Maggi Goreng Mamak. The number fried noodle selling. In fact, each time we head to the mamak stalls, its like a habit or food lingo we must call for a plate of Maggi Goreng Mamak. My knees too can wobble for this style. Quickly fried on the spot, there and then noodles (Mee Goreng Udang, Char Kway Teow, Anchovies Fried Mee Hoon & Malaysian Fried Mee). Maybe not always, yet, I do yearn for and I usually request for lotsa veggies in Maggi Goreng Mamak. Can be a satisfying mind you even when we make it in our kitchen and of course, without compromising on cleanliness and according to our taste (Nyonya Mee Siam, Malaysian Fried Mee Hoon & Hokkien Mee). Whichever and whatever ingredients we prefer, regardless, the essentials have to be Maggi instant noodle or noodles, chillies, soy sauce, and like I have already told you, throwing in lotsa vegetables.
Monday, July 28, 2014
Thursday, July 24, 2014
Pictures went bizzared. I make mistakes too, its not always golden rain for me. Aplenty mistakes made, I tried to redo them, I guess only so far I could do. As you have noticed, pictures to this Malaysian authentic egg dish I know didn't turn out good. Then again, no point spilling over spilled milk, I guess sometimes its not the pictures, but its the person who sincerely and genuinely share meaningful recipes, which will never fail you. In the sense that you can daringly replicate and you will be jolly good be fine. Okay. Egg is the story today (Egg Mayonnaise Sandwich, Egg Potato Salad, Egg Sodhi & Egg Chicken Vinegar), as well you need to get a bottle of cincalok (I've attached the picture).
Wednesday, July 23, 2014
Bumbu Bali, Bibiwok Nyonya & Kiat Seng) seeming is the convenient area for us, we fetched her and off we left for an early lunch. By 11.30am to avoid traffic and parking busyness. Upon parking we walked along the shop lots, at this juncture, at an ad-hoc basis, I, yes I decided that we shall give a go to Restaurant Ho Poh. After all, mum is an adventurous foodie like me. Done. Into Restoran Ho Poh's clean and traditionally set up ambiance, and from their menu featuring typical, traditional, so as well choices to modern Chinese dishes, I called the shots. I ordered the dishes. Dad however didn't want to have anything to do with it, he insisted on soupy noodle, and as usual, each opted for their own drinks.
Thursday, July 17, 2014
Tell me then? The common ingredients for our Malaysian local desserts (Kuih Gula Melaka, Payasam & Pandan Coconut Jelly)? Coconut, sago, Gula Melaka/palm sugar, daun pandan/screwpine leaves and other local produce right? Of course if you are asking me (Malaysian Sago Pudding, Saffron Poached Pears & Sago Gula Melaka). Play around with these ingredients and without you realising, you will be a Malaysian dessert winner. Pretty much what I do mostly (Coconut Panna Cotta, Bubur Cha Cha & Bubur Kacang Hijau), of course, there is the baking I do whenever my baking mode is alerted (Lemon Bars). Otherwise, like I have already told you, nothing can come to our locality. Take this Pumpkin Sago Dessert for the matter. Easy-preasy and never will ever let us down (Honeydew Sago).
Ingredients (or as per taste)
1/4 pumpkin - remove skin, seeds and cut into medium size pieces
1/2 cup sago - soak for 1/2 hour and gently rinse under running water.
1 cup coconut milk
1 medium piece palm sugar (or white sugar)
4 to 5 pandan/screwpine leaves
Simmer sago with enough water till translucent.
Drain off water, rinse and keep aside.
Add pumpkin and pandan leaves in a pot with enough water (about 2 cups)
Simmer till tender.
Remove leaves and add translucent sago.
Stir and pour in coconut milk.
Stir, heat through and remove from heat.
Simmer palm sugar with enough water for a thick syrup and serve with pumpkin sago.
