Vegetarian Nyonya Laksa
One which you can replicate without much hassle, much qualms and within most to most an hour. Packing a major punch of our quintessential Malaysian tastes.
http://www.nava-k.com/2016/07/vegetarian-nyonya-laksa.html
#navascooking
#vegetariannyonyalaksa #vegetarianlaksa #vegetariancurrylaksa #currylaksa #nyonyalaksa #malaysianlaksa #vegetariancuisine #noodledish #nava-k.com
One which you can replicate without much hassle, much qualms and within most to most an hour. Packing a major punch of our quintessential Malaysian tastes.
http://www.nava-k.com/2016/07/vegetarian-nyonya-laksa.html
#navascooking
#vegetariannyonyalaksa #vegetarianlaksa #vegetariancurrylaksa #currylaksa #nyonyalaksa #malaysianlaksa #vegetariancuisine #noodledish #nava-k.com
Vegetarian Fried Mee Hoon (Chinese Style)
A vibrantly attractive and tasty dish you can make for breakfast, brunch or even for dinner.
http://www.nava-k.com/2012/07/vegetarian-fried-mee-hoon-chinese-style.html
#chinesestylevegetarianmeehoon #vegetarianfriedmeehoon #friedmeehoon #noodledish
#navascooking #navaslife
A vibrantly attractive and tasty dish you can make for breakfast, brunch or even for dinner.
http://www.nava-k.com/2012/07/vegetarian-fried-mee-hoon-chinese-style.html
#chinesestylevegetarianmeehoon #vegetarianfriedmeehoon #friedmeehoon #noodledish
#navascooking #navaslife
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
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