Mamak basically means ‘uncle’ in the Tamil language. Dotted all over Malaysia are Indian stalls selling all sorts of Indian cuisines. Among the most favoured is Mamak mee goreng. It is a spicy, sour and pungent tasty noodle dish that really warms up the belly and so moorish. If you live in a foreign land like … Continue reading Mamak style Mee Goreng (Fry Egg Noodles)
Recently a friend reminded me I have not make my special crispy shallots rice for a long time. Years! This is because garlic and crispy shallots rice is very moreish and extremely bad for diabetic 😀 I peeled a lorry load of shallots and made shallots crisps the other day and I just have to … Continue reading Garlic & Crispy Shallots Rice – Special
Stir Fried Chicken with Black Bean Sauce (豉汁干葱爆鸡球) This is one of the recipe which was lost in my old blog and one that I want to replace. In UK all Chinese takeaway will offer all manners of protein in black bean sauce. I do not know why either. I am actually not as huge … Continue reading Stir Fried Chicken with Black Bean Sauce (豉汁干葱爆鸡球)
Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭) my way Recently in the cooking group I am in many mummies and daddies were cooking pork belly until I can’t stand it anymore. Got to eat Chinese/Asian for the Christmas month of December of British meals is getting too much. I don’t think I want … Continue reading Braised Pork Rice Bowl – Lu Rou Fan (滷肉饭)
Yong Liew (Yong Tau Foo) – This famous Hakka-style yong tau foo (also fondly referred to as ‘yong liew‘ aka stuffed … fish paste made from securely-guarded traditional Hakka household secret. it is up to you to create a recipe for yourself that you really really like and then pass on that recipe as your household … Continue reading Yong Liew (Yong Tau Foo)
On a day like today where the weather is teetering between 13C & 16C you get to feel a bit bored. It has just been cloudy all day and I really feel like cooking something comforting. At the top of my comfort food list is steamed minced pork with Tung Choy. I still remember the … Continue reading Steamed Minced Pork with Tung Choy (冬菜蒸猪肉)
Roti essentially means bread. Roti Canai is so versatile. Traditionally roti canai is served with dhal (lentil curry) or any type of curry, such as mutton or chicken curry. However, the versatility of roti canai as the staple lends itself to many variations, either savoury or sweet, with a variety of toppings and fillings, which includes eggs, banana, … Continue reading Roti Canai with chicken curry.
Salted Pork Belly – simplified version. A very simple recipe. I like to make this sometimes and it taste extremely good but as it does takes little bit of patience but for something so simple to make it tastes quite satisfying as an accompaniment to a good shot of whisky or brandy or beer or … Continue reading Salted Pork Belly – Simplified Version
Preserved Mustard (Mui Choy) with Mince Pork (梅菜肉碎) is my favourite childhood Hakka dish. My mother used to cook Mui Choy with mince pork for us but I remembered hers to bit a tad sweeter than mine. It is because I am conscious of eating less sugar over the years that I do not use … Continue reading Hakka Mui Choy with mince pork
One of hubby’s favourite chicken dish is the Cantonese roast chicken. In fact he is most happy if he can have Cantonese roast chicken with Hainanese chicken rice. He does not like the white poached chicken. He prefers ‘poached’ chicken if it is done in the Sous Vide. For someone who can’t cook he sure … Continue reading Cantonese Style Roast Chicken (广式烧鸡) – Special