Saturday, July 12, 2014
Look at this earthen pot and in it thick, salty, spicy and vibrantly exciting to our palates and eyes Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry). Like immediately can trigger our hunger throne right? I know. I am definitely a big fan of this Indian style salted fish curry and salted fish on the whole by itself (Spicy Ikan Bilis Potato, Sambal Tumis Ikan Bilis & Sambal Kentang Ikan Asin), can drive me crazy because I so love saltiness. In fact, every day can be a salted fish meal day for me (Salted Fish Pickle, Bean Sprouts Salted Fish & Steamed Pork Salted Fish). But, I think we all know it? Too much of saltiness and salt can ruin our health? Of course. Then again, there is such a thing as every now and then saltiness as our best friend? How do make this salted fish curry? Nothing much, no major confusing cooking matter (Salted Fish Bone Curry). My recipes as always will never cause you to struggle in the kitchen. Ingredients listed below and of course coming with it cooking technic for the outcome of this mouth punching and jubilant (Salted Fish Bone Soup & Pineapple Salted Fish Curry) Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry).
For the beans
1 cup mochakottai/field beans
1 tsp turmeric powder
A pinch of salt
Water - as needed
400g threadfin/kurau salted fish with bones - soaked for 10 mins and rinsed.
2 potatoes - cut into medium size pieces (yes please with the skin on)
1/2 tbsp chilli powder
1 tbsp fish curry powder
** mix both with water for a thick curry paste
1 tsp fenugreek/halba seeds
1/2 tsp ginger paste
1 tsp garlic paste
1 tbsp red onion paste
2 tbsp thick tamarind juice
Sprigs of curry leaves
5 tbsp oil
Salt for taste
For the beans
Simmer beans with turmeric and water till soft.
Drain off water and keep aside.
For the curry
Heat oil and fry ginger, garlic and onion paste for 1-2 mins.
Add curry paste.
Stir and cook till aromatic and oil splits.
Add potatoes, pour about 1 liter of water and simmer till potatoes are 3/4 tender.
Put in salted fish, pour tamarind juice and season with salt (if needed).
Simmer to cook salted fish (about 3-4 mins)
Add boiled beans and curry leaves.
Stir, simmer for another 2-3 mins and remove from heat.
Wednesday, July 2, 2014
Back to six months once car "must be serviced" routine, back to Empire to kill time (Chili's, Pasta Zanmai & Belanga) and back to the the same question. Where to makan/eat?. Maybe I should, I could, I can return to the same eateries or opt for the rest. But since most of it have already been my dining experiences, I've covered, potentially most of it, obviously then, slimmer my chance for spotting an unfamiliar eatery. Vivo pretty much was the pick for this day, I had to be their first customer. I sat outside, menu came by, I ordered, I took pictures and timing was akin perfectly set for food and drinks to arrive.
Monday, June 30, 2014
Goreng-Goreng and our Malaysian goreng. Our goreng, especially if its a Malay style goreng must be a belacan goreng. What is belacan by the way (Sambal Belimbing Ikan Bilis, Sambal Terasi, Belacan Fried Rice & Sambal Belacan Ikan)? Belacan is definitely an ingredient seller for me. In other words, I so love belacan which can be overwhelming for some people. I really can't understand or don't know why these people cannot digest the smell of belacan, but myself? No problem. Belacan naturally will kick in when added into our Malaysian savory dishes or for the matter, when you stir fry vegetables (Sweet Potato Leaves Belacan & Kangkung Belacan). Also, when we speak about stir frying on the whole primarily, its about quickly frying in a jiffy (Mee Goreng Udang). Similarly, that's how we do it for Kacang Buncis Goreng Belacan (Kacang Buncis Tempeh Goreng). French beans, bilis/anchovies, home made belacan chili paste and of course, lime juice and a tiny bit of Gula Melaka for the spectacular savoury Malaysian tastes (Kerabu Kacang Botol, Sayur Lodeh & Taugeh Ikan Masin) in Kacang Buncis Goreng Belacan.
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