Golden Prawns: Oats-Coated & Cereal-Egg Toss

(Updated Version)

There are countless ways to cook a prawn dish, and of course, I’m one of those people who just has to experiment. Why? Because my love for Zen Cuisine is so deep, and well, I’m just that adventurous when it comes to food. Variety is the spice of life, right? Cooking, after all, is not just about food—it’s about keeping the mind and soul sharp. You know, keeping the gears turning so the ol' brain doesn't wither away and slip into the dangerous zone of mind contentment. Because we all know what happens then - boredom sets in, and suddenly, the devil's workshop is open for business. Gossip, backstabbing, and rumor-mongering, anyone?

So, next time someone’s talking behind your back, just remember - it’s not their fault. Their mind isn’t working properly. Misery loves company, and a poorly functioning mind just loves to drag others down.

But don’t worry - you can stay on the right side of things. Be part of Ms. Nava’s Zen Cuisine! Challenge yourself to try new recipes, mix and match ingredients, and get creative with what’s in your pantry. Got some oats and cereal? Perfect. 

Bread Pizza: Fusion Tuna Spicy Version

I've never made pizza dough in my life, and frankly, I don't see the need to learn. We're not big pizza fans at home - it’s more of an occasional treat that we usually grab from a pizzeria for convenience. With so many varieties and toppings available, it's easier to buy than to make from scratch. But with some bread slices nearing their expiration, I decided to whip up these bread pizzas instead. My zen garden is overflowing with daun kaduk, also known as Thai betel leaves, which are a nutritional powerhouse in cooking.

These leaves are packed with antioxidants, anti-inflammatory benefits, and support digestive health, making them a great addition to any dish. Thai betel leaves are easy to grow - maybe it’s time you considered adding them to your garden?

Banana Desserts: Flambé, Pancakes, Fritters & Coconut Delish

(Updated Version)

Ready to indulge in effortless dessert yumminess? While some go for elaborate creations, Ms. Nava’s sweet treats are all about creativity and simplicity. Why complicate things when you can whip up delightful desserts with ease?

For me, “It’s About Time” to embrace the straightforward yet scrumptious joys of dessert-making. And speaking of simplicity, bananas are a staple in my kitchen. Shhh, don’t tell anyone, but bananas are my go-to for a quick energy boost in the morning. When those bananas start to show signs of aging, I transform them into irresistible desserts. And yes, pancakes are not just for breakfast in my world.

Thai Green Crab & Basil Pepper Crab: Bold Thai Flavors

Let's rewind to what I mentioned earlier about Indian Crab Soup, also known as Nandu Rasam or Crab Rasam. This time, I took a break from the typical Indian-style curried crab dishes and ventured into something different - Thai-style crab. Cooking Thai dishes isn’t new for me (THAI VEGETARIAN EGGPLANT), and here we have Thai Green Curry Crab! It’s not the usual saucy, thick gravy kind of curry. Instead, it’s a dry-style dish, bursting with the quintessential Thai flavors and infused with the aroma of Thai basil leaves.

Kerala Vazhakoombu Thoran & Banana Blossom Curry Recipe

(Updated Version)

It’s curious, but during my trip to India, I didn’t come across any dishes made from banana blossom or banana flower. Could it be that this delicate flower is reserved for home kitchens, rather than featured in eateries, because of the meticulous work involved in cleaning it? Even in Kerala, where it's known as vazhakoombu, I didn’t spot any on the menu (SOUTH INDIAN FISH CURRY VARIETIES). And in Sri Lanka? Not a trace of kehel muwa either.

 

The absence of banana blossom dishes is more widespread than we think. In Malaysia, among the Indian community, this once-loved ingredient has all but disappeared from daily cooking. It’s a sad reality—when people once thrived on these nutritious foods and enjoyed better health. But today, in the world of urban living, our heritage foods are being replaced. Malaysian Indians now seem to prefer pricey supplements, forgetting the power of traditional ingredients like banana flower (VEGETABLE KORMA: 3 IRRESISTABLE RECIPES). 

