tag:blogger.com,1999:blog-71887998002742462922011-12-16T22:58:38.496+08:00..adventures & misadventures..oops!yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.comBlogger641100tag:blogger.com,1999:blog-7188799800274246292.post-34323513124355420152010-11-19T19:08:00.000+08:002010-11-19T19:08:26.210+08:00

The last time that I cooked curry chicken from scratch was over 10 years ago and that was during uni days! As tomorrow looks to be a heavy day, thought I’ll make curry chicken for dinner tonight and that it should take us through till tomorrow. Ahh, not a bad deal for a one pot = 3 meals!! (Dinner, Breakfast , Lunch) For dinner and lunch, it’ll be eaten with rice and likely, we’ll “banjir” our

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-65397920521636193872010-11-15T00:27:00.000+08:002010-11-15T00:27:59.148+08:00

It’s simple and fast. A one-pot dish that anybody can do at home. Most importantly, few plates to wash and gives the house an aromatic accent!! With my trusted claypot and some heat ...  Oops! Forgot to mention, takes about 35-40 minutes for preparation and cooking time – just nice to come home from work, prepare the ingredients, hit the showers and chow time! Ingredients 100g Rice (about

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-80441251454089106812010-11-11T19:12:00.000+08:002010-11-11T19:12:12.241+08:00

Amaranth or Chinese spinach or “Yin Choy” (in Cantonese) is a beautiful leafy veg that comes in total green leaves or green leaves with streaks of purplish red running in the middle. When at home, M and I prefer the one with purplish red streaks which turns the soup into a reddish tone! And at restaurants, we'll normally have the green leafy ones that is normally done with rich superior stock.

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-30527092731251080522010-11-06T19:53:00.001+08:002010-11-06T20:46:21.191+08:00

Now, I believe this is a very Malaysian fixation, well at least to some Malaysians - extra Dark Soy Sauce please! Oyster Sauce Chicken is a common dish in Chinese homes and in mine, we would always request mom to add more Dark Soy Sauce bringing the dish to a deep dark brown. Hence, the name, Dark Oyster Sauce Ginger Chicken. Admittedly, we had many shocked faces upon seeing this dark dish in

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com5tag:blogger.com,1999:blog-7188799800274246292.post-50222844658169175462010-11-03T14:19:00.002+08:002010-11-03T17:21:52.362+08:00

Threadfin or “Kurau” (in Bahasa Malaysia) or “Ma Yau” (in Cantonese) is commonly sold in steak form in Malaysia and Singapore. Its flesh is tender and sweet and great for frying on its own, steaming or with porridge. Since young, mom would prepare various recipes with this fish. The fresher the fish, the lesser the ingredients. With a fresh Kurau steak on hand, decided to fry and top it with a

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com6tag:blogger.com,1999:blog-7188799800274246292.post-90367564429199365712010-10-13T12:20:00.000+08:002010-10-13T12:20:11.078+08:00

The mention of Sambal Ikan Bilis and somehow, I can just smell and taste it! And, if I close my eyes, it just becomes more vivid! This is my first go at making sambal ikan bilis and I had to keep tasting whilst cooking to fine tune it particularly when adding the sugar. The sugar helps to subdue the saltiness and balances the overall taste. Bear in mind the belacan (shrimp paste) has a very

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com6tag:blogger.com,1999:blog-7188799800274246292.post-60925642244338257882010-10-08T17:16:00.000+08:002010-10-08T17:16:18.439+08:00

Freshness is goodness. To get more acquainted with ingredients, I often do a taste test in its raw form – excluding most raw meat for obvious reasons though admittedly, I love most sashimi varieties. This time it was French Beans.Though I have purchased and cooked French beans numerous times, this purchase was fresher and more inviting. So, taste test it was -  really sweet.   I kept it simple

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-68650265403931843212010-10-07T14:25:00.003+08:002010-10-08T13:33:14.289+08:00

