Ingredients

Black Glutinous Rice (Pulut Hitam)

Black Glutinous Rice (Pulut Hitam)

I don’t give much thought to black glutinous rice. The word ‘rice’ immediately make me think of a hot bowl of white or brown rice to eat with side dishes. But there are so many types of rice grains out there with interesting flavours and […]

Fish Maw (Yu Piu / 魚鰾 or Fa Gau / 花膠)

Fish Maw (Yu Piu / 魚鰾 or Fa Gau / 花膠)

Fish maw is dried swim bladders of large fishes like sturgeon. Despite being seemingly an inferior fish product to many, fish maw is exalted in the Chinese community as a delicacy. Besides, it is a good source of collagen used in food industry to create […]

Old Cucumber (lou wong kua/ 老黄瓜)

Old Cucumber (lou wong kua/ 老黄瓜)

Old Cucumber is essentially cucumber which has been aged (which explains its name). This ingredient is usually used to make Chinese soup. A friend of mine who was raised in Nepal uses it to make pickles. In traditional Chinese Medicine, this gourd is believed to have […]

Palm Sugar (Gula Melaka)

Palm Sugar (Gula Melaka)

Palm sugar is made from the sap of palm trees trunks. In Malaysia, it is probably made from sugar palm (arenga pinnata). The sucrose-rich sap is boiled down to produce a thick brown syrup, poured into a bamboo mould and then hardened into round cylinder […]

Indian Borage

Indian Borage

The leaves are boiled into a decoction to treat asthma, fever, colic, nausea, rheumatism, coughs, urinary tract infection, epilepsy, and convulsion. Upon checking an encyclopaedia of herbal medicine, I found that this herbal plant is used in Indian folk medicine as a digestive remedy. It […]