![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGJrn2aXv_yHVHAz7JyXq61roCf7s-CcGEYqPx-t8rcLW80KA2q1owrylgovxoEjXmXu8TdigPkxWF2QAPKNZPGMhvNGxTHwiDHY8gNWI2fvDsQmsRQNa7fh-sA9wKDhLDRmM8NmxxABPnnziSSHVGumVsAc1Hm7vZfSFArr2IeGAvGz98awjirVQ3NY/w428-h640-rw/Botanical%20Garden%20Sri%20Lanka.jpeg)
Tuesday, January 8, 2019
Nuwara Eliya - Sri Lanka: Hillside One Day Retreat
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGJrn2aXv_yHVHAz7JyXq61roCf7s-CcGEYqPx-t8rcLW80KA2q1owrylgovxoEjXmXu8TdigPkxWF2QAPKNZPGMhvNGxTHwiDHY8gNWI2fvDsQmsRQNa7fh-sA9wKDhLDRmM8NmxxABPnnziSSHVGumVsAc1Hm7vZfSFArr2IeGAvGz98awjirVQ3NY/w428-h640-rw/Botanical%20Garden%20Sri%20Lanka.jpeg)
Saturday, January 5, 2019
Kandy (Rambukkana/Mawanella/Kandy) - Sri Lanka
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIM6iKN2KQT-xY-xeJ8jp-Gg2Rql1FCIBlymwx4IrIkGXoly5wTUVTBOfkaaIBHkueC9wVZfPL0RnAlM-ma_cmejpP5quyWgXgDFwdo-FzZDcYtgEkgleNELEqF4zW1kpQp9e8Qoxv0n0GQLrtiWhrKyJBs-fJamZ7yeSGL87lOuOzbxJZXNCpwo0pwgU/w428-h640-rw/Pinnawala%20Elephant%20Orphanage.jpeg)
Wednesday, January 2, 2019
Negambo - Sri Lanka: A Serene Escape Amidst Traditional Fishing Life
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7fSOiUoEKcDScwQbwR6LEZitW2NxMKSZFRZE7JfmJmkmVt0Itf7BxlosOUwiMJZwTABy3RCHI2izY26O7zqsZEo_wEFsuH4L9v6ID495gc8C-QiY4mK6_E98ZJ8nHxBP0GqQW2hxGmjFBKKRUOZev46gnA9ldl6UTxkAU8oTIpCWh6jXgUSkaV6gIjwY/w420-h640-rw/St.%20Mary's%20Church,%20Negambo.jpeg)
Our first stop was lunch at St. Lachan Hotel, set in a beautiful garden. We were greeted with 'ayubowan,' a Sinhalese greeting similar to Namaste. As we nibbled on crispy snacks and got acquainted, we waited for our food. The 20-minute wait was worth it as we enjoyed an amazing meal, especially the fish curry with veggies and rice.
Tuesday, December 13, 2016
Golden Prawns: Oats-Coated & Cereal-Egg Toss
(Updated Version)
There are countless ways to cook a prawn dish, and of course, I’m one of those people who just has to experiment. Why? Because my love for Zen Cuisine is so deep, and well, I’m just that adventurous when it comes to food. Variety is the spice of life, right? Cooking, after all, is not just about food—it’s about keeping the mind and soul sharp. You know, keeping the gears turning so the ol' brain doesn't wither away and slip into the dangerous zone of mind contentment. Because we all know what happens then - boredom sets in, and suddenly, the devil's workshop is open for business. Gossip, backstabbing, and rumor-mongering, anyone?
So, next time someone’s talking behind your back, just remember - it’s not their fault. Their mind isn’t working properly. Misery loves company, and a poorly functioning mind just loves to drag others down.
But don’t worry - you can stay on the right side of things. Be part of Ms. Nava’s Zen Cuisine! Challenge yourself to try new recipes, mix and match ingredients, and get creative with what’s in your pantry. Got some oats and cereal? Perfect.
