Ikan Balado

(Updated Version)

Ladies and gentlemen, you might be wondering how this Indian Malaysian lady became a small-time shining star in Indonesian cuisine. Well, it all started with my love for local Malay dishes, and along the way, I gradually fell for Indonesian cuisine too. There’s a definite connection between the two, and apart from my trip to Indonesia (YOGYAKARTA TEMPLES & SURAKARTA HEARTBEAT) that deepened my love for their food, I had been cooking Indonesian dishes long before. 

I also picked up cooking tips from Indonesians in Malaysia. When Nava’s Zen was under renovation, I learned even more about Indonesian cooking from the team working on it. The rest, as they say, is history.

Now, onto Ikan Balado and Ikan Balado Hijau/Ijo - the main difference lies in whether you use red chilies or green chilies (Cabe Hijau/Ijo). Indonesians also use jeruk limau (pickled lime), something my late mum used to make as well, similar to the Indian Salted Lime Pickle. Personally, I don’t think it’s a must for Indonesian savory dishes, as you can easily substitute with lime juice (KENTANG INDONESIA & TEMPE OREK).

Kuih Sagu Kukus (Steamed Sago Cake)

Recall our discussion on sago in "EFFORDLESS MALAY DESSERTS"? Let's delve into it again, this time focusing on Kuih Kukus Sago/Steamed Sago Cakes. Despite their delightful flavor, they consistently turned out too sticky. Even after coating them with fresh grated coconut, they clung to fingers, prompting me to serve them in a saucer with a fork, which is actually how the cakes should be served, to prevent spillage and mess on the floor. Baffled by their stickiness, I experimented with various methods: steaming, cooking with water until thick, and chilling. Yet, none resolved the issue.

Ho Chi Minh City, Vietnam Travel Guide

Ben Thanh Market
A visit to Ben Thanh Market is a must for first-time travelers (BANGKOK THAILAND: THINGS TO DO). I walked there from my hotel, about a half-hour walk, and along the way, the streets were already filled with vendors, traders on motorbikes, and shops lining both sides. Even before you get to the market, there are plenty of opportunities to shop. The market itself is bustling with stalls offering all sorts of goods—clothes, shoes, bags, handcrafted souvenirs, and local delicacies. 

I picked up two traditional Vietnamese slippers, and it’s all about your bargaining skills. Though I was tempted to try some local food, I hesitated, having just arrived and still figuring out the currency, which didn’t sit well with the traders. I left feeling like I had explored Ben Thanh Market on my own terms.

Kerabu Mangga (Mango Salad)

(Updated Version)

Isn’t there something irresistibly enchanting about a raw mango salad, or kerabu mangga as we call it in Bahasa Malaysia (NASI KUNYIT/MALAY TURMERIC RICE)? If you ask me, I’m all for sour flavors, and kerabu mangga is the epitome of tangy delight. I’ve sampled various styles, from Thai to different Malay versions, and let me tell you, each one has its charm.

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

(Updated Version)

Every beloved and timeless dish, salted fish curry is something I’ve made countless times. Each time, there’s a twist that brings a new variation. While the core ingredients remain the same, the types of beans can vary - from mochakottai (field beans), chickpeas, or kondakadalai (chana dal). Additional ingredients like potatoes, brinjals, white radish, okra, or murungakkai (moringa fruits/sticks) offer endless possibilities (SOUTH INDIAN FISH CURRY RECIPES). 

Rangoon Creeper: Cultivating Zen Blooming Bliss

(Updated Version)

Rangoon Creeper, or Combretum Indicum, is also known as Drunken Sailor, Akar Dani, Chinese Honeysuckle, and Red Jasmine. This charming plant originates from Southeast Asia, particularly Myanmar. Its name pays tribute to Rangoon, now known as Yangon. In Nava's Zen garden, it brings both beauty and fragrance (ROSELLE - BENEFITS & USES).

 

Fragrance and Blooms

Rangoon Creeper isn’t just about its appearance; its scent is truly captivating. The sweet, fruity aroma fills the air, creating a serene and relaxing ambiance. The flowers begin as delicate white buds and gradually transition into clusters of rich red blooms. Over time, the slender stems grow into strong, lush vines, perfect for adorning pergolas or trellises.

Siamese Laksa Lemak

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(Updated Version)

I’ve traveled all over Thailand, from Hyathai to Chiang Mai and Chiang Rai, over the span of 10 years. It’s been an amazing journey of discovery. Along the way, I indulged in Thai cuisine, picking up cooking tips from every dish I tasted and experienced. My love for Thai food runs deep (THAI GREEN EGG CURRY) - so much so that I had already started cooking Thai dishes long before I set foot in the country.

 

Of course, there were a few hits and misses. Take the Siamese Laksa I had at a small Muslim Thai roadside eatery in Chiang Mai - not the best, to be honest. But hey, that’s part of traveling and tasting all kinds of food, right? It’s about discovering for yourself. And if the food doesn’t meet your expectations, it’s all part of the learning curve. No need to complain, sulk, or belittle the experience - because you can't always expect the best (CHIANG MAI & CHIANG RAI: AN ENRICHING TOUR).