The dry style Gobi Manchurian (Tofu Manchurian) instead of in a sticky and gooey sauce. Personally, to tell you the truth, I don't like the sauce. Sauce which will absorb into batter fried gobi/cauli (Shahi Gobi, Cauliflower Curry & Aloo Gobi) and for making them soggy even before you tuck in. I in fact actually prefer Gobi Manchurian for their crunchy crispiness and when eaten hot-hot once out of the frying pan, oh-my-mamma-mia (Cauliflower Pakora & Cauliflower Fritters). Furthermore, I must mention that we sort of to a certain extent have a sincere love towards gobi/cauliflower which these days are really affordable. How do we make Gobi Manchurian? My style Gobi Manchurian? Almost like making Gobi 65, but this is the kid friendly non spicy, maybe optimal level of spiciness and curry leaves and cumin seeds scented Gobi Manchurian (Bengali Begun Bhaja).
Wednesday, October 8, 2014
Sunday, October 5, 2014
Hunny Bunny sugar rush and candy crush sweet treat. Literally for rushing and heightening your sugar rush (Chocolate Genoise, Easy Banana Bread & Cocoa Butter Cake). Believe me. Believe me as well that I have been baking. I have. Unsure I am what got into me, but when it gets in, I am on the go for baking (Lemon Bars, Traditional Butter Cake, Sujee Cake & Marble Cake). Daily meals cooking of course shouldn't be forgotten. In fact, it is an utmost priority and every now and then when time permits, I get down to baking. Most probably when my hormones won't stop raging and I think after baking, hormones sort of settle down without me realizing. During this round of my hormones like twisting and turning me, I quickly looked for a recipe and after reading through a couple of few, I decided I will make Eggless Molten Lava Cake. The microwave using concept instead of oven inside (Chocolate Rum Tart). Easy-preasy, like easy on the go, within minutes making and once Eggless Molten Lava Cake out came from my microwave oven, oh what a joy. Oozy gentle eruption of lava (Chocolate Cheesecake) once you fork in and surrounded by soft melting moment cake (Milo Cake Eggless, Mandarin Orange Cake Eggless & Cayenne Chocolate Cookies Eggless).
Tuesday, September 30, 2014
Jeera Aloo, or Aloo Jeera Nava-K's style. Yes. Of course. I have my style to my cooking. Proud Nava K. Why not? After all, cooking is also about your own style right? Tell me about it. That's why, most probably you would noticed that my Jeera Aloo is different and a stand out amongst the rest. What is Jeera Aloo by the way if you still can't comprehend? Basically, potatoes stir fried alongside cumin (Jeera Rice) and of course, we need the spicy beat from chillies as well. Potatoes on the whole by the way, as I have repeated myself donkey times (Sukhi Aloo Sabzi, Tari Wale Aloo, Chilli Aloo, Dum Aloo & Aloo Gobi). Just mention potatoes and you yourself will know what I mean. So many dishes out of potatoes (Aloo Gosht, Navaratan Korma, Egg Potato Curry, Indian Potato Balls, Baked Cheesy Potatoes & Bonda). What about Jeera Aloo? Simplicity and simplest. Loud aroma of cumin seeds, garam masala, coriander leaves and a dry style Jeera Aloo.
Friday, September 26, 2014
Thai cuisine or even tom yam/tom yum for the matter. A big Thai matter actually for me. You name it, I have it (Thai Fried Chicken, Thai Steamed Fish, Thai Crispy Fish & Shrimp Pad Thai Salad) and tom yum by itself has been a good and great making exploration on the whole. Basically, because we simply love slurping into tom yum soups or other Thai conclusive soups. Just so satisfying to our palates mind you, especially for their big, profound and utterly magical spicy, tangy and aromatic tastes (Thai Tomato Soup, Tom Yam Goong, Tom Kha Gai, Thai Carrot Soup & Thai Fish Noodle Soup). Today, ladies and gentlemen, its Vegan Tom Yum Soup. In fact, can be regarded as a vegetarian version as well. Make the broth and then go ahead by adding the rest of the ingredients as listed for a sincerely appreciated Vegan Tom Yum Soup (Tom Yam Fried Rice, Tom Yam Chicken & Tom Yam Mee Hoon).
Thursday, September 25, 2014
Kerabu? Remember those kerabu or Malaysian raw salads I have already shared with all you guys (Kerabu Kacang Botol, Kerabu Mangga & Kerabu Kaki Ayam)? Plus of course, the rest from this and that part of Asian Continent (Cambodian Green Mango Salad, Sri Lankan Carrot Salad & Asian Watermelon Salad) and me, the Indian who just so love our ulam, local herbs and Malaysian local produce for my cooking and eating pleasure (Nasi Ulam, Kacang Buncis Cili, Sambal Belimbing, Gado Gado & Nasi Dagang)? Tell me please and I will return willingly tell you on this Kerabu Taugeh, aka, Bean Sprouts Salad. Obviously, point blank said, you need beansprouts which you just need to break the brown bottom of them and then, if you asking me, just buy the kerisik (pan fried and pounded grated coconut). What's next? Quickly blanch bean sprouts (Bean Sprouts Omelette & Bean Sprouts Salted Fish) and tossed alongside kerisik, shallots, red chillies, coriander leaves, spring onion, lime juice, sugar and salt. Refreshing, crunchy, spicy, tangy and aromatic Kerabu Taugeh/Bean Sprouts Salad is ready. Go ahead everyone. Devour in.
