Tuesday, August 29, 2023
The Delights of K2 Kopitiam: A Foodie's Paradise
Sunday, August 20, 2023
Bunga Kantan/Torch Ginger: Urban Farming's Culinary Gem
Have you ever caught a whiff of Bunga Kantan, also known as Torch Ginger or Torch Lily? If you have, you'll know the thrill it brings. And if you haven't, you're in for a treat. Beyond its enchanting scent, growing this plant is like adding a vibrant burst of green to your garden. Its simple elegance truly lights up any space. And when those torch-like blooms start to emerge, it's like witnessing a whole new level of natural beauty unfold right before your eyes. As an urban gardener passionate about cultivating local scents, my first attempt at growing torch ginger didn't quite go as planned. But let me tell you, the journey is just as enchanting as the destination.
Wednesday, August 16, 2023
Turmeric Black Cumin Rice - A Health is Wealth Dish
Tuesday, August 8, 2023
Delicious Homemade Pakistani Biryani: A Vegetarian Twist
Ingredients:
2 green chillies, sliced
4 shallots, sliced
1 tsp ginger paste
1 tsp garlic paste
Spice mixture (1 bay leaf, 1 star anise, 4 cloves,
2 cinnamon sticks, and 4 cardamom pods - lightly crushed)
2 pinches of saffron strands (soaked in 2 tbsp of
hot water)
2 tbsp roasted almonds (roughly pounded)
2 tbsp ghee
2 cups frozen mixed vegetables
2 cups Pusa Super Long Basmati rice (washed and
rinsed)
1 and a half cups thick coconut milk
3 cups water
Salt, as needed
Heat the rice cooker, and once heated, add the
sliced shallots. Sweat them until they become translucent.
Add the ginger paste, garlic paste, spices, and
sliced green chillies to the rice cooker. Stir and cook for 1-2 minutes until
the spices release their aroma.
Now, add the washed and rinsed Basmati rice to the
rice cooker. Stir gently to combine the rice with the spices.
Pour in the thick coconut milk and water, and give it a good stir. Add salt according to your taste preference.
Once the rice is cooked, add the soaked saffron strands, and gently mix in the frozen mixed vegetables.
Using a chopstick or a fork, swirl the vegetables
into the rice, ensuring they are evenly distributed.
Before serving, sprinkle the roughly pounded roasted almonds on top of the biryani for added flavor and texture.
Thursday, July 27, 2023
Mindfulness: Navigating the Modern World with Nava's Zen
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5ShipDN8xsEwlwdcckvQV7sX505gGkTsxq-26QeqD_J3t0N2ZcQ_248wnZpsHBJC3iSIkOeJW1YYOykXTLi7F6-G0Z5jAvp8eEGZSxjmhY6jO4VVuISIWg_cwtYKINT5Fv9pl7XOeDAzZLEdgcTK0aimjcfzFlYLLLpQR1c8WUQWn8XLLcS2K92TXZQ/w360-h640-rw/Mindfulness%20Practice_n.jpg)
Monday, July 24, 2023
Rendang Recipes: Chicken, Goat, Potato & Fish
Let’s venture into the world of Rendang, starting with Malaysian Rendang - a favorite among the Malay community. This rich and flavorful dish features meat, usually beef or chicken, slow-cooked in coconut milk and a blend of spices like lemongrass, galangal, turmeric, and chilies. Malaysian rendang comes in various types, including Rendang Tok from Perak, known for its darker, richer flavor due to longer cooking times and the addition of kerisik/toasted grated coconut): KERISIK RECIPES. Another type, Rendang Minang, reflects the influence of the Minangkabau people, with a slightly different preparation and taste.
Personally, I’m most familiar with the classic rendang, always made with a blend of spices and kerisik - an essential ingredient for me. Since we don’t eat beef and my husband avoids chicken, I often make Rendang Kambing (Mutton or Goat Rendang). However, I also prepare Rendang Ayam (Chicken Rendang) when we have guests, and I’ve experimented with other variations like Vegetarian Rendang, Rendang Kentang (Potato Rendang), Rendang Sardine using canned sardines, Rendang Ikan Bawal (Pomfret Fish Rendang), and even TOFU RENDANG..
