But amidst these considerations, there's something comforting about a touch of saltiness, like an old friend. Making this curry is simple, without any fuss. My goal is always to make cooking a joy, not a chore.
But amidst these considerations, there's something comforting about a touch of saltiness, like an old friend. Making this curry is simple, without any fuss. My goal is always to make cooking a joy, not a chore.
Not
your usual Siamese Laksa Lemak here! I like to spice things up with my own
twist in the kitchen. My culinary journey has taken me through Thailand,
picking up flavors from all corners (BANGKOK). From cookbooks to online recipes, from
chatting with locals to exploring Thai markets, I've soaked it all in. But one
thing's for sure, I don't just copy and paste recipes.
So, what makes my Laksa Lemak stand out? It's all about the ingredients. Picture this: Nava’s Zen basil leaves, fragrant kaffir lime leaves, zesty lemongrass, vibrant turmeric, fiery bird's eye chilies, and the unique torch bud ginger, Bunga Kantan (Turmeric Leaf, Chillies & Torch Ginger Bud). Sure, the list may seem long, but trust me, you can find them all right where you are. And if not, don't sweat it; just swap in whatever feels right. That's the beauty of cooking - being curious, experimenting, and making it your own.
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.
However, I've noticed that some gravies can lean towards being overly sweet, and I've yet to come across a vegetarian option. To address this, after careful thought, I created my version. The result was raved about, maintaining the dish's essential flavors while offering a unique twist. In fact, I dare say it rivals, if not surpasses, many others out there.
Now, let's talk ingredients. When it comes to Malay desserts, simplicity is key. Here are some common local staples you'll need:
Before diving into the spectacle, I made a necessary pit stop at MBK Mall to satisfy my hunger. Laden with the quick bites, I returned to my room, relishing them before braving the infamous Bangkok traffic on our way to Calypso Cabaret Show. I traveled in a van alongside the other foreign tourists, as transportation was part of the package deal.
The hour-long journey to Ayutthaya is a breathtaking sight to behold, like stepping into a real-life postcard, with lush paddy fields stretching as far as the eye can see. Ayutthaya, a UNESCO World Heritage Centre, whispers tales of its illustrious past, even as its ancient ruins stand as silent witnesses, drawing visitors from every corner of the globe.
In my kitchen, Rasam is a staple, and I always make a generous batch. Once cooked, I portion it out into containers and pop them in the freezer for later. Surprisingly, freezing Rasam doesn't compromise its flavors or nutrients. Back in the day, when fridges were a luxury, Rasam was left out to age gracefully, its robust spices preserving it for days.
After a brief respite, curiosity led me downstairs to stumble upon a travel agency nestled within the hotel lobby. Intrigued, I wandered in, only to be met with a curious question: why was I traveling solo? And thus, my journey truly commenced. Opting for a half-day tour of Bangkok's renowned temples, I followed the staff's suggestion to grab a quick lunch bite at the adjacent MBK Shopping Mall before being picked up by the tour guide.
As I peer into the earthen pot , brimming with the flavorful Mochakottai Karuvadu Kulumbu, my appetite awakens. I must admit, I have a so...