Mah Lai Goh/Cantonese Steamed Sponge Cake

While i was googling for an interesting steamed dish, i accidentally crossed this Mah Lai Goh aka Steamed spongy cake. Actually Mah Lai means Malay and Goh as means Cake, this Cantonese/ Malaysian steamed cake is definitely a dangerous cake, served along with tea or coffee, you just cant stop munching this steamed cake. This steamed cake is very easy to prepare as well, and the end result is a super spongy, fluffy and very light cake. Many blogs says that this Mah Lai Goh have its origin from Chinese Cantonese cuisine, and this cake is served in many Dim sum restaurants.This brown sugar steamed cake is my recent favourite. Trust me, i seriously loved this steamed spongy cake as it came out extremely light.

Malaysian Vegetarian Curry Puffs/Epok Epok/Karipap Pusing

My today's post goes for the Popular Malaysian street food 'Curry Puffs', this Malaysian snack is a sort of younger sister of both Indian Samosa and famous Portuguese Empanada. You can find easily this freshly fried curry puffs at most of the roadside stalls in Malaysia. You can find also this Ultimate curry puffs both with simple outer crust and with spiral crust. Spiral crust goes for two dough, however i want to make mine with a simple crust though i want to make those flaky spiral crust. Fried curry puffs makes an excellent evening snacks though you can even bake them. Since i want to go with the traditional curry puffs, i didnt hesitate a second to fry them.A common snack in Southeast Asia, this curry puffs is one among several puff type pastries available easily in road side stalls. Savoury curry puffs can be prepared with vegetables, meats or else both meat-vegetables fillings, obviously this curry puffs have their important place in Malaysian snacks.Not to forget that even sweet filling with yam do exists.

Malaysian Stuffed Egg Prata/ Roti Telur

Roti Telur is a kind of Malaysian flaky pancake aka roti canai. Roti canai is a Indian influenced flatbread which is quite famous in Malaysia, Indonesia and in Singapore, though it is called as Roti prata in Southern Malaysia and Singapore. Roti canai is quite like a younger sister of Kerala parotta which we find easily in most of the road side shops in most of the cities in South India. Roti Telur is a variation of the flaky roti canai when a egg mixture is added in the center of the cooking rotis. Roti telur is usually found in square shape as the rolled dough need to cover the egg mixture added inside the thinly rolled sheet like dough. I always want to give a try to this incredible egg stuffed paratha since a long,finally i made it at home for our weekend as a special meal.

Malaysian Pineapple Tart/Resepi Tart Nenas

Malaysian pineapple tart, this dangerously addictive buttery tarts are in my to do list since a long. My to do list never comes to an end. Everytime, i'll check my to do list, i feel like making all together but imagine who will eat if i prepare all those pastries and breads.However i'll try to dish out atleast few whenever i have nothing to do.Still i dunno when am going to clear my to do list. Ok let me stop blabbering. Coming to today's baked beauties, these cute looking Malaysian pineapple tart are very easy to make at home. When i saw the recipe for the first time, i thought it may take half a day to get ready as we need to prepare the pineapple jam  specially for making this tart. But trust me, if you have all the ingredients besides you, you can make this tiny tarts very much quickly than you can imagine. I prepared my pineapple jam with canned pineapple chunks,which was quite easier than making pineapple jam with fresh ones. No peeling,chopping,cleaning etc,so if you are planning to make this pineapple tart, better stick with the canned pineapple chunks.

Nyonya Curry Powder

As i told earlier in my previous post, this week's theme for my long blogging marathon is Streetfoods/Condiments, yesterday was streetfood and today am posting an interesting curry powder under condiments. This nyonya curry powder is used in Malaysian cuisine for making their famous Nyonya chicken curry. When i chose condiments as today's theme, i went on searching for a spice powder and finally i found this new curry powder at Malaysian Delicacies. Immediately i went through this curry powder, seriously i was shocked to see that this curry powder goes for your usual Indian spices.

Nyonya cuisine is the result of two cuisines, the chinese immigrants and local Malays, which gives this fantastic cuisine,this cuisine use local ingredients like chillies, shrimp paste, lemongrass, galangal etc. Nyonya peoples prefer making their curry powders or pastes themselves. This curry powder is an exemple from their collection of flavourful spice powders.With this curry powder, you can make a fingerlicking,flavourful chicken curry. Yes i prepared their Nyonya chicken curry and we enjoyed it thoroughly.

Breakfast Multigrain Porridge

I do prepare quite often porridge with oats, but recently i tried a multigrain porridge with bulgar,quinoa,foxtail millet and rolled oats. For my surprise this mixed grains porridge turned out extremely fabulous,super filling and satisfying. This healthy porridge gets ready really very quickly as i used pressure cooker for preparing this breakfast healthy porridge.

While serving i drizzled honey and cinnamon powder, i enjoyed this porridge for my breakfast very much. You can also add more vegetables or else chopped fruits to this healthy porridge.This is our last day of blogging marathon, as i choosed this low fat breakfast  this healthy multigrains porridge suits seriously super prefect to the theme i choosed to run for this week.Check out the other marathoners running this 20th edition here.

1/2cup Multigrains (bulgar,quinoa,rolled oats and foxtail millet)

1cup Low fat milk

1cup Water

Honey (as per need)

Cinnamon powder

Bring boil the water in a pressure cooker,meanwhile wash the multigrains thoroughly and keep aside.

