February 23, 2012
Pastas makes simple yet delicious meals. I notice lately, this young generation loves pastas. What are they called? Generation Y? Why? Why no pasta? why this for dinner? Why can't other people cook and you play with me, mommy? whey must I eat my vitamins? why does Daddy have to go to work? Why? why? why? Generation Y.....
February 18, 2012
Here's to a good 2012 with more healthy balance meals for your family. Hope you will continue this journey with me as I continue to blog even though struggling with a full schedule everyday. I have streamlined my daily cooking to take up less cooking time to leave me more free time to spend with my family.
October 11, 2011
Growing up in Penang, I got to savour this lovely dish very often. Since moving down South to Kuala Lumpur, my chances of cooking this has disappeared pretty much overnight. Food I used to enjoy while growing up has dearly been missed and forgotten. This is not because I don't eat it anymore but it is pretty difficult to get really fresh shellfish (la la) to cook this dish, most of them sold in the local markets here are pretty much half dead and very unappealing. I managed to whip up this mainly because I miss it so much and knowing it would not taste as good as the ones sold in the Penang markets, I didn't want to think, I just did it.
September 19, 2011
I noticed many people cannot stand the smell of Chinese Parsley but I think fresh Coriander leaves has a sharper scent. Anyway, for those of you who think you may not like Chinese Parsley, this dish will prove otherwise. When the flavours combine, Chinese Parsley actually enhances this wonderful dish without giving you the shudders.
August 14, 2011
All that I have today and all I can do belongs to the Lord including all my recipe posts and photographs that comes with each post. Prayerfully you are all blessed by the recipes and do keep on trying them to keep the recipes alive for our children and grand children and many more generations to come.
June 16, 2011
This dried vegetable (pak choy kon) can be found in most Asian shops but majority are imported from China. I prefer the locally dried organic ones which is not so easy to find compared to those imported from China. Maybe, that's why I have not made this soup for so long. Well, I'm glad to have remembered and made it today. For those who have not tried it, make it at least once then you'll probably know what I am talking about.
May 4, 2011
My mom came back from Penang recently with 2 lovely loaves of Bengali Roti and this is one delicious breakfast made from it. Simple and no fuss breakfast immediately the next morning. I just love the thick brown crusts and the elastic moist fluffy insides and the aroma, simply out of this world. Still attempting to bake this bread, have yet to succeed.
April 7, 2011
Bread. My family loves bread. As for me, I do eat but not exactly excited over it. Bread is my daughter's staple lunch in school. She can eat bread everyday and still looks forward to it. She should be so excited if we are living in France and maybe I can hang up my pan and write more often. Bread and cheese, uncomplicated way to eat. Whenever my bread comes out from the oven, it's usually the crust that disappears first. I do admit the aroma is wonderful and inviting.
February 26, 2011
I do not eat sharkfins, neither do I use real sharksfins in any of my daily or festive cooking. Nowadays, we can purchase some gelatinous sharksfins from the supermarket frozen food department and whip up a tasty stir-fry for lunch or dinner. I love this dish cos it is simple to prepare and lovely to eat with all the different textures and flavours.
January 27, 2011
Have you tried this dish? May sound repelling to some but absolutely delicious to me. This recipe requires Cincaluk which are tiny shrimps fermented with an equal portion of rice and salt for about 12 to 14 days. Anything fermented may sound yukky to some, but realistically it's all the same ... cheese, wine, belacan, tempoyak, nam yue, fu yue, tofu etc..... It's all about acquired taste. Always make sure the Cincaluk looks pinkish, that's when it's fresh before you purchase a bottle.
January 3, 2011
I went to the wet market and found some lovely okras. They looked so fresh and firm. Some people like to pluck off the tips to see if it snaps and if it does, it means it's young and crunchy, good to eat but I find this a pretty appalling act when they snap it and don't take it. So who's going to buy the martyred ones? What I do is, feel the firmness and know the color, so far it worked for me.
December 23, 2010
It has been a while since I posted. Have been really busy with so much of other stuffs, I hardly even have time to think. Now it's Christmas season once again and the menu is building up once more. I have been a little obsessed with bread baking lately but be patient, I will share more bread recipes with you when I have a little more time.
July 8, 2010
This can be passed as a one pot dish and not only does it taste great, it's high on collagen too. Great and fuss free way to braise a pig trotter.