Wednesday, September 17, 2014
On the go. Baking is still on the go? Looks like it, but perhaps sooner or later, most probably sooner I foresee I will be pulling the brakes to baking (Easy Banana Bread & Cocoa Butter Cake). Enough. I think enough of practice and trying to make perfect, and also putting some much of effort on baking. Done it and I am quite satisfied actually (Lemon Bars, Mandarin Orange Cake, Milo Cake & Sujee Cake). Pretty much satisfaction attained, but I thought I will still do one for the road and out came from the oven this Chocolate Genoise. The other side of the coin to Classic Genoise. Of course the intention was also for finishing up the box of cocoa (Chocolate Cheesecake & Cayenne Chocolate Cookies). Chocolate Genoise as you can see is an ultimate sweet delight right? And the technic to making? Remember, the folding must be done daintily and without rushing. Otherwise? You tell me please (Traditional Butter Cake).
3 eggs (room temperature)
30g warm melted butter
70g cake flour
15g cocoa powder
15g corn flour
Create a double boiler (a bowl placed on top of a pan simmering with water)
Whisk eggs and sugar (on the bowl) till slightly warm and foamy.
Remove from heat.
Whisk to the ribbon stage (drop to see a line)
Combine/mix cake flour, corn flour and cocoa together.
Sift the flour mixture over the egg mixture.
Carefully fold in. Do not over fold but ensure there's no lumps.
Stream warm melted butter inside and fold in.
Tip cake mixture onto a greased baking pan (size depends on how thick or thin you prefer the cake)
Tip cake mixture onto a greased baking pan (size depends on how thick or thin you prefer the cake)
Bake at 170C (preheated for 5 mins) for about 40 mins or until cooked.
(Note; adjust heat according to your oven and baking time, depending on the size of the pan).
Remove from oven, cool down and optional - dust some icing sugar atop.
Monday, September 15, 2014
Down to the last two days before curtains are permanently drawn on our Denmark and Norway tour. On this second last day, our sightseeing started at Bergen's waterfront port (Bergen Norway Day 1). Vessels, ships and boats, we actually had the chance to being nearest to the sea. I loved it. Honestly. I am crazy about anything that water "gotto" to do. Sea, river, waterfall or even ponds (Vossestrand, Gol, Fjord & Flam). Basically, I am a nature lover, nonetheless, I can also truly immerse myself in history (Oslo Norway). Undoubtedly, for keeping me wise as I grow older, in my book of knowledge. Already a few volumes, one which is close to my body, mind and soul for stirring me up in the most tantalising, teasing regards (Copenhagen Day 2, Copenhagen Day 1 Part 2 & Copenhagen Day 1 Part 1). Henceforth, at this Bergen port, I stood so close to the edge, I threw in me, my, myself moment of fun clowning, simultaneously I pictured for memory external drive.
Wednesday, September 10, 2014
Monday, September 8, 2014
Mathi Achar. Kerala Sardine Fish Achar or Kerala Sardine Fish Pickle. Says it all. Me and my love for fish achar (Nyonya Acar Fish) or even salted fish pickle (Pada Salt Fish Pickle & Salted Fish Pickle). And so, you think I would have had major kitchen struggle in making Mathi Achar? I don't think so because I have to some extent, mastered my cooking skills towards Kerala cuisine (Nadan Meen Curry, Fish Puttu, Tuna Thoran & Malabar Fish Curry & Kerala Fish Fry). Of course, I must admit I did refer to a couple of recipes, but at the end of it all, I decided I will stay true to my own Mathi Achar cooking invention and fish by themselves, do I have to repeat myself again and again (Fish Ball Noodle Soup, Malu Kirata/Sri Lankan Fish Coconut Stew, Indonesian Fish Balado, Mauritian Fish Curry & Ikan Masak Kicap)? Moreover, sardines are not only a popularity in Kerala, but here in Malaysia too. So, sardines they were. Masala enhanced fried sardines tipped into a spicy and full of utmost power packed vinaigrette. Oh-My! What a fish pleasure. Made ahead and having Mathi Achar as you wish whenever you yearn for, for your rice meals (Sardine Masak Lemak).
