Owner: Authentic Malaysian Cuisine & Food Recipes URL:http://mylocalcuisine.blogspot.com/ Join Date: Mon, 05 Feb 2007 09:57:23 -0600 Rating:0 Site Description: Sharing the sumptuous Malaysian delicacies and unique flavors with the world. Featuring Nyonya, Chinese, Malay, Indian and Eurasian cooking and recipes. Site statistics:Click here
Kuih Talam 1970-01-01 00:59:59 I think its about time I make some dessert today for lunch rather than the usual fresh fruits which my better half never seem to get tired of. Exploring south of Malaysia to the historical state of Melaka where is the birth place of Nyonya and Eurasian cuisine brings to mind the unique Kuih Talam.The appearance is really striking being two toned and add the sweet Pandan (screwpine) aroma to it makes it irresistible. This salty and sweet dessert is prominent during functions and festivities with leading hotels here serving it too on their buffet selections.Ingredients[ Lower Green Layer ]175g Rice Flour350g Sugar750ml Water 15pcs Pandan LeavesPandan Leaves (extract juice)1 tsp Alkaline Water[ Upper White Layer ]50g Rice Flour50g Tapioca FlourTapioca Flour350ml Coconut MilkCoconut Milk1/2 tsp Salt 100ml WaterDirections1. Mix all the lower green layer ingredients evenly.2. Heat the plate (diameter 260mm) in a steamer.3. Pour the green layer mixture into the heated plate and stir unt
Asam Laksa 1970-01-01 00:59:59 The famous Asam Laksa
is extremely popular, especially among ladies for its spicy, sweet, and sour taste. This is strictly a hawker fare, as one is unlikely to find great laksa in any fancy restaurant. It is basically coarse rice noodles in a sour based fish soup with assam, sprinkled with garnishings and topped with prawn paste.My hometown Penang is definately the best place to find Asam Laksa especially the corner coffee shop opposite the T-junction leading into the main and only street of Balik Pulau houses the most popular laksa stall.Ingredients1 packet white Laksa Noodles1kg Ikan Kembung (Mackerel)2 stalks Lemon GrassLemon Grass, smashed5 Kesom Leaves (Polygonum)Kesom Leaves2 stalks Bunga Kantan (Pink Ginger Buds)Bunga Kantan5-6 tbsp Chilli Paste2 OnionOnion2 cm cube BelacanShrimp PasteIt is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks Tamarind Juice, Asam Keping (Dried Tamarind Skin)Asam Keping and Salt to tasteIngredients for Garn
Indian Curry Crab 1970-01-01 00:59:59 Of all the curries I have tasted in my life thus far, crab curry has an unbeatable aroma which just tantalizes the taste buds. I just love getting my hands dirty eating it and more so with a group of good friends cracking the shells on the table.Crab curry comes in many variations and influences but today I shall feature an Indian Crab Curry
which is the most flavourful in my opinion due to the spices used which truly is a culinary delight.Ingredients 15 oz Whole Crab2 Big PotatoesBig Potatoes2 OnionsOnions2 ClovesCloves2 CardamomCardamom0.5 inch stick of CinnamonCinnamon3 inches GingerGinger5 cloves GarlicGarlic1 medium sized TomatoTomato2 tsp Cumin PowderCumin Powder1 tsp Red Chili PowderRed Chili Powder2 tsp Salt1 tsp SugarMustard OilDirections1. Clean the crab.2. Mince the ginger and garlic into a paste.3. Chop onions fine.4. Peel and chop potatoes, and wash them.5. Heat the oil. 6. Put in cardamom, cloves and cinnamon and fry for a minute. 7. Put in the crabs and fry at high tempe
Curry Puffs 1970-01-01 00:59:59 Eurasians in Malaysia are generally referred to a community of people with mixed parentage, Caucasian and Asiatic. This includes later colonial occupants, after the Portuguese, of the Dutch and British. A diversity of cuisines has inevitably proliferated from this colorful historic and ethnic tapestry. Eurasian food, in general, is an amalgamation of European cuisines - Portuguese, Dutch and British especially British East Indies, with local ingredients and influences by Malay, Indian, Chinese and Nyonya styles of cooking.Afternoon tea is a daily routine adopted by the Eurasians from the British tradition of teatime and snacks are prominently featured. One of those famous snacks is the Curry
Puffs. It is a small pie consisting of specialised curry with beef or chicken and potatoes in a deep-fried pastry shell. Curry Puffs can be baked instead of deep fried but please do remember to brush curry puffs with an egg wash before baking for a nice golden brown color.Ingredients for Pastry2 cu
