With the beaches already on my mind, we made our way to one of these scenic spots. I can't pinpoint the exact location, as there were no signboards, but the experience was unforgettable. The blue waters were simply breathtaking, and just gazing at them felt incredibly fulfilling (KUALA PENYU TRANQUIL NATURE & CAPE TOWN NATURAL STUNNER).
The addition of garlic made a significant difference, introducing a robust, aromatic bite that contrasted beautifully with the cool, creamy yogurt and crisp cucumber. The garlic added a slight pungency and depth, infusing the salad with a savory, almost spicy undertone that enhanced its overall flavor profile. This subtle sharpness enlivened the dish, creating a harmonious blend of creamy, tangy, and fresh flavors. We truly loved it.
The Kundasang War Memorial stands as a poignant reminder of the tragic Sandakan Death Marches, honoring the thousands of Australian and British prisoners of war who perished. Culturally, Ranau is a melting pot of indigenous groups, including the Dusun and Kadazan people, whose traditions, languages, and customs enrich the region's cultural tapestry.
The drive from Kota Kinabalu to Kota Belud takes about 1 ½ hours, and I requested stops along the way for some discoveries. We stopped at Gerai Kelapa Bakar Kak Tini (Lokan Bakar & Puding Kelapa) on Jalan Sulaman Tuaran, Kota Kinabalu. It's famous for Kelapa Bakar, where whole coconuts are roasted to perfection, resulting in tender, smoky coconut flesh and uniquely flavored coconut water. The coconuts, with their hard outer shells, are roasted over charcoal, and once done, the shells are peeled off before serving.
With my hunger addressed, I took a cab to the Hotel KK Waterfront in Warisan Square, Pusat Bandar Kota Kinabalu. While the hotel itself was nothing remarkable - though clean - the windows provided a crucial connection to the outside world, which is essential for someone like me who prefers not to feel trapped in a room. The main draw for choosing this hotel was its prime location: directly across from the Kota Kinabalu Waterfront and surrounded by various eateries and convenience stores, making it an ideal spot for my needs.
To be honest, I've never quite mastered the art of cooking rice on the stove. It requires constant attention to prevent overcooking or burning. So, a heartfelt thank you to the inventor of the rice cooker – a true lifesaver for people like me!
Now, let’s dive into this delicious (SPINACH PANEER & EGG CURRY VEGGIE DELIGHTS) cumin rice recipe. Here are a few tips to ensure it turns out perfectly:
During an unforgettable nine-day adventure in South
Africa, I experienced moments that felt like pure magic. Cape Town, with its
dramatic landscapes and vibrant spirit, was an absolute highlight (CAPE TOWN: THE NATURE STUNNER). One evening, while soaking up the rich cultural atmosphere of a local
show, I struck up a conversation with a South African Indian lady beside me. As
we shared stories and laughter, she unveiled her treasured recipe for South
African Fish Curry (PRETORIA MOMENTS & INSIGHTS) - a dish that beautifully echoes the flavors of Indian
cuisine (EGG CURRY TRIO).
That recipe stayed with me, and years later, as I prepared fish - one of my husband’s favorite brain foods—I decided to recreate her South African Fish Curry with my own creative twists. But that's not all! I’m also excited to share another flavor-packed treasure: Malaysian Indian Fish Curry, a recipe from Ms. Nava. Join me on this culinary journey and try these delicious recipes that bridge continents and cultures.
Looks
like I'm back in action! After a little break from this cozy corner of mine,
I'm feeling refreshed and ready to sprinkle some culinary magic today. That's
right - it's time to share some zen cooking tales with you all. Ta-da!
Alright, let's get real for a moment. While the URL (nava-k) remains the same (because who needs the hassle of buying a new one, am I right?), this space is now officially known as Nava’s Zen. Why the change, you ask? Well, it's all part of my new journey as I dive into starting my own business. Currently, it's undergoing some renovation and sprucing up, all while expanding my urban gardening efforts under the Nava’s Zen banner. But don't worry, my dear friends, I'm still here to spill the beans on all my culinary secrets.
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 (VEGETARIAN BAYAM MASAK LEMAK).
Indonesian cuisine (YOGYAKARTA CUISINE) isn't just about meat dishes; it offers a plethora of vegetarian options that are equally satisfying. Take, for instance, Indonesian Potato Tauhu (Kentang Tauchu), a dish that exemplifies this culinary versatility. It's a creation born out of my perpetual quest to innovate in the kitchen, blending potatoes with chili tauhu (fermented soybean paste) to create a dish that's hearty and full of savory goodness.
In both Malaysia and Indonesia (MOUNT MERAPI JEEP RIDE), kangkung is enjoyed as a raw salad, boiled and paired with sambal belacan. During my time in Indonesia, I discovered Urap Kangkung and brought the idea back to Malaysia, creating my own vegetarian version. This will be the highlight of today's recipe (YOGYAKARTA TASTES). But don't worry, I'll also share my tried-and-true Kangkung Belacan recipe. Let's kick things off with Urap Kangkung, the vegetarian version (VEGETARIAN BAYAM MASAK LEMAK).
(Updated Version) The sweetness of pumpkin, cooked in a rich spiced masala paste. This is a pumpkin dish revelation - a true delight for you...
