Chiang Mai (Thailand)

I suppose nothing comes easy our way. Literally none. Ask me and I will tell you, but I can't speak on behalf of any of you. I won't and I choose not to anyway because to each our own bundle of life stories. My story without a doubt have been a roller coaster ride and yo-yo string up and down for as long as I remember. Years of struggling for settling in a career I am passionate about, one marriage failure after 16 years and the rest is more and more pain and misery history until my Indian hero came by. Honestly, if you asking me, he is god send for rescuing me. Whether you agree or not, I really believe there's a soul mate out there for each of us. I met mine when I was dangling in many question marks at 37 years old. The rest is history in making whereby we together worked our butts out for a comfortable life (more at Verona & Milan). Additionally, unlike the current generation, the lucky generation who are showered with lotsa money by their parents for travelling, I had to save. Thanks also to my other half-half for kick starting me hard towards my first ever heroic solo travel (Bangkok Thailand - Through My Canon). Thereafter, I did my solo tour group travel to Vietnam & Cambodia, followed by all expenses paid for knowledge thirsting in Perth and next was another solo travel by way of cruising (Krabi & Perth). 

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). 

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. 

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). 

Ikan Buah Keluak

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). 

Roti Jala Kari Kambing

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 egg

1 1/2 cup milk (carton milk)

1/2 tsp turmeric/kunyit powder

Water as needed

A pinch of salt.

Method

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

Method

Sauté onion, spices and dried chillies.

Add mutton and stir in.

Add coriander powder, and cumin powder.

Stir in.

Pour enough water for gravy.

Stir and simmer to 1/2 soften mutton.

Add potatoes. 

Stir and simmer to soften potatoes.

Add black pepper and season with salt.

Stir, off the heat and combine in coriander leaves. 

Sambal Goreng Udang Pete

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)?  

Steamed Fish with Fermented Bean Paste

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.

Malaysian Banana Pancakes

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).

Ayam Buah Keluak

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.