Cooking Tackle

  It is truly unfair if I did not posting my kimchi using western cabbage today... Wondering why? That because I purposely brought the red-bell pepper flakes **which is the key ingredient of kim chi, across the country from Korean cold storage in Dubai to Goa-India. I would say that this is a great nibble especially for my husband who hates cabbage **but not napa cabbage a.k.a Chinese cabbage. The crunchiness, the spiciness and the sourish come in the same time, I have to gives them a particular credit which finally demolish my curiosity and completely indulge myself. I do positively think that you may try it out too! Above all, perhaps you have a look for detail step by step here   Crunchy Kimchi Ingredients 1 medium size of western cabbage 2 tablespoons Korean red bell pepper flakes 3 tablespoons fish sauce ½ teaspoon garlic paste ½ teaspoon ginger paste 6-7 springs of spring onion (segments) 1 tablespoon rice flour Salt and sugar to ...

I don’t know where do I start from, but I do know where exactly to begin... I deeply apology to all of you of being hush again and again therefore I extremely letting this Blog was unfilled for so long, yah it’s too long... I know this is going to be not so great notes from me however I am pleased of having chance of dropping a post and letting you know, perhaps kind of asking of waiting for me until my PC getting cured. “Do not drink sprite etc at near your PC” as my husband did it so,” it may spill all over it and it craft miserable dilemma in life”. And so on...I humbly make it clear that at the moment we have no PC at home since one month and one week ago and so ever we could not do anything else unless pass the time and waiting for it. I hope everything gonna be ending soon as my self really in a chaotic zone of food photographing and typing. I wish I’ll see you guys very soon! **fingers crossed PS: Thank you mbak Sefa for the brilliant award, I was peeping into it *wink And Elra...

Those were the longest time in my existence of being absent, months, weeks, days, hours, minutes and seconds, without any explanations I abandoned my self out of you all, I apologise, I do… And seems I do not know where do I start from, hard to believe though, I do want to share of story during my vanished but my words are very diminutive by now. I came up this time with no great story of mine even a recipe but I will do it later as my new kitchen needs to be little arranging here and there, oh! It’s not to be forgotten of highlighting our magnificent part in life, we had recently moved again to other new house. Don’t be so bolt from the blue since we are really a “rolling stone” couple at the moment **wink I do hope that I can bring it on my blog as soon as possible as the kitchen could not waiting touch of my passion **Thanks to God of giving such a moment in joy even hard, we were accomplish something on our trial and again…Thanks abundantly of granted us such a wonderful rewards af...

I actually extremely worried when I am reading, watching, hearing and writing about Baking, somewhat I feel tremendously pretty fortunate if I have an opportunity to do baking. I am certainly trying to convince my self to take it easy and confidence when suddenly my self facing one cutie mini portable oven in our place at now. Thought of many questions were plot, what should I do? Where do I start from? What possibly make the thing works with my limited baking skill? Trust me, those questions have been highlighted of my true unconfident and self-doubting. Making it sense as I have never wanted to missed the thing off since I do not have my own to do baking or whatever cooking through the oven. As we stay here running by visa as living in foreign land (India) consequently most of the rental flat here, oven is excluded sitting in the kitchen. Well, at the moment I am quite fortunate having absolutely great couple of months staying at the place where oven is presented on hand. (Read issu...

Fiery chicken with loads of chili The recipe is using what i have in the fridge  I wanted something spicy-unfussy to along with steam rice Chicken Insane level 15 Chicken My suggestions is Chicken breast, essentially it’s indulge! For delightful presentations it’s advisable. Partially in favour of terrific fun of picking up the chicken bones, may possibly treated. My self be partial to, it’s entertaining and relieved jaws stiffness Chilies Dried red chili soak in water to soften, seeded. Along with it I engaged our savours to an allurement blaze of bird eye chili just to get sting of their fierceness. Quantities? Dried red chili uses more than bird eye chili, let me say it’s actually depending on how much chicken being used. Note: Do not make too spicy as your chicken madness in context going to turn up in actual fact wild and insane! Onions Shallots (bawang merah) give you tastiest payoff at the end, red onions could be just fine substitute instead....

I always enjoy watching Kylie while cooking, she always been so magnetize when she standing behind the kitchen bar, explaining, sharing her tips and cleverness, I just simply love her Soy sauce eggs, by Kylie Kwong: Simply Magic **today cooking! Kylie I hope you read this **wink Soy sauce eggs is our desired side dish especially when I served Chinese porridge for my husband, and my self would be enjoy of having it simple-basic-and pure just eating it as the way as it too tempting to be ignore Its magnificent delicious soy sauce eggs, they really are! First attempted, it was when we were staying in the south, I really do not wanted to be unsuccessful and disappointed, the fact, I do, it might that I am not cooking with heart and soul like one of her series which I have own the DVD yet becoming my extraordinary treasure, honestly in my taste it was awful, but me and my husband could not resist when I serve them, we were just greedily eating those eggs until terminate to the la...

Sambal ikan bilis (malaysian dried anchovies sambal) Its actually to accompany nasi lemak (malaysian coconut milk rice) Nasi Lemak is the de-facto national dish of Malaysia. Nasi Lemak is usually served in the morning as breakfast. The toppings include anchovies sambal, hard-boiled eggs, fried fish and shrimp. Other common toppings include roasted peanuts and cucumber slices. (by Rasa Malaysia) She's one of a great cook I have ever known, she share her truly authentic Malaysian cuisine and I have no doubt to her Malaysian recipes. This is the trustworthy sambal ikan bilis ( dried anchivies sambal) that I have been relay on for My homemade Malaysian Nasi lemak I followed her recipe exactly, the fact, only the steps which refer to “Rinse the dried anchovies and drain the water. Fry the anchovies until they turn light brown and put aside”,  instead of frying,  I  rubbed the dried anchovies with oil all over and put them in the oven until tu...