Ikan bilis as is known in Bahasa Malaysia is none other than dried anchovies. It is found in most grocers and markets in Malaysia and Singapore in varying degrees of freshness.You must be wondering, "freshness" for dried anchovies? Oh yes, it makes a big difference in terms of texture, smell and taste. When buying ikan bilis, ensure that the colour isn't dull and most importantly, it doesn't

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-73874767919719385722010-10-02T12:54:00.005+08:002010-10-06T20:24:51.633+08:00

Today was one of those days that I was feeling a little more hardworking and spicy! Multi-purpose Sambal Belacan Day!! Sambal Belacan is a must in most Malaysian homes. The foundation of this comprises ground chilies and dried shrimp paste (a.k.a belacan). Other ingredients are optional according to usage. Wash, clean, chop and grind....taste... hmm.. Where is that spicy kick? So, off to the

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-11988659424481075942010-09-13T17:20:00.003+08:002010-09-13T18:49:20.915+08:00

 M loves long beans in a variety of ways from blanched, stir-fried, grilled etc. I like them but really am not truly crazy about long beans so I have to zest it up a little ala home-styled version. Add some minced meat and some sauces and wha-lah! Main ingredients for this dish are really long beans and minced meat. For the same main ingredients and if matched with different sauces such as

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-71266904935781881972010-07-30T13:24:00.001+08:002010-07-30T13:36:42.070+08:00

It’s been raining since the wee hours of the morning and its noon now. Everything looks just gloomy, cold and wet...sigh.. Got to lift the spirits..hmm..maybe some heat, yellow, red and green should do the trick!? *checking the fridge* .. pak choy, carrots, ginger, Chinese parsley, brinjals, yellow and red capsicum left...hmm... Ahh, the yellow and red capsicum plus the green of the Chinese

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-52525028625268475082010-07-05T21:52:00.005+08:002010-07-07T13:16:54.855+08:00

Dumplings are synonymous with Chinese cuisine. I particularly love “sui kow” a dumpling which is mainly made up of chopped prawns and a little minced pork, and is served soup-styled. This recipe has been improvised from the “sui kow” recipe as I had more minced pork than prawns on my hands. So, it’s just called Dumplings! If you want to make “sui kow” just ensure that you have prawn to pork

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-37566271933015489722010-06-04T16:00:00.000+08:002010-06-04T16:00:18.025+08:00

Came across this recipe from a Chinese recipe book quite a while back but never quite got around to trying it. Now, since I am back at my stove, its experimenting time. Hmm, admittedly, I was a little too enthusiastic with the barley which gave it an overpowering barley flavour, so do be gentle with the amount used when making this soup. Verdict: M found the taste a little unique for his

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-70055257930413410172010-06-01T22:25:00.002+08:002010-06-02T01:11:57.059+08:00

Going sweet potatoes! It has been a while and thought what a wonderful way for a comeback with a sweet dessert. For this simple and tantalizing dessert, we chose two sweet potato varieties: one that had yellow flesh and another with orange flesh. Was actually looking for a third variety with purple flesh but alas, we failed in our search. Gula Melaka or Palm Sugar makes this dessert more

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com4tag:blogger.com,1999:blog-7188799800274246292.post-21004223851903127952010-03-25T23:59:00.000+08:002010-03-25T23:59:16.021+08:00

Feeling Dim Sum? Had to improvise - would have preferred to use cabbage but only had a head of lettuce left! Since its lab time, instead of mixing all the ingredients together and immediately wrapping it with the lettuce, I chose to lightly stir fry the ingredients first, including the minced pork but only ¼ cooked for easy wrapping. Verdict : Tasted more fragrant! Ingredients 1 head

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-3471255797610089822010-03-23T16:54:00.000+08:002010-03-23T16:54:06.914+08:00

Fishy smell can be a major turnoff to many. Fear no more! Just a couple of steps and you are there to tasty fish soup. Proviso: Fish has got to be fresh! Instead of using a whole fish, if I am lucky and if there is a big Garoupa at the market, it means more fish head meat. The gelatinous texture keeps the flesh from drying out, tastes smooth and flavours the soup. Modified sliced fish soup, here

