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.
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).
Thai Red Curry Paste Tips 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.
The basic ingredients include chilies, lemongrass,
galangal or ginger, onion, garlic, and shrimp paste. You can also add coriander
stems, coriander seeds, and cumin seeds if you like. I personally reserve
coriander seeds and cumin seeds for my Thai Green Curry Paste (THAI GREEN EGG CURRY & THAI GREEN CRAB & BASIL PEPPER CRAB).
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.
The best part? All the herbs I use in my Thai Red
Curry dishes are organically grown right here at Nava’s Zen.
A video for making Thai Vegetarian Red
Curry Paste is attached and also available on our YouTube channel.
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.
Authentic Thai Red Prawn Curry 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.
For the Prawns ½ kg medium prawns, deveined (heads removed, tails
left on, pat dry) 1 tsp turmeric powder Mix the prawns with turmeric powder and set aside.
Other Ingredients 2 medium tomatoes, finely chopped ¼ cup thick coconut milk Palm sugar, to taste A few kaffir lime leaves, shredded ½ tbsp fish sauce ¼ cup oil Salt, to taste (adjust after tasting) ½ cup water
Add the turmeric-coated prawns, followed by palm
sugar, fish sauce, and salt.
Simmer until prawns are almost fully cooked. Stir in the coconut milk and kaffir lime leaves. Cook for a few more minutes, stirring occasionally,
then remove from heat.
Thai Red Mutton Curry (Oil-less and Pressure
Cooked) 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.
Pour in the coconut milk and allow the curry to
heat through. 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.
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?
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.
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.
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.
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.
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.
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).
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.
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.
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.
(Updated Version) 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.
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.
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.
The
anticipation mounted as I stood in my kitchen, contemplating whether to embark
on one final baking venture (Semperit Cookies) before returning to the daily grind. With just
three days left of my much-needed break, I found myself drawn to the allure of
homemade cookies (Vanilla Butter Cookies) once more. This time, the spotlight fell on Oatmeal Raisin
Cookies - a classic treat with a comforting charm.
Unlike some of my previous cookie
escapades (Cayenne Chocolate Cookies & Nyonya Pineapple Tarts), the recipe for these Oatmeal Raisin Cookies promised simplicity and
ease. Yet, as I soon discovered, even the seemingly straightforward can hold
unexpected challenges. Armed with a recipe from a popular site, I dove into the
baking process, only to encounter a sticky dough (Chinese Peanut Cookies) that defied all attempts at
shaping.
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