Roti Jala 1970-01-01 00:59:59 Brand new Day and a brand new Year... moments like these harbours renewed hope and new promises. Such moments I recall are also felt at weddings which leads me to this delicious little appetizer.During Malay weddings, I often find myself looking forward to partake on some Roti Jala (Net Bread or Lace Pancake). It is a simple delicate dish, served with curry, normally chicken curry but others will do just fine as well. Roti Jala is made from a thin batter poured through a multi-funnelled mould onto a flat pan or wok. This is gently cooked, fold into quarter circles and served on a dish, one piled on top of the other.Ingredients1/4 kg FlourFlour, sifted1 EggEgg beaten with 2 tsp salt5 oz Cooking Oil (for greasing pan)1 1/2 pints WaterDirections1. Make a well in the centre of sifted flour, and pour in beaten egg and 1 tsp oil.2. Gradually add in water, stirring gently to make a fine batter.3. Grease a flat skillet or pan. Pan must not be too hot.4. Half fill Roti Jala Mould (or u may make
Sweet and Sour Pork 1970-01-01 00:59:59 The day of rest always reminds me of my mom's cooking and just how much I miss it and her as well. Today I thought of cooking one of her many main dishes which I always look forward to during my journey back to my Penang hometown.My dutch friends here in KL loves this dish too. Its hard to cook for them cause they do not consume as much rice as we asians thus I have to prepare large portions of main dishes to satisfy their hunger. The pork version is crispier and crunchy as compared to chicken or fish. I personally love the sweetness of the pineapple garnishing which compliments the sour taste of the meat. Some of my friends shared that this dish goes very well with fruit tea or ice cold Cola and since I do not a big fan of carbonated drinks, I shall leave it to you guys to give that a try.Ingredients 500 gm Pork Tenderloin1 tbs Cornstarch1 small Fresh GingerFresh Ginger - sliced1 tin of Pineapple Chunks1 Green PepperGreen Pepper - cored & seeded1 tbs white Sugar2 tbs Vinegar1 tbs Read more:Sweet
Devil Curry 1970-01-01 00:59:59 My mom always said when I was young that should find myself an Indian girlfriend due to my love for curries but who are we to question love huh? Since my beloved better half is not... guess the obvious solution is for me to do the cooking. In fact she doesn't like curry very much, whoever said opposite attracts got it spot on right there.Today's feature is a HOT one. DevilCurry
is indeed spicy but sumptuously tasty from the Eurasian kitchen. Reminiscent of olden days in Melaka where foreigners and locals daily lives are mixed up while in search of riches around Strait of Malacca where the shipping routes from China to the west passes through. This recipe has been brought down from generations after generations just like the Curry Kapitan featured earlier. If you would like a milder version I suggest toning down on the chilli powder to your taste or double the amount if you want to give your mother-in-law a dinner she will never forget.Ingredients1/2 lb Chicken4 tbsp Oil2 tbsp Chilli
Spicy Stuffed Fish 1970-01-01 00:59:59 Yesterday evening we were invited by a close friend to a BBQ at his place to celebrate his birthday and he asked me to bring a dish. I thought long and hard when I was at the market earlier that morning on what is suitable to cook as I wanted to do something unusual.After a nice chat with the seafood lady seller, she gave me the idea of Grilled Stuffed
Cencaru. I quickly bought the ingredients which she advised and modified a little as well. This dish is very famous amongst the Malay community especially during lunch as they would use their hands to eat this with rice and various vegetables. If I do not have any appointments for the day I would also join them.I decided to make 24 pcs for the event and wrapped it in banana leaf to be grilled over the BBQ pit. During the evening itself, by the time I finished chit-chatting with everyone and greeting old friends, all the fishes was gone. Luckily my better half kept one which we had to share but we had a blast of a time.Ingredients6 Torped Read more:Spicy
