Potatoes! Tell me please? The kilos and kilos we buy most probably every week and any dish for the matter made from potatoes I think will be a total sell-out the moment it hits our dining table? If you are asking me, oh-yes. We just so love potatoes any which way they are cooked (Tari Wale Aloo/Vegan Potato Curry), plus I can go on and on and quote a whole string and list of potato dishes I have already shared with all of you, but off hand, these are the few I thought I will link (Fried Potato Balls, Dum Aloo, Chilli Aloo & Aloo Gobi) for the benefit of staying within the context of vegetarian dishes. What is Sukhi Aloo Sabzi by the way (Kashmiri Vegetable Soup, Tamatar ki Chutney, Aam ka Achaar, Shahi Gobi & Baingan Bharta)? Obviously, a North Indian dry style potato dish which requires boiled potatoes stir fried alongside the ingredients listed below and my style is perhaps different. Usually I think green peas are not one of the ingredients? I on the other hand decided I will because, to each our own preferable ingredients instead of like blind leading the blind? Of course. Sukhi Aloo Sabzi? Your vegetarian and vegan side dish for a rice meal (Tomato Rice Pilaf & Hyderabadi Briyani) or how about tucking in alongside bread, chapati or tosa (Punjabi Sabut Moong Dal & Navratan Korma)?
Saturday, April 12, 2014
Friday, April 11, 2014
Tomato Rice Pilaf). And despite me having had tried really hard, I somehow still can't swallow any, whichever type of bread made. Usually, a bread meal is prepared for my other half-half, which in return must be interpreted as, he and bread are best friends (Tuna Burgers, Mushroom Veggie Burger & Lamb Burgers). Then again, since I am not a fussy eater and when I am hungry anything goes, and when I have to prepare a meal after a tiring working day, let it even be bread. Furthermore, can you imagine how much of time I have to spent in the kitchen if I have to prepare a bread meal for my other half-half, followed by a meal for myself (Dried Shrimp Sambal Sandwich, Fish Sandwich & Vegetarian Sandwich)?
Thursday, April 10, 2014
Sometimes it is just perception, I believe so, that imported expensive skincare products are far better compared to going local or maybe, I'm just saying, we just don't want to give ourselves a chance to local products. To a certain extent, mind you, I was stuck with the same mentality. In fact I admit that I was still unsure if I made the right decision in buying this "Made In Malaysia" scrub. Then again, there has been instances even imported products didn't go down well on my skin. Anyway, because I had to quickly replenish a face scrub (Himalaya Apricot Scrub), I didn't hesitate paying around RM15.00 for Safi Rania Gold Face Scrub. For that price, if it does not work, I am sure I can polish off dead skin cells from my body.
Tuesday, April 8, 2014
Upgraded and updated. The simply fried Mee Siam heightened and enlivened to another style for the birth of Nyonya Mee Siam. Moreover, in between I also gave a good run to my cooking knowledge by making the gravy/kuah Singapore Mee Siam. Nyonya Mee Siam, aka Mee Siam Goreng personally for me, I think you know it. Me and my Nyonya cooking I picked up by lending my ears to my friends, watching cooking programs (Siamese Laksa Lemak) and of course, my own experience of testing and trying and making those Nyonya dishes. Also, when we speak about the Nyonya community, we have the Malacca Baba Nyonya and Penang Nyonya clan (Penang Acar, Penang Curry Mee & Penang Assam Laksa).
Monday, April 7, 2014
Sri Paandi, Sri Grand City is another legend. Legend in the sense that it has been in this area for the longest time and can be considered as our favourite restaurant as well. Usually, Sri Grand City is our choice when catching up with friends for tea break, over the spread of goodies like vadai, karipap, kuih-muih etc etc. Or we pop by for a banana leaf lunch. But over the years, once our tide diverted because we uprooted our roots to reside in Shah Alam, I know we can still drive to Sri Grand City, but for some reason or rather, we chose not to. Don't ask me why, I really can't nail why.
Friday, April 4, 2014
Kerabu Kacang Botol. Kerabu by the way is our Malaysian salad (Kerabu Mangga) and can be a raw salad as well and, kacang botol is actually winged beans or four angled beans (Angled Beans Tempe). Of course, without a doubt, rawness of kacang botol is forever a pleasure, eaten alongside Sambal Terasi, the other is making this kerabu. An authentic and put together by Nava K. Yes please. I actually coined Kerabu Kacang Botol and also the rest of the types (Shrimp Pad Thai Salad, Thai Mee Hoon Kerabu & Chicken Feet Kerabu). In fact, there are also the variants to just vegetables, or fruits or both in one salads (Mango Cucumber Salad, Apple Cucumber Salad & Cucumber Yogurt Salad). So much for kerabu or salad, let's get to making Kerabu Kacang Botol. Tossing. Tossing of sliced winged beans, lemongrass, coriander leaves, shallots, chillies, and fresh grated coconut, and seasoned with lime juice and salt. Refreshing (Nasi Pudina), crunchy, fresh and our absolute Malaysian Kerabu Kacang Botol (Gado Gado & Kacang Buncis Tempeh).
Monday, March 31, 2014
Back and forth, to and fro, bouncing here and there, finally, after like thinking again and again, I decided it will be a fish curry from the land of Kerala and known as Nadan Meen/Fish Curry (Meen Puttu, Malabar Fish Curry, Tuna Thoran & Kerala Fish Fry). Thank god I decided. Otherwise, I would have most probably taken the easy way out by making a similar fish curry like before. Which by far would have been still be accepted in my house (Fish Head Curry, Salted Fish Bone Curry, Meen Muringgaka Kulambu & Assam Fish Curry). Then again, don't we long for a change, even when its our food tucking in? Of course, if you are asking me. Moreover, I too like the cooking challenge in inventing new dishes for like automatically upgrading my food knowledge (Burmese Fish Biryani, Mauritian Fish Curry & Bengali Fish Curry) and pretty much Kerala cuisine is quite a familiarly to me (Tapioca Stir Fry, Cabbage Thoran & Beans Thoran). Nadan Meen Curry. Canned sardine, brinjal, coconut milk, tamarind juice and the power house of made from a scratch masala paste.
In Malaysia, the love for spiciness runs deep in our culinary culture. Chillies, with their fiery punch, are an essential ingredient that ad...
Sodhi. Coconut milk infused and laced ( Shrimp Coconut Milk ) Indian coconut stew. In fact, sodhi is the branching of Masak Lemak ( Vegetar...
Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes Mochakottai Karuvadu Kulumb...
By the third day, Iphone 7 started showing its dark side. Really a terrifying-horrible shocking discovery, it kept rebooting every n...