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-3066984817678944822010-03-20T13:26:00.001+08:002010-11-06T20:43:58.800+08:00

Finally, a smaller claypot – compliments from mom. Thank You! For a change, I get to cook Claypot Chicken Rice in a proper claypot! Somehow, it just taste much better in a claypots and the slightly burnt rice at the bottom of the claypot, it is just absolutely to die for!! Obviously good things come with a little work – when cooking, you just got to keep alert and open the lid of the claypot a

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-54525017340967721422010-03-17T13:51:00.001+08:002010-03-17T13:54:57.162+08:00

A total experimental dish as neither M nor I have ever had Fu Yu with bitter gourd! Outcome: Surprisingly, the bitterness of the gourd was muted, possibly by the Fu Yu? Since M says, he’s looking forward to bitter gourd Fu Yu next time, means it tasted decent. Passed the lab rat test! Whew! For this dish, I used Fu Yu that was fermented in sesame oil and chilies. So it meant cutting out

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-65446839768890006042010-03-14T14:22:00.007+08:002010-10-08T01:55:20.856+08:00

Hi all, am back and busy dusting away the cobwebs that has started forming on this blog and in my little kitchen. Thought of sleeping in this lazy Sunday but M kept bugging me about his craving for pancakes. The things we do for love and a Sunday brunch…. ahhh Now to the pancakes - We love fluffy pancakes coupled with a variety of additions from butter, honey, peanut butter and sometimes

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-78217369013128448752010-01-29T20:35:00.007+08:002010-10-08T01:54:10.031+08:00

An acquired taste? Well, Petai Beans as it is known in Malaysia and Singapore are truly for the discerning taste buds. To some, the taste and smell seems strange and overpowering. Hence, the nickname Stink Beans or Smelly Beans. To others, like me, it’s pure love of a delicacy. BUT be warned – Once eaten, DO NOT burp!! For those who know of the durian, you’ll react quite similarly to this –

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com6tag:blogger.com,1999:blog-7188799800274246292.post-53212359326244351082010-01-16T03:42:00.007+08:002010-10-08T01:55:43.041+08:00

Often when bread is left standing over 3-4 days, it’ll end up being French Toast! And more often than not, I’ll leave out the milk for a more eggy taste and to keep the toast from being too soggy. Sounds a little too bland? Not at all, drizzle some caster sugar over the ready toast to give it a sparkling crystal look and you have a sweet satisfying taste. Add a cup of coffee and…Wah Lah!

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-79069452773713132452010-01-12T01:21:00.005+08:002010-01-12T22:06:54.123+08:00

Just needed to expend some energy and the fastest way was to chop-away. So onto the chopping board came the garlic, onions and tomatoes. Oh, and of course the basil. With the amount of sauce I was making, you would think that I was preparing for a feast. Actually, its would be a feast for my freezer *grin* Freezing a tomato/vegetarian-based sauce for future use is great as you can just add

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com5tag:blogger.com,1999:blog-7188799800274246292.post-47190161801639705042010-01-05T01:14:00.001+08:002010-01-06T22:00:56.948+08:00

Had some leftover black pepper pork ribs from yesterday’s dinner and since am on my own today, one dish for lunch and dinner... the easy way! Fried vermicelli and black pepper pork ribs – sounds good to the taste buds but just have to spend a little effort to separate the meat from the ribs. As the meat is already well seasoned, I needed very few ingredients for seasoning and with the taste

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com6tag:blogger.com,1999:blog-7188799800274246292.post-54700411837332408532010-01-03T15:19:00.003+08:002010-01-04T23:03:16.239+08:00

Chinese Cheese or fermented Tofu is also known in Cantonese as “Fu Yu”. Fu Yu has a somewhat cheesy smell (at least to me!), creamy and smooth texture and comes bottled. Some versions are creamy coloured whilst some reddish as its fermented with chilies. Fu Yu is normally eaten with rice, congee, vegetable stir-fries and in marinades for meats. A little Fu Yu goes a long way so please don’t

