Turkish Saffron Rice (Safranli Pilav)

Did this recipe, Turkish Saffron Rice, fly from high up, from the sky? No, of course not. I actually picked up it during my trip to Turkey (Istanbul, Turkey), 8 years ago, during one of my solo trips. This solo trip, for your information was one of those whereby I hopped in a fully-paid, all paid for tour, alongside unknown people. Plus, what a blessings, on our way out of Turkey (Topkapi Palace, Istanbul),  flight was delayed, and when we arrived in Dubai, our connecting flight to Kuala Lumpur has left. Henceforth, a free all paid for Dubai stay by the airline (Dubai). Tadaa! It was also during this trip, I sort of got a hold of Turkish Saffron Rice recipe. Somehow, I managed. Wasn't easy getting the recipe from the restaurant owner, where we dined in, still, yippie, I got it. Turkish Saffron Rice, nope, non-mind boggling, neither cooking complicated matter. Simple, easy-to-go-to, and taste-wise, ah, a wonder as a scented rice dish (Malaysian Cumin Rice, Vegetable Biryani & Rice Pilaf). Saffron? Yes, quite on a pricey side, but these days, you can get your hands to different types of saffron of different quality. See which you prefer and which you can afford, and let's get to the recipe now. 

Malaysian Cumin Rice

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. 

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.   

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.

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.

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.   

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.

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.

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.  

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. 

Malaysian Rasam. Quick & Easy Rasam/Instant Indian Healthy Pepper Soup

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. 

Som Tam (Thai Green Papaya Salad)

Green Papaya Salad. Oh yes. Quite a popularity in Asia. Apart from the Thai version, like this one I am sharing, you can chance upon green papaya salad in Cambodia (Bok Lahong/Cambodian Green Papaya Salad, Cambodian Vegetarian Green Papaya Salad & Cambodian Sour Fish Soup) and in Malaysia as well. Oh yes please. Our Malaysian version to a green papaya salad, mostly the Malay style version and pretty much? Thai Green Papaya Salad or Som Tam can be devoured into, in Thai restaurants and Thai stalls situated in coffee shop, in Malaysia. Indeed a familiarity for Malaysians. My Thai green papaya salad knowing upon of course originated in Malaysia. As well as during my Thailand solo travelling adventures. Thailand! Yes, I did it. From right from the borders of Malaysia (Betong, Phuket/Krabi, Ayutthaya & Chonburi) and all the way till I even crossed over from Chiang Rai (The Golden Triangle Boat Ride) to Myanmar (Myanmar - Across The Border). Tadaa!!

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.

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. 

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. 

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.  

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.

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!

Ponnanganni Keerai Poriyal (Sessile Joyweed/Dwarf Copperleaf Stir-Fry)

Ponnanganni Keerai? Mmmm! Honest to goodness, if I am to translate this leafy green veggie to English, or to another understandable language? I will fail. Fail massively. On the other hand otherwise, after reading from the visual world, which I did of course prior to pitching this recipe, I will crown myself as a  hero. Aha! Ponnanganni Keerai! Known as Alternanthera Sessilis, also as, Sessile Joyweed and Dwarf Copperleaf. You know what? To make this matter easier, later on, if, if, if, if at all you watch me in the video, you will get a clearer, better and easier picture on which leafy veggie is Ponnanganni Keerai. Ponanganni Keerai! The absolute to packing aplenty nutrients. So as well other vegetable dishes I have shared before (Beans Turmeric, Spinach Potato, Murungai Keerai Poriyal, Vazha Koombu Thoran/Banana Blossom Fry, Bitter Gourd Chips & Spinach Tofu) and this veggie, particularly and specifically, oh-my, the valuable nutrients to our eyes. Furthermore, you don’t big bundles of ingredients for this simply, easy to go, easy style to cooking this delicious Ponnanganni Keerai Poriyal. Ah! Sincerely, faithfully and truly appetizing and just cooked rice will be the best soulmate for Ponnanganni Keerai Poriyal. Of course, you can mix and match with other dishes for a fact (Malaysian Sodhi, Tomato Rasam & Udupi Sambar). Please yourself. Whichever and however you want to devour or demure into Ponnanganni Keerai Poriyal. Anything else I want to say? Nothing really. Clock is ticking, time is most precious because I’ve a whole lot of things lined up to do. Signing off and you guys take care. Lots of love.

Malaysian Sodhi (Indian Coconut Milk Stew)

Let's talk Sodhi - a flavorful Indian coconut stew that's a hit in many households, including ours! It's like a cousin to Masak Lemak, a Malay coconut milk stew, but with its own twist. While Masak Lemak opts for fresh turmeric and lemongrass, Sodhi keeps it simple with turmeric powder, giving both dishes their vibrant yellow color. Sodhi is a regular at our table, often poured generously over rice and enjoyed with side dishes. There's something magical about scooping up that creamy goodness with your hands!