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, July 4, 2016
Monday, November 23, 2015
Kerala Vazhakoombu Thoran & Banana Blossom Curry Recipe
(Updated Version)
It’s curious,
but during my trip to India, I didn’t come across any dishes made from banana
blossom or banana flower. Could it be that this delicate flower is reserved for
home kitchens, rather than featured in eateries, because of the meticulous work
involved in cleaning it? Even in Kerala, where it's known as vazhakoombu, I
didn’t spot any on the menu (SOUTH INDIAN FISH CURRY VARIETIES). And in Sri Lanka? Not a trace of kehel muwa
either.
The absence of banana blossom dishes is more widespread than we think. In Malaysia, among the Indian community, this once-loved ingredient has all but disappeared from daily cooking. It’s a sad reality—when people once thrived on these nutritious foods and enjoyed better health. But today, in the world of urban living, our heritage foods are being replaced. Malaysian Indians now seem to prefer pricey supplements, forgetting the power of traditional ingredients like banana flower (VEGETABLE KORMA: 3 IRRESISTABLE RECIPES).
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.
Monday, September 8, 2014
Mathi Achar: Fish Pickle Ever-Loved Bold Revelation
There’s something irresistible about pickles - the way they blend spiciness, sourness, and sweetness into one delightful bite. This complex flavor profile is at the heart of Asian cuisine, especially in Malaysia, where every meal seems incomplete without a touch of heat from chillies or a spicy dip. The truth is, spiciness is more than a taste - it's a staple that defines our culinary identity.
Enter Mathi Achar - the epitome of this Asian love affair with bold flavors. Originating from Kerala, (KOCHI KERALA KALEIDOSCOPE) this fish pickle (Mathi means sardine in Malayalam) is a beloved dish that showcases the essence of Indian and Asian cooking. But it’s not just Kerala that claims Mathi Achar; its popularity has spread across India and into Sri Lanka (COLOMBO SRI LANKA DISCOVERIES), where it's known as achcharu. Traditionally made with fresh sardines, Mathi Achar can also be crafted with salted fish, offering a savory twist that's equally satisfying.
Sunday, May 25, 2014
Lemon Bars: A Zesty Delight for Your Senses
(Updated Version)
Lemons, once my favorite go-to ingredient, have always held a special place in my kitchen. From savory Malaysian and Asian dishes to delightful baked treats, lemons found their way into my culinary repertoire. My love for lemons was sparked by fellow bloggers during the early days of blogging, much like the social media engagements we see today. I was inspired by Western bloggers who often used lemons in their cooking, and soon enough, I was baking with lemons too (LEMON BUTTER CAKE).
My first-ever baking adventure (CLASSIC GENOISE: A EUROPEAN CAKE)? Lemon Squares! I can still recall the zesty, sweet aroma that filled my kitchen. Despite a few rookie baking mistakes, like an over-charred top, those who tasted them loved every bite, even the crispy bits.
Monday, February 10, 2014
Singaporean Mee Siam: Malaysian Twist on a Gravy Classic
(Updated Version)
I love creating recipes on the fly, using whatever ingredients I have at home. There's no formal recipe guide; it's all about improvisation based on what's available in my fridge and pantry. My kitchen is always stocked because I prefer not to run out for groceries frequently. Instead, I shop every two weeks to replenish my supplies. This approach keeps my cooking convenient and spontaneous (HOKKIEN HAE MEE).
Recently, with the ingredients I had, I made Mee Siam with gravy, or as we call it in Malaysia, "kuah." After enjoying the dish with my husband, I decided to share the recipe. To my surprise, while researching online, I found that the Mee Siam I prepared closely resembled Singapore Mee Siam, which led me to name it just that. It’s reminiscent of how I previously made SINGAPORE LAKSA: MS. NAVA'S TWIST.
Monday, January 27, 2014
Oatmeal Raisin Cookies: A Delicious Classic
But as I started baking, I faced a challenge with sticky dough that refused to shape properly. In a moment of creativity, I added extra oats and a little flour to salvage the mixture.
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.
Chinese Steamed Fish with Ginger and Scallions
(Updated Version) Its not the conventional style Chinese steamed fish, its actually elevated to another level or higher up style ( TAMARIND/...
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(Updated Version) Ever heard of a golden-hued coconut milk stew? For the Indian community in Malaysia, it's known as sodhi, a creamy, co...
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(Updated Version) Ever wondered how many urban dwellers are secretly urban gardeners? Well, I’m proud to say I’m one of them. In our lit...
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(Updated Version) As I reflect on my cooking routine ( SOUTH INDIAN STYLE FISH CURRY ), one dish stands out time and again - Salted Fish ...