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com7tag:blogger.com,1999:blog-7188799800274246292.post-67538403724041223972009-12-30T02:06:00.001+08:002009-12-30T02:08:53.615+08:00

Food + Parties = Leftovers!!! Sounds familiar? M was feeling overwhelmed by meat, particularly roast beef and wanted something appetizing with the leftovers. Hmm....what shall it be? Yeah, a tangy stew it shall be: 1. lots of tomatoes should give a tangy and appetizing taste 2. thinly sliced onions to give it sweetness 3. of course, carrots and well, lets add some potatoes Worried that

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com6tag:blogger.com,1999:blog-7188799800274246292.post-2392762104707764772009-12-14T19:24:00.003+08:002009-12-14T19:45:39.027+08:00

Bet you all must be thinking of your shower luffa brush! hehe This is actually a gourd that's called Angled Luffa or to some, Chinese Okra. I love it as it has a soft fluffy tofu-like texture and when cooked, it just absorbs the flavours of the ingredients. To prepare, just skin all the green-skin off with a small knife till you reach the porous white flesh. Then just cut it into the shape

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-42910441783199490502009-12-13T00:39:00.002+08:002009-12-13T00:43:50.788+08:00

Eggs - eat it plain or whip it into something more swanky and you’ll have a whole fulfilling meal – like an omelette. I change ingredients on most occasions but the main staples of this dish are eggs (of coz!), onions, salt and pepper. Other ingredients really depends on what I have in my fridge or how hungry. Feeling hungry, loaded this omelette with tomatoes, carrots, celery and spring

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-57473170811133469472009-12-08T19:18:00.002+08:002009-12-10T17:06:21.611+08:00

Steaming is said to bring out the freshness of the ingredients – the fresher, the better for steaming. Though live fish is great for steaming, I normally get fish that’s hibernating on ice or chilling out in the refrigerator! When I was a kid, I would follow mom to the wet markets. I saw and I heard the process of choosing fish/meat/veg but it never got registered in my memory bank. When I

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com7tag:blogger.com,1999:blog-7188799800274246292.post-69699302856925110002009-12-06T17:14:00.001+08:002009-12-08T11:40:13.813+08:00

Today was one of those days when I wanted a stir-fried meal but my hands wanted minimal chopping, slicing, mincing and the preparations required in a Chinese kitchen for a stir-fry. Well, just gotta whip out a no-frills stir-fry! Had one last piece of Back Bacon - my life savior! We normally stick to Back Bacon as it has less fat – trying to be a little healthier with sinful food! The Back

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com5tag:blogger.com,1999:blog-7188799800274246292.post-45673564048930815362009-11-30T21:17:00.002+08:002009-12-04T11:31:08.232+08:00

A traditional Cantonese soup that is often found in most Chinese Malaysian and Chinese Singaporean homes. When I first made this soup on my own, it turned out a little sour. I asked mom how could this happen? First thing she asked “did you remove the seeds?” Well, I removed most but felt it was such a waste to scrape all as it meant removing some of the cucumber flesh too. Ahh..this was really

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com4tag:blogger.com,1999:blog-7188799800274246292.post-41692021094049816332009-11-27T13:23:00.001+08:002009-12-30T02:06:46.742+08:00

After a long day, you crave to have something nice yet easy to cook and healthy. Solution: One-Pot-Cooks-All. A universal dish for adults and kids. Eat it plain, with rice or with bread. Alone for lunch and dinner today, this dish was served me perfectly! Bread soaked in the tasty gravy and the succulent tender chicken flesh. One wholesome meal this is! Ok.OK. For those who may like it a

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-6431477366450028952009-11-25T11:49:00.002+08:002009-12-02T16:36:41.031+08:00

Love the Tom Yam taste? Oh, yeah..just makes me drool.. One of the best things about stir-fries, is that the ingredients that make-up the dish can be almost anything and as colourful as you like it to be. When I used to make this stir-fry during my uni days, it was really basic – chicken, tom yam paste, garlic, onions and chilies. Was on a budget and well, wasn’t that adventurous. Over the

