continent which showcases spiciness, sourness and saltiness (Thai Crispy Fish, Hong Kong Steamed Fish, Cambodian Fish Soup & Vietnamese Fish Soup) too. Generally, as far as I know and as far as I have seen on cooking programs, quite a fair bit of ingredients are marinated or mixed alongside Indonesian Grilled Fish prior to grilling. But for my version, I kept it simple for grilling (Grilled Salmon), yet, when grilled fish is dipped into the accompanied Indonesian style sambal I made, trust me, nothing is compromised because its still a major revelation of the much loved boldness (Spicy Grilled Fish, Grilled Fish In Banana Leaf & Grilled Fish Sambal Stuffed).

Tomato Rice Pilaf

Rice and rice, and more rice please. I am not complaining, neither will I ever. Rice! Oh-god, without rice I have no food life. I basically love rice. In fact, I am an avid and number one rice lover which I think by far says it all about me the typical Malaysian. Albeit I stay away from rice in the morning (Nasi Lemak Sambal Udang). Of course every now and then I let go, and when its lunch next, not rice again or maybe I skip lunch because a rice meal by itself is filling for keeping your hunger throne in place for half a day or even 3/4 a day. Moreover, speak about those utterly wholesome rice dishes (Hyderabadi Vegetable Biryani, Vegetable Briyani, Cantonese Fried Rice & Malaysian Fried Rice). Regardless, we also have the rice dishes which are just one higher step to plain rice. The ones we tuck into alongside a main dish and other side dishes (Mint Rice, Curry Leaves Rice, Turmeric Rice, Coriander Rice & Cumin Rice). How about Tomato Rice Pilaf, are you asking me (Rice Pilaf & Tomato Rice)? Well, it can be the next door to simplicity or across to the other side, far end compatibility (Dhal Rice & Ghee Rice). How do we go about making Tomato Rice Pilaf?  Of course, you need tomatoes, otherwise, I don't know what to say and this is also another one of my cooked in the rice cooker rice dish. Buttery, garlic and rosemary scented and tadbit of sweetness and sourness from tomato (Tomato Soup & Tomato Chutney). Tomato Rice Pilaf? Let there be an ultimate rice food joy!   

Indian Yogurt Soup

We Indians, yes, I am one all right,  don't we love our Indian soups (Dhal Vegetable Soup & Indian Onion Soup & Spinach Tomato Soup)? Yes please. Of course. I can also strongly vouch that no other Indian soup can comparatively trend real close to our magical, healthy and nourishing Rasam/Indian Pepper Soup, I might as well include the healthy or not so healthy Sodhi/Indian Coconut Milk Stew. Indian soups by far, I think I may have told you before, though I can't exactly right now remember if I did, never mind, let me repeat myself again. No harm done. Indian soups are usually light and runny, for a typical Indian meal, we Indians actually prefer to drench our soups over rice. Akin a gravy dish for us, Indian soups I believe can stand at par alongside Chinese, Malay and Thai soup (Chinese Chicken Herbal Soup, Mushroom Yee Mee Soup, Old Cucumber Soup, Chinese Burdock Soup, Tom Yam Seafood Soup, Chinese Chicken Watercress Soup & Fish Bendi Soup), but I think better not be compared to Western style thick soups (Asian Green Peas Soup, Pumpkin Garlic Soup  & Basil Tomato Soup).

Chinese Ginseng Chicken Soup

Roots, barks, herbs and chicken. Pretty much the centrality for Chinese Ginseng Chicken Soup. Of course, we do have a choice to the high rank and grade Korean ginseng (Korean Radish Soup), but for me personally, its a big no due to its bitterness and strong content. I in fact have tasted Korean ginseng tea and soups which I really couldn't digest and trust me, I almost not only throw up, I actually felt as though my body is on fire. Chinese ginseng (Chinese Chicken Herbal Soup) on the other hand is mild even in soups and I also fancy those home made healthy and nutritious Chinese soups, including the vegetarian variants (Chinese Vegetable Noodle Soup, Old Cucumber Soup, Chinese Tofu Soup & Burdock Root Soup).