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chicken kicap

on April 05, 2008

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Spicy Ivy Gourd Stir Fry

I had never tasted Ivy gourd until I moved to United Kingdom. I felt very shamed that I never learnt most of the cooking method, never discovered all the names of vegetables neither the ingredients nor anything from mum while I was in Malaysia. Although before I left Malaysia, I had written down some of my fav dishes in a book and brought along with me for future use. With few a knowledge, I started to explore the cooking culinary. I called my mum every 5 to 10 minutes for enquiring detaily to prepare a single dish. That was a real nightmare, even till now me and my hubby used to laugh if we over come to those beautiful memories. Actually, for the first time I had discovered so many new Indian and rare kind of vegetables at the huge Asian Vegetables Market(most of the vegetables from India, Pakistan and Bangladesh) near my home in East London and I found this gorgeous 'baby cucumber' at there too. For a sec I thought it was tiny cucumber but there is name is sta

Carrot Sambal

A warm Hello to you all my dearie loving peeps. How are you all? First of all, A very sorry to you all. I’ve been gone so long. I've been struggling with health issues and gradually recovering. Here is the post I wanna to share. A very simplest salad. So, My dear lovely Malaysian bloggie friends don't get confused with the title Carrot "Sambal".I knew there had a Sambal in authentic Malaysian culinary. And it were hundred and hundred varieties too. Those Sambal made with alots of fresh or dried red chillies along with other delicate spices. But this Carrot Sambal is totally differ. This recipe is belonged to Sri Lanka. When I was first heard about the Carrot Sambal, for a second I'd thought it is a kind of similar as Malaysian sambal. I was so cruisous to taste.But all I've had get is this hearty healthy Carrot Sambal. Then later I had learned there is also have many dishes called sambal in Sri Lanka. Actually is a spicy, tangy salad made up

Murukku ~ Amma's Special

Murukku is one of the popular snack usually made by Indian on the festive season of Diwali. In the olden days Amma traditionally made them by soaked the rice and then allowed the rice to dry. Once its dried, then it would be grounded using ural {a large stone mortar}to a fine powder . The elaborate process repeated until the all batches to finish. She made through everything by herself without a help from us. Even the process is hard, the end result always paid well with a lip smacking crispy Murukku.Those beautiful memories always cherish in my inner heart. Since the technology is started to develop, the commercial gradually started to introduced the grounded legumes. Then it's slowly gain to the fancy ready made products. Even though Amma's never give up the olden method. However, she get down to use the commercial product for easy purpose when she began her Special Diwali Business few years ago. Where she sells her home made sweets and savory snacks at Diwal

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