Asam Laksa Faces: Nyonya, Vegetarian, and Instant Styles

(Updated Version)

Asam Laksa is a beloved Malaysian noodle dish known for its rich, fish-based broth, aromatic herbs, and a variety of fresh toppings. Each bowl is filled with a tangy, spicy soup and garnished with ingredients like sliced pineapple, cucumber, and red onion. We've explored Malacca Nyonya, Penang Nyonya (MALACCA'S FOOD FIESTA), Chinese (PENANG FOOD FINDS), and Malay versions, but the Indian version remains a mystery. Have you stumbled upon it? Let me know if you have.

Prepare the Fish Broth
Ingredients
Fresh sardines or Indian mackerel (kembung)

Exquisite Chinese Prawn Recipes: Tips and Techniques

(Updated Version)

Cooking prawns is a bit of a luxury in my kitchen, something I whip up maybe once a month. The frequency largely depends on the availability of fresh prawns (FRIED FISH WITH SOY SAUCE) at the hypermarket near my home. Unlike some women, particularly Indian women who prefer high-end grocery stores for their cooking ingredients, I’m content with what I can find nearby. I’ve noticed these grocers often buy from the same hypermarket I go to, clean up the produce, and display it more attractively, where they don't mind paying a whole lot more (HONG KONG STYLE WANTON NOODLE SOUP). But I keep that observation to myself.

Here are a few tips and recipes I’d like to share.
Prawn Prep Tips.

Deveining
Use kitchen scissors to make a small slit along the back of the prawn and pull out the vein with a toothpick. You can also do the same for the underside. Even if you skip this step, it’s not harmful, just a matter of preference.

Tam Tim Krob: The Alluring Secrets of Thai Red Rubies

(Updated Version)
From my journeys across Thailand (CHIANG MAI ENRICHING TOUR), I’ve experienced the rich diversity of Thai cuisine, savoring everything from fiery tom yam to tangy salads (TOM YAM TEMPTATION). But one dish that always leaves me craving for more is the delightful Thai dessert, Tam Tim Krob - better known as "Red Rubies." While you can easily find this gem in Thai restaurants in Malaysia, there’s nothing quite like making it yourself, though my first two attempts were anything but disaster. 

Imagine my excitement in Thailand when I tried to recreate the dessert after a local shared some insider tips (BANGKOK SOLO ADVENTURE). I confidently headed back home, but alas, my red rubies crumbled. Not one to give up, I turned to online resources and tried again - only to face yet another failure. It was on my third attempt that I finally cracked the code.

Obesity in Indian Women in Malaysia: Yoga as Holistic Wellness

Author

Ms. Krishnan N, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. With 22 years as a lecturer, including 13 years in the Curtin University of Technology Perth, Australia Degree Twinning Program, she is now a certified yoga instructor, coach, and counselor. Her expertise enriches her current work.

Abstract
This article explores the complex relationship between social media, weight perception, and weight management among Indian women. It examines how social media celebrates body diversity and sometimes downplays the health risks of obesity. The article focuses on the significant role of yoga in promoting mindful weight management and addressing challenges such as self-esteem issues, eating habits, and societal pressures faced by overweight women.

The article underscores yoga’s holistic benefits for weight loss, mental clarity, and overall well-being, advocating for a balanced approach to health that integrates physical exercise with mindful eating practices. The findings suggest that while social media plays a significant role in shaping body image and weight management behaviors, a nuanced understanding of its impact and a comprehensive approach to wellness are crucial for achieving sustainable health outcomes.

Hong Kong-Style Wonton Noodle Soup: Prawn, Chicken & Pork Wanton

(Updated Version)

Why not make Hong Kong Wonton Noodle Soup in your Malaysian kitchen? Who says you can't? Not me - I’ve already shown you can! Here’s a little confession: I’ve never actually been to Hong Kong (SINGAPORE LAKSA MS. NAVA'S VERSION). But isn’t it refreshing to hear someone like Ms. Nava keeping it real in a world full of fakes, especially on social media?

I’ve certainly enjoyed my fair share of Hong Kong-style dishes right here in Malaysia. From devouring Hong Kong Wonton Noodle Soups multiple times to savoring both Prawn and Pork Chee Cheong Fun from local coffee shop stalls, it’s clear that you don’t need to travel to Hong Kong to enjoy authentic flavors (SARAWAK LAKSA CREATIVE FLAIR).

