Steamed Pork With Salted Fish! Trust me, a rapid explosion and burst of my or maybe even your forever appreciated and loved saltiness and spiciness in tender pork belly. Of course, pork belly and fats as well? Not really healthy, but I guess once a while would massively shake our health (Siew Yoke & Char Siu). Steamed Pork With Salted Fish is really so and very easy to make. Add all the ingredients in a steaming tray and steam, and you are done. My version I believe is somewhat unique and outstanding because I decided to go with my instinct and gut feeling on how I can further spiral and heighten Steamed Pork With Salted Fish to up and away, higher for a major revelation of tastes (Salted Fish Bone Soup, Salted Fish Bone Curry, Salted Egg Chicken, Dried Shrimp Sambal & Bean Sprouts Salted Fish). Pork belly steamed alongside salted fish, chillies, soy sauce, ginger, and tamarind, garnished with coriander leaves.
Monday, May 12, 2014
Friday, May 2, 2014
Mee Goreng Udang, or prawn fried mee. The frying technic which by far is not a brain cracker, but when we speak about frying noodles on the whole, we must have all the ingredients on stand by and as close to us possibly. Otherwise? We may end up over-cooking the ingredients we have already put in the big wok and then, it can turn out to be a disaster or we ending up stressing ourselves, and let's not forget about sweating when frying. Of course. Ask me about sweating and I can go on and on (Malaysian Style Fried Mee Hoon, Hakka Noodles, Chow Mein & Hokkien Mee & Char Kway Teow). That's about it I think the cooking tips for Mee Goreng Udang which is definitely another one of our Malaysian food show stealer. Noodles fried alongside prawns (Hokkien Hae Mee, Shrimp Pad Thai & Shrimp Pho), cabbage, eggs, garlic, spring onion and soy sauce (Nyonya Mee Siam, Malaysian Sour Spicy Fish Soup Noodles, Mee Rebus, Laksam Kelantan & Malaysian Fried Mee).
Friday, April 25, 2014
Sambar again? Indeed. Sambar again obviously. What's with sambar/Indian dal curry and my cooking story (Punjabi Sabut Moong Dal, Andra Sambar & Palakura Pappu)? In fact, its a story which will walk you down the memory lane, up the valley, down the hill and, back and forth, bouncing you in and out of my house and kitchen. Potentially. Until I am lost for words on what else should I say about sambar and most probably, its a similar Indian curry story in each and every Indian household (Drumstick Sambar, Mysore Sambar & Bitter Gourd Sambar). But due to making sambar as regularity as I have, I now had drawn a line between myself and sambar. Regardless, sambar making is still on the go and I don't think will stop until I receive the red light from my other half-half. Hopefully because I can't really and seriously digest sambar anymore (Fish Sambar, Tanni Saar, Sambar & Spinach Sambar). Where did the idea fall from for making Udupi Sambar? Just like that from the sky. I just plucked the name of this sambar and made my version. Udupi Sambar I bet will be a major explosive dal showcased Indian curry for all you sambar lovers (Mulligatawny Soup & Dhal Rice).
Sunday, April 20, 2014
Thursday, April 17, 2014
Me and ice-cream making. Shocker right? I know. I myself couldn't believe it. No words to describe why I made ice-cream. Must be one of my mood swings. The right pendulum swing until I decided. Not just any ordinary ice-cream, but ice-cream made from my favourite coffee. Nescafe! I mean, I told myself. Why should I buy a specific brand of coffee just for making ice-cream when I already have stock of Nescafe. Always and forever ((Milo Cake With Milo Glaze). After all, there is no such a thing as you must bring out your money each time you make something and me of course, as always, believe in starting with whatever ingredients I have stocked up at home (Bingka Pisang/Malaysian Banana Cake, Poached Pears In Citrus Syrup & Pineapple Bread Pudding). Possibly? What else shall I say then? Perhaps, you like to help me out (Malaysian Sago Pudding, Thai Mango Sticky Rice & Bubur Cha Cha) or best will be getting down to making Nescafe Ice Cream. Like any other ice cream made without the ice cream maker and alongside the ingredients listed below, Nescafe Ice Cream sincerely and definitely is a home made chilled, creamy and not overly sweet pride (Watermelon Milk Sorbet).
Saturday, April 12, 2014
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)?
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)?
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).
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.
Thursday, March 20, 2014
Monday, March 17, 2014
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.
Thursday, March 13, 2014
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).
Monday, March 10, 2014
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!
Wednesday, March 5, 2014
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).
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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...
Tanni Saar. A runny watery Indian dal curry/gravy ( Sambar/Indian Dhal Curry ) and the two prominent ingredients are? Obviously, we n...