Today, I got my fix of #malayfood.
I’m a big fan of this stall kinda, #malaycuisine and I can be considered a regular at this stall, in #aeonbukitrimau.
Yums!!!
Price - all depends on what you opt for.
For the two us, we paid RM12.00.
#dinewithnavak

Terung pipit (turkey berry) stir fried with dried shrimp (udang geragau).
Fry 2 tbsp of shrimps (soak and drain) in 2 tbsp oil.
Remove and keep aside.
In the same oil,
sauté 2 sliced red chillies
and 4 sliced shallots.
Add berries (abt 1 cup)
stir,
add 1 tsp tauchu (fermented soy paste),
1/2 tbsp sweet soy sauce,
3 tbsp water and
salt (taste first bf adding).
Stir and simmer to soften berries. Squeeze calamansi lime, add fried shrimps, stir and dish out.
#CookWithNavaK #MalayFood

Serunding udang geragau/dried shrimp.
soak and drain 1 cup udang (shrimps).
Heat oil (4 tbsp), fry udang till crispy,
add sliced lemongrass,
chilli flakes,
palm sugar and salt.
Stir, remove, drain excess oil and serve with lime.

#navascooking #navaszen #malayfood #NavaKrishnan #NavaKrishnan

Malay Style Belacan Brinjal Sambal

To make:
Slice 3 brinjals into small pieces, mix with salt, fry, remove and keep aside.
Leave about 3 tbsp of oil in the same pan.
Add 1 chopped tomato,
1 tbsp dried chilli paste,
1 tsp garlic paste,
2 tsp shallot paste,
1/2 tsp belacan powder and
3 broken dried chillies.

Stir and cook till oil splits.
Pour a little water and season with salt.
Stir.
Add fried brinjals, stir a couple of times and dish out.

Note: for veg version,omit belacan.
Can use chopped garlic and chopped shallots instead of paste.
#MalayFood #MalaysianFood
#BrinjalSambal #SambalTerung
#navascooking #NavaKrishnan

Ayam masak lemak budu (chicken in coconut & fermented anchovies).
To blend/ground:
2 red & 2 green chillies
1 inch fresh turmeric
3 shallots
1/2 inch ginger
4 garlic.

Others:
3/4 cup coconut milk
10 small chicken pieces
1 small piece palm sugar
1 turmeric leaf (sliced thinly)
2 tbsp budu
salt to taste.

Add blended ingredients, salt,chicken and 2 cups water, simmer and cook.
#BuduAyam
#MalayFood
#navascooking
#NavaKrishnan

Nasi Minyak (literally means oil rice).
Heat 3 tbsp ghee/minyak sapi, fry 1 handful of cashew nuts, remove and keep aside. Do the same to 1 handful of raisins/kismis.

Fry 1/2 tbsp ginger paste,
1 tsp garlic paste, and
spices (2 cinnamon, 2 star anise, 4 cloves and 4 cardamom),
add 1 smashed lemongrass,
1 sliced red chilli and
1 sliced green chilli.

Stir, add 2 cups washed basmati rice, stir and tip into rice cooker. Add 1 tsp turmeric powder, pandan leaves (knotted),
2 cups carton milk,
1 cup water and
season with salt.
Stir and cook.

Once done, stir in 1/2 tsp saffron strands mixed with a bit of hot water (optional).
Garnish with fried cashews and raisins bf serving.
#NasiMinyak
#OilRice
#MalayFood
#VegetarianRice
#NavaKrishnan
#navascooking

Soto Ayam.
For the soup/broth:
smash 1 serai/lemongrass, 1 inch galangal/lengkuas and 1/2 inch ginger.

Put in a pot with chicken bones, 1 pc cinnamon/kayu manis, 1 star anise and enough water.
Simmer to extract broth.
Drain to remove bones and the other ingredients.
Pour back broth in pot, add chicken pieces (or remove, set aside for adding atop of Soto) and simmer.
Season with salt and pepper.

For sambal/chilli dip:
mix chopped red chilies,
sweet soy sauce,
belacan powder,
calamansi lime juice and
a tiny pinch of salt (all ingredients as needed).

Add blanched mee hoon in a bowl,
pour soup,
garnish with soup leaves, spring onion and
fried shallots and serve with sambal.
#SotoAyam
#MalayFood
#NoodleDish
#NavaKrishnan
#navascooking