August 28, 2006
My mom cooked this dish, not me. Still having a hangover from 'not cooking'. Mom knows we love crabs, she saw some live ones at the fresh market today and carted some home.
August 20, 2006
Sotong also known as squid or calamari is a relative of the octopus family and available all year round. The only reason I hardly cook this dish is because sotong is very high in cholesterol but tastes damn good.
August 15, 2006
This homemade kaya earned its name 'Beluga Kaya' because of its tiny round texture which looks a little like caviar compared to its counterpart which is creamy and silky. Many people I know prefer this kaya mainly because this kind of texture is more or less equivalent to 'homemade' and most importantly NO PRESERVATIVES! I admit I am not a kaya fanatic but my hubby can never resist a good bread, butter and kaya snack anytime, anywhere.
August 11, 2006
Here's a batch of semi-indulgence cookies after all those healthy muffins earlier! I called them 'semi' cos they have healthy oatmeal inside. Ha! who am I trying to deceive? I especially like these cookies with a hot cup of black coffee. Just one or two pieces will be enough to satisfy those little urges to snack on something crispy, chewy and partially sweet. Most recipes I tried earlier did not yield what I craved for. They are either too sweet, too soft for soft-baked, too burnt and not crispy and most of all, does not flatten when baked thus looking like a round bomb when it's done.
August 9, 2006
Was doing my blog rounds and was captivated by Rachel's latest post on Thamjiak.blogspot.com. "Whole Wheat Banana Chocolate Muffins". Absolutely a wonderful idea for a healthy breakfast. Well, I guess Moms too need a good healthy reason to wake up early in the morning! What better way then to have these delicious looking muffins waiting eagerly to be eaten.
August 8, 2006
This is one of my favourite older post from year 2007 which I still love to make. It's flavorful and has a nice bite to it. My daughter loves it not only for its chops but also the gravy is delicious to the last lick.
July 28, 2006
This is a popular daily soup in the Malaysian Chinese home. The Cantonese love their soup and we believe soup is a wholesome dish. It is refreshingly sweet to the last drop.
July 17, 2006
Wild edible roots and tubers have provided people all over Asia with food for thousand of years. Now widely cultivated, these roots are eaten in many ways. Cooked as vegetables, used in desserts, drinks and grounded to make flour etc... Most root vegetables are high in nutritional value. In fact, some roots and tubers like tapioca, sweet potato, yambean replaces rice as the staple diet in certain parts of Asia.
July 8, 2006
Summer fruits are deliciously beautiful when obtained in their homegrown countries. Peaches, nectarines, strawberries, gooseberries, raspberries, blueberries never fail to ignite a feast for my eyes. They look beautiful when captured on photos and do wonders to the taste buds. However, here in Malaysia, some of these fruits are grown in the highlands and is usually expensive to purchase. Not only it is expensive but most of the time they are terribly sour which does not really go with me. In order to satisfy some cravings for the summer fruity flavour, freshly-made strawberry pie filling is the next best choice.
July 2, 2006
Another refreshing soup for another hot humid day. The title speaks all, vegetable, vegetable and more vegetables! Soup base is pork shoulder and fried cuttlefish boiled in a stock pot with a piece of ginger and some crushed peppercorns. Simmer on slow heat till pork shoulder is tender (approx. 1 hour). Fish it out and set aside to cool. Will be used as soup meat later
April 3, 2006
This is another of my growing up food. Remember my food caterer? Well, this dish came to mind when I saw some fresh kembung fish on sale just now. I usually prefer to use smaller size fish for this dish cos I like the crispy crunchy corners and fins of the fish after frying and lots of sambal belacan on the insides. I asked my daily mobile market guy to slice 2 deep slits right beside the back bone of the fish for sambal filling and to also gut the fish.