Yep. I have been slacking in my recipe sharing compartment. I know. Well, it is nothing more than wanting to pitch other lifestyle stories. Whatever said, no excuses, I believe I shouldn't let down those who have been faithfully following this precious space of mine, from the initial years, and till now, for my recipes. Henceforth, obviously, a recipe sharing today! Malaysian Cumin Rice. Another version to the previous Jeera Rice/Cumin Rice. You choose whichever you prefer. Of course, this version, Malaysian Cumin Rice is an updated version. Yea, even recipes need updating. In other words, I mean, to keep our food, recipes and eating colorful, alive and kicking, we can play around with the ingredients, for a latest version. Malaysian Cumin Rice. The minimalist, in the vegetarian food category, the uncomplicated rice cooker cooking technic (Mint Rice, Curry Leaves Rice, Dhal Rice & Coriander Rice). and all good to go (Rice Pilaf & Vegetarian Briyani), for pairing alongside, literally, any of our Malaysian dishes. Take care everyone. See you all again in the next pitching of mine. Take care.
Tuesday, December 28, 2021
Monday, November 8, 2021
South African Fish Curry
South Africa! Hah! Won my heart, captivated every bit
of my mind and soul. South Africa (Pretoria South Africa). One of the pricey travelling grams of mine.
Still, worthy every bit. No regrets whatsoever. Amongst all in South Africa, Cape
Town became the winner (Cape Town). Cape Town and coming with it, hills, valleys, slopes, beaches,
sea, you name it, all of these as Cape Town’s nature pride. What about South
African food? For those of you who know me, you know me not only as a liberal traveler,
also, as a liberal foodie right? Of course, wherever I am, no matter where I
go, apart from eating at the streets is not a big deal for me. Well, when your
tummy is a well-trained Malaysian tummy, have no fear to food liberalization. Worst
come to worst, let me give you a clue. In case of food mishaps, swallow the charcoal
tablets and all will be good to go, or no go to toilet.
Tuesday, September 28, 2021
Plant Based Breakfast Platters
Hi Darlings, Seems like I am activated all over. All over, hah. After abandoning this precious space of mine, I am up, and about today. I told myself, what the hack, I shall find some time for pitching my cooking terminology today. Tadaa! Actually, the truth is, because I have rebranded, its pitching our “Nava’s Zen. Holistic Wellness” food and recipe stories, and also for informing all you darlings that, we will still willingly share our recipes. Apart from, letting you know again that, only if the founder, me alright, Nava K, have the time for splashing unlimited and undivided bundles of cooking love soul, you can most probably expect a breakfast platter. For our private, exclusive and only through referrals, “Home Dining” and “Homestay”. Featuring our zen grown plants, herbs and we are growing our own fruits as well. Of course, in certain instances, as and when required, we do scout for the best quality, organically grown “Plant Based” ingredients.
Wednesday, September 1, 2021
Vegetarian/Plant Based Bak Kut Teh: Veggie Bliss Feast
Hey there, beautiful souls! I hope you're all doing
splendidly. Me? Well, I just celebrated my 57th birthday a few days back. Can
you believe it? How does it feel? Let me tell you, it feels absolutely
fantastic. Unlike when I hit the big 5-0 seven years ago, feeling like the
world was crashing down on me because, you know, half a century and all. Back
then, I was filled with this unnecessary dread, all thanks to the voices around
me whispering that life post-50 is just about serving your family. You know,
the whole shebang about being the devoted wife and mother.
Those whispers? They came from everywhere - from my mum, my aunts, my in-laws, and even from random encounters. It seemed like everyone had the same script: an Indian woman's destiny is to be married off and become a selfless servant to her husband and kids. But you know what? Over the years, I've learned that I don't have to conform to those outdated notions. I'm breaking free and forging my own path.
Tuesday, August 10, 2021
Kambing Masak Kicap/ Mutton Soy Sauce
Hi darlings. I know. I
have been missing in action (MIA) in this precious space of mine. Been, like,
almost two weeks or so, right? Sort of. Actually, I didn’t even keep tap how
long it has been. Anyway, what’s been going on with me, if you would like to
find out? Even if you are not interested in finding out, I will still tell you.
Aha! Life has been bustling with all
sorts of things. As usual. What else is new. But now, it’s even more bustling.