Thursday, October 27, 2016
Thai Red Curry: Prawn, Mutton & Egg Flavor Profiles
(Updated Version)
The vibrant, aromatic Thai Red Curry Paste is the heart of many delicious dishes. Once you've made this paste, you’re almost ready to whip up a flavorful Thai Red Prawn Curry. It’s a versatile paste, perfect for adding your choice of seafood, chicken, or pork. While I can't say for sure if it works with beef, I can definitely vouch for my Thai Red Mutton Curry. In fact, I’ve made it countless times, along with prawn and egg variations (THAI SPICY EGGPLANT).
Make a batch and store it in small containers in the freezer. This way, you can take out just what you need, avoiding thawing and refreezing a larger container. This helps maintain the paste's color and flavor, and it also prevents spoilage. Always use a dry spoon to scoop the paste out - since it’s preservative-free and all-natural, it’s sensitive to contamination.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJv3B1zcpqfoh2zcHbjmUJBCcZhyphenhyphenpVlFJJTtFCQivvVhjQBJTm-9cMekhMTZHfbJl3v5aOgrRjMj6lzqQo_ijb6UqhZJVlgPHDKrAteLiW1GFPT556N59Zv-IWDULYReTqGaXsnJ0Y7xRy5ZVcjCOQLBQmxU0TS0GaQRNXl6bSqw0YQYTQCGf4SjYAtQ/w360-h640-rw/Thai%20Red%20Curry%20Paste.jpg)
I don’t add herbs like coriander leaves, basil, kaffir lime leaves, or spring onions directly into the paste. I prefer to vary these herbs when cooking the actual curry dishes, which gives me flexibility in the scent and flavor.
From this Thai Red Curry Paste, I’ve made:
Thai Red Prawn Curry
Egg Anchovy Thai Red Curry
Below are two more recipes, but feel free to experiment and create your own version.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70LucPgLovTXTZ5AyZvw1_iHqa2sk6iKqSDfIwfIVGsR1F6MW8maPsMJl_c-6esKtmLSUK0GtfajQgMu8xHn_EvZm4ZFvngoWR9OlRp0cijQd-KLqeT0ujJxAZsDBFDdBc_DEj4WUDJ9f29uj3OfPbeh92vEibUDJra55H9EbelsgFJPNzmV0fX1p7bc/w474-h640-rw/Thai%20Prawn%20Curry.jpeg)
Ingredients
For the Red Curry Paste
3 dried red chilies
3 fresh red chilies
5 garlic cloves
½ inch ginger
1 medium red onion
½ inch roasted shrimp paste (belacan)
1 large stalk of lemongrass
Blend these ingredients with a bit of water to form a thick paste.
Method
Heat the oil in a pan over medium heat.
Add the curry paste and sauté until fragrant and
the oil separates.
Stir in the chopped tomatoes and cook until
softened.
Add water and simmer until the sauce thickens.
Stir in the coconut milk and kaffir lime leaves.
Cook for a few more minutes, stirring occasionally, then remove from heat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihW23IncjPE9ObRusQylTx8mBLMc5u1fVJk9yJJWgCTipIZFOWaLD5Lq-EZGLAG4i7gebQMzcpDUF6Q9FTAGH6jV5E8myv92CY7-c6kS3nameKb8dsYVue0TgNdduiQXsrNKccz-7_-kvpwdQbWQiJKCPu8jWHAvJ3wbsUXiPVogCnHvcj1SaenHIaENw/w434-h640-rw/Thai%20Red%20Mutton%20Curry.jpg)
Ingredients
For the Red Curry Paste
Dried red chilies (adjust to taste)
1 tomato
2 stalks of lemongrass
1 inch galangal
1 inch ginger
6 garlic cloves
Blend these ingredients with water to make a smooth paste.
For the Mutton
½ kg mutton, cut into bite-sized pieces
Water, as needed
Place the mutton and enough water into a pressure cooker.
Cook until the mutton is tender.
Other Ingredients
½ cup thick coconut milk
Fresh coriander leaves
Basil leaves
Spring onion
Salt, to taste
Method
Cool down the cooker under running water or once the pressure is released, open the cooker and
stir in the red curry paste.
Season with salt and simmer for a few minutes.
Remove from heat, and stir in coriander leaves, basil leaves, and spring onions.
