Oh-Dear-My-Nava K! My blog. Blog of mine. This blog of mine. Obviously? Been neglected. My last blog pitching? 16th April (Som Tam/Thai Green Papaya Salad). Right now, you must be asking me why I have not been updated my blog right? No worries. I'll spill the beans right now and the beans will lead to? My yoga journey. Journey which has started very promisingly and this journey has been keeping me on my toes. Apart from the pressure I have been putting on myself, in finishing up my International Yoga Instructor Course. Plus, my thesis for my Master Of Science Yoga. Yes. I have to. Clock is ticking. Time is running out, and time is running really fast. Furthermore, not to forget about my home affairs chores. The cooking, washing, cleaning, as well as I am an avid home gardener and other things that I need to balance at home. Pretty much summing up or down? Why blog has been neglected.
Monday, April 26, 2021
Thursday, April 1, 2021
Indonesian Potato Tauhu/Kentang Tauchu Indonesia (Vegetarian)
Keep your food
journey interesting. Keep your food love exciting. And keep your food happiness
trilling, frilling and sexciting. Why not? After all, food is the primary
reason why we work. For a decent meal on our table, for our hunger and for the ultimate satisfaction
to our palates. Of course, we can prefer familiarity. I mean, we may be inclined to
our comfort food. But if you are an adventurous foodie or food lover like me, we do have
options to other cuisines from all around the globe. And food from the Asian continent
personally for me, is my utmost food love . Take for example
Indonesian food. Aha! Me! The food hero to Indonesian food and you know what? You can effortlessly convert Indonesian dishes to a vegetarian food trail (Urap Kangkung/Water Spinach Salad, Tempeh Orek/Spicy Fermented Soy Bean & Terong Balado/Spicy Sweet Brinjal). Like this Indonesian Potato
Tauhu/Kentang Tauchu Indonesia. Where did the recipe spring from? The mind of
this “The Crazy Lover”. Enough said, to the recipe now please.
Wednesday, March 24, 2021
Vietnamese Spicy Lemongrass Chicken (Ga Chien Sa Ot)
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.
Tuesday, March 16, 2021
Bok Lahong (Cambodian Green Papaya Salad)
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.
Wednesday, February 24, 2021
Urap Kangkung (Water Spinach Salad) - Vegetarian
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
Nava K's Palak Paneer (Spinach Indian Cottage Cheese)
Hi
Darlings,
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.
Monday, January 25, 2021
Chilli Cashew Stir Fried Veggies
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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