Salted Fish Fried Rice 1970-01-01 00:59:59 Some weeks can be quite demanding and for me... this was the week. Thank god Friday is here and I just can't wait to rest for the next 2 days. It is during these times when I try to cook smart and with that I mean using similar ingredients which stays fresh for a few days or cook in larger quantities.One of the easiest to prepare in large quantity would be Fried
Rice and last week I made the aromatic Salted Fish version which fed us for 3 meals. Coming back late in the evening with tons of paperwork and blogging to do, this seem like a good solution. To be honest I personally didn't get tired of it although I must say eating it hot off the wok was the most delicious as the salted fish was crispy.Ingredients3 bowls of Cooked Rice - preferably 1 day old as not to be too moist1 piece of Chicken Thigh or Breast - diced into small cubes2 stalks of Green Onions - finely chopped1 inch grated GingerGinger2 EggsEggs1 small piece of Salted Fish - choppedLettuce - cut into fine shreds2 tsp of
Asam Prawns 1970-01-01 00:59:59 Today I shall feature another of my mother's speciality which is the Asam Prawns
. She usually cook this dish to accompany her Nasi Lemak. Everytime I think of her cooking brings back happy thoughts of relative gatherings and catching up with one another when I was much younger.Now with my life at what I would consider the half way mark, I ponder upon those good old days when the world was not as complicated and daily lives is simpler. So much has happened for me in these past 10 years and it can be quite daunting just to reflect on it all but as I prepare this dish, it reminds me of how lucky I am to be surrounded by people I cherish and love so dearly. In a way this is what cooking means to me... nourishing and making people happy.Ingredients 600g Medium or Big Prawns, shelledGround Ingredients 2 1/2 tbsp Chilli Paste3 ShallotsShallots1 tsp Belacan Granules4 CandlenutsSeasoningJuice from 2 Large LimesLarge Limes1 tbsp Sugar1/2 tsp Salt1 tsp Anchovy Stock Granules4 tbsp OilDirections1
Spicy Vegetable Cutlet 1970-01-01 00:59:59 Had a little family gathering at my house with my relatives from Sweden during the afternoon last Saturday and I wanted to prepare a light snack as we have dinner reservations later. After going through my fridge I found some of the leftover frozen vegetables for our usual quick Fried Rice lunches. I ran quickly down to the sundry shop and bought some potatoes which is a crucial ingredient to make my Spicy
Vege Cutlet
.We had a blast chatting about their businesses in Sweden and exchanging their family stories with us. I rarely meet my 5 cousins who are mostly half my age and am shocked when they called me uncle when they arrived. I just thank god we are all in good health and got the opportunity to get to know each other better.Ingredients 2 Cups Finely chopped Carrots, Beans & Cabbage3 PotatoesPotatoes boiled & mashed1/2 cup of Fresh Green Peas2 OnionsOnions - chopped2 tsp Green chili and Ginger Paste1 tsp Salted Masala PowderSalt to taste5 slices of Bread1/2 cup of Rusk PowderOil Read more:Vegetable
Boneless Steamed Fish Fillet 1970-01-01 00:59:59 After the past few days of Christmas parties and ushering in the brand new year, I think a little fast home cook food is the order of the day. Today is still a national public holiday for us here and my hangover head figured a simple quick lunch will do.Searching my fridge, I found a tempting piece of Dory I bought on New Years eve and my mother's recipe came to mind. It is tasty with a tangy taste of ginger which goes extremely well with steamed rice. Since it's a little too much portion for the both of us, I decided to invite my bachelor neighbour over to join us. After lunch we ended chit chatting for hours... nothing goes better with a delicious lunch than good company eh?Ingredients 200g Dory Fish Fillet
1/2 tsp SaltPinch of White PepperWhite Pepper2 tbsp Chopped Young Fresh Ginger2 tsp Chopped GarlicGarlic1 tbsp Oil2 tsp Soy Sauce1 tbsp Chopped Spring OnionDirections1. Clean the fish fillet and pat dry it thoroughly with kitchen paper.2. Place the fish in a plate (or tray) for s Read more:Boneless
