Malaysian Sodhi (Indian Coconut Milk Stew)

Let's talk Sodhi - a flavorful Indian coconut stew that's a hit in many households (RASAM), 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! 

Vegetarian Mutton Gastronomy: Five Tempting Recipes to Savor

In a world where dietary choices are as diverse as the people themselves, being a vegetarian has become more than just a trend - it's a lifestyle embraced by many. Everywhere you look, more and more individuals are opting for plant-based diets, some even committing to veganism. But amidst this surge in popularity, questions persist. Is being a vegetarian the epitome of modern coolness, or is it considered a sin to indulge in meat? And what about those who adhere to vegetarianism only on religious occasions - does it signify heightened religiosity, or is it merely a cultural tradition? And then there are the stereotypes - do all vegetarians embody the image of health-conscious individuals?

Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

Growing up in the government quarters of Sungei Besi, just across from the army camp, I've always felt a deep connection to Malay culture. Surrounded by Malay neighbors, my siblings and I found ourselves immersed in Bahasa Malaysia more than Tamil. It was here that my love affair with Malay cuisine began, nurtured by the tantalizing aromas wafting from neighboring kitchens.

 

But it's curious how my Indian friends shy away from Malay dishes, as if I'm an Indian alien for loving Malay cuisine. Unlike me, they seem content to stick to their familiar Indian fare. Yet, I find myself drawn to the rich flavors of Malay food, much to their bemusement.

Angkor Wat, Cambodia: Unearthing Timeless Treasures

Off to Cambodia, there's one place you can't miss: Angkor Wat. The excitement builds, even the night before, fresh from HO CHI MINH CITY. I couldn't sleep; I was eager for morning to come. Angkor Wat, a UNESCO World Heritage site, is one of the world's most famous landmarks. Our journey began with getting our passes, with choices from a day to a week of exploration. We chose a day. Walking into Angkor Wat, we followed a dusty road lined with towering stone pillars and sculptures. The temple's grandeur unfolded before us as we explored every corner.

Trust me, navigating Angkor Wat is a breeze if you follow the signs, allowing you to fully admire and capture its beauty. Continuing inside, you'll stumble upon Angkor Thom, the fortified inner royal city constructed by King Jayavarman VII in the 12th century. There's so much to admire until moving further can literally hold you back. Apart from posing and taking pictures for remembrance, it feels like you're in a lost city all by yourself. Thanks to my tour buddies for helping with my pictures; they were fascinated by my poses. Well, it's just me, but soon they were trying new poses too.

Ikan Balado

Ikan balado - the star of Indonesian dinner tables. It's basically a spicy fish dish that packs a punch. Now, correct me if I'm wrong, but I reckon "balado" refers to the spicy sauce for any dish that begins and is included balado in the recipe name. There’s also Ikan Cabe Ijo, which is quite similar, but it swaps out the red chilies for green ones, giving it a green chili spiciness flavor profile.

 

You know, Indonesians and their love for chilies - they're inseparable, just like how Ms. Nava from Malaysia can't live without her spicy dishes. It's like if there's no heat in the food, it's just not the same. I learned about ikan balado during my trips to Indonesia and from chatting with Indonesians here in Malaysia. It's fascinating how both Malaysians and Indonesians go crazy for Sambal Belacan, or Sambal Terasi as they call it.

Steamed Fish Recipes: Exploring Asian Sensations

Hey there, fellow foodies! Today, I'm super excited to share with you some amazing steamed fish recipes that I've been experimenting with. I know sometimes cooking can feel a bit intimidating, but trust me, these recipes are totally doable, even for beginners. From the simplest steaming method to more elaborate creations, we're diving into the domain of flavors inspired by Asian cuisine. Think spicy, tangy, sweet, and salty all in one dish! Doesn't that sound mouthwatering?

And here's the best part - not only are these recipes delicious, but they're also packed with all the good stuff. We're talking protein, vitamins, and those heart-healthy omega-3 fatty acids. So not only will you be satisfying your taste buds, but you'll also be doing your body a favor.

Kuih Sagu Kukus (Steamed Sago Cake)

Recall our discussion on sago in "Effortless Malay Desserts"? Let's delve into it again, this time focusing on Kuih Kukus Sago/Steamed Sago Cakes. Despite their delightful flavor, they consistently turned out too sticky. Even after coating them with fresh grated coconut, they clung to fingers, prompting me to serve them in a saucer with a fork, which is actually how the cakes should be served, to prevent spillage and mess on the floor. Baffled by their stickiness, I experimented with various methods: steaming, cooking with water until thick, and chilling. Yet, none resolved the issue.

Ho Chi Minh City, Vietnam: Married Solo Traveler's Insights

Setting off on another Solo Adventure after a few quiet months (CHONBURI & BANGKOK) I packed my bags with excitement bubbling inside. This time, I was off to Vietnam and Cambodia for a 9-day tour. It was just me, joining a group (ROME & COMO) of strangers, but the idea of exploring new places made my heart race. At the airport, the local guide welcomed me, signaling the start of our journey together.

When we landed in Ho Chi Minh City around 2:30 pm, the city's energy hit me like a wave. After settling into my hotel room, I felt eyes on me as I joined the other travelers in the lobby. It was probably because I was the  only solo woman in the group. After freshening up, I was ready to dive into the city. Our guide suggested we check out the Ben Thanh Market, a short walk from our hotel. Despite feeling a bit nervous about wandering alone, I decided to go for it. Along the way, locals smiled cheekily and waved, making me feel welcomed and uneasy as well.

