Mathi Achar: Fish Pickle Ever-Loved Bold Revelation

(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.

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.

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.

Oatmeal Raisin Cookies: A Delicious Classic

As my break was winding down, I felt a strong urge to bake one last batch of cookies. This time, I chose Oatmeal Raisin Cookies - a classic and comforting treat. The recipe promised simplicity, unlike my previous adventures with more complex cookies (BISKUT SEMPERIT/KUIH DAHLIA/CUSTART COOKIES).

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.

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.