Century Egg Porridge 1970-01-01 00:59:59 My better half is feeling under the weather today and I rushed back from work earlier to tend to her. To be honest I did not have any peace of mind knowing she is by herself at home for the first time since she moved in with me. On my journey back I thought that some hot porridge would do her good.Upon reaching home I cooked up a plain chicken porridge (congee) for her and set aside some other ingredients to make Century
Egg Porridge
for her friend who came over and myself. I guess I shall keep it slightly short today and tend to her needs.Ingredients150g rice - wash and soak for 1 hour in clean water700ml chicken stock soup150g chicken meat - marinate with 1 tsp salt, 1 tsp sugar, 1 tsp soy sauce, 1 tsp sesame oil and a dash of pepper3 century eggs - shelled and diced1 cooked salted egg - shelled and dicedSeasoning Ingredients1 tsp chicken stock granules1 tbsp garlic oil1 tsp sesame oilSalt to tasteGarnishing IngredientsChopped spring onionsChopped Chinese parsleyYoung ginger - cut in
Eurasian Tomato Chicken 1970-01-01 00:59:59 Today I prepared Eurasian TomatoChicken
, therefore I would like to share a little about Eurasian Food. I am proud to say that the food of the Eurasian community represents the deepest blending of the cultures of Malaysia, including the influences of Malay, British East Indies, Dutch, Portuguese, Indian, Chinese and Nyonya cooking which like the country itself is so diverse and harmonious. The meat loving Eurasians seem to like their food hot and spicy as reflected by the many recipes using chilies and spices.Nevertheless, today's recipe is definitely more on the mild side and healthier too. We had this dish for dinner earlier with just steamed rice and no other accompanying dishes.Ingredients1 medium sized Chicken - cut into big pieces3 tbsp Chili PowderChili Powder1 tsp Turmeric PowderTurmeric Powder1/4 cup Water2 Medium OnionsMedium Onions - sliced5 Star AniseStar Anise1cm pc CinnamonCinnamon1cm pc GingerGinger - minced1/2 cup Tomato Puree - mixed with 1/4 cup waterOilSalt to taste
Spicy Beancurd | Szechuan Tofu 1970-01-01 00:59:59 Prepared quite a simple dinner this evening for the 2 of us cause we wanted to watch Ally McBeal Season 5 series we borrowed from a friend. Not sure what it is about these so called series but once you pop the 1st disc in... you just can't stop.The dish I am featuring today is the Spicy
Beancurd or Tofu. Another well known name for it is Szechuan Beancurd usually seen at chinese restaurants. Its a great side dish to accompany any non-spicy dishes like steamed fish and vegetables. I love this dish in particular cause its so tender and just melt in your mouth blasting with sour and spicy flavours. During preparation do be careful when cutting the Beancurd to keep it in well formed cubes. A technique I learned from a chef friend of mine is to use very cold knife to cut it... not very sure why tho but so far it works fine when I tried it.Ingredients3 Beancurds - cut into small cubes250 g minced Chicken150 g peeled Prawns - cut into three20 cc Chicken StockCapsicumCapsicum - cut into small
Tender Chicken Satay with Peanut Sauce 1970-01-01 00:59:59 My kitchen is in a mess today as I am preparing for a potluck gathering tomorrow at my friend's house. All of us ex-colleagues from our time working with an e-commerce company years ago met up for drinks on Wednesday evening and throw types of food which we wanted to eat during the day. Each of us then pulled out the recipe from the glass and I got Satay
. Oh well... thank god I didn't get Chicken
Cordon Bleu which I nominated for.. Hahaha!As I finished preparing and wrapping it all up to be refrigerated, I decided to cook a dozen for an early supper as I couldn't control myself (tak boleh tahan leh). Sadly I grinded the peanut sauce a little too fine as I prefer it to be chunkier but its already all prepared so what the heck... I'll do better the next time for sure.Ingredients1 1/2kg Chicken - deboned and cut into bite size pcs1/2 tsp Cinnamon Powder10 ShallotsShallots - diced1 stalk Lemon GrassLemon Grass2 tsp Cooking OilBamboo SkewersTip: Soak the Bamboo skewers in water overnigh Read more:Tender
, Peanut
