Wednesday, February 24, 2021

Urap Kangkung (Water Spinach Salad) - Vegetarian


When you think of kangkung, also known as water spinach, Kangkung Belacan probably comes to mind. It's a beloved dish among Malaysians and a staple in Chinese restaurants. This tasty treat is also a hit in Indonesia, where it's called "Kangkung Tumis Belacan" or "Cah Kangkung Terasi." Terasi, the Indonesian version of belacan, is something I've learned from my Indonesian friends, and I'll share that recipe with you too.

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).

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)


Isn’t it fantastic when you have people like Ms. Nava who can convert even Malay dishes to a vegetarian version (VEGETARIAN ASAM PEDAS)? I can’t tell you exactly how many among the Malays are vegetarians, though within the Malay community, dried shrimp, dried anchovies, and eggs might be considered vegetarian and added into their cooking, such as in masak lemak. That said, they do enjoy a lot of raw salads with sambal belacan, which I love too. 

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


Are you thinking, "An Indian lady cooking Chinese Herbal Pork Soup?" Yes, she does! I'm one of those Indians who loves pork, even though my husband doesn't. He doesn't mind me cooking it for myself. What's better than a Chinese soup packed with nourishment and goodness? Chinese Herbal Pork Soup sounds fabulous, don't you agree? Plus, it's super easy to cook. I usually use pre-packed herbs from the store, and wow, there are so many choices these days. Just pick your favorite, and let's cook up some soup! I also have a recipe for Chinese Pork Old Cucumber Soup, but let's start with this one - 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’...