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com4tag:blogger.com,1999:blog-7188799800274246292.post-13571189775841817642009-11-24T17:14:00.005+08:002010-01-12T17:41:23.234+08:00

Sweet stuff and chocolate cravings. Just before heading to bed last night, had a cup of Milo with full cream milk (Slurp!). Thereafter, two scoops of ice cream with a dash of Baileys. Yeah.. it was sweet dreams after that... dreams of cookies! That’s it. First thing this morning, grabbed the necessary ingredients, the mixer and both the operational manual of the mixer and the oven - its my

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-39934916394860406742009-11-18T16:49:00.000+08:002009-11-18T16:49:10.647+08:00

Feeling Italian and Ferrari red today! Yes, pasta’s on the menu and after the previous pasta comment from hubby that “it tastes funny”, switched back to minced beef today. Instead of my favourite angel hair spaghetti, used some leftover amorini pasta. Well, not that I had much choice, I didn’t have any spaghetti left in my larder! Taking the cue from Joey who suggested I use herbs in my

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-57458370811127699932009-11-14T18:50:00.002+08:002009-11-14T19:13:05.595+08:00

At the supermarket, the fresh green kangkung (water spinach) kept calling out to me. I kept hesitating but in the end, it ended up in my trolley. Hmm.. I love this veg especially with belacan (dried shrimp paste). This dish is affectionately known as Kangkung Belacan and is a signature dish found in Malaysia and Singapore. Singapore version, a little sweeter and less spicy. Malaysian version

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-34419975933334032652009-11-09T15:57:00.000+08:002009-11-09T15:57:30.433+08:00

The pinkish bud of the Torch Ginger Flower is traditionally used in local nyonya cooking to add fragrance and aroma to the food. You'll find this essential ingredient in local salads, chilli paste/spices and spicy sour based food such as Penang/Assam Laksa or Tamarind/Assam Fish. The bud is normally thinly sliced and added as garnish and gives a whopping zest to the dish. When in full bloom,

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-37349543828678456852009-11-08T02:46:00.007+08:002010-11-05T21:58:30.006+08:00

So appetising that it just makes one crave for more! Penang Laksa or better known as Assam Laksa is from the state of Penang in Malaysia. The soup base is made from ikan parang (wolf-herring) and/or ikan kembung (mackerel) and the sour-tanginess from tamarind and lime/lemon juice. Mom normally uses dried tamarind slices and generous amounts of lime/lemon juice. Was back at mom’s for a break and

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com4tag:blogger.com,1999:blog-7188799800274246292.post-9374333251893940182009-10-22T23:45:00.007+08:002009-11-08T03:23:53.744+08:00

Wrong lighting! Sorry. The photo just doesn't do justice to this all time favourite dish. After my first disastrous attempt earlier this month. This is my second attempt.. Changed the recipe - excluded the disastrous five spice powder. Ran out of rock sugar so subtituted with sugar. The aroma flooded the flat and it was a familiar smell. With confidence up, it was time to serve. It tasted

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-85764692616408384092009-10-20T13:25:00.008+08:002009-10-24T11:24:19.822+08:00

Hidden from all eyes, embedded in the bed of a lotus pond, are the roots of the lotus. Roots of the lotus or just called Lotus Roots, is sweet in nature. It can be eaten fresh, stir-fried or in soups. I love mine in the form of soup and having it with white rice. This is a home recipe taught by mom - look for matured lotus roots for deeper and richer tasting soup and do add some peanuts for

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-83475281417912241142009-10-19T16:20:00.002+08:002009-11-08T03:25:27.532+08:00

Had to improvise - leftover Flat Rice Noodles (Koay Teow), no prawns or squid left but had some chicken fillet. Normally, it's soupy noodles at home but today, thought I’d just breakaway and flood the house with some smoke and smell! Char Koay Teow (Fried Koay Teow) a dish synonymous to Malaysians, is stir-fried over high heat and laden with prawns, cockles, chili paste, bean sprouts and