Kuih Kosui Gula Melaka: Malaysia’s Traditional Indulgence

(Updated Version)

Ah, it's kuih-muih time again (EFFORTLESS MALAY DESSERTS: MADE SIMPLE) with Kuih Kosui Gula Melaka! This traditional Malaysian dessert is a sweet, steamed cake made from rice flour, coconut milk, and flavored with palm sugar (gula melaka). The result is a soft, chewy treat with a rich, caramel-like sweetness from the palm sugar, usually served in small, bite-sized pieces with a delightful, slightly sticky texture (PULUT INTI C;LASSIC). 

 

However, it's important to be aware of the impact of sugar and rice on health. Both can contribute to weight gain and obesity if consumed excessively. Sugar, especially from sugary foods and drinks, adds empty calories and can lead to weight gain and increased hunger. Similarly, rice, particularly white rice, is high in carbohydrates and can contribute to overeating due to its high glycemic index.

"Vegetarian Chinese Tofu Recipes: The Zen Twist

(Updated Version)

Tofu love? It's real, and these days, the options are endless. Back in the day, you’d grab the traditional tofu from the market, soaking in water, but those days are over for me. The taste just isn’t what it used to be. So, I’ve switched to Japanese tofu—yeah, it’s a bit pricier, but the flavor? Totally worth it. Plus, it makes cooking a breeze, even the simplest dishes turn out mouthwateringly good. Right now, I’m all about Chinese-style tofu dishes. And guess what? More and more Chinese folks are going vegetarian (CHINESE STYLE LONG BEANS), joining the Indian crowd. Is it for health? Or maybe because vegetarians get a fast pass to heaven while people like me might be headed somewhere hotter? Who knows? Dang (CHINESE VEGETARIAN NOODLE DISHES & CHINESE CHILI CASHEW VEGGIES).

 

Tofu Cooking Tips with a Zen Twist

Soft Tofu

Appropriate for steaming or microwaving because of its delicate, custard-like texture. But be careful - it’s fragile. I’ve had soft tofu crumble on me just by taking it out of the package, so handle it gently.

Fried Prawn Wantons & Prawn Fritters: Crispy Crunch Moments

(Updated Version) 

Oh, hello crispy magic! Fried prawn wantons - are you ready for this crunch-fest? Picture this: golden, crispy parcels of joy, stuffed with succulent prawns, popping out of the wok, and straight into our eager bellies. Yup, that’s right - some didn’t even make it to the plate! They were swiftly devoured by our famished tummies. Whether you’re indulging them solo or giving them a dip in some zesty chili sauce, you’re in for a treat. These little beauties go fast, so better make a lot.

 

Now, if you’re wondering how to whip up these crunchy gems, let’s dive into the recipe. Fair warning: peeling and de-veining prawns (EXQUISITE CHINESE PRAWN DISHES) can be a bit of a chore, but the delicious reward is worth it. And while prawns might not be your everyday fave, trust me, these fried wantons are so irresistible that even the non-prawn fans will be coming back for more (HONG KONG WANTON NOODLE SOUP).

Thai Vegetarian Spicy Eggplant Plus Grilled

(Updated Version)

Today, we're exploring the world of eggplant and Thai cuisine. Eggplant is not only popular in Thailand but also in Malaysia. I've grown several eggplant plants myself, and while urban gardening has its challenges - sometimes plants unexpectedly leave to heaven despite your best efforts - it’s all part of the process. It can be disheartening, but it’s a reality of urban gardening. Fortunately, I’ve had some success and have managed to grow a good number of eggplants. I often give away the surplus and use the rest in my cooking.

