Google+ Followers

Friday, September 30, 2011

Dry Palak Paneer (Indian Cottage Cheese In Spinach Gravy) 菠菜奶豆腐



Paneer is a type of fresh cheese common in South Asia, it is an acid-set farmer cheese made by curdling milk with lemon juice or any type of food acid.

A very good source of protein and calcium for vegetarian, could be made into many delicious dishes. Palak Paneer is one of them. I personally like my spinach in this dish in chunk, many recipe asked to puree it, won't change much of the taste, only visual and a little different in texture, perhaps.

奶豆腐其实不是豆腐,它更接近奶酪(cheese),是一种奶制品。做法是把牛奶加醋点凝固之后压制成豆腐状再进行烹饪。是高钙高蛋白食品,也是素食者很好的一个选择。

这道菠菜奶豆腐是北印度很有名的一道菜,做法很多,我也做过好几个版本。我特别喜欢这个干锅版,味道很香,很下饭。

Wednesday, September 28, 2011

Long Bean Fried Egg




This dish just brought me  all the way back to life in KL...

I used to packed my lunch box (Fan Hup) from the hawker stall that sell mixed rice (Zap Fan), meaning mix dishes with rice, the hawker will hand you half a box of white rice and you could choose any type of dishes normally consist of all sort of home cook-liked dishes.

Its economical, and very comforting food.... indeed.

Tuesday, September 27, 2011

Lightly Pickled Cucumber (Aa-Jaat) 泰式凉拌黄瓜



I have planted a cucumber plant this summer with this crunchy yummy pickle in mind. I had been eating my harvest as salad or juicing them so far!

Here it comes the end of planting season and I find myself with the very last 3 cucumbers I picked from my garden. 

I will have to wait for one year if I don't make this pickle now!

夏季的时候我种了好两棵黄瓜,第一个念头就是想要做这个在家乡常吃的清爽拌黄瓜,结果每次收成的黄瓜都被我当水果吃了或榨汁喝了。

今天收成的这三根是这一季最后的收成了。再不做这款凉拌黄瓜,大概就要等明年了啦!

Monday, September 26, 2011

Chinese Style Almond Milk




Legend has it that this almond milk was the beauty secret used by all concubines at the imperial palace in ancient China.

It is also recorded in Chinese Medicine book that almond could help in skincare, lung care (to prevent cough and  asthma), and its rich fiber could also help prevent constipation and will help reducing cholesterol!

Note: The almonds used here is different than the almond we snack on, the two type of almonds I used for this milk could be found in Chinese supermarket or medicine shop, it is mostly used in medicine/soup in Chinese culinary.

Sunday, September 25, 2011

Ikan Masak Kicap (Fried Pomfret in Soy Sauce)



This is a very typical Malay dish, savory, rich in flavor and goes well with steam rice.

It is better to make with sea fish, Mackerel was the first choice for many Malaysian, and pomfret works well too!

Saturday, September 24, 2011

Paneer Paratha (Stuffed Cottage Cheese Flat bread)




Paneer, a type of Indian Cottage cheese is a very good source of protein, and well loved by Indian.

This paratha  stuffed with spiced Paneer, made it a well blend of protein and carbohydrate, thus a good breakfast choice!

Aloo Poha (Flattened Rice with Potato)



Aloo Poha is a well loved breakfast in India, Pakistan and Nepal.

Poha is a type of flattened rice, it is very easy to prepare this type of rice, all you need to do is to wash and briefly soak it with water, it will then swollen up, and could be cooked in a very short time. A very good choice for busy morning indeed!

Friday, September 23, 2011

Avocado Milkshake




Avocado is truly a nutrition powerhouse, it is especially rich in Vitamin E, which is great to help in delay aging, also make your skin, hair and nail glow!

It's rich monounsaturated fat could also help to keep cholesterol level in check, which help to prevent all sort of cardiovascular diseases.

Since the weather is getting colder and dryer by the day, a glass of silky avocado milkshake not only is a good breakfast choice, it also help to keep your skin moist and body healthy!

Thursday, September 22, 2011

Simple Baked Curry Puff




Curry puff is a very hearty snacks for me, I am still living in the world of 3 curry puffs for a Ringgit (Malaysian Currency). I was surprised to see the price AND reduced size curry puff at the road side stall last time when I visited Malaysia. It was just costing a lot more, at much smaller portion! Talking about inflation huh!

It make sense to make it at home... I guess. As I do not fry much, I decided to come up with a baked version of Curry Puff, the shell is somewhat different in texture, still tasty nonetheless.

Monday, September 19, 2011

Simple tasty Thai Style Garlic Steamed Fish




This simple recipe is so simple that I couldn't believe it delivered such a brilliant taste!

The best part about it? It doesn't stink the kitchen like any other fishy recipe! Perfect for winter cooking, it's warm, it's spicy, it's appetizing... Couldn't ask for more!

Fish lover out there should ready give it a try!

Saturday, September 17, 2011

Lemongrass ginger tea 香茅姜茶


Changes from seasons means one could easily catch cold. A cup of lemongrass ginger tea could help to prevent sickness, in case of sickness, to ease symptoms!


换季的时候特别容易患上感冒,用新鲜或者干燥的香茅煮茶饮用,可以帮助促进血液循环放松精神。可舒缓感冒时的症状,也有预防的功效。

Thursday, September 15, 2011

Yong Tau Foo (Stuffed Vegetables and Tofu)客家酿豆腐




These stuffed Vegetable/Tofu has a very interesting name. Whatever you choose to make this dish with, it is called "Yong Tau Foo" (Literally means Stuffed Tofu) in Malaysia ! 