Homemade Penang Nyonya Sambal Belacan 1970-01-01 00:59:59 Just got back home not too long ago and I am so tired. It was a wonderful event though I must say and glad to see some of them whom I rarely kept in touch with doing well. One of my old executives who was in my team is now residing in Hong Kong and getting married end of the year. She was indeed the highlight of the day as she met her husband to be on a flight to Hong Kong and he kept returning to Malaysia (on the pretext of business... lol) to see her. Well the good news is that he turned out to be a very very very wealthy businessman who was married to his business till he met her. So yeah... life is like a box of belacan huh?Speaking of belacan, my friend called me so early in the morning today and asked me if I could make some homemade Penang
Sambal Belacan
for the event cause he thought it would go well with his dish. So I quickly went to buy some fresh red chilies at Jusco (nearest option) and made it for him. So today's recipe is a simple but treasured one... hope you guys enjo
Creamy Healthy Cucumber Raita 1970-01-01 00:59:59 I just finished preparing my cucumber raita for tomorrow's dinner. I plan to accompany this with a special dish which I will feature tomorrow if time permits. This creamy dish is best served chilled and for me it goes very well with lamb kebabs or tandoori chicken. I will be refrigerating over night and serve it for dinner tomorrow.Ingredients1 cup plain Yoghurt1/2 cup finely chopped Cucumber
CucumberSalt to taste1 tsp chopped Coriander1/8 cup Cumin PowderCumin PowderSalt to tastePepper to tasteRed chili Powder to tasteDirections1] Whisk the yoghurt with little water.2] Add the cucumber.3] Season with salt, pepper & cumin powder and mix well.4] Sprinkle the red chili powder on topNote: You may use some chopped coriander as garnishing.Technorati Tags: recipe, indian food, side dish, vegetarian Read more:Creamy
, Raita
Proud to be Malaysian - Search Malaysian Blogs 1970-01-01 00:59:59 I didn't have the opportunity to do much cooking this few days due to a close friend's wedding this weekend, so your patience is much appreciated. I will definitely be posting tomorrow for sure.Upon returning home this evening, I browsed through Project Petaling Street for the latest hot Malaysian
topics and found a post about Malaysian Blogs
phere Search
which totally blew me away. What a concept indeed! Now I can search not only other Malaysian posted recipes but also other topics from my fellow Malaysian bloggers both old and new. I strongly agree that there are many many interesting Malaysian contents out there and being able to search them is indeed a blessing.I also took a few minutes to incorporate their search database to this blog on my sidebar which I'm sure my visitors will find very useful instead of the normal Google search I had earlier.Well I guess I shall spend a few hours reading up... till tomorrow then! Cheers!Technorati Tags: blog search, malaysian, malaysia, bl Read more:Proud
Vegetarian Biryani 1970-01-01 00:59:59 Today I'm featuring two recipes, the Vegetarian
Biryani and Tomato Chutney which recipe I posted just before this. I'm not sure whats gotten over me this week going healthy all of a sudden but anyways it can still be delicious no doubt.While preparing these two dishes my kitchen was like an aromatic musical show starring all the herbs and spices. At the end I was kinda sad to have finished cooking but so hungry that I can't wait to dig in. The Tomato Chutney I prepared is a little thick which is the way I like it but you can add more water to your liking.Ingredients1 cup Long Grain Rice10 Fresh Green Beans - sliced1 Cauliflower - cut into florets1 CarrotCarrot - sliced1/2 cup Fresh Peas5 - Mushrooms2 OnionsOnions - chopped1 pc CinnamonCinnamon3 tsp Cardamom SeedsCardamom Seeds1 tsp Cumin SeedsCumin Seeds1 tsp Red Chili PowderRed Chili Powder5 tbsp Ghee3 ClovesClovesChopped Coriander LeavesCoriander LeavesSalt to tasteWaterDirections1] Grind the cloves and cinnamon coarsely.2] Heat
Homemade Five Spice Powder 1970-01-01 00:59:59 Ingredients4 tbsp Szechuan Peppers (or you can substitute other peppercorns)4 tbsp Whole Cloves4 tbsp Broken Cinnamon Sticks4 tbsp Fennel Seed12 whole Star AniseDirections1. Grind each ingredient separately in a spice mill or mortar.2. Combine and mix well.3. Store in an airtight container in a cool, dark place.Technorati Tags: recipe, chinese food, homemade, ingredients, spices, five spice powder Read more:Spice
, Powder
