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.
07/11/2011 by Shannon Lim-de Rooy | 26 Comments
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 →
28/10/2011 by Shannon Lim-de Rooy | 14 Comments
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 →