I threw some bunga telang, or blue pea flower seeds in my garden and they grew. They literally grew without even me realising and without even any tender, loving care. Just like that. By the time I knew, bunga telang which can be addressed in other names greeted me. Beautiful. They are such bluish beauties and me after a few days, getting down to making this Nasi Bunga Telang Serai /Blue Pea Lemongrass Rice. I did. And rice by far, do I have say anything furthermore? Me and my love for nasi or rice. For this typical Malaysian who must have rice at least once a day though usually its plain rice, of course, every now and then, the easy varieties, cooked in the rice cooker are such a delight for breaking free from the monotony and boredomness of our daily meals (Tomato Rice Pilaf, Rice Pilaf, Coriander Rice, Turmeric Rice, Dhal Rice & Lemon Cashew Rice). What's the cooking story to Nasi Bunga Telang Serai? Such an easy uncomplicated story. Just a couple of ingredients. In fact, just five. Basmati rice, bunga telang/blue pea flowers, serai/lemongrass, salt and water. The best part of all is, I will and must vouch that you will simply love the floral scent of bunga telang and lemony scent of lemongrass in, and around cooked to the right texture rice.
Wednesday, August 26, 2015
Monday, August 17, 2015
Pepper Garlic Rasam, Rasam, Mor Rasam, Egg Rasam, Nandu Rasam & Instant Rasam). Enough said right? I think so. I know so. And so, let's just stick to the guns of making this latest rasam. Pineapple Rasam? How? Honestly, nothing out of this world or you must kneel on the ground for saying a prayer. Of course not. Pretty much like every other rasam and we still the customary ingredients. The only difference is pineapple and me using canned pineapple. Otherwise, its a clean sweep in making and for my version, I blended the ingredients for rasam paste. Oh, I did also tip in some gingerly oil for a change. Pineapple Rasam? Truly yours and mine.
Monday, August 10, 2015
The other side to the previous Ikan Goreng Kunyit/Turmeric Fried Fish. The other side which is my favourite as well. Speak about sourness, me, myself and I? Honestly, I so love sourness to every bit. Any kinda sourness in our Malaysian dishes (Nyonya Acar Fish, Asam Curry Fish & Fried Kembung With Assam Sauce). Sourness from our local fruits (Sambal Belimbing Bilis & Masak Lemak Nenas) and of course, lime or asam jawa/tamarind are the other two for streaming into curries or our sambal dishes (Tamarind Prawn Curry, Ayam Masak Tiga Rasa, Sambal Udang Petai & Asam Pedas Ikan), or maybe I should include vinegar as well. For this Ikan Goreng Asam, its tamarind. Tamarind juice and salt as the marination for fish, followed by fish being fried and of course, we need a dip right? Dip which must be spicy, salty and along a touch of sweetness? Potentially (Fried Fish with Soy Sauce, Ikan Masak Kicap & Crispy Chilli Fish). Ikan Goreng Asam? Sourness is definitely our Malaysian food appreciation.
Monday, July 6, 2015
Ikan Goreng Kunyit. Or Turmeric Fried Fish. Pretty much a simplicity in regards to fish fried after lathering/dusting alongside cornflour, rice flour, turmeric powder and salt. Done with frying, we then move on to making the dip. The dip which does not require cooking. Instead its a raw dip made with, as usual, must be our local affordable ingredients for me right? Of course (Terong Balado Pedas Manis). Without a doubt. Furthermore, chillies forever will be our love (Malaysian Fish Sambal, Grilled Fish Sambal Stuffed, Spicy Grilled Fish & Chilli Soy Fish) and like I have told you before, why bother paying for imported ingredients when our local produce, in fact, you can grow our local herbs in your garden effortlessly (Fried Fish Soy Sauce, Fish Head Curry & Asam Pedas Ikan Bawal), are so spectacular for the bold and and waking up our tastebuds anytime tastiness. You bet. Sincerely. Ask me more and I can proudly speak about our Malaysian cuisine none stop. In fact, I can quote a whole list of dishes we can effortlessly make or we may have to throw in more time and more ingredients (Nyonya Acar Fish, Crispy Chilli Fish & Ikan Masak Kicap). Right. Ikan Goreng Kunyit? Absolutely yummy-tummy satisfaction! Crispiness, spiciness, sourness, saltiness and must I mention the aroma of kaffir lime leaves.
