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 →
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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My oh my, look at these juicy Bak Kwa!
Over the weekend, I spend my time spring cleaning the house, bake peanut cookies and making Bak Kwa (Barbecued Dried Meat). Chinese New Year (CNY) is just a week away! Before CNY, it is a tradition to spring clean our house to sweep away the old and any ‘ill luck’ to welcome the incoming good luck of the new year. Chinese New Year also known as Lunar New Year, celebrates the start of spring in China, which is also the 1st day of a new Lunar year. Continue Reading →
Stop what you are doing now and listen. I am going to tell you about one of the best recipes I’ve come across this year.
Having bought some Cha Soba (green tea buckwheat noodles), this quaint and easy recipe called Otsu from Super Natural Cookbook by Heidi Swanson of 101CookBooks caught my eye. Heidi says “Unlike many pasta recipes that leave you feeling weighed down and sluggish, this one makes for a healthy, invigorating, and energizing meal that will quickly become a favorite.”
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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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Yes your eyes are not playing tricks on you. These mouth watering chicken drumsticks are Oven-Fried. A few days ago, a cookbook Asian Oven caught my eye at the bookstore and I couldn’t believe the author uses oven to fry – from chicken to springrolls. Oh my, frying without oil. This is like discovering man can go to space. Super exhilarated, I immediately headed to buy some chicken. Continue Reading →
I’m not so familiar with selecting seafood (I can’t differentiate types of fish) and cooking seafood (except steaming and deep frying). Well, there’s always a first time. I’ve been wanting to try cooking lala (clams), my hands start to itch when I see fresh lala (clams) at the wet market. I mustered up my courage, got 1kg and search for Kam Heong Lala recipe.
Kam Heong (金香) dishes are very popular in Malaysia and it’s truly a Malaysian dish with a combination of Chinese, Malay and Indian ingredients. Kam Heong literally means ‘Golden Fragrance’ from the Cantonese dialect (don’t ask me how the name come about). The aroma from curry leaves, curry powder, dried shrimps, shallots, garlic, and chilies leaves me drooling for more. I could finish up a bowl of rice with just the sauce alone! This is an extremely aromatic dish and is spicy, savoury and sweet at the same time. Kam Heong sauce also goes well with chicken, prawns, squid and the most famous – Kam Heong Crab, one dish not to be missed when you visit Malaysia. Continue Reading →
