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).  

Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad

Ingredients (plus minus as per taste)
1/4 cucumber - remove seeds and slice thinly
1 medium piece pineapple - slice thinly 
1 bunga kantan/ginger bud - cut of the stem and thinly slice the bud
4 shallots - slice thinly
2 green chillies - slice thinly
2 tbsp roasted peanuts - lightly crush
3 sprigs mint leaves - the leaves shredded/sliced
A little lime juice
Salt for taste
Sugar? If you feel you should add

Method
Super easy - add all the ingredients in a bowl, toss and done!!

Mutton Rendang

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. 

Jiu Hu Char (Stir Fried Jicama)

 

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). 

Kuih Kodok (Mashed Banana Fritters)

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. 

Nasi Kerabu Biru Kelantan

Up next after 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)?