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-55575140652132859612009-10-14T15:18:00.002+08:002009-11-08T03:25:49.089+08:00

A simple dish that adults and children enjoy. Taste great with rice or congee/porridge. The water chestnuts in this steamed dish provide a texture that is crunchy and sweet. I normally end up munching a couple of water chestnuts when chopping - it just taste so sweet and irresistible! Ingredients 200g Pork, minced 3pcs Water Chestnuts, diced 4 pcs Dried Chinese Mushrooms, reconstituted &

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-63370507852848893612009-10-09T09:43:00.001+08:002009-10-09T09:45:26.298+08:00

The versatile corn can be made as part of breakfast, lunch, dinner or for in between meals. It can be steamed, boiled, grilled, baked, sautéed and almost any other way that one can think of. Often, as an in-between meal snack, I’ll pop the corn, with its husk still intact, into the steamer. The husk acts as a seal allowing the corn to cook in its natural juices. We normally like eating it

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-48796894574940246272009-10-08T17:50:00.003+08:002010-03-25T01:35:09.286+08:00

It has been quite a while since I had yogurt and when I used to have it during my university days in Australia, I would literally gulp down a 1kg tub within 2-3 days. Yeah! My gastrointestinal condition was in great shape THEN! Since coming back to Asia, yogurt did not seem to taste the same (maybe it is just psychological) and paying a major premium for Down Under brands at the rate I ate would

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-91142050652281435192009-10-05T15:18:00.003+08:002009-10-08T12:13:54.694+08:00

Loyally keeping me company as I pound away at my computer keyboard is my freshly poured cuppa - cinnamon stick with coffee. Suddenly, I found myself whipping out my old faithful camera and taking a couple of shots. It just looked so pretty today. On its own, cinnamon gives a warm fragrant and sweet taste. With coffee, it gives a fulfilling, rich and extra warmth taste. Mmmmm... I like using

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-21657607638659860002009-10-03T21:34:00.003+08:002009-11-08T03:27:07.490+08:00

Breakfast. The most important meal of the day and we are normally guilty of not having it. With streaky bacon, fresh eggs and a can of baked beans on hand, a whole hearty breakfast was in store today. Its been a long time since we had streaky bacon fried till crisp on the edges for breakfast - sinfully delicious.. slurp! Ingredients (Serves 2) 2 pcs Eggs 6 pcs Streaky Bacon 1 can Baked

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-85489866961507975102009-10-03T21:07:00.005+08:002009-11-08T03:27:26.114+08:00

Once in a while, mom would cook this and I would flood my rice with the rich thick stew. It's also one of those few times when I would go for seconds. As this dish is also hubby's favourite, I finally decided to give it a try. After much time spent in the kitchen this evening, my first try on this dish was in for a disaster. Hah! Who said this was easy?! The dish came out too sweet - ok, got

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-20022033377431974992009-10-02T15:20:00.004+08:002009-10-04T20:22:33.644+08:00

Sweet Red Bean Soup is one of the more simple desserts that one can make at home. Besides serving it hot, it can also be served cold. When we were young, mom would freeze the red bean soup into ice pops for a healthy choice rather than us gobbling down ice-cream all the time. Somehow, I enjoy it served hot and savouring over it at my balcony. The look and feel is absolutely different - when

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-81611585453738925432009-10-01T22:22:00.003+08:002009-10-02T01:24:57.534+08:00

These fresh Turkish figs were bought from the local gourmet market by my foodie sister and her hubby. They went riot with the variety of fresh fruit available but finally settled on the figs. Though we are all accustomed to dried figs, having fresh figs would be a first. So naturally, the figs went under our thorough scrutiny. These figs had deep purplish brownish skin tone and fairly firm

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-37334826898716760502009-09-26T11:30:00.002+08:002009-11-08T03:28:02.237+08:00

