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).
Abstract
In
the fast-paced urban environment, the pursuit of pleasure and emotional
fulfillment has led to an increased prevalence of sexual and mental affairs.
This article explores how the demands and dynamics of modern urban life have
shifted desires and behaviors, leading individuals to seek connections outside
traditional relationships. The article distinguishes between sexual and mental
affairs, highlighting how each serves different needs and reflects the
complexities of contemporary relationships. It also addresses how these affairs
are influenced by factors such as emotional loneliness, libido crises, lust
over love, wear and tear of relationship, also, trills of affairs, the quest for
personal fulfillment.
Let me tell you about rice congee, also known as rice
porridge or in our local Bahasa Malaysia, Bubur Nasi. In Tamil, it’s called Arisi
Kanji, and in Mandarin, it's zhou1. Essentially, it's rice cooked with way more
water than usual, giving you a light, soupy version of rice. It’s also known as
“poor people’s food” - the ultimate hack for stretching out your rice supply.
And guess what? I’m still reppin’ that category - the "poor woman
club." I grew up in a poor family, and my mum? Oh, she was the queen of
stretching out that rice. Pair it with some wild spinach we’d pluck from
outside our government house, cook it up with a little garlic and ikan bilis
(anchovies), and boom. Soup’s on.
It’s a meal I still cherish to this day - congee and spinach anchovy soup (or soup bayam ikan bilis, for those in the know). Even today, it’s still seen as humble food. You won’t catch a "successful" Indian family serving it up because, let’s be real, it’s seen as an embarrassment. Congee and soup are considered beneath them, something only for those still on the struggle bus.
I have a wealth of stories, and one I'm excited to
share involves my journey with jellies. When I first launched Nava K, now known
as Nava’s Zen, 14 years ago, I started making desserts, and jellies made with
agar-agar were among the simplest to create. I'll be sharing these recipes, but
the standout is undoubtedly Chrysanthemum Goji Berry Jelly. Although it's a
traditional Chinese jelly, I was surprised to find that even many Chinese
people were unfamiliar with this style. It left me quite speechless!
Goji berries are a staple in my kitchen, often used in Chinese soups and noodle dishes (CHINESE VEGETABLE NOODLE SOUP). I also regularly make chrysanthemum tea. With these ingredients always on hand, what more can I add?
The establishment exudes a cozy atmosphere, enhanced by sunlight streaming through the surrounding glass walls, creating a comfortable and inviting space. After perusing a menu that boasts an impressive variety, we made our selections. Notably, desserts require a visit to the counter to choose from an enticing display.
Rasam, a Zen nutritious
Indian spiced soup, is already a powerhouse on its own (RASAM VARIATIONS UNIQUE TWISTS). Now, imagine adding
crab claws (often called crab legs) to it – transforming it into what’s known
as Indian Crab Soup or Nandu Rasam. This dish becomes an explosion of Zen flavors and nourishment for the mouth, throat, and stomach, embodying
mindful eating without sacrificing taste.
Despite its health benefits, Nandu Rasam is surprisingly absent from buffet tables, social gatherings, and functions among Indians. While crab dishes often make appearances at family events, this flavorful soup is usually overlooked. Instead, spicy mutton, spicy chicken, sambar, and kurma dominate the scene - even though they’re not necessarily more cost-effective.
Miris malu is a cherished Sri Lankan dish (SRI LANKAN CARROT SAMBOLA), celebrated for its bold flavors and spicy essence. The name "miris malu" translates to "spicy fish" in Sinhalese, and this curry lives up to its name with fresh fish simmered in a rich, aromatic gravy. In Ms. Nava’s traditional version, a touch of green mango adds a unique twist. As a Malaysian Indian, this familiar ingredient introduces a natural tang that beautifully complements the thick, spicy curry, resulting in a dish with tender fish pieces immersed in a flavorful sauce. Although I had the pleasure of tasting some of Sri Lanka’s finest fish curries during my visit (KATARAGAMA SACRED TRIALS), I did not encounter one with mango. I wonder why that is (COLOMBO DISCOVERY).