Cover and let the curry sit for an hour to allow the flavors to soak into the mutton before serving.
Sunday, August 28, 2016
Bread Pizza: Fusion Tuna Spicy Version
I've never made pizza dough in my life, and frankly, I don't see the need to learn. We're not big pizza fans at home - it’s more of an occasional treat that we usually grab from a pizzeria for convenience. With so many varieties and toppings available, it's easier to buy than to make from scratch. But with some bread slices nearing their expiration, I decided to whip up these bread pizzas instead. My zen garden is overflowing with daun kaduk, also known as Thai betel leaves, which are a nutritional powerhouse in cooking.
These leaves are packed with antioxidants, anti-inflammatory benefits, and support digestive health, making them a great addition to any dish. Thai betel leaves are easy to grow - maybe it’s time you considered adding them to your garden?
Monday, August 1, 2016
Banana Desserts: Flambé, Pancakes, Fritters & Coconut Delish
(Updated Version)
Ready to indulge in effortless dessert yumminess? While some go for
elaborate creations, Ms. Nava’s sweet treats are all about creativity and
simplicity. Why complicate things when you can whip up delightful desserts with
ease?
For me, “It’s About Time” to embrace the straightforward yet scrumptious joys of dessert-making. And speaking of simplicity, bananas are a staple in my kitchen. Shhh, don’t tell anyone, but bananas are my go-to for a quick energy boost in the morning. When those bananas start to show signs of aging, I transform them into irresistible desserts. And yes, pancakes are not just for breakfast in my world.
Monday, July 4, 2016
Thai Green Crab & Basil Pepper Crab: Bold Thai Flavors
Let's rewind to what I mentioned earlier about Indian Crab Soup, also known as Nandu Rasam or Crab Rasam. This time, I took a break from the typical Indian-style curried crab dishes and ventured into something different - Thai-style crab. Cooking Thai dishes isn’t new for me (THAI VEGETARIAN EGGPLANT), and here we have Thai Green Curry Crab! It’s not the usual saucy, thick gravy kind of curry. Instead, it’s a dry-style dish, bursting with the quintessential Thai flavors and infused with the aroma of Thai basil leaves.
Monday, November 23, 2015
Vazhakoombu Thoran & Kerala-Style Banana Blossom Curry
(Updated Version)
Whether you call it banana blossom, jantung pisang, or vazhakoombu, this vibrant flower comes from the end of the banana bunch and features a striking deep purple or red hue. Inside, it reveals tender, edible layers perfect for salads, curries, and various dishes. With its unique texture and mild, slightly sweet flavor, it holds a special place in my heart as "jantung pisang," meaning "heart of the banana." Just as the heart chakra symbolizes love in yoga, seeing the banana blossom developing on my trees fills me with warmth. It reflects the love I pour into every plant at Nava’s Zen, our organic urban garden.
Thursday, May 7, 2015
Kuih Kosui Gula Melaka: Malaysia’s Traditional Indulgence
(Updated Version)
Ah, it's kuih-muih time again (EFFORTLESS MALAY DESSERTS: MADE SIMPLE) with Kuih Kosui Gula Melaka! This traditional Malaysian dessert is a sweet, steamed cake made from rice flour, coconut milk, and flavored with palm sugar (gula melaka). The result is a soft, chewy treat with a rich, caramel-like sweetness from the palm sugar, usually served in small, bite-sized pieces with a delightful, slightly sticky texture (PULUT INTI C;LASSIC).
However, it's important to be aware of the impact of sugar and rice on health. Both can contribute to weight gain and obesity if consumed excessively. Sugar, especially from sugary foods and drinks, adds empty calories and can lead to weight gain and increased hunger. Similarly, rice, particularly white rice, is high in carbohydrates and can contribute to overeating due to its high glycemic index.
