I always keep a bottler of sambal paste in the fridge in case I am craving for Malaysian food... a friend of mine asked for a vegetarian version of this sauce not long ago, since the sambal paste in the fridge is over, I decided to make the sauce a little more vegetarian friendly!
Half of the last two of my Zucchini was turn into zucchini cake, and the remaining one was used to make this yummy fried noodle since it was already shredded. It is a easy and quick breakfast choice too!
Since I made Braised Pork Belly 2 days ago, I have to think of ways to consume the dish, I made some noodle to go with it, had it with rice and after 3 meals I am already starting to feel a little tired it.
Then I remembered the Chinese burger I had years back in Northern part of China, the stuffing was indeed braised pork, it was so yummy that I could not stop at just one! Thus I made the bread, made a few of this burger, and had two right away!
As I wanted so bad to make hokkian stir fried thick noodle and needed some Chu Yao Zha, I had to buy some pork belly for the lard.... and here is what I did to the remaining of pork belly.... I am not a big red meat eater, but this particular dish is so yummy that I can hardly resist...
This green chutney is a very versatile and useful chutney at home, I always prepared some and fridge it up. It could use to serve together with any Indian snacks like pakora, samosa, vadas, pav and even as condiments to go with sandwich.
I planted a few zucchini plants this year but they didn't do too well, and yield only 2 zucchini by far, as it is getting colder and the plants starts getting yellow, so I decided to pull them up and clean up the garden... and to my surprise, I found two rather big zucchini hidden underneath the plants!
My friend posted zucchini cake not long ago on facebook and I was really tempted to try the recipe as it sounded healthy and yummy... but have no heart to buy the zucchini from the shop. Here I am with two fresh, homegrown zucchini, I am just about to waste no time and make this cake!
As I was trying to come up with a good recipe, the internet search engine shows many recipes that is closely representing pound cake recipe, not much of a pound cake person as I am...I decided to make it my way... and here it comes, moist, fluffy, and healthy Zucchini Cake!
Mangodi is a type of sun dried grinned lentil with spices originally from the state of Rajasthan in India, a very unique cooking ingredient.
I am guessing that it was created mainly because of the dry weather at the region and lack of fresh vegetables and food source during some of the months in the state, that caused the people there to think of ways to preserve food when it was available, often time drying the food and pickled them is the ways to go ...
So I came across one of the recipe long back using just normal heavy bottom cookware, I could not recall the exact recipe now, but I really wanted to try the cooking method..
I was also at the opinion that a good rasgulla lies with how well the cheese/paneer is kneaded.... so I put my thought to practice and use a stand mixer to knead the paneer this time. It works so well and gives me soft and spongy cheese balls in much shorter time ! I am definitely delighted!
The cucumber mum and I planted this year was not growing well at all. So I decided to let it grow into old cucumber, I love old cucumber soup and never find this old cucumber at the local Asian supermarket here.
This old cucumber soup is said to be good for reducing heat in the body and help prevent dryness in autumn season...
Ever since I received the tempeh starter sent from Malaysia by a friend. I have been making tempeh at home, it is a good source of protein and is one of my favorite cooking ingredients back home. You could now buy tempeh at trader Joe's and wholefood, a good alternative to meat/fish!
As my tempeh was cooking/growing at home, I saw frozen Petai/Stinking bean at the local asian supermarket, it has been a long time since I have petai, I just couldn't resist bringing a packet home.
This Sambal tempeh petai is a vegetarian version, yummy and really satisfied my craving!
This creamy lentil stew is one of the best lentil stew I have ever had.. It is a good dish for party and get together. Though the preparation is time consuming, it is definitely worth the effort as it is the kind of dish that once one had it will never forget the taste.
Quinoa is said to be the super food and has the complete set of nutrients that human body needs to survive...
Idli is another high protein, high nutrients food... making idli using Quinoa just make it sounds so healthy and wonderful!
Last week was crazy busy for me again, had no time to shop for grocery and been surviving on take out and sandwiches from delis!
This weekend I was thinking of making something at home and was still lazy to go to the market. I went and check at my square foot vegetable garden and was delighted to find that the french bean is again fruiting so well. I harvest a bunch last week and didn't expect to harvest as much again this week!
Thanks to the good rain fall and sunny days right after! Nothing like fresh vegetables from your own garden! Right?
A good friend moved out of the country and left me with a big box of spices, one of them being this Karahi Chicken masala, it has been long time that I made a chicken dish, thus I decided to make this tasty Karahi Masala Chicken over the weekends!!
I love to sit home and watch a good movie or read a good book with family over the weekends, and that good family time often accompanied by some homemade snacks, and one of them is this one.. it is easy and could be prepared under 10 minutes... a good starter for party too!
