Suji Cookies, an integral part of our Indian heritage, hold a special place in our hearts, especially during the festive season of Deepavali. Fond memories flood my mind of gathering with loved ones, rolling dough and delicately placing cherries atop each cookie, a cherished tradition that remains etched in my memory. Following the recent successes with Cayenne Chocolate Cookies, NyonyaPineapple Tarts, and Chinese Peanut Cookies, the allure of Suji Cookies was undeniable. With their humble yet captivating aroma, these buttery delights promise to evoke reminiscence and delight with every crispy, sweet bite.
Tuesday, January 21, 2014
Sunday, January 19, 2014
Cayenne Chocolate Cookies
Indulging
in chocolatey delights became my next irresistible temptation after mastering
Nyonya Pineapple Tarts and Chinese Peanut Cookies. With my partner away on
travels, the kitchen was my playground, and time was on my side. So, why not
dive into the world of cookies again?
As someone who prefers a hint of spice over overwhelming sweetness, I decided to embark on crafting Cayenne Chocolate Cookies. Armed with cocoa powder and a mysteriously acquired bottle of cayenne pepper, I set out to create these eggless treats that promise to melt hearts and tantalize taste buds. The thought of their rich, chocolaty aroma filling my kitchen with warmth and comfort was simply irresistible.
Thursday, January 16, 2014
Nyonya Pineapple Tarts
After
crafting Chinese Peanut Cookies, I found myself drawn to another delightful
treat: Nyonya Pineapple Tarts. What led me to these delectable delights? Simply
put, it was my curiosity and desire to explore the sweetness of Nyonya cuisine (Nyonya Lam Mee) that beckoned me forth.
The journey to perfecting Nyonya Pineapple Tarts was fraught with setbacks. Despite consulting various recipes, I found myself grappling with failed attempts and wasted dough. Yet, from these failures emerged a recipe uniquely my own. What sets Nyonya Pineapple Tarts apart? It's all in the crumbly, buttery pastry and the distinctive open-face design, a departure from conventional tarts.
Wednesday, January 15, 2014
Chinese Peanut Cookies
In a world filled with hustle and bustle, sometimes
it's the simplest pleasures that bring the most joy. And for me, that joy comes
from the warmth of my kitchen and the aroma of freshly baked cookies wafting
through the air.
It all started with a moment of inspiration during my annual leave, where instead of succumbing to the monotony of idle time, I decided to embark on a culinary adventure. With travel plans on hold, I turned to the comforting art of cookie making.
Tuesday, January 7, 2014
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.
Saturday, November 9, 2013
Chinese Vegetable Noodle Soup: Choices & Variations
(Updated Version)
Did you know that soup can nourish not just the
body, but the breath, mind, and soul as well? Imagine the soothing warmth of a
bowl of soup, bringing a sense of calm with every sip. This is the essence of
Zen cuisine (JAPANESE VEGETARIAN CUISINE) - a mindful way of eating where simplicity and harmony are at the
heart of every meal. There’s something almost magical about it, especially when
it’s a Chinese soup infused with herbs, veggies, and ladled over tender
noodles. The flavors blend together in a way that’s simply sensational.
As more people embrace vegetarianism, soups have taken on a new life. While I’m not strictly vegetarian, I enjoy both meat (CHINESE HERBAL PORK SOUP) and meatless meals. For a vegetarian soup, the quality of the vegetable stock is everything. It’s what makes the difference between a truly nourishing bowl and one that’s just okay. While you can find artificial vegetarian stock in stores these days, often in granule form, nothing beats the depth of flavor from a homemade vegetable stock.
Tuesday, October 22, 2013
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.
Friday, August 23, 2013
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).
Friday, August 2, 2013
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?
Tuesday, July 9, 2013
Singapore Laksa: Ms. Nava's Version
Confession time: This Singapore Laksa may not be the original, authentic version. Although I've tasted what is claimed to be Singapore Laksa here and there, I must admit that I've never actually been to Singapore. Strange, right? Despite a few plans, nothing ever materialized for me to visit our neighboring country. So, I’ve never tasted Singapore Laksa in Singapore. But here's the thing - I’m a huge fan of laksa. Whether it's the curry or asam version, I've enjoyed it countless times.
Tuesday, April 9, 2013
Nyonya Lam Mee: Hearty and Nourishing Choice
(Updated Version)
Noodles (MALACCA'S NYONYA FOOD FIESTA) are a delightful culinary experience, offering a welcome break from the routine of rice-based meals. Particularly enjoyable during wet and chilly weather, noodles provide warmth and satisfaction to the palate. Among the various noodle dishes I've explored, my preference often leans toward the soupy varieties. Soups, after all, are not only nourishing but also filling, making them an excellent choice for those mindful of their weight. The key is to opt for soups rich in proteins and loaded with vegetables, steering clear of heavy, calorie-laden options.
When you desire more substance in your meal, incorporating noodles into your soup is a fantastic option. Today, the market offers a wide range of healthier noodle choices, making it easier to align your meals with your wellness goals.
Chinese Rice Congee: Best Accompaniments and Tips
(Updated Version) Let me tell you about rice congee, also known as rice porridge or in our local Bahasa Malaysia, Bubur Nasi. In Tamil, it’...
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