Saturday, July 22, 2023
The Essence of Qualified Coaching: Beyond Empty Words and Intimidating Stares
Sunday, July 16, 2023
Lavish Coffee House: A Treat for the Senses
Thursday, July 13, 2023
Spinach Lentil Recipes: 21st Century Wellness
Spinach is my go-to green - packed with nourishment and bursting with benefits. It’s no wonder it’s considered a superfood, and I proudly grow several varieties in Nava’s Zen. Though, I’ll admit, sometimes it’s tricky to pin down the exact names of each type. But hey, if it’s got those vibrant red or purple stems, I know it’s Malabar Spinach. Why are so many types lumped under the Malabar name? Beats me! But one thing’s for sure: spinach is a must-have in my garden (CURRY LEAF RICE 3 SIMPLE RECIPES).
Now, if you’re thinking you can’t grow spinach, think again. It’s as simple as grabbing seeds, tossing them in soil, and giving them a good drink of water. You don’t need to be a wellness guru or attend gardening seminars to make it happen (BRAZILIAN SPINACH A HIDDEN GEM).
Friday, July 7, 2023
Thai Green Egg Curry: A Spicy Green Goddess
Eggs - they’re the universal culinary treasure, right? At my house, they’re a staple ingredient, always on standby for those emergency cooking situations. I mean, who doesn’t love the versatility of eggs? Countless dishes, endless creativity! But let's get to the basics: how do you boil your eggs for those perfect recipes? Let me share my trick. I wash them and pop them into the rice cooker while cooking rice.
Yep, you heard that right! I’ve boiled up to six eggs at once this way. Once the rice cooker clicks off, I run the eggs under cold water, so I don’t burn my hands, then crack and peel. Efficient and energy-saving, right?
Thursday, July 6, 2023
Signature Tiffins Cafe: Exploring a New Eatery in Bandar Rimbayu (Teluk Panglima Garang)
Monday, July 3, 2023
A Foodie's Journey in Taman Tun Dr Ismail: Unveiling the Culinary Delights of Alora Spices
Thursday, June 29, 2023
Harnessing the Power of Sunblock: Safeguarding Your Skin's Future
While we need the sun for vitamin D, the increasing frequency of hot weather due to climate change and the thinning ozone layer raises concerns. Temperatures soaring up to 45 degrees Celsius have become the norm. Regardless of the intensity of the heat, I firmly believe that sunblock is a necessity. It bewilders me how some individuals I know claim to remain unscathed by dark spots, pigmentation, wrinkles, and premature aging despite forgoing sunblock.
Wednesday, June 28, 2023
Curry Leaf Rice: Three Simple Recipes for Zen Wellness
In the storm of today's wellness craze, it’s easy to forget that once upon a time, wellness wasn’t something you chased after - it was just a part of life. Back then, people were simpler, humbler, and frankly, more human. Fast forward to the 21st century, and we're all racing for success, wealth, and achievements, with the daily grind and city traffic serving up pollution and viruses on a silver platter. Now, instead of wellness being a way of life, it's become something we scramble for, popping supplements like candy and treating medicine as food, instead of food as medicine (MALAY HERITAGE TURMERIC RICE).
But for those of you willing to hit pause, rethink, and maybe even re-look, there's always the option of simple, homemade wellness. Yes, eating out and ordering in might seem like the easier route - because who has time to cook, right? But the truth is, there are plenty of quick and easy dishes that can save the day, especially if you’re a fan of rice (and let's be honest, who isn't?).
Monday, June 26, 2023
Savoring Life: Embracing Guilt-Free Indulgences in a Healthy Journey
Friday, June 23, 2023
A Delicious Evening Delight: Nutz N Boltz Quayside Mall Review
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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As I peer into the earthen pot , brimming with the flavorful Mochakottai Karuvadu Kulumbu, my appetite awakens. I must admit, I have a so...