Quiche (English pronunciation: /ˈkiːʃ/; keesh) is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat and vegetables. The quiche is sometimes regarded as the savory equivalent of the sweet custard tart. (from wikipedia)
This is my first attempt at making quiche on a lazy morning – Spinach Mushroom Quiche. It’s also my first time using the pie tin that I bought a few months back. Lazy morning = fast & easy recipe. So it’s “naked” quiche for me (I usually don’t take the crust anyway). Try this pie crust recipe if you can’t live without the crust. Continue Reading →
It was the eve of Chinese New Year, it’s an important day where Chinese families members gather for their sumptuous annual reunion dinner feast. And there we were, 5 of us (mama, brother, 2 sisters and myself) walking into an Indian Restaurant at Little India. All heads turned as we were seated in the middle of the restaurant. That was the eventful day I had my first unforgettable taste of the rich, smooth, creamy Palak Paneer. Continue Reading →
I went back to my hometown Penang last weekend for the Qing Ming Festival. Qing Ming is when Chinese people visit the graves of their ancestors, to give thanks and honour the forefathers. Young and old pray before the ancestors, sweep the tombs and offer food, tea, wine, chopsticks, joss paper accessories, and “paper gifts” to the ancestors. It is also a time for family from near and far to gather and it was common to see big families having a feast at the grave sites after praying. However over the years, as more young people move to big towns and foreign countries, the numbers of people celebrating Qing Ming have dwindled. Continue Reading →
There are days when I crave for a burger, especially the RM4 Ramly Burger Special. I prefer eating Ramly Burger anytime than any of the fast food outlet here. Who doesn’t love a good burger? Even my 92 year old grandpa love it when he had his first burger last year!
I made myself a Low Carb Burger, bun-less and guilt-free. To fill myself up, I prefer having another piece of burger patty (more protein) than carb like a bun. Why order take-aways when you can enjoy these loaded hamburgers at home?
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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 →
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.
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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.
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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 →
I’m happy to have found a new delightful easy lunch recipe, this time it’s a Japanese recipe I found on JustOneCookBook. Japanese cuisine is one of my favourite, so you will find me rather frequently popping into JustOneCookBook to gawk and drool at Nami’s gorgeous Japanese food photos.
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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 →