Yam Burger 1970-01-01 00:59:59 It's a pampering day both at work and at home except roles being different. My short stint with my present company is coming to a close this week and everyone is wishing me well which can be quite awkward at times. Nevertheless I look forward to the next chapter in my Food Packaging career with a much more solid company next month.Back home awaits my beloved half who is feeling better and demanding a good tasty dinner. I didn't want to go overboard considering her condition, so I decided to compromise a little by making her a unique Yam Burger
. With a healthy theme in mind I decided to go with Rice buns instead and kept extra toppings for myself... LOL!Ingredients300g Yam, sliced1 pc Chicken Breast (about 300g) - minced2 tbsp Corn FlourCorn Flour1 EggEgg - beatenSome BreadcrumbsSeasoning Ingredients1 tsp Salt1 tbsp Oyster Sauce1 tsp Five Spice PowderFive Spice PowderA little Sesame Oil and Pepper to tasteDirections1. Steam yam until soft and mash into puree.2. Combine minced chicken,
Mango Kerabu Salad 1970-01-01 00:59:59 I prepared this yesterday actually but left it in the fridge overnight cos I love it served cold. This sweet, sour and spicy dish has a strong Thai influence and the Nyonya sort of adapted it too. The main difference would be the Nyonya version is less spicy and slightly sweeter. Nevertheless it will still excite your taste buds and the coriander leaves providing the aromatic fragrant.If you are considering having this appetizer to accompany your meal, do refrain from cooking other dishes with a similar taste like Sweet and Sour Fish. I find it goes well especially with Fried Chicken and Grilled Fish.Ingredients1 small Green Mango
- skinned and shredded5 ShallotsShallots - sliced finely10 CilipadiCilipadi - sliced finely1/2 CucumberCucumber with soft centre removed - shredded1/2 CarrotCarrot - shreddedSeasoning Ingredients3 tbsp Lime Juice2 tbsp Sugar1 tbsp Fish Sauce1 tbsp Sesame OilDash of pepperGarnishing IngredientsCoriander LeavesCoriander LeavesMint LeavesMint LeavesDirections1. Read more:Salad
Thick Tomato Chutney 1970-01-01 00:59:59 Ingredients1 OnionsOnions - chopped3 Tomato
Tomato - chopped4 GarlicGarlic flakes5 Red ChiliesChilies1/4 tsp Mustard SeedsMustard Seeds1/2 tsp Bengal GramBengal GramSalt to tasteOilDirections1] Heat 1 tablespoon of oil in a pan and fry the 1st four ingredients for 5-10 minutes2] Fry until transparent and moisture is absorbed.3] Then add salt and grind it into a smooth paste.4] Heat 2 tsps of oil in the same pan and put mustard seeds.5] When it starts to pop add bengal gram,6] When it becomes brown add the ground paste7] Fry till the mixture becomes thick and changes it's color.8] Serve either hot or at room temperature.Technorati Tags: recipe, indian food, tomato, chutney, appetizer Read more:Thick
, Chutney
Succulent Lamb Kebabs 1970-01-01 00:59:59 I apologize for not posting this yesterday evening but its better late than never huh? Anyway this is the dish which went along with the Cucumber Raita I posted earlier and I must say it was just heavenly as it turned out much better than when I prepared it several months ago. I practically couldn't walk after dinner yesterday.Marinating the lamb is probably the most important part, so let it marinate for at least 4-5 hours and don't be too hasty to just grill it before then. During the grilling process, try to get it done quickly and evenly as this will hold in the moisture and make the meat tender.Ingredients1 lb boneless Lamb - wash & cut into cubes2 small OnionsOnions - finely chopped1 inch pc GingerGinger - chopped5 cloves of GarlicGarlic - chopped1 tsp Red Chili PowderRed Chili Powder1 tsp Cumin PowderCumin Powder4 Green ChiliesGreen Chilies3 cups plain YoghurtSalt to tasteDirections1] Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghur Read more:Kebabs
Curry Mayonnaise Dip 1970-01-01 00:59:59 I had to do some travelling these past few days which explains the lack of cooking and posting on my part. I might be going south again sometime late this week for another business trip which I hope will prove fruitful. I did manage to update some of my other blogs while at the hotel but those doesn't require cooking so it was easy.Today's recipe is a fusion dip I made since I had lots of vegetables left in the fridge. This CurryMayonnaise
