Chocolate Genoise: Priceless Italian Genoa Sponge Cake

(Updated Version)

Baking is always an adventure! Toss in one extra ingredient, and boom (CLASSIC BUTTER CAKES SATISFACTION)  - Chocolate Genoise Cake is born. I whipped this up three times, and while everyone else enjoyed it, I was left scratching my head. Why, you ask? Because when sliced, the crumbs didn’t crumble enough to create a mess on the table. I pondered whether I’d botched the ingredients, measurements, technique, or even the oven temperature. Despite the little crumb conundrum, the cake turned out fabulous - airy and spongy, but not crumbly enough to please my messy side. Oh, the mysteries of baking! Anyway, here’s the recipe, and all the pro tips you need are in the CLASSIC GENOISE EUROPEAN CAKE post.

 

Ingredients

3 eggs (room temperature)

80g caster sugar

30g warm melted butter

70g cake flour

15g cocoa powder

15g corn flour

Method

Create a double boiler.

Whisk eggs and sugar in a bowl until slightly warm and foamy.

Remove from heat.

Whisk to the ribbon stage.

Mix cake flour, corn flour, and cocoa powder together.

Sift the flour mixture over the egg mixture and fold in carefully - no lumps allowed!

Stream in the warm melted butter and fold it in.

Pour the batter into a greased baking pan (choose the size based on how thick or thin you want your cake).

Bake at 170°C (preheated for 5 minutes) for about 40 minutes or until cooked. (Adjust heat and time based on your oven and pan size.)

Cool down, and if you’re feeling fancy, dust with some icing sugar.

Mathi Achar: Fish Pickle Ever-Loved Bold Revelation

(Updated Version)
There’s something irresistible about pickles - the way they blend spiciness, sourness, and sweetness into one delightful bite. This complex flavor profile is at the heart of Asian cuisine, especially in Malaysia, where every meal seems incomplete without a touch of heat from chillies or a spicy dip. The truth is, spiciness is more than a taste - it's a staple that defines our culinary identity.

Enter Mathi Achar - the epitome of this Asian love affair with bold flavors. Originating from Kerala, (KOCHI KERALA KALEIDOSCOPE) this fish pickle (Mathi means sardine in Malayalam) is a beloved dish that showcases the essence of Indian and Asian cooking. But it’s not just Kerala that claims Mathi Achar; its popularity has spread across India and into Sri Lanka (COLOMBO SRI LANKA DISCOVERIES), where it's known as achcharu. Traditionally made with fresh sardines, Mathi Achar can also be crafted with salted fish, offering a savory twist that's equally satisfying.

Lemon Bars: A Zesty Delight for Your Senses

(Updated Version)

Lemons, once my favorite go-to ingredient, have always held a special place in my kitchen. From savory Malaysian and Asian dishes to delightful baked treats, lemons found their way into my culinary repertoire. My love for lemons was sparked by fellow bloggers during the early days of blogging, much like the social media engagements we see today. I was inspired by Western bloggers who often used lemons in their cooking, and soon enough, I was baking with lemons too (LEMON BUTTER CAKE).

 

My first-ever baking adventure (CLASSIC GENOISE: A EUROPEAN CAKE)? Lemon Squares! I can still recall the zesty, sweet aroma that filled my kitchen. Despite a few rookie baking mistakes, like an over-charred top, those who tasted them loved every bite, even the crispy bits.

Kerabu Kacang Botol: Ulam & Goreng Belacan Recipes

(Updated Version)

This yoga instructor, Ms. Nava, who is also the founder of Nava's Zen, is back with another kerabu/Malay no-cook salad! If you’ve explored this space of Nava’s Zen before, you’ll find quite a few kerabu recipes available. One ingredient that truly enhances a Malay (PETAI/STINK BEANS RECIPES) no-cook salad is kerisik -grated, pan-fried, and pounded coconut, whether store-bought or homemade.

Today, I’m featuring Kerabu Kacang Botol, a Malay-style no-cook winged bean salad. Despite several attempts to grow winged beans (a story for another time), I’m giving it another try.

Singaporean Mee Siam: Malaysian Twist on a Gravy Classic

(Updated Version)

I love creating recipes on the fly, using whatever ingredients I have at home. There's no formal recipe guide; it's all about improvisation based on what's available in my fridge and pantry. My kitchen is always stocked because I prefer not to run out for groceries frequently. Instead, I shop every two weeks to replenish my supplies. This approach keeps my cooking convenient and spontaneous (HOKKIEN HAE MEE).

 

Recently, with the ingredients I had, I made Mee Siam with gravy, or as we call it in Malaysia, "kuah." After enjoying the dish with my husband, I decided to share the recipe. To my surprise, while researching online, I found that the Mee Siam I prepared closely resembled Singapore Mee Siam, which led me to name it just that. It’s reminiscent of how I previously made SINGAPORE LAKSA: MS. NAVA'S TWIST.