Now add the washed multigrains to the boiling water,cook upto a whistle.

Once the steam gets released, add the milk to the cooked porridge,stir well.

While serving, drizzle the honey as per need, springle the cinnamon powder and serve.

Enjoy this warm breakfast porridge.

Vegan Cucur Kodok - Malaysian Banana Fritters

Cucur Kodok, one of the famous Malaysian banana fritters prepared with mashes bananas, sugar, eggs mixed with all purpose flour, but i tried out eggless and vegan version which i found while browsing through here, its really a simple, quick and easy evening snacks..many of the malaysian snacks are usually deep fried and one among those deep fried beauties this cucur kodok takes an important place, its seems that each and every family have their own version of making out this deep fried delicacy where some goes to eggs and while others goes for milk and eggs...Cucur means fried in malay and while kodok means toad or toad shaped..This cucur kodok resembles like toads bit ugly but when u tastes this banana fritter u will definitely love to munch these flavourful beauties coz they tastes marvellous, we enjoyed having this banana fritters for evening snacks, they tastes too good when they are still warm...

3nos Bananas
6tbsp Sugar
pinch Salt
1/4cup Wheat flour
3tbsp Grated coconut flakes
Oil

Mash the bananas and add the sugar, salt, wheat flour and grated coconut flakes, since i used over ripen bananas they were really watery when i mashed them, so i didnt add water to this mixture, the banana puree was perfect to mix all the ingredients prefectly as a prefect thick batter to drop..u can add water if the mixture is too thick...Heat the oil for deepfrying, drop a spoon full to the hot oil and fry till they turns brown..

Serve hot and enjoy!

Nasi Lemak (Malaysian Coconut Rice)

Nasi Lemak is traditional malaysian coconut rice and its a malay word where this word literally means 'rice in cream'...This name is derived from the cooking process where rice is cooked in coconut cream..Malaysian people used pandan leaves to give a particular flavour this rice and spices like ginger and herbs like lemon grass are also added for additional fragrance..Traditionally this nasi lemak is served in banana lead with cucumber slices, small dried anchovies, roasted peanuts and boiled eggs with hot spicy sambal sauce, this rice dish can also be eaten with pickled vegetables, stir fried greens etc...Nasi Lemal is widely eaten in malaysia and even this dish is served in Malaysian schools, this nasi lemak can be also served as breakfast dish and sold early in the morning at roadside stalls in Malaysia where this rice is packed in newspaper, brown paper or in banana leaf, anyhow this rice dish is served as noon or evening meals in restaurants..Nasi Lemak can be prepared so many different version where some used to prepare with pandan leaves while some with bay leaves, as its kinda hard to get pandan leaves i prepared this Nasi lemak with bay leaves, ginger pieces and few pieces of lemon grass and i served with Malaysian Spicy Okra Kheema both together tastes marvellous and am sending this malaysian coconut rice to Vaishali's IAVW-Malaysian and to Think Spice-Think Bayleaf guest hosted by Apu of Annarasa, event started by Sunita..

1cup Long grain rice (i used basmati rice)
2cups Coconut milk
2nos Bayleaves
1tsp Ginger pieces
1/2tsp Lemon grass pieces
Salt
1tbsp Oil

Wash and clean the rice and put it in a heavy bottomed pan, add the coconut milk, bay leaves, ginger pieces, lemon grass pieces,salt ,oil and cook everything in high flame.... when the rice begins to boil, lower the heat..keep in simmer and cook for 10-15minutes until all the water been absorbed, remove from the heat...stir the rice gently and cover the vessel with lid and keep aside, let it sit for 10-15 minutes...

Serve with any spicy side dish!

Malaysian Spicy Okra Kheema

Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences.Rice tends to be a staple food in Malaysia as in most countries in the region. Vegetables are usually available year round as Malaysia does not have four seasons.Being a multicultural country, Malaysians have over the years adapted each other's dishes to suit the taste buds of their own culture. For instance, Malaysians of Chinese descent have adapted the Indian curry, and made it more dilute and less spicy to suit their taste.Chinese noodles have been crossed with Indian and Malay tastes and thus Malay fried noodles and Indian fried noodles were born...Desserts in Malaysia tend to make use of generous amounts of coconut milk.I crossed this malaysian spicy okra kheema here..While reading this kheema dish, i just loved the ingredients and the simplicity of this dish which suits incredibly amazing with hot steaming rice and also for rotis and chappathis...Aù sending this delicious side dish to Vaishali's IAVW-Malaysian and to Viki's Side dish for Chapathi..

1+1/2cups Okra (chopped thinly)
2nos Onion(chopped)
3nos Garlic (chopped)
2nos Green chillies (chopped)
1/2tsp Turmeric powder
1tsp Red chilly powder
1/2tsp Coriander powder
1/2tsp Cumin powder
2nos Tomatoes (chopped)
1tsp Lemon juice
Salt
5tbspOil

Grind the chopped garlic, chopped onions,chopped green chillies as coarse paste..Heat the oil and add the coarse paste of onion mixture, cook until the onion get slightly brown, add the chopped okra pieces and saute until they turns bit tender, add the red chilly powder, coriander powder, turmeric powder, lemon juice and cumin powder with enough salt,saute everything well and finally add the chopped tomatoes and cook until the oil get separates..

Serve hot as side dish!