I’m now like the queen bee building my honey nest. Meaning. I have been working
on a couple of things, including educating myself. Educating in the sense, not
so much for flaunting my credentials, actually, come to think of it, why not.
But more to that, educating myself so that my customers and clients are
confident in the services or products I am offering them. Apart from, of
course, credentials and qualifications, for knowledge gaining, for knowledge
thirsting and for the learning curve to go up in the industry I am in. There’s still
more groundwork to be worked on and hopefully, all will fall in place. Not hopefully
actually, they must and they should.
Monday, July 5, 2021
Indonesian Vegetarian Red Chilli Brinjal/Terung Kampung Masak Cabe Merah (Vegetarian)
Ahhh! Direct translation of recipes? The names primarily. Quite a thing in instances like for this dish - Terung Kampung Masak Cabe Merah. A vegetarian version (Indonesian Potato Tauchu, Water Spinach Salad, Spicy Fermented Soy Beans & Spicy Sweet Brinjal) obviously as I have mentioned. The thing as well? Even though my formal education till my secondary level has been in our local language, Bahasa Malaysia, which by far, as far as I know, can be regarded as a cousin of Indonesian language? I still struggled in translation the name of this recipe. Furthermore, due to, this dish is my invention based on all my previous Indonesian recipes. Still, the best thing is not to give up. Therefore, I have named it as Indonesian Vegetarian Red Chilli Brinjal.
Wednesday, June 23, 2021
Malaysian Banana Sweet Porridge/Pengat Pisang
Whatever said
and whatever done, at the end of it all, nothing like our Malaysian desserts, aka
kuih-muih. For this lady, who goes by her pen name “The Crazy Lover”. she, yes,
she alright, will never stop jumping up and down, and as high up to the sky as
well for her country loved traditional desserts. After all, the fact is that, the
best desserts in the world can’t be from any other country except Malaysia.
Yeh! Shout out to this, typical, authentic and traditional Malaysian. Our
Malaysian desserts. They are not super dependent on oven. They just need a
stove. Also, the open air, over the charcoal grilling and of course, why not to
oven baking when the need warrants for.
Wednesday, June 2, 2021
Malaysian Banana Fritters (Pisang Goreng Malaysia)
What have I been up to? Ah! Until you haven’t heard of me in this precious space of mine and including my YouTube channel which has been idle. Let tell you now. The two main highlights for me right now? The two major highlights I am currently working my butt out? The pride of mine I am working towards to? One. I’m still at my thesis. My thesis towards obtaining? MSc.Yoga. Plus. This thesis to be converted to a book. My first ever book for publication as E-book and this book, complimentary to all your darlings. Apart from, of course, it’s gonna be my contribution to the yoga world. E-Book is definitely going wake up, all you up immediately. Because. It’s me in my book. The funky, fun, happy, liberal, open minded, bubbly and joyous Ms. Nava. An open book. The yoga openness. That’s about it I am unveiling right now. Ditto.
Monday, May 17, 2021
Nava’s Sambar/Nava’s Indian Dhal Curry
Nava. Of course.
Nava K. Aka, The Crazy Lover. My-my-mind-you! I can cook. I can of course.
Maybe not extended to as a Michelin starlight, starbright, kinda cooking. But? A decent meal
at home. Cooked with love and basic, homestyle dishes mainly and mostly for the loved ones at home. Anyway. Or my way. Or your way. Or whoever's way? There’s only two of us in my house and food? Food is always. Forever.
The food of priority towards my Indian other half-half. My Indian other
half-half? Of course. As always, Indian food. The comfort food (Mysore Sambar, Andra Sambar, Drumstick Sambar & Udupi Sambar). The commonality
food. The known food and the food that has been repeated, over and over again, like? To tell you the
truth? I can’t even recall the number of times I have made Sambar/Indian dal
curry (Palakura Pappu, Spinach Dal Curry, Bitter Gourd Sambar & Sambar). For a fact, countless times for the years I have been married to him. Sambar again? Obviously. This time? Named as Nava K's Sambar/Nava's Dhal Curry. Furthermore? Honestly, nothing furthermore I want to say. Best will be perhaps, how about you reading all my sambar/Indian dhal curry stories in the other types of sambar recipes (Tanni Saar & Moong Dal Curry) I have linked within this intro. Right. Let's hit the recipe now.
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