Honeydew Sago), I think you should know. Nevermind, if all of us are as blank as each other. But I am not blank. I quite know it. Otherwise, how could I have made? Back then, years ago, Chrysanthemum Goji Jelly was a popularity. Don't know if it is still, but I can still remember and today, my food and cooking mission is to show you how we can make Chrysanthemum Goji Jelly. Actually, come to think of it, I don't think I should dwell too much. Everything you need to know and see? Clearly listed below. Follow me and you can't go or do any wrong. Chrysanthemum Goji Jelly. The yesteryears sweet delight. Outstanding for its uniqueness.
Sunday, November 29, 2015
Monday, November 23, 2015
The last time we meet, we hit it at Sri Lanka cuisine (Miris Malu). Today, we are hitting back to another round of Kerala cuisine. Kerala cuisine (Mathi Achar, Nadan Meen Curry, Meen Puttu, Parippu Pradhaman)? I quite know it right? Well, I must admit I quite have it at the back and in front of my cooking hands (Malabar Fish Curry & Kerala Fish Curry). What is Vazha Koombu Thoran? Vazha Koombu is vazhaipoo, or banana flower or banana blossom. How about thoran? Basically, a stir fry (Tuna Thoran, Beans Thoran & Cabbage Thoran). To make Vazha Koombu Thoran? All clearly listed below and quite a simplicity, but cleaning the banana flower? You better get ready with time and some oil for rubbing and removing its stickiness while, maybe at removing the flowers and thereafter for cleaning your hands and fingers. Other than that, Vazha Koombu Thoran is our yesteryears and forever appeciated by my generation side dish delightfulness alongside rice (Carrot Poriyal & Tapioca Stir Fry).
Thursday, November 19, 2015
Sri Lanka. Sri Lankan food deliciousness again (Sri Lankan Carrot Salad, Malu Kirata & Kiri Hodi). That's right ladies and gentlemen. Me, quite a Lankan home chef. What's store in for us today? Miris Malu. Miris Malu? Sri Lankan Fish Curry and my version from my Malaysian kitchen. Malaysian kitchen (Mathi Achar, Meen Puttu, Indian Spiced Salmon & Bengali Yogurt Fish Curry)? Indeed. Me giving a twist to the originality of Miris Malu for my version. In other words, Nava-K's version. But, lemme me assure you that nothing is compromised. Not spiciness, and definitely not sourness, but? Natural sourness from mango (Malabar Fish Curry) instead of Lankan tamarind (Meen Muringakka Kulambu & Assam Curry Fish). Should be fine right? Why not? Because, like I have already told you, without compromising on the quintessential fish curry proudness and profoundness on how a typical and authentic Lankan fish curry must be. Furthermore, when cooked in claypot like in Sri Lanka?
Sunday, November 8, 2015
I love all things Malaysian herbs and spices. Must I also mention that I am a typical Malaysian who will never ever compromise our Malaysian food (Mutton Rendang, Nasi Kerabu & Nasi Ulam) for anything else in this world? Our Malaysian cuisine? They are such a tremendous delight and on the whole, when we speak about our Malaysian salad? Generally, in the family of Malay salads. How can we go wrong? We can't in fact. Our Malaysian raw salad (Kerabu Taugeh, Kerabu Kacang Botol & Kerabu Mangga) is so easy to put together. In fact for a fact, most raw salads (Vegetable Raita, Asian Watermelon Salad, Mango Cucumber Salad, Apple Cucumber Salad & Cucumber Yogurt Salad). Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad? The central master key for the scent and aroma is obviously, bunga kantan (ginger torch bud) which I am still struggling in growing. Just can't get right no matter what so far. Nevermind, we can still buy? A dollar most probably for one. Making this salad? Ingredients listed below, but no hard and soft rules to the amount of ingredients. As little or as much as you like. Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad? Crunchiness, tadbit of spiciness, tanginess and wondrous aroma of ginger torch bud.
Saturday, November 7, 2015
Do I? Must I? Should I? About what? Introduce rendang to all you Malaysians? No need right? I bet you know. Unless of course if you are still blur (Rendang Ayam & Vegetarian Mutton Rendang). Aside to rendang, the other that need no introduction is? Mutton by itself. Don't we Indians just so love our mutton (Shahi Mutton Curry, Aloo Gosht, Mutton Parathal & Masala Mutton Curry)? I don't know about you, but definitely in my house, a mutton dish must hit our dining table, let's say every fortnight or at least once a month (Mutton Keema, Devil's Curry, Mutton Bone Marrow Curry, Easy Mutton Curry & Mutton Kurma). And when we dine in Indian restaurants, what shall I say? Somehow, as much as we hold ourselves back, a plate of mutton dish? Mostly for us. Alright. Let's get down to making Mutton Rendang. Not a mind boggling matter like some people make it sound. Quite simplified actually if you are asking me. Follow this recipe of mine and I bet you won't be disappointed. Mutton Rendang? What a delight. The mutton way to our famed Malaysian rendang.
