Nasi Minyak

Nasi Minyak? Got you wondering? What is Nasi Minyak? Our Malaysian, specifically Malay style (Pucuk Ubi Masak Lemak) rice dish cooked alongside quite a whole list of ingredients. Mainly of course our local herbs and spices, and nasi minyak if I am not wrong, must be regarded as another rice dish trending near, far or close to Briyani (Burmese Briyani, Hyderabadi Vegetable Briyani & Vegetable Briyani). Why? Pretty much the main elements speaking for themselves. The main elements of ghee (Ghee Rice), spices, nuts, raisin, and of course any kinda of rice dish which is quite outstanding must be made with Basmati rice. We in Malaysia are also not short of our other famed rice dishes (Nasi Kerabu, Nasi Bunga Telang, Nasi Ulam & Nasi Dagang). Each and every one of it is a representation of our Malaysian food colors (Nasi Pudina & Nasi Kunyit) and Nasi Minyak on the whole, a rich, filling, aromatic and like a must have for special occasions rice dish. Furthermore, the pairing for Nasi Minyak is endless. Mostly spicy dishes, or as you wish, as you like (Roti Jala Kari Kambing, Ayam Buah Keluak, Salad Bunga Kantan & Sambal Udang). 

Leong Ya Kitchen - (Taipan, Subang Jaya)

One of the things I learned, or shall I say I am still learning, as I grow older, is enjoying my own company. I, to tell you the truth, not to say I don't enjoy the company of others, but I've decided that cutting down on dining with friends or even family will be better. Honestly, I can’t anymore be bothered with trying hard in pleasing others, nor can I dance according to other people's tune. Enough done I suppose when I was younger, trust me, enough is more than enough. These days, I am all the more happier dining on my own. Better. At a time convenient for me and wherever I want. Anyway, women dining alone is not something unusual. Many of us do it when we travel for work or pleasure, I do it as well when I feel I deserve treating myself or when I feel no company is the best company. But strange though, no matter how far we Malaysians have come, we still must stare when women dine alone. Hello. Please don’t doubt me. I know what I am talking about. I've been stared at when I dine alone. Eyes do roll all directions, followed by stares. Maybe not directly, but still, Malaysians must slyly stare. Peculiar isn't it? You tell me. 

Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

The other door to a Malay style coconut stew (Masak Lemak Ikan Masin Nenas & Sardin Masak Lemak Cili Padi). In fact, a close cousin to our Indian Sodhi. The main vegetable key to this version of masak lemak? Pretty much tapioca leaf/pucuk ubi which trust me, can be effortlessly grown. Just plant the roots after cooking and within time, you have it all. The rest of the ingredients? How far further can we get when its a Malay coconut stew? The, more or less within the context of our pantry friendly ingredients and maybe you need to buy them. Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy). Malay style truly a sensational delight. 

Chrysanthemum Goji Jelly

Have you heard of Chrysanthemum Goji Jelly? You know? Or you don't know what I am talking about? If you are Chinese (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.

Vazha Koombu Thoran

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).  

Miris Malu

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?  

Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad

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.