Malaysia my, Malaysia mine and Malaysian me! Thus, the banana pancakes I made must be a Malaysian style right (Malaysian Style Sambal Sandwich, Malaysian Lamb Stew, Malaysian Indian Fish Curry & Malaysian Fried Mee Hoon)? Of course. If you asking me. Me the typical Malaysian and me, like, always fancying our Malaysian food and most of the time, my touch of Malaysia for my cooking as well (Malaysian Sour Spicy Fish Soup Noodles, Malaysian Fried Rice, Malaysian Chilli Crab, Malaysian Fried Mee, Malaysian Egg Benedicts & Malaysian Fish Sambal).
Friday, October 9, 2015
Thursday, October 8, 2015
Buah Keluak? What is buah keluak? Its the hard nut. If I am not mistaken, only from Malacca and one which is a popular take for Nyonya and I think for Eurasian dishes too (Nyonya Acar Fish, Chicken Vindaloo, Ayam Pongteh & Masak Lemak Ikan Masin Nenas). Picture is attached, so? Have a look and find out if you have seen Buah Keluak before, or you have tasted before, or you have no clue whatsoever what is buah keluak. I? I am quite a buah keluak hero. Tasted. Love it. And not only once. To prepare the buah keluak before you cook? Quite a thing actually. Soak overnight. Enough. Overnight will do and do not fall for the wise cracks who will tell you, you must soak for a week. What a madness advice? Lemme repeat myself again. One night will do or a whole day and while at it, scrub the nuts as many times as possible. Why? You want to ensure that all those, whatever clinging on the nuts are thoroughly scrubbed away and before cooking, give a good crack. Just a crack or a bang with whatever you have for a crack on the nuts. That's about it for cleaning the nuts. Next of course is the cooking and this is the chicken (Rendang Ayam, Ayam Goreng Berempah, Ayam Masak Tiga Rasa & Ayam Masak Merah), cooked buah keluak. Just a simple recipe. The curry style with our pantry friendly ingredients and our Ayam Buah Keluak will be ready. The taste? Well, what should I say? Quite like a muddy gooey inside of keluak which definitely will click and jive with spicy and aromatic curry.
Monday, October 5, 2015
Modernised, trendy, healthy and the latest trend Kuih Kodok/Mashed Banana Fritters. Why not? Why shouldn't we modify or tweet our back then been existing for years recipes? I have no qualms actually. After all, there is no limit to cooking invention (Wajik Pulut, Pumpkin Sago Dessert, Malaysian Sago Pudding & Bingka Pisang)? Otherwise, we won't be moving forward and we shouldn't praise those who modify recipes in cooking shows? Pretty much. In fact, for this my Kuih Kodok version, instead of frying the mashed banana (Banana Chocolate Cake & Easy Banana Bread), grated coconut and sugar batter in round balls, which by far can be soaking in oil, I decided I will do the grilling on the, over the stop portable grill. Plus, coconut and sugar not incorporated in the batter. Instead rolled over grilled fritters. Basically, for not overdoing it with sugar loading. That's it guys. The grilled and modernised Kuih Kodok.
Monday, September 7, 2015
Nasi Bunga Telang Serai/Blue Pea Lemongrass Rice? Do I have to really say? Its obvious right? Another blue rice. Not any other, but Kelantan calling. Nasi Kerabu Biru Kelantan. The blueish blushing and brimming delightfully rice dish. Moreover, must I blow my own trumpet by mentioning that I quite know it to Kelantanese dishes (Laksam Kelantan) or even our Malay cuisine on the whole (Nasi Ulam, Nasi Dagang, Kerabu Taugeh, Asam Pedas Ikan, Nasi Lemak Sambal Udang & Sayur Lodeh) and my Malay cooking list can go on and on for a matter of fact? But the other fact is that I have never stepped into Kelantan before, though I have much tummy and mouth explored Nasi Kerabu from where I am. Easily available and you should try the ones sold in night markets as well. Oh, plus, do I have repeat myself again and again? Like I have already told you many times, rice being my bestie (Burmese Biryani, Hyderabadi Biryani & Vegetable Biryani)?
Wednesday, August 26, 2015
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.
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.
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