Kerabu Mangga (Mango Salad)

Growing up in Malaysia, one dish that always bring a burst of freshness to our dining table is Kerabu Mangga, or Mango Salad in English. It's a quintessential Malaysian, Malay-style raw salad that requires minimal cooking but delivers maximum flavor. The beauty of Kerabu Mangga lies in its simplicity - just toss and mix the ingredients together, and you're ready to indulge in a symphony of flavors and textures.

 

To me, Kerabu Mangga is more than just a salad - it's a nostalgic Malay dish. The combination of sweet and sour mango, the kick of spiciness from the chilies, the tanginess of shallots, the refreshing burst of mint leaves, and the satisfying crunch of roasted cashew nuts - it's a culinary experience that never fails to transport me to my Malaysian roots.

Nava's Zen: Two-Piece Yoga Outfits Challenge Indian Norms

Eight years ago, when I began my yoga practice, I found myself surrounded by mostly Indian yogis, and yes, they love to be known as all sorts of yogis or masters, instead of yoga instructors. They all dressed in faded t-shirts and faded multi-patterned, multi-colored yoga leggings. It seemed like wearing these clothes was just what you did in Indian yoga circles, and as I got more into yoga, I started dressing the same way.

The message was pretty clear: if you're doing yoga with Indians, wear faded stuff. Decency in temples for yoga, is part of respecting places of worship, which as a Hindu I honour. Yet, most stuck to the faded look. Some even resembled as though they are wearing their home clothes (HOME ATTIRE), and coming straight to temple yoga.

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

As I peer into the earthen pot, brimming with the flavorful Mochakottai Karuvadu Kulumbu, my appetite awakens. I must admit, I have a soft spot for this Indian-style salted fish curry. Salted fish has always held a special charm for me, with its salty goodness. It's no surprise that I could happily indulge in it every day. Yet, I'm mindful of the health implications of too much saltiness.

 

But amidst these considerations, there's something comforting about a touch of saltiness, like an old friend. Making this curry is simple, without any fuss. My goal is always to make cooking a joy, not a chore.

Rangoon Creeper: Cultivating Zen Blooming Bliss

Rangoon Creeper, also known as Combretum Indicum, goes by many names like Drunken Sailor, Akar Dani, Chinese Honeysuckle, and Red Jasmine. It's like a breath of fresh air in Nava's Zen. Can you believe it? Even at 60, I find myself climbing the ladder to prune and trail my Rangoon Creeper. This lovely plant is native to tropical Southeast Asia, especially Burma (now Myanmar), where it got its common name, "Rangoon Creeper," in honor of the former capital, Rangoon, now known as Yangon. I remember when I visited Myanmar about 8 years ago; I didn't even notice any Rangoon Creeper. Maybe I wasn't paying attention, who knows?

Siamese Laksa Lemak

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Not your usual Siamese Laksa Lemak here! I like to spice things up with my own twist in the kitchen. My culinary journey has taken me through Thailand, picking up flavors from all corners (BANGKOK). From cookbooks to online recipes, from chatting with locals to exploring Thai markets, I've soaked it all in. But one thing's for sure, I don't just copy and paste recipes (MEE REBUS VEGETARIAN).

 

So, what makes my Laksa Lemak stand out? It's all about the ingredients. Picture this: Nava’s Zen basil leaves, fragrant kaffir lime leaves, zesty lemongrass, vibrant turmeric, fiery bird's eye chilies, and the unique torch bud ginger, Bunga Kantan (Turmeric Leaf, Chillies & Torch Ginger Bud). Sure, the list may seem long, but trust me, you can find them all right where you are. And if not, don't sweat it; just swap in whatever feels right. That's the beauty of cooking - being curious, experimenting, and making it your own.

Mee Rebus (Vegetarian)

Mee rebus is a well-loved noodle dish originating from Malaysia and Singapore. Its name, derived from Malay, translates to "boiled noodles." This dish consists of yellow noodles drenched in a flavorful gravy that strikes a delicate balance between sweetness and spice. The gravy is crafted from a blend of ingredients such as sweet potatoes, shrimp paste, dried shrimp, and a medley of spices. 

Common toppings include hard-boiled egg, fried tofu, green onions, bean sprouts, and occasionally crispy shallots. I've had the pleasure of trying various renditions of mee rebus, both from restaurants and street vendors. Interestingly, some of the most satisfying versions I've encountered have been from street vendors, often at a more affordable price. 

Effortless Malay Desserts: Sweet Creations Made Simple

Get ready to embark on a sweet journey through the heart of Malaysia's dessert scene! Among the myriad of tantalizing treats (Indulgent Cheesecake Recipes), Malay desserts stand out with their unique flavors and effortless charm. Forget complicated recipes (Easiest Banana Chocolate Cake), today we're diving into the world of easy-to-make Malay delights that will leave your taste buds tingling with joy.

Now, let's talk ingredients. When it comes to Malay desserts, simplicity is key. Here are some common local staples you'll need:

Bangkok, Thailand: Solo Adventures of a Lifetime

Returning to my cozy room at Pathumwan Princess Hotel after a day brimming with exploration in Ayutthaya, my craving for more of Bangkok led me to the doorstep of the travel agent's office (Chonburi to Pattaya). With eager anticipation, I decided for the world of entertainment with my first-ever Cabaret Show experience. Flashback to my youth, naïve and wide-eyed at 19, when I innocently tagged along with colleagues to witness a baffling Tiger Show during a trip to Hat Yai. Oh, the memories! But now, in my seasoned years, I was ready to embrace the sophistication of a Cabaret Show.

Before diving into the spectacle, I made a necessary pit stop at MBK Mall to satisfy my hunger. Laden with the quick bites, I returned to my room, relishing them before braving the infamous Bangkok traffic on our way to Calypso Cabaret Show. I traveled in a van alongside the other foreign tourists, as transportation was part of the package deal.