Steamed Fish Recipes: Exploring Asian Sensations

Hey there, fellow foodies! Today, I'm super excited to share with you some amazing steamed fish recipes that I've been experimenting with. I know sometimes cooking can feel a bit intimidating, but trust me, these recipes are totally doable, even for beginners. From the simplest steaming method to more elaborate creations, we're diving into the domain of flavors inspired by Asian cuisine. Think spicy, tangy, sweet, and salty all in one dish! Doesn't that sound mouthwatering?

And here's the best part - not only are these recipes delicious, but they're also packed with all the good stuff. We're talking protein, vitamins, and those heart-healthy omega-3 fatty acids. So not only will you be satisfying your taste buds, but you'll also be doing your body a favor.

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: Married Solo Traveler's Insights

Setting off on another Solo Adventure after a few quiet months (CHONBURI & BANGKOK) I packed my bags with excitement bubbling inside. This time, I was off to Vietnam and Cambodia for a 9-day tour. It was just me, joining a group (ROME & COMO) of strangers, but the idea of exploring new places made my heart race. At the airport, the local guide welcomed me, signaling the start of our journey together.

When we landed in Ho Chi Minh City around 2:30 pm, the city's energy hit me like a wave. After settling into my hotel room, I felt eyes on me as I joined the other travelers in the lobby. It was probably because I was the  only solo woman in the group. After freshening up, I was ready to dive into the city. Our guide suggested we check out the Ben Thanh Market, a short walk from our hotel. Despite feeling a bit nervous about wandering alone, I decided to go for it. Along the way, locals smiled cheekily and waved, making me feel welcomed and uneasy as well.

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? 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.

Nava's Zen: Two-Piece Yoga Outfits Challenge Indian Norms

Eight years ago, when I began my yoga practice, I found myself surrounded by mostly Indian yogis, and yes, they love to be known as all sorts of yogis or masters, instead of yoga instructors. They all dressed in faded t-shirts and faded multi-patterned, multi-colored yoga leggings. It seemed like wearing these clothes was just what you did in Indian yoga circles, and as I got more into yoga, I started dressing the same way.

The message was pretty clear: if you're doing yoga with Indians, wear faded stuff. Decency in temples for yoga, is part of respecting places of worship, which as a Hindu I honour. Yet, most stuck to the faded look. Some even resembled as though they are wearing their home clothes (HOME ATTIRE), and coming straight to temple yoga.

Mochakottai Karuvadu Kulumbu (Field Beans Salted Fish Curry)

(Updated Version)

As I reflect on my cooking routine (SOUTH INDIAN STYLE FISH CURRY), one dish stands out time and again - Salted Fish Curry. It's more than just a recipe; it's a staple in my kitchen, a beloved favorite that makes its appearance at least every couple of months. Each time, I experiment with different ingredients, adding a twist to keep it exciting, but the heart of the curry - the core ingredients - remains steadfast. 

You simply can't go wrong with Salted Fish Curry when the fundamentals are in place! Now, let me take you on a journey of flavors as I share my insights into making this soul-satisfying dish, along with a few creative variations. Trust me, it’s more than just cooking - it’s an experience (INDIAN CRAB RASAM: ZEN INSPIRED).

Rangoon Creeper: Cultivating Zen Blooming Bliss

Rangoon Creeper, also known as Combretum Indicum, goes by many names like Drunken Sailor, Akar Dani, Chinese Honeysuckle, and Red Jasmine. It's like a breath of fresh air in Nava's Zen. Can you believe it? Even at 60, I find myself climbing the ladder to prune and trail my Rangoon Creeper. This lovely plant is native to tropical Southeast Asia, especially Burma (now Myanmar), where it got its common name, "Rangoon Creeper," in honor of the former capital, Rangoon, now known as Yangon. I remember when I visited Myanmar about 8 years ago; I didn't even notice any Rangoon Creeper. Maybe I wasn't paying attention, who knows?

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).

Mee Rebus (Vegetarian)

Mee rebus is a well-loved noodle dish originating from Malaysia and Singapore. Its name, derived from Malay, translates to "boiled noodles." This dish consists of yellow noodles drenched in a flavorful gravy that strikes a delicate balance between sweetness and spice. The gravy is crafted from a blend of ingredients such as sweet potatoes, shrimp paste, dried shrimp, and a medley of spices. 

Common toppings include hard-boiled egg, fried tofu, green onions, bean sprouts, and occasionally crispy shallots. I've had the pleasure of trying various renditions of mee rebus, both from restaurants and street vendors. Interestingly, some of the most satisfying versions I've encountered have been from street vendors, often at a more affordable price.