Tuesday, June 23, 2015
Terong Balado Pedas Manis is? Fried Brinjal in Spicy Sweet Sambal/Sauce. Says it all right? I am back to my Indonesian cooking and back again to eggplant, aubergine or brinjal? Admittedly. My previous balado cooking lingo (Ikan Balado) and other Indonesian dishes (Sate Kambing, Indonesian Grilled Fish, Sambal Goreng Teri & Sambal Terasi)? Plus, we did speak to a certain extent about terong? The bright purple sparkled fruit or veggie or said as warna ungu in Indonesian language and even in our Malay language? A popularity in fact. Terong being a take for any cuisine around the world for the matter (Thai Style Eggplant). We too quite fancy terong (Japanese Eggplant Saute). Perhaps why I have already rolled out a couple of dishes and whatever said, brinjal in sambal must be one of the food prides. I don't know about my other half-half, most probably for him will still be Indian style to brinjal (Bengali Begun Bhaja, Baingan Bharta, Eggplant Tikka & Brinjal Stir Fry) but me myself can't be separated from sambal (Sambal Belimbing Bilis & Kacang Buncis Belacan). Terong Balado Pedas Manis? The modern twist or a modified version and according to Malaysian ingredients for a satisfying and fabulously exquisite Terong Belado Pedas Manis.
Thursday, May 7, 2015
The other jiggly and wobbly kuih-muih. Remember the other? Kuih Sagu Kukus (Steamed Sago Cake)? That's right. Kuih Kosui Gula Melaka on the other hand? Like I have already told you, jiggly and wobbly, but made from flour. The rest of the ingredients? Gula Melaka, white sugar if you wish, pandan leaves, coconut, salt and water. See, I told you? Our Malaysian ingredients for another type of our Malaysian sweet delicacy (Wajik Pulut, Kuih Buah Melaka, Bingka Pisang & Malaysian Sago Pudding)? What else is new. Nothing much I can think of, except, can we get cooking to Kuih Kosui Gula Melaka? We shall.
Friday, April 17, 2015
Monday, April 13, 2015
I must take off my hat to my mum and her cooking. She can be hours in the kitchen for pounding, grinding and doing whatever it takes for preparing a meal for us. But lemme tell you that I don't think I want to be like her. Not in the sense of cooking a meal for the two of us, but hours in my kitchen can literally kill me softly and slowly (Chilli Hummus, Tamatar ki Chutney, Avocado Dip & Mango Chutney). Honestly, unlike those days, try being in your kitchen for just an hour and see how you sweat drip? The weather. Climate change and the heat is on forever even when its raining or thereafter. Moreover, I think I am one of those who sweat for no apparent reason and twenty fours a day just like that. Thus, I keep it as short as possible in cooking. Take this Pudina/Mint Chutney as an example. Made in the jiffy in the blender. Into the blender went sauteed together mint leaves (Mint Chutney), dried chillies and white dal. Next, tipping in oil, yogurt (Curd Chutney) and salt before pulsing for this minty and tangy Pudina Mint Chutney (Nasi Pudina/Mint Rice). An accompaniment as a side for our rice meals or have it your way.
Friday, April 10, 2015
Sardine Varuval/Dry Style & Pepper Garlic Rasam). Actually, not really today, I made this Indian dessert (Mango Kulfi) two months back. As usual, my recipes are, sadly ditched aside due to blogging time constraint. Trust me, who ever said blogging is as simple as perceived? It is not. My plate is forever filled up with endless chores at one go. One minute is cleaning, the other minute cooking, so on and so forth. Not easy right? I know. There is no end to housework right? I know again (Curry Leaves Hummus, Indian Chicken Curry & Bitter Gourd Prawn Curry). So, how can I park myself right in front of my laptop constantly, and mind you too much of laptop staring is also ruining my health (Gobi 65, Chilli Potato, Indian Fish Achar, Tapioca Poriyal & Black Lentil Vadai).So, I have no other choice but cut down on blogging.
Thursday, April 9, 2015
I Conquered Istanbul). In all fairness, its been absolutely a joyous trip-travelling throughout the last 7 days. Indeed. But that packing almost every other day for moving from one hotel to the hotel, trust me, in some way or rather did get to us (Canakkale/Kusadasi/Pamukkale, Cappadocia & Ankara & Bolu) . Tiring. I too was caught in the web of winter. My first ever winter experience, I didn't come prepared because I relied on the tour agent's advise. I was told that thick jackets will do, when in factual fact, let me tell you that winter literally killed me. No other choice, I had to buy two winter coats during our visit to the retail outlet, thank god my credit card saved me. Otherwise, I can't imagine how would I have coped. But fortunately though, winter in Istanbul was rather tolerable. I didn't had to three or four times layer my body.