I’m about to share how you can transform Chilli Chicken (MALAY CHICKEN RECIPES) into something entirely new, while keeping chillies and chicken as the stars of the show. Whether you prefer fresh red chillies or dried ones, this versatile dish is all about bold flavors and personal touches. For a typical Malaysian like me, chillies are essential, adding that spicy kick I can’t live without.
Passions
Of Kerala (Taman Brown, Gelugor)
As the name suggests, Passions Of Kerala serves up traditional Kerala cuisine, made from scratch. For lunch, the obvious choice is a banana leaf meal. Along with rice, you'll get curries, chutney, pickle, and side dishes. We also added fried fish, mutton parathal, and chicken parathal. As we dug in, we agreed it was a decent meal. However, the bold flavors didn’t really wake up our taste buds or leave a lasting impression.
Let
me take you on a journey into the world of Kuih Gula Melaka, a delightful
Malaysian treat that holds a special spot in my heart. Originating from Melaka (MALACCA FOOD FIESTA),
it's also known as Ondeh-Ondeh in some parts of the country. Imagine this - small, sticky rice balls filled with palm sugar syrup, all coated in fragrant
grated coconut. It's a heavenly mix of sweetness and texture that always leaves
me craving for more.
Now, if you're thinking of trying your hand at making Kuih Gula Melaka, let me share some tips I've picked up along the way. It's been a while since I last whipped up a batch, but every time I do, it feels like reconnecting with an old friend. First things first, make sure your dough isn't too sticky - trust me, you don't want a gooey mess on your hands. Wetting your palms can make shaping the balls a breeze. And whatever you do, resist the temptation to stuff too much palm sugar inside. Overdoing it can lead to cracked balls, and nobody wants that. Oh, and don't forget to chop the palm sugar (WAJIK PULUT/GLUTINOUS RICE CAKES) into tiny pieces for maximum sweetness in every bite.
For years, I have been cooking with cauliflower, known as Gobi in Hindi. I’ve used Gobi countless times, creating numerous dishes, from soups and curries to stir-fries. One of my household favorites is Gobi Manchurian, along with Gobi Pakora (batter-coated crispy fried cauliflower). Simply fried cauliflower also makes an appearance in my kitchen, and the list goes on. I recall that during my growing-up years, cauliflower was an expensive and rare vegetable, making infrequent appearances in my mum’s cooking.
Over time, it has become more affordable, which is why I now frequently buy it. I believe that it’s not the expensive ingredients that make a meal delicious, but rather using affordable ingredients creatively to make a sumptuous zen home meal. Cauliflower can be transformed into a zen dish using Indian spices, creating a nutritious, flavorful, and uplifting meal for the breath, body, mind, and soul (PORTUGUESE VEGETARIAN DEVIL CURRY).
I have several cauliflower recipes to share with you, so you can save this post and not have to search for other Gobi or cauliflower recipes.
Every year, those mandarins start rolling in like
an unexpected gold rush. You know the drill- people you barely see suddenly
become your best friends, just as their surplus of mandarins is about to turn
into compost. They play it sly, waiting until they’ve exhausted all other
options and then “generously” pass on the citrus burden to you. It’s a guilt
trip wrapped in orange peel, hitting all the right notes of “Indian sentiment,”
though oddly enough, you’re never on their invite list for Chinese New Year festivities.
Ah, cultural quirks in Malaysia! It’s a dance of exchange and expectations. Deepavali might have you knee-deep in preparations and guests, but when it comes to Chinese New Year, you get the oranges and the occasional cookie—no dinner invites or grand feasts for you.
Abstract
Erectile
dysfunction (ED) and reduced libido present profound challenges for men,
intertwined with complex emotional and physical struggles. This article
investigates the transformative role of yoga as a holistic remedy for these
conditions, presenting it as a powerful complement to traditional treatments.
Yoga offers multifaceted benefits: it enhances blood circulation, alleviates
stress, balances hormones, and improves overall physical health, all of which
contribute to enhanced sexual performance and libido. Beyond its physical
advantages, yoga cultivates a deeper mind-body connection, boosts self-confidence,
and fosters emotional well-being.
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)
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.
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.
((Updated Version) Honestly, I’ve never made pizza dough in my entire life. I personally feel it’s not worth the time, but when I hav...
