05/07/2013 by Shannon Lim-de Rooy | 10 Comments
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 →
02/07/2013 by Shannon Lim-de Rooy | 23 Comments
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 →
13/06/2013 by Shannon Lim-de Rooy | 20 Comments
Penang Acar (also spelled as Achar) is a very special pickled vegetable dish. I think every Penangite loves it because of the appetizing, sour and spicy great taste. Who wouldn’t? There’s this lady at the pasar (wet morning market) near my Penang childhood home that sells mouth watering acar. Besides buying from the pasar, many economy rice vendors also include acar into their dishes. Maybe that’s the reason why my Mama never made acar before. Continue Reading →
01/04/2013 by Shannon Lim-de Rooy | Comments Off on Nasi Kerabu Kelantan (Kelantan Herb Rice Salad)
Nasi Ulam (Herb Rice Salad) is a feature in Malay cuisine, usually it’s a steamed rice mixed with various herbs, vegetables, spices and accompanied with various side dishes. There’s 2 popular variation – Nasi Ulam on the northwest Peninsular Malaysia and Nasi Kerabu (with rice dyed blue) on the northeast Peninsular Malaysia, in state of Kelantan and Terengganu. Continue Reading →
25/03/2013 by Shannon Lim-de Rooy | 13 Comments
Kacang Pool or Kacang Phool is a rather popular food in Johor Bahru, and everyone seems to be talking about Kacang Pool Pak Haji at Larkin. As this dish is adapted from the Middle eastern way of eating fava bean, I think the name Kacang Pool most likely got its name from the Egyptian word foul (or pronounced “ful”) for fava bean. Foul Medames is considered to be Egyptian’s national breakfast. Continue Reading →