Thursday, October 29, 2015
The central ingredient for Jiu Hu Char? Jicama, aka, yam beans and in our local Malay language, sengkuang. Thus? Obviously? The birth of Jiu Hu Char which is by far one of the looked forward to dish during or while tucking into a Nyonya meal. Yep. Me and my Nyonya cooking (Ikan Buah Keluak, Nasi Kerabu, Kerabu Taugeh, Nyonya Mee Siam & Nyonya Hot Sour Noodles in Fish Soup)? Usually, as far as I know, the other key ingredient for Jiu Hu Char is cuttlefish. But I decided to do it my way with dried shrimps. Furthermore, I gave Jiu Hu Char a twist by adding button mushrooms. Why can't we? After all, like I always say, its our cooking and its the comfort of the ingredients we want instead of replicating recipes blindly? Sure. Of course (Nyonya Lam Mee & Nyonya Curry Laksa). The pairing for this delightful Nyonya style to Jicama or yam beans? Trust me, you need our power lashing Sambal Belacan or Sambal Terasi. Just so sensational for immediately waking up your palates (Kangkung Belacan).
Tuesday, October 20, 2015
Buah Keluak? We spoke about before? We sure did (Ayam Buah Keluak). So, let's just skip the topic to buah keluak and get down to the business of this next recipe. Ikan Buah Keluak. Fish cooked alongside the dark or really brown, inside and outside nuts. The cooking style? Another curry version and what's with fish and keluak as a food couple? Well, I thought I can get my other half-half to taste keluak. Fish (Thai Crispy Fish, Malaysian Fish Sambal & Malaysian Fish Head Curry) according to him is, he claims is brain food for all of us. Duh! Actually I have concluded fish is brain lubricating food for him (Ikan Goreng Kunyit & Ikan Goreng Asam).
Monday, October 19, 2015
Roti Jala? How should I pretty much translate roti jala? Maybe best said as our Malaysian roti and a Malay style (Ayam Buah Keluak, Nasi Kerabu Biru, Sambal Belimbing Ikan Bilis, Kerabu Taugeh & Ikan Goreng Asam) roti or savory flat pancake. Making roti jala, meaning, the roti batter is not a brain cracker. But for me personally, since I made these roti jala for the first time, oh-god, what a killer. Not the batter lemme repeat again, the streaming of it out of the cup actually. The cup you need and this cup with like long teeth below where the batter will be stream out. The first few roti jala I made? Definitely out of shape. Then, after a few rounds, not bad, but still not perfection. And when it came to the much remaining batter thereafter, I decided roti jala will be made as thin pancakes. Ohhhh! Roti Jala by far must be paired alongside a spicy curry and what can be like the match in heaven for roti jala but kari kambing, aka mutton curry (Shahi Mutton Curry, Lamb Rogan Josh, Mutton Kurma & Mutton Keema). Sensational? Ah sensational? Yep. When you dip roti jala in the spicy Indian style curry, millions of knocks on food haven. Delicious. Utterly. Trust me. So, how about you making Roti Jala Kari Kambing?
For roti jala
1 cup all purpose flour/tepung gandum/wheat flour (mine is all purpose)
1 1/2 cup milk (carton milk)
1/2 tsp turmeric/kunyit powder
Water as needed
A pinch of salt.
Add all the ingredients in a bowl except water.
Whisk together while pouring water bit by bit and continue to whisk for a smooth consistency to stream down the cup.
Heat a flat pan.
Rub a little butter.
Stream the batter from the cup while circling out.
Cook on both sides.
Careful when you lift the roti as not to break.
Then either fold or gently roll the roti.
Do the same to the balance of the batter.
For kari kambing/mutton curry
400g mutton - cut into bite sizes
1 tsp turmeric powder
1 tbsp plain chilli powder
** mix mutton with turmeric powder and chilli powder. Keep aside.
Note: you may consider pressure cooking to soften mutton.
1 large onion - sliced
Spices - 1 cinnamon, 3 clove, 1 star anize and 3 lightly crushed cardamom
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp crushed black pepper
2 or 3 dried chillies - snipped
3 potatoes - sliced
2 sprigs coriander leaves - sliced
Salt for taste
1/4 cup oil
Sauté onion, spices and dried chillies.
Add mutton and stir in.
Add coriander powder, and cumin powder.
Pour enough water for gravy.
Stir and simmer to 1/2 soften mutton.
Stir and simmer to soften potatoes.
Add black pepper and season with salt.
Stir, off the heat and combine in coriander leaves.
Monday, October 12, 2015
Sambal Goreng Udang Pete basically is, Prawn Petai Sambal and petai in Indonesian language is known as pete. Pretty much the pod beans from the flat and bulging in the centre part long beans. The bulge is where the pod beans are in and which you need to remove. Or for easy cooking, just buy the pod beans in packets. My take all the time instead of doing the removing of the pod beans from the long beans. This sambal goreng udang pete is the Indonesian style. Of course, I have previously rolled out a couple of our Malaysian petai recipes (Sambal Petai Ikan Bilis, Sambal Sotong Petai, Sambal Udang Petai)? Remember? Can you recall (Sambal Tumis Bilis Petai, Sambal Petai Udang Kering & Sambal Bilis Petai)?
Saturday, October 10, 2015
Fish and steaming. We have spoken about before right (Nyonya Steamed Fish, Vietnamese Steamed Fish, Thai Steamed Fish & Hong Kong Style Steamed Fish)? Of course. If I am not mistaken. In fact, I can clearly remember I spoke about fish and steaming in a couple of my recipes (Teochew Steamed Fish & Steamed White Pompret)? Now, what about fermented bean paste, also known as taucu or taucheo? For this, you should refer to my previous recipe of Mee Siam Kuah. Anyway for the gist of it, lemme tell you that fermented bean paste is? The outcome of soy beans fermented in salt over time. And these days, there's a couple of types. The sweet and salty ones, the spicy and salty ones and what not maybe you will discover if you are buying fermented bean paste.
Friday, October 9, 2015
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).
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.
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