I always planted some Thai basil every summer, it is an essential ingredients in Thai dishes, which I love dearly...it could also be used for some Taiwanese dishes like Salt fried Chicken (盐酥鸡) and 3 cups chicken (三杯鸡）.
My Thai basil grow well as usual for this year, and we have got some fresh salmon at home, so I made this delicious fish dish for lunch!
I love a sweet and sour Thai dish for a good summer afternoon snack... mum and I saw this unripe papaya at the Asian supermarket the other day. Since it was more than 100 F these days, and I wasn't at the mood of anything warm ... We decided to make this dish that afternoon!
Som Tam is traditionally made pounding in a mortar, I do not have a big mortar, so I just mix the ingredients together to form a salad... it is still tasting great!
I like badam milk, cold or hot, and with vitamix, it is much easier to make this drink at home.. it was more than 100 F here in NJ for the past few days, I decided to make the cold badam milk as refreshment in the afternoon!
I went to Taiwan with my parents en route USA, it was fun and we had lots of great food there...
One of the dish that I really enjoyed was this Aiyu jelly, I liked it so much that I decided to buy some Aiyu seeds to make this home. Apparently it is very easy to make, and it requires no cooking at all!
Grandma used to make this homemade rice wine for anyone who is due for baby in the family, it is an essential for the lady's confinement we used it in every dish we cooked for the mother within 30 days after the baby is born, this period is called confinement period.
Grandma also made sure to make a few more bottles of this wine for my house, my brothers and I are big fan of Rice wine chicken.
My aunt was teasing me the other day that she remembers me asking for mum's confinement foods when mom gave birth to my youngest brother....
Now that grandma is no more. I just feel that this increasingly disappearing tradition should be remembered and recorded.
I made some mulberry jam a few days ago, and mum thought of the dessert she had in Shanghai before.
It was made with Dioscorea opposita (nagaimo, Chinese yam, Korean yam) and some fruit jam, she liked it very much as it was very nice and crunchy.
Coincidently the same day when we shop for our grocery at the local supermarket, we saw that the workers were busy displaying the fresh nagaimo/Chinese yam! We immediately bought two to try out this recipe!
I went home to Malaysia for almost three months around Feb-April 2012. It was fun spending time with family. We celebrated my youngest brother's wedding, and welcome another bundle of joy in the family --- my first brother's youngest son, Timothy... it was such a good time back home that I almost feel bad coming back to the states.
The only good thing is that I brought mum with me this time... she wasn't used to the quietness and space here at first. She misses home so bad that she even cried one day.Thank god that as the weather gets better, gardening and walking outdoor keeps her occupied and she started to enjoy the lifestyle here...
Paneer is a well loved cooking ingredient in Many families.... I used to make it at home, but we could get reasonably good paneer now at the local grocery shop. Thus making Paneer dishes is getting easier...
Back In Malaysia, many of the villagers will raised free range chicken（Ayam Kampung）naturally and sell in small town for some cash. I love the texture and taste of these chicken, and often use it for soup or steamed dishes.
This time when I came home, my parents bought some of these chicken, and here is one of the dishes I made out of it...simply delicious!
Sometimes the same dish with a little twist brings about completely different taste and feel. This poached egg/eggdrop curry is one of them, it is a lot lighter and equally tasty as compared to other egg curry dishes.
Guacamole with corn chips is a snack I frequently prepared for guests. As many of my friends are either vegetarian, or vegetarian wannabe. And I often left with some guacamole that I have no heart to throw away. This yummy avocado dip is packed with good fat and nutrients that our body love.
So I turned it into paratha and to my delight, it is so soft and tasty! Not to mention being super healthy!
Dosa is normally made from fermented grinded urad dal and rice, it take quite sometimes to make the batter. When time is restraint, and a quick snack or breakfast is required, this moong dal dosa which require no fermentation is a good alternative.
Just soak and grind moong dal into batter with spices, and off you go making dosa!
Biryani is a very famous Indian/Pakistani spiced rice made with different kind of spices and ingredients. A very important dish for festive season and celebration. Biryani derives from the term Berya in farsi, it means a dish prepare by baking it.
There are many ways to make Biryani, and the ingredients are mindbogglingly diverse just in India itself. The north, the south, the Kashmiri all make this delicious rice differently.
I have received many requests in the past from readers asking me to make a post/recipe on Biryani, I have been delaying it for it is not worth preparing Biryani for one or two person, for the amount of work involve.
This biryani was made during the New year eve, for lunch celebration with a group of close and dear friends. The recipe I use here is called Hyderabadi Dum Biryani, a famous spicy and delicious Biryani recipe.