Eggless Molten Lava Cake: Quick & Gooey Yums in Minutes

(Updated Version)

Hunny Bunny sugar rush alert! Get ready for a candy crush of sweetness that’ll elevate your sugar high and satisfy your cravings in no time. I've been on a baking spree lately, and honestly, I’m not sure what’s driving me – maybe it's my hormones doing the tango (CHOCOLATE GENOISE ITALIAN GENOA SPONGE CAKE). Whatever it is, when the baking bug bites, I’m all in! But let’s not forget daily meals – they’re top priority. Still, when time allows and my hormones start to swirl, I dive into baking. This time, I whipped up an Eggless Molten Lava Cake, and oh boy, it was a game-changer (LEMON BARS ZESTY SENSES).

 

Forget the oven; this recipe uses the microwave, making it a speedy delight. In minutes, you’ll have an oozy, gentle eruption of molten chocolate goodness surrounded by a soft, melting cake (MANDARIN ORANGE WELLNESS SWEET PLEASURE). It’s pure joy in a cup.

Chocolate Genoise: Priceless Italian Genoa Sponge Cake

(Updated Version)

Baking is always an adventure! Toss in one extra ingredient, and boom (CLASSIC BUTTER CAKES SATISFACTION)  - Chocolate Genoise Cake is born. I whipped this up three times, and while everyone else enjoyed it, I was left scratching my head. Why, you ask? Because when sliced, the crumbs didn’t crumble enough to create a mess on the table. I pondered whether I’d botched the ingredients, measurements, technique, or even the oven temperature. Despite the little crumb conundrum, the cake turned out fabulous - airy and spongy, but not crumbly enough to please my messy side. Oh, the mysteries of baking! Anyway, here’s the recipe, and all the pro tips you need are in the CLASSIC GENOISE EUROPEAN CAKE post.

 

Ingredients

3 eggs (room temperature)

80g caster sugar

30g warm melted butter

70g cake flour

15g cocoa powder

15g corn flour

Method

Create a double boiler.

Whisk eggs and sugar in a bowl until slightly warm and foamy.

Remove from heat.

Whisk to the ribbon stage.

Mix cake flour, corn flour, and cocoa powder together.

Sift the flour mixture over the egg mixture and fold in carefully - no lumps allowed!

Stream in the warm melted butter and fold it in.

Pour the batter into a greased baking pan (choose the size based on how thick or thin you want your cake).

Bake at 170°C (preheated for 5 minutes) for about 40 minutes or until cooked. (Adjust heat and time based on your oven and pan size.)

Cool down, and if you’re feeling fancy, dust with some icing sugar.

Mathi Achar: Fish Pickle Ever-Loved Bold Revelation

(Updated Version)
There’s something irresistible about pickles - the way they blend spiciness, sourness, and sweetness into one delightful bite. This complex flavor profile is at the heart of Asian cuisine, especially in Malaysia, where every meal seems incomplete without a touch of heat from chillies or a spicy dip. The truth is, spiciness is more than a taste - it's a staple that defines our culinary identity.

Enter Mathi Achar - the epitome of this Asian love affair with bold flavors. Originating from Kerala, (KOCHI KERALA KALEIDOSCOPE) this fish pickle (Mathi means sardine in Malayalam) is a beloved dish that showcases the essence of Indian and Asian cooking. But it’s not just Kerala that claims Mathi Achar; its popularity has spread across India and into Sri Lanka (COLOMBO SRI LANKA DISCOVERIES), where it's known as achcharu. Traditionally made with fresh sardines, Mathi Achar can also be crafted with salted fish, offering a savory twist that's equally satisfying.

Lemon Bars: A Zesty Delight for Your Senses

(Updated Version)

Lemons, once my favorite go-to ingredient, have always held a special place in my kitchen. From savory Malaysian and Asian dishes to delightful baked treats, lemons found their way into my culinary repertoire. My love for lemons was sparked by fellow bloggers during the early days of blogging, much like the social media engagements we see today. I was inspired by Western bloggers who often used lemons in their cooking, and soon enough, I was baking with lemons too (LEMON BUTTER CAKE).

