I have a thing for Nyonya food; I think I like the unique flavour combo of the many spices such as turmeric and daun kaduk (wild betel). Perhaps because Nyonya cuisine is influenced by the Chinese, Malay, Indian, Thai and British, it tend to have a complex and interesting flavour (I’m crazy about sambal belacan …
Being a Hakka descent, I have this dish quite often while I was growing up. However, my family’s eating habit changed over the years. We try to have more vegetables and less meat. When we do have meat, it’s normally steamed or braised. I’ve almost forgotten about the existence of this dish until I saw …
Easy Hakka Fried Pork Belly With Red Fermented Beancurd (Hakka Char Yuk/ 客家炸肉) Read More »
Since I started gardening, I realise that there are plenty of local herbs and vegetables that we have forgotten. Have you heard of Indian Borage or Daun Kaduk? Perhaps their lack of popularity makes them hardly available in the market. It’s such as pity as they are incredibly flavourful and rich in nutrient too. Read: …
Fish Maw Soup is normally served during special occasion such as Chinese New Year. Some of the ingredients (such as fish maw and scallops) are considered as delicacies, and high-grade ones can be expensive. I loved this savoury soup since I was a child. Now that I put some thought into it, I realise I …
Although I’ve dined Rama V only once, I remembered it well. It was a beautiful restaurant furnished with wooden interior, surrounded by ponds with lotus blossoms and offered delectable Thai food. Naturally, I’m delighted to get my hands on Rama V Cookbook and marked many simpler recipes with post-it notes such as Tom Yum Kung, Thai-styled grilled …
Chinese New Year, to me, always involves some kind of sharks fin soup – real or imitation. My late grandmother adored decadence. Every Chinese New Year, she would have a dozen of fresh chickens from the wet market delivered to her home and spend a fortune buying Chinese delicacies like fish maw, sea cucumber and …
If you’re looking for the authentic recipe for kaya jam, this is not the one. However, if you’re looking for the easiest and fastest way to make Malaysian favourite spread, you’re at the right place. Much to my chagrin, traditional way to make kaya takes about two hours. I’m so glad to find a simple …
Kaya Jam (Coconut Jam) – 5 ingredients + 15 minutes Read More »
Sago Gula Melaka is one of my top favourite Malaysian desserts. I love the texture of the chewy pearl sago that is drenched in combination of sweet gula melaka (palm sugar) and fragrant santan (coconut milk). Curiously, unlike the omnipresent cendol or ice-kacang, this dessert is not widely available in Malaysian eateries. Especially the fact …
Want to ‘wow ‘your family with something sweet, beautiful and auspicious this Chinese New Year? Try making Koi Fish Jelly! As the weather is normally extremely hot in Malaysia during this season, I assure you that this dessert will be more popular than the regular pineapple tarts or mandarin oranges. Another reason why you want …