Myanmar - Across the Border From Mae Sai

Pretty much an effortless crossing over to Myanmar from the border of Mae Sai. Thanks to our adorable tour guide, we paid her I think RM200.00 and she did the rest. Pass for crossing over and where and where we should head to for the next few hours, all of it sorted out by this lady. While she got moving to getting the pass, we waited, and within the next less than 1/2 an hour, we walked from the arch that separates Chiang Mai and Myanmar (Chiang Rai, Chiang Mai Day 2 & Chiang Mai Day 1). My-my, what a interesting travelling moment. Crossing over to another country by walking. Hundreds of others were also walking from and across the border, I hardly noticed any tourists though, subsequently, we hopped into our van and there we were already on the busy and quite a messy any way is your traffic way in Tachilek, Myanmar. Weather on this particular day lemme tell was killer heat. Really really hot. Literally unbearable and the dust simply flying at its whims and fancy made it even worst. 

Chiang Mai (Day 2) - Thailand

What a start for the day. Couldn't have been any better (Chiang Mai Day One). No better in fact for a traveller like me who love nature all things nice, our first stop for the day in Bai Orchid And Butterfly Farm was akin Nava K tinkle bell nature. Awesomeness. Utterly. Still memorable till this day. Rows and rows of colorful and different species orchids which were in my imagination smiling and greeting me naturally brightly. Though, honestly, I have never so far had any luck in growing orchids. Orchids I grow eventually depart to heaven happily or sadly. Strange that for someone like me who is into some serious stuff of gardening in my tiny plot of garden, I am yet to horn my orchid growing skills. I suppose its one of those things you still can't gasp despite trying over and over, until I think I have given up on growing orchids. Therefore, this trip of ours to Bai Orchid And Butterfly Farm sincerely was a fantastic eye opener to propagating orchids and what else you can do with the orchids flowers you have lovingly cultivated. Those hair clips and accessories you can buy indeed caught up on me until I couldn't resist picking up a few pieces for remembrance as well.   

  

Butterfly farm in Bai Orchid too was another interesting nature discovery, but it wasn't something totally new to me (Malacca Butterfly & Reptile Sanctuary). Having said that, nature splendour is still an appreciated splendour wherever it may be. Departing from Bai Orchid & Butterfly Farm, we then arrived in Chiang Mai Karen Hilltop Long Neck Village. I can't tell you if there's other long neck villages in Chiang Mai or if this is the only one, maybe yes, maybe no, I really can't confirm though, what became a tiny bit of question mark in Karen Hilltop Long Neck Village is paying RM50.00 as the unofficial entrance fee. Didn't make sense, honestly, I wasn't expecting it, then again for the benefit of the doubt, considering that its a source of income for the people, we didn't mind paying. After all, tourism is a big money chunking business in Thailand, additionally, nothing is free when you travel? Karen Hilltop Long Neck Village by the way I must admit was quite an intriguing culture of discovery the moment we started walking right to the further end. Not really a big area though, but definitely the ladies and young girls donning the long heavy gold metal piece on their necks I reckon are the spoken must do attraction in Chiang Mai. Of course, you are allowed to picture alongside them, and the scarfs and handicrafts are a buying pleasure of yours.   

An hour most to most in Karen Hilltop Long Neck Village, actually more than ample time, next on our itinerary was Maetaeng Elephant Park. Elephants bathing, elephants that won't stop eating bananas you feed them and elephant playing football and painting. Marvelous. We enjoyed every bit of our visit to Maetaeng Elephant Park, for the first time ever I tried the elephant ride which of course no doubt trilled and excited me, but stopping you every now and then for buying sugar cane and bananas for feeding I thought was corny money ripping. Subsequently, we browsed through the products in the souvenir shop, we had lunch in one of the restaurants and off we left for Chiang Mai Snake & Monkey show.   

Monkey show and snake show I believe will be included if you are in a tour, but honestly, since I have done it before (Krabi, Thailand), my enthusiasm while watching the monkey tricks and man to snakes wrestling didn't pierce right into my travelling heart neither mind. If you have not done it before, I suppose you won't stop being impressed.    

Two more stops for the day, touristy stops I must say. Silver and royal jelly and birds nest cottage industry visits. Pressure to buying was not so bad in the silver outlet, but at the latter, royal jelly and birds nest both in one outlet, the young doll sales staff was quite a forceful smiling humble thing until my guy friend didn't mind paying a couple of hundreds. Anyway I am in no way disputing the health power of royal jelly or birds nest. Go ahead, buy all you want, pay a couple of hundreds for healthy is wealth attraction in Chiang Mai. 

  

Day 2 in Chiang Mai ended with dinner and back to the hotel. Quite a fun-fantastic day I must say. In store for us tomorrow is Chiang Rai here we are coming to get you. 

To be continued................

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).  

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)? 

Nasi Bunga Telang Serai /Blue Pea Lemongrass Rice

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.