Safaa (Taipan, Subang Jaya): Middle Eastern Cuisine

It's fascinating how much attention people give to food. Some folks are really particular about what they eat, unlike Ms. Nava, who's pretty laid-back about it. She might not fancy herself a food expert, but her choices speak for themselves. While some claim to be culinary adventurers, they still stick to their preferences most of the time. Sure, some people have dietary restrictions due to health reasons, but for others, it's simply a matter of being picky. They stick to what they know and love, avoiding adventurous new dishes. They frequent the same restaurants, order the same meals, yet still consider themselves food enthusiasts. Could Indians be included in this group? Let me know if I'm mistaken.

Petai/Stink Beans Recipes: Versatile Varieties

Petai, also known as Stink Beans, is like the marmite of the food world  -  you either love it or hate it. What divides opinions? Well, for starters, its pungent and long-lasting odor isn't exactly appealing. And let's not forget the aftermath - that distinct smell when you visit the restroom after indulging in petai? Let's just say, it's not for the faint-hearted. But amidst the polarizing views, there are die-hard fans like Ms. Nava from Malaysia, who can't get enough of petai. For her, it's a culinary delight worth savoring.

Yet, there's more to petai than meets the nose. Believe it or not, this humble bean holds a trove of benefits, including detox properties. In today's fast-paced world, where health is the new wealth, people are turning to petai as a quick fix. But is it really the magic bullet?

Bunga Kantan/Ginger Torch Bud Pineapple Cucumber Salad

Don’t you agree that cooking is all about inventing your own recipes rather than desperately trying to replicate others'? This is my cooking philosophy. Why, you ask? I believe in using up the ingredients I have instead of letting them go to waste. Whether it's fresh produce I've grown or items from the fridge, it's crucial to use them wisely. By doing so, you not only reduce waste but also let your creativity shine as you craft your own unique dishes.

 

How about a raw salad? It's convenient and saves time - just prepare the ingredients, then toss and stir. However, remember that raw salads should be eaten immediately. Otherwise, they lose their crunchiness and freshness, and won't look as appealing.

Siem Reap, Cambodia: Exploring Heritage and Human Stories

After a jam-packed day yesterday (Angkor Wat), waking up this morning felt like a bit of a challenge. But hey, that's the life of a traveler (Ho Chi Minh City). When you're on a tour, there's a schedule to stick to, and breakfast is usually a window from 7:30 to 9:00 a.m. By 9:00 a.m., you better be packed and ready to hit the road for some sightseeing!

Our first stop today was Artisan d’Angkor, and let me tell you, it was something special. This place is all about giving back, providing support and training for underprivileged youth. Stepping into the workshop, we watched these talented individuals honing their craft with such focus and dedication. Despite our attempts in making eye contact with them, they were totally immersed in their work. Still, the experience left us in awe of their skills. After the workshop, we explored the shop, filled with handmade treasures. Sure, the prices were a bit higher than what you'd find elsewhere, but knowing that our purchases were making a difference made it all worthwhile.

Malaysian Sodhi (Indian Coconut Milk Stew)

(Updated Version)

Ever heard of a golden-hued coconut milk stew? For the Indian community in Malaysia, it's known as sodhi, a creamy, comforting dish with a rich coconut base. Interestingly, the Malay community also has a similar dish, masak lemak, though each has its distinct twist. But today, we’re diving into the world of sodhi - a dish that’s as simple as it is flavorful.

Sodhi Vegetarian Thali Set
In the picture above, you probably noticed a full vegetarian thali set featuring:
Cauliflower Sodhi
Onion Raita (No-cook Indian yogurt salad)
Potato Sambal
Beans Garlic Stir Fry
Cauliflower Turmeric
Sawi Stir-fried with Coconut
Crispy Fried Curry Leaves in Ghee
Fried Yogurt Chili (Moor Milagai)
Indian Lemon Pickle
Rice

Vegetarian Mutton Gastronomy: Five Tempting Recipes to Savor

In a world where dietary choices are as diverse as the people themselves, being a vegetarian has become more than just a trend - it's a lifestyle embraced by many. Everywhere you look, more and more individuals are opting for plant-based diets, some even committing to veganism. But amidst this surge in popularity, questions persist. Is being a vegetarian the epitome of modern coolness, or is it considered a sin to indulge in meat? And what about those who adhere to vegetarianism only on religious occasions - does it signify heightened religiosity, or is it merely a cultural tradition? And then there are the stereotypes - do all vegetarians embody the image of health-conscious individuals?

Pucuk Ubi Masak Lemak (Tapioca leaf In Coconut Gravy)

(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 little corner of the world, Nava’s Zen, we’ve created a lush urban oasis, where veggies flourish. Okay, not all vegetables, but certainly the ones that are easy to grow. I’m all about keeping it old-school, growing the things people used to plant way before the city turned into the bustling, concrete jungle it is today.

 

I’ve got a pretty exciting lineup in my garden: tapioca (or ubi kayu), some vibrant purple sweet potatoes (keledek), and even keladi, the purple elephant yam and also the bigger, beautiful purple kind. On top of that, I grow fresh turmeric, chillies, lemongrass, galangal, and all the aromatic herbs essential for the rich flavors of Malay cuisine. And yes, I'm a huge fan of Malay food (MALAY CHICKEN RECIPES: TEMPTING VARIETIES).

Angkor Wat, Cambodia: Unearthing Timeless Treasures

Off to Cambodia, there's one place you can't miss: Angkor Wat. The excitement builds, even the night before, fresh from HO CHI MINH CITY. I couldn't sleep; I was eager for morning to come. Angkor Wat, a UNESCO World Heritage site, is one of the world's most famous landmarks. Our journey began with getting our passes, with choices from a day to a week of exploration. We chose a day. Walking into Angkor Wat (AYUTTHAYA ESCAPADE), we followed a dusty road lined with towering stone pillars and sculptures. The temple's grandeur unfolded before us as we explored every corner (BOROBUDUR ETERNAL LEGEND & SURAKARTA HEARBEAT).

Trust me, navigating Angkor Wat is a breeze if you follow the signs, allowing you to fully admire and capture its beauty. Continuing inside, you'll stumble upon Angkor Thom, the fortified inner royal city constructed by King Jayavarman VII in the 12th century. There's so much to admire until moving further can literally hold you back. Apart from posing and taking pictures for remembrance, it feels like you're in a lost city all by yourself. Thanks to my tour buddies for helping with my pictures; they were fascinated by my poses. Well, it's just me, but soon they were trying new poses too.

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).