Oatmeal Raisin Cookies: A Delightful Twist on Traditional Treats

The anticipation mounted as I stood in my kitchen, contemplating whether to embark on one final baking venture (Semperit Cookies) before returning to the daily grind. With just three days left of my much-needed break, I found myself drawn to the allure of homemade cookies (Vanilla Butter Cookies) once more. This time, the spotlight fell on Oatmeal Raisin Cookies - a classic treat with a comforting charm.

 

Unlike some of my previous cookie escapades (Cayenne Chocolate Cookies & Nyonya Pineapple Tarts), the recipe for these Oatmeal Raisin Cookies promised simplicity and ease. Yet, as I soon discovered, even the seemingly straightforward can hold unexpected challenges. Armed with a recipe from a popular site, I dove into the baking process, only to encounter a sticky dough (Chinese Peanut Cookies) that defied all attempts at shaping.

Malaysian Fish Head Curry: Belimbing Buluh's Natural Tanginess

Are you a fan of fish head curry? I truly am. There's nothing like digging, biting, and nibbling on the rich flavors of a fish head curry. Whether you prefer to enjoy it as is or chopped into pieces for easier eating, this dish is a delight. Today, I'm featuring the Malaysian version of fish head curry. What sets it apart? It's the belimbing buluh (you can see how it looks in the picture), also known as the oblong small starfruit.

 

Belimbing buluh, or bilimbi, is a tropical fruit native to Southeast Asia. It's small, green, cucumber-shaped, and has a very sour taste. Often used in Malaysian, Indonesian, and Filipino cuisines, belimbing buluh adds a tangy flavor to dishes and is sometimes used in pickles and chutneys.

Sarawak Laksa: Tradition Meets Creative Flair

(Updated Version)
There’s a magic that stirs within me when I step into the kitchen—a dance of flavors that not only nourishes the body but also feeds the soul. Cooking, for me, is more than following a recipe to the letter; it’s about weaving my creativity into every dish, making it uniquely mine. After all, if you don’t infuse your own spirit into what you create, what’s the point of being different, of being you? That’s why you might notice my recipes always carry a touch of the unexpected, even if they share the same core ingredients as others. Don’t you agree that this is what makes each of us, and our culinary creations, one of a kind (SINGAPORE LAKSA LEMAK)?

Take my Sarawak Laksa (SIAMESE LAKSA LEMAK), for instance. It’s not your standard bowl of laksa—far from it. I’ve taken the traditional essence and infused it with my own flair, creating something I’m proud to call my own.

Hyderabadi Vegetable Biryani: Spice-Infused Rice Classic

(Updated Version)
Let’s get familiar with the world of Hyderabadi Biryani. Known for its unique dum cooking method, where marinated meat and partially cooked rice are slow-cooked together, this biryani allows the flavors to meld into a perfectly balanced dish. It offers two varieties: kacchi (raw meat cooked with rice) and pakki (pre-cooked meat and rice layered together), both enriched with fragrant spices, saffron, and crispy fried onions. A fusion of Mughlai and local Andhra cuisines, Hyderabadi biryani is a true reflection of Hyderabad's royal heritage. Often served with mirchi ka salan and raita, it's an experience like no other. 

Now, here’s the truth - I’m not even sure if I’ve ever tasted authentic Hyderabadi Biryani, given the variety of biryanis we have in Malaysia. And honestly, I’ve never been to Hyderabad. Plans were made, but they didn’t materialize. I have, however, been to other parts of India (KOCHI KERALA), where the biryanis are simply sensational, each region offering its own unique twist. They’re super delicious - thanks to India’s rich spices and ingredients (CHENNAI DISCOVERY).

Tofu Manchurian and More: Tasty Tofu Dishes

(Updated Version)

I’m all about that tofu life! What about you? If you're as much of a tofu enthusiast as I am, you're in for a treat with the tofu recipes I'll be sharing, starting with the crowd-favorite Tofu Manchurian. Funny thing is, I’ve whipped up this dish a few times without realizing it had such a fancy name - I used to call it 'masala tofu' or 'spicy tofu' or whatever came to mind. But now, I proudly embrace its rightful name: Tofu Manchurian.

For those who don’t know, Tofu Manchurian is a star in Indo-Chinese cuisine, a vegetarian twist on the classic Chicken Manchurian, born from the fusion of Chinese and Indian flavors back in the 1970s, courtesy of Chinese immigrants in Kolkata. It’s a culinary blend that’s become a beloved staple across India. But here’s the twist - my version has a Malaysian flair. How’s that for a fusion?

Easy Prawn Laksa Recipe: A Delicious Noodle Dish

(Updated Version)

Are you intimidated by the thought of making laksa? Please don’t be, and don’t let others tell you it’s difficult. People love to boast, claiming that making laksa is a complex task, but in reality, it’s not.

Here’s a guide to help you out
Varieties of Laksa
As far as Ms. Nava knows, there are two main types: asam laksa (ASAM LAKSA VARIETIES) and curry laksa (SINGAPORE LAKSA: MS. NAVA'S VERSION). Let’s not delve into the versions that have been altered beyond recognition - let’s stick to the basics.