In both Malaysia and Indonesia (MOUNT MERAPI JEEP RIDE), kangkung is enjoyed as a raw salad, boiled and paired with sambal belacan. During my time in Indonesia, I discovered Urap Kangkung and brought the idea back to Malaysia, creating my own vegetarian version. This will be the highlight of today's recipe (YOGYAKARTA TASTES). But don't worry, I'll also share my tried-and-true Kangkung Belacan recipe. Let's kick things off with Urap Kangkung, the vegetarian version (VEGETARIAN BAYAM MASAK LEMAK).
Wednesday, February 24, 2021
Urap Kangkung (Water Spinach Salad) - Vegetarian
Monday, February 15, 2021
Nava K's Palak Paneer & Spinach Tofu Variations
Paneer, made from milk, is more of an occasional treat for me. Unlike in India (CHENNAI DISCOVERY & NEW DELHI REVELATION), where paneer is very popular, tofu, made from soybeans, is my go-to as a Malaysian Indian. It's a favorite in my house, no matter what dish it’s used in. In India, as far as I know, people make paneer at home. I did try making paneer once, but considering the time involved, why bother when you can buy paneer from Indian grocers? We can debate until the cows come home about whether store-bought or homemade paneer is better. You do you! For me, cooking is about saving time, not impressing others.
Know anyone who loves to show off their cooking skills? Or are you one of them? Go ahead and impress others, but for people like Ms. Nava, it’s all about a home-cooked meal (CHINESE CHILLI CASHEW VEGGIE STIR FRY).
Monday, January 25, 2021
Chinese Chill Cashew Veggie Stir-Fry: Two Crunchy Recipes
No matter how many times I've attempted to master Chinese-style stir-fried veggies, the results have been less than stellar. Sure, they’re edible, but they lack that restaurant-quality crunch and flavor. Ever wondered why? Here’s the secret: in Chinese restaurants (CHINESE HERBAL SOUP), vegetables are stir-fried over blazing high heat, a technique known as "wok hei" or "the breath of the wok." This involves constant stirring and tossing, which imparts a distinctive flavor and keeps the veggies crisp. They also use large cast iron woks and the right seasonings to achieve this perfection.
This is why the stir-fried veggies you savor at Chinese restaurants or mixed rice stalls maintain their delightful crunchiness.
Tuesday, January 5, 2021
Ponnanganni Keerai/Sessile Joyweed: Three Tasty Ways
In an era where healthy living is front and center,
embracing nutritious home-cooked meals (MUGHLAI VEGETARIAN KORMA) is more crucial than ever. Growing your
own food not only enhances your diet but also connects you with the earth. Yet,
surprisingly, many people are too busy to indulge in urban gardening - even for
something as simple as Ponnanganni Keerai, also known as Alternanthera Sessilis
or Dwarf Copperleaf. This green, which thrives effortlessly from stems planted
in soil or pots, is a perfect candidate for your home garden. The ones I’ve
replanted are flourishing joyfully among my Zen garden’s veggies and herbs.
Nothing rivals the freshness of a home-harvested vegetable, even over Ayurvedic supplements claiming to deliver nature’s best.(VEGETARIAN BAYAM MASAK LEMAK). This raises a question: are Ayurvedic products truly 100% natural?
Monday, December 14, 2020
Mughlai Style Vegetarian Korma: A Taste of Royalty
With the mushrooming of Indian stores (VARANASI GANGES & NEW DELHI REVELATION) these days, it's amazing to see the wide variety of spices and sugar available. Beyond the diverse spice mixes, these stores offer ready-made products that simplify our cooking. Each visit to these stores leaves me eager to try something new. Recently, I came across a Mughlai Korma spice mix that piqued my interest. The best part is, the recipe is conveniently listed on the box. You can choose your preferred vegetables, such as potatoes, carrots, eggplant, long beans, French beans, and more.
Using this spice mix simplifies the entire process of making a Mughlai Style Korma Curry. It's straightforward and easy to follow. The key, as highlighted in the instructions, is to fry shallots until crispy, crush them, and add them to the curry (MYSURU VIBES & CHENNAI DISCOVERY) base for a rich, dark golden color and thickening. Yogurt adds lusciousness, while ghee imparts a nutty, slightly caramelized taste with a hint of sweetness, enhancing the depth and complexity of the dish. If you prefer a milder spiciness, you can reduce the amount of spice mix or eliminate the red chilies. Overall, Mughlai Style Vegetarian Korma is a captivating dish that awakens your palate.
Monday, December 7, 2020
Vegetarian Bayam Masak Lemak (Spinach Coconut Stew)
Among the Chinese, more people are becoming vegetarians, and among Indians, it's quite common. For religious occasions or specific days, many Indians choose to be vegetarian as a way to honor their gods. It’s like a trend - one person becomes vegetarian and influences another. There's also a belief that being vegetarian makes you more religious and that you'll go to heaven, unlike Ms. Nava, who humorously says she might head to hell. But? You can decide what to say after the "but" because I’m done talking.
Wednesday, September 2, 2020
Chinese Herbal Pork Soup
The Best Pickled Fish/Fish Pickle Recipe
(Updated Version) At first glance, the list of ingredients may seem intimidating, but let Ms. Nava assure you: take a closer look, and you’...
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(Updated Version) Ever heard of a golden-hued coconut milk stew? For the Indian community in Malaysia, it's known as sodhi, a creamy, co...
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(Updated Version) Ever wondered how many urban dwellers are secretly urban gardeners? Well, I’m proud to say I’m one of them. In our lit...
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(Updated Version) As I reflect on my cooking routine ( SOUTH INDIAN STYLE FISH CURRY ), one dish stands out time and again - Salted Fish ...