11/02/2012 by Shannon Lim-de Rooy | 50 Comments
If you have never had satay, you don’t know what you are missing! Satay is one of the must try Malaysian street food – charcoal grilled succulent skewered meat (chicken or beef) served with special satay sauce. Don’t get mixed up with the Malaysian Satay Sauce and the Thai Peanut Sauce, they are different. Continue Reading →
04/02/2012 by Shannon Lim-de Rooy | 18 Comments
This Carrot Okara Muffin is the Part 3 of the Soy Series:
1. First make your Homemade Soy Milk
2. With the leftover soybean pulp (okara), and turn into Seaweed Okara Cakes (that taste like fish cakes)
3. If you don’t like fish cakes, you have to try this moist Carrot Okara Muffin. Okara makes a very good egg substitute for muffins and cakes.
02/02/2012 by Shannon Lim-de Rooy | 24 Comments
Fresh Okara
After you have made your own soy milk, you will be left with the soybean pulp (okara) after all the “milk” is strained out. Don’t throw them away because okara is a nutritional powerhouse, containing soluble and non-soluble fiber, protein, calcium and other minerals. Fresh okara has a short shelf life, like soymilk or tofu, or you can freeze it or dry them in the oven for longer shelf life.
Okara by itself taste bland, but it is extremely useful when added to other food. You can add it to baked goods, use it as an egg substitute, add it to soups and stews, or mix it into veggie burgers.
27/01/2012 by Shannon Lim-de Rooy | 8 Comments
What a week it has been, I’m over my food quota for the month! Lots of cooking, delicious traditional Chinese festive food, sweet treats, laughter, firecrackers and more fabulous street food of Penang. Starting with the 10 dishes reunion dinner on the eve of Chinese New Year at my paternal grandparents house, steamboat lunch on 1st day of Chinese New Year and dinner at my 2nd Aunt’s house. Continue Reading →
25/01/2012 by Shannon Lim-de Rooy | 6 Comments
The Chicken Vindaloo with Flat Bread photo on the calendar in my kitchen wall keeps calling out to me.. I hesitated a few times to try the recipe because the flat bread recipe looks a bit strange to me. Finally I succumbed to my senses, and gave both recipes benefit of the doubt? I told myself if the recipe is good enough to appear on the calendar of a worldwide brand, it should be credible.
Continue Reading →