Salted egg is a popular preserved Chinese food. Fresh duck eggs are soaked in brine (salty water) for about 20 to 30 days, or packing each egg in damp, salted charcoal. This method draws water out of bacteria and mold, hence stop their growth. It is traditionally used in making savoury dumplings (Zong/ 粽) during …
Pandan leaves is Malaysian favourite natural flavouring; it imparts fragrance into dessert and rice. It’s also used as a natural green colouring in Malaysian desserts. Some call is Asian vanilla, but it is a lot more versatile. Other names English name: Screwpine leaves/ Pandan leaves Malay name: Daun pandan (pandan wangi) Chinese name: Pan Dan Yip (班兰叶)/ 七葉蘭 …
Pandan leaves: uses, health benefits, and storage Read More »
I always have a stash of sour plum in my kitchen. It’s like a habit; my mother always have a stash hidden in the kitchen and I felt it’s something I must keep. It’s much like a Firstaid kit; a must-have at home. She would offer me a piece right after I swallow bitter cough …
Passionfruit are rather small. When cut open, it reveal only small amount of pulpy seeds. But despite its small size, the fruit is concentrated in flavour and too sour to eat it on its own. I love to make juices with it and top it on my yoghurt. Other names English name: Passion fruit Malay …
Taro are tuber vegetables. There are two types of taros, big and small ones. The bigger ones are used for making stew (and for me my favourite Hakka Yam Abacus). Whereas the small yam with more delicate texture is used for sweet soups. Other names English name: Taro/ yam Chinese name: Wu Tau (芋头) Where …
Caul fat is a thin membrane that surround the stomach of animals like cows and pigs. It’s normally used as casing for sausages. Other names English name: Caul fat Chinese name: Chu Mong Yau (猪网油) Where to buy Caul fat is not easily available as it is not a popular ingredient. As far as I know, …
In Malaysia and Singapore, there are two types of limes that are commonly used in cooking: key lime and calamansi lime. Difference between Key Lime (limau nipis) & Calamansi Lime (limau kasturi) Key lime (Limau nipis) is slightly larger and has thin skin. The fruit is normally used in making drinks. Whereas Calamansi lime (Limau kasturi) is …
Key Lime (Limau Nipis) & Calamansi lime (Limau Kasturi) Read More »
Red fermented bean curd is made from soybeans, salt, rice wine, sesame oil and vinegar. However, unlike common fermented bean curd, it is distinctively red thanks to the use of red yeast rice. Taste & smell In Malaysia and Singapore, fermented bean curd is sold in glass jars and comes in cubes of 2 – …
When I first started cooking, I had trouble differentiating between fennel seeds (jintan manis) and cumin (jintan putih). It doesn’t help that in Malaysia, these spices are commonly referred to in Malay and both of the names sounds similar. Cumin (jintan putih) is a more popular herb which is used widely in Chinese, Indian, Malay …
Fennel seeds (Jintan manis) & Cumin (Jintan putih) Read More »
There are plenty of lentils in the market, which I knew nothing of until I was invited for dinner at Aunty Clara’s. As an Indian, dhal curry is her staple food. She keeps many types of dhal of all colours (red, yellow, green, etc) and makes different variety of dhal which she generously pour over …
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 amazing health benefits. When I was trying to add more …
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 water-resistant glue (source). It’s spongy texture allows it to absorb the …