Happy Deepavali & Guestpost: Chicken Kurma

12/11/2012 by Shannon Lim-de Rooy | 8 Comments

Happy Deepavali to all Hindu friends.

I am thankful to have the very talented Sri from Love2Cook Malaysia to share with us a delicious Diwali recipe. When I stumbled upon Love2Cook Malaysia earlier this year, I couldn’t stop browsing through the gorgeous mouthwatering Malaysian food and bakes. Despite her busy schedule in preparing for Deepavali, the ever so lovely (& huge chicken lover) Sri has so kindly cooked up a scrumptious chicken dish: Chicken Kurma. Do head over to Love2Cook Malaysia to show Sri some love for this Deepavali festival.

I’d better not take up much space, let’s have Sri’s gorgeous food take over from here.

♥♥♥♥♥♥

Chicken Kurma by Love2Cook-Malaysia Continue Reading →

Lotus Root Soup with Peanuts & Red Dates

05/11/2012 by Shannon Lim-de Rooy | 16 Comments

As I was digging around my files, I found this Lotus Root Soup photos in my archive that has yet to be published. The photos were taken almost a year ago. Time sure flies.

I come from a family of soup lovers, there’s never a day without Chinese soup during my growing up years. Papa would come home after work and be happy with just a big bowl of hot simmered soup. And the tradition continues. Sometimes I do that too, on the days where I want a light dinner. Maybe others will find it strange that we drink hot soup in hot tropical weather. To me, a simple bowl of soup like this is the essence of the wholesome goodness of home-cooked food. Continue Reading →

Kay Pachok (Skewered Chicken)

31/10/2012 by Shannon Lim-de Rooy | 7 Comments

Kay Pachok (Skewered Chicken)When I saw this Kay Pachok (Skewered Chicken) on Phong Hong Bakes, I immediately bookmarked to make it for Malaysian Food Fest: Terengganu Month hosted by Lena of FrozenWings. But this month has been so busy with my participation in the Nutriplus Baking Competition that I’m only managed to squeeze in time to post this recipe in the nick of time. More stories about the baking competition soon.

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Dayak Black Pepper Stew

10/09/2012 by Shannon Lim-de Rooy | 29 Comments

This month’s Malaysian Food Fest brings us to the state of Sarawak. Known as Bumi Kenyalang (“Land of the Hornbills”), Sarawak is the largest of Malaysia’s States and one of the two States located on the third largest island in the world — Borneo. With little knowledge that I have on Sarawakian dishes, my research brought new understanding and delights into my life.

The Dayak are the native people of Borneo. It is a loose term for over 200 riverine and hill-dwelling ethnic subgroups, located principally in the interior of Borneo, each with its own dialect, customs, laws, territory and culture, although common distinguishing traits are readily identifiable. As Sarawak contains large tracts of tropical rainforest, the food of the natives are hugely influenced by the natural resources surrounding them whether it’s the jungle, forest, sea or rivers. Activities like foraging, hunting and fishing were important for food source. Continue Reading →

Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

18/08/2012 by Shannon Lim-de Rooy | 18 Comments

Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Tomorrow is Hari Raya or Eid, the biggest Muslim holiday that marks the end of Ramadan, or the Islamic holy month of fasting. In Malaysia, all races come together to celebrate all types of festivities with open house, and we are served with lots of food.

My favourite Hari Raya open house dish is Ayam Masak Merah (Chicken cooked in rich creamy spicy tomato sauce). Yes, Ayam Masak Merah is not an everyday affair, it is a unique dish to be enjoyed on special occasions such as “traditional Malay weddings” and Hari Raya or Eid Celebration. Continue Reading →

Chicken Vindaloo

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.
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ABC Soup (Luo Song Tang)

30/11/2011 by Shannon Lim-de Rooy | 8 Comments

I’ve been missing in action for almost a week, caught a flu bug from my mama who caught it from my grandpa. I took the much-needed rest, time out from cooking and writing. The weather around South East Asia should be getting hotter end of the year, but the daily rain seems to be helping the flu bug spread around. Please keep yourself warm and well rested.

Feeling much better today enough to start writing a short post. Today’s recipe should be very familiar to you if you are of a Chinese descent. You most likely know this soup, and you’ve probably made it dozens or maybe even hundreds of times before. Some people call this Luo Song Tang (罗宋汤), others call it ABC soup. Some Chinese restaurants refer to it as Chinese borscht on their menu. Why ABC? My take is because the soup so ridiculously easy to make, as easy as ABC. Whatever you choose to call it, the simple ingredients are simple and yet delicious. Great taste with little effort, what’s not to love? Continue Reading →

Green Curry Chicken

23/11/2011 by Shannon Lim-de Rooy | 14 Comments

Green Curry is one of my favourite Thai dishes that I will always order when I eat out at Thai restaurants. I have used packet Green Curry paste many time before, will buy loads of packet paste whenever I visit Thailand until I found the recipe for the paste recently. It’s relatively easy to make the paste from scratch as the ingredients are easily available in Malaysia.

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