Those whispers? They came from everywhere - from my mum, my aunts, my in-laws, and even from random encounters. It seemed like everyone had the same script: an Indian woman's destiny is to be married off and become a selfless servant to her husband and kids. But you know what? Over the years, I've learned that I don't have to conform to those outdated notions. I'm breaking free and forging my own path (VEGETARIAN BAYAM MASAK LEMAK).
Wednesday, September 1, 2021
Vegetarian/Plant Based Bak Kut Teh: Veggie Bliss Feast
Thursday, April 1, 2021
Indonesian Potato Recipes: Taucu, Masak Kicap, & Sambal Goreng
Indonesian cuisine (YOGYAKARTA CUISINE) isn't just about meat dishes; it offers a plethora of vegetarian options that are equally satisfying. Take, for instance, Indonesian Potato Tauhu (Kentang Tauchu), a dish that exemplifies this culinary versatility. It's a creation born out of my perpetual quest to innovate in the kitchen, blending potatoes with chili tauhu (fermented soybean paste) to create a dish that's hearty and full of savory goodness.
Wednesday, February 24, 2021
Urap Kangkung (Water Spinach Salad) - Vegetarian
In both Malaysia and Indonesia (MOUNT MERAPI JEEP RIDE), kangkung is enjoyed as a raw salad, boiled and paired with sambal belacan. During my time in Indonesia, I discovered Urap Kangkung and brought the idea back to Malaysia, creating my own vegetarian version. This will be the highlight of today's recipe (YOGYAKARTA TASTES). But don't worry, I'll also share my tried-and-true Kangkung Belacan recipe. Let's kick things off with Urap Kangkung, the vegetarian version (VEGETARIAN BAYAM MASAK LEMAK).
Monday, February 15, 2021
Nava K's Palak Paneer & Spinach Tofu Variations
Paneer, made from milk, is more of an occasional treat for me. Unlike in India (CHENNAI DISCOVERY & NEW DELHI REVELATION), where paneer is very popular, tofu, made from soybeans, is my go-to as a Malaysian Indian. It's a favorite in my house, no matter what dish it’s used in. In India, as far as I know, people make paneer at home. I did try making paneer once, but considering the time involved, why bother when you can buy paneer from Indian grocers? We can debate until the cows come home about whether store-bought or homemade paneer is better. You do you! For me, cooking is about saving time, not impressing others.
Know anyone who loves to show off their cooking skills? Or are you one of them? Go ahead and impress others, but for people like Ms. Nava, it’s all about a home-cooked meal (CHINESE CHILLI CASHEW VEGGIE STIR FRY).
Monday, January 25, 2021
Chinese Chill Cashew Veggie Stir-Fry: Two Crunchy Recipes
No matter how many times I've attempted to master Chinese-style stir-fried veggies, the results have been less than stellar. Sure, they’re edible, but they lack that restaurant-quality crunch and flavor. Ever wondered why? Here’s the secret: in Chinese restaurants (CHINESE HERBAL SOUP), vegetables are stir-fried over blazing high heat, a technique known as "wok hei" or "the breath of the wok." This involves constant stirring and tossing, which imparts a distinctive flavor and keeps the veggies crisp. They also use large cast iron woks and the right seasonings to achieve this perfection.
This is why the stir-fried veggies you savor at Chinese restaurants or mixed rice stalls maintain their delightful crunchiness.
Tuesday, January 5, 2021
Ponnanganni Keerai/Sessile Joyweed: Three Tasty Ways
In an era where healthy living is front and center,
embracing nutritious home-cooked meals (MUGHLAI VEGETARIAN KORMA) is more crucial than ever. Growing your
own food not only enhances your diet but also connects you with the earth. Yet,
surprisingly, many people are too busy to indulge in urban gardening - even for
something as simple as Ponnanganni Keerai, also known as Alternanthera Sessilis
or Dwarf Copperleaf. This green, which thrives effortlessly from stems planted
in soil or pots, is a perfect candidate for your home garden. The ones I’ve
replanted are flourishing joyfully among my Zen garden’s veggies and herbs.
Nothing rivals the freshness of a home-harvested vegetable, even over Ayurvedic supplements claiming to deliver nature’s best.(VEGETARIAN BAYAM MASAK LEMAK). This raises a question: are Ayurvedic products truly 100% natural?
Monday, December 14, 2020
Easy Vegetable Kurma Recipe
With the rise of Indian stores, the abundance of spices and ready-made products has made cooking a breeze. Recently, I picked up a box of Mughlai spice mix and decided to whip up a Kurma curry. The recipe, conveniently printed on the box, allows for versatile vegetable options like potatoes, carrots, or beans.
The preparation is straightforward yet packed with flavor. Crispy fried shallots, crushed and added to the curry, lend a rich golden hue. Yogurt adds a creamy texture, while ghee imparts a nutty, caramelized depth. Prefer a milder taste? Simply adjust the chili levels to suit your palate.
I’ve named this recipe Easy Vegetable Kurma - a no-fuss way to savor bold and satisfying flavors.
Spiced Pumpkin Masala Recipe - Indian Style
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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 ...