I get asked this question a lot: Where do you find time to make the made-from-scratch recipes? Who has the time to make everything from scratch? Everyone has different priority in life. Whatever you place your priority, you will find time for it, no matter how busy life gets. My health is my top priority at this moment in time, and so is eating real, unprocessed food. I get extreme high when I discover a made from scratch recipe (things that we think can only comes from the store) that I can conjure up in my own kitchen. Like walnut butter, yogurt, almond milk.. These recipes only takes 15 minutes out of my 1,440 minutes in a day. Besides, who eat sweetened condensed milk by the cans? If you do, please start praying. I’ve not made the condensed milk from scratch twice in the last 2 years. Continue Reading →
Like most popular dishes, Beggar’s Chicken is a dish with an interesting story of origin. A starving, homeless beggar in rural China stole a chicken from a yard and was about to cook it when the emperor’s guards passed by. In his state of panic, he tried to hide the chicken by covering it with mud and threw it into the fire. Hours later when the coast is clear, he ended up with a chicken that was said to be the most tender and flavoursome he’s ever eaten. Continue Reading →
I’m no fan of fish head, except the silky smooth cheeks. Mama would “devour” the whole fish (the head, fins, tail) until the fish is irrecognisable. Many times she have failed to convince me to try the fish head. No way I will touch it, not even scrumptious curry fish head. Yes I know some of you reading this will go “Eww, how can you eat the fish head”. Mama will tell you it’s very delicious, the cooked fish meat between the bones is super tasty and firm, break the bones with your fingers, and suck out the meat. There’s no way avoiding getting your fingers dirty to truly enjoy fish head. Continue Reading →
Really traditional chinese chicken stock is essential in making excellent Chinese noodle soups, and adds a rich flavoured base to any savoury dishes. For busy parents, store-bought liquid chicken stock might be the easiest, just remember to read the ingredient list on the packet that it’s made of real ingredients and not flavourings. Continue Reading →
Just the mere mention of the word satay is enough to get anyone drooling. The grilled marinated skewered meat is the epitome of Malaysian Street Food. We can argue about how fantastic our favourite ‘warung sate‘ (satay stall vendor) might be, however the appeal of Satay Kajang has never waned. Who is to argue when Kajang is informally known as the “Satay Town”. Continue Reading →