Saturday, November 29, 2014
"Vegetarian Chinese Tofu Recipes: The Zen Twist
(Updated Version)
Tofu love? It's real, and these days, the options are endless. Back in the day, you’d grab the traditional tofu from the market, soaking in water, but those days are over for me. The taste just isn’t what it used to be. So, I’ve switched to Japanese tofu—yeah, it’s a bit pricier, but the flavor? Totally worth it. Plus, it makes cooking a breeze, even the simplest dishes turn out mouthwateringly good. Right now, I’m all about Chinese-style tofu dishes. And guess what? More and more Chinese folks are going vegetarian (CHINESE STYLE LONG BEANS), joining the Indian crowd. Is it for health? Or maybe because vegetarians get a fast pass to heaven while people like me might be headed somewhere hotter? Who knows? Dang (CHINESE VEGETARIAN NOODLE DISHES & CHINESE CHILI CASHEW VEGGIES).
Tofu Cooking
Tips with a Zen Twist
Soft Tofu
Appropriate for steaming or microwaving because of its delicate, custard-like texture. But be careful - it’s fragile. I’ve had soft tofu crumble on me just by taking it out of the package, so handle it gently.
Tuesday, November 25, 2014
Fried Prawn Wantons & Prawn Fritters: Crispy Crunch Moments
(Updated Version)
Oh, hello
crispy magic! Fried prawn wantons - are you ready for this crunch-fest? Picture
this: golden, crispy parcels of joy, stuffed with succulent prawns, popping out
of the wok, and straight into our eager bellies. Yup, that’s right - some
didn’t even make it to the plate! They were swiftly devoured by our famished
tummies. Whether you’re indulging them solo or giving them a dip in some zesty
chili sauce, you’re in for a treat. These little beauties go fast, so better
make a lot.
Now, if you’re wondering how to whip up these crunchy gems, let’s dive into the recipe. Fair warning: peeling and de-veining prawns (EXQUISITE CHINESE PRAWN DISHES) can be a bit of a chore, but the delicious reward is worth it. And while prawns might not be your everyday fave, trust me, these fried wantons are so irresistible that even the non-prawn fans will be coming back for more (HONG KONG WANTON NOODLE SOUP).
Wednesday, November 12, 2014
Thai Vegetarian Spicy Eggplant Plus Grilled
(Updated Version)
Today, we're exploring the world of eggplant and Thai cuisine. Eggplant is not only popular in Thailand but also in Malaysia. I've grown several eggplant plants myself, and while urban gardening has its challenges - sometimes plants unexpectedly leave to heaven despite your best efforts - it’s all part of the process. It can be disheartening, but it’s a reality of urban gardening. Fortunately, I’ve had some success and have managed to grow a good number of eggplants. I often give away the surplus and use the rest in my cooking.
Sunday, October 5, 2014
Eggless Molten Lava Cake: Quick & Gooey Yums in Minutes
(Updated Version)
Hunny Bunny sugar rush alert! Get ready for a candy crush of sweetness that’ll elevate your sugar high and satisfy your cravings in no time. I've been on a baking spree lately, and honestly, I’m not sure what’s driving me – maybe it's my hormones doing the tango (CHOCOLATE GENOISE ITALIAN GENOA SPONGE CAKE). Whatever it is, when the baking bug bites, I’m all in! But let’s not forget daily meals – they’re top priority. Still, when time allows and my hormones start to swirl, I dive into baking. This time, I whipped up an Eggless Molten Lava Cake, and oh boy, it was a game-changer (LEMON BARS ZESTY SENSES).
Forget the oven; this recipe uses the microwave, making it a speedy delight. In minutes, you’ll have an oozy, gentle eruption of molten chocolate goodness surrounded by a soft, melting cake (MANDARIN ORANGE WELLNESS SWEET PLEASURE). It’s pure joy in a cup.
Wednesday, September 17, 2014
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.
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’...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMttI7ffBUZxOTXIwkdqxQjgRp9zWTS1X-_UW1x31dBhZUnmqj5TMMtnEzCZNPSnDVXnK_KBWr6WuSyWqdyI25UtLpuR6GfoRgf1X-rWUY7DIH1clt_f2a3k7oDrEV6fRafPbmfiy7Nyxc-oF0EhV0nimb0nBFCibKEglxjaJoOR_S1Dk9RLRipJsnuM0/w440-h640/Chinese%20Rice%20Congee%20And%20Condiments.jpg)
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