 

My first-ever baking adventure (CLASSIC GENOISE: A EUROPEAN CAKE)? Lemon Squares! I can still recall the zesty, sweet aroma that filled my kitchen. Despite a few rookie baking mistakes, like an over-charred top, those who tasted them loved every bite, even the crispy bits.

Kerabu Kacang Botol: Ulam & Goreng Belacan Recipes

(Updated Version)

This yoga instructor, Ms. Nava, who is also the founder of Nava's Zen, is back with another kerabu/Malay no-cook salad! If you’ve explored this space of Nava’s Zen before, you’ll find quite a few kerabu recipes available. One ingredient that truly enhances a Malay (PETAI/STINK BEANS RECIPES) no-cook salad is kerisik -grated, pan-fried, and pounded coconut, whether store-bought or homemade.

Today, I’m featuring Kerabu Kacang Botol, a Malay-style no-cook winged bean salad. Despite several attempts to grow winged beans (a story for another time), I’m giving it another try.

Singaporean Mee Siam: Malaysian Twist on a Gravy Classic

(Updated Version)

I love creating recipes on the fly, using whatever ingredients I have at home. There's no formal recipe guide; it's all about improvisation based on what's available in my fridge and pantry. My kitchen is always stocked because I prefer not to run out for groceries frequently. Instead, I shop every two weeks to replenish my supplies. This approach keeps my cooking convenient and spontaneous (HOKKIEN HAE MEE).

 

Recently, with the ingredients I had, I made Mee Siam with gravy, or as we call it in Malaysia, "kuah." After enjoying the dish with my husband, I decided to share the recipe. To my surprise, while researching online, I found that the Mee Siam I prepared closely resembled Singapore Mee Siam, which led me to name it just that. It’s reminiscent of how I previously made SINGAPORE LAKSA: MS. NAVA'S TWIST.

Oatmealll Raisin Cookies: A Delightful Twist on Traditional Treats

The anticipation mounted as I stood in my kitchen, contemplating whether to embark on one final baking venture (Semperit Cookies) before returning to the daily grind. With just three days left of my much-needed break, I found myself drawn to the allure of homemade cookies (Vanilla Butter Cookies) once more. This time, the spotlight fell on Oatmeal Raisin Cookies - a classic treat with a comforting charm.

 

Unlike some of my previous cookie escapades (Cayenne Chocolate Cookies & Nyonya Pineapple Tarts), the recipe for these Oatmeal Raisin Cookies promised simplicity and ease. Yet, as I soon discovered, even the seemingly straightforward can hold unexpected challenges. Armed with a recipe from a popular site, I dove into the baking process, only to encounter a sticky dough (Chinese Peanut Cookies) that defied all attempts at shaping.

Semperit Cookies: Crafting Sweet Memories, One Ribbon at a Time

Ah, the delightful rhythm of baking continues in my kitchen! With each new creation, I find myself drawn deeper into the enchanting world of homemade treats. Despite the challenges that may arise, I refuse to be discouraged. So, when the urge struck to craft Semperit Cookies-a beloved member of the Malay cookie family -I dove right in. Little did I know, this venture would test my patience like never before.

 

As I set out on this culinary journey, memories of past triumphs filled my mind. From the delicate Vanilla ButterCookies to the bold Cayenne Chocolate Cookies, and the detailed NyonyaPineapple Tarts to the comforting Chinese Peanut Cookies, not forget, the crunchy crumbly Suji Cookies, each creation had its own story to tell. Yet, none had prepared me for the meticulous process of shaping Semperit Cookies.

Vanilla Butter Cookies

With some days still ahead of me during my leave from work, I figured it was the perfect opportunity to dust off my baking skills and whip up some homemade cookies. It's been ages since I last made cookies, mainly because neither I nor my husband are big snackers. But with time on my hands, I felt inspired to dive into the world of cookie making once again.