Still in mom's house and fidgeting around her kitchen as she goes through cooking mouth-watering, tasty and nectarous home-styled dishes. Really,am not exagerating as relatives and friends have always complimented on her cooking. Some have even asked her to prepare additional portions for their families whenever she cooks! At home, whenever cooking Chinese, her style is kept simple (where

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-45721881472913002242009-09-26T00:28:00.000+08:002009-09-26T00:28:50.150+08:00

Each year when the Muslim's holy month of Ramadhan comes, its always a time to celebrate with my friends of the Muslim faith. In Malaysia, breaking the fast is normally with family and/or close friends. And it is also during this time that dates will be served amongst other traditional dishes. Muslim friends have told me that dates are normally the first item eaten upon breaking the fast as

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-14175445794775346542009-09-25T23:35:00.004+08:002009-11-08T03:23:01.667+08:00

Back home in mom's kitchen, I was armed with a notepad and pen. She was surprised but rather pleased that her daughter has finally decided to take-up some serious cooking. Tonight, the dish would be Spicy Sour Assam Fish. Assam or tamarind in English, is frequently used in Malaysian cooking particularly where dishes have a spicy sour trend to it. Ingredients were pulled from the fridge and

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-43988070311122534062009-09-22T01:03:00.002+08:002009-10-20T13:37:13.925+08:00

Soup that is healthy, appetizing, quick and even the kids love it. My mom's grand kids just adore her soup and after the last drop, will even nibble every single kernel off the cob! The unique taste of this soup comes from the corn, a local variety known as Jagung Susu (direct translation - Corn Milk) and famed for its sweetness and crunchiness. Visually very attractive, the Jagung Susu's

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-9743219338890705972009-09-18T00:00:00.006+08:002009-09-26T15:02:04.312+08:00

Mid-Autumn Festival or also commonly known as Moon Cake Festival is celebrated on the 15th day of the eight month on the Chinese Lunar Calendar. Why it is called Moon Cake Festival, there seems to be many myths/stories behind. One such story was in the 14th century when China was in revolt against the Mongols. The Chinese troops secretly hid messages in the moon cakes advising the coordination

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-44768176083950837092009-09-11T12:41:00.015+08:002009-10-04T20:21:52.542+08:00

Agar-agar, is essentially the Malay language for jelly. The gelatin is derived from seaweed and yes, it is very friendly to vegans. If you are more familiar with the western version of jelly/jello, the agar-agar is of a much firmer texture. How much firmer? Well, once the agar-agar sets, no matter how much you agitate it, it will not quiver or shake like...mmm, jelly? Whatever the case, its a

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com4tag:blogger.com,1999:blog-7188799800274246292.post-41234142088573228322009-09-09T17:15:00.010+08:002009-11-08T03:28:42.274+08:00

Mee Suah or Rice Flour Vermicelli, symbolizes "longevity" in the Chinese culture and is commonly served during birthdays or Chinese New Year. 9th September 2009 or 09.09.09, a once in a lifetime event and Mee Suah seemed a perfect meal. Mee Sua is a versatile ingredient and can be served in a soup base or even dry, like in a stir-fry. Similar to other vermicellis, it takes practice and skill

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com2tag:blogger.com,1999:blog-7188799800274246292.post-21418463594718367642009-09-09T12:15:00.007+08:002009-11-08T03:29:12.055+08:00

In Malaysia and Singapore, half-boiled eggs for breakfast is very common and found at most local coffee shops ("kopitiam" to locals). Eaten, local-style, with a dash of pepper and light soy sauce to enhance the natural flavour of the eggs. Writing this post brings back sweet memories of my childhood to kopitiams in Kuala Lumpur, Malaysia. I was always in awe at people who slurped their

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com4tag:blogger.com,1999:blog-7188799800274246292.post-43278047303515843252009-09-08T14:07:00.009+08:002009-11-08T03:29:34.333+08:00