Friday, September 5, 2014
Throwback Norway and Denmark (Oslo Norway, Copenhagen Day 2, Copenhagen Part 2 & Copenhagen Part 1). Consecutively, a morning kick jump start all the way to Vossestrand. Of course, must be interlinked alongside comfort breaks. First brekkie at one of the road side cafes for easing and hot coffee, some preferred ice cream which they believe will keep them warm during winter. Beats me though. Back on the road, at about, roughly 1pm, we lunched in Solstad Hotel, Gol. Salmon alongside potatoes and veggies rated as okay, for me nonetheless, nothing is a meal unless its rice and spicy dishes. Regardless, tummy filling was essential and then, as we walked before hopping into the coach and also, while journeying, there was no short of crystal clear view of Gol. In fact, all the way from where we started, Norway by itself, from any angle you look at, even from this side is sensual. Calm and serene, non pressured life, albeit service with a smile is yet to be affirmed, but, our driver, who hardly spoke, was totally nature free with his smile.
Monday, September 1, 2014
Saturday, August 30, 2014
Monday, August 25, 2014
Hong Kong Wonton Noodle Soup made in my Malaysian kitchen. Why not (Hong Kong Steamed Fish)? Who told you, you can't make Hong Kong Wonton Noodle Soup in your Malaysian kitchen? Not me. I in fact have already proven it. This is the Hong Kong Wonton Noodle Soup as per our Malaysian locality and pretty much, tell me please. How different can our local Wonton Noodle Soup be compared to those made in Hong Kong? Pretty much more or less the same ingredients, but considering that Halal food is quite a demand in Malaysia, I made this prawn halal version (Mee Goreng Udang/Prawn Fried Mee, Hokkien Hae Mee, Cantonese Yee Mee & Hakka Noodles). The start to making of course must be making the wonton dumplings and if prawn (Prawn Coconut Milk, Prawn Cocktail & Chinese Prawn Fritters) is not favorable to you, please proceed with chicken (Chicken Wonton Soup & Chinese Chicken Meatball Soup) or pork to be filled and wrapped in store bought wanton skin and these wanton parcels can be crispy fried (Fried Shrimp Wonton) as well. The next course of action for wonton (Sichuan Chilli Prawns)? Into the soup and alongside the soup ladled into the bowl of wonton noodles and kai lan, garnished with spring onion, and teamed with green chillies soy sauce (Chinese Vegetable Noodle Soup).
Fruitful first day. Utter but there's still 7 days for positively shattering us. Admittedly quite a tiring day as well. Sightseeing walking within the next 2 hours after almost a day of sleep deprivation due airport in and out, and also being up in the air, indeed, tiredness eventually caught up on us. Nevertheless, in all genuine fairness, Copenhagen couldn't at all be faulted. Copenhagen remarkably opened up in its most starling, calm and serene as ever regards (Copenhagen Part 2 & Copenhagen Part 1). Having said that, as tired as we were, we couldn't shut down for the day. Never easy-peasy I believe when you are in a totally new environment. Unfamiliarity or because we can't contain our far travelled overwhelming happiness, sleep might trouble us. Aside to whether we slept, or just catnapped, or we didn't sleep at all, sightseeing the following morning must go on. It must. I guess you won't even have a choice to staying behind, if there's a switch in hotel. So, everyone must get ready by 9.00pm. Whether you skipped or heartily tucked into the hotel buffet breakfast, that's beside to the point. Time is still essence for sightseeing. We did, prior to arriving in Frederiksborg Slot. Stupendous! What a super duper morning start. Nature breather huge garden walkway, huge trees overshadowing tadbit of sunshine from god's heaven, and colorful flowers gently dancing in the faint breeze as we walked while inhaling fresh air. Conquering and immersing me instantly. So lovable. A long walk obviously till where the castle is.
Wednesday, August 20, 2014
There is Kiri Hodi and there is also Malu Kirata, or Sri Lankan fish coconut stew. Furthermore, when we speak about Sri Lankan food on the whole, how can not include coconut milk mostly (Sri Lankan Carrot Salad) for whichever dish for the matter (Sodhi)? You bet. Of course, we Asians pretty much love the concept of coconut milk tipping into our cooking as well. In fact, why go so far. Even for our Malaysian savory dishes (Salted Fish Pineapple Coconut Stew & Shrimp Coconut Milk) and even for our desserts (Pumpkin Sago Dessert) and I think fish is a diet for maybe everyone around the world regardless whether we are surrounded by sea or not. Over in Malaysia too (Malaysian Fish Sambal) and in my house particularly, we are fish dependent at least twice or once a week and who can be a better Malaysian to speak about fish except Nava K. Various types of fish dishes from near and far beyond has already been my cooking skills (Nadan Meen Curry, Malabar Fish Curry, Meen Puttu & Thai Fish Noodle Soup) and I don't think there will be a full-stop to fish for as long as forever (Burmese Fish Biryani, Mauritian Fish Curry, Vietnamese Fish Soup & Bengali Fish Curry). This Malu Kirata was the latest trended in my kitchen. Perhaps not really the authentic kinda, but trust me, without compromising on Sri Lankan food fab. Masala fried fish tipped into a creamy and tangy coconut milk stew.
Let's talk about branding today, focusing on personal branding and business branding. When it comes to business branding, it's about...
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...