 

After trying my hand at Suji Cookies, Cayenne Chocolate Cookies, Nyonya Pineapple Tarts, and Chinese Peanut Cookies, I was on a roll and couldn't resist the urge to try another recipe. This time, I decided to go for something classic and comforting: Vanilla Butter Cookies. There's something special about these cookies—they're simple yet delicious, and making the dough is a breeze.

Cayenne Chocolate Cookies

Indulging in chocolatey delights became my next irresistible temptation after mastering Nyonya Pineapple Tarts and Chinese Peanut Cookies. With my partner away on travels, the kitchen was my playground, and time was on my side. So, why not dive into the world of cookies again?

 

As someone who prefers a hint of spice over overwhelming sweetness, I decided to embark on crafting Cayenne Chocolate Cookies. Armed with cocoa powder and a mysteriously acquired bottle of cayenne pepper, I set out to create these eggless treats that promise to melt hearts and tantalize taste buds. The thought of their rich, chocolaty aroma filling my kitchen with warmth and comfort was simply irresistible.

Malaysian Fish Head Curry: Belimbing Buluh's Natural Tanginess

Are you a fan of fish head curry? I truly am. There's nothing like digging, biting, and nibbling on the rich flavors of a fish head curry. Whether you prefer to enjoy it as is or chopped into pieces for easier eating, this dish is a delight. Today, I'm featuring the Malaysian version of fish head curry. What sets it apart? It's the belimbing buluh (you can see how it looks in the picture), also known as the oblong small starfruit.

 

Belimbing buluh, or bilimbi, is a tropical fruit native to Southeast Asia. It's small, green, cucumber-shaped, and has a very sour taste. Often used in Malaysian, Indonesian, and Filipino cuisines, belimbing buluh adds a tangy flavor to dishes and is sometimes used in pickles and chutneys.

Chinese Vegetable Noodle Soup: Choices & Variations

(Updated Version)

Did you know that soup can nourish not just the body, but the breath, mind, and soul as well? Imagine the soothing warmth of a bowl of soup, bringing a sense of calm with every sip. This is the essence of Zen cuisine (JAPANESE VEGETARIAN CUISINE) - a mindful way of eating where simplicity and harmony are at the heart of every meal. There’s something almost magical about it, especially when it’s a Chinese soup infused with herbs, veggies, and ladled over tender noodles. The flavors blend together in a way that’s simply sensational.

 

As more people embrace vegetarianism, soups have taken on a new life. While I’m not strictly vegetarian, I enjoy both meat  (CHINESE HERBAL PORK SOUP) and meatless meals. For a vegetarian soup, the quality of the vegetable stock is everything. It’s what makes the difference between a truly nourishing bowl and one that’s just okay. While you can find artificial vegetarian stock in stores these days, often in granule form, nothing beats the depth of flavor from a homemade vegetable stock.

Sarawak Laksa: Tradition Meets Creative Flair

(Updated Version)
There’s a magic that stirs within me when I step into the kitchen—a dance of flavors that not only nourishes the body but also feeds the soul. Cooking, for me, is more than following a recipe to the letter; it’s about weaving my creativity into every dish, making it uniquely mine. After all, if you don’t infuse your own spirit into what you create, what’s the point of being different, of being you? That’s why you might notice my recipes always carry a touch of the unexpected, even if they share the same core ingredients as others. Don’t you agree that this is what makes each of us, and our culinary creations, one of a kind (SINGAPORE LAKSA LEMAK)?

Take my Sarawak Laksa (SIAMESE LAKSA LEMAK), for instance. It’s not your standard bowl of laksa—far from it. I’ve taken the traditional essence and infused it with my own flair, creating something I’m proud to call my own.