Be it cooking for yourself or for your family members, this Steamed Ginger Chicken is a healthy alternative and succulent dish that can be enjoyed by all. Importantly, ingredients for steaming ought to be fresh and simple as the steaming process is utilized to ensure the natural tastes of the ingredients are maintained. This dish is best served with warm rice. As a child, this was one of my

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-75393238376975174842009-09-03T21:04:00.012+08:002009-11-08T03:30:06.923+08:00

To some, its called congee, to others it is porridge. Basically, both are the same as it is rice cooked in lots of water giving its smooth watery texture. There are many ways to eat congee and depending on the ingredients and the manner that it is prepared, it is great baby food and also as a main meal for adults and children. In Asia, you will find congee served : a) plain congee - served with

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-35097811943010466622009-09-02T13:38:00.010+08:002009-11-08T03:30:34.462+08:00

When not cooking Asian dishes, you will find me dabbling in pasta sauces. I enjoying using a tomato base sauce as it can go with almost any kind of pasta and its a main meal. Was a little adventurous today, used streaky bacon to give it an added burst of flavour, switched to minced pork (normally minced beef), added in carrots and some celery for a little crunchy aspect. Outcome? Well, exact

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com3tag:blogger.com,1999:blog-7188799800274246292.post-2739454415941122152009-08-31T15:47:00.007+08:002009-11-08T03:31:04.326+08:00

No time for defrosting seafood or meat? Need something quick, easy and tasty. Just made this for lunch in 30 minutes flat. Ingredients Rice Vermicelli (enough for 2 persons) 2 tbsp Dried Shrimp 2 pcs Egg 1 pcs Red Chilli 1 pcs Yellow Onion, diced 1 cup Fresh Bean Sprouts 2 tbsp Light Soy Sauce 2 tbsp Oyster Sauce 1 tsp Sesame Seed Oil 1/2tsp Sugar, to taste 1 stalk Scallions, chopped 1.

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-47537361079474160952009-08-30T23:23:00.012+08:002009-10-06T14:49:33.957+08:00

With a history of over 4,000 years, Chinese tea is part of daily life and a national identity/culture to the Chinese. When served tea upon entering a Chinese home, it is a show of respect, friendship and enthusiasm for sharing part of their culture and heritage. To bring out the very best in the tea, special attention must be given to the water (quality & temperature), tea leaves (quality &

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0tag:blogger.com,1999:blog-7188799800274246292.post-44708971803813239352009-08-29T23:46:00.011+08:002009-10-04T20:11:14.377+08:00

Flesh is crisp, crunchy and juicy with a pleasant rose water bouquet. Hence, the name Rose Apple. Also affectionately known as "Jambu Air" in Malaysia and Indonesia, it is found all year round and in most supermarkets, fruit stalls and markets in Southeast Asia. Most times, it has a light sweet-sour taste and I love it when taken chilled. Hmm.. it taste so juicy..crunchy...

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-15674920399997363962009-08-27T22:40:00.018+08:002009-10-20T13:38:28.073+08:00

HELP!! Its 4.10pm and the extended monsoon rain has kept me away from my weekly grocery routine. Hubby wants dinner and I only have bits of fresh food - a brinjal, half a bittergourd, two tomatoes, couple carrots, eggs and two potatoes. Ah! A frozen chicken fillet. ......~~~~~~...... Its now 10.50pm and in comfort clothes. Managed to whip-up two Chinese dishes, a stir-fry mixed vegetable and a

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com1tag:blogger.com,1999:blog-7188799800274246292.post-67835792734416541032009-08-26T14:58:00.011+08:002009-11-08T03:31:38.125+08:00

Taste buds needed a boost and time was not exactly on my side. Something soupy yet tasty..hmm.. Bak Kut Teh or BKT..sounded really good. Bak Kut Teh (direct translation - Pork Rib Tea/Soup). Its a Chinese breakfast favourite, particularly of the Hokkien and Teochew dialect community, is served widely in Malaysia and Singapore, with varying ingredients to taste. It is said that BKT was introduced

yours deliciouslyhttp://www.blogger.com/profile/18351576973064678635noreply@blogger.com0