In the previous recipe pitching, Bok Lahong/Cambodian Green Papaya Salad and today, aha, crossing over from Cambodia to Vietnam (Hu Tieu Nam Vang/Phnom Penh Noodle Soup) for showcasing Vietnamese Spicy Lemongrass Chicken. Trust me, such a wonderful, wondrous dish from a the land which has gone through major battering and bruising due to the world know and historically significant Vietnam War. Vietnam War. Oh yes! No trip of yours to Vietnam (Ca Hap Gung Hanh/Vietnamese Steam Fish) will be complete or can be considerate as wholesomeness without visiting all the historical sites which showcases the years of the Vietnam War (Ho Chi Minh City & Hanoi). Followed by the also the aftermath of the brutal war. All of these. The pain, the misery, the suffering, the deaths, so on and so forth. Now, how about Vietnamese Food? Oh-My-Love! Simply spectacular. The freshest salads on earth, plus, a must when in Vietnam, apart from Vietnamese Pho (Shrimp Pho, Lamb Pho/Vietnamese Noodle Soup & Vietnamese Fish Soup) are the other dishes, known for their big, bold thundering tastes. A mix bag of spiciness, sourness and sweetness. Including the dish of the day I am sharing. Vietnamese Spicy Lemongrass Chicken. Shall we now head to the recipe? Of course. We shall.
Wednesday, March 24, 2021
Tuesday, March 16, 2021
Bok Lahong. Aka, Cambodian Green Papaya Salad. Indeed. Green papaya from my garden into this, various role play and interlinking, big bold tasting Cambodian Salad. A raw salad by the way. In other words, there is no cooking involved and for a fact, such a papaya salad is also a popularity in other Asian countries as well. Including in Malaysia. Known as Kerabu Betik and suffice to say, you can actually replace green papaya with mangoes (Malaysian Mango Salad) too (Cambodian Green Mango Salad). Ingredients for this kinda papaya salad from whichever part of Asia? Including for this version or variety from Cambodia ? As far as I know, pretty much the commonality. The common Asian ingredients for the burst of spiciness, sourness, sweetness and every now and then, saltiness as well. Now, you must be curious in finding out, how come I know the nooks and crannies in making Cambodian Green Papaya Salad? Aha! On my palates. Not once but a couple of times during my trip to Cambodia (Cambodian Sour Fish Soup) in year 2012. Having said that, I tweeted the recipe to suit and fit those ingredients available locally in Malaysia and those ingredients I couldn’t get a hold on to? Eliminated. Plus, even the cooking technic. Simplified. Which you can see and hear from my YouTube cooking video. Whereby I have spoken in great length on other related and of course, since I like to talk a lot, other correlated matters. All of it, as a package for my version of Bok Lahong.
Friday, March 5, 2021
Moisturizer. You need one and I need one. Regardless, of the known fact that, each one of our skin is not of the same age, not of the same texture, not of the same condition and not of the same type. Still. The beauty reality and beauty reasoning is that, a moisturizer is a must. The next thing we should address is - how about a moisturizer, with the added beauty feature to sun protection as well? Of course. The choice is, as always and as forever will be, our choices. Basically, our life, our choices. Whether we prefer a moisturizer by itself or we are apt for a moisturizer and sun block in one. Moisturizer for keeping our skin supple, vibrant and exciting, whereas, sunblock for blocking the sun from eating our skin by leaving behind dark spots, uneven skin tone, pigmentation and what not furthermore.
Wednesday, February 24, 2021
It’s always been my absolute, my moment to my pleasure to tweeting recipes. Recipes I pick up via my travelling meaningfulness. In other words, at each part of the world I am, I make sure I somehow or rather, either slyly or demurely ask for the recipes at the places I dine or pack food. Including at the streets. Or worst come to worst, I taste the food and figure out for myself what could possibly be the ingredients for those dishes. Of course, suffice to say, there are kind people in any part of the world who won’t mind sharing their recipes. Whereas, I believe it is a known fact that, there are also people who do or die, will safeguard, protect and defend their recipes like nobody’s business. Nevermind. Does not really matter. Because as a foodie adventurous person and someone who have been cooking various types of dishes from various continents for donkey years, furthermore, thanks to my hard earned money which has enabled me to travel to a number of countries as well, I am quite a hero in figuring out the ingredients for the dishes. My food love will without a doubt forever be Asian dishes, but that does not mean I shun away from Western dishes. Indonesian food (Tempe Orek Vegetarian & Terong Belado Masam Manis) particularly for me. Oh my-my and during my trip to Indonesia a couple of years ago (Surakarta & Yogyakarta), I managed to dive into Urap Kangkung, aka, Water Spinach Salad and here’s to the vegetarian version (Sayur Lodeh). Of course, recipe by yours truly, and recipe, ah, from the mind of Nava K.