Dip was prepared in less than 10mins and was enjoyed while I watched recorded American Idols Season 6 I missed on Fri and Sat. The beauty of this dish is you can add almost any other vegetable ingredients to it and it would still taste superb, so do give it a go.Ingredients1 can Mayonnaise2 tsp Lime Juice1 tbsp Curry PowderCurry PowderCoriander LeavesCoriander Leaves - finely choppedDirections1] Mix Coriander and mayonnaise well.2] Combine all other ingredients and stir until mixture is smooth.3] Serve with vegetables snacks, sandwiches, chips or
MeMe: 5 Things You Don't Know About Me 1970-01-01 00:59:59 Wow... 2 of my blogs got tagged today with a totally different type of meme... very honored to say the least. Over here I had the pleasure to be tagged by my dear neighbour PabloPabla of Delicious Asian Food. I took nearly half of the day to ponder upon what I am going to share about myself and also the other blogs I would be tagging along on this ride. I just found out that some of those cool blogs I frequent have already been tagged earlier which shows just how unique they are but nevertheless I am going to tag just one of them again cause I love her blog so much... more on her later.So without further ado... here goes:1] I loved cooking since my childhood as my grandmother and mom are great cooks. My grandmother in particular have the gift to modify already awesome tasting dishes and making it even tastier. I remember one day I bought some dried indian curry chicken and upon tasting it, she knew exactly what ingredients required. She then cooked an improved version a week later and
Barbecued Pork Spare Ribs 1970-01-01 00:59:59 Firstly I would like to thank everyone for their comments this week and also apologize for the lack of post as I was travelling due to the coming Chinese New Year. Upon my return this afternoon I decided to cook up something a little more unique in the spirit of Chinese New Year.Preparing this Barbecued Pork Spare
Ribs took quite some time but definitely worth the wait. It oozes tantalizing sweetness to any meal and in my opinion best served right out of the oven (or in my case Microwave Oven). It tasted so much different and tender as compared to purchasing it from the coffee shop where it is hung for most likely hours already.Ingredients600g Pork Spare Ribs1/4 cup Soy Sauce2 tbsp Honey2 tbsp Hoisin Sauce2 tbsp Vinegar1 tbsp Rice Wine or Japanese Sake2 cloves GarlicGarlic - minced2 tbsp Chicken Stock1 tsp Sugar1/4 tsp of White PepperBlack Pepper to tasteSalt to tasteDirections1] Mix all ingredients (except the Spare Ribs) in saucepan.2] Pour over spare ribs and coat on both sides. Mar
Traditional Kung Pao Chicken 1970-01-01 00:59:59 On Sunday evening, 8 of my better half's relatives came over for dinner and a few of them was their first time visiting our home. With so much pressure, I didn't want to disappoint them over this meal as I had a nightmare whereby the food might become the topic of conversation. So I prepared properly and thoroughly for this dinner.As this was a more traditional chinese dinner, one of the dish I prepared was Kung Pao Chicken
. I was so wary that I make sure all the ingredients were prepared and chopped that very morning. Do take note that this recipe is quite a large portion so divide it accordingly to your needs. I personally love the sweet taste with a tinge of spiciness to it.Ingredients1 1/2 lbs Boneless Chicken Breast - cut into small cubes3 stalks Celery - sliced1 large Red or Green PepperRed or Green Pepper - sliced1/2 cup Cashew Nuts3 cloves GarlicGarlic - minced3 Dried ChiliDried Chili - crushed1 stalk of Scallions - cut into 1/2 inch piecesSauce Ingredients4 tbsp Rice Wine4 t Read more:Traditional
Happy Valentine's Day to All 1970-01-01 00:59:59 Howdy everyone! Hope everyone had or is having a steamy Valentine
's Day!I was supposed to cook a special dinner for the both of us but my better half insisted we go out for a nice romantic dinner instead. It's been a while since we wined and dined on this lovely occasion thus I agreed and she totally deserved it for putting up with me... LOL!Anyhow... I would like to direct your attention to a very special article and blog for your reading pleasure to commemorate this year's lovers day:Valentine's Day Carnival of the Recipes by Morning Coffee & Afternoon TeaIt is truly special to me since my blog was featured.Happy
Reading!
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