May 20, 2010

Honey Lemon Soy Beef Ribs

This simple short beef ribs recipe serves 2 kids or 3 if they are mousy eaters. I served it with some grilled potato wedges and edamame (green soya beans. Double or triple the recipe portion if cooking for more or if serving it as a main course with mashed potatoes and steam vegetables.
May 14, 2010

Petai with dried shrimp sambal

This recipe requires the use of a very Malaysian ingredient called 'Belacan', also known as shrimp paste. Shrimp paste consists of tiny shrimps fermented with salt, pressed into shapes like blocks of butter or round discus pieces which are then wrapped in brown paper or vacuum packed for freshness. The smell is pungent and only a small portion is required for a single dish. Another important Malaysian ingredient here is the 'Assam' also known as tamarind paste. This paste is used to give this dish a sour tinge.
May 8, 2010

Basic Crepes

Happy Mother's day to all mothers out there. Amidst going through the same motion of cleaning, cooking, washing, marketing blah blah blah, you are blessed because children are a gift from God. I do admit, some children are easier to handle than others but God knows each and every one of our strength. My children are a visual reminder of God's faithfulness in my life and I believe yours are too. God bless you all!
May 6, 2010

Steamed Fish Tail

In Chinese cooking, steaming is a very much preferred method in cooking to deep frying. My mom always insists that when cooking at home, we should try our best to keep our meals simple and healthy. This is to balance out what is served outside in restaurants, cafes and 'Kopitiam' (Malaysian coffee shops). Steaming is a good way to bring out the sweetness in fresh seafood, may it be clams, crabs or even fish. Usually not much marinade or seasoning is added to the fresh seafood if we want to taste the original sweetness. Cantonese call it "seen theem hoi mei".