Wednesday, April 1, 2015
Routing out of Cappadocia, the first stop for the day, supposedly another knowledge thirsting visit, when it actual fact the catch was another marketing and sales gimmick (Cappadocia Turkey). No doubt, sincerely, this visit of ours in Hanem Arts Centre, in all fairness, I must say did expose us on semi-precious and precious as Nava K gemstones from beneath Turkey. (Canakkale/Kusadasi/ Pamukkale & Istanbul) Honestly, we did gather some knowledge on how stones are carefully harvested and cut-shined-polished, thereafter either sold as individual pieces or mounted in/on jewelries. The best part of it all was that there’s no hold barred to picturing. Yes, you can put your phone or camera to use compared to those outlets I have visited in other countries (Krabi Thailand, Perth Australia & Bangkok Thailand). Took me by surprise until I made it a point for checking with the staff. He reaffirmed it. Such an unorthodox liberal business think-tank I believe must be looked up at. Respect and thumbs up to these people. Having said that, no matter what, I am not gamed for precious gems. Not at all. Unsure I am if the rest bought, but I can vouch that all of us did marvel over those impressive glittering gems.
Saturday, March 28, 2015
Tuna or Sardine? Sardine mostly. Fresh sardine or canned sardines? Both goes strongly and tremendously (Mathi Achar & Nadan Sardine Curry). But stocking up canned sardines has become a habit I can't let go. Basically like if I don't stock up, seemingly my grocery doing is not complete. How about you? You are like me? You must have sardines in cans in your pantry? Actually, its a good thing because canned sardines will never ever let us down (Sardin Masak Lemak & Sardine Rolls). Unlike our husbands who sometimes can drive us up the wall? Even canned tuna as well (Tuna Thoran, Tuna Burgers & Tuna Cutlets). I mean, canned tuna being our cooking saviour. What's the story to me making this Sardine Varuval (Sardine Sambal & Sardine Potato)? The same food story in fact. Always a favourite (Jeera Aloo/Potato & Meen Puttu) and imagine sardine varuval alongside rice soaking or fully flooded by rasam or sambar. Heaven called easily fab meal right? I know (Udupi Sambar & Pepper Garlic Rasam). We Indians and our fingers to eating for happy tummy sardine varuval meal? What more should I possibly say? Nothing. Dive into Sardine Varuval at your pleasure (Chicken Varuval & Mutton Varuval).
Monday, March 23, 2015
Wajik Pulut, Kuih Buah Melaka, Malaysian Sago Pudding & Bingka Pisang) but, sparingly and mostly during occasions instead of making at home, or sometimes I do buy from the Malay shops. Why not making at home? Basically, no takers. My other half-half need to control his sugar intake due to he must keep his diabetes in control, whereas myself. I am without a doubt free from more sugar in my body, but sugar by itself, I am quite cautious. My concern primarily is, what if I become a sugar victim if I don't limit my sugar intake and the other reason, sugar can lift my weight higher. As it is, I easily put on weight and if I don't exercise? Worst and what about what sugar doing further disaster (Honeydew Sago).
Saturday, March 14, 2015
Who ever said writing is easy? Maybe it is for those professional qualified writers, editors or journalists. Then again, who ever said you can't polish or work on your writing skills by practicing on your own? Remember, perseverance, determination and will power? I definitely am not doubting, but the hours of practicing by sitting in front of the laptop has almost broke my backbone and my reading glasses. Glasses power ranger sincerely have gradually gone up, and mind you, some days writing is really a major struggle. Maybe we should call it writer's block or blogger's block? Today is one of those days I am still till this moment constantly staring at my laptop and at the sky, hoping god will shower me with words of wisdom (Pandan/Screwpine Poached Pear, Cream Puffs, Soft Rolls & Almond Brownies) . Even so, words just won't roll out of my mind and with too many people calling out to god, I think god is being selective on who he should help first. What about me and god right now, are you asking?
Friday, March 13, 2015
How did this day go by? Pretty much a day taken up by road travelling. Right after breakfast and till we arrived late evening in Cappadocia ( Canakkale/Kusadasi/Pamukkale & Istanbul Turkey ). Of course loo and meal breaks were not compromised, thanks to our pleasant tour guide who made it a point in enlivening us by sharing his knowledge on Turkey. This adorable guide also gave us a five minutes quickie break at the roadside where by right stopping is not allowed, but he still went ahead since we couldn't contain our excitement of seeing snow for the first time. I made sure a candid shot of me snow playing was captured, and within the next jiffy, we dashed back into the coach.
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