Monday, February 15, 2021
Recipe of the day? Nava K’s Palak Paneer. Palak? Spinach (Spinach Coconut Milk Stew, Spinach Potato & Spinach Chickpea). Paneer? Indian cottage cheese, which for a fact, you can make at home and homemade paneer without a doubt, is the best. Still, there is such a thing as store bought paneer. Supposedly, homemade, home style paneer you can pick up at the Indian stores for the matter of “convenience for cooking”. Not to say I have not had my hands-on experience to making paneer in my kitchen, yet, these days, since I prefer least time to cooking, I usually settle for the store bought ones. The store ones too, by far, are a great choice. Furthermore, these days, considering that such ingredients have travelled and are still travelling around the globe due to global trading, you get ample choices to various types of paneer at the Indian stores. Including in Malaysia, those made, sealed, embossed and transported from India. For this, my version to palak paneer, yea, store bought, a couple of dollars paneer. To the recipe now darlings. Indian cottage cheese, spinach (Spinach Tofu & Spinach Dal), yogurt and spices for this delightful Nava K’s Palak Paneer.
Thursday, February 4, 2021
Cleansing! Cleansing your face. Of course. You should. In fact, you must for your own beauty sake. Do not, please, especially and primarily, hop into bed before removing whatever you have applied on your face for day. Apart from as well, after cleansing, go ahead with your night skin care routine. Otherwise? I beg to differ. Unless of course, you want your skin to age faster than your actual age or you prefer looking rundown. For me! My beauty discipline is the route to night cleansing before night care products atop my skin and in the morning, cleansing as well before day care skin care products atop my skin as well. Now, when we speak about cleansers, wouldn't you agree that there are unlimited choices?Definitely. Whether we prefer cleansing milk (Garden of Eden Gentle Cleansing Milk), cleansing oil, cleansing gel or, at this juncture, let’s get up, close and personal with cleansing water, specifically this Lotus Make-Up Micellar Cleansing Water. Which came home with me after my India trip (Biotique Advanced Ayurveda Whitening Lip Balm & Lakme Absolute Matter Ultimate Lip Color) and, when in India - to love India is to appreciate their ample choices of natural, herbals and organic skin care products.
Monday, January 25, 2021
I'm still like a yo-yo. Up-down, down-up, back and forth, and to and fro. My colorful life as usual. The things I juggle, remember I told and in case you have not read, click on this link Nurish Organiq Face Essence please. Alright. So much only I want to speak about "MyFiftySixLife" today and without wasting anymore time, let's zoom into the recipe for the day now. Chilli Cashew Stir Fried Veggies. The Chinese cooking style (Chinese Style Eggplant, Stir Fried Oyster Mushroom, Jiu Hu Char, Bitter Gourd Omelette & Mapo Tofu) to a vegetarian Chinese vegetable dish and cashew nuts by far? As far as I know and as far as my cooking skills are a concern, Indians use cashew nuts as a thickening agent for curries or gravy dishes, whichever and whatever dish it may be. Whereas, for the Chinese, cashews are one of the ingredients for their stir fries. Okay. I'm done with the intro pitching for this recipe, because I got to get back to some the pending things I have to complete and one of those things I actually indulge in is, gardening. Not only gardening, but also, what I do with the supply of my gardening supply. Aha! pandan leaves/screwpine leaves for my interior. Watch this video of mine and you will know what I mean. Of course, recipe to Chilli Cashew Stir Fried Veggies will be laid out next. Take care lovings. We will catch up sooner or later. Bye!
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