Hyderabadi Vegetable Biryani: Spice-Infused Rice Classic

(Updated Version)
Let’s get familiar with the world of Hyderabadi Biryani. Known for its unique dum cooking method, where marinated meat and partially cooked rice are slow-cooked together, this biryani allows the flavors to meld into a perfectly balanced dish. It offers two varieties: kacchi (raw meat cooked with rice) and pakki (pre-cooked meat and rice layered together), both enriched with fragrant spices, saffron, and crispy fried onions. A fusion of Mughlai and local Andhra cuisines, Hyderabadi biryani is a true reflection of Hyderabad's royal heritage. Often served with mirchi ka salan and raita, it's an experience like no other. 

Now, here’s the truth - I’m not even sure if I’ve ever tasted authentic Hyderabadi Biryani, given the variety of biryanis we have in Malaysia. And honestly, I’ve never been to Hyderabad. Plans were made, but they didn’t materialize. I have, however, been to other parts of India (KOCHI KERALA), where the biryanis are simply sensational, each region offering its own unique twist. They’re super delicious - thanks to India’s rich spices and ingredients (CHENNAI DISCOVERY).

Tofu Manchurian and More: Tasty Tofu Dishes

(Updated Version)

I’m all about that tofu life! What about you? If you're as much of a tofu enthusiast as I am, you're in for a treat with the tofu recipes I'll be sharing, starting with the crowd-favorite Tofu Manchurian. Funny thing is, I’ve whipped up this dish a few times without realizing it had such a fancy name - I used to call it 'masala tofu' or 'spicy tofu' or whatever came to mind. But now, I proudly embrace its rightful name: Tofu Manchurian.

For those who don’t know, Tofu Manchurian is a star in Indo-Chinese cuisine, a vegetarian twist on the classic Chicken Manchurian, born from the fusion of Chinese and Indian flavors back in the 1970s, courtesy of Chinese immigrants in Kolkata. It’s a culinary blend that’s become a beloved staple across India. But here’s the twist - my version has a Malaysian flair. How’s that for a fusion?

Singapore Laksa: Ms. Nava's Version

Confession time: This Singapore Laksa may not be the original, authentic version. Although I've tasted what is claimed to be Singapore Laksa here and there, I must admit that I've never actually been to Singapore. Strange, right? Despite a few plans, nothing ever materialized for me to visit our neighboring country. So, I’ve never tasted Singapore Laksa in Singapore. But here's the thing - I’m a huge fan of laksa. Whether it's the curry or asam version, I've enjoyed it countless times. 

Nyonya Lam Mee: Hearty and Nourishing Choice

(Updated Version)

Noodles (MALACCA'S NYONYA FOOD FIESTA) are a delightful culinary experience, offering a welcome break from the routine of rice-based meals. Particularly enjoyable during wet and chilly weather, noodles provide warmth and satisfaction to the palate. Among the various noodle dishes I've explored, my preference often leans toward the soupy varieties. Soups, after all, are not only nourishing but also filling, making them an excellent choice for those mindful of their weight. The key is to opt for soups rich in proteins and loaded with vegetables, steering clear of heavy, calorie-laden options. 

 

When you desire more substance in your meal, incorporating noodles into your soup is a fantastic option. Today, the market offers a wide range of healthier noodle choices, making it easier to align your meals with your wellness goals.

Indian Masala Chicken Curries & Dry Style Recipes

(Updated Version)

Let's get started, and let me tell you this - making masala chicken curry is absolutely doable! Don’t let anyone convince you otherwise. Even if your first attempt doesn’t turn out perfect, trust me, with practice, you'll master it. Cooking is all about learning from mistakes, and as Ms. Nava, a lecturer for 22 years, would say, experience is the best teacher. So here’s a big dose of encouragement from her: You've got this. I truly believe you'll do a fantastic job cooking (PORTUGUESE CHICKEN DEVIL CURRY).

Now, here's what to keep in mind about Masala Chicken

Masala simply means curry paste or spice mix - sounds fancy, but it's really not that complicated.

There are different types of masalas, and it’s all about combining spices to create unique flavors (CHINESE CHILLI CHICKEN RECIPES).