Sunday, February 28, 2016

Cape Town - South Africa (Day 1)

Another love rekindling travel of ours, trust me, I didn't expect South Africa will be where I will be landing (Copenhagen & Bergen). Never, not at all in my slightest moment I would have imagined I will be stepping foot in South Africa. Oh-my! What a joy. A joy which kept playing on my mind for the last one year or so, ever since we started planning for here we are coming to get you South Africa (Rome & Verona/Milan). By the way, lemme tell you that exploring South Africa was not bestowed because we knocked on heaven's door. Knocking on heaven's door may have gotten to god's ears, but without us relentlessly working our butts out, South Africa most probably would have remained unshaken forever as our life long travelling mission. Basically, we saved as much as we could. Saving and not by fluke shot for this rather pricey South Africa 10 days 7 nights holiday. 

Saturday, February 13, 2016

Pulut Inti (Glutinous Rice With Sweet Coconut)

It is one thing for cooking, the other is whether you must have all the ingredients? What then? What happens when you can't get certain specific ingredients? You are going to ditched aside the idea of making the dish? Or my question is, are you still going to go ahead by making do? Making do basically meaning, are we going to go ahead with the dish. If you are asking me, I am quite a good cooking runner. I always make do. Take this pulut inti for an example. By right, you need banana leaves, then again? So what? What about re-looking at how can we still make without the leaves. I definitely did fine. My pyrex showed me the way and I hand-crafted Pulut Inti for the serving style. See, I already told you? Nothing is absolute and you can still be a food hero in your own way. What is Pulut Inti? Clue already given. Glutinous rice with sweet coconut which must placed alongside our kuih-muih or local delicacies (Chrysanthemum Goji Jelly, Kuih Kosui & Malaysian Sago Pudding). Our Kuih-muih (Bingka Pisang, Bubur Chacha & Honeydew Sago Dessert)? The treasures of Malaysia and will forever remain as our propelling sweet treat, sweet delight and our sweet moment  (Wajik PulutKuih Buah MelakaKuih Sagu Kukus & Pumpkin Sago Dessert).

Sunday, November 29, 2015

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.

Monday, November 23, 2015

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).  

Monday, October 5, 2015

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. 

Thursday, May 7, 2015

Kuih Kosui Gula Melaka

Ingredients
1/2 cup gula Melaka/palm sugar
White sugar  - as needed (if you want to add. I didn't)
1 1/2 cups water
3/4 cup all purpose flour
1/2 cup tapioca flour
A few pandan leaves - knotted 
Fresh grated coconut mixed with a pinch of salt.
Method
Simmer gula Melaka with pandan leaves and water for a thick syrup.
Remove from heat and cool it down slightly. 
Sift all purpose flour and rice flour over the gula Melaka syrup. 
Whisk and stir so that there's no lumps of flour.
Pour on a steaming tray or individual moulds.
Steam to cook.

Thereafter cut and roll over grated coconut.







Saturday, March 28, 2015

Sardine Varuval (Dry Style)

Canned sardines - love 'em or hate 'em, right? Some folks hear "canned sardines" and start ranting about how unhealthy canned food is. They'll go on about all the horrors lurking in those little tins, even throwing in wild tales about worms. Funny thing is, it's often the folks who seem to have their own health struggles who shout the loudest. Go figure! Should we really take their word for it? I say, forget the naysayers! If you’re a true sardine fan like me, this sardine varuval recipe is just for you. Get ready to enjoy some tasty goodness - Yipppie-Yeh!

Karaikudi Kozhi Kuzhumbu/Chicken Curry

Karaikudi chicken curry, a delightful South Indian dish from Tamil Nadu's Chettinad region, is famed for its bold, spicy, and aroma...