Bubur Ketan Hitam

with No Comments

The Ketan Hitam, Bubur Pulut Hitam or black sticky (glutinous) rice porridge is a favorite sweet in Southeast Asia. There many variations of serving the Bubur Hitam – I prefer the pure Malaysian way.  The black rice when cooked will … Read More

Baby Squid cooked in its own ink

with No Comments

Baby Squid cooked in its own ink – these are netted squid – I don’t think they grow any bigger than this, so don’t feel like you’ve killed off an entire generation…they multiple quickly :)

Fried Kangkung with belacan

with No Comments

As far as my taste bud memories can go, I had probably the best fried Kangkung in Bangkok. The food stall was opened only at night, and they were busy until the wee hours of the morning. How lucky I … Read More

Banana cake (bread)

with No Comments

Banana cake without all the kitchen utensils. All you need is 2 bowls and you can leave your kitchen machine in the cupboard.  I am so used to creaming my butter and sugar first together, then subsequently the rest of … Read More

Salted Egg Prawns

with No Comments

A delicious,  creamy chinese recipe cooked with those sinful salted egg yolks.  These salted eggs are usually made by soaking duck eggs (chicken eggs too) in brine or packing each egg in a special charcoal mixture. They are usally then … Read More

Ikan bakar colo colo

with No Comments

The Ikan Bakar Colo Colo is a popular dish made usually in Sulawesi and Maluku, using the colo colo dip. The fish is usually wrapped up in a banana leaf and grilled or “baked in the oven” The pungent smell … Read More

Pong’s Katong Laksa

with No Comments

There are many kinds of laksa available on the market. Penang is famous for it’s Penang Laksa and the secret lays with the bunga kantan (ginger flower / torch ginger) they use. Laksa comes from the sanskrit language meaning ” … Read More

Lemongrass pork skewers

with No Comments

Thai food always conjures up exotic images and it is an assault of the senses with the extreme heat from the bird eye chilli, the sour lemons, green mangoes, silky coconut milk etc, all woven skillfully together…

Ngohiong – Five spice powder

with No Comments

  The five spice powder, also known as Ngohiong or wu xiang fen is widely used in many dishes in the chinese, filipino dishes. Have you ever wondered what it is made of? You could even make this yourself if … Read More

Stewed pork with preserved mustard leaves-Mui choy kau yuk 梅菜扣肉)

with No Comments

This is one of my favourite Hakka dish. I cooked enough to keep for at least 2 to 3 days as it goes well with rice or porridge. The original recipe seems a little complicated, thus have come out with … Read More

Ikan bakar – grilled fish in banana leaves

with No Comments

Ikan bakar means grilled fish in malay. It’s a favourite dish in malaysia or indonesia and you will find many stalls selling their ikan bakar. The secret to making a really good ikan bakar is the making of the chilly … Read More

vegan Apple bread

with No Comments

This juicy apple bread doesn’t come with any eggs, butter or milk. Today, we would call it vegan. Add more nuts if you’re an absolute nut lover. Goes well too with a spread of butter across the bread. It keeps … Read More

1 2 3 4 5 6