Sri Lankan Carrot Salad: Healthy No-Cook Recipes You’ll Love

(Updated Version)

Sri Lankan cuisine is a symphony of flavors, where spices and fresh coconut - either as creamy coconut milk or raw - play the lead role. During my seven-day trip in Sri Lanka, I was blown away by the vibrant dishes (COLOMBO DISCOVERY & KANDY SRI LANKA). Not a single meal disappointed, and I even picked up a few new recipes along the way, despite being no stranger to Sri Lankan cooking.

These recipes are not just about taste (SRI LANKAN FISH COCONUT MILK CURRY) - they embody healthy, nutritious eating and align perfectly with the much-loved Zen holistic wellness approach, emphasizing mindful eating and balance.

Wajik Pulut: Zen Wellness Glutinous Rice Cake

(Updated Version)

For Ms. Nava, a true daughter of Malaysia, nothing captures the essence of our cherished heritage quite like traditional kuih-muih (EFFORTLESS MALAY DESSERTS) - those beloved local sweet treats. These delectable morsels, crafted from our rich bounty of pandan leaves, coconut milk, palm sugar (Gula Melaka), flour, and glutinous rice, are a tribute to and celebration of our Malaysian roots (KUIH BUAH MELAKA). Embracing Zen wellness, which emphasizes simplicity, balance, and mindful living, has inspired me to adapt these traditional delights to fit modern lifestyles while preserving their essence. 

Although I haven’t witnessed the process of making palm sugar in Malaysia, I did observe it in Indonesia (YOGYAKARTA TASTES). Palm sugar is my go-to sweetener, preferred over white sugar, and I also use a small amount in Malaysian Malay savory dishes.. Its inclusion aligns with Zen wellness principles, as it offers a lower glycemic index and minimal processing, supporting a balanced and mindful approach to nutrition (PULUT INTI CLASSIC).

Penang Food Finds: Classic Eateries and Hidden Gems

Hey foodies! It's time for another food adventure (BUTTERWORTH FOOD ADVENTURE), and this time we've landed on Penang Island. This place is a true food paradise (MALACCA TRIALS) with so many options to choose from. Even though I've been to Penang Island 8 times already, there's always a new eatery waiting to be discovered. Here are the spots I've tried so far (KOTA KINABALU FOOD SPOTTING), and I'm excited to share them with all of you.

Paal Sangam Café (Jalan Dato Keramat, George Town)

Paal Sangam Café did not disappoint! Their vegetarian banana leaf lunch was fantastic. The Tofu Sambal, Stir Fried Beansprout, Potato Podimas, Chutney, and Curries all tasted truly authentic. It's definitely some of the best vegetarian food around. I loved it, although the Kesari (Indian Semolina Cake) was a bit dry. The service was a bit slow due to peak lunch hour, but it was worth the wait.

Asam Pedas Ikan Bawal: Malay Fish Dish

(Updated Version)

Did you know that the herbs in Asam Pedas, like the sourness of asam (tamarind juice or dried tamarind pieces), are more than just flavor enhancers? They’re packed with health benefits, adding more than just taste to our plates - they add value to our well-being.

 

Now, if you're under the impression that making Asam Pedas is complicated, think again. It’s actually quite simple, and don't let anyone convince you otherwise. It all starts with gathering the herbs and pantry-friendly ingredients to make the Asam Pedas rempah. You can make it from scratch or opt for store-bought versions. But here’s how you can whip up the rempah at home.

Zen Mango Pickles: Three Unique Recipes to Savor

(Updated Version)
Aam ka Achaar, or mango pickle, isn't just a beloved staple in India and Pakistan; it's a sensation across South Asia. And guess what? Our Western pals have caught on and are nailing it with their own versions of mango pickle. Impressive, right? Meanwhile, Asians are busy whipping up Western dishes, often with a little too much pride, like they’re honorary Westerners. Can you relate? 

Even in Malaysia, it seems, some Indians feel they’ve got a bit of the Western bug. Sadly, this extends to the kids too—they’re all about burgers and pizzas, forgetting the rich flavors of Indian cuisine. It's heartbreaking to see culture slipping away, to the point where some young ones can't even speak Tamil. I always start by asking, “Can you speak Tamil?” before diving into a conversation with the younger generation. It’s a sad reality, but true. And even aam ka achaar, once a beloved treat, now seems to be something only the older generations, like Ms. Nava in her 60s, truly savor.