Thai Green Crab Curry

Thai Crab Curry. The green style crab curry. The dry style curry. And when we speak about Thai green curries, much we have already spoken and I have shared as well? Remember? Otherwise, maybe best you flip to the recipes (Thai Green Fish Curry & Thai Chicken Green Curry)? Will be good as well because you can actually find out that, there are also the different types of Thai green curries. In fact, you can even make a vegetarian or vegan style by, of course, giving a twist and turn to the recipes, and you would have maybe coined your own version (Thai Vegetable Curry & Thai Yellow Chicken Curry). 

Indian Style Crab Soup

Don't give me the crab. No, no, seriously, its obviously a crab food story today and definitely an Indian crab story. By the way, have you heard of the Indian crab story? One Indian or the whole lot of Indians pulling down another Indian because he or she is more successful than you? Think about it and I am certain you must heard of this Indian crab story. Quite known amongst us Indians and the whole moral to the Indian crab story? Sadly, we Indians always want to be the best and we, somehow, even to the extent of back stabbing or front stabbing, we will bring down those who are more better than us. Oh Boy! Suppose to be a recipe and I took you around the Indian crab story. Then again, in tandem right because its really Indian Style Crab Soup today.

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 Pulut, Kuih Buah Melaka, Kuih Sagu Kukus & Pumpkin Sago Dessert).

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).  

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. 

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.