And you could stuff basically any vegetables or bean curd products that you could think of.


这个菜在马来西亚,不管酿的是什么一律统称“酿豆腐”。小时候根本没觉得这有什么不妥,后来有一次带个香港朋友去吃有名的“安邦酿豆腐”她就问道:“明明是酿各种东西嘛!为什么就叫酿豆腐呢?”我才发现,是喔!酿豆腐不是一个统称,它是酿豆腐而已啊!

去年种了一棵Hot Banana高产得吓人,就做了好几次的酿辣椒,俊爹很爱吃,一直念念不忘,今年问了好几遍。


我看着天已经凉了,就把院子里的辣椒和茄子全收了,做一次酿多宝让老公一饱口福吧!

Wednesday, September 14, 2011

Keema Curry (Minced Meat Curry)



This Keema Curry is a Pakistani dish that I learnt from a friend, it is less spicy compared to most of the other type of curries, suitable for those who are not used to too much spiciness in their food.

It is normally made from minced beef or mutton, I used minced turkey in my recipe, and it still taste stunning! You just gotta try it!

Tuesday, September 13, 2011

Seremban Baked Pau



Seremban is the capital of state of Negeri Sembilan in Malaysia, this Baked Pau was initially made famous in a area name Rahang in Seremban, and eventually became the favourite pastry/snacks  for all Malaysian.

I used to buy a box of this famous pastry whenever I have to travel long distant, its a very convenient snack and does not require heating. I have been wanting to make this once at home since I can't get this anywhere in the States... So I did!

Monday, September 12, 2011

Calamansi Juice/ Air Limau



Calamansi/Limau Kasturi Juice was a very refreshing beverage found only in the south east asia.


This particular citrus fruit is a very useful ingredient in the house. It could be use in cooking, season for soup, make into dipping sauce, salad dressing, beverage,cocktail,it is also a natural cleanser/deodorizer, we use this to clean our hand after cutting/cleaning fish!


Beside all that, I simply just love the smell and taste of it!I found not just Pandan leaves in Arizona this time, I also found this fresh Calamansi that I missed so much...

Since it's Mooncake festival today, and I had way too many Mooncake... its time to have this refreshing drink to help digest!

Friday, September 9, 2011

Gobi Manchurian (Sweet and Sour Cauliflower)




During my years in India, I often encountered a question that I could not answer until much later. The question goes : "Can you teach me how to make Gobi Manchurian, the CHINESE FOOD ?"

????????????????????????????

Oh yes, you heard it right, a Chinese dish that no Chinese ever heard forget eating back home in China. It is a dish that surely show up on the menu of any Chinese restaurant in India. A dish took me a long time to figure out what it is. Longer time to explain to my Indian friends that Gobi Manchurian is NOT a Chinese dish, and Manchu is NOT a state in China, it refers to the tri-states area up north in China in ancient time, the term Manchu is no longer in use geographically nowadays, Manchurian now refers to one ethnic group in China, and we find no trace of this dish in the Manchu's recipes...."

I could only imagine now that this delicious Indian-Chinese dish was created long back by some well-wished Chinese chef try to make a dish that suits the local taste buds with some local ingredients. It probably is a derivation from the the famous sweet and sour pork dish name guobaorou "锅包肉” from the northern part of China, Just a vegetarian version, with quite a number of modifications!

Wednesday, September 7, 2011

Pandan Barley Water



Barley water is well known for its cooling property, it is used especially in the south east asia, where the tropical climate brings with it heat and humidity, this particular beverage could help to prevent dehydration and cool down the body.

It is normally made with screw pine leaves/Pandan leaves to give a sweet distinctive smell  to the already very nice and creamy flavour. It is a kind of taste that once tried, never forget.

It is very hard to find fresh screwpine leaves here in the States, and last week while visiting a friend cum work in Arizona, I saw fresh pandan leaves sold in the Asian supermarket. I was elated and waste no time to bring one packet home!

The Chinese traditional herb and medicine also believed that barley could help to reduce weight, cure water retention, is a good source of fibre, and could help to whiten skin colour. If used for long term, could also help to prevent freckles and wrinkles! Talking about home-made skincare huh!

Beijing Traditional Pastry -- Sugar Puff (糖酥饼)





A friend of mine posted his grand mother's recipe of this traditional Beijing pastry in a forum that I often. Though I never have this pastry before and have absolutely no idea how it (should) taste. I decided to give it a try.

For I have this heartfelt feeling for anything traditional, especially those inherited from our fore-parents, those passes on to generations only by word of mouth...

The original recipe posted by my friend was without precise measurement, like his grandmother, he too goes by gut feeling. So I decided to come up with my version of measurement for record sake.

I did sent a few of this pastry to two of my Beijing friends to try, their comments? Superb! Just like how it should taste like back home... So I guess this is a safe recipe ehh...

Sunday, September 4, 2011

Pressed Tofu Knot and Pork Belly Stew



My favourite author Yi Su wrote about this dish several times in her book and I often wondered how it taste. Not until much later that I finally have a chance to try this typical Shanghainese dish in my Shanghai friend's house.

The Asian supermarket here sell this pressed tofu knot (百叶结) fresh,  it is so much easier to make this dish here than in Shanghai I guess.

The Shanghainese used to cut the pressed tofu and tie it into knots just to make this dish!
Related Posts Plugin for WordPress, Blogger...